1. Venue & Scope of Business

• Location: Located in the Food Court of the Gymnasium, Main Campus.
• Equipment & Utilities: The university provides the commercial venue only. Basic kitchenware, water/electricity piping, and all capital equipment or business facilities must be purchased, installed, and maintained entirely by the contractor.

2. Operating Qualifications

• Must possess a Class C (or higher) Cooking License.
• Physical examination results must meet catering industry standards (certified health certificates from a public hospital must be submitted to the Health Services Section prior to opening).
• Authorized to issue uniform invoices or possess a valid tax-exempt business permit.
• Must hold a valid Profit-Seeking Business Registration Certificate.

3. Fees & Maintenance Responsibilities

• Rent: To be negotiated in detail.
• Performance Bond: Equivalent to 2 times the monthly rent, payable upon signing the contract.
• Excluded Expenses: Rent does not include utilities (water, electricity, gas), food waste disposal, or environmental cleaning.
• Maintenance: Regular grease trap cleaning, trash clearing, disinfection, AC filter maintenance, fan cleaning, and troubleshooting are the sole responsibility of the contractor.
• Taxes & Fines: All taxes arising from operations and any fines due to violations of health or environmental laws shall be borne by the contractor.

4. Operational Compliance

• Contractors must undergo regular university health and safety inspections, attend mandatory health seminars, and secure Public Liability Insurance, Fire Insurance, and Food Safety Insurance.
• Proper management of equipment and environment hygiene is required to align with the Ministry of Education's annual campus evaluations.
• All operations must strictly comply with relevant government regulations regarding safety, health, and environmental protection.

5. Campus Tendering Location Map

※ The red boxes indicate the primary locations available for the restaurant tender (Gymnasium & Student Activity Center).

6. On-Site Kitchen & Storage Facilities

The venue is equipped with foundational kitchen layouts and commercial-grade heavy freezing equipment. On-site inspection is highly encouraged:

Counter & Ordering Area

Spacious double-curved service counter equipped with menu lightboxes.

Commercial Kitchen Area

Features full stainless steel counters, water drainage channels, and large water storage storage systems.

Heavy-Duty Cold Storage

Includes a 3-door glass display refrigerator and a high-capacity 4-door stainless steel commercial freezer.