PWS.pdf

CATERED MEAL SERVICES

PERFORMANCE WORK STATEMENT

(PWS)

FY19

103RD AIR CONTROL SQUADRON

AIR NATIONAL GUARD BASE

ORANGE, CT 06477

PERFORMANCE WORK STATEMENT (PWS)

DESCRIPTION OF SERVICES: The contractor shall furnish all personnel, food items, supervision, parts, tools, materials, facilities and transportation necessary to provide prepared meals at the 103rd Air Control Squadron , Air National Guard Base, for the periods specified within this PWS for the scheduled Unit Training Assembly (UTA) weekends IAW the following specifications and schedules.

1. The Connecticut Air National Guard anticipates purchasing, not to exceed 240 lunch meals during one UTA weekend (120 per day), 140 lunch meals during November and

December (280 lunch meals for each UTA drill weekend in November and December).

2. These meals must be cooked at a non-military kitchen and delivered, ready to serve, to the 103rd Air Control Squadron. NO COOKING IS ALLOWED ON BASE. Holding temperatures in food warmers, serving line, salad bars and coffee maker is authorized.

The kitchen is subject to inspection, and must have all certifications required by the state and/or local health department(s). The vendor must be a licensed food vendor or caterer in the state where the food is prepared, and possess all current licenses and certifications required by law.

3. The meals will be served at the Dining Facility at the 103rd Air Control Squadron between the hours of 11:00am and 1:00pm. Servers must be ServSafe certified.

4. Some of the meals may be “To-Go”. Styrofoam “To-Go” containers will be provided by the 103rd Air Control Squadron. The “To-Go” items will consist of that day’s menu. No extra items.

5. The 103rd Air Control Squadron Dining Facility will provide napkins, eating utensils, china plates & bowls and hot & cold beverage cups.

6. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals, and are indicated on the purposed menus. The entrées shown are recommended. If vendor request to deviate from the proposed menus, must be done prior to signing of this contract.

7. The condiments shown on the proposed menus are required menu items.

8. The vendor is responsible for serving and portion control. Buffet style serving is preferred. Ala carte ordering is prohibited.

9. Meal pricing must include all overhead, delivery, and clean-up costs. Tax and gratuity are prohibited.

10. If the planned training is unexpectedly canceled or shortened i.e.; weather conditions, the vendor shall not serve.

11. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the Contracting

Officer for reimbursement.

Quality Assurance:

12. The Government shall monitor the contractor’s performance under this contract using the following procedures:

12.1 Quality Assurance Evaluators inspect for compliance with contract terms.

12.2 Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include, but are not limited to, food preparations at the contractor’s facility, transportation from the contractor’s facility to the 103rd Air Control

Squadron, Air National Guard Base and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines at both the serving location, and where the food is prepared. All parties involved in this contract will comply with FDA Food Code guidelines.

Loitering:

13. Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

Use of Tobacco:

14. The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the Government as smoking areas.

Use of Alcoholic Beverages/Drugs:

15. The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

Personnel:

16. The contractor shall furnish supervisory, administrative and direct labor personnel to accomplish all work required.

16.1. All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the government.

16.2. The contractor will ensure that personnel have proper identification for entry onto the 103rd Air Control Squadron, Air National Guard Base. This includes providing an entry authorization list (EAL) of all employees who will be permitted on base. The EAL must be submitted to Contracting Officer’s Representative (COR) no later than the Friday prior to the UTA. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base. All employees must have a picture ID to gain access on base.

16.3. Contractor Supervision – an attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working.

16.4. Personal Hygiene – the contractor shall ensure the contract employees meet the following sanitation requirements In Accordance With (IAW) Serve Safe;

16.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

16.4.2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

16.4.3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

16.4.5. They do not smoke, or use tobacco in any form, except during break periods in designated areas.

16.4.6. They do not consume food items/beverages in any form while on the serving line or in any food prep areas.

16.4.7 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.

16.4.8 Contract employees shall wear appropriate clothing that is well–fitted, laundered and repaired. Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allow

Delivery:

17. Delivery shall be no later than 10:30 am to the Connecticut Air National Guard, 103d

Air Control Squadron, 206 Boston Post Road, Orange, CT 06477

POC: MSgt Jonathan Weiss, (203) 795-2936.

18. Specific delivery dates will be coordinated with POC: MSgt Jonathan Weiss, (203)

795-2936.

Antiterrorism (AT) / Operational Security (OPSEC):

19. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s

Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security

Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF and/or local policy. Should the Force Protection

Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

20. Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center

Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (AFI

31-101 and AFI 10-245), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

21. All contractor employees, to include subcontractor employees, requiring access

Government Installations, Facilities and Controlled Access areas shall complete AT

Level I awareness training within 7 calendar days after contract start date. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT level I Awareness Ttraining is available at the following website: http://jko.jten.mil/courses/atl1/launch.html.

22. In accordance with AFI 10-701, Operations Security, OPSEC

PMs/SMO/SMNCOs/Coordinators will provide OPSEC training or training materials to contract employees within 90 days of employees’ initial assignment to the contract and annually thereafter. General organizational orientations may need to be supplemented by duty-related orientations in the work center targeted toward specific critical information and vulnerabilities associated with the work. Initial training (OPSE 1301 – OPSEC

Fundamentals) and refresher training (Security Administration) are both available on the

ADLS website.

http://jko.jten.mil/courses/atl1/launch.html

Contractor Manpower Reporting (CMR):

23. The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract at the secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: https://www.ecmra.mil. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year

(FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at https://www.ecmra.mil.

Contracted Meals for January

Saturday:

Caterer to prepare 120 hot meals broken down as follows:

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

30 – ½ Pint servings of white milk (1% or 2%)

30 – ½ Pint servings of chocolate milk (low fat)

Sunday:

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper https://www.ecmra.mil/

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for February

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for March

60 servings of Roast Beef with gravy –servings-1 each/5 oz.

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Roast Beef with gravy –servings-1 each/5 oz.

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for April

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for May

Thursday:

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Baked Chicken –servings-1each/5 oz.

60 servings of Brown Steamed Rice- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 Servings of Green Beans with Mushrooms – serving – ¾ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Friday:

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Baked Chicken –servings-1each/5 oz.

60 servings of Brown Steamed Rice- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 Servings of Green Beans with Mushrooms – serving – ¾ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Baked Chicken –servings-1each/5 oz.

60 servings of Brown Steamed Rice- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 Servings of Green Beans with Mushrooms – serving – ¾ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

70 Burger (grilled) –servings-6 oz patty

50 Hot Dogs with buns – 1 each

70 Accompaniments – cheese slice, lettuce, 120 Accompaniments - ketchup, mustard, mayo – 1 each

120 servings of Potato Salad

120 Servings of Cole Slaw

120 servings of Brownies- servings-2 each

120 servings of Salad Bar w/ accompaniments – Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons - servings-6 oz.

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for June

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke, Coke

10 – 12 oz. servings of Sprite

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke, Coke

10 – 12 oz. servings of Sprite

Contracted Meals August

60 servings of Roast Beef with gravy –servings-1 each/5 oz.

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Roast Beef with gravy –servings-1 each/5 oz.

60 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

60 servings of Baked Mac and Cheese -servings- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 servings of Peas/Corn mix- servings- ½ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for September

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Baked Chicken –servings-1each/5 oz.

60 servings of Brown Steamed Rice- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 Servings of Green Beans with Mushrooms – serving – ¾ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Salisbury Steak with Beef Gravy- 1 each

60 servings of Baked Chicken –servings-1each/5 oz.

60 servings of Brown Steamed Rice- ¾ cup

60 servings of Mashed Potatoes- ¾ cup

60 Servings of Green Beans with Mushrooms – serving – ¾ cup

60 servings of Mixed Vegetables-servings- ½ cup

120 servings of Assorted Pies- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for October

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

60 servings of Chicken Parmesan-servings- 1 each/5 oz.

60 servings of Chili Macaroni Casserole- 5oz.

60 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

60 servings of Broccoli- servings- ½ cup

60 servings of Carrots-servings- ½ cup

120 servings of garlic bread- serving- 1 each

120 servings of Chocolate Cake- servings-1 each

120 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red

Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

Salt and Pepper

25 – 12 oz. servings of Diet Coke

25 – 12 oz. servings of Coke

10 – 12 oz. servings of Sprite

Contracted Meals for November

Caterer to prepare 140 hot meals broken down as follows:

80 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz.(not processed) (fresh)

60 servings of Roast Beef with gravy –servings- 5 oz.

140 servings of Mashed Potatoes- ¾ cup

140 Baked Sweet Potatos-5 oz.

140 servings of Stuffing- ¾ cup

140 servings of Corn- ¾ cup

140 servings of Cranberry Sauce- ½ cup

140 servings of dinner rolls- serving- 1 each

140 servings of Apple Pie- servings-1 slice

140 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

Salt and Pepper

30 – 12 oz. servings of Diet Coke, 30 – 12 oz. servings of Coke, 15 – 12 oz. servings of

Sprite

35 – ½ Pint servings of white milk (1% or 2%)

80 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz.(not processed) (fresh)

60 servings of Roast Beef with gravy –servings- 5 oz.

140 servings of Mashed Potatoes- ¾ cup

140 Baked Sweet Potatos-5 oz.

140 servings of Stuffing- ¾ cup

140 servings of Corn- ¾ cup

140 servings of Cranberry Sauce- ½ cup

140 servings of dinner rolls- serving- 1 each

140 servings of Apple Pie- servings-1 slice

140 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

Salt and Pepper

30 – 12 oz. servings of Diet Coke, 30 – 12 oz. servings of Coke, 15 – 12 oz. servings of

Sprite

Contracted Meals for December

60 servings of Salisbury Steak with Beef Gravy- 1 each

80 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz.(not processed) (fresh)

70 servings of Baked Mac and Cheese -servings- ¾ cup

70 servings of Mashed Potatoes- ¾ cup

70 servings of Steamed Broccoli -2-3 spears

70 servings of Green Beans-servings- ½ cup

140 servings of Dinner Rolls-1 each

140 servings of Chocolate Cake- servings-1 each

140 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

Salt and Pepper

30 – 12 oz. servings of Diet Coke

30 – 12 oz. servings of Coke

15 – 12 oz. servings of Sprite

60 servings of Salisbury Steak with Beef Gravy- 1 each

80 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz.(not processed) (fresh)

70 servings of Baked Mac and Cheese -servings- ¾ cup

70 servings of Mashed Potatoes- ¾ cup

70 servings of Steamed Broccoli -2-3 spears

70 servings of Green Beans-servings- ½ cup

140 servings of Dinner Rolls-1 each

140 servings of Chocolate Cake- servings-1 each

140 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

Salt and Pepper

30 – 12 oz. servings of Diet Coke

30 – 12 oz. servings of Coke

15 – 12 oz. servings of Sprite