A2. PC_PWS_205th Hospitality Services 205TH RTI.pdf

Performance Work Statement (PWS) for Hospitality Cooking, Serving, and Cleaning Services

Performance Work Statement (PWS)

Food Service Support – 205th Regional Training Institute (RTI)

Yakima Training Center (YTC), Yakima, WA

1.0 General

1.1 Scope

The Contractor shall provide complete breakfast, lunch, and dinner food service support for the 205th Regional Training Institute (RTI) at Building 212, Dining Facility (DFAC), Yakima Training Center (YTC), Yakima, WA. Services include the preparation, cooking, serving, and cleanup of meals in accordance with Army food program standards, nutritional requirements, and applicable food safety regulations. The Contractor shall ensure high-quality, timely, and sanitary food service operations to support training schedules and troop requirements.

2.0 Applicable Documents

The Contractor shall comply with the most recent editions of the following documents and any updates issued during the period of performance:

• AR 30-22, Army Food Program

• AR 40-25, Nutrition Standards and Education

• TB MED 530, Tri-Service Food Code

• TB MED 577, Sanitary Control and Surveillance of Field Water Supplies

• ChooseMyPlate.gov nutrition guidelines

• All applicable Federal, State, and local health codes

3.0 Performance Requirements

3.1 General Meal Standards

• All meals shall meet or exceed Army nutritional standards for caloric content and portion sizes.

• Minimum portion sizes:

o Protein: 6 ounces per serving o Beverages: 12 ounces per serving o Side items: 4 ounces per serving

• A vegetarian entrée shall be available for each meal period.

• Gluten-free and other special dietary accommodations shall be provided when the Government provides advance notice.

3.2 Breakfast Service

Breakfast meals should include:

• Minimum of two hot entrée options (e.g., eggs, breakfast meats, pancakes, waffles, oatmeal/grits).

• Side items such as potatoes, fresh fruit, and cold cereals.

• Assorted breads/pastries with butter, jelly, syrup, and condiments.

• Hot and cold beverages, including coffee, tea, milk (low-fat and nonfat), and juices.

3.3 Lunch Service

Lunch meals shall include:

• Minimum of two entrée choices (one meat-based, one vegetarian).

• Side items include starch (e.g., rice, potatoes, pasta) and at least one vegetable.

• Fresh salad bar with mixed greens, assorted vegetables, dressings, and toppings.

• Dessert selection.

• Multiple beverage options, including water, fruit drinks, iced tea, and coffee.

3.4 Dinner Service

Dinner meals should include:

• Minimum of two entrée choices (one meat-based, one vegetarian).

• Side items include starch and at least one vegetable.

• Fresh salad bar with mixed greens, assorted vegetables, dressings, and toppings.

• Dessert selection.

• Multiple beverage options, including water, fruit drinks, iced tea, and coffee.

4.0 Food Safety and Handling

• All preparation and service shall follow Hazard Analysis Critical Control Point (HACCP) procedures.

• Maintain hot food at 140–160°F and cold food at 33–40°F until served.

• Maintain and retain temperature logs for all meals served.

• Utilize cross-contamination prevention measures such as color-coded cutting boards and utensils.

5.0 Staffing Requirements

• Provide sufficient qualified personnel for all meal periods, including cooks, food service workers, and cleaning staff.

• Increase staffing during peak service periods or concurrent training events to ensure timely service.

• All personnel shall have valid food handler certifications and wear clean uniforms with visible name tags.

• 6.0 Equipment and Supplies

• Provide all food, ingredients, condiments, serving equipment, utensils, paper products, and cleaning supplies necessary for breakfast, lunch, and dinner service.

• Maintain contractor-provided equipment in a clean, sanitary, and serviceable condition.

7.0 Quality Assurance

• The Government reserves the right to inspect all aspects of meal preparation and service for compliance with the PWS.

• All deficiencies identified by the Government shall be corrected immediately at no additional cost to the Government.

• Quality checks may be conducted at any time during meal preparation or service.

8.0 Period and Place of Performance

• Period of Performance: As specified in the contract.

• Place of Performance: Building 212 DFAC, Yakima Training Center, Yakima, WA.

8.1 Training Phases and Food Service Requirements

The Contractor shall provide meal support in accordance with the following training phases, courses, and personnel requirements. Each phase corresponds to scheduled training events during FY26. The Contractor shall ensure adequate staffing, food preparation, and service to meet the minimum and maximum projected personnel supported per meal per day.

Phase Course Dates Min Personnel Max Personnel

Phase 1 M-SLC PH2 OCT 28 – NOV 8, 2025 24 48

H2F NOV 3 – NOV 14, 2025 15 20

CFD-IC NOV 3 – NOV 14, 2025 10 18

M-SLC PH3 NOV 9 – NOV 20, 2025 24 48

Phase 2 M-SLC PH2 FEB 10 – FEB 21, 2026 24 48

M-SLC PH3 FEB 22 – MAR 5, 2026 24 48

Phase 3 H2F MAR 16 – MAR 27, 2026 15 20

Phase 4 M-SLC PH2 APR 14 – APR 25, 2026 24 48

M-SLC PH3 APR 26 – MAY 7, 2026 24 48

H2F MAY 11 – MAY 22, 2026 15 20

Phase 5 M-SLC PH2 AUG 4 – AUG 15, 2026 24 48

M-SLC PH3 AUG 16 – AUG 27, 2026 24 48

H2F AUG 17 – AUG 28, 2026 15 20

Note: Training schedules are subject to change. The Government will provide the Contractor with at least 30 days’ advance notice of any modifications to training dates or personnel requirements to allow for proper planning and execution of food service operations.

9.0 Contract Cancellation Clause

The Government reserves the unilateral right to terminate this contract, in whole or in part:

1. Lack of Appropriated Funds – In accordance with FAR 52.232-18, Availability of Funds and FAR 52.232-19, Availability of Funds for the Next Fiscal Year, if adequate funds are not appropriated for continued performance, the Government may terminate the contract without penalty.

2. Unsatisfactory Performance – In accordance with FAR 52.212-4(m), Termination for Cause (for commercial items) or FAR 52.249-8, Default (Fixed-Price Supply and Service) (for non-commercial items), the Government may terminate this contract for failure to provide services in accordance with the contract terms, conditions, and quality standards.

3. All terminations shall be executed by the Contracting Officer in consultation with the Contracting Officer’s Representative (COR) and shall follow applicable Federal Acquisition Regulation (FAR) procedures.

10.0 Quality Assurance Surveillance Plan (QASP)

10.1 Purpose

The QASP establishes the methodology the Government will use to evaluate Contractor performance in meeting the requirements of this PWS. The plan ensures that the Government receives the services agreed upon in the contract, in terms of the quality and timeliness specified, without unduly interfering in the Contractor’s management of the work.

10.2 Performance Objectives

Service Area Performance Standard Method of Surveillance

Acceptable Quality Level

(AQL)

Incentive/Remedy

Meal Preparation & Service

Meals prepared by Army nutritional standards, portion sizes met and served at safe temperatures.

Random inspections by COR; temperature checks; visual inspections during service.

100% compliance with portion and temperature requirements.

Corrective action for deficiencies; possible contract termination for repeated issues.

Menu Variety & Dietary Accommodations

Minimum two entrée choices per meal;

vegetarian option available; special diets accommodated when notified.

Menu review;

observation;

customer feedback.

95% of meals meet variety and accommodation requirements.

Corrective action and possible payment reduction.

Food Safety

Compliance with HACCP procedures;

proper sanitation practices observed.

Inspection of logs;

observation of food handling.

100% compliance with HACCP and sanitation standards.

Corrective action;

possible withholding of payment for unsafe practices.

Staff Appearance Professionalism

Staff in clean uniforms with name tags;

professional conduct maintained.

Visual inspection;

COR observation. 100% compliance. Corrective action for noncompliance.

Timeliness of Service

Meals ready at scheduled times;

troops processed efficiently.

COR observation;

timing checks.

95% on-time service rate.

Corrective action for repeated delays.