Technical_Exhibits.pdf

TECHNICAL EXHIBIT 1

Historical Data Meal Totals For Fiscal Year 2012

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total numbers for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and sale of meals.

Total number of meals served in FY2012 was 486,070. Below is a weekly breakdown.

Week Of Count Week Of Count

01OCT – 07OCT 11 9306 07APR – 13APR 12 11043

08OCT – 14OCT 11 8064 14APR – 20APR 12 11707

15OCT – 21OCT 11 8324 21APR – 27APR 12 11636

22OCT – 28OCT 11 9734 28APR – 04MAY 12 11369

29OCT – 04NOV 11 11050 05MAY – 11MAY 12 11423

05NOV – 11NOV 11 9560 12MAY – 18MAY 12 11075

12NOV – 18NOV 11 8008 19MAY – 25MAY 12 11165

19NOV – 25NOV 11 6872 26MAY – 01JUN 12 10356

26NOV – 02DEC 11 8128 02JUN – 08JUN 12 10312

03DEC – 09DEC 11 9570 09 JUN – 15JUN 12 10935

10DEC – 16DEC 11 9757 16JUN – 22JUN 12 10836

17DEC – 23DEC 11 8855 23JUN – 29JUN 12 10775

24DEC – 30DEC 11 6630 30JUN – 06JUL 12 9654

31DEC11 – 06 JAN 12 7989 07JUL – 13JUL 12 8732

07JAN – 13JAN 12 9024 14JUL – 20JUL 12 8521

14JAN – 20JAN 12 10214 21JUL – 27JUL 12 8537

21JAN – 27JAN 12 9417 28JUL – 03AUG 12 10039

28JAN – 03FEB 12 9042 04 AUG – 10AUG 12 6684

04FEB – 10FEB 12 9460 11AUG – 17AUG 12 6987

11FEB – 17FEB 12 10923 18AUG – 24AUG 12 5122

18FEB – 24FEB 12 11394 25AUG – 31AUG 12 5897

25FEB – 02MAR 12 10150 01SEP – 07SEP 12 5010

03MAR – 09MAR 12 10041 08SEP – 14SEP 12 5899

10MAR – 16MAR 12 11778 15SEP – 21SEP 12 6099

17MAR – 23MAR 12 11831 22SEP – 28SEP 12 6845

24MAR – 30MAR 12 11521 29SEP – 30SEP 12 1708

31MAR – 06APR 12 11062

Meal Totals For Fiscal Year 2013

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total numbers for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and also sale of meals to active duty members and dependants.

The total number of meals served in FY2013 was 328,959. Below is a weekly breakdown.

Week Of Count Week Of Count

01OCT – 07OCT 12 6309 08APR – 14APR 13 5657

08OCT – 14OCT 12 5857 15APR – 21APR 13 5826

15OCT – 21OCT 12 5775 22APR – 28APR 13 5137

22OCT – 28OCT 12 6158 29APR – 05MAY 13 5063

29OCT – 04NOV 12 3386 06MAY – 12MAY 13 5343

05NOV – 11NOV 12 4641 13MAY – 19MAY 13 5775

12NOV – 18NOV 12 5560 20MAY – 26MAY 13 5694

19NOV – 25NOV 12 4335 27MAY – 02JUN 13 5403

26NOV – 02DEC 12 5683 03JUN – 09JUN 13 5999

03DEC – 09DEC 12 7675 10JUN – 16JUN 13 6776

10DEC – 16DEC 12 6322 17JUN – 23JUN 13 7613

17DEC – 23DEC 12 5913 24JUN – 30JUN 13 8388

24DEC – 30DEC 12 5157 01JUL – 07JUL 13 7607

31DEC12 – 06JAN 13 5228 08JUL – 14JUL 13 7515

07JAN – 13JAN 13 6024 15JUL – 21JUL 13 7666

14JAN – 20JAN 13 6056 22JUL – 28JUL 13 9570

21JAN – 27JAN 13 5162 29JUL – 04AUG 13 9705

28JAN – 03FEB 13 5629 05AUG – 11AUG 13 7708

04FEB – 10FEB 13 5338 12AUG – 18 AUG 13 7837

11FEB – 17FEB 13 5736 19AUG – 25AUG 13 6214

18FEB – 24FEB 13 5791 26AUG – 01SEP 13 6604

25FEB – 03MAR 13 6164 02SEP – 08SEP 13 5631

04MAR – 10MAR 13 7097 09SEP – 15SEP 13 7041

11MAR – 17MAR 13 7218 16SEP – 22SEP 13 6880

18MAR – 24MAR 13 6681 23SEP – 29SEP 13 7673

25MAR – 31MAR 13 6277 30SEP 13 1099

01APR – 07APR 13 6363

Meal Totals For Fiscal Year 2014

The data shown below is for informational purposes only and in no way constitutes an estimate or promise of future meal levels at same or similar values. The meal counts for the Training Center are primarily based on the recruit load for the training unit during that particular week of the year. The total numbers for each week includes Breakfast, Lunch, Dinner and ward count for Recruits and also sale of meals to active duty members and dependants.

Below is a weekly breakdown to date of meals served.

01OCT – 07OCT 13 7134 08APR – 14APR 14 7775

08OCT – 14OCT 13 7081 15APR – 21APR 14 8120

15OCT – 21OCT 13 6348 22APR – 28APR 14 7336

22OCT – 28OCT 13 7440 29APR - 05MAY 14 7749

29OCT – 04NOV 13 6024 06MAY - 12MAY 14 8742

05NOV – 11NOV 13 5138 13MAY - 19MAY 14 8974

12NOV – 18NOV 13 4676

19NOV – 25NOV 13 4637

26NOV – 02DEC 13 3688

03DEC – 09DEC 13 4972

10DEC – 16DEC 13 4766

17DEC – 23DEC 13 4617

24DEC – 30DEC 13 3750

31DEC12 – 06JAN14 3871

07JAN – 13JAN 14 4421

14JAN – 20JAN 14 5439

21JAN – 27JAN 14 5191

28JAN – 03FEB 14 5818

04FEB – 10FEB 14 5442

11FEB – 17FEB 14 6713

18FEB – 24FEB 14 6888

25FEB – 03MAR 14 7839

04MAR – 10MAR 14 7356

11MAR – 17MAR 14 7584

18MAR – 24MAR 14 6957

25MAR – 31MAR 14 7249

01APR – 07APR 14 7759

TECHNICAL EXHIBIT 2

Required and Frequent Meal Items

Breakfast (Recruits)

Food Item Description Juice Orange juice every day.

Five other fruit juices/cold beverages every day; possible choices include, but not limited to, grape, grapefruit, tomato, pineapple, kiwi-strawberry, gator aide, and iced tea.

Fresh Fruit Bananas every day.

Three other selections, possible choices include, but not limited to, apples, plums, oranges, cantaloupe, peaches, water melon, and kiwis.

One will be sliced and all fruit will be attractively displayed.

Cereal One hot cereal, possible choices include, but not limited to, oatmeal, cream of wheat and grits.

Four cold cereals, one high fiber, one of which may be sugar coated. Possible choices include, but are not limited to Raisin Bran, Mini Shredded Wheat, Corn Flakes, Cheerios, Life.

Eggs Scrambled eggs and boiled eggs every day.

Omelets will be served twice a week with a wide variety of available omelet fixings and toppings, including salsa, melted cheese.

Starch Pancakes, French toast, or similar served with one warm fruit topping or syrup.

Meat Creamed beef, sausage gravy, or corned beef hash served every day.

One other selection, possible choices include, but not limited to bacon, sausage patties, sausage links, Canadian bacon, pork roll, turkey bacon, and turkey sausage.

Potato One type of potato each day, possible choices include, but not limited to, hash browns, potato wedges, diced hash browns, and potato pancakes.

Pastries Variety of sweet rolls, donuts and muffins provided each day.

Yogurt Variety of low fat and fat free flavored individual containers of yogurt provided each day.

Condiments Variety of jams, jellies and fruit butters, some of which will contain Fruit pieces.

Peanut butter Low fat cheese Cream cheese Honey Sugar and artificial sweeteners Cinnamon-sugar Variety of flavored syrups Butter, margarine

Beverages Coffee Variety of hot Teas Hot chocolate Milk, (Skim, 2%, and chocolate)

Bread Variety of english muffins and bagels, plain and flavored.

Biscuits White sandwich bread Whole grain bread Rye bread Wheat bread

TECHNICAL EXHIBIT 2 (continued)

Breakfast (Permanent Party)

Juice Orange every day.

Three other fruit juices/cold beverages every day; possible choices include, but not limited to, grape, grapefruit, tomato, pineapple, kiwi-strawberry, gator aide and iced tea.

Fresh Fruit Bananas everyday.

Two other selections, possible choices include, but not limited to, apples, plums, oranges, cantaloupe and peaches.

One will be sliced and all fruit will be attractively displayed.

Cereal One hot cereal, possible choices include, but not limited to, oatmeal, cream of wheat, and grits.

Six cold cereals, 1 high fiber, one may be sugar coated.

Possible choices include, but not limited to, Raisin Bran, Golden Grahams, Mini Shredded Wheat, Corn Flakes.

Eggs Scrambled eggs and boiled eggs each day.

Eggs to order every day.

Made to order omelets offered each day with a wide variety of omelet fixings available.

Starch Pancakes, French toast, waffles, crepes or similar served with one warm fruit topping or syrup.

Meat Creamed beef, sausage gravy, or corned beef hash served every day.

One other selection, possible choices include, but not limited to bacon, sausage patties, sausage links, Canadian bacon, pork roll, turkey bacon, turkey sausage.

Potato One type of potato each day, possible choices include, but not limited to, hash browns, potato wedges, diced hash browns, and potato pancakes.

Pastries Variety of sweet rolls, donuts and muffins provided each day.

Yogurt Variety of low fat and fat free flavored individual containers of yogurt provided each day. Shall be offered all three meals.

Condiments Butter, margarine

Variety of jams, jellies and fruit butters, some of which will contain Fruit pieces.

Peanut butter Low fat cheese Cream cheese Honey Sugar and artificial sweeteners Cinnamon-sugar Variety of flavored syrups

Beverages Coffee Variety of hot teas Hot chocolate Milk, (skim, 2%, and chocolate) Assorted carbonated beverages Iced Tea

Bread Variety of English muffins and bagels, plain and flavored.

Biscuits White sandwich bread Whole grain bread Rye bread Wheat bread

TECHNICAL EXHIBIT 2 (continued)

Lunch and Dinner (Recruits)

Fast Food Line Item

Hamburgers & cheeseburgers Hot dogs (all beef) Grilled cheese sandwiches Pizza Two other hot sandwiches or “fast food-type” item (tacos, pizza, chicken tenders, etc.)

The same fast food line item shall not be offered more than once each week.

Entrée Two entrees, one of which contains whole meat.

Starch One potato selection

One other starch appropriate to meal.

Gravy or Sauce

One or more available-appropriate to meal. Gravy will be served when mashed potatoes are on the menu.

Vegetable Three types of cooked vegetables.

Soup One each meal, with no soup repeated in any week. One cream based soup shall be rotated with a broth based soup on alternate days. A fish based soup or chowder will be served on Fridays.

Salad Bar Greens Iceberg Lettuce One other type, possible choices include, but not limited to, romaine, spinach, Italian mix, spring Mix.

Toppings:

Chopped ham, bacon, chicken, turkey, or other meat topping.

Chopped eggs Cucumber slices Tomatoes Broccoli Grated carrots Canned beans Grated cheese Two Other fresh vegetables toppings such as Onions, scallions, cauliflower.

One other topping such as three bean salad, sliced beets.

Croutons & bacon bits Dressings clearly labeled Three nonfat dressings Three other dressings Oil & vinegar Prepared salads One meat spread (tuna salad, ham salad, chicken salad, seafood salad, etc.).

Fresh Fruit Three types of fresh fruit, possible choices include, but not limited to, watermelon, apples, peaches, plums, kiwi, or strawberries.

One fruit will be sliced and all fruit will be attractively displayed.

Breads Dinner rolls Variety of sandwich type Breads. Recruits allowed to make two Peanut Butter and jelly sandwiches each per meal. Three types of jelly available, including grape and strawberry.

Pasta Bar Two types of Pasta One regular white, wheat flour pasta in a variety of shapes & sizes.

One colored and/or seasoned pasta in variety of shapes & sizes.

Two types of sauce One red

One white Potato Bar Shredded cheese, chili and broccoli available.

Dessert Ice cream cups available at one meal per day, every day.

Yogurt available every day.

Two types of pies Two types of cakes Two types of cookies Two puddings, jello, or canned fruit.

Beverages Coffee Hot tea Juices, orange and four other selections, such as grapefruit, grape, kiwi-strawberry, but not limited to these choices.

Milk (skim, 2%, and chocolate).

Appropriate condiments for coffee and tea.

Condiments Mustard-regular and one other variety Ketchup Other appropriate accompaniments for the items served (i.e., tartar sauce & cocktail sauce with seafood, steak sauces w/ steak, oriental sauces, taco sauce/sliced lettuce/sour cream/guacamole/diced tomato with burritos, etc.)

Granola Bar, Energy bar, Nutra grain, Trail mix

Peanut butter Oat meal Assorted fruit

Lunch and Dinner (Permanent Party)

Speed Line Item/ Grill Items

Hamburgers & cheese burgers Hot dogs (all beef) Grilled cheese Sandwiches Chicken cheese Steak Philly cheese Steak Pizza Two other hot sandwiches or “fast food-type” item (tacos, pizza, chicken tenders, etc.)

Mild chili French fries Onion rings Baked beans

Deli Bar Variety of Lunch Meats:

Turkey Roast beef Ham Three other types, possible choices include, but not limited to salami, pastrami, corned beef.

Sandwich Spread Rotate among the following, one each day: tuna, egg, chicken, ham and similar salads.

Variety of Cheese:

Swiss American Provolone One other type

Variety of Breads & Rolls:

White sandwich Whole wheat grain Rye

Kaiser rolls Two other types

Cold Items:

Potato chips Dill Pickles One other type of chips

Condiments Sliced onions Diced onions Lettuce Tomato Relish Mayonnaise, regular and no fat Mustard, regular and one other variety Ketchup Sliced pickles Other appropriate accompaniments for the items served on the speed line (i.e., tartar sauce & cocktail sauce with seafood, steak sauce w/steak, grated cheese/garlic/hot pepper w/pizza, taco sauce/sliced lettuce/sour cream/grated cheese/guacamole/diced tomato w/ tacos, burritos, etc.)

Entree Two entrees, one of which contains whole meat.

Starch One potato selection.

One other starch appropriate to meal.

Gravy or Sauce One or more available-appropriate to meal. Gravy will be served when mashed potatoes are on the menu.

Vegetable Three types of cooked vegetables.

Soup One each meal, with no soup repeated in any week. One cream based soup shall be rotated with a broth based soup on alternate days. A fish based soup or chowder will be served on Fridays.

Salad Bar Greens Iceberg Lettuce One other type, possible choices include, but not limited to, romaine, spinach, Italian mix, spring Mix.

Toppings:

Chopped ham, bacon, turkey, or other meat topping.

Chopped eggs Cucumber slices Tomatoes Broccoli Grated carrots Canned beans Grated cheese Two other fresh vegetables toppings such as Onions, scallions, cauliflower.

One other topping such as three bean salad, sliced beets.

Croutons & bacon bits Dressings clearly labeled Three nonfat dressing Three other dressings Oil & vinegar Prepared salads One meat spread (tuna salad, ham salad, chicken salad, seafood salad, etc.)

Fresh Fruit Three types of fresh fruit, possible choices include, but not limited to, watermelon, apples, peaches, plums, kiwi, strawberries.

One fruit will be sliced and all fruit will be attractively displayed.

Breads Dinner rolls Variety of sandwich type breads

White Wheat Rye

Pasta Bar Two types of Pasta One regular white, wheat flour pasta in a variety of shapes & sizes.

One colored and /or seasoned pasta in variety of shapes & sizes.

Two types of sauce One red One white

Potato Bar Shredded cheese, chili and broccoli available.

Dessert Two varieties of ice cream novelties

Yogurt available every day.

Two types of syrups when serving soft serve ice cream or frozen yogurt Two other toppings when serving soft serve ice cream or frozen yogurt Two types of pies Two types of cakes Two Types of cookies Two puddings, jello, or canned fruit.

Beverages Coffee Hot tea Variety of carbonated drinks Juices, orange and four other selections, such as grapefruit, grape, kiwi-strawberry, but not limited to these choices.

Milk (skim, 2%, chocolate).

Appropriate condiments for coffee and tea.

Condiments Mustard-regular and one other variety Ketchup Other appropriate accompaniments for the items served (i.e., tartar sauce & cocktail sauce with seafood, steak sauces w/steak, oriental sauces, taco sauce/sliced lettuce/sour cream/guacamole/diced tomato w/burritos, etc.).

TECHNICAL EXHIBIT 3

Food Service Establishment Inspection Form

(Remaining area on page intentionally left blank.)

TECHNICAL EXHIBIT 4

Major Equipment List

Updated 01/28/14

Description Quantity

Beverage Dispensers, Jet Spray 4 Beverage Line, Double-Sided 2 Beverage Line, Single-Sided 1 Braising Pain, Tilting 1 Convection Ovens, Hobart 2 High 2 Cooking Top, Toastmaster electric 1 Deep Sink 4 Dishwasher, Insingner 3 Floor Fans 3 Freezer, Walk-In 2 Fryer, Deep Fat Toastmaster 4 Griddle, Electric 3 Hot Chocolate Dispensers 3 Ice Maker with Water Dispenser, Scotsman 5 Ice Maker, Mantowoc Series 1200 2 Kettle, Steam Jacketed Tilting 60 Gallon 2 Kettle, Steam Jacketed Tilting 80 Gallon 2 Meat Slicer, Hobart and Univex 2 Milk Dispenser, Silver King 5 Mixer, Hobart Model 600/A200 1 Mixer, Hobart Model V1401U 1 Pot & Pan Automatic Washing Machine 1 Reefer, Roll-In, Two-Sided 3 Reefer, Walk-In 3 Salad Bar Table, Portable 5 Scale, Food, Hobart 1 Sink, Stainless Steel 2 Soup Pot Warmer, Electric 5 Rationale Ovens 2 Food Processor 1 Steam Jet Cookers, Groen Generation 3 2 Steam line, 4 Well 1 Steam line, 8 Well 2 Toaster, Conveyor, THR-50 3 Auto Coffee Maker 2 Vegetable Chopping Machine 1 Warmer, Roll-In, Two-Sided 3

Major Equipment List

Description Unit/Size Qty Knife Sets Ea. 3 Dessert Display Case Ea. 1 Table, Work, Stainless Steel, Budget line 72” 9 Table, Work, Stainless Steel w/ Poly Tops 72” 8 Buffet Warmer Ea. 3 Holding cabinet, Warmer Ea. 1 Tongs Ea. 13 Spoodles 2oz 12 Spoodles 3oz 12 spoodles 4oz 12 spoodles 6oz 12 Tray & Utensil Cart 8 Tray, Service Plastic 18” x 24” (tan) Ea. 525 Walk In, Door 1 Whisks Ea. 6 Food Service Carts, Cambro Ea. 6 Cooling Carts Ea. 6 Dinner Forks Ea. 1285 Soup Spoons Ea. 1296 Butter Knife Ea. 1310 Steak Knives Ea. 480 Newport Tumblers Ea. 1080 Bowls Ea. 300 Custom Plates Ea. 1500 Welcome Mats Ea. 5 Salt and Pepper Shakers Ea. 288 Hitachi T.V. Ea. 1 Gourmet Bowls Ea. 6 Condiment Set Ea. 12 Cater Tray Ea. 6 Cooks Dredges Ea. 12 Portion Pack Rack Ea. 12 Janitor Carts Ea. 2 Mop Buckets Ea. 2

Minor Equipment List

Item Description Quantity Beverage Thermos Silver Bullet 3 lg/ 3sm.

Bins, Plastic with Cover 2 Biscuit Cutter. Roller 1 Bookshelf, Metal 16” X 36” 1 Booth, Dining Room Permanent Party 4 Bowl Collar 1 Bulletin Board 50” X 60” 1 Bulletin Board, Wooden & Cork 24” X 48” 1 Cabinet, Key Black Metal 15” X 15” 1 Cart, Flat Bed, 4 Wheels 14 Cart, Sheet Pan 2 Chair, Desk Sliding 2 Chair, Dining Room Recruit 484 Chair, Dining Room Eagles & Anchors 22 Chair, Dining Room Permanent Party 56 Clock, Wall 4 Colanders 7 Dish Dollies 6 Desk, 2 Drawer 4 ft. 1 Dishwasher Racks/ Cups EA 110 Dishwasher Racks/Flatware EA (GREEN) 20 Dishwasher Racks/ Open Rack EA (GREEN) 30 Link Mats/USCG LOGO EA 5 Dispensers, Napkin EA 204 Dispensers, Sugar EA 100 Dolly. Mixing Bowl 2 Dough Hook 3 Dough Hook 20 QT. 1 Dough Hook 60 QT. 1 Menu Signs EA 2 Fan, Electric, 3 Speed, Lasco 36 in. 3 File Cabinet 1 File Cabinet, 5 Drawer Legal Size 4 Floor Buffers, Electric 1 Fry Basket 6 Grill Scrapper 1 Hole Punch, 2 Hole 1 Ladder, Extension Aluminum 8 ft. 1 Ladles, Stainless Steel 1 ounce 25 Ladles, Stainless Steel 2 ounce 4 Ladles, Stainless Steel 4 ounce 18 Ladles, Stainless Steel 6 ounce 1

Ladles, Stainless Steel 72 ounce 1 Menu Board, Electronic 2 Mixing Bowl 15 QT. 1 Mixing Bowl 40 QT. 2 Mixing Bowl, Stainless Steel 80 qt 1 Muffin Tin 12 count 2 Muffin Tin 24 count 11 Muffin Tin 35 count 2 Pallet Jack 1 Pizza Pans EA 2 Pencil Sharpener 1 Roasting Pan 12 Rack, Can 9 high 4 Rolling Pin 1 Scoop, Ice Clear Plastic 2 Sheet Pans, Metal 304 Shelving, Wire 72” high 54 Sink, Double Sided, S/S 1 Sofa, Upholstered Black Naugahyde 6 ft. 1 Soup Kettle Insert Stainless Steel 12 Spatula, Large 4 Stapler, Paper 2 Steam Table Insert Pan Covers Full Size 20 Steam Table Insert Pans 1/8 Size, 2 Inch Deep 11 Steam Table Insert Pans 1/8 Size, 2 Inch Deep 4 Steam Table Insert Pans 1/3 Size, 2 Inch Deep 18 Steam Table Insert Pans ½ Size, 4 Inch Deep 36 Steam Table Insert Pans ¼ Size, 4 Inch Deep 24 Steam Table Insert Pans ½ Size, 6 Inch Deep 52 Steam Table Insert Pans ½ Size, 2 Inch Deep 37 Steam Table Insert Pans Full Size, 2 Inch Deep 97 Steam Table Insert Pans Full Size, 2-Inch Deep Perf. 13 Steam Table Insert Pans Full Size, 4 Inch Deep 75 Steam Table Insert Pans Full Size, 4-Inch Deep Perf. 6 Steam Table Insert Pans Full Size, 6 Inch Deep 32 Steam Table Insert Pans Full Size, 6-Inch Deep Perf. 20 Strainer, China Cap EA 4 Table, Dining Recruit EA 30 Table, Dining Permanent Party EA 20 Table, Dining Eagles & Anchors EA 4 TV, Flat Screen EA 4

TECHNICAL EXHIBIT 5

General Portion Size Guide

The portion sizes listed below are required portions. The sizes are given for cooked or ready to serve portions.

MENU PORTION SIZE

BREAKFAST ITEMS

Bacon Slices, Pork and or Turkey 4 Slices Canadian Bacon Three 1 oz Slices Ham Slices Two 2 oz Slices Sausage Links, Pork and or Turkey Four 1 oz Links Sausage Patties/ Pork and or Turkey Two 2 oz Patties Creamed Ground Beef One cp, 8 oz Eggs, any Style 3 Eggs

ENTREES

Roast Rib of Beef One 8 oz Piece Roast Beef Three 2 oz Slices Beef Pot Roast Three 2 oz Slices Swiss Steak 8 oz.

Beef Stew (Meat) as Per Recipe Card 8 oz.

Lasagna One 8 oz Piece Chili Con Carne 1.5 cp Meat Loaf One 8 oz Piece Spaghetti w/Meatballs 3 Meatballs (2 oz. ea), 1 cup Spaghetti Hamburger Patties One 6 oz Pattie Baked Smoked Ham Three 2 oz Slices Grilled Ham Steak One 6 oz Slice Roast Lamb Three 2 oz Slices Pork Chops One 8 oz Chop Polish Sausage Two 4 oz Pieces Pork Spare Ribs 3 to 4 Ribs, 7 oz of Meat Roast Veal Three 2 oz Slices Beef Liver 1 Piece, 6 oz Corned Beef 1.5 oz Slices Frankfurters 2 Franks Fish, any Style 1 Fillet, 6 oz Oysters 6-7 Oysters Lobster, Maine 1 lb Lobster Tail 8 oz Shrimp, any Style 21-25 Size 4-8 Shrimps Chicken, any Style ¼ Chicken Turkey, any Style 8 oz

OTHER

Sandwiches 1 Sandwich Cereal or Pasta 16 oz Vegetables (Fresh & Frozen) 1 cup Fruit or Vegetable Salads ½ to 1 cup Soups 1 cup Desserts (Cake or Pie) 1 Piece Beverages 16 oz

TECHNICAL EXHIBIT 6, Ward Diet Clear Liquid

Breakfast Lunch Dinner 2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple 2- Gelatin 2- Chicken Bouillon 8 oz Tea-Sugar, No Milk/Cream

Gastrointestinal (GI) Prep

BRAT

Full Liquid

Dental 1 Dental 2

2- Juice 4 oz. Grape/Apple/Cranberry 2- Bouillon 8 oz 2- Ice Cream 4 oz Low Fat Milk 8 oz Applesauce 8 oz Pudding 8 oz

2- Juice 4 oz. Grape/Apple/Cranberry 8oz - Macaroni & Cheese or Mashed Potatoes w/ Butter Soft Fruit – Banana Applesauce 8 oz Pudding 8 oz 2- Ice Cream 2- Peanut Butter and Jelly Sandwiches Low Fat Milk 8 oz

Musculoskeletal Breakfast Lunch Dinner Standard Tray Plus 1 – Yogurt W or W/O coffee

Standard Tray Plus 1 – Yogurt W or W/O Salad & Dressing May substitute 2 Peanut Butter and Jelly Sandwiches for 1 protein

Standard Tray Plus 1 – Yogurt W or W/O Salad & Dressing May substitute 2 Peanut Butter and Jelly Sandwiches for 1 protein

Standard Breakfast Lunch Dinner W or W/O Coffee No Orange Juice, Tomato Juice or Ketchup

Standard W or W/O Salad and Dressing

Standard Plus Salad with Salad Dressing

Breakfast Lunch Dinner 3- Juice 4 oz. Apple 3- Gelatin – No Red, Purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

3- Juice 4 oz. Apple 3- Gelatin – No Red, Purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

3- Juice 4 oz. Apple 3- Gelatin – No Red, purple, Blue or Orange 3- Chicken Bouillon 8 oz 2- Tea-Sugar, No Milk/Cream

Breakfast Lunch Dinner 2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

2- Juice 4 oz. Apple Banana Rice Applesauce Toast Broth 8 oz Tea-Sugar, No Milk/Cream

Breakfast Lunch Dinner 2- Juice 4 oz W or W/O Pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 1- Cream of Wheat, Rice, or Farina

2- Juice 4 oz W or W/O Pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 2 - Chicken Bouillon or Cream Soup (Strained) 8 oz

2- Juice 4 oz W or W/O pulp Low Fat Milk 8 oz 2- Ice Cream 2- Pudding 1- Gelatin 1- Yogurt W/O Fruit Pieces 2 - Chicken Bouillon or Cream Soup (Strained) 8 oz

TECHNICAL EXHIBIT 7

Quality Standards for Housekeeping Services

The following standards apply to Technical Exhibit 8, Housekeeping Services Task and Frequency Chart.

1. Floor Cleaning.

a. General. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors or under furniture and equipment. Cleaning is done in such a manner that no dust is raised. Furniture and equipment is moved as necessary during the cleaning process and is replaced at the completion of cleaning. Chairs are not placed on tables at any time. All cleaning debris is removed to proper receptacles.

b. Spot Floor Cleaning. Spot cleaning is accomplished by hand removing, sweeping, damp mopping, or vacuuming small areas as necessary to remove food or beverage spills and debris such as cigarette butts, straws, and napkins, from dining area floors. It includes removal of water, sand, dirt, or stains caused by open doors or heavy traffic.

2. Sweeping. Sweeping, in other than food-handling areas, may be accomplished using brushes, brooms, treated dust mops, or electrically powered vacuum cleaners. Sweeping compound may be used sparingly. Dry sweeping in food handling areas is prohibited. In these areas, sweeping is done using a damp floor broom or brush covered with an impregnated dusting cloth.

Sweeping includes the prior removal of dried matter using a putty knife or other appropriate scraper. A properly swept floor is free of litter, dust, and debris.

3. Damp Mopping. Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable (e.g., in dining areas on other than carpeted floors). Done after sweeping, damp mopping is accomplished using cotton yarn or sponge mops, which have been frequently immersed in an approved disinfectant solution and wrung out until damp. A properly damp-mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

4. Wet Mopping. Wet mopping follows sweeping and is the cleaning of other than carpeted or wood floors, using cotton yarn or sponge mops. Mops are frequently immersed in warm water and an approved disinfectant solution to remove soil.

Floors are then rinsed by damp mopping to remove wet mopping residue, standing water, and dingy, streaked or cloudy areas.

Care is exercised to avoid splashing on equipment, furniture, walls, trim, doors, and adjacent carpets. A properly wet mopped floor is free of dirt, dust, food residue, film, marks, streaks, debris, and standing water.

5. Washing. Washing is substituted for, or added, following wet mopping on concrete floors (usually on rear platforms, outside storage areas, and around entrances and exits). A water hose with sufficient pressure is used to remove all residue of mopping or soaking. A properly washed concrete surface is free of dirt, dust, food residue, debris, stains other than petroleum stains, and the residue of mopping or soaking solutions.

6. Floor Maintenance. All floors except concrete or carpeted, receive floor maintenance. After receiving floor maintenance, the entire floor is given a uniform coating of nonskid floor finish (except ceramic or terrazzo floors that do not need the floor finish). The finished floor is free of dust, dirt and other debris, and has a uniform glossy appearance free of scuffmarks and other stains and discolorations. All floor maintenance solutions are removed from baseboards, furniture, trash receptacles, etc.

All moved items are returned to their proper positions when all operations have been completed. Floor maintenance includes the techniques of dry buffing, spray buffing, stripping, and applying floor finishes as required to achieve the above stated results. Stripping of wood floors is done using an agent specifically designed for wood floors. The maintenance techniques used on each floor depend upon the materials and equipment selected by the Contractor. The Contractor need not apply the techniques to the entire floor, unless necessary, but only to the portion of the floor needing work to bring the entire floor up to the standard set forth in this PWS.

7. Spot Cleaning. Spot cleaning is the extra cleaning within any of the cleaning categories using the appropriate method.

Spot cleaning is performed on an as-required basis whenever occasioned by unusual or inadvertent events such as spills, animal entry, flowing sand or dust, pipe bursts or cloggings, breakages, equipment repairs, or unusual traffic. Properly accomplished spot cleaning causes the area cleaned to achieve the same standards as during scheduled service.

TECHNICAL EXHIBIT 7 (continued)

Quality Standards for Housekeeping Services

8. Dusting. Dusting on other than floors is accomplished using treated hand dusters or treated damp cloths. In food handling areas, damp wiping is substituted for the dusting if it is not practical to store all food and to cover food handling equipment and utensils. A properly dusted surface is free of all dirt, dust, lint, streaks, cobwebs, and soil spots.

a. Low Dusting. Low dusting is the removal of dirt, dust and other matter from walls, structural components, fixtures, and decorations up to a height of seven feet above the floor.

b. High Dusting. High dusting is the removal of dirt, dust, and other matter from ceilings, walls, structural components, equipment, and fixtures above seven feet in height. Venetian blinds, where installed, are included in this task.

9. Damp Wiping.

a. Non-Food Contact Surfaces. Damp wiping of furniture decorations, and non-food contact surfaces of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. A properly damp wiped surface is free of dirt, dust, grease, or other matter and of streaks, spots, or water residue.

b. Food Contact Surfaces. These surfaces are cleaned and sanitized to be free of food particles, other soil, grease, and cleaning residue after each meal, or whenever there is an interruption in use of the surface.

c. Lavatories. Toilets, urinals, washbasins, slop sinks and partitions are cleaned with a germicidal detergent solution using brushes used for no other purpose. Toilets and urinals also require descaling. A proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces.

10. Metal and Wood Polishing. Polishing follows damp wiping and is accomplished with a soft cloth using an appropriate polish, which does not contain abrasives. Polishing is done on metal equipment and fixtures, on wood fixtures, and on metal or wood decorations. Food contact surfaces are wiped clean without the use of polish. A properly polished surface is free of streaks, tarnish, and polish residue and presents a uniformly bright appearance.

11. Wall and Door Cleaning. Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jambs, and wall-mounted fixtures. Cleaning is accomplished using a damp sponge or cloth soaked in disinfectant detergent solution. Particular care is given to removing hand smudges and grease and to removing splash from baseboards, doors, and trim. Walls in high moisture areas such as warewashing rooms and lavatories are scrubbed as necessary to remove mold.

Chlorine-based compounds are used on all ceramic or vitreous surfaces. Properly cleaned hard gloss wainscots or glazed tile surfaces are bright and free of dirt, mold, stains, streaks, line, and splash.

12. Glass Cleaning. Glass cleaning is the cleaning of all glass surfaces other than exterior windows, glass light fixture covers and glasses used for beverages. It is accomplished using a damp cloth dipped in a free rinsing detergent followed by polishing with a dry cloth or paper towels. Adjacent trim is wiped clean using damp wiping procedures. A properly cleaned glass surface is without dirt, dust, grease, or other matter, spots, streaks, or residue.

13. Window Cleaning. Window cleaning is the cleaning of those windows, which are an integral part of the outer surfaces of the building. After windows have been cleaned, all traces of film, dirt, smudges, water spots, and other foreign matter are removed. Windows will be cleaned inside and outside.

Technical Exhibit 8 Housekeeping Frequency Chart

Frequency Codes AM – After Meal D – Daily W – Weekly M – Monthly H – Twice a month Y – Yearly 2Y – Twice a year 4Y – Four times a year AR – As required

HOUSEKEEPING SERVICES TASK AND FREQUENCY CHART

Sw ee p Fl oo r o r V ac uu m

C ar pe t

D am p M op

W et

M op

W as h

Fl oo r M ai nt en an ce

Sp ot

C le an in g

Lo w

D us tin g

D am p W ip in g

M et al a nd W oo d

Po lis hi ng

W al l a nd

D oo r C le an in g

G la ss C le an in g

H ig h D us tin g

W in do w

C le an in g

Ex te rio r

W in do w

C le an in g

In te rio r

Li gh t F ix tu re

C le an in g

D uc t a nd

L ou ve r

C le an in g

Kitchen Areas AM - AM A

M - AR D AM W W D H 4Y M M M

Serving Lines and Beverage Areas AM - AM A

M - AR D AM W W D H - - M M

Warewashing Areas AM - AM A

M - AR D AM W W D H 4Y M M H

Dining Areas, Exits, Entrances & Hallways AM A

M D D D AR D AM W W D M 4Y M M M

Stockrooms and other Dry Food Storage D - W W W AR 5 W W 2Y M W M 2Y M M M

Refrigerated Areas D - W W W AR 5 - W 2Y M W - - - M M

Offices, Lounge Inside Trash Storage D - W W W AR W W 2Y M W M 2Y M M M

Lavatories & Locker Rooms – Employees D D W W W AR W D W W D M 2Y 4Y M M

Lavatories – Patrons AM - D D D AR D AM M M D M 2Y M M M

Platform Receiving Area & Outside Trash Storage D - - W - AR - - - W M - 2Y - M M

Cleaning Area and Supply Storage Areas D D - W W AR W W M M M 2Y 4Y M M

1. Wet mopping is not performed on wooden floors. Damp mopping will be substituted.

2. Substitute washing for wet mopping on concrete floors.

3. Spot cleaning to all type floors.

4. Damp mopping is not required if wet mopping is to be done after the meal.

5. Cleaning includes shelving, racks and dunnage in storage and refrigeration areas.

TECHNICAL EXHIBIT 9

Coast Guard Dining Facility Meal Evaluation

OOD: ( ) TDO: ( ). PATRON: ( ).

DATE: CIRCLE ONE: BREAKFAST LUNCH DINNER

The evaluation will be of a numerical value (1 thru 7), Seven being the best evaluation. PLEASE CIRCLE

1. Meal Service on Time? Y N.

2. Cleanliness of the Messdeck 1 2 3 4 5 6 7

3. Professionalism of Manager 1 2 3 4 5 6 7

4. Professionalism of Staff 1 2 3 4 5 6 7

5. Quality of Main Entree Served 1 2 3 4 5 6 7

6. Quality of Vegetable Served N/A 1 2 3 4 5 6 7

7. Quality of Soup Served N/A 1 2 3 4 5 6 7

8. Quality of Pantry or Dessert Served N/A 1 2 3 4 5 6 7

9. Quality of Salad Bar or Fruit Presented 1 2 3 4 5 6 7

10. Was your meal experience positive? Y N

Write down time you were in the galley. Evaluated from: to:

Print food items you consumed/sampled:

Many problems encountered during the meal can be corrected on the spot by notifying the Contractor's Manager. Check the block that applies and provide details regarding the problem and the manager's name. If a numerical value of 1, 2 or 7 is selected, please provide an explanation.

( ) I encountered no problem during the meal that required the notification of the Contractor's Manager.

( ) I notified the following Contractor Manager. (Circle name: (Insert names of Contractor Managers) of the following discrepancy, and the initial corrective action taken was:

Positive comments are always welcome. If you have a menu idea, or other suggestions please note below.

Print Name/Phone ext:

TECHNICAL EXHIBIT 10

Graduation Meal Selections

Main Entree Purchase Weight Grilled T-Bone Steak 12 oz Porterhouse Steak 12 oz Prime Rib of Beef (Boneless) 10 oz New York Strip Steak 8 oz Rib Eye Steak 10 oz Prime Rib 10 oz Fillet Migon 7 oz Lobster tails 14 oz Stuffed Shrimp 4 ea (2 ½ oz Raw) Sea Scallops 6 ea Fresh Fish/ Orange Ruffy, Halibut, Sea Bass, Salmon, and Mahi, Mahi

4 oz

Seafood Platter 6 oz Fried or Broiled Flounder 3 ea Fried or Broiled Scallop 2 ea Fried clam strips 3 ea Fried or Broiled Shrimp 16-20

Stuffed Flounder 6 oz Fish 2 oz Crab Stuffing

TECHNICAL EXHIBIT 11

Hearty, Full Sized Boxed Meals

Hearty Boxed Breakfast

Meal A Two Boiled Eggs with Salt, Pepper One Bagel with Cream Cheese Fresh Fruit such as Banana, peach Individually packaged Breakfast Bar, Granola Bar ½ Pint Container of Milk , ½ Pint of Juice

Meal B One Peanut Butter & Jelly Sandwich One Individual Serving (at least 6 oz) of Commercially Prepared fruited Yogurt with Spoon Fresh Fruit such as Apple, Orange Individually packaged Fruit Bar, Nutra Grain Bar ½ Pint Container of Milk ,1/2 Pint of Juice

Meal C Two Bagels with Cream Cheese Two Individual Boxes of Cereal with Spoon Fresh Fruit such as Plums, Pears, or Individual Fruit Cup in Light Syrup Two ½ Pint Containers of Milk One Individual Container 8 oz of Orange Juice

Hearty Boxed Lunch or Dinner

Meal A Two Sandwiches on Wheat Bread consisting of thickly sliced Turkey, Ham, or Roast Beef (4 oz minimum Meat per Sandwich), ½ oz Cheese, Individual Condiments Fresh Fruit such as Apple, Orange One Individual package of Potato Chips or Pretzels One Granola Bar October – March- Two Containers of ½ Pint Milk, One 8 oz Bottled Water April – September- Two 4 oz Containers of Juice, One 16 oz Bottle of Water

Meal B One hearty Sub, Turkey, Ham or Roast Beef Sub on 8’’ Roll with 6 oz Meat, 1 oz Cheese, Individual Condiments One Individual package of Potato Chips or Pretzels Fresh Fruit such as Banana, Peach One Granola Bar Two Containers of Juice, 8 oz, such as Orange, Grape One 8 oz Bottled Water

Meal C Two Peanut Butter & Jelly Sandwiches on Whole Wheat Bread One 4 oz Individual Fruit Cup in Light Syrup One Individual package of potato chips or pretzels 2 Granola Bars October – March- Two Containers of ½ Pint Milk, One 8 oz Bottled Water April – September- Two 4 oz. Container of Juice, One 16 oz Bottle of Water

TECHNICAL EXHIBIT 12

Meal Quality Requirements

Breakfast (Recruits)

Food Item Quality Requirement

Juice 100% Fruit Juice not from concentrate.

Fresh Fruit USDA # 1/USDA Grade A Quality; Fruit must be ripe, but not over ripe. Inferior Fruit, bruised or blemished, is not acceptable.

Cereal Cereal must be fresh, not stale.

Eggs USDA Grade “A”. Liquid whole eggs are permitted.

Starches Pancakes, French Toast, Waffles, etc. must be fresh.

Meat USDA Choice or above /USDA Grade A.

Potato Potato products must be made from fresh potatoes or approved frozen products such as individual packaged Hash Browns.

Pastries All pastries must be freshly made.

Yogurt USDA Grade “A”.

Bread Must be procured from approved sources and served fresh.

Breakfast (Permanent Party)

Juice 100 % Fruit Juice not from concentrate.

Fresh Fruit USDA # 1/USDA Grade A Quality; Fruit must be ripe, but not over ripe. Inferior Fruit, bruised or blemished, is not acceptable.

Cereal Cereal must be fresh, not stale.

Eggs USDA Grade “A”. Liquid whole eggs are permitted.

Starches Pancakes, French Toast, Waffles etc. must be fresh.

Meat USDA Choice or above/USDA Grade A.

Potato Potato products must be made from fresh potatoes or approved frozen products such as individual packaged Hash Browns.

Pastries All pastries must be fresh made.

Yogurt USDA Grade “A”.

Bread Must be procured from approved source and served fresh.

Lunch and Dinner (Recruits)

Speed Line Item All speed line items may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line. All speed line items shall be procured from approved sources and shall be fresh.

Entrée

Beef - USDA Choice or above.

Veal – USDA Choice or above.

Lamb – USDA # 1/Grade A.

Pork – USDA # 1/Grade A.

Seafood - State Inspected/Certified.

No by-product or reprocessed items are acceptable.

Starch Starches must be fresh. When serving Potato products, fresh potatoes shall be used to the extent possible.

Gravy or Sauce Gravies and sauces shall be homemade. Flavoring such as bouillon cubes can be used.

Vegetable Frozen vegetables shall be procured from approved sources. Frozen vegetables shall not be overcooked to the extent they appear mushy. All frozen vegetables shall be steamed to ensure quality.

Canned vegetables - USDA Grade “A” Fancy.

Soup All soups shall be homemade. No canned pre-made soups are acceptable.

Salad Bar All Salad Bar vegetables shall be fresh and not wilted. Prepared salad bar items may not be utilized from one day to the next day.

Fresh Fruit USDA # 1/USDA Grade A Quality; Fruit must be ripe, but not over ripe. Inferior Fruit, bruised or blemished will not be acceptable.

Breads Dinner Rolls shall be fresh made. Sandwich Bread for Recruit Peanut Butter and Jelly sandwiches and patrons can be store bought.

Dessert All desserts such as Pies, cookies, cakes shall be homemade. Pre-packaged jello, pudding and other related desserts are acceptable. Ice cream cups.

RECRUIT ENERGY BAR

Food item Energy Bar/Granola Bar or Trail Mix

Energy bar, granola bar, Nutra Grain bar, and or Trail Mix will be offered at dinner for recruits to take with them.

Lunch and Dinner (Permanent Party)

Speed Line Item/Grill Items

All speed Line items may be prepared in advance only to the extent necessary to ensure the required patron flow through the serving line. All Grill Items will be made to order.

Entree Beef – USDA Choice or above.

Veal – USDA Choice or above.

Lamb – USDA # 1/Grade A.

Pork – USDA # 1/Grade A.

Seafood – State Inspected/ Certified.

No by-product or reprocessed items are acceptable.

Starch Starches must be fresh. When serving Potato products, fresh potatoes shall be used to the extent possible.

Gravy or Sauces Gravies and Sauces shall be homemade. Flavoring such as bouillon cubes can be used.

Vegetable Frozen vegetables shall be procured from approved sources. Frozen vegetables shall not be overcooked to the extent they appear mushy. All frozen vegetables shall be steamed to ensure quality. Canned Vegetables – USDA Grade “A” Fancy.

Soup All soups shall be homemade. No canned pre-made soups are acceptable.

Salad Bar All Salad Bar vegetables shall be fresh and not wilted. Prepared salad bar items may not be utilized from one day to the next day.

Fresh Fruit USDA #1/Grade A Quality; Fruit must be ripe, but not over ripe. Inferior Fruit, bruised or blemished will not be acceptable.

Breads Dinner rolls shall be fresh made. Sandwich bread for patrons can be store bought.

Desserts All desserts such as Pies, cookies, cakes shall be homemade. Pre-packaged jello, pudding and other related desserts are acceptable. Soft serve Ice cream and/or frozen yogurt.

Hearty Breakfast (Boxed Breakfast)

Juice Fruit Juice can be in individual plastic containers or individual cans.

Milk USDA Grade “A”.

Eggs USDA Grade “A”.

Fruit USDA # 1/Grade A Quality; Fruit must be ripe, but not over ripe.

Inferior fruit, bruised or blemished, is not acceptable.

Breakfast Bars, Fruit Bars, Granola Bars, Nutra Grain Bars

Must be fresh. (Prior to expiration date.)

Cereal Cereal must be fresh, not stale.

Bagels Must be fresh, not stale.

Cream Cheese USDA Grade “A”.

Hearty Lunch/Dinner (Boxed Lunch)

Juice Fruit Juice can be individual plastic containers or individual cans .

Sandwiches/Subs Must be Class II type sandwich. Must be made fresh, stored at a temperature of 34° to 41° F and made no more then two hours before sandwiches are issued. These sandwiches will not be frozen.

Fruit USDA # 1/Grade A Quality; Fruit must be ripe, but not over ripe. Inferior Fruit, bruised or blemished, is not acceptable.

Power Bar, Granola Bar Must be fresh, not stale.

Tuna, Chicken, Ham Salad Must be made fresh, not store bought. Made no more than two hours in advance.

Potato, Corn Chips, Pretzels Must be fresh, not stale.

Individual packaged Cookies Must be fresh, not stale.

Bread / Roll Must be fresh, not stale Milk USDA Grade “A”.

TECHNICAL EXHIBIT 13

Table Requirements

Table Type Required Items on Table

Recruit Tables Shall be set up with the following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce. Napkin Dispensers with Napkins.

Eagles & Anchors Tables Tablecloths. The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce. Napkin Dispensers with Napkins.

Permanent Party tables The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Steak Sauce, Mustard. Napkin Dispensers with napkins.

Commanding Officer’s Table in Recruit Mess

Tablecloth. The following condiments:

Salt, Pepper, Hot Sauce, Ketchup, Mustard, Steak Sauce. Pitcher of ice water at all meals. Napkin Dispensers with napkins.

Note: Table Cleaning and Clearing:

Contractor shall be responsible for busing the dining table in the Eagles & Anchors dining room. Permanent Party personnel will be required to bus their own area.