The food service program will be established as a business auxiliary enterprise to the college, and operated at the lowest possible profit margin. Only top grade, high quality food products, as generally recognized and accepted by the food trades, will be used in the program. Food shall be prepared and served at the lowest price consistent with good business practice. All costs for wages, supplies, equipment and services will be paid out of gross sales, whenever possible.
The food service manager shall coordinate all money handling with the accounting office and will report directly to the chief financial officer.
When program is in deficit or in danger of deficit, the chief financial officer shall, in cooperation with the food services manager, prepare and present to the college President recommendations for elimination of said deficit. The President shall direct such action be taken as deemed necessary and report said action to the board of trustees.
August 11, 1983