order and condition reasonable wear and
15 as when received by the Contractor,
will, if mutually
necessary, be made agreed upon by the
by an Independent third FSA and the Contractor.
The equipment located in the kitchen and adjacent area has been selected and arranged to reconstitute pre- prepared food such as bulk packaged frozen main entrees, "Heat and Eat" bakery products, cook a limited amount of frozen or canned vegetables, roast a limited amount of meat/fish/fowl, prepare and bake convenience- type bakery products, and prepare and portion garden produce. However, the food contractor may use a combination of reconstituted and pre-prepared foods.
The equipment located in the serving room was designed, selected and arranged to offer a large selection of self-
service salads desserts, breads, soups, cold beverages, and ice cream specialty
tableware dispensers filled, serve hot food, and replace
other foods on self-service yogurt/ice cream, automatic
counters as required.
equipment (other than over a day's service.
The equipment in the A La Carte preparation/cooking area was designed and selected to offer a short-order menu similar to the type used in popular nationally franchised establishments.
The equipment in the dish washing area was selected and arranged to wash all trays and tableware service.
The College has provided all basic equipment which in
opinion service pick-up Exhibit
is necessary activities.
for the performance of the food A list of kitchen, serving/food
China/tableware will be used in connection with the serving and dining area. However, the Contractor should be prepared to use a limited amount of disposable serving items with the approval of the Chairperson of the FSA or his/her designee. The vendor will use all paper or biodegradable products and no styrofoam. The college has a recycling program; this program may mandate use of a particular item. The