Army_DFAC_PWS_17Nov2016.docx

DEPARTMENT OF THE ARMY

AREA SUPPORT GROUP KUWAIT

APO, AE 09366

FULL FOOD SERVICE (FFS)

PERFORMANCE WORK STATEMENT (PWS)

FOR

KUWAIT DINING FACILITES (DFAC)

27 October 2016

PREPARED BY:

AREA SUPPORT GROUP – KUWAIT

FOOD PROGRAM MANAGEMENT OFFICE

TABLE OF CONTENTS

Technical Exhibit 12- Required Submittals and Reports schedule 109

Appendix: A USACENT/ASG-KU CONOPS MENU Appendix: B ASG-KU Commander’s Best Dining Facility Score Sheet Appendix: C Installation Access and Vehicle Registration Appendix: D ASG-KU Integrated Pest Management Plan Appendix: E ASG-KU Fire Prevention Policy Appendix: F ASG-KU Eagle Cash Appendix G USARCENT Exception to Policy for Subsistence Support

SECTION C.1

GENERAL

C.1.1. Scope of Work. The Contractor shall, except as specified in this Performance Work Statement (PWS) as Government furnished property or services; provide all personnel, supervision, and any items and services necessary to continuously operate full food service turn-key operations in support of Area Support Group-Kuwait (ASG-KU) Area of Responsibility (AOR). The Contractor shall perform the requirements in this PWS, conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include, but are not limited to the following; dining facility operations management, cooking, food preparation, serving, replenishing food, cleaning facilities, equipment, tables and utensils, preparing vegetables and fruits for the salad bar, handling foods, providing supplies and equipment, maintaining quality control, ensuring operator maintenance, and minor/major repair of food service equipment. Also, in the event of contingency, perform all required tasks to include continued service. Food will be prepared according to the published USARCENT/ASG-KU CONOPS Menu and applicable Army Regulations and recipes (TE #8). The Government Furnished Property (GFP) List will consist of all subsistence to perform these functions and buildings to include power generation. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the Government Point of Contact (POC). The contractor shall maintain, in an operable condition conducive to food service operations, those facilities provided by the contractor under leasing terms and conditions, to support their requirements under this contract.

C.1.1.1. BACKGROUND. The ASG-KU food service operation consists of all dining facilities in the Kuwait Area of Operation (AOR) and any future ASG-KU dining and/or feeding facilities as required. These facilities are dedicated to providing full meal service and meeting the nutritional needs of the Department of Defense (DOD), coalition forces and other authorized patrons who frequent the facilities. All dining facilities are full service dining facilities to include carry out and quick turn/grab-n-go services.

C.1.2. Contractor Responsibilities. Contractor must be capable of operating a full service turn-key food operation facility twenty-four hours a day, seven days a week either on a monthly schedule or a yearly schedule of operation depending on the notice to proceed issued by the Procuring Contracting Officer (PCO), or the Administrative Contracting Officer (ACO) . The Contractor shall be responsible for preparing and serving all meals. The Contractor's responsibility shall include the administration and management necessary to provide all services as specified in the PWS. Specifically, the Contractor shall provide sufficient manpower to prepare and serve meals, and clean the facility based on the Maximum Feeding Capacity (TE#2) per meal for each size facility required by the Government. The work shall be conducted IAW (IAW) the contract and all applicable military guidelines, U.S. Federal and local Host Nation laws, regulations, codes, policies and directives, to include local ASG-Kuwait Policy Memos, food service projects, and fire and emergency support requirements.

C.1.2.1.The Maximum Feeding Capacity Per Meal is calculated as follows (TE#2). The maximum feeding capacity of the facility is determined by calculating the number of chairs x 3 x the number of hours open for each meal (20minute average seating periods in an hour) x an extended 3 hour serving period equals maximum seating capacity. The maximum seating capacity per meal figures provided per facility is for meal planning purposes, storage capacity planning, manpower scheduling purposes, equipment requirement purposes and all other operational requirements necessary to operate a turnkey full service food operation within ASG Kuwait.

Dining/Feeding Facility Minimum Size.

Extra Small = 300 - 450 seats Extra Small (modified) = 450 - 600 seats Small = 600 - 900 seats Medium = 900 - 1200 seats Large = 1200 - 1500 seats Extra Large = 1500 seats and up

C.1.3. Contractor DFAC Requirements

C.1.3.1. Full-Food Service Stations. Food items on the full-food service lines shall be sufficiently stocked and replenished in a timely manner. The Contractor will provide adequate staffing who will serve menu items on diner’s plates and maintaining portion control of the items. The full-food service stations should include at a minimum the main menu serving station(s), short order serving station(s), sandwich bar(s), desert bar(s), meat carving station(s) themed bar(s) and any additional stations as required per ASG-KU Cyclic Menu per dining facility.

C.1.3.1.1. Main Menu Serving Station. A serving line equipped to serve the entire Breakfast, Lunch, or Dinner Menu of the Day (TE #9). These stations shall be equipped and staffed to maintain a diner serving flow rate of at least 8 diners per minute per serving line, minimum two lines per DFAC.

C.1.3.1.2. Short Order Serving Station. A serving line equipped to serve omelets and eggs to order during the Breakfast meal and the Short Order Menu of the Day (TE #9) during the Lunch and Dinner meal periods. These stations shall be equipped and staffed to maintain a diner serving flow rate of at least 4 diners per minute per serving line, minimum two lines per DFAC.

C.1.3.2. Self-Service Station. A portion of a serving line, or a self-contained island, that allows diners to serve themselves. Includes at a minimum, the specialty bar(s), salad bar(s) and beverage station(s). (C.2.2 for specialty bar and grab-and-go definitions)

C.1.3.3. Grab and Go. Takeout area that is separate from the main entrance dining/serving area that serves both mainline and fast food type items. Contractor shall provide both 3-compartment clamshell carryout containers and 1-compartment clamshell carryout containers to those diners who are authorized carryout meals.

C.1.4. Personnel. The Contractor shall hire and staff qualified personnel who can communicate proficiently in English. Proficient communication requires that the contractor personnel understand, interpret, evaluate and respond to spoken English.

Standards:

Personnel shall be free of a criminal record.

All Contractors must meet the host nation employment standards and ASG- KU Provost Marshal Office (PMO) operational security requirements (Appendix: C).

All Contractor personnel engaged in maintenance, food preparation and food serving shall read, speak and comprehend English at a level that allows them to perform all required functions without an interpreter.

C.1.4.1. Contract Manager.

Provide an on-site contract (project) manager vested with a legal authority to legally bind the company and to be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards. The name of this person, along with alternate(s), who shall act for the Contractor, shall be designated in writing to the PCO. The Contract manager or alternate shall have full authority to act for the Contractor on all contract matters relating to daily operation of this contract. At no time shall this position be vacant.

Standards:

The contract manager must be readily available to meet with Government representative within 2 hours of call.

Manager must meet qualification requirements.

Qualifications:

U.S. Military food service experience with Undergraduate degree in Business Administration by a recognized university.

Documentation of past performance ratings via written evaluations by manager or owners.

C.1.4.2. Dining Facility Manager(s).

Provide a dining facility manager and alternate for each Full Food Service (FFS) dining facility listed in TE #2 to direct work, be responsible for performance in each facility (to include subcontractors) and to meet the specified performance standards.

Standards:

The Dining Facility Manager, or designee, on site full time during dining facility operating hours.

Managers and designees meet qualification requirements.

Documentation of past performance ratings via written evaluations and recommendations.

Qualifications:

A U.S. citizen with U.S. Military food service experience in the pay grade of E-7 or above within the past 8 years, one year must have been served as a manager or an assistant manager.

Have a high school diploma or equivalent.

Maintain current Serve-Safe certification certificate (within 4 years).

C.1.4.2.1. Dining Facility Supervisor(s) Provide a Supervisor for each shift and an alternate for each Full Food Service dining facility listed in TE #2 to direct work, be responsible for the performance of their respective shift, to ensure to meet the specified performance standards.

Standards The Dining Facility Supervisor will site while shift is working.

Supervisors meet required qualifications

Qualifications:

A U.S. citizen with U.S. Military food service experience in the pay grade of E-6 or above within the past 5 years with 1 year of experience working in a large food service operation, cafeteria style or multi-entrée menu service, performing dining facility attendant service.

Have a high school diploma or equivalent Maintain current Serve-Safe certification certificate (within 4 years).

C.1.4.3. Conduct of Employees. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities. The Contractor shall not employ persons for work on this contract if such person is identified to the Contractor by the PCO as a potential threat to the health, safety, security, general wellbeing or operational mission of the installation and its population. In the performance of their duties, employees shall conduct themselves in a professional manner while providing timely and courteous service to diners. The use of alcoholic beverages or illegal drugs by Contractor personnel is cause for the removal from the contract and the base. Contractor employees shall not offer food or beverages to unauthorized person(s). Employees shall conduct themselves IAWIAW installation policies concerning conduct.

Standards:

DOD 5500.7-R, Joint Ethics Regulation.

Personnel policies listed at C.6.

C.1.4.4. Personnel Health and Hygiene. Personnel shall comply with sanitation and food safety standards IAW Technical Bulletin Medical 530 (TB Med 530).

Standard: TB MED 530.

All contractor personnel must successfully complete Kuwait Ministry of Health pre-employment and ongoing medical screening. All employees are screened for communicable diseases to include TB, hepatitis, and stool screening for parasitic infection. Personnel with positive testing for hepatitis A will be excluded from hire as food service workers. Personnel shown to be active carriers of TB will be excluded from hire as food service workers. All personnel will receive an annual flu shot.

C.1.4.5. Employee Uniforms. Employees shall wear a clean and complete uniform when working. The Contractor shall provide employee uniforms, nametags, and any other specialty clothing (gloves, hair restraints, aprons, etc). All uniforms shall be in good condition, with no holes, tears, or heavy stains. Uniforms shall be freshly laundered and well fitting. Employees shall not be adorned with facial piercing and shall not wear earrings. The uniforms shall not contain commercial advertising, except for the Contractors name. The ACO or COR will approve the types and colors of uniforms as well as the standards of dress before the contract start date.

Standard:

TB MED 530

Uniforms are approved by the COR NLT 14 days prior to the start of performance.

C.1.4.5.1 Shoes. All shoes shall be of sturdy construction and shall cover the foot for sanitation and safety reasons. Open-toe shoes, sandals, or athletic shoes, and heels higher than 1½ inches shall not be worn. All shoes shall be black in color.

C.1.4.5.2. Appearance. All contractor personnel shall always present a neat appearance and shall be easily recognized as contract employees. All employees shall wear a complete uniform compliment (shirt, slacks, hats, etc.) at all times to present a professional appearance. Attire is to be changed daily prior to reporting to work. All contractor personnel are required to bathe and groom themselves daily. Uniforms soiled beyond normal duties should be changed immediately. This requires the Contractor to store on-hand at each DFAC an emergency change of clothes.

Standards:

TB Med 530

C.1.4.5.3 Name Tags. Employees shall wear identification badges with a minimum of the Contractor's name and the employee's last name.

Standards:

Name tags are worn 100% or the time.

Name tags for managers and supervisors shall include their job title.

Name tags written in English and host nation language when applicable.

C.1.5. Meal Serving Hours. Meal serving hours will be as directed by the ACO (with the exception of out of scope work, or changes to cost) or the PCO. Typical military food serving hours at most facility locations runs from 0530-0830 for the morning meal, 1130-1400 for the mid-day meal and 1700-2000 for the evening meal, with a late night meal at 2330-0100. If Brunch is served hours are 0800-1300. When a Brunch is served a Supper meal will be served for the evening meal 1700-2000. These hours are subject to expansion or reduction at the Government’s discretion and are provided solely to assist the contractor in scheduling its labor cost for planning purposes.

C.1.5.1. Extended Serving Hours. The ACO or PCO may extend the normal established meal serving hours for special needs such as: emergencies, camp events, camp expansions, and camp surges or reductions.

Standards:

Services provided or discontinued with 48 hours’ notice of any non-emergency changes and will be confirmed in writing. No other personnel are authorized to make adjustments to the specified feeding times. Services invoiced IAW CLIN entitled “Expanded Services.”

C.1.5.2 Emergency Situations and Contingency Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, military exercises, emergencies, etc.) may necessitate DFACs to serve meals on an extended basis of up to twenty-four (24) hours per day. Although these types of situations are atypical, contractor personnel shall be expected and required to continue to perform all regular duty assignments despite the emergency nature of the situation and will adjust hours of performance according to the PCO’s orders.

C.1.5.3 Additional Manpower Requirements. The contractor, solely for manpower planning purposes, shall be able to augment its work force upon 30 day notice from the Government, to accommodate, when required.

C.1.6. Consolidation of Dining Facilities. The PCO may direct the contractor to open additional and/or close existing dining facilities as required by the Government to support emerging requirements.

Standards:

Services added or deleted IAW “Changes" clause of this contract.

Contractor provides service, or discontinues service, by way of a 96 hour advance notification.

C.1.7. Contingency Plan. Provide and maintain a contingency plan for continuation of performance of services under this contract should labor disputes/strikes, subcontractor defaults, terrorist acts, mobilizations/deployment and buildup of forces occur.

Standards:

Written plan submitted to the PCO not later than 20 days after award of contract.

Plan approved by the Government.

C.1.8. Quality Control Plan (QCP). Establish and maintain a comprehensive QCP.

Standards:

Plan format and outline submitted to the PCO with proposal.

Written plan submitted to the PCP not less than 14 days prior to start of work.

QCP IAW with TE #8.

Plan approved by the Government.

C.1.9. Training. Train employees as described below.

C.1.9.1. Sanitation. Conduct sanitation training.

Standard: All personnel trained as prescribed by TB MED 530 100 % of the time.

C.1.9.2. Hazard Communication (HAZCOM). Train employees in the safe use of chemicals (inventory of products on hand) understanding manufacturer’s product labels, and information contained on the Material Safety Data Sheets (MSDS).

Standard: Title 29, Code of Federal Regulation Part 1910.1200, Hazard Communication

C.1.9.3. Cashier. Conduct cashier training.

Standard: Cashiers trained IAW ASG-KU Standard Operating Procedures (SOP) (Appendix F), regulatory policy, menu pricing, computer and power malfunctions, and Eagle Cash card reader operation, 100% of the time.

C.1.9.4. Environmental Standards. Conduct environmental standards training.

Standards: Environmental Requirement for Contract Scope of Work and Performance Work Statements IAW TE#10.

C.1.9.6. Equipment Operator/Maintenance. Conduct equipment operating, cleaning and maintenance training.

Standards: Cooks and maintenance personnel trained IAW manufacturer instructions and operating manuals 100% of the time. Training conducted IAW requirements listed at Section C.5.

C.1.10. Performance Evaluation Meetings. Attend performance meetings with Government representatives. The Contractor must attend food management board meetings as scheduled by the Food Program Manager or COR.

Standard: 100% attendance and Contract Manager attends meetings during the first month of the contract and often as deemed necessary thereafter.

C.1.11. Special Event Services. For Special events IAW USARCENT Exception to Policy and Memorandum of Instruction for Subsistence Support for Special Functions (Appendix G) will require the Contractor to plan its labor force so that sufficient support is readily available to assist with special event services in such areas as special table setup, i.e. dressing the tables up with tablecloths (linen or plastic), feeding times, rearranging dining room, cleanup and teardown of table settings, and resetting the dining room. The contractor should be prepared to respond within an appropriate level of personnel support within 48 hours of notification by the Government of this additional assistance to timely meet the special event service requirement.

C.1.12.Phase-In/Phase-Out. The Contractor shall "phase-in" IAW the plan submitted with his proposal, as well as communication and coordination with the PCO, ACO, and COR. The Contractor will also be required to submit a "phase-out" plan that shall address plans and procedures necessary to ensure a smooth transition to any follow-on contract. The offeror shall present a detailed plan for the phase-out period which includes demobilization, assessment of potential security risks; and transfer of full operational responsibility. The plan shall address actions, plans, and procedures necessary to complete the contract term without impacting service or response in all areas.

SECTION C.2

DEFINITIONS/ACRONYMS

C.2.1 Standard Definitions. Federal Acquisition Regulation (FAR), Dictionary of US Army Terms, AR 310-25 and Authorized Abbreviations and Brevity Code, AR 310-50, are the references for definitions and acronyms not listed below.

Acceptable Quality Level (AQL). A designated value (percent) of defective outcomes/service that the Government indicates will be accepted using acceptable sampling techniques and procedures.

Administrative Contracting Officer (ACO). A Contracting Officer who is administering contracts.

Army Federal Acquisition Regulation Supplement (AFARS). The Army's supplement to the Federal Acquisition Regulation.

Army Federal Acquisition Regulation Supplement (AFARS). The Army’s supplement to the Federal Acquisition Regulation. Subsistence provider (producer) that has been approved through inspection by the USDA, USDC, FDA or US Army Veterinary Command.

Corrective Action Request (CAR). A term used primarily in lieu of a CDR. the CAR is used to formally document unacceptable performance (contract deficiencies and defects against the AQL). The use of a CAR becomes the supporting documentation for contract payment deductions, fixed fee deductions, award fee, nonpayment or other actions deemed necessary by the PCO. The CAR will become a part of the official contract file.

Class A Telephone. Telephone service, which is unrestricted, for use on-post and commercial calls.

Class C Telephone. Telephone service, which is restricted to inter-post calls from one post telephone to another.

Commercial and Government Entity (CAGE) Code. An identification code assigned to the Contractor and is required by the Contracting Officer and Contractor from the Defense Logistics Service Center. The CAGE code is also required on the annual Government facilities report. Use DD Form 2051 to request the CAGE code.

Contracting Officer's Representative (COR). An individual authorized in writing by the Contracting Officer to perform specific technical or administrative functions. The COR does not have the authority to obligate the Government. (DFARS 201.602-2) CORs are the eyes and ears of the PCO. Monitors the contractor’s performance relative to the terms and conditions written in the contract and communicates any problems directly to the PCO. Does not have the authority to modify the terms and conditions of any contract.

Contract Discrepancy Report (CDR). A formal method of documenting unsatisfactory contractor performance (contract deficiencies and defects against the AQL) in the contract file.

Defective Service. A unit of service, which contains one or more defects and does not conform to specified requirements.

English Language Proficiency Standards.

Listening - process, understand, interpret, and evaluate spoken English language in a variety of situations involving food service daily business activities.

Speaking - engage in oral communication in a variety of situations for an array of purposes and audiences to include the COR and other military personnel.

Reading - process, interpret and evaluate written English language, symbols and text with understanding and fluency specifically in regards to recipe cards, all products.

Writing - engage in written English communication in a variety of forms for an array of purposes and audiences.

Local Access Network Connections (LAN). An installation landline connecting the Army Management Information System modules to the mainframe computer system.

Lot. The total number of service outputs in an evaluation period; as defined in the AQL column of the Quality Assurance Surveillance Plan (TE #16). The lot size is used to determine the sample size (or number of inspections).

Non-Conformance Report (NCR). The use of a NCR becomes the supporting document for contract payment deductions, award fee, nonpayment or other actions deemed necessary by the PCO. The NCR will become a part of the official contract file.

Percent of Sample Found Defective. A percentage determined by dividing the number of defects by the sample size. The resulting number is used to make an equitable deduction from the contract price or award fee for non-performance.

Performance Requirements Summary (PRS). The PRS identifies key performance indicators and standards that represent logical service outputs that will be evaluated by the Government to assure the Contractor is fulfilling the terms of the contract.

Performance Standard. A measurable output or result associated with the performance- based description of a requirement found in the PWS.

Performance Assessment Plan (PAP). Defines what the Government will do to measure contractor performance IAW specified performance standards. Focuses on the level of performance required by the PWS rather than on the methodology used by the contractor to achieve that performance. Sometimes called a Quality Assurance Surveillance Plan (QASP).

Planned Sampling. A sampling (inspection) method used to evaluate contractor tasks and services. Evaluations may be scheduled when tasks and services are performed; e.g., receiving and storage service, field-feeding service, and tasks scheduled IAW the approved cleaning plan.

Procuring Contracting Officer (PCO). An individual with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

Quality Assurance Representative (QAR). Quality Assurance Representatives are an extension of the COR/COTR’s to perform evaluations on the contractor’s performance. Deficiencies are documented by the COR/COTR and submitted to the QAR for follow-up and resolution through the PCO.

Quality Assurance Surveillance Plan (QASP). Defines what the Government must do to ensure that a contractor has performed IAW specified performance standards. Focuses on the level of performance required by the PWS rather than on the methodology used by the contractor to achieve that performance. Sometimes called a Performance Assessment Plan (PAP).

Quality Control. Those actions taken by the Contractor to control the in-process performance of goods or services to ensure that contract quality standards are met.

Random Sampling. A sampling (inspection) method used to evaluate contract tasks and services. Each service output in a lot has an equal chance of being selected for inspection. The results of random inspections are evaluated against the number of allowable defects to determine the overall quality of the lot (service).

Sample. A sample (inspection) consists of one or more service outputs drawn from a lot. The number of outputs in the sample is the sample size.

Technical Monitor (TM). An individual from the functional activity designated by the PCO to assist the COR and delegated specific authority to monitor Contract performance and to perform specific contract administration functions. The TM does not have the authority to obligate the Government. (DFARS 201.602-2) TMs are the eyes and ears of the PCO. They monitor the contractor’s performance relative to the terms and conditions written in the contract and communicate any Problems directly to the COR. The TM does not have the authority to modify the terms and conditions of any contract.

C.2.2. Technical Definitions Peculiar to this Contract. Accredited Sanitation Program: A certificate program that has been evaluated and listed by an accrediting agency as conforming to United States national standards that certify individuals.

Army Food Management Information System (AFMIS). An automated record keeping system used in dining facilities to perform various functions that include processes and outcomes; e.g., meal production/planning; head counting; subsistence ordering; receipt and storage; and equipment replacement plan. These functions provide the capability to create and adjust menus, shopping lists, and production schedules; make requests against subsistence inventories; facilitate returns to inventory; provide inventory accountability; perform headcount entries; and inquire against a variety of files. The AFMIS is a web based system that operates from a standard computer within each dining facility.

Army Food Program. A comprehensive program which encompasses all phases of food service, from; procurement, inspection, transportation, storage, distribution, issue and sale, preparation, and serving meals in garrison dining facilities and in the field.

Army Ration Credit System (ARCS). An issue and accounting procedure used by appropriated fund dining facilities. Dining facilities that operate within the Army Ration Credit System are charged for the dollar value of subsistence issued and obtain credit for meals served.

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in lieu of subsistence.

Basic Daily Food Allowance (BDFA). The computed monetary daily value of a ration. This value, expressed in dollars, is allocated for food cost authorized to feed one soldier daily. The dollar amount (allowance) is computed quarterly using actual costs of a selected sampling of food items (market basket) used in dining facilities.

Brunch. A meal consisting of food items normally served during the breakfast and lunch meals. The meal may be served during an extended serving period beginning in the morning and ending early afternoon. This meal replaces the normal breakfast and lunch meals.

Clean. Free of visible signs of food, food residues, ingredients, grease, soap and foreign matter.

Critical Control Point. An essential point in the flow of food, at which control can be applied so that a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Cook Support and Dining Facility Attendant Service. The provision a limited number of fully qualified cooks to supplement the Military food service staff within a dining facility and performance of all DFA functions (Dining Facility Attendant Service Below).

Diner Satisfaction. Methods of feedback through a variety of surveys and comment programs to determine the degree to which the Contractor is meeting or exceeding contract requirements and established quality levels of food and service.

Dinner. Typically the third meal of the day, or evening meal of each day, served during late afternoon or early evening.

Dinnerware. Eating, and drinking utensils for table use, such as flatware including knives, forks, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates. May be single use items.

Dining Facility Account. The dining facility account is a record of food purchased, issued, used, and on hand as reflected in dollars.

Dining Facility Attendant (DFA) Service. Those activities which comprise janitorial and custodial functions within a dining facility including, but not limited to; sweeping, mopping, scrubbing, trash removal, dishwashing, waxing, stripping, buffing, window washing, pot and pan cleaning and related quality control.

Dining Facility Minimum Size: IAW TE #2 Extra Small seating capacity equal to or greater than 300 seats.

Extra Small (modified) seating capacity equal to or greater than 450 seats.

Small seating capacity equal to or greater than 600 seats.

Medium seating capacity equal to or greater than 900 seats.

Large seating capacity equal to or greater than 1200 seats.

Extra Large seating capacity equal to or greater than 1500 seats.

Dining Facility Operations (DFO) Subsystem. The AFMIS system used to manage dining facility operations. The DFO Subsystem consists of 13 functions: Recipes, master/field menus, vendors, meal productions, POS sub menu, headcount/cash collection, orders inventory management, issues/transfers/turn-ins, system management, customer/account maintenance, customer operations, and equipment replacement.

Discount Meal Rate. The rate charged to reimburse the Government for subsistence at Army appropriated fund dining facilities.

National Restaurant Association Educational Foundation (NRAEF).

National Restaurant Association Educational Foundation (20 North Wacker Drive, Chicago, IL (60606) is a non-profit education foundation created by restaurateurs and other food service executives and governed by a board of trustees, representing all sectors of the industry and associated academic and commercial institutions.

Expendable/Durable Supplies. Items, which are consumed in use, regardless of type classification or unit, price.

Educational Testing Service. The Educational Testing Service of Princeton, NJ is a non-profit corporation engaged in test development, test administration and educational research. The Food Protection Certificate Program test is designed to test persons who have ongoing on-site responsibility for protecting the consumer from food-borne illness in food preparation, serving, or eating establishments. Educational Testing Service, Food Protection Certification Program, CN 6515, Princeton, NJ 08541-6515.

Expendable/Durable Supplies. Items, which are consumed in use, regardless of type classification or unit, price.

Facilities, DFAC. Contractor leased furnished building(s) (Pre-engineered building or modular) and/or Government building(s) provided for use in performing tasks and services of this contract.

Facilities, Feeding. Government provided multi-purpose tent(s) and/or building(s), engineered to serve as a means to feed only; no food preparation is authorized in these types of facilities.

Food Borne Disease Outbreak. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

Food Contact Surface. A surface of equipment or utensils with which food normally comes in contact. This includes equipment and utensils from which food may drain, drip or splash back into food, or onto surfaces normally in contact with food.

Food Handlers. Food service personnel who work where unsealed, raw food or drink is handled, processed, prepared, or served and personnel who touch food or food contact surfaces.

Food Program Manager or Food Advisor. An officer, warrant officer, noncommissioned officer, or Department of the Army civilian who is responsible to the commander for matters relating to food service.

Food Service Management Board. The installation menu board is a panel of Government personnel that plans and provides for all anticipated subsistence requirements for the installation. It provides an interchange of information between food service personnel, TISA and the contractor concerning menu matters and diner comments. A specific function of the board is to review proposed menus, add or change items, and determine the extent to which it will be implemented.

Full Food Service (FFS). Those activities that comprise the full operation of an Army dining facility.

Government Furnished Property (GFP). All facilities, equipment, food and supplies owned or leased by the Government provided to the contractor for use in performance of this contract.

Government Property. All property owned by or leased to the Government or acquired by the Government under the terms of the contract. Government property includes both Government-furnished property and contractor-acquired property as defined in FAR 45.101.

Government Property Administrator (GPA). A Government representative who is responsible for transfers of Government Furnished Property from organizations/units to contractors and return upon contract completion.

Grab-and-Go Station. Takeout area that is separate from the main entrance dining/serving area that serves both mainline and fast food type items.

HACCP Plan. A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles developed by the national Advisory Committee on Microbiological Criteria for Foods.

Hazard. A biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Headcount Maintenance Function. The AFMIS function that is used to plan menus, compute ingredients and quantities required to feed 100 persons per menu item. This program provides the user with menus for breakfast, lunch and dinner meals for each day, print outside menu reports, and recipes for each food item to be prepared.

Holiday Meal Charges. The rates to be charged for the Thanksgiving and Christmas Day special meal.

Independent Government Cost Estimate (IGCE). The IGCE is an estimate of the expected contract cost prepared by the Government prior to the solicitation being advertised for bids or offers. This estimate is used to gauge the price offers submitted by prospective contractors.

Installation Commander. A commander of any Army installation, military community for ASG Kuwait.

Installation Medical Authority (IMA). Installation Medical Authority refers to the Unit Surgeon, Command Chief Surgeon, U.S. Army Medical Center Commanders, and the Director of Health Services or Center Commanders, and the Director of Health Services or his/her representative responsible for defining, setting and monitoring sanitary standards and procedures.

Installation Food Management Board. A panel of Government personnel that plans and provides for all anticipated subsistence requirements for the installation. It provides an interchange of information between food service personnel, subsistence managers and contractors concerning menu matters and diner comments. A specific function of the board is to review proposed menus, add or change items, and determine the extent to which it will be implemented.

Inventory Function. The AFMIS function used to complete weekly and monthly physical inventories; vet condemnation, and reports of survey/statement of charges.

Leftovers. Leftovers are the un-served portions of any item that was prepared for a specific meal, protected from contamination, and held at a proper temperature.

Maximum Feeding Capacity per Meal per Facility. Is the seating capacity of the dining facility multiplied by (calculated by multiplying the number of chairs in the DFAC times a 20min average seating times an extended 3 hour serving period). This head count is infrequently encountered, but should not negate the contractor’s responsibility to plan and prepare for such an event when required upon proper notice from the Government. Proper notice is considered to be communication in writing from the PCO within 30 days of the expected maximum feeding requirement.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Meal Service for Remote Site Feeding. Tasks associated with preparing meals including beverages, packaging food for shipping from a dining facility to feed Soldiers at remote sites.

Menu Production Planning Function. The AFMIS function that is used to plan menus, compute ingredients and quantities required to feed 100 persons per menu item. This program provides the user with a menu for breakfast, lunch and dinner meals for each day, print outside menu reports, and recipes for each food item to be prepared.

Meal Serving Hours. Hours designated by the Government when the dining facility serving lines are open for service.

Minor Maintenance. Normal operator care of equipment recommended by the manufacturer. Minor maintenance is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other minor tasks.

National Stock Number (NSN). A number used to identify a Government supply item.

Night Meal. The meal served during the late evening to early morning hours (referred to as the midnight meal). The night meal may consist of breakfast, dinner, or a combination of both items. Menu choices are based on military work schedules and command desires.

Nonfood Surface. All exposed surfaces other than those included in food or splash Zones.

Operating Hours. Operating hours for each facility are listed at TE 2. Operating hours specify the time prior to the scheduled start of meal service for the first meal of the day to time following the scheduled close of meal service for the day of operation.

Operational Ration. Packaged, semi-perishable meals issued to personnel for use under field conditions.

Perishable Subsistence. Those food items with limited shelf life that normally require controlled conditions of temperature, and/or humidity during transportation and storage.

Police Call. The action or process of cleaning and putting in order of a dining facility to include related areas of responsibility. Tasks include sweeping, raking and picking up trash and debris.

Portion Control. The Serving of equal amounts to each diner IAW prescribed recipes.

Potentially Hazardous Foods (PHF). Any food items that will support or promote the rapid growth of bacteria.

Preventive Medicine Activity. The local medical authority responsible for inspecting sanitary conditions of dining facilities and safe food handling practices.

Prime Vendor. A Department of Defense contractor who has responsibility to supply and furnish subsistence to dining facilities.

Progressive Food Preparation (Batch Cookery). The continuous preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. Progressive cooking reduces the need to hold foods for long periods of time that result in loss of flavor, color, texture, and nutritive value. Exceptions to progressive cooking are; baked or prepared desserts, soups, gravies, meat sauces, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period.

Ration. A nutritionally adequate allowance of food for the subsistence of one person for one day.

Regular Menu. A menu offered at the breakfast, lunch and dinner meal which provides the diner, as appropriate, a minimum choice of two meats/entrees, two vegetables, two starches, soup, assorted fruits, assorted deserts, beverages and bread/rolls, and appropriate condiments.

Safe Temperatures. The internal product temperature of potentially hazardous food (PHF) shall be 41˚F (5˚C) or below or 135˚F (57˚C) or above.

Sanitizing. The process of reducing the number of microorganisms on a surface to safe levels.

Sanitizing Solutions. A chlorine solution "or any other chemical sanitizing agent allowed under 21 CFR 178.1010" as defined in, TB MED 530.

Semi-perishable Subsistence. Food items that do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored un-refrigerated.

Sensitive and High Dollar Subsistence. Subsistence items identified by AR 30-22 that require intensive control and documentation. They include all meats, seafood, poultry, and locally identified high dollar/high volume items.

Serving Line(s). The location and equipment within dining facilities where diners are served or where food/beverage is offered for self-service.

Short Order Menu. A fast food menu offered at the lunch and dinner meal which provides the diner, at a minimum, a choice of prepared to order cold or grilled sandwiches, hamburgers, cheeseburgers, and hot dogs, in addition to other items; e.g., chili, French fries, baked beans, potato or macaroni salad, potato chips, salads, soups, assorted desserts, beverages and appropriate condiments.

Specialty Bar. Any food service station that serves a product that is not part of the normal daily menu. Examples include, but are not limited to, Pancake Bar, Belgian Waffle Bar, Chinese Food Bar, Indian Food Bar, Arabian Food Bar, Taco Bar, Fajita Bar, Potato Bar, Pasta Bar, Pizza Bar, etc. Specialty Bars can be self-service or full-service.

Special Meals. Meals offered outside of the normal cyclic menu that support special occasions; e.g., Thanksgiving, Christmas, and the Army’s Birthday, to include special theme meals to honor ethnic and American heritage events.

Standard Meal Rate. The rate charged to reimburse the Government for subsistence and a portion of operating expenses at Army appropriated funded dining facilities.

Subsistence. Food items required for feeding troops. This term includes all foods, nonalcoholic beverages, condiments, accessory foods and ice.

Subsistence-in-Kind (SIK). Meals furnished to enlisted personnel at Government expense, rather than money in lieu thereof.

Supper. A meal consisting of food items served during dinner. The meal may be served during an extended serving period beginning early afternoon and ending early evening. This meal is served only when a brunch has been served and replaces the normal dinner meal.

System Administrator (SA). The individual responsible for planning and controlling the use of the Army Food Management Information System and Subsistence Prime Vendor Interpreter hardware and software.

Tableware. Condiments, containers, dispensers and napkin holders.

Temperature Danger Zone (TDZ). Unsafe temperature range for food is between 41°F (5˚C) and 135˚F (57˚C)

Turn-Key Facility. The entire Dining Facility operation where individuals will be able to walk into an environmentally controlled facility capable of feeding at one time the minimum number of seats called for in the CLIN. With the exception of the few items the Government has agreed to furnish to the contactor, the contractor is ultimately responsible for providing all resources, equipment, supplies, maintenance, personnel, etc. with the necessary skill sets to serve and feed personnel during the announced meal hours.

Veterinary Food Inspection Activity. A part of VETCOM that is responsible for inspecting food to determine wholesomeness and fitness for intended use.

Work Days. Work days Monday through Friday, excluding national holidays.

Work Order. A request made to Directorate of Public Works (DPW) for maintaining area surrounding dining facility not designated as contractor responsible.

C.2.3 Acronyms.

AFARS Army Federal Acquisition Regulation Supplement

AFMIS Army Food Management Information System

AQL Acceptable Quality Level

AR Army Regulation

ARCS Army Ration Credit System

ARNG Army National Guard

BDFA Basic Daily Food Allowance

BRK Breakfast

CM Contractor Meal

COR Contracting Officer’s Representative

COTR Contracting Officer’s Technical Representative

DA Department of Army.

DFA Dining Facility Attendant.

DIN Dinner

DPW Directorate of Public Works

ETS Educational Testing Service

FAR Federal Acquisition Regulation

FFS Full Food Service

FPM Food Program Manager

GPA Government Property Administrator

GFP Government Furnished Property

HACCP Hazard Analysis Critical Control Point

HDAY Holiday Meal

IAW In Accordance With

IMA Installation Medical Authority

LUN Lunch

MID Midnight Meal

MRE Meal, Ready-to-Eat

NSF National Sanitation Foundation

NSN National Stock Number

PHF Potentially Hazardous Foods

PCO Procuring Contracting Officer

QA Quality Assurance QAR Quality Assurance Representative

QASP Quality Assurance Surveillance Plan

QC Quality Control

RC Reserve Components

SA System Administrator

SB Supply Bulletin

SOP Standing Operating Procedure

TB Technical Bulletin

TDZ Temperature Danger Zone

TE Technical Exhibit

TB MED Technical Bulletin Medical

TM Technical Monitor

TeM Technical Manual

VETCOM Veterinary Command

SECTION C.3

GOVERNMENT FURNISHED PROPERTY (GFP) AND SERVICES (GFS)

C.3.1. General.

C.3.2. Property. Subsistence is GFP and must be accounted for until consumed. The Government will furnish all subsistence to meet Army Menu Standards (AR 30-22 and DA Pam 30-22).

C.3.2.1. Computers, printers, and other electronic office equipment. The Government will provide computers, printers, and other electronic office equipment only for its CORs and technical monitors for the monitoring and evaluation of the contractor’s performance of this contract. The Government will provide Eagle Cash Point of Sale (POS) computer and card reader.

C.3.3. Services. The Government will furnish: telephone service, internet service, cable television service, veterinary support, police and fire protection.

C.3.4. Emergency Medical Treatment. Government emergency medical treatment will be available as the first point of medical care for on the job injuries.

C.3.5. Headcount. The Contractor shall perform headcount functions and control entry points as directed by the military command. The Government will provide the “Scan and Go” system that will be utilized to perform the headcount function. See Paragraph C.5.1.4 for specific contractor responsibilities related to headcount.

C.3.5.1. Headcount Projections. The Government shall provide to the contractor a historical data for the last year (TE#2). The contractor should utilize previous week headcount data in AFMIS to determine feeding projection.

C.3.6. Transportation, Personnel, and Equipment for Remote Site Feeding. The Government will furnish transportation, drivers, equipment, and personnel to serve meals at remote feeding sites to support soldiers in the field when they are training (Does not apply to the transportation of food to the Camp Buehring tent).

C.3.7. Performance Assessment. The Government will monitor the contractor's performance of food service functions to determine the effectiveness of the contractor's quality control program/system. The Performance Assessment Plan (PAP) is an attachment for information (See TE#12).

C.3.8. Veterinary (Vet) and Medical Food Inspector (MFI)…