PWS - BPA Food Services Final 2_15 amendment 1.pdf

PERFORMANCE WORK STATEMENT

Catering Support for DoD personnel attending the Executive Management and Training

Center (EMTC), Southbridge Hotel and Conference Center (SHCC), Southbridge, MA –

Blanket Purchase Agreement (BPA)

1. Task Order Title. Catering Support for the personnel attending the Executive Management and Training Center (EMTC), Southbridge, MA - BPA

2. Background. The Defense Civilian Personnel Management Service (DCPMS) and the

Defense Finance and Accounting Service signed a 20-year lease through October 2021 for use of the Executive Management and Training Center (EMTC), Southbridge Hotel and

Training Conference Center to provide accommodations and training spaces on an annual basis to the students participating in the Defense Leadership and Management Program

(DLAMP). This program has been discontinued allowing other DoD attendees use of the accommodations and training space already under contract.

3. Objective. The objective is to obtain catering services from a vendor capable of providing morning break services, afternoon break services, and buffet style reception services under a

Blanket Purchase Agreement (BPA) for conference attendees and training class participants.

The number of participants for scheduled events would be in the range of 30 - 225 per event.

4. Scope. The scope of this effort is as follows:

Task 1 – Provide morning break services

Task 2 – Provide afternoon break services

Task 3 – Provide reception services

Task 4 – Meet all applicable health and sanitation requirements

5. Performance Requirements.

5.1 Task 1 – Provide morning break services

The vendor will provide morning break services at a time indicated on each respective call order.

Deliverables: Beverages to include fresh brewed caffeinated and decaffeinated coffee, juices, assorted regular & diet sodas and bottled water.

Snacks such as fresh fruit, danishes, granola bars.

5.2 Task 2 – Provide afternoon break services

The vendor will provide afternoon break services at a time indicated on each respective delivery order.

Deliverables: Beverages to include fresh brewed caffeinated and decaffeinated coffee, hot teas, hot chocolate, assorted sodas including diet, iced tea, and bottled water.

Snacks such as; Fresh fruit (cut and/or whole), fresh assorted Danish and cinnamon rolls, fresh baked breads, assorted granola, bars, fresh baked assorted cookies, assorted brownies and squares, bags of potato chips and snacks.

5.3 Task 3 – Provide an Evening Buffet Reception

The vendor will provide a buffet service with assorted finger foods and/or heavy Hors d’Oeuvres

5.4 Task 4 – Meet all applicable health and sanitation requirements

The vendor will comply with all Federal, State, local, and municipal laws, codes, and regulations.

The vendor will:

a. Possess all applicable Board of Health and Catering permits as required by

Federal, State, local, and municipal laws, codes, and regulations.

b. Properly clean and sanitize equipment, dishware, and utensils prior to use and delivery.

c. Properly sanitize food serving surfaces prior to serving; clean complete serving and dining area immediately following each break.

d. Clearly identify to diners all food items containing common allergens (e.g.

shellfish and peanuts, etc.)

e. Ensure all waste materials (trash and garbage) related to the serving and consumption of catered food and beverage are removed from the facility and grounds.

6. Performance Standards.

Service Service Standard AQL Method Deduct

Delivery and serving of food

Contractor must deliver to and set up the food in the assigned serving/dining areas at prescribed times

100%

Random Sampling 2% deduction of vendor’s invoice

Meeting all applicable health and sanitation requirements

Possess all applicable Board of Health and Catering permits as required by Federal, State, local, and municipal laws, codes, and regulations

Properly clean and sanitize equipment, dishware, and utensils prior to use and delivery

Properly sanitize food serving surfaces prior to serving, clean complete serving and dining area immediately following each meal or break

Clearly identify to diners all food items containing common allergens (e.g.

shellfish and peanuts, etc.)

Ensure all waste materials (trash and garbage) related to the serving and consumption of catered food and beverage are removed from the facility and grounds

Random Sampling

2% deduction of vendor’s invoice

Assure a very high degree of customer satisfaction

A minimum of 85% of the surveyed customer base must be satisfied with the overall level of service provided

85%

Customer feedback

2% deduction of

7. Place of Performance.

Executive Management and Training Facility, Southbridge Hotel and Training Center, Southbridge, MA

8. Period of Performance.

The period of performance will be for a base year from date of award plus two option years.

9. Deliverable Schedule.

Deliverables will be specified on each BPA Call.

10. Security.

Unclassified