70Z08526Q3320_SOW.pdf

USCGC SEQUOIA (WLB 216)

225’ COASTAL BUOY TENDER

SPECIFICATION FOR DINING SERVICES DURING UNPLANNED DRYDOCK

REPAIRS

FY2025

17 February 2026 – 03 April 2026

Developed By: Bryan G. Wright

(10 February 2026)

USCGC SEQUOIA (WLB-225) DINING AND LODGING FY2025

2 (Rev-0)

TABLE OF CONTENTS

3 (Rev-0)

Revisions Record

This page is used to record specification revisions, which may have occurred subsequent to a Revision 0

(Rev-0) package. Information listed is intended to provide contractors and field unit personnel a means to ensure all the current specification revision pages are present when reviewing or utilizing this specification package.

DATE REV# WORK ITEM# CHANGES MADE

NOTE : All work item and paragraph numbers listed above for a given revision correspond to same numbers in the previous revision. This revised specification is self-contained with all of the above listed changes incorporated.

4 (Rev-0)

86353_ESD_1021_SOW_FLT

WORK ITEM 1: Dining Services, Provide

1. SCOPE

1.1 Intent. This work item describes the requirements for the Contractor to provide temporary dining for

27 Coast Guard personnel.

1.2 Government-furnished property.

None.

2. REFERENCES

COAST GUARD DRAWINGS

None

COAST GUARD PUBLICATIONS

None

OTHER REFERENCES

Public Law 101-391, 1990, Hotel and Motel Fire Safety Act

Hotel-Motel National Master List, http://www.usfa.fema.gov/applications/hotel/

AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/

FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/

3. REQUIREMENTS

3.01 Dining requirements. The Contractor must provide healthy, appetizing, and nutritious dining, including 3 meals a day (breakfast, lunch and dinner) and wait staff gratuities, for up to 27 Coast Guard personnel within a 5 mile radius of the shipyard location (Fincantieri Bay Shipbuilding 605 3rd Ave, Sturgeon Bay, WI., 54235) for all meals.

3.1.1 Commencement and completion. Dining must commence (Lunch 17 February 2026), and end

(After Breakfast 03 April 2026).

3.1.2 Breakfast. Each breakfast must include:

• A choice of two whole fresh fruits.

• A choice of three fruit juices.

http://www.forbestravelguide.com/

5 (Rev-0)

• A choice of whole or low fat milk.

• A choice of two cereals.

• Eggs cooked to order.

• Pancakes, French toast or waffles.

• Bacon or another breakfast meat.

• A choice of potatoes or grits.

• A choice of toast or pastry.

• A choice of coffee or tea.

• Butter, margarine, syrup and jelly or jam.

3.1.3 Lunch and dinner. Each lunch and dinner must include a choice of three different hot entrées.

Entrée choices must vary in a manner not to repeat within a 3-day period. Daily entrée choices must include the following:

• Poultry (baked and grilled options must be available upon request, in lieu of battered and/or fried).

• Beef or pork

• Fish or shellfish (baked and grilled options must be available upon request, in lieu of battered and/or fried).

• A choice of soup or salad, with crackers & regular &/or low fat dressing. Soup choices must not repeat within a 3-day period.

• A choice of potatoes or pasta with accompanying sauces.

• A choice of two vegetables.

• Water and a choice of beverages.

• A choice of breads; and a choice of butter or margarine.

• A choice of three different desserts or whole fresh fruit.

3.1.4 Take-out meals. The Contractor must substitute carry-out meals for up to 27 Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor must coordinate pick up times and location with the COR. Lunch carry-out meals must include either hot meals as detailed in paragraph 3.4.3 or a box lunch which must include:

• A sandwich with a choice of three different options of deli meat on a choice of breads or wraps (including choice of condiments).

• A bag of chips.

• Potato, pasta or garden salad with dressing.

• A dessert with a choice of two options, including fresh whole fruit as one option.

• A beverage from a choice of soda, diet soda, bottled water and juices.

3.2 Dining Facility. The Contractor must provide a dining area that is used solely for the purpose of dining, and must be available to the crew for no less than 3 hours per meal.

3.3 Commercial Standards. The Contractor must meet, at a minimum, the requirements of three stars

() for a Forbes (formerly Mobil) Travel Guide rating or three diamonds (⧫⧫⧫) for an American

Automobile Association (AAA) rating for dining and lodging.

Jason Garris Comment on Text Please revise this section. This contract does not use a COR. The contractor can coordinate with a POC from the ship. Thank you.

6 (Rev-0)

4. NOTES: Dining services only.