ATTACHMENT 1 - Specification.pdf

Lodging and Dining, Provide

1. SCOPE

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

3.1.1 Lodging requirements - the Contractor shall provide quality temporary lodging for 75 Coast Guard personnel within a 20-mile radius of the dry dock facility located at Mare Island Dry Dock LLC, 1180 Nimitz Avenue, Vallejo, CA 94592. The Contractor shall provide 30 double occupancy and 15 single occupancy rooms for Coast Guard personnel.

3.1.1.1 Separate lodging locations. The lodging location may be divided amongst no more than two separate physical locations. If the Contractor provides lodging at more than one location, at least two of the ten single occupancy rooms shall be provided at each location.

3.1.1.2 Occupancy definition. Single occupancy is defined as a room or suite that has a least one bed. Double occupancy is defined as a room or suite that has more than one bed. A bed shall be a permanent piece of furniture. A pull-out sofa is permissible as a bed under this Contract. A cot, roll-away bed, or other temporary bed is not permissible as a bed under this Contract.

3.1.2 Commencement and completion. Lodging shall commence on 22 April 2020 and continue until 03 August 2020. Total period of lodging will be 104 days, 103 nights. Dates are estimated at this time and periodicity may need to be modified based on growth work related to the dry dock availability.

3.1.3 Additional Services. The Contractor shall provide confirmation that their room availability schedule can accommodate a potential extension.

3.2 Regulations and standards. The Contractor shall ensure that all lodging facilities provided shall meet the following minimum standards:

Meet the Hotel and Motel Fire Safety Act of 1990 (PL101-391).

Lodging Facility shall be within 20-mile radius of the Dry Dock location.

Lodging Facility shall be within 2.0 mile (threshold) or 1.0 mile (objective) radius of at least 3 restaurants/meal service facilities that provide healthy and nutritious options. At least one restaurant/meal service facility must offer breakfast options. Provide the name and address of each restaurant/meal service facility that meets these requirements with the Contractor’s proposal.

Facility shall meet at a minimum the requirements of either three stars for a Forbes (formerly Mobil) Travel Guide rating, three diamonds for an American Automotive Association (AAA) rating or Cranley Rating Level six.

Full indoor laundry facility on the premises with 24/7 guest access.

Full access and use of a workout facility or fitness center in designated exercise room w/ dedicated equipment specialized for the use of working out (e.g. treadmill, rowing machine, elliptical machine, weight machine, free weights etc.). Facility shall be either on the lodging facility premises or within walking distance (not to exceed ½ mile or 5 minute commute via vehicle).

Access to internet in every room.

No less than weekly maid service and daily trash removal for every room.

Iron and Ironing Board in every room.

Full Bath in every room.

Microwave and refrigerator in every room.

Lodging facility room entrances shall be accessible only by internal hallway(s). The lodging facility’s internal hallway(s) shall have locked exterior doors, accessible by key-holding facility guests only. Internal hallway(s) shall be accessible by the berthing facility’s lobby. The berthing facility’s lobby shall be manned by a front desk attendant 24 hours a day and 7 days a week.

3.3 Parking. The Contractor shall ensure that the lodging facility has parking available for a minimum of 25 vehicles during the entire duration of the stay. Any parking costs shall be covered by the Contractor.

3.4. Dining requirements. The Contractor shall provide healthy and nutritious dining, including 3 meals a day, taxes, and wait staff gratuities, for up to 75 Coast Guard personnel within a 2-mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 8 miles) of the shipyard location for lunch. Due to the nature of the dry dock availability, Coast Guard personnel will be traveling between homeport and the shipyard facility periodically which may result in a departing member eating breakfast and the returning member eating lunch and dinner on the same day. The Contractor shall consider this as one member as long as each meal does not exceed a total of 75 servings.

3.4.1Commencement and completion. Dining shall commence with lunch on 22 April 2020, and end at breakfast on 03 August 2020.

3.4.2 Breakfast. Each breakfast shall include:

A choice of two whole fresh fruits.

A choice of fruit juices.

A choice of whole or low fat milk.

A choice of two cereals.

Eggs.

Pancakes, French toast or waffles.

Bacon or another breakfast meat.

Potatoes, oatmeal, or grits.

A choice of toast or pastry.

A choice of coffee or tea.

Butter or margarine, syrup and jelly or jam.

3.4.2.1. The general hours for breakfast shall be from 0600 through 0900 7 days a week.

3.4.3 Lunch and dinner. Each lunch and dinner shall include a choice of three different hot entrées. Entrée choices shall vary in a manner not to repeat within a 3-day period. Daily entrée choices shall include the following:

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

Beef or pork

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

A vegetarian option shall be available at all meals

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

Potatoes or pasta with accompanying sauces.

A choice of two vegetables.

Water and a choice of non-alcoholic beverages.

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

A choice of three different desserts or whole fresh fruit.

3.4.2.1. The general hours for lunch shall be from 1100 through 1400 7 days a week. The general hours for dinner shall be from 1700 through 2000 7 days a week.

3.4.4 Take-out meals. When designated by the COR, the Contractor shall substitute weekend carry-out meals for up to 75Coast Guard personnel for breakfast, lunch and dinner. When designated by the COR, the Contractor shall substitute weekday carry-out meals for up to 75 Coast Guard personnel for breakfast, lunch, and dinner. When designated by the COR, the Contractor shall substitute weekday carry-out meals for up to 45 Coast Guard personnel for lunch. The Contractor will be given at least 24 hour’s notice if take-out meals are required. Take-out meals shall meet requirements detailed in paragraph 3.4.2 and 3.4.3.

3.4.4.1 The Contractor shall coordinate pick up times and locations with the COR. Lunch carry-out meals shall include either hot meals as detailed in paragraph 3.1.4 or a box lunch which shall include:

A choice of sandwiches with 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 choice of desserts including fresh whole fruit as an option.

A choice of beverages to include bottled water & juices.

3.4.5 Dining Facility. The Contractor shall provide a dining area that is used solely for the purpose of dining, and shall be available to the crew for no less than 2 hours per meal.

3.4.6 Commercial Dining Standard. The Contractor shall 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.

4. NOTES

None.