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REQUEST FOR PROPOSAL

RFP #QCC17-S004

FOOD SERVICE, CATERING SERVICES AND

AUTOMATED VENDING SERVICES

Quinsigamond Community College intends to award an unsubsidized contract for the operation

of Food Service, Catering Operations, and Automated Vending Services for a three (3) year

period effective September 1, 2017 through August 31, 2020 (Start date is negotiable).

Thereafter, the contract may be extended for two (2) optional one (1) year extensions through

August 31, 2022. There are two (2) potential options for proposals described below:

Option 1: Full service cafeteria and catering services for the College campus at 670 West Boylston Street.

Option 2: A combination of full service cafeteria, catering and vending services for the College campus at 670

West Boylston Street, and vending services for the satellite location at 25 Franklin Street, Worcester.

Cafeteria locations: Catering location: Vending locations include: Admin Building & HLC Admin Building 1. Multiple Buildings

670 West Boylston Street 670 West Boylston Street 670 West Boylston Street

Worcester, MA 01606 Worcester, MA 01606 Worcester, MA 01606

2. Downtown Campus

25 Franklin Street

Worcester, MA 01608

Vendors are encouraged to submit pricing for both option 1 and option 2.

RFP specifications are available, by contacting Lisa Schlegel, Assistant Comptroller at

lschlegel@qcc.mass.edu between the hours of 8:00 am and 4:00 pm. Specifications can

also be found on the Commonwealth of MA Procurement site Commbuys at:

https://www.commbuys.com/

Vendors are requested to attend a site visit of the two cafeteria locations to be held at the QCC Cafeteria in the basement of the Administration Building, Room 43A on July 19, 2017 beginning at 2:00 PM.

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Proposals are to be returned duly signed and identified as a Food Service Proposal no later than

1:00 PM on August 3, 2017. Proposals received after that time will not be considered. Each

proposer should submit one (1) original and two (2) copies, along with a copy in PDF format on a

disk or flash drive. Price and Non-Price Proposals must be received in separate sealed envelopes.

The mailing address is as follows:

Quinsigamond Community College Lisa Schlegel, Assistant Comptroller

Administration Building, Room B07A. 670 W. Boylston St., Worcester, MA 01606

If at the time of the due date, Quinsigamond Community College is closed due to uncontrolled

events such as fire, snow, ice, wind or building evacuation, proposals will be accepted until 2:00

PM on the next normal business day.

QUINSIGAMOND COMMUNITY COLLEGE (QCC)

QCC was established in 1963 to provide access to higher education to residents of Central

Massachusetts. Since the early 60s, enrollment has grown from 300 to over 11,000 full and part-

time day and evening students served. Our students enroll both part-time and full-time in nearly

equal numbers and may alternate their enrollment semester to semester. The College is non-

residential and diverse in student population. Classes are provided on the main campus, in

downtown Worcester (Healthcare, Workforce Development, Continuing Education), at the

Worcester Senior Center (Hospitality & Recreation Management), at Burncoat High School

(Automotive Technology), and in the city of Southbridge.

Timeline

Specifications available June 29, 2017

Pre-Bid Site Visit July 19, 2017; 2:00 PM

Deadline for Written Bidders Questions July 26, 2017; 1:00pm

Responses to be posted by

Proposals Due August 3, 2017; 1:00pm

Selected Vendor Presentation Scheduled August 8-10, 2017 ( I f N e e d e d )

Bid Award August 11, 2017

Projected Service Start Up September, 2017 or by Mutual Agreement

byMutuaAgreeAgreeagreement

All questions to be e-mailed to Lisa Schlegel (no questions may be submitted by telephone).

E-mail: lschlegel@qcc.mass.edu. Responses to questions will be emailed to all vendors registered as having received the proposal. Ammendments, responses to questions, etc. will also be posted on Commbuys @ https://www.commbuys.com

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Vendor Communication

Vendors are prohibited from communicating directly with any employee of the College except

as specified in this RFP, and no other individual College employee or representative is

authorized to provide information or respond to any question or inquiry concerning this RFP.

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QUINSIGAMOND COMMUNITY COLLEGE

“REQUEST FOR PROPOSALS”

FOR

FOOD SERVICE OPERATIONS

CONTENTS:

PART ONE-----------------------------------RFP REQUIREMENTS

PART TWO----------------------------------GENERAL CONDITIONS

PART THREE-------------------------------SPECIFICATIONS

PART FOUR---------------------------------APPENDICES

PART FIVE----------------------------------RESPONSE SECTION

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PART ONE: -PROPOSAL REQUIREMENTS

1.1 GENERAL

General Specifications

The terms of 801 CMR 21.00: Procurement of Commodities and Services are incorporated by reference into this bid. Words used in this bid shall have the meanings defined in 801 CMR 21. Additional definitions may also be identified in this RFP. Unless otherwise specified in this BID, all communications, responses, and documentation must be in English, all measurements must be provided in feet, inches, and pounds and all cost proposals or figures in U.S. currency. All times listed are Eastern Standard Time. All responses must be submitted in accordance with the specific terms of this RFP. No electronic responses may be submitted in response to this RFP.

Fair Competition

If a contract for the performance of this work is awarded, it will be awarded to the Vendor

possessing the qualifications, ability, responsibility and integrity necessary to faithfully perform

the provisions of the contract. The Vendor shall certify that he or she is able to furnish labor that

can work in harmony as well as respect all customers and has the ability to maintain the highest

professional standards at all times at Quinsigamond Community College.

Rejection of Proposals

Quinsigamond Community College reserves the right to reject any or all proposals and is

not necessarily bound to accept the highest percentage return if it is contrary to the best interest

of the College. The right is reserved to reject any and all proposals and to waive formalities.

Any unit proposal that contains a unit price, which is unduly high or low, may be rejected as

unbalanced. Intangible factors such as the vendor’s qualifications, employment practices and

integrity, quality of response will also be weighed in making the award. (See Evaluation

Criteria for Contract Award)

1.2 PROPOSALS

Form

To receive consideration; all proposals must be submitted on the provided “PROPOSAL FORM”

(Attachment E). All blank spaces in the Proposal FORM must be filled in legibly and correctly.

Proposal

Vendor must submit their proposal based upon the specifications provided in the contract

document. As part of their proposal, however, Vendor may submit supplemental provisions for

consideration, which are ancillary to the specifications contained herein. Vendor must bear all

costs associated with their proposals. Price and Non-Price Proposals must be received in separate

sealed envelopes.

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Alternatives

A response which fails to meet any material term or condition of the RFR, including the

submission of required attachments, may be deemed unresponsive and disqualified. Unless

otherwise specified, bidders may submit responses proposing alternatives which provide

equivalent, better or more cost effective performance than achievable under the stated RFR

specifications. These alternatives may include related commodities or services that may be

available to enhance performance during the period of the contract. The response should

describe how any alternative achieves substantially equivalent or better performance to that of

the RFR specifications. The College will determine if a proposed alternative method of

performance achieves substantially equivalent or better performance. The goal of this RFP is

to provide the best value of commodities and services to achieve the procurement goals of

the College. Bidders that propose discounts and other benefits in addition to the RFP

specifications may receive preference under this RFP as specified.

Vendor Conference

Before submitting a proposal, all vendors are invited to visit the site of the proposed work to

fully acquaint themselves with all existing conditions, facilities, difficulties and restrictions of

the contract. Quinsigamond Community College will hold a s i t e v i s i t at 2 :00 PM on

J u l y 1 9 , 2017 at the Cafeteria, in the basement of the Administration Building.

Submission Understanding

By submitting a proposal, the vendor agrees and assures that he/she has examined the site and the

specifications and that the specifications are adequate.

Prohibition of Assignment

No portion of this or any subsequent Contract or Agreement is assignable without the prior written

authorization of Quinsigamond Community College.

Method of Award Notice of award will be in the form of a letter. The College reserves the right to reject any or all Proposals.

Vendor’s Qualifications

Proposals will be accepted only from those companies with the following minimum

qualifications:

A 5 years experience in the management of food service operations

B Documented experience to satisfactorily provide the proposed services

C A complete training program for on-site managers/staff to include sanitation

certification and all other appropriate training programs as may be required

by the Commonwealth of Massachusetts, Department of Public Health.

D Submission of all required documents included in part V of this RFP.

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Execution of Contract

The vendor to whom the Contract is awarded shall, within (10) days after the prescribed

documents are presented to him/her for signature, execute and deliver insurance coverage. The

contract shall not be binding upon the college until it has been completely executed and a copy of

such fully executed Contract and a “notice to proceed” is delivered to the Vendor.

The successful bidder must sign the Commonwealth of Massachusetts Standard Contract Form

and Commonwealth Terms and Conditions with Quinsigamond Community College.

The agreement, if awarded, shall be governed and construed in accordance with the laws of the

Commonwealth of Massachusetts, which include but are not limited to the items identified in the

Commonwealth of Massachusetts Standard Contract Terms and Conditions (OSD Forms are

available at http://www.mass.gov/osd). Attached forms must be completed and signed by

applicant. Quinsigamond Community College intends to use this RFP and the successful

proposal as a basis for the agreement.

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PART TWO: GENERAL CONDITIONS

2.1 BONDS & INSURANCE

Performance Bond

The successful vendor shall furnish with the executed contract a performance bond in the amount of TEN THOUSAND DOLLARS ($10,000).

Bond Premium Payment

The vendor shall pay the premium for the performance bond.

Insurance

The vendor shall carry professional and personal liability insurance sufficient to

cover its performance under this contract.

Type of Insurance Minimums of Liability Workmen's Compensation Statutory (Including Employer's Liability)

Comprehensive General $1,000,000 each occurrence

Bodily Injury Liability $1,000,000 each occurrence

Property Damage Liability $2,000,000 each occurrence

Insurance shall be with a company licensed to do business in Massachusetts and acceptable

to Quinsigamond Community College. Vendor shall furnish Quinsigamond Community

College with a Certificate of Insurance showing that such insurance is in effect. The policies

will include a clause stating that the insurance will not be canceled or reduced without at

least thirty (30) day’s prior written notice to Quinsigamond Community College.

All liability insurance policies shall name Quinsigamond Community College as an

additional named insured and shall include a severability of interest clause with respect to

claim, demands, suits, judgments, costs, charges and expenses arising out of, or in

connection with any loss, damage, injury resulting from the negligence or other fault of the

vendor, vendor’s agents, representatives and employees.

2.2 REGULATIONS & PERMITS

Regulations

The Vendor shall accept responsibility for keeping fully informed of all existing and

future State and Federal laws and Municipal ordinances, regulations and OSHA

regulations as they pertain in any manner affecting those engaged or employed in the

work, or the materials and equipment used or employed in the work, or in any way

affecting the conduct of the work, and of all such orders and decrees of bodies or tribunals

having any jurisdiction of authority over the same and of all provisions required by

law to be made a part of this Contract, all of which provisions are hereby incorporated

by reference and made a part hereof.

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Section 504 of the Rehabilitation Act of 1973

As a Vendor to an institution receiving Federal funds, the successful vendor accepts full

responsibility for compliance with Federal regulations regarding accessibility for disabled

persons as provided in Section 504 of the Rehabilitation Act of 1973 and in the

Americans with Disability Act of 1990 in situations where the College is otherwise in

compliance.

Taxes

Pursuant to Massachusetts General Law Chapter 62C and 49A, the Vendor certifies

that it has complied with all Federal and State tax laws (Attachment N).

Permits

The Vendor will procure and maintain at his/her expense all permits, licenses or other

authorities necessary for the lawful performance of this contract.

C.O.R.I. / S.O.R.I.

The Contractor shall certify at the commencement of the contract that their employees

have undergone a Criminal Offender Record Investigation (C.O.R.I.) and a Sexual

Offender Record Investigation (S.O.R.I.) within the preceding three (3) months. An

annual certification may take the place of this requirement. The Contractor must also

submit certification annually thereafter. This shall be a requirement for all full time, part

time and substitute employees. The Contractor is responsible for all costs associated with

C.O.R.I. and S.O.R.I. checks. C.O.R.I. and S.O.R.I. checks must be completed prior to

any contractor employee beginning work at Quinsigamond Community College.

Alcohol Beverage Policy

Dispensing or consumption of alcoholic beverages on College property shall be

strictly prohibited except as specifically approved by the College President. In the

event approval is given to serve alcohol, the vendor is responsible to secure and hold all

necessary permits and shall comply with all state and federal statutes or regulations.

Bartenders and servers must have successfully completed recognized server training.

Smoke-Free Campus Policy

Smoking is prohibited within the confines of all college grounds, buildings and property.

Smoking is only permitted in private vehicles lawfully parked on campus lots.

Effectiveness of the policy depends on the courtesy, respect and cooperation of all

members of the campus community. Complaints concerning Contractor(s) of the College

should be brought to the attention of the Facilities Management. It is anticipated that

violators would first be reminded and provided with educational literature. Disciplinary

measures would be expected to be reserved for repeat infractions or infractions that

interfere with the College’s academic or workplace needs or responsibilities.

Public Records

All responses and information submitted in response to this RFR are subject

to the Massachusetts Public Records Law, M.G.L., Chapter 66, Section 10, and

to Chapter 4, Section 7, Subsection 26. Any statements in submitted responses

that are inconsistent with these statutes shall be disregarded

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2.3 EQUAL OPPORTUNITY AND AFFIRMATIVE ACTION

Quinsigamond Community College is an affirmative action/equal opportunity employer

and does not discriminate on the basis of race, color, national origin, sex, disability,

religion, age, veteran status, genetic information, gender identity and expression, or

sexual orientation in its programs and activities as required by Title IX of the

Educational Amendments of 1972, the Americans with Disabilities Act of 1990,

Section 504 of the Rehabilitation Act of 1973, Title VII of the Civil Rights Act of

1964, and other applicable statutes and college policies. The College prohibits sexual

harassment, including sexual violence. Inquiries or complaints concerning

discrimination, harassment, retaliation or sexual violence shall be referred to the

College’s Affirmative Action and/or Title IX Coordinator, the Massachusetts

Commission Against Discrimination, the Equal Employment Opportunities

Commission or the United States Department of Education’s Office for Civil Rights.

The undersigned as bidder, declares that the only parties interested in this proposal as

principles are named herein; that this proposal is made without collusion with any other

person, firm or corporation; that no officer or agent of NSCC is directly or indirectly

interested in this bid; and he/she proposes and agrees that if this proposal is accepted

he/she will contract with NSCC in accordance with the specifications, also the terms and

conditions as spelled out in this bid form.

-No Person, including but not limited to corporations, partnerships, limited partnerships

or limited liability corporations, shall be eligible to receive a contract under this

invitation to bid and/or request for proposal if that person has been convicted of any

felony offense involving the distribution of controlled substances as that term is

defined under Chapter 94C of the General Laws and, for contract to be performed for

on-site services at Quinsigamond Community College, if that person or any person to

be employed by that person in the performance of such on-site services has been

convicted of a “sex offense” or a “sex offense involving a child” or “sexually violent

offense” or would meet the definition of “sexually violent predator” as those terms

defined in Section 178C of the General Laws and who must register with the sex

offender registry board.

The contractor will be required to indemnify and hold harmless Quinsigamond

Community College, for all damages to life and property that may occur due to his

negligence or that of his employees, subcontractors, etc., during this contract.

Nondiscrimination in Employment

The vendor shall comply with all state and federal statutes or regulations prohibiting

discrimination in employment including, but not limited to the Americans with Disabilities

Act, Section 504 of the Rehabilitation Act, M.G.L. c.151B, M.G.L. c.93 103, M.G.L.

c.12, 11I, Age Discrimination Act, Age Discrimination in Employment Act, or

amendments to these or related provisions.

Affirmative Action for Handicapped Workers

The Affirmative Action clause contained in Section 60-741.4 of the U.S. Department

of Labor, Office of Federal Contract Compliance Regulations: Chapter 60, Part 60-741

relative to Affirmative Action Obligations of Contractors and Subcontractors for

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Handicapped Workers is incorporated herein.

Affirmative Action for Disabled Veterans and Veterans of the Vietnam Era

The Affirmative Action clause contained in Section 60-250.4 of the U.S. Department

of Labor, Office of Federal Contract Compliance Regulations: Chapter 60, Part 60-

250 relative to Affirmative Action Obligations of Contractors and Subcontractors for

Disabled Veterans and Veterans of the Vietnam Era, is incorporated herein.

Immigration

The vendor shall comply with all state and federal laws and regulations relating to

immigration as it may apply to the performance of this agreement.

Unemployment and Workers Compensation

Pursuant to Massachusetts General Law Chapter 151A, Section 19A and Massachusetts

General Law Chapter 152, the Vendor certifies and will produce evidence of compliance

with all laws and regulations relating to payments to the Employment Security System,

unemployment compensation fund and/or required workers compensation insurance.

Sexual Harassment

The Sexual Harassment clause contained in Title VII of the Civil Rights Acts of 1964,

and Title ID of the Educational amendments of 1972 shall be incorporated herein. It

will be the sole responsibility of each vendor to insure that his/her employees abide

by the Sexual Harassment Regulations. Failure to do so may result in dismissal from

the contract.

2.4 EXECUTIVE ORDER NO. 130 ANTI-BOYCOTT COVENANT

General

The Vendor warrants, represents and agrees that during the time this contract is in effect, neither it nor any affiliated company, as hereafter defined, participates in or cooperates with an international boycott, as defined in Section 999 (b) (3) and (4) of the Internal Revenue Code of 1954, as amended, or engages in conduct declared to be unlawful by Section 2 of Chapter 151 E, Massachusetts General Laws. If there shall be a breach in the warranty, representation and agreement contained in this paragraph, then without limiting such other rights as it may have the Commonwealth shall be entitled to rescind this contract. As used herein, an affiliated company shall be any business entity of which at least 51% of the ownership interests are directly or indirectly owned by the Vendor or by a person or persons or business entity or entities directly or indirectly owing at least 51% of the ownership interests of the Vendor, or which directly or indirectly owns at least 51% of the ownership interests of the Vendor.

2.5 EXECUTIVE ORDER #195

General

Pursuant to Executive Order 195, the Vendor shall provide the Department, the

Governor, the Secretary for Administration and Finance, the State Auditor, or their duly

authorized designee(s), with reasonable access to and photocopies of the Vendors

records, reports and other data relating to performance under this Contract, during the

Vendors regular business hours and upon reasonable prior notice. Reproduction of such

records shall be available at a reasonable expense.

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2.6 INDEMNIFICATION AND HOLD HARMLESS

General

The vendor shall defend, indemnify and save harmless the Commonwealth of Massachusetts, Quinsigamond Community College and Lessees, their officers, employees and agents, from any and all claims of liability, losses and cause of actions which may arise out of the performance by the Contract.

2.7 PROTECTION OF THE WORK AND PROPERTY

General

The Vendor shall, at all times safely guard the College property from injury or loss in connection with this contract, and continuously maintains adequate protection of his/her work from damage.

Breakage and Damage

The Vendor shall be responsible for all breakage, and damage to property (real and

personal) that may occur as a result of the fault, negligence, or nonperformance of duty

on the part of himself or his employees in connection with the performance of the

work herein specified. Repair or replacement of any such damage shall be

commenced by the vendor within two (2) days of notification of such damage, and

shall be completed expeditiously to satisfaction of the College.

2.8 VENDOR REFERENCES

General

Vendor must submit with this proposal a listing of five accounts operated by the vendor (Attachment G), including contact persons, the number of years at each location, and reference information. Vendor may also be required to escort Quinsigamond Community College personnel to existing food service contract locations as part of the bid evaluation process.

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PART THREE SPECIFICATIONS

3.1 INTENT OF CONTRACT

The purpose of this contract is to provide Food Operation and Function Catering that will

provide to the students, faculty, staff and visitors to the College a variety of freshly prepared,

nutritious, appetizing and affordably priced meals and snacks appropriate for breakfast and

lunch at Quinsigamond Community College. If beneficial to the College, the contract may also

include vending services at both the main campus and the downtown satellite location. The

College will award an unsubsidized contract with one (1) single primary vendor for all

locations. The Vendor will use and occupy, for such purposes, areas designated by the College.

In addition, the College will consider alternative proposals and options including Grab and Go,

Branding, and Pre-packaged foods. Vendors are encouraged to submit alternate and creative

responses that go beyond the RFP requirements that will provide a continuing improvement of

quality of food service and hours of operations and exceed the College quality of service and

financial goals. Any proposed alternative to or elimination of service, menu, hours of operation,

product line, or other RFP requirement must be clearly and completely described. Alternative

proposal may include possible late afternoon, evening and/or Saturday grab and go (quick catering

menu) to support student clubs activities.

3.2 CONDITIONS OF OPERATION

The vendor understands that issues involving students will be handled by the Campus Police

and/or by the Dean of Students. Students are responsible for adhering to the Student Code of

Conduct and are disciplined through the judicial process as stated in the Student Rights and

Responsibilities section of the Student Handbook.

The vendor understands QCC’s commitment to excellent service. Thus, the vendor will

provide pleasant and courteous staff members and leaders who understand QCC’s commitment

to providing excellent customer service and who are willing to demonstrate professional

responsibility to customer service issues.

The Vendor, for the period of this contract, shall operate food services offered on the premises of

Quinsigamond Community College. However, the College reserves the right to utilize the

Hospitality and Recreation Management Academic Program, utilize outside services for student

or faculty group meetings, or have small bake sales and other similar activities sponsored by

recognized student, faculty and staff organizations..

Additional Terms & Conditions:

Sales of candy, beverages, and snacks in the College Bookstore are not governed or

restricted by this contract.

Facilities and Campus Police will have complete access to all areas utilized by the

contractor at all times.

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The College will need access to the small elevator during College hours.

Deliveries shall be scheduled prior to 7:30 AM, M-F.

QCC will provide Pest Management Services as needed.

Food Service vendor is responsible for collecting, paying and reporting meal tax for all

non-exempt patrons.

Food Service vendor is responsible for the daily removal of trash and recycling of cans

and bottles sold at café and catering locations following College recycling policy.

Food Service vendor is responsible for adhering to waste and trash disposal policies and

practices instituted by the college.

3.3 COMMUNICATION WITH THE COLLEGE COMMUNITY

The vendor will meet regularly with the college to review services, discuss new initiatives and

resolve concerns. The vendor shall inform the College of the home telephone and cell phone

number of the Food Service Manager.

The Vendor will provide a suggestion box and post written responses to reasonable suggestions.

The vendor will conduct customer satisfaction surveys at least once per academic year to obtain

feedback on cafeteria and catering services. The vendor will submit a written report within one

month following the evaluation describing the survey findings and indicating any changes needed

in the food service based on the evaluations.

3.4 CURRENT QCC FOOD SERVICE EMPLOYEES

QCC currently employs three (3) full-time employees: a Cafeteria Manager, a First Cook, and a

Function Coordinator. In addition, the College employs 9 part-time employees as cooks,

cashiers, sandwich makers, etc. Although not required as part of the contract, the College

requests that the contracted vendor give full consideration to interviewing and hiring any and all

of these individuals for continued employment within the contracted operation if they meet the

needs of the vendor.

3.5 FOOD SERVICES OPERATION – GENERAL SERVICES

It shall be Vendors responsibility to provide a total food service operation including, but not

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limited to, the purchasing, cooking, preparation, refrigeration and distribution of food to College

students, faculty and staff. Cafeteria locations are both located on the main campus at 670 West

Boylston Street

Location Seating

Administration Building, Lower level Student Area: 120, Staff Area: 34

Harrington Learning Center 18 inside, 16 outside

Catering Service shall be provided throughout the Day and Evening at various locations.

Included are Breakfast, Lunch, Dinner and Coffee Service.

Vending Services are included in Option 2. The current locations include five (5) buildings at the

Main Campus: Admin Building, Suprenant Building, Fuller Center, Athletic Center & Quest

Building. There is a secondary location with vending machines at the Healthcare and Workforce

Development Center, 25 Franklin Street, Worcester.

3.6 FOOD SERVICE PATRON PROFILE

Food service patrons will consist primarily of students, faculty and staff. Current enrollment is

estimated below and is expected to remain at those levels over the duration of the contract.

The Fall 2016 population is shown below:

Daytime Only

Students on Main Campus 4622

Faculty & Staff on Main Campus 548

3.7 CALENDAR AND HOURS OF OPERATION

The successful vendor will provide food service as follows:

Base Service Hours:

Admin Cafeteria location:

Fall & Spring Semester Monday-Friday 7:30AM-2:30PM

Summer/Intersession Monday-Thursday 7:30AM-1:30PM

Fridays 7:30AM-Noon

Harrington Learning Center Café location (HLC):

Fall & Spring Semester Monday-Thursday 7:30AM-7:30PM

Friday 7:30AM-4:00PM

Summer/Intersession Closed

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3.8 MENUS

The Vendor shall be responsible for providing a variety of freshly prepared, nutritious,

appetizing and affordable priced meals and snacks appropriate for breakfast, lunch and dinner at

the College. The Vendor in regard to the menus developed for the College facilities should

observe the following parameters.

Develop an innovative menu, which emphasizes variety, nutrition, and quality.

Utilize food displays and merchandising techniques to ensure customer satisfactions.

Provide service that complements the stature of the College.

Be responsive to changing meal trends and patron preferences, including cage-free, locally

farmed, and environmentally friendly products.

3.9 CAFETERIA MENU PROFILE

A Cafeteria Menu Profile shall be submitted as part of the bid package.

All revisions to the menu or delivery format will be made only by mutual agreement between the

vendor and the College. The approved Price and Portion book shall be available to the public in

all cafeteria areas. Vendors are to submit a price and portion book based on their menus. Vendor

prices and options are expected to be in effect for at least one year from start of contract upon

approval of the College

3.10 EXCLUSIVITY RIGHTS The College has an Agreement that Pepsi-Cola will be the exclusive supplier of soft drink

beverages on campus through October 2018.

3.11 SERVICE STYLE

All food items may be served on disposable plates, bowls and cups. Patrons will be expected to

dispose of their plates before exiting the dining areas. Food service employees will circulate

within the dining areas to maintain cleanliness of tables, remove trash and wash tables as

patrons leave. Vendor is responsible for spot mopping and spillage cleanup during operation

hours.

3.11 CATERING SERVICE

The Vendor will also be expected to provide catering services for various College events, although

this is not an exclusive arrangement.

Food and beverage service for College sponsored functions such as banquets, private parties,

receptions, refreshments service, conferences or other special events shall be provided on a

twelve-month basis as requested by the College.

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The College, through Auxiliary Services, shall control the space commitment and scheduling of

authorized catering functions/events. QCC Facilities will handle the set-up for these events,

through Auxiliary Services. The Food Service vendor shall consult and coordinate the menu,

details of services required and advise on effective arrangements with the individual or

department requesting catering service.

The Food Service vendor is responsible for ensuring that food delivered to conference and

meeting rooms on campus, are picked up at the adjournment of the meeting or conference.

The Vendor shall not restrict the College’s right to utilize the Hospitality and Recreation

Management Academic Program for food services, or food delivery for small staff/student

group meetings, “bake sales” and other similar activities sponsored by recognized student,

faculty and staff organizations.

Vendor shall submit sample menus and price lists for catering services to include breakfast

items and hot and cold luncheons menus. Prices are to include total cost of goods, labor,

recyclable/environmentally friendly supplies, and paper products, additional cost for the use of

table linen service should be noted, China prices and other additional charges will be

stipulated by a ‘per person’ charge.

The Vendor is to follow College procedures for authorization/contracting of catering services.

Internal events are invoiced directly to the College. Detailed breakdowns of cost elements of any

or all catered functions shall be available for inspection by the College.

Historically there are approximately 400 events catered at Quinsigamond Community College

each year, such as coffee and pastry deliveries, lunch sandwiches for 15-20 people, walk-

through lunches, small receptions etc. Vendors should be prepared to discuss their catering

capabilities and to answer very direct questions about presentation, style, availability of

catering supplies and equipment, (such as china service, glassware, buffet serving equipment,

etc.) and general pricing schedules to the Food Service Committee.

Note: These catering events are not guaranteed catering event yearly.

3.12 AUTOMATED VENDING SERVICES

Vending services are included in Option 2 only. The vendor shall furnish all food, beverages,

supplies, equipment and all management and labor necessary for the efficient, sanitary and

ecologically sound operation of the automated vending services included in this proposal.

The College agrees to supply heat, light, and electricity as required for this equipment.

However, the college shall not be liable for any loss which may result from the interruption

or failure of any such utility services. The College may require and/or install “vending miser”

type energy conservation control devices. Vending machines must be energy efficient

equipped.

The successful bidder shall be responsible for immediately reporting all the facts relating to loss,

damage or break-ins to the college’s Campus Police Department.

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Labeling on all items, including vended perishable foods shall comply with all USDA and FDA

regulations. All perishable food shall be package coded and replaced with product on an

inventory rotation schedule.

3.13 PRICE INCREASES

No price increases will be approved during the first year of the contract. Any requests by

the vendor for price changes during the term of the contract shall be submitted in writing to the

College, and shall not be put into effect until approved by the College. The College will consider

price changes for individual items when there is adequate justification. Whenever possible,

requests for price changes shall be made in a timely manner that permits the College to review

the request. Quality of food shall not be adversely affected if a price increase is denied.

Proper backup information (for either type of price increase) shall consist of documentation of

cost increase history the Vendor has experienced. The College will review all requests and notify

the Vendor within ten (10) working days of decision to grant or deny said price increase.

3.14 PROCUREMENT

The Vendor shall procure food, beverages, and cleaning supplies for all outlets described herein.

The minimum purchase specifications that must be adhered to by the Vendor include:

All meats, meat products, poultry, poultry products, and fish must be Government inspected.

Beef, lamb, and veal shall be USDA Grade Choice or better

Pork shall be U.S. No. 1 or U.S. No. 2

Poultry shall be U.S. Government Grade A

Fresh fish and seafood is to be top grade; frozen fish and seafood must be a nationally

distributed brand, packed under continuous inspection of USDA

Dairy products:

Eggs - fresh USDA or stated graded “A”

Butter - USDA Grade “A” (92) score

Cheese - USDA Grade “A” for all graded cheese

Milk and milk products - USDA Grade “A”

Fresh fruits and vegetables - USDA fancy to USDA. Number “1” are to be used for all

graded fresh vegetables and fruit as a minimum specification

Dry stored items and canned goods - Grade “A” fancy

Frozen fruits and vegetables - USDA Grade “A”

Purchase local food ingredients whenever possible.

3.15 METHOD OF PAYMENT

Current method of payment in the cafeteria is both cash and credit/debit cards. In addition, the

vendor is required, as part of the agreement, to accept student meal prepayment vouchers and

19

existing QCC previously issued gift certificates; which will be billed to the College. The Vendor

will be required, as part of the agreement to provide credit card networking services for all

equipment including point of sales and vending machines. The College will not provide credit

card network for food service as part of the agreement. The cost of credit card networking

services would be the responsibility of the Vendor. Vendor is responsible for all Payment Card

Industry – PCI compliance.

3.16 PERSONNEL/STAFFING

The Vendor shall provide at all times adequately staff of experienced and qualified employees.

For efficient service to the College community, the Vendor agrees to adequately staff all

operations so those customers are served promptly. All Vendors’ staff will not be permitted to

solicit gratuities. Correspondingly, a trained relief staff shall be available to substitute for the

Vendor’s regular personnel during their absence and to supplement the regular staff for large

events. If, at any time during the contract period, the Vendor intends to replace the manager with

a new individual, 10 days written notice to the College is required.

Submit a description of the proposed staffing plan (Attachment H) for the cafeteria

and catering services, indicating lines of authority and supervision of staff.

Submit signed documentation from the instructor that the person in charge participated in a

food safety-training program according to the Department of Health standards.

All employees of the Vendor will be attired in a standard uniform (excluding street clothes)

that is satisfactory to the College. Uniforms shall be kept clean and neat at all times.

Employees are expected to wear appropriate name tags, hair covering, gloves, etc.,

while engaged in food preparation and service according to the Department of Public

Health requirement.

3.17 TUBERCULOSIS TEST

Each employee of the Vendor, working under the provisions of this Contract, shall, prior to

executing any work on this contract, meet the State’s requirements of freedom from

communicable tuberculosis in accordance with General Laws, Chapter 71, Section 558.

The Vendor is required to keep records of such testing and to make such records of testing

available to the College upon demand.

3.18 AGE LIMITATION

Personnel employed by the Vendor shall not be less than eighteen (18) years of age.

3.19 SPACE ON PREMISES ASSIGNED TO VENDOR

The food service spaces are for the exclusive use of the Vendor and his/her employees during the

term of the contract. However, the College will retain the right to enter the assigned food service

space for inspections of equipment and the cleanliness of the areas. The assigned food service

space and facilities shall be returned to the College at the end of the contract in a condition

20

correspondent to the status existing at the time of entering into the contract, reasonable wear and

tear excepted. It shall be the Vendor’s responsibility to maintain assigned spaces in good

condition throughout the term of the contract in a manner befitting the College, and notify the

Facilities Management Department of any maintenance problems beyond the scope of the

Vendor’s negotiated responsibility.

The College reserves the right to enter any of these facilities by whatever mean is necessary to

deal with an emergency or maintenance issues.

The Vendor shall not sublet any of the premises assigned or subcontract any service without the

written permission of the College.

All other special furnishing and/or equipment shall be furnished, installed and maintained at the

Vendor’s expense. The Vendor shall be responsible for properly securing the kitchen and

servery areas. The maintenance of lock hardware and key issuance shall be facilitated through

the Chief of Campus Police.

At the termination of this contract or cancellation thereof, the Vendor shall promptly vacate the

premises and return all College equipment in good condition subject to normal wear and tear.

The removal of any Vendor’s equipment will be subject to any lien, which the College may have

against the Vendor to secure any unpaid charges due under this agreement.

3.20 SIGNAGE

The Vendor shall make no alteration nor erect any signs on the premises without written

authority from the College. The Vendor shall maintain the occupied premises in good condition

satisfactory to the College. The College shall have the right at all times to inspect to determine

that the spaces used by the Vendor are maintained in a clean and sanitary condition.

If any changes are required that improves lighting or is structural in nature, the College will, if

they deem them appropriate, provide these changes.

3.21 SANITATION AND SAFETY

The Vendor shall maintain, at all times, the College food service facility in a clean and sanitary

manner in accordance with the highest industry standards and will comply with all federal, state,

and municipal laws, codes, and regulations. The Vendor will train all employees to follow a

“clean-as-you-go” policy. The food service facilities are subject to inspection by City, County

and State authorized health department officials, fire department and other agencies relative to

safety requirements. The Vendor is also responsible to notify the College, in writing, of any

notices of violations, which are received during or in connection with inspections.

The Vendor will include action plans to correct conditions causing the violations. If at all

possible, the College should be present at all inspections.

The Vendor shall adhere to the following standards and guidelines in the preparation, production

and service areas.

21

Clean all kitchen surfaces and equipment on a continuous basis and following each meal

period.

Perform regular daily cleaning of all kitchens and server areas, provide proper receptacles

for trash and recycling, transport trash for daily disposal to College provided receptacles.

Clean floors in the kitchen and serving areas

Trash receptacles must be cleaned thoroughly at least once per week.

Keep public areas free of hazardous conditions.

Adhere to sanitation regulations for recommended washing temperatures or the use of

chemical sanitizes.

Monitor the dining areas before and during service hours to maintain staff and student dining

rooms in a clean and orderly fashion, including microwave, condiment station, etc.

Store all cleaning supplies in non-food areas.

Vendor is responsible for general cleaning of the kitchen and servery areas assigned including

walls to a reasonable height, hoods and equipment. Vendor is responsible for all necessary table

bussing, tabletop & chair cleaning, and spot mopping, spillage cleanup, removal of trash from the

cafeteria seating areas. Cleaning materials, schedules and procedures are to be as approved by

the College.

The Vendor will follow sanitation and safety procedures as required by Massachusetts Laws 105,

105CMR. Safety procedures will be subject to review by State and Town Board of Health

Inspectors.

3.22 SECURITY

The Vendor shall have the responsibility for determining that all appropriate equipment and

lights have been turned off, and appropriate doors locked at the close of operation within the

kitchens, serveries and storage areas.

The areas under the Vendor’s jurisdiction shall be his responsibility relative to security during the

scheduled hours of operation.

3.23 GRAPHICS

The Vendor will be authorized to display the appropriate corporate graphic logo at designated

locations within the food service facilities subject to approval by the College.

3.24 EQUIPMENT/UTILITIES

Certain items of permanently installed equipment will be provided by Quinsigamond Community

College. The proper operation and maintenance of this equipment, as well as all repair and

replacement costs resulting from negligence or improper use, shall be the responsibility of the

Vendor. The Vendor shall also be held responsible for all property damages or personal injuries

due to improper use and/or repairs of the food service equipment to operate a food service

operation in accordance with the best standards of the food industry.

22

The College shall provide water, heat, light, electricity, and data/telecommunications that

currently exist in the assigned spaces.

Installation or connections of any additional utilities will be negotiated with the College and

installed only after written approval by the College.

Items initially furnished by the College (Attachment D) shall be listed on a basic inventory

approved jointly by the College and the Vendor at the start of the contract. Subsequent

changes, additions or deletions to the basic inventory shall be in writing and approved jointly

by the parties. On the anniversary date of the contract and 30 days prior to termination date of

the contract, a joint inventory shall be taken by the College and the Vendor to verify the

correctness of the inventory.

The Vendor(s) shall provide all serving equipment, including, but not limited to: mobile food

service equipment, banquetwares, linens, chinaware, glasses, trays, stainless tableware, kitchen

utensils, pots and pans, and all point of sale equipment. All such equipment shall be of suitable

size and weight and shall conform to the utilities provided. Recyclable paper or plastic

utensils, dishes and cups may be used for all cafeterias, except for functions as required.

Repair and maintenance of non-permanent equipment is the responsibility of the vendor.

3.25 PERIOD OF CONTRACT

The period of this contract shall be for 36 months, commencing on or about September 1, 2017

and expiring on A u g u s t 31, 2020, unless terminated as hereinafter provided. This contract

may be extended for two (2) optional one (1) year extensions upon mutual agreement.

3.26 VENDOR COMPENSATION

Vendor compensation is to be in the form of profits generated from sales. The response should

describe, in detail, the calculation or term by which the vendor proposes to pay

compensation/commissions to the College (% of sales net of sales taxes) Attachment E.

3.27 SALES HISTORY

3.28 TERMINATION

Default in Operation: Should the Vendor default in any its undertakings under the agreement, it

FY16 FY15 FY14 FY13 FY12

Admin Bldg Cafeteria Sales 283,855 318,888 342,661 337,320 306,499

HLC Cafeteria Sales 118,094 140,918 145,520 156,507 158,936

Functions 137,949 167,766 188,203 167,258 152,761

Vending Commissions 27,084 22,728 19,573 21,429 23,101

23

is expressly understood and agreed that the College may, at its option, cancel and terminate the

agreement by the giving of (10) days written notice by registered mail-return receipt, mailed to

the last known address of the Vendor.

Default in Payment: Should the Vendor default in the payment of monies due under the terms of

this agreement and fails to correct such default within a reasonable time after receiving due

notice from the College specifying such default then, the College may, at its option and after the

expiration of three (3) days from giving such notice, exclusive of Saturdays, Sundays and

holidays, cancel and terminate this agreement.

24

PART FOUR

APPENDICES

25

ATTACHMENT A

EVALUATION CRITERIA FOR CONTRACT AWARD

Quinsigamond Community College desires a food service program that will

complement and enrich the educational experience enjoyed by students, faculty and Staff,

and College Visitors.

Vendors’ responses will be examined for the following content and evaluated according

to the following prioritized criteria:

1. Commissions and/or other financial incentives offered to the College with respect

to Food Services, Catering Services, and possibly Vending. Potential increased

hours of operation consistent with College class schedules is encouraged.

2. Ability to provide excellent service. Courteous and respectful staff, attentive to

customer needs, responsive to concerns that arise.

3. Realistic and uniform prices and portions, range of selections offered, and high

quality and cost effective dining solutions for students, faculty, staff, and college

visitors

4. Vendor sanitation and safety programs that demonstrates high regard for

cleanliness and safety issues.

5. The scope and extent of the proposed operation in terms of staffing, calendar and

hours of operation and qualifications of the General Manager.

6. Credentials, reputation, certified financial statement, and appropriate food service

and catering experience of the vendor at comparable accounts.

7. Vendor’s response to changing meal trends and patron preferences, including

cage-free, locally farmed produce, environmentally friendly products and

Management commitment to sustainability and the environment.

8. Appealing menus, creative promotions and effective merchandising as proposed

by the vendor and/or observed thru visits to referenced sites.

26

ATTACHMENT B

Current Weekly Sample Menu

27

ATTACHMENT C

28

ATTACHMENT D

AVAILABLE EQUIPMENT /INVENTORY

(Not an Exhaustive List)

Refrigerator TRUE

Counter, ambient display Atlantic Store Fixtures

Toaster, counter cabinet Atlantic Store Fixtures

Cabinet (beverage counter) Atlantic Store Fixtures

Sneeze guard (over hot food) Atlantic Store Fixtures

Countertop (hot food) Atlantic Store Fixtures

Fryer Vulcan

Food warmer Hatco

Refrigerator grill stand w/woodwork Atlantic Store Fixtures

Sandwich unit, refrigerated Atlantic Store Fixtures

Sneeze guard (over deli counter) (dbl) Atlantic Store Fixtures

Counter (deli surround) Atlantic Store Fixtures

Refrigerator, worktop Atlantic Store Fixtures

Counter, wall, w/stainless shelves 2-pc Atlantic Store Fixtures

Grill hood Atlantic Store Fixtures

Sneeze guard (over salad bar) Atlantic Store Fixtures

Sneeze guard (over salad bar) Atlantic Store Fixtures

Salad bar w/soup station Atlantic Store Fixtures

Tray slides w/SS Support Corian Atlantic Store Fixtures

Tray slides w/SS Support Corian Atlantic Store Fixtures

Sink, 2-compartment (by dishwasher) Atlantic Store Fixtures

Refrigerator Hobart

Table Atlantic Store Fixtures

Sink, 2-compartment w/1 DB Advanced TABCO

Slicer, electric Fleetwood

Oven, pizza Blodgett

Oven, convection double South Bend

Oven, radial fin range Vulcan

Oven, 4-burner range w/salamander Vulcan

Oven, convection/steamer, electric combo Rational

Floor mixer Univex

Oven Hobart

Table, clean dishtable w/sinks Advanced TABCO

Dishwasher w/booster Insinger

29

Ice maker (for beverage system) Scotsman

Salad bar, refrigerated, NSF-7 cold well Atlantic Store Fixtures

Salad bar, refrigerated, NSF-7 cold well Atlantic Store Fixtures

Coffee prep station/drawers storage Atlantic Store Fixtures

Cabinet, Corian countertop Atlantic Store Fixtures

Television, flat screen 42" NEC

Table, steam Westerman

Dishwasher Hobart

Grill Star

Freezer Norlake

Oven, Pizza Nemco

Refrigerator TRUE

Safe, 2HR INS record Gardall

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PART FIVE

RESPONSE FORMS

31

ATTACHMENT E

Proposal Form

Option 1: Full service cafeteria and catering services for the College campus at 670 West

Boylston Street.

The undersigned vendor proposes to furnish full service Food Service and Catering Services as

described below:

Base Service Hours & Calendar requirements are noted in Section 3.6. Vendor has the

option to provide additional service hours.

Optional Extended Service:

Please Describe any additional proposed hours at each location:

Commissions:

For the benefit of operating the Food Service Operation at Quinsigamond Community College,

the undersigned agrees to pay the College the following commission, based on gross sales.

Percent of Sales

Food Service %

Catering %

Guaranteed Annual Minimum $

Other Incentive Options:

32

ATTACHMENT E (continued)

Proposal Form

Option 2: Full service cafeteria, catering and vending services for the College campus at

670 West Boylston Street, and vending services for the satellite location at 25

Franklin Street, Worcester.

The undersigned vendor proposes to furnish Food Service, Catering and Vending services as

described below:

Base Service Hours & Calendar requirements are noted in Section 3.6. Vendor has the

option to provide additional service hours.

Optional Extended Service:

Commissions:

For the benefit of operating the Food Service Operation at Quinsigamond Community College,

the undersigned agrees to pay the College the following commission, based on gross sales.

Percent of Sales

Food Service %

Catering %

Vending %

Guaranteed Annual Minimum $

Other Incentive Options:

33

ATTACHMENT E (continued)

The Undersigned agrees that, if selected as contractor, will within ten days, Saturdays, Sundays and legal

holidays excluded, after presentation thereof by the College, execute a contract in accordance with the

terms of this proposal and furnish a performance bond for the full amount specified in the contract, the

premiums for which are to be paid by the Contractor.

Additional Submittal:

Most recent Certified Financial Statement

The Price Proposal acknowledges addenda numbered (if applicable) _____________ Projected Lead time to begin operations after contract award:__________________

Name of Bidder

Signature Title

Business Address City, State and Zip Code

Telephone Date

Vendor’s Federal I.D. Number

34

ATTACHMENT F

Vendor Authorized Signature Verification Form

Individuals: Individuals have two options to verify signature authorization:

1. Official Sample of Signature. Signature verification may be accomplished by submitting a copy of a driver's license, passport, social security card, business ID or other official form or identification containing the authorized signatory's signature, OR

2. Notarization. In the alternative, the Bidder can have their signature notarized in the space below.

Corporations: Corporations have two options to verify signature authorization.

1. Authorization and Clerk Certification: The Corporate Clerk may certify in the space below that they have witnessed the authorized signatory's signature (made in the Clerk's presence) AND that the signatory is authorized to execute contracts and other documents and legally bind the corporation. (NOTE: Clerks may not self-certify if they act as Clerk and as an authorized signatory. Alternative documentation should be submitted); OR

2. Authorization and Official Sample of Signature or Notarization (Complete both "a." and "b." below)

a. Authorization: The Bidder may attach a copy of a board of directors vote stating that each signatory is authorized to execute contracts and other documents and legally bind the corporation AND:

b. Official Sample of Signature or Notarization (Select one option)

Official Sample of Signature. Attach a copy of a driver's license, passport, social security card, business ID or other official form or identification containing an example of the authorized signatory's signature OR

Notarization. Have each of the signatory's signature notarized (made in a notary's presence) below.

Partnership or Other Entities

1. Authorization. Attach documentation for each signatory of authorization to execute contracts and other documents and legally bind the partnership or other entity AND

2. Official Sample of Signature or Notarization: (Select one option)

a. Official Sample of Signature Attach a copy of a driver's license, passport, social security card, business ID or other official form or identification containing the authorized signatory's signature; OR

b. Notarization Have their signature notarized in the space below.

THIS SECTION IS FOR NOTARIZATION OR CORPORATE CLERK CERTIFICATION

PRINT SIGNATORY'S FULL LEGAL NAME: _________________________________________ SIGNATURE: (as it will appear on documents) ________________________________________ (NOTARY) I, _______________________________________ as a notary public certify under the pains and penalties of perjury that I witnessed the signature of the aforementioned signatory on behalf of the Bidder and the individual's identity was verified, on this date: ___________________, 20 _______. My commission expires on: OR (CORPORATE CLERK) I, _______________________________________ as corporate clerk of the Bidder/Vendor certify under the pains and penalties of perjury that I witnessed the signature of the aforementioned signatory and the signatory is authorized to execute contracts and other instruments and legally bind the Bidder/Vendor. This date: __________________________, 20 _______. AFFIX CORPORATE SEAL OR NOTARY SEAL HERE:

35

ATTACHMENT G

EXISTING FOOD SERVICE CONTRACTS

List no more than five (5) accounts with five years or more experience in the New England region, preferably within Massachusetts

Name of client and address

Type of services provided and population

Start /end date Client contact name & email

34

ATTACHMENT H

STAFFING SCHEDULE WORKSHEET

QUINSIGAMOND COMMUNITY

COLLEGE

Location: Admin Bldg Cafeteria

Position Function Proposed shift Hrs. per week Hourly rate or annual salary

Note: This form is required as part of your Bid proposal.

Would you be willing to give consideration to current QCC food service employees for positions if they meet the qualifications

required and a need exists? Yes/No___________

_________________________________________________________________________________________________________________________

34

ATTACHMENT H (continued)

STAFFING SCHEDULE WORKSHEET

QUINSIGAMOND COMMUNITY

COLLEGE

Location: HLC Cafeteria

Position Function Proposed shift Hrs. per week Hourly rate or annual salary

Note: This form is required as part of your Bid proposal.

Would you be willing to give consideration to current QCC food service employees for positions if they meet the qualifications

required and a need exists? Y/N____________

35

ATTACHMENT I

CAFETERIA

PROPOSED PORTION AND PRICE LIST

Note: It is acceptable to submit an alternate menu. If so, please list each menu item with portion size and price.

DESCRIPTION PORTION SIZE PRICE COFFEE, REGULAR & DECAF-SMALL COFFEE, REGULAR & DECAF- MEDIUM COFFEE, REGULAR & DECAF-LARGE COFFEE, FLAVORED-SMALL COFFEE, FLAVORED-MEDIUM COFFEE, FLAVORED-LARGE TEA-SMALL TEA-MEDIUM TEA-LARGE HERBAL TEA-SMALL HERBAL TEA-MEDIUM HERBAL TEA-LARGE JUICES-SMALL JUICES-MEDIUM JUICES-LARGE BOTTLE JUICES MILK-SMALL MILK-LARGE SODAS-DIET & REGULAR-SMALL SODAS-DIET & REGULAR-MEDIUM SODAS-DIET & REGULAR-LARGE SODAS-DIET & REGULAR-CAN SODAS-DIET & REGULAR-BOTTLES ICE TEA-BOTTLE DANISH DONUTS MUFFINS BAGELS (VARIETY) WITH CREAM CHEESE TOAST RAISIN TOAST ENGLISH MUFFIN CEREAL-BOX FRENCH TOAST

36

ATTACHMENT I (Continued)

CAFETERIA

PROPOSED PORTION AND PRICE LIST

DESCRIPTION PORTION SIZE PRICE PANCAKES HOMEFRIES BACON SAUSAGE TWO EGGS ANY STYLE SCRAMBLE EGGS TWO EGGS ANY STYLE WITH HAM, BACON OR SAUSAGE

WITH TOAST & HOMEFRIES

EGG MCMUFFIN VEGGIE OMELET HAM & CHEESE OMELETS CHEESE OMELETS SANDWICHES:WHEAT, DARK OR WHITE BREAD

ROAST BEEF, TURKEY, HAM, HAM & CHEESE, TUNA

SALAD, CHICKEN SALAD, SEAFOOD SALAD, HAM SALAD

& EGG SALAD

WRAPS: SAME AS ABOVE SUBS- SAME AS ABOVE CLUB SANDWICHES: TURKEY, HAM, ROAST BEEF BACON, LETTUCE & TOMATO STEAK & CHEESE SUB STEAK BOMB SUB SAUSAGE, PEPPER & ONION SUB MEATBALL SUBS PEPPER & EGG SUBS ITALIAN SUBS CHICKEN CUTLET SUBS OTHER SUBS (LIST)

HAMBURGER CHEESE BURGER

37

ATTACHMENT I (Continued)

CAFETERIA

PROPOSED PORTION AND PRICE LIST

DESCRIPTION PORTION SIZE PRICE GRILLED CHEESE GRILLED HAM & CHEESE PIZZA FRANKFURT – GRILLED FRANKFURT – STEAMED CHIPS COOKIES BROWNIES SOUP-CUP SOUP-BOWL SALAD BAR DINNER ENTREES: LIST:

SIDE ORDERS:

FRENCH FRIES

MOZZARELLA STICKS

CHICKEN FINGERS

SIDE ORDERS LIST:

38

ATTACHMENT I (Continued)

CAFETERIA

PROPOSED PORTION AND PRICE LIST

Use this Blank Form or provide a list with the description, portion size and price.

DESCRIPTION PORTION SIZE PRICE

39

ATTACHMENT J

CATERING PRICE SHEET

Note: It is acceptable to submit an alternate menu. If so, please list each menu item with price per person.

NOTE: Tablecloth for food tables should be included in price.

A. Regular Coffee, Decaf Coffee, Teas and Individual Juices

B. Regular Coffee, Decaf, Teas, Juices, Bagels/Cream Cheese, Muffins, Danish

C. Regular Coffee, Decaf, Teas, Juices, Bagels/Cream Cheese, Muffins, Danish,

Fresh Fruit Platter w/ Strawberries, Grapes, Cantaloupe, Honeydew

D. Regular Coffee, Decaf, Teas, Juices, Mini Bagels/Cream Cheese, Mini Muffins,

Mini Quiche

E. Assorted Sodas and Waters

F. Assorted Cookies/Brownies

G. Italian Cookies/Pastries

H. Fresh Fruit Platter, Cantaloupe, Honeydew, Grapes, Strawberries

I. Pastry Trays: assorted mini pastries, Fudge-Melt-Aways, English Toffee

Lemon-Squares, Cream Puffs, Tart Shell/Fresh Fruit

J. Cheese and Cracker Tray

K. Sandwich Bar w/ Sub Rolls & Bulkie Rolls including: Turkey Clubs.

Roast Beef Clubs, Chicken Salad w/ Lettuce & Tomato, Tuna w/ Lettuce & Tomato,

Garden Salad, Pasta Salad, Potato Salad, and Cole Slaw. Select two.

Desert: Cookies/Brownies

Assorted Soda & Water

Per Person

L. Roll-Up Sandwiches; fillings are the same as item L

Garden Salad, Pasta Salad, Potato Salad, Cole Slaw. Select two.

Desert: Cookies/Brownies

Assorted Soda & Water

Per Person

M. Platters of Roast Beef, Turkey, Ham, Cheese, Rolls, Condiments

Garden Salad, Pasta Salad, Potato Salad, and Cole Slaw. Select two

Desert: Cookie Trays

Assorted Soda & Water

Per Person

N. Additional Charges for china, flatware, linen etc.

40

ATTACHMENT K

DRUG FREE WORKPLACE POLICY

Please attach your drug-free statement that complies with the Drug Free Workplace Act of 1988.

41

ATTACHMENT L

POLICY AND PROCEDURE LABOR MANUAL

Please attach manual including:

Employee recruitment policy

Employee benefits/incentives policy

On site Managers objectives, duties, qualifications, and specific position responsibilities.

Detail on site staffing chart.

Other staffing related policies and procedures.

42

ATTACHMENT M

WORK-IN-HARMONY STATEMENT

The undersigned also certifies that he/she is able to furnish labor that can work in harmony as well as

respect all customers and has the ability to maintain the highest professional standards at all times at

Quinsigamond Community College.

Date:

(Name of Vendor)

(By)

(Title)

(Business Address)

(City and State)

43

ATTACHMENT N

CERTIFICATE OF TAX COMPLIANCE

Pursuant to M.G.L. c. 62C, §49A, I certify under the penalties of perjury that, to the best of my knowledge and belief, I am in compliance with all laws of the Commonwealth relating to taxes, reporting of employees and contractors, and withholding and remitting child support.

______________________________________ Signature of person submitting bid or proposal

___________________________________________ _________________ Name of Business Date

44

ATTACHMENT O

Certification of Non-Collusion Bidders are required to sign below and submit this form with their bid.

A person submitting a bid or a proposal for the procurement or disposal of supplies or services to any governmental body shall certify in writing, on the bid or proposal, as follows: The undersigned certifies under penalties of perjury that this bid or proposal has been made and submitted in good faith and without collusion or fraud with any other person. As used in this certification, the word ""person'' shall mean any natural person, business, partnership, corporation, union, committee, Club, or other organization, entity, or group of individuals.

______________________________________ Signature of person submitting bid or proposal

___________________________________________ _________________ Name of Business Date

45

FOOD SERVICE AND CATERING SERVICES

CHECKLIST

TO BE SUBMITTED WITH PROPOSAL

1. Proposal Form (Attachment E page 30-32)

2. Certified Financial Statements (page 32)

3. Authorized Signer Verification Form (Attachment F)

4. List of Existing Food Service Contracts (Attachment G)

5. Staffing Schedule (Attachment H)

6. Cafeteria Proposed Portion & Price List (Attachment I)

7. Catering Price Sheet (Attachment J)

8. A copy of your Drug Free Workplace Policy (Attachment K)

9. Policy and Procedure Labor Manual (Attachment L)

10. Work-In Harmony Statement (Attachment M)

11. Statement of Tax Compliance (Attachment N)

12. Statement of Non-Collusion (Attachment O)

Price (Attachment E) and Non-Price Proposals must be received in separate sealed envelopes.

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