Contractor will purchase, prepare, and serve food products. Meal offerings provided must be balanced and include short order offerings as required for students, faculty, staff and guests on such hourly schedules as may be established by the College. Meal program(s) must be flexible to changing dietary needs, growth tied to College initiatives, and anticipate and/or react to changing lifestyles, health habits, and food preferences of the College community as a whole throughout the life of this contract. 2.3.1 Management Oversight Plan - Contractor is expected to operate its dining services so that the highest degree of professionalism can be achieved in the delivery of foodservices within an economic structure that is desirable for both the College and the Contractor. Contractor must provide a management oversight plan, and include a description of how they will ensure proper preparation for busy periods to minimize service wait times for customers and ensure they will not run out of food items during peak periods. 2.3.2 The Contractor will be subject to the supervision and control of the College’s Contract Administrator to ensure performance to the satisfaction of the College. This may include supervision and control by any compliance consultants that the College may engage.
