SOW WVU Tech Life Support for 200 Personnel_GRD_20MAR26.pdf

STATEMENT OF WORK (SOW)

FOR

WVU TECH LODGING AND MEALS

1.0 General:

1.1. Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to provide lodging and meal services for approximately 200 personnel, as defined in this PWS.

1.2. Background: The Army National Guard will be supporting the National Scout

Jamboree being held at the Summit Bechtel Reserve July 2026 and will require life support for up to 200 Soldiers.

1.3. Period of Performance: Primary time frame will be 13 July 2026 to 04 August 2026.

1.4. General Information:

1.4.1. Place and Performance of Services: The contractor shall provide services between the days of 13 July and 04 August of 2026 except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings. Performance shall be at the WVU Tech, Beckley, WV Campus. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is not authorized.

1.4.2. Access and general protection/security policy and procedures: Contractor and all associated sub-contractors employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. Contractor workforce must comply with all personal identity verification requirements (FAR clause 52.204-9, Personal Identity Verification of Contractor Personnel) as directed by DOD, HQDA and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

1.4.3. Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

2.0 Lodging: The WVNG will need to be provided for the dates below at a bed/per day rate. All individuals will need to be provided individual access keys for the duration of their stay at the location. The WVARNG will be responsible for management of keys during the period of performance. 24 hour housing staff will be expected to be available to address any key and/or access issues for all leased facilities. Checkout for REARVON rooms will be 04 AUGUST. Providing a price per person per night for lodging. NOTE: Personnel assigned to the room will be responsible for any damage that may occur during their stay.

2.1. JRSOI Team: WVARNG will require 5 beds from 13 JULY through 14 JULY 2026.

2.2. ADVON (Advanced Echelon): WVARNG will require 30 beds from 14 JULY through

17 JULY 2026.

2.3. Main Body: WVARNG will require 200 beds from 17 JULY through 31 JULY 2026.

2.4. REARVON (Rear Echelon): WVARNG will require 30 beds from 31 JULY through

04 AUGUST 2026.

2.5. Laundry Facilities: Provide access to laundry facilities to support 200 personnel.

2.6. Internet: Provide Wi-Fi.

2.7. Parking: Provide designated parking areas adjacent to the housing area.

3.0 Meals: The purpose of this requirement is to provide meals to approximately 200 personnel located at the WVU Tech, Beckley, WV Campus. Meals must be prepared and served on site. Contractor shall provide use of the dining facility on site. Grease traps are required to be maintained at kitchen location. All actions involving this contract must meet or exceed the requirements set forth in Army Technical Bulletin 530, Tri-Service Food Code, dated 01 March 2019 (TB MED 530). Food Service Director will have a current ServSafe Food Sanitation Certification. All food preparers must possess a valid WV Food Handlers Card or a nationally recognized food handler and/or food safety certificate. WVARNG reserves the right to adjust meal quantities and meal service times and will provide the Contractor 3 days’ notice of any changes, in accordance with applicable Federal, State, and Local Health and Safety regulations.

DATES OF SERVICE = 13 JULY 2026 (1 DAYS)

NUMBER OF PERSONNEL TO BE FED = 5

Breakfast- 0 Lunch- 0 Dinner Only- 5 Personnel x 1 days = 5 Total - 5 Meals

DATES OF SERVICE = 14 JULY 2026 (1 DAY)

NUMBER OF PERSONNEL TO BE FED = 30

Breakfast- 5 Personnel x 1 days = 5 Lunch- 5 Personnel x 1 days = 5 Dinner- 30 Personnel x 1 days = 30 Total - 40 Meals

DATES OF SERVICE = 15 – 16 JULY 2026 (2 DAYS)

NUMBER OF PERSONNEL TO BE FED = 30

Breakfast- 30 Personnel x 2 days = 60 Lunch- 30 Personnel x 2 days = 60 Dinner- 30 Personnel x 2 days = 60 Total - 180 Meals

DATES OF SERVICE = 17 JULY 2026 (1 DAY)

NUMBER OF PERSONNEL TO BE FED = 200

Breakfast - 30 Personnel x 1 days = 30 Lunch - 30 Personnel x 1 days = 30 Dinner – 200 Personnel x 1 days = 200 Maximum Total = 260 Meals

DATES OF SERVICE = 18 JULY – 31 JULY 2026 (14 DAYS)

NUMBER OF PERSONNEL TO BE FED = 200

Breakfast - 200 Personnel x 14 days = 2,800 Lunch - 200 Personnel x 14 days = 2,800 Dinner – 200 Personnel x 14 days = 2,800 Maximum Total = 8,400 Meals

DATE OF SERVICE = 01 AUGUST 2026 (1 DAYS)

NUMBER OF PERSONNEL TO BE FED = 200

Breakfast - 200 Personnel x 1 days = 200 Lunch - 30 Personnel x 1 days = 30 Dinner - 30 Personnel x 1 days = 30 Total - 260 Meals

DATE OF SERVICE = 02 AUGUST – 03 AUGUST 2026 (2 DAYS)

NUMBER OF PERSONNEL TO BE FED = 30

Breakfast - 30 Personnel x 2 days = 60 Lunch - 30 Personnel x 2 days = 60 Dinner - 30 Personnel x 2 days = 60 Total - 180 Meals

DATE OF SERVICE = 4 AUGUST 2026 (1 DAY)

NUMBER OF PERSONNEL TO BE FED = 30

Breakfast Only - 30 Personnel x 1 day = 30 Lunch - 0 Dinner - 0 Total - 30 Meals

3.1. BREAKFAST MEALS: Contractor shall provide kitchen, kitchen equipment, labor, and subsistence (to include condiments, plates, utensils, drinking cups, bowls, and napkins) to provide prepared breakfast meals as requested. Providing meals includes preparing, serving, and cleaning. Contractor shall provide all items necessary to complete the meal. All products used in any portion of the meal will meet federal/state requirements for that particular meal. See Technical Exhibit 1 for meal descriptions. Breakfast will be served between the hours of 0530 and 0730 (subject to change).

3.2. TO-GO LUNCH MEALS: Contractor shall provide kitchen, kitchen equipment, labor, and subsistence (to include condiments, plates, utensils, drinking cups, bowls, napkins and to-go containers) to provide prepared fresh meal kit-type meals as requested. Providing meals includes preparing, serving, and cleaning. Meals will be distributed during the breakfast meal. Contractor shall provide all items necessary to complete the meal. All products used in any portion of the meal will meet federal/state requirements for that particular meal. A small percentage of lunch meals will be utilized for midnight meals for the overnight shifts (basically their lunch). Contractor shall be notified of the exact number of midnight meals prior to execution. Primary option is for those individuals to pick up their midnight meal at Dinner. CONTRACTOR must provide adequate quantity of to-go containers for to-go meals. See Technical Exhibit 1 for meal descriptions.

3.3. DINNER MEALS: Contractor shall provide kitchen, kitchen equipment, labor, and subsistence (to include condiments, plates, utensils, drinking cups, bowls, and napkins) to provide prepared dinner meals as requested. Providing meals includes preparing, serving, and cleaning. Contractor shall provide all items necessary to complete the meal. All products used in any portion of the meal will meet the minimum federal/state requirements for that particular meal. See Technical Exhibit 1 for meal descriptions. Dinner meal will be served between the hours of 1700 and 1900.

TECHNICAL EXHIBIT 1

Meal Descriptions

Breakfast:

Natural Juices: Fresh or frozen, orange and grape plus one other choice

Fruit: Fresh, frozen or canned, with a minimum of two choices. One may be canned

Yogurt: Several varieties available

Assorted Dry Cereals: Four varieties every day, one without sugar

Meat: Choice of two meats each day. Four varieties each week. Varieties can come from the following: Sliced bacon, ham, sausage or turkey links/patty;

luncheon sausage. Minced bacon or ham may be substituted for this meat requirement.

Meatless Entree: Pancakes or waffles

Eggs: Served every day/ serving size will be least two eggs.

Potatoes: Available when eggs are served. Potato offering is to be varied as determined by the contractor.

Pastries: Minimum choice of two (muffin, cobbler, etc.) baked fresh daily. Bagels or English muffins may be served as a pastry.

Condiments: Includes hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener and any item to enhance the taste of the item offered, for example, honey or syrup for pancakes or waffles

Beverages: Includes 1 % milk, 2% milk, skim milk, hot chocolate, coffee, decaffeinated coffee, tea, fruit juices and a variety of carbonated beverages.

Breads: White and wheat bread must be available at every meal. Raisin bread is optional.

Instant Cooked Cereal: Three varieties of assorted packets of instant cooked cereal each day.

Bag Lunch:

At a minimum, shall consist of the following: 2 sandwiches with 4oz of meat each, chips, fresh fruit or fruit cup, cookie, some kind of trail mix, mayo or mustard and a canned/bottled drink.

Bag lunch meals will not be made by the contactor more than 48 hours in advance of scheduled pickup and shall be kept refrigerated until pickup.

No leftovers will be used.

Dinner:

Soup: "Homemade" preferred and rotated to provide variety. Chili can be offered as a substitute.

Entrees: A choice of two entrees. "One meat shall be solid non-fabricated nonprocessed meat; the other one can be a fabricated or processed meat or non-fabricated and non-processed fish." These meats shall be the following:

Chicken, Roast beef, pork, lamb, veal, turkey, cured ham, grilled, baked, broiled or fried steaks, fish, chops or cutlets. The daily dinner solid meat choice may include an alternate choice of an acceptable non-solid entree with prior approval of the COR. The non-solid meat entree may include an eight-to-ten-ounce portion of an extended meat entree such as Salisbury steak, breaded cutlets, meatloaf, or an eight-to-ten-ounce portion of such items such as sirloin tips, beef stroganoff or Creole seafood where their costs are comparable to a solid fabricated or processed meat entree and mutually agreed entrees. Additional choices may be offered but only with prior COR approval.

Hot/Cold Sandwich: A minimum four ounces meat and cheese combinations.

Potato, Pasta or Rice: Served daily. In addition, potato, com, or taco chips, pretzels, cheese curls and other snack items shall be served daily. Dressing may be available when appropriate.

Vegetables: Fresh, frozen, or canned. The contractor shall provide a choice of two. One may be canned.

Desserts: selection of two pastry items (i.e. cookie, cake, pie) and two types of fruit, whole fresh fruit of sliced melon served daily.

Ice Cream: Two flavors of ice cream and one choice of yogurt (regular or flavor) provided daily.

Breads: White and wheat bread must be available at each meal. Raisin bread is optional. Also include one home baked/premade specialty bread, biscuit, dinner rolls or muffin.

Beverages: Hot chocolate, coffee, regular and decaffeinated, tea, fruit juices and a variety of carbonated beverages.

Milk: One or two percent (I or 2%) milk. Contractor can offer milk in either ½ pint containers of bulk.

Condiments: Includes hot sauce, ketchup, salt, pepper, butter, jelly, honey, peanut butter packets, creamer, sugar, sweetener, and any item to enhance the taste of the item offered. For example, sour cream and butter for baked potatoes, mustard and pickle relish for hamburgers.

Salad Bar: Consisting of as a minimum: Lettuce (Iceberg and Romaine), a choice of spinach leaves or mixed greens, and cottage cheese daily with a choice of 4 dressings to include one reduced fat and one low calorie and eight toppings to include two protein toppings served daily.

A minimum of two other salads: for example, macaroni salad, potato salad, or pasta salad. Other salads and toppings must be rotated daily to provide variety. The toppings for salads must include the following items for every meal: cherry tomatoes, cucumbers, green peppers, onions, bacon bits, chopped ham, cheese, chopped eggs, carrot sticks, celery sticks.

Salads for the field must consist of the follow: lettuce, tomatoes, cucumbers and include 2 types of individual dressings with one being low cal.

NOTE: Entrees, vegetables and desserts shall vary from lunch meal to dinner meal each day.

Minimum Quality of Food Products:

U.S.D.A No. I or U.S.D.A Choice cut to institutional meat purchase (I.M.P.)

specifications:

Seafood: U.S. Grade A, Certified Poultry: U.S. Grade A Eggs: U.S. Grade A medium size Pure ground beef: U.S.D.A. utility or better, not to exceed 15% fat Fresh fruits and vegetables: U.S.D.A. No. I Grade A, fancy Canned fruits, vegetables, juices: U.S.D.A. Grade A or fancy canned fruits, light syrup, U.S.D.A.

Frozen fruits, vegetables, juices: U.S.D.A. Grade A Dairy products, cheese: U.S.D.A. Grade A

All other food and food products must be of a comparable quality as defined above. The indicated grades are intended as minimum standards only, and the contractor is encouraged to exceed these minimums whenever possible.

All other food not included in the above categories shall be of comparable quality.

Ground beef patties shall be 100% beef, consisting of a minimum of 90% lean and a maximum fat content of the finished raw patty of 10%. All menu items prefabricated, produced by others, or processed by the contractor containing soy protein derivatives or poultry analogues will be subject to prior approval of COR. Reconstituted potatoes will only be used with prior approval of COR.