Specifications include, but are not limited to: The successful Offeror shall supply complete food service operations including management and oversight of food preparations and services, food products, labor, materials and expendable supplies. SGTC shall make available to successful Offeror the use of SGTC kitchen and existing preparation equipment for the preparation of buffet style, a la carte items for breakfast, lunch and dinner. Breakfast shall consist of a variety of choices such as cereals, fruits, muffins, grits, eggs, bacon, juices, bread, non-alcoholic drinks, etc. Lunch will provide a minimum of two (2) choices including one (1) hot meal of an entrée, vegetables, salads, desserts, breads and a variety of non-alcoholic drinks. Dinner will consist of a minimum of one (1) entrée, vegetables, salads, dessert, breads and a variety of non-alcoholic drinks. Meal services are approximately one and one half hours. The exact hours will be agreed upon between the contractor and SGTC. All meals shall be prepared and served to meet or exceed all present and future local county, state and federal regulations.