Smallwares. Items used in the preparation of food including, without limitation, pots, pans and kitchen utensils.
Smallwares. Dishware, glassware, flatware, utensils and similar items.
Smallwares. Users will provide their own towels, pots, pans, small wares & other special items necessary to their specific production needs. Do not leave your personal small wares or cleaning rags in the kitchens. They may be sold or thrown away without notice.
Smallwares. Items used in the serving of food and beverages such as chinaware, glassware, 1flatware, and service xxxx, as well as items used in the preparation of food such as pots, pans and kitchen utensils.
Smallwares. University shall furnish, at its expense, all smallwares owned by University and associated with Vendor’s assigned Premises. Vendor shall provide, at Vendor expense, an initial purchase of any additional smallwares needed for the proper operation of the Dining Services Program. University provided smallwares, in conjunction with Vendor’s initial smallwares purchase, shall together comprise the smallwares par stock.
Smallwares i. In the cooking programs, smallwares provided by the contractor will be packed separately along with any marketing/merchandising materials and it will be the responsibility of the Food Service Director (FSD) to have those items removed from the School.
ii. The School must pack all smallwares along with a copy of the inventory and place in a safe, secure, location prepared for pick-up. Check off each item on the inventory list when packing to ensure all items are present. Label clearly with School name
Smallwares. China, other dishware, glassware, flatware, utensils and similar items.
Smallwares. Client will provide an initial inventory of expendable and non-expendable supplies and service equipment (e.g., china, glassware, flatware, trays, and kitchen utensils) (“Smallwares”, more fully described in Attachment F) at the commencement of the Term, and will further provide an initial inventory of Smallwares to all new dining service venues added to the Premises during the Term. The replacement value of the initial Smallwares inventory, together with any changes in said inventory at the expense and approval of the Client during the Term, shall constitute the par stock value of the inventory (the “Par Stock Value”). To the extent the initial inventory of Smallwares is not adequate to meet the needs of the dining services program, after receipt of specific written approval from Client for such expenditure, Contractor may request procurement of additional Smallwares, and Client may procure such additional Smallwares as it deems necessary in its sole and exclusive discretion. In the event that the usable life of Smallwares inventory is decreased or undermined due to the abuse or misuse of such inventory by Contractor or its employees, Contractor shall be responsible for reimbursing Client for the replacement of such inventory. Contractor and Client shall document the initial inventory, including the additional items procured by Contractor pursuant to this Section 5.1.B., within thirty (30) days of the commencement of the Term. Thereafter, on an annual basis, Contractor shall coordinate with Client to jointly conduct a thorough inventory of the existing Smallwares and determine the value of the existing Smallwares. At all times during the Term, Contractor shall ensure the maintenance of (but shall not directly procure) such minimum or inventory levels as a cost of doing business. At the end of the Term, the Parties will participate in a joint inventory of the Smallwares, and in the event that the value of the remaining inventory is below the Par Stock Value, Contractor shall reimburse Client for such deficiency within thirty (30) days of said inventory. At all times during the Term, Contractor shall maintain such minimum inventory or par stock levels as Client determines to be necessary for operations.
Smallwares. Company shall furnish the appliances, wares and equipment including all Cooking Equipment and Smallwares as defined in section 2.13 above.
Smallwares. The FSMC shall replenish the necessary smallwares, including trays, dishes, glassware, flatware, serving utensils, and the like.
