Att_2_-_SOW_UTA_Meals_Feb-Aug_2019__Final.pdf

STATEMENT OF WORK (SOW)

FOR

916 ARW and 414 FG UNIT TRAINING

ASSEMBLY (UTA)

1. Scope of Work. This SOW provides for the contractual feeding (to include food, labor, supplies, transportation and services) of enlisted personnel assigned to the 916th Air Refueling Wing and the 414th Fighter Group during UTA’s. Only enlisted personnel authorized to subsist at government expenses may eat at Government expense from February 2019 to August 2019.

2. Troop Feeding Operations Responsibilities:

A. Contractor will provide Dinner at the contracted Restaurant from 8-9 February, 1 March, 9 March, 5-6 April, 3 May, 18 May, 31 May, 1 June, 12 July, and 2-3 Aug.

B. Contractor will provide Lunch at the contracted Restaurant from 8 February, 1-2 March, 5 April, 3-4 May, 31 May, 12-13 July, and 2 august.

C. Contractor will provide full service catering for lunch at Seymour Johnson AFB from:

9-10 February, 9-10 March, 6-7 April, 18-19 May, 1-2 June and 3-4 Aug : to include

• Set up and tear down of all equipment and food.

• All dishes, flatware, cups, saucers, bowls, glasses, napkins, clamshells and other implements and/or supplies as may be required for feeding.

• Removal of all waste, government dumpsters available on site for disposal.

D. UTA meals will be served buffet style. Contractor shall serve at least three different buffets on rotation to ensure different meals are being served throughout the Unit Training Assemblies.

E. All meal preparation and services are accomplished with a high degree of sanitation as prescribed in AFI 48-116, Tri Service Food Code, and local public health standards.

F. Contractor will ensure the nutrition and portion requirements as prescribed in this SOW.

G. Contractor shall have all food items delivered, setup, available, and open for service by times mentioned below.

H. Contractor shall provide all condiments (sugar, cream, sweetener, salt, pepper etc.).

I. Contractor will provide grab-and-go clamshells.

3. Location: Seymour Johnson Air Force Base, Heritage Hall /contracted restaurant in Goldsboro, NC

4. Dates: 8-10 February, 1-2 March, 9-10 March, 5-7 April, 3-4 May, 18-19 May, 31 May-2 June, 12-13 July, and 2-4 August.

5. See attached example of 21-Day CaféMenu .

FA480919QA010

Attachment 2

Serving Hours and Meal Pricing: The following are the Days, meal period, serving hours, and estimated number of meals required for each meal period along with Location

916th ARW

Day Meal Period Serving Hours Estimated Number of Meals

Location

Saturday Lunch* 1100-1300 275 SJAFB Heritage Hall

Saturday Dinner 1700-1830 100 Contracted Restaurant

Sunday Lunch* 1100-1300 275 SJAFB Heritage Hall

* To ensure catered Lunch serving starts at 1100, allow enough time for base access and set-up

414th FG

* To ensure catered Lunch serving starts at 1100, allow enough time for base access and set-up

Day Meal Period Serving Hours

Estimated Number of Meals

Location

Friday Lunch 1100-1300 50 Contracted Restaurant

Friday Dinner 1700-1830 15 Contracted Restaurant

Saturday (2 Mar, 4 May, 13 July

Lunch 1100-1300 50 Contracted Restaurant

Saturday (9 Feb, 6 Apr, 1 Jun, 3 Aug)

Lunch* 1100-1300 50 SJAFB Heritage Hall

Lunch minimum requirements:

A. Coffee, hot tea, 100% juice (two selections), and iced tea with sugar, cream, and lemon wedges available and no limit on consumption. Beverages other than above to be offered as an alternative; limit on consumption permitted (example: Coke, 7- Up, or noncarbonated beverages).

B. Variety of salads or access to a salad bar containing a variety of no less than two salads and dressings.

C. Coffee, hot tea, 100% juice (two selections), and iced tea with sugar, cream, and lemon wedges available and no limit on consumption. Beverages other than above to be offered as an alternative; limit on consumption permitted (example: Coke, 7- Up, or noncarbonated beverages).

D. Two hot rolls or hot biscuits but no less than 4 ounces of cornbread or sliced white or whole wheat bread served with butter.

E. One 4-ounce serving of potato and/or potato substitute and an additional starch to compliment the entrée.

F. Two 3-ounce portions of cooked vegetables other than potatoes, one of which will be dark green or deep yellow.

G. At least two entrées will be offered. An entrée consisting of no less than six ounces of beef, pork, poultry, or fish/seafood.

H. At least two different desserts.

Dinner minimum requirements:

A. Salads or access to a salad bar containing a variety of not less than two salads and dressings.

B. Coffee, hot tea, 100% juice (two selections), and iced tea with sugar, cream, and lemon wedges available and no limit on consumption. Beverages other than above to be offered as an alternative; limit on consumption permitted (example: Coke, 7-Up, or noncarbonated beverages).

C. One 4-ounce serving of potato and/or potato substitute and an additional starch to compliment the entrée.

D. At least three entrées will be offered. An entrée consists of no less than six ounces of beef, pork, poultry or fish/seafood.

E. Three 3-ounce portions of cooked vegetables other than potatoes, one of which will be dark green or deep yellow.

F. A selection of no less than two slices of breads or hot rolls.

G. At least two different desserts, but no more than five.

6. Accounting: 916 FSS and 414 FG will provide a copy for the Air Force Form 79 Headcount Record to account for all personnel fed each meal period. Invoices will be submitted via wide area work flow.

United States Air Force 21 Day World Wide Cafe Menu

21--0ay menu. The menu is based on a cyclic core menu plan for use in all USAF APF dining facilitie,. The core menu requires l entree to be served at midnight and 3 entrees to be served at both lunch and dinner with added specials at lunch. The menu rotates from Monday to Sunday each week menu days 1 thru 7 and8 thru 14, and15 thru 21.

DAY 1 MON DAY 2 TUE DAY3WED DAY 4 THU DAY 5 FRI DAY 6 SAT DAY7SUN

MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT

Baked Chicken Fish w/Lemon

Garlic Butter Jerk Chicken Fiesta Fish Roast Turkey Savory Baked

Chicken Chicken Breast

Parmesan Harvest Blend

Rice Jefferson Noodle Rice Pilaf Rissole Potatoes Long Grain Wild Rice Baked Potatoes O'Brien Potatoes

Carrots Asparagus Green Beans Broccoli Club Spinach Green Beans W/Mushroom Peas

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

Baked Chicken Pork Schnitzel Jerk Chicken Pork Chops w/Asian Glaze

Boneless Roast Turkey

Savory Baked Chicken

Chicken Breast Parmesan

Beef Stew Asian Bourbon Beef

Salmon w/Basil Garlic Sauce

Meatloaf Beef Stew Swedish Meatballs Cantonese Spareribs

Fish Veracruz Fish Lemon Garlic Butter Broccoli Quiche Fiesta Fish Polynesian Fish

Fillet Creole Shrimp Italian Broccoli

Pasta

Mashed Potatoes Jefferson Noodles Rosemary Potatoes

Rissole Potatoes Jefferson Noodles Baked Potatoes O'Brien Potatoes

Harvest Blend Rice Steamed Rice Rice Pilaf Steamed Rice Long Grain &

Wild Rice Spicy Brown Rice

Pilaf Baked

Mac/Cheese

Stir Fry Vegetables Cauliflower Glazed Carrots Corn Corn on the Cob Tempura

Vegetables Sweet Potatoes Southern Style

Carrots Sautéed

Mushrooms/ Onions

Green Beans Peas/Carrots Club Spinach Green Beans W/Mushroom Peas

Broccoli Grilled Asparagus ried Cabbage Broccoli Summer Squash Au Gratin Succotash Boston Baked

Beans

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

Roast Turkey Chicken Fajitas Fried Chicken Mr. Z's Baked Chicken BBQ Chicken Chinese 5-Spice

Chicken Bkd Chicken

Grilled Steak Cantonese Spareribs (Red)

Steak w/Brown Gravy Pepper Steak Salmon w/Maple

Glaze Yankee Pot Roast Beef Stir Fry

Broccoli Cheese/Rice

Zesty Pork Chops (Yellow)

Spaghetti w/Meat Sauce

BBQ Brisket Rice Frittata Cajun Fish PorkAdobo

Chicken/Turkey Gravy

Chicken/Turkey Gravy (Green)

Brown Gravy Brown Gravy Brown Gravy Onion Gravy Chicken/Turkey Gravy I

Cornbread Dressing

Potatoes and Herbs (Green)

Baked Mac/Cheese

Roasted Pepper Potato

Crispy Potato Wedges

Oriental Fried Rice

Au Gratin Potatoes

Baked Potatoes Mexican Rice (Green) Mashed Potatoes Hopping John

Rice Brown Rice Buttered Egg Noodles Rice Pilaf

Succotash Savory Style

Beans (Green) Vegetable & Bean

Ragout Mixed Vegetables Mediterranean

Lima Beans Peas and Carrots Cauliflower Parmesan

Glazed Sweet Potatoes

Corn on the Cobb (Green)

Creamed Corn Boston Baked Beans Carrots Corn French

Green beans

Herbed Green Beans

Southern Style Collard Greens Sweet Potatoes

Southern Style Greenbeans Cauliflower AuGratin Spinach Vegetable Stir Fry

Sauteed Mushroom/Onion

21--0ay menu. The menu is based on a cyclic core menu plan for use in all USAF APF dining facilities. The core menu requires l entree to be served at midnight and 3 entrees to be served at both lunch and dinner with added specials at lunch. The menu rotates from Monday to Sunday each week menu days 1 thru 7 and, 8 thru 14, and15 thru 21.

DAYS 8 MON DAY 9 TUE DAY IO WED DAY 11 THU DAY12FRI DAY13SAT DAY14SUN

(Green)

MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT

Zesty Pork Chops Teriyaki Chicken Creole Fish Beef & Noodles Country Style

Steak Crispy Baked

Chicken Orange/Rosemary

Honev Pork Oven Brown

Potatoes Parsley Buttered

Potatoes Buttered Noodles Garlic Mashed Potatoes Southwestern Rice Baked Potatoes Au Gratin

Potatoes

Succotash Carrots Spinach Mixed Vegetables Corn French Style Pea Cauliflower Combo

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

Santa Fe Glazed

Chicken Teriyaki Chicken Chicken Enchiladas

Southern Fried Catfish

Mexican Baked Chicken

Crispy Baked Chicken

Chicken Breast Parmesan (Red)

Zesty Pork Chops Veal Parmesan Beef Ball Stroganoff

Braised Beef & Noodles

Country Style Steak Smoked Pit Ham Simmered Beef

(Red)

Spinach Lasagna Salmon w/Maple Ginger Glaze Creole Fish Eggplant

Parmesan

I' ISll w/Southernwester _ C'I . I ... eo .I.-.

Orzo Spinach & Tomato

Potato Frittata (Yellow)

Oven Brown Potatoes

Parsley Buttered Potatoes Buttered Noodles Garlic Mashed

Potatoes Baked

Mac/Cheese Baked Potatoes Au Gratin Potatoes (Yellow)

Long Grain and Wild Rice Steamed Rice Islander Rice Parmesan Rice Southwestern Rice Dirty Rice Jefferson Noodles

Savory Style Beans

Cauliflower Combo Broccoli Bkd, Sweet Potato Corn French Style Peas Cauliflower

Combo (Green)

Succotash Carrots Refried Beans w/ Cheese Mixed Vegetables Spanish Style

Beans Glazed Carrots Mixed Vegetables (Green)

Zucchini Fritters Fried Cabbage Spinach Southern Style Collard Greens Okra Melange Broccoli Oriental Stir-fry

Cabbage (Green)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

Roast Turkey Herbed Baked Chicken

Pork Chops/Asian Glaze

Chicken Cordon Bleu

Lasagna Stir Fry Chicken w/Broccoli

Ginger BBQ Chicken

Strip Loin Steak Meatloaf Mexican

Baked Chicken Veal

Jaegerschnitzel Mambo Pork Loin Parmesan Por· k Fried Shrimp

Chop

Spaghetti w/Meat Sauce

Turkey Nuggets Cheese Tortellini Roast Turkey Salmon w/Fresh Citrus Butter

Cheese Manicotti w/ Marinara

Turkey W/Noodles

Chicken/ Turkey Gravy Mushroom Gravy

Chicken/Turkey Gravy

Chicken/Turkey Gravy

Chicken/Turkey Gravy Brown Gravy Chicken/Turkey

Gravy

Baked Potatoes Mashed Potatoes Scalloped Potatoes Corn Bread Dressing ·

Italian Style Baked Beans

Rissole Potatoes Islander Rice

Steamed Rice Orzo Spinach

Tomato Fillipino Rice

Potatoes and Herbs

Sicilian Brown Rice wNeg Steamed Rice Crispy Potato

Wedges

Summer Squash Tempura

Vegetables Broccoli

Savory Summer Squash

Asparagus Squash casserole collard Greens

Brussell Sprouts Coro O'Brien Mixed Vegetables Corn Combo Glazed Sweet

Potatoes Honey Pea Pods and Carrots Corn 0' Brien

Hacienda Green Beans

Sauteed Collard Greens w/Garlic

Fried Cabbage Carrots Garlic Sauteed

Spinach Green beans Blackeyed Pea

Sauteed Mushroom/Onion

Seafood cocktail sauce

21--0ay menu. The menu is based on a cyclic core menu plan for use in all USAF APF dining facilities. The core menu requires l entree to be served at midnight and 3 entrees to be served at both lunch and dinner with added specials at lunch. The menu rotates from Monday to Sunday each week menu days 1 thru 7 and, 8 thru 14, and15 thru 21.

DAY 15 MON DAY 16TUE DAY 17 WED DAY18THU DAY 19 FRI DAY20SAT DAY 21 SUN

MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT

Baja Fish Tacos Dijon Baked Porkchops

Chicken Cacciatore Grilled Steak Veggie Lasagna Parmesan Fish Jerky Turkey

Parlsley Buttered Potatoes

Brown Rice Long Grain & Wild Rice

Garlic Mashed Potatoes Carrots Rosemary Roasted

Potato Wed2es Mashed Potatoes

Broccoli Herbed Green Beans Asparagus Collard Greens Glazed Sweet

Potatoes Peas and Onions Spinach

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

Chicken A La King (Green)

UIJOD HaKea Porkchops

,v 11 , _ Chicken Caciatore

(Yellow) Fried Chicken

(Red) Veggie Lasagna Baked Chicken (Yellow)

Jerk Roast Turkey (Green)

Meatloaf (Red) Pepper Steak (Green) racmc .:,a1mon w/Maple Ginger r, rv " , \ m,nmp Jambalaya ,v n , \

.:,oumwes1ern Shrimp Linguine Parmesan Fish

(Green) ueer uau Stroganoff

Baja Fish Tacos (Yellow)

Basil Baked Fish (Green)

Lnese JYiamcom w/Marinara

" II .,

Grilled Steak

(Red) Stuffed Pork Chops (Red)

Grilled Steak (Red)

Pasta Toscano (Red)

Steamed Rice (Green)

Steamed Brown Rice (Green)

Wild Rice (Green)

Red Beans & Rice (Yellow) urzo ::,pmacn Tomato & Onion Spanish Rice

(Green) Rice Pilaf (Yellow)

Parlsley Buttered Potatoes (Green)

Potatoes and Herbs (Green)

Baked Mac/Cheese (Red)

Garlic Mashed Potatoes

Jefferson Noodles (Green)

IKOSemary KOas1ea Potato Wedges

Mashed Potatoes

· (Green)

Creamed Corn (Green)

Herbed Green Beans (Green)

Asparagus (Green)

Vegetable Medley (Green)

Garlic Mint Peas (Green)

Collard Greens (Green)

Cauliflower Parmesan (Green)

Broccoli (Green) Cauliflower (Green)

Summer Squash (Green)

1v1eanerranea n Lima Beans

Carrots (Green) Peas and Carrots

(Green)

1empura Vegetables ,v_, Peas and Carrots (Green)

Mixed Vegetables (Green)

Bkd, Sweet Potato (Green)

Collard Greens (Green) Broccoli (Green) Squash Au Gratin

(Yellow) Spinach (Green)

DINNER DlNNER DINNER DINNER DINNER DINNER DINNER Chicken Breast

Parmesan Baked Chicken Mr Z's Baked Chicken Teriyaki Chicken Mambo Pork Loin Chicken Cordon

Blue Pork Chops w/Pineapple Glaze

Broccoli Quiche Shrimp Scampi Pasta Provencal Herb Crusted Pollock Spinach Lasagna Cajun Fish Baked Salmon

Swedish Meatballs Ground Beef Yakisoba BBQ Spareribs Yankee Pot Roast Roast Turkey Baked Ham Grilled Steak

Chicken /Turkey Gravy

Chicken /Turkey Gravy

Chicken/Turkey Gravy Brown Gravy Chicken/Turkey

Gravy Chicken/

Turkey Gravy Chicken/Turkey

Gravy

Rissole Potato Baked Mac/Cheese

Steamed Brown Rice Orzo Lemon Herb Steamed Rice Scalloped Potatoes Garlic Mashed

Poatoes

Brown Rice w/Tomato Baked Potatoes Au Gratin

Potatoes Islander Rice Roasted Pepper Potatoes Spanish Rice Spicy Brown Rice

Pilaf

Carrots Fried Cabbage Green Beans Peas Grilled Asparagus Spanish Style Beans Harvard Beets

Spina ch Corn on Cob Mixed Vegetables Calico Corn Glazed Sweet Potato Corn Green Beans

French Green Beans

Boston Baked Beans Cauliflower Squash Casserole Savory Style

Beans Wax Beans Creamed Corn