Solicitation_Exhibit_A._Staffing_Plan_Cooks_and_Bakers.docx

FPMO

STAFFING PLAN QUESTIONAIRE

The purpose of this staffing plan questionnaire is to ensure that the project has sufficient staff with the right skill set and experience to ensure successful project completion. Please answer the following questions with the most current information in your responses.

1. How many staff do you anticipate will be required for your company to man a 1300 man military dining facility in six functional areas? Please explain your rationale?

a. Meat Production

b. Starches and Vegetable Production

c. Short order to include Grill Service

d. Bakery Service

e. Outside line or Salad Bar Service

f. Servers for three serving lines

2. How many years of experience does your staff have with the following food service disciplines? Also do they have any technical certifications relevant to Food Service?

a. Bakers

b. Cook

c. Cook Supervisor

3. What do you anticipate to be a reasonable flow rate per diner in minutes?

4. Please provide a list of all contracts containing cooks, bakers, and food service work in the past 5 years.

5. How long have you been in performing cooking and baking services?

6. What percentage of your cooks and bakers are Serve Safe certified? The minimum requirement per TB med 530 is one certified individual on site.