Regional Contracting Office, MARFORRES, 4400 Dauphine Street, New Orleans, LA 70146-5400

S -- CATERING SERVICES SOL M67861-99-Q-0004 DUE 080999 POC Betty Knight (504) 678-4385 E-MAIL: DruryD@mfr.usmc.mil, KnightB@mfr.usmc.mil. This procurement is a 100% small business set-aside. This is a combined synopsis/solicitation for commercial services prepared in accordance with the format in FAR Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; quotations are being requested and a separate written solicitation will not be issued. Solicitation number M67861-99-Q-0004 applies and is issued as a Request for Quotation. This solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 97-13 . The standard industrial code is 5812 and the business size standard is 500 people. This requirement is for a fixed priced contract for one line item as follows. Line Item 0001: Catering services are requested to support Marine Wing Support Group 47's Annual Training Exercise scheduled for the August 14-27, 1999, at Camp Grayling, Michigan. The caterer will provide services to feed Marines two(2) meals per day, breakfast and dinner menus, divided into three serving groups. The numbers of these groups will vary according to the training schedule provided herein. The caterer will be required to prepare the meals in the facilities provided by the Government. The caterer shall serve the meals "cafeteria style" in the dates and times set forth below: Date Time Personnel Comments 8/13 Dinner 1800-1930 170 8/14 Breakfast 0600-0730 170 Dinner 1700-1830 340 8/15 Breakfast 0600-0730 340 Dinner 1730-1900 200 8/16 Breakfast 0600-0730 200 Dinner 1730-1900 200 8/17 Breakfast 0600-0730 200 Dinner 1800-1930 200 *2(70-Man) Hot Trays to go/ serve 60 at DiningHall 8/18 Breakfast 0600-1730 200 Dinner 1800-1930 200 *1(140-Man) Hot Trays to go/serve 60 at DiningHall 8/19 Breakfast 0600-0730 200 Dinner 1800-1930 200 *2(70-Man) Hot Trays to go/serve 60 at DiningHall 8/20 Breakfast 0600-0730 200 (8/20, 8/21, and 8/22 are same, 200 each meal) -22 Dinner 1700-1830 200 8/23 Breakfast 0600-0730 200 Dinner 1730-1900 200 *1(25-Man)@1800; 1(50-Man)@1830 125-Man at Dining Hall @ 1730 8/24 Breakfast 0600-0730 200 *2(50-Man) Hot Tray to go/serve 100 @DiningHall Dinner 1730-1900 200 *1(25-Man)@1800; 1(50-Man)@1830; 125-Man at Dining Hall @ 1730 8/25 Breakfast 0600-0730 200 *2(50-Man) Hot tray to go/serve 100 DinHall 1730 Dinner 1730-1930 200 *25-Man@1800; 50-Man@1830; 125 @1730 8/26 Breakfast 0600-0730 200 Dinner 1730-1900 100 8/27 Breakfast 0600-0730 100 NO DINNER l. Food Preparation: Contractor shall prepare all meals in the government furnished dining facility; provide all pots, pans, and containers in which to prepare the meals; and be responsible for ensuring that all foods are prepared in accordance with standard commercial food preparation sanitation requirements.2. Serving Requirements: Contractor shall serve food for each meal "cafeteria style; ensure meals are served at the times outlined above; and that foods are served hot in accordance with standard commercial procedures. Each meal shall be served on reinforced paper plates or styrofoam plates. The contractor shall provide beverages in disposable cups. All hot beverages shall be served in insulated paper cups or styrofoam cups. The contractor shall provide plastic utensils, plates, cups and napkins for each meal. 3. Cleanup. Contractor shall be responsible for cleanup of the dining facility to include washing all equipment used for food preparation, mopping of the kitchen floors, cleanup of the dining area, tables and floors, and dispose of all trash in the Government dumpsite. 4. Nutritional Requirements. All meals shall be prepared to include, at a minimum, the USDA recommended daily allowances of each of the four basic food groups. 5. Beverages: At a minimum, contractor shall provide 2% fat milk and coffee with each meal and 100% fruit juice with each breakfast. 6. Condiments. Salt and pepper shall be provided with each meal; and the following condiments, as appropriate and in accordance with standard commercial procedures shall be provided with each meals: ketchup, mayonnaise, mustard,butter, jellies, hot sauce, salad dressing, etc. 7. Special Food Requirements: Hot meals not served in the dining facility shall be prepared in a "Buffet style" tray, equipped with burners, according to the number of personnel outlined above. These meals will be accompanied by the appropriate condiments, napkins, cups, serving utensils, and beverages sited above. 8. Government Furnished Property: The Government shall furnish the dining facility, utilities, and the food preparation area and equipment. 9. Menus: Contractor shall post menus for the two week evolution in a location in the dining facility. Menus shall not deviate unless approval is received 24 hour prior to the change. The following Government representative will be on-site at camp Grayling and is the only person authorized to approve menu changes" CWP Shrewsberry. 10. Leftovers. Leftovers may be served, at the contractor's discretion, up to 24 hr after the meal in which the foods were served as a regular mean. However, leftovers shall be served as an "extra" offering, and shall not be served in lieu of scheduled meals. 11. Inventory. A walk through of the building and an inventory of the Government furnished property will be held at at time agreed upon by the Government and the successful offeror. At this time the contractor will be responsible for the damage and security to the building and accountable for the government's furnished property. The provisions at FAR 52.212-2, Instructions of Offerors Commercial Items applies. Paragraph (g) Contract Award delete in its entirety, and substitute "Award. The Government plans to award a single contract resulting from this solicitation." The provision at FAR 52.212-2, Evaluation Commercial Items applies with the following addenda: 1. Paragraph (a), complete the sentence "The following factors shall be used to evaluate offers: "by inserting the following evaluation factors: "(i) quality, variety and quantity of foods (ii) price, and (iii) past performance." Delete the last sentence in Paragraph (a) and insert "The evaluation factors above are listed in descending order of importance." Offerors are required to include a copy of the following provisions with their proposals: (1) FAR 52.212-3, Offeror Representation and Certifications-Commercial Items: (2) DFARS 252.212-7000 Offeror Representation and Certification Commercial Items and (3) DFARS 252.225-7000, Buy American Act and Balance of Payments Program Certificate. Clause 52.212-4, Contract Terms and Conditions-Commercial Items, applies. The clause at FAR 52.212-5, Contract Terms and Conditions Required to Implement Statutes or Executive Orders Commercial Items applies and is incorporated with the following additional clauses for paragraph (b): FAR 52.203-6, FAR 52.222-26, FAR 52.222-35, FAR 52.222-36, FAR 52.222-37, DFARS 252.219-6, Notice of Total Small Business Set Aside is Applicable. Quotes must be received no later than 2:00 pm, Local time, Aug 9, 1999. Quotes sent via the US Postal service should be mailed to the Regional Contracting Office, Marine Forces Reserve, 4400 Dauphine Street, New Orleans, LA 70146-5400. Hand carried proposals must be delivered directly to and placed in the bidders mailbox located outside room number 1B454 in Building 601 at the above address. Direct deliveries of proposals are only possible during weekdays, excluding holidays, between the hours of 8:00 am and 4:00 pm. Facsimile proposals will not be accepted. POC is Betty Knight (504) 678-4385. Payment of services can be made utilizing the Governmentwide Commercial Purchase Card."See Note 1". Posted 07/28/99 (W-SN360207). (0209)

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