PWS_Sources_Sought_Draft.pdf

Performance Work Statement (PWS)

New Hampshire Army National Guard

Camp Grayling, Michigan

Vision Statement

1.0 Introduction

2.0 General Requirements

3.0 Meal Plan Operations

10.0 Evaluation…………………………..………………………………………………31

Exhibit 1, Meal, Plan, menu………………………………………………

Attachment 1, Meal Plan Locations Map Grayling

Performance Work Statement (PWS)

New Hampshire Army National Guard NORTHERN STRIKE Life

Support

Vision Statement To provide catered meals in support of the 197th Field Artillery Brigade’s TY18 NORTHERN STRIKE Training Exercise to be conducted at the Camp Grayling Joint Maneuver Training Center (CGJMTC), Grayling, Michigan.

1.0. Introduction

The 197th Field Artillery Brigade, New Hampshire Army National Guard will be conducting an Exportable Combat Training Capability (NORHTERN STRIKE) event from 27 JUL 2018-24

AUG 2018 at the CGJMTC, Grayling, Michigan. Key to this training event is the necessary contracted life support services required for sustainment under the subject contract. The 197 th Field Artillery Brigade is comprised of subordinate units from the following states: NH, RI, MI, WV and SD.

1.1. Mission

The 197th FA BDE conducts platoon level efficiency training, at Camp Grayling, MI in order to meet ARFORGEN training requirements.

1.2. Background

The NORTHERN STRIKE training exercise at CGJMTC will validate 197th FA BDE readiness in time of combat. The overall Period of Performance (POP) for this service contract is approximately from 27 JUL 2018-24 AUG 2018.

Phase 1 Reception: Various units will remain in cantonment from approx. 27 JUL 2018-24 AUG 2018 as they prepare for live fire exercises.

Phase 2 Live Fire: Units will leave cantonment and conduct maneuver / life fire training on various CGJMTC training lanes from approx. 27 JUL 2018-24 AUG 2018.

Phase 3 Recovery: Units will return to cantonment for recovery operations from approx. 27 JUL 2018-24 AUG 2018 followed by a departure back to their home states.

The magnitude of contracting support is defined by the quantity of soldiers on the ground during each phase of the POP. This PWS details the Governments overall requirements by phase relative to the operational tempo of the brigade as it pertains to overall service contract.

1.3. General Scope

The section describes the general scope for this effort.

Where needed provide the labor, material, equipment and supervision required to execute the following efforts of work for the subject service contract, in accordance with the contract documents and exhibits but not limited to, the following Contract Line Item Numbers (CLIN):

CLIN 001 Meal Plan Operations

CLIN 002 CMRA

2.0. General Requirements

This section describes the general requirements for this effort. The following sub-sections provide details of various considerations of effort.

2.1. Non-Personal Services. The Government will neither supervise contractor employees nor control the method by which the Contractor performs the required tasks. Under no circumstances will the Government assign tasks to, or prepare work schedules for, individual contractor employees. It shall be the responsibility of the Contractor to manage its employees and to guard against any actions that are of the nature of personal services, or give the perception of personal services. If the contractor believes that any actions constitute, or are perceived to constitute personal services, it shall be the contractor's responsibility to notify the Contracting Officer Representative (COR) immediately.

2.2. Business Relations. The contractor shall successfully integrate and coordinate all activity needed to execute the contract. The contractor shall manage the timeliness, completeness, and quality of problem identification. The contractor shall provide corrective action plans, proposal submittals, timely identification of issues, and effective management of subcontractors. The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel.

2.3. Contract Administration and Management

The following subsections specify requirements for contract, management, and personnel administration.

2.3.1. Contract Management. The contractor shall establish clear organizational lines of authority and responsibility to ensure effective management of the resources assigned to the contract. The contractor must maintain continuity between the support operations at all designated unit locations throughout the state and the contractor's corporate offices.

2.3.2. Contract Administration. The contractor shall establish processes and assign appropriate resources to effectively administer the requirement. The contractor shall respond to Government requests for contractual actions in a timely fashion. The contractor shall have a single point of contact between the Government and Contractor personnel assigned to all efforts of work under the Scope of this service contract. The contractor shall assign work effort and maintaining proper and accurate time keeping records of personnel assigned to work on the contract.

2.3.3. Personnel Administration. The contractor shall provide the following management and support as required. The contractor shall provide for employees during periods where Government offices are closed due to weather or security conditions. The contractor shall maintain the currency of their employees by providing initial and refresher training as required to meet requirements under this PWS. The contractor shall make necessary travel arrangements for employees. The contractor shall provide necessary infrastructure to support contract tasks. The contractor shall provide administrative support to employees in a timely fashion (time keeping, leave processing, pay, emergency needs).

2.3.4. Subcontract Management. The contractor shall be responsible for any subcontract management necessary to integrate work performed on this requirement and shall be responsible and accountable for subcontractor performance on this requirement. The contractor must manage work distribution to ensure there are no Organizational Conflict of Interest (OCI) considerations.

Contractors may add subcontractors to their team after notification to the Contracting Officer (KO) or Contracting Officer Representative (COR). Cross teaming may or may not be permitted.

2.3.5. Contractor Personnel, Disciplines, and Specialties. The contractor shall accomplish the assigned work by employing and utilizing qualified personnel with appropriate combinations of education, training, and experience. The contractor shall match personnel skills to the task with a minimum of under/over employment of resources. The Contractor shall provide the necessary resources and infrastructure to manage, perform, and administer the contract. The contractor shall provide a list of Key Personnel, Background and Qualification as part of the contractors bid proposal.

2.3.6. Location and Hours of Work. Accomplishment of the results contained in this PWS requires work at a static location within the borders of CGJMTC. See attached map for contractor operating location titled: 500 AREA. The Contractor personnel should schedule normal work between the hours of 6:00AM and 7:30PM.

2.3.7. Identification. All Contractors’ personnel will wear identification with a minimum of the Contractor’s name and the employee’s name. Identification worn by the Project Manager and the Dining Facility Manager will indicate their job title. Identification will also be needed to gain access to CGJMTC. At time of award the Contract Officer shall provide the Contractor Government POC information at Camp Grayling to secure the necessary gate passes to perform the terms of this service contract. It is the responsibility of the Contractor to update the Contracting Officer on any personnel changes during the period of performance of the contract.

2.4. Conflict of Interest. Conflict of Interest & Employment of Government Personnel: The Contractor shall not knowingly employ any person who is a U.S. Government employee if employing that person would create a conflict of interest. Additionally, the Contractor shall not knowingly employ any person who is an employee of the Government, either military or civilian, unless such person seeks and receives written approval according to DOD 5500.7-R, Joint Ethics Regulations (JER) by the individual’s commander or director. A copy of the authorization will be provided to the COR. In addition, the Contractor is prohibited from employing Government Quality Assurance Representatives (QAR) whom the Contractor knows or should have known are responsible for monitoring any contracts/subcontracts awarded to the service provider.

Signed memorandum from the contractor shall be provided to the Contractor Officer no later than 15 days after contract award.

2.5. Project Meetings. The Contracting Officer will schedule and chair weekly or as directed Post Award progress meetings throughout the duration of this service contract. Exact dates and time group to be determined after award. These meeting shall be at no additional cost to the Government. The Dining Facility Manager and the COR shall sign the written minutes of those meetings which will be prepared by the COR by the following business day. Should the Contractor not concur with the minutes, the Contractor shall state any of non-concurrence, in writing to the Contracting Officer within three days of receipt of the signed minutes.

2.5.1. Minimum Attendance:

1. GOV: Contracting Officer and/or Contracting Officer Rep

2. Contractor: Project Manager, DFAC Manager and Key leadership.

3. Others: Contracting Officer and Contractor may invite others as needs arise, including, but not limited to, customer representatives, Base technical and security personnel, subcontractor representatives, product supplier representatives, and specialty consultants.

2.5.2. Agenda:

1. Review of Work Progress

2. Status of deliverables

3. Delivery Schedule

4. Pending Changes, actions and substitutions

5. Other items affecting progress of Work and terms of contract

2.6. Quality Control: Quality Control is the responsibility of the Contractor. The contractor is responsible for the delivery of quality services to the Government (see FAR 52.246-1, Contractor Inspection Requirements).

2.6.1. Quality Control Plan: The Contractor shall develop, implement and maintain an effective Quality Control System which includes a written Quality Control Plan (QCP). The QCP shall implement standardized procedure/methodology for monitoring and documenting contract performance to ensure all contract requirements are met. The Contractors’ QCP must contain a systematic approach to monitor operations to ensure acceptable services are provided to the Government. The QCP, as a minimum, shall address continuous process improvement;

procedures for scheduling, conducting and documentation of inspection; discrepancy identification and correction; corrective action procedures to include procedures for addressing Government discovered non-conformances; procedures for root cause analysis to identify the root cause and root cause corrective action to prevent re-occurrence of discrepancies; procedures for trend analysis; procedures for collecting and addressing customer feedback/complaints. After award; changes to the QCP shall be submitted to the Contracting Officer and COR within five

(5) working days prior to the proposed changes thereafter. The Contracting Officer will provide acceptance of the QCP to the awarded Contractor in writing along with any proposed changes to the Contractors QC system of any proposed change to their QC system. The Contractor shall provide their quality control documentation at time of proposal.

2.6.2. Surveillance. The Government will monitor the Contractor’s performance under this contract using the following: Periodic and Unscheduled Inspections. The facilities may be inspected by the KO, COR, or designated Quality Assurance Personnel for security, sanitation, and food standards, quality of food served, the preparation of the food, and the Contractor’s employees’ performance. After each inspection, the Contractor shall be advised of any unsatisfactory conditions for which the Contractor is responsible. Unsatisfactory Performance will result in a Corrective Action Report (CAR) being issued to the contractor by the COR. If a CAR has to be issued, the Contractor shall reply in writing, giving the reason for the unsatisfactory condition, and what corrective action has been taken; and procedures to prevent recurrence. The Contractor shall promptly correct such deficiencies and communicate to the Contracting Officer/COR, by the next day, the solution to each problem, and when it will be corrected and what will be done to prevent reoccurrence of the problem.

2.7. Safety: The Contractor shall establish and maintain a safety plan which shall be submitted to the Contracting Officer at the time of proposal.

2.7.1. Safety Control. In order to provide safety control for protection to the life and health of employees and other persons; for prevention of damage to property, materials, supplies, and equipment; and for avoidance of work interruptions in the performance of this contract, the Contactor shall comply with Occupational Safety and Health Act (OSHA) and all pertinent provisions of the publications 29-CFR 1910 and EM 385-1-1.

2.7.2. Report of Fire and Safety Hazards: The Contractor shall train personnel to recognize fire and safety hazards and encourage personnel to the performance of their duties to report fire and safety hazards and unsafe conditions to their supervisor. The Contractor shall take corrective action to remedy reported deficiencies IAW the contract. The COR shall be notified of deficiencies beyond the terms of the contact.

2.7.3. Environment and OSHA: The Contractor shall comply with all local, State, and Federal environmental and occupational safety laws, rules, and regulations. Any apparent conflict between compliance with such local, State, and Federal environmental and occupational safety laws, rules, regulations, and compliance with the requirements of the contract shall be immediately brought to the attention of the Contracting Officer or authorized representative for final resolution. The Contractor shall notify the Contracting Officer or authorized representative in writing in addition to any verbal notification of such conflict. The Contractor shall be liable for all fines, penalties, and costs which result from violations of, or failure to comply with, all such local State, or Federal laws, rules, and regulations. All unsafe acts or conditions fostered by the Contractor or Contractor personnel may be grounds for the Contracting Officer or authorized representative to halt any and all Contractor performance with a commensurate deduction of monies due to the Contractor until such unsafe conditions are corrected. The Contractor shall take due caution not to endanger personnel during performance of this contract. Upon discovery of a serious hazard such as, but not limited to, fire, or large fuel spill, the Contractor shall notify the Contracting Officer or designated representative and COR.

2.7.4. Personnel Safety: The Contractor shall immediately correct all safety deficiencies upon notification of the deficiencies by the Contracting Officer, designated representative or COR, and shall notify the Contracting Officer of the corrective action to be taken.

2.7.5. Emergency Medical Treatment. Government furnished medical service is not available to Contractor’s personnel. The Contractor is responsible to ensure employees are provided adequate / necessary medical care.

2.7.6. Accident/Injury Report. Immediately upon occurrence of a job related injury, the Contractor shall take care of the injured and will notify the COR.

2.8. Conservation of Utilities. The Contractor shall implement an energy conservation program.

2.9. Contractor Manpower Reporting Application (CMRA)

"The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the NH ARNG via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/

Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 013. Contractors may direct questions to the help desk at help desk at: http://www.ecmra.mill/”

3.0. Meal Plan Operations

This section of the PWS pertains to Meal Plan Operations with Full Food Service.

3.1. General. The Contractor shall “serve” the estimated number of meals (see Section 3.1.1.)

using a large tent with its own power supply to provide a full food service operation to the following units (Attachment 1, MAP_ attached to PWS):

Category Large:

1) TENT, 32,991

Assigned Units: State:

a. HHB 197th FA BDE NH

b. 3rd BN 197th FA NH

c. 3643 BSB NH

d. 1/103rd FA RI

e. 1/147TH FA SD

f. /182ND FA MI

g. 1/201ST FA WV

3.1.1. Serving Numbers. The Contractor shall prepare and “serve” an estimated 32,991 meals +/- 10% in accordance with Exhibit 1 – “Meal Plan – ”.

Exhibit 1- MEAL PLAN (Reference: Section 3.1.1.)

MEALS TO BE SERVED - Location:

Breakfast, Lunch and Dinner : 2 hours each

Units: See section 3.1

FRI SAT SUN MON TUES WEDS THURS

27JUL18 28JUL18 29JUL18 30JUL18 31JUL18 1AUG18 2AUG18

Breakfast 0 203 203 203 203 515 515

Lunch 0 161 161 161 161 161 161

Dinner 161 203 203 203 515 515 545

Meals per day

161 567 567 567 879 1191 1221

03AUG18 04AUG18 05AUG18 06AUG18 07AUG18 08AUG18 09AUG18

Breakfast 545 545 1121 1358 1004 233 35

Lunch 161 161 737 695 233 35 35

Dinner 545 515 1678 1004 233 35 35

Meals per

1221 1221 3536 3057 1470 303 105

10AUG18 11AUG18 12AUG18 13AUG18 14AUG18 15AUG18 16AUG18

Breakfast 35 35 35 35 35 35 614

Lunch 35 35 35 35 35 35 260

Dinner 35 35 35 35 35 614 614

Meals per day

105 105 105 105 105 684 1488

17AUG18 18AUG18 19AUG18 20AUG18 21AUG18 22AUG18 23AUG18

Breakfast 614 1125 1024 1064 1064 439 130

Lunch 260 462 695 735 350 110 110

Dinner 1125 1024 2024 1064 439 130 130

Meals per

1999 2611 3743 2863 1853 679 370

24AUG18

Breakfast 110

Lunch 0

Dinner 0

Meals per

DAY 1, 27 July- Breakfast-NA Lunch-NA Dinner: Shepard’s Pie, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Chocolate Chip Cookies

DAY 2, 28 July-

Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Quartered Chicken, Gravy, Rice Pilaf, Green Beans, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Pie Dinner: Roast Beef, Gravy, Mashed Potatoes, Spinach, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Blueberry Crunch

DAY3, 29 July Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chili Macaroni, Parmesan Cheese, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Carrot Cake Dinner: Baked ham w/ Pineapple, baked Sweet Potatoes, Peas, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Oatmeal Raisin Cookies

DAY 4, 30 July Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: BBQ Pulled Pork Sandwich, Corn Bread, Spinach, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit Dinner: Teriyaki Chicken, Fried Rice, Vegetable Stir Fry, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Gingerbread Cake

DAY 5, 31 July Breakfast: Scrambled Eggs, Grilled Breakfast Ham Steaks, Hash Browns Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Toasted Reuben Sandwich, Three bean Salad, Potato Chips, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Peach Cobbler Dinner: Meat Loaf, brown Gravy, Mashed Potatoes, Green Beans, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Yellow Cake w/ Chocolate Frosting

DAY 6, 01 Aug Breakfast: Pancakes, Maple Syrup, Scrambled Eggs, Sausage patty – 2 oz, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Sweet & Sour Chicken, Fried rice, Broccoli, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Gingerbread Cake Dinner: Lasagna, Green Beans, Garlic Bread, Asst Salad Dressings, Butter Chips, Fresh Fruit, Sugar Cookies

DAY 7- 02 Aug Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Grilled Hamburgers, Baked Beans, Corn on the Cob, Hot Dogs, Salad bar, Asst Salad Dressings, Fresh Fruit, Watermelon Wedges, Chocolate Chip Cookies, Relish Tray (Sliced Tomato, Cheese Slices, Lettuce), Burger and Hot Dog Buns Dinner: Chicken Parmesan, Boiled Pasta, Asparagus, Salad Bar, Asst Salad Dressings, Garlic Bread, Butter Chips, Fresh Fruit, Carrot Cake

DAY 8, 03 Aug- Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Panko Breaded Fish, Rice Pilaf, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Blueberry Crunch Dinner: Spinach Tortellini, Peas, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Devil’s Food Cake w/ Frosting

DAY 9, 04 Aug- Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Grilled Pork Chop, BBQ Sauce, Baked Sweet Potato, Broccoli, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Yellow Cake w/ Chocolate Frosting Dinner: Beef Stroganoff, Egg Noodles, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Marble Cake w/ Peanut Butter Cream Frosting

DAY 10, 05 Aug- Breakfast: Scrambled Eggs, Grilled Breakfast Ham Steaks, Hash Browns Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chili Con Carne, Streamed Rice, Peas w/ Onions, Corn Bread, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Strawberry Shortcake Dinner: Roast Turkey, Gravy, Mashed Potatoes, Spinach, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Pie

DAY 11, 06 Aug- Breakfast: Pancakes, Maple Syrup, Scrambled Eggs, Sausage patty – 2 oz, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Hamburger Yakisoba, Parmesan Cheese, Green Beans, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Devil’s Food Cake w/ Frosting Dinner: Chicken Cacciatore, Battered macaroni, Broccoli, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Peanut Butter Cookies

DAY 12, 07 Aug- Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Steak and Cheese Subs, Sautéed Mushrooms, Peppers and Onions, Salad Bar, Asst Salad Dressings, Sub Rolls, Butter Chips, Fresh Fruit, Marble Cake w/ Peanut Butter Cream Frosting Dinner: Roast Pork, Pan Gravy, Baked Sweet Potatoes, Broccoli, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Sauce, Peach Cobbler

DAY 13, 08 Aug- Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chicken Fajitas, Refried Beans, Sautéed Mushrooms, Peppers and Onions, Salad Bar, Asst Salad Dressings, Butter Chips, Fresh Fruit, Oatmeal Raisin Cookies Dinner: Beef Pot Roast, Baked Potatoes, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Strawberry Shortcake

DAY 14, 09 Aug- Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: BLT Sandwich, Potato Chips, Asst Salad Dressings, Sliced Bread, Butter Chips, Fresh Fruit, Brownies Dinner: Spaghetti w/ Meat Sauce, Parmesan Cheese, Mixed Vegetables, Salad Bar, Asst Salad Dressings, Garlic Bread, Butter Chips, Fresh Fruit, Sugar Cookies

DAY 15, 10 Aug- Breakfast: Scrambled Eggs, Grilled Breakfast Ham Steaks, Hash Browns Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Cold Cut Sandwiches, Potato Chips, Salad Bar, Asst Salad Dressings, Sandwich Buns, Butter Chips, Fresh Fruit, Peanut Butter Cookies Dinner: Shepard’s Pie, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Chocolate Chip Cookies

DAY 16, 11 Aug- Breakfast: Pancakes, Maple Syrup, Scrambled Eggs, Sausage patty – 2 oz, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Quartered Chicken, Gravy, Rice Pilaf, Green Beans, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Pie Dinner: Roast Beef, Gravy, Mashed Potatoes, Spinach, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Blueberry Crunch

DAY 17, 12 Aug- Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chili Macaroni, Parmesan Cheese, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Carrot Cake Dinner: Baked ham w/ Pineapple, baked Sweet Potatoes, Peas, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Oatmeal Raisin Cookies

DAY 18, 13 Aug- Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: BBQ Pulled Pork Sandwich, Corn Bread, Spinach, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit Dinner: Teriyaki Chicken, Fried Rice, Vegetable Stir Fry, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Gingerbread Cake

DAY 19, 14 Aug- Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Toasted Reuben Sandwich, Three bean Salad, Potato Chips, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Peach Cobbler Dinner: Meat Loaf, brown Gravy, Mashed Potatoes, Green Beans, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Yellow Cake w/ Chocolate Frosting

DAY 20, 15 Aug- Breakfast: Scrambled Eggs, Grilled Breakfast Ham Steaks, Hash Browns Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Sweet & Sour Chicken, Fried rice, Broccoli, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Gingerbread Cake Dinner: Lasagna, Green Beans, Garlic Bread, Asst Salad Dressings, Butter Chips, Fresh Fruit, Sugar Cookies

DAY 21, 16 Aug- Breakfast: Pancakes, Maple Syrup, Scrambled Eggs, Sausage patty – 2 oz, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Grilled Hamburgers, Baked Beans, Corn on the Cob, Hot Dogs, Salad bar, Asst Salad Dressings, Fresh Fruit, Watermelon Wedges, Chocolate Chip Cookies, Relish Tray (Sliced Tomato, Cheese Slices, Lettuce), Burger and Hot Dog Buns Dinner: Chicken Parmesan, Boiled Pasta, Asparagus, Salad Bar, Asst Salad Dressings, Garlic Bread, Butter Chips, Fresh Fruit, Carrot Cake

DAY 22, 17 Aug- Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Panko Breaded Fish, Rice Pilaf, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Blueberry Crunch Dinner: Spinach Tortellini, Peas, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Devil’s Food Cake w/ Frosting

DAY 23, 18 Aug- Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Grilled Pork Chop, BBQ Sauce, Baked Sweet Potato, Broccoli, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Yellow Cake w/ Chocolate Frosting Dinner: Beef Stroganoff, Egg Noodles, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Marble Cake w/ Peanut Butter Cream Frosting

DAY 24, 19 Aug- Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chili Con Carne, Streamed Rice, Peas w/ Onions, Corn Bread, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Strawberry Shortcake Dinner: Roast Turkey, Gravy, Mashed Potatoes, Spinach, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Pie

DAY 25, 20 Aug- Breakfast: Scrambled Eggs, Grilled Breakfast Ham Steaks, Hash Browns Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Hamburger Yakisoba, Parmesan Cheese, Green Beans, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Devil’s Food Cake w/ Frosting

Dinner: Chicken Cacciatore, Battered macaroni, Broccoli, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Peanut Butter Cookies

DAY 26, 21 Aug- Breakfast: Pancakes, Maple Syrup, Scrambled Eggs, Sausage patty – 2 oz, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Steak and Cheese Subs, Sautéed Mushrooms, Peppers and Onions, Salad Bar, Asst Salad Dressings, Sub Rolls, Butter Chips, Fresh Fruit, Marble Cake w/ Peanut Butter Cream Frosting Dinner: Roast Pork, Pan Gravy, Baked Sweet Potatoes, Broccoli, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Apple Sauce, Peach Cobbler

DAY 27, 22 Aug- Breakfast: Scrambled Eggs, Bacon, Home Fired Potatoes, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: Chicken Fajitas, Refried Beans, Sautéed Mushrooms, Peppers and Onions, Salad Bar, Asst Salad Dressings, Butter Chips, Fresh Fruit, Oatmeal Raisin Cookies Dinner: Beef Pot Roast, Baked Potatoes, Sliced Carrots, Salad Bar, Asst Salad Dressings, Dinner Rolls, Butter Chips, Fresh Fruit, Strawberry Shortcake

DAY 28, 23 Aug- Breakfast: French Toast, Maple Syrup, Scrambled Eggs, Creamed Ground Beef, Biscuits, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch: BLT Sandwich, Potato Chips, Asst Salad Dressings, Sliced Bread, Butter Chips, Fresh Fruit, Brownies Dinner: Spaghetti w/ Meat Sauce, Parmesan Cheese, Mixed Vegetables, Salad Bar, Asst Salad Dressings, Garlic Bread, Butter Chips, Fresh Fruit, Sugar Cookies

DAY 29, 24 Aug- Breakfast: Waffles, Maple Syrup, Scrambled Eggs, Corn Beef Hash, Dry Cereal, Yogurt, Sliced Bread, Bagels, English Muffins, Jelly, Peanut Butter, Fruit Lunch- NA Dinner- NA

3.1.2. COR Responsibilities. The COR will provide the Contractor with a “Head Count” for each meal 72 hours in advance. The COR and their contact information for this requirement will be provided at time of award and will serve as the GOV Point of Contact for this effort of work under the PWS.

3.2. Serving Times. The Contractor shall be responsible for the Breakfast, Lunch and dinner meals in a 2 hr window. Breakfast will be served from 0600-0800hrs. Lunch will be served from 1100 to 1300 daily. Dinner will be served from 1730-1930hrs daily in accordance with Exhibit 1.

These times are tentative and may be changed depending on the training scheduled. The COR will notify the Contractor 24 hours in advance if the meal times need to be adjusted.

3.2.1. Headcount. The headcount data will be collected by the COR from the individual units, which will be provided on a DA Form 5913, “Strength and Feed Report.” The Contractor shall accept changes for the individual dining facilities headcount up to 72 hours prior to the meal serving period. At no time is the Contractor to accept changes from individuals other than the COR.

3.2.2. Menu. Menus will be in 100% compliance with TM 10-412, AR 30-22, DA Pam 30-22, and TB MED 530. Contractor shall prepare meals in accordance with “14-day menu” located in Exhibit 1.

3.2.3. Sanitation. The Contractor shall use Department of the Army Technical Bulletin (TB) Med 530 “Occupational and Environmental Health Food Sanitation” dated October 30, 2002 as guiding principles for the prudent and safe operation of the Dining Facilities. Failure to maintain a sanitary Dining Facility and to provide food fit for human consumption shall be grounds for termination under the Default Clause of this contract.

3.3. Management and Employee Personnel

This section of the PWS pertains to personnel requirements under DFAC operations.

3.3.1. Personnel. The Contractor shall furnish sufficient personnel to accomplish the scope of work. The Contractor shall ensure all personnel have the required training and/or certifications specified in Paragraph 2.12, Employees.

3.3.1.1. Project Manager. The Contractor shall appoint a Project Manager with the authority to obligate the company and be responsible for overall performance, to include sub-contractors, of the contract to meet the performance standard.

Project Manager (Contractor):______________________________ To be named after award

3.3.1.2. Dining Facility Manager (s). The Contractor shall provide an “On-Site” Dining Facility Manager with an alternate to manager to supervise employees in the performance of this Dining Facility with Full Food Service operations. The Dining Facility Manager or alternate must be present during all operating hours of the dining facilities and responsible for closing, inspections, and securing the area at the end of each day. Contractor shall provide name and phone number where they can be contacted.

Dining Facility Manager (Contractor):______________________________ To be named after award

3.3.1.3. Minimum Staffing Level. The Contractor must staff the operation with the optimum number of employees for efficient operation at all times. The Contractor shall place emphasis on quality of service, efficiency, and food.

3.3.2. Employee Dress Code. Contractor personnel shall present a neat appearance and shall be easily recognized. When on duty, clean work clothes and aprons will be worn. Aprons will not be worn when not serving food or performing “Head Count” duties. Hats or name tags may contain the name of the Contractor’s firm. Shoes shall be clean, of sturdy construction, and shall cover the foot. Employee’s shall wear socks or hose as appropriate. Opened toe shoes, or shoes with high platforms shall not be worn. If an employee should violates these instructions it will be brought to the Dining Facility Manager’s attention for correction.

3.3.2.1. Hair and Hair Restraints. All personnel entering or working in food preparation or service areas will wear hair nets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained will be prohibited from food service operations.

All hair restrains will be kept clean.

3.3.2.2. Jewelry. With the exception of wedding bands, food service personnel will not wear jewelry, including wrist watches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized.

3.4. Personal Health and Hygiene. Contractor’s personnel will maintain compliance with sanitation and food safety standards as set forth in TB Med 530.

3.4.1. Sanitation. The Contract Manager and Food Service Representative shall have a current Sanitation Certificate from the Educational Testing Service (ETS); or a certificate showing completion of a formal course of study through, or equivalent to, The Educational Foundation of the National Association Course in Applied Food Service Sanitation; or a sanitation course of study from an accredited college or university. For the purpose of this contract, a current certificate is one that has been obtained in the past four years of the contract start date. Certifications will be provided to the Contracting Officer NLT 15 days after contract award.

3.4.2. Employees. The Contractor shall provide all employees upon starting to work with training in the principles of personal hygiene, food service sanitation in accordance with (IAW) TB Med 530. The scope of training will be directed to the individual’s role in prevention of food borne illnesses. The Contractor shall submit signed “training roster” no later than 15 days after contract award.

3.4.3. Separation of Duties. Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and serving.

3.4.4. Use of Alcoholic Beverages and Drugs. The use of alcoholic beverages or illegal drugs by Contractor’s personnel, while on duty or on military installation, is forbidden. The Contractor shall immediately remove and replace the employee(s) who are under the influence of drugs and/or alcohol.

3.4.5. Health Examinations. The Contractor shall inspect the personnel at the start of each shift for any overt evidence of communicable disease, boils infected wounds, open sores, or acute respiratory infections. Personnel with such health problems will be brought to the attention of the Contract Manager / Dining Facility Manager and request the personnel be removed for the kitchen / dining facilities. Personnel with health problems shall not be permitted to work in any capacity where there is likelihood of food contact, surface contamination with pathogenic organisms, or transmitting disease agents to others. Contractor personnel relieved of duty due to illness shall have medical clearance from a physician before returning to work

3.5. Loitering. The Contractor‘s employees shall not loiter in any working or patron areas.

Upon completion of their shift, employees shall depart the facility. The Contractor shall allow only authorized personnel to be present in the kitchen, storage, or serving areas.

3.6. Removal of Contractor Personnel. All personnel employed by the Contractor in the performance of this contract or any representative of the Contractor entering the Government installation, shall abide by all security regulations of the installation and shall be subject to such checks as deemed necessary. Contractor will not get in a confrontational situation with Government employee. Should disagreement arise, Contractor will contact the COR and/or Contracting Officer for resolution. At a minimum all contractor personnel will have pictured identification. The Contracting Officer reserves the right to direct the removal of an employee for misconduct, security reasons, any overt evidence of communicable disease, or for any reason the Contracting Officer determines the employee to be objectionable. Removal of Contractor’s employee for reasons stated above does not relieve the Contractor from responsibility for total performance.

3.7. Vehicle Operations. Contractor’s personnel operating privately owned vehicles on Government installation will have a valid driver’s license to operate a motor vehicle and comply with current Camp Grayling, MI regulations regarding motor vehicle use. Contractor is responsible to ensure all employees have current vehicle insurance while operating on a Government installation.

3.8. Quality Control: Quality Control is the responsibility of the Contractor. The contractor is responsible for the delivery of quality services to the Government (see FAR 52.246-1, Contractor Inspection Requirements) and for establishing a quality control program in accordance with Section 2.6 and associated sub-paragraphs.

3.9. Comment Cards. The Contractor shall maintain “Customer Comment” forms near the Head Count station for patron use. These comments are to be shared with the Contractor to note deficiencies and help maintain high service standards. A copy of the “Customer Comment” form will be provided to the Contracting Officer within 15 days of award.

3.10. Performance Evaluations. The Dining Facility Manager shall be required to accompany the COR on weekly inspections. See Section 3.6.2 for evaluation and surveillance.

3.11. Recycling. The Contractor shall be responsible for breaking down and removal of card board. The contractor shall be responsible for a recycling program for plastic, cans and paper.

3.12. Cleaning, Sanitation and Operating Supplies

This section of the PWS pertains to Cleaning, Sanitation and Operating Supplies under DFAC Operations.

3.13.1. General. The contractor shall be responsible for all janitorial supplies, chemicals, equipment, and cleaning services required. The Contractor shall maintain all facilities under its control and occupancy.

3.13.2. Meal Plan Operations. The Contractor must furnish all expendable/durable items such as serving utensils, tables, chairs and any other equipment as needed to perform full food service operations. The Contractor shall supply all disposable or consumable supplies. The Contractor shall use heavy duty, high quality serving and eating utensils such as Styrofoam products and plastic wear for any meal served. Plates and cups for take-out meals must have lids.

All disposable plates and utensils must be approved by the COR. These items include but not limited to, disposable type utensils, plates, trays hot cups, soup bowls, desert plates. Beverage cups, table condiment dispensers, common use area condiments and other supplies as needed for the facilities. Additionally, the Contractor shall make available disposable type utensils, plates, hot cups, soup bowls, desert plates, beverage cups, condiment dispensers and trash bags for meal consumption on offsite feeding.

3.13.3. Garbage. The Contractor shall provide trash bags used in the Tent and be responsible for removal of trash and appropriately disposing of recycled appropriately. The contractor will be responsible for providing their own trash removal service.

3.13.4. Logs: The Contractor shall maintain time and temperature control logs that validate refrigerated storage, frozen storage, cooking temperatures and holding temperatures.

3.13.5. Perishables: The Contractor must begin placing perishable items under refrigeration within fifteen (15) minutes of delivery acceptance. All perishable subsistence received will be stored within thirty (30) minutes of receipt.

3.13.6. Leftovers: All leftovers, which required refrigeration, shall be dated. Production control shall be such that all leftovers may be used as an additional selection within twenty-four

(24) hours of point of refrigeration when it reaches 40 degrees or shall be discarded. All leftovers must be cooled to 40 degrees in a total time of 6 hours. It has to be cooled to 70 degrees F within 2 hours and then to 40 degrees F in the final 4 hours.

3.14. Contractor’s Furnished Items and Services

This section of the PWS pertains to Contractor’s Furnished Items and Services under Meal Plan Operations.

3.14.1. Subsistence. The contractor shall provide all resources to perform full food service requirements set forth by this PWS

3.14.2. Head Count. The Contractor shall provide Head Count Service to accommodate the requirements needed for documenting the signatures of all persons eating at all dining periods. The signatures will be collected on a DA Form 3032 Signature Head Count Sheet. At the conclusion of each meal, the Contractor and an appointed Government representative will review the Head Count sheet. If both parties agree, then both will sign the documents. This will be the certified receipt record to validate each meals payment. The Government will provide the blank DA Form 3032 Signature Head Count Sheets and the Contractor shall provide a Head Counter to collect signatures. The Head Counter shall be provided by the contractor.

Representative (Government):______________________________ To be named after award

3.14.3. Personnel. The Contractor shall provide adequate qualified personnel to perform the requirements of this contract.

3.14.4. Food Preparation. Proper preparation of Food is the responsibility of the Contractor. It must be in accordance with TB MED 530.

3.14.5. Cleaning Supplies. Contractor shall provide all cleaning supplies in accordance with equipment manuals.

3.15. Specific Task

This section of the PWS pertains to Specific Task under DFAC Operations.

3.15.1. General. Contractor shall use the provided 14 day menu to prepare all meals.

3.15.2. Menus. As indicated in section 3.2.2 the Contractor shall utilize Exhibit 1 14Day Menu unless training or mission requirements dictates a change. Changes required by the Contractor or the Government will be coordinated with the Contracting Officer or COR.

3.15.3. Head Count and Cash Collection. Headcounter will be provided by the Contractor during each meal time. Head Counter will be responsible for collecting signatures, verifying soldier unit and cash collection. These are the only responsibility the Head Counter will have during the duty as the Head Counter.

3.15.4. Ordering Raw Subsistence. The ordering of the raw subsistence will be the responsibility of the Contractor.

3.15.5. Remote Feeding. This is not a requirement and not part of this PWS

3.15.6. Receipt and Storage of Subsistence. Only personnel authorized by the Contractor shall receive all rations and account for them. Shortages will be reported to the COR.

3.15.7. Receive and Store Subsistence. Contractor shall receive and store the subsistence in accordance with chapter 13, FM 10-23-2, AR 30-22, DA Pam 30-22, and TB

MED 530.

3.15.8. Subsistence Identified Quantity. Contractor shall verify subsistence identity and quantity with delivery tickets IAW items physically received.

3.15.9. Adjusting Subsistence. Contractor shall notify the COR when there is a shortage of subsistence.

3.15.10. Excess Subsistence. All excess subsistence will be reported to the COR at the end of the feeding period.

3.16. Cleaning Plan

This section of the PWS pertains to Cleaning Plan under Meal Plan Operations.

3.16.1. General. The Contractor shall clean all areas inside and outside of the tent. Clean tables, chairs, counters, kitchen preparation, and service equipment as specified in this contract to include small-ware washing equipment. Wash and sanitize cooking utensils, pots and pans.

Transport and store cleaned equipment, utensils, dishes, glasses, flatware and all cooking utensils to point of use or storage. Segregate and remove trash and garbage and transport to disposal areas and place in appropriate receptacles. The Contractor shall perform all sanitation procedures to meet the requirements of TB MED 530, TM 10-415, or manufacturer’s instructions. The Contractor shall not use steel wool for any cleaning process.

3.16.1.1. Janitorial Supplies. The Contractor shall furnish all cleaning supplies for the performance of this contract.

3.16.1.2. Storage of Supplies. The Contractor shall store all cleaning liquids, powders, and /or chemicals in their original containers and secure in designated areas. Wood lockers/cabinets shall not be used.

3.16.2. Dining Area Preparation. The Contractor shall provide dining preparation services as follows:

3.16.3. General. All cleaning/service of dining/service areas and equipment shall be completed no later than the start of each scheduled meal period and prior to closing of the dining facility for the day’s operation. General cleaning shall not be performed during scheduled serving periods.

3.16.3.1 Resupplying Eating-ware. The Contractor shall replenish eating ware during each scheduled meal period so that no patron waits for service.

3.16.3.2 Table and Chairs. The Contractor shall provide tables and chairs to meet the needs of the Meal Plan and sufficient personnel for cleaning during each meal serving period to provide each diner a clean table and chair without waiting. The Contractor shall wipe soiled tops and sides (vertical edge) as required, throughout each meal period. The Contractor is not responsible for routine busing of tables. The occasional removal of eating utensils, service ware and trash left by careless diners does not constitute routine busing. The Contractor shall immediately clean tables of all accidental spillage food during each meal serving period. The Contractor shall clean all tables, chairs and booths with hot detergent water rinse with clean hot water and wipe dry after each meal. Chair legs, and framework shall be spot cleaned to remove soil and spillages. Weekly, as a minimum, the Contractor shall completely clean all tables, and chairs, including chair legs, and framework. Properly cleaned tables and chairs shall be free of dirt, dust, grease, soil, food particles, and foreign matter.

3.16.3.3. Beverage and Food Dispensing Equipment. The Contractor shall clean all beverage and food dispensing equipment including shelves and stands; tray deposit racks, ice dispensers after each meal in accordance with TM 10-415, TB MED 530, FM 10-23 or manufactures instruction. Nozzles and other removable parts and drains shall be disassembled, cleaned and replaced.

3.16.4. Pots, Pans, and Utensils Cleaning. The Contractor shall provide cleaning service for pots, pans, and utensils as follows:

3.16.4.1. Clean and Sanitize. The Contractor shall clean and sanitize all cooking and serving pots, pans, containers and utensils used in the preparation and serving of food, to include insulated food…