VENDOR SHALL FURNISH ALL REQUIRED EQUIPMENT TO SERVE FOOD AND MAINTAIN CORRECT TEMPERATURE THROUGHOUT THE DURATION OF THE EVENTS. CONTINENTAL BREAKFAST FOOD SHALL BE SERVED BUFFET STYLE, WITH A MINIMUM SERVING FOR EACH ATTENDEE, AS FOLLOWS: • ASSORTED PASTRIES (BREAKFAST BREADS, SCONES, CROISSANTS, MUFFINS, DANISH, OR ASSORTED BAGELS WITH CREAM CHEESE, INCLUDING GLUTEN FREE OPTIONS, WITH VARIOUS JAMS, HONEY, AND WHIPPED BUTTER (SERVING = COMBINATION OF 2 ITEMS FROM ABOVE LIST, 2 PER PERSON) ADDITIONAL BUFFET ITEMS TO INCLUDE: • ASSORTED FRESH FRUIT FOR EACH PARTICIPANT (1 SERVING) SET UP AT LEAST 3 MULTIPLE BUFFET LINES. VENDOR TO MONITOR FOOD, BEVERAGE, AND SUPPLY (CUPS, PLATES, NAPKINS) STATIONS THROUGHOUT EVENT AND REFILL AS NECESSARY.
