Attachment_1_PWS.pdf

Performance Work Statement for Full Food Services at the U.S. Coast Guard Academy New London CT

HSCG84-15-R-AA1441, Attachment 1

1. INTRODUCTION.

The contractor shall provide and prepare all food, personnel, management, supervision, materials, supplies and other items or services (except as stated herein) necessary to provide full food service, in accordance with all terms and conditions in this contract. The services shall be performed at the Dining Facility, U.S. Coast Guard Academy, New London, CT and may be required at other off base locations when requested by the Academy, at no additional cost to the government. Contractor tasks will include, but are not limited to, the following: Dining Facility Management; cooking, food preparation, stocking, serving, and replenishing; cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in specified dining areas, performing cashier services as needed, maintaining quality. The contractor will also be responsible for catering events off base at the Stonington Lodge (Stonington, CT) the Coast Guard Academy Alumni building and other locations, as defined within the contract.

2. BACKGROUND.

2.1. The main mission of U.S. Coast Guard Academy, New London, Connecticut is to train young men and women for their future role as Coast Guard Officers, in a collegiate environment. The Academy has one kitchen that services two Dining Halls, the Cadet Wardroom and All Hands Dining Facility.

2.2. The Cadet wardroom caters only to Cadets and provides 3 meals a day, seven days a week. The meals are served as followed: Breakfast and Lunch, Monday thru Friday is served Family Style, and the dinner, weekends, and holiday meals are served buffet style. The cadet wardroom accounts for approximately 85.5% of the contractor’s food preparation. The Academy’s Administration has a requirement for Family Style meals in its Cadet Wardroom to emulate the “Wardroom atmosphere afloat” as part of a “formal”, officer environment.

The All Hands Dining Facility provides buffet and family style meals for OCS Candidates, and cafeteria-style meals for permanent party staff and the Coast Guard’s Leadership and Development Center (CWO Indoc., OINC School, PCO School, etc.), seven days a week. The historical volumes for both dining facilities can be found in Technical Exhibit 1.

2.3. The Academy also has a requirement to provide food services for special events and functions and the Academy Clinic. Special events and functions require a higher culinary and artistic quality. These events may be held at various Academy locations (indoors and outdoors), the Coast Guard Academy Alumni building and at Stonington Lodge, Stonington Connecticut, which is located approximately 10 miles from the Academy. Meals for the Clinic are provided on trays to 10-12 patients daily at the Coast Guard Health Care Facility.

2.4. ACADEMY dining facility operation.

2.4.1. The normal hours of operation listed in the tables below may be subject to change because of mission, operations, contingency, special events, or any other requirements which may rise. The tables also identify style of meal (family, buffet, or cafeteria) that will be served at specified time periods:

CADET wardroom:

Monday – Friday (Meal time)

Saturday Sunday & Holidays Exam Weeks May & Dec

Swab Summer

Breakfast Family Style M - F (0620)

Buffet Style (0645-0745)

Buffet (0800-0915)

Buffet (0700) Family M-Sat (0640) Sun (0750)

Brunch Buffet (1100-1230) Lunch Family Style

M, W, & F (1205) T, Th (1220)

Buffet Style (1200-1300)

Buffet (1130) Family M-Sat (1200)

Dinner Buffet Style Buffet Style Buffet (1700-1800) Buffet Family

M-Th (1700-1900) F (1800-1900)

(1700-1800) (1700-1800) M-F (1830) Sat-Sun (1810)

COAST GUARD DINING FACILITY (all meals served cafeteria style)

Monday - Friday Saturday Sunday & Holidays Breakfast 0630-0730 0730-0830 0800-0915 Lunch 1130-1300 1130-1230 Dinner 1700-1800 1700-1800 1700-1800

(for Officer Candidate):

Monday – Friday (Meal time)

Saturday & Sunday

Breakfast Family Style (0650) Buffet Style (0700) Lunch Family Style (1145) Buffet Style (1145) Dinner Buffet Style (1800) Buffet Style (1800)

During the designated serving hours any authorized patron who enters shall be offered a complete menu choice.

2.4.2. Holiday Food Service Hours. Special holiday schedules, which may include extended hours during Thanksgiving, the Christmas Season and other special occasions will be made available to the contractor at least two (2) working days in advance.

2.4.3. Extended Service Hours. Special and emergency situations (for example: accident and rescue operations, civil disturbances, weather warnings, alerts) may necessitate the dining facility operating on an extended basis of up to twenty-four hours per day. The contractor shall provide these services when ordered by the Contracting Officer. If this order is provided verbally, a written delivery order or modification to the contract setting forth the effort required will be provided as soon as possible thereafter. Prices for food service occasioned by these special and emergency situations may result in an equitable adjustment to the contract. Any food services requirements beyond the capability of the contractor may be performed or acquired by the Government when mission accomplishment is endangered.

2.4.4. Authorized Guests. Guests are occasionally permitted to eat in the Cadet Dining Facility and Coast Guard Dining Facility as authorized in writing by the Chief of Financial Management or by the COR. Meal cost for these personnel shall not be charged to the Government. Guests should pay the current contract meal rate to the contractor.

2.4.5. Government Observers. Government personnel, other than the Contracting Officer and the COR may, from time to time, observe contractor operations.

2.5. Standard Definitions.

Athletic Training Meals: These are meals served to the athletic teams in lieu of approved menu meals.

Authorized Guest: Guest(s) of an "Authorized Patron" or of the Command.

Authorized Patron: List of Authorized Patrons provided by COR.

Authorized Purchaser: (See Authorized Patrons).

Basic Allowance for Subsistence: A monetary allowance paid to military personnel in place of subsistence-in-kind (SIK).

Buffet Style Dining: Attractively displayed foods on one or more serving stations. Guests have the opportunity to serve themselves at their leisure.

Cafeteria Style Dining: A food service arrangement in which the food items are served to the patrons by food service employees as they transit through a serving line.

Comparable size and complexity: Provide adequate and nutritious meals to approximately 1000 cadets and other eligible patrons to include, but not limited to, preparing food, formal table service (family style meals), formal events and special, providing chef and management staff, ordering and managing food storage, providing meals for NCAA athletic training, providing meals to medical clinic, and providing boxed meals, as required.

Contracting Officer (KO): An individual, designated in writing by the Coast Guard, having the authority to enter into, administer, or terminate contracts and make related determinations and findings.

Contracting Officer Representative (COR): An individual designated in writing by the Contracting Officer who will furnish the Contractor with technical directions within the scope of the contract.

Equipment: Items used in the storage, preparation, cooking, transporting, and serving of food. It also includes items used in cleaning and sanitizing, as well as those used for transporting and storage of supplies.

Food Handlers: Food service personnel, who work where unsealed food or drink is handled, processed, prepared or served, and who touch food or food contact surfaces in any way, except as a consumer or purchaser. Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces, or who are assigned as emergency food service backup.

Food Service Officer (FSO): The FSO is responsible for the proper, effective, and efficient administration and actual day-to-day operation of the Coast Guard dining facilities.

Full Food Service: The food service required under this contract includes as a minimum providing food stuffs and necessary supplies; preparing, serving and cleaning up after meals; maintaining equipment and all other aspects set forth herein concerned with operating a Coast Guard dining facility.

Garbage/Wet Garbage: Animal and vegetable waste (and containers thereof) resulting from handling, preparation, cooking and consumption of foods.

Head Table: A special designated table in the cadet Wardroom in which senior cadets (Regimental Staff) and the Officer of the Day sit.

Leftovers: Leftovers are the unserved portions of any item that was prepared for a specified meal period.

Major Equipment: Large stationary pieces of cooking equipment such as stove, ovens, and fryers.

Notable exception to be included as major equipment: slicers.

Major Maintenance: The non-operator maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like. Major maintenance is the responsibility of the Government.

Meal Serving Hours: Hours designated by the Government through the COR(s) when the dining facility is open for service.

Menu: The menu shall adhere to the requirements and standards set forth in Paragraph 5.2.1.

Minor Maintenance: This is operator care and maintenance. Normal operation care and maintenance set forth by the manufacturer. Manufacturer's care and maintenance manuals are available through the

COR's office. Minor maintenance is the responsibility of the contractor.

Potentially Hazardous Foods: Any perishable food which consists in whole or in part of dairy products, eggs, meat, poultry, fish, or shellfish. These foods are good media for bacterial growth and are potential causes of foodborne disease especially if creamed, ground, mixed or handled often.

Progressive Food Preparation (Batch Cookery): The preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of patrons through the serving lines so that freshly prepared, high quality food is always provided. It avoids long holding periods to preclude loss of flavor, color, texture, and nutritive value. Some exceptions to this procedure are most soups, gravies, meat sauces, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period, and baked or prepared desserts.

Quality Assurance (QA): Those actions taken by the Government to assure services meet the requirements of the Performance Work Statement (PWS).

Quality Assurance Evaluator (QAE): A Government employee responsible for surveillance of Contractor performance, designated herein as the Contracting Officer's Representative (COR).

Quality Control: Those actions taken by a contractor to control the performance of services so that they meet the requirements of the SOW.

Recipes: Standard recipes from the Armed Forces Recipe Service or other commercially acceptable recipes as approved by COR.

Replacement in Kind: The method of exchanging, one for one, a broken or unusable item for a new item.

Safety Shoes: Black, chukka-type, steel-toed shoes designed to protect the feet and ankles from injury.

Serving Line: This term refers to the location and equipment used in dining facilities to serve food buffet or cafeteria style. It includes, but is not limited to, equipment such as hot food counters, salad bars, roll warmers, beverage dispensers, and ice cream freezers.

Sit down Dining: (See Family Style Dining – Paragraph 5.2.5.1)

Special Events: Official Academy functions requiring a special menu, special physical set up or other unique arrangements. The Contracting Officer or his/her authorized representative, specifically and exclusively designates special events.

Subsistence: Food items, including beverages and condiments.

Supplies: Expendable items which include paper and plastic products; cleaning and janitorial materials;

kitchen utensils; and tableware.

Trash: Any non-salvageable waste material other than garbage, rocks, or dirt. This includes such items as metal, paper, glass, cardboard, crockery, floor sweepings, cartons, and similar materials, Work Request: Written requests submitted to the COR for: (1) repairs to current facilities, or (2) for maintenance of major equipment (See Technical Exhibit #8).

3.0. SCOPE

The objective of the effort is to acquire Full Food Services for areas listed in the PWS. The service requirements and performance objectives relate directly to mission essential items as identified in the PWS, the Contractor’s Quality Control Plan and the Government’s Quality Assurance Plan providing for the highest level of service delivery performance critical to mission success. The following tasks, each of which corresponds to Section 5, Technical Requirements of the PWS, are generated for this effort, but may not be all-inclusive.

5.1. General:

5.1.1. Physical Security

5.1.2. Conservation of Utilities

5.1.3. Use of Academy Facilities for Catering Event

5.1.4. Phase In/Phase Out

5.2. Specific Tasks:

5.2.1 Menu Requirements

5.2.2 Food and Supply Requirements

5.2.3 Cadet Dining Facility Menu Standards

5.2.4 Coast Guard Dining Facility Menu Standards

5.2.5 Family and Buffet Style Requirements

5.2.6 Cashier Services

5.2.7 Special Meals

5.2.8 Headcount Procedures

5.2.9 Food Service Surveys

5.2.10 Sanitation Requirements

5.2.11 Sanitation Inspections

5.2.12 Linens and Uniforms Storage

5.2.13 Garbage and Trash

5.2.14 Housekeeping Plan

5.2.15 Administrative Requirements

5.2.16 Special Events

5.2.17 Academy Clinic Food Service

5.3. Government Furnished Property and Services

5.3.1. General

5.3.2. Property

5.3.3. Services

5.4. Contractor-Furnished Items and Services

5.4.1 General

5.4.2 Uniforms

5.4.3 Linens

5.4.4 Commercial Telephone

4.0. APPLICABLE PUBLICATIONS AND FORMS

4.1. General - Publication and forms applicable to this Performance Work Statement are listed below.

They are incorporated by reference into this contract. The contractor shall comply with these publications. The Government, upon request by the contractor, will provide all publications listed.

Supplements or amendments to listed publications may be issued during the life of the contract. The contractor shall immediately implement those changes in publications, which result in a decrease, or no change in the contract price. The Government will also provide the forms listed which are needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

4.2. Publications

PUBLICATION TITLE DATE

NAVSUP PUBLICATION 7 ARMED FORCES RECIPE SERVICE

http://nll3.navsup.navy.mil/recipe/

SEP 98

SUPERINTENDENT INSTRUCT

4061(series)

FOOD SERVICE PLANNING GUIDE

Oct 92

COMDTINST M6240.4A FOOD SERVICE SANITATION MANUAL

http://www.uscg.mil/ccs/cit/cim/directives/cim/ cim_6240_4A.pdf

May 02 Change 1

NAVSUP P486 VOLUME 1

FOOD SERVICE

MANAGEMENT

APPENDIX Q – WARDROOM PROCEDURES

http://www.nll.navsup.navy.mil/nll/getdata.cfm

STEP # 1 – Select Category – Publication Step # 2 – Enter Keyword – P486 Step # 3 – Select # 1 P486A

Jun 01

4.3. Forms:

FORM NAME FUNCTION

COAST GUARD DINING FACILITY

MEAL SIGN IN SHEET

Tracks sale of meals on authorized patrons.

(Tech. Exhibit #2 pg-4)

WARDROOM MEAL SIGN IN SHEET Track cadet Ward Room meal count/headcount (Tech Exhibit #2 pg-3)

COAST GUARD ACADMEY DINING

FACILITY MEAL EVALUATION

SHEET

Enable customer feedback (Tech. Exhibit #2 pg-5)

CONTRACT DISCREPANCY

REPORT

Report of contract discrepancies (Tech. Exhibit #2 pg-6)

CG FORM 5145 - Food Service Establishment Inspection

Medical/Food Service Inspection Form (Tech.

Exhibit #2 pg-2)

5.0. TECHNICAL REQUIREMENTS

5.1. General

5.1.1. Physical Security. The contractor shall be responsible for safeguarding all Government property and controlled forms provided for contractor use. The contractor shall also be expressly responsible for safeguarding all its property. At the close of each workday, galley, dining areas, storage facilities, and equipment and supplies shall be secured. The Government will maintain and securely control a duplicate set of dining facility keys. The contractor shall provide to the COR the name and telephone number of an employee to be contacted in the event any facilities under its control are found unsecured.

5.1.1.1. Key Control. The contractor shall establish and implement a method of ensuring that all keys issued by the Government are not lost, misplaced, or used by unauthorized persons. The contractor shall not duplicate keys issued by the Government. The Contractor shall report the loss of any keys to the COR upon the discovery of the loss. The Government at contractor expense shall perform any lock replacement required due to lost keys.

5.1.2. Conservation of Utilities. The contractor is encouraged to exercise energy conservation methods. All equipment is to be turned off when not in use. Under no circumstances is the contractor to modify or operate any equipment or facility that results in inefficient use of energy; e.g., resetting of thermostats. In the event the Government determines that the contractor is using an excessive amount of utility service, the Contracting Officer will notify the contractor in writing of such determination. The Contractor shall respond, in writing within 3 days, demonstrating to the satisfaction of the Contracting Officer why such excessive use was beyond the control of the contractor, or if due to the fault or negligence of the contractor, that the circumstances which caused the excessive use were corrected. If the Contracting Officer determines that the excessive use of utilities was due to the fault or negligence of the Contractor, a deduction from the contractor's monthly invoice payment(s) may be made.

5.1.3. Use of Academy Facilities for Catering Event

5.1.3.1. Catering. The contractor shall not solicit catering business to be performed aboard the Academy.

Academy personnel, other Federal agencies, or organizations having a close working relationship with the Academy may approach the contractor to cater parties, meals, coffee services and other functions IAW Academy Superintendent Instruction 4061-Dated 03/01/10.The contractor shall reference this Instruction when booking parties or other events out of the scope of this PWS.

a. The contractor is to directly invoice the organization or person committing to the function. The Government will not pay for these functions under this contract and the contractor may not submit claims against the Government for payment of these catering.

b. The contractor shall not use Academy facilities for company business outside the scope of this contract (e.g. corporate training courses, corporate meetings, acquisition of new business) or shall catered events outside the scope of the contract interfere with the services required under the terms and conditions of this PWS.

5.1.4. Phase In/Phase Out. Beginning 15 calendar days prior to the start of the contract period, the in-coming contractor will be authorized to continuously observe the daily food service operations on a not-to interfere basis.

During this phase-in period, the in-coming contractor will have no responsibility for the food service operation of the facility.

5.2. Specific Tasks

5.2.1. MENU REQUIREMENTS

The Government may reject menus that do not conform to or meet the minimum requirements set forth in the PWS. The contractor shall correct menu deficiencies within 24 hours and resubmit menus for review. The Contractor shall provide the weekly menu to the COR in a computer file compatible with the Coast Guard’s system for publication in the Commands electronic mail. The menus and any subsequent revisions throughout the life of the contract shall be reviewed by the COR and approved in writing prior to use (See Deliverables at Para. 6.0). The contractor shall not change the menu without approval of the COR, except for emergency situations (e.g., hurricane, snowstorm, etc.). The contractor shall ensure that menus are posted in a conspicuous location in both dining facilities.

*Cycle menus shall be rotated every six (6) months or whenever needed to avoid repetition of foods.

Menus. When developing menus for Cadet Wardroom and Coast Guard Dining Facility, the contractor shall:

Use the Armed Forces Recipe Service and other recipes approved by the COR Utilize and program quality fresh produce, fish, shellfish, meats, and poultry Sparingly use pre-packaged, pre-prepared, and “chopped and formed” food items Boldface all Premium entrees Demonstrate food variety and creativity (will be considered in menu approval)

- Repetition will be evaluated unfavorably

Additionally, for the Cadet Wardroom, the daily menus shall:

Demonstrate a minimum of 3,000 calories per cadet Meet or exceed the recommended daily dietary allowances (The National Academy of

Science, National Research Council Recommended Dietary Allowance (10th Edition), and USDA Food Guide Pyramid can be used as a guide)

Be well balanced and must state caloric values and portion sizes Provide (food items) not less than 100 grams of protein for males, and 80 grams for females Not exceed 30 percent in calories derived from total dietary fat, of which 7 to 10 percent shall be polyunsaturated Derive from carbohydrates, 50 to 55 percent of total dietary energy, 40 to 45 percent of which shall be complex carbohydrates Contain 20 to 25 grams of fiber

*Condiments, as described within this PWS, are not considered part of the 3,000 calories requirement.

The Government reserves the right to employ a registered dietitian to review menus; to ensure contractor compliance with the Armed Forces Recipe Service; ensure compliance with contract nutritional requirements and compliance with all other provisions of this contract. The dietitian may view meal preparation in process, consult with the contractor's dietitian and management personnel, observe serving and consumption of meals, examine and approve menus, consult/counsel cadets and provide such assistance to COR(s) as the government requires.

c. Premium Entrees. The contractor shall incorporate “Premium" entrees into the menus. These items are to be offered twice monthly during the lunch meal in both dining facilities. These entrees shall include items such as Prime Rib, Strip loin and T-Bone steaks, fresh veal cutlet, lobster, king crab, and shrimp. Premium entrees are to be rotated to ensure that all choices are provided at least once within a cycle period. When steak is served, it shall have an AP (as purchased) minimum weight of 8 oz. Identify premium in menu submission.

d. Holiday Menu. The contractor shall ensure that menus recognize all national and local holidays.

Traditional foods, regional foods, and decorative food should be offered during these periods.

e. Ethnic Emphasis Meals. The Academy recognizes the diverse ethnicity of the United States Coast Guard Academy. During special emphasis periods, the contractor shall include meal selections that reflect the ethnic or regional eating style or practice being observed.

f. Cadet Menu Advisory Board Meetings. On a quarterly basis, both the COR and the contractor shall meet with a selected group of cadets to discuss quality assurance and menu choices. During these meetings the contractor shall be responsive to cadet suggestions and concerns.

5.2.2. FOOD AND SUPPLY REQUIREMENTS. The contractor shall be responsible for providing all food, expendable supplies, and other items for food preparation, serving and cleaning up. All food items used shall meet the minimum standards set forth below:

Beef (USDA Grade A) Choice Veal (USDA Grade A) Choice Lamb (USDA Grade A) Choice Pork (USDA Grade A) US Number 1 Poultry (USDA Grade) Number 1 Seafood (except shellfish) Number 1 (USDA Grade A) Shellfish USPHS Standard Fresh Fruit (U. S. Inspected) Grade #1 Fresh Vegetables (U. S. Inspected) Grade#1 Preserved/Canned Fruits (USDA) US No 1

Preserved/Canned Vegetables (USDA) Extra/STD Frozen Vegetable (US Grade) No 1/A Dairy Products (US Grade) Grade A Eggs (USDA Grade) Grade A Large Turkey, breast, boneless skin on, USDA 1 raw, frozen Beef Ground (max 20% fat 80% USDA Choice lean, Minimum) Sliced Cheese US Grade A American processed cheese Sliced (not cheese food) Peanut Butter, smooth, chunky Grade texture A Type A

5.2.3. CADET DINING FACILITY MENU STANDARDS. The following information below represents the Mandatory Minimum Daily Standards for all meals served in the Cadet Dining Facility (CDF). There are two types of service rendered in this facility, Family style and Buffet. Family style meals are served Monday thru Friday for breakfast and lunch, and all other meals are buffet (evening meals and weekends).

Family Style

BREAKFAST

(Cadet Wardroom)

1. A 6 oz. serving of fresh or fresh frozen fruit juice (orange and one other). Fruit-aides and fruit-drinks shall not be a substitute. V-8, tomato, pineapple, apple, prune, grape, fruit nectars may be canned.

Citrus juices shall be fresh or frozen.

2. A minimum of two choices of fresh fruits (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, and kiwifruit).

3. A minimum of 6 choices of ready-to-eat cereals at each table, to include cereals of high fiber and low sugar content.

4. A hot cereal (oatmeal, farina, cream of wheat, wheatena, cream of rice, Maypo, hominy grits) as the season dictates.

5. Eggs (poached, fried, scrambled, omelet or quiche) or pancakes, french toast, or waffles (one choice).

6. One breakfast meat such as bacon, sausage or ham (3-4 oz portion). Creamed chipped beef or sausage gravy on toast shall be served once a week.

7. Potatoes – home fries or substitute as main entree dictates.

8. Low fat yogurt (two varieties minimum) in sealed containers (4 oz each) on Monday, Wednesday and Friday, (when these days are regular workdays).

9. Toast (whole wheat, white or oatmeal) and at least one other breakfast bread such as English muffin, bagel, or quick bread.

10. Margarine (no fewer than 10 per table), syrup as indicated by menu.

11. Beverages - Milk (2%, skim) brewed coffee, hot water for tea or cocoa, decaf packets, iced water.

Family Style

LUNCH

(Cadet Wardroom)

1. Entree - Meat, fish, poultry (no less than 4 oz. edible serving) with or without cheese – roasted, broiled, grilled or steamed, plain or in casserole, or as sandwich fixings.

2. Appropriate sauce or gravy to accompany entree and appropriate garnishes.

3. Potato or substitute – e.g. pasta, rice, baked beans, kidney beans, black-eyed peas, corn to complement entree.

4. Vegetable - cooked or raw to complement entree.

5. Salad - vegetable, fruit, molded gelatin salad or any other appropriate salad selection.

6. A fresh fruit (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

7. Bread - A selection of not less than two sliced breads (white, whole wheat, rye, oatmeal or pumpernickel) or one sliced bread and a muffin, biscuit, pita bread or roll.

8. Salad dressings; oil & vinegar, french and one other highly acceptable dressing when appropriate to salad selection. (Individual pc's, min wgt: 1 1/2 oz., no fewer than 10 per table)

9. Margarine. (No fewer than 10 per table)

10. Soup or chowder, hot or cold, as menu & season dictate (8 oz. serving). Hot soups or chowders shall be available October through May.

11. Dessert - planned & prepared to avoid repetition. Examples: Ice cream, sherbet, pudding, gelatin, canned or fresh fruit (served in individual containers) with baked cookies, cake, pie, tarts, shortcakes with fruit (baked or prepared by Food Service bakers as feasible) and any other dessert-like pastry.

12. Beverages - Milk (2%, skim), chocolate skim milk, fruit punch/juice; iced water, hot water for tea, cocoa, coffee.

Family Style

DINNER

(When requested)

1. Entree - Meat, fish, poultry - Broiled, roasted, grilled, steamed (no less than 4 oz. Edible serving).

2. Sauce or gravy appropriate to accompany entree and platter garnishes.

3. Potato or potato substitute – e.g. pasta, rice.

4. Vegetable - cooked (fresh or frozen).

5. Salad - vegetable or fruit.

6. Salad dressing: oil & vinegar, French and one other highly acceptable dressing as appropriate for salad or menu. (Individual (at least 1 1/2 oz. pc's) no fewer than 10 per table).

7. A choice of fresh fruits, a minimum of two types - (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

8. Bread-white, whole wheat, rye, oatmeal, pumpernickel or rolls.

9. Margarine/butter (no fewer than 10 per table).

10. Dessert - planned for preparation and to avoid repetition (suggestions as in lunch) and any other dessert-like pastry.

11. Beverages - Milk (2%, skim), chocolate skim milk; brewed coffee, hot water for tea and cocoa, iced water and fruit punch/juice.

1. A choice of fresh or fresh frozen fruit juice (orange and one other). Fruitades and fruit drinks shall not be a substitute. V-8, tomato, pineapple, apple, prune, grape, fruit nectars may be canned. Citrus juices shall be fresh or frozen.

2. A choice of fresh fruits, a minimum of two types - (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

3. A choice of ready-to-eat cereals, a minimum of 4 different types, which include cereals of high fiber and low sugar content.

4. A hot cereal (oatmeal, farina, cream of wheat, wheatena, cream of rice, Maypo, hominy grits) as season dictates.

5. Eggs to order (poached, fried, scrambled, omelet, quiche).

6. Pancakes or french toast, waffles (variety of each such as blueberry, cinnamon, Belgian).

7. One breakfast meat such as bacon, sausage or ham. Creamed chipped beef or sausage gravy on toast shall be served on Saturday mornings.

8. Potato or potato substitute.

9. Toast - minimum of two breads (white, whole wheat, oatmeal, rye, pumpernickel) in addition to three other varieties of breakfast breads; i.e. English muffin or bagel, quick breads, muffins (corn, bran or blueberry), sweet roll, Danish pastry or doughnut.

10. Butter, margarine, syrup, peanut butter, cream cheese, catsup, hot sauce, mustard, coffee creamers, fruit marmalade, jams, jellies, preserves (several varieties) - 1/2 oz minimum size.

11. Milk (2%, choc, choc skim, skim), brewed coffee, hot water for tea, decaf coffee, cocoa, iced water.

Sunday and Holiday Mornings

BRUNCH

The following items will be available in addition to the Buffet lunch menu:

1. A fresh or frozen fruit juice (orange and one other) 6 oz. Fruitades or fruit drinks shall not be substituted.

2. Fresh Fruit - oranges, apples, tangerines, peaches, pears, bananas, and/or any other seasonal fruit.

3. Choice of ready-to-eat cereals a different choice of 4 to include cereals of high fiber and low sugar content.

4. Hot Cereal - oatmeal, farina, cream of wheat, wheatena, cream of rice, Maypo or hominy grits as season and/or menu dictates.

5. Eggs to order - fried, scrambled, poached, omelets, quiche.

6. Pancakes, French toast or waffles - include variety as blueberry pancakes, cinnamon French toast puff, Belgian Waffle.

7. Grilled bacon and one other high cost grilled entree as steak, pork cutlet, Canadian Bacon, fresh veal cutlet. No less than 2 oz edible portion serving for bacon, sausage, or Canadian bacon, 4 oz for steaks, cutlets, and chops.

8. Potato or substitute.

9. Vegetables - (minimum of two - one shall be tossed raw vegetable salad.)

10. Salad dressing - minimum choice of two. (Individual 1/2 oz. pc's.)

11. Minimum of two breads (white, whole wheat, rye, pumpernickel) in addition to three other varieties of breakfast pastry; i.e. English muffin or bagel; sweet roll, Danish pastry or doughnut, a muffin (corn, bran, or blueberry).

12. Margarine/butter.

13. Dessert - at least two in addition to fresh fruit and sweet pastry.

14. Beverages - brewed coffee, hot water for tea, cocoa, decaf coffee, milk (2%, skim, and skim chocolate).

LUNCH

1. Soup or chowder - hot or cold as menu and season dictates.

(Hot soups or chowders shall be available (October through May.)

2. Entrees - Meat, fish, poultry (same as the Cadet Dining Facility)

3. Sauce or gravy to accompany entree.

4. Potato, rice, noodles or substitute.

5. Vegetable - minimum of two.

6. Salad - minimum of three, one of which shall be a raw leafy, green vegetable type; another shall be a fruit type. Salads shall be offered on a salad bar.

7. Salad Dressing - such as oil and vinegar, blue cheese, Russian, garlic, Italian, cucumber, Caesar minimum of oil and vinegar plus 2 other types.

8. Bread - white, whole wheat, oatmeal, rye, pumpernickel, pita bread, roll, muffin, biscuit.

(minimum of 2 types of bread and a hot bread or roll.) Assorted crackers.

9. Dessert - pastry, cake, cookies, ice cream, sherbet, fresh fruit, canned fruit, pudding, gelatins. (A minimum of three choices - including fresh fruit - offer variety and avoid repetition.)

10. Butter, margarine, coffee creamer pc's, jam, jelly, peanut butter, catsup, mustard, relish.

11. Beverages - Milk (2%, choc. skim, skim), brewed coffee, iced tea, hot water for tea, cocoa, decaf coffee, fruit juice/fruit punch; soda (minimum 4 varieties).

1. Entree - A minimum of two - meat, fish, poultry - one of which shall be baked, broiled or steamed and 4 oz portion at a minimum.

2. Sauce or gravy to accompany entree.

3. Potato, rice or noodle or substitute.

4. Vegetable - minimum of two.

5. Salad - minimum of three, one of which shall be a raw leafy, green vegetable type; another shall be a fruit type. A minimum of 15-salad topping will be offered w/6 or more dressings.

6. Bread - minimum, of two types, one of which must be whole grain and a roll or hot bread.

7. Margarine/butter.

8. Dessert - minimum of three that is not to include Ice Cream. Ice cream will be served daily in addition to the minimum listed below. Desserts are to be planned & prepared to avoid repetition.

Examples: Ice cream, sherbet, pudding, gelatin, canned or fresh fruit (served in individual containers) with baked cookies, cake, pie, tarts, shortcakes with fruit (baked or prepared by Food Service bakers as feasible) and any other dessert-like pastry.

9. Beverages - milk (2%, skim), chocolate skim milk; brewed coffee, soda, hot water for tea and cocoa; iced water and fruit punch/juice.

*In addition to the minimum requirements above, the contractor shall also offer the following with all evening buffet meals:

1. Soup & Chili Bar – Monday thru Friday, choice of 2 soups, and meat and vegetarian chili.

2. Pizza & Pasta Bar – Monday thru Friday, a selection of 4 types of Pizza and 2 types of pasta with (2) sauces.

3. Action Stations – an action station shall be offered 7 days a week with all evening buffet meals.

These made to order meal shall be rotated to ensure variety (i.e. stir fry, wrap station, hot dog bar, etc.), and stations menus should be planned to avoid repetition.

4. Deli Bar – A deli bar shall be available with every buffet meal.

5. Belgian Waffle Station – A waffle station shall be available with all buffet meals. Items will include, waffle mix, fruit topping, and syrup.

** Condiments – The contractor shall ensure that all tables in the cadet wardroom have the following condiments and other additions to the menu:

Peanut Butter - 1 jar per table Catsup - 1 bottle per table

Jelly pk - 10 per table (jelly, jam, and preserves - ½ oz. minimum size; fancy variety of grape, strawberry, apple, fruit marmalade)

Honey pk -10 per table Sugar pk - 10 per table Tea bags - 10 per table Cocoa pk - 10 per table Salt & Pepper shakers - 2 each per table Sugar substitute

Menu items to complement a meal:

Pancake syrup Soy sauce - 1 per table Steak sauce - 1 per table Parmesan cheese pk - 10 per table Oil & vinegar - 1 cruet per table Salad dressing 1 1/2 oz. pk - 10 per table (french and on other highly acceptable dressing) Hot sauce - 1 per table Mustard Mayonnaise and Fat Free mayonnaise

5.2.4. COAST GUARD DINING FACILITY MENU STANDARDS. This is the Academy’s second dining facility. All meals served in this facility are served cafeteria style/buffet. The following represents the Mandatory Minimum Daily Standards:

Cafeteria Style

(All Hands Dining Facility)

1. A choice of fresh or fresh frozen fruit juice (orange and one other). Fruitades and fruit drinks shall not substitute. V-8, tomato, pineapple, apple, prune, grape, fruit nectars may be canned. Citrus juices shall be fresh or frozen.

2. A choice of fresh fruits, a minimum of two types - (oranges, apples, tangerines, peaches, pears, bananas, melons, plums, strawberries, nectarines, grapes, kiwifruit).

3. A choice of ready-to-eat cereals, a minimum of 4 different types, which include cereals of high fiber and low sugar content.

4. A hot cereal (oatmeal, farina, cream of wheat, wheatena, cream of rice, Maypo, hominy grits) as season dictates.

5. Eggs to order (poached, fried, scrambled, omelet).

6. Pancakes or French toast, waffles (variety of each such as blueberry, cinnamon, Belgian).

7. One breakfast meat such as bacon, sausage or ham (3-4 oz portion). Creamed chipped beef or sausage gravy on toast shall be served one time per week.

8. Potato or potato substitute.

9. Toast - minimum of two breads (white, whole wheat, oatmeal, rye, pumpernickel) in addition to three other varieties of breakfast breads; i.e. English muffin or bagel, quick breads, muffins (corn, bran, blueberry), sweet roll, Danish pastry or doughnut.

10. Butter, margarine, syrup, peanut butter, cream cheese, catsup, hot sauce, mustard, coffee creamers, fruit marmalade, jams, jellies, preserves (several varieties) - ½ oz minimum size.

11. Milk (2%, choc or skim), brewed coffee, hot water for tea, decaf coffee, cocoa, iced water.

Cafeteria Style

BRUNCH

The following items shall be offered in addition to the lunch menu:

1. A fresh or frozen fruit juice (orange and one other) 6 oz. Fruitades or fruit drinks shall not be substituted.

2. Choice of ready-to-eat cereals a different choice of 6 to include cereals of high fiber and low sugar.

3. A hot cereal (oatmeal, farina, cream of wheat, wheatena, cream of rice, Maypo, hominy grits) as season the dictates.

4. Eggs to order (poached, fried, scrambled, omelet).

5. Pancakes, French toast, and waffles – include variety blueberry pancakes, cinnamon French toast puffs, Belgian waffles.

6. Grilled bacon and one other high cost grilled meat item such as steak, Canadian bacon, country style sausage, etc.

7. Three varieties of breakfast pastry: i.e. English muffins or bagels, sweet rolls, Danish pastries, or doughnuts.

LUNCH

1. Soup or chowder - hot or cold as menu and season dictates.

(Hot soups or chowders shall be available (October through May.)

2. Entrees - Meat, fish, poultry (a minimum of two)

3. Sauce or gravy to accompany entree.

4. Potato, rice, noodles or substitute.

5. Vegetable - minimum of two.

6. Salad - minimum of three, one of which shall be a raw leafy, green vegetable type; another shall be a fruit type. In addition to salads, a minimum of 15-salad toppings shall be offered.

7. Salad Dressing - such as oil and vinegar, blue cheese, Russian, garlic, Italian, cucumber, Caesar -minimum of oil and vinegar plus 2 other types.

8. Bread - white, whole wheat, oatmeal, rye, pumpernickel, pita bread, roll, muffin, biscuit. (Minimum of 2 types of bread and a hot bread or roll.) Assorted crackers.

9. Dessert - pastry, cake, cookies, ice cream, sherbet, fresh fruit, canned fruit, pudding, and gelatins. (A minimum of three choices including fresh fruit shall be offered.)

10. Butter, margarine, coffee creamer pc's, jam, jelly, peanut butter, catsup, mustard, relish.

11. Beverages - Milk (2%, skim), brewed coffee, iced tea, hot water for tea, cocoa, decaf coffee, fruit juice/fruit punch; soda (minimum 4 varieties).

In addition to the lunch menu above, the contractor shall provide a minimum of two (2) short order items as an alternate to the main menu such as hamburgers/cheeseburgers, hot dog bar, wrap sandwich bar, Stir–Fry, tuna salad, fried fish, tacos, grinders, and chili.

1. Entree – minimum of two. 6. Salad Dressing – as stated on lunch menu

2. Sauce or gravy to accompany entree. 7. Bread – as stated on lunch

3. Potato, rice, noodles or other potato substitute. 8. Desserts – as offered on the lunch menu

4. Vegetables - minimum of two. 9. Butter, margarine, and condiments, as offered on the lunch menu.

5. Salad – same as lunch menu 10. Beverages – as offered on lunch menu

5.2.5. FAMILY AND BUFFET STYLE REQUIREMENTS: The contractor shall be prepared to serve both family style and buffet style meals in both dining facilities as ordered by the Contracting Officer. NAVSUP P486 Volume 1 Foodservice Management Appendix Q (Afloat Wardroom and Stateroom Service) gives clear direction on the serving procedures involved in serving family style meals. The Contracting officer, upon providing 48 hour notice to the contractor, may change the meal format for any meal from family style to buffet or vice versa. Such changes may remain in effect for a specific meal or for all meals during a specified time period.

5.2.5.1. Family Style: At least one waiter/waitress shall be assigned to a six 10-person tables. The contractor must ensure that family style meals are prepared and ready to be served within 30 minutes prior to scheduled meal times. Once the command "Seats" is given, the contractor has 5 minutes to serve the food. Meal timelines are an important aspect of the Academy’s academic curriculum and must be properly managed.

a. Food Display - Menu items shall be attractively arranged on platters or serving dishes in the galley. The platters will be placed on trays and delivered to the tables with an adequate number of serving utensils. Serving Personnel shall remain at their assigned locations during the meal to ensure that patrons receive satisfactory and prompt food service and are served all menu items.

b. Food Quantities - The Contractor shall ensure that the initial quantity of food served at each table is sufficient to serve all patrons. Waiter/waitresses shall immediately respond to requests for seconds.

c. Table Setting and Cleaning - Regardless of service format being offered in the

Cadet Wardroom (family style or buffet), tables shall be set in advance of each meal. Family style meals shall be set-up in accordance with NAVSUP P486 Appendix Q (Afloat Wardroom and Stateroom Service); Technical Exhibit #6 provides an example. The Contractor shall ensure that all tables and chairs are cleaned within 60 minutes of securing meals.

d. Floor and Spot Cleaning. All floors shall be thoroughly cleaned after each meal in accordance with the Coast Guard’s Food Service Sanitation Manual (COMDTINST M6240.4A). The contractor shall ensure that all food and beverage spills on floors are addressed immediately before a potential safety hazard occurs.

e. Tableware Availability - Waitress and waiters shall replenish tableware (utensils, dishes, glasses, trays), table appointments and condiments (napkins, sugar, salt, pepper) so that they are available to all patrons without waiting. An adequate number of tableware shall be available for all patrons, at all meals, at all times.

5.2.5.2. Buffet Style: For this type of service, the contractor may choose to provide servers who place food on plates and in bowls for patrons, may allow patrons to select food themselves or, may employ a combination of self- serve/contractor-served meals (as dictated). When contractor servers provide portions, adequate quantities shall be provided so as to meet the 3000-calorie requirement specified in paragraph 5.C.1.

a. Serving Line Layout, Replenishment - Serving containers (e.g. platters, pans, plates, bowls) shall be spaced along each serving line in sufficient number and laid out for ease of access to ensure that flow rates are maintained. All food items shall be replenished so a full menu selection is offered to all patrons.

All Food shall remain on serving line for 15 minutes after the meal has been secured for those members that have military obligation. Upon the securing of the meal, all leftover food shall be covered, labeled, and put in proper storage, unless disposal is appropriate.

b. Flow Rate - The contractor shall have sufficient personnel assigned to the serving lines to ensure that patrons are served at a rate of 7 patrons per minute.

5.2.5.3. Personnel Serving Standards: The following standards will apply to all meal formats:

a. Cut and handle pastries and other baked products in a manner, which will avoid drying out prior to patron service. Rubber gloves or tongs shall be used when handling uncovered items.

b. Replenish all foods, beverages, and condiments as necessary during service.

c. Progressively prepare food items to ensure freshness and optimum flavor, color, and texture.

d. Personnel serving foods shall be well-trained, competent, courteous, present a helpful attitude toward each patron and be familiar with and able to identify to patrons, in English, all offered items. Contractor personnel shall assist handicapped patrons or those otherwise encumbered in obtaining seating.

e. Menu items shall be attractively presented to facilitate patron acceptance. Spoiled, damaged, or unattractive items shall be culled.

f. Seconds shall be available to all patrons; however, seconds shall not constitute this contract’s full meal policy described in Paragraph 5.2.1(c).

g. Serve food in correct portions, which are, at a minimum, in accordance with Armed Force Recipe Service (NAVSUP Publication 7) or if patrons request a smaller portion. (Technical Exhibit #4)

5.2.6. CASHIER SERVICES. Cashiers services are only required in the CG Dining facility. The contractor shall be responsible for furnishing a cashier to perform cashier duties during all meals. The cashiers shall be able to speak, read, and write English proficiently. The contractor shall ensure that the cashier station is manned at all times during meal service times.

5.2.6.1. Cashier Instructions for CG Dining Facility (CGDF). The contractor shall ensure that a copy of current cashier instructions is maintained at the cashier station. These instructions shall include specific meal charges for each category of customer who is authorized to eat in the dining facility. Contractor shall ensure that only authorized patrons are allowed to eat in the CGDF. The contractor shall not be paid for meals provided to Contractor employees or unauthorized patrons. The contractor shall ensure that correct meal charges are collected. Amounts to be charged for meals and classes of authorized patrons will be established by the Government and provided by the COR. During meal sales in the CGDF, cashiers shall admit only authorized patrons, obtain signatures, collect payment for meals, and make change. Using the Meal Sign-In sheet provided by the COR, the attendance of personnel would be documented for each meal. Cashiers shall ensure that each patron checks-off his or her parent service, i.e.: Army, USN, above his/her name when signing. Cashiers shall maintain required accountability for cash receipts, cash collected, and meals furnished to "Subsistence-In-Kind" personnel.

5.2.7. SPECIAL MEALS.

5.2.7.1. Meals Served Away from the Dining Facility. At no additional cost the contractor shall provide meals away from the dining facility upon the COR’s request at the following locations: ANY area of the Academy grounds and Stonington Lodge in Stonington, CT (approximately 10 miles from the Academy) thee Coast Guard Academy Alumni Association building. The meals will usually involves bulk packaged meals or picnic meals unless individual box meals are requested. The contractor may, at their own discretion, provide Cadet food services at other off base locations when requested by the Academy and with prior approval of the COR. Forty-eight (48) hour notifications will be provided to the Contractor. However, in emergency situations, the Contractor shall provide these meals upon one-hour notice from the Contracting Officer, his/her authorized representative, or the COR. Emergency situations include operational missions, alerts, operational exercises, natural disasters or simulated emergency exercises.

5.2.7.2. Box Lunches. Box lunches are served in lieu of ordinary meals. The COR shall submit all Box lunch request 48 hours in advance to the contractor. Cancellations require a minimum 24 hours notice. Actual use histories for these meals are contained in Technical Exhibit #1. Box lunches shall be nutritionally adequate for the recipient.

a. Box Meal Requirements: The following are mandatory minimum requirements for box breakfast, lunch and dinner:

Main entrée choices: Breakfast

1. Egg/cheese (2-eggs)(1 slice) w/sausage/bacon (2 oz) sandwich

2. Egg/ham 2oz)/cheese (2 eggs) (1 slice) style sandwich

3. Hard boiled eggs (2 each)

4. Main menu items in to-go container

Supporting items:

1. Fresh orange & banana - 1 ea

2. Ready-to-eat cereal - 1 box

3. 100% natural juices - 16oz. 1 ea

4. Milk (2%) 1 pt. - 1 ea

5. Bagel or low fat muffin - 1 ea

6. Condiments - salt, pepper, sugar, mustard, mayonnaise – 1 ea

7. Wet nap - 1 ea

8. Straw (wrapped) - 2 ea

9. Napkin - 2 ea

10. Disposable knife, fork, spoon (wrapped) - 1 ea

Main entrée choices: Lunch and Dinner

1. Fried, Broiled, or Baked Chicken – (1) 6oz chicken breast

2. Individually wrapped Roast Beef grinder - 1 ea (6 oz.)

3. Individually wrapped Turkey Breast grinder - 1 ea (6 oz.)

4. Individually wrapped ham & cheese grinder. 1 ea (6oz)

5. Individually wrapped Peanut Butter and Jelly sandwich. 2 ea

Supporting items:

1. Roll – 1 ea

2. Pretzels, or dry-roasted peanuts - 1 small bag

3. Raw vegetables - such as carrot sticks, celery, tomato, broccoli, cauliflower, dill pickle sticks

4. Fresh fruit - 1 ea

5. Snack pack (milk-base pudding, cookies, brownies, etc)- 1 ea

6. Gatorade or soda – 12 oz. (orange, apple, misc. soda)- 1 ea

7. Condiments- salt, pepper, catsup, mayonnaise - 1 ea

8. Wet…