PWS - NGRF December Meals.docx

Performance Work Statement NGRF Training Meals Camp Rapid

Meals will be required to be served at BLDG 801 DFAC. Service location to be confirmed upon award.

Time Requirements: Normal mealtime hours each day for breakfast, lunch and dinner. Specific mealtimes will be discussed upon award. Estimated Attendance: See chart on next page.

EVENT REQUIREMENTS:

The South Dakota Army National Guard (SDARNG) has a requirement to support scheduled training with meals. The specifications are as follows:

The government will provide the facility for serving meals. The vendor shall provide a sample menu with their quote (see meal requirements for details). The vendor will coordinate on site delivery of meals with SDARNG point of contact. SDARNG NGRF unit will provide service supplies, labor, cleaning, and trash disposal. The vendor shall NOT provide all subsistence, supplies, disposable plates, napkins, cups, disposable utensils and labor for serving commercial meals. The vendor is NOT responsible for ensuring facilities are restored to the condition in which received. The vendor is NOT responsible for the collection and disposal of any trash resulting from the meals served. The vendor will be responsible for collection and cleaning of vendor-owned delivery/service containers after meal service has concluded.

The estimated number of troops to be served is stated in this quote request. The meals will be served at the Dining Facility located Bldg. 801 Rapid City SD (Camp Rapid).

Approximately a week in advance the SDARNG Point of Contact (POC) will coordinate serving times and provide the vendor with the number of troops expected for the meals and delivery POC. SDARNG will be responsible for the number of meals ordered. This will be a Not-To-Exceed Award meaning the final award amount will be equal to or less than the amount of estimated meals.

Vendor will submit an electronic invoice via Wide Area Work Flow (WAWF) for the services provided. Instructions will be included in the award for invoicing.

Operational Security

Access and general protection policy: Contractor shall comply with applicable installation, facility, and area access and local security policies and procedures provided by government representative. The contractor will protect controlled unclassified information (i.e. training times, number of personnel, etc.) pertaining to daily operations. The SDARNG POC will brief the vendor on what information needs to be protected, why it needs to be protected, and how to protect it.

Meal Requirements Each Catered Lunch and Dinner Meal shall consist of: One meat (4-6 oz for whole meats such as roast beef, chicken breast, pork chop, or hamburger patty) (1 cup for ground meat in sauce: spaghetti, beef stroganoff, etc.)

a. One main entree (starch) (1/2 cup to 2/3 cup)

b. Salad (1/2 cup for prepared salad - coleslaw, potato salad, etc. 1 cup for lettuce salads)

c. Vegetable, hot (3/4 Cup)

d. Dessert (2 cookies, 1 piece of cake)

e. Juice (100% fruit juice not concentrate.)*

f. Milk (1% low fat.)*

g. Suitable condiments to include salt and pepper, ketchup, mustard, topical sauces, assorted salad dressings, sugar, etc.

Each catered Breakfast shall consist of:

a. One meat

b. Single serving of eggs, French toast, waffle, pancake, or starch

c. Oatmeal

d. Assorted fresh fruit

e. Yogurt

f. Juice (100% fruit juice not concentrate.)*

g. Milk (1% or 2% low fat.)*

h. Suitable condiments to include salt and pepper, ketchup, mustard, topical sauces, sugar, etc. as appropriate *All portions should be well balanced, generous in size and in accordance with USDA myplate guidance- http://www.choosemyplate.gov *

Estimated Meal Requirements - Not To Exceed (NTE):

Breakfast

Lunch

Total: 3185 MEALS

Tentative Personnel/Schedule:

*Contractor is required to contact the POC and confirm all numbers and menu one week prior to performance.

PERFORMANCE REQUIREMENTS:

1. The contractor shall provide all management, labor, material, equipment and supplies necessary to deliver the meals listed in the Performance Work Statement.

2. Food Service: The contractor shall ensure that there is adequate food for each service as outlined in the Performance Work Statement. All food served shall be served by NGRF unit. No later than 2 weeks prior to the event the contractor shall furnish a proposed detailed menu(s).

PERFORMANCE STANDARDS:

The Performance Requirements include performance standards. The Government shall use these standards to determine contractor performance. Regardless of the surveillance method, the POC shall always contact the contractor's task manager or on-site representative when a defect is identified and inform the manager of the specifics of the problem. The POC shall be responsible for monitoring the contractor's performance in meeting specific performance standards.

Methods of Quality Assurance Surveillance:

1. Direct Observation. (Can be performed periodically or through 100% Surveillance)

2. Periodic Inspection. (Inspections may be scheduled daily or unscheduled as required)

3. Validate User/Consumer Complaints. (Relies on the user of the service to identify deficiencies. Complaints are then investigated and then validated)

SERVICE DELIVERY SCHEDULE

Food items to be fully cooked IAW food safety regulations MEALS - CONTRACTOR's SERVICE DELIVERY SCHEDULE The Contractor Service Delivery Schedule identifies the major tasks or deliverables the contractor will be providing or accomplishing during the contract period. The schedule identifies the task standards, the acceptable level of quality and the primary method the Government will use to assess the contractor's performance.

QUALITY ASSURANCE SURVEILLANCE PLAN

Deliverable/Task

Performance Standards

/Frequency

Meal

-Food is hot, warm, fresh as appropriate -Portions are sufficient size -Meal includes all components, entree, starch, salad, vegetable, desert, and drink -Meal plates and utensils are provided

95% of the time

-Daily inspections and spot checks -Compliant

Food Serving and Transportation

-Food is transported in food safe containers -Food is transported IAW food handling regulations -Food items are served at proper temperatures -Prepared to serve by scheduled time

100% of time

Contractor Personnel

-Contractor personnel have proper hygiene

- Contractor personnel wear proper serving attire

95% of time

Operational Security Requirements

-Contractor will protect controlled unclassified information pertaining to daily operations.

100% of time

GOVERNMENT ROLES AND RESPONSIBILITIES:

The following personnel shall oversee and coordinate surveillance activities.

Contracting Officer (KO): The KO shall ensure performance of all necessary actions for effective contracting, ensure compliance with the contract terms and shall safeguard the interests of the United States in the contractual relationship. The KO shall also ensure that the contractor receives impartial, fair and equitable treatment under this contract. The KO is ultimately responsible for the final determination of the adequacy of the service.