The document outlines the meal delivery schedule for the 1156th Engineer Company during a training period from May 30 to June 13, 2025, in Courtlandt, New York. It specifies the quantity and type of meals to be provided, detailing a combination of hot and bagged meals across the training days. Notably, a total of 17 halal meals will be accommodated throughout the service. Each meal must be supplied with necessary dining products, and some meals, such as lunch on June 13, will be provided in bagged format. Meal times are designated as drop-off times, and adjustments to the menu must go through the designated Unit Point of Contact (POC). The document emphasizes that meal times are subject to changes. The careful planning outlined reflects adherence to guidelines typical in government contracts for RFPs concerning meal provisions. The structure of the document presents logistical information in a clear manner, essential for operations in military training environments.

The NYARNG 21 Day Catering Menus outline dietary provisions for various meal options offered to personnel based on headcount. The menus include a variety of breakfast, lunch, and dinner items categorized by portion sizes and percentages for different protein and beverage options. Breakfast options feature items like scrambled eggs, pancakes, various meats, and yogurts, while lunch and dinner menus provide entrees such as beef stew, chicken stir fry, and baked ham, alongside vegetables, salads, and desserts. Specific drinks like milk, juices, and coffee are included based on headcount percentages. The structured format ensures that adequate quantities of food are prepared based on the size of the group being catered to. This document serves as a reference for food service providers to meet the nutritional needs of the New York Army National Guard, ensuring compliance with military dining standards and preferences.

The Statement of Work (SOW) outlines the responsibilities of a contractor for delivering meals to the New York Army National Guard (NYARNG). The contractor must comply with various food industry regulations, including Army Regulations on food standards and safety. Delivery times are specified for breakfast, lunch, and dinner, and meal requirements detail nutritional standards for each meal type, adhering to guidelines from MyPlate.gov and Technical Manual 10-412. The contractor is responsible for meal composition, food quality, and all associated condiments and utensils. Strict food safety, sanitation standards, and personnel qualifications are emphasized throughout the document, including the need for food handler permits for employees. The contractor must also comply with access control protocols for army installations and is subject to inspections for adherence to health and food safety regulations. Modifications to orders require a minimum of 48 hours' notice. Overall, this SOW underscores the importance of providing high-quality, nutritious meals safely and efficiently to support NYARNG operations.