JAMIA MILLIA ISLAMIA JAMIA NAGAR New Delhi

Transcription

1 TENDER NO: JMI/02/2012 Tender Document For Catering Services at Nehru Guest House Dated : JAMIA MILLIA ISLAMIA JAMIA NAGAR New Delhi

2 JAMIA MILLIA ISLAMIA Jamia Nagar, New Delhi Extn.: 1240/42 TENDER NOTICE Sealed tenders are invited for running a Catering Unit for about 100 guests per day in the University Guest House (Known as Nehru House). Form with other detailed terms and conditions can be downloaded from Jamia website and submitted with DD of 500/- in favour of Registrar, Jamia Millia Islamia. Last date of submission of tender is upto 12:00 p.m in the PICO, JMI. The tenders will be opened at 03:00 p.m. on the same day. Bidders may ensure their presence at the time of opening the tenders in the Finance Office, JMI. Dated: Sd/- Registrar To be given in the following newspapers: 1. Rashtriya Sahara (Urdu) Daily 2. Rashtriya Sahara (Hindi) Daily

3 Terms & Conditions for running Catering Services at Nehru Guest House, JMI 1. Each bidder (Service Provider) is required to submit a bank draft of 5,000/- as Earnest Money (refundable) in favour of JAMIA MlLLIA ISLAMIA, New Delhi alongwith the tender form/application. 2. Over-writings on documents, if any, should be supported by signatures and all the pages of the tender document as well as supported documents may be signed by the authorized signatory. 3. The successful bidder (Service Provider) shall have to make the following payments for running Catering Unit: Security Deposit : 50,000/- License Fee P.M. : 15,000/- Water Charge P.M. : As per actual consumption Electricity Charges : As per actual consumption 4. The contract shall be for a duration of 11 months w.e.f the date of possession of Catering Unit extendable by the Vice Chancellor, J.M.I., on satisfactory performance for another three years on the same terms & conditions. The Bidder (Service Provider) shall vacate the premises on expiry of the period of contract unless the contract is extended/renewed for another term or licence period as decided by the University. 5. The timings and the working days of the Catering Unit will be regulated as under: 1. All Meals (Except bed tea) will be served in the Dining Hall. 2. Meals will be served on advance order during the following Hours:- Bed Tea (Room Service) Summer 6:00 am 8: 00 am Winter 6:00 am 8:00 am Breakfast 8:00 am 10:00 am Lunch 1:00 pm 2:30 pm Tea 4:00 pm 6:00 pm Dinner 8:00 pm 10:00 pm Note: Tea/Coffee/Biscuits/light refreshment sandwich, fruits must be made available from 6:00 A.M. to 10:00 P.M. for the guests and visitors on usual payment. 7. The Bidder (Service Provider) shall display the list of the items & rates in the dining hall. 8. The bidder (Service Provider) should quote their rates along with the quantity for supply of items mentioned at Annexure- A&B. 9. The bidder (Service Provider) should have its own kitchen equipment, crockery and cutlery for preparation of items and serving customers. However, the University shall provide deep freezer, refrigerator and geyser to facilitate the Bidder (Service Provider).

4 10. The bidder (Service Provider) may have experience of operating catering unit(s)/outlet(s) in the Institution/School/University/Shopping Mall etc. 11. The Bidder/(Service Provider) and staff may have experience of handling both vegetarian and non vegetarian (Halal), North & South Indian & Chinese dishes/food/snacks items. 12. The bidder (Service Provider) shall ensure that at least 75% of all the approved items are available in the Catering Unit every day failing which the contract is liable to be terminated by giving one month's notice in writing. 13. The bearer/staff (not below 18 years of age) employed by the Bidder (Service Provider) shall be properly uniformed as also neat and clean. 14. The Catering Unit should be kept clean and free of unhygienic conditions. 15. Cleaning of cooking area, dining hall, maintenance and cleaning of kitchen & kitchen equipments, cleaning of washing area, proper arrangement for the disposal of waste has to be ensured by the bidder. 16. It is mandatory for caterer to hire services of cleaner for 24x7 hours. The Licensee of the catering service will ensure that dining hall is immediately cleaned after any gettogether/party. 17. Use of Plastic/Synthetic cups for tea etc. is not permitted. 18. Serving of Consumption of liquor is prohibited. 19. The successful Bidder (Service Provider) of the Catering Services shall be responsible for ensuring safety and maintenance of all the equipments including electrical equipments installed by the University in the catering unit during the entire period of the contract. 20. If the Bidder (Service Provider) fails to pay license fee and other charges by the due date he shall have to pay a penalty of 20% of the license fee per week till clearing the payment of license fee as agreed and the agreement shall be liable to be cancelled. 21. If the bidder fails to complete the full term of the contract, the security money deposited by the bidder shall stand forfeited. 22 In the event of failure to adhere to the terms and conditions of the contract by the Bidder (Service Provider), the University shall have the authority to take possession of the premises. 23. The successful Bidder (Service Provider) shall not let or sub-let the premises either in whole or in part. No additions or alterations in the premises shall be made without the written prior permission of the University. 24. Catering unit shall be supervised by a Committee appointed by the Vice-Chancellor. The Bidder (Service Provider) shall abide by the directives of the Committee. 25. In case of breach of any of the conditions of the contract, the security deposit shall be liable to be forfeited.

5 26. The decision of the Vice-Chancellor of what shall constitute a breach of the terms and conditions of the tender/contract shall be final and binding on the parties. 27. The University in its absolute discretion reserves the right to award the contract to any party/person irrespective of the rates quoted by them, on reasonable grounds. 28. An Agreement shall have to be signed by the successful Bidder (Service Provider) before entering into the contract. Specimen copy of the Agreement, may be seen in the Purchase & Inventory Control Office by the intending tenderers. 29. The Bidder (Service Provider) may also prepare the food on order for the Programmes/functions hosted by the University officials. In case of private booking by University officials/functionaries, Bidder (Service Provider) may be allowed to charge 75% of the amount in advance. 30. No bills, posters, advertisements to be stuck on any part of the building from outside and inside the corridor. 31. In exigencies of the situation, the Vice-Chancellor of the University (for reasons to be recorded in writing) shall reserve the right to order for closure of the catering services with immediate effect. AUTHORISED SIGNATORY OF THE CATERING UNIT/CONTRACT

6 Office of the Registrar Jamia Millia Islamia New Delhi Extn. 1240/1964 Tender Form for running Catering Services at Nehru Guest House (To be filled in by the bidder) 1. Name of the Bidder (Service Provider ) 2. Name of the Company 3. Present Address 4. Telephone No./ Mobile No. 5. Name and address where the Bidder (Service Provider) is running the canteen/catering unit presently (attach proof), if any 6. Previous experience, if any : (Give details and attach proof) 7. Current/Saving Account No. Bank Branch 8. Trade License No. (Attach copy) 9. PAN No (attach proof) 10. Earnest Money Deposits Draft No. Date (5,000/-) Bank 11. IT Return of previous year(s) (Attach copy). UNDERTAKING The information provided in the Tender Form is true to the best of my knowledge and belief. I/We have read the terms & conditions for submission of the tender/bid and I/We undertake to abide by them. AUTHORISED SIGNATORY WITH SEAL Dated:.

7 ANNEXURE-A RATES & QUANTITY TO BE QUOTED BY THE BIDDER/TENDERER (SERVICE PROVIDER) BREAKFAST S.No. Item Qty. Rate 1 Buttered Toast (size of the 4 pcs slices) 2 Jam Slice 4 pcs 3 Omelete with 04 slice 2 eggs 4 Boiled Egg 01 5 Sandwich (2 layers) 2 pcs 6 Cutlets 1 pc 7 Stuffed parantha (served 1 pc with curd/achar (on prior order) 8 Curd (branded) (as per MRP) 100 gm 9 Butter chip let (as per MRP) 30 gm 10 Milk/Cornflakes 200 gm 11 Milk (1 glass) 200 gm 12 Tea Coffee 01 Non-Veg.Thali (Chicken) 1 Chicken Curry : 150 gm 2 Dal/Rajma 100 gm 3 Basmati Rice 140 gm 4 Green Salad 20 gm 5 Raita (bundi) 100 gm 6 Roti 4 pcs 7 Sweet (Gulab jamun/rasgulla 1 pc etc.)

8 Non-Veg.Thali (Mutton) 1 Mutton Curry (2 pieces) 150 gm 2 Dal/Rajma/Chhole (any 100 gm One) 3 Basmati Rice (Half plate) 140 gm 4 Green Salad 20 gm 5 Raita/Dahi 100 gm 6 Roti (Tandoori/Rumali) 4 pcs 7 Sweet (Gulab Jamun/Rasgulla) 1 pc Veg. Thali S.No. Item Qty. Rate 1 Seasonal Vegetables 80 gm mixed 2 Shahi Paneer/Mutter 50 gm Paneer 3 Dal/Rajma 100 gm 4 Basmati Rice half plate 150 gm 5 Green Salad 20 gm 6 Raita/Dahi 100 gm 7 Roti 4 pcs 8 Sweet(Gulab Jamun/Rasgulla 1 pc Veg. Buffets S.No. Item Qty. Rate 1 Palak Paneeer/Shahi Paneer/ Mutter Paneer/Kadhai Paneer/Paneer Lababdar (any one dish) 2 Vegetable (Seasonal or mixed), 3 Dal/Chholey/Rajma/Dal Makhani/Yellow Dal(any one dish) 4 Basmati Rice(Zeera/Mutter Pulao/Moong Pulao) (any one dish) 5 Raita (Bundi) 6 Green Salad 7 Roti (Tandoori/Rumali) 8 Gulab Jamun/Phirni/Rasgulla/ Fruit Cream/Pudding/Jalebi with rabri) (any one dish)

9 Non-Veg. Buffet(Chicken) S.No. Item Qty. Rate 1 Chicken Curry/Chicken Kofta/ Chicken Roghan Josh/Chicken Dopyaza/Chicken Qorma/Chicken Rara (any one dish) 2 Kadai Paneer/Paneer Makhani/ Mutter Paneer/ Malai Kofta (any one dish) 3 Seasonal Vegetable 4 Dal/Chholey/Rajma/Dal Makhani (any one dish) 5 Basmati Rice(Zeera/Muttar Pulao) 6 Raita 7 Green Salad 8 Roti (Tanoori/Rumali) 9 Gulab Jamun/Phirni/Rasgulla/ Pudding/Jalebi with rabri (any one dish) Non-Veg. Buffet S.No. Item Qty. Rate 1 Mutton Curry/Mutton Kofta/Mutton Roghan Josh/Chicken Dopyaza/Mutton Qorma/Mutton Rara (any one dish) 2 Kadai Paneer/Paneer Makhani/ Mutter Paneer/ Malai Kofta (any one dish) 3 Seasonal Vegetable 4 Dal/Chholey/Rajma/Dal Makhani (any one dish) 5 Basmati Rice(Zeera/Muttar Pulao) 6 Raita 7 Green Salad 8 Roti (Tanoori/Rumali) 9 Gulab Jamun/Phirni/Rasgulla/ Pudding/Jalebi with rabri (any one dish) NOTE: 1. Any additional non-veg will be charged per head 2. ONLY HALAL MEAT MUST BE USED IN NON-VEG FOOD.

10 ANNEXURE-B LIST OF ITEMS FOR RATES TO BE QUOTED BY THE BIDDER (SERVICE PROVIDER) S. No. Items Quantity Weight Rate 1. Cold Drinks 1 Bottle Fruit Juice 1 Pkt Tea 1 Cup Coffee 1 Cup Cold Coffee ml 6. Lassi (200 ml) 1 glass 200 ml 7. Veg. Cutlet 1 Piece 80 gm 8. Veg. Patties 1 Piece 60 gm 7. Veg. Burger 1 Piece 100 gm 9. Paneer Pakoda 04 Piece 160 gm 10. Veg Pakora 04 Piece 120 gm 11. Bread Pakoda 1 Piece 70 gm 12. Sandwitch (Veg) (2 layers) 1 piece Sandwich(Chicken) (2 layers) 1 piece Samosa 1 Piece 60 gm 14. French Fries 1 plate 50 gm 16. Biryani (Mutton) 1 plate 300 gm 17. Biryani (Chicken) 1 plate 300 gm 18. Chicken Qorma 1 plate 300 gm 20. Mutton Qorma 1 plate 300 gm 22. Stew Mutton 1 plate 300 gm 24. Chicken Shami Kabab 2 Pieces 100 gm 26. Seekh Kabab 2 Pieces 100 gm 25. Chicken Lollypop 1 Piece 30 gm 27. Dal Fry 1 Plate 350 gm 28. Vegetable 1 Plate 260 gm 29. Shahi Paneer 1 Plate 400 gm 30. Malai Kofta 1 Plate 350 gm 31. Rumali Roti 1 Piece 30 gm 32. Tandoori Roti 1 Piece 40 gm 33. Ice-cream (Branded) gm 34. Gulab Jamun 1 Piece 50 gm

11 ANNEXURE-C S. No. Items Quantity Weight Rate 1 Tomato Soup 1 bowl 200 gm 2 Sweet Corn Soup 1 bowl 200 gm 3 Manchukuo Soup 1 bowl 200 gm 4 Dal Soup 1 bowl 200 gm 5 Soute vegetable 1 bowl 200 gm 6 Veg. Hot & Sour 1 bowl 150 gm 7 Mushroom 1 plate 1 pc 9 Chilly Paneer 1 bowl 350 gm 10 Veg. Ginger (Garlic sauce) 1 bowl 400 gm 11 Veg. Lassanea 1 bowl 300 gm 12 Chilly Potatoes 1 bowl 300 gm 13 Chilly Paneer 1 bowl 350 gm 14 Manchurian Salt & pepper 1 bowl 300 gm 15 Chicken Lessanea 1 bowl 400 gm 16 Crumbed Fried Chicken 1 plate 300 gm 17 Chilly Chicken 1 bowl 300 gm 18 Shredded Lamb in hot garlic 1 bowl 300 gm sauce 19 Hakka Noodle 1 plate 300 gm 20 Fried Rice 1 plate 300 gm 21 Idli+Sambhar+chutny 1 plate 2 pc+250gm+40 gm 22 Uttpam+Sambhar+Chutny 1 plate 1pc+250gm+40gm 23 Masala Dosa+ Sambhar+ 1 plate 1 pc+ 250gm +40gm Chutny 24 Vada Sambhar with Chutney 1 plate 2 pc gm+ 40 gm AUTHORISED SIGNATORY AND SEAL