B08 Attachment 3_Relevant Past Experience.docx
DOCX document 15 KB Posted
- Attached to
- MATOC IDIQ Catering Food Services- Philippines
- Solicitation number
- W91QVP26QA001
About this file
This is an Experience Information Sheet attachment requiring offerors to document relevant past performance on catering and food services contracts. Offerors must submit a maximum of three relevant contracts, with additional submissions not evaluated. For each contract, offerors must provide the contract number, the name of the contractor that performed the service (either the offeror or a subcontractor), and contact information for an English-speaking point of contact including name, email, and phone number.
The form requires detailed documentation of service performance at each location, including the period of performance dates and comprehensive descriptions of work performed. Offerors must specifically address their approach to key service areas: Food Operations, Food Facilities and Equipment, Water Portability, Cleaning and Sanitizing, Pest Control, Employees, Food Defense, and Food Handling. Additionally, offerors are required to explain any performance problems, issues, or conflicts encountered and describe the resolutions implemented. The submission encourages inclusion of supporting materials such as photographs or other descriptive documentation to substantiate claimed experience with catering and food service operations.
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Other files
| File | Type | Posted |
|---|---|---|
| RFI _ W91QVP-26-Q-A001.docx | DOCX document | |
| B08 Attachment 2_Pricing Sheet 4.14.2026.xlsx | XLSX spreadsheet | |
| B08 Attachment 1 PWS Catering All Philippines.pdf | ||
| Solicitation PHL Catering Service Solicitation RFQ_ Final 4.20.pdf |
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Text version
Attachment 3 Experience Information Sheet (Maximum of 3 relevant contracts, more than 3 will not be evaluated) Contract Number: ____________________________________________________ Name of Contractor that performed this service (should be the Offeror or one of the offeror’s subcontractors): ________________________________________________________________ Name, email, and phone number of English speaking POC: ____________________________________
EXPERIENCE:
1. The location service was performed: ________________________________________________
2. Date of period of performance: _______________________________________________
3. Provide detailed information of the service performed. Include explanations of any performance problems, issues, or conflicts and the resolution. Offerors are encouraged to provide pictures or other descriptive information. Offerors should provide specific details as to how they approached the service: Food Operations, Food Facilities and Equipment, Water Portability, Cleaning and Sanitizing, Pest Control, Employees, Food Defense, and Food Handling
(Maximum of 3 relevant contracts, more than 3 will not be evaluated) Contract Number: ____________________________________________________ Name of Contractor that performed this service (should be the Offeror or one of the offeror’s subcontractors): ________________________________________________________________ Name, email, and phone number of English speaking POC: ____________________________________
EXPERIENCE:
1. The location service was performed: ________________________________________________
2. Date of period of performance: _______________________________________________
3. Provide detailed information of the service performed. Include explanations of any performance problems, issues, or conflicts and the resolution. Offerors are encouraged to provide pictures or other descriptive information. Offerors should provide specific details as to how they approached the service: Food Operations, Food Facilities and Equipment, Water Portability, Cleaning and Sanitizing, Pest Control, Employees, Food Defense, and Food Handling
(Maximum of 3 relevant contracts, more than 3 will not be evaluated) Contract Number: ____________________________________________________ Name of Contractor that performed this service (should be the Offeror or one of the offeror’s subcontractors): ________________________________________________________________ Name, email, and phone number of English speaking POC: ____________________________________
EXPERIENCE:
1. The location service was performed: ________________________________________________
2. Date of period of performance: _______________________________________________
3. Provide detailed information of the service performed. Include explanations of any performance problems, issues, or conflicts and the resolution. Offerors are encouraged to provide pictures or other descriptive information. Offerors should provide specific details as to how they approached the service: Food Operations, Food Facilities and Equipment, Water Portability, Cleaning and Sanitizing, Pest Control, Employees, Food Defense, and Food Handling
File details come from the government source that posted it. Updated .