SOLICITATION NOTICE
M -- FOOD PREPARATION SERVICES - M164
- Notice Date
- 3/20/2003
- Notice Type
- Solicitation Notice
- Contracting Office
- Wiesbaden Contracting Center, ATTN: AEUCC-C, CMR 410, Box 741, APO, AE 09096-0741
- ZIP Code
- 09096-0741
- Solicitation Number
- DABN01-03-T-0144
- Archive Date
- 5/26/2003
- Point of Contact
- JIM HAYES, 49-611-816-2196
- E-Mail Address
-
Email your questions to Wiesbaden Contracting Center
(hayesj@rcc.wbn.usacce.army.mil)
- Small Business Set-Aside
- N/A
- Description
- NA This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Federal Acquisition Regulations document (FAR) subpart 12.6, as supplemented with additional information included in this notice. This announcement cons titutes the only solicitation; proposals are being requested and a written solicitation will not be issued. Solicitation number DABN01-03-T-0144 is issued as a Request for Quotation (RFQ). This solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2001-04. The simplified acquisition procedures of F AR Part 13 are applicable to this procurement. This procurement is for Food Preparation Services, Wiesbaden Germany in accordance with the performance work statement below. Resultant contract will be firm fixed price service are planned to begin 1 Apr 03 through 30 Sep 03, with two (2) six (6) month o ptions to extend the term of the contract The provisions at FAR 52.212-1, 'Instructions to Offerors', applies to this acquisition with the addendum that offerors are required to submit warranty information and parts availability with their offers. Evaluation Criteria: The Government will award a contract resulting from this RFQ to the responsible offeror whose offer conforming to this notice will be the most advantageous, representing the best value to the Government, price and other factors conside red. Offers shall include a completed copy of the provision at FAR 52.212-3, 'Offeror Representations and Certifications-Commercial Items', (found at http://www.arnet.gov/far/farqueryframe.html) with their offer. The clause at FAR 52.212-4, 'Contract Terms and Conditions-Commercial Items', applies to this acquisition. The clause at FAR 52.212-5, 'Contract Terms and Conditions Required to Implement Statutes or Executive Orders-Commercial Items' applies to this acquisition. Offers are due no later than 14:00 hrs, 27 Mar 03 CET. Quotes will only be accepted by e-mail toChris.Awan@asgdpw.hanau.army.mil or by fax (49)-(0)6181-88-8086. For questions regarding this acquisitions, contact Ms. Awan 0049-6181-8454 Mailing address: Wiesbaden Contracting Center, Attn: Hanau Sub-Office, Chemnitzer Str Bldg 903, 63452 Hanau Germany. a. The services to be rendered consist of provision of Food Preparation services to perform the duties herein and in accordance with applicable governing regulations for this type of service. The contractor shall utilize only qualified personnel to per form the duties described herein. The proposed contract shall be a Firm Fixed Price contract with options to extend the performance period as stated in the Schedule and in accordance with FAR 52.217-9. b. Referenced Army Manuals/Regulations in this performance work statement can be obtained in each dining facility or website: http://www.usapa.army.mil/pdffiles/r30_22.pdf c. The U.S. Army shall provide all necessary tools, food and equipment in order that the contractor can successfully provide services required in this contract. All tools and equipment provided remain the property of the U.S. Government. The contractor s hall provide sufficient qualified personnel, supervision, etc. to successfully perform all services herein. a. Personnel. The Contractor shall furnish all personnel to accomplish the services required in this contract. b. Contractor Experience (either company or company?s management:) Within the past ten years, eight years experience; consisting of a minimum of four years experience working with Army food service facilities providing complete meal service in large volume . c. All contractor personnel employed as cooks or supervisory cook must be capable of speaking and reading English in order to follow the Armed Forces Recipe Card System (AFMIS TM 10-412) when preparing meals or baked goods (the cards are situated in the Di ning Facility). The Army prepares the meal plans. Preparation of meals shall include soups, salads, gravies, sauces, vegetables, meat, fish, poultry, pudding, gelatins, and other foods constituting a complete meal. Baked goods shall include, but are not limited to, preparation of breads, rolls, quickbreads, pies, cakes, pas tries, icings, sauces, and glazes. Based on historical information and the estimated number of meals; a table reflecting estimated time required for cleaning and a general outline of the types of meals to be served by food group is at the bottom of the do cument. Breakfast: Contracted personnel are to prepare: 2 (two) assorted fruit juices, 2 (two) assorted fresh fruits; hot and dry cereal; 2 (two) meat items ? a choice of bacon, sausage, ham or cream beef; assorted omelets and eggs to order; pancakes and French t oast; fresh breakfast pastry; hash brown potatoes; toast; butter/margarine; coffee; tea; milk; and appropriate condiments. Hot biscuits, rolls or muffins are also to be served. Lunch/Dinner: Contracted personnel are to prepare: 2 (two) meat entrees with appropriate sauces or gravies; 2 (two) starches, e.g. potatoes, noodles, or rice, etc.; 2 (two) cooked vegetables; salad bar or a minimum of 4 (four) salads (not including short order items) - a choice of e.g., lettuce, tomato slice, onion slice); 4 (four) assorted desserts - 2 (two) of which shall be pie, cake or pastry items and 2 (two) of which shall be fitness oriented ? a choice of e.g., chilled fruit, gelatin or yogurt; 3 (t hree) assorted breads/rolls ? a choice of white, wheat, rye, whole grain, garlic; butter/margarine; assorted cold drinks; carbonated beverages; coffee; tea; milk; required fitness menu items from SB 10-260; and appropriate condiments. Soup shall be offere d daily for the lunch or dinner meal. Hot breads; e.g., yeast rolls, corn bread, muffins, etc., shall be offered at lunch and dinner. Cakes, pies, and pastries shall be varied and shall not be repeated within 1 week. Low calorie menu items shall be prov ided as specified in/in accordance with AR 30-1, SB 10-264 and SB 10-260. Short Order Menu: Contractor personnel are to prepare a short order meal for the lunch and dinner menus daily. Each short order menu shall include a minimum of 6 (six) different sandwiches or meat entrees, with a combination of 2 (two) of the 6 (six) ite ms to be selected by each diner. Of the 6 (six) required items, hamburgers, cheeseburgers and hot dogs shall be standard offerings at each meal period. One of the 6 (six) items shall be from the fitness menu of SB 10-260. Soups, salads, desserts, and be verages shall be the same offered for on the standard lunch/dinner menus. Fitness Menu: Contractor personnel shall prepare a fitness meal consisting of reduced calories for each breakfast, lunch, dinner and short order meal. Menus shall be developed as specified in/in accordance with SB 10-260. The fitness menu shall consist of approximately 500 calories for standard meals and 450-650 for short order meals. The total for both regular and short order meals shall not exceed 1600 calories per day. The fitness menu shall be offered in conjunction with the standard and short order meal and not as additions to minimum requirements specified in the Lunch/Diner and Short order menus. Special Menu: Contractor personnel shall prepare special meals for example; ethnic meals; super suppers, organizational day observances and holiday meals in addition to Thanksgiving and Christmas. The contractor will be given a 5 (five) day notice in adva nce of scheduled special meal dates, times and estimated number of diners. Notification will indicate when menu items requested for special meals are not included in the current SB 10-260. Employee Uniforms. The Contractor shall provide all employee uniforms. 3rd COSCOM Dining Facility Building 1052, Airbase, Wiesbaden: Breakfast Lunch Dinner Estimated Number of Meals Served DailyServing TimesMonday, Tuesday, Wednesday, FridayThursdayWeekends, U.S. & USAREUR Holiday s Thanksgiving DayEstimated HeadcountAccess to Dining Facilities will be givenFrom / ToEstimated Preparation Time)and cleaning time 890 heads0700-08300600-07300900-12000700-0800200 heads0500 TO 13301.5 hours 890 heads1130-13001200-13001500-16301200-1500400 heads0500 TO 13301.5 hours 890 heads1700-18301600-1730Not ApplicableNot Applicable1030 TO 18301.5 hours
- Place of Performance
- Address: Wiesbaden Contracting Center ATTN: AEUCC-C, CMR 410, Box 741 APO AE
- Zip Code: 09096-0741
- Country: EU
- Zip Code: 09096-0741
- Record
- SN00284156-W 20030322/030320213619 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
(may not be valid after Archive Date)
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