U.S. Coast Guard Academy, Contracting Office (FP), C/O U.S. Coast Guard Research and Development Center, 1082 Shennecossett Road, Groton, CT 06340-2890

S -- FULL FOOD SERVICE US COAST GUARD ACADEMY DUE 051398 POC Joyce P. Overton (860) 441-2886, FAX (860) 441-2888, email JOverton@rdc.uscg.mil This is not a synopsis to advertise a solicitation that is ready for release, but, rather a synopsis to determine whether or not there are a sufficient number of responsible small businesses with the capabilities and experience in providing full food service for the U.S. Coast Guard Academy, New London, CT. Standard Industrial Code (5812). Size Standard is 15 Million. The Contractor shall provide all food, expendable supplies, personnel, supervision, materials, and other items necessary to provide full food service at the Cadet Dining Facility (CDF) and All Hands Dining Facility, the Academy Clinic and at other locations on the U.S. Coast Guard Academy grounds, and at Stonington Lodge, Stonington, CT. Both dining facilities are located in Chase Hall. The Cadet Wardroom is open from 0630 to 1900 hours seven (7) days a week, three (3) meals a day, with an estimated meal count of 50,000 meals per month. The All Hands Dining Facility is open from 0630 to 1800 seven (7) days a week, three meals a day, with an estimated meal count of 2000 meals a month. The Cadet Dining Facility is Family Style Sit-Down Monday -- Friday (breakfast and lunch) and Saturday (breakfast). Buffet Style Monday -- Friday (dinner) Saturday and Sunday. All Hands Dining Facility is Short Order and Buffet Style Monday -- Sunday (three meals a day). There are times when the contractor will have to provide meals for Special Events and the Academy Clinic. The contractor will be required to prepare menus for clear liquid, full liquid and modified consistency meals from a typical meal for the Academy clinic. The following is a list of evaluation requirements that must be demonstrated in order to be considered: PERSONNEL: Please provide resumes for the following key personnel (no more than 2 pages per person). Project Manager: Minimum requirements of 4 year degree in hotel/restaurant management or other related field, and no less than 7 years post graduate experience (beyond the degree program) in managing institutional food service programs of comparable size and diversity of the Coast Guard Academy. Two of the 7 years shall have been as a Project Manager, OR extensive experience of at least 12 years, 10 of which were in an institutional food service program of comparable size and diversity to that of the Academy. Two of the 10 years shall have been as a Project Manager. Assistant Manager: Minimum requirements of 2 year degree in hotel/restaurant management or other related field, and no less than 5 years post graduate experience (beyond the degree program) in managing institutional food service programs of comparable size and diversity of the Coast Guard Academy. Two of the 5 years shall have been as an Assistant Manager, OR extensive experience of at least 12 years, 10 of which were in an institutional food service program of comparable size and diversity to that of the Academy. Two of the 10 years shall have been as an Assistant Manager. Registered Dietitian: Minimum requirements: 4 year degree in Dietetics/Nutrition or other related field and certification registered status; no less than 3 years post graduate (beyond degree program) experience in managing dietetic food service programs of comparable size and diversity of Coast Guard Academy. Quality Control/Production Manager: Minimum requirements of 2 year degree in hotel/restaurant management or other related field, and no less than 4 years post graduate experience (beyond the degree program) in managing institutional food service programs of comparable size and diversity of the Coast Guard Academy. One of the 4 years shall have been as a Quality Control/Production Manager, OR extensive experience (no less than 10 years) in quality control/production management, 6 of which must be in a program of diversity to that of the Academy. One of the 6 years shall have been as a Quality Control/Production Manager. Business Management/Corporate Experience. Please provide the following information (no more than 5 pages). The Contractor shall have a minimum of five (5) years ongoing business management/corporate experience in managing food service programs of comparable size and diversity of the U.S. Coast Guard Academy. It should be noted that this factor addresses overall relevant experience and past performance for the company, not the experience and past performance of individuals involved with contract performance. The offeror shall fully demonstrate, in writing, that their company meets the minimum five or more years experience. (Please provide name/address, point of contact, phone number, term of contract, type of food service provided and dollars/year.) Business Management: The offeror shall detail the planned management approach in accomplishing specified tasks. Corporate Experience: The offeror shall present history and experience and an in-house knowledge of and capability to perform full food services of the size, diversity and complexity of the U.S. Coast Guard Academy. Please demonstrate in writing that you are capable of providing the following plans/services relative to the size, diversityand complexity of the U.S. Coast Guard Academy. FOOD: Please provide the following information (no more than 5 pages). Menus: The daily menu in the CDF shall provide a minimum of 3000 calories per cadet. Menus shall use as a guideline the Food & Nutrition Board-National Academy of Sciences National Research Council Recommended Dietary Allowance, (Revised 1989) and USDA Food Guide Pyramid. All menus shall be well balanced and reflect caloric values and portion sizes of all items; provide not less than 100 grams of protein per day for males, and 80 percent grams per day for females. Calories derived from total dietary fat shall not exceed 30 percent; seven to ten percent of which should be polyunsaturated fat. Fifty to fifty-five percent of total dietary energy should be derived from carbohydrates, 40-45 percent of which should be complex carbohydrates. The daily menu shall provide variety and contrast to texture, flavor, color, form, consistency, temperature, satiety value, and methods of preparation. It shall be planned to avoid repetition of food items (especially entrees). The contractor shall utilize and program into his/her menus fresh produce, meats, poultry, fish and shellfish. Pre-packaged, pre-prepared, and chopped and formed food items are discouraged. Meats, Fish, and Poultry: A variety of quality fresh meats, fish and poultry shall appear on the menu. "Premium" entrees such as prime rib of beef, rib eye, strip loin, t-bone steaks, fresh veal cutlet, lobster, crab and shrimp shall be offered at least twice monthly exclusive of any monthly Formal Meal. When steak is on the menu, a minimum 8 oz., boneless trimmed AP weight for steaks and prime rib of beef shall be served. Frankfurters shall be an all-meat product. No chemically tenderized meats shall be served. Cadet Dining Facility -- Prepare Six (6) weeks of menus, Family Style, 7 days/week (3000) shall be developed using the calories Monday Friday (breakfast and lunch) and Saturday (breakfast). Buffet Style: Prepare six (6) weeks of menus, 7 days/week (3000 calories), breakfast lunch and dimmer. All Hands Dining Facility: Prepare six (6) weeks of cafeteria style menus for the ages (17 62). Offerors shall prepare and submit with menus one week (7 days) of dinner recipes for each dining facility, noting publication name, author, publisher, and date of publication. Quality Control: Please provide the following information (no more than 3 pages). The Contractor shall be able to develop and establish a comprehensive Quality Control Program for both dining facilities and the clinic; Sanitation: The Contractor shall be able to provide their sanitation methods, experience, and training of personnel; Housekeeping: Please provide the following information (no more than 3 pages). The Contractor shall submit a housekeeping plan, which sets forth their methods, standards, and equipment proposed. The plan shall list days and times each requirement will be performed in each dining facility. The plan shall demonstrate that during meal preparation and while patronsare present only essential cleaning shall be accomplished. Inventory Control (Government Furnished Property): Please provide the following information (no more than 3 pages). The Contractor shall provide an inventory control system for all Government Furnished Property. The successful offeror will be required to furnish the following bonds: (1) A Performance Bond, in the amount of 100% of the original contract price; (2) A Payment Bond in the amount of 40% of the contract price. Annual Performance Bonds in the amount of 100% of the annual contract price shall be submitted annually thereafter upon renewal of options. Responses are required no later than 13 May 1998. YOUR RESPONSE MUST PROVIDE ADQUATE DOCUMENTATION RELATIVE TO THE EVALUATION CRITERIA. RESPONSES THAT MERELY STATE THEY CAN PROVIDE THE REQUIRED SERVICES WILL NOT BE CONSIDERED RESPONSIBLE. NOTE: PROPOSALS ARE NOT BEING SOLICITATED AT THIS TIME FOR THE AFOREMENTIONED REQUIREMENT AND NO CONTRACT AWARD WILL BE MADE FOR PROPOSALS SUBMITTED IN RESPONSETO THIS SYNOPSIS. (0113)

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