TENDER FOR SUPPLY OF JAPANESE CUISINE FOR SIA SILVER KRIS LOUNGE (SKL) FOR PERIOD *01 JANUARY 2014 TO 31 DECEMBER 2014 REFERENCE NO: TR 874

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1 Page 1 of 5 TENDER FOR SUPPLY OF JAPANESE CUISINE FOR SIA SILVER KRIS LOUNGE (SKL) FOR PERIOD *01 JANUARY 2014 TO 31 DECEMBER 2014 REFERENCE NO: TR 874 (*Estimated dates. Exact dates will be confirmed at the time of the quotation award) A. INSTRUCTIONS 1. Singapore Airlines Ltd (SIA) is sourcing for a supplier to supply Japanese Cuisine For SIA Silver Kris Lounge (SKL) at Terminal 2 and All tenderers [except those from European Monetary Union (EMU) Member countries] are required to quote in Singapore Dollars and the local currency of their home country. Tenderers from EMU Member countries must quote in Singapore Dollars and Euro only. Tenderers in Singapore are required to quote in Singapore Dollars only. SIA reserves the right to award the contract in any of the currencies quoted. 3. The tender award is for a period of 24 months (two years) with an option for SIA to extend the contract on the same terms and conditions including the prices. The quantities required in the first year are indicated in Annex C. Any changes to the second year s quantities will be made known to the appointed supplier before commencement of the second year period. 4. SIA reserves the right to award the tender in full or in part. 5. Tenderers are required to complete the Bid Form (Annex C) accurately. No amendments are allowed on the Bid Form. Please complete and endorse with company stamp and authorized signatures the Tender Bid Form and the other documents in Annex D (Interested Party Transaction Form, Declaration Form and Vendor Profile Form) and submit them in a sealed envelope to: The Secretary Tenders Committee Singapore Airlines Limited No. 4 Airline Road SIA Pass Office Changi Airfreight Complex (CAC) Singapore by 12 noon, 13 September 2013 (Singapore time). Submissions received after the closing date and time will not be accepted. 6. The Vendor should possess a valid license authorized by relevant authorities for catering of ready-toserve food items/meals to third party. A copy of the licence must be provided to SIA as part of the bid submission. 7 Tenderers may be required to give a presentation to SIA or arrange a food tasting session for SIA as part of the bid submission. All costs incurred will be borne by the Tenderer. 8. If you have any questions or need any assistance, please liaise with the following persons during office hour: Mr. Pawan Saxena at tel: or him at pawan_saxena@singaporeair.com.sg Ms. R. Parameswari at tel: or her at paramasi_ramalingam@singaporeair.com.sg

2 Page 2 of 5 B. SERVICE SPECIFICATIONS 1 SIA SilverKris Lounge at Changi Airport Terminal 2 and Terminal 3 are seeking for a vendor from a reputable establishment to supply quality Japanese cuisines on a daily basis. The Vendor will sell and SIA will purchase the services shown in Annex C at the price(s) indicated. 2. Meal Requirements The Vendor shall provide the following: Meal Ordering & Delivery Deliver food, on a daily basis at 1000 hour, 1500 hour and 2000 hour. For additional orders of meals for the next day, the order will be made not later than 2359 hour of the day. For ad-hoc requirements, e.g. flight delays or top up of meals, Vendor shall deliver the meal not later than one hour of order made. SIA will endeavor to provide as much as lead-time as possible Provide the necessary ingredients, material, equipment and labour for the performance of the Services Ensure that the provision of the Services complies with all relevant health & food safety procedures and regulations; Ensure that the provision of the Services complies with all laws and regulations of any government or statutory authority in the Republic of Singapore, and, to apply for any necessary consent or approval before carrying out the Services Exercise all reasonable skill, care and diligence in the discharge of all obligations related to the Services; and Acquire all the relevant insurance, permits, licenses, and other rights required for the provision of the Services. 2.2 Menu Planning & Pricing SIA and the Vendor will jointly plan for the menu when SIA has a request The Vendor shall take immediate action on the recommendations and instructions given by SIA at meal presentations and ensure that these recommendations and instructions are followed through for the whole duration of the menu cycle Any deviations and/or substitutions shall be approved by SIA, failing which, the Vendor shall waive the charge for the affected meals and provide a comparable and suitable replacement at no charge to SIA SIA reserves the right to make adhoc changes to a planned menu where and when required by SIA. At least 2 days prior written notice will be given to the Vendor in this regard. For changes requiring the use of special or new ingredients, the Vendor may require additional time for the purchase of such items and will advise SIA accordingly. In such instances, the Vendor will also advise SIA when the requested change can be implemented Included in the meal prices are the costs of reasonable meal presentations / samplings, plating guides, picture guides, and other inclusions as per current practice, where applicable. 2.3 Meal Quality The Vendor is to ensure taste and visual appeal of meals catered each day remains consistent and similar to those agreed during meal presentation Upon receipt of meals delivered at each delivery time, SIA staff will conduct quality checks on the meals delivered.

3 Page 3 of Where the food delivered is found to be unsatisfactory after tasting, SIA will notify the Vendor immediately. i. The Vendor is to provide a replacement batch within 2 hours after such notice at no additional cost to SIA. ii. Where a replacement batch of the original dish cannot be provided, the Vendor will, with SIA s concurrence, provide a comparable and suitable alternative at no additional cost to SIA. iii. Where SIA chooses not to have a replacement batch (e.g. where the replacement batch is deemed not suitable), the Vendor will not charge SIA for the meals that have been notified as being unsatisfactory. 3 Service Targets Per Incident 1 INCIDENT TARGET DISCREPANCY Food Poisoning No food poisoning incidents Food poisoning incident PAYMENT / CONSEQUENCE TO VENDOR for the affected passenger Reimbursement of cost incurred by SIA (medical charges, land transportation charges, hotel accommodation charges for the affected passenger) No additional cost incurred by SIA 3 x Affected Meal Portion Charge for the affected passenger (Life-Threatening Cases) for the affected passenger 2 Foreign Matter No foreign matter incidents Foreign matter incident Reimbursement of cost incurred by SIA (medical charges, land transportation charges, hotel accommodation charges for the affected passenger) (Non Life-Threatening Cases) for the affected passenger. Reimbursement of cost incurred will be mutually agreed between SIA and Vendor. No additional cost incurred by SIA 3 x Affected Meal Portion Charge for the affected passenger

4 Page 4 of 5 No substitutions attributable to the Vendor (excluding force majeure* if SIA is informed on timely basis **) 3 Substitution * includes substitutions due to seasonality of fruits & vegetables, natural and environmental factors (e.g. epidemic or disease outbreak), governmental regulations (e.g. AVA regulations), and circumstances beyond the Vendor s control (e.g. congestion at sea port) Substitutions the Vendor (excluding force majeure if SIA is informed on timely basis) 2 x Affected Dish/Meal/Item Charge ** At least 24 hours prior, or as soon as the Vendor is aware, whichever is earlier. 4 Delivery Discrepancies (Dishes / Meals) No delivery discrepancies the Vendor (e.g. non-uplift, wrong uplift, short/over uplift, noncompliance with SIA s specifications) Uplift discrepancies the Vendor 2 x Affected Dish/Meal/Item Charge 3.1 In the event that SIA suffers additional costs directly resulting from discrepancies/deficiencies in the provision of the Services for which the amounts stipulated as payments under paragraph 3 are inadequate, AND which are proven to be directly the Vendor, the parties may on a caseby-case basis, jointly discuss a fair and reasonable apportionment of such additional costs. Notwithstanding anything in this Agreement: (a) any agreement by the Vendor to bear such additional costs in respect of a particular claim shall not prejudice the Vendor in respect of any further or future claims whatsoever, nor affect or modify the liability and indemnity clauses in the Agreement; and (b) the Vendor's liability for any such additional costs for such claim shall in any event not exceed $2,500 per incident. Where the targets in this are not met, the Vendor has to pay SIA as stated herein, unless the Vendor initiates a show cause action on why such payments should not have to be made, within fourteen (14) days of the official written notification by SIA of the payment to be made by the Vendor. The parties agree to jointly review these payments to ensure that they are fair and reasonable before these payments are imposed on the Vendor. Notwithstanding anything in this, in the event that any deficiency in the service levels indicated within is contributed by other factors beyond the Vendor s reasonable control, the Vendor s liability for such deficiency shall be proportionately reduced. 4. Eligibility Requirements 4.1 The Vendor should possess a valid license authorized by relevant authorities for catering of ready-toserve food items/meals to third party. A copy of the licence must be provided to SIA as part of the bid submission.

5 Page 5 of Vendors may be required to arrange for a food tasting session for SIA as part of the bid submission. All costs will be borne by the vendors. 5. Health, Hygiene And Quarantine Requirements 5.1 The successful vendor shall observe the health, sanitary and food handling legal requirements in force in Singapore in relation to the premises whereon the vendor prepares or cooks food under the terms of this quotation and in relation to persons, raw materials, food, beverage, equipment and other catering supplies used or engaged in the performance of the Services The vendor shall observe the customs quarantine or other regulations in force in Singapore in relation to the services performed. 5.3 In the event of any purported breach being observed during inspection or upon, a written notice hereof may be given to the vendor who shall be permitted no more than seven (7) working days or within a mutually agreed timeframe from the date of receipt of such notice to rectify the purported breach, taking into account the circumstances beyond the vendor s control. 5.4 As and when required by SIA, the vendor shall provide evidence to show that the vendor s employees and staff who are in any way involved in the handling of the food & beverage meet the health standards specified in this tender. 5.5 The vendor shall ensure that all vendor s employees and staff who are in anyway involved in the handling of food & beverage provided to passengers, wear suitable protective clothing in the performance of their duties so as to ensure that strict hygiene standards are met. 5.6 The vendor shall ensure that catering supplies delivered to SIA SilverKris Lounges and the utensils or vessels used for the services shall be free from both living organisms of disease and toxic substances of any origin to the extent required by Singapore laws, regulations, procedures and requirements, and that the provision of utensils or vessels shall comply with Singapore safety and security regulations. Where the vendor is aware of any other applicable regulations, procedures and requirements, the vendor shall inform SIA at the earliest opportunity, including such measures, if any, taken by the vendor in response to such applicable regulations, procedures and requirements. 5.7 If food poisoning or contamination is alleged, the vendor shall submit to SIA, no later than forty-eight (48) hours or within a mutually agreed timeframe from the vendor s receipt of the written notice by SIA, taking into account the circumstances beyond the vendor s control, and samples provided, laboratory microbiological test results that indicate the nature of any relevant living organisms of disease and/or toxic substances of any origin that may be present in the meals that the vendor supplied for the affected flight.