Administering Food Service Contracts Handbook

Managing a foodservice contract has its own set of unique challenges – how many contractors, what service areas and how complex are the services, the size of your institution, what is the financial impact/outcome, and service objectives to name a few.


The Administering Food Service Contracts Handbook, published by the National Association of College & University Food Services, is designed to help individuals responsible for overseeing an outsourced dining program, or components of it, from research to solicitation of bids to contract implementation and relationship building. Areas of focus in the Handbook include:


  • Key Components of Contracted Dining Services
  • Preparing to Select a Campus Dining Operator
  • Financial Structure of Dining Service Contracts
  • Selecting and Training the Bid Committee
  • Pre-RFP Activities: The Homework Phase
  • Preparing the RFP Documents
  • Soliciting and Processing Bid Proposals
  • Oversight, Relationships, and Communication
  • Assessing Campus Dining
  • The Annual Planning Process

Administering Food Service Contracts Handbook is available to members and non-members for a fee. The Handbook is available on a thumb drive.