Specifications include, but are not limited to: Inventory, and tag (as needed) equipment in ~28 service/support locations (Bakery, dining centers, markets, cafes, fast casual, food court, food trucks, catering warehouse, etc); Foodservice equipment (ovens, steamers, combination ovens, epresso machines mixers, slicers, etc), refrigeration systems, HVAC; Equipment with estimated value of $2,000.00 or greater; Estimated number of equipment items, 800-1,000.; Determine remaining life span of equipment; Develop a preventative maintenance (PM) schedule for equipment; Comment if the End Product could integrate with ISU’s TMA system https://tmasystems.com/; During evaluation, report any malfunctions, potential safety concerns; End product = documentation of compiled equipment by location, type, make, model, serial number, remaining life span, PM schedule of each piece, and any known/immediate concerns. This documentation shall be in a format which ISU can manage once professional service agreement ends.