Technical_Exhibits.pdf

2008 BREAKFAST LUNCH DINNER 2009 BREAKFAST LUNCH DINNER

JAN 17,005 16,579 0 JAN 18,257 17,993 0

FEB 18,585 17,542 0 FEB 18,049 17,762 0

MAR 14,782 14,043 244 MAR 16,074 15,722 270

APR 20,483 19,746 854 APR 20,538 20,019 929

MAY 8,040 8,906 948 MAY 5,959 7,375 0

JUN 2,031 3,760 375 JUN 4,693 5,096 770

JUL 15,193 15,413 13,789 JUL 11,546 12,121 12,357

AUG 13,557 13,509 3,725 AUG 14,010 14,405 2,909

SEP 20,392 19,669 0 SEP 21,557 19,711 0

OCT 21,483 20,165 822 OCT 20,404 19,682 980

NOV 15,209 14,530 245 NOV 16,429 16,096 1,050

DEC 11,121 10,647 945 DEC 9,787 9,610 913

TOTAL: 177,881 174,509 21,947 TOTAL: 177,303 175,592 20,178

2010 BREAKFAST LUNCH DINNER 2011 BREAKFAST LUNCH DINNER

JAN 17,810 17,648 0 JAN 18,112 17,844 0

FEB 10,109 17,514 0 FEB 18,486 18,627 0

MAR 16,664 16,157 0 MAR 17,599 17,097 233

APR 20,515 19,999 0 APR 20,569 19,362 0

MAY 5,002 6,415 0 MAY 6,412 7,145 0

JUN 5,185 5,339 1,193 JUN 5,895 6,828 1,600

JUL 11,756 11,777 11,961 JUL 12,074 12,087 12,965

AUG 16,081 14,416 2,997 AUG 18,597 17,366 4,148

SEP 21,356 21,399 0 SEP 21,854 21,874 0

OCT 20,331 19,405 842 OCT 20,824 20,318 1,066

NOV 18,203 17,744 233 NOV 18,527 17,855 0

DEC 9,092 9,095 957 DEC 8,446 8,925 1,032

TOTAL: 172,104 176,908 18,183 TOTAL: 187,395 185,328 21,044

FAMILY STYLE MEALS

TECHNICAL EXHIBIT # 1

HISTORICAL MEAL VOLUME

CADET DINING FACILITY

HSCG84-15-R-AA1441

2012 BREAKFAST LUNCH DINNER 2013 BREAKFAST LUNCH DINNER

JAN 19,647 19,468 0 JAN 17,598 18,119 0

FEB 19,999 19,285 0 FEB 18,844 20,507 0

MAR 16,497 16,183 0 MAR 15,411 16,583 250

APR 19,913 19,300 0 APR 21,340 21,674 0

MAY 5,700 6,394 0 MAY 10,063 10,113 0

JUN 6,508 6,588 2,511 JUN 5,458 6,229 0

JUL 11,109 11,378 10,968 JUL 13,854 15,112 10,764

AUG 9,875 8,904 2,064 AUG 1,503 15,320 4,103

SEP 21,035 20,085 0 SEP 19,514 19,795 0

OCT 21,724 22,027 956 OCT 19,091 21,289

NOV 18,484 18,119 0 NOV 15,882 17,134

DEC 6,901 7,389 950 DEC 10,658 11,814 893

TOTAL: 177,392 175,120 17,449 TOTAL: 169,216 193,689 16,010

2014 BREAKFAST LUNCH DINNER 2015 BREAKFAST LUNCH DINNER

JAN 17,612 18,151 JAN 18,169 18,874

FEB 17,555 19,528 FEB 17,971 18,772

MAR 15,214 15,795 MAR 15,391 16,425

APR 20,738 20,353 APR

MAY 8,239 8,234 MAY

JUN 4,888 5,746 355 JUN

JUL 14,224 15,352 11,122 JUL

AUG 14,641 14,343 3,440 AUG

SEP 20,026 20,424 SEP

OCT 20,287 21,019 856 OCT

NOV 16,592 17,457 NOV

DEC 10,168 11,212 870 DEC

TOTAL: 180,184 187,614 16,643 TOTAL: 51,531 54,071 0

FAMILY STYLE MEALS

TECHNICAL EXHIBIT # 1

HISTORICAL MEAL VOLUME

JAN 3,370 4,543 18,979 JAN 4,884 4,741 19,357

FEB 3,383 4,563 17,957 FEB 4,301 5,118 18,837

MAR 2,619 3,176 13,841 MAR 2,798 3,603 15,854

APR 3,522 3,982 18,239 APR 4,324 5,036 18,788

MAY 2,512 2,900 9,686 MAY 2,190 2,335 7,692

JUN 816 899 3,583 JUN 1,164 1,192 5,471

JUL 4,746 3,831 4,730 JUL 4,079 3,932 3,303

AUG 5,515 5,654 12,663 AUG 3,894 5,041 12,816

SEP 4,132 5,565 22,520 SEP 2,432 2,444 19,714

OCT 4,873 5,004 24,102 OCT 4,498 4,939 19,744

NOV 5,465 5,752 18,433 NOV 3,017 3,887 16,395

DEC 1,607 2,153 9,819 DEC 526 2,171 8,168

TOTAL: 42,560 48,022 174,552 TOTAL: 38,107 44,439 166,139

2010 BREAKFAST LUNCH DINNER 2011 BREAKFAST LUNCH DINNER

JAN 2,997 4,125 18,523 JAN 2,764 3,951 18,095

FEB 3,081 3,874 18,258 FEB 2,933 3,538 17,255

MAR 1,654 2,461 4,569 MAR 1,862 2,268 15,408

APR 3,345 3,764 18,386 APR 3,350 3,591 17,629

MAY 1,573 1,841 8,155 MAY 1,223 1,358 6,635

JUN 701 839 815 JUN 910 979 4,246

JUL 3,716 3,919 3,067 JUL 4,731 4,705 2,788

AUG 3,757 4,230 14,884 AUG 4,572 5,235 16,379

SEP 3,240 3,233 18,869 SEP 4,652 3,875 20,832

OCT 4,680 4,630 19,032 OCT 5,156 5,229 19,813

NOV 3,127 3,647 16,458 NOV 3,539 4,620 16,766

DEC 1,331 1,915 8,246 DEC 1,443 2,166 6,904

TOTAL: 33,202 38,478 149,262 TOTAL: 37,135 41,515 162,750

CADET DINING FACILITY

BUFFET

TECHNICAL EXHIBIT # 1

HISTORICAL MEAL VOLUME

JAN 1,970 6,316 19,171 JAN 946 1,303 15,662

FEB 2,717 5,132 18,928 FEB 1,204 1,204 17,365

MAR 3,495 5,062 14,716 MAR 645 602 12,698

APR 3,533 3,688 18,111 APR 1,290 1,247 18,108

MAY 1,133 1,990 6,919 MAY 344 344 7,946

JUN 2,098 3,152 5,629 JUN 0 0 4,897

JUL 4,408 4,672 3,964 JUL 0 0 3,582

AUG 2,627 3,646 9,959 AUG 1,396 1,420 11,257

SEP 585 1,092 17,689 SEP 765 765 16,877

OCT 1,179 1,832 18,241 OCT 16,132

NOV 1,170 1,976 15,784 NOV 12,271

DEC 195 234 6,033 DEC 7,559

TOTAL: 25,110 38,792 155,144 TOTAL: 6,590 6,885 144,354

2014 BREAKFAST LUNCH DINNER 2015 BREAKFAST LUNCH DINNER

JAN 14,772 JAN 14,535

FEB 14,403 FEB 14,158

MAR 12,498 MAR 12,740

APR 16,215 APR

MAY 6,429 MAY

JUN 4,407 JUN

JUL 2,947 JUL

AUG 8,977 AUG

SEP 16,327 SEP

OCT 15,126 OCT

NOV 13,621 NOV

DEC 7,826 DEC

TOTAL: 0 0 133,548 TOTAL: 0 0 41,433

CADET DINING FACILITY

BUFFET

TECHNICAL EXHIBIT # 1

JAN 578 1,741 390 JAN 482 1,985 424

FEB 574 1,848 440 FEB 492 1,921 441

MAR 732 2,201 647 MAR 655 2,163 465

APR 759 2,346 509 APR 539 1,952 377

MAY 511 1,628 322 MAY 517 1,683 322

JUN 794 2,418 596 JUN 689 2,013 557

JUL 936 2,325 725 JUL 1,428 2,548 1,057

AUG 580 2,014 625 AUG 738 1,891 662

SEP 542 1,895 537 SEP 732 1,972 640

OCT 363 1,615 323 OCT 332 1,529 282

NOV 233 1,439 264 NOV 469 1,530 346

DEC 305 1,129 223 DEC 261 1,064 127

TOTAL: 6,907 22,599 5,601 TOTAL: 7,334 22,251 5,700

2010 BREAKFAST LUNCH DINNER 2011 BREAKFAST LUNCH DINNER

JAN 600 1,597 299 JAN 664 1,725 412

FEB 529 1,442 414 FEB 553 1,767 355

MAR 578 2,025 428 MAR 584 2,055 338

APR 576 1,936 379 APR 486 1,776 273

MAY 432 1,391 244 MAY 512 1,672 247

JUN 468 1,519 262 JUN 391 1,495 259

JUL 1,319 2,421 1,087 JUL 757 1,686 527

AUG 796 2,172 635 AUG 637 1,860 440

SEP 419 1,911 309 SEP 426 1,466 321

OCT 356 1,739 348 OCT 355 1,551 251

NOV 347 1,667 277 NOV 314 1,345 214

DEC 211 937 140 DEC 333 834 171

TOTAL: 6,631 20,757 4,822 TOTAL: 6,012 19,232 3,808

ALL HANDS DINING FACILITY

CAFETERIA STYLE MEALS

TECHNICAL EXHIBIT # 1

JAN 659 1750 320 JAN 1028 1890 670

FEB 409 1473 234 FEB 1071 2070 764

MAR 557 1496 245 MAR 992 2036 256

APR 490 1620 179 APR 780 1965 484

MAY 419 1375 155 MAY 840 1786 301

JUN 403 1514 280 JUN 613 1412 239

JUL 739 1684 497 JUL 594 1473 300

AUG 468 1263 243 AUG 799 1939 570

SEP 703 1631 468 SEP 1032 2136 635

OCT 862 2003 663 OCT 760 1624 454

NOV 531 1605 388 NOV 500 1554 361

DEC 311 833 91 DEC 440 1259 153

TOTAL: 6551 18247 3763 TOTAL: 9,449 21,144 5,187

2014 BREAKFAST LUNCH DINNER 2015 BREAKFAST LUNCH DINNER

JAN 628 1873 432 JAN 755 1680 494

FEB 621 1852 390 FEB 455 1594 327

MAR 692 1862 270 MAR 540 1836 246

APR 782 2164 325 APR

MAY 550 1723 137 MAY

JUN 560 1257 194 JUN

JUL 632 1843 347 JUL

AUG 887 2020 524 AUG

SEP 808 2136 449 SEP

OCT 518 1906 254 OCT

NOV 363 1480 295 NOV

DEC 421 1437 114 DEC

TOTAL: 7462 21553 3731 TOTAL: 1750 5110 1067

ALL HANDS DINING FACILITY

CAFETERIA STYLE MEALS

TECHNICAL EXHIBIT # 1

2008 2009 2010

JAN 714 JAN 983 JAN 1,327

FEB 1,482 FEB 1,265 FEB 1,086

MAR 1,609 MAR 1,073 MAR 1,021

APR 2,626 APR 2,456 APR 1,768

MAY 589 MAY 563 MAY 621

JUN 219 JUN 581 JUN 389

JUL 468 JUL 439 JUL 463

AUG 1,485 AUG 1,399 AUG 1,986

SEP 2,748 SEP 2,291 SEP 1,129

OCT 2,707 OCT 1,725 OCT 2,516

NOV 1,456 NOV 606 NOV 714

DEC 263 DEC 262 DEC 194

16,366 13,643 13,214

2011 2012 2013

JAN 874 JAN 800 JAN 1,450

FEB 1,555 FEB 1,914 FEB 2,502

MAR 1,234 MAR 2,250 MAR 3,149

APR 2,316 APR 2,619 APR 3,932

MAY 268 MAY 568 MAY 1,033

JUN 21 JUN 167 JUN 468

JUL 0 JUL 288 JUL 881

AUG 469 AUG 1,055 AUG 1,107

SEP 1,214 SEP 2,643 SEP 3,022

OCT 1,899 OCT 3,969 OCT 4,693

NOV 1,005 NOV 1,982 NOV 2,964

DEC 178 DEC 663 DEC 765

11,033 18,918 25,966

2014 2015

JAN 1,613 JAN 1,244

FEB 2,536 FEB 2,028

MAR 1,893 MAR 1,537

APR 2,417 APR

MAY 702 MAY

JUN 306 JUN

JUL 436 JUL

AUG 1,440 AUG

SEP 2,572 SEP

OCT 4,299 OCT

NOV 2,116 NOV

DEC 1,076 DEC

21,406 4,809

BOX MEALS

JAN 658 658 564 JAN 1,515 1,515 1,157

FEB 940 893 658 FEB 1,626 1,624 1,282

MAR 568 547 540 MAR 850 850 761

APR 681 631 523 APR 1,557 1,574 1,415

MAY 235 235 188 MAY 332 332 83

JUN 0 0 0 JUN 16 22 20

JUL 0 0 0 JUL 1 5 2

AUG 1,585 1,585 1,211 AUG 599 668 569

SEP 1,043 997 814 SEP 804 670 621

OCT 1,872 1,852 1,499 OCT 987 987 705

NOV 1,345 1,334 1,044 NOV 908 851 673

DEC 258 172 86 DEC 307 282 144

TOTAL: 9,185 8,904 7,127 TOTAL: 9,502 9,380 7,432

2010 BREAKFAST LUNCH DINNER 2011 BREAKFAST LUNCH DINNER

JAN 660 680 530 JAN 660 680 530

FEB 646 646 570 FEB 646 646 570

MAR 418 456 342 MAR 606 563 390

APR 798 760 593 APR 840 798 672

MAY 92 86 2 MAY 126 84 84

JUN 0 0 0 JUN 0 0 0

JUL 0 0 0 JUL 0 0 0

AUG 754 812 638 AUG 1,007 1,002 805

SEP 686 681 571 SEP 804 732 603

OCT 1,008 1,008 840 OCT 1,273 1,206 1,072

NOV 1,125 1,131 847 NOV 1,139 1,134 938

DEC 263 258 168 DEC 335 268 201

TOTAL: 6,450 6,518 5,101 TOTAL: 7,436 7,113 5,865

CADET DINING FACILITY

OCS

TECHNICAL EXHIBIT # 1

JAN 1,246 1,246 981 JAN 946 903 946

FEB 1,155 1,142 992 FEB 1,204 1,204 1,204

MAR 1,364 1,295 992 MAR 645 602 602

APR 620 548 496 APR 1,290 1,247 1,290

MAY 124 104 62 MAY 344 344 301

JUN 600 560 480 JUN 0 0 0

JUL 736 644 552 JUL 0 0 0

AUG 495 495 383 AUG 1,396 1,420 1,420

SEP 585 546 585 SEP 765 765 765

OCT 1,179 916 1,131 OCT 1,581 1,581 1,581

NOV 1,170 988 1,144 NOV 1,530 1,444 1,530

DEC 195 117 156 DEC 204 204 153

TOTAL: 9,469 8,601 7,954 TOTAL: 9,905 9,714 9,792

2014 BREAKFAST LUNCH DINNER 2015 BREAKFAST LUNCH DINNER

JAN 1,147 1,194 1,193 JAN 1,423 1,444 1,423

FEB 1,260 1,260 1,260 FEB 1,456 1,456 1,456

MAR 950 903 906 MAR 1,353 1,301 1,496

APR 1,174 1,129 1,129 APR

MAY 315 315 270 MAY

JUN 0 0 0 JUN

JUL 0 0 0 JUL

AUG 1,055 1,161 1,091 AUG

SEP 555 555 555 SEP

OCT 1,110 1,073 1,147 OCT

NOV 925 925 888 NOV

DEC 0 0 0 DEC

TOTAL: 8,491 8,515 8,439 TOTAL: 4,232 4,201 4,375

CADET DINING FACILITY

OCS

TECHNICAL EXHIBIT # 1

HSCG84-14-R-AA1441

TECHNICAL EXHIBIT # 3

Government Furnished Facilities & equipment Cadet & All Hands Dining Facilities

3A Floor Plans

3B Approximate Square Footage 3C Capital Equipment (CDF & ADF)

Consolidated Consumable inventory

U.S. COAST GUARD ACADEMY

FOODSERVICE

TECHNICAL EXHIBIT 3-A

FLOOR PLANS

CADET & ALL HANDS DINING FACILITIES

SEE COTR

****FLOOR PLANS ARE AVAILABLE

TECHNICAL EXHIBIT 3-B

APPROXIMATE SQUARE FOOTAGE

U.S. COAST GUARD ACADEMY FOODSERVICE

FACILITIES APPROX. SQ. FOOTAGE

Cadet procurement area- lower deck Office 160 square feet Dry Storage (consumable) 1530 square feet Storage (non consumable) 1400 square feet Reefers #4 Garbage Reefer (wet garbage) 120 square feet #5 (freezer) 324 square feet #6 (freezer) 324 square feet #7 (freezer) 432 square feet #8 (chill) 180 square feet #9 (chill) 180 square feet #10 (chill vegetable) 220 square feet Trash Room 378 square feet Space outside wet garbage room 228 square feet Space of lobby outside procurement area 210 square feet, Hallway outside Reefers 600 square feet

Miscellaneous Locker Room, 891 square feet including 100 lockers and two heads

Main Galley Galley 3312 square feet Oven Area 819 square feet Bake Shop Storage 130 square feet Upper Dry Storage 110 square feet Beverage Room 210 square feet Reefer #1 108 square feet #2 144 square feet #3 144 square feet Galley Area

Gear Locker 63 square feet Pots & Pans (Dishwasher) area 189 square feet Elevator spaces 60 square feet Hallway leading to wardroom annex 130 square feet

ALL HANDS DINING AREA

Serving area 720 square feet Dining seating area 3400 square feet Heads in Dining area (two) 210 square feet

TECHNICAL EXHIBIT 3-C

MAJOR & MINOR EQUIPMENT (CDF & CGDF)

INVENTORY

U.S. COAST GUARD ACADEMY FOODSERVICE

MAJOR EQUIPMENT

ITEM QTY COST TOTAL

AMPLIFIER 2 600.00 1,200.00

BROILER HOBART 1 5,147.94 5,147.94

COFFEE URN AMERICAN METAL 3 GL 1 2,938.00 2,938.00

COFFEE URN AMERICAN METAL 10 GL 3 3,114.00 9,342.00

COPPER KETTLE VULCAN 7 4,500.00 31,500.00

DEEP FAT FRYER 1 5,704.00 5,704.00

DISHWASHER HOBART 1 21,000.00 21,000.00

FLOOR BURNISHER ADVANCE 2000 1 1,965.00 1,965.00

FLOOR SCRUBBER ADVANCE TRAC 280 1 4,950.00 4,950.00

FOOD CHOPPER VERTICAL FP100 1 1,792.00 1,792.00

FOOD CHOPPER HOBART FP61 1 1,450.00 1,450.00

FOOD CHOPPER W/ATTACHMENT 2 4,809.00 9,618.00

FOOD MIXER HOBART 80 QT 2 15,452.00 30,904.00

FREEZER, REACH IN HOBART 2 DOOR 1 1,800.00 1,800.00

GRILL HOBART 1 1,900.00 1,900.00

GRILL RANGE VULCAN 1 2,902.00 2,902.00

GRIDDLE RANGE VULCAN 3 2,902.00 8,706.00

CHARBROILER HOBART 1 2,296.00 2,296.00

ICE MACHINE , MANITOWOC 3 1,719.18 5,157.54

LETTUCE WITCH SHREDDER 1 385.00 385.00

OVEN ADAMATIC ROTARY 1 33,876.00 33,876.00

OVEN CONVECTION HOBART DOUBLE

UNITS 4 11,000.00 44,000.00

OVEN MARSHALL (LUCKS) 1 38,038.00 38,038.00

OVEN, BAKING VULCAN 1 16,260.00 16,260.00

DISH WASHER CHAMPION 1 93,340.00 93,340.00

PEELER, POTATO MOD6460T 1 3,875 3,875.00

PROOF BOX HOBART BAKE SHOP 1 7,300.00 7,300.00

REEFER, REACH PASS TRU HOBART 2 6,105.00 12,210.00

REEFER, ROLL IN GLASS DOOR VICT 1 1,800.00 1,800.00

REFRIGERATED SALAD BAR ADF 2 3,537.00 7,074.00

REFRIGERATOR ROLL IN HOBART 2 4,950.00 9,900.00

REFRIGERATOR REACH IN HOBART 1 4,950.00 4,950.00

SALAD BAR 2 2,100.00 4,200.00

SCALE TOLEDO 1 800.00 800.00

SLICER MEAT HOBART 2 2,600.00 5,200.00

TILTING SKILLET VULCAN 1 6,127.00 6,127.00

TILTING SKILLET GROEN 1 3,200.00 3,200.00

STEAMER VEGETABLE VULCAN 3 10,103.00 30,309.00

WARMER ROLL THRU HOBART 3 6,855.00 20,565.00

WARMER ROLL IN 3 5,772.00 17,316.00

SALAD BAR IN ANNEX (BON CHEF) 2 12,844.75 25,689.50

HOBART WARMER REACH-INS 2 4,501.00 9,002.00

WARMER REACH IN HOBART (ADF) 1 3,488.00 3,488.00

TOTAL 549,176.98

MINOR CONSOLIDATED CONSUMABLE INVENTORY

ITEM QUANTITY UNIT PRICE TOTAL

BALL WHIP LG. S/S 2 120.00 240.00

BARRELS PLASTIC 4 40.00 160.00

BASKET BREAD 145 2.25 326.25

BASKET FRYER 12 25.00 300.00

CAMBO BEVERAGE CONTAINER 175 12.83 2,245.25

BIN S/S BAKERS CONDIMENT BINS 10 117.00 1,170.00

BLADE,WEDGER 8 section 1 24.00 24.00

BOARD CUTTING 12 26.00 312.00

BOWL ICE S/S 77 6.00 462.00

BOWL MIXING 12 QT 3 200.00 600.00

BOWL MIXING 30 QT 1 200.00 200.00

BOWL MIXING 40 QT 2 180.00 360.00

BOWL MIXING 60 QT 1 180.00 180.00

BOWL MIXING 80 QT 7 800.00 5,600.00

BOWL PUNCH GLASS 4 40.00 160.00

BOWL PLASTIC MED 20 16.50 330.00

BOWL PLASTIC LARGE 3 22.00 66.00

BOWL PUNCH S/S FOUNTAIN 1 200.00 200.00

BOWL SALAD LARGE METAL 4 20.00 80.00

BOWL SALAD MEDIUM METAL 4 18.00 72.00

BOWL SALAD SMALL METAL 5 11.00 55.00

BOWL SOUP PLASTIC,14 oz 881 2.70 2,378.70

BUFFET TONGS 9", HEAVY DUTY 24 3.80 91.20

BUFFET TONGS 12", HEAVY DUTY 11 4.60 50.60

BUFFET TONGS 16" HEAVY DUTY 6 6.00 36.00

WAITRESS SALAD TONGS/ 6 PRONG 54 2.76 149.04

MISC. LITE WEIGHT TONGS 42 2.25 94.50

SHRIMP & SALAD FANCY TONGS 47 3.00 141.00

CASSEROLE DISHES 12 OZ 48 7.00 336.00

CAMBRO DISH CART W/COVER, DARK BROWN 12 230.00 2,760.00

CART LAUNDRY 1 45.00 45.00

CHAFFER DELUX 13 156.00 2,028.00

CHAFFER DISH FULL SIZE WIRE 6 32.00 192.00

CHAFFER DISH HALF SIZE 1 25.00 25.00

CHAFFER FULL SIZE WITH LIDS 12 366.84 4,402.08

CHAIR WOOD NEW 1150 68.75 79,062.50

FANCY ROUND CHAFER, 6 QT 4 132.00 528.00

COLLANDER LG 9 28.00 252.00

COLLANDER, CHINA CAP, 12" 4 45.84 183.36

CONTAINER BRUTE GREENSKEEPER 3 140.00 420.00

COVER STEAM TABLE LARGE 12 10.00 120.00

CREAMER S/S 95 7.40 703.00

CUP COFFEE, PLASTIC PROLON 188 1.93 362.84

CUP PUNCH 118 1.25 147.50

DECANTER,WINE CARAFES(FULL) 287 2.41 691.67

DECANTER,WINE CARAFES(HALF) 205 1.47 301.35

DIPPER 32 OZ LONG HANDLE 3 25.00 75.00

DISH CASSEROLE FOOTBALL S/S 99 4.00 396.00

DISH MONKEY 374 1.90 710.60

DISH OVAL S/S SOFTBALL 53 3.00 159.00

DIVIDER, ROOM w/ LEGS 7 1,109.00 7,763.00

DOLLIE DISH CRES COR 24 348.00 8,352.00

DOLLIE MIXING BOWL 3 250.00 750.00

DOLLY(PIG BARREL,55 gal) 4 59.50 238.00

DOMED HINGE COVER STEAM LINE 1 43.60 43.60

DOUGH DOCKER S/S 1 46.45 46.45

DOUGH HOOK 30 QT 1 160.00 160.00

DOUGH HOOK 80 QT 3 160.00 480.00

DOUGH HOOK 40 QT 2 160.00 320.00

FORKS DINNER S/S 1310 0.67 877.70

FORKS OYSTER 65 0.50 32.50

FORKS SALAD S/S 1250 0.79 987.50

FORKS SERVING 77 3.00 231.00

GLASS PARFAIT 216 0.50 108.00

GLASS SHERBERT 2057 0.59 1,213.63

DURATUFF WATER TUMBLERS 1008 1.71 1,723.68

GLASS WATER 10 OZ 1000 0.47 470.00

WINE & WATER GOBLETS 3421 1.67 5,713.07

GRAVY BOAT , S/S 65 20.00 1,300.00

HAND TRUCK 2 153.95 307.90

HOLDER CANDLE GLASS 126 1.50 189.00

HOLDER GRILL SCREEN 1 6.00 6.00

HOLDER SILVERWARE CADDY 65 10.00 650.00

HOPPER SCALE 15" Baker's Scale 1 200.00 200.00

ICE SCOOP LARGE FOR ICE BINS 3 13.00 39.00

ICE SCOOP,SM (TABLE SIZE) S/S 56 2.80 156.80

KNIFE DINNER S/S 1160 1.08 1,252.80

KNIFE RACK, S/S 2 22.50 45.00

KNIFE STEAK BLACK HANDLED 1015 0.64 649.60

LADLES

12 OZ 4 11.00 44.00

8 OZ 8 9.00 72.00

6 OZ 30 7.00 210.00

4 OZ 84 5.00 420.00

2 OZ 7 3.50 24.50

1 OZ 9 3.00 27.00

LID SOUP TURENE 85 3.50 297.50

MEASURE GALLON 2 8.60 17.20

MEASURE QT 2 7.87 15.74

MOP BUCKET 5 35.00 175.00

MOP WRINGER 5 21.19 105.95

NUT CRACKERS 29 2.50 72.50

OPENER CAN ELECTRIC 2 265.00 530.00

PADDLE KETTLE 7 74.00 518.00

PADDLE MIXING 80 QT 2 210.00 420.00

PADDLE WHIP KETTLE 1 98.00 98.00

PAN BUSSING GRAY PLASTIC 21 4.65 97.65

CAMBRO PANS:

PAN INSERT 1/3 4" CAMBRO 41 8.00 328.00

PAN INSERT 2/4 4" CAMBRO 50 8.00 400.00

PAN INSERT 1/4 6" CAMBRO 8 18.00 144.00

PAN INSERT 1/4-2.5" CAMBRO 4 6.00 24.00

PAN INSERT FULL CAMBRO 6" 10 18.00 180.00

PAN INSERT FULL CAMBRO 2.5" 30 12.00 360.00

PAN INSERT HALF 2.5" CAMBRO 6 5.79 34.74

PAN INSERT 1/6-4" CAMBRO 14 2.59 36.26

PAN INSERT 1/6-6" CAMBRO 30 2.86 85.80

STAINLESS STEEL HOTEL PANS:

PAN STEAM 1/2 SIZE 6"DEEP 1 4.50 4.50

PAN STEAM 1/2 SIZE 2 1/2" DEEP 24 9.86 236.64

PAN STEAM 1/2 SIZE 4" DEEP 38 13.50 513.00

PAN STEAM FULL SIZE (PERF) 2 1/2" DEEP 24 26.75 642.00

PAN STEAM FULL SIZE 2 1/2" DEEP 60 14.00 840.00

PAN STEAM FULL SIZE 4" 22 18.45 405.90

PAN STEAM FULL SIZE 6" 6 26.00 156.00

PAN INSERT 1/4 4" S/S 8 16.30 130.40

PEDESTAL , PUNCH BOWL 6 9.00 54.00

PAN MUFFIN 94 4.50 423.00

PAN ROASTING VARIOUS SIZES 33 35.00 1,155.00

PAN SHEET PLASTIC 400 8.86 3,544.00

PAN SHEET 1/2 3 3.00 9.00

PAN SHEET FULL 275 8.46 2,326.50

PITCHER,DINEX HOT/COLD BROWN/GREY 110 15.25 1,677.50

PIZZA CUTTER (WHEELS) 5 9.50 47.50

PLATE B&B PLASTIC, 5 1/2 1050 2.17 2,278.50

PLATE DINNER 9" PLASTIC PROLON 1150 3.28 3,772.00

PLATE SALAD PLASTIC 7 1/2 " 1140 1.10 1,254.00

PLATFORM TRUCKS PALAT JACK 1 650.00 650.00

PLATTER OVAL (Catering Room) 104 3.48 361.92

PLATTER OVAL LEGION 373 32.00 11,936.00

POLY FOOD STORAGE,CAMBRO,ASST SIZE

W/LID 34 29.00 986.00

PORTABLE FILTER SYSTEM 1 1,155.39 1,155.39

RACK SMALL WATER GLASS 33 40.00 1,320.00

25 COMPARTMENT RACKS 40 29.00 1,160.00

RACK PLAIN FLATWARE 15 35.00 525.00

RACK RABURN COFFEE CHINA 140 20.70 2,898.00

RACK RABURN SHERBERT 34 25.52 867.68

RACK RABURN WATER & WINE 77 35.45 2,729.65

RACK CONTINENTAL WATER & WINE 17 25.00 425.00

ROLLING PINS 2 15.00 30.00

RACK WIRE ROASTING 11 24.88 273.68

SAW,CHAIN ELECTRIC W/ EXTENSION CORD 1 250.00 250.00

SCOOP ICE CREAM 8 7.70 61.60

SCOOPS FLOUR 3 7.00 21.00

SCREEN, STEAM KEETLE 6 96.00 576.00

SERVER PIE/ PLASTIC HANDLE 30 4.75 142.50

SERVE PIE/ STAINLESS STEEL HANDLE 58 8.00 464.00

SIEVE METAL 1 12.25 12.25

SIFTER FLOUR 1 12.50 12.50

SKIMMER S/S 5 6.67 33.35

SLICER TOMATO 2 46.00 92.00

SOUP TURENE 155 64.00 9,920.00

SOUP TURENE ACE (CHEAP) 13 15.00 195.00

PIZZA SHOVEL 2 18.00 36.00

SPATULA,EGG TURNER,HEAVY DUTY 4 9.25 37.00

SPATULA,RUBBER 18" 12 1.56 18.72

SPOON BUFFET SLOTTED 12" 5 6.50 32.50

SPOON BUFFET SOLID 12" & 13 1/2 5 6.50 32.50

SLOTTED SERVING SPOONS 83 4.50 373.50

SPOON SERVING TABLE 99 2.50 247.50

SPOON, ICE TEA 1179 0.38 448.02

SPOONS, BOULLION 1095 0.71 777.45

SPOONS, TEA 1446 0.54 780.84

STAND WAITRESS TRAY 96 40.00 3,840.00

STEEL BUTCHER 12 " 1 10.00 10.00

STEP STOOL, RUBBER MAID 1 37.00 37.00

TABLE WARDROOM LARGE 115 350.00 40,250.00

TABLE FOLDING 3 77.52 232.56

TRASH BIN PLASTIC 3 50.00 150.00

TRAY CAFETERIA 1072 5.30 5,681.60

TRAY HOSPITAL 6 46.20 277.20

TRAY LARGE SQ LEGION 177 34.00 6,018.00

TRAY MED SQ LEGION 244 27.00 6,588.00

TRAY SMALL SQ LEGION 65 22.50 1,462.50

TRAY TOAST PAN LEGION 151 23.50 3,548.50

TRAY WAITRESS ALUMINUM 27" OVAL 62 29.40 1,822.80

VASE BUD GLASS 22 1.25 27.50

WHIP WIRE 30 QT 2 130.00 260.00

WHIP WIRE 80 QT 3 140.00 420.00

WHIP WIRE 40QT 1 140.00 140.00

WHIP WIRE 60 QT 1 140.00 140.00

ALL HANDS SERVICE 0

PLATE 6 1/2" 122 5.50 671.00

PLATE 7 1/4" 96 5.73 550.08

PLATE 9 133 6.20 824.60

COFFEE CUP RACKS 6 25.00 150.00

COFFEE MUG 43 4.15 178.45

FRUIT DISH (Monkey Dish) 60 3.16 189.60

BOWL GRAPE FRUIT 98 4.60 450.80

PLATERS 75 7.00 525.00

GLASS RACK 10 45.00 450.00

GLASSES 175 1.42 248.50

SCALE PELOVZE 3 59.00 354.00

ADDITIONAL EQUIPMENT

GRILLS BBQ 2 1,000.00 2,000.00

CG CHINA ITEMS

CG CHINA BOUILLON CUPS 1500 4.04 6,060.00

CG CHINA COFFEE CUPS 1200 5.43 6,516.00

CG CHINA B/B PLATES 1673 2.71 4,533.83

CG CHINA DESSERT PLATES 1897 5.25 9,959.25

CG CHINA DINNER PLATES 1143 6.69 7,646.67

CG CHINA COFFEE SAUCER 1549 3.10 4,801.90

CG CHINA SOUP BOWL 1110 2.76 3,063.60

CG CHINA SALAD/CEREAL 567 2.70 1,530.90

OPEN END SHEET PAN RACKS

SIDE LOAD 15 SLOT 8 307.00 2,456.00

FRONT LOAD 18 SLOT 12 240.00 2,880.00

22 SLOT 2 265.00 530.00

24 SLOT 1 275.00 275.00

20 SLOT 2 250.00 500.00

CRES-COR 12 SLOT 8 350.00 2,800.00

DOUBLE 18 SLOT 1 500.00 500.00

DOUBLE 13 SLOT 1 500.00 500.00

ROASTING RACKS FOR OVEN 3 300.00 900.00

ASSORTED CARTS

LAKESIDE 3 FOOT/ 3 SHELF OPEN 8 581.00 4,648.00

LAKESIDE 4 FOOT / 3 SHELF OPEN 7 703.41 4,923.87

CAMBRO WAITRESS (BLUE) PLASTIC 2 195.00 390.00

RUBBERMAID WAITRESS CART 2 195.00 390.00

STORAGE RACKS

DUNNAGE RACKS 128 114.25 14,624.00

GLASS CART RACKS 8 576.00 4,608.00

S/S 4 SHELF RACK ON WHEELS 13 280.00 3,640.00

4 SHELF WIRE RACKS 20 100.00 2,000.00

CAMSHELVING STARTER UNIT 2 439.10 878.20

4 SHELF CRES-COR (6FT) 2 500.00 1,000.00

AMCO PLASTIC (6FT) RACKS/WHEELS 2 400.00 800.00

CAMBRO 5 GALLON CONTAINERS 6 90.00 540.00

CAMBRO 10 GALLON CONTAINERS 6 137.00 822.00

COFFEE PORTABLE URNS 2 160.00 320.00

METAL DESKS 5 100.00 500.00

PATTON FANS (SMALLER ONES) 5 149.96 749.80

PATTON FANS (STAND-UP) 5 296.00 1,480.00

4 200.00 800.00

FOOD STORAGE CAB./METAL DOORS

TRASH BIN RUBBER MAID 6 315.00 1,890.00

CABINET FOOD STORAGE BOXES 3 250.00 750.00

CABINET DOUBLE STORAGE BOX 1 500.00 500.00

AMANA MICROWAVE 2 300.00 600.00

OLD MICROWAVE 1 240.00 240.00

MERCURY CHAFER 8 QT. 3 467.50 1402.50

GRAND TOTAL: 389,650.71

TECHNICAL EXHIBIT #4

GENERAL PORTION SIZE GUIDE

FOOD SERVICE

GENERAL PORTION SIZE GUIDE

The portion sizes listed below are excerpted from the Armed Services Recipe Service. The sizes are given for cooked or ready to serve portions. This data is furnished for informational purposes only.

MENU PORTION SIZE

BREAKFAST ITEMS

Bacon Slices 2 slices

Canadian Bacon 2 oz.

Ham Slices 3 oz.

Sausage Links 2 links

Sausage Patties 3 oz.

Creamed Ground Beef 2/3 cup

Eggs, any style 2 eggs

ENTREES

Roast Rib of Beef 6 oz.

Roast Beef 4.5 oz

Beef Pot Roast 4.5 oz.

Swiss Steak 5 oz.

Beef Stew (meat) 6.5 oz.

Lasagna 6.5 oz.

Chili Con Carne 1.25 cups

Meat Loaf 6.5 oz.

Spaghetti w/meatballs 3 meatballs (1 oz.): 1 cup spaghetti

Hamburger Patties 4 oz.

Baked Smoked Ham 4 oz.

Grilled Ham Steak 4 oz.

Roast Lamb 4 oz.

Pork Chops 5 oz.

Polish Sausage 8 oz.

Pork Spare Ribs 4 oz.

Roast Veal 4 oz.

Beef Liver 4 oz.

Corned Beef 4 oz.

Frankfurters 2 franks

Fish, any style 4.5 oz.

Oysters 6-7 oysters

Lobster, Maine 1 lb.

Lobster Tail 8 oz.

Shrimp, any style 4-8 shrimps

Chicken, any style ¼ chicken

Turkey, any style 4 oz.

OTHER

Sandwiches 1 sandwich

Cereal or Pasta ¾ to 1 cup

Vegetables (Fresh & Frozen) ½ cup

Fruit or vegetable salads ½ to 1 cup

Soups 1 cup

Desserts (Cake or Pie) 1 piece

Beverages 8 oz.

TECHNICAL EXHIBIT # 5

HOUSEKEEPING QUALITY STANDARDS

FREQUENCY CHART

1. Floor Cleaning

1.1 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.

1.2 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 be 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 clogging, breakages, equipment repairs, or unusual traffic. Properly accomplished spot cleaning causes the area cleaned to achieve the same standards as during scheduled service.

8. Dusting

8.1 General. 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.

8.2 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.

8.3 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

9.1 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.

9.2 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.

9.3 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. Walls 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 ware washing 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.

Frequency Codes:

S w ee p

F lo or s or V ac uu m C ar pe t

M op

, D am p, W et as hi ng

F lo or S cr ub

F lo or , P ow er w as he d

T ra sh R em ov al

S po t C le an in g lo w

D us tin g

D am p W ip in g

M et al

W oo d P ol is hi ng

G la ss C le an in g

W in do w

C le an in g E xt er io r, G la ss in do w

C le an in g In te rio r

Li gh t F ix tu re

C le an in g

H ig h D us tin g

D uc t & L ou ve r C le an in g AM=After Meal

D=Daily

W=Weekly

M=Monthly

Y=Yearly

2M=Twice a Month

4Y=Four Times a Year

AR=As Required kitchen Area AM AM AR AM-3 W AR AR AM W AR 4Y M M M W

Serving Lines & Beverage AM AM W 4Y AR AR AM AM AM M M M

Warewashing Area AM AM AR AM W AR AR AM W D 4Y M M M M

Dining Areas, Exits Entrances

& Hallways AM AM 2Y AR AR AM AM W D 4Y M M M M

Stockrooms & Other Dry Food

Storage Areas AR D AR AR AR AR W 2Y W M M M

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

Offices and Lounges AR D AR AR AR W 2Y W 2Y M M M M

Lavatories & Locker Rooms

Employees AM D AR W AR AR AR D AM D AR M M M

Platform Receiving Trash

Inside Trash area D D AR D W AR AR W M M M

Cleaning Gear & Supplies

Storage Areas D D W AR AR AR M M W 2Y M M W

(1). Cleaning includes shelving, racks, and dunnage in storage and refrigerations areas.

TECHNICAL EXHIBIT # 6

PROCEDURES FOR TABLE SETTING

I. Purpose: To establish a guideline for table settings according to Coast Guard Wardroom standard.

II. Reference: Navsup P-486 Volume 1-Food Service Management Appendix Q (Afloat Wardroom and Stateroom Service)

III. Procedure for Setting Tables:

A. GENERAL: Tables in the Cadet Wardroom shall be set with special Coast Guard Academy plastic ware and stainless/silver hollow and flatware, or USCGA china when directed by the COTR.

1. Tables shall be set with the following:

a. Clean and sanitized tablecloth - linen.

b. Salt and pepper shakers, one set each, shall be clean and more than half full.

c. Sugar packets in containers, clean and filled.

d. Silver or stainless pieces (flatware) as required by the following meal's menu. (ONE SERVING

UTENSIL FOR EACH ITEM ON MENU.)

e. Dinner plate - 10 per table - one at each place.

f. Soup plate - 10 per table. (If soup or cereal is to be served - one at each place.)

g. Stainless steel (silverware), flat - as required by the following meal's menu - a set for each place.

h. 10 oz. glass – (2 per person) 20 per table, as required by menu - two at each place.

i. 6 oz. glass - 10 per table, one each if fruit juice is to be served - one at each place.

j. Cup and Saucer - 10 per table, if hot beverage is on the menu - one set at each plate.

k. Napkin, paper or cloth - one per setting. (Note:

daily use is paper. Formal events - cloth.)

1. Salad plate - 10 per table - one at each place.

m. Bread and butter plate - 10 per table - one at each place.

n. Jelly, honey, and tea bags in individual containers.

o. Catsup bottle, peanut butter jar - one each per table.

B. SPECIFIC: Immediately prior to the service of a meal the following items shall be placed on each table or on each tray stand in the order listed below:

1. Margarine served in service dish, appropriate for 10 cadets.

2. Chilled juice:

a. Breakfast in 6 oz. glass.

b. Iced beverage in 10 oz. glass, with ice if indicated by menu.

3. Pitcher (2 qt. size) with iced beverage, if indicated by menu - on tray stand.

4. Bread, rolls or toast in bread tray - number of rolls or slices of bread as indicated by menu - on individual plates or on bread and butter platters.

5. Relishes (carrots 6 celery sticks, etc.) on bread tray if indicated by menu.

6. Salads - as indicated by menu. Salad dressing in stainless steel containers or pitchers - or salad dressing placed in stainless steel container.

7. Milk cartons, as indicated by menu - on tray stand.

8. Hot beverage, as indicated by menu - on tray stand.

9. Soup tureen with cover, 3/4 filled with ladle on serving stand.

10. Bottle of syrup - if indicated by menu.

C. STAINLESS STEEL FLATWARE, USE

1. Breakfast:

a. Place setting shall include the following:

(1) Knife, dinner - one each

(2) Fork, dinner - one each

(3) Teaspoon - one each

(4) Cereal spoon - one each

b. Silver or stainless serving pieces per table

(1) Spoons - two or more as menu indicates

(2) Fork - if menu indicates

(3) Ladles, soup, hot cereal, canned fruit - as menu indicates

2. Noon and Evening Family Style Meal (if ordered):

a. Place setting shall include the following:

(1) Knife, dinner - one each

(2) Fork, dinner - one each

(3) Salad Fork - as required by menu (coffee, dessert)

(4) Dessert Fork - one each, if required by menu

(5) Teaspoon - as required by menu

b. The arrangement of this place setting will vary dependent upon the menu. Setting shall be as follows:

(1) Knife - at right side of plate, blade edge facing plate

(2) Teaspoon - at the right side of the knife

(3) Soup Spoon - at the right side of the teaspoon

(4) Dessert Fork - at the left side of the plate

(5) Fork - at the left side of the dessert fork, on top of the napkin.

(6) Salad Fork - at the left side of the fork

(7) Napkin - left side of the plate

PLASTIC WARE OR CHINAWARE. DESIGNATION OF:

ITEM USE PLACEMENT

Plate, Dinner Entree On table, 1" from edge crest facing cadet

Plate, Soup Soup & Cereal On top of dinner crest facing cadet plate

Saucer, Coffee crest

Liner for cup Right of dinner plate (silver on left facing cadet

Cup, Coffee Hot beverage On top of saucer handle at 1700 hours

Plate, Dessert Dessert Above dinner plate

Plate, bread & butter

Bread & Butter Left of Dinner plate, above fork prongs.

Plate, small cereal

Semi solid desserts (i.e., Ice cream, pudding)

Desserts- above dinner plate

Plate, salad Salads Left of fork

TECHNICAL EXHIBIT # 7

ATHLETIC TRAINING MENU GUIDE

Listed below are examples of items that could be offered for training meals.

Variety is important and menus should be designed that a low-fat, protein or Carbohydrate meal can be selected upon request.

These meals will be served for Breakfast, Lunch, & Dinner.

BREAKFAST TRAINING MEALS

MEATS STARCHES

BACON SCRAMBLED EGGS (REAL)

SAUSAGE PATTIES HASHBROWNS

SAUSAGE LINKS PANCAKES

CORNED BEEF HASH

HAM SLICES

BREADS DRINKS & DAIRY

WHITE TOAST MILK

WHEAT TOAST COFFEE

FRENCH TOAST ORANGE JUICE

BAGEL WATER

ENGLISH MUFFIN APPLE JUICE

TEA

FRUITS ASSORTED YOGURTS

FRESH FRUIT CUPS

APPLES

ORANGES

SLICED MELONS

LUNCH & DINNER TRAINING MEALS

MEATS DESSERT

BBQ CHICKEN SHERBERT

HERBED BAKED CHICKEN ICE CREAM

HONEY GLAZED HAM

SLICED TUKEY

SIRLOIN STEAK

ROAST BEEF

BREADED COD FILLETS

SPAGHETTI SAUCE W/ MEATBALLS (NON SPICY)

CHILI (NON SPICY)

PLAIN TUNA

STARCH DRINKS

MASHED POTATOES GATORADE (ASSORTED FLAVORS)

ROASTED GARLIC POTATOES WATER

BAKED POTATO ORANGE JUICE

RICE PILAF APPLE JUICE

BROWN RICE MILK

NOODLES JEFFERSON TEA

SPAGHETTI NOODLES

ZITI

BREAD DAIRY

WHEAT SKIM MILK

WHITE COTTAGE CHEESE

SOFT ROLLS ASSORTED CUBED CHEESES

GARLIC BREAD PARMASEAN CHEESE

ONION ROLLS SHREDDED CHEDDAR / MOZZERELLA

BREADSTICKS

VEGETABLES FRUIT

TOSSED SALAD W/ DRESSINGS BANANAS

WHOLE BABY CARROTS ORANGES

SPINACH APPLES

CELERY SLICED MELONS

GARBANZO BEANS TANGERINES

RAISINS

STEAMED VEGGIES: ASSORTED GRAPES

BROCCOLI/CORN/SNOW PEAS KIWI

GREEN BEANS, CAULIFLOWER PEARS

TECHNICAL EXHIBIT # 8

WORK ORDER SYSTEM

FOOD SERVICE

ACADEMY WORK ORDER POLICY

1. The Contractor will advise the COTR of any Government furnished equipment that needs repairing. Using the form attached, the Contractor will fill in the required information and submit it to the COTR. The COTR will then submit it through the Academy’s Intranet Work Order System. When the COTR isn’t available and emergency issues arise, the Contractor is authorized to call in work orders.

2. Scheduling Maintenance and Repair Work Emergency work and urgent work are scheduled as described above (emergencies are responded to immediately, urgent work within 3 days). Routine work is scheduled based on the size of the job, available labor force and materials, and scheduling around facility usage. Most of the maintenance and repair work requests require less than 24 hours of labor and therefore qualify as a service call which is normally scheduled for completion within 30 days of the request. Larger work is scheduled during work planning meetings and could be scheduled for completion from 30 days to 1 year from the request. If you have a question concerning the planned completion date for any work you requested, you may call work reception and ask for the work order target completion date. Work reception phone number is 444-8557.

3. Emergencies Emergency work is any work such that failures to accomplish the work immediately will result in danger to personnel, damage to property, or severe impact to the ability of the Academy to carry out a mission critical function. Emergency work is carried out as soon as appropriate technicians can reach the site.

If you have an emergency, please CALL work reception or the duty engineer to report the problem. Phone number and hours are listed below:

MONDAY THRU FRIDAY

Work Reception: Phone - 444-8557, Hours 0730 - 1130 and 1230 - 1600

Duty Engineer (after hours only): Phone 444-8450 and request help from duty Engineer.

Please fill out the following form and submit to COTR:

Building or Facility

Chase Wardroom/Galley

Location the in building

Floor: Room:

Type of problem:

Heating, A/C or Ventilation Structural/Architectural/Paint

Plumbing Roofs

Electrical Other Describe the problem below:

Point of Contact:

Name

E-mail: Phone: