Attachment 4 - Volume II - Technical Capability and Personnel.doc

ATTACHMENT 4

HQC008-22-R-0027

ATTACHMENT 4

HQC008-22-R-0027

VOLUME II

TECHNICAL CAPABILITY AND PERSONNEL PROPOSAL AND

DIRECT AND INDIRECT LABOR SUMMARY

Offerors are required to provide a response to each question or statement addressed in Parts I and II of this Volume, in accordance with provision 52.215-4509, “Proposal Submission”, paragraph (c), located in Section L of the solicitation.

Volume II consists of the following Sections:

I.

Technical Capability

A. Night Shelf Stocking

B. Receiving/Storage/Holding Area

C. Night Custodial

D. Residual Grocery E. Day Requirements

F. Quality Control

II.

Personnel

A. Direct Labor (Night Shelf Stocking, Receiving/Storage/Holding Area, Night Custodial, Residual Grocery, and Day Requirements)

B. Indirect Labor

- Direct and Indirect Labor Summary

NOTE: The Direct and Indirect Labor Summary (DILS) is located at Attachment 5. The offeror’s DILS submission will be considered as part of the Personnel evaluation.

I. TECHNICAL CAPABILITY

A. Night shelf stocking.

1. Explain how you will accomplish the primary workload requirements as described by the PWS for night shelf stocking.

2. Describe your shelf stocking procedure (be sure to include information concerning “Not In Stocks” and “Mispicks”).

3. Explain how you will handle build, replenish, and dismantle displays.

4. List the types and estimated quantities of equipment and supplies proposed to accomplish the night shelf stocking workload, consistent with your procedures. Explain how these equipment and supplies contribute to your productivity.

5. Explain what overwrites are. What are your responsibilities relative to overwrites? What process will be implemented to accomplish your responsibilities relative to overwrites?

B. Receiving/Storage/Holding Area (RSHA).

1. Explain how you will accomplish the primary workload requirements for RSHA as described by the PWS.

2. Describe the RSHA workflow (e.g., how you will do offloading, transporting, segregating, storing, and pulling) and how you will integrate these activities into a unified process. Include a discussion of overwrites as they relate to RSHA.

3. List the types and estimated quantities of equipment and supplies proposed to accomplish the workload, consistent with your procedures. Explain how these equipment and supplies contribute to your productivity.

C. Custodial

1. Explain how you will accomplish the primary workload requirements for night custodial as described by the PWS.

2. Describe the floor care program for the administrative/store/patron area. Include brand names, types of chemicals, and equipment as well as details regarding frequencies of various operations (e.g., sweep, scrub, strip, seal wax, recoat).

3. Describe how you will schedule and do custodial tasks for the administrative/store/patron areas other than floor care.

4. Describe your procedures for custodial of the meat processing area.

5. List the types and estimated quantities of equipment and supplies proposed to accomplish the workload, consistent with your procedures. Explain how these equipment and supplies contribute to your productivity.

D. Residual Grocery

1. Explain the primary workload requirements as described by the PWS for residual grocery including any unique characteristics that affect productivity at this location.

2. Describe your procedures for accomplishing all shelf stocking related residual grocery functions.

3. Describe your procedures for accomplishing all RSHA related residual grocery functions.

4. Describe your procedures for custodial of the refrigerated display cases.

5. Describe your procedures for custodial of the frozen/chill/backup/holding/storage areas.

6. Explain productivity rates and how you will achieve them. Include discussion of any facility or scheduling concerns that may affect your productivity, and/or unique innovative approach to the work that you feel may contribute to greater efficiency.

E. Day requirements

1. Explain how you will accomplish the primary workload requirements for day shelf stocking and custodial as described by the PWS.

2. Explain your procedures for day shelf stocking requirements detailed in the PWS (be sure to include information concerning “Not In Stocks” and “Reshops”).

3. Explain your procedures for day custodial requirements detailed in the PWS.

4. Explain your day stocking productivity rate and how you will achieve them.

Include discussion of any facility or scheduling concerns that may affect your productivity, and/or unique innovative approach to the work that you feel may contribute to greater efficiency.

F. Quality Control: Explain your quality control program addressing night shelf stocking, RSHA, custodial, residual grocery, and day requirements. Provide details of any unique or innovative quality control practices.

II. Personnel

A. Direct labor. (Including any management or supervisory direct labor.) The following questions should be addressed for each of these areas in parenthesis (Night Shelf Stocking, Receiving/Storage/Holding Area, Night Custodial, Residual Grocery, and Day Requirements).

1. Indicate whether or not your management/ supervisory personnel will assist in direct labor efforts. If so, explain what tasks they will perform, and what proportion of their hours will be as direct labor.

2. Describe how you will vary the work schedules to accommodate peak workload, project manager’s absences, personnel absences, and any other contingencies.

3. Explain your productivity rates and how you will achieve them; include any unique characteristics that affect productivity at this commissary. Include discussion of any facility or scheduling concerns that you believe might affect your productivity, and/or unique or innovative approach to the work that you feel may contribute to greater efficiency.

B. Indirect labor.

1. Describe your management/supervisory presence that addresses the PWS administrative and oversight requirements such as required reports, scheduling, required meetings, oversight and training of personnel, etc.

2. Describe the management/supervisor’s scope of authority.