N0018922R0002 - Amendment 02 12222021.pdf

N0016122RC07800

AMENDMENT OF SOLICITATION/MODIFICATION OF CONTRACT

Except as provided herein, all terms and conditions of the document referenced in Item 9A or 10A, as heretofore changed, remains unchanged and in full force and effect.

15A. NAME AND TITLE OF SIGNER (Type or print)

30-105-04EXCEPTION TO SF 30

APPROVED BY OIRM 11-84

STANDARD FORM 30 (Rev. 10-83)

Prescribed by GSA

FAR (48 CFR) 53.243

The purpose of this amendment is to provide a document containing the compiled list of questions and their responses. This amendment also extends the response date to 01/13/2022. The PWS has been updated as detailed in the Q&A document. Additional supporting documents have been provided including an updated supply list.

1. CONTRACT ID CODE PAGE OF PAGES

J 1 56

16A. NAME AND TITLE OF CONTRACTING OFFICER (Type or print)

16C. DATE SIGNED

BY

16B. UNITED STATES OF AMERICA15C. DATE SIGNED15B. CONTRACTOR/OFFEROR

(Signature of Contracting Officer)(Signature of person authorized to sign)

8. NAME AND ADDRESS OF CONTRACTOR (No., Street, County, State and Zip Code) X N0018922R0002

X 9B. DATED (SEE ITEM 11)

08-Dec-2021

10B. DATED (SEE ITEM 13)

9A. AMENDMENT OF SOLICITATION NO.

11. THIS ITEM ONLY APPLIES TO AMENDMENTS OF SOLICITATIONS

X The above numbered solicitation is amended as set forth in Item 14. The hour and date specified for receipt of Offer X is extended, is not extended.

Offer must acknowledge receipt of this amendment prior to the hour and date specified in the solicitation or as amended by one of the following methods:

(a) By completing Items 8 and 15, and returning copies of the amendment; (b) By acknowledging receipt of this amendment on each copy of the offer submitted;

or (c) By separate letter or telegram which includes a reference to the solicitation and amendment numbers. FAILURE OF YOUR ACKNOWLEDGMENT TO BE

RECEIVED AT THE PLACE DESIGNATED FOR THE RECEIPT OF OFFERS PRIOR TO THE HOUR AND DATE SPECIFIED MAY RESULT IN

REJECTION OF YOUR OFFER. If by virtue of this amendment you desire to change an offer already submitted, such change may be made by telegram or letter, provided each telegram or letter makes reference to the solicitation and this amendment, and is received prior to the opening hour and date specified.

12. ACCOUNTING AND APPROPRIATION DATA (If required)

13. THIS ITEM APPLIES ONLY TO MODIFICATIONS OF CONTRACTS/ORDERS.

IT MODIFIES THE CONTRACT/ORDER NO. AS DESCRIBED IN ITEM 14.

A. THIS CHANGE ORDER IS ISSUED PURSUANT TO: (Specify authority) THE CHANGES SET FORTH IN ITEM 14 ARE MADE IN THE

CONTRACT ORDER NO. IN ITEM 10A.

B. THE ABOVE NUMBERED CONTRACT/ORDER IS MODIFIED TO REFLECT THE ADMINISTRATIVE CHANGES (such as changes in paying office, appropriation date, etc.) SET FORTH IN ITEM 14, PURSUANT TO THE AUTHORITY OF FAR 43.103(B).

C. THIS SUPPLEMENTAL AGREEMENT IS ENTERED INTO PURSUANT TO AUTHORITY OF:

D. OTHER (Specify type of modification and authority)

E. IMPORTANT: Contractor is not, is required to sign this document and return copies to the issuing office.

14. DESCRIPTION OF AMENDMENT/MODIFICATION (Organized by UCF section headings, including solicitation/contract subject matter where feasible.)

10A. MOD. OF CONTRACT/ORDER NO.

U0002

2. AMENDMENT/MODIFICATION NO. 5. PROJECT NO.(If applicable)

6. ISSUED BY

3. EFFECTIVE DATE

22-Dec-2021

CODE

NAVSUP FLC NORFOLK CONTRACTING

NORFOLK OFFICE

ATTN: A WILLIAMS

1968 GILBERT STREET STE 600

NORFOLK VA 23511-3392

N00189 7. ADMINISTERED BY (If other than item 6)

4. REQUISITION/PURCHASE REQ. NO.

CODE

See Item 6

FACILITY CODECODE

EMAIL:TEL:

N0018922R0002

SECTION SF 30 BLOCK 14 CONTINUATION PAGE

SUMMARY OF CHANGES

SECTION SF 1449 - CONTINUATION SHEET

SOLICITATION/CONTRACT FORM

The required response date/time has changed from 08-Jan-2022 02:00 PM to 13-Jan-2022 02:00 PM.

SUPPLIES OR SERVICES AND PRICES

CLIN 0003

The pricing detail quantity has decreased by 1.00 from 12.00 to 11.00.

DELIVERIES AND PERFORMANCE

The following Delivery Schedule item for CLIN 0003 has been changed from:

DELIVERY DATE QUANTITY SHIP TO ADDRESS DODAAC /

CAGE

POP 29-MAR-2022 TO

28-FEB-2023

N/A US NAVAL ACADEMY

DAVID OMALLEY

MIDSHIPMEN FOOD SERVICE DIV

101 SANDS ROAD

ANNAPOLIS MD 21402

410-293-7146

FOB: Destination

N00161

To:

DELIVERY DATE QUANTITY SHIP TO ADDRESS DODAAC /

CAGE

POP 29-MAR-2022 TO

28-FEB-2023

N/A US NAVAL ACADEMY

DAVID OMALLEY

MIDSHIPMEN FOOD SERVICE DIV

101 SANDS ROAD

ANNAPOLIS MD 21402

410-293-7146

FOB: Destination

N00161

The following have been modified:

ADDENDUM TO 52.212-1

FAR 52.212-1 INSTRUCTIONS TO OFFERORS

The Government intends to award a FFP contract as a result of this solicitation in accordance with FAR Part 15 procedures. Award will be made to that offeror whose proposal is most advantageous to the Government under the selection criteria set forth in this solicitation.

I. GENERAL

In addition to FAR 52.212-1, “Instructions to Offerors – Commercial Items” and any other instructions contained elsewhere in this solicitation, the following information is provided:

Initial proposals and any amendments thereto are to be submitted electronically via email to

Arianna Williams at arianna.m.williams2.civ@us.navy.mil AND Caitlin King at caitlin.d.king2.civ@us.navy.mil on or before the closing date and time cited in the solicitation.

Faxes, mailed, and/or responses through SAM.gov or any method other than email are not acceptable. Offerors should include the following information in the Subject Line of their electronic submission: Proposal - N0018922R0002 – (Name of Offeror) – (“Prime” or “Sub”) –

Email (#) of (#). Offerors shall comply with the detailed instructions for the format and content of the proposals contained herein; proposals that do not comply may be considered unacceptable and may render the proposal ineligible for award. Offerors shall respond to all requirements of the solicitation. Offerors are cautioned not to alter the solicitation.

All electronic files and versions of offerors proposals shall be compatible with the current release of Adobe Acrobat and Microsoft Office Suite version 2010 (Excel). The offeror shall be responsible for ensuring that their electronic proposals are virus free.

All proposal submissions and questions shall be in English.

HARD-CARRIED PROPOSAL SUBMISSIONS ARE NOT AUTHORIZED.

QUESTIONS: Offerors may submit questions regarding clarification of solicitation requirements via email to BOTH the contract specialist, Arianna Williams, at arianna.m.williams2.civ@us.navy.mil and the contracting officer, Caitlin King, at caitlin.d.king2.civ@us.navy.mil. It is requested that all questions be received NO LATER

THAN 12:00 p.m., Eastern Standard Time (EST), on 17 December 2021. The Government reserves the right not to respond to any questions received concerning this solicitation after the questions receipt date above. Accordingly, offerors are encouraged to carefully review all solicitation requirements and submit questions to the Government early in the proposal timeframe.

Offerors interested in attending a site visit IAW FAR 52.237-1 – “Site Visit” shall contact David

O’Malley by email at omalley@usna.edu with a copy to Arianna Williams at arianna.m.williams2.civ@us.navy.mil. Interested offerors shall identify themselves no later than

COB 14 December 2021. The site visit will take place on 16 December 2021 at 9:00am Eastern

Standard Time. David O’Malley will provide further information on how to gain access to the facility. Offerors shall respond with the following information: Company Name, Attendee

Name(s), phone number, and email address. No more than two (2) attendees per company shall attend. No exceptions will be made to allow for more than two (2) attendees. A list of site visit mailto:arianna.m.williams2.civ@us.navy.mil mailto:caitlin.d.king2.civ@us.navy.mil mailto:arianna.m.williams2.civ@us.navy.mil mailto:caitlin.d.king2.civ@us.navy.mil attendees will be posted after the site visit. Any questions the attendees may have during the visit shall be submitted to Arianna Williams via email at the address above no later than

12:00pm Eastern Standard Time on Friday, 17 December 2021. Failure to attend the site visit may result in a lesser understanding of the requirement and technical approach for satisfying the requirement; however, it will not disqualify the offeror.

Solicitation N0018922R0002 Amend 01- Additional Site Visit Information: The purpose of this amendment is to clarify the question deadline. The question deadline is Friday 12/17/2021 at

12:00pm Eastern Standard Time. This amendment also clarifies instructions for the site visit.

Registered vendors are instructed to meet the TPOC, David O'Malley, at the United States Naval

Academy located in Annapolis Maryland. The TPOC will join the vendors at Gate 1 which is located on King George Rd. Gate 1 has a small visitor parking lot. A map is attached with this amendment.

Amend 02- Provides the compiled list of questions and their responses. This amendment also extends the response date. Additional supporting documents have been provided.

The proposal shall consist of the following separate factors:

Factor I: Technical Approach

Factor II: Past Performance

Factor III: Price

2. REQUIREMENTS FOR PROPOSAL CONTENT:

Introduction and Purpose: This section specifies the format that offerors shall use in this Request for Proposal (RFP). The intent is not to restrict offerors in the manner in which they will perform their work but rather to ensure a certain degree of uniformity in the format of the responses for evaluation purposes.

Each volume should contain the following items in addition to the other information required by this solicitation:

The cover page should indicate the following:

Title of the proposal

Volume Number (I or II)

Proposal Category (Factor)

Request for Proposal (RFP) Number

Name and address of offeror, Cage Code, DUNS and applicable Tax I.D. Number

(TIN) and the offerors designated Point of Contact’s (POC) email address

Name of offeror’s contractual point of contact, email address and phone number

Proposal validity period of 180 days from solicitation closing.

Proposals shall be prepared in two (2) separate and distinct volumes:

Volume I – Non Price Proposal

This volume shall address Factor I –Technical Approach and Factor II – Past Performance and include all information required for proposal evaluation. This volume of the proposal shall exclude any pricing information.

Volume II – Price Proposal

This volume shall address Factor III – Price Proposal and shall include the completed solicitation documents and a complete and detailed price/cost breakdown with all supporting information.

Table of Contents: The table of contents should provide sufficient detail as to allow the important elements to be easily located.

(1) Requirements for Style: Each offeror shall submit a proposal that clearly and concisely describes and defines the contractor’s response to the requirements contained in the RFP.

Unnecessary elaboration or other presentations beyond that sufficient to present a complete and effective proposal are not desired and may be construed as an indication of the offeror’s lack of understanding of cost consciousness. Elaborate art work and expensive visual or other presentation aids are neither necessary nor desired. The proposal shall contain all the pertinent information in sufficient detail in the one area of the proposal where it contributes most critically to the discussion of the same information. When necessary, the offeror shall refer to the initial discussion and identify its location within the submitted proposal.

(2) Proposal Page Limitations:

The following page limitations are established:

Volume Title Required Format Page Limit*

Volume I: Factor I – Technical Approach Microsoft Office Word 15 Pages total

Volume I: Factor II – Past Performance Microsoft Office Word 12 Pages

Volume II: Factor III – Price Microsoft Excel No Limit

All submission and attachments shall be in Microsoft Office Word. Submissions sent in any other format other than Microsoft Word will not be evaluated and will be considered non-responsive. Submissions are page limited to the maximum number of pages as defined in the table. These page limitations are inclusive of the executive summary and any charts, diagrams, and/or other graphics. Graphics (including tables) in the proposal may use an alternative font with 8 point size type or larger. Each “page” is defined as one sheet, 8 ½ “ x 11”, with at least one inch margins on all sides, using Times New Roman font with a point size of 12 or greater

(e.g., "Times New Roman" style with 12 point font). Lines shall, at a minimum, be selected as single-spaced in Microsoft Word with Microsoft Word Normal character spacing. Pages shall be consecutively numbered. The offeror is permitted to submit no more than one page for each of the following, which will not be included in the page count: a cover sheet, list of tables, list of figures, list of acronyms, compliance matrix, and table of contents.

Pages submitted in excess of the page limitations described above will not be evaluated.

The Price Proposal is not page limited; however, the Price Proposal is to be strictly limited to price information and completed solicitation documents as described in the General Section at the beginning of this text.

* Page limits represent the maximum pages the Government will evaluate and are not construed as de facto standards for the amount of material expected in the proposal.

*Cross-Referencing: The proposal volumes shall be written on a stand-alone basis so that its contents may be evaluated without cross-referencing to another volume. Information required for proposal evaluation, which is not found in its designated volume will be assumed to have been omitted from the proposal.

Volume I Non-Price Proposal

This volume shall address the Non-Price factors such as technical approach and past performance and include all information required for proposal evaluation. This volume of the proposal shall exclude any reference to the price aspects of the proposal.

The Non-price evaluation factors are listed below.

Factor I :Technical Approach

The offeror shall provide in detail a Technical Approach that will successfully accomplish the requirements of the solicitation, including the PWS. The approach should contain a narrative explaining the program management approach, techniques, or procedures to be utilized to accomplish the basic functions of planning, organizing, and controlling each food service program requirement for: serving and replenishing of food, maintaining fueling stations, management and administration, catering of special events, and cleaning and sanitation of equipment. The offeror should also describe any risks associated with the solicitation, including the PWS and any risks associated with implementation of the offeror's management approach;

describe any techniques and actions to mitigate such risks; and explain whether the techniques and actions identified for risk mitigation have been successfully used by the offeror. The offeror should provide any other information it considers relevant to the solicitation.

Factor II: Past Performance

To demonstrate its past performance, the offeror shall identify up to three (3) of its most relevant contracts or efforts within the past five (5) years, and provide any other information the offeror considers relevant to the requirements of the solicitation. Those contracts must also reflect one year of completed performance by the closing date of the solicitation. Offerors shall provide a detailed explanation demonstrating the relevance of the contracts or efforts to the requirements of the solicitation.

For purposes of this solicitation, a contract is defined as a single contract or a single task order placed under an ID/IQ contract, a Blanket Purchase Agreement (BPA), or a Federal Supply

Schedule. Offerors shall not submit the IDIQ contract, FSS contract, or BPA itself as a reference.

Offerors may submit a combination of no more than three (3) delivery orders (DOs), task orders

(TOs), technical direction letters (TDLs), and/or technical area tasks (TATs) placed under an

ID/IQ or BPA as one of the three examples of past performance. Such a combination must also meet the requirements stated above: each individual example in the combination must have been performed within five (5) years of the solicitation issuance date and demonstrate at least one (1) year of completed performance by the closing date of the solicitation. If a combination of DOs, TOs, TDLs and or TATs are used as a past performance example, the offeror shall state the specific experience claimed, period of performance, and dollar value of each. A Past

Performance example that does not provide the level of detail required may not be evaluated. No more than one combination of DOs, TOs, TDLs and or TATs is permitted in the past performance submittal. One (1) year of completed performance is defined as twelve (12) consecutive months of performance. References with less than twelve (12) consecutive months of service will not be considered.

If subcontractor experience is provided as part of the three (3) of its most relevant contracts or efforts, the subcontractor experience will be given weight relative to the scope and magnitude of the aspects of the work under the solicitation that the subcontractor is proposed to perform.

Therefore, the offeror’s proposal shall detail clearly the aspects of the work in the solicitation that the subcontractor is proposed to perform. The past performance of subcontractors who will be performing major or critical aspects of the solicitation will be considered as highly as a prime contractor’s past performance.

If the prime offeror or intended subcontractor/partner submits a past performance example in which it served as a subcontractor, the prime/sub/partner shall detail clearly the work that it performed and the magnitude (dollar value) of that subcontracted work only. A Past Performance example that does not differentiate between the overall contract effort and the subcontractor effort may not be evaluated.

Failure of offerors to provide the required information and level of specificity may result in the contract reference not being evaluated. With respect to joint ventures, the procuring activity will consider work done individually by each member of the joint venture as well as any work done by the joint venture itself previously. Joint venture references must meet the temporal requirements described in ADDENDUM TO FAR PROVISION 52.212-1 (within five years and a year of completed performance. Additionally, if a joint venture member submits a past performance reference, the joint venture member shall detail clearly the work that it performed in that effort and the magnitude (dollar value) of that work. A reference that does not differentiate between the overall contract effort and the joint venture member’s effort for that reference may not be evaluated. The past performance of a joint venture member who will be performing major or critical aspects of the solicitation will be considered as highly as the joint venture’s past performance.]

The offeror should complete a “Past Performance Information Form” for each reference submitted. The form is an attachment to the solicitation. The forms will count toward the

Volume I page limit previously described.

In addition to the information requested above, offerors shall contact their past performance references and request that each reference complete the Past Performance Report Form attached to the solicitation and e-mail the completed survey form directly to BOTH the contract specialist, Arianna Williams, at arianna.m.williams2.civ@us.navy.mil and the contracting officer, Caitlin

King, at caitlin.d.king2.civ@us.navy.mil by the DUE DATE OF THIS SOLICITATION. The

Government reserves the right to consider past performance report forms received after the due date of the solicitation and to contact references for verification or additional information.

Volume II – Factor III - Price Proposal

The Price Proposal shall include the completed solicitation documents. The price Proposal shall include all elements of price and such other price information considered appropriate to support the Proposal. The pricing information shall be completed in accordance with the following:

(a) SF1449 Section “Schedule of Supplies/Services” completed by the offeror.

(b) Separate pricing information shall be submitted for each year of the services and the FAR

52.217-8 extension as well as a total for 5.5 years of the performance period.

(c) All supplemental information to support proposed price, to include but not limited to fully burdened labor rates, and estimated level of effort by labor category.

(d) A complete and signed page 1 of the Standard Form 1449, “Solicitation/Contract/Order for

Commercial Items” and executed copy of Amendments, if applicable.

(e) Unless completed in SAM, RFQ Section, Representation, Certification and Other Statements of offerors- Completed by the offeror.

(f) All price and price supporting information shall be contained in the Price proposal. No price or pricing information shall be included in any other volume including cover letters. Offerors are responsible for submitting sufficient information to enable the Government to fully evaluate their price proposal.

(g) Proposal shall be valid for 180 days from solicitation closing date.

The completion and submission of the above items will constitute an offer (proposal) and will indicate the offeror’s unconditional assent to the terms and conditions of this RFP and any attachments and/or exhibits hereto. Alternate proposals are not authorized. Objections to any of the terms and conditions of the RFP will constitute a deficiency (see FAR 15.001) which will make the offer unacceptable. An offeror may correct a deficiency only through discussions (see

FAR 15.306(d) and 15.307).

mailto:arianna.m.williams2.civ@us.navy.mil mailto:caitlin.d.king2.civ@us.navy.mil

NOTE: The North American Industry Classification (NAICS) code applicable to the requirements contained within this solicitation is 722310 which has a size standard of

$41,500,000.00.

The completion and submission of the above items will constitute an offer (proposal) and will indicate the offeror’s unconditional assent to the terms and conditions of this RFP and any attachments and/or exhibits hereto. Alternate proposals are not authorized.

Offerors are strongly encouraged to confirm their proposal was received PRIOR to the closing date and time. It is the responsibility of the offerors to ensure that the contracting office has received their entire proposal, with all attachments, PRIOR to the solicitation closing date and time. Only the documents received prior to the solicitation closing date and time will be evaluated

STATEMENT OF WORK

MIDSHIPMEN FOOD SERVICES DIVISION

Statement of Work (SOW) for Wardroom Services

General Information.

Purpose.

The purpose of this Statement of Work (SOW) is to describe the performance requirements for dining room services for the Midshipmen Food Service Division (MFSD), United States Naval

Academy, Annapolis, Maryland.

Scope of Work.

This work involves providing the managerial, administrative, supervisory, direct, and overhead personnel to perform wardroom dining room services and non-food preparation catering support at the United States Naval Academy (Midshipmen Food Service Division), Annapolis, Maryland, as delineated herein. These services will be provided for approximately 4,500 midshipmen, plus supporting staff and approved guests. The contractor shall provide personnel, equipment, materials, supplies, and associated support needed, except as specified herein as government provided, to perform to the standards of this contract. The Contractor shall adhere to the sanitation guidelines set forth in both NAVMED P-5010 and most current SERVSAFE publications (NAVMED supersedes any discrepancies). The baseline inventory of government provided equipment, supplies and of workload estimates are not projected to change by more than 20 percent over the course of this performance period. Change larger would be due to adding on purchasing cleaning gear products to perform job requirements.

Background. Midshipmen Food Service Division serves over 12,000 meals daily on average. Portions of meals are mandatory and normally served family style. Optional meals are served buffet or rolling tray style. Weekends and holidays are normally served through the

Servery (a food court type operation) with a few exceptions that are served buffet or rolling tray.

MFSD’s Cycle Menu is designed to provide each midshipman 3,600 well balanced calories daily. On average, over 1,100 gallons of milk and juice, two tons of meat, one ton of green vegetables, two tons of potatoes, 1,200 loaves of bread, and 720 pies or 300 gallons of ice cream are consumed daily. Food is stored in 12 refrigerators and 5 freezers. Twelve combi-ovens can bake ½ ton of French fries in an hour. The cook/chill plant can cook, bag, and chill in less than

45 minutes 400 gallons of soups, sauces, gravies, mashed potatoes and other food items that contain liquid that can be held under proper refrigeration for 14 days. Six steam-jacketed kettles can cook 750 gallons of soup at one time. After every meal, the scullery washes over 30,000 pieces of silverware, dishes, and glassware.

The midshipmen wardroom (King Hall) was named in tribute to Fleet Admiral Earnest J.

King. The 5th and 6th wing sides of King Hall were built in the early 1900s. Its “new” wing, expanding toward the Chesapeake Bay and completing the “T” shape, was completed in

1953. Amassing 65,000 square feet, King Hall is almost the size of two football fields. King

Hall seats 4,704people at 392 tables of 12. Tables are assigned to company areas, and a squad is assigned its own table.

In addition to normal meals in King Hall a “diet” kitchen serves liquid meals after oral surgery or various other special diet meals to approximately 80 midshipmen per day. To include feeding

350 to 400 vegetarians.

Wardroom Service.

The Contractor shall provide dining room services as defined herein.

Catering.

The Contractor shall be prepared to provide wait staff for banquet dinners, buffets, receptions, picnics, dances, fueling stations and other such special events. Ranging from coffee service for a dozen patrons to a Brigade dinner for more than 4500 patrons (catering requirements vary in scope and complexity). Most special events are held within MFSD facilities, Dahlgren, Smoke hall, Smoke court with some served on sport fields located on the Academy grounds.

Cleaning.

The Contractor shall provide housekeeping services. This includes:

Housekeeping

Dishwashing

Servery Clean-up

Special Events set up and Clean-up

Bathroom for their staff and Chesapeake room

Waxing floor twice a year

*dishwashing refers to normal washing of serving-ware (plates, cups, utensils, etc.), as opposed to optional services dishwashing (pots, pans, appliances used in the kitchen while cooking).

Services

Trash and Garbage removal

Galley Pot and Pan Wash

Planning, Management, and Administration.

The Contractor’s key personnel shall provide the managerial oversight to meet contract requirements. The Contractor’s key personnel shall:

-Attend key meetings.

-Ensure sanitary guidelines are followed.

-Collect customer feedback.

-Provide attendance data.

-Collect meal tickets.

-Provide scheduling services for all regular operation & events

-Ensure table Management.

-Conduct training.

-Maintain a Sound and Security log.

-Maintain a log of meals served and leftovers

-Meet with each new COR and review the SOW together, along with the Chief Military Monitor.

General Operating Conditions

Naval Academy Information.

Established in 1845, the Naval Academy is the undergraduate college for the Navy that prepares young men and women to become professional officers in the U.S. Navy and Marine Corps.

The Mission of the Naval Academy is:

"To develop midshipmen morally, mentally and physically and to imbue them with the highest ideals of duty, honor and loyalty in order to graduate leaders who are dedicated to a career of naval service and have potential for future development in mind and character to assume the highest responsibilities of command, citizenship and government."

The Naval Academy website may be accessed at http://www.usna.edu/

* On average, the academic year begins around 15 AUG, and ends around 23 MAY.

The Yard.

The Naval Academy campus is known as “The Yard”. The Yard includes the midshipmen dormitory, Bancroft Hall; the midshipmen dining hall, King Hall; academic buildings; staff buildings; athletic fields and facilities, and officer housing.

Naval Academy Organization.

Superintendent and Commandant.

The Superintendent is the most senior officer at the Naval Academy. The Superintendent is responsible to the Chief of Naval Operations for all aspects of the Naval Academy, including midshipmen, faculty, and staff. The Commandant of Midshipmen, the second most senior http://www.usna.edu/ officer at the Naval Academy, is responsible for all issues pertaining to midshipmen, including food service.

Midshipmen Supply Department.

The Midshipmen Supply Officer (an O-6 Navy Captain and the senior Supply Corps Officer at

USNA) is responsible to the Commandant of Midshipmen for all quality of life and service issues to include disbursing and food services relating to midshipmen and the Commandant’s budget.

Midshipmen Food Service Division.

The Midshipmen Food Service Director (MFSD) reports to the Head, Midshipmen Supply

Department on the performance of Midshipmen Food Service Division. The MFSD will focus on strategic issues relevant to the feeding of midshipmen. The Contractor shall be responsible for day-to-day operational feeding concerns. The mission and objective of MFSD may be found in reference (b).

Midshipmen Organization.

The Brigade of Midshipmen consists of all 4,500 midshipmen assigned to the Naval

Academy. Its organizational units, from large to small, are 1 brigade, 2 regiments, 6 battalions, 30 companies, and platoons and squads within the companies. Additionally, the brigade may exercise the option to increase to 36 companies for a total of up to 5,000 midshipmen over a period of 5 years.* A squad is the smallest unit of military organization. First class (senior) midshipmen form the core leadership of the Brigade. Midshipmen report to a staff of officers and senior enlisted for overall authority. Reference (c) prescribes midshipmen regulations for conduct within King Hall.

*This increase is tentative, for informational purposes.

Reporting Structure.

The Contractor shall report all issues that may affect midshipmen feeding and morale to the

COR, who at his own discretion may forward it via the chain of command to the Commandant of

Midshipmen.

Schedule of Operations.

Midshipmen Food Services Division operates throughout the calendar year. The academic school year begins each year in August and ends in May with Commissioning Week. During the summer, Midshipmen Food Service Division provides meals for midshipmen in summer school and in summer military training programs, as well as for youth sports camps. The Contractor shall provide service for three meals a day, seven days a week throughout the year, unless the dining hall is officially closed. The contractor will provide all table scheduling and daily paperwork to assign seating assignments for Midshipmen, guests, sports teams, VIPs and amounts of food trays required for service in the dining hall. Notes for payments by guests will be made as well as points of contact supplied to MFSD accounting. Historical data will be provided by MFSD.

Note: During the five-year period MFSD may undergo an extensive renovation of the service area in King hall that may necessitate minor operational changes be accommodated by the contractor due to the location of the temporary seating area.

Meal Hours.

The regular hours are subject to change due to various circumstances. The Contractor will receive at least 24 hours’ notice prior to regular meal hour changes. All scheduled meal hours are subject to change at the discretion of the COR. The Contractor may be required to provide meals at times other than the regularly scheduled times. These meals are part of the normal feeding routine.

*Midshipmen may have anywhere from 15 to 45 minutes to eat.

Types of Meal Service.

The following definitions describe types of meal service that may occur in King Hall.

Mandatory Meals.

The entire Brigade (less approved absences) attends mandatory meals. Normally, a mandatory meal will occur following a military formation, and the Brigade will stream into the dining hall within a ten-minute period. The Commandant of Midshipmen determines the number of mandatory meals for midshipmen. The current feeding plan is as follows:

(Note Corps of Midshipmen could go as high as 4,650)

Added Mando Meals may change the feeding numbers

Breakfast Lunch Dinner

Sunday Servery Avg 600 Servery Avg 1,500 to

2,500

Brigade (2,500 to 4,500)

Monday Brigade (2,500 to

4,000)

Brigade (4,500) Rolling Tray (2,500 to

4,500)

Tuesday Brigade (2,500- 4,500) Brigade (4,500) Rolling Tray (3000 )

Wednesday Brigade (2,500- 4,500) Brigade (4,500) Rolling tray (3,000)

Thursday Brigade (2,500- 4,500) Brigade (4,500) Rolling Tray Brigade (3000

Friday Brigade (2,500-4,500) Brigade (4,500) Servery (1500)

Saturday Servery (1500) Servery (1200) Servery (1200)

* 392 tables currently in King Hall.

All mandatory meals shall be served as Tray Service. For mandatory meals, the Contractor shall develop an assigned seating plan by company area, to be approved by the COR prior to the first mandatory meal of Plebe Summer and the Academic Year.

*In the event that a holiday falls on a Monday, the Monday holiday meals will follow the Sunday schedule. In this same situation, Sunday’s meals would look like a Saturday. All scheduled meal hours are subject to change at the discretion of the COR.

*King Hall does not close.

Optional Meals.

Meals that are not mandatory for midshipmen are optional. Currently Sunday breakfast and lunch, Saturday Breakfast, Lunch and Dinner and Friday Dinner are optional during the normal academic year. Optional meals are typically served through the Servery, buffet style or may be served rolling tray style from time to time. The Contractor is encouraged to improve feeding methods, but all changes shall be approved in advance by the COR.

Tray Service.

Tray Service refers to family style feeding where the Contractor will bring one tray to the table, and the table members will pass around. Tray service meals are usually mandatory but not always. Plebe Summer is always tray service. Sports teams, watch tables, and other midshipmen groups approved by the Commandant will require individual tray service outside of normal meal hours.

Open Seating/Rolling Tray.

In open seating situations, midshipmen will not sit in assigned seats, but will fill in at random. Open seating shall be served tray service. The Contractor shall minimize empty seats. Open seating is likely to be scheduled by the Government when meals are mandatory, yet the entire Brigade is not present (for example, when a portion of midshipmen have left after final exams). Rolling Tray is the same as Open Seating except that feeding begins at one end of the hall and seats are filled in from table to table working towards the other end of the hall.

Serving Buffet Style.

The Contractor shall serve optional meals buffet service if specified by the COR. For optional/buffet meals, midshipmen will come in at random within posted meal hours. For buffet service, midshipmen will queue to get their food through a buffet line and then will fill into seating on a first-come, first-serve basis (rolling tray) style. The Contractor will supply personnel who will assist in monitoring the flow of diners into their seats, in order to minimize the number of wasted seats at a table. Midshipmen are allowed to come back through the lines for second helpings. The Contractor’s predominant service requirements for buffet service will be food servers; however, the Contractor shall have attendants available to assist customers in the dining room, replenishing the buffet line/bars and for cleaning of and around the buffet lines as needed during the meal.

Servey or additions lines provided in the main dining area

The Servery is designed similar to a food court type operation you would find in a mall food court. Midshipmen pick up a tray at the entrance of the Servery and then go to one of eight stations where they are either served by a Contractor or self-serve themselves. Once they have received their food they then return to the dining room to eat. One station is a Grab-N-Go station where the midshipmen may grab food to take outside of the facility to consume. The Contractor shall provide sufficient personnel to support serving from buffet lines, assist replenishment of self-serve lines and for cleaning of and around buffet lines. The personnel will be responsible for sanitation requirements in the Severy common areas and in King Hall. The Contractor will remain responsible for King Hall table set up and bussing.

No matter what type of service is provided, all spills, dropped food and trash on floors during service will be picked up within five (5) minutes of taking place to prevent accidents.

Sports Team Tables and Pre-Meet Tables.

The Naval Academy Athletic Association (NAAA) requires additional tables for all meals served daily (Monday through Friday) for designated sports teams. Pre-Meet Tables are regularly occurring meals that are designated for sports teams that require additional dietary needs prior to sports competition. These tables are in a separate area of King Hall and the Contractor shall be prepared to interact with an NAAA representative for the reservation and coordination of all

Sports Tables and Pre-Meet meals at the discretion of the COR. There are regular instances where some team tables and/or pre-meet tables require resetting during the course of a meal to create additional seating capacity within the designated team table area. Prescribed meal hours for pre-meet tables and team tables do vary somewhat from regular meal hours and precise requirements will be identified by the COR. Subject to change due to any unforeseen pandemic or emergency

* included in Mess Attendant Services for Regular Meals Served in King Hall.

Patrons.

Only approved patrons may dine in King Hall. On occasion, in the absence of the QAE’s ,the

Contractor’s customer service representative shall collect meal tickets or verify paid receipt from patrons and forward to the MFSD Accounting Office.

Wardroom Members.

All members of the wardroom may dine free of charge in King Hall and at Commandant approved special events, since their cost is covered within the midshipmen basic allowance for subsistence. Wardroom members include:

U. S. Naval Academy midshipmen

Cadets from sister service academies (Air Force, Coast Guard, and West Point).

The Command Duty Officer (CDO), in order to sample the meal.

Visitors.

Visitors approved in advance by the Commandant may eat in King Hall or attend special events. Visitors shall pay the standard meal rate (cost of food plus surcharge if applicable). Visitors shall not have priority over midshipmen, and visitor seating shall not interfere with midshipmen seating. The Contractor shall provide signs to identify tables set in the dining hall for special guests (e.g. Visiting sports teams). The Contractor is responsible for collecting meal tickets from all guests and turning them over to the COR or a designated representative assigned by the COR. The COR will brief the Contractor on guests that will be billed and or other special circumstances where the collecting of a meal ticket will not take place.

If a guest does not have a meal ticket, take the guest’s name and midshipmen escorts name and alpha number and provide to the COR at the conclusion of the meal.

Employees.

Contractor employees may not dine in King Hall during meal hours. The Contractor shall develop a plan to allow for employee meals. No employee dining facility is available. The dining area tables by the Diet Kitchen may be used between meals to consume meals. Employees may purchase a meal from the Servery, when open at the current meal rate when approved by the

COR.

Employee Conduct:

The Contractor shall ensure that all employees conduct themselves in accordance with the laws and regulations of the Federal Government, the State of Maryland, and the U.S. Naval

Academy. Employees in violation of any of these laws or regulations shall be promptly terminated from employment on this contract when directed by the Contracting Officer. Local

Naval Academy regulations will be made available to the Contractor upon request.

Alcohol and Illegal Drugs:

The use of alcoholic beverages or illegal drugs at the Naval Academy by Contractor personnel is prohibited. Employees in violation of these regulations shall be promptly terminated from employment on this contract when directed by the Contracting Officer.

Loitering:

Contractor employees shall not loiter in any food service area or other area on the Naval

Academy. Employees shall promptly travel to and from the food service area. Scheduled work breaks shall take place only in areas designated by the COR.

Contractor Management Guide.

The Contractor shall have experience in managing and performing a large-scale, institutional, full food service operation, as described herein. This experience must have been gained as a result of the Contractor being regularly engaged in the business of providing dining room service in an institutional food service facility.

Management.

The Contractor shall manage the total work effort associated with all services required herein to ensure adequate and timely completion. The Contractor shall be responsible to the Midshipmen

Food Service Director via the COR. Contractor management duties include, but are not limited to, planning, scheduling, report preparation, establishing and maintaining records, collecting meal tickets, forwarding any customer complaints to the Food Service Director via the COR, table management and quality control. The Contractor shall provide an adequate staff of personnel with the necessary management expertise to ensure the performance of the work in accordance with sound and efficient management practices that meet industry and Navy standards. The ultimate focus of the management team should be to not merely meet expectations, but to exceed them and make USNA the top service academy dining facility.

The Project Manager shall be working on-site a minimum of 40 hours per week. All positions are separate and full-time, non-collateral duties.

Project Manager.

The Project Manager is the single most important variable in the execution of this contract. The

Project Manager shall be a proactive, forward-thinking achiever with a similar record of accomplishment. The Project Manager shall work closely with the COR in order to meet daily requirements. The Project Manager shall openly discuss recommendations for improvement.

The Contractor shall provide a full-time, on-site Project Manager to oversee and coordinate the services described in this contract. The Project Manager shall be the Government's point-of-contact with the Contractor and shall be authorized to act in the Contractor's behalf on matters requiring immediate resolution. If the Project Manager must be absent, an individual shall be designated, in writing, to act for the Contractor in his absence. In emergencies after business hours, the Project Manager, or an alternate designated in writing, shall arrive on-site within one-half hour, when requested by the COR or Midshipmen Food Service Director. This individual shall coordinate dining hall operations, including meal service set-up, meal service, Ordering/purchasing cleaning supplies and clean-up in King Hall and other areas where MFSD serves a meal such as Dahlgren Hall, etc.

Major Responsibilities:

-Oversee all aspects of personnel management including hiring, training, scheduling, and performance management.

-Manage labor, equipment, and supplies according to the contracted budget.

-Coordination of family style and cafeteria meal service for up to 4,500 midshipmen.

-Train, supervise, and schedule staff.

-Develop, recommend, and implement strategic planning for the dining room.

-Maintains quality, presentation, selection and variety of dining services function

-Promote employee safe work practices and ensure compliance with sanitation standards.

Education/Experience:

In order of preference, Bachelor’s degree in food service management, business administration or a related field with 5 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal, SERVSAFE Manager certified or

Associate’s degree in food service management, business administration or a related field with 7 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal, SERVSAFE Manager certified or

10 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal and be SERVSAFE Manager certified.

IFSEA-International Food Service Executive Association certified.

Operations Manager

The Operations Manager is directly responsible to the Project Manager for the overall operation and successful performance of the assigned Dining Facility for the assigned shift. Each shift

Operations Manager is available to the government’s Quality Assurance Inspectors. Each shift

Operations Manager performs independent inspections daily to ensure his or her facility meets the standards of performance prior to inspections by the Quality Control Inspector; will act as

Project Manager in his/her absence.

Major Responsibilities:

-Directly responsible to the Project Manager

-Act as Project Manager in his/her absence

-Coordinating operational aspects of pre-meal service setup, meal service and clean up

-Customer Service Manager

-Available to government representatives

-Provide services in the area of Technical Support

-Perform as Quality Control Inspectors when instructed

-On site for any and all meal services or whenever a union employee is assigned to work

Proven organizational and planning skills as a supervisor or manager for catered events serving over 500 guests for a minimum of one (1) full year. This includes the planning and execution of receptions, parties, banquets and formal dinners.

Knowledge and expertise in proper dining etiquette, e.g. French, Russian style service.

Ability to delineate the differences of decorum required for formal and informal events and the ability to train the staff in the same.

Experience feeding various VIP’s, i.e. foreign dignitaries, politicians, senior government/executive personnel.

Operational event knowledge (orchestrating setting up the event, breaking it down, cleaning up afterward, etc.)

Flexibility

Creativity for visual presentation and decorative event themes.

Professionalism. Expression of creativity and professionalism under pressure and within the given time constraints.

Military catering experience is a plus.

Culinary certification is a plus.

SERVSAFE Manager Certified

Special Events Manager.

The Special Events Manager will be assigned to any special event requiring Contractor employee supervision. The Contractor shall provide on-site Special Events manager who will schedule and supervise all special event services. The Special Events Manager shall attend all catered events where servers are provided. The Special Events Manager shall be coached by the Government to become familiar with each event.

Major Responsibilities:

-Oversee all aspects of special events in regards to managing/scheduling contract personnel, train contract employees in service style, and performance management.

-Coordinate, plan, organize and direct all catering operations related to set up, service and cleanup for each event. Food production and delivery will be provided by the Government.

-Follow the direction and guidance of the Government’s Banquet Manager and Food Service

Manager.

Proven organizational and planning skills as a supervisor or manager for catered events serving over 500 guests for a minimum of one (1) full year. This includes the planning and execution of receptions, parties, banquets and formal dinners.

Knowledge and expertise in proper dining etiquette, e.g. French, Russian style service.

Ability to delineate the differences of decorum required for formal and informal events and the ability to train the staff in the same.

Experience feeding various VIP’s, i.e. foreign dignitaries, politicians, senior government/executive personnel.

Operational event knowledge (orchestrating setting up the event, breaking it down, cleaning up afterward, etc.)

Flexibility

Creativity for visual presentation and decorative event themes.

Professionalism. Expression of creativity and professionalism under pressure and within the given time constraints.

Military catering experience is a plus.

Culinary certification is a plus.

SERVSAFE Manager Certified

Food Service Worker.

The Food Service Worker may be assigned to any of the various sections of the Midshipmen

Food Service Division which include the: galley, bake shop, cook/chill production area, trash room or servery. Work in each of these sections is unique to the functions accomplished.

Detailing to any of these areas will be made with regard to manpower needs.

Major Responsibilities.

Responsibilities include:

The contractor personnel are not responsible for any work requirements in the “galley spaces except for the pot and pan dishwasher area, bake shop, cook/chill…. The contractor is not responsible for making coffee, preparing fruits and vegetables….They are responsible for moving the fruits, protein carts, bread and dessert carts to the respective area of the dining room for service. They are responsible for setting up all food bars in KH and servery.