Q&A.pdf

Questions and Answers

There are some minimums to personnel needed but the questions are all base on the individuals/group and how quickly they work (time management). The number of personnel and time spent differs.

Is there a minimum amount of staff required to service the lunches for 285?

‐ The numbers needed to prepare & Serve the Lunch is up to the Contractor, whatever they feel they can complete the requirement.

o Each Serving line need Two people (total of 4)….they should also consider having back up members for the line to help refill the line when food Pans are empty o They will also need (1 or 2) to monitor the Salad Bars and Drink machines (it’s a split dining facility 1 on each side) o They also have meal prep for the next day Is the contractor serving on the hot and cold buffet lines or simply filling and cleaning during service?

‐ Contractor is Serving the meals, monitoring the lines, Salad Bars, Drink counter.

o the Hot Serving line and Salad Bar, Drink counter (setup / replenish, monitor in case items run out) ‐ There is No cold buffet line

The request states meals end typically at 1230 hours, at what time does the contractor have to leave the space after clean up? (we anticipate about 1.5 hours to clean up)

‐ The contractors leave when they have finish Serving and Cleaning up work area (kitchen, serving lines, salad bar, drink counter, etc).