Specifications include, but are not limited to: design a food service program that enhances the quality of life for students, faculty, staff and visitors, and contributes significantly to the total educational experience and campus culture. It is the overall intent to provide students, faculty, staff and visitors with the highest quality products and the most courteous and efficient service possible. In addition, it is the University’s desire to provide quality food service at the most reasonable and economical prices possible to obtain the desired service. The successful proposer will be expected to provide a full range of fresh, nutritious, affordable, and tasty food and beverages through the purchase, preparation and service of food and beverage products appropriate for a wide variety of dining settings.