TENDER NOTICE

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Housekeeping Services:

Description of Housekeeping :

Description of Housekeeping services for above 9 rooms with attached toilets and adjoining corridors and staircase (5th Floor and 6th Floor),

1. Cleaning and maintenance of rooms and toilets

2. Washing and changing of bed linen and  towels etc., every alternate day i.e. Mondays, Wednesday. Friday

3. Periodic cleaning of ceiling fans, door surfaces, windows and window panes as well as clearing of cobwebs.

4. Repairs to faucets, cisterns and geysers and supply of drinking water to rooms.

5. Mosquito nets are to be cleaned once in a month and blankets every  month.

6. Providing the servic4es of one attendant manning reception desk  registering Check-in Facility and maintaining the Visitors Book and providing safe custody of Guest’s, Hostel’s stock and assets.

The quotations should be inclusive of consumable stores such as cleaning material like phenyl, Vim, Odonil, Toilet paper liquid soap and cleaning equipment such as brushes scrubbers dusting cloth etc.

The quotation should cover the cost of cleaning of the adjoining corridors
( 5th Floor and 6th Floor), and staircase and be expressed in terms of charges per room per month.

Catering Services :

Description of catering services:

Bed-Tea/Breakfast/Lunch/Dinner/Tea-snacks etc. to our participants and members of staff and also for housekeeping and maintenance of our hostel premises

There will be no fixed number of participants available and, if necessary, for a very few participants also necessary supply of food etc. to be maintained.

Standard menu  and quality to be supplied are as under :

FOR RESIDENTIAL PARTICIPANTS :

1.1 Bed Tea : ( 6.30 A. M. to 7.00 A. M.) To be served in cup/(tray) preferably Thermos Flask/(Tea Container) as may be required ( quantity about two cups) for each person.

1.2 Breakfast : ( 8 A. M. to 9 A. M. )

a). Four slices of bread ( toasted/un-toasted) with butter ( 10 gms) and jam.

Four pcs. Idlis or Two Masala Dosa or one Plate Upma with Chatney and Sambar or four stuffed parathas or any other items of equivalent cost.

b). Cornflakes or Porridge with milk ( min. 200 ml.)
c). One fruit dish ( Papaya, Banana, apple, watermelon and orange etc.)
d). Tea/Coffee.

1.3 Forenoon Tea/Coffee with 2 biscuits ( sweet, salted of Britannia brand) ( 11-15 A. M. to 11.30 A. M.)

1.4 LUNCH : ( 1 P. M. to 2 P. M.)

a). Common to both vegetarian / Non-Vegetarian

i.  Soup
ii. Vegetable Curry & Vegetable Fry
iii. Dal
iv. Dahi ( 100 gms)
v. Papad, Salad, Pickle
vi. Chapati
vii. Riceviii. Dessert.
ix. One Non Veg. Item either Fish, Chicken or Mutton ( 75 gms) or two egg curry or omelet.

b. For Vegetarian:

Vegetable Curry like Alugobi or Alu-mater or Matar-paneer or Channa Dal or Rajma or mixed vegetable an the like. Chapati with minimum 20gms Butter or Paratha and one seasonal fruit.

1.5 Afternoon Tea/Coffee with two biscuits ( same as Forenoon tea/coffee) ( 03.15 p. m. to 03.30 p.m.)
1.6 Evening Tea with one Samosa or one Nimki or One Cake. ( 05.30 p.m. to 06.30 p.m.)
1.7 Dinner: ( 08.30 p.m. to 09.30 p.m.) same as Lunch only vegetarian items.

Special Diet:

This includes fried  rice, puri, ice cream,  vegetable cutlet in addition to usual dishes of lunch, Special dishes will  have to be served once in a week and will be served only at Dinner.

FOR NON-RESIDENTIAL PARTICIPANTS:

A). forenoon Tea/Coffee with 2 biscuits ( sweet, salted of quality brands )b). Lunch: Just like Residential participants

c). Afternoon Tea/Coffee with two biscuits ( same as Forenoon Tea/coffee)

NOTE:

You shall arrange hygienic cooking, proper handling by cooking/catering staff, and efficient and neat and clean service.

Dining Hall, Kitchen and Canteen to be cleaned by you staff everyday without fail.

Payment on the basis of meals/tea/Tiffin/breakfast/dinner etc. actually served.

The contractor shall not charge for the particular service not availed of by a person if he receives advance intimation of 12 hours. The bank may indicate the requirement for catering service if there is a schedule for training for more number of participants than normal on given day before 12 hours.

The contractor may submit his bills on weekly basis and payment will generally be made within 10 days.

The contract can be terminated by giving 3 ( three)  months’ notice by the contractor or 1 ( one) month’s notice by the Bank.

The contractor  shall deposit a sum of Rs. 5,000/-  as earnest money at the time of submission of the Tender Form. The amount will be deposited by way of DD/Manager’s Cheque/Pay Order  drawn in favour of UCO Bank, Regional Training Centre, Chennai. The amount will be refunded in case the Contract is not awarded to the bidder and in case the contract is awarded, the amount will be adjusted against security deposit.

The contractor shall be required to deposit a sum of Rs.50,000 ( Rupees fifty thousand only) as security  deposit with the Bank for due performance of the contract on his part. The Bank reserves the right to forfeit the same  caution money of Rs. 50,000/- deposited by the  Contractor if he fails either to perform the contract or to give 3 months’ notice for termination of the contract or for the breach of any terms and conditions.

Menu list mentioned above is subject to a change as per our direction within the overall rates.

The Bank proposes to conduct two channels of training simultaneously and during that period the contractor should be in a position to provide catering services to a maximum of 50 participants for bed tea, breakfast, forenoon tea, afternoon tea, evening tea and dinner. For lunch, the maximum number will be about 60 ( including staff of the college).

The contractor shall be paid for actual number or minimum number mentioned below, whichever is higher, in respect of Bed Tea, Breakfast, Forenoon Tea, Lunch, Afternoon Tea, and Evening Tea:

i). Bed Tea for 30 persons when 2 channels are running, 15 persons when only 1 channel is running.

ii). Breakfast for 30 persons when 2 channels are running and 15 persons when only 1 channel is running .

iii). Forenoon Tea/ Evening Tea for 30 persons when 2 channels are running, 15 persons when 1 channel is running

and garbage to be taken out and disposed  to Corporation Van or other means by  caretaker. 

2. Service bearers engaged  by you should wear neat and clean uniform while on duty and shall have adequate experience in serving with etiquette and courtesy.

3. The staff engaged by you shall be solely under your employment, control and discipline and in case of termination of the contract, the   Bank shall not be liable for loss or damage, if any, caused or your employees. The Bank shall not also be liable in case of services of any of the employee dispensed with by you. The relationship between you and your employees will be a matter inter-se between you and them, and the Bank will have nothing to do with it. Further, you shall be responsible for act of omission, commission, misbehavior on the part of the employees. The employees will be your own choice and in no case they will be regarded as employees of the Bank.   

4. The medium of cooking will  be Sundrop/sunflower/double Refined Ground Nut Oil or any other cooking material which may be approved by the Bank from time to time.

5.You shall use all raw materials of best quality available in the market and in case it is found that any service or any item in any service is substandard, the Bank will be at liberty not to make any payment for that entire service or make appropriate deduction from the bills at its discretion.

6.Bank will have the right to decide and to prescribe varieties and brands of various materials used in cooking and other preparations.

7.The Bank shall provide the following items free of cost:

a). Accommodation , stocking and dining place for the catering worker
b). Electricity;
c). Water;
d). Water Cooler;

8. The other items such as crockery, cutlery, utensils, napkins and table covers etc. will be arranged by the contractor and they will be adequate in number and of good quality – acceptable to the Bank. Replacement due to loss and breakage of the crockery will caterer’s responsibility.

9. The contractor shall provide the catering services as per the menu quoted above.

10. It should be clearly understood that the billing should be made strictly as per number of channels running and for 15 persons when 1 channel is running.

iv). Lunch and Dinner :

1. On weekdays Lunch for 30 persons when 2 channels are running, 20 persons when 1 channel is running ( including college staff).

2. On Weekdays Dinner for 30 for more than 1 channel and 15 persons for one channel

3. On Holidays and Sundays intervening courses Lunch and Dinner will be on actuals,

4. On Sundays preceding commencement of a course  Lunch for 10 persons and Dinner for 10 persons per residential course.

17.2 Minimum guarantee provisions will not be applicable when there is no programme at the college.

18. Notwithstanding anything contained hereinabove, the bank will determine a minimum cut-off rate, which is to be kept a secret, as a base rate. Quotations below this base rate will not be entertained   and such tenders will be rejected.

19.2. The Bank reserves the right to reject/not to accept any quotation without showing any reason thereof.

19.3 In case of any clarification or a problem, the decision of the Bank will be final and binding on the Contractor.

19.4 Only those firms/persons already engaged in providing catering and house-keeping services to reputed Institutions/Multi National Companies for at least two years need to apply.

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