Specifications include, but are not limited to: manage the food service operations on campus. The food services will be operated by personnel from the successful food service management company (Contractor). a. The Contractor shall provide a catering program for WSC approved functions. It is anticipated that the attendees would primarily use the dining area but would also have some need for catering. The catering programs should reflect the diverse needs of students, faculty, staff and administrators in the respective service menus. Existing policies that determine the scope of the WSC sponsored functions shall determine the catered events included in the terms of the Agreement. b. Catered service procedures, operational requirements,and menus shall provide three levels of service for catering: • Fine dining • Standard table linen, china, and flatware Paper and disposable • Pick-up/carry out ("no frills") Etc.
