Food Service – Cafeteria & Catering Sample Clauses

Food Service – Cafeteria & Catering. 5.1.1 Food presentation shall be aesthetically pleasing, and “extras” such as condiments, eating and serving utensils, etc. should be conveniently located to traffic flow and accessible to wheelchairs. 5.1.2 Weekly menus shall be e-mailed to the a designated MinnState representative for dissemination to appropriate MinnState staff and faculty and posted outside the food service counter three (3) days in advance. Breakfast menus will be available from 8:00 am until 10:00 am each day the food service cafeteria line is open. 5.1.3 A complete catering guide to menus, prices, portion servings, catering policies, minimums, additional charges, etc., shall be submitted to MinnState for review and approval prior to distribution. Copies of the catering guide shall be printed in sufficient number and distributed to campus constituents between summer and fall term. CONTRACTOR shall be responsible for the cost, production, and distribution of the catering guide. 5.1.4 Food and beverage catering services for select on-campus and outside group-sponsored functions such as banquets, receptions, conferences and/or other special events shall be provided by CONTRACTOR upon receipt of MinnState Purchase Order and catering form signed by department supervisor and approved by MinnState Purchasing Department. Events not sponsored by the college shall be mutually agreed upon by the CONTRACTOR and the sponsor of the event. 5.1.5 Unless a catering event is administered by MinnState, CONTRACTOR shall provide a sufficient number of qualified and trained staff to service the events, take and process catering orders, respond to inquiries, and handle all aspects of a quality catering program. 5.1.6 The food service cafeteria line should include, but not limited to: 1. One entrée per meal; 2. a variety of breakfast, lunch, and dinner selections;
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