INVITATION OF OPEN E-TENDER FOR PROVIDING MESS

Read and agreed Sign of Tenderer 1

EMPLOYEES’ STATE INSURANCE CORPORATION MEDICAL COLLEGE & HOSPITAL,

SANATHNAGAR, HYDERABAD-500038 (Under Ministry of Labour, Govt. of India)

File No.799/D/ESIC/MCH/GEN/2021/FP0000364201 Date: 03rd March 2021

INVITATION OF OPEN E-TENDER FOR PROVIDING MESS SERVICES AT ESIC MEDICAL

COLLEGE HOSPITAL, SANATHNAGAR, HYDERABAD-38

The Dean, ESIC Medical College Hospital, Sanathnagar, Hyderabad, invites open e-tender under double - bid system for providing Mess Services at ESIC Medical College Hospital, Staff Quarters, Hostel Premises and precincts thereof as per requirements detailed in the Annexure III attached herewith. The “Tender Documents” are available online as per schedule and comprises of the General Terms and Conditions of Contract (Annexure I) and the Special Terms and Conditions of Contract (Annexure II) which will govern any contract made, Scope of Work & Manpower, Material etc Requirement (Annexure III), Technical Bid Form (Annexure IV), Financial Bid Form (Annexure V) and Undertaking (Annexure VI). Interest tenderers may submit their quotations online.

Tenderers are requested that, before quoting their rates or filing tender, the tender form may

please be read out thoroughly (line by line), otherwise purchaser will not be held responsible for any error / oversight of the tenderer.

The present tender is in standard form. Hence, applicability of certain clauses to the tenderer may depend on specific facts/ circumstances related to the tender. So, Tenderers are requested to ignore such clause /clauses, which is/are not applicable in the instant case.

In case of any doubt, the same may be got clarified in the pre-bid meeting. All payments shall be made only by using “SB Collect” through SBI Portal (www.onlinesbi.com).

If any modification of the schedule is considered necessary, you should communicate the same

by means of separate letter sent along with the e-tender. Acceptance by the E-Tenderer shall be communicated in due course. You are requested that

theinstructions contained in the said communication should be acted upon immediately / as asked for.

THE BIDDER IS REQUESTED TO FOLLOW THE CHECK LIST AT THE TIME OF SUBMISSION OF E-TENDER DOCUMENT WITHOUT WHICH THE OFFER IS LIABLE TO BE CANCELLED

http://www.onlinesbi.com/


CHECK LIST

Item Online submission Hard Copy submission

1. Earnest Money Deposited “SB Collect”

Whether uploaded [Yes/No] Whether online receipt is submitted [Yes/No]

2. Valid Trade Licence/ Shops and Establishment Certificate/ Certificate of Incorporation etc

Whether uploaded [Yes/No]

3. Valid FSSAI Licence Whether uploaded [Yes/No]

4. Valid LPG Connection Certificate Whether uploaded [Yes/No]

5. GST Registration Whether uploaded [Yes/No]

6. Labour Licence Registration Whether uploaded [Yes/No]

7. ESIC Registration Whether uploaded [Yes/No]

8. EPFO Registration Whether uploaded [Yes/No]

9. Audited Balance Sheets FY 2016-17 to 2018-19.


10. Certificate of Turnover (issued by Certified CA)


11. Technical Bid


12. Financial Bid Whether uploaded [Yes/No]

13. Tender document signed on all pages


14. Undertaking Whether uploaded [Yes/No] Whether original submitted [Yes/No]

15. Satisfactory Work Completion Certificate (as per #2, Part C of General Terms & Conditions)


Note: If any License/Certificate constitutes/consists of more than one page then all the pages are to be enclosed failing which e - Tender is liable to be cancelled.

Enclosures:

• Annexure – I (General e - Tender Terms & Conditions)

• Annexure – II (Special e--tender Terms & Conditions)

• Annexure – III (Scope of Work and Requirement of Manpower, Material & Material etc)

• Annexure – IV (A), (B) & (C) (Technical Bid Form)

• Annexure – V (Financial Bid Form)

• Annexure – VI (Undertaking) • Annexure – VII (Instructions for online bid submission & payment of EMD/PMD)

Sd/- Dean


Annexure-I

GENERAL TERMS AND CONDITIONS Part A

Period for submission of e – Tender form through e- 03.03.2021 - 24.03.2021 procurement portal of ESIC

Pre-Bid Meeting 10.03.2021 @ 11 AM

Last Date & Time of submission of e-tender 24.03.2021@ 11 AM

Date & Time of Opening of e-tender 25.03.2021 @ 11 AM

Estimated Cost of Tender (approx) 1.8 Crores (approx)

Bid Security / Earnest Money to be paid. Proof to be submitted by hand / delivered by Reg Post alongwith Undertaking

Rs 3,60,000/-

Performance security/security Deposit Money 3% of the annual Bid value

Part B The tender document can be downloaded from www.esic.nic.in, Central Public Procurement

Portal: https://eprocure.gov.in/eprocure/app from as per schedule. The Bidders are advised to register themselves with e-procurement Portal at: https://eprocure.gov.in/eprocure/app to participate in the e-Tender. The e-tender should be filled online on e-procurement portal as per prescribed format. Incomplete bids are liable for rejection. ESIC reserves the right to reject any tender without assigning any reason.

Part -C 1. EMD of Rs 3,60,000/- should be deposited by the bidder by using “SB Collect” under SBI Portal

(www.onlinesbi.com)which shall be refunded/adjusted to bidders without any interest after finalization of tender. Copy of receipt generated from SBI Portal must be submitted in a sealed

cover duly superscribed “EMD in respect of e-tender for providing Mess Services at ESIC Medical College Hospital, Staff Quarters, Hostel Premises” and dropped in the tender box located at General Branch, ESIC Medical College Hospital, Sanathnagar, Hyderabad500038. The EMD will be forfeited

(a) If a bidder withdraws his bid during the period of bid validity specified by the bidder in the tender form. (OR)

(b) In case of a successful bidder if the bidder fails to furnish performance security:(OR) (c) If at any stage, any of the information/declaration given/made by the bidder is found to

be false.

2. The applicant should have atleast 3 years experience in providing Mess/Catering services at Govt /Reputed Institutions as on 31.03.2020 (Copies of Satisfactory Completion Certificate must be attached)

3. The applicant must have valid Labour LIcence issued by GoT. 4. The applicant must have LPG connection in the name of firm. 5. The applicant must have valid FSSAI Certificate. 6. The applicant must have valid ESIC and EPFO Registration. 7. The applicant must have GST Registration. 8. The Applicant must have an minimum average annual turnover of Rs. 55,00,000 (Rupees 55

Lakhs only) during last three financial years i.e 2016-17, 2017-18, 2018-19 (Certificate from Chartered Account should be attached).

http://www.esic.nic.in/

https://eprocure.gov.in/eprocure/app




9. Pre bid meeting shall be as per schedule mentioned above at Administration Branch, ESIC

Medical College Hospital, Sanathnagar, Hyderabad to clarify issues connected with the tender. Prospective bidders are invited to attend the same.

10. The bidder should have office in Twin Cities of Hyderabad /Secunderabad. 11. All documents need to be self attested, stamped, scanned and uploaded. Hard copies of the

documents need not be submitted except for the Online Receipt of SB Collect and undertaking.

12. Price Bid: a. Prices to be quoted in AnnexureV b. Prices quoted must be meaningful and measurable in thecontext. c. Price must be clearly shown in figures and words in IndianCurrency. d. The complete price breakup of various components services along with total bid

prices in each group/category of the staff as per the hospital’s (i.e. ESIC Medical College Hospital, Sanathnagar, Hyderabad - 500038) requirements. However the payment shall be based on the actual services approved by the Purchaser and made by the Supplier.

e. Duties, taxes and other statutory payments if any, paid or payable, must be mentioned clearly both on percentage as well as on actuals.

f. Prices quoted by the bidder shall be fixed during the bidder’s performance of the contract and not subject to variation on any account except in cases of statutory payments. A bid submitted with an adjustable price quotation will be treated as non-responsive and will be rejected.

g. All prices must be mentioned both in figures and words. The bidder must make sure that there is no discrepancy between the two. In case of any discrepancy between the two the interpretation of the Hospital on this account shall be final and binding. If the bidder does not accept the correction of errors as per Hospital’s interpretation, his bid will be rejected.

h. Arithmetical errors, if any, in any part of the bid will be rectified on the following basis. If there is a discrepancy between the unit price and the total price that is obtained by multiplying the unit price and quantity, the unit price shall prevail and the total shall be corrected. If there is any discrepancy between the figures and words, the price in words will be taken as correct. If the bidder does not accept the correction of errors, the bid shall be rejected.

13. Validity of bid for acceptance should be for a minimum period of 12 months. 14. The Tenderer must furnish all the details in the Annexure IV (A) and (B) (Technical Bid Form). 15. The contractor is to be entirely responsible for the execution of the contract in all respects in

accordance with the terms and conditions as specified in the tender document. The contractor shall not sublet transfer or assign the contract or any part thereof without the written permission of the Dean/competent authority. In the event of the contractor contravening this condition, Dean/ competent authority shall be entitled to place the contract elsewhere on the contractors account at his risk and the contractor shall be liable for any loss or damage, which the Hospital, may sustain in consequence or arising out of such replacing of the contract.

16. The Contractor has to execute an Agreement with ESIC for the contract immediately on getting acceptance from ESIC in such format as stipulated by ESIC including all the terms and conditions mentioned in the tender document

17. Performance security: The successful bidder has to deposit 3% of the annual bid value as performance security with Dean by using “SB Collect” under SBI Portal (www.onlinesbi.com) which will be released after successful completion of contract.

18. Whenever any claim for the payment of a sum of money arises out of or under this contract against the contractor, the Hospital shall be entitled to recover such sum by appropriating, in



part or whole the security/earnest money deposited by the contractor, when the balance or the total sum to be recoverable, as the case may be shall be deducted from any sum then due or which at any time thereafter may become due to recoverable under this or any other contract with the purchaser. Should this sum not be sufficient to cover the full amount recoverable, the contractor shall pay to the purchaser on demand the remaining balance due.

19. All tenders should remain valid for acceptance for a period of twelve months from the date of opening of the tender

20. The contract / tender, if awarded, shall be valid initially for one year from the date of award of Contract subject to continuous satisfactory performance and on failure on this aspect by the contractor, the Competent Authority will reserve the right to terminate the contract. The period of the contract can be extended for further period at the discretion of the Competent Authority

21. In the event of any violation of laws, rules, statutory provisions by the contractor, this will amount to breach of contract and in such case, the hospital will have the right for terminating the contract, forthwith, without giving any notice or assigning any reason

22. This Security deposit will not bear any interest of whatsoever kind. 23. Each page of the Tender document should be signed and stamped by authorized representative

of Tenderer in acceptance of the terms and conditions laid down by ESIC. 24. Tender containing false, misleading information will be rejected and may also be liable for

consequences for submitting false information. 25. All personnel engaged for Services should be paid applicable minimum wages. 26. All personnel engaged for Services should be registered under ESI and EPF and should be

provided with valid ESIC Cards and EPF numbers. 27. The persons provided by the contractor shall be the employee of the contractor only and there

is no Master and Servant or Employer and Employee relationship between the persons provided by the contractor and this Hospital and further the said persons of the contractor shall not claim any employment, engagement or absorption in this Hospital, in future.

28. The persons provided by the contractor shall not claim any benefit/compensation/ absorption/regularization of service from/in this hospital under the provision of Industrial Disputes Act, 1947 or Contract Labour (Regulation & Abolition) Act 1970. Undertakings from the persons to this effect shall be required to be submitted by the contractor to this hospital.

29. No compromise shall be made by the ESIC towards punctuality, obedience, promptness, alertness, behavior of the employees deployed. In case of failure, the ESIC reserves the right to cancel the contract forfeiting the deposit without giving any notice.

30. The Hospital shall not be under any obligation for providing employment to any of the worker of the contractor after the expiry of the contract. The Hospital does not recognize any employee-employer relationship with any of the workers of the contractor.

31. The contractor has to indemnify the ESIC against all claims, damages or compensation under the provisions of Central Minimum wages Act, 1948 and other Labour laws in force from time to time and Payment of WagesAct,1936; Employer’s Liability Act, 1938; the Workman Compensation Act, 1923; Industrial DisputesAct,1947; Maternity BenefitAct,1961; Bonus Act; Contract Labour (R & A) Act 1970, or any modification thereof, Child Labour (Prohibition & Regulation) Act, 1986 Or any reenactment or modification of the same and any other Social Security benefits including prescribed number of leave / holidays and prescribed hours of work Schedule to the personnel deployed and all Acts related to Social Security (ESI & EPF etc), Service Tax wherever applicable & other Labour legislations, and such statutory orders from time to time. ESIC will not own any responsibility in this regard. And the Contractor will be liable for any consequences resulting from violation of any such rule / provision.

32. All disputes relating to this tender can be legally resolved through Courts in Hyderabad only. 33. Responsibility for executing Contract: The Tenderer is to be entirely responsible for the

execution of the contract in all respects in accordance with the terms and conditions as specified in the acceptance of tender.


34. The Tenderer shall not sublet/ transfer or assign the contract to any part thereof without the written permission of the Dean. In the event of the Tenderer contravening this condition, Dean shall be entitled to place the contract elsewhere on the Tenderers account at his risk and the Tenderer shall be liable for any loss or damage, which the Dean, ESIC Medical College Hospital, Sanathnagar, Hyderabad, may sustain in consequence or arising out of such replacing of the contract.

35. Recovery of sums due: Whenever any claim for the payment of a sum of money arises out of or under this contract against the contractor, the purchaser shall be entitled to recover such sum by appropriating, in part or whole, from the security/earnest money deposited by the contractor, when the balance or the total sum to be recoverable, as the case may be, shall be deducted from any sum then due or which at any time thereafter may become due to recoverable under this or any other contract with the purchaser. Should this sum not be sufficient to cover the full amount recoverable, the contractor shall pay to the purchaser on demand the remaining balance due.

36. Insolvency and breach of contract: The Dean may at any time, by notice in writing, summarily terminate the contract without compensation to the contractor in any of the following events, that is to say:- If the contractor being an individual or if firm, any partner in the contractor’s firm, shall at any time be adjudged insolvent or shall have a receiving order or orders for administration of his estate made against him or shall take any proceedings for liquidation or composition under any insolvency for the time being in force or shall make any convenience or assignment of his efforts or enter into any arrangements or composition with his creditors or suspend payment of if the firm be dissolved under partnership act, or

37. If the contractor being a company shall pass a resolution or the court shall make an order for the liquidation of the affairs or a receiver of Manager on behalf of the debenture holder shall be appointed or circumstances shall have arisen which entitled the court or debenture holders to appoint a receiver or Manager

38. If the Tenderer commits any breach of this contract not herein specifically provided for: Provided always that such determination shall not prejudice any right of action or remedy which shall have accrued or shall accrue thereafter to the purchaser and provided also that the Tenderers shall be liable to pay the purchaser for any extra expenditure, he is thereby put to but shall not be entitled to any gain on repurchased.

39. Arbitration: In the event of any dispute or difference arising out of the terms and conditions laid down in this tender, the same shall be referred to the Arbitrator appointed by the Dean. The procedure of the Arbitration will be governed by the provision of Arbitration Act 1996 as amended and rules framed therein under.

40. Right to accept / reject: The hospital authority reserves the right to reject any or all tender without assigning any reason whatsoever. Also, the hospital authority reserves the right to award any or part or full contract to any successful agency at its discretion and this will be binding on the tenderers.

Sd/- DEAN


Annexure-II

SPECIAL TERMS AND CONDITIONS NATURE & SCOPE OF WORK

CATERING: The Caterer is required to provide the services round the clock 24 x7x 365 days Designated time for following services for 200 -300 students a. Breakfast, Tea, Coffee, Milk : 6.00 AM – 9.00 AM b. Lunch: 12.30 PM - 2.30 PM c. Evening - Snacks, Tea/Coffee: 4.00PM – 5.30 PM f. Dinner: 7.30 PM - 10.30 PM (beyond 10.30 PM on prior intimation on

rare occasions)

Note: All timings and services are subject to change depending on circumstances at the discretion of the Institute but caterer will be informed in advance. The caterer may also note that the requirement for catering services may increase/decrease based up on the activity level and requirements of the Institute. Thus, the requirement for man power and other services may go up or come down accordingly. 24X7 Services using vending machines should be provided by the caterers so that students and doctors would accessible to food in case of emergency.

Generally buffet service is provided in the dining areas. However a sit down/table service for a limited number of guests may be required to be arranged in case of dignitaries/ VIPs visiting the Institute catering service required to be organised in the Institute is as follows: 1. Mess with main kitchen & attached dining hall in Hostel: Hostel Mess, with central kitchen and

dining hall has a seating capacity of 200 – 300 persons . All items of breakfast, lunch and dinner can be

prepared in the central kitchen and subsequently served to the STUDENTS at the respective dining halls -

in girls hostel ,nurses hostel and staff canteen already intimated as per schedule. Hot food is to be

served from all buffet counters. Use of plastics and packaging of food is to be avoided

No parcels shall be provided to the outsiders (people who are not registered) to avoid any differences in

quantity of food at any time

Guests will help themselves with self-service. It is the responsibility of the caterer to keep the tables and

chairs ready for service, to clear the plates kept by the Students in the plate-rack in the dining halls,

wash and store the same.

The caterer may use the facilities provided in the pantry such as micro-wave oven, fridge, gas stove etc.

to keep the food fresh and warm. Further caterer must ensure that catering service in Medical College &

Hospital when required & in no way affect the service in the hostels. Extra service staff if necessary shall

be engaged.

2. Sick persons on campus may be served with special diet on Doctor’s Prescription. No extra charges

are payable on this account. Sickness Diet must be Cooked / Arranged on request by the students FOR

SICK STUDENT, in case of Sickness.


3. Fluctuations in the daily strength of participants for catering: The total strength of the participants is

likely to increase/ decrease at short notice. The caterer, therefore, must be able to make suitable

arrangements accordingly ensuring availability of food with adequate manpower to serve the

participants. The services should be provided only to the registered students and staff through biometric

access and outsiders related to the registered people with notice. Provision of service on telephone

order(registered duty doctors) or through SMS order to hospital.

4. Catering Equipment provided by the Institute: Serving equipment such as Bain-Maries and certain

other items like cutlery & crockery, gas stoves, micro-ovens, refrigerators are installed/provided in

dining halls. The caterer is responsible for proper handling and maintenance. Loses/damages if any to

the equipment provided by the Institute shall be made good at the expense of the caterer.

5. Cutlery &Crockery: Caterer is responsible to arrange and maintain separate sets of necessary cutlery,

crockery and cooking utensils. Items required are:

i. Full size dinner plates

ii. Quarter plates

iii. Cups & saucers for tea & coffee

iv. Drinking water glasses

v. Spoons & forks

vi. Serving dishes

vii. Sheffen-dishes

Crockery & cutlery once used shall not be reused (especially dinner plates, drinking water glasses, bowls, forks, spoons etc) in the same meal session without proper washing. Cleaning of the plates and utensils shall be done with hot water, soapy water duly cleaned and dried.

Caterer will ensure that the cutlery & crockery are not only clean visually but also free from any residual smell of food items. Plastic/paper; cups or glasses should not be used.

6. Utensils for Veg.& Non-veg. cooking: The caterer shall ensure that separate utensils/ vessels are used

for preparing vegetarian and non-vegetarian items.

7. Raw materials and other cooking ingredients: Caterer shall ensure that all food items used are of

standard/ established brands with ISI/ AGMARK/FPO/ FSSAI markings. All raw materials and cooking

ingredients items like vegetables/ milk products meat, fish etc should always be fresh. Similarly cooking

oils of reputed brands, such as sunflower, sun drop, saffola, rice rich oil should be used while rotating

them once in a fortnight. Stale and life expired items shall not be used under any circumstances. The

caterer is responsible for serving a healthy and Hygienic food.

Meat and chicken certified by the municipal or other authorities concerned should only be used. The

sizing of meat and chicken should be appropriate (too big size to be avoided). Scrupulous care shall be

taken to avoid usage of dead or stinking meat, chicken and fish. The authorized officer will decide the

menu schedule in advance on weekly basis and the same is intimated to the caterer well in time for

service accordingly. The authorized officer has the right to stipulate for any specific occasion any

particular variant of the cuisine to meet the requirement of any guest or guests, at no extra cost. In

order to regulate the quality of food being served the service provider shall maintain records of

purchase of meat/chicken/fish and same shall be produced on demand.


Raw Material: with Agmark /FPO/HACCP/ISO/FSSAI/ISI Certifications as applicable and should be pre-

approved by ESIC Medical College & Hospital, Sanathnagar, Hyderabad- 38. The contractor will use only

branded raw material for preparation of items and the decision of the canteen/Hostel committee shall

be final in the matter. The list specifying the preferred brands of ingredients is as mentioned

1. Maida/Wheat flour/Besan : - of reputed flour mills Aashirwad/ Pillsbury.

2. Rice: Only HMT / SonaMasoori for daily use and Basmati (Dawaat/

India Gate) for biryani / fried rice/pulao

3. Cooking Oil:- Refined good quality cooking oil with i.e. soybean / vegetable

/sunflower / groundnut oil Sun Drop / Gold Drop /

4. Butter / Cheese: - Britania / Amul / Nestle / Vijaya

5. Panneer: - Heritage / Jersey /Amul

6. Pulses& legumes,:- A grade, of reputed suppliers & farms such as TATA/ Agrofresh/

Patanjali having utmost hygienic conditions.

7. Meat/Poultry (Meat /Chicken / Fish ):- of reputed suppliers & farms having utmost hygienic

conditions. The meat (chicken/mutton) should be tender, without any fibre, broken/ crushed

bones.

8. Eggs: - Organic / near organic eggs, Only A grade and fresh eggs to be supplied.

9. Sauces: - Kissan/ Delmonte

10. Chutneys and Pickles : - chutneys should be freshly prepared and pickles should be

of Priya / Ruchi/

11. Custard powder: - Wakefield / Polson

12. Sugar cubes: - reputed brands such as Agrofresh

13. Tea Leaves/tea bags: - Brooke Bond Red/ Tajmahal and Green label

14. Green Tea: - Tetley /Lipton

15. Coffee: - Nescafe-Sunrise/Bru

16. Spices and Condiments: - MTR/Ashirvad

17. Jam : - Kissan

18. Milk : - should be whole milk, Heritage/ Jersey / Amul (along with Boost/Horlicks)

19. Ice cream : - Scoops / Amul/ Kwality- (Minimum 04 different flavours at any time)

20. Biscuits: - Britania/Monacco / Good Day/ Bourbon/ Maska Chaska/Sunfeast

21. Ghee : -Heritage/Jersey

22. Pappad : -Lijjat

23. Sweet Mix Powders :- Bambino/ MTR/Maiyas

24. Salt :- Tata/Aashirwad

25. Fish :- Murrel for curry or Pomfret/ Basa/ thilapia for fry

26. Drinking water :- Kinley/ Bisleri bottle and containers as per our requirement

27. Vegetables :-Fresh organic / near organic

28. Noodles :- of reputed brands.

29. French Fries : Mc Cain

Preparation: Thereshould be strict quality control in preparing the food items. Prohibited items like

baking soda, chemical colours, adulterated oil or used up oil should not be used for cooking.


Chicken / Mutton preparation:

a) Dry preparation- 90% Chicken / Mutton + 10% Masala

b) With gravy: 75% Chicken .Mutton + 25%

Gravy Paneer preparation:

a) Dry preparation 90% Paneer + 10% Masala

b) With gravy 75% Paneer + 25% Gravy

c) Paneer with other items as Main ingredient: 40 % paneer +40% other item + 20% gravy.

Dhal /Sambar: In thick consistency.

Paratha /Chapathi: with soft texture.

Continental Breads: Bread rolls/ brown bread / whole wheat bread of modern/ Britania bread with soft

texture & properly baked.

Omelette / Fried eggs: To be prepared full done without any residual water.

Filling: whenever any food items with filling /stuffing is provided the weight of such filling should be

minimum 40% of the total weight of the item.

NOTE: FIFO [FIRST IN FIRST OUT] to be maintained in stores. Date of manufacture and date of expiry to

be strictly monitored for all food items. Register to be maintained by service provider.

8. All raw material to be thoroughly checked/sorted/washed/cleaned/sifted/sieved, as case may

be depending upon the item, so as to ensure that no foreign matter/insect finds their way into the final

product. All material to be suitably stored so as to remain in optimum condition. Equipment for these

operations should not be broken/ chipped.

9. ESIC Medical College & Hospital mess committee reserves the right to inspect all such raw

material used by the Service Provider from time to time which includes monthly assessment by two

students and would be using a scoring system based on various parameters(like cleanliness, ingredients,

taste, punctuality). Dean shall nominate two students to supervise the Mess on a daily basis.

10. All waste material/garbage to be put in to garbage disposal bag kept in the designated place and

disposed on daily basis by the Service Provider. The Bins to be washed, liners replaced and lidded daily.

11. The Procurer is absolved of all responsibilities arising out of any eventualities such as food

poisoning etc., due to consumption of food at the Canteen. Preparing and serving safe and healthy food

is the sole responsibility of the Service Provider.

12. Maintenance jobs of plumbing, carpentry, electrical and civil to be executed after intimation.

Failure to maintain the premises would lead to termination.

13. Quality of Rice: For everyday use good quality HMT Rice and for special rice preparations such as

biryani good quality basmati rice shall be used.

14. Preparation of breads:Caterer shall ensure good quality chapathis preparation such as

Hyderabad special, tandoori rotis ,naans and served hot at all times.


15. Cold Room: Cold room facility for perishable/ short shelf life items is available. Caterer Is

responsible for its regular maintenance including repairs if necessary with information to the

administration.

16. Use of LPG gas for cooking: The caterer will use LPG cooking gas only for cooking. Caterer shall

make suitable arrangements for procurement of Gas cylinders.

17. Weekly Menu: Caterer shall adhere to weekly menu as enclosed, changes if any shall be only in

consultation with concerned officials and students of mess committee which shall be strictly be

followed, failure to adhere to instruction would attract a penalty and termination of contract. Changes if

any shall be with the prior approval of the concerned authority.

18. TERMINATION OF SERVICES for non-adherence to the approved menu.

19. CLEANLINESS AND HYGIENE: Regular Cleaning of food processing area: Dining hall to be cleaned

daily and special rigorous cleaning to be done on weekends.

i. Cleaning of Kitchens, Dining Halls, pantries, stores, utensil wash areas, food processing

areas kitchen counters, tiles, flooring, exhaust fans, hand wash rooms to be thoroughly

cleaned with appropriate detergents as specified. Refrigerators, Mixers, Grinders to be

cleaned regularly.

ii. All food processing equipment to be cleaned using suitable detergents.

iii. Caterer shall ensure a high standard of hygiene and cleanliness at all times.

iv. Floor of dining areas shall be mopped/ cleaned daily and from time to time.

v. Dining tables shall be wiped clean dry immediately after completions of a meal by

participants and also before next set of participants/guests have their meals.

vi. Dustbins with Garbage covers: The Caterer should provide required dustbins and garbage

covers at all the locations at food serving area and the disposal of garbage on daily basis is

the responsibility of the Caterer only.

vii. The Caterer shall arrange for cleaning of the Dining Hall, hand-wash areas, the kitchen

area, toilets and washing area at least 3 times daily and also immediately after any service

/ as and when required.

viii. Caterer is responsible to provide liquid hand wash, soap, paper tissues, room fresheners

etc. for the benefit of the participants in the wash areas/ toilets.

ix. The Caterer shall ensure that the entire catering premises are kept hygienic and clean.

Caterer is responsible to ensure Preventive pest control measures in the kitchen from

time to time.

x. Caterer should not allow any garbage, debris or drain water to be let out on the ground in

and around kitchen/dining area and other related areas.

xi. Materials/equipments should be arranged by the Caterer. xii. Agency must conduct a self hygiene audit as per Annexure I on a monthly basis and

submit to the Committee for evaluation.

GENERAL GUIDELINES FOR SERVICE PROVIDER: The essence of the contract is timely supply of sufficient quantity of quality food and maintenance of hygiene and healthy sanitary conditions.

1. Accommodation will be made available for running Mess free of cost.


i. It is the responsibility of Catering Agency to maintain facilities provided to him in proper condition.

ii. In case any damage is caused to the Hospital property, the amount assessed will be recovered from the Security Deposit of the contractor. In all such cases, the decision of the Dean will be final and binding on the part of the Catering Agency. The decision of the Dean on these matters will be final.

iii. The interior decoration and the wall paintings shall be done by the contractor on his own with the prior approval of the Dean.

2. Utensils and equipment for processing and storing vegetarian and non-vegetarian items to be separate.

3. Vegetarian and Non-Vegetarian processing areas to be separate

4. Used Oil not to be recycled. Leftover food not to be used / recycled but disposed off appropriately on a daily basis.

5. Broken/Chipped and discoloured crockery/cutlery/cooking equipment to be replaced immediately and handing over the utensils which were provided back to the concerned authority

6. Torn, shabby, soiled table linen to be discarded / replaced immediately.

7. Sufficient stocks of all items to be maintained by Service Provider.

8. There shall be no compromise on the quality of food supplied by the tenderer and if any such incidence or food adulteration is found, action deemed fit, including black listing the firm, shall be taken by the Competent Authority and all the rules of Prevention of Food Adulteration Act (PFA Act) will apply.

9. The Hospital Campus is a "NO SMOKING ZONE", hence sale and use of tobacco and use of Liquor (alcohol) is strictly prohibited.

10. Surprise Inspections will be conducted by Officers/ Inspection Team constituted by Dean, Dean shall nominate two students to supervise the Mess on a daily basis.

11. Suggestion box should be made available to students/staff of Hospital at an accessible and conspicuous area.

12. Staff/personnel :

i. The staff engaged or planned to be deployed for subject work will have to be declared medically fit from any Government hospital at the Cost of Agency (The workers must be screened for HIV, HB SAG, CBP, CUE, STOOL for OVACYST, STOOL C/S) and documentary proof may be submitted to the hospital authorities initially before commencement of Mess contract. Thereafter, health check up of the workers will be done twice in a year i.e. after every six months at the cost of the Agency and shall get them examined for medical and physical fitness by this hospital doctor. Staff afflicted with communicable disease / infectious diseases have to be kept away from work


till he / she has recovered. Immunization of the workers for different infective diseases and any other tests as per hospital recommendations shall be done by the Agency at his own cost.

ii. All manpower required for cooking, serving and cleaning work shall be under own arrangements of the caterer. Caterer shall provide identity cards and uniforms to all personnel at their own cost

iii. The caterer shall arrange one serving point for every 50participants in the dining halls. Similarly there will be one worker for every 25 participants. In addition, adequate staff shall be provided for cooking, cleaning of utensils, cleaning of dining halls and wash areas/ toilets attached with the dining halls. The caterer shall employ a minimum number of persons at all times and bring additional strength whenever required.

iv. The Head cook, Asst. cooks should be well qualified and experienced in Hotel Management/ institutional catering capable preparing all kinds of dishes. Similarly the managers and supervisors should have basic qualification and experience in catering and serving of food.

v. The catering supervisor appointed by the caterer should be available throughout the production and service period at the Institute and see that the staff/guests are served by well-trained servers/waiters.

vi. The caterer shall nominate one senior manager for overall supervision & management of all catering activities along with certain amount of cash for purchases so as to meet urgent requirements. Institute will have a right to reject one or all catering staff if not found qualified & trained.

vii. The Service Provider shall ensure that the engaged staff shall always be neatly turned out with hair, nails, beards trimmed and in proper uniform & footwear (uniform-dress code, caps, name badges and gloves while serving). Serving staff should preferably wear black trousers, white full sleeves shirts, white gloves, white cap & black shoes

viii. Torn, worn out, dirty shabby uniforms are not acceptable. Same to be replaced, failing which the staff will not be allowed to undertake duty and may attract penalty.

ix. The Catering Agency must employ adult and skilled labour only. Employment of child labour will lead to the termination of the contract. The Contractor shall be fully responsible for the conduct of his staff.

x. The personnel so appointed should have the basic knowledge of personal hygiene, safe & clean methods of food handling. They should be of good character, good conduct and of cheerful disposition.

xi. The Agency will be responsible for such conduct of the persons engaged by him in the hospital, which will be conducive for maintaining the harmonious atmosphere in the Medical College and will be responsible for any act commission & omission of such persons.

xii. The caterer shall be responsible for his employees in observing all security and safety regulations and instructions as May be issued by the Institute from time to time. The contractor shall have the right to appoint and to take appropriate disciplinary actions against his workers to fulfill his obligations under this agreement, provided that, action should be taken in accordance with Labour law and Industrial Employment (Standing Order) Act, 1946 and the Mess Committee/ Chief Warden/Warden should be informed at every point of time.


xiii. The Catering Agency will be responsible for maintaining adequate number of personnel as per norms/requirement engaged in cooking, distribution of food and housekeeping (incl. disposal of garbage and left over food). No unauthorised person except for declared staff of contractor shall be present in the Cooking area.

xiv. The Catering Agency shall be responsible for payment of wages and allowances to their staff members in compliance with prevailing rates as per statutory norms. ESIC shall in no way be responsible for any default/ dispute with regard to statutory obligation related to manpower engaged by the agency.

xv. All payments to the staff employed by the caterer for undertaking the catering contract in the Institute have to be paid in the 1st week of every month and as per the prevailing minimum wages stipulated from time to time, and covering benefits such as ESI, EPF, etc. The firm/contractor shall be solely and fully responsible for any delays/lapses/ violations/non-compliance.

xvi. All applicable acts and the rules related to the labour law as amended from time to time shall be strictly followed by the service provider. The Institute shall not be a party to any dispute. The Successful Tenderers is required to produce documentary proof that the minimum wages, ESI, contribution to provident fund including paid leaves etc as applicable under the statutory act are being paid to the staff in the 1st week of the month latest, as required under the contract labour regulation and minimum wages act as notified by the Government from time to time.

xvii. The Caterer shall be deemed responsible for all legal and contractual purposes, as the employer of the staff employed for carrying out the contract and such persons will not have any claim for employment in the Institute now or at a future date.

xviii. The caterer may obtain adequate insurance policy (workmen’s compensation insurance) for all his staff to be engaged for the work, in addition to ESIC towards meeting the liability of compensation arising out of death / injury/disablement at work etc. The caterer shall show proof to the Institute authorities by submitting Xerox copies of the same. He shall also obtain from his underwriter of such insurance a waiver of subrogation in favour of the Institute.

13. Sufficient quantities of food grade containers with lids to be used in dining halls / stores / kitchens.

14. Sufficient quantities of stock to be maintained of the following :

i. Chef’s Aprons / Caps

ii. Gloves and Caps - Cotton / Disposable

iii. Waist coats, ties, bow ties of stewards and supervisors

iv. Dusters, mops, swipes, kitchen towels and all cleaning material/equipment

15. PENALTY CLAUSE : . A mess committee set up by the Institute shall monitor and supervise quality of

the catering services, quality of food & processes adopted in cooking. They will make a report on

catering services once a week and action will be initiated based on such reports.

i. An Officer / committee authorized by Dean shall check the quality of food and hygienic

condition and a fine of Rs. 1000/- would be charged for every occasion of non-compliance. ESIC

Medical College Hospital reserves the right to send the food samples served at the Mess to

relevant testing laboratories and take appropriate action on the contractor, if required.


ii. Vegetables/Fruits used should be fresh and of good quality. If vegetables /Fruits kept for use is

found to be rotten or of poor quality, a fine of Rs. 2000/- for each occasion will be imposed.

iii. If poor quality of rice is used for preparation of food items, a penalty of Rs. 1000/- for each

occasion will be imposed.

iv. Oil once used should not be reused. If reuse of oil is noticed, penalty of Rs. 1000/- for each

occasion would be levied.

v. Service Provider failing to provide a breakfast/meal or food, Double the cost incurred by

providing the breakfast/lunch/dinner by making alternate arrangements or Rs.5000/- per day

whichever is more. shall be levied.

vi. Delay beyond 30 minutes in serving items at the appointed time mentioned in 'Nature and

scope of work' Rs.1,000 in each case of delay in serving i.e. breakfast/ lunch / dinner.

vii. Improper catering – substitution or deletion of menu items prescribed with out consent of the

competent authority and also serving lesser quantity/lower quality of any item of any meal a

Penalty of Rs.5000/- per day / occasion would be levied.

viii. Employee of the Service Provider without proper uniform or ID card. a penalty of Rs.50 per day

of default per person.

ix. If it is found that there is a shortage of food for any meal, Rs.5,000 per day per item shall be

levied.

x. Any complaint by students/ staff if not attended within prescribed time of 48 hrs may attract a

penalty of Rs. 500/- for each complaint to the Agency as decided by Institution.

xi. Any complaints of insects and/or foreign object (hair, rope, cloth, plastic, etc) cooked along with

food found in any food item would invite a fine of Rs. 5,000/- on the caterer.

xii. Non-availability of complaint register on the counter/discouraging members from registering

complaints would lead to a fine of Rs. 2,500/- on the caterer.

xiii. Food poisoning, shall invoke a hefty fine beyond the limit of any fine mentioned above, along

with cancellation of contract and possible blacklisting of the caterer.

xiv. If the quality of milk is not found up to be appropriate, or it is diluted, a fine of 2,000/- would be

imposed.

xv. Absence of proprietor or his representative empowered to take decision from mess committee

meetings on due invitation (which will be held once every month) will attract a fine of Rs.

10,000/- on caterer.

xvi. Severity of hygiene failure shall be assessed and decided by the mess committee and fined

appropriately. In case of gross failure/negligence a severe penalty will be imposed, which could

be a hefty fine as cash and/or summarily Termination of the Contract.

xvii. A penalty of Rs. 5000/- separately will be imposed on the Agency for each day of unauthorized

closing of Mess. If Mess remains closed for a week continuously, this agreement is liable to be


cancelled and the Contractor shall be blacklisted and required to vacate the premises within 48

hours as per directions of Dean and shall forfeit the security deposit.

xviii. The Contractor will vacate the Mess and hand over the possession of the premises on the expiry

of the term of the contract or on termination of the contract. If the Contractor fails to vacate the

Mess premises on stipulated date or on direction then damage charges for overstay at the rate

of Rs. 10000/- (Rupees ten thousand) per day will be recovered from the Contractor out of the

Security Deposit. If Security deposit is insufficient to recover damage charges then the same will

be recovered through the Courts of law.

xix. Competent Authority shall take final decision regarding implementation and amount of all

penalties mentioned in the document.

16. The Pest & Rodent control also stray animals & Hygiene of Mess area is “Zero Tolerance Zone” and

therefore, the Agency is entirely responsible for proper pest, rodent control and stray animals in

the whole Mess area (control in food storage, processing, preparation areas, pantries, Vessel wash /

Utility areas and staff rooms) and the Service Provider will at his own cost arrange for daily pest

control check and an intensive, professional thorough pest control service during the night time at

least once a fortnight. Report regarding such pest control carried should be submitted to Care takers

Office. Non-compliance with respect to undertaking pest control or submission of requisite report

will attract termination of service. Use of Professional Pest control services by the Service provider

shall not be construed as subletting, in such case conduct of the persons engaged for pest and

rodent control shall be the responsibility of service provider for any act commission & omission of

performed by such persons. The Contractor shall make proper arrangement for spraying with

appropriate World Health Organization (WHO) approved pest control materials in and around all the

dining halls on a daily basis/regularly to avoid fly / mosquito menace. The impute chemicals will be

inspected by the Mess – in – Charge/ authorized official of the Institute at their discretion before

use. At Mess, Mess and Dining areas and in and around the Mess, fly control / mosquito control

measure are to be carried out by the Contractor on alternate days or on daily basis during seasons.

17. The Service provider shall ensure that all flammables, disinfectants, cleaning agents, pesticides are

stored in a separate demarcated area under lock & key at all the times with restricted access.

18. The Service provider shall bear all the expenses for running the Mess and the hospital shall not in

any manner be liable for any damage caused on incidents like theft, burn, fire, electric shock or bear

any compensation for damage or injury caused to the workmen during discharging of their duties.

ESIC is absolved of all responsibilities for any accidents due to fire or otherwise and with regard to

the safety and life of the persons employed by the Service Provider.

19. The Service provider shall not be entitled to use the accommodation allotted by the ESIC for any

other purpose or business other than hostel Mess. The service provider shall not act in any manner

as to cause any nuisance or annoyance to the institute or the participants of the Institute.

20. The Service provider shall not use the name of the ESI Corporation in business dealing with other

persons or traders.

21. Weekly Cleaning Procedure


In addition to the daily cleaning routine, normally some special cleaning chores that are of a time-

consuming nature have to be done.

i. Scrubbing of bathroom tiles.

ii. Pest control.

iii. Scrubbing of buckets, mugs, dustbins.

iv. Cleaning of window panes.

v. Scrubbing of balconies/terraces.

vi. Vacuuming of carpets under heavy furniture.

vii. Changing paper under liners in guest closets and drawers.

22. Daily Housekeeping after close of Dinner Services Housekeeping for Food processing areas,

Kitchens, Pantries, stores, food cutting area, utility Procedure

i. Empty all waste products into the garbage bag in garbage bin, tie and remove to disposal area

for disposal action.

ii. Clean garbage bins and lids, reline with fresh garbage bag

iii. Clean tiles, counters, burners with prescribed detergents and wipe.

iv. Clean all veg /meat cutting /chopping surfaces, blocks with prescribed detergents and wipe.

v. Wash sinks and area below.

vi. Wash floor and tiled area and mop it dry.

vii. Check for insects/pests etc. and eliminate with prescribed product.

viii. Clean utility area after dishes have been cleaned and put away.

ix. Note any plumbing, electrical or carpentry jobs to be done and inform Caretakers office.

Cleaning procedure for Kitchen Utility Staff:

i. Remove all used vessels/equipment to utility area for cleaning and clean with prescribed

detergents.

ii. Wash wipe and replace in proper place.

iii. Clean all chopping boards, knives mixers, grinders and wipe with clean hygienic kitchen

iv. cloth and keep in proper place.

v. Supervisor to check if refrigerators /freezers are functional and clean.

vi. If cleaning is required the same to be done by night pantry staff.

vii. After removal of all equipment, crockery, cutlery from utility area, empty waste bins.

Cleaning of Dining halls:

Step 1 Procedure Pantry staff:

i. Remove all used crockery and cutlery from Dining hall. Remove all left over food items to

kitchen for disposal action. Place sauces and condiments in cupboards. Stack unused crockery

/cutlery in proper place.

ii. Ensure no food product is left in Dining hall and crumb down tables. Clean table tops with

approved glass cleaning liquid.

iii. Clear Buffet table and put away all unused crockery and cutlery.

iv. Replace bubble water supplies and remove empty bottles.

v. Ensure all food in refrigerator /deepfreeze is covered.


Step 2. Procedure for cleaning dining halls by Utility staff:

i. Clean Dust from furniture

ii. Sweep and mop area

iii. Arrange furniture

iv. Close all doors and windows

v. Clean area around water cooler dispenser

vi. Switch off fans and lights

vii. Clean attached wash rooms as per procedure. Clean lobby area.

Weekly Cleaning for dining hall and food processing areas:

i. Replace paper liners in drawers

ii. Clean tables, chairs, table tops, replace table linen, buffet frill ect.

iii. Check curtains are properly hung

iv. Clean windows, doors fans, lights, exhausts.

v. Clean refrigerators/deep freezers

vi. Remove broken/unserviceable crockery/cutlery/equipment for repair/disposal action.

vii. Clean gas/ fuel / food and dry stock storage areas.

viii. Clean condiment containers in kitchen and refill

ix. Clean the gas / fuel store rooms

x. Check serviceability of kitchen hobs and gas lines .Repair /replace if required.

xi. Check serviceability of electrical points. Inform Caretaker’s office for plumbing, carpentry

electrical repairs and follow up till completed.

23. Complaint Register:

The contractor shall keep a complaint book at the reception area which is duly numbered with the

round seal of ESIC Medical College & Hospital affixed on each page to lodge the

complaint/suggestion, if any in regards to the services.

ESIC Medical College & Hospital authorities may inspect the complaint book from time to time and

issue instructions to rectify to contractor who will have to ensure corrective action immediately

and submit his compliance report.

Whenever a complaint or suggestion is lodged in the said complaint book, the contractor will send

the copy of the same along with his compliance on it.

24. Indicative list of items required to be arranged and supplied by the service provider is as follows:

i. Vaccum Cleaners ii. Detergents/Cleaning / Sanitizing material of Johnson Diversy brand.

iii. Soft Brooms iv. Coconut Brooms v. Acid

vi. ScrotchBrite – Big & Small vii. Duster Cloth / Mopping Cloth

viii. Long Handled Mops


ix. LaxmanRekha / Insect Repellent Spray x. Cobweb Brushes

xi. Silvo xii. Brasso

xiii. Rubber Wipers xiv. Toilet Brushes xv. Floor Scrubbing Brushes with handle

xvi. Garbage bin liners (Large) xvii. Naphthalene Balls

xviii. Harpic Tablets for Toilets xix. Hand Wash Liquid xx. Goodknight mat/ All out - Mosquito Repellent Liquid & Containers,

xxi. Hand Gloves, Head Caps, Dust Collectors

25. Quality & Quantity : should be as per the prescribed menu as affixed in annexure VI.

26. The successful tenderer whose tender is accepted, shall indemnify the Institute against any claim

by any authority. In the event of the Institute having to pay any individual, statutory body, or any

agency for reasons directly or indirectly attribute this contract, the firm 19uthorized19n shall pay

such claim/damages and even if the is Institute is called up on to pay such damages, the

firm/organization must reimburse the same immediately.

27. The contract either in full or in part shall not be sublet or assigned by the bidder to others under

any circumstances. If anything found, ESIC MC administrative action will be initiated against the

caterer.

28. In case of any default by the successful Tenderer/caterer, causing additional expenditure to the

Institute, the Institute may at its discretion, recover from the caterer an amount equivalent to that

incurred to make alternative arrangements. This right of the Institute shall be without prejudice to

its other rights under the law (civil, criminal liability) including the right to cancel the contract,

without the required notice period and forfeit the Security Deposit/recover damages for breach of

contract. Decision of the Institute in this regard shall be final.

29. The caterer or his authorized representative shall attend meetings organized from time to time, for

discussion, evaluation of performance of the contract, and compliance of statutory regulations etc.

30. The ESIC Medical College shall provide certain equipments and articles for Hostel Mess. Tenderer is

advised to visit the site and see the equipments available. Rest of the things they have to procure

themselves.

31. The equipments provided by the hospital may be taken over and an undertaking for having received

the items may also be given. All the items should be returned back to hospital intact & in working

condition while vacating the Mess by the contractor. Any damages to the properties/equipments

shall be levied upon the contractor only and deducted from the security deposit.

32. Water will be supplied free of cost for the usage of (drinking and washing of the utensils) Mess only

when available. The Contractor is instructed to use the water economically. In case of water

shortage contractor shall procure the water at his own cost for the usage as mentioned above.


33. Electricity will be supplied free of cost for general illumination, refrigeration and aeration of the

Mess / store, but no electricity will be permitted for cooking. The contractor is forbidden from using

any additional electrical equipment or appliances without the written permission of the Dean.

Maintenance of lights/fuses/chokes/motors/electrical sockets etc. that are used to supply electricity

to Mess shall be the liability of Catering Agency till the period of contract. All such maintenance

should be done by the Catering Agency at his own cost and details of maintenance work performed

shall be intimated to the Administration ESIC

34. The stock-taking of the items supplied by the Institute shall be carried out at periodic intervals and

the Caterer has to pay for the missing items on actual cost basis. Cost of the crockery shown as

broken shall be directly deducted from the monthly bill.

35. Any breakage due to the fault of the Institute staff/ participants shall be brought to the notice of the

20uthorized representative of the Institute immediately and the breakage charges for such items

shall not be charged to the Caterer.

36. In the event of theft, pilferage or damage to the Institute’s property, and if proved that the catering

staff are responsible, the caterer shall make good all the losses and remove the concerned person

identified from the services.


PROFORMAFORHYGIENEAUDIT

(I) Qualitytestingatreceivingpoint(wheretherawfood/consumableisreceived/procured)

1 FIFOprincipleisapplied(firstin–firstout) Yes No (II) FoodPreparation

2 Food indexing-the menus arebeingdecidedto ensurefoodvariety Yes No

(III) FoodSafety 3 Isthefoodpreparedproperlyunderhygienicconditions Yes No 4 Aretheprepareditemscoveredproperly Yes No 5 Propercleaningoftheutensils Yes No (IV) Kitchen/PantryHygiene

6 Floorsarehygienicallyclean Yes No 7 Wallsaredust/dampfree Yes No 8 Furnitureisregularlycleaned Yes No 9 Washingareaprovideshygienicenvironment Yes No 10 Cookingcounterisadequatelyclean Yes No (V) ConditionofEquipmentinFoodPreparation

11 Workworthy Yes No 12 Clean Yes No 13 Safetohandle Yes No (VI) FoodHandler’sHealth

14 Healthcheckupdoneornot Yes No 15 Nailarecutcleanandhealthy Yes No 16 Headgears/capsareworn Yes No 17 Glovesareworn Yes No 18 Smoking,eatingorchewingoftobacco,zarda,gutkaetcspitting,arestrictlypr

ohibited–Prohibitionobservedornot Yes No

(VII) HygieneofEatingPlace 19 Floorishygienicallyclean Yes No 20 Wallsaredust/dampfree Yes No 21 Furnitureisregularlycleaned Yes No (VIII) FoodQuality

22 PalatabilityistastedbytheCompany’sRepresentative Yes No (IX) General

23 ExhaustSystemisworking Yes No

24 Garbagedisposalisdoneregularly Yes No 25 Drainagessystemisfunctioning Yes No 26 Washingareaprovideshygienicenvironment Yes No 27 Servicecounter(s)areadequatelyclean Yes No

Remarks:Satisfactory/Notsatisfactory

NameandSignatureofAgency


Annexure-III (A)

TECHNICAL BID

Place: Signature of thetenderer Date: FullName

Office seal of the tenderer

1 A Name of the firm/Company

B Constitution(Proprietorship/Partnership/Company etc)

C Name of the Proprietor/Managing Partner/ Managing Director

2A

Full Postal Address of Office

B Cell Phone No.

C Telephone No.

D Fax No.

E Email Id

3 Name and address of your Bankers stating the name in which the Account stands

a) Name of the Bank b) Name of the bank branch c) Account No. d) IFSC code e) MICR Number

4 A PAN

B Valid Labour Licence

C GST Registration

D EPFO Registration

E ESIC Registration

F Valid FSSAI License

G LPG Connection No.

5 Details of earnest money deposit

Amount(Rs.)

Receipt No andDate


Annexure IV

Financial Bid Form

A Monthly Charges per student Rs. (in words ………… …………………………………………………… ………..……………. … …………………………………………………….. ………………………………………………………………………………………….... ………………………………………………………………… )




Annexure – V

UNDERTAKING

I, _________________________________________________ Son/ Daughter /wife of Shri

_______________ Proprietor/ Director, authorized signatory of the Agency/Firm, mentioned

above, is competent to sign this declaration and execute this tender document;

2. I have carefully read and understood all the terms and conditions of the tender and

undertake to abide to them;

3. The information/ documents furnished along with the above application are true and

authentic to the best of my knowledge and belief. I/we, am/ are well aware of the fact that

furnishing of any false information/ fabricated document would lead to rejection of my

tender at any stage besides liabilities towards prosecution under appropriate law.

4. I have not / will not demand anything in the form of cash or gift or any other means from

any person(s) at the time of appointment at ESIC Medical College Hospital, Sanathnagar,

Hyderabad.

5. I won’t indulge in any corrupt practices.

6. There is neither any vigilance/ CBI case or court case pending against the firm nor the firm

has been ever black listed by any Government or private organization




Annexure – VI

DAYS OF

THE

WEEK

BREAKFAST

LUNCH

SNACKS

DINNER

MONDAY IDLY (3) with COCONUT

CHUTNEY (2 table spoons-

75gm) + SAMBAR(200 ml

OR

BREAD TOAST(6) with

BUTTER(20gm)

+

MILK/TEA/COFFEE (200ml) +

BOILED EGG

PLAIN RICE (300 gm)+

CHAPATHI (2)(50gm each)

DONDA KAYA FRY (1 CUP-

100gm)

MEAL MAKER CURRY (gravy)

(2 cups-200gm)

METHI DHAL (150ml)

CUCUMBER SAMBAR

(150ml)

CURD (100ml)

MINT CHUTNEY (1 TBSP)

PAPAD(1) + PAYASAM

ALOO BONDA (2)-

(50GM EACH)

OR

VEG NOODLES (1

PLATE -200GM)

+

RAAGI MALT / TEA /

COFFEE / MILK

PLAIN RICE (300gm) +

CHAPATHI(2-50gms)

DRUM STICK CURRY (2

CUPS)

SAMBAR (150ml)

CURD (100ml)

CHUTNEY (1 tbsp)

1 FRUIT

TUESDAY VADA (4) each 50g

COCONUT CHUTNEY (2

tablespoons) +

SAMBAR (200 ml)

OR

VEG SANDWICH (4) &

TOMATO SAUCE () & MINT

CHUTNEY (2 tablespoons)

+

MILK/TEA/COFFEE

(200ml) + BOILED EGG

JEERA RICE (300 g)

CHAPATHI (2)

BHENDI FRY (1 CUP)

CAPSICUM MASALA (200g)

TOMATO DAL(150 ml)

PUMPKIN SAMBAR

(150ml)

CURD (100 ml)

CORIANDER CHUTNEY (1

tablespoon)

PAPAD(1) + JALEBI

SAMOSA (2)- each 50g

OR

PASTA (1 PLATE)

+

OATS PORRIDGE/

TEA/COFFEE/

MILK

PLAIN RICE (300g)

CHAPATHI (2)

BRINJAL / SNAKE

GOURD CURRY (2 cups)

SAMBAR (150 ml)

CURD (100ml)

CHUTNEY(1 tbsp)

1 FRUIT

WEDNESD

AY

PONGAL (1 plate-300g)

GROUNDNUT CHUTNEY (2

tablespoon)

OR

PAV BHAJI (2 pieces) WITH

BUTTER (20g)

VEG CURRY (150g)

+

MILK/TEA/COFFEE

(200ml)

+

BOILED EGG

PLAIN RICE (300g)

CHAPATH I(2)

CAULIFLOWER FRY

(1 cup)

NON-VEG:CHICKEN/

MUTTON /FISH

(200g)

CHOLE (200g)

PALAK DAL (150 ml)

BOTTLE GUARD SAMBAR

(150ml)

GOGU CHUTNEY

(1 tbsp)

CARROT HALWA

CURD (100 ml)

PAPAD (1)

VEG MANCHURIA

(150g)

OR

MUSELLI

+

TOMATO SOUP/

TEA/COFFEE/

MILK

PLAIN RICE (300g)

CHAPATHI (2)

CHAWCHAW CURRY (2

cups)

SAMBAR (150 ml)

CURD (100 ml)

CHUTNEY (1 tbsp)

FRUIT (1)

THURSDA

Y

PURI (4)

ALOO CURRY (150g)

OR

ALOO PARATHA (3)-Each 100g

WITH MIXED VEG

CURRY/CURD

(100 ml)

VEG PULAO (300g)

CHAPATHI (2)

ALOO FRY (1 CUP)

CLUSTER BEANS CURRY (2

cups)

RIDGE GOURD DAL

(150ml)

ONION PAKODA (150g)

OR

MIRCHI BAJJI

+

SAGO PORRIDGE /

FRUIT JUICE / MILK /

TEA / COFFEE

PLAIN RICE (300g)

CHAPATHI (2)

RAJMA CURRY (2 cups)

SAMBAR (150 ml)

CURD (100 ml)

CHUTNEY (1 tbsp)

FRUIT (1)


+

MILK/TEA/COFFEE

(200ml)

+

BOILED EGG

RADISH SAMBAR

(150 ml)

CURD(100 ml)

DOSKAYA PICKLE

(1 tbsp) + PAPAD(1) +

GULAB JAMUN

FRIDAY ONION/MASALA DOSA (3) +

TOMATO/ GROUNDNUT

CHUTNEY (2 tbsp)

SAMBAR (200ml)

OR

BREAD OMLETTE – 4 Slices

(2 EGGS)

+ TOMATO SAUCE

+

MILK/TEA/COFFEE

(200ml)

+

BOILED EGG

PLAIN RICE (300g)

CHAPATHI (2)

CABBAGE FRY

(1 cup)

MIXED VEG CURRY

(2 cups)

GOGU DAL(150 ml)

BHENDI SAMBAR

(150 ml)

TOMATO PICKLE

(1 tbsp)

CURD (100 ml)

SUJI HALWA

PAPAD (1)

VEG CUTLET

(100g)- 1 plate

OR

SPROUTS CHAT (1

PLATE)-50g

+

VEG SOUP

/ MILK/

TEA/ COFFEE

PLAIN RICE (300g)

CHAPATHI (2)

BITTERGOURD CURRY (2

cups)

SAMBAR (150 ml)

CURD (100 ml)

CHUTNEY (1 tbsp)

FRUIT (1)

SATURDA

Y

UTTAPAM (3) COCONUT

CHUTNEY (2tbsp)

+ SAMBAR (200 ml)

OR

METHI PARATHA (3)- each

50g+ BUTTER (10g)

CURD (100 ml) TOMATO

SAUCE

+

MILK/TEA/COFFEE

(200ml)+ BOILED EGG

PLAIN RICE (300g)

CHAPATHI (2)

BRINJAL FRY

(1 cup)

BOTTLE GUARD MASALA

(2 cups)

DAL MAKHANI (150 ml)

DRUMSTICK SAMBAR

(150 ml)

BEERAKAYA CHUTNEY (1

tbsp) CURD (100 ml)

ICECREAM / RASGULLA

PAPAD(1)

VEG BULLETS (4)- each

100g

OR

BHEL PURI- 1

Plate(75g)

+

LASSI(200 ml) / MILK /

TEA/ COFFEE

PLAIN RICE (300g)

CHAPATHI (2)

BEETROOT CURRY (2

cups)

SAMBAR (150 ml)

CURD (100 ml)

CHUTNEY (1 tbsp)

FRUIT (1)

SUNDAY POHA / DAHLIA UPMA

(250gm) + ONION,TOMATO

RAITHA(150ml)

OR

MYSOPRE BHAJJI (4) +

GROUNDNUT CHUTNEY (2

tbsp)+ GINGER CHUTNEY

(2tbsp) +

MILK/TEA/COFFEE

(200ml)

+

BOILED EGG

PLAIN RICE (300g)

CHAPATHI (2)

CARROT FRY

(1 cup)

NON VEG (MUTTON/

CHICKEN / FISH

(2 cups) PANEER CURRY

(2CUPS)

ANARATH DAL(150 ml)

TOMATO SAMBAR

(150 ml)

COCONUT CHUTNEY (1 tbsp)

CURD (100 ml)

DOUBLE KA MEETHA

PAPAD(1)

VEG / EGG /

PANNER PUFF

+

MILSHAKE

PLAIN RICE (300g)

CHAPATHI (2)

GREEN PEAS MASALA (2

cups)

SAMBAR (150 ml)

CURD (100 ml)

CHUTNEY (1 tbsp)

FRUIT (1)



Annexure – VII

INSTRUCTIONS FOR ONLINE BID SUBMISSION AND PAYMENT OF EMD/PMD

The bidders are required to submit soft copies of their bids electronically on the CPP Portal,

using valid Digital Signature Certificates. The instructions given below are meant to assist the bidders in registering on the CPP Portal, prepare their bids in accordance with the requirements and submitting their bids online on the CPP Portal.More information useful for submitting online bids on the CPP Portal may be obtained at: https://eprocure.gov.in/eprocure/app. REGISTRATION

1) Bidders are required to enroll on the e-Procurement module of the Central Public Procurement Portal (URL: https://eprocure.gov.in/eprocure/app) by clicking on the link

“Online bidder Enrollment” on the CPP Portal which is free of charge.

2) As part of the enrolment process, the bidders will be required to choose a unique username

and assign a password for their accounts.

3) Bidders are advised to register their valid email address and mobile numbers as part of the registration process. These would be used for any communication from the CPP Portal.

4) Upon enrolment, the bidders will be required to register their valid Digital Signature Certificate

(Class II or Class III Certificates with signing key usage) issued by any Certifying Authority recognized by CCA India (e.g. Sify/nCode/eMudhra etc.), with their profile

5) Only one valid DSC should be registered by a bidder. Please note that the bidders are

responsible to ensure that they do not lend their DSC‟s to others which may lead to misuse.

6) Bidder then logs in to the site through the secured log-in by entering their user ID / password and the password of the DSC / e-Token.

SEARCHING FOR TENDER DOCUMENTS

1) There are various search options built in the CPP Portal, to facilitate bidders to search active

tenders by several parameters. These parameters could include Tender ID, Organization Name, Location, Date, Value, etc. There is also an option of advanced search for tenders, wherein the bidders may combine a number of search parameters such as Organization Name, Form of Contract, Location, Date, Other keywords etc. to search for a tender published on the CPP Portal.

2) Once the bidders have selected the tenders they are interested in, they may download the

required documents / tender schedules. These tenders can be moved to the respective „My Tenders‟ folder. This would enable the CPP Portal to intimate the bidders through SMS / e-mail in case there is any corrigendum issued to the tender document.

3) The bidder should make a note of the unique Tender ID assigned to each tender, in case they

want to obtain any clarification / help from the Helpdesk. PREPARATION OF BIDS



1) Bidder should take into account any corrigendum published on the tender document before submitting their bids.

2) Please go through the tender advertisement and the tender document carefully to understand

the documents required to be submitted as part of the bid. Please note the number of covers in which the bid documents have to be submitted, the number of documents - including the names and content of each of the document that need to be submitted. Any deviations from these may lead to rejection of the bid.

3) Bidder, in advance, should get ready the bid documents to be submitted as indicated in the

tender document / schedule and generally, they can be in PDF / XLS / RAR / DWF/JPG formats. Bid documents may be scanned with 100 dpi with black and white option which helps in reducing size of the scanned document.

4) To avoid the time and effort required in uploading the same set of standard documents which

are required to be submitted as a part of every bid, a provision of uploading such standard documents (e.g. PAN card copy, annual reports, auditor certificates etc.) has been provided to the bidders. Bidders can use “My Space” or „‟Other Important Documents‟‟ area available to them to upload such documents. These documents may be directly submitted from the “My Space” area while submitting a bid, and need not be uploaded again and again. This will lead to a reduction in the time required for bid submission process.

SUBMISSION OF BIDS

1) Bidder should log into the site well in advance for bid submission so that they can upload the

bid in time i.e. on or before the bid submission time. Bidder will be responsible for any delay due to other issues.

2) The bidder has to digitally sign and upload the required bid documents one by one as

indicated in the tender document.

3) Bidder has to select the payment option as “offline” to pay the tender fee / EMD as applicable and enter details of the instrument.

4) Bidder should prepare the EMD as per the instructions specified in the tender document. The

original should be posted/couriered/given in person to the concerned official, latest by the last date of bid submission or as specified in the tender documents. The details of the DD/any other accepted instrument, physically sent, should tally with the details available in the scanned copy and the data entered during bid submission time. Otherwise the uploaded bid will be rejected.

5) Bidders are requested to note that they should necessarily submit their financial bids in the

format provided and no other format is acceptable. If the price bid has been given as a standard BoQ format with the tender document, then the same is to be downloaded and to be filled by all the bidders. Bidders are required to download the BoQ file, open it and complete the white coloured (unprotected) cells with their respective financial quotes and other details (such as name of the bidder). No other cells should be changed. Once the details have been completed, the bidder should save it and submit it online, without changing the filename. If the BoQ file is found to be modified by the bidder, the bid will be rejected.

6) The server time (which is displayed on the bidders‟ dashboard) will be considered as the

standard time for referencing the deadlines for submission of the bids by the bidders, opening of bids etc. The bidders should follow this time during bid submission.


7) All the documents being submitted by the bidders would be encrypted using PKI encryption

techniques to ensure the secrecy of the data. The data entered cannot be viewed by unauthorized persons until the time of bid opening. The confidentiality of the bids is maintained using the secured Socket Layer 125 bit encryption technology. Data storage encryption of sensitive fields is done. Any bid document that is uploaded to the server is subjected to symmetric encryption using a system generated symmetric key. Further this key is subjected to asymmetric encryption using buyers/bid openers public keys. Overall, the uploaded tender documents become readable only after the tender opening by the authorized bid openers.

8) The uploaded tender documents become readable only after the tender opening by the

authorized bid openers.

9) Upon the successful and timely submission of bids (i.e. after Clicking “Freeze Bid Submission” in the portal), the portal will give a successful bid submission message & a bid summary will be displayed with the bid no. and the date & time of submission of the bid with all other relevant details.

10) The bid summary has to be printed and kept as an acknowledgement of the submission of the

bid. This acknowledgement may be used as an entry pass for any bid opening meetings.

11) All documents as per tender requirement shall be uploaded online through CPP Portal Website: http://eprocure.gov.in/eprocure/app and no documents except, original demand draft towards EMD and Tender Cost will be accepted offline.

ASSISTANCE TO BIDDERS

1) Any queries relating to the tender document and the terms and conditions contained therein

should be addressed to the Tender Inviting Authority for a tender or the relevant contact person indicated in the tender.

2) Any queries relating to the process of online bid submission or queries relating to CPP Portal in

general may be directed to the 24x7 CPP Portal Helpdesk.

INSTRUCTIONS FOR ONLINE EMD/Security Deposit payment: 1) The bidders are required to pay EMD/Performance Security Deposit only by using by using

“SB Collect” under SBI Portal (www.onlinesbi.com).

2) Path for making online payment : Click on SB Collect> select State as Telangana> Select type of Corporate/institution as Hospital> select hospital name as ESIC Medical College Hospital> select payment category as Tenders EMD-SD> make payment> submit acknowledgment/receipt online as well as with undertaking.
