1.4 Scope of Work The Contractor shall be required to provide food and beverage service for Agency scheduled Events when notified in writing by the Camp Rilea Food Service Manager. All food service Events performed by the Contractor shall be coordinated through the Camp Rilea Food Services Office. The Camp Rilea Food Service Manager will coordinate the Events with the Contractor using the Food Service Work Order Form provided by the Food Service Manager. (See Attachment D). The Events may consist of groups as small as fifteen (15) personnel up to five hundred (500) plus personnel at any given Event. Customer may request commercial food services up to 72 hours from the start of an Event for troop feeding and five (5) business days for a formal Event. The Camp Rilea Food Service Manager will give as much advance notice as possible (one week to two weeks on regularly scheduled Events). In case of certain situations or special circumstances (late night field training, major storm response, power outages, etc.), the Contractor must have the ability to be on location and supplying consumables within two (2) hours of notification. The available items may be a minimal selection (for example; soup, sandwiches, snacks, beverage packs), yet will give some form of nutrition for training and/or first response personnel. The Contractor will use the main dining kitchen facility, Building 7210. If needed, the Starship kitchens will be used as alternates. The target rate for meal delivery to personnel is set at 100 meals per 60 -minute period. There may be overlapping schedules for various Events. This will require the Contractor to work with Camp Rilea Food Service Manager to provide flexible meal schedules. All food preparation and serving of customers shall be performed in a professional manner and in accordance with the highest industry standards and in accordance with Army Regulation 30-22, Department of Army Pamphlet 30-22 as well as Attachments E and F. If the means or methods of performing a task are not specified, the Contractor shall employ methods that are generally accepted by the food industry standard and shall comply with all safety and health regulations. Meals must supply the necessary nutrition and a minimum 2500 calorie per day diet is expected for training personnel. All meals must be visibly appealing and conform to the Army 14-21 day menu size portions for active adults. (See Attachments E and F). All meals Contractor provides must comply with the Army and Oregon National Guard Regulations governing food service are referenced in Attachment H. The Contractor shall provide comparable food substitutes if food depletes during serving time. The substitute(s) must be equal to or better than the food depleted. If foods are prepared off-site, the Contractor shall provide meals with the same quality, freshness, appeal, and initial preparation as those meals prepared on-site. The Contractor shall print and distribute all menus and be responsible to provide meals at designated times when directed by the Camp Rilea Food Service Manager. The Contractor shall provide meals at the request and discretion of the Camp Rilea Food Service Manager for occasional meetings (for example, boxed lunches or service outside of scheduled daily meals).
