Annexure - A

Terms and Conditions of Work Contract for Cooking, Serving

and Housekeeping service in Canteen and Guest House at

ISRO Propulsion Complex (IPRC), Mahendragiri.

IPRC-Mahendragiri is located, at 23 kms from Nagercoil towards

Tirunelveli route (National High way), at Mahendragiri,

Kavalkinaru,Tirunelveli Dist., Tamilnadu-627133. Main canteen comprises of

two fully furnished kitchens with all latest equipments and two dining halls

(seating capacity of 200 and 125 respectively) and situated at 1 km from Main

Gate of the IPRC - Mahendragiri. There are 2 distribution canteens (seating

capacity of 50 nos each) located about 4 to 5 kms from Main Canteen.

1. SCOPE OF WORK/ CONTRACT:

The scope of the work under the contract is to provide Cooking, Serving,

cleaning of utensils and Housekeeping services in Canteen and Guest House of

IPRC, Mahendragiri.

2. SCOPE OF THE DEPARTMENT (IPRC):

2.1 Execution, Supervision and managing of the work of the contractor and

operation of the Canteen & Guest House. The Contractor shall work under the

instructions and supervision of the departmental canteen staff viz Catering

Supervisor/ Asst. Catering Manager /Catering Manager.

2.2 Supply of all the ingredients needed for preparation of food and consumables

will be supplied by the department. The contractor shall prepare the food based

on the instruction given from time to time and serve the food.

2.3 Checking the quality and quantity of all the food items by Catering

Supervisor/Asst. Catering Manger/Catering Manager before being served.

2.4 Verification of food preparation records, guest house records and bills,

attendance of the laborers, etc.

2.5 The main canteen is equipped with semi automatic chappathi making machine,

electric sigrees -10 nos , steam boilers – 03 nos, gas range – 6 nos, instant masala

griders – 04 nos, Dosa plate – 01 no, Idly steamer, etc., The storage is equipped

with walk -in –cooler, freezer, storage racks, bins, etc. the dining halls are also

fully furnished.

3. ELIGIBILITY FOR THE BIDDER:

3.1 The Bidder must be a Registered Company having minimum two years

experience in running industrial type (Mass production) cafeteria/canteen in

private or public sector (Central Government or State Government).

3.2 The Bidder shall comply with all Acts, laws including the Contract Labour

(Regulation & Abolition) Act, 1970 or other statutory rules, regulations, by-laws

applicable or which might be applicable.

3.3 The Bidder should possess valid labour license.

3.4 The Bidder should have satisfactorily and successfully executed order value for

more than Rs.50, 00,000/-(Fifty Lakhs) per annum and proof for the same should

be submitted.

3.5 The Bidder should produce documentary evidence of registration, experience of

previous/current Purchase (or) work order for running industrial type

cafeteria/canteen along with quotation.

3.6 The contract will be awarded based on the quote by the bidders for fixed

monthly charges as well as slab rate for extra production and services.

3.7 The successful Bidder shall deposit 10% of the order value as Interest free

security Deposit in the Department before commencement of contract in the form

of Demand Draft or Bank guarantee drawn in favour of Sr. Accounts officer,

IPRC, Mahendragiri or Fixed deposit receipt duly endorsed by the bank, which

shall be refunded after satisfactory completion of the contract and after settling

the dues, if any to the Department.

3.8 The successful Bidder should furnish bio-data, qualification and experience of

the contract personnel with local police verification report before commencement

of contract and when ever new personal are engaged.

3.9 Bidders fail to meet the above requirements and submitting the quotation

without relevant documents shall be liable for rejection.

3.10 Interested bidders may visit IPRC canteen with prior intimation and approval

from the Purchase and Stores Officer on all working (Monday-Friday) days

between 9.30 hrs and 16.00hrs.

4. NATURE OF WORK IN CANTEEN:

4.1 The quantity of various food preparations varies for normal working days (i.e.

Monday to Friday), on Holidays (Saturday, Sunday and other public holidays)

and also on test activities days. (i.e. the test activities usually planned once in a

month for about 2 days continuously). All the 365 days of the year, the canteen

functions from Morning to evening in two shifts (6.00 AM to 10.00 PM). Twice in

a month, on an average, there is a necessity to work in the night shift also to

make mid - night snacks with Horlicks / Boost and early morning breakfast.

These timings are flexible and as per the requirement of breakfast or lunch or

No.of lunch.

4.2 During V.I.Ps’ visit / special occasions special menu need to be prepared

according to the directions of Catering Manager/Asst. Catering

Manager/Catering Supervisor.

4.3 All the cooking is to be done at Main canteen’s kitchen and then distributed to

site canteens. Suitable transport arrangement will be provided by the

Department for shifting of staff and food material from Main Canteen. The

serving staff needs to go to the respective distribution canteen as per the

department requirements.

4.4 The details of various items to be prepared and served are as follows:

4.5 The average production during working days and holidays are mentioned

against each item in the table II. The monthly production is also given in the

same table.

4.6 BREAKFAST: The Breakfast must be ready for service / packing by 07.00 AM.

every day. The number of breakfast to be prepared will be decided on the

previous day. Irrespective of the quantity, the breakfast should be made ready

for packing / distribution/ service by 07.00 AM. and accordingly the breakfast

preparation time is to be planned. The Breakfast is usually consisting of one of

the following items per plate/packet. On the basis of cyclic menu, during

working days, Saturdays and holidays, breakfast should be made as per the

requirements.

4 Nos. Dosai with Coconut chutney and Sambar

4 Nos. Idly, with Coconut chutney with Sambar.

4 Nos. Poori with Potato masala.

4 Nos. Utappam with chutney and sambar.

On all days tea / coffee need to be served along with breakfast.

4.7 MORNING SNACKS & COFFEE: Every day, by 9.00 AM one snack and coffee

to be made and sent for sale against coupons issued by department at different

identified areas of IPRC-Mahendragiri.

The snack items are as follows:

4.8 Uniappam, Bread Bhajji, Karavada, Green Plaintain Bajji and Banana Fritters are

to be made in pure south Indian style. The size / weight of each snack are 35g

per piece. One of these is to be made every day. The quantity of coffee per cup is

120 ml. The coffee is to be made in south Indian style.

4.9 THALI MEALS (Lunch/Dinner): Comprising of Chappathy (2 Nos) White

Rice/Chamba rice, Dhal Curry/Sambar/Moru kozhambu/Vatha kozhambu,

Vegetable Fry item, Vegetable Kootu item , Rasam, Curd/Buttermilk. This is a

cyclic menu; a sample copy is attached as annexure II and III. It may be noted

that about 600 to 700 lunches have to be prepared on all working days, i.e. from

Monday to Friday and about 300 lunches on Saturdays and on certain Public

Holidays. During test days, the number may increase by 25%.

4.10 ALA – CARTE: The quantity to be prepared is enclosed in Table-IV. Weekly

cyclic menu is enclosed.

4.11 AFTERNOON TEA & SNACKS AT 02.00 PM: Tea with Peasdal vada/Urad dal

vada/ Mothagam/sweet bonda/potato bonda/Sundal etc. One of these items is

to be prepared on every day according to the menu. The tea per cup is also 120

ml and the average quantity is about 500 cups and that snacks about 500 per day.

4.12 EVENING TIFFIN AT 05.00 PM: Weekly cyclic menu is enclosed and the

quantities to be prepared is enclosed as Table-II. (Poori with Potato masala,

Masala dosa, Rava uppma, Idly/Dosa with sambar chutney, Chappathy with

khuruma).

4.13 DINNER: Dinner will be required during special occasion /test days/V.I.P

visits. The approximate quantity is 50-100 during regular days and on special

occasion it may increase to 200.

4.14 SPECIAL MEALS: Comprising of Egg /Chicken/Mutton/Fish item, Fried Rice,

Sweet, North Indian & South Indian Vegetable curries, White Rice, Sambar,

Rasam, Curd, Vegetable Fry, Dhal Curry, Raita, Poori/

Chappatti/Batoora/Idiyappam, Vegetable Kurma, and Chicken Curry.

These shall be made and served on special occasions only. Quantity will be

around 50. The special meals are not a regular item, and need to be made only as

and when required. Menu for special meals is enclosed in Table-III.

4.15 NORTH INDIAN MEALS: Quantity of the north Indian meals will be around

100 per day.

Note:Weekly cyclic menu for all above is enclosed for reference in annexure-

II&III.

4.16 MEETING SERVICES: Everyday snacks and beverages have to be served in

conference/seminar halls as and when required. Drinking Water refilling in the

all meeting halls is also to be done. Approximate quantity of serving per day is

600.

5. NATURE OF WORK IN GUEST HOUSE:

Cooking & Servicing, cleaning of utensils, General Maintenance and

Housekeeping work of Guest House consisting of 30 double rooms, 07 V.I.P

Suites, 05 dormitories (each 4 beds), 03 dining halls (each 25 seating capacity)

and 2 conference halls.

5.1 RECEPTION:

5.1.1 Reception assistance on a three shift (8 hours) basis extending all support to the

guests on all days in a year. Services shall include (i) prevention of unauthorized

entry (ii) any assistance to the inmates of the Guest House in the complex.

5.1.2. Room rents shall be collected by the contracting agency in the prescribed bill

books provided by IPRC. Rent collected shall be remitted to IPRC accounts at the

commencement of the next working day, after scrutiny and checks by Catering

Manager/Asst. Catering Manager/Catering Supervisor. Bills/cash receipts must

be promptly issued to the guests. Bills/cash books shall be preserved securely for

verification by officers concerned from time to time.

5.2 KITCHEN/CATERING SERVICES IN THE GUEST HOUSE:

5.2.1 There are three dining halls, two for V.I.P (or) official service and another one for

occupants of room and paid service.

5.2.2 The contractor shall handle the catering with high degree of standard, hygiene

and cleanliness commensurate with that of Star category Hotel.

5.2.3 All infrastructure viz fully equipped kitchen with all modern facilities, furnished

dining hall, lounge and recreation rooms, utensils, water coolers, wet grinders,

cold rooms, refrigerators, fly catchers, crockery, cutlery, door mattresses etc. shall

be provided by department.

5.2.4 All Provisions, groceries, vegetables etc., required for preparation of breakfast,

lunch and dinner shall be arranged by the Department.

5.2.5 The Contractor shall ensure that his employees/personnel shall be in

decent/clean uniform. They should be free from all contagious diseases and

should be medically declared fit by our departmental Medical Officer.

5.2.6 The contractor shall prepare and serve morning bed tea, breakfast, lunch,

evening tea, snacks and dinner to the guests and official guests according to the

rate prescribed by the department and need to collect the money and remit in the

Accounts section after the scrutiny of bills from designated officer of IPRC.

5.2.7 Generally South Indian food shall be prepared and served, and on demand non-

vegetarian, continental and inter-continental dishes also prepare and serve.

5.2.8 Normally room services are not contemplated but on demand under certain

circumstances with the direction of Catering Manager/Asst. Catering

Manager/Catering Supervisor room service shall also be provided by the

Contractor.

5.2.9 It is the responsibility of Contractor to keep the kitchen premises including the

surroundings, hygiene and cleanliness at all the times. Timely disposal of kitchen

waste in a well regulated manner, keeping the dining hall and other areas clean

and tidy and up to-date condition, removing of the cob webs etc.

6. HOUSEKEEPING WORKS IN CANTEEN AND GUEST HOUSE:

6.1 IN CANTEEN:

6.1.1 The kitchen, dining halls, pantry, store rooms, office rooms and cabins should be

cleaned on daily basis.

6.1.2 Dining halls should be washed thoroughly on daily basis.

6.1.3 Kitchen area should be kept always neat, clean and free from odour and dirt.

6.1.4 Dining Halls, Kitchens and other peripheral areas should be scrubbed and

washed once in a week.

6.1.5 Removal of cobwebs should be done once in a week in all areas.

6.1.6 Vessels, meal plates and other kitchen utensils, wash basins should be cleaned on

daily basis and should be stacked in order.

6.1.7. Sterilization of spoons, tumblers, plates and other service items should be done

once in a week.

6.1.8 Separate persons should be deployed for cleaning activities apart from kitchen

activities.

6.1.9 Cleaning schedule and spring cleaning schedule need to be maintained and duly

signed by Catering Manager/Asst. Catering Manager/ Catering Supervisor.

6.1.10 In addition to this, as and when required cleaning should be done on continuous

basis as per the instruction of Catering Manager/Asst. Catering Manager/

Catering Supervisor.

6.2 IN GUEST HOUSE:

All guest rooms, Dormitories, Conference Halls, lounges, Reception room,

corridors, office rooms, store rooms, Dining Halls, Kitchen ,driver’s rest rooms

etc., in Guest house area should be cleaned .

6.2.1 CLEANING: Cleaning, mopping work shall be done as detailed below:

6.2.1.1 DAILY (INCLUDING SUNDAY AND ALL HOLIDAYS):

Daily cleaning of all common areas namely Staircases, corridors, Lounges, Store

Rooms, Office Rooms, Conference Hall, Dining Halls, Kitchen, and Toilets. All

occupied rooms including the attached bath/Toilets. Setting / Re-setting of the

linen in all the occupied rooms.

6.2.1.2 Cleaning of dustbin in all the occupied rooms and common areas.

6.2.1.3 The floors of all the rooms, corridors and passages shall be cleaned with

disinfectants and regular mopping.

6.2.1.4 Cleaning of toilets in the occupied rooms, common toilets and bath rooms is to

be done with disinfectants.

6.2.1.5 ONCE IN THREE DAYS:

Cleaning of the unoccupied rooms inclusive of toilets/Bath rooms with

disinfectants and removing/cleaning of wastes around the Guest house complex.

6.2.1.6 ONCE IN A WEEK:

Removal of cobwebs in all the areas and washing of common areas and passages.

6.2.2 FURNITURE AND FIXTURES: All the items of the furniture, fans, air-

conditioners and light fittings, water coolers etc., located in the Guest House

complex shall be cleaned regularly and kept clean all times.

6.2.3 INVENTORY: A proper Inventory of all the equipments, fittings and furniture

linen etc., which are placed at the direct charge and custody of the contractor, for

use and care shall be maintained by the contractor for any short falls noticed

during the period of the contract, replacement value of the item shall be

recovered from the amount payable to the contractor by IPRC.

6.2.3.1 Proper care of fittings, fixtures and furniture shall be ensured.

6.2.3.2 Complaints registration and follow up for fault rectification with the concerned

division of the centre listed below.

Civil, Elecl. & A/C - Construction and Maintenance Group. (CMG)

6.2.4 LINEN WASHING: Department will arrange agency for washing of linen used

in the Guest House. It is the responsibility of the contractor to hand over the

soiled linen to the agency and receive the same under proper accounting.

6.2.5 CLEANING MATERIALS: Issuing of all the requisite cleaning materials like

phenol, acids, Harpic etc., cleaning tools like broomsticks, mopping sticks, floor

wiper and disinfectants like Odonil, naphthalene balls, room fresheners, tissue

papers etc., shall be issued by the department. Naphthalene balls, odonil cakes

etc., shall be placed in the toilets and replenished regularly by the contracting

agency under proper record.

7. PERIOD OF CONTRACT:

Period of contract is for TWO YEARS i.e. from the date of acceptance of contract.

However, if it is found necessary, contract shall be extended with the same rate,

terms and conditions on mutual consent.

8. REQUIREMENTS FOR EXECUTING THE WORK CONTRACT: 8.1 The Details of requirements for executing the above services with qualifications

is given in Table-I (for the work mentioned in Table –II & IV). However the bidder shall augment the manpower to carryout the routine/additional work as required.

8.2 The additional work if any, on Saturdays, Sundays and other public holidays

should be executed by the contractor as per the instruction of the Catering

Manager/Asst. catering Manager/ Catering Supervisor, IPRC.

9. TIMINGS:

The contractor shall provide the services as per the timings mentioned below for

each item:

Items Service timing for canteen

Service timing for Guest House

Breakfast with coffee 07.00 AM 7.00 AM

Coffee and Snacks 09.00 AM 10.00 AM

Lunch 11.30 AM 02.00 PM

Tea and snacks 02.00 PM 2.30 PM

Evening Tiffin 05.30 PM 6.00 PM

Dinner 07.30 PM 7.30 PM

9.1 The quantity of Lunch, Breakfast, Snacks, Coffee, and Tea to be prepared during

a month is indicated at Table – II. The total requirement under Table – II

together with quantity, for different category of items is treated as one unit per

month.

9.2 Special requirements are detailed at Table III & menu for additional

requirement are detailed at Table IV.

10. PAYMENT:

Payment will be made to the contractor on monthly basis for carrying out work

as per Table II and IV based on certification by the Asst. Catering

Manager/Catering Manager and approved by the Chairman, Canteen

Management Committee. In this regard work report has to be certified by the

Catering Supervisor/Assistant Catering Manager/ Catering Manager on daily

basis. The work report along with the bill has to be submitted to the accounts for

settlement.

During any special occasions additional work requirement shall be

intimated to the contractor in advance. For additional work exceeding table-II, a

supplementary bill shall be raised by the Contractor for payment as per table–V

after certification by the Asst. Catering Manager/Catering Manager and

approved by the Chairman, Canteen Management Committee. Income Tax and

other taxes if any shall be deducted at source as per prevailing government rules

from time to time. Payment shall be made by RTGS strictly as per the actual

services provided by the contractor.

11. DEDUCTIONS:

In case the contractor does not meet the quality / quantity and shortfall in

services as per the terms and conditions, an amount of 0.25% of monthly bill

value of the contract per day will be deducted.

12. UNIFORM, LIVERIES AND PERSONAL HYGIENE:

The Contractor shall arrange to issue 02 sets of uniform and 01pair of shoe with

socks every year to the following category of Contract personnel.

Supervisor - Blue pant and Grey colour full hand shirt

Cook - Grey (pant & shirt) and Apron

Catering Attendant - White (pant & shirt)

Cleaning Labour - Dark blue (pant & shirt)

12.1 In case, any female labourers engaged under this contract, they have to be issued

02 sets of saree(sky blue colour) and blouse and half shoe and socks as uniform.

Contractor should enforce wearing of clean uniform by his/her Contract

personnel during working time. No reimbursement will be made by the

department.

12.2 Personnel deployed by the contractor shall maintain personal hygiene such as

cutting of nails, daily shave, short haircut, etc., as per the norms. The standards

of service of the contractor under the scope of this contract shall be of best

quality.

12.3 The cooking area shall be kept clean and in hygienic conditions, the canteen area

is liable for surprise checks by the Public Health Officer of the Department and

the Contractor shall comply with the inspection report and shall take necessary

corrective measures.

12.4 The personnel deployed by the Contractor shall not have any skin

diseases/communicative diseases. If any such person is deployed should be

terminated by the contractor and replacement to be arranged.

13. SOCIAL SECURITY MEASURES:

13.1 The Contractor shall obtain license under the Contract Labour (Regulation and

Abolition) Act 1970. Contractor shall also seek the renewal of the license

periodically. The Contractor shall be free to work anywhere else or to undertake

any contract provided that he shall remain responsible to IPRC for the due and

efficient execution of the jobs entrusted to him.

13.2 Minimum wages per day and corresponding ESI and EPF for employees under

t his work contract shall be paid by the contractor as per existing labour rules. The

contractor should remit the Employer’s contribution and Employee’s contribution

towards EPF and ESI every month to the respective authorities and submit the

documentary evidence, failing which the bill for the forthcoming months shall be

with held until such compliance.

13.3 At present the rates of contribution towards EPF and ESI, as applicable, are as

under:

EPF - Employee’s Contribution 12%

Employer’s Contribution 13.61% (which includes 1.61% as

Admin. Expenses)

ESI - Employee’s Contribution 1.75%

Employer’s Contribution 4.75%

13.4 Wage Registers and other Registers/Records shall be maintained properly to

produce on demand by the IPRC and Labour Department/CLRA for verification at

any time. Any wage revision by the Government/Ministry of labour employment

during the period of contract, the revised wages has to be paid to the labourers.

13.5 The Contractor shall strictly adhere to all laws relating to the employment of

labour.

13.6 The contractor shall pay to his/her labourers the wages by crediting to their

respective bank account so that the contract labours can draw their wages

through their Bank Account.

13.7 The contract labourers shall follow necessary safety precautions scrupulously

while performing the duty. The Contractor shall arrange sufficient insurance to

cover any claim arising out at the time of discharging the contracted scope of

work or for any damages / losses caused to the personnel while performing the

duty. Department will not pay any compensation for whatever cause arising

during the period of contract or subsequently.

13.8 The contractor shall arrange medical check-up for the persons deployed by him

once in six months through the departmental Medical Officer.

13.9 If any of the Contractor’s workforce meet(s) with any injury/indisposition due to

accident or otherwise, the contractor shall ensure that immediate and adequate

medical aid viz., First-aid and subsequent treatment facilities are provided to the

person(s) concerned free of cost and without fail. In addition, the Contractor

shall also be liable for meeting the statutory liabilities under the ESI/PF of

Workmen’s Compensation Act.

14. GENERAL TERMS & CONDITIONS:

14.1 The Contractor / his personnel shall be under the overall supervision of the

Canteen Management.

14.2 The Contractor shall depute only Indian Nationals and also professionally skilled

persons. The Contractor shall not terminate any workforce engaged by him or

shall not deploy new personnel without intimation to Catering Manager/Asst.

Catering Manager/Catering Supervisor.

14.3 The Contactor has to make his own arrangements for lodging and medical

facilities of his personnel. The Department may provide rest room/dress

changing room for Contract personnel. Canteen facilities will be extended to his

personnel on payment of rates fixed by IPRC for contract employees from time to

time.

14.4 The Contractor has to make their own arrangement for transportation of his staff

for reaching the work spot.

14.5. The Contractor’s personnel, however, be permitted to travel in canteen vehicles

only for official purposes.

14.6 The work shall be carried out satisfactorily and the Catering Manager/Asst.

Catering Manager/ Catering Supervisor, IPRC is the designated officer for

certifying the same.

14.7 Any violation of the contract terms like non-payment of wages, non–issuing of

uniform, non-execution of additional works whenever asked for etc., shall be

viewed seriously and action will be taken for the termination of the contract.

14.8 The Contractor is responsible for any damages caused to the Government

property by their personnel. The damages, if any, will be recovered from the

Security Deposit and / or from the monthly payment as decided by the

Department. However, if the Contractor abruptly discontinue/withdraw his

services, the Security Deposit shall be forfeited

14.9 In the event of injury to IPRC personnel/Contractor’s personnel due to the

negligence of Contractor’s personnel, the responsibility shall solely rest with the

Contractor. The Department shall not be responsible for any loss of life of the

Contractor’s personnel caused at IPRC site.

14.10. Any loss incurred to the Department to be made good or liable to be recovered

from the Security Deposit. Further, he will not be awarded contract in future.

14.11. IPRC shall not, in any manner be responsible for any act, omission or

commission of the workers engaged by Contractor and no claim in this respect

will be liable against IPRC. If any such claim is made against IPRC by any

worker or his/her heirs engaged/employed by the Contractor, which IPRC is

obliged to discharge by virtue of any statute or any provision of law and rules

due to mere fact of the workers of the Contractor working at IPRC premises or

otherwise, the Contractor shall be liable to indemnify/reimburse IPRC, all the

money paid in addition to the expenses incurred thereon.

14.12 The contractor shall pay to his/her labourers the wages by crediting to their

respective bank account so that the contract labours can draw their wages

through their Bank Account.

14.13. The services of the Contractor are required on all days including Sundays and

Public Holidays. In the event of an absence of any worker, the Contractor shall

provide replacement immediately without delay.

14.14. The Contract personnel engaged by the contractor will be issued with Photo

Identity cards by IPRC on behalf of the Contractor. In case of loss of such Identity

Cards, the same should be reported to local Police as well as Sr. Administrative

Officer, IPRC. Duplicate cards will be issued only on payment of Rs. 50/-(Rupees

Fifty only).

14.15. The Contractor shall not allow or permit his personnel to participate in any

Trade Union activities (or) organized agitation (or) any unlawful activities.

14.16. The Contractor and his workers shall abide by all Security Instructions of the

Department. He/She is not permitted to move in the campus without cause and

shall not be permitted to do any work other than the work indicated in the

contract.

14.17 Contractor shall submit a declaration to the effect that none of the persons

engaged by him/her has any criminal background to the Sr.

Administrative Officer/Admin. Officer, IPRC, before executing the work

assigned to him.

14.18. If persons engaged by the Contractor is found responsible for any theft, damage,

deface, break or destruction of any installations / fittings etc., in the institution,

the Contractor shall make good the loss, at Contractor’s cost.

14.19. The quality of food and the services as specified are the essence of the contract. If

fail to provide good quality of service shall be treated as breach of contract.

14.20. During the test activities/special occasions, it may be necessary to cook North

Indian/South Indian/Continental/Oriental and other South Indian regional

variety of dishes. The Contractor shall make arrangement for cooking such items

through experienced Cooks in the field.

14.21. The contractor shall issue “Letter of Appointment” to all the Labourers deployed

by him. The contractor should not change the labours without the consent of

Catering Manager/ Assistant Catering Manager and Catering Supervisor.

14.22. Either the Contractor or their personnel engaged shall not have any right to

claim for employment in IPRC based on the work done through this contract.

14.23. All the persons deployed by the Contractor by virtue of this contract shall remain

the employees of the contractor and they shall not acquire any claim whatsoever

for employment in IPRC/Department of Space or right for regularization as

employees of IPRC / Department of Space or for continued engagement under

IPRC/Department of Space. The contractor shall bring the terms and conditions

of this contract to the notice of each contract person engaged by him from time to

time.

14.24. For all the food preparations, only the standard recipes of the IPRC canteen are

to be followed. These recipes are of standard industrial catering recipes in nature.

14.25. The contractor shall not engage any sub contractor for the purpose of executing

this contract.

14.26. The contractor shall not interchange labourers for all works and should ensure

that labours are working according to the works assigned to them.

14.27. If any of the Material or raw material or perishables, supplied by department, is

spoiled/wasted by the Contract personnel, the contractor is solely responsible

for the items wasted and needs to be replenished the items to the Canteen Store

from his own expenses. The alternative or the same items need to be prepared

within the specified timings for service.

14.28. The Department reserves the right to enter into parallel Contract(s) with any

other firm(s) during the currency of the contract.

14.29. Contractor shall not engage laboureres those who are not less than 18 years

under his/her contract.

14.30. The contract will be terminated if the performance of the contractor is not

satisfactory at any time during the period of the contract with one month’s

notice.

15. SETTLEMENT OF DISPUTES:

All disputes or disagreement arising out of this contract shall be settled amicably

to the extent possible. If not, it shall be settled by an one man Arbitrator

appointed by DIRECTOR, IPRC, as per Arbitration and Conciliation Act 1996,

whose decision shall be final and binding both.

16. TERMINATION OF CONTRACT:

16.1. Department of Space/IPRC reserves the right to terminate the contract at any

time without assigning any reasons thereof by giving one month notice in

writing without any financial implications on either side.

16.2 If the contractor wishes to withdraw the work contract before expiry of the

contract period, he/she should give notice in written three months in advance.

In the event of withdrawal of the contract by the contractor during currency of

the contract the deposit amount of 10% of total contract value shall be forfeited.

TABLE-I

REQUIREMENTS AND QUALIFICATION FOR EXECUTING THE WORK AT

CANTEEN AND GUEST HOUSE

Nature of the work is mentioned in the table –II, III and IV is given below along with

their respective qualifications.

Sl. No:

Category

Required During working days (Approx. 26 working days/month)

No. Required During holidays (Approx. 4 holidays/month)

Qualifications

1. Supervisor 6 1

1. Degree/Diploma in Hotel Management/Catering

Technology (3year course). 2. Should possess two year

work experience in star category hotel/Industrial

canteens.

2. Cooks 7 3

1. 10th standard and should have adequate knowledge

in preparing South and North Indian dishes.

2. Should possess minimum two years experience in the

relevant field.

4.

Receptionist/

Catering Attendants

.

25 5

Certificate in Craft course in Food and Beverage

service/production with two years experience.

5. Cleaning

Labourers 28 7

8th standard with minimum two years experience in

catering field.

TOTAL:

66 16

TABLE-II

DETAILS OF MONTHLY PREPARATION OF CATERING SERVICES DURING

WORKING DAYS AND ON HOLIDAYS

Sl.No: ITEM AVERAGE DAILY

QUANTITY FOR 26

WORKING DAYS

(approx.)

Pkts./Pieces/ Nos.

AVERAGE DAILY

QUANTITY FOR 4

HOLIDAYS DAYS

(approx.)

Pkts./Pieces/ Nos.

AVERAGE QUANTITY

FOR 30 DAYS (BUDGET) (approx.)

Pkts./Pieces/ Nos.

1 2 3 4 5

01 Breakfast 100 25 2700

02 Morning snacks

(9.00 am)

500 100 13400

03 9.00am Coffee 500 100 13400

04 Ala-carte As per menu enclosed

As per the directions of canteen management

Quantity is given in Table-IV

05 Thalimeals 600-700 400 19400

06 North Indian meals 100 Nil 2600

07 Special meals

(Sample menu is enclosed in table -III)

50 5 1320

08 Afternoon snacks (2.00 pm) 500 100 13400

09 Afternoon tea (2.00 pm) 500 100 13400

10 Eve. Tiffin 250 50 6700

11 Dinner 50-100 10-20 2680

12 Continental/Oriental lunch 5 NIL 130

TABLE-III

SAMPLE MENU FOR SPECIAL MEALS

Sl.No: Name of the Item

1 Veg. soup/juice

2 Veg. salad

3 Poori/Chappathi with khorma

4 Veg.pulav/Fried Rice

5 One special vegetable curry South/North Indian.

6 Plain rice

7 Sambar

8 Rasam

9 Veg. Fry/Veg. curry

10 Chutney / Pickle

11 Curd

12 Chips

13 Cutlet/Vada

14 Sweet(spl)

15 Ice cream/Fruit slad

16 Chicken/Mutton curry/Fish

17 Beeda

Table- IV

Ala-Carte

The below mentioned quantity is approximate requirement per day as per the

menu enclosed.

Sl.No: Items Qty.

1. Adapayasam 400

2. Banana custard 600

3. Beef curry 100

4. Brinjal butter Masala 100

5. Channa curry 150

6. Channa payasam 400

7. Chappathy with khorma 150

8. Chicken curry 100

9. Coconut rice 50

10. Curd rice 50

11. Curd vada 100

12. Curd 100

13. Dal 100

14. Dosai 150

15. Egg curry 200

16. Fruit salad 400

17. Green gram dal payasam 400

18. Idly 400

19. Kesari 200

20. Lemon rice 50

21. Mysorepak 300

22. Pappad 1000

23. Paratha 150

24. Vermicelly payasam 350

25. Plain rice 50

26. Poori with masala-4nos. 400

27. Rajma masala 100

28. Rasa vada 100

29. Laddoo 400

30. Vegetable Salad 150

31. Soyabeen curry 40

32. Sprouted salad 75

33. Tamarind rice 50

34. Veg. biriyani 50

35. Veg. khorma 40

WEEKLY MENU Annexure-I I WEEK

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

B/FAST:

Dosai+ Chutney,

Sambar

B/FAST:

Idly + Sambar,

Chutney

B/FAST:

Poori + Masala

B/FAST:

Dosai+ Chutney,

Sambar

B/FAST:

Idly + Sambar,

Chutney

09.30 AM-

Snacks:

Unniappam

09.30 AM-

Snacks:

BreadBhaji

09.30 AM-

Snacks:

Kara Vadai

09.30 AM-

Snacks:

Green plantain bhaji

09.30 AM-

Snacks:

Banana fritters

LUNCH:

Sambar

Avial

Cabbage thoran

Ginger Pickle

Curd or Butter Milk

Lime Rasam

LUNCH:

Dal Curry

Veg Theeyal

Long Beans or

Beans Thoran

Gooseberry Pickle

Curd or Butter Milk

Tomato Rasam

LUNCH:

Moru curry

Kheera Kootu or

Potato- Green gram

- Snakeguard Kootu

Mixed Fry

Lemon Pickle

Curd or Butter Milk

Pepper Rasam

LUNCH:

Sambar

Tomato, Dal Pachadi

Ladies finger fry

Lime Pickle

Curd or Butter Milk

Garlic Rasam

LUNCH:

Vathakhozhambu

Veg Masala Khorma

Ash Pumpkin -

Carrot Pachadi

Mango/ Gooseberry

Curd or Butter Milk

Jeera Rasam

SPL ITEMS:

Chicken curry

Soyabeen curry

Veg Salad

Sprouted Salad

Vermicelly Payasam

Veg. Biriyani

Dosai+ Chutney

Plain Rice

Chappathy+ Khorma

Paratha

Rasa Vada

Pappad

SPL ITEMS:

Beef Fry

Channa Curry

Veg Salad

Mysorepalk or

Rawa Kesari

Lemon Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Curd Vada

Pappad

SPL ITEMS:

Chicken Curry

Brinjal Butter

Masala

Veg Salad

Sprouted Salad

Ada Payasam

Coconut Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Paratha

Pappad

SPL ITEMS:

Beef Curry

Veg Khorma

Veg Salad

Fruit Salad

Curd Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Pappad

SPL ITEMS:

Egg Curry

Rajma Masala

Veg Salad

Sprouted Salad

Green gram Payasam

Tamarind Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Pappad

NI MEALS:

Chappathy -2nos

Rice - 200gm

Dal Fry – 150ml

Aloo gobi- 60gm

Curd

Pickle

NI MEALS:

Chappathy- 2nos

Rice- 200gm

Dal Curry-150ml

Paneer Mutter- 60gm

Curd

Pickle

NI MEALS:

Poori-2nos

Rice-200gm

Dal Fry150ml

Aloo Kofta Curry-

60gm

Curd

Pickle

NI MEALS:

Chappathy- 2nos

Rice-200gm

DalCurry150ml

Rajma Masala - 60gm

Curd

Pickle

NI MEALS:

Chappathy- 2nos

Rice-200gm

Dal Fry150ml

Potato Tomato

Curry- 60gm

Curd

Pickle

02.30PM-

Snacks:

Peas dal Vada

02.30PM-

Snacks:

Urdal Vada

02.30PM-

Snacks:

Mothagam

02.30PM-

Snacks:

Sweet Bonda

02.30PM-

Snacks:

Potato Bonda

05.30PM-

Tiffin:

Dosai+ Chutney,

Sambar

05.30PM-

Tiffin:

Chappathy + Khorma

05.30PM-

Tiffin:

Dosai+ Chutney,

Sambar

05.30PM-

Tiffin:

Poori Masala

05.30PM-

Tiffin:

Masala Dosai+

Chutney, Sambar

WEEKLY MENU Annexure-II

II WEEK

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

B/FAST:

Dosai+ Chutney,

Sambar

B/FAST:

Idly + Sambar,

Chutney

B/FAST:

Poori + Masala

B/FAST:

Dosai+ Chutney,

Sambar

B/FAST:

Idly + Sambar,

Chutney

09.30 AM-

Snacks:

Unniappam

09.30 AM-

Snacks:

BreadBhaji

09.30 AM-

Snacks:

Kara Vadai

09.30 AM-

Snacks:

Green plantain bhaji

09.30 AM-

Snacks:

Banana fritters

LUNCH:

Dal Curry

Ladies Finger

Theeyal

Mixed Fry

Lime Pickle

Curd or Butter Milk

Lime Rasam

LUNCH:

Sambar

Avial

Tomato - Ladies

Finger Pachadi

Ginger Pickle

Curd or Butter Milk

Tomato Rasam

LUNCH:

Moru curry

Tomato Pachadi

Green Plantain - Round

Yam Fry

Gooseberry Pickle

Curd or Butter Milk

Pepper Rasam

LUNCH:

Sambar

Erussery

Beans – Avarai -

Peas Dal Thoran

Lemon Pickle

Curd or Butter Milk

Garlic Rasam

LUNCH:

Vathakhozhambu

White Veg Khorma

Ash Pumpkin or

Bitter guard Pachadi

Gooseberry/Mango

Pickle

Curd or Butter Milk

Jeera Rasam

SPL ITEMS:

Chicken curry

Soyabeen curry

Veg Salad

Sprouted salad

Vermicelly Payasam

Veg Biriyani

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Paratha

Rasa Vada & Pappad

SPL ITEMS:

Beef Fry

ChannaCurry

Veg Salad

Mysorepak or

Rawa Kesari

Lemon Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Curd Vada

Pappad

SPL ITEMS:

Chicken Curry

Brinjal Butter Masala

Veg Salad

Sprouted Salad

Ada Payasam

Coconut Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Paratha

Pappad

SPL ITEMS:

Beef Curry

Veg Khorma

Veg Salad

Fruit Salad

Curd Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Pappad

SPL ITEMS:

Egg Curry

RajmaMasala

Veg Salad

Sprouted Salad

Green gram Payasam

Tamarind Rice

Dosai+ Chutney

Plain Rice

Chappathy+Khorma

Pappad

NI MEALS:

Poori-2nos

Rice- 200gm

Dal Fry -150ml

Channa Masala-

60gm

Curd

Pickle

NI MEALS:

Chappathy-2nos

Rice- 200gm

Dal Curry -150ml

Rajma Masala- 60gm

Curd

Pickle

NI MEALS:

Poori-2nos

Rice- 200gm

Dal Fry -150ml

Paneer Mutter- 60gm

Curd

Pickle

NI MEALS:

Chappathy-2nos

Rice- 200gm

Dal Curry -150ml

Aloo Beans Subjy-

60gm

Curd

Pickle

NI MEALS:

Chappathy-2nos

Rice- 200gm

Dal Fry -150ml

Soya Been Curry-

60gm

Curd

Pickle

02.30PM-

Snacks:

Peasdal Vada

02.30PM-

Snacks:

Urdal Vada

02.30PM-

Snacks:

Mothagam

02.30PM-

Snacks:

Sweet Bonda

02.30PM-

Snacks:

Potato Bonda

05.30PM-

Tiffin:

Dosai+ Chutney,

Sambar

05.30PM-

Tiffin:

Chappathy Khorma

05.30PM-

Tiffin:

Dosai+ Chutney,

Sambar

05.30PM-

Tiffin:

Poori Masala

05.30PM-

Tiffin:

Masala Dosai+

Chutney, Sambar