Campus Dining and Food Management Service

The vendor is required to provide comprehensive campus dining and food management services.
- Daily operation of the university cafeteria, catering for campus events on an as-needed basis, and maintaining a variety of menu options at the academic building food court.
- Responsible for servicing three self-service micro markets located in the street building, and the sports & fitness center.
- The drink program will be implemented into the one main food court. 
- Include what Coca-Cola beverages would be included, price, etc.  
- Submit a five-week sample of the cycle menus proposed for breakfast, lunch and dinner service. 
- Submittal should group items by location in the server (i.e., hot entrees, specialty station, sandwich station, salad bar, cold food, etc.), and display the entire week's selections on one sheet (if possible) organized by day of the week. 
- Respondent will be required to post menus online weekly with nutritional information five days in advance throughout the term of this agreement.
- For each meal, indicate those items which are offered every day and those items which change according to the cycle. 
- Indicate portion sizes and which items are healthy food choices. 
- Text for signage explaining nutritional content must be provided.
- Special attention should be paid to customer service. 
- Respondent should describe specific ways they plan to enhance the current customer service environment including employee uniforms, employee training programs, etc.
- Provide an organizational chart to include the organization and management hierarchy that includes, but may not be limited to the following positions, a general manager, catering coordinator, chef/culinarian, shift supervisors, dietitian, etc., please include a resume for the general manager position.  
- The payroll rates and benefit costs for all hourly and salaried employees for this operation.  
- Indicate to whom this unit's manager will report.
- Provide a management oversight plan to ensure that a manager is observing the dining facility to look for potential issues (e.g. running out of food, cleanliness issues, etc.) so that these issues will be corrected immediately.
- Provide plan to utilize stations to their capacity.  
- Provide a complete price and portion guide. 
- Indicate which items are healthy food choices.  
- An annual marketing plan for this venue should be provided as part of the proposal.  
- Provide a management oversight plan to ensure that a manager is observing the dining facility to look for potential issues (e.g. running out of food, cleanliness issues, etc.) so that these issues will be corrected immediately.
- Contract Period/Term: 4 years