SPECIAL CONDITION OF CONTRACT

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SPECIAL CONDITION OF CONTRACT (i) (ii) (iii) (i) (ii) (iii) (iv) (v) (vi) (vii) (viii) (ix) (x) (xi) (xii) 1.

The payment will be done through E-Banking/ RTGS/ NEFT only.

Bill in prescribed Format along with supporting documents shall be submitted by the contractor on monthly basis. 2. PENALTY: In case, up keeping is not found satisfactory, penalty @ Rs.

In case contractor procures materials, which is of sub standard and not approved by the Engineer-in-charge or authorized representative of GAIL (India) Limited, penalty will be levied as deemed of Rs.

00 per event per item shall be imposed on the contractor. If any of the staff found without proper uniform or uniform found poorly maintained, a penalty of Rs.

For delay in rendering services beyond reasonable period on any occasion a sum equivalent to Rs.

In the event of unsatisfactory service or supply of poor/substandard quality/quantity of food, the contractor shall be liable to a penalty of an amount equivalent to Rs. 500/- for every such lapse.

If the peace is disturbed due to any lapse on the part of the contractor, a penalty as determined by the GAIL may be imposed upon the Contractor.

1 SPECIAL CONDITION OF CONTRACT (i) (ii) (iii) (i) (ii) (iii) (iv) (v) (vi) (vii) (viii) (ix) (x) (xi) (xii) 1. TERMS OF PAYMENT: The contractor will be paid within 15 days from the date of submission of bill to EIC subject to the provision of adjustment of dues and statutory deductions as applicable. The payment will be done through E-Banking/ RTGS/ NEFT only. The rates of food item is enclosed and as fixed by GAIL will be payable by guests for the food and beverages supplied under this contract shall remain fixed during the period of the contract. Bill in prescribed Format along with supporting documents shall be submitted by the contractor on monthly basis. 2. PENALTY: In case, up keeping is not found satisfactory, Rs. 500/- per day shall be imposed, until the services are found to be satisfactory. In case contractor procures materials, which is of sub standard and not approved by the Engineer-in-charge or authorized representative of GAIL (India) Limited, penalty will be levied as deemed of Rs. 1000/- per occasion. On running meals during breakfast, lunch, dinner, tea etc. if any shortfall with respect to quality or quantity is found a penalty up to Rs per event per item shall be imposed on the contractor. If any of the staff found without proper uniform or uniform found poorly maintained, a penalty of Rs. 500/per day per person will be deducted from contractor s monthly bill. In the event of unsatisfactory services, the contractor shall be liable to penalty/compensation as below:i. For delay in rendering services beyond reasonable period on any occasion a sum equivalent to Rs.500/- per day subject to a maximum of 10% of the monthly service charges shall be levied to the contractor's monthly bill. ii. In the event of unsatisfactory service or supply of poor/substandard quality/quantity of food, the contractor shall be liable to a penalty of an amount equivalent to Rs. 500/- for every such lapse. Contractor shall ensure that peace and order is maintained in the premises. If the peace is disturbed due to any lapse on the part of the contractor, a penalty as determined by the GAIL may be imposed upon the Contractor. Continuing nuisance of this type would render the termination of the contract without notice by GAIL. This Guest House is situated in Greenfield Society, which is a Private body. Hence contractor will obey all rules & regulations of Society. If society will impose any penalty for not obey the rules & regulations then contractor will bear the same. In case the bidder is not able to mobilize within the time specified above, a Rs. 5000/- per day shall be raised on the bidder. In case, the percentage of Composite Hygiene Score is achieved less than 96% (minimum acceptable Hygiene Score) a penalty of Rs. 5000/- of that month will be imposed on the contractor. In case contractor fails to supply mouth freshener or not re-filled the bowl in any of the programme, a penalty of Rs. 10/- per participants of that programme will be levied. Contractor has to submit room rent collected from the Guest within 10 days of succeeding month, otherwise Rs. 500/- per week shall be imposed on the contractor for delay. In case contractor fails to Deposit bill of piped gas (MGL) on regular basis, penalty of RS.1000/- monthly will be levied till the settlement of MGL bill. If found less than minimum man power (06 nos.-02 Cook,02 Waiter & 02 House Keeper) at Guest House, RS.1000/- per day will be levied for per person per day, till the deploy of required man power.

(xiii) Bed- sheet, Pillow cover, Towel (hand + Bath), will be dry cleaned daily. Blanket & Bed cover will dry cleaned monthly.

If any compliant received from Guest for dry cleaning work, RS. 1000/- will be levied from per compliant.

COMPOSITE HYGIENE SCORE A very high standard of Hygiene has to be ensured by the Contractor.

The Composite Hygiene Score of the Guest House will be checked on weekly basis as per Form II and the same is to be submitted to the EIC.

2 (xiii) Bed- sheet, Pillow cover, Towel (hand + Bath), will be dry cleaned daily. Blanket & Bed cover will dry cleaned monthly. Curtain & upholstery of sofa, chair etc will be dry cleaned on every 3 months. If any ambiguity will found in the schedule of Dry cleaning RS.1000/- will be levied per occasion. If any compliant received from Guest for dry cleaning work, RS. 1000/- will be levied from per compliant. A complaint register will be kept in the reception table to lodge complaints and above-mentioned recoveries shall be made as per the complaint register / checking by EIC. 3. COMPOSITE HYGIENE SCORE A very high standard of Hygiene has to be ensured by the Contractor. Various aspects/points which are to be considered for assessing the Hygiene factor is given in detail in Annexure D (Form I &II). The Composite Hygiene Score of the Guest House will be checked on weekly basis as per Form II and the same is to be submitted to the EIC. The contractor shall also ensure that all the requirements given in Form-I are complied. The contractor has to ensure that the percentage of Composite Hygiene Score of the Guest House on monthly basis is always above 96% (minimum acceptable Hygiene Score) 4. The contractor will be solely responsible for any loss, damage to GAIL s property while it is in his charge due to negligence and/or fraud etc. on the part of the contractor/his personnel in that case cost of the said item(s) shall be recovered from the party on the prevailing market rates.. 5. The staff engaged by the contractor will have nothing to do with the GAIL directly or indirectly and the contractor shall be their Principal Employer. They will also not work elsewhere during the period engaged by him at Guest House; GAIL shall have no liability whatsoever concerning contractor s employees. 6. The contractor shall arrange effective supervision of the upkeep, maintenance and catering/services in Guest House, Cafeteria and Guest House premises. 7. The contractor has to submit Service Tax, PF and ESIC challan every month along with the Bill. 8. In case it is felt by the Authorized Officer of the GAIL that any person or supervisor of the contractor is not suitable for carrying out the work then the person or supervisor is to be replaced immediately by the contractor. 9. The Contractor shall issue photo identity cards to all his workmen/supervisor as per prescribed format/card. The contractor, his representative and their workers may be subject to police verification regarding their antecedents etc. The contractor will ensure that his workmen/supervisor wear the Identity card and are in uniform while on duty. 10. Contractor shall obtain a separate PF no and ESIC no from the concerned Government authority and submit proof before commencement of work. Contractor has to submit monthly challan of PF, ECIS and service tax in every monthly bill.

Annexure-A MENU FOR THE GAIL TRANSIT ACCOMMODATION Meals will be provided to the guests at

Items 01 Break Fast Corn-flakes with Milk with 4 slices of toasted Bread, Butter/Jam,

of stuffed Parathas with Curd / Butter, Tea/Coffee Lunch / Dinner (Ordinary) 4 Chappatis,

Sabzi(100 gram), Seasonal Vegetable(75 gram), Raita/Curd(100 gram), Basmati Rice(125 gram),

Pakkoda(200 gram) (b) French Fries (100 gram) (c) Chilli paneer (250 gram) (d) Paneer

Chicken Tikka (400 gram) (l)chicken Tikka boneless (400 gram) (m) Fish Finger (400 gram) (n)

pcs.) or Chicken or Mutton Curry (b) Egg Curry (2 eggs) Ready-made Tea Tea (Pot) Coffee 02

3 Annexure-A MENU FOR THE GAIL TRANSIT ACCOMMODATION Meals will be provided to the guests at fixed rates and as per fixed menu as under. (This is subject to change by GAIL.). Items 01 Break Fast Corn-flakes with Milk with 4 slices of toasted Bread, Butter/Jam, Tea/Coffee OR Omelet of 2 eggs with 4 slices of toasted Bread, Butter/Jam, Tea/Coffee OR 2 s. of stuffed Parathas with Curd / Butter, Tea/Coffee Lunch / Dinner (Ordinary) 4 Chappatis, Dal/ Rajma (100gram), Seasonal Vegetable (75gram), Rice (125gram), Raita/Curd (100gram) with Salad, Pickle & Papad. Lunch / Dinner (Special) Vegetable Soup, 4 Chappatis/6 Puris, Dal/Rajma(100 gram), Paneer Sabzi(100 gram), Seasonal Vegetable(75 gram), Raita/Curd(100 gram), Basmati Rice(125 gram), Salad, Pickle, Papad & Sweet/ Dessert Snacks (per Plate) (Vegetarian) (a) Veg. Pakkoda(200 gram) (b) French Fries (100 gram) (c) Chilli paneer (250 gram) (d) Paneer Pakoda(250 gram) (e) Peanut Masala(250 gram) (f)salad full plate (g) Salad half plate (h) Papad per Pc. (n-vegetarian) (i)chilli Chicken (400 gram) (j)chilli Chicken boneless (400 gram) (k) Chicken Tikka (400 gram) (l)chicken Tikka boneless (400 gram) (m) Fish Finger (400 gram) (n) Fish Fry (1 kg) (o) Chicken Manchurian (1 bowl) n-vegetable Dishes (per Plate) (a) Fish (2 pcs.) or Chicken or Mutton Curry (b) Egg Curry (2 eggs) Ready-made Tea Tea (Pot) Coffee Other Items to be supplied subject to availability as per market rates NOTE:- Orders for breakfast will be given by the guests previous night at the latest. Fixed Rate (in Rs.)

SPECIAL MENU Special menu will be provided as per instruction of EIC as per given rate through out the contract period.

) 01 ITEMS (a) Soup(tomato/vegetable)- (1 Bowl) (b)soup (chicken) - (1 Bowl) (c) Idli with sambar & Chatni(2 pieces ) (d) Poha(200 gm

$Finger (Vedki/ravas) (500 gm) (i) soda(250ml) (j) Cold drinks (250ml) (k) Lime soda (250ml) (l) Mineral water (1litre)\ (m) Veg$ Stuff Paratha (2 pieces) (r) Roasted chicken 1 kg (s) Roasted chicken 2 medium leg piece (t) Panner palak / panner Korma (200gm) (u)

Stuff Paratha (2 pieces) (r) Roasted chicken 1 kg (s) Roasted chicken 2 medium leg piece (t) Panner palak / panner Korma (200gm) (u)

4 SPECIAL MENU Special menu will be provided as per instruction of EIC as per given rate through out the contract period. Items Fixed Rate (in Rs.) 01 ITEMS (a) Soup(tomato/vegetable)- (1 Bowl) (b)soup (chicken) - (1 Bowl) (c) Idli with sambar & Chatni(2 pieces ) (d) Poha(200 gm approx) (e) Hara bhara Kawab (6 pieces) (f) Grilled sandwhich (2 pieces) (g) Fish fry (Surmai/ pomprets) (1Plate 6 pieces ) (h) Fish Finger (Vedki/ravas) (500 gm) (i) soda(250ml) (j) Cold drinks (250ml) (k) Lime soda (250ml) (l) Mineral water (1litre)\ (m) Veg Manchurian (1 Plate) (n) Veg Chow Min (250gm approx) (o) Chicken Chow Min (250gm approx) (p) Mutter Pulav (1 quarter Plate) (q) Sattu Stuff Paratha (2 pieces) (r) Roasted chicken 1 kg (s) Roasted chicken 2 medium leg piece (t) Panner palak / panner Korma (200gm) (u) seasonal dry vegetables(200gm) (v) Butter chicken (4 pieces) (w) Dal Makani - (1 Bowl) (x) Ice- cream brand Natural (1 Scoop/slice) (y) Ice cream (Amul /vadilal etc) (1 Scoop/slice) (z) Sweet (2 pieces)

5 Annexure B Suggested brands raw material to be used/served 01. Cooking oil - Sundrop/Vital/Saffola/Nature Fresh 02 Masala - MDH/Everest 03 Ice Cream - Mother Dairy/Kwality/Amul/Vadilal 04 Salt - Iodised (Tata/Annapurna/Captain Cook/Bhaskar 05 Wheat Flour - Nature Fresh/Rajdhani/Annapurna/Captain Cook/Aashirwad 06 Ghee/vanaspati - Gagan/Rath 07 Jam/Tomato sauce Kissan/Maggie 08 Butter - Amul/ Neutri lite 09 Tea Bags - Nes tea/twinings/taj mahal 10 Coffee - Nescafe 11 Pickle - Nilons/Mothers/Maggie 12 Sugar cubes - Daurala 13 Cornflakes - Kelloggs 14 Bread - Britania/Harvest/Modern or equivalent 15 Salted Biscuits - Monaco/Krack Jack/Britannia 50-50/Britannia/Maska Chaska 16 Sweet Biscuits - Britannia Marie Gold/Cream/ Parle-G/Good day/little Hearts/Hide & Seek/Milk Bikies/Bourn-Bourn/ Orange Cream Priya Gold/Sunfeast,Britannia (Digestive) te:- In addition to above, Engineer-in-charge may suggest any brand, which shall be adhered by contractor.

SUPPLY OF MATERIAL Annexure C A broad list of items is indicated below, which contractor may be requiring to supply under the contract. The list is indicative only and by no means exhaustive.

6 SUPPLY OF MATERIAL Annexure C A broad list of items is indicated below, which contractor may be requiring to supply under the contract. The list is indicative only and by no means exhaustive. The contractor shall also supply material, which is not indicated below but may be required during the entire scope of work. i. Liquid Soap-Homacol, Lux/Dettol etc ISI mark-as per IS ii. iii. Phenyl-Bengal Chemicals/Cleanzo or equivalent make in containers of liter / liter as approved by officer-incharges- ISI mark. Concentrated sulphuric acid in containers of 750 ml. each. iv. Naphthalene balls IS 539. v. Cleaning powder, vim make or equivalent in standard packing of ISI mark. vi. vii. viii. ix. Detergent power, Surf or equivalent. Odonil or ISI mark air purifier in standard packing of 75 gram each (for common toilet and attached Room.) To be replaced on weekly basis. Soft brush for carpet cleaning Brass or dara liquid metal cleaner or equivalent make in standard packing available. x. Glass cleaning agent, colin make or equivalent to be supplied in standard plastic bottles.-as per IS xi. xii. xiii. xiv. xv. xvi. xvii. Wax polish of standard makes Mansion/ Excel or equivalent. Cloth/ scrubber for floor polishing Jute clothes cloth for floor cleaning by phenol & water solution. Yellow colour soft cloth with fur for cleaning furniture & delicate objects Shampoo sachets, clinic/ sun silk or equivalent Liquid Mosquito repellent, Baygon/ goodnight/ Casper or equivalent Room freshener spray at reception and all rooms on daily basis

7 xviii. xix. xx. xxi. xxii. xxiii. xxiv. xxv. xxvi. xxvii. xxviii. xxix. xxx. xxxi. xxxii. Cells for T.V remote control / Wall Clock AC remote or any other equipment. Toilet/Tissue paper-wintex or equivalent Harpic-Rackitt Benckiser Teepol-B 300 Rackitt Benckiser Paper Napkin-Kim Tissue Flesh Clean-Kiwi-Sara Lee TTK Ltd. Urinal Cake-Odonil, Admire Drainex to clean blockage in urinals Dettol/Savon/Phenyl Thinner for removing paint stains AOS liquid soap for foam cleaning Brasso Granite stone Polishing Garbage collective polythene bag Cloth duster All the above-mentioned items are to be replaced by contractor as and when existing ones are exhausted. te: The contractor shall assess the quantity of material required independently as per the quantum, scope of work and experience for excellent up keeping services of the buildings & its furnishings/assets. Brands be changed with the consent of Engineer-in-charge at no extra cost to GAIL.

ANNEXURE D PERFORMA FOR COMPOSITE HYGIENE SCORE (FORM-I) (I) (II) (III) (IV) (V) (VI) Quality testing at receiving point (where the raw food / consumable is received / procured) 1 FIFO principle is

8 ANNEXURE D PERFORMA FOR COMPOSITE HYGIENE SCORE (FORM-I) (I) (II) (III) (IV) (V) (VI) 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 to be decided as per food Pyramids for the next month - is being done or not 3 FIFO principle is applied or not Food Safety 4 Is the food prepared properly under hygienic conditions 5 Are the prepared items covered properly 6 Proper cleaning of the utensils Kitchen / Pantry Hygiene 7 Floors are hygienically clean 8 Walls are dust / damp free 9 Furniture is regularly cleaned 10 Washing area provides hygienic environment 11 Cooking counter is adequately clean Condition of Equipment in Food Preparation 12 Equipments used in Food Preparation 13 Work worthy 14 Clean 15 Safe to handle Food Handler's Health (VII) 19 (VIII) (IX) 23 (X) Health check up done or not Nail are cut, clean and healthy Hair are clean and healthy Food Consumption FIFO principle applied Hygiene of Eating Place Floor is hygienically clean Walls are dust / damp free Furniture is regularly cleaned Food quality Palatability is tasted by the Company's Representative Drinking Water and Sanitation\ Water - its hardness / softness studied De-pesting is done once in a week Exhaust System is working Garbage disposal is done regularly Drainage system is functioning Washing area provides hygienic environment Service counter(s) are adequately clean te: The percentage of composite hygiene score will be determine by total number of yes and

9 SUGGESTED DAILY CHECKLIST FORM-II Name of the Work Center:. Date:. Issue Observation Remark 1. Is The food received and stored properly under Hygiene conditions 2. Is The food prepared properly under Hygiene conditions 3. Are the prepared items covered properly 4. Utensils are properly cleaned 5. Floors are hygienically clean 6. Adequate air circulation provided in the kitchen and dining area 7. Exhaust fan is provided in dining room if no air conditioner 8. Furniture is regularly cleaned 9. Utensil washing area is properly maintained 10. Dining hall and Table are properly cleaned 11. Wire mesh door is available and properly closed 12. Raw/cooked edibles are fresh 13. Hygiene & uniform of food handlers are clean. 14. Washing hands with soap before preparation of food and serving food. 15. Finger nails should be trimmed and clean 16. Bathing daily 17. Bath in utensil Washing area 18. Storage area/ fridge is clean 19. De-pesting is done once in a week 20. Exhaust system is working 21. Garbage disposal is done regularly 22. Drainage system is functioning Name and Signature of employee filling check-list Name and Signature of representative from Guest House contractor:.

PART B - PRICE BID II. BHEL-EDN GUEST HOUSE, BANGALORE IMPORTANT NOTE:

1 Page 1 Part B II PART B - PRICE BID II. BHEL-EDN GUEST HOUSE, BANGALORE IMPORTANT NOTE: 1. Please read carefully Scope and General Terms & Conditions before filling up this form. 2. Complete the format