AA5348 Q R dtd 30Jul10.doc

QUESTIONS/RESPONSES

RFP: HSCG84-10-R-AA5348

Full Food Services @ BSU Elizabeth City NC Date: 30 July 2010

1. QUESTION: How many people work currently in the galley and what position do they hold?

RESPONSE: The offeror shall provide their proposed staffing to perform services as required in PWS. Reference is made to Page 65 of 81 of RFP, FAR Provision 52.212-2 (1), subfactor Staffing Plan.

2. QUESTION: If awarded we planned to keep the current staff but change the menu's and cleaning procedures. For the current project manager we would be interested in maintaining can we add this information in the technical proposal our intent in lieu of a resume?

RESPONSE: Offeror’s proposal shall be in accordance with requirements of RFP. Reference is made to Page 65 of 81 of RFP, FAR Provision 52.212-2(1), subfactors “Two (2) Five-Week Cycle Menus” and “Resume of on-site Project Manager”.

3. QUESTION: Would the contractor be responsible for depositing all monies from the galley?

RESPONSE: The amount of money collected from patrons will be deducted monthly from the contract payment due to the contractor. Reference is made to PWS, Paragraph 5.11.2, Cash Deposits, Page 21 of 81.

4. QUESTION: Would the USCG consider preference for local 8a firms?

RESPONSE: There is no preference for local 8(a) firms.

5. QUESTION: Page 4 -Services Required/Place of Performance/Schedule: paragraph 2. ; Pricing: states that the contractor shall price the services in accordance with the schedule, since this is a Firm-Fixed Price contract….Paragraph 3. Firm-Fixed Monthly Work: states that CLINS 00001-90001 are the fixed, recurring monthly services work of the contract.

Comments: All CLINS listed in the RFP appear to address services only.

In addition, each of the 52 week ranges of meals provided in the technical exhibit vary greatly in number and meal type.

It is my experience that requirements such as these are priced using a weighted average price per meal (in a predetermined number of meals served range) which is a fixed unit price per meal that includes all labor, food costs, materials, G&A and profit.

Which CLIN is to be used for the computation of meal prices/food costs?

RESPONSE: For this requirement, the contractor shall price the services all-inclusive in accordance with the Schedule of Supplies/Services at Page 5 of 80, CLIN 00001 – 90001.

If reference is being made to Technical Exhibit 1, Historical Meal Volume, regarding the variances in the number of meals served, this is due to personnel and operational fluctuations depending on students attending schools and missions operations. There are various commands which are addressed in paragraph 2.1, Mission, of the PWS, which all effect meal output. The meal historic volume is to give potential typical averages.

Paragraph 3, Firm-Fixed Monthly Work, Page 4 of 80, was inadvertently included as part of this solicitation, and will be deleted in its entirety. See Amendment 0003.