Beruflich Dokumente
Kultur Dokumente
Period of contract Two years from the date of acceptance but either
party can terminate the contract by giving two months notice in writing. The
College authorities reserve the right to terminate the contract with in 48
hours notice if the contractor misuses the facilities / premises and even
without specifying any reason.
The successful organization will be required to:
Catering Services:
The provision of catering services should be flexible, uphold the highest levels
of health, safety and be at competitive market rates. Only contractors who
demonstrate that they have both the ability and the desire to assist in
attending this high standard will be appointed.
This Tender Document is made up of Two Sections for the Catering Services /
Canteen Services - viz.
1.
Prequalification bid
2.
Price bid
Potential service providers are invited to bid accordingly.
If you have any queries or require any clarifications, please do not hesitate to
contact the undersigned at the earliest.
The Management reserves the right to accept or reject any or all offers with
out assigning any reason therefore. Any quotation received after last date for
receipt of bids prescribed by VAST will be rejected forthwith and /or returned
unopened.
ACCEPTED
PRINCIPAL
CONTRACTOR
Introduction
Scope of services
General Terms & conditions
Submittals
Envelop I
A.
B.
C.
D.
E.
F.
G.
Envelop II
H.
5.
6.
7.
Time Frame
Available space
Available kitchen equipments
VIDYA ACADEMY OF SCIENCE & TECHNOLOGY
(A UNIT OF VIDYA INTERNATIONAL CHARITABLE TRUST)
1.
INTRODUCTION
Vidya International Charitable Trust (Vidya) is a non-profit Charitable
Trust formed by a group of philanthropic non-resident Indians (NRI)
from all over the world, registered at Thiruvanathapuram in December
2000. The trustees are NRIs from different countries, from USA to
Singapore. The vision of the trust is to serve and contribute to society
through the pursuit of higher education.
Vidya Academy of Science and Technology (VAST) is a new state of the
art Engineering College conforming to International Standards, which
has started functioning from the academic year 2003-04 at Thrissur, the
cultural capital of Gods own country. Present student strength is 1130
with additional 180 students every year for the next three years.
Present staff strength is about 150 and will go upto 200 in the next 3
years. Present Hostel facility is for 316 students.
Proposed Facilities:
VAST Campus will have all the facilities that a world-class engineering
college would enjoy. The areas that would be covered under the scope
of work of the catering contractor are as follows:
a.
b.
c.
d.
e.
SCOPE OF SERVICES
2.1
Catering:
a.
b.
c.
The Contractor shall ensure that wholesome tasty, fresh and wellprepared meals are served in a hygienic and timely manner to all
residents and visitors as per the requirement.
d.
The Contractor shall provide all raw materials, ingredients etc. for
food preparation. Contractor shall arrange to procure and store
quality materials in adequate quantity.
e.
f.
g.
Contractor will bear the cost of cooking gas or any other fuel
required to prepare the meals. Wood cannot be ordinarily used as
fuel for cooking on the premises.
h.
i.
j.
The Contractor will pay a fixed monthly rent to the college for the
utilization of the premises and to cover other related costs.
(Please refer Cl. 3.f General Terms & Conditions on page 11)
3.
l.
m.
The Contractor will ensure that all sizes and weights of menu
items are adhered to as specified in the sample menu, which is an
integral part of the agreement.
n.
All the catering staff working for the Contractor should be of good
health and not suffering from any illness / diseases etc. The list
of employees to be posted is to be got approved by the College
Council.
o.
p.
a.
b.
Validity of Offer:
tender.
c.
Sales & Service Tax: All rates should be inclusive of all taxes,
levies etc.
d.
e.
Termination of Contract:
Either party can terminate the
contract by giving two months notice in writing. The College
authorities reserve the right to terminate the contract with in 48
hours notice if the contractor misuses the facilities / premises and
even without specifying any reason.
h.
i.
Insurance:
The Contractor will submit a Public Liability Policy
to ensure adequate coverage against incidents like food
poisoning, explosions in the kitchen, damage to life and property
etc. The policy will cover all members of VAST including students,
faculty and visitors.
The minimum value of the public liability
4.
Envelop I
4.1
Submittal-A:
Executive Summary:
Please provide a one page
summary about your company, the highlights of your proposal, and the
financial capability of your company.
4.2
Submittal -B:
Service Experience: Please furnish a detailed list
mentioning the various past and present contracts your company is
servicing / has serviced with details such as client name, type of
service, duration of contract, number of people served, value of
contract per day etc.
4.3
Submittal -C:
Corporate Support: Please detail in this section
relevant information about the support your company will extend to this
project in terms of customer service training, on-going staff training,
menu development, programmes relating to health, diet and continuous
quality improvement.
4.4
4.5
a.
b.
4.6
4.7
Testimonials:
a. Certificates from past projects / clients confirming services
provided were in line with contract obligations.
Envelop II
4.8
Submittal- H:
This section deals with the commercial aspects of the contract and
reflects the unit prices and lump sum rates applicable for the services
rendered.
Except as otherwise stated herein, the lump sum and unit prices set
forth in this Priced Bid should include all taxes, duties and cost of
whatever nature, and shall be firm for the duration of the contract
period. Payment in accordance with the rates set forth herein shall
constitute full compensation for the work performed by the contractor.
The contractor shall provide all labour, technical staff, supervision,
management, materials, food stuff, equipment, work tools,
transportation, consumables, and all other incidental / items required
and necessary to provide, deliver and perform the catering services as
defined under Section 2.0 Scope of Services.
The prices set forth in this section should include the cost of all
mobilization and demobilization of all personnel, materials,
consumables, and all other items required to commence catering and
any other associated services / operation, the obtaining of all
permissions, insurances and performance security, if applicable.
You may quote for the Catering service as detailed below:
H1.
CATERING:
C.1 Per Man Per Day Catering Rates for Resident & Day
Students, Faculty & Visitors: (add morning coffee/tea also)
(approx. 300 nos/day)
Category
Breakfa
st
Lunch
Afternoo
n
Tea/
Snacks
Dinne
r
Total
Student
/
Faculty
Meals (Veg)
Remarks
Please
attach
weekly
menu
Breakfas
t
Lunch Dinner
Total
Remarks
Please
attach
menus
Please
attach
menus
Mutton Masala
Mutton Sukka
Mutton Mughlai
Mutton Biriyani
Chicken Masala
Chicken Sukka
Chicken Mughlai
Chicken Biriyani
Beef Curry
Beef Chilly Fry
Egg Curry
Egg Omelet
Note:
Portion
Size
&
Specification
1 Pc 60 Gms with
bones and 100-125
ml curry.
2 Pcs 60 Gms with
bones,
garnished
with
onion
and
tomato slices.
100 Gms of Mutton
(bone-in) with 150
Gms of Masala.
100 Gms of Mutton
(bone-in) with 100
Gms onion masala.
100 Gms of Mutton
(bone-in) with 150
Gms
Mughlai
Curry.
100 Gms of Mutton
(bone-in) with 200
Gms. of Biriyani
Rice.
100 Gms of Chicken
(bone-in) with 150
Gms Curry.
100
Gms.
of
Chicken
(bone-in)
with 100 Gms of
onion masala.
100 Gms of Chicken
(bone-in) with 150
Gms of Mughlai
Curry.
100 Gms of Chicken
(bone-in) with 200
Gms of Biriyani
Rice.
100 Gms boneless
beef with 125 Ml of
curry.
100
Gms
of
boneless beef with
100 Gms of chilly
Fry masala.
2 eggs
1&2
100
gm
onion
masala
Price
Remarks
Mackerel,
pomfret,
Sardine, King
Fish etc.
Mackeral,
Sardine, King
Fish, Pomfret
etc.
Only Goat
Meat to be
used.
Only Goat
Meat to be
used.
Only Goat
Meat to be
used.
Only Goat
Meat to be
used.
Minimum 1
Kg. bird to be
used.
Minimum 1
Kg. bird to be
used.
Minimum 1
Kg. bird to be
used.
Minimum 1
Kg. bird to be
used.
Boneless
Boneless
Only chicken
egg to be
used
each
day during lunch and dinner.
Rate
TIME FRAME
Interested parties should submit their bid to:
The Principal
Vidya Academy of Science and Technology
Thalakkottukara Post, Trichur - 680 501.
Tel: 04885 287751/287752, e-mail:
principal@vidyaacademy.ac.in
All quotations should be submitted in sealed A4 sized envelopes and
super-scribed tender for Catering Services in VAST latest by 18 March
2009 3PM. prequalification bid and price bid should be enclosed
in separate sealed envelops with superscription.
Prequalification bids will be opened first and thereafter the price bids of
those contractors who satisfy the requirements in Prequalification bid.
The potential contractors will be called in to clarify their bids and reconfirm their rates.
The selected contractor will be given 15 days notice period to mobilize
his services and conduct the operations. He has to execute an
agreement in stamp paper worth Rs. 50/- with security deposit for the
satisfactory fulfillment of the service.
6. AVAILABLE SPACE
a. Lounge area
38.7 sq.m.
b. Furnished dining hall 158 sq.m.
c. Pantry area and counter
25 sq.m.
d. Kitchen
50 sq.m.
e. Wash area
11.5 sq.m.
f. Dry storage area
11.5 sq.m.
g. Lean to area
72.5 sq.m
h. Separate toilet for ladi
7.
KITCHEN EQUIPMENTS
PARTICULARS
M.S Steam Boiler
SS: Steam cooking vessel {Rice}
Steam vessel
SS: Steam vessel Jacket {Milk}
SS: Steam Iddly cooking plant
SS: Bain marie 4 vessels Hot case
MS: Dosai / Chappathy Hot plate/
SS Top Burner
SS.TopBig two Bay Burner
Dough Kneeder {SS kneding bat}
Wet Grinder Tilting type
Wet Grinder Tilting type
Collection Trolly
Glass Rack with shelves
SS.Dish landing with garbage chute
SS: Tripple sink washing unit
Vegetable cutting unit &extra
cutters
Deep Freezer
Coconut scraper
Smoke less choola
Total
DETAILS
180lts
100lts
60 lts
50 lts
120 nos
10 lts/each
52" x 30"
Sp model
DB model
10 KG
10 lts
5 lts
44"x24"x3
4"
QTY
1
1
2
1
1
1
1
2
2
1
1
1
2
1
1
1
1
1
1
5
28
Furniture items
ST 8 table
Dining Table
Venus brand moulded chair
1
45
162
Total
208
General Rules
1.
2.
VAST Authorized representative will have the right to weigh and check
the quantity of portion for all items and if found below the specified
weight, appropriate penalty will be imposed.
3.
4.
Before serving any meals to any students / guests, one of the catering
supervisor / representative must taste and check the quality and taste
of the food.
5.
Food samples should be kept in the chiller room for a minimum period
of 48 hours.
6.
All pre-packed items like, Biscuits, soft drinks in tetra packs, chocolates
etc., should have manufacturing and expiry date and should have
sufficient usage time.
7.
8.
Periodical food and safety training should be provided to all staff and
records pertaining to the training activities should be maintained at the
Canteen and should be produced for inspection on demand.
9.
All staff should wear clean and properly laundered uniforms and proper
personal hygiene should be maintained.
10.
11.
12.
13.
14.
Annexure 1.1
Sample Menu for Breakfast Lunch and Dinner - Vidya Academy of Science & Technology
Meals
Breakfast
Sunday
3 Masala Dosa
100 gms each
with 100 gms of
potato bhaji and
sambar +
chutney
Hot Beverage
Monday
4 steamed idli of
60 gms each + 1
Medu Vada of 60
gms with sambar
and chutney
Tuesday
5 Pcs. Medium
Size Poori with
125 gms. Potato
Bhaji
Wednesday
3 Masala Dosa 100
gms each with 100
gms of potato bhaji
and sambar +
chutney
LUNCH
Minimum Cooked Portion
125 gms
Vegetable Koottu
curry (Dry or Gravy
Preparation)
150 gms
125 gms
Vegetable Koottu
curry (Dry or
Gravy
Preparation)
Sambar
Thoran
Vegetable Koottu
curry (Dry or Gravy
Preparation)
Sambar
Thoran
Vegetable Koottu
curry (Dry or
Gravy
Preparation)
Sambar
Thoran
Pickle
Pickle
Pickle
Pickle
1 No Medium Size
Papad
Papad
Papad
Papad
Unlimited
(Daily Change)
Unlimited
Rasam/buttermil
k
Matta Rice
Rasam/buttermilk
Rasam/buttermil
k
Matta Rice
Rasam/buttermilk
125 gms
Bread roast
2 pcs Parippuvada
60 gms each
150 ml
Coffee/tea
Coffee/tea
2 pcs
Pazhampori 60
gms each
Coffee/tea
Chicken biriyani
6 pcs of Chappathi
with green peas
curry
L
U
Matta Rice
Sambar
Thoran
Matta Rice
H
AFTERNOON TEA
Coffee/tea
Dinner
Minimum Cooked
Portion Size
6 pcs of
Chappathi with
veg curry
125 gms
I Unlimited
N 150 gms.
250 ml
N 125 gms
Salad
Matta Rice
Fish fry
Sambar
Thoran
E
R
Pickle
Pickle
1 No Medium Size
Papad
Papad
150 ml
Anyone-Payasam
Annexure 1.2
Sample Menu for Breakfast Lunch and Dinner
For Vidya Academy of Science & Technology
Meals
Breakfast
Thursday
2 Pcs Puttu 100 gms
each with sufficient
Kadala Curry
Hot Beverage
Friday
5 Pcs. Medium Size
Poori with 125 gms.
Potato Bhaji
Saturday
4 steamed idli of 60
gms each + 1 Medu
Wada of 60 gms with
sambar and chutney
Tea or Coffee 1 cup (150 ml)
150 gms
Vegetable Koottu
curry (Dry or Gravy
Preparation)
Sambar
Vegetable Koottu
curry (Dry or Gravy
Preparation)
Sambar
125 gms
Thoran
Thoran
Thoran
Pickle
Pickle
Pickle
1 No Medium Size
Papad
Papad
Papad
Unlimited
(Daily Change)
Rasam/buttermilk
Rasam/buttermilk
Rasam/buttermilk
Unlimited
Matta Rice
Matta Rice
Matta Rice
2 pcs Pazhampori 60
gms each
Coffee/tea
2 pcs Pazhampori 60
gms each
Coffee/tea
L
U
N
C
H
AFTERNOON TEA
125 gms
150 ml
DINNER
Minimum Cooked Portion
D
I
N
N
E
R
150 gms.
250 ml
Sambar
125 gms
Thoran
Pickle
1 No Medium Size
150 ml
Papad
Sweet
Note:
1. All weights mentioned above are cooked weight.
2. Eggs should be of medium size with 50 55 gms weight
3. For all non-veg items with bone, the bone weight should not exceed
20
gms except for chicken
4. At least 2 varieties of Non-veg items on extra payment should be
made
available everyday during lunch and dinner.