7 excluding luncheon and dinner fun receptions served by the Departme Culinary Arts and Tourism and fun activities.
ctions and all nt of Hotel, draising
Provide high-quality products an reasonable prices to students, f guests of the College.
d service at aculty, staff and
Provide originality and creativi by-day food service operations.
ty in the day-
Implement “green” practices cons provision of high quality at a r
istent with the easonable price.
Demonstrate cooperation and flex dealings with students, faculty, of the College.
ibility in staff and guests