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NOTE
ESTIMATED WORKLOADS: Historical AFMIS headcount data representing what was experienced over the last fiscal year is provided in Attachment C. These figures in no way guarantee that the Contractor will experience the same number of meals served during the period of this contract. Factors such as Training, Holidays and Unit deployments have an effect on meal count.
The Government will provide the Contractor, in writing, the projected daily headcount to adequately plan and staff for the expected quantity of services. The projected headcount will be provided two weeks in advance of performance (e.g., NLT 17 Sep 24, projected headcount for the period of 1-14 Oct 24). The Contractor will invoice and be paid for the actual hours worked at the appropriate labor rate. Additionally, the Government will provide the projected headcount for week 3 and 4 for planning/scheduling purposes; the projected headcount will be then be finalized two weeks in advance of performance.
Labor Category Descriptions Attachment B FSGA Dining Facility (DFAC) Non-Exempt Labor Category Descriptions These labor category descriptions provide a general overview of the typical responsibilities for the positions listed below. They are not all‑inclusive and do not list every task that may be required to support DFAC operations.
| Lead Cook (AKA: Shift Leader, Chef) |
| Directs and participates in the preparation and serving of meals. Instructs and assigns personnel to meal preparation tasks. Manages production schedules and provides recipe cards to kitchen staff. Oversees food production and presentation IAW THOR3, Enterprise, or SFI menu standards. May prepare and oversee preparation of large‑batch cooking of meats, poultry, fish, and vegetables using various cooking methods. May oversee preparation of gravies, soups, sauces, potatoes, casseroles, and stews. Determines timing and sequencing of operations to meet serving times. Inspects the kitchen and equipment for cleanliness and proper food storage and preparation. Ensures all kitchen staff are properly trained and adhere to nutrition, sanitation, and safety regulations. Monitors all food preparation for time and temperature standards IAW regulations. |
| Line Cook (AKA: Steward, Sous Chef) |
| Prepares or assists in preparing and serving meals IAW recipe cards and the production schedule. Performs duties such as cutting, preparing, and cooking meats, fish, and poultry; culling, washing, and cooking vegetables; preparing and serving desserts and other foods; cleaning the kitchen and equipment; storing leftovers; and disposing of garbage and trash. May bake bread, rolls, cakes, pies, and pastries. Adheres to all nutrition, sanitation, and safety regulations. |
| Food Service Worker (FSW) (AKA: Cook 3, Cook Helper, Server, Salad Prep) |
| Serves as a cafeteria and/or delicatessen/bakery worker assisting in the preparation, presentation, and serving of meats, delicacies, preserved foods, cheeses, salads, breads, and sweets. Assists in weighing, pricing, and wrapping selected foods on plates, trays, and in bags. Prepares food displays in counter cases and other display units and answers basic customer questions about serving sizes and ingredients. |
Uses prepared ingredients and follows routine, repetitive steps to make hot and/or cold sandwiches, fruit and vegetable trays, salads, and rotisserie chicken. May slice and mix simple ingredients as needed. Maintains cleanliness of the preparation area and equipment. May assist with measuring and mixing ingredients; preparing, cooking, and decorating bakery items; and other assigned kitchen duties. Ensures all foods and items are stored properly. Complies with nutritional and sanitation guidelines. Must be supervised by Lead Cook and/or Line Cook.
| Admin Clerk (AKA: Data Entry Clerk) |
| Inputs information into AFMIS, including production schedules, kitchen requisitions, outside menus, headcount data, meal requests, and cash collection data. Submits subsistence orders IAW Prime Vendor schedules.Prepares correspondence for unit meal requests, memorandums, end of month reports, calorie cards, production schedules, outside menus, inventory count sheets (weekly, monthly, semiannual, and annual), recipe cards, headcount SOP updates, meal prices, meal hours, and holiday menus. Maintains and safeguards the change fund and associated documents. Prepares deposits for turn in. Maintains filing systems using ARIMS. Informs the shift leader of changes to the production schedule. Maintains AFMIS security. |
| Cashier |
| Counts money and the cash drawer at the beginning and end of the shift to ensure accuracy and safeguard funds. Greets customers and handles cash, credit, or check transactions. Issues change, receipts, or refunds. Operates the Point of Sale (POS) system IAW SOP and AFMIS procedures. Maintains manual headcount procedures during POS malfunctions. |
| Rations Clerk (AKA: Storeroom clerk) |
| Maintains security of ration rooms, freezers, and keys to ensure accountability of subsistence. Ensures all subsistence is opened, checked, weighed, and dated upon receipt from the Prime Vendor. Initiates discrepancy reports as required. Maintains sanitation and cleanliness of all storage rooms, refrigerators/freezers, and bins. Utilizes appropriate FIFO or LIFO procedures. Ensures kitchen requisitions are maintained and turned in to the Admin office after each meal. Conducts inventories IAW regulations. Records temperatures of all refrigeration/freezer units on temperature control charts IAW regulations. Informs Admin of changes to the production schedule and notifies management. Issues rations to shifts IAW the production schedule. |
| Dining Facility Attendant (DFA) (AKA: Dishwasher, Pots & Pans, Dining Room, Clipper Room, Janitorial type services) |
| Manually or mechanically washes and rinses dishes, glasses, and silverware; maintains proper sterilization temperatures; and adds soap as needed. Maintains sanitation and prevents cross contamination. Operates three compartment sinks. Maintains dining room cleanliness, outside lines, and self service areas. Cleans serving lines and salad bars IAW regulations. Cleans bathrooms and hand wash stations. Ensures soap, paper towels, and cleaning supplies are stocked. Removes trash. Maintains cleanliness of the back dock and surrounding areas. Maintains hoods and drains. Performs other duties as assigned. |
| Dining Facility Attendant (DFA) Supervisor |
| Responsible for scheduling, overseeing, and ensuring the quality of work performed by all DFAs. May serve as both supervisor and working DFA. Mechanically washes and rinses dishes, glasses, and silverware; maintains proper sterilization temperatures; and adds soap as needed. Maintains sanitation and prevents cross contamination. Operates three compartment sinks. Cleans serving lines and salad bars IAW regulations. Cleans bathrooms and hand wash stations. Ensures soap, paper towels, and cleaning supplies are stocked. Removes trash. Maintains cleanliness of the back dock and surrounding areas. Maintains hoods and drains.Maintains dining room cleanliness, outside lines, and self service areas. Performs other duties as assigned. |
Contractor Hours of Operation Attachment B FSGA Dining Facility (DFAC) Contractor Hours of Operation Note to Offerors:
The hours listed on this tab reflect baseline contractor hours of operation derived from the Government’s estimated staffing. These hours are provided for reference only. Offerors may propose alternate hours of operation as long as the proposal includes a brief narrative explaining the rationale for the deviation and how contract requirements will still be met.
| DFAC Building Number | Service | Schedule Days | Operating Hours | Comments/Notes |
| 19225 | | | | |
| (NCOA) | FFS | Weekdays/Weekends-3Meals per Day (1-600) | 0530-1930 | Hours indicate total operating hours for this facility. Hours do not include extended service hours. | |
| 12902/12903 | | | |
| (H1) | FFS | Weekday-2 Meals Per Day (1-1600) | 0430-1930 | Hours indicate total operating hours for this facility. Hours do not include extended service hours. |
| 13102/13103 | | | |
| (H2) | FFS | Weekday-2 Meals Per Day (1-1600) | 0430-1930 | Hours indicate total operating hours for this facility. Hours do not include extended service hours. |
| 13302/13303 | | | |
| (H3) | FFS | Weekday-2 Meals Per Day (1-1600) | 0430-1930 | Hours indicate total operating hours for this facility. Hours do not include extended service hours. |
HAAF Dining Facility (DFAC) Contractor Hours of Operation
| 110 | FFS | Weekdays-3 Meals Per Day (1-700) | 0600-2000 | Hours indicate total operating hours for this facility. Hours do not include extended service hours. |
| | WeekDays-3 Meals a Day (Surge 701-1400) | 0600-2000 | |
| | Weekends/2 Meals (Brunch/Supper) | 0730-2000 | |
Service Schedule Attachment B FSGA Dining Facility (DFAC) Service Schedules
| DFAC Building Number | Service | Schedule Days | Breakfast | Lunch | Dinner | Brunch | Supper | Comments/Notes |
| 19225 | | | | | | | | |
| (NCOA) | FFS | Monday - Friday | 0730-0900 | 1130-1300 | 1630-1800 | n/a | n/a | | |
| | | Saturday - Sunday | 0730-0900 | 1130-1300 | 1630-1800 | n/a | n/a | |
| | | Holidays | 0730-0900 | 1130-1300 | 1630-1800 | n/a | n/a | |
| 12902/12903 | | | | | | | |
| (H1) | FFS | Monday - Friday | 0630-0800 | MRE | 1700-1830 | n/a | n/a | National Guard does not use AFMIS. If blddg 12902/12903 exceeds 800 headcount per meal, an additional facility will be opened if required (13102/13103 (H2) or 13302/13303 (H3)) |
| | | Saturday - Sunday | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
| | | Holidays | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
| 13102/13103 | | | | | | | |
| (H2) | FFS | Monday - Friday | 0630-0800 | MRE | 1700-1830 | n/a | n/a | |
| | | Saturday - Sunday | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
| | | Holidays | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
| 13302/13303 | | | | | | | |
| (H3) | FFS | Monday - Friday | 0630-0800 | MRE | 1700-1830 | n/a | n/a | |
| | | Saturday - Sunday | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
| | | Holidays | 0630-0800 | MRE | 1700-1830 | n/a | n/a |
HAAF Dining Facility (DFAC) Service Schedules
| 110 | FFS | Monday - Friday | 0800-0930 | 1130-1300 | 1700-1830 | n/a | n/a |
| | Saturday - Sunday | n/a | n/a | n/a | 0900-1300 | 1700-1830 |
| | Holidays | n/a | n/a | n/a | 0900-1300 | 1700-1830 |
DFAC Configuration
Attachment B FSGA Dining Facility (DFAC) Configuration
| DFAC Building Number | Design Capacity | Estimated Seating | | | Head Count/ Cashier Stations | Serving Lines | | | Outside Area Requiring Cleaning/Maintenance (measured as the number of feet from any point of the DFAC building) | Notes |
| | | Tables | Booths | Chairs | | Regular Menu | Short Order | Deli/ | | |
| Sandwich Bar | Self- Service | | | | | | | | | | |
19225 200 32 0 128 1 1 1 1 0 Within 50 feet of facility, and 20 feet surrounding dumpsters are cleaned to sight; free of trash, cigarette butts, foreign matter, sand/snow.
| 12902/12903 | | | | | | | | | |
| (H1) | 800 | 66 | 0 | 266 | 2 | 2 | 2 | 0 | 2 | Within 50 feet of facility, and 20 feet surrounding dumpsters are cleaned to sight; free of trash, cigarette butts, foreign matter, sand/snow. |
| 13102/13103 | | | | | | | | | |
| (H2) | 800 | 66 | 0 | 266 | 2 | 2 | 2 | 0 | 2 | Within 50 feet of facility, and 20 feet surrounding dumpsters are cleaned to sight; free of trash, cigarette butts, foreign matter, sand/snow. |
| 13302/13303 | | | | | | | | | |
| (H3) | 800 | 66 | 0 | 266 | 2 | 2 | 2 | 0 | 2 | Within 50 feet of facility, and 20 feet surrounding dumpsters are cleaned to sight; free of trash, cigarette butts, foreign matter, sand/snow. |
| HAAF Dining Facility (DFAC) Configuration | | | | | | | | | |
110 500 56 16 229 3 1 2 1 2 Within 50 feet of facility, and 20 feet surrounding dumpsters are cleaned to sight; free of trash, cigarette butts, foreign matter, sand/snow. Regular menu line - 6 hot wells Short order line - 2 sides Deli line - 1 side Self service areas - 2 sides
DFAC Floor Space Attachment B FSGA Dining Facility (DFAC) Floor Space
| DFAC Building Number | Functional Area | Total Estimated Square Footage | Floor Composition | Windows | | |
| | Exhaust Hoods | | | | | |
| Notes | | | | | | |
| | | | | Exterior Windows | Venetian Blinds/Curtains | |
| 19225 | Dining Room | 1,400 | Vinyl Tile | 18 | 0 | |
| | Kitchen | 700 | Quarry Tile | | | 2 |
| | Storage Rooms | 100 | Quarry Tile | | | |
| | Serving Area | 25 | Quarry Tile | | | 2 |
| | Self Service | 20 | Vinyl Tile | | | |
| | Pot & Pan Area | 50 | Quarry Tile | | | 1 |
| | Dishwashing Room | 50 | Quarry Tile | | | 1 |
| | Loading Dock | 25 | Concrete | | | |
| | Office | 25 | Quarry Tile | | | |
| | Restroom | 10 | Quarry Tile | | | |
| | Foyer/Misc | n/a | Quarry Tile | | | |
| | Walk-in Units | 300 | Quarry Tile | | | |
| | | 2,705 | | | | |
| 12902/12903 | | | | | | |
| (H1) | Dining Room | 3,120 | Vinyl Tile | 15 | 15 | | |
| | Kitchen | 1,496 | Quarry Tile | | | 2 |
| | Storage Rooms | 144 | Quarry Tile | | | |
| | Serving Area | 400 | Quarry Tile | | | 2 |
| | Self Service | 1,200 | Vinyl Tile | | | |
| | Pot & Pan Area | 320 | Quarry Tile | | | 1 |
| | Dishwashing Room | 240 | Quarry Tile | | | 1 |
| | Loading Dock | 1,900 | Concrete | | | |
| | Office | 200 | Quarry Tile | | | |
| | Restroom | 260 | Quarry Tile | | | |
| | Foyer/Misc | 200 | Quarry Tile | | | |
| | Walk-in Units | 96 | Quarry Tile | | | |
| | | 9,576 | | | | |
| 13102/13103 | | | | | | |
| (H2) | Dining Room | 3,120 | Vinyl Tile | | | | |
| | Kitchen | 1,496 | Quarry Tile | | | |
| | Storage Rooms | 144 | Quarry Tile | | | |
| | Serving Area | 400 | Quarry Tile | | | |
| | Self Service | 1,200 | Vinyl Tile | | | |
| | Pot & Pan Area | 320 | Quarry Tile | | | |
| | Dishwashing Room | 240 | Quarry Tile | | | |
| | Loading Dock | 1,900 | Concrete | | | |
| | Office | 200 | Quarry Tile | | | |
| | Restroom | 260 | Quarry Tile | | | |
| | Foyer/Misc | 200 | Quarry Tile | | | |
| | Walk-in Units | 96 | Quarry Tile | | | |
| | | 9,576 | | | | |
| 13302/13303 | | | | | | |
| (H3) | Dining Room | 3,120 | Vinyl Tile | | | | |
| | Kitchen | 1,496 | Quarry Tile | | | |
| | Storage Rooms | 144 | Quarry Tile | | | |
| | Serving Area | 400 | Quarry Tile | | | |
| | Self Service | 1,200 | Vinyl Tile | | | |
| | Pot & Pan Area | 320 | Quarry Tile | | | |
| | Dishwashing Room | 240 | Quarry Tile | | | |
| | Loading Dock | 1,900 | Concrete | | | |
| | Office | 200 | Quarry Tile | | | |
| | Restroom | 260 | Quarry Tile | | | |
| | Foyer/Misc | 200 | Quarry Tile | | | |
| | Walk-in Units | 96 | Quarry Tile | | | |
| | | 9,576 | | | | |
HAAF Dining Facility (DFAC) Floor Space
| 110 | Dining Room | 4,675 | Asphalt tile w/ gloss | 10 | 10 | |
| Kitchen | 3,745 | Quarry Tile | | | 2 |
| Storage Rooms | 1,525 | Quarry Tile | | | |
| Serving Area | 3,745 | Quarry Tile | | | 3 |
| Self Service | 1,110 | Vinyl Tile | | | |
| Pot & Pan Area | 254 | Quarry Tile | | | 2 |
| Dishwashing Room | 473 | Quarry Tile | | | |
| Loading Dock | 703 | Concrete | | | |
| Office | 555 | Vinyl Composite | | | |
| Restroom | 1,029 | Quarry Tile | | | |
| Foyer/Misc | 400 | Vinyl Composite | | | |
| Walk-in Units | 420 | Quarry Tile | | | |
| | 18,634 | | | | |
Historical Remote Site Feeding Attachment B FSGA Dining Facility (DFAC) Historical Remote Site Feeding
| DFAC Building | Month | Breakfast | Lunch | Dinner | Per Day | Total Per Month | Notes |
| 19225 | SEP | | | | | | There is no historical remote site feeding data for this building. Remote site feeding has not been utilized in the recent past two years, however remote site feeding could become an active task. |
| OCT | | | | | | |
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| DFAC Building | Month | Breakfast | Lunch | Dinner | Per Day | Total Per Month | Notes |
| 12902/12903 | | | | | | | |
| (H1) | SEP | | | | | | Remote site feeding has rarely been utilized in the recent past two years, however remote site feeding could become an active task to support Unit field training exercises. | |
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| DFAC Building | Month | Breakfast | Lunch | Dinner | Per Day | Total Per Month | Notes |
| 13102/13103 | | | | | | | |
| (H2) | SEP | | | | | | Remote site feeding has rarely been utilized in the recent past two years, however remote site feeding could become an active task to support Unit field training exercises. | |
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| DFAC Building | Month | Breakfast | Lunch | Dinner | Per Day | Total Per Month | Notes |
| 13302/13303 | | | | | | | |
| (H3) | SEP | | | | | | Remote site feeding has rarely been utilized in the recent past two years, however remote site feeding could become an active task to support Unit field training exercises. | |
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HAAF Dining Facility (DFAC) Historical Remote Site Feeding
| DFAC Building | Month | Breakfast | Lunch | Dinner | Per Day | Total Per Month | Notes |
| 110 | SEP | | 164 | 100 | | 264 | Remote site feeding with unit pick-up is estimated 6000 as requirements per year at 1 meal increments estimated headcount is 180-240 per shipment. Below is the historical remote site feeding data for building 110. |
| OCT | | | | | 0 | |
| NOV | 263 | | 252 | | 515 | |
| DEC | | | | | 0 | |
| JAN | 287 | | 494 | | 781 | |
| FEB | | | | | 0 | |
| MAR | | | 404 | | 404 | |
| APR | 184 | | 188 | | 372 | |
| MAY | | | | | 0 | |
| JUN | | | | | 0 | |
| JUL | | | | | 0 | |
| AUG | | | | | 0 | |
Department of the Army