Specifications include, but are not limited to: 1. Equipment: MUSC will provide an equipped and physically secure cafe. All equipment purchased by MUSC will remain the property of the University and will be accounted for at the commencement and end of the contract term. Equipment damaged due to negligent or malicious misuse by the Contractor will be replaced or repaired at the cost to the Contractor. 2. Service Description: The Contractor will operate the cafe on the 1" floor of the Hollings Cancer Center located at 86 Jonathan Lucas Street Charleston SC. The cafe will serve patients, visitors, staff, and students visiting or working in the Hollings Cancer Center. 3. Prices: Prices at the HCC Cafe shall remain at reasonable levels and shall be fixed and determined jointly by the University and the Contractor. Prices are negotiable at any time during the contract period and can be changed when the University and Contractor mutually agree. 4. Food and Beverage Description: Items served should include the following • Muffins • Yogurts & Smoothies • Fruit, Granola • Fresh Salads • Pre-Prepared Sandwiches • Coffee, hot chocolate, juices and water All items should be pre-prepared. Although no cooking is allowed, the University does allow for methods of heating. For example, crockpots that can heat soup or chili, a microwave to heat sandwiches, or perhaps a toaster oven may be utilized. The Contractor is encouraged to make menu suggestions beyond these requirements which are consistent with the needs and desires of a-cafe in a cancer treatment center. Condiments, utensils, and other supplies incidental to the serving of the cafe's fare will be supplied by the Contractor. 5. Odors: Many of the patients at the Cancer Center are very ill. Smells can make them quite nauseated. Contractor will need to be cognizant of this and make every effort to avoid smells emanating from the cafe. 6. Housekeeping: Contractor shall be responsible for the cleanliness of the immediate area in and adjacent to the cafe. Contractor shall damp mop the serving area each afternoon. Contractor shall empty all trash and refuse receptacles in the cafe area each day, and move to a location designated by the University. The Contractor shall clean all spillage in the food serving and consumption areas promptly.