PWS-In flight Culinary Arts Training Course-Dec 19.pdf

PERFORMANCE WORK STATEMENT (PWS)

In-flight Culinary Arts Training Course

Part 1

General Information

1. GENERAL: This is a non-personnel services contract to provide In-flight Training Culinary Certified Course. The Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.1 Description of Services/Introduction: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform Inflight Culinary Training as defined in this Performance Work Statement except for those items specified as government furnished property and services. The contractor shall perform to the standards in this contract.

1.2 Background: Flight Attendants lack consistent and standardized culinary training resulting in inconsistent training, performance and service. A certified chef will teach an 89th Air Wing approved 5-day course.

1.3 Objectives: Standardized course taught by a certified chef. Students will become knowledgeable in various cooking methods and learn to prepare the meal choices from the menu database, new meals to incorporate, sanitation, etiquette and recipe manipulation while making meal service, performance, quality and presentation well defined, consistent, and repeatable.

1.4. Scope:

The contractor shall accomplish the following tasks:

Food Safety Equipment Use Hidden Allergen Training Cabin Etiquette Dry Ice Storage Vegetarian Menu Food Preparation Cryovac Uses USAF Menu Initiative Database Food Storage Cooler Storage Photography of meals Mission Storage Simulations Menu Options/Planning Use of USAF FA plates/bowls etc Food Presentation Seasonal Selections Knife Skills Food Assembly Plating Food Heating and Cooling To Go/Bistro Meals

1.5. General Information

1.5.1. Quality Assurance: The government shall evaluate the contractor’s performance under this contract through the use of student course critiques and a designated 89 Air Wing or 89 OSS/OST representative Site Visit.

1.5.2. Recognized Holidays/Family Days:

Columbus Day Independence Day Veteran’s Day Labor Day Thanksgiving Day Christmas Day New Year’s Day AMC Family Days Martin Luther King Day President’s Day Memorial Day

1.5.3. Hours of Operation: The contractor is responsible for conducting business, between the hours of 9 a.m. to 5 p.m. on pre-arranged class dates that many include weekends. The contractor will not be reimbursed when the government facility is closed for the above reasons. The Contractor must at all times maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS when the Government facility is not closed for the above reasons. When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential.

1.5.4. Place of Performance: The work to be performed under this contract will be performed at the contractor’s non-Government facility.

1.5.5. Type of Contract: The government will award a Firm-Fixed Price (FFP) contract.

1.5.6. Special Qualifications: Etiquette Consultant, Aviation Culinary Expert, Food Safety Specialist

1.5.7. Key Personnel: The contractor shall provide a contract manager who shall be responsible for the performance of the work. The name of this person and an alternate who shall act for the contractor when the manager is absent shall be designated in writing to the contracting officer. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available agreed upon prior to class start dates.

1.5.8. Data Rights: The Government has unlimited rights to all documents/material produced under this contract. All documents and materials, to include the source codes of any software, produced under this contract shall be Government owned and are the property of the Government with all rights and privileges of ownership/copyright belonging exclusively to the Government. These documents and materials may not be used or sold by the contractor without written permission from the Contracting Officer. All materials supplied to the Government shall be the sole property of the Government and may not be used for any other purpose. This right does not abrogate any other Government rights.

PART 2

DEFINITIONS & ACRONYMS

2. 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. CONTRACTING OFFICER. A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3. DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.4. DELIVERABLES. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports, course critiques, menu database items, photography on a quarterly basis, Embry Riddle Certification, Food Handler Certificate, and AF Form 1522-ARMS Additional Training Accomplishment.

2.1.5. 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 Key Personnel listed in 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.

2.1.6. PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.1.7. QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards. Through course critiques and POC site visit.

2.1.8. QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements and state food law regulations.

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.

2.1.10. WORKDAY. The number of hours per day the Contractor provides services is 8 hours per day.

2.1.11. WORK WEEK. 5 day course, day of the week vary per class, unless specified otherwise.

2.2. ACRONYMS:

CONUS

DOD

POC

PRS

PWS

QA

QC

Continental United States (excludes Alaska and Hawaii)

Department of Defense Point of Contact Performance Requirements Summary Performance Work Statement Quality Assurance Quality Control

PART 3

CONTRACTOR FURNISHED ITEMS AND SERVICES

4. CONTRACTOR FURNISHEDITEMS AND RESPONSIBILITIES:

4.1 General: The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract as follows:

4.2. Supplies: The Contractor shall provide:

A printed course syllabus to each student on the first day of class Tool Kits Aprons Facility (Kitchen/Classroom/Cabin Trainer) All kitchen equipment Storage Plates/bowls etc Food Stuffs (perishable etc) Dry Ice Coolers Cutlery Quarterly Seasonal Menu Options (10 Breakfasts, 10 Lunches, 10 Dinners) Course Materials (e-files via IPAD) Photography (Quarterly): 4 sessions, 16 hours, 12 months.

4.3. Breaks/Lunches: 10 minute breaks every hour of class time. 1 hour lunch per 8 hour class day.

4.4. Facilities: Cabin Trainer, Kitchen, Classroom located at the contractor's facility.

4.5. Services: Culinary Training, Cabin Etiquette Training, Food Safety Training and Certification

4.6. Photographic Services: Provide photos and digital images of the seasonal menu options that are prepared in the classroom for a menu data base no later than 7 (seven) calendar days after the course has concluded.

4.7. Course Materials: Download-able digital format

APPENDIX 1

SPECIFIC TASKS

5. Specific Tasks:

5.1. Basic Services. The contractor shall provide culinary training using following 89 Air Wing approved curriculum:

USAF5-DayInflight TrainingCulinaryCurriculum

5.2 Introduction/Food Safety: Instruct why food safety is important utilizing guidance from Tri-Service food code, in accordance with AFMAN 48-147, Food Handlers Training and Certification to include:

allergies and food intolerances, instruction/safe use of kitchen tools, knife skills, cross contamination, sanitation procedures, proper cleaning techniques, proper use of food thermometers, and safe handling of food. Training should also highlight the unique aspects of a military population and impact food handling can have on readiness.

5.3 Culinary Skills: Introduction to the quarterly seasonal menu options created by the culinary school that will be implemented to the units menu data base (10 breakfasts, 10 lunches, 10 dinners), demonstration of preparation of these seasonal menu options and other menu options on the unit's menu data base, advanced meal preparation and storage for large parties (75+ pax), proper understanding of special medical dietary restrictions, appropriate substitutions, and consideration of circadian rhythm when menu planning, understanding the benefits and when to use fresh items verses shelf items, holiday considerations when menu planning, how to implement bistro/snack meals into menu planning, how to properly re-heat food based on aircraft equipment...such as ovens, microwaves, and bean pots, how altitude affects preparation of certain foods, understanding portion size and portion control, proper plating techniques, garnishing techniques using toolkit provided to each student, recovery techniques when food preparation mistakes are encountered, proper recipe scaling substitutes such as heavy cream, half and half, whole milk, sauce thickening and thinning techniques such as flour and cornstarch use, demonstration of preparing fruit and cheese plates, proper cut and demonstration of vegetables for tray service, how to create vinaigrettes and sauces, demonstration of salad presentations, understanding the importance of galley time management, demonstrate cooking techniques on board an aircraft, have students prepare meals on simulated missions in accordance to galley working positions, and evaluate students during simulated mission exercises. Provide photographic services of the food prepared by the students to be uploaded to the unit's menu data base.

5.4 Service & Cabin Etiquette Training: Introductions and handshakes Cabin/Service etiquette Cultural awareness / Business Protocol Understanding who, when and how to serve on the aircraft.

expound on how to acknowledge titles, positions and standards of meal service Wine & food pairing Demonstrate cabin service etiquette in a cabin trainer, how to properly store food on board the aircraft, how to properly store food using coolers/ice, proper handling of dry ice, benefits of using food sealing devices, understanding the benefits of tray service verses table service.

APPENDIX 2

APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS):

6.1. The Contractor must abide by all state and government food and safety regulations, publications, manuals, and local policies and procedures to include but not limited to the following:

TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP Tri-Service Food Code, 30 April 2014 Department of Agriculture and Consumer Services (list state where training held) Air Force Instruction 48-116, FOOD SAFETY PROGRAM, 19 AUGUST 2014

APPENDIX 3

SERVICES SUMMARY

7.0 SERVICES SUMMARY (SS). The Services Summary table summarizes the most important performance objectives and performance thresholds (specific standards) as identified within the body of the PWS. The absence of any performance objective and threshold from this SS shall not detract from its enforceability nor limit the rights or remedies of the Government under any provision of the contract. The Government Contract Officer Representative (COR) shall evaluate the Contractor on each SS performance objective on a monthly basis and provide a copy of the evaluation to the Contracting Officer (CO).

Performance Requirement

PWS Para Performance Threshold (Standard)

Contractor shall provide Food Handlers Training on safe receipt, storage, preparation and service of food. Training should cover the unique aspects of a military population and impact food handling can have on readiness.

All of 5.2 Performance is acceptable when: Students receive training in compliance with AFMAN 48-147 and a nationally recognized trainer approved and in compliance with the Tri-Service Food Code standards.

Contractor shall provide training in culinary skills that are applicable to cooking and serving food on the aircraft, as well as storage and heating techniques.

Training should cover culinary advances and meal preparation per the units menu database.

All of 5.3 Performance is acceptable when: Students prepare meals on simulated missions in accordance to galley working positions, and are evaluated to the standards taught by the instructors.

Contractor shall provide Cabin Etiquette Training in a cabin trainer. Training will include cabin meal service protocol.

Training should also include proper food storage procedures used on board the aircraft.

All of 5.4 Performance is acceptable when:

Students perform proper cabin etiquette and food storage procedures in the cabin trainer, and are evaluated to the standards taught by the instructors.

Note: The Government reserves the right to inspect or test services that have been tendered for acceptance. The Government shall require performance of any nonconforming services at no increase in contract price. If subsequent performance does not correct the performance issue or correction is not possible, the Government shall seek an equitable price reduction or adequate consideration for acceptance of nonconforming services. Past performance history shall be reported in Contractor Performance Assessment Reporting System (CPARS) to reflect satisfactory or unsatisfactory performance.

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS):