SOW - SLC Meals Apr-May.docx

Statement of Work

New Hampshire Army National Guard Regional Training Institute 96 Sheep Davis Rd Pembroke, NH 03725

1. Introduction:

a. The 195th RTI is conducting Professional Military Education (PME) class; Senior Leader Course (SLC). Meals requested will be Breakfast, Lunch, and Dinner and are to be served in the Dining Facility (DFAC) at Edward Cross Training Complex (ECTC) located at 96 Sheep Davis Road Pembroke, NH 03275.

2. Scope:

a. The awarded Contractor shall provide all labor, material, product, equipment and supervision necessary to prepare and set-up all meals as defined in this Statement of Work (SOW). Meals will be in support of training being conducted at the “NH Army National Guard Regional Training Institute” (RTI),

b. Dates: Dates of Performance:

· Period I: 11 April – 21 April 2021 (11 days)

· Period II: 23 April – 03 May 2021 (11 days)

c. Times: The times outlined below are required serving times. Alteration of, or failure to meet these times will impact the organization’s mission. The Contractor shall ensure food and serving preparation are done prior to start time indicated below:

· Breakfast: 0700 - 0800

· Lunch: 1200 - 1300

· Dinner: 1700 - 1800

d. Meals prepared and served for each period:

· Breakfast: 275 meals

· Lunch: 275 meals

· Dinner: 275 meals

e. Location: 96 Sheep Davis Rd. Pembroke, NH 03725

f. Manager: Brandon J. Kelley Phone: (603) 715-3757

g. The Contractor shall perform to the standards set forth in this contract. Contractor tasks include but are not limited to the following: (1) off-site preparation of breakfast, lunch, and dinner meals as outlined in the “Requested Meals” contained in this SOW; (2) delivery of prepared meals and verification of proper temperature at time of delivery IAW ServSafe standards; (3) execute limited cleanup of the Dining Facility and other requirements identified in the SOW.

3. General requirements:

a. The Contractor shall furnish all Supervisory and labor staff required to accomplish all work associated with this contract during the period of performance as outlined in the SOW.

b. The Contractor shall provide on-site personnel to assist in the delivery and set-up of the meals. Contractor staff personnel shall be neat in appearance, courteous, and present a helpful attitude towards the patrons dining.

c. The Contractor shall ensure that all food handlers are in accordance with applicable health and safety regulations. All Contractor personnel operating a motor vehicle shall have a valid state driver’s license. The use of alcoholic beverages, drugs, and tobacco products on the grounds of NH RTI is prohibited.

d. All Contractor personnel operating a motor vehicle shall have a valid state driver’s license and shall comply with AR 190-51 regarding the use of such vehicle. All Contractor vehicles used to support food catering operations will be registered with ECTC officials.

e. The use of alcoholic beverages, drugs and tobacco products is prohibited.

4. Quality Control: The Contractor shall maintain a Quality Control Program to ensure the requirements of the contract and the meal preparations are in accordance with the terms and conditions of this contract and applicable food service regulations (AR 30-22, DA PAM 30-22, TM 10-412, and TB-MED 530).

5. Delivery Times and Quantity of Meals:

a. The normal serving times are outlined in attached “Meal Plan”, section 17. Based on the training of soldiers, the Government may adjust the time schedule for serving of meals. The Manager will provide a 24 Hour notice to the Contractor of serving time adjustment(s).

b. The quantity of meals is outlined in attached “Meal Plan”, section 17, and is based on estimated attendance. These numbers are subject to change. Day 8 and 9 for each phase during the Period of Performance are listed as “Pass Dates” and the headcount will be adjusted. The Contractor, at any time throughout the contract, will be given at least a 5 business day notice if revision of meals ordered is required.

6. Dining Facility:

a. The Government will furnish a dining facility for the contractor to carry out the requirements of this SOW. The Government will be responsible for supporting the dining facility.

b. The Contractor will ensure the dining facility is restored to the condition in which it was received, minus wear and tear as accepted, at the completion of each meal served. The Contractor shall use the dining facility in the performance of this contract only.

7. Maintenance of Dining Facility:

a. The Contractor shall remove any soiled eating ware left on tables at the end of each meal. Tables and chairs will be wiped down.

b. All debris that is accrued after each meal served will be bagged and removed to outside receptacles provided for this purpose.

c. The Contractor shall notify the manager of any maintenance requirements, other than those identified in this SOW that prevents the contractor from carrying out the requirements of this SOW.

8. Sanitation:

a. The Contractor shall ensure that all employees used in performance of this SOW practice personal hygiene procedures. Food preparation, handling, transporting, and storage must meet the sanitation requirements.

b. The Contractor shall, at all times, conduct the requirements of this SOW in a sanitary manner to prevent the attraction of insects, vermin, and rodents. If an infestation of vermin occurs at the dining facility, the Contractor shall immediately notify the manager. Pest control treatments of the dining facility will be required by the Government as necessary.

9. Storage of Supplies and Related Items: No on-site storage of supplies is permitted while performing this contract.

10. Recipes and Portion Size index: the Military has outlined the manner of how meals are made and portion size based on the number of personal for a given requirement. Refer to http://www.quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/Menu/recipes/index/full_index.pdf for specific information on the meal plan provide in section 17.

11. Progressive Replenishment: The Contractor shall progressively prepare items to ensure freshness and optimum flavor, color, texture, and nutritive value. The Contractor shall replenish menu items throughout scheduled serving hours so that each patron is provided a minimum of one food selection from each food group. Empty serving food containers shall be removed and replaced with filled containers of garnished foods. Replacement food shall not be added to a serving line food container while the food container is on the serving line.

12. Leftovers: The Contractor shall offer for service, as menu enhancements, leftover foods that have been prepared and stored in accordance with standard food handling procedures. The contractor shall not use leftovers as a substitute for menu items without prior approval of the COR. Items kept at unsafe temperatures or exposed to contamination shall not be retained for use. Meal leftovers should be offered as seconds after everyone has been fed.

13. Beverages Service: The Contractor shall at a minimum provide at least 3 beverages per meal. For example, milk, coffee and cold beverage. Drinks will be offered heated or cooled as required.

14. Serving Line: The Contractor shall setup food serving lines and open for patron service no later than the scheduled start time of each meal serving period. Serving lines shall not be broken down until fifteen (15) minutes after end of posted meal hours. Serving of all delivered meals is the Contractor’s responsibility. Boxed style meals may be permitted depending on restrictions due to COVID-19 guidelines. Both parties must agree to changes before they are implemented.

15. Condiment Service: The Contractor shall have available throughout scheduled serving hours, table or counter service condiments, seasonings, and dressings. Ketchup, mustard, steaks sauce and other sauces may be served in original container or in a Contractor furnished dispenser. Sugar and sugar substitutes shall be available in individual packages or in pour type containers.

16. Tableware: The Contractor shall maintain tableware (utensils, dishes, cups, trays, etc.) and table appointments (napkins, sugar, salt, pepper, etc.) so they are available to all patrons without waiting. Eating utensils cups, dishes, plates, trays, etc. will be of good quality paper or plastic.

17. Requested Meals:

a The following represents the requested “Meal Plan” by day and quantity:

11 DAY MENU

DAY 1: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

CORNED BEEF HASH

WAFFLES AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 1: LUNCH

SPAGHETTI W/ MEAT SAUCE (MEATLESS SAUCE SHOULD BE AVAILABLE AS WELL)

MIXED VEGETABLES

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

GARLIC BREAD

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 1: DINNER

SHEPARD'S PIE

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 2: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

BACON AND SAUSAGE PATTIES

HOME FRIED POTATOES

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 2: LUNCH

STEAK AND CHEESE SUBS

SAUTEED MUSHROOMS, PEPPERS AND ONIONS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 2: DINNER

ROAST PORK W/ GRAVY

MASHED POTATOES

BROCCOLI

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

DAY 3: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

BACON, BISCUTS AND CREAMED GROUND BEEF

FRENCH TOAST AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 3: LUNCH

CHILI MACARONI

SLICED STEAMED CARROTS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

GARLIC BREAD

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 3: DINNER

BAKED HAM W/ PINEAPPLE

BAKED SWEET POTATOES

PEAS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 4: LUNCH

BBQ PULLED PORK SANDWICHES

BUTTERED CORN

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

CORN BREAD

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 4: DINNER

TERIYAKI CHICKEN

FRIED RICE

VEGETABLE STIR FRY

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 4: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

CORNED BEEF HASH

WAFFLES AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 5: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

CORNED BEEF HASH

HASH BROWN POTATOES

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 5: LUNCH

STEAK TIPS

BAKED POTATOES

MIXED VEGETABLES

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 5: DINNER

MEATLOAF

MASHED POTATOES AND GRAVY

GREEN BEANS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 6: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

HAM STEAKS AND SAUSAGE PATTIES

PANCAKES AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 6: LUNCH

SWEET & SOUR CHICKEN

FRIED RICE

BROCCOLI

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 6: DINNER

LASAGNA

GREEN BEANS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

GARLIC BREAD

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 7: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

BACON AND SAUSAGE PATTIES

HOME FRIED POTATOES

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 7: LUNCH

TOASTED REUBEN SANDWICH

THREE BEAN SALAD

POTATO CHIPS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 7: DINNER

CHICKEN PARMESAN W/ PASTA

VEGETABLE

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

GARLIC BREAD

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 8: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

BACON, BISCUTS AND CREAMED GROUND BEEF

FRENCH TOAST AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 8: LUNCH

PANKO BREADED FISH W/ LEMON GARLIC BUTTER

LEMON AND HERB RUBBED CHICKEN BREAST

RICE PILAF

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 8: DINNER

SPINACH TORTELLINI W/ MARINARA SAUCE

PEAS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 9: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

CORNED BEEF HASH

WAFFLES AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 9: LUNCH

GRILLED PORK CHOPS W/ BARBQUE SAUCE

BAKED SWEET POTATOES

BROCCOLI

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 9: DINNER

BEEF STROGANOFF W/ EGG NOODLES

SLICED STEAMED CARROTS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 10: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

CORNED BEEF HASH

HASH BROWN POTATOES

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 10: LUNCH

CHILI CON CARNE

STEAMED RICE

VEGETABLE

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

CORN BREAD

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 10: DINNER

ROAST TURKEY W/ GRAVY

MASHED POTATOES

VEGETABLE AND CRANBERRY SAUCE

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 11: BREAKFAST

SCRAMBLED AND HARD BOILED EGGS

HAM STEAKS AND SAUSAGE PATTIES

PANCAKES AND MAPLE SYRUP

ASSORTED YOGURTS, CEREALS, OATMEAL PACKETS, GRANOLA BARS

BREADS (BAGELS, ENGLISH MUFFINS, TOAST)

ASSORTED SIDES (BUTTER, JAM/JELLY, PEANUT BUTTER, CREAM CHEESE)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE)

DAY 11: LUNCH

HAMBURGER YAKISOBA

GREEN BEANS

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

GARLIC BREAD

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

DAY 11: DINNER

CHICKEN CACCIATORE

BUTTERED MACARONI

BROCCOLI

SALAD BAR (FRESH LETTUCE, TOMATOES, ONIONS, PEPPERS, PEPPERCHINI)

DINNER ROLLS

ASSORTED SIDES (BUTTER, GRATED PARMESAN CHEESE, SALAD DRESSINGS)

ASSORTED FRUITS (BANANAS, APPLES, ORANGES)

COOKIES OR OTHER DESSERT ITEM

ASSORTED BEVERAGES (MILK, COFFEE, JUICE, SOFT DRINK)

PERIOD I: 20 January – 30 January 2021

PERIOD II: 01 February – 11 February 2021

18. Definitions of words and terms:

Contractor: Refers to the contracted vendor to perform the terms and conditions under subject contract.

Contracting Officer (KO): Individual from the NH National Guard Joint Contracting Office who has authorization to bind the government to a contract.

Manager: A qualified NH Army National Guard representative who is specified by the Contracting Officer to assist in the technical monitoring or administration of the contract.

Government: Refers to a representative of the NH Army National Guard.

Regional Training Institute (RTI): NH Army National Guard Training facility; located in Pembroke, NH 03725.