Award W912MM-22-P-0032.pdf

PDF 1 MB Posted May 12, 2022

Attached to: 196th RTI OCS Meals Amendment Federal contract opportunity
Solicitation number: W912MM22Q0024
Issued by: Department of the Army South Dakota Army National Guard

About this file

Written by GovTribe AI · Dec 27, 2023

This is an award notice for a commercial food service contract between the Department of the Army South Dakota Army National Guard and ADMIRALS EXPERIENCE INC. The contract was awarded on May 12, 2022 for $1,080,366 to provide meals to the 196th RTI OCS at Fort Meade, South Dakota from June 4 through July 29, 2022. The contractor will prepare and serve breakfast, lunch, dinner and sack meals according to the performance work statement and schedule in the solicitation. Meal requirements include salad bars, breakfast bars, hydration stations and specific menu items. The base period of performance is one year with two option years that may be exercised.

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SEE ADDENDUM

(No Collect Calls)

W912MM22Q0024 23-Mar-2022

b. TELEPHONE NUMBER

605-737-6614

8. OFFER DUE DATE/LOCAL TIME

03:00 PM 15 Apr 2022

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912MM9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

W912MM22P0032 12-May-2022

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

SHAWN H. HARWOOD

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

REF: Admirals Quote

27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

0011787492

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

MONTY C. EISENBRAUN / CONTRACTING OFFICER

See Schedule $360,122.00

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS: SEE SCHEDULE

.14-Apr-2022 YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE 7EU50 FACILITY

OFFEROR CODE

USPFO SD PURCHASING & CONTRACTING

2823 WEST MAIN STREET

RAPID CITY SD 57702-8186

ADMIRALS EXPERIENCE INC

ADMIRALS EXPERIENCE

531 F ST

SAN DIEGO CA 92101-6308

DFAS-INDY VP GFEBS HQ0670

8899 E 56TH STREET

INDIANAPOLIS IN 46229-3800

18a. PAYMENT WILL BE MADE BY CODE HQ0670

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE

SEE ITEM 9

15. DELIVER TO CODE W56TJU 16. ADMINISTERED BY

Net 30 Days

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

1-196TH RTI

SEE STATEMENT OF WORK

54 SHERIDAN STREET

FORT MEADE SD 57741

FAX:

TEL: SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$41,500,000

NAICS:

722310

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL: monty.c.eisenbraun.mil@mail.mil

(605) 737-6738TEL:

31c. DATE SIGNED

12-May-2022

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF43

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W912MM22P0032

Section SF 1449 - CONTINUATION SHEET

PROPOSAL SCHEDULE

1. Cost of Meals for consumption inside of Freedom Hall, Ft.. Meade, SD:

a. Breakfast $ 15.00 per meal FY 22

b. Lunch $ 16.00 per meal FY 22

c. Dinner $ 16.00 per meal FY 22

d. Sack Meal $ 16.00 per meal FY 22

Date Breakfast Lunch Dinner Daily Total NOTES of INTEREST

OCS schedule of meals

4-Jun 75 150 225 Sack lunch - Unpredictable arrival times for students and staff 5-Jun 150 150 150 450 6-Jun 150 150 150 450 7-Jun 150 150 150 450 8-Jun 150 150 150 450 9-Jun 50 150 150 350 6 Mile March - MRE BREAKFAST for students

10-Jun 150 50 150 350 MRE Lunch for students 11-Jun 150 50 150 350 MRE Lunch for students 12-Jun 150 50 150 350 MRE Lunch for students 13-Jun 50 150 150 350 MRE BREAKFAST for students 14-Jun 50 150 150 350 MRE BREAKFAST for students 15-Jun 150 150 150 450 16-Jun 150 150 150 450 17-Jun 150 134 134 418 18-Jun 134 134 134 402 Phase 1a to 2a transition 19-Jun 134 134 134 402 20-Jun 134 134 134 402 21-Jun 134 134 134 402 22-Jun 134 134 134 402 OPAT - Late breakfast 23-Jun 134 134 134 402 OPAT - Late breakfast 24-Jun 134 134 134 402 25-Jun 134 134 134 402 26-Jun 134 134 134 402 27-Jun 40 134 134 308 9 Mile March - MRE BREAKFAST for students 28-Jun 134 134 134 402 29-Jun 134 134 134 402 30-Jun 134 134 134 402

1-Jul 134 134 134 402 PT test - Late breakfast 2-Jul 134 134 134 402 Phase 2a to 2b transition

3-Jul 134 134 134 402 4-Jul 134 134 134 402 5-Jul 134 134 134 402 6-Jul 134 134 134 402 7-Jul 134 134 40 308 Staff Ride - Sack breakfast / SACK LUNCH, MRE DINNER, Numbers will be lower because staff will take leave 8-Jul 134 134 134 402 9-Jul 40 134 134 308 12 Mile March - MRE BREAKFAST

10-Jul 134 134 134 402 ALL Staff and Student Meals at Camp Rapid 803 (Mermite) 11-Jul 134 134 154 422 ALL Staff and Student Meals at Camp Rapid 803 (Mermite) 12-Jul 154 154 154 462 ALL Staff and Student Meals at Camp Rapid 803 (Mermite) 13-Jul 154 40 154 348 B - 803 DFAC, L - Sack/MRE, D - Field 14-Jul 154 40 154 348 B - Field, L - Sack/MRE, D - Field 15-Jul 154 154 154 462 B - Field, L - 803 DFAC, D - 803 DFAC 16-Jul 30 100 162 292 Phase 1b Starts (All meals at FM) 17-Jul 162 162 162 486 18-Jul 162 162 162 486 19-Jul 162 162 162 486 20-Jul 162 162 162 486 21-Jul 50 162 162 374 6 Mile March - MRE BREAKFAST 22-Jul 162 50 162 374 MRE Lunch for students 23-Jul 162 50 162 374 MRE Lunch for students 24-Jul 50 162 162 374 MRE Lunch for students 25-Jul 50 162 162 374 MRE BREAKFAST for students 26-Jul 162 162 162 486 MRE BREAKFAST for students 27-Jul 162 162 162 486 28-Jul 162 162 162 486 29-Jul 162 162 162 486 **SACK DINNER (Staff & Students) 30-Jul 0 0 0 0 No Meals Travel Home starts 0400

TOTAL 7094 7295 8111 22500

PERFORMANCE WORK STATEMENT

PERFORMANCE WORK STATEMENT (PWS)

FOR

OCS Fort Meade Meal Services

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Officer Candidate School (OCS) Meal Services, as defined in this PWS.

1.2 Background: The Regional Training Institute (RTI) and South Dakota Army National Guard (SDARNG) has a requirement to support scheduled training with three meals daily. This requirement is achieved through contractor prepared and served meals at the Dining Facility on Fort Meade, SD 57741.

Meals are prepared following guidance in the references below and specifications identified in this document.

REFERENCES:

1. AR 40-25 Nutritional Standards and Education

2. FM 7-22 Holistic Health and Fitness (Chapter 8)

3. TM 10-412 Armed Forces Recipe Service and Index of Recipes

4. TB MED 530 Tri Service Food Code

5. Warfighter Nutrition Guide: https://www.hprc-online.org/nutrition/warfighter-nutrition-guide#home

6. U.S. Department of Agriculture: https://www.usda.gov/topics/food-and-nutrition

1.3 Period of Performance (PoP): The Period of Performance shall be 1 Base Year of 12 months and two (2) 12-month option years. The event dates for the base period begin 4 June 2022 and end 30 July 2022.

Training Schedule

Base Period: 4 June 2022 – 30 July 2022 Option Year 1: 1 June 2023 – 30 July 2023 Option Year 2: 1 June 2024 – 30 July 2024

1.4 General Information:

1.4.1 Place and Performance of Services: The contractor will provide services at Fort Meade, SD.

Contractor may use the facilities at all hours for meal preparation. Meals will be provided every day (Sunday through Saturday). Meal times below are subject to change. COR will review detailed timeline with contractor to identify known changes to meal times. Additional details can be found in the schedule.

Fort Meade, SD: Breakfast 0600-0730, Lunch 1130-1300, Dinner 1700-1830

Performance shall be at the South Dakota Army National Guard (SDARNG) Regional Training Institute (RTI) Fort Meade, SD 57741. The Government can provide a facility for the preparation and storage of food, if requested in advance. A one-time fee of $50.00 and a daily rate of $29.00/day per SDNG Pam 405-70. The charge is a separate action from this solicitation and will only apply if the vendor uses the kitchen for food preparation. Vendor shall coordinate with the SDARNG COR for payment and reservation of the kitchen. Mermites are included with rental of facility. See SDNG PAM 405-70.

The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

1.4.1.1 Telework: The Government does not permit the contractor to telework in support of this requirement.

1.4.1.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented. Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.1.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation, which may affect performance. The Government reserves the right to direct the removal of an employee from Government property or revoke access to Government systems for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.2 Recognized Holidays: The following are recognized United States (US) holidays. The contractor (shall) perform services on these days:

1.4.2.1 Juneteenth National Independence Day: June 19th

1.4.2.2 Independence Day: July 4th

1.4.3 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan (QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Technical Exhibit 1, Performance Requirements Summary (PRS).

1.4.4 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government will do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) or defect rate(s).

1.4.4.1 AT OPSEC: Access & general protection: The contractor and all associated sub-contractors shall comply with applicable installation, facility and area access and local security policies and procedures (Provided by gov't representative). If required, contractor must comply with all personal identity verification requirements as directed by local policy. If unescorted access is deemed necessary, contractor will submit a NCIC background check and favorable evaluation as required.

OPSEC Info: The contractor will protect controlled unclassified information (i.e. training times, number of personnel, etc) pertaining to daily operations. Per AR 530-1 Operations Security, the contractor employees must complete Level I OPSEC Awareness training. New employees must be trained within 30 calendar days of their reporting for duty and annually thereafter.

1.4.5 Installation Access and Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters Department of Army (HQDA) and/or local policy (see PWS 6.0). Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 For contractors that do not require a CAC, but require access to a DoD facility or installation: Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a Government representative).

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.6.1 Key Control. All references to keys include key cards. The contractor shall establish and implement methods of ensuring that no keys/key cards issued by the Government are lost or misplaced or are used by unauthorized persons. No keys issued by the Government shall be duplicated. Such procedures shall include turn-in of any issued keys by personnel who no longer require access to locked areas.

1.4.6.1.1 The contractor shall immediately report any occurrences of lost or duplicated keys/key cards to the COR.

1.4.6.1.2 In the event keys, other than master keys, are lost or duplicated, the contractor shall, upon direction by the KO, re-key or replace the affected lock or locks; however, the Government, at its option, may replace the affected lock or locks or perform re-keying. When the Government replaces or re-keys the locks, the Government will deduct the total cost of lock replacement or re-keying from the monthly payment due the contractor. In the event a master key is lost or duplicated, the Government will replace all locks and keys for that system, and will deduct the total cost from the monthly payment due the contractor.

1.4.6.1.3 The contactor shall prohibit the use of the Government issued keys/key cards by any persons other than the contractor’s employees. The contractor shall prohibit the opening of locked areas by contractor employees to permit entrance of persons other than contactor employees engaged in the performance of services in those areas, or personnel authorized entrance by the KO.

1.4.7 Special Qualifications: The contractor shall ensure all employees possess all required licenses for operation in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. (NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified, and otherwise qualified to provide services.)

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

1.4.11. Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the Government.

The term used in this contract refers to the prime.

2.1.2 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.3 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.4 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by 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.

2.1.5 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.6 Quality Assurance: The Government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.7 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.8 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.9 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

AR Army Regulation AT/OPSEC Antiterrorism/Operational Security BI Background Investigation CM Contract Manager COR Contracting Officer Representative DFARS Defense Federal Acquisition Regulation Supplement DoD Department of Defense DSCA Defense Counterintelligence and Security Agency FAR Federal Acquisition Regulation GFP/M/E/S Government Furnished Property/Material/Equipment/Services IA Information Assurance KO Contracting Officer NGB National Guard Bureau POC Point of Contact PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QC Quality Control QCP Quality Control Program TE Technical Exhibit

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): GFP will NOT be provided directly under this contract.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

The vendor shall provide a sample menu with their quote. The vendor shall provide all subsistence, supplies, disposable plates, napkins, cups, disposable utensils and labor for commercial meals. Non-disposable trays, plates, cups, and utensils are available for use with rental of the kitchen facility.

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

4.1.1 Contractor will be required to provide a list of personnel who will be performing under contract at least 30 days prior to contract performance. Contractor will also provide list of contractor provided equipment so to not be mistaken with Government equipment.

5.0 Requirements: The contractor shall: prepare, deliver, and serve meals to Soldiers. It is the vendor's responsibility to coordinate with the COR, to make sure every Soldier has been served before leaving the premise.

5.1 Serving Times: Meal times include breakfast, lunch, and dinner with exceptions worked through the COR. An average of 400 meals will be served daily split between breakfast, lunch, and dinner (total 22,500 meals anticipated)

5.1.1 Meal quantities are estimates only. Based on historical data the anticipated range of meal quantities include:

Minimum Average Maximum 105 150 180

To assist the contractor in planning, the minimum estimated number of meals per feeding will be guaranteed under this contract.

5.1.2 Approximately one week in advance, the COR will coordinate serving times and provide the vendor with the number of troops expected for the meals. The Government will be liable for the number of meals ordered by the COR. Meal numbers may change throughout the duration of this contract. The COR will coordinate changes 24 hours in advance to adjust number of ordered meals. AGR and ADOS staff are required to pay for meals individually at the contract rate. Vendor shall have point-of-sale payment available at each meal to collect payment from these individuals. Average number of AGR/ADOS is 5-10 customers per meal. This number is in addition to the Government liable meal numbers above. The COR will regularly communicate with vendor regarding the number of AGR/ADOS staff.

5.2 Menu Information: The enclosed Menu Plan is structured with the intent to meet the increased nutritional demands of intense training and provide a variety of selections resulting in a high percentage of satisfied diners.

The menu and standards have been devised from the references above to improve readiness and increase Soldier fitness and performance. Menu combinations offered at each meal must provide variety, contrast in texture, flavor, and color. All items available at the beginning of the meal are available throughout the meal. The enclosed sample menu is a recommendation only. Vendor is responsible for creating their own menu according to the guidance and recommendations in this document. Sanitation, food storage, and serving standards are regulated by TB MED 530 (Tri-Service Food Code) and local/national Departments of Health.

5.2.1 SALAD BAR: The Salad Bar will be available at every Lunch and Dinner Meal.

1. Salad bar will consist of a leafy green salad in which 50% is dark green leafy vegetables (such as romaine or spinach).

2. Minimum of 1 cold salad (such as pasta, macaroni, potato, etc.)

3. Minimum of 10 toppings such as broccoli, carrots, radishes, tomatoes, cucumber, green pepper, onion, mushrooms, low fat cottage cheese, legumes, pumpkin seeds, and so forth. At least one legume, cottage cheese, crackers and either pumpkin or sunflower seeds will always be included in the topping options.

3. Three separate salad dressing choices: two choices of regular salad dressing and one low-fat/light salad dressing.

4. A selection of salad oil such as canola, olive, sesame, or blends of these oils will be offered.

5. A selection of vinegar such as apple cider, balsamic, red, or white vinegar will also be offered.

6. Two choices of fresh fruit, rotating varieties at least every two days. Bananas will be one of the two fruits daily.

Oranges when offered will be pre-cut

5.2.2 BREAKFAST BAR: The Breakfast Bar will be available at every Breakfast Meal.

1. One cooked cereal choice (oatmeal or grits) without added fat or sugar.

2. Minimum of three dry cereal varieties. All cereal choices must have less than 35% of calories from sugar per serving. Bulk dispensing or individual packaging are both permitted.

3. At a minimum offer two flavors of low fat (less than 3 g of fat per serving) individual yogurt (bulk is acceptable within the dining facility but individually during field feedings).

4. Two choices of fresh fruit, rotating varieties at least every two days. Bananas will be one of the two fruits daily.

Oranges when offered will be pre-cut.

5.2.3 CONDIMENT ITEMS ALWAYS AVAILABLE AT ALL MEALS:

1. Butter, and/or Trans fat free liquid margarine spread

2. Sugar and Artificial sweetener

3. Salt and Pepper. Salt and pepper shakers are permitted on the table.

4. Sodium free seasonings with no monosodium glutamate (MSG)

5. Catsup, hot sauce, mayonnaise, mustard, relish

6. Jams or jelly. Offer one fruit spread or low sugar jelly/jam

7. Syrup

8. Two or more spreads (ie low fat cream cheeses, honey)

9. Peanut Butter – no per person limit

10. Salsa *Other condiments will be offered to complement menu items such as steak sauce and tartar sauce.

5.2.4 CONDIMENT PACKAGES: Condiments offered in individual portion control containers or packages, bag in a box pump, or individual bottles on each table. No per person limit will be implemented on these items. (Peanut Butter, Jelly/jam, Butter/margarine spread, Sugar/sweetener should be individually packaged.)

5.2.5 BREADS: Multiple bread types will be available at every meal.

1. All sliced bread must be whole grain/whole wheat type.

2. At least one bread offered is fortified with at least 15% DV for calcium, 6% DV for folate, and 4% DV for iron.

3. No per person limit on bread will be implemented.

5.2.6 HYDRATION STATION: Offered at every meal unless specifically noted.

1. 1% fat pasteurized white milk, skim white milk, and low fat chocolate milk

2. Two 100% juice options or 100% juice blends: Orange juice fortified with calcium and vitamin D and another juice high in vitamin C (BREAKFAST ONLY)

3. Coffee (staff only): regular with decaf available upon request (BREAKFAST ONLY)

4. Two flavors carbohydrate electrolyte beverages (8 ounce serving must contain 12-24 grams carbohydrate, 82-163 mg sodium, and 18-46 mg potassium)

5. Based on customer demand, lactose free milk and/or soy milk fortified with calcium, vitamin A/D.

6. Water

* Hydration station will be placed in an advantageous position to allow for the least impeded movement through the serving line. Dispensers will be properly labeled. All beverages will be at the proper serving temperature.

5.2.7 DESSERTS: Offered at Lunch and Dinner and will consist of the following. At least two different dessert options will be offered at each meal. They will be rotated so that no dessert is offered consecutively.

1. Angel food cake

2. Bar cookies (less than 150 calories and less than 5g of fat per serving)

3. Small low-fat muffins (1.5 to 3 ounces, less than 30% of calories from fat, and at least 1g fiber)

4. Fruit parfaits

5. Fruit salad

6. Low-fat ice cream/frozen yogurt (less than 4g of fat and less than 120 calories per serving)

7. Gelatin

8. Pudding/pudding parfaits (ie Bread Pudding, Rice Pudding)

9. Pastry items such as cakes, cookies, and pies will not normally be a part of the dessert choices but can be added by request of the government with a 24 hour notice.

5.2.8 RELIGIOUS/VEGETARIAN/VEGAN ENTRÉE: Special accommodation entrées may become necessary at Breakfast/Lunch/Dinner Meals. These entrées will be provided as a substitute to the main entrée being served.

They will be of equal proportion to the regular meal entrée and available at every meal as requested. The COR will notify the contractor of special accommodations, the required time period, and the estimated number of servings that are necessary. No Government Menu is available for use. The contractor will use their expertise and information provided by the COR to plan/create the special entrées’.

5.2.9 FIELD FEEDING: Field feedings will be on West Camp Rapid, FOB Rushmore, located within close distance to Stevens High school Rapid City, SD. The vendor is responsible for providing individual wrapped utensils and condiments along with necessary plates, cups, and napkins. The vendor will also recover waste products after each serving i.e. garbage. The government will furnish tables for a serving line, a hard stand building for serving, and garbage receptacles. The menu will maintain all standards described in this document with the following exceptions:

1. Salad bar will be a simple salad of leafy green salad of which 50% is dark green leafy vegetables. Three choices of salad dressing will be available and will be individually wrapped. Toppings offered will be cheese, crackers, and sunflower seeds.

2. Breakfast bar will consist of individually contained dry cereal, minimum two varieties, and two varieties of fresh fruit as described previously.

3. Eggs to order will not be offered during field feedings.

4. Condiment items will be individually wrapped when feasible or when serving space does not permit bulk dispensers.

5. Hydration Station:

- 1% white milk and chocolate milk, individual cartons

- One 100% juice option (breakfast only)

- Coffee (breakfast only)

- One flavor carbohydrate electrolyte beverages (breakfast)

- Two flavors carbohydrate electrolyte beverages (evening meal) *Field lunches will be a sack lunch. Beverages will be individually packaged and provided according to specifications below

5.2.10 SACK MEALS: WHEN CALLED FOR WILL INCLUDE AT A MINIMUM

1. Sandwich or Wrap consisting of ham, turkey or roast beef including cheese of American, cheddar, provolone, or Swiss. Bread or wrap will be whole grain. Portions will adhere to standards as set above. Options shall rotate daily.

2. Whole apple, orange, or banana.

3. Baked chips (assorted variety)

4. Granola Bar with minimum 28-30 grams carbohydrate, 8-9 grams protein

5. Individually packaged trail mix (legumes and dried fruit)

6. Individually packaged condiments to include mayonnaise, mustard, salt, and pepper.

7. Individually packaged beverage (Juice or carbohydrate electrolyte beverage), minimum 12oz with rotating options.

5.3 The vendor is responsible for ensuring facilities are restored to the condition in which received, fair wear and tear accepted to be determined at termination or completion of the contract. The vendor is responsible for the collection and disposal of any trash resulting from the meals served. Dumpsters are available in the immediate area.

6.0 Applicable Publications: Publications applicable to this PWS are listed below:

Publication (Chapter/Page)

Date of Publication

Website

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.

html or https://www.acquisition.gov/dfars

AR 40-25 Nutritional Standards and Education

3 January https://armypubs.army.mil/ProductMaps/PubForm/Detail s.aspx?PUB_ID=1002833

FM 7-22 Holistic Health and Fitness (Chapter 8)

1 October https://armypubs.army.mil/ProductMaps/PubForm/Detail s.aspx?PUB_ID=1020968

TM 10-412 Armed Forces Recipe Service and Index of Recipes

1 September https://armypubs.army.mil/ProductMaps/PubForm/Detail s.aspx?PUB_ID=27625

TB MED 530 Tri Service Food Code 1 March 2019 https://armypubs.army.mil/ProductMaps/PubForm/Detail s.aspx?PUB_ID=1006236

Warfighter Nutrition Guide February https://www.hprc-online.org/nutrition/warfighter-nutrition-guide#home

U.S. Department of Agriculture https://www.usda.gov/topics/food-and-nutrition

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

Performance Objective

Performance Standard Acceptable Quality Levels (AQL)

Surveillance Method / By Whom

Meal -Food is hot, warm, fresh as appropriate

-Portions are sufficient size

-Meal includes all components, entrée, starch, salad, vegetable, desert and drink

-Meal plates and utensils are provided

95% of time -Daily inspections and spot checks

-Complaint

Food Serving and Transportation

-Food is transported in food safe containers

-Food is transported IAW food handling regulations

-Food items are served at proper Temperatures

-Prepared to serve by scheduled time

-Contractor ensures all troops are fed prior to departing

100% of time -Daily inspections and spot checks

-Complaint

Cleanliness -Maintains cleanliness of serving equipment

-Maintains cleanliness of dining area

-Maintains cleanliness of kitchen

95% of time -Daily inspections and spot checks

-Complaint

-Trash is removed Contractor Personnel

-Contractor personnel have proper hygiene

-Contractor personnel wear proper serving attire

95% of time -Daily inspections and spot checks

-Complaint

Operational Security

Requirements

-Contractor will protect controlled unclassified information pertaining to daily operations.

100% of time -Daily inspection and spot check

GOVERNMENT ROLES AND RESPONSIBILITIES:

The following personnel shall oversee and coordinate surveillance activities.

Contracting Officer (KO): The KO shall ensure performance of all necessary actions for effective contracting, ensure compliance with the contract terms and shall safeguard the interests of the United States in the contractual relationship. The KO shall also assure that the contractor receives impartial, fair and equitable treatment under this contract. The KO is ultimately responsible for the final determination of the adequacy of the contractor’s performance.

Contracting Officer Representative (COR): The COR will provide updates to vendor regarding meal numbers according to changes in staff and students. COR will coordinate special meal accommodations with vendor at a minimum 48 hours in advance during rotation of new staff and students) to include allergies, religious requirements, and vegan/vegetarian options. COR will maintain requested meal numbers and verify billing quantity with vendor.

TECHNICAL EXHIBIT 2

Deliverables Schedule

(Deliverables must be identified in the PWS and then summarized here. See examples below)

PWS Reference / Deliverable Title

Frequency Number of Copies

Medium/Format Submit To

4.1 Contractor

Employee List

30 days prior to first meal served

1 Electronic Submission

COR

5.2 Menu 2 weeks prior to first meal

served and 24 hours before menu cycle change.

1 Electronic submission or printed copy

COR

TECHNICAL EXHIBIT 3

Average Quantity Estimates

This information is provided for historical background only. It is not a guarantee of workload quantities.

ITEM NAME ANNUAL ESTIMATED QUANTITY

1 Breakfast 6700 (2019) 1700 (2020) 7300 (2021)

2 Lunch 7000 (2019) 1700 (2020) 7400 (2021)

3 Dinner 8000 (2019) 2000 (2020) 8300 (2021)

TECHNICAL EXHIBIT 4

Sample Menu

Menu below is a sample only, not a requirement. Menu items are in addition to the above requirements of the salad bar, breakfast bar, condiments, breads, hydration station, and desserts. The breakfast meal is a seven day cycle and the lunch and dinner meal is 14 days cyclic

MENU 1

BREAKFAST

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTIES

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN FRENCH TOAST

LUNCH

BAKED CHICKEN

BROWN RICE WITH TOMATOES

SLICED CARROTS

CORNBREAD

DINNER

ROAST PORK TENDERLOIN

PARSLEY POTATOES

MIXED VEGETABLES

HOT ROLLS

MENU 2

BREAKFAST

BAKED/GRILLED SAUSAGE PATTY

OVEN FRIED TURKEY BACON

COTTAGE FRIED POTATOES

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

YANKEE POT ROAST

O’BRIEN POTATOES

VEGETABLE STIR FRY

BROWN GRAVY

HOT ROLLS

DINNER

HAMBURGER YAKISOBA

RICE PILAF

CAULIFLOWER

HOT ROLLS

MENU 3

BACON

BAKED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

BRAISED BEEF CUBES

MASHED POTATOES

WHOLE KERNEL CORN

BROWN GRAVY

HOT ROLLS

DINNER

MEAT LOAF (TURKEY)

LYONNAISE POTATOES

SUMMER SQUASH

BROWN GRAVY

HOT ROLLS

MENU 4

BREAKFAST

BAKED/GRILLED SAUSAGE PATTY

BAKED/GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOTES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN FRENCH TOAST

LUNCH

SALISBURY STEAK

STEAMED BROWN RICE

MIXED VEGETABLES

BROWN GRAVY

HOT ROLLS

DINNER

BEEF FAJITAS

SPANISH RICE

MEXICAN CORN

JALAPENO CORNBREAD

MENU 5

BREAKFAST

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

BAKED HAM

SCALLOPED POTATOES

PEAS AND CARROTS

HOT ROLLS

DINNER

SPAGHETTI W/MEAT SAUCE

STEAMED BROCCOLI

CORN ON COB

GARLIC ROLLS/BREAD

MENU 6

BREAKFAST

BACON

BAKED/GRILLED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

BAKED TURKEY PATTY

LYONNAISE POTATOES

HONEY DIJON VEGETABLES

TURKEY GRAVY

HOT ROLLS

DINNER

SWEDISH MEATBALLS

MASHED POTATOES

ASPARAGUS

BROWN GRAVY

HOT ROLLS

MENU 7

BREAKFAST

BACON

GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

CHICKEN PARMESAN

STEAMED BROWN RICE

VEGETABLE STIR FRY

HOT ROLLS

DINNER

GRILLED HAMBURGER

GRILLED CHICKEN SANDWICH

BAKED POTATOES

SEASONED MIXED VEGETABLES

MENU 8

BAKED/GRILLED CHICKEN SAUSAGE PATTIES

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN FRENCH TOAST

LUNCH

CRANBERRY GLAZED CHICKEN

RICE PILAF

CAULIFLOWER

CHICKEN GRAVY

HOT ROLLS

DINNER

MEATBALL STROGANOFF

MASHED POTATOES

GLAZED CARROTS

BROWN GRAVY

HOT ROLLS

MENU 9

BREAKFAST

BAKED/GRILLED SAUSAGE PATTY

OVEN FRIED TURKEY BACON

COTTAGE FRIED POTATOES

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

ROAST PORK TENDERLOIN

ITALIAN ROASTED POTATO

STEAMED PEAS

BROWN GRAVY

HOT ROLLS

DINNER

PEPPER STEAK

MASHED POTATOES

CORN O’BRIEN

BROWN GRAVY

HOT ROLLS

MENU 10

BREAKFAST

BACON

BAKED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

BEEF STIR FRY

STEAMED RICE

CAULIFLOWER COMBO

CORNBREAD

DINNER

BEEF RAVIOLI

SPICY BROWN RICE PILAF

MIXED VEGETABLES

HOT ROLLS

MENU 11

BREAKFAST

BAKED/GRILLED SAUSAGE PATTY

BAKED/GRILLED TURKEY SAUSAGE LINKS

HASH BROWNS POTATOTES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN FRENCH TOAST

LUNCH

BAKED TURKEY AND NOODLES

CARROT SLICES

WHOLE KERNEL CORN

HOT ROLLS

DINNER

LASAGNA (BEEF)

ORZO W/ SPINACH, TOMATO, ONION

SUMMER SQUASH

HOT ROLLS

MENU 12

BREAKFAST

BACON

BAKED/GRILLED CHICKEN SAUSAGE PATTY

HAS BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

PANCAKES

LUNCH

CHICKEN CORDON BLEU

NOODLES JEFFERSON

PEAS W/CELERY

HOT ROLLS

DINNER

ASIAN BBQ TURKEY

OVEN BROWN POTATOES

HONEY DIJON VEGETABLES

CHICKEN GRAVY

HOT ROLLS

MENU 13

BAKED/GRILLED TURKEY SAUSAGE PATTY

HASH BROWNS POTATOES (BAKED/GRILLED)

SCRAMBLED EGGS

EGGS TO ORDER (STAFF ONLY)

WHOLE GRAIN WAFFLES

LUNCH

MEAT LOAF (BEEF)

MASHED POTATOES

STEAMED CAULIFLOWER

BROWN GRAVY

HOT ROLLS

DINNER

HERBED BAKED CHICKEN

SPRING GARDEN RICE

ASPARAGUS

CHICKEN GRAVY

HOT ROLLS

MENU 14

BREAKFAST

GRILLED TURKEY SAUSAGE LINKS

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

0001 7,094 Each $15.00 $106,410.00 2022 RTI Commercial Breakfast

FFP

"Services Non-Personal"

Breakfast meals to be served at the Regional Training Institute June 5 - 29 July 2022. Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

Vendor POC Shannon Quick Phone: 619-800-3860 Email: shannon@admiralsexperience.com

Government POC MSG Josh Wermers Phone: 605-737-6486 Email: joshua.j.wermers.mil@army.mil

DA 3953 # W56TJU-1310-0500

FOB: Destination

PURCHASE REQUEST NUMBER: 0011787492

PSC CD: S203

NET AMT $106,410.00

ACRN AA

CIN: GFEBS001178749200001

$106,410.00

0002 7,295 Each $16.00 $116,720.00 2022 RTI Commercial Lunch Meal

FFP

"Services Non-Personal"

Lunch meals to be served at the Regional Training Institute June 4 - 29 July 2022.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

FOB: Destination

NET AMT $116,720.00

CIN: GFEBS001178749200002

$116,720.00

0003 8,111 Each $16.00 $129,776.00 2022 RTI Commercial Dinner Meal

FFP

"Services Non-Personal"

Dinner meals to be served at the Regional Training Institute June 4 - 29 July 2022.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

FOB: Destination

NET AMT $129,776.00

CIN: GFEBS001178749200003

$129,776.00

0004 451 Each $16.00 $7,216.00 2022 RTI Commercial Sack Lunch

FFP

"Services Non-Personal"

Sack Lunch/Dinner meals to be served at the Regional Training Institute June 4 - 29 July 2022. Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

FOB: Destination

NET AMT $7,216.00

CIN: GFEBS001178749200004

$7,216.00

0006 7,094 Each $15.00 $106,410.00 OPTION Option 1 2023 RTI Commercial Breakfast

FFP

"Services Non-Personal"

Breakfast meals to be served at the Regional Training Institute June - July 2023.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

The rate per meal will be adjusted at the beginning of each option period. The meal rates will be adjusted by using either the annual Consumer Price Index for Urban Consumers (CPI-U Table 1) % change for Food Away From Home or the Employment Cost Index (ECI) % for Service Providing Industries (Not Seasonally Adjusted Table 5) as published by the Department of Labor, whichever is greater.

If ending 2007 the CPI-U was 4.0% and the ECI was 3.2%, the CPI-U (4.0%) of change would be applied to each meal rate of the prior performance period. The new rate will be applicable throughout the duration of the Option Period. For example, a Base Period Lunch Meal Rate of $5 + 2007 CPI-U 4.0% of change = an Option Period 1 Lunch Meal Rate of $5.20.

FOB: Destination

0007 7,295 Each $16.00 $116,720.00 OPTION Option 1 2023 RTI Commercial Lunch

FFP

"Services Non-Personal"

Lunch meals to be served at the Regional Training Institute June - July 2023.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

0008 8,111 Each $16.00 $129,776.00 OPTION Option 1 2023 RTI Commercial Dinner

FFP

"Services Non-Personal"

Dinner meals to be served at the Regional Training Institute June - July 2023.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

0009 451 Each $16.00 $7,216.00 OPTION Option 1 2023 RTI Commercial Sack Lunch

FFP

"Services Non-Personal"

Sack Lunch/Dinner meals to be served at the Regional Training Institute June - July 2023. Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

0011 7,094 Each $15.00 $106,410.00 OPTION Option 2 2024 RTI Commercial Breakfast

FFP

"Services Non-Personal"

Breakfast meals to be served at the Regional Training Institute June - July 2024.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

0012 7,295 Each $16.00 $116,720.00 OPTION Option 2 2024 RTI Commercial Lunch

FFP

"Services Non-Personal"

Lunch meals to be served at the Regional Training Institute June - July 2024.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

0013 8,111 Each $16.00 $129,776.00 OPTION Option 2 2024 RTI Commercial Dinner

FFP

"Services Non-Personal"

Dinner meals to be served at the Regional Training Institute June - July 2024.

Return of Dining Facility will occur in August. No meals to be served in August.

Refer to PWS for schedule and additional Information.

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