A. Staffing 1. The Contractor shall provide and maintain adequate staffing to fulfill all requirements as outlined in this IFB, including providing additional qualified dietitian(s) if the need arises. 2. The Contractor must have a plan in place to prevent disruption to operations/service in the event of inclement weather, emergency, or other unforeseen circumstances. B. Menu 1. The dietitian shall generate menus based on nutritional recommendations from the National Academy of Sciences. Menu items must be selected and cooked to minimize health hazards, such as food allergies. a. The dietitian shall solicit and consider feedback from ASH staff and patients to improve the consumption experience. b. Menu selection shall alternate to prevent meal boredom, including seasonal menu items. 2. The Contractor shall work with ASH staff to create a “cost-neutral” menu of meal replacements for special events, such as holiday cookouts. The cost of meal replacements shall not exceed the cost of the regularly served meal. 3. The Contractor shall work with ASH staff to develop a menu of items for special occasions, which shall include the items that are available and pricing. These items may be snacking items rather than a full meal. E.g. cheese dip for a Superbowl party. 4. The Contractor shall provide copies of menus to staff so that the menus can be posted for patients.
