NATIONAL COOPERATIVE UNION OF INDIA 3, Siri Institutional Area, August Kranti Marg, New Delhi-110016 No. NCUI/Ad/Catering tender/2015 Sl. No..... TENDER FORM FOR PROVIDING CATERING SERVICES IN NCUI Issued to: M/s. Executive Director (Admin) 1
NATIONAL COOPERATIVE UNION OF INDIA 3, Siri Institutional Area, August Kranti Marg, New Delhi-110016 Tender Form for Providing Catering in the NCUI CONTENTS Sl. No. Topic Page No. 1 Notice Inviting Tender 3 2. Instructions to the Bidders 4-6 3. Terms and Conditions of Contract 7-12 4. Form of 'Technical bid' for providing Catering Services in the Union s Hostel and its Canteen (Annexure - I) 5. 'Financial Bid' for providing Catering Services in the Union s Hostel and its Canteen (Annexure-II) 13-15 16-20 6. Form of Contract 21-22 2
NATIONAL COOPERATIVE UNION OF INDIA 3, Siri Institutional Area, August Kranti Marg, New Delhi-110016 Tender notice for Catering Sealed tenders are invited by NATIONAL COOPERATIVE UNION OF INDIA (NCUI) 3, Siri Institutional Area, August Kranti Marg, New Delhi- 110016, to provide catering service in NCUI. The tender form may be obtained on any working day by deposit of Rs.500/- in cash with the cashier of the Union within 15 days from the publication of this advertisement. Tender forms and details can also be downloaded from Union s website (www.ncui.coop) which, may be submitted along with a demand draft of Rs.500/- & Rs.50,000/- towards tender form fee and earnest money drawn in favour of National Cooperative Union of India and payable at New Delhi. Tender shall be received by the time and last date mentioned at the website. The NCUI reserves right to accept or reject any tender and to cancel the bidding process at any time without any liability and assigning any reason thereof. Chief Executive 3
INSTRUCTIONS TO BIDDERS 1 NATIONAL COOPERATIVE UNION OF INDIA 3, Siri Institutional Area, August Kranti Marg, New Delhi- 110016, hereinafter referred as NCUI intends to identify a firm for providing catering services in its hostel and canteen services in its office, both located at 3-Siri Institutional Area, August Kranti Marg, New Delhi-110016. 2. Bidders must be registered with appropriate authorities to provide above mentioned services. A copy of the same may be submitted along with technical bid. 3. Certificate of T.I.N. & Service Tax No. may be provided with Technical bid. Bidders Should describe in detail their capabilities and strengths with their bid which should indicate a good track record, suitable infrastructure and demonstrated capability to undertake the above mentioned services. They should indicate their present services/ contract, with documents and evidence of all cooking equipment/range, type of crockery and cutlery in a tabular form. An agency who has not provided any catering services to any institution of repute during the preceding twenty four months need not apply. For this purpose, the institution shall not include any restaurant, club, and such establishments. In the absence of these, the bid shall be rejected on the day these are opened and no correspondence will be entered into by the Union. 4. Bidders should attach their balance sheets of the last three years duly certified by a Chartered Accountant along with copy of Income Tax Returns and the copy of PAN Card. 5. A minimum average turnover of at least Rs. 10,000,00/- (Rupees ten Lacks only) in the Past three (3) years of the bidder, as evidenced by the certified accounts during the last three financial years is essential. The turnover should be specific to the above mentioned services only viz. Catering Services provided to an institution of repute and not to any restaurant and club and any such establishment. 6. Bidder should be qualified and have adequate trained and experienced manpower to undertake catering assignment and supervise the services with emphasis on hygiene and cleanliness besides good quality utensils, crockery, and equipments, cooking range, etc. 7. Tenders should be accompanied by earnest money of Rs. 50,000/- by A/c payee bank demand draft in favour of National Cooperative Union of India and payable at New Delhi failing which tender shall not be considered. The bidders should submit their complete bids in two separate sealed envelops i.e. Envelop-I and Envelop-II. These two envelops should be placed inside a third envelop duly sealed and superscribed Tender for Providing Catering and Canteen Services. Open financial bid shall not be considered for further action. The envelop should be dropped in the Tender Box kept in Room No. 15 on the first floor of the Union at 3-Siri Institutional Area, August Kranti Marg, New Delhi-110016 not later than 3.00 p.m. on 20.01.2015. Bids received after the prescribed date and time shall not be considered. Envelope 1 (Sealed) should be marked as Technical Bid and should contain duly filled in Technical bid details, with supporting documents as per Annexure-I along with the Earnest Money. No financial information should be included. 4
Envelope 2 (Sealed) should be marked as Financial Bid and should contain duly filled in and completed as per Annexure-II. 8. Technical Bids found complete in all respect will be evaluated by an Evaluation Committee constituted by the Union. The Evaluation Committee will evaluate the Technical Bids on a 100 marks criterion as given below: (i) Experience related to providing catering and canteen 35 services in Govt./Semi Govt./ Private Organization (ii) On site visit (a) Manpower to cook, serve and supervise 10 (b) Food Quality 10 (c) Crockery and equipment 10 (d) Cleanliness (Kitchen, storage and utensils) 05 35 (iii) (a) Annual Sales Turnover during last three financial years 20 (Refer Instructions to Bidders S. No. 5) (b) Copy of Receipt last service tax/vat paid & IT return. 10 30 5 ---------------- Total Marks 100 9. A minimum of 75 marks should be scored by a bidder to become eligible for consideration of its financial bid. Bidders scoring less than 75 marks will not be considered further. 10. The Financial Bids of only those bidders, who secure minimum 75 marks out of maximum 100 marks on evaluation of Technical Bids, will be opened on a separate day at the designated time in presence of bidders or their representatives, if any. The details regarding date, time, and venue of opening of the financial bids will be intimated to all eligible bidders. The Bidders whose Gross Weighted Rate calculated in the following manner, is found to be lowest will be awarded the contract subject to other terms and conditions of the tender: Sl. No. Items Rating based on Weightage Weightage 2014-15 Rate quoted by the bidder Inclusive of all taxes (Rs.) ( To be filled by NCUI) Weightage Rate (3)x(4) 100 (1) (2) (3) (4) (5) I Routine menu with 73% normal / lunch II Executive Lunch /Dinner 19% III High Tea 8% IV Total 100% 11. It will be mandatory for the successful bidder to run the Union s canteen for its employees. The rates of the canteen items will be negotiated with the successful bidder. 12. The rate quoted shall be valid for a period of 60 days from the date of opening of the same.
13. In order to ensure the quality of food and services, the Union is not bound to award the contract to a firm which has quoted the lowest rates. The successful bidder shall also install and operate atleast two tea/coffee machines at Union's office building. 14. The successful bidder will be required to deposit performance security of Rs. 1,00,000/- (Rupees One lakh only) in the form of a bank demand draft or Deposit at Call of a Nationalized Bank and payable at New Delhi in favour of National Cooperative Union of India within 10 working days of award of the contract. 15. Not withstanding the above, Chief Executive of the Union will have right to reject any or all Technical and/or Financial bid (s) without assigning any reasons thereof. 16. The Earnest money of bidder firms whose tenders are rejected after scrutiny will be refunded in right earnest and for successful bidder the same will be reserved as security deposit. 6
Terms and Conditions for Catering and Canteen Service Contract at NCUI 1. The successful bidder (hereinafter referred as Contractor ) will provide catering services in its hostel and canteen services in its office and provide items out of the list given in the Schedule of Requirements (Annexure II). The Contractor will provide these services at the rates quoted by him in the Financial Bid approved by the Union. The Union will pay taxes, if any, as mentioned in the financial bid on making claim by the Contractor, at the rates prevailing on the date of providing their services. The Contractor will be bound to deposit all taxes claimed from the Union in appropriate manner and submit the deposit challan in each quarter. 2. The successful bidder will be required to deposit Bid Security of Rs.50,000/-(Rupees Fifty thousand only) in the form of a demand draft or Deposit- at Call of a Nationalized bank and payable at New Delhi in favour of the Union within 10 working days of award of the contract. In case of Deposit- at Call, it should remain valid for a period of 60 days beyond the date of completion of all contractual obligations of the contractor. 3. The contract will be initially for a period of one year. However, the Union may further extend the contract at the discretion of the Competent Authority on same terms and condition for a period of one year based on the satisfactory performance of the contractor and with mutual consent. However, the contract may be terminated by either party on one month s notice. Thereafter, no further extension shall be considered. 4. Disputes & Resolution: In the event of any disagreements or question in providing services under the contract, the same shall be settled amicably. If the dispute or ambiguity persists as regards this contract, the same will be referred for arbitration in accordance with the Arbitration and Conciliation Act 1996. The arbitral tribunal shall consist of an arbitrator nominated by the Chief Executive, NCUI and one arbitrator nominated by the arbitrators appointed by the two parties. In case of two arbitrators not agreeing to the third arbitrator, the presiding arbitrator shall be appointed by the Indian Council of Arbitration. The decision of the majority of arbitrators shall be final and binding upon the two parties. 5. The parties shall continue to perform their obligation under the contract during the arbitration proceedings. The cost of arbitration shall be shared by two parties equally, unless the award specifies otherwise. 6. Governing Laws: The contract shall be governed by the laws of India and the courts of New Delhi shall alone have jurisdiction to decide any dispute remaining unsettled. 7. Notwithstanding the rates quoted for the prescribed Menu, the Union has a right to bring down the rates to a lower ceiling per day per head in respect of certain training programs by making certain adjustments in the menu which should be acceptable to the Contractor as and when the need arises. 8. The Contractor will supply meals of wholesome quality as per the menu provided by Union and in sufficient or specified quantity, as the case may be, to the residents of the Hostel of the NCUI as also local and the guests participants and other guests for whom arrangements for stay 7
have been made in adjoining hostels / guest house and to staff of the Union as per the Menu prescribed. 9. Tea and Snacks from the staff canteen are to be served in the rooms of officers/staff in the Union or in the Canteen itself as and when the need arises. 10. The service rendered by the Contractor shall be prompt and to the entire satisfaction of the Hostel Division, residents of the hostel and staff who utilize the services of staff canteen. 11. The Contractor shall make arrangements for hygienic storage and cooking of food and service in the dining hall. She/he shall ensure that the kitchen/dining hall/canteen are kept clean and tidy at all times. 12. All vegetable and fruits should be washed before cutting/chopping and consumed for the meal for which it was cut or chopped. All cooked food shall be consumed during lunch/dinner as the case may be. It shall not be kept in the fridge. All fresh food that is stored in the fridge should be in un-cut condition. In case it is cut, it should be stored by keeping in food grade covered boxes or food grade films. 13. All the storage bins shall be kept covered at all times. Refrigerators/chimney and all other storage bins should be thoroughly cleaned at least once in a week with soap and warm water. 14. The agency shall use proper covered garbage bins and garbage shall be disposed off daily after breakfast, lunch and dinner by them. 15. The catering service, cooking utensils, table-ware including napkins and table-linen shall in all respects to be of good quality and standard and to the entire satisfaction of the Union. These items shall be arranged by the Contractor. 16. The Contractor shall maintain a staff of table attendants in the proportion of not less than one attendant for every ten diners. All attendants shall be provided by the Contractor, neat and clean uniforms, Goods standards of personal hygiene should be maintained, Food handlers should be medically fit and free from diseases. The medical examination report may be obtained from Govt. Hospital by the contractor at their own cost initially at the time of signing of Contract and thereafter on a yearly basis. The contractor will provide a list of all staff employed by him to the Union on award of the contract. The Union should be informed prior within a week of any changes in staff by the Contractor along with the details of the person and a latest Medical Certificate. 17. The Union shall monitor food (quality, quantity) being served in the hostel mess and the staff canteen and all conditions as indicated at s.no.9 to 12 and other clauses as specified in these terms and conditions. The monitoring mechanism will be in the form of a committee consisting of faculty and non-faculty members who shall be authorized by the Chief Executive or his representative for such purpose. This committee may devise its own yard-stick to monitor the above activities or as per the guidelines issued by the office for the purpose of ensure quality, quantity, promptness, hygiene and catering upkeep of premises etc and will submit its report to the Chief Executive, 8
18. The Contractor shall ensure that all persons engaged by him are courteous, sober and neatly dressed and they should be free from any virulent or contagious disease(s). The Contractor shall enclose the list of staff deployed to implement the contract as per the format given below. Additional documents to be included in respect of deployed staff (a) Medical Certificate from the Authorized Medical Attendant of the Union every year; (b) Police Verification Certificate. The Union may require the Contractor to remove/replace any person engaged by the Contractor, at its discretion. The Table Attendants engaged by Contractor should wear the prescribed uniform and wear gloves etc. which will be provided by the Contractor. Sl. No. Full Name Male/ Female Design -ation Details of Employees Deployed on Site Work assigned by contractor Date of Birth & Age Residential Address with Contact/ Mobile No. Recent passport size colour photograph Medical Certificate Yes/No Police Verification Yes/N o Remark (if any) 1 2 3 4 5 6 7 8 9 10 11 9
19. The Contractor shall supervise the catering arrangements himself/herself or be represented by an experienced Supervisor in duty uniform provided by contractor. If the catering service is supervised by a person other than Contractor, the Contractor shall visit the hostel/canteen often or at least thrice in a week or as and when called for. The Contractor shall furnish the names, addresses and telephone numbers of the supervisor(s) authorized by him for discharge of contract. 20. The cooking will be done either on LPG gas stove only. 21. The Union shall provide chairs and tables for the dining hall/canteen. All other furniture and equipment required for satisfactory performance of this contract will be arranged by the Contractor. 22. The Union will provide free water and electricity in the kitchen, dining hall and canteen. The use of electricity will be restricted to light, fans, refrigerators or any other electrical appliances/gadgets which are considered necessary for smooth functioning of the kitchen/dining hall and canteen. In no case, electricity will be used for cooking, or heating of food. Wastage of water will be viewed seriously. 23. The Contractor will be allowed the use of kitchen and dining hall and canteen, for discharging this contract only. The Contractor shall use this accommodation only for persons registered with the Union having their verification done by police and actually working in the kitchen, dining hall and canteen for providing service under this contract. The Contractor shall not make or cook any meal(s) in the premises of the Union for supply to any person(s) other than the guests and staff of the Union. If found guilty of the same, a sum of Rs.5,000/- per day shall be charged from the Contractor. 24. The Contractor shall not make or cause to make any structural alterations or additions to the accommodation provided to him in the Union for cooking and catering purposes. 25. The Union may, at its discretion, vary the size, type or place or the accommodation provided to the contractor for services to be discharged under this contract. 26. The Contractor shall make good any damage (except normal wear and tear) caused to the accommodation, furniture filling, and equipment of the Union that is in use of the Contractor in 10
performance of this contract. The amount of compensation payable for such damage shall be assessed by the Union on replacement cost basis. This compensation will be levied or deductible from the dues/ security deposited by the Contractor. 27. Any penalty/fines/compensation due from the Contractor under this contract will be payable as levied or deductible from dues or the security deposit. The security deposit shall be maintained by the contractor throughout the currency of the contract. If any penalty/ fines/compensation is recovered by the Union from the said security deposit, the contractor must make up the deficiency in security deposit within 15 days 28. In case of any default on the part of Contractor in providing services under the Contract alternative catering arrangements will be made by the Union at the risk and cost of Contractor. The Contractor shall be liable to make good the loss by cash payment to the Union within two weeks from the date of default. 29. All the terms of Contract are deemed to have been applicable in case the contract is extended on mutual basis beyond the Contract Period. 30. The Director / Deputy Director/ Asstt. Director (Admn.)/ Incharge of the Hostel or any other officer authorized by the Chief Executive of the Union shall have full authority to inspect, at any time, the arrangement for storage and cooking of food, quality and quantity of food served and services provided in this contract, and he/she will have the authority to take sample(s) for inspection/analysis. The authorized officers shall be entitled to sample food items in order to examine the same. 31. If there is in the opinion of the Union, any defect or deficiency in the performance of this contract, the Chief Executive may terminate the contract as per T&C no. 4 or impose a fine of Rs. 5000/-(Rupees Five thousand only) on the Contractor on each occasion. Such fines will be deductible from the security deposit or any amount due to the Contractor, if not paid sooner by the Contractor. 32. The bills for providing catering services may be raised monthly with a certificate from the Incharge of the Hostel /Course Coordinator/or any other officer authorized by the Union for the purpose, verifying the quantity of food consumed and certifying satisfactory quality and service. The Contractor will maintain a proper record of meals served to residents of hostel and also arrangement made in class rooms etc. In respect of the canteen services, the Contractor will provide services to the staff on cash basis. 33. All labour laws as applicable to NCT of Delhi will be followed by the contractor and the Union will not be liable for any dispute. 34. In case of Canteen services, there should be a minimum three Attendants available for service during the day in the office. 35. On expiry of the contract, the Contractor shall vacate the premises of the Union within 24 hours and hand over the charge of equipment and all inventories etc. peacefully to the officer nominated by the Union. 11
36. Taxes as per laws and rules of Government as applicable from time to time are to be paid by the Contractor and provide a copy of the same to the Union at the end of each quarter. Each firm submitting tenders will quote their TIN, PAN and Service Tax Registration No. as applicable from time to time. 37. In case of breach of any terms and conditions of agreement/ contract, Chief Executive, NCUI shall have the right to order the forfeiture of the security deposit of the Contractor. 38. The Union reserves its right to use the premises allotted to the Contractor any time with prior notice. We/I accept the above terms and conditions and agree to abide by these. Dated: (Name and Signature of the bidder with seal) 12
Annexure- I Form of Technical bid for providing catering services in NCUI s hostel and canteen services in its office From: (Name of the bidder) To: Subject: Technical Bid for providing catering services in NCUI s hostel and canteen services in its office. Sirs, We have carefully read and understood the terms and conditions for providing catering services in NCUI s hostel and canteen services in its office. Accordingly, we are hereby submitting technical bid for the same in the enclosed Annexure along with supporting documents. We would be ready to receive the team of National Cooperative Union of India for inspection of our technical facilities as per convenience of the team. 2. The financial bid for undertaking the job is submitted in a separate cover. 3. A bank draft No. dated for Rs. drawn on in favour of National Cooperative Union of India, New Delhi towards Earnest Money is enclosed. Signature of the Bidder/his authorized representative With date, name, address and contact number of the Bidder 13
FORMAT OF TECHINCAL BID Part of Annexure- I NAME OF THE BIDDER: Sl. No. Particulars Details Supporting Documents, if any 1. Name of the organization(s) and their address where the bidder at present is providing catering services and canteen services, if any. 2. Details of registration with appropriate authority (as applicable) 1. EPF Code of Estb. 2. ESIC Code of Estb. 3. Labour Licence of Estb. 4. Sales Tax Registration Certified (duly attached) 3. Manpower available to cook, to serve and to supervise SL. N o. 1. 2. 3. Name Design ation D OB Age Education Qualification Technical Qualification Work Capacity EPF No. ESIC No. Remarks 4. Annual turnover during last three years 5. Details of present catering services, if any: i. Name of the organization and address ii. Type of establishment-restaurant or staff or customers iii. Type of client-student or guests or staff or customers iv. Number of persons served daily v. Number of staff deployed vi. List of cooking equipment, type of crockery, cutlery, item etc (If the bidder is running more than one establishments at present, he should provide above details of each separately) 14
6. List of other clients, if any (Govt. as well as private companies) whose work has been undertaken by your organization in the last 3 year along with their testimonials, etc. 7. Details of earnest Money of Rs. 50,000/- by Bank Draft in favour of NCUI 8. Copies of the Income Tax Returns etc. of last 3 years and Income Tax clearance certificate for the assessment year 2013-2014. 9. Documentary proof of annual sales turnover of Rs. 10 lakh or more during last three financial years. 10. PAN No. issued by Income Tax Authority (Enclose Copy) 11. TIN No. issued by concern Authority (Enclose Copy) 12. Copy of receipt last Service Tax and for VAT Paid Signature of the Bidder/his authorized representative With date, name and address of the Bidder with Contact, Telephone, Mobile No. Email Id and website (if any) 15
FORMAT OF FINANCIAL BID Annexure-II Schedule of Requirements The successful bidder, hereinafter referred as Contractor will be required to provide the items from the following schedule under the catering and canteen services. Rates should be quoted inclusive of all taxes: Sl. No. Items Rates (Incl. of all taxes) I Bed Tea Dip Tea (one cup of minimum 150 ml.) with a tea bag (Only tea bags of reputed brands like Tajmahal, Tetley, Brook Bond, etc. will be served) II Breakfast i) Tea/coffee with separate milk and sugar ii) Two eggs (for non-vegetarians)/two vegetable cutlets (for vegetarians) with four slices of bread with 20 gram butter and 20 gram jam of standard brands. OR Three stuffed paranthas with curd and pickle OR Bhatura (as required) with chholey and pickle OR Plain parantha/puries (as required) with vegetable curry, pickle OR Idli and vada (two pieces each) with sambhar and coconut chutney and upma (150 grams) OR Stuffed bread pakora (4 pieces) OR Poha as required and Jalebi (100gms) iii) 100 ml milk (toned) with 20 gram cornflakes iv) Seasonal fruit. (one piece) III Lunch Tomato/Vegetable Soup or Rasam or Raw Mango Panna Good quality steamed rice/jeera rice/vegetable pulao Chapaties/puries/tandoori roti Fried dal/sambar/rajma/chholey/curry with pakora Dry seasonal vegetable Curd preparation (dahibhalla, dahipakories/ raita) Seasonal green salad with lemon 16
Achar, papad, and green chutney Kheer/Custard or Burfi/Gulabjamun (One piece) IV V VI VII Midsession Morning Tea Tea (one cup of minimum 150 ml.) with two biscuits (sweet/salty) Only tea bags of reputed brands like Tajmahal, Tetley, Brook Bond, etc. with separate milk will be served. Sugar along with sugar free tablets/powder shall also be kept separately. Lemon slice will also be served along with. Midsession Afternoon Tea Tea (one cup of minimum 150 ml.) with two biscuits (sweet/salty) Only tea bags of reputed brands like Tajmahal, Tetley, Brook Bond, etc. with separate milk will be served. Sugar along with sugar free tablets/powder shall also be kept separately. Lemon slice will also be served along with. Dinner Good quality steamed rice/jeera rice/vegetable pulao Chapaties/puries/tandoori roti Fried dal/dal makhni Dry seasonal vegetable Chicken/mutton/fish/egg (2 eggs) curry preparation for non-vegetarian; and paneer/cofta/mushroom/curry preparation for vegetarian Seasonal green salad with lemon Achar, papad, and green chutney Sweet dish (fruit custard/kheer/icecream/gulabjamun/ rasgulla/ gajarkahalwa/moong dal halwa) Total (I+II+III+IV+V+VI) Executive Lunch Soup (any one): Tomato Soup, Veg. Soup, Veg. Sweet Corn Soup, Clear Veg. Soup, Rasam, Jalgira, Raw Mango Panna. Salads (any two) Green tossed, Mixed Sprout, Coleslaw, Russian, Potato and Peas Non-Vegetarian (any one) - Murg Mahani, Murg Korma, Murg Methi Masala, Murg Do Piyaza, Gosht Rogan Josh, Gosht Do Piyaza, Dahi Meat, Keema Matar, Saag Gosht, Kerala Fish Curry, Fried Masala Fish, Cutlets, Fish fry with ketchup/sauce Vegetarian (any two) Matar Paneer, Paneer Makhani, Malai Kofta Curry, Mushroom Matar Curry, Dum Aloo, Saag Paneer, Dry Seasonal Vegetable, Dum Gobi, Paneer Kadai, Paneer Palak, Kastoori Paneer, Mushroom Baby Corn Masala, Mushroom Spring Onion Masala, Sag Kofta, Methi Matar Malai, Dum Aloo Banarsi, Bhindi Masala, Bhindi-do-Piyaza, Gobhi Keema, Kari Pakoda, Bharvan simla Mirch, Palak Corn, Vegetable Makhani, Vegetable Cutlets, Boiled vegetables with cheese. Dal (Any one) Dal Makhani, Channa Pindi, Channa Masala (yellow), Rajma Dil 17
Pasanda, Rajama Masala, Dall Hariyali, Dal Basanti, Yellow Dal Tadka, Kabuli Channa Dahi(any one) Mixed Raita, DahiBhalla with sonth, DahiPakauris, Mint Raita (in season), Pineapple Raita, Cucumber Raita, Aloo Raita Rice/Bread - Vegetable Pulao or Plain Rice Bread - Nan, Parantha, Tandoori Roti, Plain Roti OR Sandwiches and vegetable noodles Papad and Pickles Desert (any two) Ice Cream, GulabJamun, Rasgulla, Moong Dal Halwa, Carrot Halwa (in season) Mineral Water in 200 ml bottle pkt. as required VIII VIII Juice/Cold drinks for Meetings/Occasion 3-4 branded tetra pack (200 ml per glass) Executive High Tea i) Any one from each group A Paneer Pakora Paneer Tikka Cheese Ball Vegetable Roll B Potato Finger Chips Mix Veg. Pakora Aloo/Veg Samosa Aloo Bonda C Veg. Cutlet Khandwi D Pastry Assorted biscuits E Juices / Cold drinks 3-4 branded tetra pack (200 ml per glass) F Chicken Tikka 2 piece (50 gm each) Fish Fry 2 piece (50 gm each) Mutton Tikka 2 piece - (50 gm each) 18
(ii) Desert (any one) -Gulabjamun/Burfi IX (iii) Tea/coffee: (one cup of minimum 150 ml.) Only tea bags of reputed brands like Tajmahal, Tetley, Brook Bond, etc. with separate milk will be served. Sugar along with sugar free tablets/powder shall also be kept separately. Lemon slice will also be served along with Economy High Tea (i) Any one from each group A Paneer Pakora Paneer Tika Chesse Ball Veg. Table Roll B Assorte biscuits Potato Chips Aloo Bonda C Gulab Jamun Burfi/Basen Ladu (ii) Tea/Coffee :(one cup of minimum 150 ml.) Only tea bags of reputed brands like Tajmahal, Tetley, Brook Bond, etc. with separate milk will be served. Sugar along with sugarfree tablets/powder shall also be kept separately. Lemon slice will also be served along with 19
SUGGESTED MENU FOR CANTEEN Sl. No. Item Rate (Rs.) (Incl. of taxes) 1. Juices (3-4 branded tetra pack) 200 ml 2. Soft drink (3-4 branded tetra pack) 200 ml 3. Tea, Ice Tea (only dip tea shall be served ) 4. Coffee 5. Light snack items Samosa/Kachori/Bread Roll /Vegetable Cutlet/ Bonda/ Bread Pakora 6. Biscuit / Mathi (assorted) 7. Biscuits (small pkts.) salty or sweet 8. Butter toast (Two Slices) 9. Two bread slices with omelette (one egg) 10. Four Puri with chholey or Two Idli/ vada with sambhar and chutney 11. Sweet GulabJamun/Burfi/Ladoo 12. Chapati 13. Boiled rice with any dal per full/quarter plate 14. Seasonal vegetable (dry) -100 gms. 15. Fried dal/chholey/rajma/muter paneer -100 gms 16. Plain Curd 100 gms 17. Raita/ dahibhalla -100 gms 18. Thali 4 chapati, rice, dal, dray veg., dahi/raita, sweet (one piece), achar/salad 20
Tender for Catering Services in National Cooperative Union of India. From: (Name of the bidder) To: Sub: Tender for Catering Services in the Hostel of the Union and Canteen in office building of the Union. Sir, We have carefully read and understood the terms and conditions for catering services in the Hostel of the Union and Canteen in office building of the Union. Accordingly, we are hereby submitting the tender for the same in the enclosed Annexure (as per schedule of requirement) along with terms and conditions, supporting documents and copies of certificates duly signed and attested by appropriate authority A bank draft No.............dated..........for Rs.............drawn on........ in favour of National Cooperative Union of India, New Delhi towards Earnest Money is enclosed. Signature of the Tenderer/his authorized representative With date, name and address of the Tendered 21
FORM OF CONTRACT This CONTRACT (hereinafter called the Contract ) is made the.............. day of the month of................ Between, on the one hand National Cooperative Union of India,3, Siri Institutional Area, August Kranti Marg, New Delhi-110016 (hereinafter called the Union ) and, on the other hand (hereinafter called the Contractor ) WHEREAS The Union has requested the Contractor to provide catering services in the Union as specified in the Schedule of Requirement attached to this Contract (hereinafter called the Services ). WHEREAS The Contract, having represented to the NCUI that they have the required professional skills and personnel have agreed to provide the Services on the terms and conditions set forth in this contract. NOW THEREFORE the parties have hereto hereby agree to as follows: 1. The following documents attached hereto shall be deemed to form an integral part of this Contract: (a) (b) (c) Instructions to bidders; The terms and Conditions of Contract Schedule of Requirement The following Annexure: (d) (e) Financial bid-annexure-i Security Deposit 2. The mutual rights and obligations of the NCUI and the Contract shall be as set in the contract. In particular; (a) (b) The Contractor shall carry out the services in accordance with the provisions of the Contract; and The NCUI shall make the payment to the Contract in accordance with the provisions of the Contract. In WITNESS WHEREOF, the Parties hereto have caused this Contract to be signed in their respective names as of the day and year first above written. Signed For and on behalf of (Contractor s Name) Signed FOR AND ON BEHALF OF NCUI 22