QuestionsandAnswers.docx

Questions & Answers: 21 May 2011. Questions are numbered and answers are listed as indented bullets following the question.

1) What is the process for delivery of food with current security and badging?

a. All food is provided. Food/subsistence delivery is not required on this solicitation.

2) What is the period of performance for the first year?

a. The period of performance for the base year will be 15 Aug 11 – 14 Aug 12.

b. The Solicitation will be amended to reflect this change in performance period and will be issued 24 May 11.

c. The periods of performance will still be 12 months for the base year, and 12 months for each additional option year if exercised.

d. The transition overlap period from current contractor to awardee is 15 Aug 11 – 15 Sep 11.

e. 15 Sep 11 is when the awardee will be responsible for the contract without assistance.

3) Is submission of an alternate proposal would be considered as acceptable?

a. Submission of an alternate proposal will be considered unresponsive and will NOT be considered.

b. The solicitation must be strictly followed – see Addendum to 52.212-1 beginning page 154-155 of the original solicitation FA4885-11-R-0007.

4) What is the approximate number of catered events?

a. Approximately 1 per month. Some months have zero, some months have two catered events.

5) Is housing provided for employees?

a. Housing is NOT provided by this solicitation.

6) How do our employees get onto the base?

a. The awardee will need to provide a vehicle and driver who is licensed, has an igama, and can be badged via ESKAN security to provide transportation to the ECC OR employees may walk from the outer gate once badged.

7) How many customers can be serviced in the dining area?

a. The dining area can hold plated service and buffet service for approximately 220 people according to fire code.

8) Who is responsible for cleaning the napkins and tablecloths?

a. The government is responsible for laundering of the napkins and tablecloths.

9) The government is also responsible for providing dishware, china and cutlery.

10) There is a snack bar/shwarma machine adjacent to the dining area that is occasionally used, and the awardee will be responsible for service in that area.

11) Upstairs from the dining area is the “casual club” where small parties are held. Seldom pated dinners upstairs, but there is capacity for 80 people.

a. There is a storage room upstairs as well as a dumbwaiter to the kitchen area

12) Who is responsible for cashier services?

a. The government is responsible for cashier services

13) Where are foodstuffs kept?

a. There is a freezer and refrigerated unit and dry storage in the kitchen area. There is also other storage on the base

b. The government is responsible for transporting foodstuff from the other storage with some help from the contractor in unloading.

14) What system is used to keep track of inventory?

a. There is no computer software for keeping track of inventory; it is all manual with requisition forms.

15) Is there a government storekeeper for the contractor storekeeper to inform for requisitions?

a. Yes there is a government storekeeper who will work with the contractor storekeeper.

16) Who is the issuance control?

a. The government conducts issuance control.

b. Daily requisitions will work thru the contractor and the government’s requisition person.

c. Requisition goes to the ECC management.

17) What is the coordination process for catering events?

a. The government’s catering manager or ECC manager receives a catering request form

b. The government’s catering manager or ECC manager will provide the catering request form to the contractor’s contract manager for distribution to their staff.

18) This is listed as a restaurant services contract but is this essentially a manpower contract?

a. The requirements for this contract are listed in the solicitation FA4885-11-R-0007.

b. There are personnel that are required

c. There are cooking/serving/cleaning services required

19) Can females be employed on this contract?

a. The government follows all local laws of the land for labor.

b. Employees need to have igama’s

20) What is available for employees before and after shifts?

a. There is an employee break room or if unused, can use the upstairs

b. Employees can come and go as needed

c. Employees can bring their own meals

21) What style of food is on the menu?

a. Mostly American style food is on the menu

b. Contractor is also responsible for creating daily lunch specials and dinner specials

22) Is there request for Filipino or International menu items?

a. Yes

23) Is there a standard menu already developed?

a. Yes

24) Do you follow HACCP accreditation?

a. Yes HACCP is standard in this region.

25) Do you have third party inspections?

a. Yes, there are public health inspections 1X/month.

26) Who is responsible for pest control?

a. ECC is responsible for pest control.

27) What is the government process for extra staff for events?

a. The government needs at least three weeks to process a temporary pass or to obtain regular badging

28) Does the restaurant accept Visa/MasterCard?

a. No. All cashiering is handled by the government

29) How are guest checks issued?

a. All guest checks and ordering is accomplished manually

30) When is the last day to submit questions about the solicitation?

a. 27th May 2011.