Specifications include, but are not limited to: The Contractor shall provide the KHP with standards of operation, management, product quality, and support services of the best quality available in the institutional food service industry. Following is a list of examples (representative, not exhaustive) which serve as a guide to the Contractor. The following list may be altered either by addition or deletion by the mutual consent of the KHP and the Contractor. Operations • Provide maximum satisfaction to all patrons of the KHP dining and catering services through quality performance, efficient and effective operations, and wholesome, well-presented, palatable foods and beverages. • Develop and maintain a superior management team to fulfill the obligations and opportunities of an excellent food service operation for the KHP. • Provide professional performance, planning, execution, and review of the KHP food program. • Quality company programs such as employee training and energy conservation must be always operational.
