Food Services: The vendor shall provide, prepare, and serve the food and non-alcoholic beverages for two (2) meals daily, as described herein to staff, students, faculty, and guests at the College, five (5) days per week (Monday through Friday), excluding state holidays during the Fall and Spring semesters. The cafe will not operate during the summer terms. The number of students varies depending on the number of classes on campus. There are no residential students on campus. Current enrollment data shows there are about 375 potential student customers for breakfast and lunch. PCC’s grand enrollment total is between 1042-1200 students. The estimated foot traffic on campus is an estimate and not to be interpreted as a guarantee. The vendor must have staff on site and food services operational when students are on campus. All food and beverages prepared and served must be in accordance with all health and sanitation requirements of pertinent regulatory entities. The relationship of the Vendor to the College shall be that of an independent contractor. The College shall have no direct supervision of employees of the Vendor and any communication of employee matters shall be through the designated representatives of the Vendor and the College. The Vendor shall serve meals at the College at the designated times below. However, the schedule may be changed at any time during the contract term by mutual agreement between the College and the Vendor. Breakfast: 8:00am-10:00am Lunch: 11:00am-1:00pm The Vendor shall provide food and beverage catering services, as required by the College, for receptions, banquets, conferences, etc. The College shall notify the Vendor at least seven (7) business days in advance. Food Standards: The vendor must describe in its proposal how it will ensure the following standards are met for preparing and serving food: The Vendor must adhere to all USDA program requirements. These may be found at the following link: https://www.usda.gov/ Failure to comply with USDA guidelines, procedures, and processes may result in termination of the contract. Serving lines are to be well stocked throughout the entire service during scheduled meals. Foods shall be served at industrial standard temperatures. All food products must follow required guidelines for preparation and serving, holding, and storage. Food temperatures shall be checked before serving each meal. Any food appearing discolored, unappealing, or not in a proper state of freshness shall not be served. Frozen foods, once thawed, shall not be refrozen. All food products stored in any unit must be properly wrapped, labeled, and dated (with dates visible). All storage shall meet the Health Department and College requirements. Display and serving areas shall be clean, sanitary, orderly, and attractive. Partially used, broken or spilled items shall be removed from the food serving/service areas promptly. All food must be properly received, cooked, and stored. Stored foods shall be maintained at industry standard temperatures.
