18R0005_WAFB_MessAtt_RFP_Attch_1_Updated_PWS.pdf

Whiteman AFB, MO

Performance Work Statement

(PWS)

02 April 2018 https://www.usafservices.com/

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services

1. Scope of Work 1

2. Program Overview 1

3. Customer Eligibility 1

4. Operational Requirements and Specific Tasks 1

5. Cashier Services 1

6. Sanitation Requirements 2

7. Housekeeping Services 2

8. Grounds Maintenance 2

9. Waste Management 2

10. Maintenance and Repair 2

11. Contractor Personnel Management 3

12. Conduct 3

13. Hours of Operation 3

14. Contingency Workload for Contract Cooks 4

15. Quality Control Program 4

16. Phase-In 5

II. Service Delivery Summary 5

III. Government Furnished Property and Services

1. Property 6

2. Services 6

IV. General Information

1. Contractor Personnel Meals 7

2. Training 7

3. Security Requirements 7

4. Contractor Furnished Items and Services 8

5. Acts of God 8

6. Contractor Manpower Reporting

IV. Technical Exhibits

1. Hours of Operation 10

2. Workload Estimates 12

3. Applicable Publications and Forms 13

4. Maps and Work Area Layouts 15

5a Government Furnished Facilities 16

5b Government Furnished Equipment 17

6. Definitions 23

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PERFOMANCE WORK STATEMENT (PWS)

I. DESCRIPTION OF SERVICES

1. Scope Of Work. The Contractor shall, except as specified in this Performance Work Statement (PWS) as

Government furnished property or services, provide all personnel, supervision, and any items and services necessary to perform food service attendant services at Whiteman AFB, MO, as defined in this PWS. The Contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to, the following: cleaning facilities, equipment, and utensils, cleaning tables in dining areas, performing cashier services, supplies, and equipment, maintaining quality control, ensuring operator maintenance and repair of food service equipment. Upon initiation of contingency clause operations, perform all required tasks to include cooking, serving, replenishing food, and preparing vegetables and fruits for the salad bar to ensure continued serving.

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 reports, documentation and responses shall be coordinated through the Government point of contact.

2. Program Overview. The Whiteman AFB, MO, Appropriated Fund food service operation consists of a main dining facility, the Ozark Inn, and a flight-line dining facility, the Touch & Go. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who use the facilities. The Ozark Inn is a full service dining facility to include carryout service. The Touch & Go is a full service dining facility and 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.

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 facility at their expense. Organizations such as local Boy Scout troops, Cadets, and ROTC, occasionally eat in the dining facility with permission from the installation commander. The installation commander may authorize dependents and guests to occasionally eat in the dining facilities. Cashiers will refer to the military shift leader or the dining facility manager to verify customer eligibility when in doubt. The Contractor shall ensure only authorized individuals are served.

4. Operational Requirements and Specific Tasks.

a. Menu Boards. The Contractor shall post and maintain all menu boards. Post menu and prices for the meal being served prior to opening. Post menu and price changes within 5 minutes of notification.

b. Table 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 they are available to all patrons without waiting.

c. Beverage Bar and Dessert Display. The Contractor shall prepare coffee and all other beverages in accordance with standard recipes and replenish the beverages as needed throughout the meal period. The Contractor shall cut and portion pastry items in accordance with standard recipes, prepare dessert displays and replenish the desserts as needed throughout the meal period.

d. Guest Flow rate. Provide sufficient personnel to ensure patrons can be served at the rate of 5 guests per minute on the main serving line and 3 guests per minute on the short order serving line or breakfast line.

5. Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with the specified serving line flow rate. Contractor must turn in funds and operate the Point of Sales (POS) system provided by the Government. Use the AF IMT 79, Headcount Record (controlled and issued form by Food Services

Accountant (FSA), when the POS system goes down and manual procedures are needed to record attendance at each meal and cost of each meal.

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a. Funds Turn In. The Contractor shall turn in all receipts for verification after each Dining Facility Operating day to the FSA. The Contractor shall complete a cash verification worksheet to account for headcount, cash, voids, overages/shortages to the FSA. After the FSA accounts for the collection, he/she will forward the DD Form 1131 to the Contractor. The Contractor shall account for any cash overages with cash receipts and reimburse the Government for cash shortages. The FSA shall compare his/her cash verification worksheet to those provided by the Contractor and develop a DD Form 1131; this information shall be submitted to https://www.otcnet.fms.treas.gov/ by the Contractor. Deposit funds are transferred from the Contractor to the FSA using AF Form 1305. The FSA will verify and retain copies of the OTCnet Deposit Ticket; one to be kept by the FSA and the other to be given to the Contractor no later than two business days after the deposit is made at UMB Bank.

b. Change Funds. The Contractor shall provide change funds in sufficient amounts to make change for cash patrons. The Contractor shall certify the amount of each change fund to the Government at the start of the contract and as changes occur.

6. Sanitation Requirements. The Contractor shall comply with all federal and Air Force mandated sanitation requirements (AFI 48-116 Food Safety Program, all chapters).

7. Housekeeping Services.

a. Cleaning. The Contractor shall clean those areas that immediately affect customer service to include appearance of the dining facility.

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

c. Spot Cleaning. Spot clean floors to remove food spills and debris.

d. Lavatories. Spot check lavatories during meal times to ensure tidiness and supplies are available. Clean toilets, urinals, wash bins, slop sinks, and partitions with a germicidal detergent solution. Descale toilets and urinals as required. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

e. Cooking and dining areas and equipment. Clean and sanitize dishes, pots, pans, kitchen, and dining areas In Accordance With (IAW) current FDA Food Code. Retrieve and arrange all necessary dishware, trays and silverware.

f. Other Housekeeping Tasks. Clean windows inside and outside quarterly and dust inside window ledges daily. Replace all burned out light bulbs and fluorescent tubes inside and outside the assigned facilities with contractor-supplied light bulbs and fluorescent tubes within 24 hours of identification or notice by military management. Light fixtures higher than 10 feet off the ground will be maintained by Civil Engineering technicians.

8. Grounds Maintenance. The Contractor shall police each facility’s entrance and exit areas (up to 20 feet) removing all paper, trash, and cigarette butts as required.

9. Waste Management.

a. Recycling Program. The Contractor shall assist the Government by complying with the local and federal recycling programs. This may require segregating reusable/recyclable waste materials by type. The Government will retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility IAW Base Civil Engineering removal procedures.

b. HAZMAT. Bulk HAZMAT materials transported to the installation must be coordinated through

HAZMAT.

10. Maintenance and Repair. Provide maintenance on food service equipment to include repair of all

Government-Furnished Equipment (GFE) and replacement of component parts, hood filters, and water faucets. The

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Contractor is responsible for maintenance methods that are necessary to properly perform this service, except as indicated in Technical Exhibit 5b – Government Furnished Equipment.

a. 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.

b. The Contractor shall furnish a written cost estimate to the Contracting Officer's Representative (COR) 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 by a licensed technician. 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.

c. If the Contractor and COR determine equipment is beyond economical repair the Contractor, in coordination with the COR, shall recommend to the Contracting Officer (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.

d. 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.

e. Parts purchased for repairs and maintenance shall be of equal or greater quality to the parts replaced. The

Contractor shall request at the lowest price obtainable after securing reasonable competition for such purchases. The

Contractor shall credit all discounts and rebates to the Government which will be detailed on the invoice. Invoices for any discarded used parts, or a credit invoice for it, shall be turned in to the Contractor and retained on file.

f. The dining facility supervisor or his representative will determine the classification and response time required for repairs as follows. The Contractor shall initiate and complete repairs within the period of time 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 within 24 hours – Repair within 96 hours

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

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

11. Contractor Personnel Management. The Contractor or designated alternates shall provide a full-time contract manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the Contractor when the manager is absent, shall be designated in writing to the CO.

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 at all times to meet at Whiteman

AFB, MO, with Government personnel designated by the CO to discuss problem areas. After normal duty hours, 0730 - 1630, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. They shall comply with installation rules and regulations for motor vehicle use.

12. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities. Contractor employees at the Ozark Inn must utilize the employee entrance which is located on the back side of the building leaving the front entrance for customer use only.

13. Hours of Operation

a. Normal. The Contractor shall maintain operating hours at the Ozark Inn and the Touch & Go as listed in

Technical Exhibit 1. During the required serving hours for the dining facility, any authorized patron may

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b. Holidays. The Ozark Inn dining facility is open on all holidays. The Contractor shall plan for increased attendance expected at Thanksgiving and 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 5 days before the date of the event.

c. 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 CO, at the contract line item price for extended service hours. The COR will verbally advise the Contractor of the effort required and the CO will follow up with a modification of the contract.

d. Contingency Services. Operations which may increase workload, to include performance of service during crisis declared by the National Command Authority or Overseas Combatant Commanders:

(1) Civic Groups: Civic groups are authorized to use the dining facility with permission from the installation commander. Group sizes normally range between 10-40 persons. (Estimated: 6 times per year.)

(2) Exercises and Emergencies. The type and number of operations may vary, but can be reasonably predicted. The Contractor shall respond to and provide service for an estimated four (4) Operational Readiness

Exercises (ORE) and other military exercises, actual emergencies or natural disasters during an average year by extending serving hours as directed by the CO 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.

(3) Reserve and Air National Guard Weekends. Whiteman AFB, MO, supports several Air National Guard (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 Ozark Inn to handle monthly ANG and Reserve weekends. The

Contractor shall provide additional cooks and line servers as well as an additional cashier as needed during scheduled

Regularly Scheduled Drill (RSD) weekends. The number of cooks and line servers for RSD weekends are coordinated in advanced by the supported unit and the facility manager. (Estimated: 2 weekends per month).

14. Contingency Workload for Contract Cooks.

a. Deployments. In special and emergency situations, including, but not limited to mobilization and surge requirements, the CO may request the Contractor to provide additional mess attendants and cooks.

(1) Military Replacements. The Government will provide the Contractor a minimum of three (3) days advance notice to replace a specified number of military cooks, salad preparation and line servers. A 100% backfill rate will be required of military cooks replacement, 66% will be backfilled with salad-prep and line-servers. The Government will provide the expected duration of the requirement.

(2) Qualifications. The Contractor shall provide qualified chefs to prepare food in accordance with AF cooking guidelines

15. Quality Control Program. The Contractor shall establish, through an independent function, a quality program that encompasses all aspects of the contract and is implemented by a Quality Control Plan (QCP).

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16. Phase-In. The Contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort. This plan will focus on the level of performance required by the PWS; not the methodology or process.

The intent of this plan is to rely on the Contractor's quality control, changing the Government's role from "oversight" to "insight."

II. SERVICE DELIVERY SUMMARY

Performance Requirement PWS Para Performance Standard

Prepare food IAW recipe cards I.4.c. and I.14. 95% of menu items/meal period

Comply with sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health

Inspections.

I.6., I.7., I.8, and I.9. 100% of the time

Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees

I.3., I.4.d., and I.5. 90% of the monthly meal period

Make available supplies and materials necessary to serve the guests

I.4. and IV.4. 95% of the monthly meal period

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

I.5., IV.3.c., IV.3.d.

and IV.3.e.

95% of deposits per month

Maintain the interior and exterior of the dining facility in a clean and sanitary condition

I.7. and I.8. 85% of the days in month

Provide cooks/food servers to ensure there is no impact on food service operations during contingency operations

I.1., I.13.d. and I.14. 100% of the time

Repairs will be initiated/completed within the following time frames:

Routine: 24 hours/96 hours

Urgent: 12 hours/48 hours

Emergency: 1 hour/24 hours

I.10.f. 95% of time

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III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES. The Government will provide the facilities, fixtures, equipment, materials and services listed here or in Technical Exhibit 5.

1. Property.

a. Facilities. The Government will furnish or make available facilities described in Technical Exhibit 5. No alterations to the facilities will be made without specific written permission from the CO.

b. Equipment. The Government will furnish the equipment listed in Technical Exhibit 5b.

c. Equipment Inventory. An inventory of Government furnished equipment must be done not later than 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 COR (identified by the CO) shall conduct a joint inventory of all Government-furnished equipment and 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 CO notified in writing. The Contractor and the COR shall jointly determine the working order and condition of all equipment and document their findings on the inventory.

d. 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.

e. Materials. The Government will replace materials that are lost due to fair wear and tear. The Contractor shall replace inventoried Government furnished equipment, with like items, any loss due to contractor negligence.

Any additional items that are needed above the initial inventory will be at the Government’s expense.

f. Subsistence. The Government provides all food.

2. Services. The Government is responsible for:

a. General.

(1) Removal of any equipment condemned or replaced from the food service facility receiving area.

(2) Electrical power into the building and including panel board and circuit breaker and sewer lines from floor and wall drains of buildings.

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

(4) Calibration of all scales and deep fat fryer thermostats.

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

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

(7) Alteration, repair, and maintenance of buildings.

(8) Providing building space to be used by the Contractor for repairs, maintenance, and parts storage.

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

c. Mail Distribution. On-base only.

d. Telephone. "Class C" (on-base) telephone service.

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e. Refuse Collection. Monday – Friday, at Buildings 1553 and 34; type of refuse “garbage”.

f. Recyclable Materials Collection. The Government will collect the materials.

g. Security Forces and Fire Protection. The phone number for the Law Enforcement Desk is (660) 687-3700 and for Fire Protection is (660) 687-4507. Emergency calls should use 911.

IV. GENERAL INFORMATION

1. Contractor Personnel 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. Employees purchasing food shall sign customer receipt tapes, which the Contractor retains for each meal period as proof of payment. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the dining facility or flight kitchen. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control.

2. 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.

a. Food Handlers. The Contractor shall ensure that contract supervisors receive food handlers training from an individual designated by the Director of Base Medical Services (DBMS) prior to assuming their duties. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

b. Fire Prevention. Contractor personnel shall attend fire prevention training provided by the Government.

c. Anti-Robbery. Contractor shall attend an anti-robbery class provided by the Government.

3. 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.

a. Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Whiteman AFB, MO. The Contractor must complete

Whiteman AFB Form 114, Contractor/Vendor Access List, and submit it through the CO 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.

b. Base Closures. Occasionally it is necessary to require either early release of Whiteman AFB personnel.

Late reporting, or even total base closure when weather conditions make normal travel unsafe. When weather conditions cause one of the above situations, contractor personnel will be denied access to the base unless they have been determined essential. For base closure or late reporting due to inclimate weather, listen to radio stations

KOKO (1450 AM), DEVQ (104.0 FM), KPRS (103.3 FM), KDRO (1490 AM), KXKX (105.7 FM), KSIS (1050

AM), KLRQ (96.1 FM), KDKD (1280 AM/95.3 FM), and/or watch television stations KMBC (channel 9) and

WAFC Cable (channel 41).

c. Flight-line Access. The Contractor shall ensure all employees working at the Touch & Go obtain the clearances required in DoD 5200.2R, Department of Defense Personnel Security Program, Paragraph C3.6.2., Access to Restricted Areas, Sensitive Information or Equipment Not Involving Access to Classified Information, and AFI 31-501, Personnel Security Program Management. Alternately, the Contractor may provide escorts with clearances for each employee. Employees must be escorted at all times while within the restricted areas of the flight-line while awaiting security clearances. The Government will conduct and assume all costs for background investigations for required clearances.

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d. 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.

e. Funds Protection. To protect cash held by the Contractor, the Contractor shall comply with base Resources

Protection Guidelines.

4. Contractor Furnished Items and Services. Except for those items or services specifically stated as

Government furnished or Government reimbursed in Section III above and Technical Exhibit 5, the Contractor shall furnish everything required to perform this contract, to include:

a. Commercial Telephone Service. The Contractor shall furnish their own commercial telephone line only at the Ozark Inn Dining Facility. The Contractor may utilize the DSN phone line when communicating with Touch N' Go In-Flight Kitchen personnel.

b. Special Functions. The Contractor shall decorate the Ozark Inn and Touch & Go with Government provided decorative materials for Christmas and Thanksgiving holidays. Decorative materials will also include

Government provided flower arrangements. This will include decoration of the entrance way to the Ozark Inn and the dining area and serving line area of both the Ozark Inn and Touch & Go. All decorations displayed by the Contractor are not to exceed 10 feet above ground. Any decorations above 10 feet must be coordinated through the Civil Engineering squadron (CE).

c. 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 to the COR or designated representative. 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.

d. 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.

e. Uniform Requirement. The uniform will consist of matching or color coordinated shirts, slacks, and hats.

The CO will coordinate with the food service Section Chief prior to approving the types and colors of uniforms as well as the standards of dress for supervisors and cashiers before the contract start date.

f. Consumable Supplies. The Contractor shall furnish all light bulbs and fluorescent tubes, toilet paper, napkins, paper towels, cash register tapes and ribbons, trash bags, coffee stir sticks, plastic straws and individually wrapped toothpicks. All consumables must meet or exceed the quality standards determined by the designated Quality Assurance Evaluator (QAE).

5. Acts of God. The Contractor will 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; 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).

6. Contractor Manpower Reporting. The contractor shall report all contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the [name component] 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.

a. Reporting Period: Contractors are required to input data by 31 October of each year.

http://www.ecmra.mil/

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b. Uses and Safeguarding of Information: Information from the secure web site is considered to be 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 the data be released to the public with the contractor name and contractor number associated with the data.

c. User Manuals: Data for Air Force service requirements must be input at the Air Force CMRA link

(above). However, user manuals for government personnel and contractors are available at the Army CMRA link at http://www.ecmra.mil.

http://www.ecmra.mil/

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V. TECHNICAL EXIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION

Main Dining Facility, Bldg 1553 (Ozark Inn)

Meal

Weekday

Hours

Number of Serving

Lines/Cashiers

*Sat/Sun

**Holiday

Number of Serving

Lines/Cashiers

Breakfast 0600 – 0830 1/1 0700 - 1230 1/1

Brunch 0700 – 1230 1/1

Lunch 1100 – 1300 2/2

Dinner 1700 – 2000 1/1 1800 – 2000 1/1

Midnight 2300 – 0030 1/1 2300 – 0030 1/1

** One weekend a month the Ozark Inn opens a second serving line with cashier in support of components of the

442d Fighter Wing. The second line will operate between 1030 – 1230. The Contractor will be notified by the COR at least 5 days in advance of the scheduled weekend. During the scheduled weekend, the Ozark Inn will also open one (1) hour prior to the established time for Brunch (0600 instead of 0700).

*** Holidays, as determined by the Government. The Contractor will be notified by the CO of the scheduled serving hours for holidays at least 5 days before the date of the holiday. They will not exceed the hours used for a normal weekday. Thanksgiving and Christmas Day meals will be served using the serving schedule below:

**Main Dining Facility, (Thanksgiving and Christmas Day)

MEAL HOURS

NUMBER OF SERVING LINES

Breakfast 0700 – 0900 1

Lunch 1100 – 1400 1/2

Dinner 1800 – 2000 1

Midnight 2300 – 0030 1

NOTE 1: The maximum serving hours at Air Force Global Strike Command dining facilities is nine (9) hours per day.

NOTE 2: The Ozark Inn will provide carryout service during normal meal serving hours. Carryout coordination is the responsibility of the Government. Cashier will be responsible for completing the transaction on the AF Form

812.

NOTE 3: Squadron Days (down days) will follow the weekend & holiday hours of operation.

Flight Kitchen, Bldg 34 (Touch & Go)

Meal

Weekday

Hours

Number of Serving

Lines/Cashiers

*Sat/Sun

**Holiday

Number of Serving

Lines/Cashiers

Breakfast 0600 – 0830 1/1

Lunch 1100 – 1300 1/1

NOTE 1: Ground support and flight meals (available at the Touch & Go dining facility) are the responsibility of the

Government. The Contractor will not prepare these meals.

NOTE 2: The Contractor shall perform no services at the Touch & Go on Government observed holidays.

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NOTE 3: The Contractor shall perform no services at the Touch & Go on Squadron Days (down days) unless notified by the Government.

NOTE 4: The Contractor shall perform services at the Touch & Go on pre-indentified weekends during 131St Bomb

Wing RSD’s.

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TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL ESTIMATES

OZARK INN

Average daily meal count for normal work week

( Monday-Friday)

Average daily meal count for meals served on weekends (Saturdays and Sundays), down days, and holidays

Breakfast 145 Brunch 300

Lunch 350 Dinner 190

Dinner 300 Midnight 60

Midnight 75

Average daily meal count for scheduled RSD weekends.

Brunch 800

Dinner 800

Midnight 50

TOUCH & GO

Average daily meal count for normal work week

(week days only)

Breakfast 80

Lunch 150

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TECHNICAL EXHIBIT 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this PWS are listed below. They have been coded 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 PWS. The Contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. 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 CO 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 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:

Mandatory (M)

Number Title of Directive or Advisory (A)

DoD 5500.7-R 8/30/93 Ethics Standards A

Change 7 11/17/11

AFI 34-239 2/20/04 Food Service Management Program M

AFI 34-145 03/08/12 Meal Card Program M

AFI 48-116 3/17/04 Food Safety Program M

AFI 40-104 5/9/94 Nutrition Education M

AFI 64-106 3/25/94 Air Force Industrial Labor

Relations Activities M

AFI 31-101 (FOUO) 03/01/03 The Air Force Installation Security Program M

AFMAN 34-240 5/02/05 Food Service Program Management M

WAFBI 31-101, Volume 2 01/10/08 Integrated Base Defense Instruction M

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments

- 14 -

AF Form 79 Cash Collection Record

AF IMT 1469 SIK Invalid Entitlements Log

AF IMT, 79 Headcount Record

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

REFERENCES:

http://www.e-publishing.af.mil/ https://afkm.wpafb.af.mil/ASPs/CoP/OpenCoP.asp?Filter=OO-DP-AE-12 – HQ Air Force Services Agency http://www.e-publishing.af.mil/ https://afkm.wpafb.af.mil/ASPs/CoP/OpenCoP.asp?Filter=OO-DP-AE-12

- 15 -

TECHNICAL EXHIBIT 4

MAPS AND WORK AREA LAYOUTS

- 16 -

TECHNICAL EXHIBIT 5a

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the Contractor the following facilities in which the contractor’s work is performed:

BLDG NUMBER USE/DESCRIPTION APPROXIMATE SQ FT

1553 Ozark Inn Dining Facility 17,900

34 Touch & Go Flight Kitchen (including picnic patio)

3,300

- 17 -

TECHNICAL EXHIBIT 5b

GOVERNMENT-FURNISHED EQUIPMENT

The Government will furnish the Contractor the following equipment for the Ozark Inn, Building 1553:

ITEM LOCATION MODEL NO. SERIAL NO. QTY

US Security Safe Contract Admin

Office

72466 (top) 72467

(bottom)

US Security Safe Contract Shift

Leader Office

Servolift Glass Door Proofing Cabinet Bakery 1200P-73-A3 12/03-234412 2

Vulcan Stack Oven (top) Bakery VC4ED-9 48-1476457 1

Vulcan Stack Oven (bottom) Bakery VC4ED-9 48-1476452 1

Hobart Oven (top) Bakery N04HEC5 48-1648156 1

Hobart Over (bottom) Bakery N04HEC5 48-1647978 1

Hobart Oven (top) Bakery N04HEC5 48-1648157 1

Hobart Over (bottom) Bakery N04HEC5 48-1646824 1

Hobart Baker’s Mixer Bakery HL200 31-1455-385 1

Hobart Baker’s Mixer Warehouse A200T 31-1062-175 1

Hatco Warmer Warehouse GR25DS-42D 9209900304 1

Advance Tabaco Portable sink Carryout 7-PS-90 1

Traulsen 2-Glass Door Refrigerator Carryout RHT132WUT-HHG T72370F04 1

Fry-Saver Snack Kitchen F-60 N799912 1

Rational Combi-Oven Snack Kitchen SCC201 E215E08092154620 1

Vulcan 85-lb Deep Fryer (right) Snack Kitchen 1ERD85 48-1651507 1

Vulcan 85-lb Deep Fryer (left) Snack Kitchen 1ERD85 48-1651506 1

Vulcan Tilt Grill Kitchen VE30 46-2006120 1

Vulcan Tilt Grill Kitchen VE30 46-2007355 1

Dual Faucet Sprayers Kitchen 2

Manitowac Ice Bin Kitchen B570 110078718 1

Manitowac Ice Maker Kitchen SD1002A 50462763 1

Groen Steam Kettle (left) Kitchen 2DB-20 72681 1

Groen Steam Kettle (right) Kitchen 2DB-20 72674 1

Groen 40-qt Steam Kettle Kitchen DEE/4T-40 72302 1

Groen 20-qt Steam Kettle Kitchen DEE/4T-20 72561 1

Vulcan 2-Door Steamer Kitchen C24EA6 46-2006110 1

Hobart 3-Door Refrigerator Kitchen Q-3 32-1094597 1

Hobart Meat Tenderizer Kitchen 403 561-285-818 1

Hobart Meat Slicer Kitchen 2912 561-182-744 1

Hobart Water Treatment System Kitchen FA-SS-CB-TW(20) 1

Cooks Spice Rack Kitchen 1

Gaylord Hood Exhausts Kitchen BDL-MA-42 1243-G1SW7A 1

Gaylord Hood Exhausts Kitchen BDL-MA-60 1243-G1SW5A 1

Gaylord Hood Exhausts Kitchen BDL-MA-60 1243-G1SW4A 1

Gaylord Hood Exhausts Kitchen BDL-MA-60 1243-G1SW3A 1

Toastmaster Titan Mixer Kitchen GP620 LSA-7783 1

Traulsen 2-Door Refrigerator Kitchen RHT132WUT-HHS T72366F04 1

Traulsen 2-Door Refrigerator Kitchen RHT232WUT-HFS T59175K03 1

- 18 -

Traulsen 4-Door Freezer Kitchen RLT232WUT-HHS T72367F04 1

Traulsen Single Door Smart Chiller Kitchen RBC100 T68629E04 1

Prep Table Salad Prep Area 1

Traulsen 2-Glass Door Refrigerator

(right)

Salad Prep Area RHT232WUT-FHG T72368F04 1

Traulsen 2-Glass Door Refrigerator (left) Salad Prep Area RHT232WUT-FHG T72369F04 1

Hobart Cutter/Mixer Salad Prep Area HCM 450 56-279-328 1

Hobart Food Cutter/Chopper Salad Prep Area 84186 561-182-566 1

Hatco Water Heater 3SC-6 9011931128 1

Hobart Garbage Disposal/Pulper Clipper WS-800 27-1047671 1

Hobart Flight-Type Warewasher Clipper FT900 271140086 1

Garbage Disposal (insalled 1/6/12) Clipper FD3-125 271192309 1

271134402

QualServe 3-Compartment Sink Clipper 3CS9 9084311908 1

QualServe Scrapping Table Clipper WS800 271047671 1

QualServe Silverware Soaking Tub Clipper 1

Thermaco Big Dipper Grease Trap Clipper W-350-15 351-282001-1 1

1492658

Atlas Metal Industries 2-Compartment

Steam

ML MIH-D&M 2 7550-03-A 1

Atlas Metal Industries 6-Compartment

Steam

ML WIH-D&M 6 963-03 1

Atlas Metal Industries Cold Bar ML RM-3 80374M 1

Atlas Metal Industries Potato Bar ML WIH-D&M 2 7549-03-A 1

Coke Carbonated Dispenser w/Ice and

Water Dispenser (vendor maintained)

ML DF200-BC 62A0152DF045 1

S & D Cappuccino Dispenser ML 7.4519E+13 SD004723 1

Stainless Steel Cup Dispenser ML 1

Delfield Reach-Thru Refrigerator w/Glass Doors

ML 7048-P BAT564499-T

Delfield Reach-Thru Refrigerator w/Glass Doors

ML 7048-P BDU 632622-T 1

Bunn Coffee Maker ML ICB-TWIN ICBT00556 1

Hatco Conveyor Toaster ML TQ-400 3106410642 1

Hatco Pizza Cabinet SL FST-1 185989006 1

Traulsen Pass Thru Glass Door Cooler ML RHT132WPUT-FHG T60682L03 1

Traulsen Warmer ML RHF132WP-FHG T60685L03 1

True Portable Refrigerator ML GDM-05PT 7377218 1

True Portable Refrigerator ML G4SM-23PT 6775937 1

Vulcan Griddle ML HEG72D 60-1128291H02 1

Wells Bread Warmer ML RW-2 RR 15855 1

Vitality Juice Dispenser ML 57851 62A0219EX031 1

Vitality Juice Dispenser SL EXPEXTRA EX12770 1

Bread dispenser ML 1

Pastry Case ML CT-6 8092551739 1

Gaylord Hood Exhausts ML BDL-MA-60 1243-G1SW1A 1

- 19 -

Black Metal Potato Chip Rack ML & SL 2

Dining Room Chairs ML & SL 224

Dining Room Tables ML & SL Rectangular 4-seat 46

Dining Room Tables ML & SL Large square 4

Dining Room Tables ML & SL Small square 2-seat 8

Dining Room Tables ML & SL Large round 5

Dining Room Tables ML & SL Small round 4

High Chairs SL 1

Booster Chairs ML 3

Weapons Rack ML & SL 2

Silverware and Condiment Station ML & SL 2

GE Microwave ML JES1145DP1WW VT005011U 1

Panasonic Microwave ML NN-S540BFWR 6V52280187 1

Floor Mats Entry 4

Chill Unit Salad Bar Area RM-4 5876-03-A 1

Chill Unit Salad Bar Area RM-5 5927-03-A 1

Soup Bar Salad Bar Area WIH-D-1 7758-03-A 1

Rotating Cereal Rack SL 1

Waring Waffle Maker SL WW250 1

APW Wyott Hot Dog Grill/Roller SL SG-30 22029912240 1

Atlas Metal Sandwich Bar w/Refrigerator, Hot Pan, and 2-Plate

Holder

SL 1

Refrigerator w/Above SL RB-4 6303-03A 1

Hot Pan w/Above SL WIH-D-1 46-03 1

Atlas Metal Snack Line Serving Line w/Refrigerator, Hot Pan Area

SL 1

Refrigerator w/Above SL RM-1 80164M 1

Hot Pan w/Above SL WIH-DHM-5 90703 1

Blue Bunny Ice Cream Chest Freezer

(vendor maintained)

SL RIOS150 2.61847E+13 1

Gaylord Hood Exhausts SL BDL-MA-60 1243-G1SW2A 1

Lakeside Dish Dispenser SL 952 (3 small saucer) 1

Lakeside Dish Dispenser SL 937 131201 1

Lakeside Dish Dispenser SL 992 (oval plate) 82798 1

Pepsi Carbonated Beverage Dispenser w/Ice & Water Dispenser (vendor maintained)

SL ED175-BCH 621053702 1

Servolift Eastern Dish Dispenser SL 2AT8-STH (oval plate) 09/02-223882 1

Hatco Pizza Cabinet SL FST-1 185989006 1

Star Bread/Roll Warmer SL SST-25 20234 1

Toastmaster Griddle SL 7236 7236SS00013 1

Traulsen Pass Thru Glass Door Cooler SL RHT132WPUT-FHG T60683L03 1

- 20 -

Traulsen Warmer SL RHF132WP-FHG T58552K03 1

Wells Electric Char Broiler SL B50 BD8502 1

Hand Dolly Store Room 3

Large Can Storage Unit Store Room 3

Storage Shelving (assorted) Store Room 44

Walk-In Deep Freezer Store Room DR3678W4H8-C XWQ105-E1 1

Walk-In Thaw Cooler Store Room DL3678W4H8-C XWQ105-B1 1

Walk-In Refrigerator Cooks Cooler Store Room DL3678W4HB-C XWQ105-C1 1

XWQ105-B2

Walk-In Refrigerator Dairy Cooler Store Room DL3678W4H8-C XWQ105-D1 1

Walk-In Refrigerator Produce Cooler Store Room DL3678W4H8-C XWQ105-A1 1

Bussing Carts Various 15

Equipment Stand Various 4

Lakeside Glass Carts Various 998 2

Work Tables (assorted) Various 12

Meat Carving Station Warehouse WIHD1 775903A 1

Seco Tray Cart T1418110 96068788 2

Cambro Portable Salad Unit Warehouse 1

Wisco Pizza Oven SL 560C 005438 1

Federal Reach in Cooler SL RSSM478FC 3120426329 1

Hobart Rotisserie (Broken Glass) SL HRSE 46-2005-452 1

Sani-Serve Ice Cream Soft Serve SL A5011P 8232146231 1

Tetley Tea Dispenser SL 872 12356 1

Gatorade Pepsi-Dispenser SL 1319312 1

Marketing Information Center 1

Samsung Menu Board 32" Flat Screen SL LH32MGQLBF4/2A MG32HCN5900887L 1

Samsung Menu Board 32" Flat Screen ML LH32MGQLBF4/2A MG32HCN590088T 1

LG 42" Flat Screen TV 42LH200C-

UAAUCVLJR

907RMZL174461 1

LG 42" Flat Screen TV 42LH200C-

UAAUCVLJR

907RMDZ174466 1

- 21 -

The Government will furnish the Contractor the following equipment for the Touch & Go, Building 34:

ITEM MODEL NO. SERIAL NO. QTY

5-Compartment Steam Table 1

AND Scale FG-150K H3911448 1

Amana Microwave ALD10T 0910210104 1

Brandell Fridge 40024 W141958-1-1 1

Bread Rack 2

Bunn Coffee/Hot Water ICB-TWIN ICBT005584 1

Cambro Condiment Display 1

Cambro Salad Bar 1

Cappuccino Dispenser SD004721 74519000004721 1

Cambro Cashier Station 1

Cereal Rack 2

Coke Soda Dispenser (includes ice and water dispenser)

43039 ZRM0990484 1

Condiment Display Bar 1

Dining Room Chairs 48

Dining Room Tables Rectangular 4-

Seat

Dishroom counter and 3-compartment sink

Edlund Can Opener (manual) U-12 1

Equipment Shelving (Pots and Pans) 2

Groen Twin Kettle 2/CTDC3-20-

SE-36

87630 1

Hand Dolly (Store Room Use) 1

Hatco Final Rinse Sink Heater 3CS-9 5575610832 1

Hatco Toast-Qwik TQ-400 9055990503 1

Hobart Dishwashing Machine

(Clipper)

CLPS-86E 85-107-0477 1

Hobart Freezer QF1 321008494CP 1

Hobart Griddle CG 58-1 48-1037555ER 1

Hobart Salad Garbage Disposal FO2-200 31-1011-836 1

Hobart Meat Slicer 2812 561-195-675 1

Hobart Pass-Thru Refrigerator Q2 321010050MP 1

Hobart Refrigerator (3-door) Q3 321008950CP 1

Hobart Stack Oven (bottom) HEC5-17 48-1617656 1

Hobart Stack Oven (top) HEC5-17 M8-16617968 1

Hood Exhausts 3

Kitchen/Bussing Carts 3

Large Can Storage Unit 1

Main Serving Line Counter 1

Manitowoc Ice Machine/Bin B420 1101049572 1

Marketing Info Center 1

- 22 -

Marketing Info Stand 1

Microwave Wood Display Stand 1

Panasonic Flat Screen TV TBM2AX148 1

Pepsi Soda Dispenser/Ice ED17S-BCH 62D0750ED075 1

Picnic Tables 9

Pictures-various 7

Robot-Coupe Food Chopper R100US 2510262203A-10 1

Salad Prep Table w/Double Sink 1

Servolift Dish Dispenser (round) 2AT8-STH 09/02-223882 1

Servolift Eastern Heated Food

Cabinet

1900PH-73-U 11/03-234413 1

Servolift Eastern Tray/Silverware

Dispenser

Sharp Flat Screen TV LC-52E77UN 904854129 1

Sony Flat Screen TV/Menu Board 1

Stainless Steel Condiment Holder 1

Storage Cabinets/Restrooms 3

Store Room Shelving Unit 4

Tetley Tea Dispenser 872 12354 1

Thermo Dipper Grease Trap (Broken) W-200-IS 20015035XL-1 1

Traulsen Refrigerator RHT232WUT-

FHG

T03385H05 1

True Sandwich Refrigerator Unit TSSU-60-16 11626351 1

US Security 2-Drawer Safe

Top (CEI) 72465 1

Bottom (Government) 72464 1

Vitality Juice Dispenser 063280 62A0216EX090 1

Vollrath Soup Warmer HS-11 U35500145823001 1

Vulcan Fryer 1ER85D 48-1658-748 1

Vulcan Tilt Grill VG30 46-2007-359 1

Walk-In Freezer Shelving Unit 4

Walk-In Freezer Unit (Deep Freezer) 36784P DX325702-01 1

Walk-In Refrigerator Shelving Unit 4

Walk-In Refrigerator Unit (Cooks

Cooler)

3678-4 DX325699-01 1

Weapons Rack 1

Wells Char-Broiler B-50 BD 8501 1

Work Tables 2

- 23 -

TECHNICAL EXHIBIT 6

DEFINITIONS

A La Carte System (ALACS). Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Essential Station Messing (ESM) patron receives all items selected without charge

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of subsistence.

Director of Military Public Health (MPH). The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Essential Station Messing (ESM). Formerly known as Subsistence In Kind. Food furnished to enlisted personnel at

Government expense. ESM is also termed “Rations-In-Kind.”

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Food Handlers. Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager (FSM). An officer, noncommissioned officer, or civilian responsible to the base Chief of

Services for matters relating to food service. Advises the Contracting Officer on matters relating to the contract.

FSA: Food Service Accountant

Contract Officer Representative (COR): A Government official from the requiring activity, designated in writing by the Contracting Officer to assist in the technical guidance or administration of a contract.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators.

Meal. A meal served at an ALACS dining facility is any total sale made over 20 cents at breakfast and over 40 cents at all other meals, before the operating charge is applied. A sale of less than the specified minimum sales to a cash or essential station messing (ESM) patron shall not count as a meal served.

Minor Maintenance. Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Preventive Maintenance. Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment,…