Catering Equipment. Urn etc.
Catering Equipment. F&M shall be responsible for the purchase and maintenance of the equipment including replacing and servicing as appropriate. F&M will arrange for the work to be carried out.
Catering Equipment. 4.52.1 The Contractor will maintain the catering equipment to allow the efficient delivery of food, goods and disposal of waste.
Catering Equipment. The Supplier will be required to provide and maintain new state of-the-art equipment to display or resell beverages. Pricing: Pricing commitments must be guaranteed for a minimum three (3) year period. The College will expect any increases to be consistent with those applied to other customers of comparable size and nature. Recommendations for a procedure to review requested increase in selling price should be addressed in Part IV. The proposal should identity the beverage category, package size and case count (if applicable), and cost of each beverage product offered by the proposer, including syrups, pre-mix and C02. The cost schedule should be provided in sufficient detail to identify costs of all products and any volume incentive. Beverage Vending Equipment Selections: The Supplier will identify and provide, or offer to provide, at the College’s option, all beverages packaged, manufactured or distributed by or otherwise available (i.e., through agreements, relationships, alliances or other cooperative efforts) to the Supplier. The Supplier will commit to provide and offer to include in the Agreement, on measurably comparable terms and conditions, all future beverages manufactured, packaged or distributed by or otherwise made available to the Supplier. Unless otherwise specified in the proposal, it is understood that the Beverage and Vending Services Agreement will make available to the College, at its option, all current and future beverages offered by the Supplier. Beverage Vending Equipment Specifications: All beverages will be made available to the College in packages and pursuant to specifications reasonably requested by the College. The proposal shall identify all beverages sold or distributed by the Supplier, including all specifications fully describing the portion size, packaging, dispensing capability in concentration (if applicable) of each beverage. The proposal should include a complete listing of all syrup and concentrate flavors offered by the Supplier. Describe in detail the full service program including but not limited to cash accountability, reporting and performance standards, collection/payment procedures and all other attributes of your vending program. Describe in detail the Supplier’s recommendation regarding the placement and location of beverage vending equipment to most effectively promote beverage sales and service. Final locations, however, will be subject to review and approval by the College administration.
Catering Equipment. It is a key contract criterion of the contract, that the Subcontractors attending remote sites away from the main centres attend site on the same day as the visiting Contractor’s engineers. Any Subcontractor within this contract, appointed by the Contractor is to fully comply with NHSBT requirements in respect of Health & Safety. (NHSBT would prefer Contractors who are registered through Safecontractor or Constructionline) A comprehensive list of any proposed subcontracted works and Contractors used must be provided with the tender return. Any changes to the Subcontractors must be agreed with NHSBT during the currency of the contract. The Subcontractors must not in turn sub-let their works without the express agreement of NHSBT.
Catering Equipment. The Supplier will be required to provide and maintain new state of-the-art equipment to display or resell beverages. Pricing: Pricing commitments must be guaranteed for a minimum three (3) year period. The College will expect any increases to be consistent with those applied to other customers of comparable size and nature. Recommendations for a procedure to review requested increase in selling price should be addressed in Part IV. The proposal should identity the beverage category, package size and case count (if applicable), and cost of each beverage product offered by the proposer, including syrups, pre-mix and C02. The cost schedule should be provided in sufficient detail to identify costs of all products and any volume incentive.
