TENDER DOCUMENT FOR PROVIDING CATERING SERVICES IN MCR HRD … Tender schedule Document 21-11-20… · TENDER DOCUMENT FOR PROVIDING CATERING SERVICES IN ... stove or using micro

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Dr. MCR HRD INSTITUTE OF A.P, HYDERABAD

TENDER DOCUMENT FOR PROVIDING

CATERING SERVICES IN MCR HRD IAP

Tender Notification No.S3/531/2008 Date.15-11-2012 MCR HRD Institute of AP, Hyderabad is inviting sealed Tenders from various Catering agencies for providing Catering Services in Dr.MCR HRD IAP, Hyderabad. Detailed schedule as follows: Commencement of Sale of Tender Forms : 21st November, 2012 11.00 A.M.

Closing date & time for sale of Tender Forms : 10th December 2012 05.00 P.M.

Date & time for Pre-bid meeting : 12th December 2012 11:00 AM

Publication of minutes Pre-bid meeting : 15th December 2012

Receipt of sealed tenders : 19th December 2012,Up to 3.00 P.M.

Date and time of opening of sealed tenders : 19th December 2012 3.30PM

Place of opening of tenders : Dr. MCR HRD Institute of A.P.

Signature of Tenderer

Dr. MCR HRD IAP Catering Tender

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PART-I

ELIGIBILITY CRITERIA 1. The catering agency should have at least five years experience in providing

in-house Catering Services to various reputed state level organizations / MNCs and having expertise in preparation of South Indian, North Indian, Chinese and continental cuisines both Vegetarian & Non-Vegetarian dishes.

2. The agency should have a Minimum annual turnover of Rs 5 crore.

As a proof, Audited balance sheets of the last three years from 2009-10 to 2011-12 be attached with technical bid Part–1.

3. Should be registered with Statutory authorities in A.P as required as indicated below

and attach necessary photo copies as proof such as:

Registrar of Companies under the Companies Act 1956

GHMC Hyderabad(Trade License)

Commissioner of Central Excise & Customs for Service Tax

Commercial Taxes Department Govt of AP for VAT

Valid License from Labour Department

Employees State Insurance Corporation

Regional Provident Fund Commissioner

ISO Certification / any other credentials if available

All other Statutory proformas as applicable. 4. Earnest Money Deposit

The Tenderer should enclose with the Technical Bid (Part I) an Earnest Money Deposit (EMD) of Rs. 5,00,000/- (Rupees five Lakh only) in the form of Demand Draft, drawn in favour of “Accounts Officer, Dr MCR HRD Institute of Andhra Pradesh, Hyderabad”, Tender forms not accompanied by the EMD shall be summarily rejected. This amount will be returned interest- free to the unsuccessful bidders after three months from the closing date of the Tender or one month after the award of the Contract which ever is earlier. No interest will be paid on the EMD under any circumstances. In the case of successful bidders, the EMD will be returned on fulfilling the other conditions such as payment of Security Deposit etc.



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NATURE & SCOPE OF WORK.

Dr MCR HRD Institute of AP is a residential training Institute of Govt of AP having facilities for about 1000 participants in various hostels. A weekly training schedule indicating the number of participants likely to attend on daily basis is issued at the beginning of the week. The caterer is responsible for ascertaining the daily strength of the participants from the Training Secretariat/ Administrative Branch and make necessary arrangements for catering.

CATERING: The caterer is required to serve the following meals in the Institute.

(a) Morning Coffee/Tea 6 am to 6.30 am (b) Breakfast 8 am to 9:30 am (c) Morning tea/ coffee 11 am to 11:30 am (d) Lunch 1 pm to 2:30 pm (e) Afternoon Tea/ coffee 3:30 to 4:00 pm (f) Dinner 8 pm to 9:30 pm

Note : All timings and Services are subject to change depending on circumstances. This will be at the Discretion of this institute. The Bidder may also note that the requirement for catering Services may also increase / decrease based up on the activity and requirements of this institute. Thus the requirement for man power and other services may go up or come down accordingly, and the bidder’s income may vary accordingly.

Generally buffet service is to be provided in the dining areas. However a sit down service for a limited number of guests may be required to be arranged in case dignitaries/ VIPs visiting the Institute. The Caterer shall be required to organise catering service in the following areas:-

1. Trupti canteen with Main Kitchen & attached Dining Hall in the Tungabhadra hostel:

Trupti canteen, with central kitchen and dining hall having a seating capacity of 200 persons in Tungabhadra hostel. All items of breakfast, lunch and dinner can be prepared in the central kitchen and subsequently served to the participants at the respective dining halls already intimated as per schedule. Hot food is to be served from all buffet counters. Guests will help them selves with self service, except for water and soups, which should be served on the table. It is the responsibility of the caterer to keep the tables and chairs ready for service to clear the plates kept by the participants in the plate-rack in the dining halls, wash and store the same. Food served on buffet would be generally unlimited.



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2. Vamsadhara dining hall:

The Vamsadhara dining hall along with a pantry is situated in the Vamsadhara hostel. Seating capacity of the dining hall is 180 persons at a time. Buffet Service is to be provided in places such as Trupthi Canteen, Vamsadhara Dining Hall, Godavari Dining Hall. The main kitchen is in the Tungabhadra Hostel only. From here the cooked food is to be served in the various locations

3. Cafeteria - 2nd Floor Administrative Block: Cafeteria on the 2nd floor Administrative block has capacity for about 200 persons. Buffet Service is to be provided.

4. Board Room Annexe:

Annexe to the Board Room on 2nd floor Administrative Block is suitable for providing catering for about 25 persons.

5. Dining Hall Godavari Hostel:

Dining hall Godavari Hostel with an attached pantry has a seating capacity for about 25 persons. In the 2nd floor of the Godavari Guest House, there is an executive lounge which has a capacity to serve up to 30 executives at a time. There is a pantry room attached to this lounge with cooking equipment. The caterer will be informed in advance about the type and time of service to be rendered in this lounge for which food items can be prepared in the Main kitchen of Tungabhadra Hostel and kept ready in advance in the pantry of the executive lounge of Godavari guest house. The food has to be invariably kept fresh and hot by reheating on the stove or using micro oven etc. The caterer should note that servicing in the Godavri Guest House lounge should in no way affect the service in the other hostels and when necessary on any special occasions like national events or international conferences extra service staff are to be engaged and based on the need the special menu and the prices for this will be mutually decided but would be based on the item rates already quoted in this Tender plus charges for providing extra items / services. Proper table service is to be given here. The Service personnel should have proper knowledge, qualification and experience to handle VIP catering service. For this Food would be unlimited including Fruit juice / dessert items. Intimation would be given about the stay of guests in the Godavari guest house and service orders would be given to the caterer. The caterer has to provide the service as and when required.



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6. Arrangement of Executive Meals for visiting dignitaries/ VIPs:

The Caterer shall be required to arrange executive meals at short notice for visiting VIPs/ dignitaries. Certain dishes if ordered by the competent authority are to be arranged from outside sources for which the caterer may make payments if necessary and claim the same subsequently through a regular bill.

7. Sick Persons on campus may need special diet on Doctor’s Prescription. It needs to

be served in such special circumstances whenever needed. No extra charges will be allowed however on this account

8. Fluctuations in the daily strength of participants for catering:

The total strength of the participants is likely to increase/ decrease at short notice. The caterer must therefore be able to respond quickly to the fluctuating strengths making suitable arrangements with regard to availability of food and manpower to serve the participants.

9. Cutlery & Crockery:

Caterer is responsible to arrange necessary cutlery, crockery and cooking utensils as required. Separate crockery & cutlery sets will be maintained for Godavari Hostel, Vamsadhara Hostel, Tungabhadra Hostel, Cafeteria and Board Room in Admin Block. Crockery & cutlery items generally required are:

(a) Full size dinner plates (b) Quarter plates (c) Cups & saucers for tea & coffee (d) Drinking water glasses (e) Spoons & forks (f) Serving dishes (g) Sheffen-dishes 10. Serving Equipment:

Serving equipment such as Baine-Maries are installed in dining halls of Trupti Canteen & Vamsadhara Dining Hall. The caterer has to ensure at the rate of one serving point for each unit of 50 persons in the dining halls / the place of serving.

11. Utensils Veg & Non-veg cooking:

The caterer shall ensure that for preparing vegetarian and non-vegetarian items. separate utensils/ vessels are to be used



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12. Weekly Menu: Caterer will prepare weekly menu for Breakfast, Lunch & Dinner which will be reviewed & approved by the Institute. The menu shall be strictly followed. Changes if any shall be permitted, only with prior approval by the concerned authority. Penalty may be levied for non-adherence to the approved menu. The menu has to be pre-decided in consultation with Institute’s officials.

13. Quality & Quantity:

The caterer shall ensure the food items to be of a very high quality and provided in adequate quantity to be sufficient to all the participants, for each meal.

14. Raw materials and other cooking ingredients: Caterer shall ensure that all food items used are of standard/ established brands with ISI/ AGMARK/FPO markings. All raw materials and cooking ingredients items like vegetables/ milk products meat etc should always be fresh. Similarly cooking oils of reputed brands safe for health should only be used.Stale and life expired items shall not be used under any circumstances. The Caterer is responsible for serving a healthy and Hygienic food.

15. Quality of Rice:

For everyday use the caterer shall use good quality sona-masuri equivalent quality rice shall be used. For Special rice preparations such biryani good quality basmati rice shall be used.

16. Hallal Meat:

Only Hallal meat/ chicken only shall be used for preparation of non-veg dishes. The qty of meat content shall be 150 gms without bones and gravy.

17. Cold Room:

The kitchen has a cold room facility for storing perishable/ short shelf life items. Caterer is responsible for the regular maintenance of cold room including repairs if necessary.

18. Use of LPG gas for cooking:

The caterer will use LPG cooking gas only for cooking , The procurement of Gas cylinders as applicable is totally the Caterers Responsibility.



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19. The Institute’s Cutlery, Crockery and other Items in use for the Institute by the Tenderer, a strict inventory to be maintained to avoid any loss or damage to articles and for any loss or damage it is the responsibility of the Tenderer. In the event of any repairs to the Institute’s paraphernalia being in use by the Tenderer to wards cooking, the Tenderer has to up keep the items and meet such incidental costs.

20. Preparation of chapathis:

Caterer shall ensure preparation of good quality chapathis and ensure that they are served hot at all times.

HYGEINE & CLEANLINESS:

Caterer shall ensure a high standard of hygiene and cleanliness at all times.

Floor of dining areas shall be mopped/ cleaned daily and from time to time.

Dining tables shall be wiped clean and dry immediately after completion of a meal by participants and also before next set of participants/ guests have their meals.

The Caterer shall arrange for cleaning of the Dining Hall, hand-wash areas, the kitchen area, toilets and washing area at least 3 times daily and also immediately after any service is rendered or whenever it is required.

Caterer is responsible to provide liquid hand wash soap, paper tissues, room fresheners etc for the benefit of the participants in the wash areas/ toilets.

The Caterer shall ensure that the entire catering premises are kept hygienic and clean. Caterer is responsible to ensure Preventive pest control measures in the kitchen.

Caterer should not allow any garbage, debris or drain water to be let out on the ground in and around kitchen/dining area and other related areas.

Cleanliness, Maintenance, garbage disposal of the service areas/ cooking areas and the Caterer’s staff rest rooms shall be the responsibility of the Caterer. The cleaning materials/equipments should be arranged by the Caterer.

Crockery & cutlery once used shall not be reused (especially sheffen-dishes dinner plates, drinking water glasses, bowls, forks, spoons etc) in the same meal session by washing. Cleaning of the plates and utensils shall be done with hot water, soap water, duly cleaned and dried.

Caterer will ensure that the cutlery & crockery are not only clean visually but also free from any residual smell of food items.



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MANPOWER – COOKS & MANAGERS:

All manpower required for cooking, serving and cleaning work shall be under own arrangements of the caterer. The Head cook, Asst cooks should be well qualified and experienced in Hotel Management/ Institutional catering capable preparing all kinds of dishes. Similarly the managers and supervisors should have basic qualification and experience in catering and serving of food. The catering supervisor appointed by the caterer should be available throughout the production and service period at the institute and see that the staff / guests are served by well trained Servers / waiters.

The caterer shall nominate one senior manager for overall supervision & management of all catering activities along with certain amount of cash for purchases so as to meet urgent requirements.

Waiters, helpers & cleaning staff:

The caterer shall arrange one serving point for every 50 participants in the dining halls. Similarly there will be one waiter for every 20 participants. In addition adequate staff shall be provided for cooking, cleaning of utensils, cleaning of dining halls and wash areas/ toilets attached with the dining halls. The caterer shall employ a minimum number of persons at all times and bring additional strength whenever required. Caterer will have to supply the cleaning material and cooking materials, get the cooking gas refilled at his cost, maintain the gas supply bank and also pay for the electricity utilised in the kitchen area. However suggested/ recommended manpower is as follows which may be increased or

decreased based on the need


Managers 2 Trupti Canteen & cafeteria – 1 Vamsadhara dining hall & VIP Catering -1 (one Sr.Manager to be nominated as overall incharge)

Supervisors 3 Trupti Canteen – 1 Vamsadhara dining hall -1 Cafeteria – 1

Waiters 3 For serving VIPs

Waiters @ 1 waiter for every 25 persons

Head cook Asst Cooks Helpers

As considered necessary

The cooks must be available during all meal times such as breakfast, lunch and dinner. They must be able to prepare food at short notice for unexpected guests/ participants coming to the Institute at odd times. The cooks must interact with dining members regularly to get first hand feed-back and bring improvements in the preparation of food. Quality of rice & chapathis shall always of high quality.

Cleaning Staff

12 persons

4 persons Trupti Canteen

4 persons Vamsadhara dining hall

2 Cafeteria at Admin Block 1 Godavari Guest House

1 for VIP catering

Any other staff

As considered necessary


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BID SUBMISSION, EVALUATION CRITERIA

The bidders have to submit the Tenders in two parts viz. Part I & Part II.

The tenders are to be submitted in two parts enclosed in separate envelopes the part – I & Part II sealed and duly super-scribed as follows:

Part I : Technical Bid document for Catering Services Part II : Financial Bid for Catering Services

The sealed envelopes of both Part I & Part –II are to be kept in a common envelope, super-scribed

“Catering Services Contract” addressed to “The DG, Dr MCR HRD Institute of AP, Road No.25, Jubilee Hills, Hyderabad-500033, A.P” . The Tenders can also be dropped in the Tender Box available in the office of the Director General “ Dr.MCRHRDIAP” within the specified date and time . The Tenders received after the specified date & time would be rejected. DOCUMENTS TO BE SUBMITTED ALONG WITH TECHNICAL BID (PART-I)

1. Certificate of Incorporation duly registered on or before Jan 2007 2. Valid Trade Licence certificate issued by GHMC 3. ESI Registration Certificate. 4. Registration certificate issued by Regional Provident Fund Commissioner for EPF 5. Registration certificate issued by Commercial Taxes Department Govt of AP for VAT 6. Service Tax Registration 7. Audited Balance sheets of the last three financial years,

2009-10, 2010-11 & 2011-12. 8. Photo copy of the PAN card of the Firm 9. Valid License from the Labour Department

OPENING OF TENDERS:

Part I the Technical Bid Document shall be opened first to analyse & assess the credentials, capabilities and experience of the firm/organization to provide Catering Services. Part – II of the tender schedule i.e Financial bids of only such qualified bidders, fulfilling the eligibility criteria and other laid down specifications in Technical Bid Part-I, shall be opened in their presence at a date & time notified well in advance by the Institute for further consideration.



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PROCESSING OF TENDERS – TECHNICAL EVALUATION : Technical bid Part-I shall be opened first to analyse and assess the credentials, capabilities of the caterer to provide catering services to the Institute as follows:

Sealed tenders shall be opened in the presence of bidders.

Envelopes containing sealed Financial bid (Part – II) shall be checked and kept in safe custody.

Envelope containing Technical bid Part- I shall be opened and checked for correctness of documents.

Technical documents shall be scrutinised as per eligibility criteria to assess eligibility.

A committee may visit premises of the caterer, established for handling the business to verify capacity, address etc if considered necessary.

Financial bids of only those bidders fulfilling all the eligible criteria shall be processed further.

PROCESSING OF FINANCIAL BIDS –

Financial bids Part-II of only qualified bidders, found eligible fulfilling the eligibility criteria and other terms & conditions in the technical evaluation of Technical bid Part I, shall be opened in their presence at a date & time notified well in advance. It is mandatory for the tenderers to quote the prices for all the items in the tender schedule. Omission to quote prices for any of the items will render the tenderer to be disqualified. All prices quoted will be inclusive of taxes. The tenderer quoting the lowest total of prices for all items in the price bid along with relevant parameters will be considered. However the Institute is under no obligation to accept the lowest or any tender received in response to this Tender Notice and is entitled to reject any tender without assigning any reason whatsoever.

DECLARATION OF THE SUCCESSFUL BIDDER AND AWARD OF CONTRACT: It is mandatory for the tenderers to quote the prices for all the items in the tender schedule. All prices quoted shall be inclusive of taxes. Tenderer quoting the lowest total of prices for all the items will be considered as the successful bidder and may be called for further negotiations. The successful bidder has to execute an agreement with the Institute within 15 working days. However liability under the contract shall commence from the date of the written order of the Institute. All costs and expenses pertaining to stamp duty etc shall be borne by the tenderer

SECURITY DEPOSIT: An amount of Rs. 10 lakhs(Rs ten lakhs only) in the form of a Bank Guarantee from any Public Sector Bank valid for the duration of the contract is to be deposited by the successful bidder as Security Deposit. EMD of the successful bidder shall be returned on receipt of the bank guarantee for the specified amount.



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TERMS & CONDITIONS

1. The essence of the Contract is timely supply of sufficient quantity of quality food and maintenance of hygiene and healthy sanitary conditions.

2. Tenderers are requested to carefully study the terms and conditions and may visit

the Institute to understand the job involved before submitting the tender documents. No clarifications shall be entertained after receiving the bids.

3. Incomplete tenders/ tenders not complying with the terms and conditions of the tender document, tenders received after the closing date, suppression/ falsification of information/ influencing or intimidating other tenderers shall entail disqualification of the tenderer.

4. The Tender form should be complete in all respects giving correct and relevant data.

5. The Tender Document must be signed by the authorised signatory or by a person holding a Power of Attorney authorising him/ her to do so and such Power of Attorney must be submitted along with Technical Bid part – 1.

6. Each Page of the Tender should bear the signature, date, name and title of the person signing the tender and affixing a rubber stamp indicating the name of the firm and enclosed with Technical Bid Part - 1.

7. Omission, neglect or failure on the part of the bidder to obtain requisite reliable and

full information on any matter affecting his tender, shall not relieve the Bidder, from any liability in respect of the contract.

8. The Caterer or his authorised representative is authorized to raise bills and to receive the payments. Payments shall always be made in the name of the catering company in the form of EFT/ Crossed Cheques/ DDs. No payments shall be made in cash.

9. Income-tax and other applicable taxes will be deducted at source from every bill by the Institute at the rate notified by the Government from time to time.

10. The caterer shall be solely and fully responsible to ensure that all the Statutory dues are paid fully in time. The Institute shall in no way be responsible for the lapses, violations and non-compliance if any.

11. The Institute further reserves the right to delete or reduce any item or section of the bill of quantities when valid reason exist and no claim shall be entertained in this regard.



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12. The stock-taking of the items supplied by the Institute shall be carried out at periodic intervals and the Caterer has to pay for the missing items on actual cost basis. Cost of the crockery shown as broken shall be directly deducted from the monthly bill.

13. Any breakage due to the fault of the Institute staff/ participants shall be brought to the notice of the authorised representative of the Institute immediately and the breakage charges for such items shall not be charged to the Caterer.

14. The contract term shall be initially for a period of two years. No price hike shall be admissible during the contractual period. However based on satisfactory performance by the Agency the Institute on its own discretion can extend the contract period for the subsequent year with a price escalation taking cue from the price hike in the market.

15. Termination of Contract: The contract may be terminated by either of the parties giving three months’ notice, by the Institute if any of the stipulated conditions are not met or service not satisfactory. However the Institute also reserves the right to terminate the contract at any time, without giving any notice in case of gross violation of the stipulated terms and conditions. For all disputes arising out of non-adherence of any terms stipulated above, DG, Dr.MCR HRD Institute of A.P. is the appellate authority and his decision shall be final. However, the legal jurisdiction for all matters would be Hyderabad only

16. The Bidder whose Tender is accepted, should indemnify the institute against any claim by any authority. In the event of the Institute having to pay any individual, statutory body, or any agency for reasons directly or indirectly attribute this contract, the firm organization should pay such claim / damages and even if the is institute is called up on to pay such damages, the Firm/ organization must reimburse the same immediately.

17. The Contract either in full or in part shall not be sublet or assigned by the bidder to others under any circumstances.

18. In case of any default by the caterer, causing additional expenditure, the Institute may at its option, recover from the caterer an amount equivalent to that incurred to make alternative arrangements. This right of the Institute shall be without prejudice to its other rights under the law (civil, criminal liability) including the right to cancel the contract, without the required notice period and forfeit the Security Deposit/ recover damages for breach of contract. Decision of the Institute in this regard shall be final.

19. The caterer or his authorized representative shall attend meetings organised from time to time, for discussion, evaluation of performance of the contract, and compliance of statutory regulations etc.



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20. All payments to the staff employed by the firm/ organisation for undertaking the catering contract in the Institute have to be as per the prevailing minimum wages stipulated from time to time, and covering benefits such as ESI, PF, etc. The firm/contractor shall be solely and fully responsible for any lapses/ violations/ non-compliance.

21. All the rules related to the labour law and applicable acts as amended from time to

time, should be strictly followed and in case of any dispute, the institute will not be a party. The Bidder has to satisfy the Institute showing adequate recorded proof that the minimum wages, ESI, contribution to provident fund as applicable under the statutory act are being paid to his staff before the 1st week of the month taking care about the paid leaves etc, as required under the contract labour regulation act and minimum wages act as notified by the Government from time to time.

22. The Firm/ contractor shall pay the statutory payments such as PF,ESI, for the staff employed to provide the service to the institute through a separate challan and it should be readily made available for scrutiny by any statutory body on demand

23. The Caterer shall be deemed responsible for all legal and contractual purposes, as the employer of the staff employed for carrying out the contract, and such persons will not have any claim for employment in the Institute now or at a future date.

24. All catering staff employed by the caterer shall undergo a thorough medical check-

up in a reputed Hospital, be in good health and observe strict personal hygiene. They should be free from any chronic/ contagious diseases.

25. The Contractor shall obtain adequate insurance policy for all his staff to be engaged

for the work, towards meeting the liability of compensation arising out of death / injury / disablement at work etc. He shall show proof of this to the Institute authorities and submit Xerox copies of the same.

26. The caterer or his employees shall not use the premises allotted to him/ her for any

purpose other than the purposes defined and shall not act in any manner as to cause any nuisance or annoyance to the institute or the participants of the Institute.

27. The staff employed by the caterer should be of good conduct and behaviour.

28. The Caterer shall provide identity cards and uniforms to all personnel at their own cost and ensure that all the catering staff wear clean uniforms, as prescribed. Serving staff should preferably wear black trousers, white full sleeves shirts, white gloves, white cap & black shoes

29. In the event of theft, pilferage or damage to the Institute’s property, and if proved

that the catering staff are responsible, the catering agency shall make good all the losses and remove the concerned person identified from the services.



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30. The caterer would have to provide additional man power for special events as the work demands. The caterer would also have to provide substitutes if their regular staff proceeds on leave etc.

31. Penalties & recoveries: A Faculty member/ Officer of the Institute nominated by

the DG may, from time to time, inspect the kitchen, stores, dining halls, the washing areas etc to asses and evaluate neatness of the place, quality of cooking materials, cooking practises, and the food being served. Any irregularity in service, quality not up to the expectation, non-deployment of full contingent of catering staff, complaints received from participants/ employees may carry a penalty which may be imposed as decided by the Institute and the same shall be directly deducted from the bill of the Caterer.

32. The caterer shall at all times during the continuance of the agreement obey and observe all directions and instructions given by the Institute and all authorized officials concerning every aspect of service and maintenance. The decision of the institute would be final in all matters.

Sd/-

Hyderabad DIRECTOR GENERAL & Ex. Officio Spl. CS

// Attested//

Administrative Officer



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PROFILE OF THE COMPANY/ AGENCY

1 How is your company/ Agency constituted? Indicate the year of Establishment

2 If registered as a Company enclose copy of Certificate of incorporation giving following details

(a) Furnish the name of Chairman/ Managing Director

(b) Names of Directors their Occupation and address

3 Is your Company/ Agency carrying out any other trade/ business in addition to Catering Services? If yes, furnish particulars of the other trade/ business.

4 Location and address of the Registered/ Main Office

5 What is the annual Turnover of the Agency from Catering Services for the years 2009-10 2010-11 2011-12 Attach audited balance sheets

6 Please provide the details of Permanent Account Number of the company issued by Income Tax authorities.

7 Name & address of your Company’s Banker’s with the type facility provided by the bank.

8 No of years of experience in the field of Catering services by your agency. Enclose certified copies of experience



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STATUTORY REQUIREMENTS

9 Have you registered under ESI Act? , enclose copy of Registration

10 Have you registered under Employees Provident Fund and enclose copy Registration.

11 Furnish registration with Commercial Taxes Dept for VAT

12 PAN Number of the Firm

13 Registration with Central Excise and Customs Dept for Service Tax

GENERAL DETAILS

14 Who are the major corporate clients of your Company/ Agency to whom Catering Services are provided ( Attach separate sheets)

Period of Contract

Name of Firm/ Organisation with whom

worked

Type of Contract undertaken

Value of Contract &

Other details

Remarks

From To

15 Any other information. Document which may help Dr. MCR HRD Institute in assessing your Company’s capabilities, may be enclosed

16 Copy of three Income Tax Returns filed , acknowledgement copies 2009-10, 2010-11,2011-12

17 References (from two Firms) Attach separate sheets

18 Details of bank draft for Rs 5,00,000/- enclosed as EMD



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19. The number of workers proposed to be deployed by the bidder along with their qualifications and experience may please be furnished as hereunder:

S No Category of worker Number of Workers

Qualifications Experience

1 Manager

2 Head cooks

3 Assistant cooks

4 Waiters

5 Cleaning staff

6 Any other staff

I certify that all the information furnished above is true to the best of my knowledge. I have no objection for Dr MCR HRD Institute of AP to verify any or all the information furnished in this document with the concerned authorities, if necessary. I also certify that I have understood all the terms and conditions indicated in the Tender document and in agreeing for the same, I am signing this document as an authorised signatory in the capacity of _____________________. Date: __________________________ Signature : Place: __________________________ Name : Designation: Address :

Seal of the Company/Agency:


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ANNEXURE DETAILS OF STANDARD & EXECUTIVE MENU

1 TEA / COFFEE – one Standard Cup 100 ml Hot and of good quality Use Standard Tea /Coffee Powder, Whole Milk of Good Brand such as Vijaya/Hertitage etc.

2 TEA & COFFEE WITH BISCUITS of STANDARD BRANDS

3 TEA & COFFEE WITH SNACKS ( Pakora/ samosa/Bajji/Masala vada/ Bonda)

4 HIGH TEA Items to be provided from standard Shops of that of Pulla reddy/ Almond house/ Karachi Bakery etc.

One Piece Pastry/ Plum Cake/ Christmas Cake etc.

Samosa/ Veg curry Puff/ Dhokla/ kaju pakora etc.

Ajmeer Kalakand/ Milk burffee/ Kaju Burffee

Bakery biscuits Salt and Sweet

Tea/ Coffee

5 STANDARD BREAK FAST INCLUDING COFFEE / TEA

One Bowl of Corn Flakes with Milk & Sugar

One Vegetarian breakfast out of the following items as per menu of the day

2 Nos Idlies (80 gms each) + 2 Nos Vada (80 gms each) with Coconut Chutney, Sambhar, Malagha Powder & ghee OR

5 Nos Idlies (80 gms each) with Coconut Chutney , Sambhar, Malaga Powder OR

3 Nos Thin crispy Sada Dosa (Standard Size)/ 2 Crispy masala Dosa (Standard Size)/ 2 Nos Crispy Onion Rava Dosa, with Coconut Chutney,

OR

4 Nos Poories (Big Size) with vegetable kurma or Potato Curry OR

2 Bowls Upma with Pesarattu (Standard Size) with ginger & Coconut chutney OR

2 Bowls Upma & 2 Vada with ginger chutney, Coconut Chutney, Sambhar OR

2 Bowls Rice Pongal & 2 Vadas with Sambhar, ginger & Coconut Chutney

6. SPECIAL BREAK FAST In addition to the Items of Standard Break fast as indicated above. the Following items are to be served.

Boiled Eggs -2 Nos/Omellete/ Egg variety to order

Brown Bread -Toasted 4 Slices

Butter 10 Gms packet Amul/ Nestle

Jam 15 Gms packet-Kisan

7. EXECUTIVE BREAKFAST In addition to the Items mentioned in the Standard break fast and special Break fast, the following items are to be served.

Fruit Juice –Tropicana( Ornage / Guva/ Grape/ Apple) etc.



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8. STANDARD LUNCH

Salad

Phulka

Plain Rice

Vegetable Curry– Wet - variety of dishes to be specified by caterer in weekly menu

Vegetable Curry - Dry - variety of dishes to be specified by caterer in weekly menu

Sambhar/dal using leafy vegetables of different variety everyday

Rasam

Curd set in individual bowls

Fresh chutney & Pickle

Papad/ Vadiyalu

9 STANDARD DINNER

Salad

Phulka

Plain Rice

Vegetable Curry - Dry - variety of dishes to be specified by caterer in weekly menu

Non – veg dish for non –vegetarians to be specified by caterer in weekly menu

Paneer / Special curry for vegetarians

Sambhar/dal using leafy vegetables of different variety everyday

Rasam



Papad/ Vadiyalu

Dessert - variety of dishes to be specified by caterer in weekly menu

10. EXECUTIVE MEAL

Soups - Cream of Tomato/ Sweet Corn Soup/ Veg Clear Soup/ Shorba

Salad

Phulka/ Chapathi/ Poori/ Nan/ Tandoori Roti (variety of Indian Breads)

Plain Rice

Veg Biryani / Pulao/ Green peas pulao

Non- vegetarian Biriyani

Paneer Dish/ Mushroom dish for vegetarians

Non vegetarian dish for non- vegetarians

Vegetable Curry – Dry

Sambhar/ Dal


Fresh Chutney & Pickle

Papad/ Vadiyalu, Desert

ice cream or Fresh fruit salad three varieties of fruits(bananas/ apples/ oranges/)



20

11. WEST REGION- MEAL

Soup.

Salad

Chapathi

Rice

Pav Bhaji

Non-Vegetarian dish eg cutlets or any other variety dish of western region

Paneer/ Mushroom dish eg cutlets or any other dish for vegetarians

Sambhar

Rasam



Papad/ Vadiyalu

Dessert - variety of dishes to be specified by caterer in weekly menu

12. CHINESE MEAL

Soup Sweet corn/ tomato

Veg Noodles

Veg Fried Rice

Non-veg dish of Chinese variety for vegetarians

Paneer/ mushroom dish of Chinese variety for vegetarians

Rajma

Veg Manchuria wet/ Veg sweet & sour

Dessert

13. HYDERABADI MEAL

Chicken/ Mutton Biryani (for Non-vegetarians) & Veg Biryani (for Vegetarians), Mirch ka Salan & Raita & Ice Cream

Signature of the Tenderer


21

PART – II

PRICE BID FOR CATERING CONTRACT

(TO BE ENCLOSED IN SEPARATE SEALED COVER)

It is mandatory for the tenderers to quote the prices for all the items in the tender schedule. Omission to quote prices for any of the items will render the tenderer to be disqualified. All prices quoted will be inclusive of taxes. Tenderer quoting the lowest total value coupled with relevant parameters will be considered However the Institute is under no obligation to accept the lowest or any tender received in response to this Tender Notice and is entitled to reject any tender without assigning any reason whatsoever.

Sl.No

Item Approximate qty per month

Price quoted per unit in Rs.

Amount In Rs.

1 Tea/ Coffee 12000

2

Tea & biscuits 12000

3

Tea & Snacks 1000

4 High Tea

500

5 Standard Breakfast 12000

6 Special Breakfast 1000

7 Executive Breakfast 1000

8 Standard Lunch 12000

9 Standard Dinner 12000

10 Executive meal

1000

11 West Region Meal

500

12 Chinese Meal

500

13 Hyderabadi Meal

500

Total Value

Signature of Bidder with Seal Name of Bidder

Documents

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