Provide a vegetarian lunch and dinner for 65 people. 1. The contractor will provide all personnel, equipment, and materials necessary or required, including meal preparation, delivery, and set-up, takedown and clean-up of the designated eating area. 2. The Contractor will coordinate with the Contacting Officer’s Representative regarding location for setting up food, preparation, serving and eating area. 3. 4. The Contractor will provide personnel to prepare and serve food; cooking, serving equipment, paper plates, paper cups and napkins and disposable-eating utensils (sealed in plastic), plastic gloves for food servers and foods. 5. There will be no barehanded contact of food, use barriers such as tongs, papers, spoons or gloves to prepare and serve foods. 6. Store cold foods in a refrigerator, as much as possible, until luncheon is ready to be served. Be sure potentially hazardous hot food stay hot. 7. Keep food safe from cross contamination with careful storage and sanitizing. 8. Keep serving area clean and safe. 9. Proposal must be in writing with a total proposal amount. 10. Copy of valid/current food handler’s permit must accompany proposal. Proposals should include a breakdown of expenses, materials used, list of references, and prior experience.
