The America’s Center Convention Complex & Levy Convention Centers Welcomes

1. The America’s Center Convention Complex & Levy Convention Centers Welcomes School Nutrition Association 2019 Annual National Conference (July 14th -16th, 2019)

2. ORDER FORMS AND POLICIES ENCLOSED Table of Contents Pages 3...............................................Contact Information Pages 5 – 6.................................Health Department Form Pages 7 – 11.........Food & Beverage Sampling Form Pages 12 – 13........Product & Food Preparation Form Pages 14 ...........Pantry Goods & Concession Stands

3. School Nutrition Association 2019 Annual National ConferenceGENERAL CONTACT INFORMATION GENERAL POLICIESPlease complete this form and submit your order to Dave Durney Catering Sales Manager ddurney@levyrestaurants.com Fax 314-342-5195 Incomplete forms will result in delay of your order confirmation. Forms are reviewed daily, please allow 3 – 5 business days in receiving your banquet event orders (BEOs). All orders are due by June 14th, 2019. One month in advance. ADVANCED PAYMENT IN FULL IS DUE FOR ALL SERVICES. For Questions: Please contact Dave Durney, Catering Sales Manager at 314-342-5191 or via email at: ddurney@levyrestaurants.com On Site Contacts During the SHOW ONLY Booths Located in Hall 1 Please Call: Joseph Kramer – Banquet Manager #314-971-8680 Booths Located in Halls 2 & 3 Please Call: Delisa Clark – Assistant Director of Banquets #314-258-2095 Booths Located in Hall 4 Please Call: Tim Cavanaugh – Director of Banquets #636-346-1920 Exhibiting Company: Company Address Street: State: Zip: Contact Name:Email: Phone Number: Booth Number: Do you require food prep from Levy? yes no Do you require concession stand usage for clean-up? yes no *Please note, concession stand usage is a request only and NOT guaranteed. Each stand will be marked with specific hours of operation. For example: Hall 2 Concession Stand will be for dishwashing only, no food prep allowed. Credentials are required for concession stand access, without credentials, access will not be granted. Please clean up after each use, a cleaning fee of $25.00 will be charged to each exhibitor using the concession stands. Concessions stands are on a first come first served basis. Cooking is not allowed. IF DIFFERENT FROM ABOVE: On-Site Contact: (Food Handler)Email: Phone Number: ALL FIELDS REQUIRED. All Exhibitors must complete this form. Page 3

4. School Nutrition Association 2019 Annual National ConferenceSHIPPING & DELIVERY INFORMATION PLEASE NOTE: All Food Deliveries in which Levy will be assisting with Food Preparation should be delivered to: 600 Cole Street, St Louis, Mo 63101 Between the dates of July 1st-10th only. Receiving hours are: 6am-1pm M-F daily. • To ensure organization please kindly provide the following information: • Company’s Name • On-Site Contact • Phone Number • Email Address • Booth Number • Delivery Handler • Expected Date of Delivery • List of items being shipped. • Shipping Labels Should include the following information: • Attention Levy/ School of Nutrition- Company’s Name, On-Site Contact, Booth Number FINAL DAY TO EXCEPT DELIVERIES IS WEDNESDAY, JULY 10TH

5. HEALTH DEPARTMENT INFORMATIONAL FORM POLICY AND REQUIREMENTS FOR TEMPORARY FOOD HANDLERS: 1. All products prepared and/or sampled must be approved by Levy Restaurants and are subject to the Terms and Conditions listed herein and all applicable service charges. Food sampling is permitted only by the manufacturing company or the distributor of the product. Questions should be addressed to: Levy Restaurants, 314-342-5191 or ddurney@levyrestaurants.com. 2. Any food that is fully or partially baked, grilled, fried, heated or otherwise prepared in the booth for attendee sampling must be listed on the Food and Beverage table located on page five (6). Temperature sensitive foods such as milk or egg products (dips, ice cream, mayonnaise, etc.), cold cuts, fish, or any other product that requires a regulated temperature should also be listed on Food and Beverage Table (page 6). 3. All food must be prepared on-site or at an approved food establishment, which obtains its products from an approved source. 4. Food temperatures must be 140 degrees or above (hot), 45 degrees or below (cold). 5. Metal-stemmed thermometers must be provided at booth to monitor product temperature. 6. Each booth must have adequate refrigeration (mechanical or dry ice). 7. Ice must come from a licensed commercial source (not made at home). 8. Wet ice can be used for canned or bottled soda in cold storage. 9. Wet ice used for drinks must be kept in separate containers with an ice scoop provided. 10. Ice cream dipping-see Levy Banquet manager for special instructions. 11. Food containers (transportation and storage) must be hard, food grade plastic or stainless steel and easy to clean (no Styrofoam). 12. Single service items such, as cups, plates, spoons, forks, etc., shall be used in dispensing of food. 13. Tongs, plastic gloves or other appropriate utensils are required in the handling of food products. 14. Eating or smoking in the booth is prohibited. 15.Proper hand wash facilities must be provided at booth . 16. Persons with any type of infection are prohibited from handling food and from working in a food preparation area. 17. Sufficient clothing must be worn while working in booth (no tank tops or similar attire). 18.(5) gallon container of water with approved sanitizing such as 1 tsp. Bleach for each 2 gallons of water must be available to clean and sanitize utensils or pans that may have been dropped or need cleaning. By signature of this form, you are agreeing to all health department requirements. Signature: ______________________________________________________ (Form Continued on Page 6)

6. HEALTH DEPARTMENT INFORMATIONAL FORMALL Exhibitors sampling food or beverage items at the show must complete this form. The following fields information below is required. List all items to be displayed and/or served, method of food preparation, location of food preparation and method of storing product for service and sampling. Page 6

7. FOOD AND BEVERAGE SAMPLING FORMALL Exhibitors sampling food or beverage items at the show must complete PAGES 7 - 9. POLICIES AND REQUIREMENTS FOR FOOD AND BEVERAGE SAMPLING: Levy Food and Beverage Sampling PolicyLevy Restaurants has the exclusive rights to sell food and beverage in and around the America’s Center Complex. All food items must be provided by the Levy Restaurants. Menu selections, room requirements and all other arrangements must be received by Levy Restaurants, in writing, two weeks prior to the start of the first function date. No food or beverage items may by brought onto the premises unless written permission is requested by the customer and written permission is granted as stipulated under contract terms and conditions. No food items may be removed from any function. There is no charge for sampling of food or non-alcoholic beverage provided: (i) The exhibitor is the manufacturer or distributor of the product(s) and the sole purpose of the exhibit is to market the product to the show attendees and not for the purpose of retail sales of the product(s) for profit. (ii) The product is offered in single portions no larger than (4oz) or no larger than 6 ounce liquid portions. No liquid product may be handed out in their original packaging at any time. (iii) The product is properly dispensed in full compliancy with all applicable federal, state and local health and sanitation regulations. Local Health Department permits are not required but the completed heath department form for Levy Restaurants will still be required. Food And Beverage Related ServicesAdditional services including STORAGE, DELIVERY, or any other service required for Food and/or Beverage products brought from the outside are not the responsibility of and will NOT be provided by Levy Restaurants. SHOULD any of these services are required the following charges will assessed: - $50.00 per day/per pallet storage fee- $50.00 one-time handling fee - $25.00 charge per delivery - $12.50 per 20 pound bag of ice Storage may not always be available; it is the responsibility of the exhibitor/vendor to supply adequate storage in this case. Levy Restaurants is not responsible for any loss of product of the exhibitor/vendor. TAKE-AWAY ITEMS AND BUY-OUT FEES Any Food and Beverage brought on premises without the Written Authorization from Levy Restaurants and Show Management is strictly prohibited. 1. Take-away items will be assessed and approved on a case by case basis by Levy Restaurants. Take-away items are items that are distributed to attendees but are not intended for immediate consumption at the time of receipt. Requests for take-away items must be submitted no later than June 14th, 2019. 2. Requests for all Food or Beverage Products brought on the premises for consumption at hosted banquet/booth events or that do not fall within the Sampling parameters listed above may incur a Buy-out Fee by Levy Restaurants. An appropriate buy-out fee will be determined by Levy Restaurants on a case by case basis; however, the buy-out fee will be based on a percentage of the retail pricing for the food and/or beverage item and is subject to all applicable taxes and service charges. (Policies Continued on Next Page) Page 7

8. FOOD AND BEVERAGE SAMPLING FORMALL Exhibitors sampling food or beverage items at the show must complete PAGES 7 - 9. POLICIES AND REQUIREMENTS FOR FOOD AND BEVERAGE SAMPLING: Shipping/ReceivingFor all Food and Beverage not purchased through Levy Restaurants, all standard fees mentioned above will be charged where applicable, including (22%) Administrative Fee and (11.179%) Applicable Sales Tax. Unexpected packages will not be received and will be refused. Unused Food or Beverage ProductNon-utilized food or beverage product that requires pick-up or shipment after the show/event is the responsibility of the Company that is sampling the product. Absolutely NO REFUNDS of Buy-out Fees will be given for Food or Beverage Product if not consumed during show/event. Alcoholic Beverage Sampling All alcoholic products to be sampled must be approved prior to the show. All invoices must be invoiced to Levy Restaurants, and paid in full to Levy Restaurants. The distributor will then be reimbursed according to Missouri State liquor laws within 30 days of the invoice. This is law and we can’t allow any exceptions. Certificates of Insurance are required for alcohol sampling; no exceptions. Please note: alcohol sampling requires service from union bartenders hired by/from Levy Restaurants. Bartender fees of 150.00 per 4 hours shift minimum will apply. Please contact Dave Durney with any questions #314-342-5191.Levy Restaurants at the America’s Center and DomeSelling of Food Or BeverageRequests for the right to sell food must be submitted prior to an event by both the sponsoring event management and the requesting vendor. Upon approval, there will be a charge per location per day which must be paid in advance to Levy Restaurants. This fee is non-negotiable and non-refundable. Outside food and beverage is not permitted in the America’s Center and Dome and MUST be approved before the show. All approved vendors selling products must submit pricing and specifications to Levy Restaurants 60 days in advance. All approved vendors are responsible for all booth rental fees, electrical, plumbing, drayage, and all other America’s Center Services. Vendors must also have $1,000,000.00 Liability Insurance naming Levy Restaurants as additional insured, and are responsible for all local and state laws. NO EXCEPTIONS. (Policies Continued on Next Page) Page 8

9. FOOD AND BEVERAGE SAMPLING FORMALL Exhibitors sampling food or beverage items at the show must complete PAGES 7- 9. 1. All products prepared and/or sampled must be approved by Levy Restaurants and are subject to the Terms and Conditions listed herein and all applicable service charges. Food sampling is permitted only by the manufacturing company or the distributor of the product. Questions should be addressed to: Levy Restaurants, 314-342-5191 or ddurney@levyrestaurants.com. 2. Any food that is fully or partially baked, grilled, fried, heated or otherwise prepared in the booth for attendee sampling must be listed on the Sampling Table located on page ten (11). Temperature sensitive foods such as milk or egg products (dips, ice cream, mayonnaise, etc.), cold cuts, fish, or any other product that requires a regulated temperature should also be listed on Sampling Table (page 11). 3. All food must be prepared on-site or at an approved food establishment, which obtains its products from an approved source. 4. Food temperatures must be 140 degrees or above (hot), 45 degrees or below (cold). 5. Metal-stemmed thermometers must be provided at booth to monitor product temperature. 6. Each booth must have adequate refrigeration (mechanical or dry ice). 7. Ice must come from a licensed commercial source (not made at home). 8. Wet ice can be used for canned or bottled soda in cold storage. 9. Wet ice used for drinks must be kept in separate containers with an ice scoop provided. 10. Ice cream dipping-see Levy Banquet manager for special instructions. 11. Food containers (transportation and storage) must be hard, food grade plastic or stainless steel and easy to clean (no Styrofoam). 12. Single service items such, as cups, plates, spoons, forks, etc., shall be used in dispensing of food. 13. Tongs, plastic gloves or other appropriate utensils are required in the handling of food products. 14. Eating or smoking in the booth is prohibited. 15.Proper hand wash facilities must be provided at booth . 16. Persons with any type of infection are prohibited from handling food and from working in a food preparation area. 17. Sufficient clothing must be worn while working in booth (no tank tops or similar attire). 18.(5) gallon container of water with approved sanitizing such as 1 tsp. Bleach for each 2 gallons of water must be available to clean and sanitize utensils or pans that may have been dropped or need cleaning. (Policies Continued on Next Page) POLICIES AND REQUIREMENTS FOR FOOD AND BEVEARGE SAMPLING: Page 9

10. FOOD AND BEVERAGE SAMPLING FORMALL Exhibitors sampling food or beverage items at the show must complete PAGES 10 - 12. POLICIES AND REQUIREMENTS FOR FOOD AND BEVERAGE SAMPLING: The Company named below acknowledges they have sole responsibility for the use, servicing or other disposition of such items in compliance with all applicable laws. Accordingly, the firm agrees to indemnify and forever hold harmless Levy Restaurants and Explore St. Louis/Convention Hospitality Partners from all liabilities, damages, losses, costs or expenses resulting directly or indirectly from their use, serving or other disposition of such items. Exhibiting firm must provide Levy Restaurants with a Certificate of Insurance showing evidence of Commercial General Liability with an each occurrence limit of $1,000,000 and naming Levy Restaurants and Explore St. Louis/Convention Hospitality Partners as additional insured. Information must be received no later than close of business (5:00 PM EST) on June 14th, 2019. Before returning this document, please sign the “Agreed” indicating you have read and you agree with all conditions listed on pages 6 - 10. Company Name_________________________________________________Booth No. _____________ Company Address_____________________________________________________________________________ Contact Name____________________________________Telephone ( )________________Ext_____ Email __________________________Onsite Contact_______________________ Cell ______________ Agreed___________________________ Approved________________________ Date_______________ (Exhibiting Firm) (Levy Restaurants) PLEASE RETURN ALL PAGES OF THIS FORM AND CERTIFICATE OF INSURANCE TO LEVY RESTAURANTS, CATERING SALES MANAGER, Dave Durney, BY June 14th, 2019 TO ENSURE CONFIRMATION AND APPROVAL. For additional services and information, please contact Levy Restaurants: Dave Durney, Catering Sales ManagerLevy Restaurants701 Convention Plaza| St. Louis, MO 63101ddurney@levyrestaurants.comTelephone 314-342-5191 | Fax: 314-342-5195 Page 10

11. FOOD AND BEVERAGE SAMPLING FORMALL Exhibitors sampling food or beverage items at the show must complete this form in it’s entirety. Page 11

12. FOOD AND BEVERAGE PREPARATION FORM POLICIES AND DISCALIMER FOR FOOD AND BEVERaGE PREPARATION: All Food and/or Beverage Preparation orders must be made no later than one month before show arrival: on or before June 14th, 2019. Prep orders received after this are based on availability only determined by Levy Culinary Management team. Food and/or Beverage Preparation requests made on-site will be based on availability only determined by Levy Culinary Management team. 1. All products prepared and/or sampled must be approved by Levy Restaurants and are subject to the Terms and Conditions listed herein and all applicable service charges. 2. Any food that is fully or partially baked, grilled, fried, heated or otherwise prepared in the booth for attendee sampling must be listed on the Food and Beverage Preparation Form located on page twelve (13). Temperature sensitive foods such as milk or egg products (dips, ice cream, mayonnaise, etc.), cold cuts, fish, or any other product that requires a regulated temperature should also be listed on Food and Beverage Preparation Form (page 13). 3. All food must be prepared on-site or at an approved food establishment, which obtains its products from an approved source. 4. Food temperatures must be 140 degrees or above (hot), 45 degrees or below (cold). 5. Metal-stemmed thermometers must be provided at booth to monitor product temperature. 6. Each booth must have adequate refrigeration (mechanical or dry ice). 7. Ice must come from a licensed commercial source (not made at home). 8. Wet ice can be used for canned or bottled soda in cold storage. 9. Wet ice used for drinks must be kept in separate containers with an ice scoop provided. 10. Ice cream dipping-see Levy Banquet manager for special instructions. 11. Food containers (transportation and storage) must be hard, food grade plastic or stainless steel and easy to clean (no Styrofoam). 12. Single service items such, as cups, plates, spoons, forks, etc., shall be used in dispensing of food. 13. Tongs, plastic gloves or other appropriate utensils are required in the handling of food products. 14. Eating or smoking in the booth is prohibited. 15.Proper hand wash facilities must be provided at booth . 16. Persons with any type of infection are prohibited from handling food and from working in a food preparation area. 17. Sufficient clothing must be worn while working in booth (no tank tops or similar attire). 18.(5) gallon container of water with approved sanitizing such as 1 tsp. Bleach for each 2 gallons of water must be available to clean and sanitize utensils or pans that may have been dropped or need cleaning. (Policies and Disclaimers Continued on Next Page)

13. FOOD AND BEVERAGE PREPARATION FORM Page 13

14. PANTRY ITEM PRE-PURCHASE & CONCESSION STANDS DISCLAIMER: Please note, concession stand usage is a request only and NOT guaranteed. Hall 2 Concession Stand will be for dishwashing only, no food prep allowed. Credentials are required for concession stand access, without credentials access will not be granted. Please clean up after each use. A fee of $25.00, plus service charge (22%) and all applicable taxes will be applied to each exhibitor requesting to use the concession stands. Concessions stands are on a first come first served basis ONLY. Concession Stand Usage________________________________________________Purpose: (Cleaning)_____________ Date____________________________________________Estimated Time________________________________________________ PANTRY ITEMS AVAILABLE FOR PRE-SELL OR ON-SITE AT PREMIUM RATES: Example A taxable service charge (22%) and applicable sales tax (11.179%) will be added to your order. Page 14

15. PortableHandwashing Sink’s Arrives filled with fresh water, soap, and paper towels (While supplies last) Cost: $75 + tax Levy’s Restaurants – Catering Services: Dave Durney, Catering Manager Phone: (314) 342-5191 Email: ddurney@levyrestaurants.com