Appendix A-Meal Plan.pdf

This document is a meal menu schedule for federal contract catering services covering FY 2026, organized by operational phase and meal type.

The schedule specifies menus for three distinct phases: OCS Phase 1 (mid-June), OCS Phase 3 (mid-July to late July), and BMPC (early August through early September). Each phase details breakfast and dinner menus for specified dates with consistent headcount allocations: 145 personnel for OCS phases and 74 personnel for BMPC operations. Breakfast menus consistently include items such as scrambled or griddle-fried eggs, bacon, sausage links, pancakes or French toast, muffins, assorted toast, fresh fruit, juice, milk, and coffee with accompaniments. Dinner menus feature protein-based entrées including herbed baked chicken, roast turkey, meat lasagna, and grilled steak, accompanied by sides such as rice, corn, stuffing, mashed potatoes, and salad, with desserts, beverages, and coffee service. Each meal includes assorted salad dressings, fresh fruit selections, and beverage options including assorted fruit drinks and milk. The document provides detailed portion sizes in ounces and piece counts for all menu components, establishing the specifications for catering contractor performance across all scheduled service dates throughout the fiscal year.