SAWFISH (WPB_87)_DS_RSH_20.pdf

USCGC SAWFISH (WPB 87357)

87 FOOT COASTAL PATROL BOAT (USCG)

SPECIFICATION FOR DINING DURING DOCKSIDE REPAIRS

FY2020

Developed By: Ryan S Hopkins

(26 March 2020)

USCGC SAWFISH (WPB-87) DINING FY2020

2 (Rev-0)

TABLE OF CONTENTS

3 (Rev-0)

Revisions Record This 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.

DATE REV# WORK ITEM# CHANGES MADE

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.

4 (Rev-0)

86353_0320_SOW_FLT

WORK ITEM 1: Dining, Provide

1. SCOPE

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

1.2 Government-furnished property.

None.

2. REFERENCES

COAST GUARD DRAWINGS

None.

COAST GUARD PUBLICATIONS

None.

OTHER REFERENCES

AAA/CAA - http://newsroom.aaa.com/diamond-ratings/diamond-rating-definitions/ FORBES (formerly MOBIL) Travel Guide - http://www.forbestravelguide.com/

3. REQUIREMENTS

3.1 Dining requirements. The Contractor shall provide healthy, appetizing, and nutritious dining, including 3 meals a day (breakfast, lunch and dinner) and wait staff gratuities, for up to 11 Coast Guard personnel within a 15 mile radius of the crew’s primary lodging location and within a reasonable distance (not more than 15 miles) of the ship’s location for lunch.

3.1.1 Commencement and completion. Dining shall commence 01 June 2020, and end 01 July 2020.

3.1.2 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.

http://www.forbestravelguide.com/

5 (Rev-0)

• 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.

3.1.3 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.

3.1.4 Take-out meals. The Contractor shall substitute carry-out meals for up to 11 Coast Guard personnel for breakfast, lunch and/or dinner, when designated by the COR. The Contractor shall coordinate pick up times and location with the COR. Lunch carry-out meals shall include either hot meals as detailed in paragraph 3.4.3 or a box lunch which shall include:

• A sandwich with a choice of 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 dessert with a choice of two options, including fresh whole fruit as one option.

• A beverage from a choice of soda, diet soda, bottled water and juices.

3.2 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 than 3 hours per meal.

3.3 Commercial Standards. 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 for dining and lodging.

6 (Rev-0)

4. NOTES

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

• AAA Restaurant Ratings -http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnW bI3C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0

• FORBES (formerly MOBIL) Travel Guide ratings -http://www.forbestravelguide.com/about/ratings http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnWbI3C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0 http://ww1.aaa.com/scripts/WebObjects.dll/AAAOnline.woa/5011/wo/8GhGQMSmbPFNnWbI3C2cuw/1.11.13.8.3.0.1.2.2.7.1.0.1.1.0.0 http://www.forbestravelguide.com/about/ratings