NORTH EAST REGIONAL INSTITUTE OF EDUCATION UMIAM :: BARAPANI:: PIN- 793103

F.No .I-38j NERIE-20 12 j CANTEEN j , ';? ~ 13.08.2014

QUOTATION

Sealed quotations are in vited from reputed firms for providing canteen services in North East Regional Institute of Education, Umaim, Barapan i. Quotations should reach th e Admin istrative Officer, NERIE, Umiam -793 103 within 10 days from the date of publication of this advertisement. For de tails please visit website: http:/ / nerie.nic.in.

-:\. . L,.-. ~ I I C PRINCIPAL

NORTH EAST REGIONAL INSTITUTE OF EDUCATION (NATIONAL COUNCIL OF EDUCATIONAL RESEARCH & TRAINING)

UMIAM :: BARAPANI :: PIN - 793103

QUOTATION FOR CANTEEN SERVICES

REQUIREMENTS FOR CATERING SERVICES IN THE HOSTEL/GUEST HOUSE OF NORTH EAST REGIONAL INSTITUTE OF EDUCATION, UMIAM, BARAPANI

About NERIE Hostel/Guest House:

The NERIE Hostel/ Guest House has a maximum capacity of 60 seats. The guests/staff would like to have tea, coffee, breakfast, snacks, lunch and dinner in the Hostel/ Guest House canteen. The Institute organizes training programmes/workshops of various durations on regular basis and participants are expected to stay in the Hostel/Guest House.

Service Line Reguirements: -

1. The Hostel Canteen will provide breakfast, lunch, dinner etc . to the staff/guests/participants etc. as per the timing requested by the NERIE.

2 . The Canteen will remain open for all days including Saturdays and Sundays.

3. The contractor shall ensure that the canteen personnel wear neat and clean clothes so as to put up a p leasing appearance. They should observe utmost cleanliness .

4. The contractor shall employ only people aged above 1S years or as stipulated by GOT guidelines/Labour La\vs. The contractor should indicate in the contract the total number of staff deployed for running the Canteen.

S . The Canteen contractor shall ensure polite and cordial behavior of personnel with the employees and visitors at the Canteen. Any report of improper behavior shall warrant appropriate action by NERIE.

6. The NERIE will be regularly supervising the canteen services including cooking and will be glvmg appropriate instructions to the contractor/vlOrkers to improve quality.

7. NERIE representative reserves the right to enter inside the kitchen at \vill, to inspect all food items , raw or cooked, and items found sub- , standard should be destroyed by the contractor in the presence of the Representative.

S. NERIE reserves the right to reject the prepared food items if the quality is not satisfactory.

9. Facilities such as water, electricity supply, furniture \vill be provided free of cost to the contractor.

10. The Contractor will have to make its Q\vn arrangement of all kitchen items including gas stove, gas cylinders, plates, tumblers, cups, spoons, pressure cookers, pan, mixies, water jugs (Closed), spoon dispenser etc. during the initial two months. Thereafter, basic kitchen utensils shall be provided by NERIE as deem necessary.

11. No monthly rent is required to be paid by the contractor for using the Canteen premises.

12. All cleaning agents and acces sories shall be arranged by contractor.

Quality of food:

1. The taste of all food items served should be good, fresh, and palatable and without any foul or bitter feeling.

2 . The dishes and curries should be changed every day for different tastes with different vegetables and other ingredients.

3. Constant supply of same vegetables and same dishes will be discouraged.

4. Quality of all ingredients used to prepare all food items should be of reputed grades and of standard brand quality, company packed and sealed.

5. All food items, after procurement, should be produced for verification of quality' by the NERIE before cooking.

6. It is the sole responsibility of the contractor to ensure that the food items procured are not adulterated or of poor quality .

7. Strict action, including imposition of fine against the contractor, as may be decided by NERIE, will be taken / imposed if food served with adulterated items or substandard quality is noticed, at any stage of the Canteen service. The brand of the items to be used for cooking will be approved by the NERIE. AGMARK items may also be used. Utmost hygiene, care and professional skill should be maintained while cooking. The Canteen should be open to inspection by NERIE at any time without notice.

8. The Contractor is required to maintain a Suggestion-cum- Complaint Book at the designated prominent spot in the canteen. In the event of any complaint the canteen personnel shall politely request the users to record the complaint in the Book.

9 . The Contractor shall be available at NERIE all the time to take decisions, for consultation with NERIE and to deliver the services .

MENU:

The contractor shall post the weekly menu card in the Canteen afte r obtaining approval from the NERIE. The Sample Menu for quoting of rates is provided in Annexure- II.

CLEANLINESS:

L Vegetables, rice, grains etc. should be neatly washed before cooking. 2. All food items before cooking should be free from contaminants, soil

worms etc . 3. Waste food and other cooked waste including tea/coffee waste should

be immediate ly discarded . 4. Food items ready to serve should be kept covered and nOl be exposed

to dust, moths, and flies and to become cold . 5. Dining tables, wash basins, kitchen, v.lashing areas, serving counters

etc . should be kept clean and should not produce nauseating/ rotten smell.

6. The cooking area and dining area should be cleaned daily with soap solution .

7 . The cobwebs should be removed every week. S . The items should be properly covered and stored. 9. The personnel deployed should observe utm ost cleanliness both at

Canteen and a t distribution points . 10. The contractor should d ispose kitchen waste, unused food, paper

cups in the place specifically provided . 11. Serving food items in plast ic materials is strictly prohibited. 12. The ABOVE LISTED CLEANLI NESS ASPECTS SHALL BE STRICITLY

FOLLOWED . If NERIE finds any shortfall in CLEANLI NESS a penalty of 5% will be levied.

General Te rms and Con dit ions:

1. The rates quoted shall be valid initially for a period of ONE Year. The Contract is initially for a period of ONE YEAR and may be extended on mutually agreed terms and condit ions.

2. Occasionally, during meetings and special occaSIOns, special lunch/ dinner is to be prepared based on requirement.

3. The firm / contractor shall be solely and exclusively responsible for engaging and employing the workers . The NERIE shall have no liability whatsoever concerning contractor's employees.

4. The NERIE shall not be responsible fo r any injury or loss of life occurring (during the performance of duties in the premises mentioned above) to the Employee . An:,{ compensation or expenditure towards t reatment for such injury or loss of life or othen-vise shall be the sole responsibility of the Employee .

S . The cook and oth er canteen staff will have to be regula rly present in the Canteen as food is to be served during night also .

6 . The Con tract is terminable by giving one month's notice in writing from either side without assigning any reason thereof and the Contractor shall have no claim for any kind of compensation thereof.

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7. The contractor shall not sub-contract the services to other agency or individual. The contractor shall be fully responsible for Conduct, Service and Discipline of the personnel deployed in NERIE canteen .

S. In all matters of interpretation or dispute relating to the Contract, the decision of the authorities of the Institute shall be final and binding. Any dispute arising out of Contract will be subject to Jurisdiction of courts in Shillong only.

9. Institute reserves the right to accept/reject an}' or all the bids wi thout assigning any reason thereof.

10. Contractors having experience of managing the catering/ canteen services of Central jStatejPSUs/IT organizations/Industries will be preferred.

11 . The Contractor \,vill be required to abide by the security instructions issued by the NERIE from time to time.

12 . Notwithstanding any of the terms, conditions etc ., the Institute authorities reserve the righ t to terminate the contract immediately in case of any lapses on the part of the contractor and even without specifying any reason. The Contractor shall have no claim for any kind of compensation thereof.

13 . No outside catering will be permitted from the Hostel canteen . 14. An Agreement on non-j udicial stamp paper of Rs. 100.00 for the work

will be made between the contractor and the NERIE, Umiam, Meghalaya. The contractual \vill arrange for the stamp paper for entering into an agreement \vithin 15 days from the date of receipt of work order.

15. TENDER FEE:-The contractor shall pay Rs. 500/- by way of DD drawn in favor of Principal, NERIE payable at SBI, Barapani towards tender document fees. The tender document may be dmvnloaded from NERIE website: -www.nerie.nic.in. Alternatively the tender document can be collected from Administrative Officer, during the office hours on all \vorking days.

16. EMD :- The contractor is required to submit an Earnest Money Deposit of Rs. 2000/- by way of demand draft drmvn in favour of Principal payable at SBI, Barapani along with the tender/quotation . Such of the tenders /quotation s which are no t accompanied by the requisite EMD shall be summarily rejected.

17. The Earnest Money Deposit will be refunded to the unsuccessful bidder after finalisation of the Contract. In the case of successful bidder agreeing to take the work, the Earnest Money Deposit will be retained as Performance Security Deposit. If the successful bidder fails to operate the Contract awarded, the Earnest Money Deposit amount shall be forfeited .

18. For any clarification, the bidders may seek clarification from the ' Administrative Officer, NERIE, Umiam (Ph. No. 0364-2570017/24)

~ar I/C PRINCIPAL

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ANNEXURE -I

NORTH EAST REGIONAL INSTITUTE OF EDUCATION (NATIONAL COUNCIL OF EDUCATIONAL RESEARCH AND TRAINING)

UMIAM :: BARAPANI :: PIN· 793103

qUOTATION FORMAT FOR CANTEEN SERVICES IN NERIE HOSTEL I GUEST HOUSE

51. No ITEM Rate in Rs. Rate in Rs. (Hostel) (G uest House)

I. Breakfast

2. Lunch

, Dhmer J.

4. Tea

5. Coffce

6. Snacks

Please attach menu along with the rates lor breakfast, lunch and dinner.

Note: Rates quoted are inclusive of all taxes

I agree for all the se rvice line requi rements and Temls and Conditions as per NERIE tender document .

Name of the Tender:

Address:

Signature of the Tender with Date

Annexure - II

Sample Menu for cante en services in NERIE Hostel

Breakfast Tea (one cup)

Coffee (one cup)

04 slice bread with butter or jam and omlet/boiled egg OR

04 nos. chappati with mix vegetable curry, OR

Chappati Roll, with mix vegetable curry, OR

Alu Paratha, with mixed vegetable curry, OR

Puri , with mixed vegetable curry.

Lunc h / Rice one plate, chappatis, dal (one medium bowl), mixed veg Dinner (curry), one fry item (brinjal, potato etc), papad, salad, pickle,

dahi Mutton/Chicken curry (100 gms of cooked meat excluding masala per single serving)

Fish (80 gms of fish excluding masala per single serving)

Miscellane Cold Drinks per bottle (ml) ous

Samosa I Alu Chop per piece, etc .

Note:

1. The above items mentioned against breakfast, lunch, dinner etc are only illustrative for quoting of rates. The bidder can include more items for the purpose of competitive bidding.

2. The bidder, at its own interest, may provide the menu/items for the Guest House separately.