A. Staffing / Personnel 1. Provide a staffing plan for Dining Services Operations that includes the following: i. An organizational chart or short profile of your company’s management structure, from immediate site management through district, regional and corporate oversight; ii. Pro forma staffing charts for all Dining Services Operations and venues, including position titles and descriptions, times scheduled to work, wage rates and benefits. Provide a summary of full-time employees scheduled per week by location. All student worker opportunities should be identified as such. Include all management, supervisory and office support; iii. Resumes for the proposed site manager and key management staff for this account. Include any assistant managers with responsibility for retail food services and catering operations. Resumes should include education, experience, specific professional accomplishments and any special qualifications; iv. Evidence that the proposed site manager has completed all training required by New York State and New York City laws to perform Dining Services Operations; v. Describe the on-campus administrative accounting support for billings, Meal Plans and Tiger Bucks reconciliation and financial accountability; vi. Description of your company’s educational and training programs; vii. Describe your plans for staffing special events such as Board of Regent meetings, Governor’s visits, etc.; and viii. A plan to hire, train and evaluate students as employees. Describe the training programs and management opportunities available to students interested in a food service career, if any. B. Meal Plans 1. Currently, first-year traditional resident students are required to have a 250 block plan while first-year non-traditional resident students are required to have a 95 block plan. Returning students living in Kaufman Hall (406 West 31st Street, NY) are required to have a declining balance plan. Meal plan requirement(s) for resident students and voluntary dining plans will remain unchanged during Year 1 of the contract. Contractor must agree to support the following meal plans as outlined below. Current pricing per semester for each plan is as follows: i. Residential Meal Plans • 250 Block - $2,977 and includes $400 in declining balance. • 95 Block - $1,895 and includes $450 in declining balance. • Kaufman All DB Plan - $575. (Defaulted meal plan for returning students). • Kaufman 75 Block - $1,288 and includes $425 in declining balance. (Optional for returning students). • Resident Assistant All DB Plan - $750. ii. Voluntary Dining Plans • 25 Block - $386 and includes $100 in declining balance. Note – Commuter students, faculty and staff have the option of purchasing a 250, 95 or 75 Block plans as well as all declining balance plan. 2. Contractor shall provide alternatives or additions to the required meal plans in the program proposal for Year 2 through 10 of the Contract. Provide the suggested benchmark price and the strategic business case for how your company arrived at this benchmark price. Provide a conceptual plan with specific details of the Meal Plans that you anticipate offering to residential, commuter students and faculty/staff including, but not limited to, cost per meal and the details related to collection of funds (debit cards, credit cards, campus ID cards, etc.) as well as any guest meals or discount schedules that may be applicable; 3. Rates for future years shall be set per Contract Section 5.6. 4. Declining balance is billed by the Contractor to the College based on usage; 5. The number of serving days each academic period shall be determined by the College and shall include student move-in and new student orientation. Prior to the start of academic year, the College and Contractor shall agree to a schedule which identifies the serving days and locations for each semester.
