STATE BANK OF INDIA STATE BANK LEARNING CENTRE. SBI Chowk, Near Ahimsa Chowk, Jabalpur REQUEST FOR PROPOSAL (RFP)

STATE BANK OF INDIA STATE BANK LEARNING CENTRE SBI Chowk, Near Ahimsa Chowk, Jabalpur-482002 REQUEST FOR PROPOSAL (RFP) INVITATION FOR TENDERS FOR CATERING SERVICES AT STATE BANK LEARNING CENTRE, SBI CHOWK, JABALPUR State Bank of India, State Bank Learning Centre, Jabalpur invites tenders, under Two-Bid system i.e. Technical Bid and Financial Bid for providing Catering Service at State Bank Learning Centre, SBI Chowk, Jabalpur from reputed licensed organization / individuals having sound financial capacity, required experience / expertise who fulfil the under-noted criteria: i. The applicant for tender must be a Registered / Licensed Organization and Public Ltd. / Private Ltd. / Partnership firm / Sole proprietor / Individual. ii. The applicant must have a track record of minimum 3 years in rendering catering service in Govt. / PSU / Public sector Banks / Pvt. organisations. iii. The experience should relate to catering services to the trainees / participants / executives of Bank / Learning centre and guest-rooms / mess / canteen with minimum of 20 to 80 persons per day during the contract period. iv. The applicant should not have rescinded / abandoned any contract awarded by SBI before the expiry of prescribed period of contract. v. The applicant should furnish a copy of license under Food Safety and Standards Act, 2006. vi. The applicant should not be a sub-contractor to any other entity or person. 2. Along with the Technical Bid The applicant must produce relevant documentary evidence towards fulfilment of the criteria along with the Technical Bid. Non-disclosure of relevant information or furnishing of incorrect information / documents will result in disqualification of the Technical Bid. The applicant must furnish appropriate declarations as per Annexure-IA along with bid documents. 3. The service to be rendered by the Contractor under the Catering Service is detailed in Annexure II (Scope of the Work). 4. The applicant should not sublet/subcontract the work to be awarded in the present tender. 5. The Technical Bid should be submitted in a sealed envelope superscribed Technical Bid for Catering Services at State Bank Learning Centre, Jabalpur. Bidders have to submit their

Technical Bid and Financial Bid as per the format stipulated at Annexure I and V respectively. The Financial Bid should be submitted in a separate sealed envelope superscribed Financial Bid for Catering Services at State Bank Learning Centre, Jabalpur. Both these sealed envelopes should be inserted in a third envelope which should be sealed and addressed to The Assistant General Manager, State Bank Learning Centre, SBI Chowk, Jabalpur and delivered at this address on or before 31.03.2016 by 2.00 p.m. latest. In case the tenderer fails to submit the Financial Bid in a separate sealed envelope, his bid will be rejected outright. In the Technical Bid, the tenderer must enclose a copy of the tender document duly filled and signed and stamped on all pages (including Annexures). All necessary documentary evidences wherever necessary must be enclosed in the Technical Bid. Along with the Technical Bid, the Bidder should also submit a hard copy of this RFP, duly signed by the authorised signatory of the Bidder accepting the Terms & Conditions mentioned in the RFP. 6. The tender document can be downloaded from the Procurement News section of the Bank s web-site www.sbi.co.in. The bids should be submitted as per instructions detailed in Para 11 above. 7. The Bank is not responsible in any manner for the postal delay /loss / non receipt of tender application / documents. 8. The Bank reserves the right to reject all or any of the tender documents without assigning any reason therefor. 9. Other Terms and conditions: a) A non-interest bearing EMD (Earnest Money Deposit) of Rs.25,000/- (Rupees Twenty Five thousand only) in the form of Demand Draft / Banker s Cheque drawn in favour of State Bank Leaning Centre, Jabalpur payable at Jabalpur should be furnished along with the Technical Bid. EMD will be refunded to all except the successful bidder. No interest shall be payable on the EMD amount by the Bank. In case of successful bidder (L1 vendor) the EMD amount would be converted/adjusted towards Security Deposit as given under Scope of Work (Annexure II), General Terms & Conditions. Tender Documents not accompanied by the EMD will be rejected. The Technical Bids will be opened on 07.04.2016 at 3.00 p.m. at State Bank Learning Centre, SBI Chowk, Jabalpur in the presence of authorized representatives of the tenderers, who choose to be present. b) Financial Bid should be submitted as per the format stipulated at Annexure V of this RFP. Bids submitted in any form other than the format given under this RFP will be rejected. All pages of the Financial Bid should be duly signed by the authorised signatory of the Bidder. Bids must be filled completely in English language only. c) Minimum Bid Price : To maintain the quality of food to be served by the Contractor and ensuring payment of minimum wages by the Contractor to his employees, a base price as detailed below has been fixed as the Minimum Bid Price. Financial Bid (Annexure V) quoting rates below the Minimum Bid Price for item (A) and (B),, as indicated below will be rejected by the Bank.

(A) (B) Minimum Price towards Food charges (Cost per participant per day). There will be 60 participants (approximate) per day. Minimum Price towards wages for labourers - (Cost per participant per day) There will be 60 participants (approximate) per day. Total, ie. (A) +(B) Rs. 175.00 per participant per day. Rs.18.10* participant Rs.193.10 per *Note: The above Minimum Price towards Wages has been arrived at as Cost per participant per day based on following : (i) minimum 1 skilled and 3 unskilled labourers are required to provide the Catering Service for 60 participants (approximate) per day; and (ii) Current rate (notified by the Government) for payment of minimum wages to the above number of labourers. Minimum Price towards Wages = No. of Skilled Worker x Current minimum wages + No. of Unskilled Worker x Current Rate minimum wages No. Of Participants Minimum Price towards wages indicated above would increase proportionate to the number of skilled & unskilled labourers employed. a) To consider the inflation of food rates and increase in minimum wages, the rates accepted from the successful bidder may be increased by 10% every year, at the discretion of the Bank, provided the service of the Contractor are satisfactory. b) The Financial Bids will be opened after examination of the technical bids of only those Contractors who are found technically acceptable. The Financial Bids will be opened in the presence of tenderer / authorized representatives who choose to be present thereat. The authorized representatives should bring necessary authority letters under an official letter head of the Tenderer conferring full and comprehensive authority to deal with all matters relating to the Tenders. The date and time of opening of Financial Bids of contractor who have qualified in the Technical Bids will be advised separately. c) The Bidder quoting the lowest amount (L1 Bid) in the Financial Bid will be selected for awarding the Contract. In the event the L1 Bid is quoted by more than one bidder, then preference will be given to the Bidder whose proprietor or partners have a professional qualification in Hotel Management or the Bidder who has given an undertaking to appoint a Manager with professional qualifications in Hotel Management for catering in State Bank Learning Centre, SBI Chowk, Jabalpur. In case more than one tenderer meeting this condition, bid same price, the final selection will be made by draw of lots. d) The Courts in Jabalpur (Madhya Pradesh) alone shall have the jurisdiction in respect of any or all matters/disputes relating to or connected with the Tender. e) The tenderer must obtain for himself at his own responsibility and expense, all the information / documents necessary including approvals, permissions to enable him to make a proper tender and to enter into contract with the Bank. He must examine the

specifications, conditions and may seek whatever clarification he desires before submitting the tender documents. f) Omission, neglect or failure on the part of the tenderer to so obtain requisite, reliable and full information on any matter affecting his tender, the contract and supply, shall not relieve the tenderer whose tender is accepted from any liability under the contract. g) If any tenderer withdraws his tender after submission or makes any modifications to this tender which are not acceptable to the Bank, the tender will be treated as having been rejected or abandoned or rescinded. h) Final award of the contract for catering services will be subject to the approval of the Competent Authority of the Bank. i) The Bank does not bind itself to accept the lowest tender and reserves to itself the right to accept any or reject any/all the tenders received without assigning any reason. j) The successful tenderer, after the work is awarded, shall have to execute an Agreement, with the Bank, as per the format decided by the Bank. Until a formal Agreement is prepared and executed, this RFP and the Bid Documents (Technical & Financial) submitted by the Tenderer together with the Bank's written acceptance thereof and the Bank s notification of award shall constitute a binding contract between the parties k) The term of the contract with the selected Contractor shall be for a period of Two years. The contract shall be terminated by efflux of time or earlier, at the option of the Bank by issuing one month s notice to the Contractor without assigning any reason thereof. If during the currency of the contract, any Government notification prohibits employment of contract labour for any of these services, the contract shall come to an end forthwith and no compensation shall be paid to the contractor. Besides if the contract is terminated as stated above the contractor shall be entitled to the payment up to the date of termination for the work already performed. 5. Documents to be enclosed with The Technical Bid: a. Certificate of Incorporation, Articles and Memorandum of Association.*/ Partnership Deed etc. (* if applicable), b. Certificate of Registration under Contract Labour (Regulation & Abolition) Act, 1970, c. Certificate of Registration under Service Tax Act, d. Certificate of Registration under Shops and Establishment Act, e. Certificate of Registration with the Office of the Regional Provident Fund Commissioner, f. Copy of license under Food Safety and Standards Act. g. Certificate of Registration with Employees State Insurance Corporation, h. Income Tax Return copies for the last three financial years, i. Performance certificate from previous and present clients for last 3 years.

Annexure IA DECLARATION OF NON RELATIVE TO SBI EMPLOYEES I/We..S/o....residingat.. here by certify that none of our relative(s) is/ are employed in State Bank of India. In case at any stage, it is found that the information given by me is false / incorrect, SBI shall have the absolute right to take any action as deemed fit, without any prior intimation to me. (The near relatives are members of a Hindu undivided family / husband and wife / the one related to the other in the manner as father, mother, son(s) and son s wife (daughter-in-law), daughter s husband (son-in-law), brother(s) and brother s wife, sister(s) and sister s husband (brother-inlaw). Place: Signature with seal of all the Directors / Date: Partners of the company / Firm (applicant) Annexure-I

STATE BANK OF INDIA STATE BANK LEARNING CENTRE SBI Chowk, Jabalpur TECHNICAL BID 1. Name of the Company/Individual/Firm/Organisation : and Address (with telephone number) Mobile No. and email address 2. Name of contact person with : Mobile No. and email address 3. (a) Name of the Proprietor / Partners / : Directors together with technical qualifications (b) Whether proprietor or partners have a professional qualification in Hotel Management : If yes, give details. 4. Past experience in the field : of catering services Period of Contract Name of the Firm / Person / Organisation for whom From To contracts undertaken Value of contract and other details Remarks, if any (Please use additional sheets, if required) 5. List of Organisations / Persons to whom Catering services are presently being rendered, along with certificate / proofs. Period of Contract Name of the Organisation Name of the Contact Person of the From To Organization with Mob. No. Value of contract (in Lacs) (Please use additional sheets, if required)

6. Annual turnover during the last three : Financial Years Financial Year 2012-2013 2013-2014 2014-2015 Turnover (Rs. In lacs) 7. Whether an Income Tax Assessee? : If yes, Permanent Account Number (Enclose a copy of latest Assessment Order) 8. Contract Labour (R and A) Act License No. : (If any) 9. Registration No. under Shops and : Establishment Act (enclose photocopy) 10. Registration No. under Food Safety and : Standards Act (enclose photocopy) 11. Service Tax /ESI/EPF Regn. Nos. : If any (enclose photocopies) 12. Enclose performance certificate from : Previous and present clients 13. No. of persons employed : Permanent: : Temporary: 14. Wage per day proposed to be paid by the Caterer to contract labour excluding employer contribution of EPF but including employee contribution of EPF Skilled Rs. per day: Rs. per month: Un skilled Rs. per day: Rs. per month: 15. Number of Labour required for providing Catering Services as per the Scope of Service, stipulated in Annexure II. There will be 60 participants (approximate) per day. Skilled Un skilled 16. Name and address of bankers and type of : facility 17. Names of references and their addresses : a) with telephone / mobile numbers : b) Date : Signature of the tenderer with seal Name and Address

Annexure-II SCOPE OF WORK (A) CATERING SERVICE: 1. The CONTRACTOR shall provide catering services at the learning centre / guest rooms on daily basis as per the rate, terms and conditions and timings decided by the Bank from time to time as per Annexure V, i.e. financial bid. 2. The Contractor should prepare and serve the food as per the Menu, described at Annexure-IV, to the trainees and officials / guests (60 participants) attending the training program at the State Bank Learning Centre, Jabalpur. The quality of the ingredients used in preparation of the eatables and beverages etc. shall be of Agmark quality and / or as decided by the Bank from time to time, suggested brand / quality is indicated in the enclosed Annexure-III. 3. The contractor shall provide bed tea, forenoon tea, afternoon tea, evening tea with light snacks, breakfast, lunch and dinner as per Menu card to the trainees and officials / guests staying in guest house at the agreed rates. Appropriate meals will be served to sick person in their respective rooms, if need be. The caterer shall arrange display day menu on every morning on the notice board provided in the centre. i. In case the trainees do not intend availing themselves of the mess facilities on a particular day(s) and if the caterer is intimated 6 hours in advance, no charge will be paid for such trainees. ii. That the AGM (SBLC) or any other officer at the centre nominated by him is authorized to test the food/ingredients used by Contractor in preparation of the food, at any time he considers desirable on regular basis and no charges will be paid to the caterer in this regard. 4. The Contractor shall engage the services of sufficient number of able, trained, efficient, neat, healthy, honest, well-behaved and skilled persons for cooking & serving of food and cleaning of kitchen, dining halls and services areas at his cost round the clock. 5. The contractor shall pay for cooking gas used for cooking purposes. The Contractor would not be allowed to cook the food items through electrical appliances/ electrical mode. There would be fine per instance in case of failure to adhere this. 6. The contractor shall provide standard cooking utensils, standard paper napkin etc. at his cost. 7. The Bank shall provide appliances to be used in the kitchen such as cooking range, water coolers, fridge, hot case, electric toaster, storage cup-boards, work-tables, geyser(s), crockery and cutlery etc. The contractor shall maintain proper record and take care of the said articles / equipments as a bailee, in terms of Indian Contract Act and return all these equipment in good and working order on the expiry / termination of the contract. The Contractor will submit detailed inventory on quarterly basis. If the incidence of breakage/damage/loss to the equipments is

unreasonable/frequently, the contractor shall liable to reimburse the loss/damage. The decision of AGM (SBLC), Jabalpur will be final. 8. The Contractor shall not be allowed to sell food to person(s) other than Bank s Officials / Executives. Similarly, no outsider shall be allowed to visit, meet the contractor or his employees or to eat food or consume any other items in the Learning centre and guest-rooms. 9. In the event of insufficient / bad quality / non-serving of any eatables agreed upon to be served/, the Bank will be within its rights to make suitable penalty from the contractor s bill @ Rs.250/- per trainee / participant per day for the entire number of such days. Frequent occurrence of such incidents will be a ground for cancellation of the contract. In such case notice of 15 days will be sufficient to termination of the Contract. The contractor shall pay for cooking gas used for cooking purposes. The Contractor would not be allowed to cook the food items through electrical appliances/mode and in case of failure to adhere this, a fine of Rs.500 per instance will be imposed and shall be recovered from the contractor s bill. 10. While the items provided by the Bank, the maintenance thereof shall be the contractor s responsibility. 11. The contractor shall arrange to keep proper record of the trainees / guests during check-in and check-out from the hostel / guest rooms. 12. The contractor shall arrange to provide drinking water to trainees / guests in their rooms in hostel / guest rooms. (a) Bed tea and snacks will be served in the rooms, Break-fast, lunch and dinner will normally be served in the dining hall. However, in case of a specific request by the Bank s Executive, these have to be served in the hostel room / guest room/other place also. (b) The contractor would provide daily forenoon, afternoon and evening tea with biscuits / light snacks to the centre s staff and faculty at no additional cost. The contractor will also provide daily one set of Lunch and Dinner as per instructions of Assistant General Manager (SBLC) to any faculty / office staff of SBLC free of cost at a place directed. (B) GENERAL TERMS AND CONDITIONS 1. The contractor shall also be responsible for the timely payment of wages and dues to his employees, to which they are entitled under the applicable laws. All liabilities arising out of violation of local laws and / or central laws shall be contractor s responsibility. He will remove any person(s) / employee(s) who may, in the opinion of the Bank be unsuitable or incompetent or who may misconduct and such a person shall not be again employed or allowed in the work / campus without the permission of the Assistant General Manager (SBLC). 2. The contractor shall be responsible if so required under the relevant law to register himself and obtain a valid licence under the Contract Labour (Regulation and Abolition) Act, 1970 and

rules there- under and they must comply with and carry out all the provisions and obligations under the said Act and Rules and furnish all information to the Assistant General Manager (SBLC) as may be required by the Act / Rules and shall indemnify Bank against any penalties / claims from any default on their part, and the said obligation shall survive even after the termination of the Agreement. The contractor shall solely liable & responsible for compliance applicable labour laws in respect of it's employees, agents & representatives.the contactor shall be responsible for compliance of provident fund, gratuity, minimum wages as per the applicable laws and the Bank shall have no responsibility in these regards. 3. Term of Engagement : 2 years. 4. The contractor shall not permit any portion thereof or any other area in the complex to be used for residential purpose by him and / or any of his employee, except the room / area specifically permitted by the Bank. 5. (i) The contractor shall be liable to comply with all rules and regulations in respect of all the labour laws and statutory requirements, including fire safety regulations and other regulations, which are in vogue or will become applicable in future. (ii) The contractor shall accept and bear full and exclusive liability for the payment of any or all taxes etc., now in force or hereafter imposed, increased and revised from time to time by the Central or State Government or by any other authority with respect to or covered by wages, salaries, or other compensations paid or payable to persons employed by the contractor. (iii) The contractor shall fully comply with all the applicable laws, rules and regulations relating to P.F. Act including the payment of P.F. contributions, Payment of Bonus Act, Minimum Wages Act, Workmen s Compensation Act, ESI, CL (RandA) Act, Essential Commodities Act, Migrant Labour Act and / or such other Acts or Laws or regulations passed by the Central, State, Municipal and Local Government agency or authority, including T.D.S. as per I.T. Act, applicable from time to time. (iv) The contractor shall be responsible for proper maintenance of all registers, Records and Accounts so far as these relate to the compliance or any statutory provisions / obligations. The contractor shall be responsible for maintaining record pertaining to payment of Wages Act and also for depositing the P.F. contributions, if required, with authorities concerned. (v) The contractor binds himself executor or administrator and agrees to indemnify and hold harmless the Bank, in respect of this contract, including all claims, damages proceedings costs, charges and / or any expenses whatsoever which may be imposed, enforced or brought against the Bank or any of its directors, officers or employees for reasons of or consequent upon any breach or default on the part of contract in respect of violation of any of the provisions of Law / Act / Rules or regulations having the force of law or if any award of decision by any competent tribunal, court or authority in respect of the workmen or any one employee / engaged by the contractor / sub-contractor in connection with this contract. This indemnity shall survive even after termination of the contract. (vi) The contractor shall be responsible for all the claims of his employees. The contractor s employees will not have any claim whatsoever against Bank. However, Know your employee data

are required to be maintained and ID card are required to be issued to the workers. There is requirement of dress code. The liability of compensation arising out of death / injury / disablement at work etc. (viii) The contractor shall provide weekly off / holidays to his employees as per labour laws but it will be his responsibility to ensure uninterrupted services on all days at no extra cost. The contract for catering services will be for a period of 2 years subject to satisfactory services. 1. The contract shall be terminated by efflux of time or earlier, by one month s notice at the option of the Bank without assigning any reason. If during the currency of the contract, any Government notification prohibits employment of contract labour for any of these services, the contract shall come to an end forthwith and no compensation shall be paid to the contractor. Besides if the contract is terminated as stated above the contractor shall be entitled to the payment up to the date of termination for the work already performed. 2. The contractor shall undertake to bear all taxes, rates, charges, levies or claims, whatsoever as may be imposed by the Central / State Government or Local Body or Authority. 3. The contractor shall bear all the costs and expenses in respect of all charges, stamp duties etc. for executing the agreement with the Bank. 4. The contractor shall have to deposit a sum of Rs.25,000/- (Rupees Twenty Five thousand only) in the form of a STDR in joint A/c. of Bank and Contractor as security deposit for a period of two years duly discharged in favour of the Bank. The security deposit will be refunded on expiry / termination of the contract as the case may be after adjusting the dues payable by the contractor to the Bank. 5. The contractor s rate shall remain firm for a period of one year. After one year the rate may be reviewed subject to satisfactory services for a raise in prices with a maximum ceiling of 10% of the contracted rate. 6. Neither the contractor or its employees or representative or agents shall hold out or represent as agent of the Bank. Further, none of the employer, representative or agent of the contractor shall be entitled to claim permanent absorption or any other claim or benefit against the Bank. 7. Payment shall be made to the Contractor upon presenting their bill(s) after completion of each programme. The position of the Wings / guest-rooms of SBLC is as under: No. of Wings Capacity of Wing (no. of participants) 1. Wing I 30 2. Wing II 30 In case of shortfall of participants / guests / vacant slot the contractor will be paid compensation as under: (i) Category Vacant Slot Charges (When both the 2 wings of SBLC are not in operation, as no programme is conducted) :-

When both the wings are not functioning, then compensation @Rs.1500/- per day will be paid to the contractor. (ii) Category When only one wing of SBLC is in operation and there is shortfall in the capacity of the wing: When out of 2 wings of SBLC, only one wing is functioning and there is shortfall in the capacity of the wing (i.e. less than 30 participants), then payment would be made for the 100% capacity of that particular wing or for the actual number of participants present plus an amount of Rs.800/- per day as compensation, whichever is less. No payment for the other wing will be made. (iii) When both the wings of SBLC are in operation, but there is shortfall in the capacity of any wing: When both the wings of SBLC are functioning and there is shortfall in the combined capacity of both the wings, then payment upto 75% of the combined capacity of both the wings or payment for actual number of participants present and compensation not exceeding Rs.800/- per day, whichever is less will be made 18. The contractor shall display on notice board in dining hall the menu of the day. Place: Date Signature of contractor Name, address and seal of firm ANNEXURE III LIST OF INDICATIVE BRANDS OF ITEMS TO BE USED IN CATERING S.NO. ITEM BRAND 1 MILK SANCHI/AMUL OR EQUIVALENT 2 BREAD BRITANIA/MODERN OR EQUIVANT

3 BUTTER AMUL / SANCHI OR EQUIVALENT 4 JAM KISSAN / TOPS 5 TOMATO SAUCE KISSAN 6 CHILLI SAUCE KISSAN 7 TEA / TEA BAGS TAJ MAHAL / TETLEY 8 COFFEE NESCAFE 9 REFINED OIL / GROUND-NUT OIL SUNDROP /SUNFLOWER / VITAL / DHARA / DAMMANI 10 RICE GOOD QUALITY BASMATI RICE 11 SUGAR GOOD QUALITY 12 ATTA / MAIDA / BESAN SHAKTI BHOG / ANNAPURNA 13 PULSES GOOD QUALITY 14 SPICES MDH/CAPTAIN COOK / EVEREST 15 FRUITS / VEGETABLES SEASONAL FRESH and GOOD QUALITY 16 MUTTER (PEAS) EITHER FRESH OR SAFAL 17 SALAD SEASONAL ITEMS CONSISTING OF GREEN FRESH VEGETABLES / TOMATOES ETC. 18 ICE CREAM DINSHAW, AMUL, TOP N TOWN, VADILAL OR EQUIVALENT Above brands and or brands of comparable quality (to be approved by the Staff Learning Centre can only be used) A. BREAKFAST MENU CARD FOR CATERING SERVICES S.NO. REGULAR OPTIONAL LIST 1 Bread and butter Dosa / Bread Rolls (Monday) 2 Butter Toast with Jam Idli / Stuffed Parantha ANNEXURE IV

(Tuesday) 3 Corn Flakes with Milk Upma /Chole Puri (Wednesday) 4 Seasonal Fruits Poha / Aloo Puri (Thursday) 5 2 eggs cooked to order Dosa / Vegetable Pakoras (Friday) 6 Tea / Coffee Idli / Bread Pakoras (Saturday) 7 Curd / Milk Upma / Vegetable Cutlets (Sunday) 8 Any one item for vegetarians, by rotation, from optional list. B. LUNCH S.NO. ON ALL DAYS VEGETARIAN NON-VEG 1. Chapatti Shahi Paneer (Monday) 2. Rice Mushroom Mutter (Tuesday) 3. Dal Mutter Paneer (Wednesday) 4. Seasonal Vegetable Mushroom Mutter (Thursday) 5. Papad, salad Paneer Bhujia (Friday) 6. Curd / Raita Karahi Paneer (Saturday) 7. Fruits / Desert Shahi Paneer (Sunday) Chicken (Monday) Fish Preparation (Tuesday) Mutton (Wednesday) Chicken (Thursday) Chicken (Friday) Egg Curry / Fish Preparation (Saturday) Mutton (Sunday) C. DINNER S.NO. ON ALL DAYS 1. Chapatti 2. Rice 3. Dal 4. Seasonal Vegetable (Dry) 5. Seasonal Vegetable (With Gravy)

6. Papad, salad 7. Curd / Raita 8. Fruits / Desert On every Friday, Special Lunch (As decided by SBLC) will be served. During special lunch, vegetable pulao will be served. Puree will be served in place of roti (however, at the request of specific participants, rotis will also be served). Curd / Raita will be replaced by Dahi-Vada. Some Chinese food may be added in this. Ice cream will be served in dessert. There should be arrangement for the participants who is on fast. the information will be given in advance. The menu for this will include milk, curd, two seasonal fruits, apple etc. Items under Special dinner, whenever required, shall be as served for Special Lunch. D. SOUP Tomato Soup : Monday, Wednesday, Friday and Sunday Vegetable Soup : Tuesday, Thursday and Saturday E. BED TEA F. FORENOON TEA: Tea / coffee with biscuits of good quality and varying varieties (in rotation and any one variety not to be repeated during 3 days). G. AFTERNOON TEA : Tea / coffee with biscuits of good quality and varying varieties (in rotation and any one variety not to be repeated during 3 days). H. EVENING TEA / COFFEE WITH LIGHT SNACKS SUCH AS VEG. PAKORAS, SAMOSA / KACHORI / PATTIES / VEG. SANDWICH ETC. Items under Special dinner, whenever required, shall be as served for special lunch.

ANNEXURE-V FINANCIAL BID FOR PROVIDING CATERING SERVICE AT STATE BANK LEARNING CENTRE, SBI CHOWK, JABALPUR A. Food Charges- Rates per participant per day* S.No. Description of Items Unit* Rates per participant (in words and figures) 1. Bed Tea / Coffee Each Rs.6 2. Breakfast Each Rs.25 3. Forenoon Tea / Coffee Each Rs.9 4. Afternoon Tea/ Coffee with Each Rs.9 Biscuits or Snacks 5. Evening Tea / Coffee with light Each Rs.12 snacks 6 Dinner Each Rs.44 7. Lunch Each Rs.70 TOTAL 175/- B. Wages for labourers*. Cost to be quoted per participant per day. There will be 60 participants per day. Details No. of Wages per day (Rs.) Wages per participant per day. labours Skilled 1 336/- Rs.5.60/- Un skilled 3 250/- Rs.12.50/- C. Grand Total (total of Item A and Item B above) Particulars Food Charges (A) Wages for labourers (B) TOTAL (A) + (B) Total Rs. 18.10/- Amount in Rs. (in words and figures) One Hundred and Seventy Five Only Rs. 175.00/- Eighteen rupees and Ten Paise Only Rs. 18.10/- RsTwo Hundred and Twenty Eight Rupees and Ten Paise only (Rupee 228.10. only) *Note : Financial Bid quoting rate below the Minimum Bid Price, as indicated in para 9(c) below will be rejected by the Bank. (Signature of contractor with rubber stamp of the firm and date)