Exhibit_A_Proposal_Contents_Aid.docx

RFP W912L9-15-R-0008

EXHIBIT A - PROPOSAL CONTENTS AID

This listing is provided as an aid to offerors and in no way represents all information that is required in a proposal. Offerors must comply with Sections L – Instructions, Conditions and Notice to Bidders and M- Evaluation Factors for Award

I. OFFEROR SIGNATURE PAGE

( ) Completed Blocks 12-18 on the SF 33

( ) Acknowledged all amendments

( ) Signed by an official with the authority to bind your company

II. INTRODUCTORY COMPANY INFORMATION

( ) Company Letter of Introduction which must include

III. PAST PERFOMANCE INFORMATION

( ) Brief summary of past performance related to size and scope to this requirement

( ) Dates of past performance. Do not include past performance older than 3 years prior to proposal due date

( ) Who it was for, including a point of contact with phone number

( ) average meal cost or range of meal costs

( ) Whether you performed as the prime contractor or subcontractor

( ) Include the total number of meals served per meal time/per day/per event during the past performance

***Note the past performance can be individual events or an ongoing food service operation.

IV. TECHNICAL PROPOSAL INFORMATION

( ) 7-14 Day Sample Menu. NOTE: the purpose of the menu is to ensure that entrees, sides, beverages and condiments are of sufficient amount, variety and quality to meet nutritional and quality standards as outlined in the references cited in section 1.2 of the performance work statement and the example menu guide attached in the solicitation. The 7-14 day menu also ensures an adequate rotation of meal types. Menus of less than 7 days do not meet the minimum requirement.

( ) Quality Control Plan. NOTE: submit a QC Plan as part of your proposal. To be determined acceptable the QC plan demonstrates that it meets at a minimum, those items in section 9, Quality Control, of the PWS. A simple affirmation to meet the requirements is not sufficient. The QC plan must lay out all aspects of your procedures and internal controls relating to inspection programs, a customer comment program, corrective actions, etc. The plan must demonstrate that your company will devote sufficient resources in equipment, experienced personnel and time to quickly and efficiently address quality control matters.

( ) Staffing Plan and Qualifications. NOTE: Resumes for the manager and alternate manager for the facility need to be submitted to show experience. Your staffing plan must have the number and type of personnel, but does not need to have the names of those personnel.

V. PRICE INFORMATION - Submit on the PRICING BID SHEET

( ) The following items shall be priced per item:

1. Breakfast

2. Lunch

3. Dinner

4. Midnight Meal

5. Holiday Meal

6. Soup

7. Coffee

8. Hot chocolate

9. Gatorade

10. Open/Close Fee

11. Contract Manpower reporting (does not need to be broken down)

( ) Ensure each item cost is broken down into two parts: percentage of price for food costs and labor costs.

( ) Option Years: Each option year includes a percentage of increase that will be utilized to calculate option year pricing.

VI. ***APPLICABLE TO THE STATE LICENSING AGENCY ONLY

( ) Shall include documentation of the Licensing Manager’s authorization to perform as a Randolph Sheppard entity.