Specifications include, but are not limited to: I. Patient Services A. Room Service/At Your Request Menu delivery and retrieval process, including nutrient analysis, which will provide an exceptional patient experience. Describe if special IT technology will be used for this purpose. B. Meal tray delivery to patient bedside. Describe how the Contractor will ensure proper patient identification, infection control practices and the use of excellent customer service skills. C. Design, develop and maintain nutritious, palatable, visually appealing, geographically and demographically appropriate menu that changes at least quarterly. Provide examples of menus from other accounts D. An automated patient identifier and time stamp of meals that are left in pantry for patient consumption at a later time. E. Patient service to manage new admissions that are outside of the customary meal service hours. F. Patient service to the Emergency Department and/or Trauma Center, and including nourishments for the fire rescue and ambulance personnel. G. Provision of prescribed nourishments, supplements and supplies to the patient care areas. Describe how these tasks will be completed and how Contractor will ensure properly stocked par levels and clean food refrigerators and pantries H. Maintain cleanliness, infection control and refrigerator temperature and describe activities related to compliance and monitoring for the same I. Sanitation of the kitchen, including monitoring activities. J. Quality control and patient satisfaction activities related to this service. II. Nutritional Services A. Qualified staff to provide nutritional services and how it will ensure current best practices. B. Time frame for nutritional assessments that will comply with standards of The Joint Commission, including week-ends. C. Strategies related to the following: i. Reduction of hospital acquired conditions, including pressure ulcers, and infections. ii. A comprehensive malnutrition program.