The file's text, extracted by GovTribe without its formatting.
Attachment F: Estimated Workload
1. General This section provides dining facility operational data including design capacity, normal operational tempo, meal serving hours, serving capabilities, and building composition. Also included is the projected number of cleanings per year, FY2017 number of expanded meal periods and FY2017 remote site feeding data. This workload in addition to the FY2015, FY2016 and FY2017 headcount summary data provide an overview of the historical feeding requirements of Fort McCoy. These figures in no way guarantee that the Contractor will experience the same workload during the period of this contract. Factors such as training loads and changes will have an effect on the actual workload experienced. The projected daily headcounts will be provided by the Government IAW the Fort McCoy Unit Food Service Support Requests/Headcount Projections Standard Operating Procedure (SOP-I-038).
2. Dining Facilities 50, 1362, 1672, 2674 and Company Size Doubles (NOTE: Building numbers for the Company Size Doubles are listed at the end of this Attachment)
The data for the dining facilities the Contractor may be required to operate and/or clean are contained in the rest of this section.
DINING FACILITY 50
| Dining Tables (36”X72”): |
| 21 |
| Dining Tables (36”X96”): |
| 12 |
| Normal Operational Tempo |
| This dining facility supports institutional and transient training and operates 5-7 months per year. This dining facility operates 7 days per week when open. |
| Meal Serving Hours: |
| Breakfast |
| 0600-0800 |
| Number of Headcount Stations: |
| 2 |
| Number of Hot Serving Lines: |
| 2 |
| Number of Cold Serving Lines: |
| 2 |
| Number of Beverage Lines: |
| 2 |
| Number of Dining Rooms: |
| 1 |
| FY2017 number of expanded meal periods (15 Minutes each): |
| 41 |
| Projected number of pre/post cleanings per year: |
| 2 |
| Windows: 30 |
| Note: See paragraph 5.3(11) |
| Exhaust Hoods: |
| Note: See paragraph 5.3(13) |
| Kitchen |
| 1 Each |
| 9’6” X 21’6” |
| Serving Lines |
| 2 Each |
| 4’X8’ and 2’X4’ |
| Pot and Pan |
| 1 Each |
| 3’ X 3’6” |
DINING FACILITY 50 Interior/Exterior Dining Facility Areas
| Floors |
| Square Footage |
| Type Material |
| Kitchen |
| 2,156 |
| Quarry Tile |
| Serving Areas |
| 851 |
| Quarry Tile |
| Self Service Areas |
| 1,705 |
| Quarry Tile |
| Pot and Pan Wash Area |
| 491 |
| Quarry Tile |
| Dishwashing Area |
| 585 |
| Quarry Tile |
| Restrooms |
| 325 |
| Quarry Tile |
| Foyer and Misc. |
| 1,090 |
| Quarry Tile |
| Walk In Coolers/Freezers |
| 273 |
| Cement |
DINING FACILITY 50 FY 2017 REMOTE SITE FEEDING
FY2017 Remote Site Feeding
| Month |
| Breakfast # Missions |
| Breakfast Headcount |
| Lunch # |
Missions Lunch Headcount
| Dinner # Missions |
| Dinner Headcount |
OCT
NOV
DEC
JAN
FEB
MAR
| MAY |
| 12 |
| 883 |
| 4 |
| 194 |
| 16 |
| 1,229 |
| JUL |
| 13 |
| 693 |
| 8 |
| 304 |
| 20 |
| 1,219 |
SEP
| Totals |
| 45 |
| 3,292 |
| 23 |
| 881 |
| 73 |
| 9,919 |
DINING FACILITY 1362
| Dining Tables (36”X48”): |
| 6 |
| Dining Tables (36”X72”): |
| 12 |
| Dining Tables (36”X96”): |
| 16 |
| Normal Operational Tempo |
| This dining facility supports institutional and transient training and operates 5-7 months per year. This dining facility operates 7 days per week when open. |
| Meal Serving Hours: |
| Breakfast |
| 0600-0800 |
| Number of Headcount Stations: |
| 2 |
| Number of Hot Serving Lines: |
| 2 |
| Number of Cold Serving Lines: |
| 1 |
| Number of Beverage Lines: |
| 2 |
| Number of Dining Rooms: |
| 1 |
FY2017 number of expanded meal periods (15 Minutes each):
| Projected number of pre/post cleanings per year: |
| 2 |
| Windows: 17 |
| Note: See paragraph 5.3(11) |
| Exhaust Hoods: |
| Note: See paragraph 5.3(13) |
| Kitchen |
| 2 Each |
| 5.75 ft. x 16 ft./ 5.75 x 10.5’ |
| Serving Lines |
| 1 Each |
| 6 ft. x 6 ft. |
| Pot and Pan |
| 1 Each |
| 4 ft. x 4.42 ft. |
DINING FACILITY 1362 Interior/Exterior Dining Facility Areas
| Floors |
| Square Footage |
| Type Material |
| Dining Room |
| 2,208 |
| Resinous |
| Kitchen |
| 2,776 |
| Urethane Resinous |
| Storage |
| 851 |
| Urethane Resinous |
| Serving Areas |
| 1,284 |
| Urethane Resinous |
| Self Service Areas |
| 1,200 |
| Urethane Resinous |
| Pot and Pan Wash Area |
| 398 |
| Urethane Resinous |
| Dishwashing Area |
| 517 |
| Urethane Resinous |
| Office |
| 230 |
| Urethane Resinous |
| Foyer and Misc |
| 596 |
| Resinous |
| (Coolers/Freezers) |
| 528 |
| Cement |
DINING FACILITY 1362 FY 2017 REMOTE SITE FEEDING
FY2017 Remote Site Feeding
Month
Breakfast # Missions
| Breakfast Headcount |
| Lunch # Missions |
| Lunch Headcount |
| Dinner # Missions |
Dinner Headcount
DEC
JAN
APR
MAY
JUN
JUL
AUG
| Totals |
| 22 |
| 2,437 |
| 4 |
| 152 |
| 41 |
| 4,560 |
DINING FACILITY 1672
| Dining Tables (36”X60”): |
| 120 |
| Dining Tables (48”X48”): |
| 6 |
| Normal Operational Tempo |
| This dining facility supports large scale multi-component annual training exercises and mobilization training and operates 2 months per year. This dining facility operates 7 days per week when open. |
| Meal Serving Hours: |
| Breakfast |
| 0530-0800 |
| Number of Headcount Stations: |
| 4 |
| Number of Hot Serving Lines: |
| 4 |
| Number of Cold Serving Lines: |
| 4 |
| Number of Beverage Lines: |
| 2 |
| Number of Dining Rooms: |
| 2 |
| FY2017 number of expanded meal periods (15 Minutes each): |
| 0 |
| Projected number of pre/post cleanings per year: |
| 2 |
| Windows: |
| Note: See paragraph 5.3(11) |
| Exhaust Hoods: |
| Note: See paragraph 5.3(13) |
| Kitchen |
| 4 Each |
| 5.7 ft. x 18 ft. |
| Serving Lines |
| 2 Each |
| 4 ft. X 8 ft. |
| Pot and Pan |
| 1 Each |
| 4 ft. X 4.42 ft. |
DINING FACILITY 1672 Interior/Exterior Dining Facility Areas
| Floors |
| Square Footage |
| Type Material |
| Dining Room |
| 7,731 |
| Quarry Tile |
| Kitchen |
| 3,863 |
| Quarry Tile |
| Serving Areas |
| 1,578 |
| Quarry Tile |
| Self Service Areas |
| 978 |
| Quarry Tile |
| Pot and Pan Wash Area |
| 510 |
| Quarry Tile |
| Dishwashing Area |
| 1,573 |
| Quarry Tile |
| Office (s) |
| 920 |
| Quarry Tile |
| Loading Dock |
| 339 |
| Concrete |
| Restrooms |
| 650 |
| Quarry Tile |
| Foyer and Misc. |
| 750 |
| Quarry Tile |
| Walk In Coolers/Freezers |
| 1,056 |
| Stainless Steel |
DINING FACILITY 1672 FY 2017 REMOTE SITE FEEDING
FY2017 Remote Site Feeding
| Month |
| Breakfast # Missions |
| Breakfast Headcount |
| Dinner # Missions |
| Dinner Headcount |
OCT
NOV
DEC
JAN
FEB
MAR
JUN
JUL
AUG
SEP
DINING FACILITY 2674
| Dining Tables (36”X48”): |
| 11 |
| Dining Tables (36”X 96”): |
| 53 |
| Normal Operational Tempo |
| This dining facility supports large scale multi-component annual training exercises and mobilization training and operates 1 or 2 months per year. This dining facility operates 7 days per week when open. |
| Meal Serving Hours: |
| Breakfast |
| 0530-0800 |
| Number of Headcount Stations: |
| 4 |
| Number of Hot Serving Lines: |
| 4 |
| Number of Cold Serving Lines: |
| 3 |
| Number of Beverage Lines: |
| 4 |
| Number of Dining Rooms: |
| 3 |
| FY2017 number of expanded meal periods (15 Minutes each): |
| 0 |
| Projected number of pre/post cleanings per year: |
| 2 |
| Windows: |
| Note: See paragraph 5.3(11) |
| Exhaust Hoods: |
| Note: See paragraph 5.3(13) |
| Kitchen |
| 2 Each |
| 18’4” X 4’4” |
| Serving Lines |
| 2 Each |
| 4’ X 5’4” |
| Pot and Pan |
| 1 Each |
| 3’ X 3’ |
DINING FACILITY 2674 Interior/Exterior Dining Facility Areas
| Floors |
| Square Footage |
| Type Material |
| Dining Room |
| 6,720 |
| Quarry Tile |
| Kitchen |
| 3,074 |
| Quarry Tile |
| Serving Areas |
| 518 |
| Quarry Tile |
| Self Service Areas |
| 752 |
| Quarry Tile |
| Pot and Pan Wash Area |
| 648 |
| Quarry Tile |
| Dishwashing Area |
| 645 |
| Quarry Tile |
| Restrooms |
| 991 |
| Quarry Tile |
| Foyer and Misc |
| 896 |
| Quarry Tile |
| Walk In Coolers/Freezers |
| 168 |
| Cement |
DINING FACILITY 2674 FY 2017 REMOTE SITE FEEDING
FY2017 Remote Site Feeding
| Month |
| Breakfast # Missions |
| Breakfast Headcount |
| Lunch |
#Missions Lunch Headcount
| Dinner # Missions |
| Dinner Headcount |
OCT
NOV
DEC
JAN
FEB
MAR
APR
MAY
JUN
JUL
| AUG |
| 15 |
| 1,894 |
| 9 |
| 1,273 |
| 15 |
| 1,757 |
SEP
| Totals |
| 15 |
| 1,894 |
| 9 |
| 1,273 |
| 15 |
| 1,757 |
COMPANY SIZE DOUBLE DINING FACILITIES
Note: Below buildings contain two numbers each as they consist of two adjoined structures.
| 605/606 |
| 816/817 |
| 1716/1717 |
| 1738/1739 |
| 1816/1817 |
| 1826/1827 |
| 2415/2416 |
| 2427/2428 |
| 2515/2516 |
| 2527/2528 |
| 2627/2628 |
| 2727/2728 |
| 2815/2816 |
| 2827/2828 |
| Design Capacity: |
| 600 (300 each side) |
| Dining Chairs: |
| 212 (106 each side) |
| Dining Tables: |
| 36 (18 each side) |
| Surge |
| These dining facilities are currently inactive, however may be opened to support training exercises and mobilization training when needed. These dining facilities will operate 7 days per week, 3 meals and/or 2 meals when open. |
| Meal Serving Hours: |
| Breakfast |
| 0530-0730 |
| Number of Headcount Stations: |
| 2 |
| Number of Hot Serving Lines: |
| 2 |
| Number of Cold Serving Lines: |
| 2 |
| Number of Beverage Lines: |
| 2 |
| Number of Dish Washing Rooms: |
| 2 |
| FY2017 number of expanded meal periods (15 Minutes each): |
| 0 |
| Projected number of pre/post cleanings per year: |
| 8 |
| Exhaust Hoods: |
| Note: See paragraph 5.3(13) |
| Kitchen |
| 2 Each |
| 18’7 x 43’ |
| Serving Lines |
| 2 Each |
| 4’ x 3’” |
| Dishwashing |
| 2 Each |
| 3’6” x 2’ 8” |
COMPANY SIZE DOUBLE DINING FACILITY Interior/Exterior Dining Facility Areas
| Floors |
| Square Footage |
| Type Material |
| Dining Room |
| 2,156 |
| Vinyl/Wood Laminate 2 bldgs. |
| Kitchen (includes Pot and Pan Wash Area, Serving Area) |
| 1,584 |
| Quarry Tile |
| Self Service Areas |
| 1,100 |
| Vinyl/Wood Laminate 2 bldgs. |
| Dishwashing Area |
| 336 |
| Quarry Tile |
| Hallway Exit and Diner Entrance |
| 594 |
| Vinyl |
| Walk In Coolers/Freezers |
| 168 |
| Stainless Steel |
COMPANY SIZE DOUBLE DINING FACILITY FY 2017 REMOTE SITE FEEDING: BLDG 2727/2728
FY2017 Remote Site Feeding
| Month |
| Breakfast # Missions |
| Breakfast Headcount |
| Dinner # Missions |
| Dinner Headcount |
OCT
NOV
DEC
JAN
FEB
MAY
JUN
JUL
AUG
SEP
Totals
