Revision 2_Attachment 1_USCGA Food Service PWS.pdf

Date: 20 Jan 2026 PWS Revision #2:

- Updated Section 5.2.16.2 Uniforms and Section

7.3.10 Uniforms and Appearance

- Added linen requirement under Section 5.2.5.1

MMSchaeffer Cross-Out

6:20 or Buffet Style 6:30-8:00

Major Maintenance: The non-operator maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like. Major maintenance is the responsibility of the

Government.

Meal Serving Hours: Hours designated by the Government through the COR(s) when the dining facility is open for service.

Menu: The menu shall adhere to the requirements and standards set forth in Paragraph 5 .2.1.

Minor Maintenance: This is operator care and maintenance. Normal operation care and maintenance set forth by the manufacturer. Manufacturer's care and maintenance manuals are available through the COR's office. Minor maintenance is the responsibility of the Contractor.

Potentially Hazardous Foods: Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods are good media for bacterial growth and are potential causes offoodbome disease especially if creamed, ground, mixed or handled often.

Progressive Food Preparation (Batch Cookery): The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of patrons through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Quality Assurance (QA): Those actions taken by the Government to assure services meet the requirements of the

Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE): A Government employee responsible for surveillance of Contractor performance, designated herein as the Contracting Officer's Representative (COR).

Quality Control: Those actions taken by a Contractor to control the performance of services so that they meet the requirements of the SOW.

Recipes: Standard recipes from commercially acceptable source approved by COR

Replacement in Kind: The method of exchanging, one for one, a broken or unusable item for a new item.

Safety Shoes: Black, chukka-type, steel-toed shoes designed to protect the feet and ankles from injury.

Serving Line: This term refers to the location and equipment used in dining facilities to serve food buffet or cafeteria style. It includes, but is not limited to, equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

Sit down Dining: (See Family Style Dining-Paragraph 5.2.5.1)

Special Events: Official Academy functions requiring a special menu, special physical set up or other unique arrangements. The Contracting Officer or his/her authorized representative, specifically and exclusively designates special events.

Subsistence: Food items, including beverages and condiments.

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4. Vegetables - minimum of two.

5. Salad - same as lunch menu

6. Salad Dressing - as stated on lunch menu

7. Bread - as stated on lunch

8. Desserts - as offered on the lunch menu

9. Butter, margarine, and condiments, as offered on lunch menu

10. Beverages - as offered on lunch menu

5.2.5. FAMILY AND BUFFET STYLE REQUIREMENTS: The Contractor shall be prepared to serve both family style and buffet style meals in both dining facilities as ordered by the Contracting Officer. NAVSUP P486 Volume 1

Foodservice Management Appendix Q (Afloat Wardroom and Stateroom Service) gives clear direction on the serving procedures involved in serving family style meals. The Contracting officer, upon providing 48 hour notice to the

Contractor, may change the meal format for any meal from family style to buffet or vice versa. Such changes may remain in effect for a specific meal or for all meals during a specified time period.

5.2.5.1. Family Style: At least one waiter/waitress shall be assigned to six tables, which each table capable of seating 10 personnel/guests. The Contractor must ensure that family style meals are prepared and ready to be served within 30 minutes prior to scheduled meal times. Once the command "Seats" is given, the Contractor has 5 minutes to serve the food. Meal timelines are an important aspect of the Academy's academic curriculum and must be properly managed.

Linen required during all Family Style Service.

a. Food Display - Menu items shall be attractively arranged on platters or serving dishes in the galley. The platters will be placed on trays and delivered to the tables with an adequate number of serving utensils. Serving Personnel shall remain at their assigned locations during the meal to ensure that patrons receive satisfactory and prompt food service and are served all menu items.

b. Food Quantities - The Contractor shall ensure that the initial quantity of food served at each table is sufficient to serve all patrons. Waiter/waitresses shall immediately respond to requests for seconds

c. Table Setting and Cleaning - Regardless of service format being offered in the Cadet Wardroom (family style or buffet), tables shall be set in advance of each meal. Family style meals shall be set-up in accordance with NA VSUP

P486 Appendix Q (Afloat Wardroom and Stateroom Service); Technical Exhibit #6 provides an example. The

Contractor shall ensure that all tables and chairs are cleaned within 60 minutes of securing meals.

d. Floor and Spot Cleaning. All floors shall be thoroughly cleaned after each meal in accordance with the Coast Guard's Food Service Sanitation TTP. The Contractor shall ensure that all food and beverage spills on floors are addressed immediately before a potential safety hazard occurs.

e. Tableware Availability - Waitress and waiters shall replenish tableware (utensils, dishes, glasses, trays), table appointments and condiments (napkins, sugar, salt, pepper) so that they are available to all patrons without waiting.

An adequate number of tableware shall be available for all patrons, at all meals, at all times.

5.2.5.2. Buffet Style: For this type of service, the Contractor may choose to provide servers who place food on plates and in bowls for patrons, may allow patrons to select food themselves or, may employ a combination of self serve/Contractor-served meals (as dictated). When Contractor servers provide portions, adequate quantities shall be provided to meet the 3000-calorie requirement specified in paragraph 5.1 "Menu Requirements."

a. Serving Line Layout, Replenishment - Serving containers ( e.g. platters, pans, plates, bowls) shall be spaced along each serving line in sufficient number and laid out for ease of access to ensure that flow rates are maintained. All food items shall be replenished so a full menu selection is offered to all patrons. All Food shall remain on serving line for 15 minutes after the meal has been secured for those members that have military obligation. Upon the securing the meal, all leftover food shall be covered, labeled, and put in proper storage, unless disposal is appropriate.

b. Flow Rate - The Contractor shall have sufficient personnel assigned to the serving lines to ensure that patrons are served at a rate of 7 patrons per minute.

5.2.5.3. Personnel Serving Standards: The following standards will apply to all meal formats:

PWS Page 18 of 38 nonsmoking areas, meal hours, and meal charges. No unauthorized posters or signs shall be displayed. Requests to display posters or signs shall be submitted to the COR for review and approval.

5.2.15.4. Correspondence and Complaint Response. The Contractor shall promptly reply to the Contracting Officer regarding all correspondence and complaints relating to this food service contract. A copy of each complaint response shall be furnished to the COR.

5.2.16. SPECIAL EVENTS.

5.2.16.1. Special Event Procedures. Prior to the Contracting Officer's authorization of an event, a cost estimate shall be provided in accordance with Attachment Schedule of Pricing, Special Events Pricing section.

When requested by either the Contracting Officer or COR, the Contractor shall provide food service for all special events and functions that fall under the general descriptions provided in this section. Cadets and their guests and/or

Academy staff members and their guests attend the special events described in this section. Food preparation for these events is usually of a higher culinary and artistic quality. These events may be held in the Cadet Dining Facility (CDF), Leamy Hall, or away from the CDF at other Academy locations (indoors and outdoors) and at Stonington Lodge (located in Stonington, CT - approximately 10 miles from the Academy) or at the CGA Alumni Association building.

a. Responsibilities. The Contractor shall provide all food, transportation, delivery, service, personnel, supervision, materials, setup and clean up, and all other items or services necessary to support these special events. If provided away from the wardroom, some movement of furniture and equipment, clean up, and return of supplies, furniture, and equipment to the CDF will be required. Attendance of a supervisor is required at all functions. The furnishing ofa vehicle for transportation ofgoods and supplies is the responsibility of the Contractor.

b. Billing Procedures. The Contracting Officer's written order for all events which fit within the scope of this section will include billing instructions if any costs are to be separated from the Contractor's normal monthly billing or if a different billing address is to be used. Guests ( anyone other than cadets) are charged separately per person and shall not be invoiced on the normal monthly billing. All initial contact by tentative customers for the events set forth in this section shall be done through the COR office. Under no circumstances shall the Contractor entertain or commit to anyone for any tentative event or function without the prior consent of the Contracting Officer. Except as authorized by the Contracting Officer, the Contractor SHALL NOT independently solicit catering business to be held aboard or supported from Coast Guard Academy facilities.

c. Management and Supervision. The Contractor shall designate a supervisory level employee as a Special Events

Manager. This individual shall serve as the Contractor's direct representative for planning and coordinating all special events and functions. The Special Event manager shall be competent and qualified to attend meetings as dictated by the Contracting Officer and COR to coordinate the food services requirements for all events, functions and activities over and above the regularly scheduled three meals/day in both dining facilities. The Special Events

Manager shall suggest menus, menu items, type of service, head table requirements, table appointments (as china, silver, water goblets, napkin arrangements, color oflinen, flowers, centerpieces) for special dinners and buffets.

The Contractor will be responsible for ensuring that all personnel are trained and qualified to work special event functions. All training and assignment of personnel shall be completed prior to the event. The Contractor shall inspect the entire area prior to each event for cleanliness, proper table and furniture set-up, alignment, and arrangements. All areas in close proximity of events (100 feet) shall be free of debris, paper, cartons, carts and racks.

5.2.16.2. Uniforms: The Contractor shall provide all uniforms required for special events. Those events, which are marked with an asterisk, require the following Special Function Uniforms:

GENDER NEUTRAL SPECIAL FUNCTION UNIFORM

White Shirt

Short Black Jacket

Black Bow Tie

Black Trousers

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Black Belt

Black Shoes

Black Socks

Hairnet or hat

Females may opt to wear the below options, if preferred.

White Blouse

Short Black Jacket

Black Bow Tie

Black Skirt

Black Shoes

Stockings (all of uniform color)

Hairnets or hat

5.2.16.3. Special Event Meal Standards. Listed below are the menu requirements/standards for all special events. With the exception of the Formal Sit Down Service requirement, all listed items shall be provided.

When catering Formal Sit Down Events, one of the five-entree choices listed below (in table 5 under Entree) must be offered. If another entree is requested, it must be approved by the COR. In addition, a vegetarian entree must also be offered during these functions. Other than the main entrees, all other courses (starches, desserts, etc.) can be negotiated between the COR and Contractor.

Special event functions may include both cadets and non-cadets. The cost for the cadet meals will be billed against the contract. Special event menus must be priced out in accordance with events listed herein within the prices listed in

Schedule of Services, Special Events Pricing.

DESCRIPTION OF EVENT

1. LIGHT SNACK: A light snack will be offered to new Cadets on Reporting-in Day and at other times, if needed and ordered. The function may run 1-4 hours, and up to 1100 portions might be ordered. The

Contractor is responsible for delivery, set up, and removal of all equipment once the function is secured.

Orders are placed at least one (1) week in advance. The following items shall be made available:

a. Fresh Fruit (hand held type). 1 ea

b. Granola bars or some other type of nutritional bar. 1 ea

c. Gatorade, bottled water and one other all-natural fruit drink. Contractor shall provide two (2) two drinks per person.

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Quarterly In-House Training Schedule Within 10 days of current quarter Submit to COR, Ref. 7.3.15

Security --Contract Employee List Within 15 days after contract Submit to COR award, and as changes are made

Weekly Menu Posted Each week Outside both Dining Facilities

7.0. CONTRACT MANAGEMENT AND PERSONNEL REQUIREMENTS.

7.1. PROJECT MANAGEMENT. The management of the project is critical to the successful performance of the contract. The Contractor shall provide a full-time Project Manager, Assistant Project Manager, and Chef

Manager. The Project Manager shall be responsible for the performance of the work and shall be the central point of contact with the Government. The Project Manager and Assistant Project Manager shall have full authority to act for the Contractor on all contractual matters relating to daily performance of this contract.

The Project Manager or Assistant Project Manager shall be present at the Dining Facility during all hours when Contractor employees are working. The Project Manager shall serve as the Contractor's direct representative for planning and coordinating all special events.

a. Requirements for Project Manager:

• Four-year degree in hotel/restaurant management or related field from an accredited college or university; and

• Five (5) years experience in managing collegiate food service programs of comparable size and complexity of the Academy food service; and

• At least two (2) of the five (5) years shall be served as a Project Manager.

or

• Extensive experience, defined as not less than nine years of progressively more responsible positions in collegiate food service programs of comparable size and complexity, as the Academy's food service; and At least two (2) of the nine (9) years shall be as a Project Manager.

b. Requirements for Assistant Project Manager:

• Two-year degree in hotel/restaurant management or related field from an accredited college or university; and

• Five (5) years experience in managing collegiate food service programs of comparable size and complexity of the Academy food service; and

• At least two (2) of the five (5) years shall be served as assistant Project Manager.

or

• Extensive experience, defined as not less than seven years of progressively more responsible positions in collegiate food service programs of comparable size and complexity, as the Academy's food service; and□ At least two (2) of the seven (7) years shall be as an Assistant Project Manager.

c. Requirement for Chef Manager:

• Two-year degree in hotel/restaurant management or related field from an accredited college or university; and

• Five (5) years experience in managing collegiate food service programs of comparable size and complexity, as the

Academy's food service; and

• At least one (1) of the five (5) years shall have been served as Chef Manager or equivalent.

7.2. PERSONNEL.

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7.3.9. Contractor Employee Identification. The Academy's Security Office shall provide each Contracting employee with an identification card before that employee commences work. The COR will process all required paperwork. This card shall be carried by the employee at all times and shall include, the employee's name, photograph, and the name of the Contractor. All Contractor employees shall have their ID Cards on them at all times. It is the Project Manager's job to ensure that all ID Cards are confiscated and turned into the COR when employees no longer are employed.

7.3 .10. Uniforms and Appearance. Contractor personnel shall present a neat appearance and be easily recognized as Contractor employees. Male personnel shall be clean-shaved; however, neatly trimmed conservative mustaches are permitted. Contractor personnel desiring to wear beards shall wear beard nets at all times while in foodservice spaces.

The Contractor shall provide daily work uniforms to all employees. The uniforms described below are a guideline. The

Contracting Officer prior to the contract start date shall approve the type and color of all uniforms, as well as the standards of dress for all employees. Uniforms shall be clean, pressed, unstained, well fitting, and serviceable. Shoes shall be of sturdy construction and non-skid materials and shall cover the foot to meet sanitation and safety requirements. Steel-toed safety shoes shall be worn by loading area receivers and cooks. Open-toed shoes or sandals, and heels higher than 2 inches are not authorized. All employees shall wear socks/stockings, shoes, belts, hats, and hairnets. The Contracting Officer or his/her authorized representative shall approve any deviation from these standards.

PERSONNEL WORK UNIFORM or WEAR

Waitress( es )/*scullery worker

Project Manager, Assistant Project

Manager, Wardroom/Special events Supervisors, Secretary /Clerical, and

Galley/Wardroom Supervisor

Storeroom Managers

Cleaning personnel/Pantry workers

Cooks and Bakers

Gender-Neutral (except supervisor)- WHITE shirt and jacket; BLACK bow tie, trousers, belt, shoes, and socks; and hairnet or hat. Females except supervisor) may also choose- WHITE blouse and jacket;

BLACK bow tie, skirt or slacks, and shoes: stockings (all of a uniform color, ankle socks are not allowed); and hairnet.

Attired in appropriate business wear with nametag with position.

BLUE pants and shirt; appropriate head covering (hat or hair-net)

BLUE/BLACK socks; BLACK safety shoe; WHITE smock (when cutting or preparing food); and nametag with position.

BLUE shirt and pants; BLUE/BLACK shoes; appropriate head covering

(hats or hair-net); rubbers and/or boots; and nametag with position.

WHITE chefs cap or sanitary disposable cap, shirt or

Chef coat, ( or checker) food service pants, and bib apron;

BLUE/BLACK socks; BLACK safety shoes; and nametag with position.

*Scullery workers, when not working in the wardroom, shall wear apron or other shirt to protect white shirt or blouse.

NOTE: During warmer months (June through September) it is permissible for waiters/waitresses to remove jackets in

CDF. All employees shall be attired in a consistent manner at all times.

7.3 .11. Employee Health Standards. The Contractor shall ensure that all personnel, prior to commencing employment, are examined and determined to be free from communicable disease. The Contractor shall provide the Contracting Officer with evidence that the employees, prior to commencing employment at the USCG Dining Facility, are in compliance with applicable Federal, state and local health regulations for food service employees. All food service workers shall have a current Food Service Handlers card issued by a Public Health Service on file with the Contractor prior to beginning work (see Deliverables at Paragraph 6.0.). If Federal, state or local health regulation conflict with one another, the Federal regulations shall govern. The Contractor shall maintain a file of this information on site.

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