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6

EVALUATION OF PROPOSAL

1.

Considerati return, fin references, which propo FSA as pres the proposa service at and staff. the choice Faculty-Stu reject any

on will be given to the proposed financial ancial responsibility, past performance,

trade reputation and to the extent to sals meet the objectives and requirements of the

ented in the RFP.

Consideration will be given

to

l a

providing the best reasonable cost to

comprehensive and the student body,

quality faculty

While cost will be a major factor in determining of a contractor, the Board of Directors of the dent Association reserves the right to accept or or all proposals.

2.

During the be requeste successful information submitter's

evaluation period submitters of the proposals may

d to provide supplemental information for the

evaluation

of

the

proposals.

Any

supplemental

will be considered a formal part of the original proposal.

3.

Vendors wil

l submit the proposal on the basis of providing a

wholesome hot food service at the College. Sample menu items.)

(Exhibit III -

The final agreement shall not be assigned or the Contractor without the prior written cons Chairperson of the Faculty-Student Associatio

transferred by ent of the n.

The proposal shall be valid for sixty (60) da opening.

ys after the

4.

5.

6.

Your proposal will incorporate the following:

a. objectives:

(1)

Provide nutritious, fresh, and appe beverages in visually pleasing mann paragraph 6b for "Definition of Obj

tizing food and er. (See ectives.")

Assure the attitude of the contract students, staff and guests of the C conducive to a professional, pleasa and helpful atmosphere.

or toward the ollege is nt, courteous,

Provide catering (to include bevera predetermined size selected special

ge) service for groups

(2)

(3)

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