SOLICITATION NOTICE
73 -- CATERING MEALS TO 303RD TRAINING
- Notice Date
- 1/19/2006
- Notice Type
- Solicitation Notice
- NAICS
- 722320
— Caterers
- Contracting Office
- Other Defense Agencies, U.S. Special Operations Command, USASOC, ATTN:E-2929, Fort Bragg, NC, 28310
- ZIP Code
- 28310
- Solicitation Number
- H92239-06-T-0010
- Response Due
- 1/25/2006
- Archive Date
- 2/9/2006
- Small Business Set-Aside
- Total Small Business
- Description
- United States Army Special Operations Commands intends on procuring services for catering services during 04 February 2006 thru 18 February 2006 in Oakdale, Pennsylvania for training exercise. This requirement is 100% small business set aside. Award will be conducted under the provisions of FAR Part 12 Commercial Item and FAR Part 13 Simplified Acquisition Procedures. The prospective contractor must be registered in the Central Contractor Registration (CCR). Award will be conducted under the provisions of FAR Part 12 Commercial Item and FAR Part 13 Simplified Acquisition Procedures. The prospective contractor must be registered in the Central Contractor Registration (CCR). This announcement constitutes the only solicitation proposals are being requested and a written solicitation will be issued. Request for Proposal Solicitation Number H92239-06-T-0010 applies. Information required from prospected vendors for evaluation (1) Sample menus for meals (2) Offeror will submit completed Representations and Certifications FAR 52.212-3 and DFAR 252.212-7000. and (3) Provide pricing for all meals requested. Identify any item that is No Cost or Complimentary. The provisions at FAR 52.212-1 Instructions to Offeror Commercial FAR 52.212-3 and DFAR clause 252.212-7000 apply to this requirement. The following FAR clauses apply to the requirement FAR 52.212-4 Contract Terms and Conditions/Commercial Items; F AR 52.212-5 Contract Terms and Conditions Required to Implement Statutes or Executive Order Commercial Items and DFARS clause 252.212-7001 Contract Terms and Conditions Required to Implement Statutes or Executive Orders Applicable to Defense Acquisition of Commercial Items. The appropriate clauses will be selected including FAR 52.232-33 Payment by Electronic Funds Transfer Central Contractor Registration and FAR 52.222-41 Service Contract Act of 1965 as Amended. The Government plans to make one or two awards from this solicitation. Proposals shall be emailed to tayloric@soc.mil no later than 400 p.m. EST 25January 2006. Facsimile proposals will be accepted via fax (910) 432-9345. Evaluation Selection will be based on best value to the government based on price and other non-cost factors. Non-cost factors include (1) Past Performance (2) Flexibility convenience and menu selection of caterers; and (3) Caterers experience. Price is considered more important than Non-cost factors. In the event numerous offers are received in response to this solicitation the government reserves the right to down select to a manageable number (3 or 4) based on initial screening of the quotes received. Wage Determination No. 1996-0412 Revision No. 13 dated 06/30/2005 for Allegheny County is applicable. OVERALL REQUIREMENTS This Statement of Work (SOW) details the meals and miscellaneous services needed for 303rd POC 21 Porter Way Oakdale, PA 15071; Training Exercise from 4 thru 18 Feb 2006. The 303rd representative MAJ Pelczarski at (724) 693-2133 or his alternate SSG Shaffer (724) 693-2130 will be responsible for monitoring observing and overall technical surveillance of the services to be performed under this SOW and should be contacted regarding questions or problems. The government shall not incur any additional financial expenses nor shall the contractor comply with any order direction or request for change to the provisions of the contract unless authorized in writing as a modification to the basic contract by the Contracting Officer. SCOPE OF WORK. The contractor shall provide food personnel supervision and other items and services necessary to perform food service duties defined in this SOW. The major food service tasks include but are not limited to the following; organize the serving area so as to create a continuous logical flow. Provide sufficient staffing and procedures for the serving areas to ensure a flow of no more than seven minutes from the time of entry into the facility serving area to the time of entering dining room. Provide and prepare all food items in a ready to cook or ready to eat form. Maintain a sufficient amount of food items to support an established menu at all times. Maintain all food items at the proper temperature e.g. all cold food less than 40 degrees and hot food about 140 degrees. The contractor shift leader(s) shall carry a calibrated NSF approved thermometer and ensure target temperatures are maintained on the serving line throughout the meal period. Serve all food items buffet/cafeteria style. Provide paper/Styrofoam and plastic utensil products of sturdy construction equal to or greater than hefty super weight for each meal based on 150 personnel being served at each meal, soy sauce hot sauce (2) sets of salt and peppershakers per table and condiments related to the menu being served. These condiments except the salt and pepper shakers can be provided either on each table or as a condiment item individually packaged for service through the serving line. Provide regular and decaffeinated brewed coffee and tea with cream sugar and sugar substitute services during the meal hours designated for authorized patrons. The following guidelines shall be used in menu preparation. Menus shall consist of a meat block salad bar and bakery/desert block. - Standard Breakfast items shall consist of basic breakfast food juice selections (2 or more) 2% milk 2 dry cereals with one of them being a low sugar/whole wheat choice decaffeinated and regular coffee decaffeinated and regular tea assorted scrambled eggs French toast hot cakes or waffles meats consisting of bacon sausage and ham. A variety of potatoes sausage gravies creamed chipped beef grits hot cereals or corn beef hash assorted breakfast pastries consisting of muffins and/or mini Danish biscuits assorted breads including at least one type of whole what product and a minimum of two fresh fruit choices. - Lunch and dinner meals shall consist of two main course meat entrees per meal with a beef entr?e as a standard item each meal and rotating between poultry or pork (one of the two meat entrees will be a low fat healthy choice alternative); plus two starch entrees two vegetable entrees dinner rolls and assorted breads including at least one type of whole wheat product; plus a salad bar with at least two prepared salads and one canned fruit variety of desserts and assorted beverages. A minimum of two fast food items for each take out which shall consist of hot dogs hamburgers cheeseburgers cold cuts etc. Compliments of the meals shall be additional items to enhance tossed salads fresh fruit assorted desserts and beverages to include regular and decaffeinated coffee regular and decaffeinated tea 2% milk diet caffeine free and regular soda and sweet and unsweetened tea. Minimum Portion Sizes Breakfast Juice 10 oz Potatoes/starches 6 oz Milk 2% 8 oz Breakfast Pastry 1 to 2 oz each Coffee or Tea 8 oz Biscuits 2 to 3 oz each Cereal hot or cold 6 oz Breads Asst 2 slices Eggs (variety) 2 each Fresh Fruits 1 piece or 10 oz cut fruit French Toast 2 slices each Pancakes 2 each 2 oz each cake Bacon Sausage Patty Sausage Link Ham Slice 3 oz each serving Sausage Gravy Minced Beef Creamed Beef 4 oz each serving Other meals Lunch Dinner and Brunch Meat two per meal Beef (standard every meal) 5 to 7 oz Pork 4 to 6 oz Poultry 7 to 10 oz Vegetables 4 to 6 oz two servings each Hot Dogs 2 each Hamburgers or Cheeseburgers 2 each Cold Cut Sandwiches 2 each. The minimum portion serving sizes shall be presented with appropriate utensils. Sanitation standards at a minimum shall comply with the State of Pennsylvania Health Department. In addition the contractor shall display valid state health certification and be subject to an unannounced sanitation inspection during the execution of this contract utilizing standards of food service criteria. Discrepancies shall be corrected/resolved immediately. Additionally use of any equipment requiring the vendor to have a permit issued by the State of PA as outlined by the rules and regulations of the Board of Health of the state of Pennsylvania governing restaurants shall be obtained by the vendor prior to contract award and maintained throughout contract performance. GOVERNMENT SUPPLIED ITEMS. The government shall l supply the following for the contractor?s use: the dining facility to distribute the meals. The government shall provide electrical power required to operate food service equipment using 110V. The government shall provide at a minimum five(5) each 32-gallon trash receptacles utilizing appropriate fitting plastic bags. Remove all trash from the premise as needed. Provide a covered dumpster(s ) with a regular pick up schedule that is directly proportionate to the number of personnel being fed. Personnel Sanitation Requirements The on-site supervisor shall ensure that employees meet the personal hygiene requirements required by state sanitation standards. All personnel shall wash their hands upon reporting for work immediately after visiting or cleaning a lavatory after smoking after taking a break and after handling raw meat poultry garbage or otherwise soiling their hands. Personnel shall not smoke or use tobacco in any form except during breaks in designated break areas. Personnel shall trim facial hair to one inch or less and if facial hair is present shall wear appropriate facial hair restraints. Personnel shall wear acceptable hair restraints to prevent loose hair from falling into food or onto food contact service. All food service personnel shall bathe or shower prior to reporting to work. SECURITY Prior to performance on a delivery order the contractor shall furnish the names social security numbers proof of citizenship and place/country of birth for all the personnel hired to perform work under this SOW to 303rd POC. A specific security clearance is not required. Names of the contract manager and on-site supervisor and alternate on-site supervisor shall be provided to the 303rd POC 3 days prior to commencement of performance. The 303rd POC reserves the right to direct the removal of an employee for misconduct or security reasons. MEAL SCHEDULE 2100 (Hot Breakfast Meals) 1700(Hot Lunch Meals) 550 (Bag Lunch Meals) 1850(Hot Dinner Meals) 250(Dinner Bag Meals) Total Meals: 6450 x price per meal $_________= Total cost $___________ Meal times. Times are subject to change Breakfast 0600 a.m. until 0800 a.m. Lunch 1100 a.m. until 1300 p.m. Dinner 1700 p.m. until 1900 p.m. The U.S. Government representative has the right add or delete from this SOW any change requirement to make this exercise a success. Other modification may be negotiated as required but only by the designated contracting officer. Number Note 1 applies to this solicitation.
- Place of Performance
- Address: HQ-USASOC ATTN:Mr. Richard Taylor), Fort Bragg, North Carolina, 28310
- Zip Code: 28310
- Country: USA
- Zip Code: 28310
- Record
- SN00969309-W 20060121/060119212824 (fbodaily.com)
- Source
-
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