{ "document_id": 16268, "page": 4, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 16380, "item_count": 19, "counts_by_type": { "footer": 1, "heading": 2, "list": 2, "list_item": 7, "text": 6, "title": 1 }, "build_ms": 2, "items": [ { "id": "p4.1", "order": 1, "type": "title", "bbox": { "l": 124.8, "t": 741.12, "r": 473.04, "b": 726 }, "text": "SECTION 10 – PURPOSE, OVERVIEW & SCHEDULE", "attrs": { "block_label": "doc_title" }, "level": 2 }, { "id": "p4.2", "order": 2, "type": "heading", "bbox": { "l": 43.44, "t": 714.96, "r": 131.04, "b": 701.28 }, "text": "10.1 Purpose", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p4.3", "order": 3, "type": "text", "bbox": { "l": 77.28, "t": 700.8, "r": 507.36, "b": 576.24 }, "text": "Kentucky State University (KSU), an Agency of the Commonwealth of Kentucky, is soliciting sealed proposals from vendors that have demonstrated experience in Campus Food Service Management (Board Dining, Retail Operations, and Catering) Services for the purpose of establishing a potentially long-term partnership, through renewable term contracts with a single qualified vendor. The successful Contractor will have an established record of providing superior, innovative, and cost-effective dining services in the higher education or other similar market and a demonstrated ability to capitalize on all aspects of campus food services." }, { "id": "p4.4", "order": 4, "type": "heading", "bbox": { "l": 78, "t": 562.08, "r": 336.96, "b": 548.16 }, "text": "Furthermore, the campus dining programs must:", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p4.5", "order": 5, "type": "list", "bbox": { "l": 77.76, "t": 534, "r": 514.32, "b": 450 }, "text": "", "attrs": { "item_count": 5 }, "children": [ { "id": "p4.5.1", "order": 6, "type": "list_item", "bbox": { "l": 78, "t": 534, "r": 442.8, "b": 520.8 }, "text": "Positively contribute to student success, enrollment, and retention;", "marker": "a." }, { "id": "p4.5.2", "order": 7, "type": "list_item", "bbox": { "l": 78.24, "t": 520.08, "r": 476.64, "b": 506.64 }, "text": "Enhance the quality of life for students, faculty, staff, alumni, and visitors;", "marker": "b." }, { "id": "p4.5.3", "order": 8, "type": "list_item", "bbox": { "l": 78.72, "t": 505.92, "r": 316.32, "b": 492.96 }, "text": "Contribute to the prestige of the institution;", "marker": "c." }, { "id": "p4.5.4", "order": 9, "type": "list_item", "bbox": { "l": 78.72, "t": 492.48, "r": 390.48, "b": 479.28 }, "text": "Provide most favorable financial terms for the University;", "marker": "d." }, { "id": "p4.5.5", "order": 10, "type": "list_item", "bbox": { "l": 77.76, "t": 479.04, "r": 514.32, "b": 450 }, "text": "Provide adequate funding to meet the investment needs of the University Dining program through capital investment and scholarships.", "marker": "e." } ] }, { "id": "p4.6", "order": 11, "type": "text", "bbox": { "l": 77.76, "t": 437.52, "r": 507.6, "b": 381.12 }, "text": "The successful contractor is expected to provide excellent dining service program options to the campus at a competitive price while simultaneously providing capital development support in the form of financial assistance and expertise." }, { "id": "p4.7", "order": 12, "type": "text", "bbox": { "l": 77.76, "t": 367.44, "r": 507.36, "b": 324.96 }, "text": "The successful contractor will have exclusive rights to the operation of food services, board plan, retail operations and catering, and as specifically excluded in this document." }, { "id": "p4.8", "order": 13, "type": "text", "bbox": { "l": 77.52, "t": 311.76, "r": 507.6, "b": 240.72 }, "text": "Dining Services at Kentucky State University are managed from a programmatic standpoint from the Division of Student Affairs and Department of Auxiliary Services, and from a financial standpoint from the Division of Finance and Administration and Department of Auxiliary Services. The University representatives coordinate on all decisions regarding dining operations." }, { "id": "p4.9", "order": 14, "type": "text", "bbox": { "l": 77.28, "t": 228, "r": 552.96, "b": 158.16 }, "text": "The University seeks proposals from qualified food service management companies to operate and manage its on-campus dining facilities. The selected firm will be responsible for providing high-quality food services that meet the diverse needs of students, faculty, staff, and visitors while adhering to the university's standards of quality, sustainability, and affordability." }, { "id": "p4.10", "order": 15, "type": "text", "bbox": { "l": 78.72, "t": 145.44, "r": 365.52, "b": 131.52 }, "text": "Objectives: The primary objectives of this project are:" }, { "id": "p4.11", "order": 16, "type": "list", "bbox": { "l": 95.76, "t": 130.32, "r": 544.32, "b": 75.84 }, "text": "", "attrs": { "item_count": 2 }, "children": [ { "id": "p4.11.1", "order": 17, "type": "list_item", "bbox": { "l": 96, "t": 130.32, "r": 544.32, "b": 103.68 }, "text": "Enhance the overall dining experience for the university community by offering a diverse range of healthy, sustainable, and culturally inclusive menu options.", "marker": "-" }, { "id": "p4.11.2", "order": 18, "type": "list_item", "bbox": { "l": 95.76, "t": 102.64980000000003, "r": 511.92, "b": 75.84 }, "text": "Optimize operational efficiency and customer service to ensure timely and satisfactory dining experiences.", "marker": "-" } ] }, { "id": "p4.12", "order": 19, "type": "footer", "bbox": { "l": 497.76, "t": 52.32, "r": 555.12, "b": 40.56 }, "text": "Page 4 of 28", "attrs": { "block_label": "number" } } ], "excluded_furniture": { "first": [], "last": [] } }