Specifications include, but are not limited to: 1. Operation and management of food service at all institutions in accordance with all applicable standards, laws and regulations. 2. Provide a transition plan to ensure continuity of food service operations at all institutions. 3. Ensure quality operations through efficient staffing and personnel procedures. 4. Plan to utilize inmate labor in food service operations. 5. Develop and implement a training program in culinary arts and food service management. 6. Develop and provide a policy and procedure manual for food service operations pertaining to the Contract. 7. Prepare and serve meals in accordance with the Master Menu and provide for special dietary and satellite feeding requirements as required by DRC specifications. 8. Develop, implement, and monitor a quality control program for food service operations. 9. Procure all food and non-food items, dietary supplies, office supplies, and staff to provide quality food service operations. 10. Maintain appropriate sanitation and inspection schedules for all food service operation areas. 11. Plan to operate and maintain all equipment provided by DRC and procure replacement equipment from the Equipment Replacement Fund described in Attachment One, Part One, Section W. 12. Ensure all records and documentation of compliance with standards maintained. 13. Accurate accounting of all inmate meals served by institution, including the number of meals served as carrybacks for satellite feeding areas. 14. Prepare and disseminate all invoices to the appropriate facility. 15. Provide the State with annual usage reports.