Specifications include, but are not limited to: 1.2.1 Purchase, receive, store, prepare, produce, serve, and/or package, and deliver food to meet the approved menu. 1.2.2 Serve tasty, visually appetizing, wholesome, nutritious, quality food at correct serving temperature and portions, and at the proper time as required in the specifications. 1.2.3 Submit an operational plan outlining the proposed method of food services to the AACDDF, including staffing. 1.2.4 Provide contingency plans for food services in the event of unforeseeable circumstances or natural disasters such as power failure, fire, and floods that could impede normal operations. Contingency plans shall also address events such as labor walkouts, acts of terrorism, etc. 1.2.5 Submit an itemized invoice to the AACDDF Director, Business Services or designee by the 15th of the month for the previous month.