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Georgia Tech Campus Catering

Georgia Tech Campus Catering. October 20, 2011. 2011 RFP Process. Evaluation Committee: Rich Steele, Acting Executive Director, Campus Services Robert Junko, Associate Director, Business Shamiso Barnett, MBA Career Services Mgr, College of Management

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Georgia Tech Campus Catering

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  1. Georgia Tech Campus Catering October 20, 2011

  2. 2011 RFP Process • Evaluation Committee: • Rich Steele, Acting Executive Director, Campus Services • Robert Junko, Associate Director, Business • Shamiso Barnett, MBA Career Services Mgr, College of Management • Trisha Sisk, Associate Director – Development Stewardship • Dawn Williamson, Executive Assistant to the Dean, College of Computing • Willie Palmer, Senior Procurement Contracting Officer, Business Services (RFP Coordinator & Liaison to DOAS)

  3. Caterers Selected • Georgia Tech Dining (Primary) / Tech Square Restaurants • Bold American Catering • Carlyle’s • Proof of the Pudding • Rafeedie’s • Rising Roll Gourmet • Time to Dine

  4. Key Points from RFP / Contract • Caterers must abide by all Georgia Tech policies, rules and regulations (www.policies.gatech.edu) • Caterers must abide by Georgia Tech parking guidelines (www.parking @gatech.edu). • Caterers must abide by Georgia Tech Alcohol policies. • Caterers must use Coca-Cola brand products exclusively when providing services on Georgia Tech campus. • Caterers agree to accept State of Georgia Visa Purchasing Card or an official Georgia Tech purchase order to confirm requests for services and costs. • Caterers agree to accept sales tax exempt orders.

  5. Key Points from RFP / Contract • Caterers must agree to fully cooperate with Georgia Tech building managers where a catered event is held. • Caterers will be responsible for timely and appropriate set-up of the area and must provide all catering equipment and ancillary needs for a successful event. • Georgia Tech building manager or event Coordinator will designate the set-up and breakdown times, which may vary. • Caterers will be responsible for immediate restoration of facilities used for catered events to the satisfaction of the building manager. Restoration shall include, but not be limited to, cleaning and sanitation of the area, furniture rearrangement, removal of equipment, trash removal and repair of any facility damaged caused by Caterer.

  6. Key Points from RFP / Contract • Caterers must have a Certified Food Safety Manager present at every event with more than 200 attendees. • Caterers agree to bill Georgia Tech clients within 30 days after each event with net 30 payment terms. Pre-event deposits subject to caterer’s discretion. • Invoices must contain complete and accurate details as to the charges for each event including, but not limited to, menu served, charges for linens or any other items supplied by Caterer, name of Georgia Tech personnel who ordered the event, the location of the event, date of the event and number of attendees.

  7. Tools for Event Coordinators • Feedback Tool / Survey • Repository of Menu / Invoices • Sample Letters • Bob, Lara & Rich

  8. Catering Showcase • When: November 16, 2011 • Where: The Historic Academy of Medicine • Time: 1:30 pm – 4:00 pm Please join us at the newly renovated Historic Academy of Medicine as we meet the caterers and sample their fares. Get to know our vendors representatives and what they have to offer.

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