DRAFT Sample Support Package.pdf

DRAFT Sample Support Package

Location. All meals shall be served in a 200-person capacity dining room on a berthing barge at Naval Base Guam.

Meal Times. Planned meal times are listed below. Subject to mutual agreement between the Contracting Officer’s Representative (COR) and the Contractor, meal times may be modified on a case-by-case notice with at least 72 hours-notice.

Day Meal Start Time End Time

Monday – Sunday

(Routine)

Breakfast 6:30 AM 8:00 AM Lunch 11:30 AM 1:00 PM Dinner 5:00 PM 6:30 PM

Holiday Routine (*)

Brunch 8:00 AM 11:00 AM Dinner 5:00 PM 6:30 PM

(*) Thanksgiving Day, Christmas Day, New Year’s Day, and Easter

Meal Menu. The Contractor shall provide to the COR, and prominently display in the dining area, the planned menu for the current day and the next six days. In developing the Contractor’s planned menu, the Contractor shall use as a guide, the Naval Supply Systems Command publication titled ‘Food Service Management General Messes, NAVSUP Publication 486, Volume II, Revision 9, November 2020. ’ This instruction includes menu planning recommendations, referred to as ‘Go For Green (GFG),’ that the Contractor shall utilize to inform menu planning. GFG categorizes food items into three broad categories and seeks to promote the consumption of foods that are least-processed, nutrient packed, fibrous, low in sugar and contain healthy fats. The Contractor shall strive to provide a wide variety of offerings by incorporating seasonal dishes, holiday dishes, and ethnic dishes. At a minimum, the Contractor’s menu shall consist of the following:

Breakfast/Brunch. At least one hot entrée, a balanced meal consisting of a main course, with assorted meats, starch, cut up and/or whole fruit (no less than two seasonal choices), cereal, and beverages where at least one beverage is a source of Vitamin C. A vegetable may be offered based on customer request (sautéed or fresh cut vegetables for an egg Omelette; and/or, fresh avocado or other fresh vegetables, and/or fruit salsa/beans).

Lunch. One hot or cold entrée, a balanced meal consisting of a main course, with assorted bread, salad (fresh cut vegetables and regular and low fat salad dressing), fruit, vegetable (no less than two cooked vegetables), dessert (cookies, brownie, pie, etc.), and beverages.

Dinner. Two hot entrées, a balanced meal consisting of main course, with assorted bread, salad (fresh cut vegetables and regular and low fat salad dressing, balsamic vinegar, olive oil, fresh lemons), vegetable (no less than two cooked vegetables), dessert (cookies, brownie, pie, etc.), and beverages. If a fatty entrée is served, the other entrée served must be a healthy entrée such as fish or chicken breast.

Beverages. The Contractor shall provide beverages during all meals. At a minimum, the following beverage choices must be offered during meal service: coffee, tea, skim milk, 2% milk, chilled soda (various flavors caffeinated and non-caffeinated), and one or more fruit juices with Vitamin C.

How Served. The Contractor shall abide by all Department of Health regulations in the handling, stowage, and serving of all meals. The Contractor shall provide sufficient personnel for the preparation and serving of all meals. This effort includes the preparation and cleanup of all serving and dining areas. All meals shall be served in a buffet style. To maintain food portion controls, the Contractor shall provide personnel to place all prepared food products on a patron’s dinner plate. Beverages may be provided for self-service.

Meal Service Equipment. The Contractor shall provide all equipment required to serve all meals.

This includes, serving dishes, serving utensils, food warmers, and linens.

Dinnerware and Utensils. The Contractor shall provide all dinnerware and utensils required to consume each meal. This includes, but is not limited to, serving trays, plates, bowls, forks, knifes, spoons, napkins, drinking cups (cold/hot with lids). The Contractor shall provide disposable containers and disposable dinnerware to patrons that require a meal-to-go. The Contractor shall assume that 10% of all meals will be taken to-go. At the Contractor’s discretion, disposable dinnerware and utensils may be utilized for all meals.

Meal Clean-Up, Trash and Waste Disposal. Prior to serving any meal, the Contractor shall ensure the meal service area and dedicated dining areas are clean and orderly. Following any meal service, the Contractor shall clean and make orderly, the meal service area and dining area.

During the course of any meal, the Contractor will promptly clean-up any spills that occur in the food service area. The Government shall ensure adequate trash collecting services are available on the pier in close proximity to the berthing barge. The Contractor shall be responsible for collecting all waste associated with a meal service and placing it in a dedicated trash receptacle.

Government Furnished Equipment

In the execution of this Performance Work Statement, the Contractor may use the below listed equipment installed on the ship’s berthing barge.

- Steam-operated hot wells on the food serving line to maintain food temperature in support of food service operations.

- Dining room tables.

- Dining room chairs.

- Securable storage area identified by ship’s force.

- Barge’s Scullery

Deep Cleaning

Within 72 hours of serving the last meal associated with this Performance Work Statement, the Contractor shall conduct a deep cleaning of the dining room and all spaces utilized to prepare and store food items. This effort shall include removing all dirt and food stains from the floors, walls, light fixtures, and surface area of all equipment in these areas. The goal of the deep cleaning is to return all spaces and equipment to the level of cleanliness at the time Contractor services began.