INDIAN INSTITUTE OF ENTREPRENEURSHIP, NH-37
NEAR BASISTHA CHARIALI, LALMATI, GUWAHATI-781029
TENDER NOTICE
FOR
CATERING SERVICE AT INDIAN INSTITUTE OF ENTREPRENEURSHIP
IIE invites tenders under two-bid system from reputed and experienced agencies for providing catering service at IIE. The interested agencies are required to submit the technical and financial bid separately. The bids in Sealed Cover-I containing “technical Bid” and sealed cover-II containing “financial Bid” should be placed in a third seal cover super scribed “Tender for catering services” and should reach IIE on or before 3p.m. 26/10/2016.The technical bids shall be opened on the same day at 3.30 P.M. at IIE. The tender document containing eligibility criterion, scope of work, terms & conditions and draft agreement can be collected from the administrative officer on payment of Rs.1000 (Rupees one thousand only)(Non refundable).The same can also be downloaded from www.iie.gov.in. Downloaded application should be accompanied by a DD of Rs.1000/- (Rupees one thousand only) (Non refundable) in favour of Accounts Officer, IIE, Guwahati.
Any future clarification and /or corrigendum(s) shall be communicated through tender section.
Sd/-
Administrative Officer
Annex-I
TENDER DOCUMENT
INDIAN INSTITUTE OF ENTREPRENEURSHIP
QUOTATION FOR PROVIDING CATERING SERVICES TO
INDIAN INSTITUTE OF ENTREPRENEURSHIP, GUWAHATI
TECHNICAL BID
(In separate sealed Cover-I super scribed as “Technical Bid”)
1. Name & Address of theTenderer organization/Agency with phone number, fax number-mail etc.2.Name and Designation of contact person with telephone/mobile number etc
3. Experience in the work of providing catering Services. Particulars of experiences (Attach certificates, testimonials). This shall cover the details of works of similar nature, approximate magnitude and duration carried out and/ or on hand for last 3 years along with a certificate from the agency where the job was carried out. / IN THE FOLLOWING FORMAT
Sl / Name of the organization with complete address and phone No. / Period from to: / Contracted amount(Rs.Per month) / Reason for termination
4. Organizational details:
a. set-up of your Organization, clearly indicating details of managerial, supervisory and other staff available performing this service:
b.Is the establishment registered with the Government, please give details with document/evidence.
c. Do you have labour licence. Please provide details and attach a copy.
d.Undertaking of the Agency confirming the availability of the adequate manpower of requisite qualification and experience for deployment in IIE
5. Are you covered by the labour legislations, such as ESI,EPF,Grauity Act etc.
6. Please give EPF No:
ESI code:
Gratuity act Regn. No:
7. Are you governed by minimum wages rules of the central Government? If yes, please give details.
8.Are you workers having bank accounts or having Jaan Dhan Yojana Accounts
9.Please attach copy of last return of Income Tax
10.Please attach balance sheet of the company, duly certified by Chartered Accountant for last 3 years
11.PAN No.(Please attach copy)
12.Vat No.( (Please attach copy)
13. Trade Licence No. (Please attach copy)
14. Service Tax Registration No. (Please attach copy)
15. Acceptance of terms & conditions attached (yes/No).Please sign each page of terms and conditions as token of acceptance and submit as part of tender document.
16.Powaer of Attorney/authorization for signing the bid documents
17. Please submit an undertaking that no case is pending with the police against the proprietor /firm/partner or the Company (agency).Indicate any convictions in the past against the Company/firm/Partner.
18. Details of the DD/Pay Order of Rs.5000/-towards EMD.
Annex-II
Declaration by the Tendered:
This is certify that I/we before signing this tender have read and fully understood all the terms and conditions contained herein and undertake myself/ourselves to abide by them.
Encls: 1. EMD______
2. Terms & Conditions (each page must be signed and sealed)
3. Financial Bid.
(Signature of Tenderer with seal)
Name:
Seal:
Address:
Phone No. (s)(O):
Mobile No. (s):
Annex III
FINANCIAL BID
(In sealed Cover-II super scribed “Financial Bid”)
CATERING SERVICES RATES For Food Items:-rate to be given without applicable taxes.
The applicable taxes shall be charged separately.
STANDARD MENU
1. The service of all food items /beverages is on “UNLIMITED” basis.
2. Mix of menu by rotation with sensational vegetables/fruits will be decided in advance on weekly basis by the authorized officer and intimated to the caterer for service accordingly.
3. Scheduled menu of food items /beverages to be served in different time w.e.f. the award of contract is as follows:
1.
MENU WITH TIME, ITEM AND QUANTITY
A. ROUTINE MENU
SL No. / Time / Items / Quantity per person (not below prescription)1 / 2 / 3 / 4
1. / 5.30 to 6.30 am / Bed Tea: (standard size 100 ML.) / One Cup
2. / 8.00 to 8.30 am / Breakfast:
a) Tea/Coffee/ Milk / 100 ml
b) Seasonal Fruits [ Banana , (Malbhog)/ Jahaji or Apple (Kashmiri) or Mango] / 100 gms.
c) Bread / 4 pieces minimum
d) Butter / 20 gm
e) Jam / 25 gm
f) Eggs ( Omlet / Boiled from 2 eggs)
For Vegetarian / 2 nos.
In place of Eggs, Aloo/ Bonda, Veg. Cutlet, Pokora/milk with cornflex . This is applicable with all options below. / 80 gms. Each
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, two eggs Boiled /Omlet / 100 gms
c) Paratha (each of 150 gms.) / 3 nos
d) Sabji / 1 Bowl
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, / 100 gms
c) Puri. / 5 nos
d) Sabji /chole, eggs boiled / 1 Bowl
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, / 100gms
c) Dhosa with masala 250gm / 1 no
d) Chatni / 20 gm
e) Samber / 1 bowl
Or
a)Tea/Coffee/Milk Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/
Jahaji or Apple (Kashmiri) or Mango / 100 gms
c) Idli / 4 nos.
Vada / 2 nos.
Chatni / 40 gms.
Samber / 1 bowl.
3 / 10.30 to 11.30am / Class room tea with 2 pieces snacks/salted biscuits / good quality biscuits / 1 cup daily
4 / 1.00 to 2.00pm / Lunch
Rice (Aijong best Qulaity) / 200 gms
Chapati (Standard Size) Chakki atta or Annpurna / 2 nos
Dal (two types) Either
Masur /Mung or / 75 gms
Rahar /Chana or / 75 gms
Mati dal/Rajma or / 75 gms
Lobia /Mixed dal / 75 gms
Vegetalbe (Mixed) / 100 gms
Vegetable fried pieces / 100 gms
Pickle good quality / 10 gms
Salad (mixed minimum three items) / 50 gms
Papad (full) / 1 piece
Curd (Plain) / 100 gms
Sweet/Custard /Fruit salad /pudding /Caramel Custard/ Khir / 1 pices / 100 gms
Non-Veg :-
Chicken –Chinese/ Curry Roast Gril & Masala. or Chicken ginger, butter masals, chicken birani / 100 gms
Mutton (Curry/Masala/Khurma/Fry) or / 100 gms
Fish-Chinese/Curry /Masala /Tikka/Kalia / 100 gms
FOR VEG :
Paneer (Sabi/sp.) /green veg. Sabjee spl./ sabji/ Kofta/ Cutlet/ Paneer Butter Masala/Matar Poneer/Palak Paneer/ Dahi Bara/ Shahi Poneer.
Fruits / 100 gms
100 gms
5. / 3.30 pm / Class room coffee 1 Cup / 100 ml. with 2 pieces snacks
6. / 5.30 to 6.00pm / Evening Tea 1 Cup daily / 100 ml. with salty snax or mixer Bikaniar or cakes snacks
7. / 8.00 to 9.00 pm / Dinner
i. Rice (Jaha/Aijong) / 200 gms
ii. Dal ( One type) / 75 gms
a) Masur /Mung or / 75 gms
b)Rahar/ Chana or / 75 gms
c) Mati Dal or / 75 gms
d)Rajma / Lobia / 75 gms
(iii) Vegetable gravy type (mixed or single) / 100 gms
(iv) Salad (Minimum three item mixed) / 50 gms
(v) Pickle (standard quality) / 10 gms
(vi)Chapati (standard size) / 2 pieces
(vii) Papad (full) / 1 piece
(viii) Fried Veg. / 100 gms
(ix) Non. Veg : Chicken/Mutton/ Fish/Egg (Chinese/Curry/Masala /Roast/Grilled) / 100 gms
(x) Veg: Special Vegetable , Kepsimum /forse bean / 200 S
(xi) Card Plain / 100 ml
Note: Somber, Nut powder and tooth picks of good quality to be supplied after breakfast, lunch and dinner, Tamul Pan after every lunch and dinner.
B) SPECIAL OCCASIONS MENU:
I. HIGH TEA:
Sl no / Items / Quanity / Person1 / Pastry/ Plum Cake, Standard Size / 1 piece
2 / Pokoda / Samosa / Patties / Sweet dry / 1Piece
3 / Biscuits /Fruit Biscuits or Salted Biscuits or Cream Biscuits / 2 Piece
4 / Fruits [ apple (Kashmiri) or Banana (mainly ) Mulbhog or Mango / 150 gms
5 / Coffee / Tea / Milk / 150 ml
6 / Cashew nut fried / 1Piece
OR
1 / Pasty –Chocolate/Pineapple/Plum Cake / 1piece
2 / Cashew Nut (Fried) / 10 gms
3 / Kantala (25gms) /Kaju Barfi / Boil Cake / 1 piece
4 / Fuits (seasonal) / 150 gms
5 / Salted Biscuits /Good Quality Biscuits / 2 nos.
6 / Tea/ Coffee/ Milk / 150 ml
N.B The supply and item time will be intimated.
II. ADDITIONAL ITEMS FOR SPECIAL LUNCH/ DINNER FOR FAREWELL/ IMPORTANT MEETINGS AND GUESTS ETC
Sl No / Item / Quantity per Person1 / Fried Rice (Basmati) / 100 gms
2 / Pain rice (Kpja) / As per requirement
3 / Fruit Juice /Soft drink (Pineapple, Orange , Mango, Apple/ Pepsi/Mirinda / Thumsup /Fruit Punch/ Cocacola / 150ml
OR
4 / Veg. / Non Veg. Soup, Veg. Soap with cream / 150ml
5 / Ice Cream/ Double Ka Mitha/ Kaddu ka Khir / 100ml
6 / One Veg/ Non Veg , items ( As per instruction) / 200gm
7 / Pan ( mitha patty with plain and jarda baba 120) / 1 no
8 / Tanduri /Nan / As per requirement
9 / Potato Chips/ Uncle chips / 10 gm
III. Special Lunch / dinner includes all items as of Normal Lunch (Sl. 4(i) to xii) + Plain rice (Joha), Fired rice (Sl.1-2) ice cream etc . (Sl. 5) on additional veg. / Non Veg. item (Sl. 6), Plain (mitha Patty) Sl 7 and tanduri /non (Sl 8)
Sl No. / Time / Items / Quantity per person (not below prescription)1. / Special Tea to be served especially on inauguration days / Special Tea with Golla and Singara / One Person
Rate
Rs
IV. VIP Lunch /dinner includes all items as of Normal lunch (Sl.4(i) to (xii)+ all Additional items as shown at (B) II above
Rate.
Rs.
Signature of the Tenderer
Caterer with seal
Date:
Annex IV
PROFORMA FOR HYGIENE AUDIT
Quality testing at receiving point (where the raw food/consumable is received/procured)1 / FIFO principle is applied (first in-first out)
Food Preparation
2 / Food indexing-the menus are being decided to ensure food variety
Food Safety
3 / Is the food prepared properly under hygienic conditions
4 / Are the prepared items covered properly
5 / Proper cleaning of the utensils
Kitchen /Pantry Hygiene
6. / Floors are hygienically clean
7. / Walls are dust/damp free
8. / Furniture is regularly cleaned
9. / Washing area provides hygienic environment
10 / Cooking counter is adequately clean
Condition of equipment in Food preparation
11 / Work worthy
12 / Clean
13 / Safe to handle
Food Handler’s health
14 / Health check up done or not
15 / Nail are cut clean and healthy
16 / Head gears/caps are worn
17 / Gloves are worn
18 / Smoking, eating or chewing of tobacco,zarda,gutka etc.spitting are strictly prohibited-Prohibition observed or not
Hygiene of eating Place
19 / Floor is hygienically clean
20 / Walls are dust/damp free
21 / Furniture is regularly cleaned
Food quality
22 / Palatability is tasted by the Company’s representative
General
23 / Exhaust System is working
24 / Garbage disposal is done regularly
25 / Drainages system is functioning
26 / Washing area provides hygienic environment
27 / Service counter (s) are adequately clean
Remarks: satisfactory/Not satisfactory
Name and Signature of Agency
Annex-V
Declaration by the Tenderer:
This is to certify that I/we, before signing this tender have read and fully understood all the terms and conditions contained herein and undertake myself/ourselves to abide by them.
Note:i)No other charges would be payable by IIE
i i) there would be no increase in rates during the Contract period.
*Refer to Menu Items
(Signature of Tenderer with seal)
Name:
Seal:
Address:
Date: PhoneNo (O):
ANNEX-VI
TERMS & CONDITIONS OF CONTRACT
(Annexure to agreement)
A. Information relating to submission of Bids
1. Tenders are invited for providing Catering and Housekeeping services as mentioned in this document in the office of IIE located at Guwahati from the agencies that fulfill the criteria given below.
2. The period of contract under the scope of work shall be initially for a period of one year, which can be further extended by mutual agreement for a period of two years on yearly basis or less with the same terms and conditions depending on satisfactory performance of the Agency and at discretion of IIE.
3. The tender document containing eligibility criterion, scope of work, terms & conditions and draft agreement can be downloaded from www.iie.gov.in
4. The interested agencies are required to submit the technical and financial bid separately in the fomat enclosed. The bids in sealed cover-I containing “Technical Bid” and sealed cover-II containing “Financial Bid” should be placed in a third sealed cover superscribed “Tender for Catering services” to reach IIE on or before21/06/2016.