INDIAN INSTITUTE OF TECHNOLOGY MADRAS

Transcription

1 INDIAN INSTITUTE OF TECHNOLOGY MADRAS No.IITM/Campus Cafe/2017/SLT Office of the Registrar, Dated : To Sub : Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Cafe Sealed quotations are invited in the prescribed format for running a Canteen to provide food and beverages in the Ground Floor of IITM Campus Café as per the following details: a) Schedule - A Tender Conditions b) Schedule - B Scope of Work c) Schedule - C Payment of charges d) Schedule - D List of food and beverages e) Annexure-I Basic Details of Tenderer f) Annexure-II Specimen of Quotation sd/- (Prof. P. SRIRAM) REGISTRAR

2 SCHEDULE A TENDER CONDITIONS (Ref : Letter No.IITM/Campus Café/2017/SLT dated ) Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Café 1. The Institute proposes to lease the kitchen and washing area in the Ground Floor of the IITM Campus Café for running a Canteen by the prospective successful bidder for a period of two years to provide food and beverages as listed in Schedule-D, as per the scope of work in Schedule-B and on payment of charges as per Schedule-C. 2. Interested parties may apply in the Specimen Quotation as in Annexure-II and send to the Registrar, Indian Institute of Technology Madras, Adayar, Chennai on or before Hrs. on ( Friday ). 3. An amount of Rs.10,000/- (Rupees Ten Thousand only) towards Earnest Money Deposit in the form of Demand Draft drawn in favour of The Registrar, IITM should be enclosed with Annexure-II. Tenders without EMD will be summarily rejected. While EMD will be returned to the unsuccessful bidders the same will be adjusted in the Caution Deposit payable by the successful bidder. The EMD will be returned to the successful bidder after the completion of the contract after adjusting dues, if any. 4. All the documents must by duly signed by the authorized signatory of the Tenderer. 5. The sealed cover containing the Tender should be superscribed Tender for running a Canteen in the Ground Floor of IITM Campus Café. The sealed cover containing the signed Tender documents and Demand Draft for Rs.10,000/- towards EMD should be sent by post or dropped in the box provided for in the first floor of Administration Building, IITM before Hrs. on (Friday). 6. The Tenders will be opened at Hrs. in the Conference Hall, 2 nd Floor of Administration Building, IITM on the same day. Tenderers or their authorized representatives may be present during the opening of Tenders. All the Tenders will be opened on that day even if a Tenderer or his authorized representative is not present at that time. 7. The Tenders received after the due date and time will not be considered and the same will be returned unopened to the respective tenderers. 8. Tenderers shall agree to keep their offer open for 60 (sixty) days from the date of opening of Tenders and not make any modifications in the stated terms and conditions. 9. The participating tenderers undertake to acknowledge that they have gone through all the Schedules and Annexures of this Tender document and agree to abide by them.

3 10. The Tender Committee reserves the right to shortlist/reject any or all the tenders and accept the whole or any part of a tender without assigning any reason therefor. 11. Any legal disputes arising out of this tender process shall be settled in the court of competent jurisdiction located within the city of Chennai in Tamil Nadu. 12. The successful bidder shall execute an Agreement with the IITM accepting the terms and conditions as listed in various Schedules. The Agreement can be terminated by either side with a notice of one month. Signature, Date & Seal of the Tenderer

4 SCHEDULE B SCOPE OF WORK (Ref : Letter No.IITM/Campus Café/2017/SLT dated ) Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Café 1. Operating area of Sq.Ft. along with metered water and electricity supply will be licensed to the Vendor. The Vendor has to arrange for all the equipment and furniture within the licensed area. The licensed area has to be returned, after the completion of the contract, without any damage. Cost for repairs to damages, if any, will be adjusted in the Security Deposit. The break up operating area is as follows: 2. Operating Hours will be from Hrs. to Hrs. on all days. The operating hours may be restricted by prior agreement on holidays. On special days, where there is high demand, the operating hours may be extended as well by prior agreement. 3. Self-service system with customers picking up the food items from the counter of the Vendor will be followed. The IITM will provide the seating furniture and dining tables in the dining area. The Vendor should provide the food items & beverages in the right size /quantity/ quality at the specific timings and at the rates prescribed 4. IITM shall provide the following: a) water for cooking washing and cleaning at prevailing rates on the basis of metered consumption. b) Electricity for the exclusive purpose of running kitchen at the prevailing rates chargeable to commercial establishments c) treated drinking water free of charge to customers Every effort must be exercised by the Vendor to minimize the use of electricity and water. 5. The Vendor will use only first quality vegetables, fruits, provisions, dairy products, protein/meat, etc. The Vendor shall use only branded raw materials and best quality resources for preparing food. Vendors should not use any artificial colour, preservatives and other chemical additives in any of the dishes or even store them in the premises. 6. Following shall be the responsibilities of the Vendor regarding hygiene and sanitation: a) Hygiene and sanitation standards should strictly comply with FSSAI regulations and/or prevalent norms. Compliance to the hygiene standards will be checked periodically. Non-compliance to hygiene standards will be sufficient reason to terminate the contract or to levy suitable penalty.

5 b) Cleaning and washing of utensils used for preparing food, used plates and other utensils, dining tables and seating furniture, cleaning the licensed area and dining area as well. c) Cleaning and maintenance of kitchen equipment d) Keeping the space provided neat, clean and hygienic e) pest control measures in the kitchen and dining area. 7) Vendor s performance will be monitored on a regular basis through a Committee and all recommendations/decisions of the Committee will be notified to the Vendor which should be strictly complied with. Non-compliance with menu and serving unhygienic food can result in instant monetary fine/termination of contract. 8) The rates quoted by the Vendor will be applicable for one year from the start of operations and will be revised thereafter only if there is an undue increase in the cost of any input. 9) Food cooked by the Vendor should not be taken out to be served in other places inside/outside the campus. 10) The Vendor shall not assign, sublet or part with the possession of the licensed premises and properties of the Institute therein or any part thereof under any circumstances. 11) On expiry/termination of the license, the Vendor must vacate the licensed premises. All fixtures, furniture, etc. which are properties of IITM should be handed over to IITM in good and tenable conditions. Cost of repair charges for mishandling and willful damage (except normal wear and tear) will be deducted from the caution deposit. Any equipment of the Vendor left behind beyond a reasonable time will be disposed of by the Institute and all charges arising out of such disposal will be deducted from the caution deposit. 12) The Vendor shall not construct or make any structural alterations inside the licensed premises without prior approval of IITM. 13) The Vendor shall pay to the IITM the monthly license fee and other allied charges, as specified in Schedule-C on or before 5 th of every month failing which a penalty of Rs.100/- per day for all the days up to the date of actual payment beyond 5 th will be levied by IITM. 14) An amount of Rs.2,00,000/- (Rupees Two Lakhs) towards Caution Deposit should be paid by the Vendor in the form of Demand Draft drawn in favour of The Registrar, IITM before signing the Agreement. No interest is payable on the Caution Deposit and the amount will be refunded after the expiry/termination of the Contract after adjusting IITM dues, if any.

6 15) The Vendor should not employ any child labour. The Vendor shall maintain a register with name, age and address of all his employees working in IITM campus. The Vendor must report any changes in the list of employees immediately. Vendor shall arrange to obtain security pass for all his employees from the Security Section of IITM, giving due undertaking for their character and antecedents. 16) No staff of the Vendor can stay overnight in the IITM campus or beyond reasonable hours after closing or opening time of the Canteen. 17) The employees of the Vendor should wear uniform of appropriate colour and display their ID cards during working hours. They should wear necessary hand gloves, head gears while cooking/serving. All the employees should undergo a medical examination once in every six months at the Institute hospital to validate their physical and hygiene fitness. Any tests/vaccines administered, as deemed fit by the Institute hospital, including a nominal fee for medical examination, should be borne by the Vendor. The Vendor should ensure that all of his employees are free of communicable diseases and medical certificate of all the employees to this effect should be submitted before the start of the business. 18) The Vendor shall be responsible for the proper conduct and behaviour of the employees engaged by him. 19) Smoking, consumption/distribution of alcohol, use of pan and gutka or any other banned or restricted substances by the Vendor or his employees of the Vendor is strictly prohibited. 20) The Vendor is solely responsible for the payment of minimum wages, ESI and EPF for their employees as per the Government of Tamil Nadu and GOI norms as applicable and should meet any other statutory and non-statutory benefits/obligations. The record of duty hours and pay structure should be maintained as per rules for inspection by the Government authorities. 21) The Vendor should submit proof of having disbursed wages to the persons employed by him within 7 days on expiry of the wage period. 22) The Vendor should ensure regular submission of all monthly, half-yearly and yearly returns to the ESIC/EPF and other statutory organisations and a copy to IITM. 23) The Vendor has to maintain all books, registers, forms and other related documents which are prescribed under Contract Labour (Regulation & Abolition) Act, 1971 and its central rules, Minimum Wages Act, 1948 and its central rules, EPF & MP Act, 1952, ESI Act, 1948 and all other concerned Acts/Rules/Laws. 24) Periodic cleaning of fixtures (including lights, fans and other equipment), removal of cobweb, etc. in the licensed area and dining area will be the responsibility of the Vendor.

7 25) Waste disposal is the responsibility of the Vendor. All biodegradable food waste has to be bagged separately in leak-proof bags. Non-biodegradable waste has to be segregated at source (by not mixing with biodegradable wastes) and handed over to authorised personnel engaged by IITM. No wastage should be thrown out of the windows of the dining/kitchen areas nor should be fed to the animals. Non-compliance of waste disposal rules will invite penalty. Vendor, under no circumstances, shall dispose plastic and food waste into the drainage. Damages caused to the drainage system by breaking the jallies, etc. which will result in charging for appropriate repairs will be recovered completely from the Vendor and penalty thereon. Non-Veg. waste has to be kept separately and disposed by the Vendor himself outside the Campus. 26) The Vendor should hold the valid Central License under the Food Safety and Standards Act 2006 and ensure compliance of provisions of Food Safety and Standards Act and Regulations at all times. The Vendor should make his own arrangements for obtaining necessary license / clearance / approval from Corporation of Chennai, Government of Tamil Nadu and for any other local authority, wherever necessary and IITM will in no way be responsible for any lapse by the Vendor in this regard. 27) Application for Termination of License and vacating the premises should be sent by the Vendor one month in advance from the date from which he desires to terminate the license and vacate the premises allotted to him. The Vendor shall deliver to the Institute, on the said date, vacant possession of the premises allotted to him, along with all its fittings, if any, in the same condition as it was when he took possession of the same. Similarly, IITM can terminate the agreement by giving one month s notice to the Vendor without assigning any reason.

8 Schedule C: Payment of Charges (Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017) Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Café a) License Fee The License Fee payable will be Rs.65,520/- (Rupees Sixty Five Thousand Five Hundred and Twenty only) per Rs.16.54/- current rate per sq.ft. for the operating area of sq.ft. allotted to the Vendor. The break up details is as follows: Sl. Area Area in Rate per Location No. in Sq.M Sq.Ft. Sq.Ft. Amount 1. Kitchen Area Rs Rs Canteen Office Rs Rs Vendor Rest Room Rs Rs (Gents) 4. Vendor Rest Room Rs Rs (Ladies) Rs Rs Rounded off to Rs.65,520/-. The prevailing rates of taxes will apply extra. b) Water Charges Water will be charged as per meter, based upon the prevailing charges payable by IITM to CMWSSB. The prevailing rate is Rs. 40/- per 1000 litres of water. c) Electricity charges Usage of electricity for the licensed area will be charged as per meter at the prevailing commercial rates of TNEB. d) Waste disposal charges to OWZONE The waste disposal will be carried out by the Vendor as per Item No.22 of Schedule-B. The Vendor will be charged Rs.6552/- (Rupees Six Thousand Five Hundred and Fifty Two only) being 10% of the monthly License Fee payable towards waste disposal charges. The hygiene of the surroundings is given utmost priority and prudent waste management measures as sought by IITM, must be abided by the Vendor. e) Medical examination Every employee engaged by the Vendor will be subjected to periodical medical examination by IITM for which a nominal amount of Rs.300/- per employee will be charged by IITM. This excludes the cost of detailed pathological investigations and vaccines, if administered. f) Security Deposit The Vendor will pay Rs.2,00,000/- (Rupees Two Lakhs only) as Caution Deposit before signing the Agreement. No interest will be payable on the Security Deposit and the amount will be refunded on successful completion of the Contract after adjusting IITM dues, if any. I/We agree to the above terms and conditions specified. Signature of Vendor & Date Official seal and address

9 SCHEDULE D - LIST OF FOOD AND BEVERAGES (Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017) Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Café SI No Name of Items Weight TIFFIN ITEMS (VEGETARIAN) 1. IDLI (2 Nos.) 125 gms. 2. MEDU VADA 40 gms. 3. MASAL VADA 50 gms. 4. PONGAL 150 gms. 5. KITCHADI (Rava / Semia) 150 gms. 6. UPPUMA (Rava) 150 gms. 7. PLAIN DOSA 110 gms. 8. MASALA DOSA 150 gms. 9. ONION DOSA 125 gms. 10. KEERAI VADA / SPL. VADA 50 gms. 11. PLAIN OOTHAPPAM 110 crris. 12. ONION OOTHAPPAM 125 gms. 13. POORI with MASALA 3 Nos. 14. POORI with KHURUMA 3 Nos. 15. POORI with CHANNA 3 Nos. 16. CHANNA BATURA (Chola Batura) Each 17. SPL. MASALA DOSA 150 gms. 18. VADA_CURD 110 gms. 19. SPL. SADA DOSA 110 gms. 20. SAMBAR VADA 100 gms. 21. RASAM VADA 100 gms. 22. BAJJI (2 Nos.) 35 gms. each 23 BONDA (Ordinary) 50 gms. 24. BONDA (Vegetable) 75 gms. 25. CHAPPATHI with CHANNA Each 26. CHAPPATHI with KHURUMA Each 27. SAMOSA (Vegetable) 1 No. Std.Weight

10 28. CUTLET (Vegetable) Std.Weight 29. COCONUT RICE 150 gms. 30. LEMON RICE 150 gms. 31. VEGETABLE RICE 150 gms. 32. SAMBAR RICE 150 gms. 33. CURD RICE 150 gms. 34. TAMARIND RICE 150 gms. 35. MEALS LIMITED* Each 36. MEALS UNLIMITED Each 37. MEALS SPECIAL** Each 38. VEGETABLE BIRIYANI 225 gms. 39. VEGETABLE FRIED RICE 225 gms. 40. VEGETABLE PULAV 225 gms. HOT DRINKS 41. COFFEE (Special) 100 ml. 42. COFFEE (Ordinary) 100 ml. 43. TEA (Special) 100 ml. 44. TEA (Ordinary) 100/ 120 ml. 45. HORLICKS 150 ml. 46. BOOST / BOURNVITA 150 ml. 47. RAGI MALT 150 ml. 48. SEMIYA PAYASAM 150 ml. S O F T D R I N K S 49. PEPSI COLA 200 ml. 50. FANTA 200 ml. 51. SODA 200 ml. 52. BUTTER MILK 150/200 ml. SWEETS 53. LADDU - 50 gms. 54. MYSORE PAUK 50 gms. 55. JANGRY 50 gms. 56. MILK SWEET 50 gms.

11 SAVOURIES 57. KARABOONDI 75 gms. 58. OMAPPUDI 75 gms. 59. MIXTURE (Ordinary) 75 gms. 60. ONION PAKODA 75 gms. 61. BUTTER MURUKU 75 gms. 62. DILKUSH MIXTURE 75 gms. NON-VEGETARIAN ITEMS 63. CHICKEN BRIYANI + EGG 250 gms. 64. CHICKEN CURRY gms. 65. CHICKEN FRIED RICE 250 gms. 66. EGG FRIED RICE 250 gms. 67. MUTTON FRY 250 gms. 68. MUTTON BRIYANI 250 gms. 69. STUFFED ROTI ITEMS 150 gms. 70. MUTTON KHURUMA 250 gms. 71. EGG BRIYANI 250 gms. 72. OMELET (2 Eggs) Std. size 73. PANEER TIKKA 1 Plate 74. CHICKEN TIKKA MASALA 1 Plate 75. BUTTER CHICKEN 250 gms. 76. CHILLY CHICKEN 1 Plate gms. 77. EGG SCRAMBLE (2 Eggs) Each *Meals includes Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle **Special Meals includes Sweet, Chappathi-1no., Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle.

12 Annexure-I - Basic details of Tenderer S.No. Description Information 1a Name of the Vendor: Complete Address: Phone No. ID: 1b Contact Person / Representative Name and Designation: Phone Mobile Phone: 2a License No: Registration No.: PAN: TAN: ESI: EPF: (Enclose copies of the above) 2b Proof for payment of income tax and service tax (last three years)(copy of income tax and service tax payments to be enclosed) 3 No. of Food Court Stalls/dining facilities serviced in Educational Institutions (Enclose list of work handled up to 2015 and ongoing work, separately with all the relevant documents)(list to be included with name of the institution, duration, number of customers catered, type of service provided) 4 No. of Food Court Stalls/dining facilities serviced in non-academic establishments (Enclosed list of work handled up to 2015 and ongoing work separately with all the relevant documents) (List to be enclosed) 5 Whether Quality Certification obtained for any of the Food courts/ Dining facilities/catering services provided (If Yes, copy to be enclosed) 6 Bidders Solvency (Capital Employed) Rs. (in Lacs) (Solvency certificate for an amount not less than Rs.10 Lacs should be enclosed) 7 Turnover per annum Rs. (in Lacs) Authenticated copy of audited Statement of Accounts for the last three years should be enclosed (In case the work was executed for private firms/persons, TDS certificate should be submitted) 8 No. of Employees: Regular Temporary 9 Litigations, if any, connected with Catering Yes/ No (if yes, details to be furnished) Work 10 Bank Details - Bank Name, A/c No., IFSC and Complete Address 11 Any other information in support of the credentials Details, if any, to be furnished Date: Signature with Seal Note: i) Authenticated certificates, testimonials and proof of experience to be produced in support of Sl. Nos.2, 3, 4, 5, 6 and 7.

13 Annexure-II - Specimen of Quotation LIST OF FOOD AND BEVERAGES (Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017) Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Café Sl. No. Name of Items Weight Rate TIFFIN ITEMS (VEGETARIAN) 1. IDLI (2 Nos.) 125 gms. 2. MEDU VADA 40 gms. 3. MASAL VADA 50 gms. 4. PONGAL 150 gms. 5. KITCHADI (Rava / Semia) 150 gms. 6. UPPUMA (Rava) 150 gms. 7. PLAIN DOSA 110 gms. 8. MASALA DOSA 150 gms. 9. ONION DOSA 125 gms. 10. KEERAI VADA / SPL. VADA 50 gms. 11. PLAIN OOTHAPPAM 110 crris. 12. ONION OOTHAPPAM 125 gms. 13. POORI with MASALA 3 Nos. 14. POORI with KHURUMA 3 Nos. 15. POORI with CHANNA 3 Nos. 16. CHANNA BATURA (Chola Batura) Each 17. SPL. MASALA DOSA 150 gms. 18. VADA_CURD 110 gms. 19. SPL. SADA DOSA 110 gms. 20. SAMBAR VADA 100 gms. 21. RASAM VADA 100 gms. 22. BAJJI (2 Nos.) 35 gms. each 23 BONDA (Ordinary) 50 gms. 24. BONDA (Vegetable) 75 gms. 25. CHAPPATHI with CHANNA Each

14 Sl. No. Name of Items Weight Rate 26. CHAPPATHI with KHURUMA Each 27. SAMOSA (Vegetable) 1 No. Std.Weight 28. CUTLET (Vegetable) Std.Weight 29. COCONUT RICE 150 gms. 30. LEMON RICE 150 gms. 31. VEGETABLE RICE 150 gms. 32. SAMBAR RICE 150 gms. 33. CURD RICE 150 gms. 34. TAMARIND RICE 150 gms. 35. MEALS LIMITED* Each 36. MEALS UNLIMITED Each 37. MEALS SPECIAL** Each 38. VEGETABLE BIRIYANI 225 gms. 39. VEGETABLE FRIED RICE 225 gms. 40. VEGETABLE PULAV 225 gms. HOT DRINKS 41. COFFEE (Special) 100 ml. 42. COFFEE (Ordinary) 100 ml. 43. TEA (Special) 100 ml. 44. TEA (Ordinary) 100/ 120 ml. 45. HORLICKS 150 ml. 46. BOOST / BOURNVITA 150 ml. 47. RAGI MALT 150 ml. 48. SEMIYA PAYASAM 150 ml. S O F T D R I N K S 49. PEPSI COLA 200 ml. 50. FANTA 200 ml. 51. SODA 200 ml. 52. BUTTER MILK 150/200 ml.

15 Sl. No. Name of Items Weight Rate SWEETS 53. LADDU - 50 gms. 54. MYSORE PAUK 50 gms. 55. JANGRY 50 gms. 56. MILK SWEET 50 gms. SAVOURIES 57. KARABOONDI 75 gms. 58. OMAPPUDI 75 gms. 59. MIXTURE (Ordinary) 75 gms. 60. ONION PAKODA 75 gms. 61. BUTTER MURUKU 75 gms. 62. DILKUSH MIXTURE 75 gms. NON-VEGETARIAN ITEMS 63. CHICKEN BRIYANI + EGG 250 gms. 64. CHICKEN CURRY gms. 65. CHICKEN FRIED RICE 250 gms. 66. EGG FRIED RICE 250 gms. 67. MUTTON FRY 250 gms. 68. MUTTON BRIYANI 250 gms. 69. STUFFED ROTI ITEMS 150 gms. 70. MUTTON KHURUMA 250 gms. 71. EGG BRIYANI 250 gms. 72. OMELET (2 Eggs) Std. size 73. PANEER TIKKA 1 Plate 74. CHICKEN TIKKA MASALA 1 Plate 75. BUTTER CHICKEN 250 gms. 76. CHILLY CHICKEN 1 Plate gms. 77. EGG SCRAMBLE (2 Eggs) Each *Meals includes Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle **Special Meals includes Sweet, Chappathi-1no., Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle.