RFQ_191NLE19Q0063_ILEASS_Catering_Q&A.xlsx
XLSX spreadsheet 19 KB Posted
- Attached to
- ILEA San Salvador Catering Services
- Solicitation number
- 191NLE19Q0063
About this file
RFQ 191NLE19Q0063 - ILEASS Catering Q&A provides responses to Quoter questions.
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Other files
| File | Type | Posted |
|---|---|---|
| A003.RFQ_191NLE19Q0063_-_ILEA_San_Salvador_Catering_Services_-TC.docx | DOCX document | |
| A003.Overview.pdf | ||
| A003.RFQ_191NLE19Q0063_-_ILEA_San_Salvador_Catering_Services.pdf | ||
| A003.Attachment_5_-_Pricing_Table.xlsx | XLSX spreadsheet | |
| A002.Attachment_5_-_Pricing_Table.xlsx | XLSX spreadsheet | |
| A001.RFQ_191NLE19Q0063_-_ILEA_San_Salvador_Catering_Services.pdf | ||
| Attachment_3_-_Relevant_Experience_Questionnaire.docx | DOCX document | |
| Attachment_2_-_Sample_Course_Calendar.xlsx | XLSX spreadsheet | |
| Attachment_4_-_Past_Performance_Questionnaire.xlsx | XLSX spreadsheet | |
| RFQ_191NLE19Q0063_-_ILEA_San_Salvador_Catering_Services.pdf | ||
| Attachment_6_-_Quoter_Questions_and_Clarifications.xlsx | XLSX spreadsheet | |
| Attachment_1_-_Statement_of_Work.pdf | ||
| Attachment_5_-_Pricing_Table.xlsx | XLSX spreadsheet |
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Questions and Clarifications
| Identifier | Technical, Cost, or Admin | RFQ Section and Page Reference | Question or Clarification Request | Offeror Recommendation (if any) | Government Response to Question | |
| Change to RFQ? If so, where? | ||||||
| 1 | Technical | Factor 2 | Staffing will 5 people per shift? It has to be a chef, a manager and 3 waitress? | The staff should consist of a minimum of five on-site employees (1 chef, 3 waiters and a Supervisor per class) to support a given meal per class, although this may have to be increased during special events and others classes taking place at the same time. | No | |
| 2 | Cost | Pricing | do the prices have to be with the service charge included? | Pricing for the Base Year and all Option Years shall be offered on a Firm-Fixed-Price basis. The Quoter's price shall represent a fully-burdened rate and may include all direct labor, direct non-labor (e.g., supplies and equipment as outlined in Statement of Work), applicable indirect costs, and profit for the period of performance. The Offeror shall develop pricing to accommodate the requirements of the Statement of Work. The Quoter should bear in mind that a firm-fixed price provides for a price that is not subject to any adjustment on the basis of the contractor's cost experience in performing the contract. | No | |
| 3 | Technical | 1.5 Kitchen and Service Equipment | Is it possible to install a rational for the kitchen? | We recommend to install a rational in order to have the food on the adecuate temperature and it can maintain the quality. | In order to be responsive to the Request for Quote (RFQ) companies offering quotes should provide technical and price volumes in accordance with the requirements of the Statement of Work, as instructed in the RFQ document, and using the pricing table provided at Attachment 5. If the quoter would like to propose alternative approaches or additions to the Statement of Work, the alternatives/additions should be identified as alternative or additional approaches at the end of the technical volume, and as separately priced line items on a separate tab added to pricing table at Attachment 5. If alternatives or additionals are included in the technical volume, the Quoter may add 2 additional pages using the style instructions provided in RFQ Section E.1.4. It is not the USG's intention to purchase/provide, either directly or by way of this contract, additional equipment. Provided all space, storage, and safety requirements for proper use are met, the contractor may choose to provide, install, operate, and maintain a rational to control food temperatures. | Yes - RFQ Sections E.1.4, E.1.5, and E.1.6 |
| 4 | Technical | 1.5 Kitchen and Service Equipment | is it possible to have induction cookers in place to prepare varierity of eggs in the moment? | this is important because people can select what they would like to eat in the moment with varierity of ingredients. | Please see response to question #3, which would apply to induction cookers, as well. | Yes - RFQ Sections E.1.4, E.1.5, and E.1.6 |
| 5 | Technical | 1.5 Kitchen and Service Equipment | is it possible to have a dishwasher on place? | Neither the USG nor the contractor shall have a dishwasher in place at the ILEA facility. As stated in SOW Section 1.5.1: "Cleaning of the plates and utensils should NOT be performed at the ILEA ; the Contractor must take items to its own facility for cleaning." | No | |
| 6 | Technical | 1.5 Kitchen and Service Equipment | what other equipment it is possible to have in order to store food, beverages? | The contractor will have a small room for storage with stainlees steel shelves. The shelving is the only catering-related furnishing that will be provided by ILEA. The contractor may provide a refrigerator at their discretion and at their expense, provided the equipment will properly fit the area to be used and stored, and provided the equipment meets all safety standards for proper use and performance. The USG does intend to not purchase, either directly, or through this contract, additional equipment to support ILEA San Salvador catering. | Yes - RFQ Sections E.1.4, E.1.5, and E.1.6 |
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