Technical Exhibit C_Sample Menu.docx
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- Attached to
- Nutrition Care Food Services
- Solicitation number
- W81K04-20-R-0014
- Issued by
-
Department of the Army Medical Command
About this file
This document summarizes a Request for Proposal for non-personal Nutrition Care Services at Military Treatment Facilities. The Defense Health Agency intends to award a firm-fixed price contract with a one-year base period and four one-year options to provide meals meeting special nutritional needs of patients, service members, and other customers. Services shall be subject to the Service Contract Act. The North American Industry Classification code is 722310 for Food Service Contractors. The Tradeoff Source Selection process will be used, and the Randolph-Sheppard Act applies. The pre-proposal conference will be held on February 18, 2020 in San Antonio, Texas, with questions due by February 24, 2020 and responses posted online. Interested parties are limited to three attendees per company. Proposals must be received by the date and time listed on the SF1449. The primary point of contact is Mr. Matt Robey and secondary is Mrs. Yvonne Camarce of the Department of the Army Medical Command.
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TECHNICAL EXHIBIT C
Menu Samples Sample Patient Room Service Menu
Sample Dining Room Menus
Manned Service Stations: The main line with 1-3 entrees plus sides, short order line, deli stations where contractor prepares the sandwiches, etc.
Self-Serve stations include salad bar, potato bar, taco bar, parfait bars etc. where customers serve themselves. Single item self-serve areas such as beverage stations, bread, soup etc. are not counted in the self-service station total but all of these common areas require replenishment and cleaning throughout the meal periods.
Grab and Go service is available daily in the dining room and/or at a location outside the dining room. Examples of Grab and Go items include, but are not limited to: hot and cold sandwiches, soup, desserts, beverages, chips, bars, yogurts, milk, packaged items etc.
Therapeutic diets and balanced meals are provided to inpatients and ambulatory patients in the dining room from menus which have been designed in conjunction with Dietitians.
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