SOLICITATION NOTICE
U -- Navy Food Service Culinary Arts Training
- Notice Date
- 2/13/2002
- Notice Type
- Solicitation Notice
- Contracting Office
- Department of the Navy, Naval Supply Systems Command, FISC NORFOLK DETACHMENT PHILADELPHIA, 700 Robbins Avenue, Building 2B, Philadelphia, PA, 19111-5083
- ZIP Code
- 19111-5083
- Solicitation Number
- N00140-02-Q-1430
- Response Due
- 2/22/2002
- Archive Date
- 3/9/2002
- Point of Contact
- Michael Capilato, Contract Negotiator, Phone 215-697-9645, Fax 215-697-9579, - Rocco Siravo, Contracting Officer, Phone 215-697-9640, Fax 215-697-5418,
- E-Mail Address
-
michael_v_capilato@phil.fisc.navy.mil, rocco_siravo@phil.fisc.navy.mil
- Description
- FISC Norfolk Detachment intends to procure services for a Navy Food Service Culinary Arts Training course. Request for Quotation (RFQ) N00140-02-Q-1430 contemplates a firm fixed price contract with a period of performance from 07 April 2002 through 30 September 2002. This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 13.5, Test Program for Certain Commercial Items, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 01-03. This is a full and open competitive procurement. It is the contractor?s responsibility to be familiar with the applicable clauses and provisions. The clauses may be accessed in full text at these addresses: www.arnet.gov/far and www.dtic.mil/dfars. The NAICS Code is 611519 and the size standard is $5M. It is requested that qualified sources are capable of providing the following Contract Line Item Numbers (CLINs): CLIN 0001 ? Culinary Instruction in accordance with the Statement of Work; CLIN 0002 ? Housing (includes transportation) in support of CLIN 0001; CLIN 0003 ? Laundry Service in accordance with CLIN 0001; CLIN 0004 ? Meals in accordance with CLIN 0001; CLIN 0005 - Academic Support Materials (includes uniforms, tool kits, reference textbook materials, certificates, academic profile and statistical data). The following is the Statement of Work for the Navy Food Service Culinary Arts Training Course: The Naval Supply Systems Command (NAVSUP), Food Service Division (NAVSUP 51) as part of the Chief of Naval Operations Task Force EXCEL is continuing its efforts to improve the professional development process for the Mess Management Specialist. NAVSUP has taken the lead to develop and write a culinary curriculum, which provides students with cooking knowledge and skills. The culinary curriculum will also meet the American Culinary Federation education component. The Navy plans to beta test a foundation skills culinary curriculum, which has been developed by a culinary academic institution. The curriculum is designed to teach Sailors cooking knowledge and skills prior to assignment to duty to a Navy general mess. The curriculum includes 480 hours of academic and laboratory culinary training and 96 hours of student self-skills development laboratory. Anticipated student classroom and skills laboratory and student independent self-study periods are: Monday through Friday 8-hour days (Academic/Culinary Classroom and Laboratory) Saturday 8-hour day (Student self-skills Development lab) Total training time is 12 weeks Navy plans to beta test two groups (25 students each) using the 576-hour culinary curriculum in the April-May-June 2002 (Group 1) and July-August-September 2002 (Group 2) at an industry culinary academic facility. A price proposal to support a complete beta-test environment is requested from interested culinary academic institutions. The deliverables for the training course are as follows: 1.) Provide academic and culinary facility to train two groups of 25 students; 2.) Provide logistics support throughout the entire academic program (7-days per week) to include: Housing (Rooms based on double occupancy and must provide accessibility to washer and dryer ? no cost to student), Laundry Service (limited to Student Chef jackets and trousers), Meals (breakfast ? not continental; lunch ? soup, salad, sandwich or light hot entr?e; and dinner ? soup, salad, hot entr?e); 3.) Provide the following academic support materials: a.) Chef?s Uniform (industry standard) to include: Chef?s Jacket (4 per student), Neckerchief, Chef?s Checkered Pants (4 per student), Paper Hats, Aprons, Side Towels; b.) Culinary Tool Kit, c.) Culinary reference text books to include the ?Art and Science of Culinary Preparation? and ?The New Professional Chef 7th Edition?; 4.) Provide ground transportation, which includes: Transportation to and from the airport on day of arrival and departure, and Ground transportation to and from student lodging location to the academic facility if campus lodging is not available; 5.) Provide to each student, completing the foundation curriculum, a certificate documenting academic Continuing Education Units and Credits; 6.) Provide academic profile and statistical data regarding performance and achievement of academic requirements, for each student, at the completion of each training group, 7.) Provide at the completion of each training group, an evaluation and critique with recommendations to improve and refine the 12-week curriculum, instructor manual, instructor lesson guides, curriculum visual teaching aides and materials, and the student learning manual. NOTE: The following are required to be provided for two (2) Navy representatives, Navy Curriculum Auditor and Navy Student Military Training Mentor, (E-8 through E-9): Housing (single room occupancy), Meals, and Chef Instructor Jackets Master curriculum and supporting instructor materials, and student manuals will be provided as Government furnished materials The culinary education institution must possess a labor force with each instructor possessing either an Associates Degree in Culinary Arts or a Bachelor of Science Degree. The culinary education institution is required to have a PHD and Certified Master Chef on staff. Instructors teaching the 12-week curriculum must hold credentials and be recognized as holding American Culinary Federation Certification: as a Certified Executive Chef (CEC) or Certified Chef Educator (CCE). The culinary education institution shall employ a labor force with professional affiliation with at least one of the following industry recognized Culinary and Hospitality Industry Associations: American Culinary Federation, National Restaurant Association, American Hotel and Lodging Association, American Dietetic Association, or International Food Service Executives Association. The provision at 52.212-1, Instructions to Offerors ? Commercial Items, is applicable with Past Performance being evaluated as more important than price. This solicitation required the submission of: Price and Past Performance information. The Offeror(s) shall describe its past performance on similar contracts it has held within the last five (5) years which are of similar scope, magnitude, and complexity to that which is detailed in the RFQ or affirmatively state that it possesses no relevant directly related or similar past performance. Offerors who present similar contracts should provide a detailed explanation demonstrating the relevance of the contracts to requirements of the RFQ. The offeror should provide the following information regarding its past performance: A. Contract Number(s); B. Name and phone number of contact at the Federal, State, Local Government or Commercial entity for which the contract was performed; C. Dollar value of the Contract; D. Detailed description of the work performed; E. Names of subcontractor(s) used, if any, and a description of the extent of work performed by the subcontractor(s); and F. The number, type, and severity of any quality, delivery, or cost problems in performing the contract, the corrective action taken and the effectiveness of the corrective action. Offerors are advised to include a completed copy of the provisions at 52.212-3 and 252.212-7000, Offeror Representations and Certifications-Commercial Items, with their offer. The clause at 52.212-4, Contract Terms and Conditions-Commercial Items applies to this acquisition. The following clauses are applicable to this acquisition: 52.212-5 and 252.212-7001, Contract Terms and Conditions Required to Implement Statutes or Executive Orders ? Commercial Items; 52.203-6, Restrictions on Subcontractor Sales to the Government, with Alternate I; 52.219-4, Notice of Price Evaluation Preference for HUBZone Small Business Concerns; 52.219-8, Utilization of Small Business Concerns; 52.219-9, Small Business Subcontracting Plan; 52.222-19, Child Labor-Cooperation with Authorities and Remedies; 52.222-21, Prohibition or Segregated Facilities; 52.222-26, Equal Opportunity; 52.222-35, Affirmative Action for Disabled Veterans and Veterans of the Vietnam Era; 52.222-36, Affirmative Action for Workers with Disabilities; 52.222-37, Employment Reports on Disabled Veterans and Veterans of the Vietnam Era; 52.232-33, Payment by Electronic Funds Transfer-Central Contractor Registration; 252.219-7003, Small, Small Disadvantaged and Women-Owned Small Business Subcontracting Plan. Offers shall be received in the bid room at FISC Norfolk Detachment Philadelphia, Bldg. 2B, 700 Robbins Ave., Philadelphia, PA 19111 no later than 4PM (local time) on 22 February 2002. All responses should be directed to the Bid Control Officer at the address shown above, ATTN: Code 02P52H, and reference control number 2002-1430. For additional information concerning this requirement, please contact Mike Capilato, Code 02P21D, at (215) 697-9645.
- Record
- SN00026355-W 20020215/020213213244 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
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