Attachment_1_-_Revised_PWS_-_5_February_2014.pdf

Performance Work Statement (PWS)

Mess Attendant Services

Luke Air Force Base, AZ

5 February 2014

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 2

5. Cashier Services 3

6. Sanitation Requirements 4

7. Housekeeping Services 5

8. Floor Maintenance 6

9. Exterior Maintenance 6

10. Waste Management 6

11. Equipment Maintenance and Repair 7

12. Contractor Personnel 8

13. Conduct 8

14. Hours of Operation 9

15. Contingency Workload for Contract Cooks 10

16. Quality Control Program 10

17. Phase-In 10

II. Service Summary 11

III. Government Furnished Property and Services

1. Property 12

2. Services 13

IV. General Information

1. Contractor Personnel Meals 14

2. Training 14

3. Security Requirements 14

4. Contractor Furnished Items and Services 15

5. Acts of God 16 ii

V. Technical Exhibits

1. Hours of Operation 17

2. Workload Estimates 19

3. Applicable Publications and Forms 20

4. Maps and Work Area Layouts – Building 545 23 4a. Maps and Work Area Layouts – Building 954 24 5a. Government-Furnished Facilities 25 5b. Government-Furnished Equipment 26 5c. Government-Reimbursed Materials 33

6. Definitions 34

7. Contract Furnished Expendable Supplies 36 iii

PERFORMANCE 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 mess attendant services at Luke AFB 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: replenishing food, cleaning facilities, equipment, utensils, and tables in dining areas, performing cashier services, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and repair of food service equipment and in the event of contingency, perform all required tasks to include cooking, to ensure 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).

2. Program Overview. The Luke Air Force Base Appropriated Fund food service operation consists of a main dining facility, the Ray V. Hensman Dining Facility Bldg. 545, and the Falcon Inn Expanded Flight Kitchen Bldg. 954. These facilities are dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facilities. The Ray V. Hensman Dining Facility is a full service dining facility to include carry out service. The Falcon Inn Expanded Flight Kitchen provides carry out service, also boxed flight meals for passengers and crews in support of flying missions and boxed ground meals to customers requesting them in support of ground operations on a 24-hour basis.

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 Jr. ROTC Cadets occasionally dine in the dining facility upon permission from the installation commander. The installation commander may authorize dependents, guests and retirees to occasionally eat in the dining facilities. Cashiers will refer to the cashier’s handbook, military shift leader or the dining facility manager to verify customer eligibility when in doubt.

The contractor will ensure only authorized individuals are served.

4. Operational Requirements and Specific Tasks

a. Food Preparation. The contractor shall prepare coffee and all other beverages, to include, iced and flavored coffee, according to standard recipes to be ready no more than 15 minutes before the scheduled service time. Monitor and replenish beverages as needed throughout the meal, ensuring beverage products do not run out during the meal period.

b. Service of Food. The contractor shall set up, close down serving lines and provide line servers in accordance with and support the Food Service Production Log.

(1) Set up serving line. Transport all items for the serving lines, self-service stations, to include self-serve ice cream, ice cream novelties, mobile cereal carts and beverage dispensers from the preparation or storage areas. Do not start setup of self-service stations more than one hour prior to opening for chilled foods and 30 minutes for heated foods. Arrange the food on the lines and follow garnishing instructions (if applicable), as indicated on the Food Service Production Log, or as directed by the dining facility manager or senior cook.

(2) Dessert/Pastry Display. Cut and portion pastry items in accordance with instructions indicated on the Food Service Production Log, or dining facility manager, or designated representative. Monitor and replenish pastry items as needed, ensuring pastry products are available throughout the entire meal periods.

(3) Close down serving line. Remove food from the serving lines and self-service bar’s within 15 minutes after serving line is closed. A government cook inspects, covers, labels and stores the food; or otherwise disposes of leftovers as appropriate. The contractor shall not discard any food unless directed by the government. Clean and sanitize dining room tables, chairs, and benches after each use by a patron at a rate sufficient to ensure availability to customers. Replenish dining table and condiment counter items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting. Remove bussing carts from each dining area when full and transport to the clipper area for washing.

a. Meals Served Away from the Dining Hall. Meals served at location(s) away from the dining hall. Transport food from Ray V. Hensman Dining Facility to location by government owned vehicle.

b. Collect signatures and/or cash. Ensure AF Form 79 is properly used.

c. Clean up and return all items to the dining hall. Begin cleaning serving and dining areas, within 10 minutes after the last patron is served.

(4) Menu Boards. Maintain and update menu boards. Prices will be updated by the contractor NLT 15 minutes prior to each meal period. If a menu change is made during the meal period prices will be updated within 5 minutes of notification.

(5) 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.

5. Cashier Services.

a. Furnish sufficient qualified personnel to perform cashier duties for each meal to maintain a flow rate of to correspond with the specified serving line flow rate, see 4b. (5) Guest Flow Rate. Cashiers shall be able to speak, read, write and understand English. Cashiers shall not leave cashier stations unattended during meal service times.

b. Contractor must operate the Point of Sales system provided by the Government. Maintain a copy of a current cashier instruction handbook, developed by the government, at each cashier station. These instructions shall include eligible customers (AFI 34-239, attachment 13), system cashiers and manager’s guide, quick reference guide, anti-robbery procedures and other pertinent information. The contractor shall ensure these instructions are followed.

c. Provide change funds in sufficient amounts to make change to 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.

d. Use AF Form 79 (Cash Collection Record) when requested by Dining Facility Manager, or at locations where cash registers are not used or become inoperative, to record attendance at each meal. Provide as headcount data to the dining facility manager no later than 1000 hours the following duty day. The contractor shall obtain a supply of AF Forms 79’s from the Food Service Accountant during duty hours to meet all requirements.

e. Be responsible for all cash collected from the time of collection until the time of signing cash over to the Food Service Accountant. The DD Form 1131, Cash Collection Voucher, shall be used for daily turn-in of funds to the Food Service Accountant with supporting documentation for receipts, overages and shortages. The contractor shall turn in all cash overages, and be responsible for the difference when a shortage occurs.

f. Cashiers will ensure only authorized patrons purchase food (any concerns should be directed to the military manager). Cashiers will offer cash register receipts to all cash paying customers.

g. Receive no payment for serving contractor employee meals. For purposes of meal counts and payments to the contractor the following shall not be counted:

(1) Initial purchase by a patron, which totals .20 cents or less for breakfast and .40 cents or less at all other meals.

(2) Second (or more) servings to a patron.

h. Maintain AF Form 27, Food Service Customer Comments at each cashier’s station and place on every fifth customer’s tray.

i. Request Distinguished Visitors, Commanders and authorized guest, sign the Guest

Register Book

6. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. AFI 48-116 Food Safety Program all chapters and the current FDA Food Code, which results in a satisfactory or better rating in Health Inspections.

a. Dining Area Equipment: The contractor shall:

(1) Clean and sanitize the tops of dining tables after each use by a patron. When tablecloths are used, replace them as often as necessary to maintain a clean appearance. Clean base and legs of tables weekly. When loose screws are discovered, tighten to keep tables sturdy. If missing screws are discovered, report it to the dining facility manager.

(2) Clean dining chairs, booth seating, and bench seating after each use by a patron.

Steam clean the entire fabric surface of chairs, booths, and bench seating according to cleaning schedule.

(3) Clean large screen television and two mounted televisions once a day.

(4) Clean microwave and microwave carts after each meal period.

(5) Clean artificial plants and trees weekly.

(6) Dust venetian blinds weekly and thoroughly clean once a month.

(7) Clean interior and exterior glass windows and frames once a week.

b. Linen and Uniform Storage: The contractor shall store clean tablecloths, towels, wipe cloths, and uniforms in a clean place. If not protected from contamination by the physical confines of the storage facility, use a plastic container or other appropriate covering. Store soiled articles in non-absorbent containers or washable laundry bags.

7. Housekeeping Services.

a. General: The contractor shall furnish housekeeping services in food service facilities at the frequencies determined by the cleaning schedule. The contractor shall furnish all equipment and supplies necessary to perform these services, these supplies are not reimbursable by the government. Immediately after each use, the contractor shall properly store all equipment and supplies. The housekeeping schedules are intended to produce an acceptable level of performance. However, weather, traffic, or other conditions may demand additional cleaning beyond that scheduled by the contractor to ensure that facilities and equipment are clean, neat, and sanitary. The contractor shall cleanup those areas that immediately affect customer service to include inside and outside appearance of food service facilities.

b. Planning and Scheduling: Before contract start date, and as changes occur, the contractor shall submit to the contracting officer a cleaning and housekeeping schedule. The contractor shall maintain and follow a schedule in each facility listing the days and times of each day each requirement shall be performed. The contractor shall do only essential cleaning in kitchens while meals are being prepared and in dining areas while patrons are present.

(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 plants, furniture and equipment. Do not place chairs on tables at any time.

(2) Spot Floor Cleaning. Spot clean floors to remove food spills and debris immediately.

(3) Lavatories/Locker Rooms/Janitorial Rooms/Offices: The contractor shall clean all lavatories, locker rooms, janitorial rooms and offices in assigned food service facilities. The contractor shall:

(a) Spot check lavatories during meal times to ensure tidiness and supplies are available. Clean and sanitize toilets, urinals, washbasins, slop sinks, walls and partitions with a germicidal detergent solution. De-scale toilets and urinals weekly. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

(b) Sanitize mops, brooms, and brushes used for cleaning of lavatories and do not use them for cleaning other areas. They shall be identified by red-painted handles and stored separately when not in use.

(c) Keep all contractor furnished paper towels, toilet paper, and hand soap dispensers filled at all times.

(4) Cooking and dining areas and equipment. Clean and sanitize dishes, pots, pans, kitchen and dining area IAW current FDA Food Code.

(5) Other Housekeeping Tasks. The contractor shall:

(a) Purchase and replace all burned out light bulbs and fluorescent tubes, unless the lights are more than 10 feet in height, inside and outside the assigned facilities, within 24 hours.

(b) Shampoo all carpets and carpet mats in entrance areas, dining rooms and offices, bi-weekly.

(c) Insect and Rodent Control. The contractor shall take those actions directed by the government to assist the government to control insects and rodents.

(d) Clean windows inside and outside quarterly and dust inside window ledges daily.

8. Floor Maintenance: Contractor shall furnish all labor, equipment and materials necessary to properly perform all operations necessary to perform Mess Attendant Services for the Ray V.

Hensman Dining Facility, Bldg. 545 in accordance with the contract and the Performance Work Statement at no expense to the government. Contractor shall minimally complete the following for floor maintenance: Deep clean, apply floor sealant, properly allow drying and removal of wax in accordance with manufacturer recommended instructions and specifications. Contractor shall maintain floors daily; wash with a mild detergent and cool water. Contractor shall apply a weekly floor chemical maintainer and buff it out.

9. Exterior Maintenance: The contractor shall clean and maintain the grounds around each facility indicated in Technical Exhibit 5a. Contractor personnel shall:

a. Sweep and clean in and around entrances, exits and sidewalks (up to 20 feet) as required to maintain a neat and clean facility appearance as necessary. Cleaning includes removing all paper, trash, and cigarette butts from the area.

b. Spray wash sidewalks, concrete patios, loading dock areas, and concrete patio furniture to minimize dirt/debris build-up as needed. Empty exterior concrete ash and trash receptacles and clean up entire area daily, following the first meal; clean around entrances and exits after lunch and dinner meal.

c. Additional Maintenance. Weather, traffic, or other conditions may demand additional cleaning or maintenance to ensure that the grounds are clean and orderly.

10. 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) will be removed from the facility by a government-approved method.

a. Contractor will comply with all Air Force and Luke Air Force Base HAZMAT directives for compliance and storage (Luke AFBI 32-7002). All HAZMAT materials brought on the base must be coordinated through HAZMAT Pharmacy. HAZMAT training will be coordinated through government channels.

11. Equipment Maintenance and Repair. Provide maintenance on food service equipment to include repair of all government furnished equipment and replacement of component parts, hood filters, and water faucets. The 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 repair or replacement of equipment and parts, which are covered by a warranty.

b. The contractor shall furnish a written cost estimate to the Food Service Manager 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 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.

c. If the contractor and government point of contact determine equipment is beyond economical repair the contractor, in coordination with the government inspector, shall recommend to the contracting officer, 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 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 it, shall be turned in to the government.

f. The Food Service Manager or designated representative will determine the classification and response time required for repairs as follows. The contractor shall initiate and complete repairs with 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

12. Contractor Personnel.

a. Management. The contractor 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 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 at all times during normal duty hours to meet at Luke AFB with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contractor is required to supply a (non-working) shift supervisor during all meal periods with the sole responsibility to manage the shift. The contract manager and supervisor must 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 the installation and flight line.

b. The contractor shall keep current, for government inspection, a list of employees on this contract and dates of food service sanitation training.

c. Conflict of Interest. The contractor shall not employ off-duty quality assurance personnel or any person who is an employee of the government, if the employment of that person would create a conflict of interest.

13. 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. The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. The contractor shall immediately remove any employee who is under the influence of alcohol or drugs, while on duty.

14. Hours of Operation

a. Normal. The contractor shall maintain operating hours for the Ray V. Hensman Dining Facility, and Falcon Inn Expanded Flight Kitchen 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.

b. Holidays. The Ray V. Hensman Dining Facility is open on all holidays. The Falcon Inn

Expanded Flight Kitchen is closed on all holidays, wing goal days and days determined as no fly days (estimated 30 days a year). The Government will provide holiday schedules, wing goal day schedules, no fly day schedules and other special occasions to the contractor at least 5 calendar 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 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) Visits by VIPs and Inspection Teams: Operational commitments may require additional contractor support in such areas as sanitation and general appearance.

(Estimated 12 times per year).

d. Contingency Services. Operations which may increase workload, to include

Performance of Services during Crisis Declared by the National Command Authority:

(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 to an estimated (10) Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by extending 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 24-hours per day and may be implemented as directed by the contracting office at any time as required to meet military mission requirements.

(2) Reserve Weekends: Luke AFB supports the 944th Reserve Wing 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 Ray V.

Hensman Dining Facility, Bldg 545, to handle monthly Reserve weekends.

(Estimated 1 weekend per month).

15. Contingency Workload for Contract Cooks.

a. In special and emergency situations, including, but not limited to mobilization and surge requirements, the contracting officer may direct the contractor to provide cooks, line servers, and salad/vegetable preparation personnel, in addition to attendant personnel.

This service will be provided at the line item cost per the bid schedule.

(1) The government will provide the contractor a minimum of 72 hours advance notice to replace a specific number of military cooks, line servers, and salad/vegetable preparation personnel and the expected duration of the requirement.

(2) The contractor shall provide cooks qualified to perform the cook duties specified in the Dining Facility Manager’s Handbook, Section G Food Production and Service.

(3) The contractor shall provide chef uniforms for all cooks hired under contingency conditions. The contractor shall be reimbursed for the cost of only those uniforms as stated in Technical Exhibit 5c.

b. The government, at the government’s option, when the government perceives that mission accomplishment is endangered may augment surge requirements beyond the capability of the contractor.

16. Quality Control Program. The contractor shall establish and maintain a complete Quality Control Program Plan for the performance of this contract. This plan shall be broad enough to address all aspects of quality control. At a minimum, the plan shall include: responsibility for surveillance of work by both subcontractors and in-house quality control inspectors, process for acceptance, rejection, documentation and resolution of deficiencies for work performed by in-house workforce or subcontractors, trend analysis, corrective action to identify poor performance by any work staff, and the plan to interface with Government inspectors. Proposed changes to the plan must have contracting officer approval.

17. Phase-In. The contractor shall provide a complete phase-in plan to ensure a smooth transition in the change of work effort. The plan shall be submitted to the contracting officer as part of the proposal. The phase-in period shall not exceed seven (7) days.

II. SERVICE SUMMARY

0BPerformance Requirement PWS para. 2BPerformance Standard

Reconcile cash drawer with POS reports I.5. 100% of the time

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

I.4.a. & I.4b.

(1-5)

90% of monthly meal periods

Ensure cash is turned in on time I.5. d. 95% of deposits per month

Make available supplies and materials necessary to serve patrons

I.4.a. & b, (1- 5)

95% of the monthly 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

I4. I.6., I.6., I.7., I.8, I.9., & I.10.

100% of the time

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

I.6., I.7.,I.8., I.9., & I.10.

95% of the days in the month

Provide qualified contract manager I.12.a. 100% of the time

Provide cooks, line servers, salad/vegetable preparation personnel to ensure there is no impact on food service operations during contingency operations

I.15. 100% of the time

Maintain current and follow Quality Control Plan I.16. 95% of the time

Comply with all training requirements and conduct training for personnel to remain proficient at required tasks

IV.2a. & 2b. 90% of the time

Provide all contractor-furnished items and services IV.4.a., 4b., 4c., 4.d., 4.e., & 4.f.

95% 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

10.f. (1), (2), & (3)

95% of the time

III. GOVERNMENT-FURNISHED PROPERTY AND SERVICES. The government shall provide the facilities, fixtures, equipment, materials and services listed here or in Technical Exhibit 5a, b, & c.

1. Property.

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

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

The Government may replace equipment when it is no longer useable for its intended purpose. Any additional equipment will be added pending coordination with contracting.

c. Equipment Inventory. An inventory of government furnished equipment must be completed no 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 the respective facility manager or assistant manager shall conduct the above mentioned joint inventory of all Government furnished equipment.

d. Reimbursable Materials. The Government will reimburse the contractor for only those items stated in Technical Exhibit 5c.

e. Subsistence. The Government will provide all food.

f. Food Service Utensils. The Government will furnish all food preparation serving utensils and tableware. This does not include items in Technical Exhibit 7.

g. Menu Boards. The Government will furnish appropriate menu boards.

h. Decorative Materials. The Government will furnish decorative materials for holidays and special occasions.

i. Tablecloths. The Government will furnish clean color-coordinated dining tablecloths so contractors can change as necessary to maintain a neat, clean appearance. The Government will provide all laundry services for tablecloths utilized.

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, panel board and circuit breaker. 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.

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

Ray V. Hensman Dining Facility, Building 545 and the Falcon Inn Expanded Flight Kitchen, Building 954.

c. Mail Distribution. Distribution of official mail, on-base only, will be provided through the Ray V. Hensman Dining Facility in accordance with base distribution schedules.

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

e. Refuse Collection. Government independent contractors will provide dumpsters and ensure they are emptied daily except for Saturdays, Sundays, and holidays. These dumpsters will be located near the rear entrances of all dining facilities.

f. Recyclable Materials Collection. Government Responsibility

g. Security Forces and Fire Protection.

Security Forces front desk: 5970

Fire Department: 911 Emergency: 911

h. Insect and Rodent Control. See paragraph I.7.b.(5) (c)

i. Exterior Maintenance. The Government will be responsible for all landscaping grounds maintenance.

IV. GENERAL INFORMATION

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

a. Employees purchasing food shall sign a separate AF Form 79, 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 unless a physician directed, documented letter are kept on file with the Government.

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, at no added expense to the government, receive the government provided training listed below.

a. The contractor shall ensure that contract supervisors receive supervisor safety training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately three hours in length. The Government will certify two supervisory contractor personnel in ServSafe. These two contractor personnel will be responsible training all contract employees that handle food ServSafe food handler’s training. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

b. Contractor personnel shall attend at least 2 hours per year of fire prevention training provided by the Government.

c. Conservation of Utilities. The contractor shall implement the installation energy conservation program at food service facilities. The contractor shall use procedures to prevent the waste of utilities.

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. The Government reserves the right to direct the removal of an employee for misconduct or security reasons. This does not relieve the contractor from total performance of the contract tasks specified herein.

a. Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all vehicles requiring entry onto Luke AFB. The contractor must complete Luke AFB Form 330, Contractor Access Affidavit, and submit it through the Contracting Officer 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. The contractor shall be responsible for retrieving all passes from personnel upon termination of employment.

b. Physical Security. The contractor shall be responsible for safeguarding all government property and controlled forms provided for contractor use, as well as contractor property.

At the end of each work shift, all government facilities, equipment, and materials shall be secured. The contractor shall include key control procedures in the quality control plan to safeguard keys issued by the Government to prevent loss or use by unauthorized persons.

The contractor shall not duplicate government keys. The contractor shall report the loss of a key to the dining facility manager and the contracting officer.

c. Funds Protection. To protect cash held by the contractor, the contractor shall comply with AFI 31-101, The Air Force Installation Security Program (FOUO), Chapter 8.

d. Vehicle Operators. Operators of Contractor vehicles shall possess a valid commercial driver’s license for the category of vehicle operated. They shall comply with installation rules and regulations for motor vehicle use.

4. Contractor Furnished Items and Services. Except for those items or services specifically stated as government-furnished or government reimbursed, in Technical Exhibit 5b and 5c, the contractor shall furnish everything required to perform this contract, to include:

a. Commercial Telephone Service. The contractor will furnish a commercial telephone line. They may work with the Luke AFB Communication Squadron to establish this line, if necessary.

b. Special Functions. The contractor shall decorate both the Ray V. Hensman Dining

Facility and the Falcon Inn Expanded Flight Kitchen with government provided decorative materials for holidays and special occasions. Decorative materials may also include government provided flower arrangements. This will include the decoration of the entrance, the dining area and/or serving line area to include setting up the serving line.

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. The plan shall specify when preventive maintenance is accomplished and how maintenance is documented. The contractor will provide all materials and supplies necessary to perform preventive and required maintenance. The contractor shall report any malfunctioning or inoperative equipment observed by contractor personnel to the dining facility manager.

d. Housekeeping Supplies, Materials, and Equipment. Except for items specifically stated as Government-furnished or government reimbursed, the contractor shall furnish housekeeping supplies, materials, and equipment.

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

f. Expendable Supplies. The contractor will furnish all paper products for carryout, ground support and flight meal service. These include, but are not limited to the items listed in Technical Exhibit 7.

5. Acts of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service. They shall not be liable for damages, breaches 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 catastrophes; 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).

V. TECHNICAL EXHIBITS

TECHNICAL EXHIBIT 1

HOURS OF OPERATION

Main Dining Facility, Bldg 545 (Ray V. Hensman Dining Facility)

MEAL

WEEKDAY

HOURS

NUMBER

OF

SERVING

LINES

SAT/SUN

*HOLIDAY

and

GOAL DAY

NUMBER OF SERVING

LINES

Breakfast 0600 - 0800 1

Brunch 0700 – 1300 2

Lunch 1100 - 1300 2

Dinner 1600 - 1800 1

Supper 1600 – 1800 1

* NOTE: The contractor will be notified by the contracting officer of the scheduled serving hours for holidays, goal days, and no fly days at least 5 calendar days prior to the date. They will not exceed the hours used for a normal weekend. Thanksgiving and Christmas Day meals will be served using the below serving schedule:

Ray V. Hensman Dining Facility, (Thanksgiving and Christmas Day)

MEAL

HOURS

LINES

Breakfast 0600 - 0800 1

Lunch 1030 - 1300 1

Dinner 1600 - 1800 1

Flight Kitchen, Bldg 954 (Falcon Inn Expanded Flight Kitchen)

LINES

MEAL HOURS

Lunch 1100 – 1300 1

Dinner 1700 - 2000 1

Weekends CLOSED

*NOTE: The contractor will perform no services at the Falcon Inn Expanded Flight Kitchen on government observed holidays. The contractor will perform no services at the Falcon Inn Expanded Flight Kitchen on goal days (down days) and no fly days unless notified by the government. Estimated 30 days a year.

TECHNICAL EXHIBIT 2

WORKLOAD ESTIMATES

MEAL ESTIMATES

Ray V. Hensman Dining Facility

Average monthly meal count for normal work week (week days only)

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

1BBreakfast 3000 Lunch 8000 Dinner 4000

Brunch 3000 Supper 1600

Note: Estimated once a month (12 times a year) the Ray V. Hensman Dining Facility supports Reserve Unit Training Assembly (UTA) weekends. Approximately 750 personnel will be fed during brunch on these weekends and both serving lines will be utilized.

Additionally, approximately 350 personnel will be fed during supper on these weekends and only one line will be utilized. A schedule of UTA weekends will be provided to the contractor no later than (NLT) 14 days prior to the scheduled UTA weekend.

Approximately 20,000 - 25,000 meals total are served per month.

CARRY OUT SERVICE AT FALCON INN EXPANDED FLIGHT KITCHEN:

Approximately 300 - 350 meals per day.

TECHNICAL EXHIBIT 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) 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 PWS. The contractor shall be guided by these 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 Contracting Officer (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 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 SF--Standard Form AETC Form--Air Education and Training Form LAFB--Luke Air Force Base Form AFD--Air Force Directives AFM--Air Force Manuals

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

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

DoD 5500.7-R 11/29/07 Ethics Standards Change 1 A

AFI 31-101 10/08/09 Air Force Installation Security Program M AFI 34-145 03/08/12 Essential Station Messing Program M AFI 34-239 02/20/04 Food Service Management Program M AFI 34-239 AETC Sup 01/29/09 Food Service Management Program M AFI 48-116 03/22/04 Food Safety Program M AFI 40-104 10/04/11 Nutrition Education M AFI 64-106 3/25/94 Air Force Industrial Labor Relations Activities M AFI 64-106 AETC Sup 01/23/10 Air Force Industrial Labor Relations Activities M AFMAN 34-240 05/02/05 Food Service Program Management M LAFBI 34-239 01/27/12 Food Service Management Program M

OTHER DIRECTIVES:

US Department of Health and Human Services 2005 FOOD CODE M LAFBI 32-7002 Hazardous Material Management M Dining Facility Manager’s Handbook- 3.0 M

AIR FORCE FORMS:

AF Form 79 Cash Collection Record AF Form 2039 Ground Support Meal Request AF Form 282 Unannounced Spot Check of Cashier AF Form 439 Robbery Checklist AF Form 1469 Subsistence-in-Kind (SIK) Invalid Entitlements Log AF Form 812 ALACS Meal Order Record AF Form 1254 Register of Cash Collection sheets AF Form 27 Food Service Customer Survey SF Form 700 Security Container Information SF Form 702 Security Container Check sheet

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

LUKE AIR FORCE BASE FORM

LAFB Form 330 Contractor Access Affidavit

Technical Exhibit 4

Building 545

Technical Exhibit 4a Building 954

Building is roughly

2,000 sq. feet

TECHNICAL EXHIBIT 5a

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the contractor the following facilities in which contractors work is performed: (For maps, see Technical Exhibit 4).

BLDG NO. USE/DESCRIPTION APPROXIMATE FT

545 7 days per week/ 25,706 Ray V. Hensman Dining Facility

954 5 days per week/ 2,000 Falcon Inn Expanded Flight Kitchen

TECHNICAL EXHIBIT 5b

GOVERNMENT-FURNISHED EQUIPMENT

RAY V. HENSMAN DINING FACILITY (Bldg 545) EQUIPMENT LIST

Description Make Qty

Ice Machine Scotsman 2

Fridge/Freezer Combo McCall 1

Deep Fat Fryer Dean 1

Gas Stove (8 Pilots) Southbend 1

Fry pan, Tilt Grill 40gal, Gas Vulcan 2

3 Door Refrigerator (Baking) Victory 1

Auto Sham Combitherm 1

Ovens, convection (gas) double stacked Imperial 2

Combi (steamer/oven) Cleveland 1

Steam Kettle (20gal) Groen 1

Steam Kettle (6gal) N/A 1

Cabinet, cook-n-hold, dbl cavity Henny Penny 1

Floor Mixer (30qt) Hobart 1

Table Mixer (20qt) Hobart 1

Blast Chiller American Panel 2

3 Door Refrigerator (Salads) Hobart 1

Potato Peeler Hobart 1

Reach Thru Warmer (Snack Line) ½ Doors True 1

Reach In Cooler (Omelet Bar) Hobart 1

Reach Thru Duel Cooler/Warmer ½ Doors Continental 1

Plate Warmer Wyott 2

Refer Sandwich Portable (On serving Lines) True 3

Large Breakfast Flat Grill (72’’) Vulcan 1

Pastry Display Cooler Traulson 1

Small Flat Grill (36’’) Imperial 1

Char broiler Grill (Gas) Magi Kitchen 1

TVs Flatron 6

Meat Tenderizer Bird 1

Meat Slicer Hobart 1

Utility Hoods (Vent System) N/A 6

Garbage Disposal N/A 2

Pot & Pan Washer (Single Rack) Insinger 1

Microwave N/A 2

Hot Dog Rolling Cooker Nemco 1

Clipper Dishwasher N/A 1

Coffee Dispenser Bunn 2

Heat Lamps (Over Serving Lines) Cres Cor 12

Serving Line (6 Well Units) Wells 2

Toaster (Conveyer) Superior 1

Ice Tea Dispenser Curtis 1

Juice Dispenser Vitality 2

Milk Dispenser (3 Spigot) Traulsen 2

Sink Heaters Hatco 2

Safe Meilink 1

Carving Station Seco 2

Warmer Hobart 1

Dispenser, rack, glass, port, 20”x20” APW 2

Platter Dispenser, portable (Heated) Wyott 2

Soup Wells Knorr 2

Trash Cart (Grey on Rollers) Rubbermaid 1

Cash Registers (Aloha System) MP5000 2

Can Opener (Manual) Edlund 2

Cart, soiled tray, portable, Busing Carts (Casters) New Age 5

Silverware Cart (Casters) N/A 1

Salad Bar (49 Port Openings) American Permanente Ware 1

Stainless Utility Cart (Casters) Lakeside 3

Open Cooling Racks (Casters) Wind Hold 6

Stainless Food Prep Tables NSF 8

Condiment Dispenser Hellmanns 4

Utility Plastic Car (3 Self) Rubbermaid 15

Dispenser Bowl Refer, Salad Bar MCII 1

Mop & Broom Rack (Interior/Ext) N/A 2

Dispenser 6’’ Plate (Serving Line) N/A 4

Tray & Glass Transporter N/A 1

Cabinets (Enclosed w/ Casters) N/A 3

Dining Room Tables N/A 58

Dining Room Chairs GlassCo 141

Trees/Plants Artificial N/A 11

Settees, Bench (Lobby) N/A 2

Ash/Trash Receptacles (Concrete) N/A 2

Exterior Planters (Concrete) N/A 4

Bench Wall Seating Units N/A 21

Trash Receptacles (Concrete) N/A 4

Booth Seating Units N/A 8

Metal Bench Seating Fusion Coating Ink. 3

Metal Trash Receptacle Fusion Coating Ink. 2

Recognition Board N/A 1

Island Bar Atlas Metal Industrial 2

Microwave Over Cart N/A 2

Mobile Cereal Dispenser Kellogg 2

Plastic Trash receptacles (Interior) Rubbermaid 9

Air Curtain (exterior) Leading Edge 2

Scales, weight Taylor TE 400 3

Shelving high density Prosper 34

Shelving, portable w/ wheels Prosper 43

Can Rack (#10) Win Holt 2

Food Processor w/attachments Robot Coupe 1

Chase Utility(hoods) distribution Chase 6

Garbage Disposal (pots and pans, salad room) Hatco 2

Hose reel mounted (pot-pans/clipper) T&S Brass and Bronze INC. 2

Dish Machine (clipper) Hobart 1

Dispenser, 8” bowl, insert on serving line N/A 4

Dispenser serving tray & flatware, double N/A 3

Flatware Dispenser w/ table (Clipper) N/A 1

Portable pastry/display case N/A 3

Desk N/A 2

Hutch N/A 2

Chair N/A 3

FALCON INN EXPANDED FLIGHT KITCHEN (BLDG. 954) EQUIPMENT LIST

Description Make Qty

Combi (Steamer & Oven) Cleveland 1

Tilt Grill 40” Vulcan 1

Proof & Hold Warmer Metro 1

Freezer, 2 Door, Reach In True 1

3 Door Refrigerator True 1

One compartment Steamer, Electric Vulcan 1

Deep Fat Fryer Dean 1

Fridge (Under Counter), 1 Door True 2

Overhead hood filter GayLord 1

Steam Line 6 wells Wasserstrom 1

Tables prep food stainless steel Unicor 1

Plastic Trash receptacles Rubbermaid 3

Shelves Stains steel Metro 7

Booster Heater Sink (pot & pan) Hatco 2

Concrete ash receptacles (exterior) N/A 3

Concrete Trash Containers (exterior) N/A 4

Concrete table-seating units (exterior) N/A 5

Garbage Disposal Waste King 1

Glass Door Refrigerator Single Door Victory 1

Aloha Cash Register MP500 1

Plastic Cart 3-shelf Rubbermaid 2

Stainless Steel Bumper Cart Lakeship 1

Hose Reel Pots/Pans T&S 1

Can Opener NSF 1

TECHNICAL EXHIBIT 5c

GOVERNMENT-REIMBURSED MATERIALS

The Government will reimburse the contractor for the costs of chef uniforms purchased for contingency contract cooks. The Government reimbursement will be a maximum of three (3) sets of chef uniforms per person. The contractor will furnish copies of payment invoices as proof of purchase for reimbursable expenses.

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.

Corporate Food Service (CFS). The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Director of Military Public Health (MPH). The installation medical authority that defines and monitors sanitation standards and procedures for food service…