ELM_SPECIFICATION_OCT.doc

USCGC IDA LEWIS (WLM-175) DINING AND LODGING FY2015

USCGC ELM (WLB 204)

225 FOOT Sea Going BUOY TENDER

SPECIFICATION FOR DINING AND LODGING DURING DRYDOCK REPAIRS

FY2016

Developed By: Michael J Watson (15 September 2015)

TABLE OF CONTENTS

3Revisions Record

4Dining and Lodging, Provide

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

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

86353_0814_SOW_FLT

Dining and Lodging, Provide

1. SCOPE

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

1.2 Government-furnished property.

None.

2. REFERENCES

Coast Guard Drawings None Coast Guard Publications None Other References Public Law 101-391, 1990, Hotel and Motel Fire Safety Act Hotel-Motel National Master List, http://www.usfa.fema.gov/applications/hotel/ AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/ FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/

3. REQUIREMENTS

3.1 Lodging requirements. The Contractor shall provide quality temporary lodging, for 49 Coast Guard personnel within a 15-mile radius of Detyens Shipyard Inc, 1670 Dry Dock Ave #200, North Charleston, SC 29405.

3.1.1 Occupancy particulars. Provide 21 double occupancy and 07 single occupancy rooms for Coast Guard personnel.

3.1.2 Commencement and completion. Ensure that lodging shall commence 14 October 2015 and terminate 14 November 2015.

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

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

· Lodging Facility shall be within 15 miles of the Dry-dock location or Dockside location.

· Facility shall meet at a minimum the requirements of either three stars for a Mobil Travel Guide rating, three diamonds for an American Automotive Association (AAA) rating or Cranley Rating Level six (6).

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

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

· Access to internet in all rooms.

· Full maid service and cleaning.

· Iron and Ironing Board in every room

· Full Bath

· Microwave and refrigerator in every room.

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

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

3.4 Dining requirements. The Contractor shall provide healthy, appetizing, and nutritious dining, including 3 meals a day and wait staff gratuities, for up to 49 Coast Guard personnel within a 5 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 5 miles) of the shipyard location for lunch.

3.4.1 Commencement and completion. Dining shall commence 14 October 2015, and end 14 November 2015.

3.4.2 Breakfast. Each breakfast shall include:

· A choice of two whole fresh fruits.

· A choice of three fruit juices.

· A choice of whole or low fat milk.

· A choice of two cereals.

· Eggs cooked to order.

· Pancakes, French toast or waffles.

· Bacon or another breakfast meat.

· A choice of potatoes or grits.

· A choice of toast or pastry.

· A choice of coffee or tea.

· Butter, margarine, syrup and jelly or jam.

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

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

· Beef or pork

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

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

· A choice of potatoes or pasta with accompanying sauces.

· A choice of two vegetables.

· Water and a choice of beverages.

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

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

3.4.4 Take-out meals. The Contractor shall substitute carry-out meals for up to 49 Coast Guard personnel, for breakfast, lunch and dinner, when designated by the COTR. The Contractor shall coordinate pick up times and location with the COTR. Lunch carry-out meals shall include either hot meals as detailed in paragraph 3.1.4 or a box lunch which shall include:

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

· A bag of chips.

· Potato, pasta or garden salad with dressing.

· A choice of two desserts including fresh whole fruit as one option.

· A choice of beverages to include soda, diet soda, bottled water & juices.

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

3.6 Commercial Dining Standard. The Contractor shall meet, at a minimum, the requirements of three stars () for a Forbes (formerly Mobil) Travel Guide rating or three diamonds () for an American Automobile Association (AAA) rating.

4. NOTES

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

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

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

· FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/