SOLICITATION NOTICE
U -- Afloat Advanced Food Menu Prototype
- Notice Date
- 7/10/2002
- Notice Type
- Solicitation Notice
- Contracting Office
- Department of the Navy, Naval Supply Systems Command, FISC NORFOLK DETACHMENT PHILADELPHIA, 700 Robbins Avenue, Building 2B, Philadelphia, PA, 19111-5083
- ZIP Code
- 19111-5083
- Solicitation Number
- N00140-02-Q-2791
- Response Due
- 7/19/2002
- Archive Date
- 8/3/2002
- Point of Contact
- Michael Capilato, Contract Negotiator, Phone 215-697-9647, Fax 215-697-5418, - Rocco Siravo, Contracting Officer, Phone 215-697-9640, Fax 215-697-5418,
- E-Mail Address
-
michael_v_capilato@phil.fisc.navy.mil, rocco_siravo@phil.fisc.navy.mil
- Small Business Set-Aside
- Total Small Business
- Description
- FISC Norfolk Detachment intends to procure services for the Naval Supply Systems Command Afloat Advanced Food Menu Prototype. Request for Quotation (RFQ) N00140-02-Q-2791 contemplates a firm fixed price contract with a period of performance from 07 September 2002 through 14 October 2002. This is a combined synopsis/solicitation prepared in accordance with the format in FAR Part 13, Simplified Acquisition Procedures, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2001-07. This is a 100% Total Small Business Set-Aside procurement. It is the contractor's responsibility to be familiar with the applicable clauses and provisions. The clauses may be accessed in full text at these addresses: www.arnet.gov/far and www.dtic.mil/dfars. The NAICS Code is 611519 and the size standard is $6M. It is requested that qualified sources are capable of providing the following Contract Line Item Numbers (CLINs): CLIN 0001 - Culinary Arts Instruction in accordance with the Statement of Work; CLIN 0002 - Travel in support of CLIN 0001. The following is the Statement of Work for the Advanced Food Menu Prototype: The Naval Supply Systems Command (NAVSUP), Food Service Division, (NAVSUP 51) in it's continuing effort to improve the quality of life of the Navy Sailor, has undertaken an initiative to develop a menu which incorporates an optimal quantity of advanced foods. Studies have shown the benefits of advanced foods include: improved customer satisfaction, labor savings, reduced risk of food contamination, and reduced food waste. The use of advanced foods by the Navy creates several challenges including increased demand for freezer and refrigerated storage, increased plastic waste, increased cost, world-wide product availability and long-term customer satisfaction during extended deployment periods. NAVSUP 51, Navy Food Service Division, has a requirement to determine the optimal level of advanced foods that can be incorporated in cycle menu used aboard U.S. Navy ships. In order to determine the optimal quantity of advanced foods, a prototype advanced food menu will be tested aboard a U.S. Navy surface ship. The services of a Culinary Expert are desired for a 35-day prototype period to provide culinary arts training on the use of advanced foods to the Mess Management Specialists aboard the prototype platform. Services desired include, but are not limited to: 1. A Culinary Expert with experience in institutional, quantity cooking, to provide meal production assistance and education regarding advanced foods menu/recipes during a 35 day shipboard prototype. a. Prototype will be conducted aboard a U.S. Navy surface ship home ported in San Diego, CA. b. Period of performance 7 September 2002 through 14 October 2002. c. Prototype period will include both in port and at sea scenarios with at sea period up to 28 days in duration. The Government will provide the following materials: 1. Advanced foods prototype menu a. Menu incorporates both Heat & Serve advanced food items and "speed-scratch" recipes incorporating advanced food ingredients. 2. Advanced foods recipes in support of speed scratch concept. The deliverables are as follows: 1. Culinary Expert with quantity, institutional food production experience to provide meal production assistance and education related to the advanced food menu during a 35-day shipboard prototype. Education to include: a. Recipe preparation utilizing advanced foods b. Incorporating advanced foods into existing recipes. c. Evaluating advanced foods based on quality, composition, nutritional value and intended use. d. A resume for the proposed individual is required. 2. Culinary Expert will provide daily production assistance and training for the Breakfast, Lunch and Dinner meals. a. Specific meal hours dependent upon ship's operational schedule. The following illustrates a typical meal production schedule: Breakfast production 0500-0700 Lunch production 0800-1100 Dinner production 1400-1700 i. Culinary Expert expected to develop daily work schedule, based on ship's schedule, to facilitate meal preparation training for Breakfast, Lunch and Dinner. Appropriate break periods should be scheduled between meals. 3. Weekly written status reports for the duration of the 35-day prototype. Reports to include: Crew acceptance of advanced food products/recipes Identify issues/concerns Identify products/recipes with superior acceptance Mess Management Specialist acceptance of advance food products/recipes Identify issues/concerns Identify products/recipes with superior acceptance Crew acceptance of advanced foods menu Mess Management Specialist acceptance of advanced food menu Quality of advanced food products utilized; recommendations for alternative products where appropriate Issues/concerns related to procurement of required recipe ingredients Identification of issues related to storage of advanced food products Culinary Expert critique of advanced food speed scratch recipes 4. Summary report upon completion of 35-day prototype period. 5. All required documentation must be provided in hard copy and electronic format utilizing Microsoft Office software programs. TRAVEL REQUIREMENTS: One trip for Culinary Expert to travel to San Diego, CA. The Culinary Expert is expected to remain on the ship for the 35-day prototype period. Shipboard lodging will be provided for the duration of the prototype. This solicitation requires the submission of: Price, a Resume, and Past Performance information. All areas will be included in the evaluation process. The Offeror(s) shall describe its past performance on similar contracts it has held within the last three (3) years which are of similar scope, magnitude, and complexity to that which is detailed in the RFQ or affirmatively state that it possesses no relevant directly related or similar past performance. Offerors who present similar contracts should provide a detailed explanation demonstrating the relevance of the contracts to requirements of the RFQ. The offeror should provide the following information regarding its past performance: A. Contract Number(s); B. Name and phone number of contact at the Federal, State, Local Government or Commercial entity for which the contract was performed; C. Dollar value of the Contract; D. Detailed description of the work performed; E. Names of subcontractor(s) used, if any, and a description of the extent of work performed by the subcontractor(s); and F. The number, type, and severity of any quality, delivery, or cost problems in performing the contract, the corrective action taken and the effectiveness of the corrective action. The following clauses are hereby incorporated into the solicitation: 52.204-3 Taxpayer Identification (OCT 1998) 52.204-6 Contractor Identification Number - Data Universal Number System (DUNS) Number (JUN 1999) 52.219-1 Small Business Program Representations (MAY 2001) 52.219-6 Notice of Total Small Business Set-Aside (JUL 1996) 52.222-25 Affirmative Action Compliance (APR 1984) 52.242-15 Stop-Work Order (AUG 1989) 252.204-7003 Control of Government Personnel Work Product (APR 1992) Offers shall be received at FISC Norfolk Detachment Philadelphia, Bldg. 2B, 700 Robbins Ave., Philadelphia, PA 19111 no later than 4PM (local time) on 19 July 2002. Responses should be mailed to the attention of Mr. Mike Capilato, Code 02P21D, or e-mailed to Michael_V_Capilato@phil.fisc.navy.mil. Proposals should reference control number 2002-2791. For additional information concerning this requirement, please contact Mike Capilato, Code 02P21D, at (215) 697-9647.
- Web Link
-
Link to FedBizOpps document.
(http://www.eps.gov/spg/USN/NAVSUP/FISCDETPHILA/N00140-02-Q-2791/listing.html)
- Record
- SN00113858-F 20020712/020710215142 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
(may not be valid after Archive Date)
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