Specifications include, but are not limited to: 1. To provide appealing and nutritionally sound reimbursable meals according to the programs selected on page 11 for students as economically as possible. 2. Increase participation at all levels of the program by improving food quality at the service point, by up- grading equipment and facilities, by seeking student and parent input, by successful menu variation and planning, by use of excellent marketing technique, and with a strong emphasis on public relations. 3. Provide a management staff and structure to ensure that the District’s school food program is one of consistent top quality and of positive regard by students, staff, and the public. 4. Establish a formal structure to routinely and continuously gather input from food service employees to ensure the most effective and efficient operation possible. 5. Establish and conduct management and staff training programs that will ensure staff development, proper supervision, and consistent quality control, both in production and service.