Attachment 1 - Performance Work Statement and Statement of Work.pdf

USMMA FOOD SERVICES

PERFORMANCE WORK STATEMENT (PWS)

PART 1

GENERAL INFORMATION

1.1 General: This is a non-personal services contract to provide full scale food services at the

United States Merchant Marine Academy (Academy) located at Kings Point, New York. The Government shall not exercise any supervision or control over the contractor performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.2 Description of Services/Introduction: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items necessary to perform full scale food services as defined in this Performance Work Statement except for those items specified as government furnished property and services. The contractor shall perform to the standards in this contract. The contractor shall perform food services in an excellent manner and at a reasonable price. Excellence shall be in accordance with recognized industry standards and the approved Quality Assurance Plan to be incorporated into the contract.

1.3 Background: The United States Merchant Marine Academy is a Federal Service Academy that educates and graduates leaders, called Midshipmen, of exemplary character who are inspired to serve the national security, marine transportation, and economic needs of the United States as licensed Merchant Marine Officers and commissioned officers in the Armed Forces.

1.4 Objectives: This is a performance-based performance work statement for full scale food services. The Academy anticipates the award of a fixed price, performance-based service contract to a qualified firm with a demonstrated history of exceptional performance of work of similar size and scope in an environment of higher education or similar.

The desired outcome is to obtain a variety of quality food service at the best value to the United

States. Quality, timeliness, customer satisfaction, displays, signage, sanitation, staffing, and management oversight are important performance objectives from the first Midshipman served to the last Midshipmen served.

The Contractor shall at all times maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not open.

When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential. All Managers, Supervisors, and Head Chefs shall be reviewed and approved by the COR.

1.5 Scope: The contractor shall perform food services work, including furnishing of all personnel, equipment, material, services and all other items necessary to perform full scale food services as defined in this Performance Work Statement. The contractor shall provide for official functions and events, catering, theme and special dinners, and team movements. Food and food services shall be in compliant with New York State Board of Health regulations. It is expected that the contractor will collaborate closely with the COR and adhere to the New York State fire code, as well as ensure maximum, appropriate student participation in food operation surveys.

1.6 Services to be performed: Provide quality food service for Delano Hall; Academy Training

Vessel; Team Movement (TM); Topside Dining Room; Patten Clinic Infirmary; Special Events, Dinners and Catering Requests; e.g. Birthday Celebrations; and Arrival of Plebe Class

1.7 Recognized Holidays:

New Year’s Day Labor Day Martin Luther King Jr.’s Birthday Columbus Day President’s Day Veteran’s Day Memorial Day Thanksgiving Day Independence Day Christmas Day Juneteenth

1.8 Place of Performance: United States Merchant Marine Academy (Academy) located at 300

Steamboat Road, Kings Point, New York 11024.

1.9 Type of Contract: The government will award a firm-fixed-priced contract.

1.10Post Award Conference/Periodic Progress Meetings: The Contractor agrees to attend any post award conference convened by the contracting officials or contract administration office in accordance with Federal Acquisition Regulation Subpart 42.5. The Contracting Officer (CO), Contracting Officer’s Representative (COR), and other Government personnel, as appropriate, may meet periodically with the contractor to review the contractor's performance. At these meetings, the CO will apprise the contractor of how the government views the contractor's performance and the contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the government.

PART 2

DEFINITIONS & ACRONYMS

2. DEFINITIONS

2.1. CONTRACTING OFFICER. A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government.

Note: The only individual who can legally bind the government.

2.2. CONTRACTING OFFICER'S REPRESENTATIVE (COR). An employee of the U.S.

Government appointed by the contracting officer to administer the contract. Such appointment shall be in writing and shall state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does NOT have authority to change the terms and conditions of the contract.

2.3. DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.4. DELIVERABLE. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.5. KEY PERSONNEL. Contractor personnel that are evaluated in a source selection process and will be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.6. PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.7. QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.8. QUALITY ASSURANCE Plan (QCP). An organized written document from the contractor specifying how it will ensure quality and timeliness of services, as defined in the PWS.

2.9. QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.10. WORK DAY. The number of hours per day the Contractor provides services in accordance with the contract.

2.11. WORK WEEK. Monday through Friday, unless specified otherwise.

2.12. NUTRITION. The process of providing or obtaining the food necessary for health and growth.

2.13. DEPLETED FOOD: Menu food items that were exhausted and must be reported to the COR, including time of depletion, substitution, and number of Midshipmen served substituted meal

ACRONYMS:

ACOR Alternate Contracting Officer's Representative CFR Code of Federal Regulations CONUS Continental United States (excludes Alaska and Hawaii) COR Contracting Officer Representative COTR Contracting Officer's Technical Representative COTS Commercial-Off-the-Shelf FAR Federal Acquisition Regulation HIPAA Health Insurance Portability and Accountability Act of 1996 CO Contracting Officer OCI Organizational Conflict of Interest OCONUS Outside Continental United States (includes Alaska and Hawaii) ODC Other Direct Costs PIPO Phase In/Phase Out POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QAP Quality Assurance Program QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program TE Technical Exhibit

PART 3

GOVERNMENT FURNISHED PROPERTY, EQUIPMENT, AND SERVICES

3.1. Services: The contractor is responsible for the operation of food services.

3.2 Facilities: The Government will provide office space for the contractor. The contractor is responsible to equip the offices with the necessary equipment including and not limited to furniture, computers, telephones, and all other equipment required to operate academy food services.

3.3 Utilities: The Government will provide utilities of gas, phone lines, internet, and electric required for food services. The Contractor shall instruct employees in utilities conservation practices. The contractor shall be responsible for operating under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount to accomplish cleaning vehicles and equipment.

3.4 Equipment: The Government will provide cooking, washing, warming, refrigeration, and electrical preparation equipment presently in the galley. This equipment includes ovens, stoves, warmers, slicing machines, dish washer, pot and pan washer, hot serving line, choppers, free standing refrigeration, walk-in box refrigeration and freezers, flat grills, char grill, soft serve machine, floor cleaning machine and ice machines.

PART 4

CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES

4.1 General: The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract that is not provided by the government.

4.2 Materials: The Contractor shall provide all material necessary for the operation of food services that is necessary outside of what is provided by the government.

4.3 Equipment: The Contractor shall provide all beverage machines, including but not limited to milk, coffee, hot chocolate, hot water, juice, soft drinks, soda, and dry cereal dispensers.

4.4 Transition: Vendor to propose a 30-day transition in and 30 day transition out plan, to be reviewed and approved by the COR and CO. The transition in plan shall be provided with the initial proposal for services, and the transition out plan shall be provided within 10 days of official request from the CO.

INSPECTION AND ACCEPTANCE

Random inspections may be conducted by the COR to ensure performance requirements and quality standards are met in accordance with recognized industry standards and the Performance Requirements Summary.

DELIVERIES OR PERFORMANCE

1. GENERAL INFORMATION

1.1 Delano Hall type and Style (Subject to Changes) Brunch, Saturday Lunch, Dinner and

Breakfast meals will be served “buffet” style or as otherwise directed within this document.

Lunch served Monday – Friday will be served “family” style unless otherwise directed by the COR.

1.2 For Family Style Meals the Contractor places on the table the required plates, cups, glasses, pitchers, utensils or any other items required to serve the meal. Certain foods as determined by the Contractor, such as bread and wraps, are also placed on the table by the Contractor. Midshipmen set the individual place settings. Each table has a Midshipmen Server who, after Grace, proceeds into the galley to pick up the entrée and the accompaniments. At the conclusion of the family style service, Midshipmen bus remaining foods onto the serving tray, remaining liquids into the pitchers, and stack the used dishes, cups, glasses, and utensils for pick up and collection by the Contractor.

1.3 Daily Food Production Sheets and Food Waste Sheets for all meals and all menu items are to be processed in order to evaluate changes for future meals and in order to reduce the waste of food. This is to include the soup and salad bar. These sheets are to be available to be audited by COR. If food items on the menu are depleted, the time of the depletion shall be written on the Production sheet, to include the number of Midshipmen who did not receiv the depleted menu food item. Increase adjustments in food production are to be indicated for the following meal. COR is to be notified via email if menu items were depleted, time of the depletion, the substituted item, and how many Midshipmen receive the substituted food selection.

1.4 Midshipmen are allowed to eat until satisfied and the Contractor must provide sufficient food to meet this standard

1.5 All menus shall be approved by the COR a minimum of 5 days in advance.

2. ACADEMY TRAINING

2.1 Food Services for all required meals shall be provided by Contractor for the Academy Training Vessel (Kings Pointer). The number of Midshipmen and Crew on board for these trips can range from approximately 25 – 40 people. Trips can include day, overnight, weekends, or additional trips for a period of approximately 10 days or more.

2.2 On-Board Chef: For the majority of the trips, a chef will be required on-board for the duration of the trip for food preparation and service, as scheduled by the COR. The chef is required to provide services for overnight, weekend or extended cruises. He/she is required to perform cleaning functions in the galley and/or supervise personnel assigned mess duties for those meals served aboard. In addition, the designated chef “on-board” should be trained and capable to operate effectively in an “at sea” environment. The Contractor is responsible for ensuring that all meals provided on the Kings Pointer follow all New York State Board of Health Requirements and all required inspections as has been required for the Delano Hall are performed.

2.3 Menu Items: The food served on the Kings Pointer or other vessel as directed by the COR, is the same menu items as in the Delano Hall six-week menu cycle. The COR can change menu requirements. All needed supplies are also to be furnished by the Contractor including disposable wares, utensils, napkins, cups, plates, and any other disposable materials required for on board food services. The Contractor will also supply the needed cleaning agents.

Contractor is responsible for placing all foods and supplies on the training vessel and removing all foods and supplies at the completion of the mission.

3. TEAM MOVEMENT (TM) FOOD REQUESTS

3.1 Team Movement Food Requests are for Midshipmen who cannot attend a scheduled meal because they are participating in an approved team or club activity. The Team Movement Food Requests are usually when Midshipmen are away from the Academy on authorized activities.

TM Food Requests can be granted when Midshipmen are at the Academy with authorization from the COR. If an on-site TM is approved, a Midshipmen sign-up sheet is required stating that the Midshipmen below have signed up for the TM, will attend the TM, and will not attend the meal in Delano Hall.

3.2 There are additional circumstances when Midshipmen are at the Academy and TM Food

Requests are required. These circumstances or activities can include waterfront BBQ, company morale meeting, emergency medical technician training, honor boards, athletic practices, or any additional TM Requests coordinated by the COR.

3.3 It is the responsibility of the Food Service Manager to check for proper preparation, storage, and issuance of Team Movement Food Requests. A manager is to sign each TM to ensure compliance to the above.

3.4 TM Food Requests may also include early and late Breakfast, Lunch and Dinners in Delano

Hall based on the needs of athletic teams or Midshipmen clubs throughout the academic year.

3.5 The Contractor is to supply food for Midshipmen at no additional charges for Official Team

Movement Food Requests. When a TM Food Request is processed, these Midshipmen will not be attending the scheduled Breakfast, Lunch or Dinner or brunch meals in Delano Hall.

Therefore, the Contractor is authorized to reduce the number of meals to be served in Delano Hall for the TM Food Requests which are processed. The Contractor is to inform the Regimental Commissary Officer and the COR a minimum of 2 days in advance of which tables are requested to be closed. The Contractor is to place signs on the closed tables stating the reason for the closure. Table closings are to be rotated.

3.6 The TM Food Requests must be approved by the Contracting Officer Representative with

Operation Orders attached to the Team Movement Request Form. The Operation Orders are to include the names of all Midshipmen on the Team Movement, destination, time of departure, and time of return, and the names of the Officer in the Commandants Office who has approved the Operation Orders.

3.7 TM Foods are menu foods with the similar price structure of the six-week menu cycle. TM

Food includes prepared and uncooked food such as food to be barbequed. TM Food will include individual box meals, platters, and bulk packaged items. The Contractor is responsible for the processing of the order, and preparation and distribution of all TM Food Requests.

3.8 A TM Food Request can also include when an entire scheduled Breakfast, Lunch or Dinner meal is moved from Delano Hall location to a different location on Academy grounds such as Waterfront, Land Hall, Barney Square, O’Hara Hall, Tomb Field, Roosevelt Field, and the Museum. Again, there is no additional charge for these services.

3.9 All paper supplies and plastic utensils are to be included for the TM Food Requests. Charcoal and Lighter Fluid shall also be supplied for barbeques at no additional charge. Styrofoam is not allowed throughout Delano Hall including TM Food Requests. Disposables are to be heavy duty gauge unless otherwise instructed by the COR. Disposables throughout the Academy are to be environmentally friendly in meeting the goals of the USMMA/MARAD/ and DOT.

3.10 Team Movement food request(s) must be received with a minimum of four-day notice to the

COR, no later than 1300 hours, on Tuesday of every week.

3.11 Variations of menu selection are essential for Midshipmen satisfaction. New breads, desserts, beverages, menu items, are required on a rotating basis in order to prevent boredom of TM Food Selections. TM’s are to be prepared as close to pick up time as possible.

3.12 Special consideration for teams on game day: Athletic teams, upon request, will be offered the Midshipmen Menu soup and salad bar in Delano Hall in addition to TM Food Requested, which will be served four hours prior to any home game.

3.13 If the TM food request is cancelled there is no additional charge to the Academy. The COR is to be informed the next day in writing if a TM was not picked up.

4. TOPSIDE DINING ROOM

The Topside Dining Room may be used for Academy Official Functions. It will be the responsibility of the Contractor to supply the required food services for any or all meals, 7 days a week. All types of food service can be requested including buffet style and waiter service. A manager is to be assigned to be present for events in Topside. A Midshipmen meal may be requested to be served in Topside Dining Room at no additional cost to Midshipmen using menu items listed on the 6-weeks Midshipmen menu cycle. Guests would pay the cost of the meal at the non-Midshipmen rate.

5. PATTEN CLINIC INFIRMARY

Meal Type: The Contractor is required to provide food service to Midshipmen rooms for those Midshipmen who are too ill to attend meals in the Delano Hall. Special diets may be requested including a liquid diet that would be within the cost of the Midshipmen daily menu selections.

Low fat diets may include diet low/low fat and special diet meals (such as soft foods or liquids) to Midshipmen who have been designated by the medical officer to be too sick to attend class, but not sick enough to go to the hospital. The Medical Officer must designate the menus and quantity of such meals. The Contractor must provide meals on trays for pick-up and delivery to the Midshipmen’s location by the Command Duty Officer or his/her designated representative. The Contractor shall provide the meals in the numbers requested by the COR at specified times. Food is to be placed on disposable dishes using disposable utensils. Dining Room gear is not to be taken out of Delano Hall.

6. SPECIAL EVENTS (Includes special and Holiday meals)

There is no additional charge for Midshipmen for special events. Guests will pay the cost of the meal. Guests are invited to all Midshipmen Special Events. All special events, unless otherwise stated by the COR, will have a dais (VIP) set up with china and glassware at individual place settings; which seats up to 22 people, if there is no dais, there will be VIP tables set in the dining room receiving the same individual VIP service as the dais and there can be up to 4 tables; sitting up to 32 VIP guests. VIP table service includes individual plating of food for all guests, not family style unless otherwise instructed by the COR. It is the responsibility of the Contractor to issue all serving instructions for all Special Event Dinners and Special Events when applicable.

All dinners include coffee, tea, soft drinks. Each table requires one long stem candle set in a globe. The Contractor is responsible for providing all the needed food, staff, and materials for the Special Events. Annual themed special events will include: Super Bowl themed meal and decorations, Battle Standard Dinner, Thanksgiving Dinner, Holiday Dinner, 3 Midshipmen Steak Dinners, Midshipmen Appreciation Day, Athletic Team Morale Dinners, 3 Lanier Dinners, Parents Weekend Dinner, Graduation Lunch, the Academy’s Annual Birthday (September 30th) to be celebrated with Cake and Desserts for Midshipmen Lunch. Additional special events and celebrations may occur during the academic year, to be communicated by and approved by the

CO.

The Battle Standard Dinner is an upscale Regimental Dinner in memory of the 142 Midshipmen casualties during WW II. An example of a meal that was provided in the past for The Battle Standard Dinner included and wasn’t limited to; Salad, Shrimp Cocktail, Beverages, 12-ounce boneless PRIME steak, Gourmet Dessert. Comparable/Equal selections shall be considered when menu planning. Event preparation details and menus shall be coordinated through the COR and approved by the CO.

7. INDOCTRINATION: ARRIVAL OF PLEBE CLASS

Indoctrination is an approximately 3-week “boot camp” for the entering Plebe class. It runs from approximately the end of June to the middle of July; starting with the arrival of Midshipmen Trainers followed by the Plebe Class. When the Plebe Class arrives, all 3 meals will be family style with menu geared to their training in a hot weather climate with special attention not to serve spicy foods at lunch. The menu will be in line with the food specifications stated. Times may change for buffet and family style meals; and is coordinated with the COR.

8.1 Hours of Operation:

The Academy is open 7 days; Monday thru Sunday including Federal holidays with the exception of when the Government facilities is closed due to local or national emergencies, administrative closings, or similar Government directed facility closings.

The contractor is responsible for conducting business, as necessary to meet the following service schedule:

Indoctrination: Arrival of Midshipmen Trainer Meals - Buffet Style (Approximately 5 days)

Approximate Schedule:

Breakfast 0700 – 0730 Lunch 1200 – 1245 Dinner 1730 – 1815

If Brunch is requested in place of Breakfast and Lunch, Brunch will be served approximately

1030 - 1130

Approximate times for Family Style Service with the arrival of Plebe Candidates is as follows:

Breakfast 0645 – 0730 Lunch 1230 – 1315 Dinner 1800 – 1845

Delano Hall Meal Schedule - Standard Operating Hours (Subject to Change)

Breakfast Buffet Style Monday – Friday 0630 – 0720 Breakfast Buffet Style Saturday 0700 – 0800 Lunch Family Style Monday – Friday 1220 – 1250 Lunch Cafeteria Style Saturday 1145 – 1230 Dinner Cafeteria Style Monday – Friday 1730 – 1945 Dinner Cafeteria Style Saturday 1730 – 1900 Brunch Cafeteria Style Sunday 1030 – 1230 Dinner Cafeteria Style Sunday 1730 – 1900

Coffee and Tea will be available in the Library Sunday – Thursday evenings (5 days a week) at the following times:

Delivered at 1900 (7PM) Coffee containers to be returned to the commissary by 1000 (10AM)

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS) The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

There will be random audits by COR.

Performance Objective (The Service required— usually a shall statement)

Standard Performance Threshold (This is the maximum error rate. It could possibly be “Zero deviation from standard”)

Method of Surveillance

PRS # 1.

The contractor will provide the highest quality food products, preparation, and serving techniques.

The contractor must meet or exceed USDA Grade A standard.

Produce must be unbruised and be unblemished in appearance. Where a fresh product is available, whether it be meat, produce, vegetables or other food items, the contractor shall provide fresh before frozen, packaged or canned and frozen before canned. No MSG or Trans Fats or lard.

The contractor must meet this objective at least 90%

Invoices of food purchases, and visual observation of food quality and service.

PRS # 2

The contractor will provide food service in a timely manner.

The contractor must meet timeliness as measured by time between preparation and serving and processing the service to midshipmen at the required times.

The contractor must meet this objective at least 95%.

Visual observation of food service.

PRS # 3

The contractor will provide food service that is nutritious and healthy as defined in the definitions section.

The contractor must meet or exceed the government standards for nutritional values and dietary requirements as outlined in the PWS.

This includes but is not limited to meal calorie count, sodium content, and sugar content as required by a certified dietitian.

The contractor must meet this objective at least 95%.

Dietitian review of menus, visual inspection of food, and independent analysis of food content.

PRS # 4

The contractor will provide food service that is satisfactory to midshipmen based on regular, electronic surveys.

The contractor must provide an electronic means (preferably by email) of collecting survey data. The contractor must gather regular, weekly surveys on food service and quality, provide the raw results to the COR, and evaluate the results and take action to address deficiencies and recommendations provided in the survey.

The contractor must meet this objective at least 95%.

Weekly electronic survey reports.

PRS # 5

The contractor will conduct all operations consistent with NYS Board of Health standards.

The contractor must meet or exceed New York State Board of Health standards and industry practices, including fire codes.

The contractor must meet this objective at least 100%.

Daily inspections

In addition to service requirements summarized in the PRS, additional minimum quality standards are mandatory based on historical information and midshipmen feedback:

Standard Operational Procedure (SOP)

• Manager(s) visible in dining room and galley during all meals at all times

• Meals freshly prepared and cooked as close to service times as possible

• Published menu nutritional information

• On-time efficient service with limited delay and wait time

• Each table set with napkins and the preferred condiments: Heinz Ketchup, Guldens Spicy Brown Mustard, French's Classic Yellow Mustard, Frank's Red Hot Original Sauce, A-1 Steak Sauce, Lea & Perrins Worcestershire

• Variety in 6 week menu cycle

• Fresh Ingredients

• Corporate recipes within nutritional guidelines as stated in the PWS with menu nutritional information for Midshipmen approval. COR monitoring recipes for compliance (Nutritional page has been added)

• Secure Delano Commissary upon closing

• All Cooking Equipment turned off when not in use

• Contractor responsible for transportation of need equipment to and from food services when meals are not served in Delano

• Dining Room Sign with picture stating Food Contractor Manager on Duty

• COR given weekly managers schedule with contact cell phone numbers

• Minimum of four visits per year by the contractor’s corporate Director of Operations, and as requested by the COR.

Non-Midshipmen Cost for Meals in Delano Hall

• The rate for non-midshipmen Delano and Kings Pointer Meals will be based on the Midshipmen

Strength Report Range of 750 – 800

Preventive Maintenance

• Contractor responsible for as needed descaling of Dish Machine and Pot and Pan Machine

• Soft Serve Machine, Proper Maintenance and Cleaning of Machine

• Maintain Galley, clean as you go including Double Layers of exhaust filters throughout galley in order to meet NYS Board of Health and State Fire Codes

Cost for Repairs

• Contract will assume the cost if government needs to call in an outside contractor for maintenance required by contractor

• Contractor responsible for repairs if caused by the contractor due to misuse

Food and Menu Specifications

• Variety of Fresh Whole Fruits with all meals

• Peanut Butter & Jelly and Nutella served at breakfast and lunch

• Complete Menu and Menu options available during entire meal service times from 1st served to last served.

• Sauce, Kikkoman Soy Sauce, Mcilhanney Co. Tabasco Pepper Sauce, Salt and Pepper Shakers-or equal/comparable items.

• Breakfast bar – Includes minimum of 12 selections including fresh cut fruit, yogurt plus toppings such as honey, maple syrup

• In addition to the entrées served during lunch & dinner, the contractor must also serve salad & soup bar, minimum of 12 selections plus toppings, salad dressings and pasta selection for dinner. Lunch salad bar includes hot vegetable.

• Desserts in cycle menu to include, Ice cream bar with toppings, pudding bar with toppings

• Fish cannot be the only entrée item served

• Foods, Full Muscle. No Fillers. Examples: chicken nuggets, chicken strips, hamburgers

• Chopped meats and poultry, minimum, meat/poultry 80/20 fat

• All Midshipmen are to receive complete meal including and not limited to entrée, toppings, condiments, beverages, desserts, etc.

• Menu Suggestions: Carving Board Especially Brunch London Broil, Carved Turkey, Corned Beef, Pastrami, Baked Ham, Stir Fry, Authentic Chinese, Steaks, Taco Dinners,

• Menus reviewed and approved by COR

DELIVERABLES SCHEDULE

*Contractors shall be required to perform in accordance with the Deliverable Schedule included herein.

Deliverable Frequency # of Copies

Medium/Format Submit To

Menus. Due Wednesday of each week for the following week.

1 Paper (hard copy) and email.

Contracting Officer Representative

Survey Reports. Due the first week of the month for the previous month.

1 Paper (hard copy) and email.

Contracting Officer Representative

Food production sheets.

Dues Wednesday of each week for the previous week.

1 Paper (hard copy) and email.

Contracting Officer Representative

Individual food item specifications.

Due the first week of the month for the previous month.

1 Paper (hard copy) and email.

Contracting Officer Representative

Transition Plans In- to be provided with proposal.

Out- within 10 of CO request

1 Paper (hard copy) and email.

Contracting Officer and Contracting Officer Representative

USMMA will not pay the contractor for the service outlined below. The contractor will retain all revenue obtained.

STATEMENT OF WORK (SOW)

BACKGROUND

The United States Merchant Marine Academy (USMMA or Academy) at Kings Point, New York is a Federal service academy founded in 1943. The USMMA mission is “To educate and graduate leaders of exemplary character who are inspired to serve the national security, marine transportation, and economic needs of the United States as licensed Merchant Marine Officers and commissioned officers in the Armed Forces." USMMA is part of the Maritime Administration (MARAD) and the U.S. Department of Transportation (DOT).

As one of the five United States service academies, the USMMA is charged with educating officers for the United States Merchant Marine. Students are referred to as Midshipmen and are taught marine engineering, navigation and other subjects consistent with operating merchant ships. Total enrollment is approximately 1000 students with an additional staff and faculty of approximately 300. Midshipmen are appointed from all 50 states and US territories. Approximately 750-800 are at the Academy during the Academic Year.

The USMMA campus is located approximately 2-3 miles from the Great Neck business district, the nearest concentration of restaurants and food service providers. Due to the nature of the campus and the academic schedule, there is generally insufficient time for faculty and staff to leave campus for breakfast and lunch during the workday. Additionally, Midshipmen, who receive regular, free meals in the mess hall (Delano Hall), sometimes want a variety of food beyond what is being served. As a Federal Service Academy, USMMA also regularly hosts formal events for Federal agencies, Academy-related functions and ceremonies, as well as supporting outside community groups in Melville Hall.

SCOPE

This contract for concession services is for the operation of concession food and beverage service at the Academy provided in the Seafarer Café, Melville Hall, and Athletic Concessions.

The Seafarer Café is a food service cafeteria open to faculty, staff, contractors, Midshipmen, and the general public, and is located on the zero deck (basement) level of Delano Hall with a grade-level entryway from the main square (Barney Square). The contractor will provide counter service only at the Seafarer Café during the Academy’s core hours. Monday through Friday, however the Academy invites proposals that offer additional or alternative hours that the concessionaire believes would be most profitable. USMMA is seeking a qualified and experienced food service provider for concession operations at the Seafarer Café in accordance with the conditions set forth below. The Contractor will operate the establishment solely with their funds. The Seafarer Café space and equipment will be provided to the contractor under this portion of the contract. With the understanding that any operational and maintenance cost, and ancillary equipment shall be the sole responsibility of the vendor. This is to include any repairs and maintenance required to properly run the concession.

Melville Hall is the Academy’s event center located on the shores of Long Island Sound with views of the Throgs Neck Bridge and the New York City skyline beyond. The main floor of the facility includes a dining room, bar room, sitting room and outdoor deck and patio. The commercial kitchen is not operational. The concession does not include the use of the rooms on the 2nd floor. The contractor will operate the establishment solely with its funds. There is no Academy funding provided or available. The Academy may reserve the dining room with advance notice, to host Academy functions. Examples of uses of Melville Hall include but are not limited to hosting wedding receptions, conferences, community events, faculty lunches, happy hours, etc. Melville Hall will be provided to the contractor under a lease agreement for a flat rate established by the Academy for all users, per Academy policy.

The vendor will also have the right of first refusal for all catered functions held on campus regardless of the sponsor. Catered functions held on campus will be provided in accordance with current Academy policies.

Brooks Stadium is the Academy’s football field and contains concessions to support athletic events.

Brooks Field House also contains a small concession stand for baseball games. The contractor will operate both concession establishments solely with its funds. The concessions stands shall open a minimum of one half hour before the game and remain open a minimum of 15 minutes after the conclusion of the game. If the temperature is over 75 degrees, an additional satellite unit should be opened to sell an assortment of cold beverages with the option of additional food products. The Athletic Concession Stands will be provided to the contractor, with the understanding that any operation cost will be the responsibility of the contractor. This is to include any repairs and maintenance required to properly run the concession. The vendor is invited to propose additional services as options of revenue.

GENERAL CONDITIONS

The contractor assumes all responsibility for the operation of all concession stands at the facilities at its own costs; and the contractor keeps all revenue collected. Equipment currently in each facility will be accepted by the contractor in an “As Is” condition and remains the property of the Academy.

The Academy will be responsible for repair and/or replacement of stationary government equipment that is permanently affixed or attached to the building such as ovens, ranges and grills so long as they have been properly maintained by the contractor. The replacement of or purchase of government owned equipment or alteration to the facility is not authorized without the prior written concurrence/approval of the Academy, Contracting Officer (CO) and Contracting Officer’s Representative (COR).

The Academy will be responsible for maintaining the building, including but not limited to heat, air conditioning, interior walls, ceilings, and lighting. Weekly extermination will also be the responsibility of the Academy. The COR will provide a copy of the extermination report to the contractor. The contractor is responsible for correcting any problems or violations noted on the report. The Academy will clean the above hood cooking exhaust vent system quarterly. The contractor will be required to clean the filters of the exhaust system daily.

1. REQUIREMENTS – DELANO FOOD SERVICE & CONCESSION STANDS OPERATIONS –

STANDARDS

a. Medical Certificate: All employees must be free from any communicable diseases as defined by the New York State Department of Health Standards. Certificates must be furnished to the COR prior to employment of each employee and bear evidence that a physical examination was conducted within two weeks prior to the employee’s first day of work at the USMMA.

b. The Concessionaire shall comply with all applicable State and Federal labor and health laws including New York State Department of Health Standards: The Concessionaire shall adhere to Food Services standards specified in New York State Department of Health, Community Sanitation and Food Protection Chapter 1, State Sanitary Code Food Service Establishment, Subpart 14-1. This includes amendments effective January 8, 1997 and any other federal, state, or local food service regulations, plus any future amendments, additions, or changes to Board of Health Sanitary Codes (See Chapter 1 State Sanitary Code Book Attachment).

c. The Seafarer Café shall be open to the public.

d. The contractor is responsible for providing all staffing to operate the facilities. The

Concessionaire shall designate, in writing, a contractor representative who will be the single point of contact and have full authority to act on behalf of the contractor on all matters related to the concession contract.

e. Background Check: All employees, when hired by the contractor, will be required to pass a

Department of Transportation (DOT) background check, submit required security information, and meet compliance due dates. All cost associated will be the responsibility of the Concessionaire. This requirement applies to all employees performing under this contract.

f. At least once per calendar year, the contractor must conduct a full New York State Sanitary

Code On-Site Inspection, by a state-approved inspector and in coordination with the COR, and provide the COR a written report on the findings. The contractor must correct all violations upon notice of the violation in accordance with state and federal and written policies of the Academy.

g. The Academy, for the duration of this concession contract, may request a full New York State

Sanitary Code On-Site Inspection at any time. The contractor must correct all violations upon notice of the violation in accordance with state and federal and written policies of the Academy. The inspector shall be given access to inspect with the coordination of the Contracting Officer and the COR.

h. The contractor must maintain written on-site records of all inspections conducted and corrective action taken. This documentation shall be made available to the COR upon request during the term of the contract. This requirement applies to the entire contract.

i. The COR will verbally notify the Manager on duty (or person in charge) of any non-compliance health or safety concerns under the concession contract. The COR will also prepare a written report to contractor, person(s) in charge of food service operations and the corporate office (if any). Non-Compliance issues must be corrected on a timely basis in accordance with state and federal regulations.

j. At a minimum of once every two weeks, the COR will meet with the contractor’s on-site manager to discuss operations of the facility, including but not limited to customer satisfaction, service concerns, achievements, repairs, sales, menus, specials, and any other items and concerns related to the contractor’s operation of food services.

k. Physical Security: The contractor shall be responsible for safeguarding all Academy property, and for safeguarding and securing its area of operation. The Concessionaire will be responsible for repairing or replacing Academy property if it is determined the contractor was negligent in the physical security of the building and/or Government property. The contractor must immediately inform the COR, in writing, of any issues with securing the food service area(s), including but not limited to doors not locking, a swipe card system not working, or an alarm system not functioning.

l. The contractor must maintain compliance with the Occupational Safety and Health Act

(OSHA). No alteration to the facility can be made without specific written prior permission from the Contracting Officer and Academy. Any alteration remains the property of the Academy.

m. The contractor is responsible for maintaining and repairing Government furnished free-standing equipment damaged due to their negligence. Repairs must be conducted by a properly licensed business and use Original Equipment Manufacturers (OEM) parts for the repair. If the equipment cannot be repaired, the Concessionaire will replace the equipment with identical or better equipment at no cost to the Academy. The Concessionaire will provide the COR with written notice of equipment repaired, the date of repair, and a list of parts for the repair. If equipment is to be replaced, the Concessionaire must give the COR a written description of the equipment to be purchased and obtain concurrence from the Academy. No Government furnished free-standing equipment may be removed from the facility or disposed of without the prior written consent of the Academy.

n. Operation of Food Services: The contractor is responsible to supply all the necessary food, labor, personnel, tools, equipment, materials, transportation and supervision to operate the establishment. All deliveries must follow the current USMMA policies. The Government has no financial responsibility for the Concessionaire’s operation of the Seafarer Café or Melville Hall.

o. The kitchen, storerooms, service areas, and dining areas must be kept thoroughly clean and tidy always in accordance with a cleaning schedule, which a copy will be provided to the COR. Charts are to be maintained by the contractor listing the daily and weekly cleaning schedules and the completion of prescribed items.

p. Contractor is responsible for cleaning linen when required for meals, including special events.

q. The contractor must accept cash, credit cards, and debit cards during all operations.

r. The contractor must provide appropriate liability insurance for each facility in accordance with state and federal regulations.

2. Conservation and Use of Facilities: The contractor shall take appropriate steps to conserve energy furnished by the Academy.

a. Knowledge of Operation of Equipment: The contractor must know how to operate and maintain the equipment, including preventive maintenance. The contractor is responsible for training all its employees on the safe and effective use of equipment, at the contractor’s expense.

b. Safety and Accident Prevention: The contractor agrees to take all reasonable steps and precautions to prevent accidents and preserve the life and health of all individuals working at, dining at, or otherwise present in the facilities maintained by the contractor. Any violation of such rules and requirements, unless promptly corrected, can be grounds for termination of this contract.

c. In the performance of any work under this concession on premises that are under the direct control of the Academy, the contractor must conform to Nassau County Health Regulations, as well as all applicable State and Federal Regulations, including OSHA.

3. Permits and Licenses: The contractor is responsible for obtaining all permits and licenses required to perform this contact.

4. Seafarer Café Operating Hours:

a. Required hours within Academy core hours:

Monday – Friday

Breakfast 0730 - 1000 Closed 1000 - 1130 Lunch 1130 - 1400 Closed for Dinner

Additional hours of operation in coordination with the COR. Special events will include, at a minimum, all Home Football Games (approx. five (5) per year), Graduation Weekend, Parents Weekend and Homecoming Weekend.

The Academy has a reduced population during approximately four (4) weeks in the June/July timeframe, and approximately two (2) weeks in the December/January timeframe. Contractor has the option of adjusted during these times in coordination with COR.

5. Grade of Food Serve Inspection: The contractor must always maintain unrefined and minimally processed food during all concession operations.

6. The contractor’s proposed menu must be coordinated with the COR prior to starting operation, and all changes to the menu also be coordinated with the COR. The menu will be in keeping with the standard uniform food services at the Academy.

PLACE OF PERFORMANCE

USMMA Campus, 300 Steamboat Road, Kings Point, N.Y. 11024

SECTION D: PACKAGING AND MARKING

Not Applicable

SECTION E: INSPECTION AND ACCEPTANCE

Random inspections may be conducted by the COR to ensure excellence in accordance with recognized industry standards and the approved Quality Assurance Plan for concession food services operation to be provided to the CO and COR within 15 days of contract award.

SECTION F: DELIVERIES OR PERFORMANCE

General Information: The Contractor will provide as needed concession food services for various scheduled and ad-hoc events at the USMMA.

Time: The Contractor will provide concession food services during specified times for various event types at The Seafarer Café, Melville Hall and Brooks Stadium.

Place: USMMA

Delivery Schedule: The Contractor will provide concession food services during the period of performance; May 1, 2022 to April 30, 2027.

Game schedules and government furnished property to be utilized under this contract shall be provided by the COR.