TENDER FOR CATERING SERVICES AT SOUTHERN REGIONAL … · 2013. 12. 2. · tender for catering...

TENDER FOR CATERING SERVICES AT

SOUTHERN REGIONAL OFFICE, ANNANAGAR

CHENNAI

BHARAT PETROLEUM CORPORATION LIMITED

(A GOVT OF INDIA ENTERPRISE)

SOUTHERN REGIONAL OFFICE,

NO.1 RANGANATHAN GARDENS,

OFF 11TH MAIN ROAD, ANNANAGAR,

CHENNAI-600040

BHARAT PETROLEUM CORPORATION LTD.

( ) (A GOVT. OF INDIA ENTERPRISE)

SOUTHERN REGION

2 SCOPE OF WORK | BPCL

Table of Contents

SCOPE OF WORK ----------------------------------------------------------------------------------------------------------------- 3

1. SCOPE OF WORK: ------------------------------------------------------------------------------------------------------ 3

2. PURCHASE, HANDLING AND STORAGE OF MATERIALS ----------------------------------------------------- 5

3. HEALTH, HYGIENE & SANITATION -------------------------------------------------------------------------------- 6

4. PREPARATION OF FOOD --------------------------------------------------------------------------------------------- 7

5. PRESENTATION OF FOOD ------------------------------------------------------------------------------------------- 8

6. F & B SERVICES --------------------------------------------------------------------------------------------------------- 8

7. SERVICE OF COFFEE/ TEA/ SNACKS TO CABINS DURING NON OFFICE HOURS ------------------------- 9

8. EQUIPMENT/MATERIAL SUPPLIED BY BPCL -------------------------------------------------------------------- 9

TERMS AND CONDITIONS ---------------------------------------------------------------------------------------------------- 10

1. MANPOWER ----------------------------------------------------------------------------------------------------------- 10

1. MAINTENANCE OF CUTLERY, CROCKERY, & GLASSWARE ------------------------------------------------- 11

2. STATUTORY REQUIREMENTS ------------------------------------------------------------------------------------- 12

3. DURATION OF THE CONTRACT: ----------------------------------------------------------------------------------- 15

4. MEETINGS / CONFRENCES / BANQUETS ----------------------------------------------------------------------- 15

5. IMPORTANT POINTS TO BE NOTED: ----------------------------------------------------------------------------- 17

ANNEXURE I – RAW MATERIAL BRAND ----------------------------------------------------------------------------- 19

ANNEXURE II - HEALTHY SNACKS MENU --------------------------------------------------------------------------- 20

ANNEXURE III – BISCUTS TO BE SERVED ---------------------------------------------------------------------------- 21

ANNEXURE IV – ILLUSTRATIVE HEALTH DIET ---------------------------------------------------------------------- 22

ANNEXURE V - UNIFORM ------------------------------------------------------------------------------------------------ 23



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SCOPE OF WORK

1. SCOPE OF WORK:

1. To cook & serve meals (lunch), coffee/tea/snacks to our Management Staff on all

working days and other days as required by us.

2. The top brand Raw materials procured and preserved by you in a hygienic manner at

your cost. The Brands of raw materials used shall confirm with list indicated as

Annexure-I

3. Corporation will provide electricity / water / crockery / utensils / fully equipped

kitchen / pantry / cooking gas for operating the canteen at no cost to the contractor.

4. To supply tea/coffee with biscuits to 150 persons once in the morning at 10:00 am and

once in the evening at 3:30 pm. Snacks have to be supplied at 3:30 PM. The list of

Healthy snacks attached in the Annexure - II. Any officer not opting for snacks should be

served with 4 biscuits in lieu of the same. The list of biscuits to be served is attached as

Annexure - III. Coffee / Tea served should be of very high standard. Coffee will be filter

coffee (or instant coffee (Nescafe) if insisted). No whitener will be allowed for use and

only fresh, hygienic and quality branded milk should be used. Tender coconut water or

butter milk to be supplied once at 11:00 am. The supply will be for all executives in all

the floors.

5. Lunch timing will be in from 12:45 to 2:15 pm which may extend till 3:00 pm. The party

will have to cook and serve food for approximately guaranteed 100 persons every

weekday – 5 days week (barring holidays).

6. For any services rendered to the guest apart from the regular staff, you would be

required to obtain appropriate authorization in the daily slips and produce the same for

payment as and when you submit your bills.

7. You will have to cater for parties organized by the company as and when required.

8. Corporation will provide cleaning materials/soaps/detergent/towels/napkins etc.

9. The Contractor will ensure total cleanliness in the dining hall at all times especially

during lunch time. Crockery/cutlery must be washed/dried and promptly replaced for



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the next batch without delays. Also, proper cleaning of the tables and replacement of

fresh water glasses for the next batch will have to be ensured.

10. The Contractor shall enter the premises of the Corporation for the purpose of operating

the canteen solely for the Corporation's staff and not for any other purpose. The

Contractor shall not have any claim of whatsoever nature or right in the said premises

for himself, his nominees or for his employees.

11. All the personnel engaged by the Contractor are wholly and purely in the employment of

the Contractor and no claim of individual /collective nature on Corporation's

employment by any of past/present employees or claim of any nature on the

Corporation shall be tenable.

12. Menu should be planned always one week in advance for the following week and should

be ratified by the Admin officer concerned. In case due to paucity on the availability of

raw materials a change is brought about in a particular day’s menu it should be

immediately brought to the notice of the Admin officer and necessary sanctions to be

obtained. A sample menu for lunch and evening snacks are enclosed for guidance.

However, the Company reserves the right to amend the menu. In addition to the

sample menu the caterer should be in a position to supply Executive lunch/fruit lunch

that includes varieties of sandwiches/potato chips/ sauce/ salad/fresh juice/fresh

fruits/sweet. Fruit lunch should comprise of five varieties of cut fruits, juice & sweet. All

the above at the agreed rate for the regular lunch.

13. We would also have Health Diet served in lieu of normal menu items – the illustrative list

of healthy diet optional items that may be served is attached as Annexure-IV. The list

shown is illustrative only. However, the vendor has to observe that the payment

towards such health diet items shall be the same as the regular meal as the same is in

lieu of regular item.

14. Food should be served in buffet system. Non-Veg/ Veg proportion is in the ratio of

40/60. Omelet / bread / dhal should be available over and above the normal menu as

and when required. Fruits like Apple, Papaya, Banana and other seasonal fruits to be

served on all days as add on.

15. The caterer should be in a position to cook varieties like: a) Chinese, b) Continental, c)

North Indian, d) South Indian, e) Tandoori etc.



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16. No advance booking of meals is possible. However, Company assures minimum number

of 100 meals per day.

17. The minimum guarantee for coffee / tea (morning and evening) will be 200 per day (the

proportion of coffee and tea will be 120:80 per day). For additional Tea/Coffee services,

Signature from respective persons has to be received.

18. A minimum guarantee for snacks -100 per day. The snacks/cut fruits are served along

with the evening coffee/tea. For additional service of snacks to guests/outsiders etc.,

signature from respective officer has to be received.

19. Bills towards such additional tea/coffee/ snacks shall be processed only against such

authorization/ signature from respective officers.

20. A minimum guarantee for tender coconut/butter milk is 100 Nos per day.

21. Four festival special meals to be provided for occasions (as decided by the company)

during the year within the rates quoted for.

22. The contractor should provide one special meal once in a month.

23. You are supposed to serve lunch for contractor’s workmen on a daily basis on all

working days. The minimum guarantee for the same is 25 Nos. They need to serve only a

meal consisting of Rice, sambar, rasam, poriyal, pickle, pappad and Curd Rice. The Rate

for the same has to be quoted separately as indicated in the tender document.

24. The contractor should deploy personnel to keep the kitchen and dining area clean and

hygienic. The cleaning materials shall either be provided by BPCL or reimbursed at

actuals.

2. PURCHASE, HANDLING AND STORAGE OF MATERIALS

The following points should be borne in mind while making purchases for provisions, meat,

fish poultry, eggs and other items.

a) Brands of provisions and quality of meat, fish, eggs, milk, vegetables etc. to be the best

available in the market.

b) Expiry date of provisions in the store to be monitored.

c) Cholesterol level of oil and how many times the oil is used to be monitored.

d) Handling and storing perishable foods to ensure that there is no spoilage, discoloration,

smell etc.



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e) Storage, rotation, cleanliness practices to ensure that the raw materials and cooked food

is healthy and free from contamination, insects and bacterial infections.

f) To maintain optimum level of warmth, moisture and storage time to ensure that the raw

materials are free from contamination and bacterial infections. To this effect, the caterer

shall establish a Temperature Monitoring System for raw and cooked foods.

g) Contractor shall get the raw material samples checked periodically for contamination /

spoilage and maintain record / submit reports to the corporation.

h) First In First Out of raw materials to be practiced and the entire operation should be

carried out in a professional way.

i) The storage refrigerator should be defrosted at regular intervals.

j) No items should be stored on the ground and it should not lean on the walls too.

k) Never receive eggs on supplier’s tray direct. It should be transferred into the clean trays

and it should be maintained always clean.

3. HEALTH, HYGIENE & SANITATION

The contractor should serve healthy and balanced diet which should be cooked and served

hygienically. The following important areas should be concentrated to achieve the above:

a) Medical check-up of staff deployed once in six months

b) Personal hygiene of the staff to be ensured

c) Contractor’s personnel should thoroughly (and frequently throughout the day) wash

their hands using hot water, unscented soap, nail brush and wipe dry using clean towels.

The hands should be washed before starting work, after returning to work from a break,

after eating, handling raw foods and cooked foods and after carrying our any cleaning

activity etc.

d) While on job the kitchen staff should not wear watches, brooches, rings etc.

e) Always wear head coverings to enclose hair completely. Never comb hair in the food

production are or in the dining hall Always wear protective clothing in the kitchen, never

keep outdoor cloths in food rooms, wear clean footwear with low heels and non-slip

shoes.

f) Shirts, trousers, aprons, socks to be washed and issued daily to each canteen employee

g) Disposable caps, gloves, face mask to be issued daily one to each canteen employee



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h) Spillage of food to be avoided. In case of any unintentional spillage, the area is to be

cleaned immediately by using mild detergent and water.

i) Daily removal of garbage, in trash bags, from the kitchen premises, without causing

inconvenience to Staff and surroundings will have to be arranged by the contractor.

j) The Kitchen premises shall be cleaned on daily basis and kept highly clean. However, the

material for cleaning the same shall be provided by BPCL.

k) Please ensure that the waste are segregated into biodegradable and non biodegradable

and are deposited into two separate bins for appropriate disposal.

l) Once a month the chipped, broken and condemned items should be listed and the same

to be taken approval to condemn and to be discarded. Never collect in bulk and store.

4. PREPARATION OF FOOD

a) It’s important to wash the hands thoroughly with soap and warm water before cooking,

after touching the bin, going to the toilet, and after touching raw food.

b) Floor should not be used for cutting of vegetables or any such activity. Work tables to be

used for this purpose.

c) Wash all worktops and chopping boards before and after cooking as they can be a

source of cross-contamination.

d) “Use different chopping boards for raw and ready-to-eat foods,”

e) The production staff should use always stainless steel knife not iron knives.

f) Wash and replace kitchen cloths, damp sponges and tea towels frequently.

g) While handling raw materials like salad and cut fruits the production staff should use

hand care or gloves. The table should be sanitized before start cutting.

h) Vegetables to be washed and inspected for insects, worms etc. immediately on arrival

and insect – infested vegetables should not be used for cooking.

i) Non vegetarian items used should be freshly purchased and refrigerated items should

not be used for cooking.

j) Cooked food will not be kept on the floor. Additional low-height tables if required to be

used for this purpose.

k) Canteen workers to be trained to always cover the cooking utensils, especially when

there is food inside.



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l) The cooking personnel must know about the temperature at which various foods to be

cooked and special care to be taken on this to ensure that all the micro organisms are

dead. Periodic checking of the food sample is recommended to ensure this. Surprise

check from the client is also possible on this front.

m) All other hygienic standards have to be observed while cooking.

n) Standardize all preparations.

5. PRESENTATION OF FOOD

a) Present the food with proper garnishing

b) Display of caloric value of the food served should be carried out for lunches

c) Always serve the food at the right temperature.

d) Use always proper serving spoons/ladles

e) Keep the serving area clean and tidy

f) See that timely replenishment of the food is taking place

g) Make sure that there are no flies and cockroaches in the dining area and kitchen

h) With regard to quality, style, variety, presentation, quantity, nutrition and temperature

– a healthy balanced diet and you should play an important role in supporting our

operation to set employees on the path to good health. You should offer quality food,

dynamically prepared, dishing out variety, attractively presented well balanced menus at

the optimum temperature with adequate fat, sugar and salt levels.

6. F & B SERVICES

1. Catering personnel shall avoid direct handling of cooked food.

2. The personnel should be in proper uniform and more attentive (quick in response).

3. Proper allocation of work should be given to the staff so that equal attention is given to

everybody.

4. Quick cleaning of tables after a person completes his/.her meal.

5. Lay out the tables fast for the next person.

6. Should not use any chipped crockery or glassware at any point of time

7. Make sure that the cutlery, crockery and the glassware used are properly washed and

dried. See that the cutleries are shining always.



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8. Glasses should be specially checked for any smell etc.

9. Make sure that sufficient manpower is deployed in the lunch room throughout the lunch

timings.

10. Daily briefing and training programmes should ensure that the highest standards are

maintained throughout the daily routine. To support this training, your manager on

location ensures that Hygiene, Safety and Environment Policy are fully implemented in

our catering location.

7. SERVICE OF COFFEE/ TEA/ SNACKS TO CABINS DURING NON OFFICE HOURS

1. We have got a café coffee day vending machine for Coffee/ tea/flavored milk/ soup in

our Southern Regional Office, Annanagar, Chennai to provide Coffee/ Tea/ Flavoured

Milk/ Soup/ Snacks for the employees during non office hours.

2. The banquet assistant shall man the vending machine without any extra man power cost

from 17:00 hrs to 20:00 hrs on weekdays and from 10:00 hrs to 15:30 hrs during

Saturdays to take the orders from our employees at various floors in our office and

serve them at respective Workplace.

3. However, raw materials such as coffee powder, tea powder, chocolate, milk, sugar etc

towards the operation of the said machine shall be purchased by the contractor from

café Coffee day or approved brand and BPCL shall reimburse the same at actual on

production of bills.

8. EQUIPMENT/MATERIAL SUPPLIED BY BPCL

1. Following items/ equipment shall be supplied by BPCL free of cost:

a) BPCL shall also supply all equipment such as Stoves, tandoor, refrigerator, Bain

marie, grinder, mixie, Spoon sterilizer etc.

b) LPG & Electricity required for cooking shall be provided by BPCL.

c) The crockery & Cutlery required for daily service shall be provided by BPCL.

d) Items required for cleaning such as soaps etc

e) BPCL also shall supply the necessary tissue paper required for operation of the

lunch tables.



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10 TERMS AND CONDITIONS | BPCL

TERMS AND CONDITIONS 1. MANPOWER

The Minimum requirement of manpower along with respective qualifications for the

smooth running of all catering operations would be as follows:

Sno Manpower Description (Min

Wage Category of Manpower)

Man

Power Qualification

1 Catering Manager (Skilled) 1 No.

Must be of good conduct and with 3 years

experience in High Class Restaurant/ corporate

kitchen operations and well behaved.

2 North Indian main cook

(Skilled) 1 No.

Must be of good conduct and with 5 years of

working experience in Cooking Veg/ Non Veg North

Indian dishes in High Class Restaurant/ kitchens.

3 South Indian main cook

(Skilled) 1 No.


working experience in Cooking Veg/ Non Veg South

Indian dishes in High Class Restaurant/ kitchens.

4 Assistant cooks

(Semi-Skilled) 2 Nos.


working experience in Cooking Veg/ Non Veg in

High Class Restaurants/ kitchens.

5 Kitchen /Dinning Hall

Supervisor (Skilled) 1No.


experience in High Class Restaurant/ corporate

kitchen operations and well behaved.

6 Banquets Supervisor (Skilled) 1No.


experience in High Class Hotels/ corporate Banquet

operations and well behaved.

7 Banquets Assistant

(Semi Skilled) 1 No.


experience in High Class Hotels/ corporate Banquet

operations and well behaved.

8 Stewards (Unskilled) 8 Nos. Must be of good conduct and have knowledge of

Servicing and well behaved.

9 Dishwashers (Unskilled) 3 Nos. Must be of good conduct and have knowledge of

Hygene/ Saftey and well behaved.



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1. One Personnel holding a 3 year diploma /degree in Hotel Management & Catering

Technology from a reputed Catering Institute with considerable experience in star hotels

or first grade restaurants should be deployed as the Catering manager. He would be

responsible for the entire catering operations on daily basis and in a position to take the

orders and ensure prompt delivery of all the services as outlined.

2. Apart from tea and coffee services in the morning, the floor waiters may have to keep

water for officers in some floors. This job has to be carried out as per instructions from

Admin.

3. All your personnel (Chef, cooks, and stewards) should be properly trained in their areas

of operation with sufficient exposure and experience. They should be well behaved and

with pleasing manners. We have listed the basic requirement of attire required to be

worn by the Cooks, Serving Staff, and Supervisor in the Annex - V.

4. Under no circumstances, the manpower employed for BPCL officer’s canteen should not

be called for any other requirements/jobs of the contractor. In the event of any such

incident reported to the managements, it will be viewed very seriously and may result in

termination of the contract.

5. Apart from the regular catering services in the office, you may be required to serve

lunch and dinner for parties inside the office premises or in our lawn in the colony,

which may be in line with our regular menu or with additional requirements (additional

menu and special counters, beverages etc) and the number of pax may vary from 20 to

200 as the case may be. You must quote a very competitive rate in the event you are

called for this service.

1. MAINTENANCE OF CUTLERY, CROCKERY, & GLASSWARE

1. Special care to be taken in cleaning the cutleries and crockery’s, glassware and all the

operating supplies of kitchen and dining items like chafing and all the kitchen items like

chafing dishes, soup tureens, dishes, milk jugs etc.

2. A meeting will be held once in a month to discuss various issues like condition of

services, breakage/loss of crockery/cutlery, quality of food, etc.



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3. A proper inventory of kitchen equipment, crockery/cutlery, etc. provided to the

Contractor will have to be maintained and a copy of the same should be forwarded to

the respective Admin officer for scrutiny at the beginning of each month for inspection.

Any breakage/ damage/ shortage beyond 10% of the inventory during the contractor

period will be on the contractor's account. Recovery will be made at the existing market

rate.

CANTEEN COMMITTEE

There is a canteen committee in place to check and monitor the activities and

performance of the contractor on a regular basis. The forum will be ideally used to iron

out any issues in the day to day operations of the canteens. The service provider is

bound to cooperate proactively with the canteen committee for the improvement of the

services provided. Regular meetings would be conducted at predetermined intervals for

the smooth functioning of the same.

PENALTY:

Under no circumstances, there should not be any shortage of manpower in any area of

operations. In case if the management finds that the services are hindered by way of

manpower shortage appropriate penalty will be charges to the contractor. The minimum

amount deducted per person for absence would be Rs. 250/- and it can increase

depending on the category of the person which is absent.

2. STATUTORY REQUIREMENTS

1. In respect of persons engaged by the contractor for the purpose of catering services at

the Companies Southern Regional Office, Annanagar, Chennai – 40 (address mentioned

in the beginning), the Contractor shall discharge all its statutory obligations including but

not limited to the following:

a) You are responsible for ensuring compliance with various legislations such as

Minimum Wages Act, Payment of Wages Act, Bonus Act, Equal Remuneration Act,

Gratuity Act, ESI Act, EPF Act, Contractor Labor (Registration & Abolition Act) and

any other such statutory provisions failing which you will be liable to indemnify



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BPCL against any action that may be initiated against BPCL by any statutory

authority for any act on non compliance by you. Further BPCL should not be liable

to pay any damages or compensation for any death or injury caused to you or any

employees engaged by you during the course of their presence at BPCL’s premises

under the provisions of Workmen Compensation Act or any other Act in force at

that time and you shall keep BPCL indemnified from all such claims. The contractor

should show the proof of such compliance as and when required by BPCL. Further

all the statutory registers maintained with regard to compliance of the statutes

should be available with the Supervisor at the work site. The proof of ESI & PF

remittance made on a monthly / half yearly/ annual basis shall be submitted as

proof of remittance. Contractor shall not employ any person below the age of 18

years or above the age of 60 for carrying out any job.

b) You shall indemnify BPCL from any claims arising for compliance w.r.t any of the

above legislations even after the period of this contract if the said claims are arising

for the period of your contract under this Tender, or an extension thereof.

c) Central Minimum Wage Act shall apply to this establishment but in case the State

Minimum Wages are higher than the Central Minimum Wages for the given period,

the State Minimum Wages would apply even with respect to any specific skill level.

In case of both the Central & State Minimum wages, rates prescribed for

Construction, Maintenance of roads or in building operation shall apply. Your quote

should be based on the above. The rate quoted shall remain firm during the period

of contract.

BPCL reserves the right of enforcing all the procedures under the statutory norms and if

the party is found violating the same the contract will be terminated with immediate

effect.

2. All the staff engaged by you should be disciplined and in proper uniforms. Cost towards

the uniform will be borne by the contractor.

3. The Contractor shall ensure that the workmen deputed by him for the job maintain

normal personal hygiene, abide by all the safety instructions related to work and shall

work under the supervision and control of the Contractor only.



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4. Your rate shall also be inclusive of wages, statutory payments, all Taxes, service charges,

consumables (Raw materials for cooking like atta , vegetables, fruits, other raw

materials) etc. However, any revision in tax structure due to change in govt. guidelines,

during the course of the contract, will be paid to the extent stipulated. Necessary TDS

will be deducted as per Govt guidelines.

5. The proof of PF and ESI deduction to be submitted at the beginning of every month lest

payments will not be effected to the contractors.

6. The successful tenderer, before the commencement of work, shall have to provide a

Security Deposit in the form of demand draft equivalent to 5% of the total tendered

value of the works, subject to a maximum Rs.1,00,000-00 (Rupees one Lac only), but

not less than Rs. 5000/-. The security deposit will be retained till the successful

completion of the work. No interest will be payable on security deposit.

7. The Contractor shall submit a self explanatory table illustrating the details of the wages

that would be paid to the workmen along with the applicable statutory deductions. This

work sheet must accompany with the filled up tender forms for evaluation. This is also a

prerequisite for tender evaluation. BPCL reserves the right to reject the offer in case the

same does not comply with any statutory provision in force.

8. The Contractor shall submit proofs with respect to Registration of Establishment,

Allotment letters of PF and ESI Code for the Employer along with the Tender application.

Tenders will not be considered for evaluation if the above said proofs are not submitted.

9. Before Commencement of the Contract, Successful Contractor has to submit

a) Experience & qualification certificate

Contractor shall issue the I-card to his workers and shall ensure that they wear valid I-Card while

on duty. It is very important that the contractor shall note the following:

a) The Man Power shall be deployed in BPCL premises only after the same is concurred by BPCL

Office in Charge.

b) In case required man power with required qualifications is not positioned in place, the

payment shall be made on prorate basis.

c) BPCL shall impose a penalty of Rs. 250/- per person per day over and above the deduction

stated in cl (b) above



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10. The contract is for a period of one year i.e., tentatively from 01.04.2013 to 31.03.2014.

11. However, BPCL reserves the right to terminate the contract at any point of time, at its

sole discretions, without assigning any reason whatsoever, by giving one month

notice.

Payment to the man power engaged by NEFT/ Cheque only:

The Contractor has to ensure that the payment to the contract labor shall be made by

cheque or direct account transfer to the accounts by NEFT only. Copy of the statement of

the same has to be enclosed, only against the same; the running bills shall be released.

Service Tax:

If the party is charging service tax it should be specially mentioned in the tender and must

provide a copy of the service tax registration certificate.

3. DURATION OF THE CONTRACT:

This Contract will be for a period of one year tentatively, from 01.04.2013 to 31.03.2014.

The contract will terminate either after the completion of the one year period mentioned

above or on reaching the estimated value, whichever is early. However, if the services are

found to be good then the contract may be extended for a further term of one year on the

same terms and conditions, solely at the discretion of the Corporation.

The Corporation reserves the right to terminate the contract at any time by giving one

month's notice, without assigning any reason whatsoever.

The tenderer should accept all the terms and conditions specified in the Scope of work &

Terms and conditions.

For any clarifications, you may contact admin department on 26142041 or 9840976543.

4. MEETINGS / CONFRENCES / BANQUETS

Apart from the regular lunch, we have four banquet halls and meetings will be conducted

there. Accordingly the number of lunch served may vary as per the requirements of the

meeting which will be intimated to the Contractor’s supervisor in advance. The lunch for



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the members who attend the meeting or training may be served in the lunch room or if the

numbers are more, it may be served in the respective halls as the case may be. The rate for

the coffee/tea/lunch/snacks will be same as the regular lunch during weekdays. As for the

meetings held during weekends and on holidays, we have asked for separate rates for lunch

as per the number specified in the Tender document. When the number of lunch during

holidays exceeds 80 per day then the rate quoted for the normal week day would be

applied.

REQUIREMENTS FOR MEETINGS/CONFERENCES/ BANQUETS

1. Ear mark one supervisor and one helper well trained in the operations of PC, LCD

projector, setting up room for meetings etc with one additional staff exclusively for

meetings / conferences and banquet arrangements in the office.

2. They will be fully responsible for Conference / meeting arrangements right from

arrangement of the meeting halls, sourcing and distribution of stationery from the

stationery department, fixing up of various gadgets like LCD, Computer, Mike as the

meeting demands.

3. Service of exclusive lunch and all matters related to it till the completion of the

meetings.

4. You will have to supply coffee, tea, snacks, lunch as and when required for the

conferences/meetings/trainings etc. While the coffee/tea/snacks are to be served on

the table, the lunch may be served in the lunch room or in the auditorium on some

occasions. Please also see other details mentioned under the heading Manpower.

5. All other requirements including arrangements of Tables/Frilling etc., as to be done well

in advance.

6. You will be given separate service charges towards meetings/conferences/Banquet

services in the office as per details given below. Taking into consideration the manpower

deployed exclusively for conferences, services charges for the procurement of various

snacks items from outside and other works involved for the same you may quote

appropriately an amount expected per month against the line item on the tender.



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7. At times you may have to hire cutlery, crockery, glasses, chaffing dishes etc for

conferences which may be held in office or in the lawns, which would be reimbursed by

the company along with the reimbursement bills.

8. Any specific requirements for various meeting / conferences would have to be

ascertained from the banqueting officer concerned and must be procured and arranged

in time. Accordingly, reimbursement of such purchases would be made once in 15 days.

This may include items disposable paper plates, glasses, spoons, forks, tooth’s picks,

napkins etc.,

9. You may get reimbursed coffee and tea at the same rate you have quoted for general

services.

10. Expected number of meetings per month is approximately 25 numbers and the total

number of participants would be around approximately 750 numbers per month.

5. IMPORTANT POINTS TO BE NOTED:

1) Manpower towards catering and banquet/ coffee day services shall strictly adhere to

following qualifications/ numbers :

Sno

Category of

Manpower

Man

Power Qualification

1 Catering

Manager 1 No.

Must be of good conduct and with 3 years experience in High

Class Restaurant/ corporate kitchen operations and well

behaved.

2

North Indian

main cook 1 No.

Must be of good conduct and with 5 years of working

experience in Cooking Veg/ Non Veg North Indian dishes in High

Class Restaurant/ kitchens.

3

South Indian

main cook 1 No.


experience in Cooking Veg/ Non Veg South Indian dishes in High

Class Restaurant/ kitchens.

4

Assistant

cooks 2 Nos.


experience in Cooking Veg/ Non Veg in High Class Restaurants/

kitchens.



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2) One Nos of Manpower from 17:00 hrs to 20:00 hrs on weekdays and from 10:00 hrs to 15:30

hrs during Saturdays to take the orders from various floors for the above and service the same

in to respective rooms.

3) Payment to the manpower shall be adhering strictly to minimum wages; and the

payment has to be disbursed only by cheque/ EFT only.

4) Strict adherence to the high quality/ top brands of raw materials.

5) Strict adherence to the dress code in kitchen and canteen for the contractor’s staff as

per Annexure-4.

5

Kitchen

/Dinning Hall

Supervisor 1No.


Class Restaurant/ corporate kitchen operations and well

behaved.

6

Banquets

Supervisor 1No.


Class Hotels/ corporate Banquet operations and well behaved.

7

Banquets

Assistant 1 No.


Class Hotels/ corporate Banquet operations and well behaved.

8 Stewards 8 Nos.

Must be of good conduct and have knowledge of Servicing and

well behaved.

9 Dishwashers 3 Nos.

Must be of good conduct and have knowledge of Hygene/

Saftey and well behaved.



SOUTHERN REGION


ANNEXURE I – RAW MATERIAL BRAND

S.NO MATERIAL BRAND

1 RAW RICE TN PONNI/SONAMASUR/SILKY

2 THUR DHAL UDHAYAM/REPUTED BRAND

3 URID DHAL MARVEL/UDHAYAM/REPUTED BRAND

4 MOONG DHAL MARVEL/UDHAYAM

5 KABULI CHANNA FIRST QUALITY

6 WHOLE WHEET FLOUR ANNAPOORNA/AASHIRWAD/PILSBURY

7

SUNFLOWER DOUBLE REFINED

OIL SAFFOLA/ SUNDROP/GOLDWINNER/FORTUNE

8 VANASPATHI YENTOP/SUPREME/DALDA

9 GHEE AAVIN

10 APPALAM VARIETIES AMBICA DEPOT/POPULAR / BINDHU

11 COOKING SALT IODISED TATA SALT/REPUTED BRAND

12 RAVA TRUE/SAMPOORNA/UDHAYAM

13 MAIDA UDHAYAM/TRUE

14 GINGEELY OIL IDHAYAM/VVS

15 COCONUT OIL VVD/PARACHUTE

16 HONEY DABUR

17 MASALA POWDER SHAKTI/MTR/EVEREST

18 TEA TOP STAR/KANNANDEVAN/AVT/BROOKE BOND

19 COFFEE FRESHLY GROUND FILTER COFFEE

20 MILK POWDER AAVIN

21 ASAFOTIA LG/RUCHI

22 TOMATO SAUCE KISSAN/OHMS/MAGGIE

23 JAM KISSAN

24 APPALA POO BINDHU

25 BABY GRAM BINDU

26 FRIED GRAM GOPURAM

27 SUGAR M30 (KANDASER)

28 VERMICELLY TRUE

29 TAMARIND THUMKUR

30 BASMATI RICE DOUBLE DEER/LAL QUILA

31 ICE CREAM KWALITY / AMUL



SOUTHERN REGION


ANNEXURE II - HEALTHY SNACKS MENU (Indicative)

VEGETABLE SANDWICH: (Multi grain bread loaves with Cucumber, Tomato and lettuce

leaves)

PANEER AND SPROUTS SANDWICH: (White bread loaves apply with coriander and chilli

spread topped with crumbled paneer, green chilli, and salt and spread the sprouts on

top. Cut into four pieces and serve.

CHUTNEY SANDWICH: (Whole wheat bread coat with mint chutney and filled with finely

chopped tomato, cucumber and lettuce)

OPEN SANDWICH: (Brown bread loaves applied with mustard paste and tomato ketchup

topped with the mixture of grated paneer, finely chopped green chilli and coriander

leaves and thick curd)

DHOKLA: (Steamed snack made of fermented batter of besan flour and rice)

CHICKPEAS CHAAT: (Overnight soaked and boiled white channa with finely chopped

onions, green chillies and coriander leaves sprinkled with chaat masala, salt and squeeze

little lime juice for taste)

WHOLE GREEN MOONG SUNDAL: (Boiled whole green moong dhal seasoned with

mustard, urad dhal, curry leaves and salt)

DRY KARAMANI SUNDAL: (Boiled chowli beans seasoned with mustard, urad dhal, curry

leaves and salt and topped with grated raw mango)

BLACK CHANNA SUNDAL: (Overnight soaked and boiled black channa seasoned with

mustard, urad dhal, red chilli, curry leaves and salt)

POPCORN: (Whole grain maize kernels popped up and spiced with pepper, turmeric and

salt)

MASALA PORI (PUFFED RICE): (Puffed rice with turmeric powder and chilli powder, curry

leaves and salt)

STEAMED RICE KOLUKATTAI: (Rice dumplings filled with sweet or savoury)

STEAMED CORN KERNELS: (Steamed corn kernels flavoured with lime juice and salt)

BAKED SAMOSA: (Conical shape pastry with vegetable filling and baked)



SOUTHERN REGION


OATS PANIYARAM: (Dry roast oats, whole wheat flour, rice flour, flax seed powder and

salt with green chilli and ginger paste, yoghurt and seasoned with mustard seed,

asafoetida and curry leaves)

DAL PANDOLI (CHOLA DAL/MOONG DAL): (Smooth paste of either chola dal or moong

dal along with green chilli, chopped spinach, low fat curd, asafoetida and salt and

cooked in steamed boiler)

ANNEXURE III – BISCUTS TO BE SERVED (Indicative)

Britannia Marie Biscuits

ITC Marie Lite Biscuits

Crackers

50 – 50 Biscuits

Rusk

Bread Sticks

Bourbon

Britannia Nutri Lite

Good Day



SOUTHERN REGION


ANNEXURE IV – ILLUSTRATIVE HEALTH DIET MENU

HEALTHY

DRINKS

MINTY

CUCUMBER

COOLER /

BUTTER MILK

SUNSHINE

DRINK /

BUTTER

MILK

CARROT AND

TOMATO

SMOOTHIE /

BUTTER MILK

COOL WATER

MELON SLUSH

/ BUTTER

MILK

GINGER

LEMONADE /

BUTTER MILK

PINKY

TENDER

COOLER /

BUTTER MILK

HEALTHY

SOUPS

MOONG DAL

AND

SPINACH

SOUP

CLEAR

VEGETABLE

BROTH

SPINACH AND

LETTUCE SOUP LENTIL SOUP

TOMATO

BASIL SOUP

5 GREENS

SOUP

HEALTHY

SALADS

MIXED

VEGETABLE

SALAD

SPROUTED

MOONG

DAL SALAD

LOBIA AND

CORN SALAD

KACHUMBER

SALAD

FRUITY

VEGETABLE

SALAD

TABBOULEH

HEALTHY DHAL

PREPARATION

MASOOR

DHAL

CHANNA

MASALA

PANCHRATNI

DHAL

SPROUTED

MOONG DHAL

CURRY

DHAL WITH

SPINACH LOBIA DHAL

HEALTHY

MAIN DISH

BAINGAN

BHARTA

PARUPPU

KEERAI

KOOTTU

SOYA BEAN

GRANULES

SUBJI

SPINACH AND

VEGETABLE

DELITE

WHOLE SOYA

BEAN

CARROT

CAPSICUM

MASALA

CORN PALAK

RICE CURD RICE RICE +

CURD CURD RICE RICE + CURD CURD RICE RICE + CURD

INDIAN BREAD

PHULKA /

ROOMALI

ROTI

ROOMALI

ROTI/

TANDOORI

ROTI

PHULKA /

ROOMALI ROTI

ROOMALI

ROTI/

TANDOORI

ROTI

PHULKA /

ROOMALI

ROTI

ROOMALI

ROTI/

TANDOORI

ROTI

FRUITS CUT FRUITS CUT FRUITS CUT FRUITS CUT FRUITS CUT FRUITS CUT FRUITS

(water melon, musk melon,papaya, guava, pineapple, apple )



SOUTHERN REGION


ANNEXURE V - UNIFORM

PRODUCTION STAFF

a) Cooks / Asst. Cooks --- Chefs Trouser, Chefs standard coat, aprons – fire proof

(chefs cap ----- Disposable caps can be worn) Scarf – optional

b) Foot wear: Shoes and socks

SERVICE STAFF

a) Waiters --- Trouser, Shirt, jacket, Bow-tie, half apron,

(Cap and hand gloves ------ disposable can be worn)

b) Foot wear: Shoes and socks

CLEANING STAFF

a) FEMALE: Sari, Blouse, Water proof apron (Cap - disposable can be worn)

Foot wear: Non slippery chapel

b) MALE: Trouser, Shirt, Water proof apron (Cap - disposable can be worn)

Foot wear: Non slippery chapel and Gum boot

**********i

i The vendor shall make a site visit during the officer hours in consultation with respective officer in charge,

acquaint himself/ herself with the premises before submitting the final quote.

TENDER FOR CATERING SERVICES AT SOUTHERN REGIONAL … · 2013. 12. 2. · tender for catering...

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Transcript of TENDER FOR CATERING SERVICES AT SOUTHERN REGIONAL … · 2013. 12. 2. · tender for catering...