CHADRONSTATE

COLLEGE

DINING SERVICES

REQUEST FOR PROPOSAL2012

1000 MAIN STREETChadron, Nebraska 69337

CHADRON STATE COLLEGE

DINING SERVICESREQUEST FOR PROPOSAL

DUE: March 7, 20122:00 p.m. MT

1000 MAIN STREETChadron, Nebraska 69337

Dr. Janie ParkPresident

(308) 432-6201

TABLE OF CONTENTS

Section Title Page

I Notice to Contractors 1

II Contract 4

III Bid Proposal 9

IV College Information 12

V General Conditions 15

VI Foods and Services 27

VII Fiscal Accounting 41

VIII Personnel 44

IX Additional Information 47

SCHEDULE OF EVENTS DATE

1. Issue Request for Proposal January 3, 20122. Mandatory Pre-Bid Conference February 17, 20123. Opening of Proposals March 7, 20124. Notification of Contractors Selected to Present March 20125. Presentations by Selected Contractors Week of April 5, 20126. Award and Notification to Successful ContractorWithin 30 days of date

ofFinal Presentation

7. Contract Date and Commencement of Services July 1, 2012

SECTION I

NOTICE TO CONTRACTORS

Operation of the Food ServicesChadron State CollegeChadron, Nebraska 69337

Sealed Proposals:

Sealed proposals for the operation of the Food Services at Chadron State College (CSC), Chadron, Nebraska will be received at the Office of the Vice President for Administration & Finance, Chadron State College, 1000 Main Street, Chadron, Nebraska 69337 to be opened at 2:00 p.m. MT, March 7, 2012. The three copies of the proposal are to be prepared simply and in a manner designed to help Chadron State College with a straightforward presentation of the Contractor’s capability to satisfy the requirements of this RFP. Elaborate brochures and other promotional materials are not required but will be allowed. Contractors are encouraged to submit any additional information or comments they wish considered. CSC will consider cost plus management proposals along with contract rate per person per day.

Performance Bond:

The successful bidder is required to furnish a performance bond in the amount of one hundred fifty thousand dollars ($150,000) from a surety company authorized to do business in the State of Nebraska. The performance bond must remain in full force for the first year.

Bid Bond:

The contractor herewith submits a bid Bond, certified check, cashier’s check or bank money order payable to CSC in the amount of fifteen thousand dollars ($15,000) with the sealed proposal.

Rejection of Bids:

The Owner reserves the right to reject any or all bids and proposals and to waive formalities, informalities, and technicalities in the bidding process as its interest may appear.

Basis of Bids:

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Bids must be based on plans and specifications “Operation of the Food Services at Chadron State College.” Each proposal shall be sealed and clearly marked “CSC Food Service Proposal – March 7, 2012.”

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Notice of Acceptance:All bidding contractors will be notified as to successful bidder when the Board of Trustees or designee has approved the awarding of a contract.

Basis of Awards:The award of contract shall be made taking into consideration the best interest of the state, the quality or performance of the articles or property proposed to be supplied, their conformity with specifications, the purpose for which required, and the times of delivery. In determining the lowest responsible bidder, in addition to price, the following elements shall be given consideration:

The ability, capacity, and skill of the bidder to perform the contract required;

The character, integrity, reputation, judgment, experience, and efficiency of the bidder;

Whether the bidder can perform the contract within the time specified; The quality of performance of previous contracts; The previous and existing compliance by the bidder with laws relating

to the contract; The life-cost of the service and the pro forma financial data; The proposed dining alternatives, management plan, and rebates; and Such other information as may be secured having a bearing on the

decision to award the contract.

Pre-Bid Conference:

It is a prerequisite qualification for bidders to attend the pre-bid conference. The pre-bid conference will consist of an Entrance Interview, a Guided On-site Observation and Inspection Tour, and an Exit Meeting. At the Entrance Interview, bidders may ask any questions concerning the proposal specifications. If additional questions arise during your guided on-site observation and inspection, an opportunity to present them will be provided at the Exit Meeting.

The following are details of the pre-bid Conference:

Date: February 17, 2012

Location: Student Center Ponderosa RoomChadron State College

Schedule: 9:30 a.m. - 10:30 a.m. Entrance Interview10:30 a.m. – 11:30 a.m. Guided Tour11:30 a.m. – 2:00 p.m. On your own2:00 p.m. – 3:00 p.m. Exit Meeting

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It is the College’s intention that all information (and answers) necessary to complete bid proposals will be available at this Pre-Bid Conference. Failure to attend this Pre-Bid Conference will result in disqualification of any submitted proposal unless alternate plans have been submitted and approved by the College. All questions not answered at the Pre-Bid Conference will be directed by email to dgrant@csc.edu. Answers will be provided ASAP.

Oral Presentation:

Bidders may be required to make oral presentations to clarify their proposals. In conducting those discussions, there shall be no disclosure of any information obtained from any competing bidder. These presentations may be scheduled and held after receipt and evaluation of the proposals to provide an opportunity for the bidder to supplement and or clarify the proposal for the evaluation team. Should a bidder refuse to honor the request for oral presentation or complete an oral presentation before the date established in the calendar of events of this RFP, it may result in disqualification. Since oral presentations may or may not be requested, each bidder should make their written proposal concise and complete.

Incurring Costs:

The College is not liable for any cost incurred by bidders in replying to this RFP or for any presentation requested by the College.

Certification of independent Price Determination:

By submission of this proposal, the Contractor certifies, and in the case of a joint proposal, each party thereto certifies as to its own organization, that in connections with this RFP:

The prices and guarantees in this proposal have been arrived at independently, without consultation, communication or agreement with any competitor for the purpose of restricting competition.

Unless otherwise required by law, the prices and guarantee which have been quoted in this proposal have not been knowingly disclosed by the bidder prior to opening in the case of an advertised procurement or prior to award in the case of a negotiated procurement, directly or indirectly to any other bidder or to any competitor.

No attempt has been made or will be made by the bidder to induce any other person or firm to submit or not submit a proposal for the purpose of restricting competition.

He/she is the person in the bidder’s organization responsible within the organization for the decision as to the prices being offered herein and

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that he/she has not participated, and will not participate, in any action contrary to A through C above.

He/she is not the person in the bidder’s organization responsible within that organization for the decision as to the prices being offered herein, but that he/she has been authorized in writing to act as agent for the persons responsible for such decisions; and he/she has the authority to certify that such persons have not participated and will not participate in any action contrary to A through C above, and as their agent does hereby so certify and he/she has not participated and will not participate, in any action contrary to A through C above.

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SECTION II

CONTRACT

This agreement made and entered into this ____ day of _______________, 2012, between the Nebraska State College System dba Chadron State College, Chadron, Nebraska and the Food Service Company, _____________________________________________ regarding operating the food services at and for Chadron State College at Chadron, Nebraska and the parties hereto agree as follows:

That this contract shall consist of documents, including this 1) Agreement; 2) Specifications as prepared and distributed by Mr. Dale Grant, Vice President for Administration and Finance; 3) College Calendar; 4) Contractor’s proposal; and 5) all written modifications issued subsequent hereto. These documents constitute the contract and are all fully a part of this contract as if attached to this agreement or repeated herein.

The Contractor shall perform all of the work required for completing the base bids as per plans and specifications prepared by Chadron State College and as per proposal for the operation of the food service prepared by _________________________________________________________.

Exhibit A through B attached hereto are incorporated herein as though fully set forth herein. Exhibit A Performance Bond; Exhibit B Certificate of Insurance.

Food Service Company agrees to:

Board Contract Program

Contractors shall provide a graduated scale per meal plan for the following programs based on the total number of boarders on all plans. Please show the cost on a per person per day basis.

Plan A Plan B Plan C Plan D Plan E Plan F 675-724 725-774 775-824 825-874 875-924 925-974 975-10241025-1074

Pay 12% to the College on all casual meals served as per specifications.

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Pay 12% to the College on all foods sold through the Snack Bar and/or branded franchise areas as per specifications;Pay 12% to the College on all conference meals/refreshments and on- and off-campus catering as per specifications;Contractor agrees to provide meals for faculty and staff at 75% of cash sales price;Provide Type A school lunch for Child Development Program for the sum of $_____ per person per day.0% paid on bonus bucks. 0% paid on sales from Library Coffee Shop.Cost Plus Management Program

Contractor agrees to provide management services to the College for $______ per year. This amount to be paid in 12 equal installments.

College understands that the Contractor will manage the dining services on behalf of the College.

College understands that the Contractor will charge the College for all actual costs directly associated with operating the College’s dining services, which would include, (but not limited to) food, labor, taxes, benefits, and general expenses. In addition, the College understands that there will be an administrative fee charged equal to the amount listed above.

The method and timing of payments for the above expenses will be negotiated with the successful bidder.

Contractor understands that it will operate the cafeteria, snack bar, Library Coffee Shop and C-store locations outlined in this document and comply with all other specifications listed including (but not limited to) sanitation, food quality, food quantity record retention, catering requirements, employee training, compliance with laws and regulations, insurance coverage requirements, and any other general requirements.

Contractor is responsible for maintaining their own insurance coverage as outlined in this document.

Contractor will collect all sales taxes that may be due and will pay these sales taxes to the State of Nebraska.

Contractor understands that 100% of proceeds from meal plans, catering events, grill cash sales, and C-Store cash sales are to be remitted directly to the College or applied to outstanding invoices owed by the College at the college’s discretion.

Contractor will monitor the meal plans as specified in this document to assure that students do not exceed the maximum number of meals or bonus bucks allowed.

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Contractor understands that employees will be hired by Contractor and will not be employees of the College.

All Proposals – Other Responsibilities

Assume responsibility over all the food service accounting related to the College.

Furnish a billing statement for all services rendered to the College thirty (30) days following the end of a standard accounting period:

Pay the commission fee on all noncontract sales including vending fees, if appropriate, within thirty (30) days following the end of a standard accounting period. (Board Contract Program Only).

Bill the Conferencing Office for all Conference meals/refreshments and on- and off-campus catering approved by the College and provided by the contractor. (Board Contract Program Only).

The College agrees to:

Process for payment the monies due the Food Service Company or the amount bid on the contract patrons on or before the 10th day following each billing period.

It is further agreed by and between the parties as follows:

a. The college shall issue all instructions in writing to the Food Service Agency through its authorized representative.

b. The Contractor shall pay all sales, consumer, use and other similar taxes required by law.

c. The Contractor shall indemnify and hold harmless the college and its agents and employees from and against all claims, damages, losses and expenses including attorney’s fees arising out of or resulting from the performance of the work, provided that any such claim, damage, loss or expense (1) is attributable to bodily injury sickness, disease or death, or to injury to or destruction of tangible property including the loss of use resulting therefrom, and (2) is caused in whole or in part by any negligent act or omission of the Food Service Company, and Subcontractor, anyone directly or indirectly employed by any of them or for whose acts any of them may be liable, regardless of whether or not it is caused in part by a party indemnified hereunder.

d. This contract shall be governed by the laws of the State of Nebraska.

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e. The College and the Food Service Company each binds themselves, their partners, successor, assigns and legal representatives to the other party hereto and to the partners, successors, assigns and legal representatives of such other parties in respect to all covenants, agreements and obligations contained in the contract documents. Neither party to the contract shall assign the contract or sublet it as a whole without the written consent of the other, nor shall the Contractor assign any monies due or to become due to it hereunder, without the previous written consent of the College.

f. The Contractor shall comply with all applicable laws, ordinances, rules, regulations and lawful orders of any public authority having jurisdiction for the safety of persons or property or to protect them from damage, injury or loss. It shall erect and maintain as required by existing conditions, all reasonable safeguards for safety and protection.

g. The Contractor shall purchase and maintain such insurance as will protect it from claims arising from any of the times set forth below which may arise out of or result from the Contractor’s operation under the contract, whether such operation be by itself or by any subcontractor or by anyone for whose acts any of them may be liable:

1. The most recently approved ISO Commercial General Liability Insurance policy, or its equivalent, written on an Occurrence Basis, with limits not less than $1,000,000 per occurrence/ $2,000,000 general aggregate (on a per location and/or per job basis) Bodily Injury and Property Damage, including the following coverages:

Premises and Operations Coverage Independent Contractor’s Coverage Contractual Liability Products and Completed Operations Coverage Broad Form Property Damage Liability Personal Injury Liability, with the contractual exclusion removed Sudden and Accidental Pollution Liability as appropriate.

2. Worker’s Compensation (or maintenance of a legally permitted and governmentally-approved program of self-insurance which includes excess worker’s compensation with statutory limits) covering contractor’s employees pursuant to applicable state workers’ injuries suffered by employees of contractor. Employer’s Liability Insurance limits shall not be less than:

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• Bodily Injury by Accident $500,000 Each Accident• Bodily injury by Disease $500,000 Policy Limit• Bodily Injury by Accident $500,000 Each employee

and covering location of all work places involved in this contract.

3. Unemployment insurance and/or any other insurance required by law for the contractor’s employees but not including the employees of the College. Certificates of insurance acceptable to the College shall be filed with the College prior to commencement of this contract. These certificates shall contain a provision that coverage as afforded under the policies will not be canceled until at least 15 days prior written notice has been delivered to the College.

4. The most recently approved ISO Business Automobile Liability Insurance policy, or its equivalent, covering owned, hired and non-owned vehicles with limits of not less than $1,000,000 each accident Bodily Injury and Property Damage combined, including Sudden and Accidental Pollution Liability, as appropriate.

5. All such insurance policies and certificates required in this contract shall be issued by any insurance company with sound and adequate financial responsibility which is licensed to do business in the State of Nebraska.

All such insurance policies and certificates shall contain a waiver of subrogation. Each party hereby releases the other from any claim for recovery for any loss or damage to any of its properties which is insured under valid and collectable insurance policies to the extent of its properties which is insured under valid and collectable insurance policies to the extent of any recovery collectable under such insurance. It is further agreed that this waiver shall apply only when permitted by the applicable policy of insurance.

Failure by the Contractor to provide and maintain in force the insurance required under this item is a breach thereof and shall give the College the power to cancel and terminate this agreement forthwith and without notice.

6. The cost of such insurance will be borne by the Contractor.10

h. The College, without invalidating the contract, may order changes within the general scope of the contract consisting of additions, deletions or other revisions. The contract rates shall be adjusted accordingly. All such changes shall be authorized by change order, and shall be executed under applicable conditions of the contract documents.

i. The cost or credit to the College resulting from any changes shall be determined in one or more of the following ways:

1. By mutual acceptance of a lump sum properly itemized;

2. By unit prices stated in the contract documents or subsequently agreed upon; or

3. By cost and a mutually acceptable fixed or percentage fee.

This agreement executed the day and year first written above.

FOOD SERVICE PROVIDER NEBRASKA STATE COLLEGE SYSTEMdba CHADRON STATE COLLEGE

By_____________________________________ By_____________________________________

Name/Title ______________________________Name/Title______________________________

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PROPOSAL FOR THEOPERATION OF THE FOOD SERVICES

ATCHADRON STATE COLLEGE

CHADRON, NE 69337

Date:__________________________

From:_______________________________________________________________ (Name of company hereinafter called the “Contractor”)To: Chadron State College (Hereinafter called the “College”)

Board Program Proposal

The undersigned, having familiarized himself with the local conditions affecting the cost of operating the food services, and with the drawings and specifications and other contract documents, hereby proposes and agtrees to perform everything required to be performed and to furnish all labor, materials, supplies and transportation services as noted in the specifications as necessary to perform and complete all of the food services required as shown on the drawings and/or included in the specifications for Operation of the food Services at Charon State College, Chadron, Nebraska.

Contractors shall provide a graduated scale per meal plan for the following programs based on the total number of boarders on all plans. Please show the cost on a per person per day basis.

Plan A Plan B Plan C Plan D Plan E Plan F 675-724 725-774 775-824 825-874 875-924 925-974 975-10241025-1074

Contractor agrees to pay 12% to the College on all casual meals served as per specifications.Contractor agrees to pay 12% to the College on all cash sales made through the Snack Bar, C-Store, and/or branded franchise areas as per specifications;Contractor agrees to pay 12% to the Conferencing Office on all conference meals/refreshments and on- and off-campus catering as per specifications.0% paid on bonus bucks.

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0% paid on sales from Library Coffee Shop.

In the year following the 2012-13 contract year, the Contractor agrees to perform all of the food services for contract students as described in the specifications and/or shown on the Contractor’s proposal for a sum which will not exceed the calculated CPI-U increases as per this Request for Proposal.

Cost Plus Management Program

Contractor agrees to provide management services to the College for $____________ per year. This amount to be paid in 12 equal installments.

College understands that the Contractor will manage the dining services on behalf of the College.

College understands that the Contractor will charge the College for all actual costs directly associated with operating the College’s dining services, which would include, (but are not limited to) food, labor, taxes, benefits, and general expenses. In addition, the College understands that there will be an administrative fee charged equal to the amount listed above.

The method and timing of payments for the above expenses will be negotiated with the successful bidder.

Contractor understands that it will operate the Cafeteria, Snack Bar, Library Coffee Shop and C-Store locations outlined in this document and comply with all other specifications listed including (but not limited to) sanitation, food quality, food quantity, record retention, catering requirements, employee training, compliance with laws and regulations, insurance coverage requirements, and any other general requirements.

Contractor is responsible for maintaining their own insurance coverages as outlined in this document.

Contractor will collect all sales taxes that may be due and will pay these sales taxes to the State of Nebraska.

Contractor understands that 100% of proceeds from meal plans, catering events, Grill cash sales, and C-Store cash sales are to be remitted directly to the College or applied to outstanding invoices owed by the College at the College’s discretion.

Contractor will monitor the meal plans as specified in this document to assure that students do not exceed the maximum number of meals or bonus bucks allowed.

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Contractor understands that employees will be hired by Contractor and will not be employees of the College.

All Proposals Other Requirements

Contractor understands that the College reserves the right to reject any or all proposals and to waive any formalities, informalities, and technicalities in the submission and receipt of proposals.

The Contractor agrees that this proposal shall be good and may not be withdrawn for a period of ninety (90) days after the scheduled time for receiving same.

The Contractor herewith submits a bid bond, certified check, cashier’s check, or bank money order payable to the order of Chadron State College in the amount of fifteen thousand dollars ($15,000) to be retained by Chadron State College as liquidated damages in case the contractor fails or refuses to enter into contract with good and sufficient bond within ten (10) days of the award to it. Said bond shall be signed by a Nebraska resident agent of an approved surety company.

Upon receipt of notice of acceptance of the proposal, the Contractor agrees to enter into contract and to furnish a surety bond and certificate of insurance as required.

Note:All spaces must be filled in on this proposal form. If Contractor does not wish to consider an item, “Not Applicable” should be entered in the appropriate space. If there is a discrepancy between the amount shown in words and figures, the amount shown in words will govern.

Dated this __________day of __________________, 2012.

_____________________________ _________________________________(Name of Company) (Printed Name of Authorized Officer)

_____________________________ _________________________________(Address of Principle Office) (Signature of Authorized Officer)

_____________________________ _________________________________(Address of Principle Office) (Telephone Number of Principle Office)

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SECTION IV

COLLEGE INFORMATION

Historical Setting:

The 1909 Legislature provided for a new higher education institution in Northwest Nebraska. The Board of Education of State Normal Schools selected Chadron as the location of its fourth institution in January 1910. The school opened in June 1911. Chadron State College is recognized as one of the outstanding educational institutions of the Midwest. Nine miles south of the College is Chadron State Park, and 28 miles west is Fort Robinson, which was once a colorful military post and is a State Historical Museum and recreational area. The Pine Ridge Indian Reservation is located just north of Chadron in South Dakota and nearby Chadron are some of the world’s most famous and productive fossil beds.

From these beginnings, Chadron State has evolved into a comprehensive college with a wide range of programs. It is the only four-year and graduate degree granting college in Western Nebraska, and is fully accredited by the Higher Learning Commission, formerly the North Central Association of Colleges and Schools, and subject oriented accrediting agencies. The College now offers more than 50 majors leading to bachelor’s degrees and has numerous professional studies options. Many pre-professional programs in the health sciences are available, including the Rural Health Opportunities Program conducted jointly with the University of Nebraska Medical Center and the High Plains Health Opportunities Program offered in conjunction with Creighton University.

Location:

The campus of 243 acres is located in Northwest Nebraska on the edge of the scenic Pine Ridge. A community of nearly 6,000, the area has a rich agricultural base possessing some of the best cattle ranching land in the world. Chadron State is the only senior level, accredited college in the western half of Nebraska.

Residnece Capacity and Occupancy:

Residence Capacity

Chadron State College has five residence hall buildings with a capacity for 1304 boarding students. In addition there are forty-one housing apartments for students who are not required to sign board contacts. It is anticipated that during this contract term, the housing apartments will be replaced with units that will require housing plans.

2007 2008 2009 2010 201115

Spring semester 713 753 785 787 812Fall semester 836 884 898 904 966

Summer: The number of summer school students fluctuates from week to week depending on the classes offered. No meal plan is currently proposed for summer school.

All residence hall students are required by revenue bond regulations to also sign board contracts.

Current Meal Plans:

9 meals per week + $100 Bonus Bucks14 meals per week + $100 Bonus Bucks19 meals per week+ $100 Bonus Bucks5 meals per week + $250 Bonus Bucks135 meal block plan + $250 Bonus Bucks5 meal commuter plan

Meal Plan Counts: (Numbers are taken from the 2nd week in semester)Spring 08Fall 08 Spring 09Fall 09 Spring 10Fall 10 Spring 11

Fall 119 meals per week 158 183 166 175 147 149 134 13014 meals per week 402 454 390 466 392 492 437 55919 meals per week 79 124 100 133 115 148 120 1755 meals per week 26 27 23 20 18 16 16 18135 meal block plan 133 154 144 150 166 177 169 1455 meal commuter plan 34 39 28 43 32 49 51 48TOTALS 832 981 851 987 870 1031 927

1075

Conferencing:

The summer schedule is intense with conferences, meetings, campus and special events varying in size from 5 to 900 participants and substantially impacts the food service program. The Conferencing Office hosts and promotes events throughout the year and the summer schedule fluctuates from year to year. From May 1, through August 30, 2011 there were approximately 50 events that involved catering and from January 1, through December 2011, there were approximately 350 events that involved catering excluding College Services Account catering. “Catering Services Account”

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catering during the January 1 through December 31, 2011 added an additional 120 events.

Seating Capacity of Dining Facilities:

The Ballroom dining area will seat approximately 400 customers.The Snack Bar dining area seats 80 customers.The Cafeteria dining area currently seats 350 customers.

Periods of Heavy Usage of Food Service:

More students generally eat lunch and dinner in the cafeteria than eat breakfast. The greatest utilization occurs from 11:30 a.m. to 12:20 p.m. and 5:00 p.m. to 6:00 p.m.

Calendar:

The official College calendar is included to apprise contractor of the estimated number of serving days per year. The approximate serving days per semester are 107 serving days for Fall Semester and 105 serving days for Spring Semester. (See Appendix A)

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Geography and Location:

Chadron State College is located in the sparsely populated panhandle of Western Nebraska. All food service companies are reminded to weigh these factors as well as any unique costs of food and transportation in figuring their proposals.

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SECTION V

GENERAL CONDITIONS

Definitions:

Definitions used in these specifications and any resulting contracts documented shall have the respective meanings as herein given. (APPENDIX B)

Examination of Drawings and Specifications:

Before submitting a bid, contractors shall carefully examine and read the specifications and drawings and shall fully inform themselves as to all existing conditions and limitations and shall include in the bid a sum to cover the cost of all items included in the contract. Making a bid creates a conclusive presumption that these things have been done.

Examination of Site:

Bidders are requested to visit the area of work and compare specifications and any drawings with existing conditions. Failure to visit the site will in no way relieve the Contractor from necessity of furnishing any materials or labor required to complete work in accordance with drawings and specifications.

Contractor’s Qualifications:

A. Minimum Financial and Experience Warranty

The Contractor when submitting its proposal warrants the following:

1. That the individual firm, partnership, or corporation (parent or subsidiary company) bidding on these specifications has been in continuous existence for a period of the last five (5) years, or longer.

2. That the Contractor has successfully operated food services for a period of the last three (3) years or longer for several colleges or universities whose food services volume meets or exceeds that of $1,500,000.00 annual sales.

3. That the Contractor’s net worth is sufficient to meet the operational requirements of the food service concessions described in these specifications.

B. Contractor will provide the following information on the company:

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1. History of company (including mergers, consolidations, reorganizations, changes in ownership, etc.)

2. Name and Address of the company contact/liaison to be used during bid process.

3. Latest two fiscal year financial reports for company or subsidiary that would be assigned account.

4. Indicate if company has ever filed for bankruptcy.5. Indicate if the company has been involved in litigation concerning a

food service account.6. Provide the company’s organization chart listing names and titles of

board members, officers and key corporate staff.7. Current college campus client list.8. List of all campus dining contract terminations and new businesses

sold in last three years along with client name, title, address, and telephone number.

Drawings:

The general layout plan for the Student Center shall constitute a part of this contract and is included in Appendix C.

Scope:

The College hereby grants to the Contractor the exclusive right, as a dependent Contractor during the term of this agreement, the food service operation for Chadron State College except for the following:

A. Concessions for athletic events will continue to be operated by other organizations. In some instances product will be purchased from the Contractor for concessions at cost plus 10%. None of these receipts will be subject to percentage of cash sales participation by the College.

B. Soft drink vending will continue to be bid and operated by the College. The college does require that Contractor use the vendor for soft drinks that is given exclusive pouring rights in a separate contract. The soft drink vendor is aware that Contractor will use national purchasing contracts and the college will not benefit from Contractor soft drink purchases.

C. In the event that the Contractor is unable or unwilling to provide catering service for a Conferencing event, the College retains the right to contract for those services from other providers.

It is the intent and purpose of these specifications and any drawings that the contractor shall furnish all work, supervision, labor, materials, and food supplies necessary for the operation of the Food Services at Chadron State College.

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In case of disagreement between specifications and on site observations, the matter shall be referred to Chadron State College for written decision.

Special conditions as specified herein shall apply to each contractor.

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Bond:

The successful bidder, before receiving a signed contract, shall furnish a satisfactory performance bond for the full amount of one hundred fifty thousand dollars ($150,000.00) guaranteeing the completion of the work and performance of the contract and the payment of all labor, materials, and equipment which may become a lien against the property. The premium for the above bond is to be paid for by the Contractor.

Insurance:

The Contractor shall purchase and maintain such insurance as will protect it from claims arising from any of the items set forth below which may arise out of or result from the Contractor’s operation under the contract, whether such operation be by itself or by any subcontractor or by anyone for whose acts any of them may be liable:

A. The most recently approved ISO Commercial General Liability Insurance policy, or its equivalent, written on an Occurrence Basis, with limits not less than $1,000,000 per occurrence/ $2,000,000 general aggregate (on a per location and/or per job basis) Bodily Injury and Property Damage, including the following coverages:

Premises and Operations Coverage Independent Contractor’s Coverage Contractual Liability Products and Completed Operations Coverage Broad Form Property Damage Liability Personal Injury Liability, with the contractual exclusion removed Sudden and Accidental Pollution Liability as appropriate.

and covering location of all work places involved in this contract.

B. Worker’s Compensation (or maintenance of a legally permitted and governmentally-approved program of self-insurance which includes excess worker’s compensation with statutory limits) covering contractor’s employees pursuant to applicable state workers’ injuries suffered by employees of contractor. Employer’s Liability Insurance limits shall not be less than:

• Bodily Injury by Accident $500,000 Each Accident• Bodily injury by Disease $500,000 Policy Limit• Bodily Injury by accident $500,000 Each employee

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C. Unemployment insurance and/or any other insurance required by law for the contractor’s employees but not including the employees of the College. Certificates of insurance acceptable to the College shall be filed with the College prior to commencement of this contract. These certificates shall contain a provision that coverage as afforded under the policies will not be canceled until at least 15 days prior written notice has been delivered to the College.

D. The most recently approved ISO Business Automobile Liability Insurance policy, or its equivalent, covering owned, hired and non-owned vehicles with limits of not less than $1,000,000 each accident Bodily Injury and Property Damage combined, including Sudden and Accidental Pollution Liability, as appropriate.

E. All such insurance policies and certificates required in this contract shall be issued by an insurance company with sound and adequate financial responsibility which is licenses to do business in the State of Nebraska.

All such insurance policies and certificates shall contain a waiver of subrogation. Each party hereby releases the other from any claim for recovery for any loss or damage to any of its properties which is insured under valid and collectable insurance policies to the extent of any recovery collectable under such insurance. It is further agreed that this waiver shall apply only when permitted by the applicable policy of insurance.

Failure by the Contractor to provide and maintain in force the insurance required under this item is a breach thereof and shall give the College the power to cancel and terminate this agreement forthwith and without notice.

F. The cost of such insurance will be borne by the Contractor

Permits and Fees:

It shall be the responsibility of the Contractor to obtain and pay for any and all permits, fee licenses (including restaurant license), and inspection required by federal, state, county and city regulations, laws, and ordinances.

Codes, Laws, and Ordinances:

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The Contractor is to perform his work in accordance with the respective codes involved or applicable in the location of the College. Furthermore, all operations must conform to all federal, state, county and city regulations, laws, and ordinances.

Sales Tax:

Contactor must, at its own expense, collect and remit to the proper state agency sales tax imposed on cash sales, direct sales to outside groups, and any other sales upon which tax is assessed.

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Nondiscrimination:

The contractor for this project must comply with the Nebraska State College System’s equal employment opportunity policy. The Nebraska State Colleges are equal opportunity institutions and do not discriminate against any student, employee or applicant on the basis of race, color, national origin, sex, disability, religion, or age in employment and education opportunities, including but not limited to admission decisions.  Each College has designated an individual to coordinate the College’s nondiscrimination efforts to comply with regulations implementing Title VI, VII, IX, and Section 504. 

Wage Standards:

The Contractor must agree to comply with the Davis Bacon Act and its Amendments.

Period of Contract:

The contract period will be from July 1, 2012 through June 30, 2019 inclusive. At the time of this RFP, NSCS board policy dictates that the term of this contract may not be extended past the seven years detailed above. The contract rate period shall be from July 1, 2012 to June 30, 2013 and will be subject to review annually per the requirements of Nebraska State Colleges Board Policy 9015.

Termination:

The College or the Contractor may terminate the contract by giving not less than ninety (90) days written notice of intention to terminate as of the date specified, after the initial ninety (90) days of operation. Upon termination or expiration of this contract, the Contractor shall vacate the premises and deliver up the premises including facility improvements to the College in the same condition that the premises were at the time the Contractor entered the premises thereunder, reasonable use and wear expected. The College, at its option shall retain intact the leasehold improvements or require that the Contractor remove such leasehold improvements within thirty (30) days from the termination or expiration of this contract. The Contractor shall, at its sole expense, repair any damage to the premises caused by such removal.

Obligation to Continue Operations:

If the contact is terminated by either of the parties for any reason whatsoever, it is incumbent upon the Contractor to continue operations of the food services at mutually agreed rates until a new contractor is able to commence operations, provided that this period of operation shall not exceed six (6) months from the date of termination.

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Modification of Agreement:

The contract shall not be varied in its terms by any oral agreement or representation or otherwise, other than by an instrument in writing of subsequent date hereto executed by both parties (College and Contractor) or other persons duly authorized.

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Performance Survey:

The Contractor shall conduct a continuing program of inquiry into student needs and attitudes toward the food service and shall be responsive to the student’s reasonable requests. The Contractor shall conduct surveys at least once each semester pertaining to the menu and service. The survey shall include, but not be limited to, questions about the following items: variety, selections, flavor, appearance, color, texture, nutritional value, sanitation, public relations, and general satisfaction with Contractor’s performance. Prior to conducting the survey, the format shall be reviewed by the College and the Contractor. The results of these surveys shall be made available to the College.

Staff and Committee Meetings:

The contractor’s unit manager or assistant manager shall meet upon request with administrative and/or student personnel staff members to discuss menus, festive meal plans, serving policies, trends, and news of the food service industry. The contractor’s staff will meet with student groups and organizations (i.e., Residence Life Association, Student Senate, etc.) upon request to discuss the food service program. These meetings shall occur as often as deemed necessary by the College, students or the Contractor.

Management Evaluation:

The Contractor shall provide a method of performance evaluation of the unit manager on a semester basis. This evaluation shall encompass the following areas of concern:

A. The unit manager’s relationship with students.

B. The unit manager’s relationship with the College administration, staff, guests/visitors, and faculty.

C. The unit manager’s effectiveness in managing the relationship of the unit’s assistant directors and other staff with the same College’s constituencies and customers.

D. The overall effectiveness and success of the Contractor’s food service operation.

Liaison Officer:

The official liaison between the Contractor and the College shall be the VP for Administration and Finance and/or his or her designate.

Liability and Indemnity:27

It is expressly understood and agreed that the Contractor is a dependent contractor engaged in transacting its own business on its own account in the facilities furnished to the Contractor.

The Contractor hereby expressly relieves the College from all responsibility for any destruction, damage to, loss or theft, of its equipment, supplies, raw food, or any other material or the facility belonging to the Contractor and for injury to any of its members or employees, howsoever occurring and covenants that it will indemnify and save harmless the College from any and all manner of actions, liabilities, and claims arising out of or incident to the use of facilities or the exercise by the Contractor of any of the rights acquired by it under the term of this contract.

Board Program:

Contractor does hereby expressly agree to pay for the cost of all merchandise, services, and other expenses in connection with the operation of its business and to indemnify and hold harmless the College from and against the College by reason of any matter arising out of, acting or concerning the food service operations of the Contractor and not occasioned through the fault of the College.

Cost Plus Management:

Contractor warrants and certifies with each request for payment or billing statement that all materials, food costs, subcontractors, labor, and other charges relating to that payment period for this contract have been paid.

Severability of Invalid Provisions:

In the event any term, covenant, or condition herein contained is held to be invalid by any court of competent jurisdiction, such invalidity shall not affect any other term, covenant, or condition herein contained, provided that such invalidity does not materially prejudice either the College or the Contractor in their respective rights and obligations contained in the valid terms, covenant or conditions hereof.

Waiver:

It is expressly understood and mutually agreed that no waiver granted on account of violation of any covenant, term, or condition of the contract shall constitute or be construed in any manner as a waiver of the covenant, term, or condition or the right to enforce the same as to any other or future violation.

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Acceptance by the College of rentals, commissions, fees, changes, or other payments in whole or in part for any periods after a default of any of the terms, covenants, and conditions hereof to be performed, kept or observed by the Contractor shall not be deemed a waiver of any right on the part of the College to terminate the contract for any like or other succeeding breach or fault.

Assignment and Subletting:

The Contractor shall not at any time sell, convey, transfer, mortgage, pledge or assign this Contract, either in whole or in part, nor any of its right, title, interest, or privilege hereunder, nor sublease or sublet any of the facilities or any part thereof without the prior written consent of the College.

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Paramount Agreement:

The resulting contract supersedes any and all other previous agreements entered into by the parties hereto prior to their execution of the contract covering the subject matter hereof.

Successors and Assigns:

Each and all of the expressions, phrases, terms, conditions, provisions, stipulations, promises, covenants, agreements, requirements and obligations, of the Contract shall, wherever applicable, extend to and bind and insure to the benefit of the College and Contractor and the legal representatives, successors and assigns of either and both of them.

Rights of Entry Reserved:

The College, by its officers, employees, agents, representatives, and contactors shall have right at all reasonable times to enter into all portions of the facilities for the purpose of inspecting the same, for observing the performance of the Contractor of its obligations under this Contract, and to service or post or keep posted thereof notice provided by any law or rules or regulation of the State which the College deems to be for the protection of the College and/or the facilities, and for the doing of any act or thing which the College may be obligated or have the right to do under the Contract, or otherwise.

Without limiting the generality of the foregoing, the college by its officers, employees, agents, representatives, contractors, and furnisher of utilities and other services shall have the right, for its own benefit, for the benefit of the Contractor, or for the benefit of others than the Contractor at the College to enter upon said premises at all reasonable times to make such repairs, replacements, or alternations as may, in the opinion of the College, be necessary or desirable and from, time to time to construct or install over, in or under the facilities new systems or parts thereof, and to use the said facilities for access to other parts of the College and otherwise not conveniently accessible to appropriate personnel.

No abatement of rental shall be claimed by or allowed to the Contractor by reason of the exercise by the College of any or all of the rights contained in this section provided, however, that nothing in this section contained shall or shall not be construed to permit the College to exercise any right of access or entry for any of the purposes devoted herein above except at reasonable times and in such a manner as not to unreasonably interfere with or hinder the use, occupancy and enjoyment of the facilities by the Contractor.

Damage and Destruction:

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If and in the event the facilities or premises or any part thereof are structurally damaged by fire, explosion, the elements, the public enemy, or other cause, but not rendered untenable, the same shall be repaired with due diligence by the College at its own cost and expense. If such structural damage shall be so extensive as to render the facilities untenable but capable of being repaired within thirty (30) days, the same may be repaired at the option of the College at its own cost and expense. If such repairs are needed, the Contractor and the College will mutually decide, in an equitable manner, the status of the food service contract at the College.

If the facilities or premises or any part thereof is completely destroyed by fire, explosion, the elements, the public enemy, or other cause, or so damaged that they will remain untenable for more than thirty (30) days, the College shall be under no obligation to repair and construct the facilities or premises or any part thereof. In the event of such loss, the Contractor and the College shall mutually decide, in an equitable manner, the status of this food service contract at the College.

Safety and Health Standards:

The Contractor must comply with all O.S.H.A. standards applicable to the food service operations at the College and shall notify the College immediately upon any inspection as may be made in this regard by any agent of any governmental unit or subdivision. The College shall furnish and maintain fire extinguisher equipment and supplies in appropriate areas, and the Contractor shall notify the College immediately when an extinguisher has been used or discharged for any reason. The Contractor must notify the College immediately following any injury to an employee, student or guest in the food service facilities.

Sanitation Standards:

A. The College may periodically and without advance notification, conduct sanitation inspections of the food service facilities and equipment with or without a Contractor’s employee. Consultant inspectors acting as agent of the College shall have complete cooperation and access to all food service, production, and storage areas on inspections which they may conduct. A management representative of the Contractor shall conduct equipment and facilities sanitation inspections periodically, Vendor representatives who normally provide checks and reports as part of their equipment or product service shall be encouraged to do frequent inspections. A copy of all inspection reports shall be furnished to the College by the contractor. The Contractor is responsible to implement corrective measures required as a result of these inspections. Reports of corrective action shall be submitted within twenty-four (24) hours or within such longer time as approved by the College.

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B. The Contractor shall be responsible for and bear the cost of cleaning all of the areas under its control including storage, entrance ways, production, serving, and miscellaneous areas such as hallways, loading docks, stairways and/or elevators, and restroom. This cleaning shall include equipment, floors, walls and ceilings of the designated areas. The Contractor shall be responsible for cleaning all floors, furniture and equipment in each dining area, including draperies.

C. The Contractor shall be responsible for and bear the cost of cleaning all areas under the control of the Contractor including the inside of the windows in the dining areas. While high standards of cleanliness apply to all areas, particular attention is to be paid to maintaining the cleanliness in the dining and kitchen area of each facility. It is required that the Contractor develop, implement and update cleaning and sanitation schedules for all equipment and areas under their control. Schedules shall be posted and implemented thirty (30) days after beginning of contract. Schedules are to be provided to the College for its review and approval.

D. The Contractor shall leave all areas, under its assigned control, in a clean and ready-for-inspection condition when kitchens and dining halls are closed in accordance with College schedules. An annual joint inspection between the Contractor and the College may be conducted of all facilities at the close of each academic year. The Contractor will obtain a release of responsibility from the College at the conclusion of such a joint inspection if the facility will not be utilized by the Contractor during summer months.

E. Cleaning must be sufficient to provide protective maintenance against unnecessary deterioration, and cleaning must also be sufficient to contribute to a clean and neat appearance.

F. The Contractor is responsible for extermination services monthly or more frequently as required in the areas occupied by the Contractor. The Contractor, at its expense, will have a major extermination service, the type to be approved by the College Food Service Liaison, at least once a year at a time to be approved by the College Food Service Liaison. The Contractor will report to the College in writing the frequency of services. The College shall designate, if required, additional extermination services at no expense to the College.

G. The Contractor shall have adequate personnel with sufficient training to insure the highest standards of sanitation and housekeeping. All employees shall be trained and supervised in a “Clean As You Go” policy that will result in a clean and orderly appearance at all times.

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The College is responsible for the semi-annual cleaning and semi-annual inspection of hood ducts, plenums and related vents and fans. The Contractor shall be responsible for routine cleaning maintenance of the hoods and filters.

Sanitation standards commensurate with city, state, and/or federal certification will be maintained at all times. Failure to maintain the health department’s required rating shall constitute a default on the part of the food service company and shall, at the option of the college, render this contract terminated after a ten day notice is extended.

The Contractor will be responsible for the cleaning and sanitation of all areas connected with the food service including the Snack Bar, cafeteria, C-Store and kitchen areas, food service storage areas, passage ways, tables, chairs, and equipment and the restrooms utilized by the Contractor’s employees. The Contractor shall be responsible for cleaning the inside of the cafeteria windows. It shall be responsible for cleaning the inside of the Snack Bar windows. The contractor will assume all cost of supplies and labor necessary to effect proper sanitation and cleaning of the above. The College shall be responsible for cleaning the outside of windows.

The Contractor will assume the responsibility for the disposal of all trash and garbage not processed through garbage disposal, and will furnish exterminating service. The expense of garbage pickup by SWANN will be borne by the College.

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Multiple Proposals:

Multiple proposals from a bidder will be permissible, however, each proposal must conform fully to the requirements for proposal submission with the exception that only one bid bond will be required. Each such proposal must be separately submitted and labeled as Proposal #1, Proposal #2, etc., on each page of the response.

Utilities:

The College will provide all utilities for normal operations, except telephone. The Contractor shall bear all costs associated with the telephone system.

Inventory:

Board Contract Program:

The Contractor shall maintain the College’s inventory of flatware, glassware, china and kitchen smallwares and any replacement costs shall be borne by the Contractor. All replacements shall conform exactly to weights, sizes, patterns and brands currently being used unless the prior approval of the College is received to deviate from these standards.

Cost Plus Management:

All costs for maintaining inventory of flatware, glassware, china and kitchen smallwares and any replacement costs shall be borne by the College.

Alcoholic Beverages:

It is the current policy of the College not to allow the serving of alcoholic beverages at any functions taking place on the College campus, except as specified in the Nebraska State College Board of Trustees policy. Alcoholic beverages may be served at events held at off-campus facilities in accordance with State law and regulations. When alcoholic beverages are served it shall be the responsibility of the Contractor to make proper identification of persons eligible to purchase or consume such beverages, including proof of age where deemed necessary. The right to refuse service to any individual is reserved to the Contractor and the College.

Joint Use of Facilities:

The College reserves the right to schedule events into the facilities provided for the Contractor’s use. In every instance, the schedule will be coordinated so that there will be no disruption of the Contractor’s production or service schedule. The College will ensure the maintenance and cleanliness of the areas in which such events are scheduled.

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College Regulations:

The Contractor and its employees, agents and subcontractors shall abide by all College rules and regulations.

Parking Fees:

If parking is required, contract employee parking fees shall be paid directly to the College by the employee or Contractor. The parking fee at the time of this writing is $20 per year per vehicle and is subject to change by the College. Open parking is available at no charge in designated areas, Please reference the CSC parking brochure for exact locations.

New Contractor Access:

The new Contractor shall have access to the premises at reasonable times, as determined by the College. The College shall determine and coordinate required arrangements for this access. The new Contractor shall not interrupt or disturb the current operations.

Vehicle:

The College shall supply a van to transport food service items throughout campus. The Contractor shall provide qualified staff to operate the vehicle. The Contractor shall be liable for damages or injuries caused by the negligent operation of said motor vehicle by the employees or agents of the Contractor. Each supply vehicle will be allowed a parking space near the Student Center.

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SECTION VI

FOODS AND SERVICESCafeteria Service:

A. The Contractor agrees to provide meals as per the terms and conditions of this document to all students participating in the food service program.

B. The Contractor agrees to provide meals in the Student Center to students, faculty, staff, and guests on a catering service and/or casual meal cash basis at mutually agreed upon prices that are competitive in portion and price to successful commercial operations in the campus area.

C. The Contractor agrees to provide meals in the Student Center cafeteria for the prospective students and families visiting campus as guests of the Admissions Office.

D. The Contractor agrees to provide meals in the Student Center cafeteria to all participants of college-sponsored conferences/camps, their family and guests on a casual meal cash basis and/or special conference rate arranged through the Conferencing Office. Prices for conferences and casual meals will be established by mutual agreement between the Contractor and the College and will be competitive in portion and price with successful commercial operations in the campus area.

Cafeteria Menu:

Contractor shall provide sample of a four (4) week cycle cafeteria menu with nutritional information on the entrée and side items for use at Chadron State College.

Signage:

Menus must be posted one week in advance in a specified location, and will not be changed except for delivery or procuring problems or unless agreed upon in advance by the VP for Administration and Finance. Ten copies of the menu are to be provided to the Director of Housing. In addition all items served in the cafeteria dining room will have signage identifying the food item.

Special Services and Service Areas:

Service in the Snack Bar will be a la carte at mutually agreed upon prices. Contractor will provide table busing service in the Snack Bar seating area as needed to keep the area neat and clean during all open business hours. The

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Contractor will provide a proposed sample of the Snack Bar menu and price list for use at the College.

Catering and Refreshment Services:

Catering and Refreshment Services will be provided in accordance with mutually agreed upon policies and procedures seven (7) days per week. The Contractor will be expected to formulate, print, and distribute a Catering Manual including relevant instructions, policies, and procedures to users. The cost of the manual must be borne by the Contractor. Prices for catering and refreshment services will be established by mutual agreement between the Contractor and the College and will be comparable in price and portions to successful commercial operations in the campus area. Any cost associated with delivery of catered meals will also be borne by the Contractor, including any vehicle expense.

The Contractor shall provide a proposed sample of a catering menu along with prices to be used at the College.

Summer School:

No meal plans are required during summer school due to low counts in the residence halls.

Athletic Department Training Table:

Board Contract Program:

Three meals daily for two weeks in August will be provided by the Contractor at Plan B board contract rates. The menu, portion size, and seconds policy will be the same as for Plan B board contracts. The approximate participation for these meals will be 125 athletes and coaches per day.

Pre-game meals prior to home athletic events shall be served at the board contract rate with the menu being mutually arrived at between the Contractor and the coach. Visiting athletic teams whose college or university is served by the Contractor will have home team food service privileges when visiting the College. Likewise, when college teams are visiting other colleges or universities that are served by the Contractor, the home team food service privileges will be available upon advance request.

Cost Plus Management:

Three meals daily for two weeks in August will be provided by the Contractor at 65% of conference rate. The menu, portion size, and seconds policy will be the same as for meal plans. The approximate participation for these meals will be 125 athletes and coaches per day.

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Pre-game meals prior to home athletic events shall be served at the board contract rate with the menu being mutually arrived at between the Contractor and the coach. Visiting athletic teams whose college or university is served by the Contractor will have home team food service privileges when visiting the College. Likewise, when college teams are visiting other colleges or universities that are served by the Contractor, the home team food service privileges will be available upon advance request.

New Student Orientations:

Board Contract Program:

Contractor agrees to perform cafeteria food service for four (4) New Student Orientations for approximately 500 students and 80 orientation staff with two (2) meals at Plan B Board rate and one (1) served meal at conference rate.

Cost Plus Management:

Contractor agrees to perform cafeteria food service for four (4) New Student Orientations for approximately 500 students and 80 orientation staff with two (2) meals at 65% of conferencing rate and one (1) served meal at conference rate.

Residence Life Training Meals:

Board Contract Program:

Contractor agrees to provide cafeteria food service at the Plan B Board rate for approximately 45 residence life staff during training the week prior to the Fall semester of each year. The menu, portion size, and seconds policy will be the same as for plan B board contracts.

Cost Plus management:

Contractor agrees to provide cafeteria food service at 65% of the conferencing rate for approximately 45 residence life staff during training the week prior to the Fall semester of each year. The menu, portion size, and seconds policy will be the same as for plan B board contracts.

Seconds Policy or Unlimited Servings:

Unlimited seconds on all food choices will be available to all customers and students in the cafeteria dining room with the exception of “Steak Night” when customers and students will not receive seconds on the main entrée, but may still receive seconds on remaining items. In addition, the serving line in the cafeteria dining room will remain operational for an additional 15

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minutes beyond dining room access hours to allow for unlimited seconds for students arriving just before closing.

Steak Night:

Steak will be served once each week, except for June, July and August. For students who do not desire steak, a second entrée, such as shrimp, London broil, or prime rib, will be offered as a second choice. Students will be offered a third entrée on steak nights which will be a healthy choice and will have access to “seconds”. This entrée will be offered in addition to the steak. Steak Nights will be rotated throughout the week, Monday through Thursday, during the academic year and will be posted in the weekly menu.

Monthly Dining Room Special Events:

Once a month during the academic year, a “special” meal such as Foreign Dinner Night, Barbecue Night, special picnic or Surf Night will be featured with appropriate appointments. Special holiday dinners should be included. This meal may be in lieu of the normal evening meal or a Steak Night. Suggestions for themes can be discussed with either Residence Life Association or Campus Activities Board.

Nutritional Eduation Awareness Program

The Contractor will implement, for the cafeteria, Snack Bar, and carts, a nutritional and educational awareness program to consumers. This must include details on nutrition of all menus served. Contractor will provide details on proposed program and how it will be implemented.

Weekly Monotony Breakers:

Contractor shall provide a minimum of one (1) monotony breaker or “spirit lifter” each week during the regular school year. A planning calendar listing the dates and types of monotony breakers scheduled shall be submitted to the Food Service Liaison prior to the start of each academic term.

Resident Hall Special Events:

When fifteen (15) or more contract students prefer eating out of the cafeteria, they will be provided food equivalent to their meal entitlement in lieu of eating in the cafeteria. A written request for food shall be made one (1) week in advance and shall be approved by a sponsoring college official.

Exam Week Refreshments:

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The Snack Bar will be open from 10:00 p.m. to 12:00 midnight Monday through Thursday during the last week of each semester and will offer coffee, snacks and refreshments.

Finals Breakfast:

A finals breakfast will be served at the beginning of each exam week during the regular school year at no additional charge to all students on the meal plan.

Snack Bar and C-Store Marketing:

The Contractor shall describe plans for marketing the Student Center Snack Bar and C-Store and give details of all service points and samples of promotional materials available, and provide a complete list of products to be served and displayed with the nutritional value of each major product. The Snack Bar/C-Store is to promote healthy choices and be an educational instrument for the college’s students.

Food Service Committee/Food Service Liaison:

Monthly scheduled meetings between the director of Food Service, students and staff should be held. Students’ likes and dislikes, the menu pattern, and any matters pertinent to the food service operation will be discussed.

Newsletters:

At the beginning of each school year, a newsletter containing all the information about the food service program will be published or made available on the Web. During the year, bulletins on nutrition, new products, and the operation of the food service will be distributed. Weekly menus will be posted in advance and supplied to the Director of Housing. Provide sample of proposed newsletter with bid.

Conferencing Meals/Refreshments and Catering:

Requests for conference meals/refreshments and on-and off-campus catering must be directed to the Conferencing office. All conference meals and refreshments are to be served on cloth table covers with cloth napkins and cloth table drapes unless Conferencing Office gives exemption for a specific event. Contractor is responsible for providing and cleaning the linen. Table drapes are owned by the College but the contractor will keep them clean.

College Services Account:

The Contractor will establish a non-monetary account to be used for food service at the discretion of administration, but directed through the Office of

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the President. This account will be used for public relations, prospective new student meals, Presidential dinners, and events for the advancement of Chadron State College.

Base Meal Plans:

The College will consider these five (5) meal plans:1. Plan A – 9 meals per week plus $100 Bonus Bucks2. Plan B – 14 meals per week plus $100 Bonus Bucks3. Plan C – 19 meals per week plus $100 Bonus Bucks4. Plan D – 135 meal Block Plan plus $200 Bonus Bucks5. Plan E -- 5 meal Commuter Plan

The College encourages the Contractor to present additional considerations.

Special Diets:

The Contractor shall provide special diets for students when prescribed in writing by the College Health Services and the family physician. Student home town physician prescriptions must be endorsed by the College Health Services. If the cost of the special diet exceeds the normal contract cost, the customer will be responsible to pay the difference.

Child Development Program:

The Contractor agrees to provide a Type A school lunch for Chadron Child Development Program. The meal service is for approximately 20 children and will be picked up at the cafeteria by a representative of the program.

Sick Tray Service:

Arrangements and menus for reasonable “sick tray” service shall be provided by the Contractor upon the recommendation of the Resident Director and/or the College Health Services.

Carry-Out Service:

Sack lunches are available to anyone with a 24-hour advance notice.

Serving Hours:

A. The cafeteria dining room shall be open and operated according to the following schedule during the Fall and Spring semesters:Hot Breakfast: 7:00 a.m. – 9:30 a.m. (Monday-Friday)

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Continental Breakfast: 8:45 a.m. – 9:30 a.m. (Monday-Friday)

Brunch: 11:00 a.m.–1:30 p.m. (Sunday)

Lunch: 10:30 a.m. -1:30 p.m. (Monday-Friday)1:30 a.m. -3:00 p.m. (Sunday)

Dinner: 4:30 p.m. – 7:00 p.m. (Monday-Thursday)4:45 p.m. – 6:00 p.m. (the night before breaks)4:45 p.m. – 6:00 p.m. (Friday)3:00 p.m. – 7:00 p.m. (Sunday)

B. Conferencing meals/refreshments and on- and off-campus catering will be available seven days per week throughout the calendar year, as arranged by the Conferencing Office.

C. The Snack Bar and its dining area shall be open and operated the following hours:

Monday through Friday (except for breaks) 9:00 a.m. – 8:00 p.m.Saturday 9:00 a.m. – 8:00 p.m.

D. C-Store hours 8:00 p.m. – midnight every day

E. Any proposed changes to the Snack Bar service hours or pricing will be negotiated and mutually agreed upon in writing as an “addendum to the contract” and will be signed by the Contractor and the College.

Regular Features in the Dining Hall:

A. A cereal bar of eight different cereals will be offered at a self-service bar at all meals.

B. A salad bar with a minimum of five salads and 15 toppings (one of which will be shredded cheese) will be served buffet style at lunch and dinner.

C. Two soup kettles will be available at lunch and dinner on self-service tables with appropriate toppings and crackers. The soups shall vary each day but may be the same for both meals.

D. A deli bar will be available at lunch. A minimum of four meats, including turkey, roast beef, and ham, three spreads and three cheeses will be

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presented on a variety of homemade breads. This will be garnished to maximize popularity.

E. A minimum of two flavors of soft serve low-fat ice cream or low fat frozen yogurt will be options available at lunch and dinner. In addition a minimum of five toppings will be offered daily.

Faculty and Staff Dining:

The College encourages its faculty and staff to eat in the cafeteria with students. The Contractor agrees to provide these meals at 75% of the mutually agreed upon cash sales rate. These sales will be treated as cash sales and will not be subject to the 12% commission.

Food and Supplies Specifications:

A. All food and supplies purchased shall be in conformance with the specified minimum United States Standards for Grades. In the absence of grade labeling, the Contractor shall provide on request to the College the packers codes or industry accepted grade equivalent standard to verify the minimum grades specified are being provided. The College may periodically, or as deemed necessary, inspect the contractor’s inventory of food and supplies to determine that purchase standards are being maintained.

B. The indicated grades are intended as minimum standards only and the Contractor is encouraged to exceed these minimums whenever possible.

1. Beef, veal and lamb – USDA Choice or packers equivalent cut to IMP specificationsGround Beef – USDA utility or better not to exceed 20% fat; no fillers will be utilizedPork – USDA Grade A for cured, smoked and freshPoultry – USDA Grade AHot Dogs – Only all meat products may be used(All meats to be purchased in accordance with USDA Buyer’s Guide Specifications)

2. Canned Fruits – USDA, Grade B (Choice)Canned Vegetables – USDA Grade B (Extra-Standard) Shall not contain lard or animal fat.Canned Tuna – Shall be light meat or white meat.

3. Frozen fruits and vegetables – USDA Grade A

4. Fresh produce – USDA No. 1 or Grade A, Fancy43

5. Eggs – USDA Grade A Medium

6. Dairy products – USDA Grade A

7. Fish and seafood shall come from government inspected suppliers.

C. The specifications from the State of Nebraska Purchasing Department shall be the minimum standards accepted for all food products not specifically listed in these criteria.

D. The Contractor shall use natural, low fat products whenever possible.

E. Tropical oils may not be used by contractor for cooking purposes.

F. Any food appearing discolored, poorly formed, or not in a proper state of freshness shall not be served. The following general food service industry guide should be followed: “If you are not willing to purchase a product yourself, it should not be displayed for customer purchase.”

G. Appropriate wrappings for food are to be used as needed. Care should be taken to ensure that the wrappings are both attractive and serviceable.

H. Specific items below the grade minimums specified may be purchased only after receiving permission from the College each time such below-grade purchase is necessary.

I. Display and serving areas shall be clean, orderly and attractive at all times. Specifically, the quality and appearance of food shall be observed by the Contractor prior to the start of each peak traffic or meal period, and as frequently thereafter as necessary for the duration of the high traffic period. Any spillage or soil spots shall be removed promptly from the counter, steam table pans and general service area. Salads and other pre-dished items shall be frequently replenished or regrouped to prevent a sparse or disheveled counter appearance. Excessive predishing should be avoided. Partially used, broken or spilled items shall be removed from the area promptly. Food serving areas are to be well stocked throughout the posted serving hours. The last student is to be offered the same range of choices as the first, including requests for seconds. Generally, entrees that began the meal should end the same.

J. Contractor’s employees shall be polite and shall be diplomatic in enforcing Contractor’s and College’s regulations.

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K. All employees shall be instructed in and practice proper personal hygiene.

Leftovers:

Leftover foods will be kept to a minimum, refrigerated in shallow pans after each meal, properly covered, and used promptly. All leftovers that require refrigeration shall be labeled and dated. Production control should be such that all leftovers will be utilized as an additional selection within a 48-hour period.

Menu Specifications:

A. The Contractor agrees to use menus prepared by a dietitian who is certified, registered, or licensed by the American Dietetics Association or other appropriate agency, in order to insure nutritional balance in the meals. A copy of each five-week menu cycle must be posted on-line as well as in the cafeteria and in the residence halls.

B. The Contractor agrees to maintain a high standard of product quality control and unlimited seconds of all food and beverages (including milk) except as noted. (Steak Night).

Minimum Choices:

The indicated choices are intended as minimum standards only and the Contractor is encouraged to exceed these minimums wherever possible.

REGULAR HOT BREAKFAST

Item Minimum No. of Daily Choices

Comments

Juices 4 Orange juice (100% from concentrate-canned or fresh frozen) always to be included in selection

Fruits 4 1 canned, 3 fresh dailyEntrees 2 Eggs must be offered every day and supplemented with

hot cakes, French toast or wafflesHash Browns 1 DailyMeat 1 Daily (to be whole meat items)Breads 4 White, wheat rye, and bagelsBulk Yogurt 1 One variety offered dailyPastries 2 Donuts (raised or cake) plus sweet rolls or other pastryCold Cereals 8 Individual or bulkHot Cereals 1 Choice varied daily; served especially from November 1-

April 1Beverages 6 Coffee, hot chocolate, tea, milk (1%, skim, and chocolate)

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Condiments To include, but not limited to, butter & low fat margarine syrup, jams & jellies, cream cheese, salt, pepper, sugar, peanut butter, honey, catsup

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CONTINENTAL BREAKFAST

Item Minimum No. of Daily Choices

Comments

Juices 4 Orange juice as one choiceFruits 4 1 canned, 3 fresh dailyBreads 4 White, wheat rye, and bagelsPastries 2 Donuts (raised or cake) plus sweet rolls or other pastryDry Cereals 8 Individual or bulkBeverages 6 Coffee, hot chocolate, tea, milk (1%, skim, and

chocolate)Condiments To include, but not limited to, butter & low fat margarine

syrup, jams & jellies, cream cheese, salt, pepper, sugar, peanut butter, honey, catsup

LUNCH

Item Minimum No. of Daily Choices

Comments

Soups 2 Homemade preferredSalad Bar 5 1 gelatin, 1 green with 15 accompaniments, 1 cottage

cheese, 1 specialty or carrots and celery sticksEntrees 3 3 hot meat extender dishes, one to be a lite line offeringDeli Bar 1 Cold sandwich from sandwich selection bar, 4 selections

of meat (1 ½ oz slice) to include roast beef, ham, turkey, 3 selections of salad spreads, 2 selections of cheese (1 oz/slice), homemade white & wheat bread & buns preferred

Bulk Yogurt 1 One variety offered dailyPotato or vegetable

2 A variety of potato chips, French fries, appropriate potato produce or vegetable will be offered to complement entrée items as required

Breads 3 Choice of loaf bread and homemade dinner rollDesserts 5 1 baked item, 1 pudding, 1 canned fruit, 1 fresh fruit, &

ice cream always availableGrill 2 Hamburgers, hot dogs (1/4 lb), brauts, patty melts

1 Rotate cottage fries, French fries, potato wedges, tator tots

Chips 2 Minimum of two choices dailyIce Cream 2 Soft serve or hard pack ice cream with 2 flavors minimumBeverages 6 Coffee & tea (iced & hot), milk (1%, skim, and chocolate),

carbonated beverages (8 choices)Condiments To include, but not limited to, catsup, mustard, 6 salad

dressings (name brand preferred, one Italian & 1 creamy non-fat), pickle slices, butter or low fat margarine, mayonnaise, salt, pepper—always peanut butter & jelly

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DINNER

Item Minimum No. of Daily Choices

Comments

Soups 2 Homemade preferredSalad Bar 5 1 gelatin, 1 green with 8 accompaniments, 1

cottage cheese, 1 specialty or carrots and celery sticks

Entrees 3 2 solid meat protein, one lite line offeringSteak (Steak Night)

1 8 oz raw weight USDA Choice Cut

Potato or vegetable

3 Fresh frozen vegetable to be served daily and appropriate potato produce

Breads 3 Choice of loaf bread and homemade (warm) dinner roll plus hot specialty breads daily

Desserts 4 1 cream or fruit pie served 3 times per week, 2 baked items, 1 pudding, 1 fresh fruit or canned fruit, hard ice cream with fruit toppings or ice cream novelties

Grill 2 Hamburgers, hot dogs (1/4 lb), brauts, patty melts

1 Rotate cottage fries, French fries, potato wedges, tator tots

Chips 2 Minimum of two choices dailyIce Cream 2 Soft serve or hard pack ice cream with 2 flavors

minimumBeverages 6 Coffee & tea (iced & hot), milk (1%, skim, and

chocolate), carbonated beverages (4 choices)Condiments To include, but not limited to, catsup, mustard,

6 salad dressings (name brand preferred, one Italian & 1 creamy non-fat), pickle slices, butter or low fat margarine, mayonnaise, salt, pepper—always peanut butter & jelly

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SUNDAY BRUNCH

Item Minimum No. of Daily Choices

Comments

Juices 4 Orange juice always included (all juices to be canned or fresh frozen

Fruits 4 1 canned, 3 fresh dailyGrill 3 Sausage gravy and biscuits, and eggs always

offered, supplemented with hot cakes or French toast or waffles and potatoes

Entrees 2 2 hot extender meat dishes with one to be a lite line offering

Meat 1 Whole meat item to be ham, bacon, or sausageBreads 4 White, wheat, rye and bagelsBulk Yogurt 1 One variety offeredSalad Bar 5 1 gelatin, 1 green with 15 accompaniments, 1

cottage cheese, 1 specialty, carrotsSoups 2 Homemade Preferred (one may be chili)Pastries 2 Donuts plus sweet rolls or other pastry (donuts

to be raised or cake)Cold Cereals 8 Individual or bulkHot Cereals 1 Choice varied daily and served especially from

November 1-April 1Beverages 6 Coffee & tea (iced & hot), hot chocolate, milk

(1%, skim, and chocolate), carbonated beverages (6 choices)

Desserts 4 1 cream or fruit pie served, 2 baked items, 1 pudding, 1 fresh fruit or canned fruit, soft ice cream with fruit toppings or ice cream bars

Condiments To include, but not limited to butter and low fat margarine, salt, pepper, syrup, jams, jellies, cream cheese, sugar, peanut butter, honey, catsup, mustard, 6 salad dressings (homemade preferred, one Italian lo-cal, and one creamy lo-cal), mayonnaise

College’s Current Inventory:

The Contractor shall maintain the College’s inventory of foodstuffs, supplies, flatware, and china listed in Appendix D. Any replacement costs of these items are to be borne by the Contractor if program is a Board Contract program and by the College if program is a Cost Plus Management Program. Furthermore, all replacements must conform exactly to weights, standards patterns, and brands. In addition, the successful bidder will be required to purchase the remaining foodstuffs inventory.

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Operational Costs:

Board Contract Program:

The Contractor shall at its own expense bear any and all costs of the operation of the food service, except those hereinafter provided by the College and shall pay in addition to the commission set forth in the bid quotation hereof, any and all other costs and expenses connected with the Contractor’s use of the premises, facilities, and rights granted including, but not limited to, the following:

1. Raw food and food products.

2. Labor, benefits, compensation, and insurance *(including health insurance, worker’s compensation insurance, comprehensive general bodily and property damage liability insurance, vehicle liability insurance if applicable, and other operating insurance).

3. Supplies: paper, plastic, and foam tableware, cleaning agents for dishes, flatware, pots, and pans; janitorial equipment and cleaning and sanitizing agents; and office supplies.

4. Office expenses: telephone, postage, printing, photocopying, etc.

5. Licenses, permits required by law, State and Federal income taxes.

6. Health examinations for all employees.

7. Extermination services.

8. Uniforms, laundry, and dry cleaning – the Contractor may furnish appropriate uniforms for the employees and may assume all expenses for the laundry cleaning of uniforms. The Contractor will assume all expenses for laundering or dry cleaning of linens, etc. used in the food service.

9. Supervision of the dining areas including “crowd control”.

10. Meal tickets, student identification, and other control devices necessary to ensure maximum dining and service area security against unauthorized diners in such a manner as to not delay service or to inconvenience authorized persons being served.

Cost Plus Management Program:

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All of the above costs will be paid by Contractor and reimbursed by the College.

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Nutritional Audit:

The Contractor must supply, at its own expense, at least two nutritional audits annually. Such audits are to be conducted by an A.D.A. Registered Dietitian, and are to include an analysis of food consumed by students during a continuous two week period.

Historical Data Concerning Cash Sales:

Historical data on cash sales is provided in Appendix E.

Name Brand Concepts:

The College is interested in exploring additional name brand concepts. The College seeks ideas in possible concepts that you have experience in operating. In the bid proposal, the bidder should outline how the proposed concept(s) would be operated and fully explain how this would affect food service rates and student retention.

Snack Bar:

Cash sale prices for the Snack Bar will be negotiated between the Contractor and the College and they will be competitive in portion and price to successful commercial operations in the campus area.

C-Store:

Items stocked in the C-Store shall be priced at levels comparative to commercial C-Store operations located in the campus area. If requested, a listing of stocked items with their marked price will be provided to the College so that comparison with other local operations may be made.

Parial Days:

If a partial feeding day occurs for board programs or for campus and other groups, the changes shall be prorated on the following basis:

Breakfast 1/6 of the daily charge (16.67%)Lunch 2/6 of the daily charge (33.33%)Dinner 3/6 of the daily charge (50.00%)

Library Coffee Shop:

The Library Coffee Shop will have equipment available that will allow the use of Bonus Bucks. No food preparation will occur on-site and coffee shop labor will be provided by Library Staff.

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Smart Cards:

If the campus converts to smart cards, the food service provider will be expected to assist in implementation.

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SECTION VII

FISCAL ACCOUNTING

Access to Records:

The Contractor shall keep full and accurate sales records, including meals served on a contract basis, in connection with the food service covered by these specifications. All such records are to be retained by the Contractor for a period of two (2) years and may be audited by the College at any time during regular working hours.

Master List:

The College will furnish the Contractor with a master list of all students who will be entitled to service on a contract basis and inform the Contractor each week of any changes in the list. The following will be used to determine weekly contract meals served for billing purposes:

A. The process will be mutually agreed upon between the College and Contractor in the final contract.

B. The College and the Contractor will be working from same source data. Contractor will provide electronic scanning equipment that is simultaneously accessible by Contractor and College. The Contractor shall provide the College with weekly participation rates on each contracted student or will provide query capability for the College from the Contractor’s database. It will be required that data be stored for all students for fall and spring semesters so that information provided or information that may be queried will include an entire academic year.

Methods of Payments:

A. The Contractor shall assume responsibility over all the food service accounting related to the College including the payment of bills and the payroll.

B. The Contractor shall furnish a billing statement for all services rendered to the College within thirty (30) days of the close of each accounting period. A sample form of the billing statement shall be attached to the bid proposal.

C. If Contractor desires, prior to the first fall academic month, the contractor shall submit a board bill for approximately one month’s operation. Credit for these monies would be applied in April and May at the end of the academic calendar.

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D. The Contractor shall bill the Conferencing Office for all conference meals/refreshments and on- and off-campus catering approved by the College and provided by the Contractor. The College shall be prompt in processing the Contractor’s invoices in an effort to ensure payments are made in a timely manner within forty-five (45) days of receipt provided the invoices are submitted in accordance with instructions provided by the College.

E. Board Contract Program: The Contractor shall pay the commission fee on all noncontract sales including vending fees, if appropriate, within thirty (30) days following the end of a standard accounting period. The Conferencing Office will need the bills weekly to facilitate timely collection and payment of bills.

Cost Plus Management Program: the contractor shall collect all non-contract sales and net them against future billings.

Refunds:

It is understood that credit or refunds for missed meals will not be required of the Contractor for those students regularly participating in the contract board program. When the College notifies the Contractor that a contract board plan has been canceled, the Contractor will cease billing the College as of that week.

Internal Accounting Programs of Contractor:

The contractor shall provide a description of its internal accounting programs and share such programs with the College.

Board Rate Billings and Escalation:

A. All meal and Board rates quoted as well as summer camp/conferencing rates shall be adjusted the same percentage change as determined for the base range resulting in a new rate schedule being established June 1st of each year.

B. For purposes of adjustments of the charge per boarder per serving day, the Consumer Price Index, Midwest Region Averages, All Urban Consumers, Food Away From Home Index charges shall be used to determine any increases or decreases in this charge.

C. The base annual average for the CPI-U Food Away From Home Index shall be twelve (12) months, January 1, through December 31, of each calendar year. This initial base shall be the December 2010, CPI index with the first calculation to be based on the December 2011 index. The adjustment will commence the following June 1.

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D. The initial rates quoted shall be the base rates from which the amount of the rate escalations are determined.

E. Summer rate changes shall follow the same schedule of index changes each contract year.

F. CPI-U Food Away From Home Index/Board Rate Change Determination Procedure:

1. Determine the CPI-U index average for the twelve (12) month period January 1 through December 31 prior to the start of the next year of rate escalation.

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2. The meal, board, and conference/camp rate costs (food, non-management, labor, and supplies) for which escalation shall be allowed is established at one hundred percent (100%) for each daily meal and summer camp/conference board base rate. This percentage shall not change during the initial term of this contract.

3. In the event of change in definition of the index used, the College shall determine the changes necessary in determining an escalation. The amount of the escalation shall be subject to Federal Court regulations in force, if any, and shall not exceed the amount permitted by such regulations.

4. Calculations for meal rates shall be rounded to the whole cents (for example, $3.3992 would be $3.40 and $3.8914 would be $3.89). All escalations shall be made from non-rounded calculations.

December 1999 consumer Price Index (Midwest Region Averages)All Urban Consumer, CPI-U Food Away From Home Index = 165.0December 2000 Consumer Price Index (Midwest Region Averages)All Urban Consumer, CPI-U Food Away From Home Index = 167.0Old Meal Plan Rate is $3.40New meal plan rate is 3.40 x 1.0121 = 3.44114 or $3.44$3.44 would be the meal plan rate as of June 1, 2000

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SECTION VIII

PERSONNEL

Resident Manager:

The Contractor shall provide a Resident Manager who possesses a college degree in institutional management or foods and nutrition, or a combined experience and educational equivalent. He/she must have a minimum of three years experience in food service, one year experience as food service director with the Contractor, and have demonstrated ability to relate well not only to students, but to faculty, staff, visitors, conference attendees, and alumni. The Resident Manager will have full authority to make decisions on the contractor’s behalf on price scheduling, service times, methods and merchandising techniques, menus and supplies, and hiring and training personnel.

The College will reserve the right to interview each finalist for the Resident Manager position and check references prior to awarding the food service contract. In addition, the College reserves the right to participate in the annual employee review and evaluation of the Resident Manager.

Assistant Manager/Cash and Catering Manager:

The Contractor shall provide a full-time Assistant Manager. The College encourages the contractor to also provide a Cash and Catering Manager who will assist the Resident Manager in all duties pertaining to the food service operation. He/she must have demonstrated ability to relate well not only to students, but to faculty, staff, visitors, and alumni.

Management Support Staff:

The Contractor shall provide a description of management support staff available to Chadron State College along with office location.

Management Structure:

The Contractor shall provide a proposed management structure for Chadron State College and salary range for its management team. Periodic reviews, conducted jointly by representatives of the College and the contractor, shall be made to ensure that the staffing pattern, menu pricing structure and other phases of the operation are conducted in the most efficient manner. The purpose of the review is to ensure that the College is provided with quality, convenient food service, under sanitary and healthful conditions at the most reasonable prices possible. The College will be notified of the date of these reviews and reserves the right to be a participant.

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Employement of Personnel:

A. The Contractor shall employ students attending the College whenever possible. The administrative staff of the College may submit a list of names of students in need of jobs to the Contractor. The students employed by the Contractor may perform the functions of waiters, dishwashers, general custodial services, and other services provided they receive on the job training.The student employees will be compensated in full by the Contractor for the work performed. Board, in lieu of pay, will not be permited by the College. Students employed by the contractor must be paid in accordance with other student employees of the College and meet the requirements of the Federal Fair Labor Standards Act and Minimum Wage Law. All College students employed by the Contractor may be paid through the College payroll on a reimbursable basis.

B. The College shall have the right to review all persons employed by the Contractor in the execution of the contract. The College reserves the right to require replacement of any management personnel because of operating difficulties determined to be the result of inferior on-site management.

C. The Contractor agrees that the College administration may interview and pass on the qualifications of the Contractor’s Resident Manager and all other management personnel prior to the placement at the College. The Contractor will provide a resume on the proposed Resident Manager to be included in the bid proposal. This candidate must be available to assume position at Chadron State College if awarded contract.

D. The Contractor shall be required to be in full compliance with all Federal and State statutes but not limited to wage and hours laws, social security benefits, and Affirmative Action/Equal Opportunity requirements. All compensations and benefits due employees shall be paid by the Contractor, and the College in no way will be financially, legally, or otherwise liable.

E. The Contractor shall not discriminate in any activities of employment of personnel because of race, color, religion, sex, handicap, age, creed, national origin or any other factor prohibited by law.

F. The Contractor shall assume all responsibility and liability for any act done by any employee or persons acting within the scope of their authority under the Contractor’s supervision of the facilities, and shall

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indemnify the College against any claim or claims, action or actions, for damages arising in the conduct of the company’s business.

G. The contractor agrees to assume current food service staff at current wage rates or higher. Current Chadron State College food service hourly employee wage rates are provided in Appendix F.

Health Examinations:

The Food Service Company will cause all of its employees assigned to duty at the College to submit to periodic health examinations at least as frequent and as stringent as required by law, and will submit satisfactory evidence of compliance with all health regulations to the College upon request.

Continuous Training:

The Contractor must provide a program calculated to offer continuous training of employees in food preparation and service methods and provide descriptions of company personnel training programs which include off-site workshops.

Current Benefits:

The Contractor must supply a list of all benefits currently paid to employees such as insurance, retirement, sick leave, vacation, and holidays.

Minimum employee benefits for all full time employees under this contract shall include the following:

A. Major medical and hospital plan

B. Accident and disability policy

C. Seven paid holidays—Labor Day, Thanksgiving, Christmas, New Year’s Day, Memorial Day, Easter, and the 4th of July

D. Sick Leave

E. Paid vacation

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F. Seniority of current employees will be honored by Contractor in establishing benefits. As part of the RFP, the Contractor will provide a full explanation of employee benefits.

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SECTION IX

ADDITIONAL INFORMATION

1. There is an estimated 3-4% drop in boarding students during a semester.

2. Board Policy #9015 of the governing board of Trustees of the Nebraska State Colleges requires the college to solicit proposals from food service vendors every seven (7) years. Annual renewals of the contract as recommended by the College President, are to be submitted to the Board for approval during Spring semester.

3. Payment is made to the Contractor based on the number of persons per feeding day. This amounts to approximately 107 feeding days in the Fall semester and 105 feeding days in the Spring semester. Prior to the start of each academic year and summer school, the College shall provide the Contractor with a schedule which identifies the number of service days for each semester.

College officials involved with food service are:

1. Dr. Janie Park, President(308) 432-6201

2. Mr. Dale Grant, VP for Administration and Finance(308) 432-6202

3. Ms. Julie Goodman, Comptroller(308) 432-6487

4. Dr. Randy Rhine, VP for Enrollment Management and Student Services(308) 432-6231

5. Ms. Sherri Simons, Director of Housing and Residence Life(308) 432-6355

6. Ms. Shellie Johns, Director of Conferences and Events(308) 432-6380

7. Ms. Laurie Sinn, Coordinator, Student Activities, Enrollment Mngmt. & Student Services(308) 432-6455

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APPENDIX A

COLLEGE CALENDAR

Chadron State College reserves the right to make such changes in the calendar which are necessary or desirable.

FALL TERM 2011AUGUST19 Friday Faculty Orientation22 Monday Classes Begin

SEPTEMBER5 Monday Labor Day – No Classes

OCTOBER14 Friday Midterm14 Friday Midterm Break begins, 5:00 p.m.19 Wednesday Classes convene

NOVEMBER23 Wednesday Thanksgiving Break Begins, 7:00 a.m.28 Monday Classes convene

DECEMBER12 Monday Academic Program Assessment Day13 Tuesday Exam Week begins16 Friday First Semester Ends, 5:00 p.m.16 Friday Commencement

SPRING 2012

JANUARY9 Monday Classes Begin

MARCH2 Friday Midterm2 Friday Midterm Break begins, 5:00 p.m.12 Monday Classes convene

APRIL6 Friday Spring Break begins, 5:00 p.m.10 Tuesday Classes convene13 Friday Scholastic Day30 Monday Academic program Assessment Day

MAY1 Tuesday Exam Week begins4 Friday Second Semester Ends, 5:00 p.m.5 Saturday Commencement

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FALL TERM 2012

AUGUST17 Friday Faculty Orientation20 Monday Classes begin

SEPTEMBER3 Monday Labor Day –No Classes

OCTOBER12 Friday Midterm12 Friday Midterm Break begins, 5:00 p.m.17 Wednesday Classes convene

NOVEMBER21 Wednesday Thanksgiving Break begins, 7:00 a.m26 Monday Classes convene

DECEMBER10 Monday Academic Program Assessment Day11 Tuesday Exam Week Begins14 Friday First Semester ends, 5:00 p.m.14 Friday Commencement

SPRING TERM 2013

JANUARY7 Monday Classes begin

MARCH1 Friday Midterm1 Friday Midterm Break begins, 5:00 p.m.11Monday Classes Convene29 Friday Spring Break begins, 5:00 p.m.

APRIL2 Tuesday Classes convene5 Friday Scholastic Day29 Mnday Academic Program Assessment Day30 Tuesday Exam Week begins

MAY3 Friday Second Semester Ends, 5:00 p.m.4 Saturday Commencement

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APPENDIX B

Definitions:Definitions used in these specifications and any resulting contract documents shall have the respective meanings as herein given.

Academic Year Fall and Spring semesters; does not include Summer School

Board Contract The program for food service which provides meals to students of the College on a

pre-paid basis for the period of an academic year. The contractor is paid on a per

person, per day basis for all student meals.

Cost plus The program for food service which provides meals to students of the College on a pre-Management Contract paid basis for the period of an academic year. The Contractor is paid a management fee

and the College pays for all salaries, food costs and other expenses incurred in the program.

Meal Plan One of the options available to students under the Board Contract or the Cost plus

Management Contract. Meals included in each meal plan are described in these

specifications.

Cash Sales Sales resulting from the operation of the Snack Bar, C-Store and the cafeteria excluding

the board contract program, casual meals, catering, concessions and vending.

Casual Meals Meals served from boarding cafeteria lines for non-contract students and guests, with the

same portion policies applicable to contract students.

College Chadron State College, Chadron, Nebraska or any said person authorized herein to

represent the College inclusive of any other governmental department, agency, commission,

or other subdivision thereof as may succeed to the rights, duties, or powers imposed there

upon, and/or exercised thereby. College means the same as Owner.

College Services Refers to a non-monetary account to be used for food service at the discretion of the

administration, but directed through the Office of the President. This account will be used

for the advancement of Chadron State College.

Conferencing meals, Includes serving such special parties as banquets, teas, receptions, faculty, and/or student Refreshments, catering group affairs, snacks for meetings, conferencing groups, and any other special services

requested by the College

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Contractor Refers to the parties submitting proposals based on these specifications and the party who

submits the successful proposal and is subsequently awarded the contract.

Contract Student A student participating in any of the boarding programs of the College.

Facilities Shall mean and include the Snack Bar proper, C-Store, 2nd franchise location, kitchen,

cafeteria, storerooms that are designed as food service areas, and restrooms utilized by the

Contractor’s employees.

Federal Shall mean and include all agencies, departments, or other subdivisions of the Federal

Government of the United States of America.

Food Service Agreement between the Contractor and the College to provide food service for Contract students, faculty staff and other interested parties.

State Shall mean and include all of the State of Nebraska.

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APPENDIX C

GENERAL LAYOUT PLAN FOR STUDENT CENTER

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APPENDIX D

INVENTORY

TO BE PROVIDED PRIOR TO CONTRACT SIGNING

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APPENDIX E

HISTORICAL DATA CASH SALES

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APPENDIX F

CURRENT MEAL PLAN COST

2011-1219 Meal Plus $100/7 Day Plan 1,390

14 Meal Plus $100/7 Day Plan 1,260

9 Meal Plus $100/7 Day Plan 1,205

5 Meal Plus $250/7 Day Plan 1,230

135 Meal Block Plan plus $200 1,161

5 Meal Commuter Plan 541

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