Specifications include, but are not limited to: The Contractor shall provide, on a semi-annual basis, all labor and materiel for a preventative maintenance service as specified herein for Food Service Equipment. Work shall be bid as an annual lump sum amount. Work shall include providing Emergency Services at an additional charge to the contract ; C. The Contractor shall furnish all labor, materiel, and supervision required to maintain, in optimum operating condition, components of the Food Service Equipment. Services shall include, repair and replacement of parts and inspection, cleaning, and lubrication, pertaining to the efficient operation of the system. D. The minimum number of planned inspections shall be two (2) for each fiscal year spaced approximately one hundred eighty (180) days apart. The first repair and inspection shall be performed immediately upon award of the contract. E. Each preventive work period shall be prescheduled and directed from a maintenance management program initiated and maintained by the Contractor. The program may be computer or manually operated. A copy of this schedule shall be presented to the Maintenance Supervisor prior to the initiation of work.