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CAMPUS FOOD SERVICE - page 17 / 32

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f.

g.

h.

i.

j.

k.

order and condition reasonable wear and

15 as when received by the Contractor,

tear

excepted.

Such

determination

will, if mutually

necessary, be made agreed upon by the

by an Independent third FSA and the Contractor.

party

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

hot beverages,

items.

This

area

is

intended

to

operate

with

limited

serving

personnel

whose

responsibility

it

will

be

to

replenish

coffee,

keep

tableware dispensers filled, serve hot food, and replace

other foods on self-service yogurt/ice cream, automatic

counters as required.

The

ice

and

beverage

dispensing

equipment (other than over a day's service.

coffee)

have

ample

capacity

for

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

its

opinion service pick-up Exhibit

is necessary activities.

for the performance of the food A list of kitchen, serving/food

area VI.

and

dishroom

equipment

is

provided

on

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

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