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CAMPUS FOOD SERVICE - page 19 / 32

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17

PART V

1. PRODUCTION

a.

Maintenance of the kitchen areas including dish washing area, serving lines, and storage areas and floors will be the responsibility of the Contractor.

b.

In the dining area, the Contractor will be responsible

for cleaning of tables and chairs during

operating hours

of the cafeteria.

responsible cafeteria.

outside

The College

the

normal

will be operating

hours of the

c.

The College will maintain ceilings, light fixtures, and floors in the dining area.

d.

The Contractor shall furnish sufficient personnel to properly operate all of the food service facilities and shall provide all meals and goods of good quality and quantity, subject at all times to the standards and approval of the FSA.

e.

The college shall, at its own expense, supply the dining

areas and kitchen areas with light, heat, sewage disposal, and ventilation, gas food preparation, and hot and cold water, all to the extent reasonably required to permit the Contractor to conduct

efficiently the operations contemplated herein. Contractor shall comply with the rules and regulations of the City of Schenectady for water sewage, National Grid and all other legally constituted utility authorities.

The

and

f.

The Contractor shall attempt to employ residents of Schenectady County whenever possible.

g.

The FSA has the right to accept or reject the Contractors selection of the manager for this site. Minimum qualifications of the site manager must include

the ability to work with students, faculty, staff, and

senior management of courteous, friendly,

the College.

The manager

must

personable,

flexible,

and

able

be to

handle of the

pressure situations food service.

in

the

day-to-day

operations

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