StatementofWork_224EN.pdf

STATEMENT OF WORK

Performance dates breakout by meal by day and menu

The meal/menu schedule will be as follows:

Day Date Breakfast Lunch Dinner

Headcount Menu Day Headcount Menu Day Headcount Menu Day 1 16-Jun-18 80 4 2 17-Jun-18 80 1 80 6 3 18-Jun-18 80 2 80 14 4 19-Jun-18 80 5 80 2 5 20-Jun-18 80 13 6 23-Jun-18 80 11 7 24-Jun-18 80 4 80 6 8 25-Jun-18 80 10 80 2 9 26-Jun-18 80 3 80 14 10 27-Jun-18 80 5 80 4 11 28-Jun-18 80 13 80 12 12 29-Jun-18 80 14 80 11 13 30-Jun-18 80 3

USE THE CURRENT OREGON 14-DAY MENU FOR MENU SELECTIONS.

There will be NO kitchen or kitchen equipment available for use. Caterer will need to prepare meals off site; requesting unit will self-serve. Meal times may fluctuate due to training schedule.

What type of facility

The dining facility will have tables and chairs for meal consumption. Trash cans will be available. Deliver meals to BIAK Training Center.

What is provided?

Caterer will need to provide all paper products (cups, plates, napkins, etc.) and flatware.

Cleanliness standards must be in accordance will all state and federal laws.

Meal Serving Schedule: MEALS NEED TO PREPARED AND DELIVERED PRIOR TO THE MEAL START TIMES. UNIT

WILL SERVE MEALS ON SITE.

Day Date Breakfast Lunch Dinner

Start End Start End Start End 1 16-Jun-18 6:00pm 7:00pm 2 17-Jun-18 7:00am 8:00am 5:00pm 6:00pm 3 18-Jun-18 7:00am 8:00am 5:00pm 6:00pm 4 19-Jun-18 7:00am 8:00am 5:00pm 6:00pm 5 20-Jun-18 7:00am 8:00am 6 23-Jun-18 5:00pm 6:00pm 7 24-Jun-18 7:00am 8:00am 5:00pm 6:00pm 8 25-Jun-18 7:00am 8:00am 5:00pm 6:00pm 9 26-Jun-18 7:00am 8:00am 5:00pm 6:00pm 10 27-Jun-18 7:00am 8:00am 5:00pm 6:00pm 11 28-Jun-18 7:00am 8:00am 5:00pm 6:00pm 12 29-Jun-18 7:00am 8:00am 5:00pm 6:00pm 13 30-Jun-18 7:00am 8:00am

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13 Day 14

Br ea kf as t

Grilled Ham

Chicken Fried Steak

Bacon

Sausage Links

Breakfast Burrito

Creamed Beef

Corned Beef Hash

Western Omelet

Creamed Beef

Breakfast Burrito

Cornbeef Hash

Bacon

Grilled Ham

Sausage Links

Eggs

Quiche

To Order

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Tater Tots

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

Hash Browns

French Toast

Waffles

Asst Bread

Pancakes

Biscuits

Crepes

Cold Cereal

Yogurt

French Toast

Pancakes

Grits

Oatmeal

Cream of Wheat

Grits

Lu nc h

Lasagna

Baked Ham

Chili Mac

Ribs

Breaded Pork Chops

Yankee Pot Roast

Pork Stir Fry

Bombay

Meatloaf

Fajita

Beef Stew

Roast Beef Sandwich

Pork Odobo

Beef Yakisoba

Potatoes Au Gratin

Baked Beans

Franconia Potatoes

Browned Potatoes

Steamed Rice

Buttered Noodles

Home Fried Potatoes

Mexican Rice

Steamed Rice

Steamed Rice

Peas

Lyonaisse Carrots

Mixed Veggies

Buttered Corn

Glazed Carrots

Green Beans

Steamed Broccoli

Green Beans

Buttered Corn

Mixed Veggies

Mixed Veggies

Steamed Broccoli

Onion Soup

Fresh Fruit

Cookies

Fruit

Peach Cobbler

Cake

Fruit

Ambrosia Salad

Brownies

Jello

Di nn er

Roast Beef

Turkey

Spaghetti w/Meat Sauce

Beef Stroganoff

Beef Fajita

Chicken Fried Steak

Baked Fish

Pork Roast

Chili Mac

Baked Chicken

Pepper Steak

Spaghetti w/Meat Sauce

Fish

Potato

Mashed Potatoes

Buttered Noodles

Mexican Rice

Mashed Potatoes

Mashed Potatoes

Home Fries

Pilaf

Buttered Corn

Mixed Veggies

Green Beans

Steamed Broccoli

Green Beans

Refried Beans

Buttered Corn

Steamed Carrots

Buttered Corn

Green Beans

Mixed Veggies

Steamed Carrots

Steamed Broccoli

Honey Dijon Veggies

Garlic

Chips & Salsa

Cornbread

Garlic Bread

Garlic Bread

Dinner Rolls

Pudding

Brownies

Pumpkin Pie

Pineapple U/D Cake

Apple Crisp

Fresh Fruit

Peach Cobbler

Cheesecake

Apple Cobbler

Fruit Cocktail U/D Cake

Apple Pie

Pie

Banana Cream Pudding

THIS SAMPLE MENU DOES NOT INCLUDE ALL REQUIRED ITEMS (BREAD/SALAD/FRUIT/ETC) FOR EACH

MEAL. REFER TO THE CATERED MEAL REQUIREMENTS LISTING FOR COMPLETE MENU OUTLINES.

Additional Information:

DINNER MEALS MAY NEED TO BE BOXED AS “TO GO” MEALS TO SUPPORT

SOLDIERS WHO MAY STILL BE AT TRAINING AREAS DURING THE SCHEDULED

MEALS TIMES. FLATWARE AND PAPER PRODUCTS WILL NEED TO BE PROVIDED.

REQUIRED MENU: On June 29th, we will be doing an MWR Event. The following menu is requested.

Date Menu Headcount

29 June 2018

Deluxe Hamburger Deluxe Cheeseburger Grilled Hot Dog on Roll Baked Beans Salad Mix, Chopped Salad Dressing Variety Fresh Fruit (Apple/Orange/Banana) Baked Beans Chocolate Chip Cookies Lemonade Drink, Low Sugar

COMMERCIAL MEALS STANDARDS

1. Provide the following for Commercial Breakfast Meals:

a. There will be at least one (1) meat item to include (i.e. Ham, Bacon, Sausage, or Cream Ground Beef.).

The same type meat item will not be served for two consecutive meals.

b. There will be at least three (3) side items to include (2 Eggs per person, Hash browns, Pancakes, or French Toast, etc.) When Pancakes or French toast is not being served, there will be a minimum of two slices of toast per Soldier.

c. There will be a variety of three type's Seasonal fresh fruit available during each meal. Canned fruit may not be substituted for fresh fruit.

d. At least one (1) type of real fruit juice will be provided to include, (Orange, Pineapple, Apple, or any other type of real juice).

e. There will be an assortment of bread provided, at all meals in addition to whatever the main entree is.

f. A variety of individual servings of cold cereal will be provided daily, at a ratio of 100% of the total number of Soldiers.

g. In addition to cold cereal, Hot Cereal must be provided at least twice weekly. (Individual serving packets are acceptable for Oatmeal or Cream of Wheat).

h. Provide the following beverages: coffee, tea, milk, water and hot chocolate.

2. Provide the following Commercial Dinner Meals:

a. There will be at least one (1) meat item to include (Beef, Pork, Poultry, or Fish). The same type meat item will not be served for two consecutive meals.

b. There will be two (2) side items to include, (l cooked vegetable and l cooked starch).

c. When the starch item is combined with the meat item, (Lasagna or Chili Mac) it will be considered 2 items.

d. A Green Salad Bar will be provided plus three side items (tomatoes, carrots, celery, cucumbers, radish, green onion, shredded cheese, croutons).

e. Assorted Bread item choices (bread, cornbread, biscuits, dinner rolls, bread sticks, or garlic bread). Out on the line in addition to the main entree.

f. One (1) dessert item will be provided to include (cake, cookies, pie, apple crisp, cobbler, brownies, or ice cream).

g. Provide the following beverages: coffee, tea, milk, water and a Kool-Aid beverage. All milk must be kept chilled at all times during serving or storage.

h. Peanut butter and jam will be out on the line for all meals.

i. There will be three types of salad dressing, at the ratio that follows, Ranch 2, 1000 Isle. 1, Italian

4. The following weights and measures are taken directly from the Oregon Anny National Guard 14 Day Menu.

WHEN VENDORS BID FOR CONTRACTS ON GOVERNM ENT CATERED MEALS, THESE

WEIGHTS AND MEASURES WILL BE STRICTLY ADHERED TO FOR THE DURATION OF THE

CONTRACT.

MENU SERVING SIZE WILL BE NO LESS THAN THE AMOUNT STATED. ALL MEAT

SERVINGS ARE WITHOUT THE GRAVY PORTION. WHEN MEAT IS IN A PASTA OR STEW

ITEM THE OUNCES OF THE SERVING WILL BE AS STATED FOR THAT TYPE OF MEAT. THE

SAME MEAT ITEM WILL NOT BE SERVED FOR TWO CONSECUTIVE MEALS.

Hash Browns 2/3 cup or 3-1/2 oz cooked

Potatoes, Fresh 1/2 cup or 3-1/2 oz cooked

Rice 3/4 cup or 5-1/2 oz cooked

Eggs 2 eggs or equivalent cooked

Bacon 3 slices cooked

Ham 4 oz meat cooked

Sausage 2 patties or 4 oz meat cooked

Ground Beef (Spaghetti and Creamed Beef) 2/3 cup or 5-1/2 oz meat cooked

Ground Beef (Swedish Meatballs) 3 meatballs or 4 0z cooked with 1/4 cup gravy

Ground Beef (Meatloaf, Salisbury Steak) 1 slice or 6-1/2 oz meat cooked

Stew Meat 6 oz meat cooked

Veal Steaks (Veal Parmesan) 1 steak or 6-1/2 oz meat cooked

Chicken Quarters 1/4 or 7-1/2 oz meat cooked

Pork Chops 1 pork chop or 6 oz meat cooked

Beef Swiss Steak (Steak w/ Onions, Pepper Steak)

6-1/2 oz meat cooked

Beef Pot Roast 2 slices or 6 oz meat cooked

Turkey Roast 6-1/2 oz meat cooked

Fish 4 oz meat cooked

Salad (Lettuce) Mix 3/4 cup or 2-1/2 oz

Vegetables, Frozen 3-1/2 oz cooked

Seasonal Fresh Fruit 1 piece per Soldier

Salad Dressing (Individual Packets) 1 serving per Soldier

Cold Cereal (Individually Packed Portions) 1 serving per Soldier

Hot Cereal (Individually Packed Portions) 50 per 100 Soldiers

Coffee 6lbs per 100 Soldiers per day

Hot Cocoa (Individual Packets) 50 per 100 Soldiers

2% Milk 14 gallons per 100 Soldiers per day (3-1/2 pints per Soldier)

Minimum Sanitation Requirements

1. The TB MED 530 is the governing regulation for all sanitation practices for military food service operations. A copy of this regulation will be supplied to each vendor after the award of the contract.

2. Per the TB MED 530 gloves shall be worn at all times when serving or handling food.

Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

3. Hats or hair restraints will be utilized by all personnel working in the food preparation area.

4. All Food Service Personnel will wash their hands regularly while working in the food preparation area.

5. All personnel handling, cooking, or serving food, will have a current food handler's permit.

Cleanliness standards must be in accordance will all state and federal laws.