Sale of Food. All food sales and/or concessions shall be operated by one of the Institution's campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires.
Sale of Food. All food sales and/or concessions shall be operated by one of the Institution's campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires. Should concessions be requested by the Permit Holder, such request should be directed to the Institution at , telephone number ( ) - and should be booked at least two (2) weeks in advance of the date of the Event(s). Concessions will not be made available at any Event(s) unless requested by the Permit Holder. Arrangements for food services, if any, shall be as outlined in Exhibit D, which is attached hereto and incorporated herein by reference.
Sale of Food. Food sales and/or concessions may be operated by UGA Golf Course or by University Dining Services Department by prior arrangement. Permit Holder must receive prior approval before bringing food on to the premises. Any food brought on the premises by the Permit Holder is done at the Permit Holder’s sole risk and expense. UGA Golf Course provides dining tables for customer use. The Champions Café may not be used for preparing, storing, heating or cooling food. UGA Golf Course does not provide plates or cutlery for meals which are not provided by UGA Golf Course. Permit Holder shall be responsible for clean up and removal of all trash, garbage, and refuse from the premises and shall be liable to UGA Golf Course for all costs incurred to clean up and remove trash.
Sale of Food. All food sales and/or concessions shall be operated by one of the Georgia Institute of Technology's campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires. Should food services be requested by the Permit Holder, such request should be directed to the Georgia Institute of Technology [Office] at telephone number [Phone number] and should be booked at least ten (10) working days in advance of the date of the Event(s). Concessions will not be made available at any Event(s) unless requested by the Permit Holder. Arrangements for food services, if any, shall be as outlined in the License Agreement Addendum, which is attached hereto and incorporated herein by reference. Meal access controls will be developed by Owner in conjunction with the Permit Holder and implemented by Permit Holder.
Sale of Food. All food sales and/or concessions shall be operated by one of the University of West Georgia’s campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires. Should food services be requested by the Permit Holder, such request should be directed to the University of West Georgia Catering at telephone number 000-000-0000 and should be booked at least ten (10) business days in advance of the date of the Event(s). Concessions will not be made available at any Event(s) unless requested by the Permit Holder. See UWG PL 3001, Food Purchases Procedure at: xxxxx://xxx.xxxxxxxxxx.xxx/policy/10276527/latest. Arrangements for food services, if any, shall be as outlined in Exhibit D, which is attached hereto and incorporated herein by reference. Meal access controls will be developed by UWG in conjunction with the Permit Holder and implemented by the Permit Holder.
Sale of Food. All food sales and/or concessions shall be operated by one of UWG’s campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires.
Sale of Food. All food sales and/or concessions shall be operated by the College’s Dining Services. No food may be brought onto the premises except by arrangement with the College. Should concessions be requested by the Permit Holder, such request should be directed at the College’s Dining Services (478) 289- 2134 or 000-000-0000 and should be booked at least two weeks in advance of the date of the Event(s). A deposit of 50% is required at the time of reservation and payment in full is required one week prior to the event date. Concessions will not be made available at any Event(s) unless requested by the Permit Holder. Arrangements for food
Sale of Food. The Licensee shall only sell food within the Licensed Area in accordance with the Food Xxx 0000 and any other relevant written laws that may be in force from time to time.
Sale of Food. All food sales and/or concessions shall be operated by Georgia College’s approved campus food concessionaires. No food may be brought into the premises except by arrangement with said concessionaires.
Sale of Food. In all the communities, women managed some of the animal produce with emphasis placed on milk because it was the woman’s duty to perform milking of the animals. Thus, she had the jurisdiction of deciding how much of the milk to sell or leave in the household. Even when the man milked the camel, he always brought back the milk to the household for the woman to decide. Some communities considered it a taboo for the man to make decisions over the animal milk. Women in nomadic communities left most of the milk in the household because milk was their primary source of food. Women in sedentarized communities sold most of their milk to buy other foods and to pay for school fees. Women sold the milk to neighbors or shops close to their household because it was time-saving and convenient. Women used the money they received from their husbands or from milk sales or casual work to buy food. If the money was from their husbands, they would discuss with him the foods they could buy from the market because he regulated the household budget. Money earned by the women would buy whichever foods she thought were necessary. Women bought corn and beans from the market because they were affordable, filing and they could last a long time since they were dry. Women rarely bought meat and milk from the market because they were expensive. Some women would only buy fruits and vegetables on the market day then consume it for the next two days. After that, they would revert to corn or beans and, rarely, rice. If the women had extra money, they would first use it to buy more food for the household. Some of the foods purchased include corn, beans, and rice because they were dry and lasted long. The remaining money was for school fees, school uniform, and books. Some women even mentioned starting a small trade. The man covered all the health care expenses for both the woman and the children in the household. In agro- pastoral communities, the man decided which foods were grown in the household. They would also decide how much of those foods produced would go to the market. In communities that did not value poultry, women had control over the chicken and egg sales.
