Specifications include, but are not limited to: A. Support the delivery of instruction and educational mission of the Maui Culinary Arts through improvements of efficiency and cost effective purchasing of supplies and raw materials for instruction. B. Enhance the quality of current menu offerings to provide the highest possible quality of product and service to all market segments while maintaining costs at a reasonable level. C. Improve measurable levels of quality and service to the campus through the establishment of operating hours which are responsive to the needs of the student, faculty, staff, and guests via objective survey. D. Improve the profitable performance of retail and catering operations. E. Strengthen food service operations to maximize labor, training, productivity and quality through demonstrable and tangible means.
