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<br />Vendors whose proposals do not meet the mandatory requirements will be considered non- <br />compliant. After the evaluation of the proposals and selection of the successful vendor, all vendors <br />will be notified in writing of the selected firm. <br /> <br />VII. PROPOSAL PACKAGE <br /> <br />Vendors must submit a response in the form of a proposal that includes the following sections: <br />A. Transmittal Letter <br />1. This letter is to be a brief letter, addressed to Cass County, which provides the <br />following information: <br />a) Name and address of the vendor; <br />b) Name, title and telephone number of the contact person for the vendor; <br />c) A statement that the proposal is in response to this RFP; and <br />d) The signature typed name and title of the individual who is authorized to <br />commit the vendor to the proposal. <br /> <br />B. Technical Proposal This portion of the proposal must address each item listed below: <br />1. Introduction <br />a) Company Profile <br />(1) Date organized to provide food service management in institutional <br />and correctional facilities. <br />(2) Corporate background and depth of support, including description of <br />parent company, if any. <br />(3) number of employees <br />(4) number of years doing business <br /> <br />b) Describe current contracts or business with other correctional food service <br />facilities <br />(1) client <br />(2) date of original contract <br />(3) type/size <br />c) Facilities currently accredited by State or Federal Accreditation Board <br />(1) name of facility <br />(2) accrediting agency - list all <br />d) Company achievements in providing correctional or institutional food <br />service management. <br />e) Corporate and regional office organizational structure <br />f) References, with addresses and phone contacts. <br /> <br />C. Operational Standards - All proposals must clearly define: <br />1. Procedures for meal delivery to the inmates and staff. <br />2. Proposed Menus and Menu cycle <br />3. Additional related services to be provided to the County. <br />4. Quality and inventory control methods and standards. <br />5. Specific procedures for providing safe, sanitary, and secure food service <br />environment. <br />6. Training programs utilized by the vendor and available to management and staff. <br />7. Information regarding supervision and control of inmate labor and internal security <br />of products and equipment available to inmates. <br /> <br />4 <br />