SOW_Catering_5MAY19_YR_Event_-_Medford.pdf

Statement of Work May 5th, 2019

1‐186 Infantry Battalion Yellow Ribbon Pre‐Deployment Medford, OR

1.0 Overall Concept and Location

1.1 The Service Member and Family Support (SMFS) of the Oregon National Guard requests a vendor to provide Meals as outlined below in order to conduct a Yellow Ribbon Pre‐ Deployment Event and Resource Fair.

1.2 SMFS requires snacks, meals, and general cleanup of food related items and spaces for a Yellow Ribbon Pre Deployment Event held on May 5th, 2019 in Medford Oregon.

1.3 Location for the event is South Medford High School ‐ 1551 Cunningham Ave., Medford, OR 97501.

2.0 Food requirements

2.1 Conference: May 5th, 2019 – Yellow Ribbon Pre‐Deployment Event

100 Gallons of Ice Water served throughout the entire day, 7:00 AM – 5:00 PM

Buffet style continental breakfast for 500 adults and 75 children. To include the following items: a variety of pastries, toast, a variety of bagels, a variety of muffins, a variety of fruit, and a variety of yogurt. Condiments of butter, jelly/jam, and cream cheese will also be available with necessary flatware and utensils. This should be served as a “grab‐and‐go” meal to allow event participants to get to training quickly.

o Breakfast for adults to be served, 7:00 AM – 8:30 AM o Breakfast for children to be served in childcare area, 7:00 AM – 8:30 AM

Morning Drinks, 7:00 AM – 10:30 AM:

o 28 Gallons – Regular Hot Coffee o 9 Gallons – Decaf Hot Coffee o 7 Gallons – Hot Water for Tea o Assortment of different types of Tea for 200 cups of tea

Morning snack of Goldfish Crackers and Apple Slices for 100 children, to be delivered in the childcare areas no later than 10:00 AM.

Boxed/or bag lunch for 600 adults to be served no later than 11:30 AM:

o 525 = turkey & cheese or ham & cheese sandwich, a piece of fresh fruit, bag of chips o 50 = vegetarian sandwich, a piece of fresh fruit, bag of chips o 25 = turkey & cheese or ham & cheese sandwich on gluten free bread, a piece of fresh fruit, bag of gluten free chips o All lunches need to have condiments on the side, plastic utensils, and napkins

Box lunches for 100 children to be delivered in the childcare area no later than 11:30 AM.

o 100 – chicken wrap, bag of baked chips, fresh fruit (no grapes or strawberries), cookie or pudding cup, choice of juice, white or chocolate milk

Children meals must not contain any item from the list in paragraph 3.2

Afternoon Drinks & Snacks, 2:30 PM:

o Assorted cookies and brownies (without nuts) for 800 adults o 30 Gallons of Ice Tea, sweet and unsweet options o 30 Gallons of Lemonade

Afternoon snack of String Cheese with Fruit for 100 children, to be delivered in the childcare areas no later than 2:30 PM.

3.0 Requirements for Meals

3.1 Quantity and meals are provided in Section 2.1 and are listed by date and time.

3.2 Special Requirements

1. Due to allergies and special needs, the following items will NOT be approved:

3.2.1.1 Nuts or seeds of any kind (peanut butter, 7‐grain bread, etc.)

3.2.1.2 Strawberries

3.2.1.3 Grapes or olives

3.2.1.4 Hot Dogs

4.0 General cleanup

4.1 All meals and food related items will be cleaned and sanitized throughout the food service area during the event.

4.2 Throughout the event, all tables will be sanitized and wiped clean.

4.3 Trash will be monitored and emptied into the facility’s dumpster as they are filled, and will remain empty at the end of the event.

5.0 Performance Standards

5.1 The vendor will be responsible for all preparation and/or delivery of food on time. “On‐time” is defined as prepped and ready for serving no later than 10 minutes prior to scheduled meal times. There is no kitchen available. Vendor will need to provide a mobile kitchen to include ways to wash their own dishes, black water and gray water containment (need to be fully self‐ sufficient) with fresh water. Vendor will be responsible for disposal of the gray and black water.

5.2 Snacks will be replenished up to the agreed upon amount. “Agreed upon” refers to the amount that is stated in the vendors quote and approved by the government as described in the contract.

5.3 The vendor will ensure food is prepared in accordance will local and state regulations.

5.4 The vendor will provide meals in accordance with the SOW to include stated Special

Requirements.

5.5 The vendor will ensure that eating areas are clean and sanitary based on local and state regulations. Final food serving table cleanup will also be conducted by food service provider.

5.6 The vendor will ensure all equipment requested in the solicitation and the SOW, as quoted on by the vendor, is in good working order.

5.7 The vendor will provide any proposed changes or needed changes to the COR in a timely manner. No changes will occur prior to approval from the Contract Officer.

6.0 Contract Requirements and Government Points of Contact

6.1 Government Points of Contact:

Contracting Officer (KO):

Name: Phil Chik Title Contracting Officer Organization USPFO for Oregon Address 1776 Militia Way, Salem, OR 97309 Email phillip.l.chik2.civ@mail.mil Phone 503‐584‐3784

Contract Specialist (CS):

Name Spencer Winn Title Contract Specialist Organization USPFO for Oregon Address 1776 Militia Way, Salem, OR 97309 Email spencer.r.winn.civ@mail.mil Phone 503‐584‐3731

Contracting Officer Representative (COR):

Name TBD Title Organization Address Email Phone

6.2 Only a warranted Contracting Officer has the authority to issue modifications or otherwise change the terms and conditions of this contract. The Contracting Officer for this contract is

Richard A. Harvey

7.0 Contracting Manpower Recording Act (CMRA)

7.1 The Contractor shall report ALL Contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the National Guard

Bureau via a secure data collection site.

7.2 The Contractor shall completely fill in all required data fields using the following web address:

http://www.ecmra.mil/. Reporting inputs shall be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through

September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at http://www.ecmra.mil.

7.3 Unit Identification Code (UIC) for the Requiring Activity: W8BAAA

7.4 Issuing Office DoDAAC: W912JV