Added: April 8, 2008
1. References:
a. AR 30-22, The Army Food Program
b. DA PAM 30-22, Operating Procedures for the Army Food Program
c. AR 40-25, Nutrition Standards and Education
d. OHARNG Food Service SOP
2. Project Scope: Provide full food service catering in order to provide daily hot breakfast, boxed lunches and evening meals (Dinner) in support of the Ohio Army National Guard. The daily menu will be in accordance with the above references. The contractor will provide a cyclic menu which will include required components of a nutritionally balanced meal:
A. Evening Meal minimum requirement:
" One meat entree, one vegetarian entre, appropriate sauce or gravy to accompany entre, one soup either cream or broth based, one starch, one vegetable, standard salad bar choices, a grain item (bread or rolls), fresh fruit, a daily salad, desert, condiments, and beverages, and 1% milk.
B. Breakfast minimum requirement:
" Eggs (scrambled), one breakfast meat, one hot cereal (grits, oatmeal, farina), assorted grain items (bread-biscuit or toast), fresh fruit, one pastry (donuts, cinnamon rolls, etc), one grilled item (waffles, pancakes, French toast), one potato choice, condiments, coffee, 100% juice, assorted cold cereal, beverages, and 1% milk.
C. Lunch requirements:
" Boxed Lunches handed out at breakfast.
" 1 sandwich (4oz meat/ 2oz cheese with multi-grain bread or roll, fruit (cup or hard-skinned) bottled water, chips or pretzels, cookies, condiments, plastic ware and napkins.
3. Period of Performance: 1 June 2008-30 September 2008. Breakfast serving time: 6:00-7:00am, Dinner serving time: 5:00pm-7:00pm. The first meal will be dinner on the 1st, and the last meal will be breakfast on the 30th of September 2008.
4. Scope of work:
a) Include occasional catering out into the field
b) Coffee and condiments for three different locations, upon request. (Example: Coffee and hot soup on cold days)
c) Provide meals 7 days a week.
d) Soldiers will be fed in a remote building on the West side of RTLS without kitchen accessories, and an armory dining facility on the east side at the same times.
e) Tables and chairs are provided.
1. Must provide plates, eating utensils, napkins, cups, and condiments.
2. Must serve the meals to the soldiers.
e) Must be able to accommodate any soldier dietary requirements.
f) MUST BE FLEXIBLE AND TO BE ABLE TO ADJUST TO THE TRAINING SCHEDULE WITH TIMES, DATES AND HEAD-COUNT.
8. Physical Location: The Armory Dining Facility located at the Ravenna Training and Logistics Site (RTLS).
10. Payment ESTIMATE: Number of soldiers is subject to change and the vender will have a two week notice of the changes. A final headcount will be provided two weeks before the next class starts. Billing should be adjusted accordingly.
11. Questions regarding this statement of work may be directed to Michelle Shultz, Contract Specialist USPFO P&C; @ 614-336-7210 or michelle.shultz1@us.army.mil.
Added: April 8, 2008
1. References:
a. AR 30-22, The Army Food Program
b. DA PAM 30-22, Operating Procedures for the Army Food Program
c. AR 40-25, Nutrition Standards and Education
d. OHARNG Food Service SOP
2. Project Scope: Provide full food service catering in order to provide daily hot breakfast, boxed lunches and evening meals (Dinner) in support of the Ohio Army National Guard. The daily menu will be in accordance with the above references. The contractor will provide a cyclic menu which will include required components of a nutritionally balanced meal:
A. Evening Meal minimum requirement:
" One meat entree, one vegetarian entre, appropriate sauce or gravy to accompany entre, one soup either cream or broth based, one starch, one vegetable, standard salad bar choices, a grain item (bread or rolls), fresh fruit, a daily salad, desert, condiments, and beverages, and 1% milk.
B. Breakfast minimum requirement:
" Eggs (scrambled), one breakfast meat, one hot cereal (grits, oatmeal, farina), assorted grain items (bread-biscuit or toast), fresh fruit, one pastry (donuts, cinnamon rolls, etc), one grilled item (waffles, pancakes, French toast), one potato choice, condiments, coffee, 100% juice, assorted cold cereal, beverages, and 1% milk.
C. Lunch requirements:
" Boxed Lunches handed out at breakfast.
" 1 sandwich (4oz meat/ 2oz cheese with multi-grain bread or roll, fruit (cup or hard-skinned) bottled water, chips or pretzels, cookies, condiments, plastic ware and napkins.
3. Period of Performance: 1 June 2008-30 September 2008. Breakfast serving time: 6:00-7:00am, Dinner serving time: 5:00pm-7:00pm. The first meal will be dinner on the 1st, and the last meal will be breakfast on the 30th of September 2008.
4. Scope of work:
a) Include occasional catering out into the field
b) Coffee and condiments for three different locations, upon request. (Example: Coffee and hot soup on cold days)
c) Provide meals 7 days a week.
d) Soldiers will be fed in a remote building on the West side of RTLS without kitchen accessories, and an armory dining facility on the east side at the same times.
e) Tables and chairs are provided.
1. Must provide plates, eating utensils, napkins, cups, and condiments.
2. Must serve the meals to the soldiers.
e) Must be able to accommodate any soldier dietary requirements.
f) MUST BE FLEXIBLE AND TO BE ABLE TO ADJUST TO THE TRAINING SCHEDULE WITH TIMES, DATES AND HEAD-COUNT.
8. Physical Location: The Armory Dining Facility located at the Ravenna Training and Logistics Site (RTLS).
10. Payment ESTIMATE: Number of soldiers is subject to change and the vender will have a two week notice of the changes. A final headcount will be provided two weeks before the next class starts. Billing should be adjusted accordingly.
11. Questions regarding this statement of work may be directed to Michelle Shultz, Contract Specialist USPFO P&C; @ 614-336-7210 or michelle.shultz1@us.army.mil.
