Attachment 1 - PWS.doc

11th FSS

Performance Work Statement (PWS)

For

FULL FOOD SERVICE

Attachment 1

11th FSS/FSV

Date: 24 Oct 17

TABLE OF CONTENTS

SECTION NO. AND TITLE

PAGE NO.

I. Description of Services

1. Scope of Work

2. Program Overview

3. Operational Requirements and Specific Tasks 4-5

4. Cashier Services

5. Sanitation Requirements

6. Housekeeping Services

7. Waste Management

8. Grounds Maintenance

9. Contractor Personnel

10. Conduct

11. Hours of Operation

12. Quality Control

13. Phase-In II. Service Delivery Summary III. General Information

1. Contractor Personnel Meals

2. Training

3. Security Requirements

4. Contractor-Furnished Items and Services 11-12

5. Acts of God IV. Government Furnished Property and Services 12

1. Property 12-13

2. Services V. Technical Exhibits 14

1. Hours of Operation 14

2. Workload Estimates

3. Applicable Publications and Forms

15-16

4. Government-Furnished Facilities

5. Government-Reimbursed Materials

6. Definitions

18-19 Chapter I

DESCRIPTION OF SERVICES / GENERAL INFORMATION

1. Scope of Work. The contractor shall provide all personnel, supervision, and any items and services necessary to perform full food services at Joint Base Andrews as defined in this Performance Work Statement (PWS). The contractor shall perform the requirements in this PWS and ensure that all services conform to the professional standards identified in this PWS, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to, the following: Dining Facility Management, cooking, food preparation serving and replenishing food, cleaning facilities, equipment and utensils, preparing vegetables and fruits for the salad bar, performing cashier services, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor/major repair of food service equipment, and in the event of contingency, perform all required tasks to include continued service. The estimated quantities of work are listed in Technical Exhibit 2, Workload Estimates. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the government point of contact (POC).

1.1. Transition Period. The contractor shall provide a complete Transition Plan to ensure a smooth transition in the change of work effort. Contractor shall have no more than 15 days from the start of the contract performance period to transition the work effort. The plan shall be submitted to the contracting officer as part of the proposal. The transition is 2 weeks from 15 March 2018 – 31 March 2018, unless the Incumbent wins. If the Incumbent wins or Incumbent personnel serve as the Program Manger, transition costs will not be awarded. The following shall be addressed: (a) The scope of the transition; (b) Transition Strategy; (c) Timeline for completing the transition; and (d) Governance for the transition.

1.2 Program Overview The Joint Base Andrews Appropriated Fund food service operation consists of a main dining facility, Freedom Hall and the In-Flight Kitchen. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DoD) personnel who frequent the facilities. Freedom Hall is a full service dining facility to include carry out service. The Flight Kitchen provides boxed meals for passengers and crews in support of flying missions on a 24-hour basis and to customers requesting them in support of ground operations.

1.3 Customer Eligibility. The primary customers at these dining facilities are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in government dining facilities at the expense of the government. Secondary customers are military personnel who wish to and are granted permission to dine in the facilities at their expense. Organizations such as local Boy Scout troops occasionally dine in the dining facilities upon permission from the wing commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. Cashiers shall refer to the supervisor or the dining facility manager to verify customer eligibility when in doubt. The Contractor shall ensure that only authorized individuals are served, and verify the eligibility of all customers who are not in uniform. The Contractor shall also verify that Officers entering the facility to consume meals are TDY and their orders read “government meals are available”; or are otherwise eligible.

1.4. Contractor Operational Requirements and Specific Tasks

1.4.1. Menu Planning. Follow the approved Air Force Corporate 14 day rotating menu in Corporate Food Service (CFS) or future management system. The contractor shall plan meals to meet minimum dietary and meal structure of the Air Force Corporate Food Service Menu Preface updated annually by the Air Force Services Agency. The Contractor will ensure that the most current version of the Air Force Menu Preface is on hand at all times

1.4.2. Menu Boards and Hotline. Post and maintain all menu boards. Post menu and prices at the entrance to the dining facility and any other designated area, for all meals during the day before the start of each meal. Post menu and price changes within five (5) minutes of notification. Healthy heart items shall be easily identifiable on the menu boards and on the serving lines. The Contractor will also ensure that the Dining Facility Hotline is maintained with daily menus, food service special events, and other applicable information. The pre-recorded information will be updated daily/as needed as it is designed to provide the service members and customers with the dial in convenience to obtain applicable information of the food service operations.

1.4.3. Subsistence and Material Handling. The contractor shall comply with Air Force Golden Eagle (Technical Exhibit 1) Receiving and Storage Standards and receipt for all Prime Vendor delivered items. Contractor personnel shall sign for all Prime Vendor delivered items. The contractor shall visually inspect all items received, checking for deterioration and damage. They shall physically check temperatures on all refrigerated and frozen foods for compliance with the current Air Force approved FDA Food Code 2009. Receiving personnel shall reject all items that appear damaged and not delivered at the proper temperature as specified in the US Food Code 2009. Put away food in stockroom upon receipt using First in First out (FIFO) procedures. Food delivered to the dining hall shall be off-loaded by the prime vendor contractor.

1.4.4. Food Preparation. The senior cook shall obtain foods from the storeroom for each meal and accomplish the food prepara0tion tasks listed on the Food Service Production Log in accordance with the recipe cards. The contractor shall progressively prepare food to ensure optimum freshness, flavor, color, texture, and nutritional value.

1.4.5. Service of Food. The contractor shall comply with AFI 34-239, AFMAN 34-240, and Air Force approved FDA Food Code 2009, using the standard recipes on the Air Force Food Service Automated Recipe Service software program. The contractor shall use the Air Force Worldwide Menu and will serve food in standard portions, IAW Air Force Golden Eagle Line Serving standards unless the patron request smaller portions. Contractors shall replenish serving line by replacing full serving containers in place of empty (partially empty) containers. Perform standard cross panning procedures, maintain proper temperature on serving lines and consistently maintain record of those temperatures. The contractor shall replenish food, beverages, and condiments to ensure availability to the customer throughout the meal. The contractor shall provide seconds on all menu items except those specified by the Installation Menu Board. Line Servers shall be able to speak and understand the English Language. Set up and close down serving lines in accordance with the Food Service Production Log. Prepare short-order items such as hamburgers, hot dogs, and French-fries progressively, or in advance if necessary only to meet the required customer flow through the serving line. For Carryout Services the contractor shall make up boxes or containers assemble and pack the meal components for pickup. The contractor shall provide all supplies (cups, straws, napkins etc.) and commercial carryout boxes and containers for Freedom Hall, and Flight Meal Boxes with Air Force Food Service Logo, at the Flight Kitchen. Selected short order breakfast items shall be cooked to order.

1.4.6. Dining Room Service. Clean and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

1.4.7. Meals Served Away from the Dining Facilities. Provide meals to be away from the dining facilities, by government personnel, from locations, and at times listed in Technical Exhibit 1 on a regular basis. Meals may be required during base alerts, operational exercises, and during natural emergencies.

1.4.8. In-flight Kitchen. Contractor shall provide in-flight meals, snack meals, and bulk foods to authorized guests, in accordance with AFMAN 34-240, Air Force Golden Eagle, Flight Feeding Standards and the local menu. Bulk foods, coffee, prepackaged frozen meals, and packaged operational rations shall not count as meals served by the contractor for contract payment purposes. The Government furnishes all subsistence including operational rations. Furnish cost menus for in-flight meals and snack meals for Food Service Managers approval no later than the 27th day of the preceding month. Provide meals ordered at least two (2) hours in advance of the time requested. No notice meals shall be available within 30 minutes notification and bulk food within one (1) hour of notification.

1.4.9. Food Service Accounting. The contractor shall use the Government Food Service Accounting procedures. The contractor shall use the Air Force subsistence and accounting procedures according to AFMAN 34-240 and shall document all food received, issued, and transferred between facilities. When the Crunch Time or STORES computer system fails to operate, the contractor shall convert to manual operations and complete all DoD, USAF and installation reports without any additional cost to the Government. Contractor shall ensure reports are accurate and free of errors upon submission.

1.4.9.1. Management of Air Force Food Accounts. The contractor shall manage the food account in accordance with AFI 34-239, Para 3.3, 3.3.1, 3.3.2 and 4.4. Maintain the food account within 3% of sales verses issues or other monetary standards established by Corporate Food Service at the Air Force Service Agency. Maintain monthly ending inventory no larger than 25% of sales. Maintain subsistence issues to kitchen within 3 % of sales.

1.4.9.2. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this PWS. Cashiers shall be able to read, write, speak, and understand the English Language. Provide sufficient personnel to ensure that patrons can be served at the rate of five (5) guests per minute on main serving line and 3 guests per minute on short order serving line or breakfast line. Cashier shall not leave cashier stations unattended during meal service times. Maintain AF Form 27, Food Service Customer Comments or base approval forms near each cashier station. Cash drawers should be reconciled with POS reports and cash should be turned in daily. Maintain accountability for cash receipts, cash overages and cash shortages furnished to essential station messing (ESM) personnel. The contractor shall require cashiers to perform IAW AFMAN 34-240, Food Service Program Management, Chapter 3. The contractor shall deposit money collected into the designated bank using appropriate forms. The contractor shall take the SF 215 (deposit ticket) with DD Form 1131 (Cash Collection Voucher) to the Joint Base Andrews finance office to receive a control number from Defense Finance and Accounting Service (DFAS). The contractor shall send DD Form 1131 and copy of deposit ticket to the Food Service Accounting office not later than the next business day.

1.4.10. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFI 48-116 Food Safety Program all chapters.

1.4.11. Housekeeping Services. The contractor shall cleanup those areas that affect customer service to include appearance of the dining hall.

1.4.11.1. Floor Cleaning. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Do not place chairs on tables at any time.

1.4.11.2. Spot Floor Cleaning. Spot clean floors to remove food spills and debris.

1.4.11.3. Lavatories. Spot check lavatories during meal times to ensure tidiness and supplies are available. Clean toilets, urinals, washbasins, slop sinks, and partitions with a germicidal detergent solution. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces. Separate mops, brooms, and brushes used in cleaning of lavatories and do not use for cleaning in any other areas. They shall be identified by red painted handles and stored separately when not in use.

1.4.11.4. Other General Tasks. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the FDA Food Code. Replace all burned out light bulbs and fluorescent tubes unless the lights are 10 feet high inside and outside the assigned facilities, with contractor-supplied bulbs and tubes, within 24 hours.

1.4.11.5. Waste Management. The contractor shall assist the Government by complying with the base-recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) shall be removed from the facility by a government-approved method which will be communicated during the initial meeting with contractor. All hazardous materials (HAZMAT) brought on the base must go through HAZMAT Pharmacy located in building 3056.

1.4.12. Ground Maintenance. The contractor shall:

1.4.12.1. Clean and maintain the grounds around each Government furnished facilities (Buildings: 1628 and 1201). Contractor shall be responsible for approximately 75 feet from the front door, backdoor on the docks, the sides of the each building to include the immediate parking area

1.4.12.2. Sweep and clean in and around entrances, exits and sidewalks as required maintaining a neat and clean facility appearance at all times. Cleaning shall include, but is not limited to removing all debris, snow, and ice from the area during hours of operation. The use of salt or sand is authorized to aid in removal of ice.

1.4.12.3. All damages to the facilities, outside of normal wear and tear, and shall be reported to the Contracting Officer Representative and/or Contracting Officer.

1.4.13. Contract Personnel Conduct and Appearance. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts and after eating employees shall promptly depart from the food service facilities. Contractor Management personnel shall ensure that all personnel reporting for duty wear uniforms which present a clean and neat appearance, and practice proper personal hygiene. A standardized Company uniform which displays employee’s name, and that represents the contractor is required. Hair restraints will be properly worn as needed. Males will be clean shaven, unless medically cleared and wearing appropriate hair restraints for facial hair. Appropriate on the spot corrections shall be taken with all employees failing to meet the above standards.

1.4.14. Hours of Operation. The contractor shall maintain operating hours at the Dining Facilities as listed in Technical Exhibit 1 during the required serving hours for the dining facility; any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows all patrons to be served an additional time for second servings.

1. 4.14.1. Normal. The contractor shall maintain the normal operating hours for the dining facilities as listed in Technical Exhibit 1 during the required serving hours for the dining facility; any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows all patrons to be served an additional time for second servings

1.4.14.2. Holidays. The contractor shall plan for increased attendance expected at Thanksgiving and Christmas with additional service hours if necessary. The Government will provide holiday schedules during Thanksgiving, the Christmas season, and other special occasions to the contractor at least five (5) days before the date of the event.

1.4.14.3. Emergency or Special Event Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer, at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification of the contract.

1.4.14.4. Visits by VIPs and Inspection Teams: VIPs, Management Assistance Teams, Commander’s Annual Facility Inspection Teams, and other operational commitments shall require additional contractor support in such areas as sanitation and general appearance. (Estimated 5-6 times per year).

1.4.14.5. Civic Groups: Civic groups are authorized to use the dining facility upon permission from the wing commander. Group size ranges from 10-40 persons with visits occurring throughout the year. Scouts, Junior Reserve Officer Training Corp, (JROTC) etc.: Occasionally passing through scout troops, usually groups of 100 persons or less. All groups shall be required to have the approval of the Food Service staff office.

1.4.14.6 Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander:

1.4.14.6.1 Provide service during military exercises, emergencies, natural disasters and other contingency operations. The numbers of operations vary, but can be reasonably predicted from history. The contractor shall respond an estimated six (6) times for Operational Readiness Exercises or Inspections (ORE/ORI), military exercises, actual emergencies, and natural disasters during an average year. Extend serving hours as directed by the contracting officer at the hourly rate shown in the bid schedule for extended service hours. Serving hours under this provision may be increased to twenty-four hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

1.4.14.6.2. Meals provided during alerts, exercises, and emergencies, for locations or times other than listed in Technical Exhibit 1. The contractor shall prepare and place meals in hot food carts, insulated containers, or other suitable containers by the times requested. At the requesting agency’s option, furnish ground support meals rather than hot meals. The contractor shall provide these meals with necessary paper supplies (flatware, cups, napkins, etc), and condiments to a Government representative assigned to pick up the meals. That representative shall have a list of the eligible customers with identification numbers or cash from each as appropriate. The Government representative shall be required to sign for meals received and to attach the list of customers. He or she shall certify that the printed entries represent meals issued during the specific alert, exercise, or emergency in progress. The government representative shall be responsible for returning all equipment and service ware furnished. If equipment is not returned, the contractor shall contact the Food Service Officer who shall either recover the property or reduce the contractor’s inventory accordingly.

1.4.14.6.3. Reserve and Air National Guard Weekends: Joint Base Andrews (JBA) supports several ANG and Reserve units performing active duty requirements on weekends each month. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change with a 24-hour notice. The contractor shall provide sufficient personnel at the Freedom Hall Dining Facility, Bldg 1628 to handle monthly ANG and Reserve weekends. (Estimated two (2) weekends per month).

1.5. Quality Control Program. The contractor shall submit a Quality Control Plan (QCP) within 15 days of contract award, outlining procedures to identify, prevent and ensure non-recurrence of defective services. The contractor shall provide the COR with the name(s), of POC(s) for all quality assurance related issues/concerns. The POC(s) shall be available during normal hours of operation. The contractor shall establish a program to ensure quality, which shall encompass all aspects of the contract. The contractor shall implement a quality assurance program in accordance with the Quality Control Plan (QCP).

1.5.1. The contractor shall maintain adequate records of all audits and inspections. The Quality Assurance (QA) records shall indicate the nature and number of observations made, the number and type of deficiencies found, and the nature of corrective action taken as appropriate.

1.5.2. Quality Status Reports (QSR) shall be generated on a monthly basis. Details of audits and inspections accomplished, significant deficiencies noted, trend analysis of contract performance and current status of all issues yet to be resolved shall be provided. QSRs shall be distributed to the contractor's program management and Government representatives concurrently. At a minimum, the QSRs must include metrics, which verify whether the performance standards in the Service Delivery Summary have been met. (CDRL P402)

1.5.3. Management Involvement. The contractor shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of contract manager and alternates who shall act on behalf of the contractor shall be designated in writing to the CO and/or COR. Personnel performing management functions shall have distinct, well-defined, duties and responsibilities within the quality program. The contract manager shall not perform duties that include but are not limited to food preparation, attendant, or cashier, which are outside the scope of contract management. The contractor shall provide a working supervisor for the In-flight Kitchen. Additionally all personnel in assigned to leadership positions (cook supervisors, shift leaders, first cooks ) shall be accountable in the position and have the knowledge, skills, and abilities of food preparation, food sanitation, food safety, and monitor/ ensure that subordinates perform proficiently in the above. A contract manager or alternate(s) shall be available at all times during normal hours of operation. After normal hours of operation, if/when contacted, the contract manager or designated alternate(s) shall be available by phone within two (2) hours. The contract manager and alternates shall be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle use on flight line.

1.5.4. Inspection Instructions. Inspection, auditing, and testing shall be prescribed by clear, complete, and current instructions. The inspection instructions shall include the specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for this purpose. The contractor's inspection instructions shall be documented and shall be available for review by the Government representatives throughout the life of the contract. The contractor shall notify the on-site Government representatives in writing of any changes to his inspection instructions

1.6 Training. The contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. In addition, contractor employees shall receive the Government provided training listed below.

1.6.1 The contractor shall ensure that contract supervisors receive food handlers training provided by local Public Health representatives. Additionally all Supervisory personnel (Shift Leaders, Lead Cooks, Supervisors, and Managers) shall maintain a ServSafe Food Safety Manager Certification, as outlined in the 29 June, 2009 HQ USA/AIS policy letter (Mandatory Food Safety Training-NRA ServSafe program) . All non-supervisory employees shall be trained in food handling techniques by contract supervisors that have attended the food handlers training course. ServSafe refresher training is repeated annually to all non-supervisory personnel or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

1.6.2 Contractor personnel shall attend at least two (2) hours per year of fire prevention training provided by government. Proof of training shall be kept on file by the contract manager.

1.6.3 Contractor Training of Air Force Personnel. In preparation of Military augmentation Management shall provide the following training of Military personnel: Cooks Training, accounting procedures, and menu planning. The contractor shall train military service members of the 11th Force Support Squadron (FSS), 113th D.C. Air National Guard and the 459th Air Force Reserve Wing. Contractor shall maintain documentation to support training was provided as well as the level of training provided to all government personnel. Training shall be adequate to meet the requirements of upgrade to levels 3, 5, and 7. Personnel will be assigned to the contractor during and for the purpose of such training. The contractor shall provide the trainee’s unit of assignment with an evaluation of the trainees’ performance during the training and information necessary to complete the Air Force Training Record System (AFTRS) training program. The Food Service Manager will establish the training period. The contractor shall provide no more than 208 hours of training per year and shall maintain documentation of such.

1.7 Other Events. The contractor shall provide service for special request for the Open house (Airshow) that takes place every other year. Next Airshow scheduled for May 2019. The contractor shall also provide service for requests for the Presidential Inauguration, which takes place every four (4) years. Presidential Inaugurations and Open house require facility hour changes and increases in meal box lunches / facility manning. The contractor shall prepare and provide services for the annual Hennessy competition.

1.8 Acts Of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the Government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe; strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract (including the minimum monthly charge).

1.9 Preventive and Required Maintenance. Perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment. The contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when preventive maintenance is accomplished and how maintenance and repairs are documented. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

1.9.1 Major Equipment Maintenance and Repair: Provide major maintenance on equipment to include repair of all Government furnished equipment and replacement of component parts, hood filters, and water faucets. The contractor is responsible for whatever maintenance methods are necessary to properly perform this service. Repairs shall keep the equipment in the same condition as when received, less fair wear and tear. Equipment in need of repair shall not relieve the contractor from meeting all performance requirements.

1.9.1.1 The contractor shall connect and disconnect all utility lines to equipment when required and provide maintenance for the utility line connections. The contractor shall arrange for the repair or replacement of equipment and parts, which are covered by a warranty.

1.9.1.2 The contractor shall furnish a written cost estimate to the Food Service Officer (FSO) or designated representative on any equipment repair exceeding the $500.00 threshold to include material and labor costs. Upon approval of the estimate, the contractor shall ensure that the repair is completed satisfactorily. It is the contractor’s responsibility to ensure that the total invoice repairs do not exceed the $500.00 limit before signing. All invoices exceeding $500.00 must be pre-approved by the FSO “prior” to work being completed. The contractor shall be reimbursed by the government for all repairs, at actual invoice cost to the contractor, for all parts and labor used plus any related special handling costs.

1.9.1.3 If the contractor and COR determine equipment is beyond economical repair, the COR shall recommend to the CO in writing, that such equipment be replaced. The contractor shall include substantiating data to support the recommended replacement. The contractor shall return equipment no longer used to the government.

1.9.1.4 The contractor shall furnish all replacement parts. The contractor shall own all parts purchased until they are installed on Government-owned equipment. The Government will then reimburse the contractor, at actual invoice cost for all parts used plus any related special handling costs. The contractor shall submit consumption data on all parts used each quarter to the Government.

1.9.1.5 Parts purchased for repairs and maintenance shall be of equal or greater quality to the parts replaced. The contractor shall purchase parts at the lowest price obtainable after securing reasonable competition for such purchases. The contractor shall credit all discounts and rebates to the Government. Used parts, or a credit invoice for same, shall be turned in to the government.

1.9.1.6 The COR will determine the classification and response time required for repairs as follows. The contractor shall initiate and complete repairs within the period designated below. If the repairs are not completed within the designated time frame, the contractor shall submit a written explanation to the Food Service Manager stating why the equipment has not been repaired and the estimated date when repairs will be completed:

(1) Routine – Initiate 24 hours – Repair within 96 hours

(2) Urgent – Initiate 12 hours – Repair within 48 hours

(3) Emergency – Initiate 1 hour – Repair within 24 hours

1.9.1.7 Materials. The Government will replace materials (silverware, glassware, plates, and serving/cooking utensils, etc.) that are lost due to fair wear and tear up to 10% of the inventory. The contractor shall replace, with like items, any loss over 10% of the inventory. Any additional stock that is needed above the initial inventory will be at the Government’s expense.

1.9.1.8 Equipment Loss or Damage. The contractor shall submit requests for replacement of Government-furnished equipment to the food service manager for processing. Such requests shall specify the reason for the replacement request.

1.10 Special Functions.

1.10.1 Decorating. The contractor shall purchase decorations for all Holidays and special functions (birthday, ethnic, candlelight, Thanksgiving, etc.). The contractor is also responsible to ensure that all food items/supplies are on hand for Specialty/Ethnic Meals (i.e. Mongolian Barbeque, etc…) contractor shall: Set-up, take down, pack, and store all decorations. The contractor will provide the Food Service Manager (FSM) a list of decorations for approval before they are purchased.

1.10.2 Dining by VIP’s. When a special function is required, the FSM or designated representative will notify the contractor in writing. The contractor will setup all seating arrangements within 15 minutes prior to distinguished visitor arrival. Seating arrangement includes but not limited to: tablecloth, beverage and condiment assortment, dinnerware, cloth napkins and table decorations. The contractor shall be responsible for the purchase of tablecloths, cloth napkins and table decorations with coordination through the Contracting Officer and Contracting Officer Representative. The contractor shall: Put up, take down, pack, and store all decorations. The contractor will provide a list of decorations for approval to the Contracting Officer and the COR, before they are purchased. At the conclusion of the special function, the contractor shall promptly tear down and clean the dining area used.

1.10.3 Contractor Manpower Reporting Language.

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for Food Services via a secure data collection site. The contractor is required to completely fill in all required data fields at http://www.ecmra.mil.. Reporting inputs will be for the labor executed during the period of performance for each Government fiscal year (FY), which runs 1 October through 30 September. While inputs may be reported any time during the FY, all data shall be reported no later than 31 October* of each calendar year. Contractors may direct questions to the CMRA help desk.” *Reporting Period: Contractors are required to input data by 31 October of each year. However, due to the delayed implementation, input of FY12 data is required by 31 Mar 13. Uses and Safeguarding of Information: Information from the secure web site is considered proprietary in nature when the contract number and contractor identity are associated with the direct labor hours and direct labor dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data. User Manuals: Data for Air Force service requirements must be input at the Air Force CMRA link. However, user manuals for government personnel and contractors are available at the Army CMRA link at http://www.ecmra.mil.

2.0 SERVICE DELIVERY SUMMARY

Reconcile cash drawer with POS reports and ensure cash is turned in on-time

3.0 GENERAL INFORMATION

3.1 Contractor Meals. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the Government authorized surcharge.

3.2 Security Requirements. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. The contractor shall sign an agreement stipulating the security requirements of this contract.

3.2.1 Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Joint Base Andrews and provide that information to the COR. The contractor must complete DD Form 577 (Appointment/Termination Record- Authorized Signature), Contractor/Vendor Access List, and submit it through the COR to the Security Forces and Pass and Registration. Vehicle registration, proof of insurance and a valid driver’s license must be presented for all vehicles to be registered.

3.2.2 Physical Security. The contractor shall be responsible for safeguarding all Government property provided for contractor use. At the end of each work shift, all government facilities, equipment, and materials shall be secured. Facilities that are open 24 hours a day, seven (7) days a week local policies require a minimum of two workers per shift.

3.2.3 Background Checks. The contractor shall, at their expense, have background checks performed on all personnel employed in the dining facilities prior to employment, i.e. fingerprints and a FBI background check For further information, call Joint Base Andrews Law Enforcement at 301 981-2001. Refer to the Pathfinder Project.

3.2.4 Air Force Network Access. The contractor shall ensure that all personnel requiring use of any computer on the Air Force Network has a minimum a favorable National Agency Check (NAC) and preferably a Secret clearance. The following positions shall require access to the Air Force Network: Project Manager, Storeroom personnel, and Shift Supervisors. Access to the network is contingent on maintaining the appropriate clearance and completion of annual Information Assurance training.

3.2.5 Funds Protection. To protect cash held by the contractor, the contractor shall comply with the base Resources Protection Program. Facilities that are open 24 hours a day, 7 days a week local policies require a minimum of two workers per shift.

4.0 FURNISHED GOODS AND SERVICES

4.1 Contractor Furnished Goods and Services. Except for those items or services specifically stated as government-furnished goods and services (Technical Exhibit 5), the contractor shall furnish everything required to perform this contract, to include:

4.1.1 Consumable Supplies. The contractor shall furnish large and small paper plates, hot and cold paper cups (10 and 12 ounce sizes, with accompanying lids), take out containers (Styrofoam), plastic flatware (forks, spoons, and knives), eating bowls, compartment mess trays, paper towels, napkins, trash bags (45 gallons), coffee stir sticks, straws, paper bags and individually wrapped tooth picks. The contractor will also furnish plastic containers for the contents inside of the in-flights boxed meals.

4.1.2 Commercial telephone service. The contractors shall furnish their own commercial telephone line. They may work with the Joint Base Andrews Communication Squadron to establish this line, if necessary. The contractor is responsible for the purchase of all supplies needed for printers and fax machines (paper, ribbons, toner, etc).

4.1.3 Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government-furnished or Government reimbursed, the contractor furnishes everything required to perform this contract. This is inclusive of chemical products for dish machines, floor drain maintenance/sanitation, and other cleaning supplies, chemicals, and equipment supplies necessary for daily sanitation, and facility operation.

4.2 Government

4.2.1 General. The Government shall provide the facilities, fixtures, equipment, materials and services listed here and in Technical Exhibits 4 – 6..

4.2.2 Property.

4.2.2.1 Facilities. The Government shall furnish or make available facilities (Freedom Hall Dining Facility and the In-Flight Kitchen), no alterations to the facilities will be made without specific written permission from the contracting officer.

4.2.2.2 Equipment. The Government will furnish the equipment listed in Attachment 4.

4.2.4.2.1 Equipment Inventory. An initial inventory of Government furnished equipment shall be done no later than five (5) calendar days before the start of the contract period, and not later than 10 calendar days before the completion of the contract period (including any option periods). The contractor and a Government representative (identified by the contracting officer) shall conduct a joint inventory of all Government-furnished equipment. Additionally a 100% inventory of government furnished equipment shall be conducted bi-annually (every six months) by a Government representative and a contractor representative (identified by the contractor). The contractor shall sign a receipt for all equipment provided by the Government. Items of equipment missing or not in working order shall be recorded and the contracting officer notified in writing. The contractor and the Government representative shall jointly determine the working order and condition of all equipment, plus document their findings on the inventory.

4.2.3 Subsistence. The Government shall provide all food.

4.2.4 Services.

4.2.4.1 General. The Government is responsible for:

4.2.4.1.1 Removal of any equipment condemned or replaced from the food service facility receiving area.

4.2.4.1.2 Electrical power into the building and including panel board and circuit breaker.

4.2.4.1.3 Sewer lines from floor and wall drains of buildings.

4.2.4.1.4 All gas, water and steam lines up to and including the supply source for each piece of equipment.

4.2.4.1.5 Repair of walk-in refrigerators, except for handles, hinges, gaskets, and refrigeration units.

4.2.4.1.6 Cleaning, maintenance, and repair of exhaust duct systems through the exterior outlet and exhaust fan mechanisms.

4.2.4.1.7 Alteration, repair, and maintenance of buildings.

4.2.4.1.8 Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

4.2.4.1.9 Utilities. The Government will provide gas, electricity, sewage, and water.

4.2.4.1.10 Mail Distribution. On-base only.

4.2.4.1.11 Telephone. The Government will provide phones for contractor use for Government business only.

4.2.4.1.12 Building Maintenance and Repairs.

4.2.4.1.13 Refuse Collection. Monday – Friday, at buildings 1628, and 1201

4.2.4.1.14 Recyclable Materials Collection. Phone Number: 301-981-0644

4.2.4.1.15 Security Forces and Fire Protection. Phone Numbers: 301-981-1249, 301-981-3237

7. TECHNICAL EXHIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION

FREEDOM HALL DINING FACILITY

This operation is located in Building 1628 and operates 7 days per week, and provides service from up to 2 serving lines plus a carryout area.

Freedom Hall Dining Facility, Bldg 1628

UTA Weekends Brunch 0600-1300 4 4

NOTE 1: In addition, the contractor will operate the serving lines based on the Air Forces standard for the number of customers served per minute. The contractor will provide 2 server and 1 food runner per serving line.

· ORDER LINE: 5 Customers per minute

· MAIN LINE: 3 Customers per minute

· BRUNCH: 5 Customers per minute

NOTE 2: The contractor will be notified by the COR or CO of the scheduled serving hours for holidays at least 5 business/week days before the date of the holiday.

NOTE 3: Contractor will provide containers, plastic bags, straws, and other standard paper supplies for carry out.

HOURS OF OPERATION

IN-FLIGHT KITCHEN

This facility is located in Bldg. 1201 and shall operate seven days per week, 24 hours per day, 7 days per week. This facility will only provide carry out service (box lunches, MRE’s, Coffee).

TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL ESTIMATES

Freedom Hall

Average daily meal count for normal work week (weekdays only)

Average daily meal count for meals served

On weekends (Saturdays and Sundays), down days, and holidays. (Note: UTA/Guard and Reserve Weekends may have increased headcounts).

Note: UTA Weekends may have increased Headcounts.

UTA Weekends

Brunch 1200

Supper 250

Carryout 100

Midnight 60

IN-FLIGHT KITCHEN: This facility provides food service support for ground feeding as well as in-flight meals and bulk issues. The monthly estimates per month are as follows:

(1) Box Sandwich for in-flight feeding

3000 per month

(2) Box Snack for in-flight feeding

200-250 per month

(3) Frozen Meals for in-flight feeding

500 per month

(4) Bulk Meals for in-flight feeding

750 per month

(5) Ground Support Meals

800-1500 per month

(6) Operations Rations (MRE)

500-1500 per month

(7) Joint Services Open House Air Show (Box Sandwiches)

TBD by participants

TECHNICAL EXHIBIT 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Statement of Work (SOW) are listed below. The contractor has coded publications as mandatory (M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent (that is, the specific procedure in a paragraph, section, chapter or volume) specified in the SOW. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this SOW. At the start of the contract, the Government provides all publications and forms listed. The Government may issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the administrative contracting officer (ACO) a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments shall be considered under the "Contract Terms and Conditions-Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form--Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) or Advisory (A)

DOD 5500.7-R

8/30/93 Ethics Standards A

Change 7 11/17/11

AFI 34-239

04/17/14 Food Service Management Program M

AFI 34-145

03/08/12 Essential Station Messing Program (ESM) M

AFI 48-116

8/10/14 Food Safety Program M

AFI 40-104

8/17/14 Nutrition Education M

AFI 64-106

3/25/94 Air Force Industrial Labor

Relations Activities

M

AFMAN 34-240

5/2/05 Food Service Program Management M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

Food Service Managers Handbook

Dining Facility Managers Quarterly Planner

Food Service Forms Guide

Checklist for Production Management

Air Force Worldwide Menu

Flight Kitchen Managers Handbook

Accounting Guide

Preface to US Air Force Worldwide Menus

Golden Eagle Standards

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments

AF Form 79 Cash Collection Record

AF Form 1339 Dining Hall Signature Record

AF Form 2039 Ground Support Meal Request Form

New AF IMT Headcount Record

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

TECHNICAL EXHIBIT 4

GOVERNMENT FURNISHED FACILITIES

(Freedom Hall and the In-Flight Kitchen)

PAGE INTENTIONALLY LEFT BLANK

TECHNICAL EXHIBIT 5

GOVERNMENT-REIMBURSED MATERIALS

The contractor shall furnish a written cost estimate to the FSM or designated representative on any equipment repair exceeding $500.00 to include material and labor costs. Upon approval of the estimate, the contractor shall ensure that the repair is completed satisfactorily. The contractor shall then be reimbursed by the Government, at actual invoice cost to the contractor, for all parts and labor used plus any related special handling costs.

The contractor shall furnish all replacement parts. The contractor shall own all parts purchased until they are installed on Government-owned equipment.