F. Reasonable access to College’s telecommunications rooms and network systems as may be required to install, at Vendor’s sole expense, T1 lines and associated connectivity for Vendor’s internet and mobile applications and point-of-sale systems. G. Vendor will have the option to utilize the foodservice/commercial kitchen equipment and dining tables, chairs and other furnishings that are owned by the College and currently located at the Allegheny Campus (SSC Building), Boyce Campus, South Campus, North Campus and West Hills Center locations. Vendor will be responsible for any new, additional or different equipment that it will require to provide the Services described in its proposal. The College reserves the right to determine the location, quantity, design and appearance of all equipment, furniture and fixtures that Vendor proposes to utilize in connection with its performance of the Services. H. The College will provide reasonable space for storage of dry products, supplies and stock. Vendor will be responsible for procurement, installation and maintenance of any refrigeration units or other equipment necessary to support its proposed program. Vendor will be responsible for locking/securing all storage areas and refrigeration units. I. CCAC housekeeping staff will perform all necessary cleaning in designated dining areas if such areas are incorporated into Vendor’s proposed program . Deep cleaning of the tables, chairs, booths and other areas in designated dining areas will be performed by the College in accordance with its established COVID-19 protocols. Any additional cleaning requested or desired by Vendor will be at Vendor’s cost and expense, subject to prior approval of the College.
IV. VENDOR RESPONSIBILITIES
Vendor will provide all Services at its own cost and expense. Operational costs to be borne by Vendor include without limitation the following:
A. Food and beverage products and supplies; B. Taxes, insurance, and labor costs, including wages, benefits, Social Security tax, Workers’ Compensation and unemployment insurance; C. Linens, towels, and laundry services D. Disposable supplies, including paper plates, cups and utensils; E. Cleaning and sanitation supplies; F. Uniforms for Vendor ’s employees; G. Routine sanitation and cleaning of equipment necessary to provide the Services; H. Long distance telephone expenses and office supplies; I. Garbage and trash removal from food preparation areas to College-provided receptacles; J. Delivery, transportation, warehousing and vehicle costs; K. Costs of any actions necessary to maintain compliance with health and sanitation standards; L. Procurement, installation, service and maintenance of all necessary technologies, software, equipment, including without Point of Sale systems; computers, printers and related support services; and data and internet connectivity as may be necessary to perform the Services; and M. Routine hookup of equipment owned or supplied by the Vendor; provided, however, that where permanent hookups will involve electrical, gas, HVAC, exhaust, waste, or water systems, any such installation work must be approved in advance by the College.
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