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TENDER DOCUMENT FOR PROVIDING

CATERING FOR TRINCO RESTAURANT OF RAJENDRA SINHJI INSTITUTE (RSI)

PUNE

TO BE DEPOSITED IN THE TENDER BOX KEPT IN HQ SOUTHERN COMMAND GATE

(10 JUN 2014 TO 30 JUN 2014)

Cost of Tender Document Rs. 200/-

RAJENDRA SINHJI INSTITUTE (RSI) C/o Honorary Secretary, EME Branch

HQ Southern Command (Tel: 020-26361449-Extension-2796)

(Mob No – 9420480722) Website : www.rsipune.org

http://www.rsipune.org

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TENDER DOCUMENT FOR PROVIDING CATERING FOR TRINCO RESTAURANT OF

RAJENDRA SINHJI INSTITUTE (RSI), PUNE Cost of Tender Document: Rs. 200/- (Rupees Two hundred only) Demand Draft No._________dated_________drawn on (Bank)___________________

Last date & time for submission of duly filled-in Tenders:

30 June 2014 – 3.00 PM.

(Duly filled-in Tender Documents, complete in all respects, to be dropped in the Box kept at HQ Southern Command gate)

(No Tender Document would be accepted after 3.00 P.M. on 30.06.2014)

Date & Time of opening of Tender

02 July 2014 at 11.00 AM.

Venue for opening Tender:

HQ Southern Command EME Branch

Pune -411001

RAJENDRA SINHJI INSTITUTE (RSI) C/o Honorary Secretary, EME Branch

HQ Southern Command (Tel: 020-26361449-Extension-2796)

(Mob No – 9420480722)

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RAJENDRA SINHJI INSTITUTE (RSI)

TENDER FOR PROVIDING CATERING FOR TRINCO RESTAURANT OF RAJENDRA SINHJI INSTITUTE (RSI), PUNE

NAME OF THE TENDERER (as per Registration Certificate)

COMPLETE POSTAL ADDRESS OF THE TENDERER (as per Registration Certificate)

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RAJENDRA SINHJI INSTITUTE (RSI)

TENDER DOCUMENT FOR PROVIDING CATERING FOR TRINCO RESTAURANT OF RAJENDRA SINHJI INSTITUTE (RSI), PUNE

1. Earnest Money Deposit (EMD)

COMPANY/FIRM PROFILE

1. Name of the Company/Firm and Complete registered address

1(a) Legal Status (Individual, Proprietary firm, Partnership firm, Limited Company or Corporation)

1 (b) Has your company/firm ever changed its name any time? If so, when, the earlier name and the reason thereof?

1(c) Were you or your company ever required to suspend catering services for a period of more than 06 months continuously after you commenced the catering services? If so, give the name of the contract and reasons thereof.

1(d) Have you or your constituent ever left the contract awarded to you incomplete? If so, give name of the contract and reasons for not completing the contract.

Demand Draft No.___________dated ___________for Rs. 15,000/- (Rupees fifteen thousand only) drawn on (name of the Bank)_____________________ in favour of Secretary RSI, Pune (To be enclosed with tender documents)

5 2. Name, Designation and Tel. No(s) of the Contract Person -Fax No(s) -e-mail address 3. Year of commencement of Business 4. Statutory Details (photocopy to be attached) - Registration No. of the Firm - PAN - RPFC – Registration No. - ESI Registration No. - Service Tax Registration No. 5. Income Tax Assessment Completion Certificates for the financial years 2011-12, 2012-13 and 2013-14. (In the event of assessment of the years indicated having not been completed the certificate of the latest assessment completed may be enclosed and the reason for non- completion of the assessment for the required years may be indicated).

6.

List of present and past clients (Please use separate sheet for each) as per the following format. The information provided will facilitate evaluation of your Technical Bid:

S. Name of the Name & Date from No. of No.

of No. organization

complete address

with postal

designation of the Contact Person with Tel/Mobile No(s)

which the contract was awarded

persons deployed by your firm

persons served

7. Volume of business done during the last three years (please submit documentary evidence) (Rs. in Lakh) Details of annual financial turnover (gross)

2011-2012 2012-2013 2013-2014

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TERMS AND CONDITIONS GENERAL 1. Please read the Terms & Conditions carefully before filling up the document. Incomplete Tender Documents will be rejected. 2. The bidders, who have downloaded the Tender Document from RSI website (www.rsipune.org), are required to submit a separate demand draft for Rs 200/- (Rupees two hundred only) towards the cost of the Tender Document. THIS DEMAND DRAFT IS REQUIRED TO BE SUBMITTED WITH THE TENDER DOCUMENTS. Downloaded Tender Documents submitted without demand draft towards the cost of Tender Document shall be rejected. 3. The Tenderer must write the name & complete postal address of the bidding firm on the reverse side of the Demand Draft(s). 4. All pages of the Tender Document must be signed by the authorized signatory and sealed with the stamp of the bidding firm as token of having accepted all the Terms and Conditions of this Tender. 5. RSI, Pune reserves the right to obtain feed back from the previous/present clients of the Tenderer and also depute its team(s) to inspect the site(s) at present contract(s) for on-the-spot first hand information regarding the quality of food and services provided by the Tenderer. Decision of RSI, Pune with regard to award of the contract will depend upon the feed back received by it from the previous/ and present clients and also from its team(s) deputed for the purpose. The decision of the Institute in this regard will be final and binding on all bidders. 6. Tender shall be submitted in RSI management tender form only. If submitted in any other manner, the same shall be summarily rejected. No bidder shall be issued more than one Tender Form. 7. Tenders received without the prescribed Earnest Money Deposit (EMD) of Rs.15,000/- (Rupees fifteen thousand only) shall be rejected. 8. The services to be rendered by the contractor must not be altered by the bidder. 9. No paper shall be detached from the Tender Document. 10. The name and address of the bidder shall be clearly written in the space provided for the purpose and no over-writing, correction; insertion shall be permitted in any part of the tender unless duly countersigned by the bidder. The tender should be filled in and submitted strictly in accordance with the instructions contained herein, other wise the Tender is liable to be rejected. 11. The Financial bids submitted by all bidders should be valid for at least for a minimum period of one year from the date of opening of Technical Bids. 12. Person signing the bid or other documents connected with tender must clearly write his/her name and also specify the capacity in which signing. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

http://www.rsipune.org),

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13. The bidder should not have been black-listed by any organization on any grounds. 14. Please note that falsification/suppression of information shall lead to the disqualification of the tenderer. 15. The Institute reserves the right to reject any or all the tenders without assigning any reason. 16. The Institute reserves the right to change any condition of the tender before opening. 17. The successful bidder will have to enter into an agreement with the Institute before taking charge of the Restaurant and commencement of the catering work. 18. Canvassing in any form will make the tender liable to rejection. ELIGIBILITY CONDITIONS/GUIDELINES FOR EVALUATION OF TENDER 19. Basic Eligibility:

(a) The applicant should be in catering business (excluding beverage and snacks services) for a minimum period of five years as on 30.06.2014.

(b) Experience of having successfully run the catering services during the last five

years ending 30.06.2014 as per following:

(i) 3 similar completed works each having not less than 500 persons on its dining strength.

(ii) 2 similar completed works each having not less than 1000 persons on its dining strength.

Similar nature of work means the running of the Canteens/messes of institutions / organizations / companies / guest houses.

(c) Performance Certification.

The bidders’ performance, as per format at Annexure-I for each work completed in the last three years and in hand should be certified by a responsible person from the concerned organization. The certificate should also indicate the compliance of statutory requirements.

(d) Tenders received without proper documents, including demand draft, shall be summarily rejected.

Date : (Signature of the Contractor) Place : (Seal of the Contractor)

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(e) For the purpose of pre-qualification, applicant will be evaluated in the following manner:-

(i) In respect of years of operation in the business, experience of similar class of work completed and financial turnover will first be scrutinized and the applicant’s eligibility for empanelment for the work will be determined.

(ii) The above will be followed by the visit of the RSI management representative to the sites of the contractor to inspect the site(s) at present contract(s) for on-the-spot first hand information regarding the quality of food and services provided etc.

(f) Average Financial Turn-Over (Gross). The bidder’s average annual financial turnover (gross) in catering services during the last three financial years, i.e., 2011-12, 2012-13 and 2013-14, duly audited by CA should not be less than 35 Lakhs. Year in which no turnover is shown would also be considered for working out the average.

(g) Financial Solvency. The bidder should have a solvency of 30% of the cost of the work. A certificate to this effect may be enclosed from the banker.

GUIDELINES FOR SUBMISSION OF TENDER

20. The bids are to be submitted in two parts :-

(a) Sealed tender documents, along with a Demand Draft for Rs. 15,000/- (Rupees fifteen thousand only), drawn in favour of Secretary, RSI payable at Pune, towards Earnest Money Deposit (EMD) in one sealed envelope super-scribed “TENDER FOR PROVIDING CATERING FOR TRINCO RESTAURANT OF RSI”. Tender Document received without EMD will be summarily rejected.

21. The caterer along with his quotation / tender will be required to attach CTC of the documents mentioned below. Due weightage shall be given for the under mentioned documents by the Board of Officers :-

(a) IT Assessment order for the Fin year 2011-2012, 2012-2013 and 2013-2014.

(b) ESI No allotment letter (with last 12 months Challan).

(c) PF No allotment letter (with Last 12 months Challan).

(d) ST No (with Clearance Certificate).

(e) Service Tax Certificate (with 12 months Challan).

(f) Food license.

(g) TIN No issued by appropriate authority.

(h) Shop act license.

(j) Contractor’s License from Labour Department.


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OPENING OF TENDERS

22. Tenders will be opened on 02 July 2014 at 11.00 AM at HQ Southern Command.

23. EMD of the unsuccessful bidders will be returned, without interest, within a period of three months from the date of award of contract to the successful bidder. PERIOD OF CONTRACT

24. The contract for Catering Services shall remain valid initially for a period of three years. However, in order to evaluate the performance and services of the Contractor, the contract will have probationary period of six months. The contract for the remaining months will be confirmed only if the services and quality of items served by the contractor are found satisfactory during the probationary period. 25. This contract will remain in operation for a period of three years from the date of allotment / approval of the contract. The Contract is liable to be terminated if there are complaints on quality of Catering service provide at any premises. If either of the parties wish to terminate the contract earlier, three months notice would be required. Rates may be reviewed only once a yr in case of escalation of market rates, with the concurrence of Mgt. 26. RSI management reserves the right to terminate the services of Trinco Caterer without assigning any notice on forthwith basis.

FORFEITURE OF EMD

27. EMD of the successful bidder shall be liable to be forfeited if the contractor does not fulfill any of the following conditions:

(a) An agreement is not signed in the prescribed form within ten days of the receipt of the Letter of Award of the Contract.

(b) The Contractor does not commence catering services within seven days of the stipulated date for commencement of catering services.

SECURITY DEPOSIT

28. The successful bidder will be required to deposit a sum of Rs 5,00,000/- (Rupees Five lakhs only) as a non interest bearing Security Deposit. 29. If the Contract is terminated by the Contractor without giving stipulated period of notice or if the Contractor fails to observe the terms & conditions of the Tender, Letter of Award for the Contract and the agreement signed by the Contractor with the Institute, the Security Deposit will be forfeited without prejudice to the RSI Management’s right to proceed against the contractor for any additional damages that the Institute suffers as a result of the breach of the aforesaid terms and conditions. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

10 ELECTRICITY CHARGES

30. The Contractor will be required to pay the Institute electricity charges on actual basis, for which sub-meters shall be provided at Trinco Cook House, Cook House of Sanjog Hall within the payment period specified on such bills. Out of the total bills received by the Institute for electricity consumption, the amount in respect of the units consumed by the Contractor shall be paid by him to the Institute. STATUTORY OBLIGATIONS OF THE TENDERER (CONTRACTOR)

31. The Contractor shall be responsible for engaging adequate number of trained/semi-trained manpower required for providing good catering services in RSI, Pune. 32. The employees of the Contractor should possess good health and should be free from any diseases, especially contagious and frequently recurring diseases. 33. The Contractor will, prior to the commencement of the operation of contract, make available to RSI the particulars of all the employees who will be deployed at the Institute’s premises for running the RSI. Such particulars, inter alia, should include age/date of birth, permanent address, police verification report and profile of the health status of the employees. 34. The Contractor shall be responsible for timely payment of wages to his/her workers as per Minimum Wages Act of Govt of Maharashtra and fulfill all other statutory obligations, such as, Provident Fund, ESI, Service Tax etc. in force from time to time. 35. The Contractor shall ensure proper discipline among his/her workers and further ensure that they do not indulge in any unlawful activity. 36. Employment of child labour is strictly prohibited under the law. Therefore, the Contractor will not employ any child. 37. In the event of violation of any contractual or statutory obligations by the Contractor, he/she shall be responsible and liable for the same. Further, in the event of any action, claim, damages, suit initiated against the Institute by any individual, agency or government authority due to acts of the Contractor, the Contractor shall be liable to make good/compensate such claims or damages to the Institute. As a result of the acts of the Contractor, if the Institute is required to pay any damages to any individual, agency or government authority, the Contractor would be required to reimburse such amount to the Institute or the Institute reserves the right to recover such amount from the payment(s) due to the Contractor while settling his/her bills or from the amount of Security Deposit of the Contractor lying with the Institute. 38. The Contractor shall ensure compliance of all laws relating to cleanliness, sanitary, hygienic and health conditions and other laws in force from time to time with regard to the environment around cooking place, dining hall and surrounding etc. 39. The Contractor shall at all times keep indemnified the principal employer, namely, RSI and designated concerned staff for and against all third party claims whatsoever (including property loss and damage, personal accident, injury or death of any person) and/or the owner and the Contractor shall at his/her own cost and initiative at all times, maintain all liabilities under Workman’s Compensation Act / Fatal Accident Act, Personal Injuries, Employees State Insurance Act, PF Act, etc. in force from time to time. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

11 40. The contractor shall obtain adequate insurance policy in respect of his staff to be engaged for the work, towards meeting the liability of compensation arising out of death/injury/disablement at work etc. 41. The firm/contractor shall be solely and fully responsible for lapses, violation and non-compliance, if any of all the statutory dues and the Institute shall in no way be a party to it. 42. The catering staff shall be issued Identity Cards bearing photographs by RSI. The contractor shall provide sufficient sets of Uniforms and pair of shoes to his employees and shall ensure that they wear them all times and maintain them properly. 43. The Contractor shall be personally responsible for conduct and behaviour of his staff and any loss or damage to Institute’s moveable or immoveable property due to the conduct of the Contractor’s staff shall be made good by the contractor. If it is found that the conduct or efficiency of any person employed by the Contractor is unsatisfactory, the Contractor shall have to remove the concerned person and engage a new person within 48 hours of intimation by RSI. The decision of the RSI management in this regard shall be final and binding on the Contractor. 44. The Contractor shall not appoint any sub-contractor to carry out his obligations under the contract. 45. The Contractor shall keep the RSI and its surrounding areas clean and up to date sanitation every day after the services are over. The cleaning includes cleaning of kitchen, RSI hall, floor, counter, benches, tables, chairs, etc. RSI management will have 24 hour access to inspect the RSI premises at any time for ensuring the cleanliness and hygienic conditions of the RSI kitchen and dining hall premises. 46. The Institute reserves the right to appoint officers/officials to inspect the quality of raw material, food and other items prepared and sold in the RSI. Any defect(s) pointed out by such officers/officials during their visits shall be properly attended to by the Contractor. 47. The Contractor shall get the prices of all items approved by the Institute and no changes, what-so-ever shall be made without prior written approval of the Institute. OTHER OBLIGATIONS OF THE CONTRACTOR 48. The Contractor will use only branded raw material for preparation of items. The permissible brands of various items are given in Annexure-II. 49. The Institute will provide to the Contractor space for storing raw material, kitchen equipment for cooking and preservation of perishable items, sitting and serving space etc free of cost. The Institute shall also provide tables and chairs in the serving area. 50. Care must be taken to ensure that, while carrying out the work, no fittings, fixtures, furnishings, equipments provided by the Institute are damaged. Any damages done to the same or any other property will have to be repaired / replaced by the Contractor, failing which the same will be got done by RSI at the contractor’s risk and cost. In this regard, the decision of the RSI management shall be final and binding on the Contractor. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

12 51. All work shall be carried out with due regard to the convenience of RSI. The orders of the concerned authority shall be strictly observed. 52. The Contractor will deploy adequate manpower for work during late hours and on Saturdays/Sundays, including other holidays, according to the requirement of RSI and the guests/hostellers. 53. Storing/supply/sale and consumption of drugs, alcoholic drinks, cigarettes or any other items of intoxication are strictly prohibited. Any breach of such restrictions by the RSI Contractor will attract deterrent action against the Contractor as per statutory norms. 54. No minimum guarantee will be furnished to the Contractor towards consumption of food items. He/she is advised to maintain the highest quality at the minimum possible prices so as to attract the maximum number of members to avail services. 55. The workers employed by the Contractor shall be directly under the supervision, control and employment of the Contractor and they shall have no connection what-so-ever with Rajendra Sinhji Institute (RSI). RSI shall have no obligation to control or supervise such workers or to take any action against them except as permissible under the law. Such workers shall also not have any claim against RSI for employment or regularization of their services by virtue of being employed by the Catering Contractor, against any temporary or permanent posts in RSI. 56. The Contractor shall ensure that either he/she himself/herself or his/ her representative is available for proper administration and supervision at the works to the entire satisfaction of the Institute. 57. The Contractor shall not use the RSI premises for any other activity except for the purpose for which it has been provided for. 58. RSI reserves the right to hire the services of any other caterer on as required basis or on special functions and parties as decided by the RSI management. The caterer would have no claim whatsoever, on this account. MISCELLANEOUS 59. RSI will permit the Caterer to use the Trinco kitchen/pantry, MPH (Sanjog) Kitchen/ store and for cooking of both vegetarian/non-vegetarian snacks and meals for storage of dry rations/ vegetables/ eatables required for the purpose. All the Kitchen appliances and cooking/ food serving utensils and accessories will be arranged by the caterer/contractor at his cost. 60. The caterer will have to meet complete expenditure on maintenance of kitchen equipment and allied accessories handed over on voucher by the RSI. He will be responsible to make good any loss/ damages to the items issued to him or property under his occupation/use for rendering the services at RSI, Pune from time to time. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

13 61. The Caterer will have to employ his/her own trained and experienced chefs, cooks/Masalchi’s and adequate associated staff/waiters to serve meals and snacks at his own cost at the following :-

(a) Sanjog Hall.

(b) Trinco Restaurant.

(c) Blue and Brown Room.

(d) Guest Rooms of RSI.

(e) Regimental Functions.

62. Caterer would have to ensure at all times availability of his/her staff during RSI working hours. On movies days ie Mondays, Wednesdays, Thursdays, Fridays, Sundays and on Tombola days, the caterer will be required to hire/employ additional 8 to 10 waiters, adequate numbers of cooks and two supervisors in the evenings to cater for the increased members strength attending RSI on these days at his cost. 63. Caterer would have to ensure monthly medical inspection and medical fitness of his/her employees at his expense from a Govt. Hospital and produce medical inspection documents to the Secretary RSI by 15th of the each month. 64. Caterer will ensure daily periodic cleaning and clearance of garbage from all places where snacks or meals have been cooked and served under his / her arrangement. Table cloths to be changed every day or as on when required. 65. Caterer is not permitted to indulge in any cash transactions from members of RSI. 66. Caterer has to ensure that his staff does not indulge in any illegal activities at the RSI or with any employee of RSI. 67. Caterer will ensure separate use of utensils for preparation of vegetarian and non vegetarian food/menu items. 68. Income tax, sales tax, service tax or any other tax liability for the catering service provided at the RSI will be of the caterer and not of the RSI. 69. The Caterer will have to ensure that no tips are taken by his / her staff from any of the members of RSI or their guests under any circumstances. 70. Any amendments, deletions, modifications, alterations or additions to the contents of this contract if required, can be done after mutually agreed upon by the caterer and the management of the RSI. 71. Utmost economy of water and electricity and space shall be ensured.

72. The Caterer staff will be responsible to serve regular meals during notified restaurant timings and also serve snacks anywhere in the RSI premises. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

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73. The Caterer will have to pay rebate to RSI as indicated below :- (a) Schedule A Part I to VI - 20% of the total sale at Sanjog Hall parties.

(b) Schedule B Part I to II - 10% of the total sale at Trinco Restaurant.

(c) Schedule C Part I - 10% of the total sale for Blue & Brown Room Party.

(d) Schedule D Part I - 10% of the total sale.

74. The caterer will provide the details of constitution of their other firms, if any, in the same field. 75. List of Schedules to be filled with quotes by the bidder are as under :- (a) Sanjog Hall Menus - Standard Veg Menu - Schedule A Part I to VI Executive Veg Menu Std Non Veg Menu Executive Non-Veg Menu Breakfast, Snacks & Chat Menu Additional items (b) Trinco Menu A-la-Carte - Schedule B Part I (Snacks & Mini Meals) (c) Trinco Menu Buffet Menu - Schedule B Part II

(d) Blue/Brown Room Standard - Schedule C Part I Meals Menu (Unlimited (Indian/Continental/Mixed menu) Qty) (e) RSI Guest Rooms Bed Tea, Breakfast, - Schedule D Part I

76. THE DECISION OF RSI MANAGEMENT AND THE BOARD OF OFFICERS ON THE CONTRACT SHALL BE FINAL AND NO REPRESENTATION WILL BE ENTERTAINED OR MADE AT ANY OTHER FORUM, OTHER THAN CHAIRMAN, RSI,PUNE, THROUGH HONY SECRETARY RSI,PUNE.

SANJOG HALL CATERING 77. On approval of representative of the SANJOG Hall for parties, the Secy / Asst. Secy will inform the Caterer of the details.


15 78. The member and the Caterer will mutually decide the menu for the party. The estimate as per the SHEDULE and its Sub parts as under mentioned below:- (a) Schedule ‘A’ Part I - Standard Veg Menu (12 items)

(b) Schedule ‘A’ Part II - Executive Veg Menu (17 items)

(c) Schedule ‘A’ Part III - Non Veg Standard Menu (13 items)

(d) Schedule ‘A’ Part IV - Non Veg Executive Menu (21 items)

(e) Schedule ‘A’ Part V - Local Cuisine menu (To be provided by caterer)

(only in case of variation from standard veg menu for addition or deletion in order to enrich or dilute the menu other than mentioned in schedule A part I to IV will be made on proper form and will be signed by the Caterer and the member as token of acceptance of the estimate for which extra charges will be levied or rebate given to the member.

79. There may be occasions to provide break fast, snacks and ‘chaat’ during Sanjog Hall parties for which the items listed at Schedule A Part VI will be provided by the caterer to the member at the rate quoted by him and accepted by the management. 80. The Caterer agrees to provide all items / dishes as selected by the member from the listed items in the Schedule A Part I to VI of this tender / agreement, and at the rates quoted by him and accepted by the management. 81. Only Corel Crockery and stainless steel cutlery will be used as approved by the RSI Management. List is attached at Appx ‘A’. 82. No paper plates/plastic spoons/Plastic/disposable/glasses will be used in any party, unless specific permission to do so has been accorded by the Management, RSI. 83. No excuse will be accepted at the last moment for not catering as per the approved estimate. The caterer will be liable for penalty upto 100% over the estimate.

84. The Caterer will request the member to count the plates before the start of the party. Any extra plates required for the party will be laid down only on approval of the member. 85. Any dispute regarding the quality and quantity of catering and number of plates etc. will be settled by the Caterer with the member in the presence of a representative of the RSI. 86. Food will be laid on normally decorated tables as per buffet. 87. No payment will be taken by the Caterer direct from the members. 88. Any addition / deletion in the estimate will be informed by the Caterer to the Secy / Asst. Secy.

89. The Caterer will be present through out the party. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

16 90. Two copies of the bill will be handed over to the Asst Secy immediately after the signature by the member. 91. Food will not be spilled on the floor of SANJOG Hall. All raw Material and prepared food will be kept in the kitchen. 92. Washing of the utensils/crockery/cutlery will be done at the space provided for the purpose. 93. The Caterer agrees that he will not under take any commitments outside the premises of Sanjog complex by using Sanjog / Trinco kitchen. The caterer will not have sole right on provision of catering services at the Hall. RSI reserve the right of allowing any other caterer to provide the catering services at the Hall in case required.

94. Garbage will be disposed off immediately after the party is over in the plastic bags.

95. The Caterer will make good the loss of any item or damage due to unfair wear and tear. TRINCO RESTAURANT

96. The Caterer will provide the crockery, cutlery and linen of good quality as approved by the RSI management, or as per samples approved by the RSI management. Only approved crockery cutlery and linen will be used in the RSI. The caterer will be required to carry out monthly review of his crockery, cutlery, linen and remove all chipped crockery, damaged / deformed cutlery and faded linen 97. The caterer to provide standard A-la-Carte meals and snacks in Trinco restaurant at the rates quoted by him in Schedule B Part I and will provide buffet dinner on days specified by RSI at Trinco Restaurant at the rates quoted by him in Schedule B Part II to the members of the RSI. 98. The caterer to maintain all times adequate sets of cutlery, crockery with all accessories along with linen for table layout of tables accommodating 4 persons on each table as approved by RSI. List of such items is attached at Appx ‘B’. BLUE & BROWN ROOM FOR PARTIES 99. The Caterer will provide Corel crockery, cutlery and linen of good quality as approved by the RSI management. Only approved crockery, cutlery and linen will only be used in the Blue and Brown parties. The caterer will be required to carry out monthly review of his crockery, cutlery, linen and remove all chipped crockery, damaged / deformed defaced cutlery and faded linen. 100. The caterer to provide meals and snacks in Blue & Brown Room parties at the rates quoted by him in Schedule C Part I. 101. Washing of the utensils/crockery/cutlery will be done at the only space provided for the purpose. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

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102. After the party is over caterer’s staff will remove all his stuff from Blue & Brown Room and will ensure cleanliness and switching off lights and ACs.

103. Garbage will be disposed off immediately after the party is over.

GUEST ROOMS OF RSI

104. The Caterer will provide the crockery and cutlery of good quality as approved by the RSI management, crockery and cutlery will be used in the RSI Guest rooms for serving of morning bed tea and breakfast only. The caterer will be required to carry out monthly review of his crockery and cutlery and remove all such chipped / damaged crockery, cutlery and faded linen. 105. The Caterer to provide standard bed tea in Guest Rooms of RSI at the rates quoted by him in Schedule D Part I. 106. He will employ adequate staff for looking after the guests in the Guest Rooms of RSI and will provide and cater to the requirements of the guests and will also ensure that his staff is available at all times.

PAYMENT 107. In the event there is any query, objection, delay or dispute with regard to any bill or a part thereof, the Contractor shall not be entitled to any interest to be paid by the Institute for late payment. 108. All payments and receipts would be rounded off, i.e., paisa 50 or above will be rounded off to the nearest higher rupee and paisa less than 50 shall be ignored. TERMINATION OF THE CONTRACT 109. The Contract can be terminated by either party, i.e., RSI or the Contractor, after giving three-month notice to the other party extendable by mutual agreement till alternate arrangements are made. However, RSI reserves the right to terminate the contract without giving any notice in case the Contractor commits breach of any of the terms of the contract. RSI decision in such a situation shall be final and shall be accepted by the Contractor without any objection or resistance. 110. On termination of the contract, the Contractor will hand over all the equipments/ furniture/ articles etc., supplied by RSI, in good working condition, back to RSI. 111. If the successful bidder withdraws or the services provided by the successful bidder are not found satisfactory during the probationary period of six months from the date of taking over charge of the catering services, RSI reserves the right to terminate the contract without giving any notice and initiate appropriate necessary action in the matter for making alternate arrangements. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

18 PENALTY 112. The Institute reserves the right to impose a penalty (to be decided by the RSI management) on the Contractor for any serious lapse in maintaining the quality and the services willfully or otherwise by the Contractor or his staff or for any adulteration. 113. If the Institute is not satisfied with the quality of eatables served, services provided or behavior of the contractor or his/her employees, the Contractor will be served with 24-hour notice to improve or rectify the defect(s), failing which the RSI will be at liberty to take appropriate necessary steps as deemed fit. 114. In addition to the penalties mentioned in other articles of this agreement, the Catering Sub Committee, Honorary Secretary / Secretary may at their sole discretion impose on the Caterer a fine upto Rs. 3000/- for any of the following lapses / issues:-

(a) If the Caterer or his staff directly or indirectly bribes or offers to bribe, or advance any loans to any of functionaries or employees of RSI. (b) If the caterer neglects or delays to comply with any communication issued to him / her by a functionary of the Management or fails to make or delays payment of any amount due from him / her or fails to perform any obligation by him contained in the contract concluded between the parties subsequently which will be based on the terms and conditions as enumerated in this document. (c) If the Caterer commits any irregularity, misuses his / her position as the RSI Caterer or misconduct including that on part of any of his / her employees. (d) If the Caterer serves food and snacks of sub-standard quality or inadequate quantity of food or there is improper cleanliness of TRINCO premises and allied areas and of his / her employees. (e) If the Caterer fails to implement the directions issued to him by the Management, Catering Sub Committee, Honorary Secretary or the Secretary.

JURISDICTION 115. Disputes arising out of the contract will be referred to a sole arbitrator appointed by Chairman, RSI, or in his absence an officer officiating as Chairman, whose decision shall be final, conclusive and binding. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

19

CHECK LIST OF DOCUMENTS TO BE ATTACHED WITH TENDER DOCUMENTS

116. Demand Draft for Rs.15,000/- towards EMD. 117. Demand Draft for Rs.200, if tender downloaded from website. 118. Assessment Order (Certificate) for the last three years. 119. Photocopies of the follows:-

(a) IT Assessment order for the Fin year 2011-2012, 2012-2013 and 2013-2014.

(b) ESI No allotment letter (with last 12 months Challan).

(c) PF No allotment letter (with Last 12 months Challan).

(d) ST No (with Clearance Certificate).

(e) Service Tax Certificate (with 12 months challan).

(f) Food license.

(g) TIN No issued by appropriate authority.

(h) Shop act license.

(j) Contractor’s License from Labour Department.

120. Signature of the bidder or his/her authorized signatory on each page of the Tender Document as acceptance of the terms and conditions contained in the Tender Document. 121. Documentary evidence in support of the following:

(a) Number of years of having run catering services in the offices / organizations / hospitals / places of public utility / institutions / educational institutions along with number of persons availing the services offered by the contractor. (b) List of institutions/organizations (with complete postal addresses) served in the past and list of institutions/organizations where presently providing catering services. Names, designations and telephone numbers of concerned officers in the respective organizations/institutions may also be indicated.

(c) Work Plan – indicating the requirement of staff and deployment pattern of staff proposed and other details for smooth, efficient and satisfactory performance of the contract.


20 Appx ‘A’ (Ref Para 81 of Tender documents)

ITEMS TO BE PROVIDED IN SANJOG HALL 1. Full Plates - Bone China/As approved by RSI. 2. Quarter Plates - Bone China/As approved by RSI. 3. Tea / Coffee Cups and Saucers - Bone China/As approved by RSI. 4. Tea/Coffee Spoons (Stainless steel) - As required. 5. Table Spoons - As required. 6. Serving Spoons - As required. 7. Forks - As required. 8. Knives - As required. 9. Water Glasses - As required. 10. Water Tubs / Camper - As required. 11. Trays - As required. 12. Dustbins - As required. 13. Napkins - As required. 14. Any other associated item not - As required. mentioned above.


21 Appx ‘B’

(Ref Para 98 of Tender documents)

ITEMS TO BE PROVIDED IN TRINCO RESTAURANT 1. Full Plates - As required 2. Quarter Plates - As required 3. Water Glasses - As required 4. Table Spoons - As required 5. Cups with Saucers - As required 6. Forks - As required 7. Knives - As required 8. Tea Spoons - As required 9. Water Jugs - As required 10. Salt & Pepper in Shakers - As required 11. Serving Dishes - As required 12. Tray (Steel) - As required 13. Cloth Napkins, White Damask - As required with napkin holder 14. Paper bags / card board packing - As required Materials/alluminium foil for food Parcels 15. Duster for kitchen & pantry - As required 16. Printed menu card for daily - As required lunch and dinner 17. Table mats - As required

18. Table cloth white damask/check - As required as selected by the Management

19. Adequate bowls and chopstick for - As required Chinese food

21. Flower vases - As required

22. Any other associated item not - As required. mentioned above. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

22 MENU FOR VEGETARIAN FOOD (SANOG HALL PARTIES) SCHEDULE A PART I

(REF PARA – 78 (a) OF TENDER DOCUMENTS -QUANTITY UNLIMTED) 1. STANDARD VEG MENU : (12 ITEMS) Rates to be quoted

(a) Paneer Dish (any one) (i) Mutter Paneer (ii) Palak Paneer (iii) Paneer Masala (iv) Kadai Paneer

(b) Seasonal Vegetables (any one) (i) Mix Veg Curry (ii) Aloo Gobi (iii) Gobi Mutter (iv) Aloo Mutter (v) Veg Jalfraizy

(c) Pulses (any one) (i) Dal Fry (ii) Rajma (iii) Dal Makhani (iv) Chole (v) Sambar

(d) Pulao (any one) (i) Jeera Pulao (ii) Veg Pulao (iii) Peas Pulao

(e) Roti (any two) (i) Tandoori Roti (ii) Tandoori Paratha (iii) Roomali Roti (iv) Nan (iv) Puri

(f) Curd (any one) (i) Dahi Wada (ii) Boondi Raitha (iii) Mixed Raitha

(g) Salad with Standard decoration (all) (i) Onion (ii) Tomato (iii) Cucumber (iv) Green Chilly (v) Lemon (vi) Sprouted Salad

(h) Desert (any one) (i) Vanilla Ice Cream (ii) Strawberry Ice Cream (iii) Gajar Halwa (iv) Gulab Jamun (v) Moong Dal Halwa (vi) Jalebi

(j) Papad. (k) Pickles (Two Varieties).

(l) Sonf, Mishry and Tooth Pick Note :- The above catering is for one standard plate which includes cooking and serving buffer meal at one time. Three simple serving counters (with frills etc) will be provided by the Caterer inside Sanjog Hall / Annexee. In case of additional decoration of serving counters incl flower arrangement, canopy ice carving etc, extra charges shall be levied by RSI Management as per approved rates. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

23

MENU FOR VEGETARIAN FOOD (SANJOG HALL PARTIES) SCHEDULE A PART II (REF PARA – 78 (b) OF TENDER DOCUMENTS - QUANTITY UNLIMITED)

Executive Veg Menu (17 Items) (a) Paneer Dish (any one) (g) Desert (any two) (i) Paneer Makhani (i) Vailla Ice Cream (ii) Paneer Pasanda (ii) Strawberry Ice Cream (iii) Shahi Paneer (iii) Gajar Halwa (iv) Paneer Jalfrezie (iv) Gulab Jamun (v) Paneer Mutter (v) Jalebi (vi) Paneer Palak (vi) Rasmalai (vii) Paneer Rajwadi (vii) Basundi (b) Seasonal Vegetables (any one) (i) Nilgiri Korma (j) Green Salad (ii) Mushroom and Baby Corn (i) Onion. (iii) Khoya Mushroom Mutter (ii) Tomato. (iv) Vegitable Handi (iii) Cucumber. (v) Vegitable Makhani (iv) Green Chilly. (vii) Vegitable Shahi Korma (v) Lemon. (viii) Dum Aloo Kashmiri (vi) Spotted Salad. (k) Papad. (l) Pickles. (c) Tawa Vegetable (any four) (m) Tooth Pick/Mishry/Sonf. (i) Aloo (n) Roti (Any Two)

(ii) Bhindi (i) Tandoori Roti. (iii) Cauli Flower (ii) Tandoori Paratha. (iv) Capsicum (iii) Roomali Roti. (v) Green Peas (iv) Nan. (vi) Mushroom Baby Corn (v) Puri. (vii) Karela (ix) Brinjal Quoated Rate (x) Arbi

(d) Pulses (any one) (i) Dal Triveni

(ii) Dal Pancham (iii) Dal Makhani (iv) Dal Tadke Wali (v) Dal Gomti

(e) Pulao (any one) (i) Kaju Keshware Pulao. (ii) Kaju Kishmish Pulao. (iii) Kashmiri Pulao.

(f) Curd (any one) (i) Dahi Wada

(ii) Aloo Anar Raitha (iii) Aloo Pineapple Raitha

Note :- The above catering is for one standard plate which includes cooking and serving buffer meal at one time. Three simple serving counters (with frills etc) will be provided by the Caterer inside Sanjog Hall / Annexee. In case of additional decoration of serving counters incl flower arrangement, canopy ice carving etc, extra charges shall be levied by RSI Management as per approved rates. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

24

MENU FOR NON VEGETARIAN FOOD (SAJOG HALL PARTIES) SCHEDULE A PART III (REF PARA – 78 (c) OF TENDER DOCUMENTS - QUANTITY UNLIMITED)

NON VEG STANDARD VEG MENU : (13 ITEMS) RATE PER PLATE TO BE QUOTED

(a) Chicken / Mutton Dish (any one) (i) Masala

(ii) Handi (iii) Kadai (iv) Hyderabadi (v) Kolhapuri

(b) Paneer Dish (any one) (i) Mutter Paneer

(ii) Palak Paneer (iii) Paneer Masala (iv) Kadai Paneer

(c) Seasonal Vegetables (any one) (i) Mix Veg Curry

(ii) Aloo Gobi (iii) Gobi Mutter (iv) Aloo Mutter (v) Veg Jalfraizy (vi) Veg Kadal (vii) Veg Handi (viii) Veg Kolhapuri

(d) Pulses (any one) (i) Dal Fry (ii) Rajma (iii) Dal Makhani (iv) Chole (v) Sambar (e) Pulao (any one) (i) Jeera Pulao

(ii) Veg Pulao (iii) Peas Pulao

(f) Roti (any two) (i) Tandoori Roti

(ii) Tandoori Paratha (iii) Roomali Roti (iv) Nan (v) Puri

(g) Curd (any one) (i) Dahi Wada

(ii) Boondi Raitha (iii) Mixed Raitha

(h) Green Salad (j) Papad (k) Pickles (l) Tooth Pick / Sonf / Mishri (m) Desert (any one) (i) Vanilla Ice Cream

(ii) Strawberry Ice Cream (iii) Gajar Halwa (Seasonal) (iv) Gulab Jamun (v) Moong Dal Halwa (vi) Jalebi


25

MENU FOR NON VEGETARIAN FOOD (SANJOG HALL PARTIES) SCHEDULE A PART III (REF PARA – 78 (d) OF TENDER DOCUMENTS - QUANTITY UNLIMITED)

EXECUTIVE NON VEG MENU (21 ITEMS) (a) Chicken (any one) (h) Roti (any three) (i) Murg Patiyala (i) Assorted Paratha ii) Murg Nilgiri Kurma (ii) Roti iii) Murg Peshawari (iii) Roomali Roti iv) Murg Kesari (iv) Missi Roti (v) Murg Chettinad (v) Nan (vi) Murg Kashmiri (vi) Kulcha (vii) Murg Hyderabadi (viii) Murg Hara Dhania (j) Pulao (any one)

(IX) Fry Chicken (i) Kaju Keshwar Pulao

(b) Mutton (any one) (ii) Kaju Kisk Mish Pulao (iii) Kashmiri Pulao

(i) Bhoonna (iiI) Rogan Josh (k) Salad (iii) Rahra (iv) Shahjhani (i) Green Salad (v) Hyderabadi (ii) Sprouted Salad (iii) Aloo Chat

(c) Fish (any one) (l) Papad (i) Amritsari (ii) Fried Fish (m) Pickles (iii) Masala Fried Fish (n) Desert (any two) (d) Paneer Dish (any one) (i) Vailla Ice Cream with Chocolate Sauce (i) Paneer Makhanwala (ii) Strawberry Ice Cream (ii) Paneer Pasanda (iii) Gulab Jamun (iii) Shahi Paneer (iv) Angoori Rabdi (iv) Paneer Do Pyaza (v) Rasmalai (v) Paneer Chutniwala (v) Paneer Pakwan (o) Tooth Pick / Mishry / Sonf (e) Seasonal Vegetables (any two) (i) Veg Jaipuri (ii) Veg Navarathan Kurma Quoted Rates (iii) Veg Diwani Handi (iv) Mushroom Peas Babay Corn (v) Veg Begum Bahar (f) Tawa Vegetable (any four)

(i) Aloo (ii) Bhindi (ii) Cauli Flower (iv) Capsicum (v) Mushroom (vi) Baby Corn (vii) Karela (viii) Brinjal

(g) Pulses (any one) (i) Dal Amritsari

(ii) Dal Pancham (iii) Dal Makhani (iv) Dal Dungar (v) Dal Tadke Wali (vi) Dal Gomti


26

ADDITION/DELETION OF STANDARD VEG MENU FOR SANJOG HALL PARTIES : SCHEDULE A PART V (REF PARA 78 OF TENDER DOCUMENTS)

In addition to items mentioned in standard menus, if any member wishes to enrich or dilute the menu, then extra charges will be levied or rebate given to him as under :-

Rate to be quoted (a) Deletion of any vegetable/pulse item : (rebate) (b) Extra Vegetable Dish

(i) Methi Mutter Malai (ii) Mushroom Peas Baby Corn (ii) Dum Aloo Kashmiri (iv) Navrattan Kurma (v) Veg Nilgiri Kurma (vi) Tawa Bhaji

(c) Extra Sweet Dish

(i) Rasmalai (ii) Anguri Rabri (iii) Basundi (iv) Any one Veg Soup

(d) Chocolate Sauce (e) All types of Chats (f) Fruit Salad (g) Mineral Water


27

MENU FOR SANJOG HALLPARTIES BREAK FAST – SNACKS – CHAT SCHEDULE A – PART VI

( REFER PARA 78 OF TENDER DOCUMENTS QUANTITY UNLIMTED) 1. There may be occasions to provide break fast, snacks and chats during Sanjog Hall parties for which following items can be provided to the Member. Details are given in the succeeding paras :- Rate to be quoted for each 2. Break Fast Menu (a) Aloo veg with four puries with pickles (b) Idli Sambar (2 pcs) with chutney

(c) Wada Sambar (2 pcs) with chutney (d) Batata Wada Sambar (2 pcs) (e) Poha 150 gms (f) Saboodana Khichadi 150 gms (g) Upma 150 gms (h) Sheera 150 gms (j) Tea (k) Coffee

3. Snacks Menu Rate to be quoted for each (a) Aloo Tikki 5 Pcs (100 Gms) (b) Veg Harabhara Kabab 5 Pcs (100 Gms)

(c) Mixed Veg Pakoda 5 Pcs (100 Gms) (d) Chicken Tikka 5 Pcs (100 Gms) (e) Paneer Tikka 5 Pcs (100 Gms) (f) Veg Spring Roll 2 Rolls (100 Gms) (g) Chicken Spring Rolls 2 Rolls (100 Gms) (h) Tandoori Chicken (600 Gms) (j) Garlic Cheese Mushroom 5 Pcs (100 Gms) (k) Cheese Balls 5 Pcs (100 Gms) (l) Malai Paneer Tikka 5 Pcs (100 Gms) (m) Murg Malai Kabab 5 Pcs (100 Gms) (n) Chicken Lolly Pop 5 Pcs (100 Gms)

4. Chat Menu Rate to be quoted for each (a) Pani Puri 4 Pcs (b) Dahi Puri 4 Pcs

(c) Papadi Chat 4 Pcs (d) Shev Puri 4 Pcs (e) Aloo Chat 100 Gms


28

TRINCO MENU –A-LA-CARTE-SCHEDULE B PART-I (REFER PARA 75 (b) OF TENDER DOCUMENTS)

Ser No Items Qty Rate (Rate per dish to be quoted by the tenderer) SOUPS 1. Cream of Tomato 200 ml 2. Cream of Mushroom - do - 3. Veg Lung Fung Soup - do - 4. Veg Hot & Sour Soup - do - 5. Sweet Corn Veg Soup - do - 6. Chicken Lung Fung Soup - do – 7. Sweet Corn Chicken Soup - do – 8. Cream of Chicken - do – CHICKEN ITEMS Rate to be quoted for each 10. Chicken Kadai 350 gms (inclusive of 160 gms boneless Chicken) 11. Chicken Handi - do - 12. Chicken Kolhapuri - do – 13. Chicken Tawa - do – 14. chicken Masala - do – 15. Chicken Adraki - do – 16. Methi Chicken - do – 17. Chicken Jalfraizy - do – 18. Chicken Mughlai - do – 19. Butter Chicken 350 gms (inclusive of 100 gms boneless chicken)

MUTTON ITEMS Rate to be quoted for each

20. Mutton Handi 350 gms (inclusive of100 gms boneless chicken) 21. Mutton Kolhapuri - do – 22. Mutton Mughlai - do – 23. Mutton Rogan Josh - do – 24. Mutton Sheekh Kabab -do- 25. Kheema Mutter -do- 26. Kadai Ghost. -do- 27. Tawa Ghost. -do-

FISH ITEMS

24. Fish Curry 350 gms (inclusive of 100 gms boneless chicken) 25. Fish Masala - do – 26. Fish and Chips - do – 27. Fish Finger - do – 28. Fish Amritsari -do- 29. Fish Chilly -do- 30. Fish Shezwan Sauces -do- 31. Fish in Hot Garlic -do- 32. Fish Tikka -do- 33. Fish Malai Tikka -do- 34. Goan Fish Curry -do- 35. Fish Fry Konkani -do- 36. Fish Tawa -do- Date : (Signature of the Contractor) Place : (Seal of the Contractor)

29 Egg Items Rates to be quoted 37. Egg Curry 2 Nos Egg

38. Egg Masala - do –

39. Egg Omiettee - do –

40. MINI MEAL Rates to be quoted (a) Veg Mini Meal

(i) Soup of the day (ii) One Veg Cutlets (150 gms) (ii) Two Dinner Rolls (iii) Butter 10 gms (iv) Boiled vegetables (100 gms)

(b) Chicken / Fish Mini Meal (i) Soup of the day (ii) One Piece of Chicken / Fish (150 gms Chicken/100 gms fish) (iii) Two Dinner Roll (iv) Butter 10 gms (v) Boiled Vegetables (100 gms)

41. Buffet : Dinner on days specified by the RSI at subsidized rate for three standard Indian, Chinese and Continental menus. Details are given in Schedule B- Part II. VEG ITEMS Rate to be quoted for each 42. Mutter Paneer 300 gms (100 gms paneer pieces )

43. Palak Paneer - do –

44. Paneer Makhanwala - do –

45. Navrattan Korma 300 gms

46. Aloo Gobi - do –

47. Malai Kofta - do –

48. Veg Kofta - do –

49. Dum Aloo Kashmiri - do –

50. Mix Veg (min 4 Veg mixed ) - do –

51. Dal Fry - do –

52. Dal Makhani - do –

53. Rajma Masala - do –

54. Channa Masala - do –

55. Gobi Mutter - do –

56. Veg Makhani - do –


30 Rates to be quoted 57. Veg Jalfrezie - do -

58. Aloo Palak - do -

59. Mushroom Peas - do -

60. Aloo Mutter - do -

RICE ITEMS

61. Plain Rice 300 gms

62. Jeera Rice - do –

63. Peas Pulao - do –

64. Veg Pulao - do –

65. Veg Biryani - do –

66. Chicken Biryani 300 gms (inclusive of 150 gms boneless chicken)

67. Mutton Biryani - do – (inclusive of 100 gms mutton boneless)

68. Egg Biryani - do - (2 Eggs)

TANDOORI ITEMS 69. Paneer Tikka 5 pieces (100 gms)

70. Paneer Tikka Hariyali - do –

71. Malai Paneer Tikka - do –

72. Rotti Tandoori 1 No

73. Nan - do –

74. Pudina Paratha - do –

75. Butter Paratha - do –

76. Butter Nan - do –

77. Chicken Tikka 5 pieces (100 gms)

78. Murg Malai Kabab - do –

79. Murg Tikka Hariyali - do –

80. Murg Reshmi Kabab - do –

81. Mutton Sheekh Kabab - do –

82. Tandoori Chicken (half) 300 gms.

83. Tandoori Chicken (full) 600 gms.


31 CHINESE ITEMS Rates to be quoted 84. Veg Hot Garlic 300 gms

85. Veg Chilly - do –

86. Veg Manchurian - do –

87. Veg Sweet & Sour - do –

88. Veg Sweet Garlic - do –

89. Veg Chow Chow - do –

90. Veg Sixty Five - do –

91. Paneer Pickle - do –

92. Veg Hakka Noodles - do -

93. Veg Fried Rice 300 gms

94. Schezwan fried Rice (Veg) - do –

95. Chicken Hot Garlic 300 gms (100 gms boneless chicken)

96. Chicken Chilly - do –

97. Chicken Manchurian - do –

98. Sweet & Sour Chicken - do –

99. Chicken Sweet Garlic - do –

100. Chicken Chow Chow - do –

101. Chicken Sixty Five - do –

102. Chicken Hakka Noodles - do –

103. Chicken Fried Rice - do –

104. Egg Fried Rice - do –

105. Schezwan Fried rice (Chicken) - do –

106. Mixed Hakka Noodles 300 gms .

107. Veg Hakka Noodles - do –

108. Chicken Chowmein - do –

109. Veg Chowmein - do –

110. American Chopsuey (N/Veg) - do - (1 egg with inclusive of 100 gms chicken boneless)

111. American Chopsuey (Veg) - do –


32

Rates to be quoted 112. Paneer Sweet & Sour - do –

113. Paneer Manchurian - do –

114. Sweet & Sour Veg - do –

115. Veg Chow Chow - do –

116. Paneer Chilly Fry - do – SALAD/ RAITA 117. Green Mixed Salad 150 gms

118. Plain Curd - do –

119. Raitha - do –

120. Russian Salad - do –

121. Papad 1 No BURGERS 122. Chicken Jumbo Burger 125 gms

123. Veg Jumbo Burger - do –

PIZZAS 124. Kheema Pizza size 8” 125 gms

125. Chicken Pizza size 8” - do –

SNACKS 126. Onion Pakoda 5 pieces (100 gms)

127. Mix Pakoda - do –

128. Veg Cutlets 2 pieces (100 gms)

129. Veg Spring Rolls - do –

130. Paneer Pakoda 100 gms

131. Cheese Ball - do –

132. Veg Roll - do –

133. Veg Harabhara Kabab - do –

134. Aloo Tikki - do –

135. Paneer Tikka - do –

136. Malai Paneer Tikka - do –

137. Paneer Tikka Hariyali - do –

138. Channa Bhatura 2 pieces (with 100 gms channa)


33

Rates to be quoted 139. Chicken Cutlets 2 pieces (100 gms chicken) 140. Chicken Spring Rolls 2 pieces (100 gms chicken) 141. Chicken Lolly pops 5 pieces (100 gms chicken) 142. Fish Finger - do- 143. Fish Amritsari 2 pieces (150 gms fish) 144. Murg Malai Kabab 5 pieces (100 gms chicken) 145. Murg Reshmi Kabab - do – 146. Murg Tikka Hariyali - do – 147. Chicken Tikka - do – 148. Mutton Shammi Kabab - do- ICE CREAMS (VADILAL KWALITY WALLS) 149. Vanilla 100 ml (two scoops) 150. Strawberry - do- 151. Mango - do – 152. Butter Scotch - do – 153. Chocobar - do – 154. Chocolate - do – 155. Cassatta (Jamboo) 150 ml Date : (Signature of the Contractor) Place : (Seal of the Contractor)

34 CONTINENTAL ITEM Rates to be quoted 156. Veg- Au-Gratin s 200 gms

157. Mushroom Florentine -do-

158. Macroni Milanaise -do-

159. Chicken Ala Kiev -do-

160. Chilly Corn Crane -do-

161. Spagetti Meat Balls -do-

162. Chicken Sizzlers -do-

163. Chicken Cheese Sizzlers -do-

164. Veg Mixed Grilled Sizzlers -do-

165. One Dinner Roll with 10 gms Butter.

-do-

166. Chicken Maryland/Paneer Cutlets

-do-

167. Vegetable white sauce -do-

168. Grilled Mixed vegetables -do-

169. Mixed Veg Lasagna -do-

170. Mutton Cutlets in Barbeque Sauce.

-do-

171. Cheese Rissole -do-

172. Boiled Vegetables with mashed Potatoes.

-do-

173. Mutton Grilled/Paneer Grilled -do-

174. Cheese Lasaginia -do-

175. Crown Roast/Spinach & Corn Bake.

-do-

176. Curried Potato in Brown Sauce.

-do-

177. Dinner Roll & Brown Bread -do-

178. Mutton Mixed Grilled/Baked Cheesy Macaroni

-do-


35

179. Crispy Fried Vegetables in Pepper & Salt

200 gms

180. Brown Bread, Dinner Rolls & Ginger Bread

-do-

181. Veg Macaroni with cheese Sauce

-do-

182. Chicken -AU-Gratin/Paneer Rissole

-do-

183. Poulet-A-LA-Grilled/Legumes Lasagna

-do-

184. Mushroom Stroganoff -do-

186. Chicken Hawain Salad/Veg Augratin

-do-

187. Chicken Boneless/Paneer Rissole

-do-

188. Cauliflower with white Sauce -do-

DESERTS 189. Supreme Alaska 100gms

190. Triffle Pudding -do-

191. Seasonal Fruit soufflé -do-

192. Chocolate Mousse -do-

193. Shahi Tukda 5 Pieces

Note :- The following preparation be taken as per guideline :-

(a) Chicken/Mutton gravy dish, one portion consists of 350 gms with 150 gms of meat boneless and 200 gms of gravy.

(b) Paneer gravy dish, one portion consists of 350 gms with 150 gms of paneer and 200 gms of gravy.

(c) Chicken/Mutton Biryani one portion consists of 400 gms with 150 gms of

meat/chicken boneless and 250 gms ofcooked rice.

(d) Vegetable Biryani one portion consists of 400 gms with 150 gms of mixed vegetables and 250 gms of cooked rice.

(c) Butter Chicken boneless (full) consists of 800 gms with 300 gms of boneless meat and 500 gravy.


36 BUFFET MENU- (QUANTITY UNLIMITED) SCHEDULE B PART II (REFER PARA 97 OF

TENDER DOCUMENTS AND PARA 75 (c) OF SCHEDULE B PART -II) 1. Indian Rate to be quoted

(a) One Chicken Dish

(b) One Paneer Dish

(c) One Seasonal Vegetable

(d) One type of Dal

(e) One type of Pulao

(f) One type of Roti

(g) Green Salad

(h) Papad

(k) Pickle

2. Chinese

(a) One Chicken Dish

(b) Two types of Vegetables (One Paneer or Mushroom/ Veg Pakoda)

(c) One type of Chinese rice (Veg)

(d) One type of Noodles

(e) One Cripsy Noodles

(f) Macroni/green sprouted Salad.

3. Continental

(a) One chicken Dish

(b) One Continental Veg Dish

(c) One Macroni Dish

(d) One type of Rice

(e) One type of Cutlet

(f) Dinner Rolls/garlic Bread

(g) One type of Salad


37 BLUE/BROWN ROOM PARTIES- SCHEDULE C PART – I (REFER PARA 75 (d) OF

TENDER DOCUMENTS) STANDARD MENU (QUANTITY UNLIMITED) INDIAN MENU CHOICE RATE PER PLATE TO BE

QUOTED

1. Almond/ Sweet Corn. Tomato Soup (any one) 2. Chicken/ Mughlai/ Hyderabadi/ Kolhapuri (any

one)

3. Paneer Peas/ Makhanwala/ Navrattan (any one)

4. Stuffed capsicum Tomato/ Mixed Veg/ Aloo Gobi/ Kadai Veg/Veg Jalfraizy (any one)

5. Dal Makhani/Dal Fry in Amul Butter (any one)

6. Dhai Wada/ Plani Curd/ Raitha (any one)

7. Peas Pulao/ Jeera Rice/ Veg Pulav (any one)

8. Nan/Tandoori Roti/ Rumali Roti (any tow)

9. Ice Cream/ Gulab Jamun/ Gajar Halwa (any

one)

10. Green Salad

11. Papad, Pickle, Sonf, Mishry and Tooth Pick

CONTINENTAL CHOICE 1. Almond/ Clear/ Sweet Corn/ Tomato/ Cream of

Veg Soup (any one)

2. Chicken/Fish Mayonnaise/ Mixed Grill (any one)

3. Cheese Cutlet/ Crone Cutlet/ Veg Cutlet (any one)

4. Cheese Macron/ Spagettinepolitine (Veg) (any one)

5. Russian Salad

6. Boiled Veg with White Sauce

7. Bread Rolls with Butter

8. Ice Cream/ Fruit Cream/ Caramel Custard (any one)

9. Éclairs Mishry/ Tooth Pick

10. Sonf Mishry/ Tooth Pick

38 MIXED MENU

1 Corn Soup

2 Veg Noodles

3 Chilly Chicken

4 Fried Rice

5 Russian Salad

6 Veg Cutlet/ Stuffed Capsicum (any one)

7 Bread Roll with Butter

8 Ice Cream/ Souffle/ Caramel Custard

9 Sonf Mishry and Tooth Pick

Note

(a) Separate rate per plate will be quoted if the non Veg dish is deleted from above menus and any one Veg dish added from Al-a-Carte items (b) Separate rate per plate will also be quoted if the party menu is only Veg Biryani (with Raita, Gravy, Salad and one type of desert) Date : (Signature of the Contractor) Place : (Seal of the Contractor)

39

MENU FOR GUEST ROOMS OF RSI- SCHEDULE D- PART I- (REFER PARA 75 (e) OF TENDER DOCUMENTS) (RATE TO BE QUOTED FOR EACH)

1 Morning Bed Tea Rates to be quoted

(a) Tea single cup

(b) Coffee Single cup

(d) Tea Pot ( 4 cups)

(e) Coffee Pot ( 4 cups)

2 Break Fast Menu (Veg/Non-Veg)

(a) Aloo veg with four puries with pickles

(b) Porata (2 pieces) with pickles

(c) Veg cutlets (2 pieces) with bread/ bread rolls

(d) Milk Glass

(e) Egg to order (2 eggs) with bread/ bread rolls

(f) Tea single cup/pot

(g) Coffee single cup/pot

(h) Finger Chips (100 gms)

3 Snacks Menu

(a) Veg sandwich 4 pieces

(b) Veg grilled sandwich 4 pieces

(c) Mixed Veg Pakoda 5 Pcs (100 Gms)

(d) Chicken Tikka 5 Pcs (100 Gms)

(e) Paneer Tikka 5 Pcs ( 100 Gms)

(g) Veg spring Roll 2 Rolls (100 Gms)

4 Meals : As quoted in the Trinco Menu at Schedule B

Part I.

Note : The contractor shall have his staff available on all the days including Monday (RSI closed day) and all national holidays. Extra charges can be levied upto 10% for the room services provided. Date : (Signature of the Contractor) Place : (Seal of the Contractor)

40 ITEMS OF FAST FOOD

ITEMS Rates to be quoted

1. Chana Bhatura

2. Pav Bhaji

3. Kheema Pav

4. Bhurjee Pav

5. Bread Omlette

6. Plain Dosa with Sambar and Chutney

7. Masala Dosa with Sambar and Chutney

8. Maysore Dosa with Sambar Chutney

9. Cheese Dosa with Sambar Chutney

10. Chese Masala Dosa with Sambar Chutney

11. Cut Dosa with Sambar and Chutney

12. Onion Uttappam with Samber and Chutney

13. Cheese Uttappam with Samber and Chutney

14. Idli with Samber and Chutney

15. Meduwada with Samber and Chutney

16. Potato Samber and Chutney

17. Aloo Paratha with Curd and Pickle

18. Gobi Paratha with Curd and Pickle

19. Methi Paratha with Curd and Pickle

20. Paneer Paratha with Curd and Pickle

21. Ragda Pattice

22. Misal Pav

23. Cocktail Samosa (5 pcs)

24. Bhel

25. Dahi Puri

26. Aloo Papdi Chat

27. Pani Puri


41 LIST OF ADDITIONAL ITEMS

_________________________________________________________________________ Ser Items Qty Rates to be Quoted No

1. Starter Veg (a) Tandoor Aloo (b) Tandoor Khumb (c) French Fries (d) Cocktail Samosa (e) Veg Spring Roll (f) Gobi Sajwan Rice (g) Cripsy Veg (h) Cripsy Chilly Potato (i) Gobui Corn/Mushroom Salt and Pepper

2. Starter : Non Veg (a) Tandoor Chicken Plater (b) Murg Lasooni Tikka (c) Angari Murg Tikka (d) Chicken Salt and Pepper (e) Cripsy Fried Lamb (f) Cripsy Chicken (g) Fish Chilly (h) Fish Shezwan Sauces (i) Fish in Hot Garlic (j) Fish Tikka (k) Fish Malai Tikka

3. Oriential (a) Ginger Chicken (b) Chicken Red Chilly Peaking Sauces. (c) Chicken in hot Garlic Sauces

4. Non Veg (a) Murg Sagwala (b) Murg Curry (c) Dum Murg (Boneless) (d) Murg Labdarar (Boneless)

5. Mutton (a) Kheema Mutter (b) Kadai Ghost (c) Tawa Ghost

6. Fish Items (a) Goan Fish Curry (b) Fish Fry Konkani (c) Fish Tawa

7. Veg Items (a) Mushroom Hara Pyaz (b) Methi Mala Mutter (c) Corn Palak (d) Corn Capsicum Tawa (e) Veg Kadai (f) Diwani Handi

(g) Gobi Adraki (h) Bhindi Masala (j) Chole Masala (k) Paneer Do Payaza (l) Paneer Kadai (m) Sahi Paneer ___________________________________________________________________________

42

Annexure-I

FORMAT FOR PERFORMANCE CERTIFICATION

(Furnish this information for each individual work from the employer for whom the work was executed)

1. Name of the contract and location

2. Agreement No.

(a) Scope of Contract

(b) Contract Cost

(c) Date of start

(d) Period

(e) Amount of compensation levied, if any

(f) Performance Report

(i) Quality of Food - Excellent/Very Good/Good/Fair

(ii) Resourcefulness - Excellent/Very Good/Good/Fair

(g) Compliance of all statutory requirements- Yes / No

(Seal of the Organization) (Signature of the Responsible Authority) Date :

43 Annexure-II

PERMISSIBLE BRANDS OF CONSUMABLES

ITEM BAND Salt Iodised salt such as Tata, Annapurna, Nature

Fresh Spices MDH, MTR or equivalent quality brands Ketchup Maggi, Kissan, Heinz Oil Refined oil such as Sundrop, Nature Fresh,

Godrej Pickle Mother’s or Priyaor Tops Atta Aashirvad, Pillbury, Nature Fresh Butter Amul, Britania, Mother Dairy Bread Harvest/Britania make Jam Kissan, Nafed Milk Toned milk of Mother Dairy. Paneer Amul/Mother Dairy Tea Brook Bond, Lipton, Tata Coffee Nescafe, Rich Bru Biscuits Britania, Parle, Good Day Ice Cream, Lassi, Curd Mother Dairy, Amul, Cream Bell – all varieties Mixtures/Chips Haldiram/Bikaner Mineral Water ISI marked Kinley/Bisleri/Ganga Besan, Dal Rajdhani Rice Basmati Cold Drinks Pepsi, Coke etc. Juices Real, Tropicana Lemon Water Hello Sweet Bikaner, Haldiram

The Contractor may use any other brand only after obtaining prior written approval

from the Institute.

TENDER DOCUMENT NO :________

Telephone : 020-26361449 (Extn-2796) Rajendra Sinhji Institute (RSI) Mobile No : 9420480722 C/O HQ Southern Command No 1 Ashoka Marg Pune – 411 001 1144/CATERING/RSI/2014 Jun 2014 _____________________ _____________________

CATERING FOR TRINCO RESTAURANT OF RSI,PUNE

1. Tender/quotation for snacks/meals are invited from your firm for catering of the following venues:-

(a) Multi Purpose Hall (Sanjog Hall).

(b) Trinco Restaurant.

(c) Blue and Brown Rooms.

(d) Guest Rooms of RSI.

2. The tender document can be obtained from Office Superintendent, RSI,Pune on cash payment of Rs 200/-. The tender document should be submitted in a sealed envelope along with Demand Draft in favour of ‘Secretary RSI, Pune’ for Rs 15,000/- only as ‘Earnest Money Deposit’ will be attached along with the quotes. The tender documents not submitted alongwith demand draft as above will be invalid and rejected by Board of Officers. 3. The terms and conditions of the caterer are mentioned in tender documents. These need to be perused and understood thoroughly by all before giving their quotes for rates of snacks and main meals to be served at different locations of the RSI. 4. While quoting the rates in tender documents, the contractors are requested to strictly follow the schedules and the space provided for quoting the rates. No column should be left unfilled. Quotes for additional items which are not listed in the tender can be quoted separately in an additional sheet attached to the tender document duly signed by the contractor as per format of tender document. 5. Tender Box will be placed on the gate of HQ Southern Comd on 10 Jun to 30 Jun 2014. The tender documents will be submitted without kitchen items. (Please refer to Appx ‘A’ & ‘B’ of the Tender documents). All tender received till 1500h on 30 Jun 2014 will be acceptable. Quotation/tender will be opened by a Board of Offrs on 02 July 2014 at 11.00 AM.

2 6. The bidders, who have downloaded the Tender Document from RSI website (www.rsipune.org), are required to submit a separate demand draft for Rs.200/- (Rupees two hundred only) towards the cost of the Tender Document. THIS DEMAND DRAFT IS REQUIRED TO BE SUBMITTED WITH THE TENDER DOCUMENTS. Downloaded Tender Documents submitted without demand draft towards the cost of Tender Document shall be rejected. 8. Doubts if any may be clarified from Honorary Secretary/Secretary, RSI, Pune in person or on his mobile No 9561063530. (Arun Tuli) Brig (Retd) Secy,RSI,Pune For Chairman

http://www.rsipune.org),