Specifications include, but are not limited to: The Contractor shall offer quality products, which include variety, great taste, freshness, authenticity, healthy choices, ambience, and excellent service, and will be innovative in providing appropriate food concepts. The Contractor must demonstrate the knowledge, experience, and capability necessary to perform in a first-class professional manner, both on campus and for off campus events. Contractor shall assume full responsibility for the purchase, preparation, cooking and sensory pleasing food presentation at all serving areas. The Contractor shall work closely with the NHTI administrators to determine applicable policies, practices, prices and menus, time, and length of service for each meal. Contractor shall obtain final approval from NHTI. Each day’s menu will be written with nutrition and eye appeal considered as important as cost and popularity. The Contractor shall prominently post daily, weekly and monthly menus at each station in the kitchens and in dining areas. Menus will be distributed digitally and/or through the appropriate campus publications. Contractor shall accept payment in the forms of cash, credit card or debit card payments. Any and all cost associated with these services shall be the sole responsibility of Contractor.
