ERIC Number: ED112754
Record Type: RIE
Publication Date: 1973-May
Reference Count: 0
Negotiation, Administration, and Measurement of Food Service Contracts in Higher Education.
Scott, H. Donald
Studies in Management, v2 n8 May 1973
The process of establishing and maintaining relations with a contract feeder is reviewed. Initial contact, reasons for the contact, contract negotiation, key people involved, and the ultimate tools of measurement are mentioned. Possible goals and objectives to be specified to a negotiating contractor are suggested. Items to be covered in the contract are outlined, including term and statement on conditions of termination, facilities for offices and equipment to be provided by the university, insurance and payment schedule details, financial statements to be provided by the contractor, terms of cash income return, Equal Employment or Affirmative Action clause, and lead time clause regarding management replacement. Evaluation of the success of the program can be determined by student satisfaction and budget adherence. (LBH)
Descriptors: Budgeting, Contracts, Cooks, Cost Effectiveness, Dining Facilities, Food Handling Facilities, Food Service, Food Standards, Higher Education, Negotiation Agreements, Nutrition, Performance Specifications, Student Attitudes
National Association of College and University Business Officers, One Dupont Circle, Washington, D.C. 20036
Publication Type: Journal Articles
Education Level: N/A
Authoring Institution: National Association of College and University Business Officers, Washington, DC.