2.04 RFQ Attachment 2.pdf

ATTACHMENT 2 – MENU GUIDELINES

THE MENUS LISTED BELOW REPRESENT THE MINIMUM REQUIREMENTS FOR EACH MEAL.

REGULAR BREAKFAST MENU:

1. Orange Juice and one (1) additional fruit juice

2. Five (5) assorted fresh fruits optimizing season availabilities when possible

3. One (1) hot cereal

4. Five (5) whole grain cold cereals (minimum of three (3) sugar coating and two (2) foliate 100% fortified

5. One (1) meat item rotated daily, plus bacon and creamed beef daily

6. Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs

7. Two (2) starches (potato item daily)

8. Pancakes, French toast or waffles

9. Two (2) breakfast pastries – raised or cake donut and sweet roll or pastry item

10. Whole grain muffin; bagels and English muffins

11. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

12. One (1) hot fresh baked bread item (biscuits, rolls, or muffins)

13. Butter or margarine

14. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

15. Low fat yogurt

16. Condiments – two (2) jams or jellies, peanut butter, and low-fat cream cheese

MODIFIED BREAKFAST MENU:

1. Two (2) assorted fruit juices

2. Two (2) assorted fresh fruits

3. One (1) hot cereal

4. Four (4) whole grain cereals

5. Two (2) meat items, one (1) of which is bacon

6. One (1) starch

7. Pancakes, French toast or waffles

8. One (1) breakfast pastry

9. Whole grain muffins, bagels or English muffins

10. One (1) pre-packaged bread and one (1) fresh baked bread

11. Variety of hot and cold beverages

12. Assorted condiments – jams, jellies, etc.

REGLUAR LUNCH AND DINNER MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (One (1) baked, roasted or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. Two (2) starches (potato item daily)

5. Two (2) cooked vegetables

6. Salad bar (see menu below)

7. Two (2) seasonal fresh fruits varied between the lunch-dinner meals

8. Ice cream

9. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin or pudding)

10. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

11. One (1) hot fresh baked bread (i.e. rolls, cornbread, or garlic bread)

12. Appropriate condiments – butter, margarine, etc.

13. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks, and milk

ATTACHMENT 1 – WORKLOAD DATA

MODIFIED REGULAR LUNCH AND DINNER MENU

1. Two (2) main entrees, one (1) of which shall be a healthy choice item

2. One (1) starch

3. One (1) cooked vegetable

4. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

5. Assorted salad dressing packet to include low-calorie choices

6. One (1) dessert

7. One (1) pre-packaged bread and one (1) fresh baked bread

8. Appropriate condiments – butter, margarine, etc.

9. Variety of cold beverages

LUNCH & DINNER SPEED LINE MENU:

1. One (1) soup – rotating between one (1) cream and one (1) broth

2. Chili con carne

3. Five (5) different sandwiches or meat entrees – two (2) grilled, two (2) cold deli, and one (1) low fat entrée daily (minimum hamburger/cheeseburger(s) and hot dog(s) each meal

4. One (1) entrée shall be a healthy choice item from the lite-bite menu

5. Three (3) starches – French fries, onion rings, and assorted chips

6. Appropriate condiments – butter, margarine, ketchup, mustard, hot sauce, etc.

SALAD BAR MENU

1. Leafy green salad with ten (10) fresh toppings, six (6) of which shall be vegetables

2. Hard boiled eggs, chopped

3. Croutons

4. Shredded cheese

5. Low-fat cottage cheese

6. Parmesan and Romano cheese

7. Seven (7) dressings – five (5) regular and two (2) low-fat, plus oil and vinegar

8. Individual salad dressing packets

MIDNIGHT (4TH MEAL) MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (one (1) baked, roasted, or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. One (1) breakfast meat – bacon, sausage, creamed beef, ham or steak

5. One (1) grilled item – pancakes, waffles, or French toast (rotated daily)

6. Two (2) starches (potato item daily)

7. Two (2) cooked vegetables

8. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

9. Assorted salad dressing packs to include low calorie choices

10. One (1) hot cereal

11. Five (5) whole grain cold cereals (three (3) with sugar coating and two (2) foliate 100% fortified)

12. Three (3) assorted breads – one )1) pre-packaged whole grain, one (1) pre-packaged white, and one

(1) specialty bread (bagel, biscuit, or English muffin)

13. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) of which shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin, or pudding)

ATTACHMENT 1 – WORKLOAD DATA

14. Two (2) seasonal fresh fruits

15. Orange juice and one (1) other fruit juice

16. Low-fat yogurt

17. Ice cream

18. Appropriate condiments – butter, margarine, jams, and jellies

19. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

HALAL MENU (SEE DEFINITION OF HALAL, C.2)

A fourteen (14) day complete Halal menu for breakfast and dinner meals shall be approved by the Naval Hospital

Dietitian using the following guidelines.

1. Menu shall be strictly Halal

2. A six (6) ounce meat item entrée planned each day for the evening meal

3. Beef and poultry items, (no pork products) shall be certified “Halal”

4. Fish does not require certification

5. Two (2) religious holiday Halal meals shall be provided annually. Menu length and items to be determined by the dietician.

PINIC MENU:

A selection or combination of hamburger(s), hotdog(s), chicken, macaroni, or potato salad or chips, lettuce, onion, and tomatoes, assorted condiments, whole fruit, appropriate breads, dessert/snack, and bottled water.

When the financial status of the mess can support more expensive cuts of meat such as pork, spareribs or steak, the Contractor shall provide these selections in lieu of hamburger(s)/hotdog(s) as approved by the FSO and/or

COR.

PICNIC MENU SELECTION

CIRCLE ONE:

MENU 1 MENU 2 MENU 3

Hamburger Patties Pork Spareribs Chicken (cut-up)

Hotdogs Hamburger Patties Hamburger Patties

PLEASE CHECK YOUR SLECTION(S)

□ Baked Beans

□ Pasta Salad

□ Potato Chips

□ Hamburger Buns

□ Hotdog Buns

□ Lettuce

□ Onion Slices

□ Pickle Slices

□ American Cheese Slices

INDIVIDUAL PACKETS:

□ Salad Dressing

□ Mustard

□ Ketchup

□ Sweet Relish