KEY_LARGO__(WPB_110B)_DD_TKO_16_(2).docx

USCGC KEY LARGO (WPB 1324)

110 FOOT "B CLASS" PATROL BOAT (USCG) SPECIFICATION FOR DINING AND LODGING DURING DRYDOCK REPAIRS

FY2016

Developed By: Tim O'Brien (09 June 2016)

TABLE OF CONTENTS

USCGC

KEY

LARGO

(WPB-110B)

DINING

AND

LODGING

FY2016

(Rev-0) Revisions Record This page is used to record specification revisions, which may have occurred subsequent to a Revision 0 (Rev-0) package. Information listed is intended to provide contractors and field unit personnel a means to ensure all the current specification revision pages are present when reviewing or utilizing this specification package.

NOTE : All work item and paragraph numbers listed above for a given revision correspond to same numbers in the previous revision. This revised specification is self-contained with all of the above listed changes incorporated.

86353_0115_SOW_FLT

Dining and Lodging, Provide

1. SCOPE

1.1 Intent. This work item describes the requirements for the Contractor to provide temporary dining and lodging for Coast Guard personnel.

1.2 Government-furnished property. None.

2. REFERENCES

COAST GUARD DRAWINGS

None

COAST GUARD PUBLICATIONS

None

OTHER REFERENCES

Public Law 101-391, 1990, Hotel and Motel Fire Safety Act Hotel-Motel National Master List, http://www.usfa.fema.gov/applications/hotel/ AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/ Expedia.com

3. REQUIREMENTS

3.1 Lodging requirements. The Contractor shall provide quality temporary lodging, for 17 Coast Guard personnel within a ten-mile radius of J. Goodison Inc., 244 Burlingham Ave. North Kingstown, RI 02852

3.1.1 Occupancy particulars. Provide seven (7) double occupancy and four (4) single occupancy rooms for Coast Guard personnel.

3.1.2 Commencement and completion. Ensure that lodging shall commence 6 July, 2016 and terminate 6 October, 2016.

3.2 Regulations and standards. The Contractor shall ensure that all lodging facilities provided shall meet the following minimum standards:

· Meet the Hotel and Motel Fire Safety Act of 1990 (PL101-391) and be listed on the Hotel-Motel Master List (see 4.1 (Hotel and Motel Fire Safety Act of 1990 (PL101-391))).

· Lodging Facility shall be within 10 miles of the Dry-dock location location.

· Facility shall meet at a minimum the requirements of either three Expedia.com rating or three diamonds for an American Automobile Association (AAA) rating.

· Full indoor laundry facility on premises with 24/7 guest access.

· Full access and use of a workout facility or fitness center in designated exercise room w/ dedicated equipment specialized for the use of working out (e.g. treadmill, rowing machine, elliptical machine, weight machine, free weights etc.). Facility shall be either on the lodging facility premises or within walking distance (not to normally exceed ½ mile or 5 minute commute via vehicle).

· Access to internet in all rooms.

· Full daily maid service and cleaning.

· Iron and Ironing Board in every room.

· Full Bath in every room.

· Microwave, coffeemaker and refrigerator in every room.

· Personal belongings safe in every room.

· Lodging facility room entrances shall be accessible only by internal hallway(s). The internal hallway(s) shall have locked exterior doors, accessible by key-holding facility guests only. Internal hallway(s) shall be accessible by the berthing facility’s lobby. The lobby shall be manned by a front desk attendant 24 hours a day and 7 days a week.

· Specifications outside these parameters may be considered on a case by case basis by the Contracting Officer.

3.3 Parking. The Contractor shall ensure that the lodging facility have parking available for a minimum of 3 vehicles during the entire duration of the stay.

3.4 Dining requirements. The Contractor shall provide healthy, appetizing, and nutritious dining, including 3 meals a day (breakfast, lunch and dinner) and wait staff gratuities, for up to 16 Coast Guard personnel within a 5 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 5 miles) of the shipyard location for lunch.

3.4.1 Commencement and completion. Dining shall commence 6 July, 2016 and terminate 6 October, 2016

3.4.2 Breakfast. Each breakfast shall include:

· A choice of two whole fresh fruits.

· A choice of three fruit juices.

· A choice of whole or low fat milk.

· A choice of two cereals.

· Eggs cooked to order.

· Pancakes, French toast or waffles.

· Bacon or another breakfast meat.

· A choice of potatoes or grits.

· A choice of toast or pastry.

· A choice of coffee or tea.

· Butter, margarine, syrup and jelly or jam.

3.4.3 Lunch and dinner. Each lunch and dinner shall include a choice of three different hot entrées. Entrée choices shall vary in a manner not to repeat within a 3-day period. Daily entrée choices shall include the following:

· Poultry (baked and grilled options shall be available upon request, in lieu of battered and/or fried).

· Beef or pork

· Fish or shellfish (baked and grilled options shall be available upon request, in lieu of battered and/or fried).

· A choice of soup or salad, with crackers & regular &/or low fat dressing. Soup choices shall not repeat within a 3-day period.

· A choice of potatoes or pasta with accompanying sauces.

· A choice of two vegetables.

· Water and a choice of beverages.

· A choice of breads; and a choice of butter or margarine.

· A choice of three different desserts or whole fresh fruit.

3.4.4 Take-out meals. The Contractor shall substitute carry-out meals for up to 17 Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor shall coordinate pick up times and location with the COR. Lunch carry-out meals shall include either hot meals as detailed in paragraph 3.4.3 or a box lunch which shall include:

· A sandwich with a choice of three different options of deli meat on a choice of breads or wraps (including choice of condiments).

· A bag of chips.

· Potato, pasta or garden salad with dressing.

· A dessert with a choice of two options, including fresh whole fruit as one option.

· A beverage from a choice of soda, diet soda, bottled water and juices.

3.5 Dining Facility. The Contractor shall provide a dining area that is used solely for the purpose of dining, and shall be available to the crew for no less than 3 hours per meal.

3.6 Commercial Standards. The Contractor shall meet, at a minimum, the requirements of three diamonds () for an American Automobile Association (AAA) rating for dining and lodging.

USCGC

KEY

LARGO

(WPB-110B)

DINING

AND

LODGING

FY2016

4. NOTES

4.1 Hotel and Motel Fire Safety Act of 1990 (PL101-391). Information on the Safety Act and the Master Hotel list can be found at http://www.usfa.fema.gov/applications/hotel/.

4.2 Rating criteria. Rating criteria can be found at the following websites:

· AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/

· AAA Hotel Ratings - http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnWbI3 C2cuw/0.11.13.8.3.0.1.2.2.5.1.0.1.1.0.0

· AAA Restaurant Ratings - http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnWbI3 C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0

4.3 Hotel ratings. Specific hotel ratings can be found at the following websites:

· http://ww2.aaa.com/services/tourbook/ccd/ccdSearch.xhtml?zip=10025&devicecd=PC&associati on=AAA&club=97&type=DESTINATION&dt=1421091284441

· Expedia.com image1.jpeg