SDSU - Chartwells Questions.pdf

South Dakota State University RFP Questions

General Questions

1. Will you consider a longer contract term (than what is noted in the RFP)?

No, the SDBOR has specified the terms of the contract period as five years.

2. What is the preferred financial model: profit and loss, management fee, or fixed cost?

At this time, the institution does not have a preferred financial model. Respondents are encouraged to propose the financial structure that they believe best aligns with their operational approach and provides the greatest overall value to the institution.

The evaluation process will consider the merits of each proposal, including financial sustainability, risk allocation, service quality, and long-term partnership value.

Vendors may submit the model they feel is most appropriate and are welcome to explain why it is the best fit for the institution.

Capital Investment

1. What was this unamortized investment spent on?

The institutions currently benefit from various vendor-supported programs and investments that may differ by campus and contract year – however information regarding contributions, scholarships, sponsorships, capital investments, donations, and other in-kind support provided under the current agreement will not be disclosed.

Proposers should describe any value-added services, financial contributions, scholarships, capital commitments, sponsorships, or other benefits they are proposing as part of their response.

2. Would you consider a longer amortization period than what is requested in the RFP?

No. The Board's intent for this procurement is that any proposed investment, including the payoff of existing unamortized investment balances, be fully recovered within the initial five-year contract term. Respondents should structure their proposals accordingly and should not assume amortization beyond June 30, 2032.

Enrollment

1. Please outline the projected enrollment growth for the next five years:

Given the enrollment cliff, international student market instability, and decreased time to degree, SDSU expects stable to slightly declining enrollment over the next five years. Growth is likely to come through non-campus-based student populations.

a. FY2027

b. FY2028

c. FY2029

d. FY2030

e. FY2031

2. Please describe any plans and relevant timing to increase the residential student population on campus, i.e., new residence halls and new housing requirements.

No changes are proposed currently. SDSU will be focused on renovation of existing facilities, not building new facilities. We are engaging in a Housing and Dining Master Plan process this year which will help prioritize projects and will be aligned with our recently completed University Master Plan.

Meal Plans and Meal Plan Enrollment History

Voluntary Meal Plans

1. Who retains any unused flex dollars at the end of spring semester?

The current agreement includes meal-plan pricing and other financial arrangements related to meal plan revenue. The campuses are not requiring proposers to replicate the current pricing structure. Proposers should clearly identify their proposed meal-plan pricing methodology, including any daily rates, commissions, fees, revenue-sharing arrangements, or retained revenue components included in their proposal.

2. Please provide the amount of unused flex dollars at the end of each semester for the most recent three years for all schools: (Note: some schools provided this, but not all) Please see Appendix F, Table 29 for annual unused flex for three years. Flex carries forward from fall to spring.

a. Spring 2026 - $

b. Fall 2025 - $

c. Spring 2025 -$

d. Fall 2024 - $

e. Spring 2024 - $

f. Fall 2023 -$

3. Is there a meal exchange or meal equivalency offered? If so, please provide the details:

how many per week, which locations accept them, during what timeframe, and the exchange value.

Please see Appendix F, Current Meal Plans for these details.

4. Are free meal plans provided to RA’s, faculty, staff or others? If so, which meal plan and how many are offered each semester?

Meal plans are available for Community Assistants and Hall Directors and are provided as scholarships funded through the university.

5. What is the number of billing days for each semester?

Currently we have a maximum of 222 board days for the academic year. We request a maximum of 224 board days for the next contract.

6. What is the current override the school receives from meal plan sales, i.e., the difference between the sales price and the actual cost of the meal plan?

This information is not available.

Sales History

1. Please provide the residential sales history by tender for the most recent three years:

Meal Swipe numbers are provided in Participation and Redemption Question 2 data provided. Larson Commons data is part of the data set provided in this section, Question 4.

2. Please provide the current door rates for the following meal periods in residential dining halls:

The current agreement includes meal-plan pricing and other financial arrangements related to meal plan revenue. The campuses are not requiring proposers to replicate the current pricing structure. Proposers should clearly identify their proposed meal-plan pricing methodology, including any daily rates, commissions, fees, revenue-sharing arrangements, or retained revenue components included in their proposal.

3. How many door price meals were sold in the most recent two semesters?

This information is not available. Please see credit/debit/cash sales for revenue.

4. Please provide the retail dining sales history by tender for each location on campus. Are the sales figures below inclusive or exclusive of sales tax?

The sales totals reflected in the tables provided are net sales and are exclusive of sales tax. However, gross sales are inclusive of any applicable sales tax collected at the point of sale.

During the last procurement process, there was confusion regarding the treatment of sales tax within the pricing submitted by respondents. To avoid a similar issue, all pricing provided in proposals should include any applicable sales tax and be presented as the final price that would be charged to students. The universities will not add sales tax to the prices proposed by the vendor. Therefore, vendors must clearly identify any sales tax assumptions included in their pricing and specify their responsibility for calculating and remitting applicable taxes. All tax-related assumptions should be clearly documented to ensure proposals can be evaluated on a consistent basis and that the resulting agreement accurately reflects the parties' intent.

Please note the following for the table above: The Credit/Debit/Cash line includes Hobo Dough and add-on declining balance funds. Flex dollars only include meal plan flex. For Qdoba data, there was a Spring 2025 true up with the current vendor that included non-reported sales for fall 2024. Also, all Qdoba sales were included in the Market revenue for fall 2024 and not transferred to a Qdoba tracking line until spring 2025 forward.

5. Are Flex Dollars taxed at the point of sale when redeemed? If so, what is the tax percentage amount?

Yes. During the last procurement process, there was confusion regarding the treatment of sales tax within the pricing submitted by respondents. To avoid a similar issue, all pricing provided in proposals should include any applicable sales tax and be presented as the final price that would be charged to students. The universities will not add sales tax to the prices proposed by the vendor. Therefore, vendors must clearly identify any sales tax assumptions included in their pricing and specify their responsibility for calculating and remitting applicable taxes. All tax-related assumptions should be clearly documented to ensure proposals can be evaluated on a

Location Tender Spring 2026

January - May Fall 2025 August-

December Spring 2025

January - May Fall 2024 August-

December Spring 2024

January - May Fall 2023 August -

December Flex Dollars $ 33,663.00 $ 26,332.96 $ 34,769.28 $ 38,447.09 $ 37,840.65 $ 33,175.72 Credit/Debit/Cash $ 11,147.00 $ 14,543.11 $ 15,063.45 $ 14,807.85 $ 11,342.66 $ 11,176.31 Flex Dollars $ 272,793.02 $ 321,503.76 $ 353,735.37 $ 255,322.94 $ 281,308.06 $ 273,766.18 Credit/Debit/Cash $ 29,054.63 $ 57,818.15 $ 52,266.04 $ 36,515.75 $ 42,472.00 $ 52,601.11 Flex Dollars $ 280,939.38 $ 262,434.27 $ 308,432.84 $ 329,253.08 $ 334,826.26 $ 276,760.23 Credit/Debit/Cash $ 35,838.37 $ 46,997.39 $ 47,597.48 $ 61,415.55 $ 43,090.86 $ 57,966.88 Flex Dollars $ 284,998.60 $ 283,914.02 $ 214,930.23 $ 191,643.11 $ 131,062.47 $ 135,634.03 Credit/Debit/Cash $ 16,615.25 $ 21,346.49 $ 20,318.03 $ 22,062.70 $ 4,287.07 $ 7,399.29 Flex Dollars $1,064,772.27 $ 1,073,267.74 $ 940,490.23 $ 878,331.86 $ 828,082.76 $ 836,356.27 Credit/Debit/Cash $ 188,356.04 $ 196,380.32 $ 199,765.92 $ 225,562.45 $ 192,917.27 $ 232,304.47 Flex Dollars $ 280,939.38 $ 262,434.27 $ 899,785.99 $ 409,319.07 $ 465,760.36 Credit/Debit/Cash $ 35,838.37 $ 46,997.39 $ (9,297.06) $ 60,500.59 $ 18,330.35 $ 13,776.04

Flex Dollars $ 590,121.13 $ 440,285.41 $ 279,540.18 $ 960,443.28 $ 587,255.28 $ 290,499.96

Credit/Debit/Cash $ 41,022.78 $ 49,789.05 $ 20,007.57 $ 68,408.14 $ 63,582.79 $ 78,463.36

Flex Dollars Credit/Debit/Cash Flex Dollars Credit/Debit/Cash Flex Dollars Credit/Debit/Cash Flex Dollars Credit/Debit/Cash Flex Dollars $ 270,252.80 $ 224,878.33 $ 156,483.55 $ 114,086.48 $ 172,194.28 $ 137,228.64 Credit/Debit/Cash $ 24,357.63 $ 24,005.79 $ 57,987.62 $ 34,756.68 $ 76,897.63 $ 59,015.92 Flex Dollars $ 90,229.27 $ 85,048.53 $ 88,938.13 $ 78,117.88 $ 77,806.65 $ 70,814.22 Credit/Debit/Cash $ 20,779.06 $ 24,311.09 $ 24,815.94 $ 22,670.12 $ 21,075.47 $ 26,596.08 Flex Dollars $ 410,199.22 $ 475,517.57 $ 394,037.41 $ 509,191.09 $ 343,082.36 $ 381,216.48 Credit/Debit/Cash $ 74,266.88 $ 97,914.08 $ 96,344.21 $ 102,974.09 $ 78,965.22 $ 83,035.19 Flex Dollars $ 69,551.67 $ 40,234.50 $ 81,162.43 $ 63,531.05

Credit/Debit/Cash $ 4,728.38 $ 4,977.74 $ 7,160.94 $ 8,938.01

Flex Dollars $ 255,966.60 $ 203,685.08 $ 234,406.42 $ 190,373.60 $ 179,921.65 $ 169,818.74 Credit/Debit/Cash $ 9,619.42 $ 10,693.62 $ 7,400.28 $ 9,020.71 $ 6,270.13 $ 6,883.78 Flex Dollars $ 705,499.61 $ 381,535.06 $ 805,946.49 $ 505,012.69 $ 947,138.56 $ 634,188.80 Credit/Debit/Cash $ 22,698.28 $ 21,777.39 $ 29,086.73 $ 24,305.08 $ 26,232.29 $ 32,531.36 Flex Dollars $ 13,222.09 $ 16,314.02 $ 9,146.12 Credit/Debit/Cash $ 3,955.45 $ 6,289.59 $ 1,371.45

Simple Servings

Market C-Store This data is part of "The Market" and unavialble broken out by venue.

Not Available

Union Coffee

Larson Commons

Chick-fil-A

Qdoba

This data is part of "The Market" and unavialble broken out by venue. 1881 Pizzeria

Market Café This data is part of "The Market" and unavialble broken out by venue.

Starbucks

Einstein Bros. Bagels

Erbert & Gerbert’s

This data is part of "The Market" and unavialble broken out by venue.

The Market (Simple Servings, 1881 Pizzaria, Market Café, Market C-Store)

Botrista

Jacks Junction @ Weary Wils (FY24 Shorty's Hot Box)

Mediterranean Grille (FY24 was Created with Love) Venue Closed for Renovation

Hansen C-Store

Mein Bowl & Hissho Sushi

Larson C-Store consistent basis and that the resulting agreement accurately reflects the parties' intent. For clarity, Flex Dollars are subject to sales tax at the point of sale and are taxed separately by the food service provider when purchases are made. Below are the current sales tax rates applicable at SDSU, as defined by the South Dakota Department of Revenue. Please note that tax rates are subject to change based on state and local tax decisions. It is the vendor's responsibility to remain informed of and comply with the applicable tax requirements for the location(s) included in its proposal and to incorporate any applicable taxes into its proposed pricing.

a. State + municipal = 6.2%

b. State + Municipal + Municipal gross = 7.2%

c. State + municipal + tourism = 7.7%

d. State + municipal + municipal gross + tourism = 8.7%

6. Are Flex Dollars billed to the school as part of the meal plan or billed separately when used?

Flex dollars included as part of the meal plan are billed to the student at the beginning of each semester. Additional flex dollars can also be added to a card at any time and are paid directly rather than being billed to the student’s account.

7. Are meal swipes or declining balance monies allowed to be used at any off-campus venues? If so, please describe in detail how and where they can be used. What is the total amount used in off-campus venues for the most recent year?

No.

8. Please provide the amount of additional Flex Dollars sold beyond standard meal plans for the most recent year.

$75,831

9. Please provide customer counts by meal period for each retail location.

We do not have retail locations set up by period.

10. What is the current commission rate being paid to the university by the contract for retail sales?

The current agreement includes meal-plan pricing and other financial arrangements related to meal plan revenue. The campuses are not requiring proposers to replicate the current pricing structure. Proposers should clearly identify their proposed meal-plan pricing methodology, including any daily rates, commissions, fees, revenue-sharing arrangements, or retained revenue components included in their proposal.

Retail Brands

1. For each retail brand, who holds the franchise agreement, the contractor or the school?

The vendor holds the franchise agreement.

2. When does the current franchise agreement expire for each location?

The vendor holds the franchise agreements.

3. When was the last brand refresh? When is the next scheduled refresh?

a. Starbucks refresh – summer 2026

b. Uncertain on other national brand retail sites. Vendor communicates needs to the university and university funds refresh for national brands.

4. With Chick-fil-A changing its model and partnering directly with Colleges/Universities, what is the plan for those schools that have a Chick-fil-A on campus?

SDSU will be evaluating the future of Chick-fil-A during FY27 as our deadline is June 2027 for a decision. No decision has been made to date.

Participation and Redemption

1. Please provide meal plan participation or a copy of the redemption report for the past two semesters, by residential location. This is the number of meal swipes/exchanges used versus the amount available.

The only location that block meals may be utilized is in Larson Commons, SDSU’s only residential all-you-can-eat dining hall. All other locations require the use of Flex or Cash/Card payment. This academic year is the first year of meal exchange at retail dining locations.

Total Plans Total Meals Unused Used Fall 2023 50block 2,337 116,850 53,742 63,108 100block 705 70,500 28,229 42,271 Premier 148 Unlimited 25,348 Spring 2024 50block 2,373 118,650 55,452 63,198 100block 414 41,400 13,452 27,948 Premier 60 Unlimited 10,083 Fall 2024 50block 2,404 120,200 54,079 66,121 100block 770 77,000 31,481 45,519 Premier 132 Unlimited 20,246 Spring 2025 50block 2,391 119,550 54,986 64,564 100block 395 39,500 14,162 55,338 Premier 66 Unlimited 10,737 Fall 2025 50block 2,133 106,650 49,841 56,809 100block 568 56,800 23,681 33,119 Premier 112 Unlimited 16,920 Spring 2026

50block 2,086 104,300 46,273 58,027 100block 285 28,500 8,902 19,598 Premier 47 Unlimited 7,654

2. For residential dining halls, please provide the number of board meals available/sold for the most recent two semesters.

This data is reflected in the prior question.

3. Regarding #2 above, please provide the number of board meals served each semester, by meal plan.

This data is reflected in the prior question.

4. How many meal exchanges were used each semester for the most recent two semesters?

None, we did not have meal exchange prior to FY27.

Operating Days

1. Please list the number of operating days for each residential and retail location on campus: Please see appendix F, table 23 for fall and spring operating days.

Location Fall Operating Days Spring Operating

Days Summer Operating

Days Larson Commons Summer camps only Starbucks Closed Einstein Bros Bagels Monday through Friday Erbert & Gerbert’s Closed Chick-fil-A Closed Simple Servings Closed Jacks Junction Closed Larson Concept Kitchen Retail Site

Closed

Hansen C-Store Closed Market Café Closed Union Coffee Closed Mein Bowl & Hissho Sushi

Closed

Larson C-Store Closed Market C-Store Closed Qdoba Closed 1881 Pizzeria Closed

2. Do any locations on campus remain open during academic breaks or holidays? If so, please list which ones remain open and the days and hours of operation of each.

Currently, no sites are open during academic breaks (semester/spring break), however, the university desires a meal option during breaks. For holidays during the academic semester, dining is closed Wednesday through Sunday of Thanksgiving week (opens for dinner Sunday evening) but remains open all other holidays for brunch and dinner only.

Summer Camps and Conferences

1. What is the commission rate the university receives on camps/conferences sales?

The current agreement includes certain commissions, fees, and retained revenue arrangements associated with specific revenue streams. Rather than requiring proposers to match the existing financial structure, the campuses are seeking each proposer's recommended financial model, including any commissions, revenue sharing, fees, or other financial arrangements proposed as part of its response.

Catering

1. Who sets up and breaks down the rooms (tables/chairs/buffet tables) for catering events?

The university is responsible for room set-up and tear-down but is not responsible for table coverings, decorations, etc.

2. Who owns the current catering software?

The Vendor.

a. Who pays for licensing?

The Vendor.

3. Who owns the catering equipment on campus?

The University.

4. Please provide a list of all current catering equipment that is in usable condition.

All kitchen equipment, smallwares and infrastructure utilized by the current vendor is owned by the university. Complete inventory will be available to selected vendor.

5. What is the commission rate the university receives from the contractor on catering sales?

The current agreement includes certain commissions, fees, and retained revenue arrangements associated with specific revenue streams. Rather than requiring proposers to match the existing financial structure, the campuses are seeking each proposer's recommended financial model, including any commissions, revenue sharing, fees, or other financial arrangements proposed as part of its response.

Athletics / Concessions

1. Do you have an athletics training table? If so, please provide details regarding hours of operation, meal plan holders, participation, and other relevant information.

Not currently.

2. Are students able to utilize their meal plans for concessions?

Yes, they are able to use Flex for concessions.

3. What is the commission rate the university receives from the contractor on athletic/concessions sales?

The current agreement includes certain commissions, fees, and retained revenue arrangements associated with specific revenue streams. Rather than requiring proposers to match the existing financial structure, the campuses are seeking each proposer's recommended financial model, including any commissions, revenue sharing, fees, or other financial arrangements proposed as part of its response.

Equipment and Point-of-Sale

1. Please provide a list of all the current equipment, the approximate age and the remaining life for each.

All kitchen equipment, smallwares and infrastructure utilized by the current vendor is owned by the university. Complete inventory will be available to selected vendor.

2. Please provide a list of all smallwares on campus owned by the university.

All kitchen equipment, smallwares and infrastructure utilized by the current vendor is owned by the university. Complete inventory will be available to selected vendor.

3. Please provide the make, model, and date of purchase of the current Access and POS system.

Dining Locations QTY Model Purchase End of Life Comments Catering in Arena Club 2 NCR CX7 Spring 2021 No date yet TBD Chick-fil-A 3 NCR CX7 Spring 2021 No date yet TBD

Chick-fil-A 3 ELO Kiosks Summer 2022 Summer 2027 Need to replace in summer 2027

Larson Concept Kitchen 1 NCR CX7 Spring 2021 No date yet TBD being replaced with 1 TD Kiosk Summer 2026 On Order

Einstein's 1

HP RP9

Kiosk Summer 2020 October 2026 being replaced with 2 HP Gen 2 Kiosk On Order

Erberts & Gerberts 1

HP RP9

Kiosk Summer 2020 October 2026 being replaced with 1 HP Gen 2 Kisok Summer 2026 On Order

Larson Commons 1 NCR CX7 Spring 2021 No date yet TBD The Market 2 NCR CX 7 Spring 2021 No date yet TBD Mein Bowl 1 NCR CX7 Spring 2021 No date yet TBD Union Coffee 1 NCR CX7 Spring 2021 No date yet TBD

Jackrabbit Junction @ Weary Wil's 1 NCR CX7 Spring 2021 No date yet TBD

Mobile Ordering 15 Microsoft surfaces Summer 2021 No date yet TBD

Concessions 78 TD QK10 Spring 2022 2027 Need to Replace summer of 2027

4. How much is the annual fee for the card access and POS systems and equipment? Who pays the annual fees?

The card access system is owned by the university with a cost of $123,435. The vendor contributes a portion of this cost, and the university covers the remainder.

Staffing This is information managed by the vendor and not provided to the university.

1. Is there a union currently representing the food service employees? If so, please provide a copy of the current collective bargaining agreement (CBA), if available.

2. Please provide a roster of all current positions, including the number of hours worked per day, number of days per week, and number of weeks per year. What is the current hourly rate for each associate, tenure, or original date of hire and benefits enrollment breakout?

3. How many weeks per year are the staff paid?

4. Please provide the current tax and benefit rate charged by the incumbent in the monthly P&L that you receive.

5. How many students are currently employed in food service?

6. How many work study students are there currently in dining services?

7. How many hours per week are worked by students?

8. Who currently pays the students? The Vendor pays all vendor employees.

Facilities

1. Please provide CAD drawings and/or blueprints of the existing dining spaces and kitchen areas.

PDFs will be provided via email to offerors present during the pre-submission conference call.

Survey and Benchmarking Data

1. Please provide the past three years of surveys and benchmarking results from dining services from outside agencies, such as NACUFS, EBI, and NASPA.

No surveys or benchmarking has been conducted by outside agencies. All surveys and benchmarking has been conducted by vendor and is proprietary.

In-Kind Donations/Institutional Support

1. Please list all in-kind donations and the annual amount you currently receive.

a. Catering: $

b. Food Insecurity: $

c. Athletics: $

d. Sustainability: $

e. Scholarships: $

f. Other: $

The institutions currently benefit from various vendor-supported programs and investments that may differ by campus and contract year – however information regarding contributions, scholarships, sponsorships, capital investments, donations, and other in-kind support provided under the current agreement will not be disclosed.

Proposers should describe any value-added services, financial contributions, scholarships, capital commitments, sponsorships, or other benefits they are proposing as part of their response.

2. How many interns does the current contractor hire annually?

This is information managed by the vendor and not provided to the university.

Bundled Services

1. Who currently provides the following services on campus? If contracted, please provide the year the contract expires.

a. Vending: McKeever, currently under negotiation

b. Cleaning/Custodial: University

c. Plant Operations and Maintenance: University

d. Grounds: University

Additional questions

SDSU - Please provide any available information regarding the University's vision, anticipated scope, preferred location, timeline, and investment expectations for the potential new west-side dining hall and catering facility referenced in the RFP.

The university is in early stages of considering this construction and details will be determined based upon the Housing and Dining Master Plan. The vision is to include a full catering kitchen, convenience store, and concept kitchen for dining options for students living on the west side of campus. The location is the corner of 9th Avenue and 11th Street on the northwest corner of this block behind the Enrollment Services Center and north of Waneta Hall.

SDSU - Please identify any recently completed foodservice renovations or equipment purchases that carry ongoing financial, maintenance, warranty, licensing, or other obligations that will transfer to or otherwise impact the selected dining partner.

All kitchen equipment, smallwares and infrastructure utilized by the current vendor is owned by the university. Complete inventory will be available to selected vendor.

Please see amortization schedule provided in the RFP for renovation obligations carrying over to new vendor.

Please identify any existing financial obligations, unamortized investments, transition costs, or other financial commitments associated with the current dining services agreement that the selected partner will be expected to assume or satisfy. If exact amounts cannot be disclosed at this time, please describe how and when these obligations will be calculated and communicated to respondents.

Please see amortization schedule provided in the RFP.

Please update or confirm the responsibilities listed below:

RESPONSIBILITY SUMMARY

VENDOR CLIENT

SECTION 1. FOOD

Food Purchasing X Processing of Invoices X Payment of Invoices X

SECTION 2. NON-MANAGEMENT LABOR

Payment of regular full-time salaries X Payment of student (part-time) salaries X (if through University Work Study Program) X Payment of sick leave pay earned after X Chartwells starts services X Payment of holiday pay X Payroll taxes X Fringe benefits and insurance X Preparation of payroll X Processing of payroll X Training and development cost X

SECTION 3. MANAGEMENT

Salaries X Taxes, fringe benefits and insurance X District and regional management costs X Management relocation X

SECTION 4. ADDITIONAL ITEMS

Telephone local X Telephone long-distance X

Removal of trash and garbage from front and back of house X Payment for the removal of trash and garbage from premises X Depreciation of investment X Depreciation of equipment X Replacement of china, glass and flatware X

Initial inventory of dishes, silverware, and other foodservice equipment X Replacements of expendable equipment (pots, pans, etc.) X Repair to infrastructure (vents to outside, gas line) X Cost of repairing equipment X Fire insurance: SEE RFP X Products and public liability insurance: SEE RFP X Gas and electric utilities metered to foodservice X

SECTION 5. SUPPLIES

Detergent X Paper supplies X Postage X Taxes/licenses X Pest control X Laundry X Uniforms X Menu paper X

SECTION 6. SALES AND USE TAX

Sales & Use Tax on cash sales and purchases from Service vendor X Sales & Use Tax on Board Plan and declining balance X

SECTION 7. CLEANING

Twice-annual deep cleaning for front and back of house X Front and back of house daily cleaning for all dining facilities consistent with APPA Level 2 standards X Equipment and hoods within arm’s reach X Vent from hoods to outside X Floors X Walls X Ceilings and fans X Light Fixtures X Tables and Chairs X Locker Rooms (foodservice associates) X

Public Restroom (within Larson Commons residential dining hall) X

SECTION 8. SERVICES

Bussing of dishes from tables in cafeteria, i.e., self-bussing, banking receipts X