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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

(4)

(5)

(6)

(7)

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