Specifications include, but are not limited to: a. Establishes policies and procedures which enhance the food service operation and ensures compliance with applicable laws and regulations. b. Provides quality dining options for all DSH patients and staff in a professional manner and hospitable environment. c. Establishes and maintains control over all aspects of the food service operation. d. Analyzes and develops operational plan to meet all requirements contained within the Scope of Work. e. Works closely with DSH Contract Manager to deal swiftly and effectively with any issues that arise. f. When suitable and no significant decline in sales or increase in costs to Contractor shall be incurred, Contractor shall work closely with DSH Contract Manager and Nutrition Services staff to assess current and future food related needs to incorporate the facilities Healthy Nutrition Guidelines, planning and implementing strategies to meet those needs within the first twelve (12) months of service. g. Contractor shall provide all necessary materials, supplies, tools, equipment, transportation, licenses, permits, insurance, personnel and any other items necessary to provide Canteen: Grill and Commissary Services for DSH.