Business
Action Item |
DATE: | Tuesday, August 30, 2011 |
TO: | School Board Members |
FROM: | MaryEllen Elia, Superintendent |
SUBJECT / RECOMMENDATIONS | |
Accept the Piggyback of Invitation to Bid (ITB) #11-011/BP, Bulk Commodity Processing Between Culinary Standards Corporation and the School Board of Brevard County, Florida (Business Division) | |
EXECUTIVE SUMMARY | |
The district will be utilizing the School Board of Brevard County agreement for the Student Nutrition Department to purchase seasoned Cuban-style pork to be served in school cafeterias. The initial term of the agreement is for July 1, 2011 through June 30, 2012, with two one-year renewal options.
Florida Department of Education (FLDOE) rule 6A-1.012 and district policy allow purchases from contracts awarded by other government agencies, district school boards, Department of Management Services (DMS), etc., at or below specified prices. The Superintendent is authorized to approve the renewal agreement for the terms of the specifications. |
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STRATEGIC OBJECTIVES | |
•Â Align financial resources to support the district’s strategic goals | |
FINANCIAL IMPACT (Budgeted: Yes) | |
Funds of approximately $98,000 will be available in the Student Nutrition Services Department general budget. | |
EVALUATION | |
Contract administration or evaluation is performed by the Project Manager (end user) and Procurement Officer, who function as a team. Reviews are conducted face to face, typically quarterly, or by utilizing an online vendor performance report. Prior to soliciting a new contract, the Contract Administration team must first give consideration to the specifications and supporting data of the expiring contract. | |
SUBMITTED BY: Jean Bowman, General Manager, Procurement Department |
Gwendolyn L. Luney | Gretchen Saunders | |
Assistant Superintendent, Student Services and Federal Programs (813) 272-4879 |
Chief Business Officer (813) 272-4270 |
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A 5.05 | ||
Hillsborough County Public Schools (Florida) * Mtg.#20110830_470 (Board Meeting) * Section A Item# 5.05 |