English Translation

14-13a B. The innkeeper undertakes: 1. to deliver a tasty and abundant stew dish at the price of . K or a plate dish at . . K. and a breakfast soup at the prices of . . .K. 2. The food is to be delivered on time at . clock. 3. The food provided to the innkeeper must actually be processed and must only be followed up to members of the works of the establishment. 4. The use of the remaining food is determined by the establishment, since the latter is responsible for the food supply. 5. Insofar as the catering is provided in the guest rooms of the restaurant, a closed room must be provided to the establishment during the meal time, so that the workmen can take the food undisturbed. For heating, lighting and cleaning the innkeeper. 6. Only one meal may be given to the food stamps. 7. The innkeeper must prepare a weekly kitchen plan on every Friday and submit it to the establishment for approval. If changes are necessary due to special circumstances, this must be notified beforehand to the plant. 8. The kitchen committee has the right to control at any time. C. The establishment undertakes to: 1. One day in advance to report how many participants are eligible for the food. 2. 3. The food stamps are issued by the establishment. 4. The establishment collects the food card sections and procures the necessary food including: