Performance Work Statement.pdf

CATERED MEAL SERVICES

PERFORMANCE WORK STATEMENT

(PWS)

FY24

103D AIR CONTROL SQUADRON

AIR NATIONAL GUARD BASE

ORANGE, CT 06477

PERFORMANCE WORK STATEMENT (PWS)

DESCRIPTION OF SERVICES: The contractor shall furnish all personnel, food items, supervision, parts, tools, materials, facilities, and transportation necessary to provide prepared meals at the 103d Air Control Squadron, Air National Guard Base, for the periods specified within this PWS for the scheduled Unit Training Assembly (UTA) weekends IAW the following specifications and schedules.

1. The Connecticut Air National Guard has a need to purchase catered meals, consisting of 220 lunches meals during one UTA weekend (110 per day), and 240 lunches (120 per day) during November and December.

2. These meals must be cooked at a non-military kitchen and delivered, ready to serve, to the 103d Air Control Squadron. NO COOKING IS ALLOWED ON BASE. The contractor is responsible for setting up serving lines, serving the meals, and clean up services. The ACS has warming stations available at the unit. The kitchen where the food is prepared is subject to inspection and must have all certifications required by the state and/or local health department(s). The vendor must be a licensed food vendor or caterer in the state where the food is prepared, and possess all current licenses and certifications required by law. Servers must have ServSafe certification.

3. The meals will be served at the Dining Facility at the 103d Air Control Squadron between the hours of 11:00am and 1:00pm.

4. Some of the meals may be “To-Go”. Styrofoam “To-Go” containers will be provided by the 103d Air Control Squadron. The “To-Go” items will consist of that day’s menu. No extra items.

5. The 103d Air Control Squadron Dining Facility will provide napkins, eating utensils, plates & bowls, and hot & cold beverage cups.

6. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals and are indicated on the purposed menus. The entrées shown are recommended. If vendor requests to deviate from the proposed menus, approval from the Contracting Officer Representative must be received prior to the delivery. This is a firm-fixed price contract, and the contractor will not receive additional payment for any approved menu deviations. All revised meals must be nutritionally balanced as recommended by the FDA.

7. The condiments shown on the proposed menus are required menu items.

8. The vendor is responsible for serving and portion control. Buffet style serving is preferred. Ala carte ordering is prohibited.

9. Meal pricing must include all overhead, delivery, and clean-up costs. Tax and gratuity are prohibited.

10. If the planned training is unexpectedly canceled or shortened i.e., weather conditions, the vendor shall not serve.

11. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs provided the food has no alternative business use and is itemized and approved by the Contracting Officer for reimbursement.

Quality Assurance:

12. The Government shall monitor the contractor’s performance under this contract using the following procedures:

12.1 Quality Assurance Evaluators inspect for compliance with contract terms.

12.2 Other Observers: Military Public Health personnel, Inspector General personnel, and other authorized government personnel shall be permitted to observe operations as necessary. These operations include, but are not limited to, food preparations at the contractor’s facility, transportation from the contractor’s facility to the 103d Air Control Squadron, Air National Guard Base and serving of the food at the base. Public Health personnel must be allowed to conduct sanitary inspections IAW current FDA code guidelines. All parties involved in this contract will comply with the latest FDA Food Code guidelines.

Loitering:

13. Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base.

Use of Tobacco:

14. The use of tobacco products by the contractor personnel while on break will be confined to those areas designated by the Government as smoking areas.

Use of Alcoholic Beverages/Drugs:

15. The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services.

Personnel:

16. The contractor shall furnish supervisory, administrative, and direct labor personnel to accomplish all work required.

16.1. All employees of the contractor employed in the performance of work under this contract shall be employees of the contractor at all times and are not considered employees of the government.

16.2. The contractor will ensure that personnel have proper identification for entry onto the 103d Air Control Squadron, Air National Guard Base. This includes providing an entry authorization list (EAL) of all employees who will be permitted on base. The EAL must be submitted to Contracting Officer’s Representative (COR) no later than the Thursday prior to the UTA. All employees are encouraged to car-pool as their vehicles are subject to be searched, and they must have proper registration and proof of insurance in order to be allowed onto the base. All employees must have a picture ID to gain access on base.

16.3. Contractor Supervision – an attendant supervisor, or other supervisors designated in writing to act in the contractor’s behalf, shall be present during all hours when contract employees are working.

16.4. Personal Hygiene – the contractor shall ensure the contract employees meet the following sanitation requirements In Accordance With (IAW) Serve Safe;

16.4.1 They wash their hands upon reporting for work, immediately after visiting a lavatory, after smoking, taking a break and after handling raw meat, poultry, garbage, or soiled items.

16.4.2. They remove wristwatches, bracelets, earrings, cell phones/pagers and rings before and during duty hours.

16.4.3. Their fingernails are cut short so that they do not extend beyond the end of the fingers and are kept clean.

16.4.5. They do not smoke, or use tobacco in any form, except during break periods in designated areas.

16.4.6. They do not consume food items/beverages in any form while on the serving line or in any food prep areas.

16.4.7 They wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.

16.4.8 Contract employees shall wear appropriate clothing that is well fitted, laundered and repaired. Contractor may furnish uniform clothing. Shoes shall be of sturdy construction and shall cover the feet to meet sanitation and safety requirements. No open–toe shoes, sleeveless blouses or shirts, or sandals are allowed.

Delivery:

17. Delivery shall be no later than 10:30AM to the Connecticut Air National Guard, 103d Air Control Squadron, 206 Boston Post Road, Orange, CT 06477 Contracting Officer Representative (COR): MSgt Rachel Payne, (203) 795-2936.

18. Specific delivery dates will be coordinated with the COR: MSgt Rachel Payne, (203) 795-2936. Once military leadership has prepared a fiscal year schedule, the dates will be released to the contractor. The COR will provide notice to the contractor of any changes to the schedule.

Antiterrorism (AT) / Operational Security (OPSEC):

19. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, HAF and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

20. Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification Index (NCIC-III) and Terrorist Screening Database (TSDB) (AFI 31-101 and AFI 10-245), applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative), or, at OCONUS locations, in accordance with status of forces agreements and other theater regulations.

21. All contractor employees, to include subcontractor employees, requiring access Government Installations, Facilities and Controlled Access areas shall complete AT Level I awareness training within 7 calendar days after contract start date. Certificates of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative. AT Level I awareness training is available at the following website:

https://jkodirect.jten.mil/html.COI.xhtml?course_prefix=JS&course_number=-US007.

22. In accordance with AFI 10-701, Operations Security, OPSEC PMs/SMO/SMNCOs/Coordinators will provide OPSEC training or training materials to https://jkodirect.jten.mil/html.COI.xhtml?course_prefix=JS&course_number=-US007 contract employees within 90 days of employees’ initial assignment to the contract and annually thereafter. General organizational orientations may need to be supplemented by duty-related orientations in the work center targeted toward specific critical information and vulnerabilities associated with the work. Initial training (OPSE 1301 – OPSEC Fundamentals) and refresher training (Security Administration) are both available on the ADLS website.

Contracted Meals for January Saturday:

Caterer to prepare 110 hot meals broken down as follows:

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 25 – ½ Pint servings of white milk (1% or 2%)

• 25 – ½ Pint servings of chocolate milk (low fat)

Sunday:

Caterer to prepare 110 hot meals broken down as follows:

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for February

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for March

• 55 servings of Roast Beef with gravy –servings-1 each/5 oz.

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Roast Beef with gravy –servings-1 each/5 oz.

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for April

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for May

Thursday:

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Baked Chicken –servings-1each/5 oz.

• 55 servings of Brown Steamed Rice- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Green Beans with Mushrooms – serving – ¾ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Friday:

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Baked Chicken –servings-1each/5 oz.

• 55 servings of Brown Steamed Rice- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Green Beans with Mushrooms – serving – ¾ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Baked Chicken –servings-1each/5 oz.

• 55 servings of Brown Steamed Rice- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Green Beans with Mushrooms – serving – ¾ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 65 Burger (grilled) –servings-6 oz patty

• 45 Hot Dogs with buns – 1 each

• 65 Accompaniments – cheese slice, lettuce, tomato slice

• 110 Accompaniments - ketchup, mustard, mayo – 1 each

• 110 servings of Potato Salad

• 110 Servings of Cole Slaw

• 110 servings of Brownies- servings-2 each

• 110 servings of Salad Bar w/ accompaniments – Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons – servings - 6 oz.

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for June

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke, Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals August

• 55 servings of Roast Beef with gravy –servings-1 each/5 oz.

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Roast Beef with gravy –servings-1 each/5 oz.

• 55 servings of Stuffed Chicken with Cream of Mushroom Gravy –servings-1each/5 oz.

• 55 servings of Baked Mac and Cheese -servings- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Peas/Corn mix- servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for September

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Baked Chicken –servings-1each/5 oz.

• 55 servings of Brown Steamed Rice- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Green Beans with Mushrooms – serving – ¾ cup

• 55 servings of Mixed Vegetables-servings- ½ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Salisbury Steak with Beef Gravy- 1 each

• 55 servings of Baked Chicken –servings-1each/5 oz.

• 55 servings of Brown Steamed Rice- ¾ cup

• 55 servings of Mashed Potatoes- ¾ cup

• 55 servings of Green Beans with Mushrooms – serving – ¾ cup

• 110 servings of Assorted Pies- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

Contracted Meals for October

Caterer to prepare 110 hot meals broken down as follows:

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 10 – 12 oz. servings of Sprite

• 55 servings of Chicken Parmesan-servings- 1 each/5 oz.

• 55 servings of Chili Macaroni Casserole- 5oz.

• 55 servings of Penne Pasta with Marinara Sauce -servings- ¾ cup

• 55 servings of Broccoli- servings- ½ cup

• 55 servings of Carrots-servings- ½ cup

• 110 servings of garlic bread- serving- 1 each

• 110 servings of Chocolate Cake- servings-1 each

• 110 servings of Salad Bar w/Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Red Onions Slices, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings – serving – 6oz

• Salt and Pepper

Contracted Meals for November

Caterer to prepare 120 hot meals broken down as follows:

• 70 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz. (not processed) (fresh)

• 50 servings of Roast Beef with gravy –servings- 5 oz.

• 120 servings of Mashed Potatoes- ¾ cup

• 120 Baked Sweet Potatos-5 oz.

• 120 servings of Stuffing- ¾ cup

• 120 servings of Corn- ¾ cup

• 120 servings of Cranberry Sauce- ½ cup

• 120 servings of dinner rolls- serving- 1 each

• 120 servings of Apple Pie- servings-1 slice

• 120 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 15 – 12 oz. servings of Sprite

• 30 – ½ Pint servings of white milk (1% or 2%)

Caterer to prepare 120 hot meals broken down as follows:

• 70 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz. (not processed) (fresh)

• 50 servings of Roast Beef with gravy –servings- 5 oz.

• 120 servings of Mashed Potatoes- ¾ cup

• 120 Baked Sweet Potatos-5 oz.

• 120 servings of Stuffing- ¾ cup

• 120 servings of Corn- ¾ cup

• 120 servings of Cranberry Sauce- ½ cup

• 120 servings of dinner rolls- serving- 1 each

• 120 servings of Apple Pie- servings-1 slice

• 120 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

• Salt and Pepper

• 15 – 12 oz. servings of Sprite

Contracted Meals for December

Caterer to prepare 120 hot meals broken down as follows:

• 50 servings of Salisbury Steak with Beef Gravy- 1 each

• 70 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz. (not processed) (fresh)

• 60 servings of Baked Mac and Cheese -servings- ¾ cup

• 60 servings of Mashed Potatoes- ¾ cup

• 60 servings of Steamed Broccoli -2-3 spears

• 60 servings of Green Beans-servings- ½ cup

• 120 servings of Dinner Rolls-1 each

• 120 servings of Chocolate Cake- servings-1 each

• 120 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 15 – 12 oz. servings of Sprite

Caterer to prepare 120 hot meals broken down as follows:

• 50 servings of Salisbury Steak with Beef Gravy- 1 each

• 70 servings of Whole Meat Roasted Turkey with gravy- serving- 5 oz. (not processed) (fresh)

• 60 servings of Baked Mac and Cheese -servings- ¾ cup

• 60 servings of Mashed Potatoes- ¾ cup

• 60 servings of Steamed Broccoli -2-3 spears

• 60 servings of Green Beans-servings- ½ cup

• 120 servings of Dinner Rolls-1 each

• 120 servings of Chocolate Cake- servings-1 each

• 120 servings of Salad Bar w/ Mushroom Sliced, Carrots Grated, Tomatoes Diced, Broccoli

Buds, Cauliflower Buds, Sunflower Seeds, Cucumber Slices, Peppers, Green and Red Diced, Assorted Cheeses, Croutons, Dressings - servings-6 oz

• Salt and Pepper

• 25 – 12 oz. servings of Diet Coke

• 25 – 12 oz. servings of Coke

• 15 – 12 oz. servings of Sprite