In determining whether or not contract food services would be more cost effective than the current system of inhouse service, the current system should be analyzed in terms of food and menus, operations, staffing, and administration. To prevent obstructions and conflict in the decision about contracting for food services, a foundation of cooperation should be laid early. An oversight committee is recommended. The goals for contract services should be specified, and expectations must be realistic and in accordance with basic facility requirements. In implementing contract food services, the facility staff and administrator should be clear on their responsibilities in the operation. Standards of performance for the contractor should be clearly delineated and monitored. A representative of the food service should attend staff meetings and provide input on and be aware of problems and changing conditions. Other principles are to respect inmate food preferences, not to rebid a contract every year, and to make prompt payment on contractor invoices.