FOOD SERVICE STANDARDS Sample Clauses

FOOD SERVICE STANDARDS. 1. The District and CFUSE will encourage and develop high standards for food service personnel and appropriate instruction to meet cafeteria needs. 2. The District will meet staffing requirements for food service delivery. 3. Food service employees are encouraged to suggest ways of improving the food service delivery function. Recommendations shall be made in writing. 4. Food service managers shall report personnel shortages to the supervisor of food services. 5. Should a reduction in work hours result in a reduction in workforce in the food service department, Article 22, Reduction in Force shall apply.
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FOOD SERVICE STANDARDS. 2.3.1 Food Service Standards will be included in the Educational Specifications. These standards outline specific needs of the School District and the Architect shall comply during design. If deviations from these standards are necessary, the Architect shall outline, in writing, reasons why the standards cannot be met and submit them to the Departments of Food Services and Building. Review and decision will be provided by the Departments of Food Services and Building.
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FOOD SERVICE STANDARDS. Contractor will, at a minimum, maintain the following standards of service: 1) Hot foods are to be served hot (above 140 degrees Fahrenheit) and cold foods are to be served cold (below 40 degrees Fahrenheit); 2) All food shall be garnished for attractive presentation; 3) Food items at the main service stations shall be readily identifiable with attractive and individual labels; 4) Any food appearing discolored, unappealing or not in a proper state of freshness shall not be served; 5) All serving stations and bars are to be well-stocked throughout the entire posted serving times. The last customer is to be offered the same range of choice as the first. Food will remain at the operations stations fifteen (15) minutes after the closing of service hours to allow late students to be served; 6) Display and serving areas shall be clean, sanitary, orderly, and attractive at all times. Any spillage or soiled spots shall be removed promptly from counters, steam table pans, general serving and dining areas and floors; and, 7) Partially used and broken items shall be promptly removed from the serving area.
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Related to FOOD SERVICE STANDARDS

  • Service Standards We provide the Services materially in accordance with the features and functionalities set out in the Specification Documents. We will use commercially reasonable efforts to make the Services available to you subject to operational requirements including maintenance and security.

  • Quality Service Standards Price Services and the Fund may from time to time agree to certain quality service standards, as well as incentives and penalties with respect to Price Services’ Services hereunder.

  • Customer Service Standards The Franchising Authority hereby adopts the customer service standards set forth in Part 76, §76.309 of the FCC’s rules and regulations, as amended. The Grantee shall comply in all respects with the customer service requirements established by the FCC.

  • Service Specification The Parties have agreed upon the scope and specification of the Services provided under this Service Agreement in the Service Specification.

  • Quality Standards Each Party agrees that the nature and quality of its products and services supplied in connection with the other Party's Marks will conform to quality standards set by the other Party. Each Party agrees to supply the other Party, upon request, with a reasonable number of samples of any Materials publicly disseminated by such Party which utilize the other Party's Marks. Each Party will comply with all applicable laws, regulations, and customs and obtain any required government approvals pertaining to use of the other Party's marks.

  • Service Level Standards In addition to all other requirements in this Agreement, and in accordance with the Best Claims Practices & Estimating Guidelines, Vendor shall use reasonable and good faith efforts to meet the Service Level Standards set forth below.

  • Service Scope The following Services are covered by this Agreement; o Manned telephone support o Monitored email support o Remote assistance using Remote Desktop and a Virtual Private Network where available o Planned or Emergency Onsite assistance (extra costs apply) o Monthly system health check

  • Performance Standards The Contractor agrees to perform all tasks and provide deliverables as set forth in the Contract. The Department and the Customer will be entitled at all times, upon request, to be advised as to the status of work being done by the Contractor and of the details thereof.

  • REFERENCE STANDARDS A. The latest published edition of a reference shall be applicable to this Project unless identified by a specific edition date. B. All reference amendments adopted prior to the effective date of this Contract shall be applicable to this Project. C. All materials, installation and workmanship shall comply with all applicable requirements and standards. 1. Texas Medical Center Architectural Standards and Texas Medical Center Stormwater Management Design Guidelines are applicable to all Projects located within the Texas Medical Center. 2. Owner’s underwriter requirements are applicable to all Projects.

  • Safety Standards Performance of the Contract for all commodities or contractual services must comply with requirements of the Occupational Safety and Health Act and other applicable State of Florida and federal requirements.

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