DOCSLIB.ORG

REQUEST for QUOTATION PR No: 11-231-16 * Company Name PR Date: 11-Nov-16 Date: 14-Nov-16 Quotation #: RFQ 11-017-16 *Address

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
REQUEST for QUOTATION PR No: 11-231-16 * Company Name PR Date: 11-Nov-16 Date: 14-Nov-16 Quotation #: RFQ 11-017-16 *Address Republic of the Philippines Department of Agriculture Regional Field Unit No. IX General Vicente Alvarez St., Zamboanga City (062) 991-3188 REQUEST FOR QUOTATION PR No: 11-231-16 * Company Name PR Date: 11-Nov-16 Date: 14-Nov-16 Quotation #: RFQ 11-017-16 *Address Please quote your lowest price n the item/s below, subject to the general conditions on the last page, stating the shortest time of the delivery and submit your (SEALED and PROPERLY LABELED) quotation duly signed by your representative not later than 5/7 days in the return envelope attached herewith. FERDINAND D. GAMOROT Chair-Bids and Awards Committee Item No. Item Description Brand/Model Qty Unit/s *Unit Cost * Total Cost Catering Services and Accommodation 1 December 14, 2016 AM Snack (buko pie, fruit juice (pineapple)/coffee) 50 pax Lunch (Chicken afritada, lumpia shanghai, macaroni soup, rice, softdrinks, gulaman 50 pax PM Snack (buko pie, fruit juice (pineapple)/coffee) 50 pax Dinner (chicken BBQ, calamares, carrot soup, rice, 50 pax softdrinks, fresh fruit salad) 2 December 15, 2016 Breakfast (sunny side-up egg, bacon strip, corned beef, 50 pax rice, fresh fruits, fruit juice/coffee) AM Snack (burger with fries, fruit juice) 50 pax Lunch (bistek tagalon, chicken nuggets, sinigang na 50 pax hipon, rice, softdrinks,fruit salad) PM Snack (waffles w/ chocolate syrup, fruit juice) 50 pax Dinner (chopsuey, chicken adobo, chicken tinola, rice, 50 pax softdrinks, mango float) 3 December 16, 2016 Breakfast (fried egg, beefloaf, longganisa, rice, fresh 50 pax fruits, fruit juice) AM Snacks (spaghetti, juice) 50 pax Lunch (nilagang baka, buttered chicken, shrimps w/ 50 pax garlic, rice, softdrinks, macaroons) PM snack (suman w/ ripe mango, hot chocolate, fruit juice) 50 pax 4 Accommodation (2 nights) 50 pax To be served during the conduct of PRRI Planning and Budgeting Workshop for 2018 on December 14-16, 2016 in Ipil, Zamboanga Sibugay. ************** ABC: 123,750.00 Delivery Period: 5 days Delivery Site: Zamboanga Sibugay SUBMIT CERTIFIED TRUE COPY OF THE FOLLOWING -Valid DTI Permit -Valid & Current Business Permit -BIR Certificate of Registration -Tax Clearance -Pertaining Documents for the said item/s -Brochure, if Applicable TOTAL * Delivery Period: __________________________ * Warranty: _______________________________ * Price validity: ____________________________ After having carefully read and accepted your General Conditions, I/We quote you on the item at prices noted above. Canvasser: _____________________________ _______________________________ Name & Signature *Printed Name/ Signature _______________________________ NOTE: * Tel No./Cell phone #/ E-mail address 1. All entries must be typewritten or written legibly 2. Delivery period within ______ calendar days _______________ 3. Warranty shall be a period of six (6) months for supplier and *Date Materials, one (1) year for equipment, from date of acceptance by the procuring entry 4. Price validity shall be for the period 120 calendar days 5. G-EPS registration certificate shall be attached upon Submission of the quotation 6. Bidders shall submit original brochures showing certificates of the product being offered 7. All in "*" must be filled up by the supplier.
Load more

Recommended publications
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side
    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
    [Show full text]
  • TCF Takeout Sanjuansp 0820.Pdf
    To Place Your Take Out Order Please Call: (787) 756-6200 525 F.D. Roosevelt Avenue San Juan Main San Juan Spanish 7.20.qxp_1-21 7/2/20 7:11 PM Page 2 Cocteles BEBIDAS DE ESPECIALIDAD TROPICAL TIKI PUNCH 290 cal Rones Captain Morgan y Bacardi Lime infundidos con piña, jengibre y lima fresca PINEAPPLE MOSCOW MULE 320 cal Stolichnaya con lima fresca, piña y cerveza de jengibre GEORGIA PEACH 330 cal Vodka Skyy, licor de melocotón y melocotones mezclados con frambuesas RED RASPBERRY 250 cal Vodka Tito’s con infusión de frambuesa, agave, limón fresco y Prosecco J.W.’s PINK LEMONADE™ 280 cal Vodka Skyy Citrus, Chambord y nuestra exclusiva limonada MANGO CRUSH 280 cal Mango, ginebra Hendrick’s, St-Germain y lima sobre hielo molido BLOOD ORANGE APEROL SPRITZ 260 cal Prosecco espumoso mezclado con Aperol, naranjas sanguinas y flor de saúco RED SANGRIA 180 cal 120 cal Una creación española con un rico vino tinto y fruta fresca, servida sobre hielo FACTORY PEACH BELLINI 250 cal Champán y licor de melocotón mezclado con melocotones MAI TAI 370 cal Uno de los cocteles más apreciados del mundo. Don Q Gold, Captain Morgan y ron oscuro Myers’s mezclado con jugos tropicales WHISKY & GINGER 260 cal Johnnie Walker Black, lima, jengibre fresco y miel WHISKEY SMASH 220 cal Bulleit American Rye, Aperol y limón fresco con parcha MARTINIS Y DAIQUIRIS Agitados GUAVA DAIQUIRI 220 cal Bacardi Lime, guayaba, piña y lima fresca PINEAPPLE GINGER DAIQUIRI 290 cal Vodka Absolut y piña con lima fresca y jengibre RASPBERRY LEMON DROP 240 cal Vodka Tito’s con infusión de
    [Show full text]
  • Specialconditions of Contract
    Republic ofthePhilippines DEPARTMENT OF THE INTERIOR AND LOCAL GOVERNMENT REGION XIII (CARAGA REGION) Km.4, Libertad, BUTUANCITY Telephone Number (085) 342.213.4 •342.20.45•815.12.99 Website: caraga.dilg.gov.ph Email: [email protected] PHILIPPINEBIDDINGDOCUMENTS (As Harmonized with Development Partners) Republic ofthePhilippines DEPARTINVITATIONMENT OFTHE INTERIOR TO AND BID LOCAL FOR GOVER NMENT REGIONXIII(CARAGAREGION) MEALS ANDK mACCOMMODATION.4,Libertad,BUTUANCITY FOR THE CONDUCTTelephoneNumber(08 OF5) 342 .TRAINING213.4 •342.20.45•815 ON.12.99 THE Website:caraga.dilg.gov.ph Email:[email protected] FORMULATION OF LOCAL CLIMATE CHANGE ACTION PLAN (LCCAP) PHILIPPINEBIDD INGDOCUMENTS Batch 1: November 9-11, 2016 @ Butuan City (ABatchsHarmo 2: Novembernized wi 16th- Devel18, 2016opment @ Butuan Partner City s ) Batch 3: November 23-25, 2016 @ Butuan City Date of Publication: October 6, 2016 1 2 TABLEOFCONTENTS SECTION I. INVITATION TO BID............................................................................4 SECTION II. INSTRUCTIONS TO BIDDERS.............................................................7 SECTION III. BID DATA SHEET.........................................................................35 SECTION IV.GENERAL CONDITIONS OF CONTRACT.......................................40 SECTION V. SPECIAL CONDITIONS OF CONTRACT...........................................57 SECTION VI. SCHEDULE OF REQUIREMENTS....................................................61 SECTION VII. TECHNICAL SPECIFICATIONS.....................................................62
    [Show full text]
  • REQUEST for QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address
    Republic of the Philippines Department of Agriculture Regional Field Unit No. IX General Vicente Alvarez St., Zamboanga City (062) 991-3188 REQUEST FOR QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address Please quote your lowest price n the item/s below, subject to the general conditions on the last page, stating the shortest time of the delivery and submit your (SEALED and PROPERLY LABELED) quotation duly signed by your representative not later than 5/7 days in the return envelope attached herewith. FERDINAND D. GAMOROT Chair-Bids and Awards Committee Item No. Item Description Brand/Model Qty Unit/s *Unit Cost * Total Cost Catering Service with Accommodation 1 October 25, 2016 30 pax AM Snack (buko pie, fruit juice (pineapple)/coffee) Lunch (chicken afritada, Lumpia shanghai, macaroni soup, rice, softdrinks, gulaman) PM Snack (pizza roll, fruit juice (orange)/coffee) Dinner (chicken bbq, calamares, carrot soup, rice, softdrinks, fresh fruit salad) 2 October 26, 2016 30 pax Breakfast (sunny side up egg, bacon strip, corned beef, rice, fresh fruits, fruit juice/coffee) AM Snack (burger w/ fries, fruit juice) Lunch (bistek tagalog, chicken nuggets, sinigang na hipon, rice, softdrinks, fruits salad) PM Snack (waffles w/ chocolate syrup, fruit juice) Dinner (chopsuey, chicken adobo, chicken tinola, rice, softdrinks, mango float) 3 October 27, 2016 30 pax Breakfast (fried egg, beefloaf, longganisa, rice, fresh fruits, fruit juice) AM Snack (spaghetti, juice) Lunch (nilagang baka, buttered chicken, shrimps w/ garlic, rice, softdrinks, macaroons) PM Snack (suman w/ rice mango, hot chocolate, fruit juice) 4 Accommodation (2 nights) 30 pax To be served during the conduct of Workshop on Technical Writing with Confidence for PRRI Technical Staff on October 25-27, 2016 in Zamboanga City.
    [Show full text]
  • 2017 Hut 5 Package Menu
    Name: Order Taken By: Date: PHILIPPINE CUISINE Address: Total Amount Ordered: www.tropicalhutcatering.com Add: 7% Sales Tax: Tel. Number: Sub-Total: PARTY TRAYS FOR ALL OCCASIONS Date of Pick-up: Less: Deposit Pick-up Time: Balance Due: Business Hours: Tuesday - Friday (10:00am - 8:00pm) PACKAGE MENU - Suggestion for 50 Persons : $329.00 + TAX Saturday (10:00am - 8pm) Includes total of 12 deep trays: Sunday (10:00am - 4:00pm) 1 tray Appetizer 1 tray Pork 2 trays Pasta/Noodles Monday - closed 1 tray Vegetable 1 tray Beef 2 trays Rice 1 tray Chicken 1 tray Seafood 2 trays Desserts APPETIZERS PASTA/NOODLES VEGETABLES PORK DESSERTS Butterfly Shrimps Baked Ziti Ampalaya Con Carne Adobo Bibingkang Kanin Chicken Tenders Bihon at Canton Binagoongan Talong Asado Buko Pandan Salad Chicken Wings Miki Bihon Chopsuey Bicol Express Burlesk Turon Embotido Palabok Ginisang Sayote Bopis Cassava Cake Kikiam Pancit Bihon Ginataang Sitaw at Calabaza Dinuguan Cassava Flan Lumpiang Shanghai Pancit Canton Green Beans with Tofu Estopado Coconut Macaroons Pork And Shrimp Siomai Pancit Molo Green Mustard with Tofu Igado Crema De Fruta Shrimp Rebusado Sotanghon at Canton Pinakbet Menudo Creamy Fruit Salad Vegetable Egg Roll Spaghetti Vegetarian Delights Picadillo Ginataang Bilo Bilo Kutsinta RICE CHICKEN SEAFOOD BEEF Leche Flan Bagoong Rice w/ Mango Bon Chon Chicken Adobong Pusit Beef Afritada Mango Flan Chicken Fried Rice Buffalo Wings Black Bean Fish Fillet Beef Caldereta Mango Float Crabmeat Fried Rice Chicken Adobo Baby Boneless Daing Beef Mechado Nilupak Garlic
    [Show full text]
  • Dessert ~ Selections~
    DESSERT ~ SELECTIONS~ Triple Chocolate Truffle Cupcakes Coconut or Crème Caramel Flan #1 Choice especially if you love chocolate! A Mexican Tradition!! Choose your flavor custard Served with sliced strawberries, fresh topped with caramel sauce whipped cream & chocolate sauce Southern Banana Pudding Brownies Rich creamy custard over vanilla wafer cookies & Gooey brownies served with vanilla ice cream sliced bananas Chocolate Fondue Mango Float Mixture of dark & milk chocolate served with Baked mangoes, cream, graham crackers served strawberries, pineapples oranges, bananas, & with vanilla ice cream apples Lemon Bars Chocolate Rum Mousse Sweet, tart rich custard bars Spiced Rum, semi-sweet chocolate topped Fresh Fruit Platter with kiwi’s Variety of fruits served with a cinnamon yogurt dip Apple Pie Enchiladas Tipsy Fruit Apple pie filling rolled in a flour tortilla baked Watermelon, pineapple, strawberries marinated in & topped with vanilla ice cream tequila & lime juice Coconut Pound Cake Fruit Salsa Topped with tropical fruit compote & fresh Kiwis, apples, raspberries, strawberries served with whipped cream cinnamon tortilla chips Coconut Cheese Cake Variety of Homemade Cookies Macadamia nut graham cracker crust filled Choose from either: chocolate chip, peanut butter, with yummy coconut cream cheese topped oatmeal raisin or snickerdoodle with tropical fruit Frozen Margarita Pie Chocolate Chip Ice Cream Sandwich Chocolate chip cookies stuffed with your choice of Pretzel crust with a margarita filling & served ice cream & frozen frozen Ultimate Key Lime Pie Seasonal Sorbets Served with fresh whipped cream & sliced Ice Cream limes Chef Susan Brooks 508-650-0466 • [email protected] .
    [Show full text]
  • TROPICAL AGRICULTURE in CEYLON : I Ens Over Which Dr
    TROPICAL AGRICULTURE IN CEYLON : I ens over which Dr. Thwaites so long presided and “ LOVVCOUNTRY PRODUCTS. ” where Dr. Trimen now reigns. Economic rather than aesthetic principles guiding the choice of situation, an No. I. exceptionally rich piece of forest ground was chosen, A “ p e o p l e ’s PARK ” WANTED FOR COLOMJSO— HENARATGODA not at Colombo or near it, unfortunately, but within GARDENS. half-an-hour's drive or walk from the Henaratgoda “ Kew Point, ” in Colombo, still preserves the me­ station, sixteen miles from Colombo, on the line to mory of the first Botanic Gardens established during Kandy. Here can be seen a rich grove of indigenous the British period in Ceylon, and, much as we ap­ forest, alive with clouds of the great frugiverous brt preciate the taste with which the police quarters in called in popular parlance “ the flying-fox and the Slave Island have been built and the "grounds around visitor might ask the intelligent Sinhalese in charge them laid out, we yet could wish, for the sake of whether he has observed any cases, such as undoubtedly residents in the capital of the island, as well as that occurred at Madras when trees the resort of those of the multiplied visitors we may soon expect, that curious animals were denuded of leaves, of deaths something more than the name and a few noble trees amongst the big ba’s from sun-stroke ! But the visitor had come down to us of this generation from the will need the time between 8 a. m., when his train ar­ Ceylon namesake of the great and justly celebrated rives from Colombo, and 10, when the down train Kew Gardens.
    [Show full text]
  • MUSSELS INGREDIENTS 1Kg Fresh Large Tahong (Mussels) 75G Butter Or Margarine 1Pc Garlic, Minced 150G Grated Cheese (Quick Melt Type)
    HYAZINTH PANGANIBAN BSHRM MORNING A-32 PROF.DIONES APPETIZER BAKED MUSSELS INGREDIENTS 1kg fresh large tahong (mussels) 75g butter or margarine 1pc garlic, minced 150g grated cheese (Quick Melt type) PROCEDURES • Place tahong(mussels) on a pan (no water), cover and cook over moderate heat. • When shells open up, drain. • Remove top shell. • Melt butter, add minced garlic. • Stir for 3 minutes. • Brush each tahong meat with butter-garlic mixture, top with grated cheese • Arrange tahong (mussels) on a baking sheet. • Bake in pre-heated oven with a low heat (250F). • Bake for 10 – 15 minutes RECIPE COST CARD BAKED MUSSELS RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 1 kg mussels 50.00 1 kg 50 kg 50 75 g butter 19.50 100 g 0.20 g 15 1 pc garlic 5.00 1pc 5 pc 5 150 g Cheese 42.00 250 g 0.17 g 25.5 melt NO. OF PORTION: 4 TOTAL RECIPE COST: P95.50 PORTION COST: P23.88 SOUP EGG DROP SOUP INGREDIENTS 2pcs chicken broth 10g cornstarch 1pc egg 1pc onion spring PROCEDURES • In a medium stock pot, slowly heat chicken broth and cornstarch. • Stir constantly until thickened. • Pour beaten egg into soup and stir once around stock pot very gently in order to break up egg. • Remove soup from heat and garnish with spring onions. RECIPE COST CARD EGG DROP SOUP RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 2 pcs Chicken 6.00 1 pc 6 pc 12 broth 10 g cornstarch 16.00 100 g 0.16 g 1.6 1 pc egg 6.00 1 pc 6 pc 6 1 pc Onion 10.00 5 pc 2 pc 2 spring NO.
    [Show full text]
  • Welcome to Luscious.™
    WOMEN’S BUSINESS ENTERPRISE. SWEET STREET DESSERTS IS A CERTIFIED Welcome to luscious.™ 722 Hiesters Lan Welcome to luscious. e , r e a d i n ™ g , www.sweetstreet.com P P: 1 800 793 3897 F: 1 610 921 0915 a 1 9 6 0 5 SWEET STREET DESSERTS ARE KOShER DAIRy(KD) WITh ThE ExCEPTION OF ChEWy MARShMAllOW SqUARES, ChOCOlATE MARShMAllOW BAR, EUROPEAN INDIvIDUAlS, GRAND CRU™ PETIT FOURS AND SCONES. ©2010, SWEET STREET DESSERTS. All RIGhTS RESERvED. PRINTED IN ThE U.S.A. Oi 4/10 50M Welcome to SWeet Street DeSSertS Dedication to Quality 1–3 100% Guarantee 3 WE HAVE A Important customers 4 leVerAGING lUScIoUS 5–9 WE AT SWEET STREET DESSERTS ™ MISSION Balancing Desserts 6, 7 CHOOSE TO BE THE LEADER IN THE Support Programs 8, 9 Artisan Scone Variety cups & caddies 10 GOURMET DESSERT INDUSTRY, SETTING THE Units POrtiOn POrtiOn POrtiOn Sweet elite Program 11 COde Per Case STANDARD Per Unit Per CBYase WHICHWt ALL OTHERS ARE JUDGED. 7968 4 13 52 3.5 oz 2 blueberry scones PIeS 12 twelve-Inch 12, 13 Deep Dish 14, 15 eing a leader in “sweet indulgence” is our way 1 cinnamon scone Petal Pan 15, 16 1 chocolate chip scone Variety Packs 17 of life. To maintain our leadership, we will be tHe BIG lINe 18 Pies 18 B missionaries of the dessert experience, expanding its cakes 19–21 pleasures to all parts of the day and all parts of the world. cAKeS 22 Nine-Inch round 22–24 With our unwavering commitment to profitably create a mousse 24 constantly2 chocolate evolving chunk cookies and extraordinary line of great-tasting, tiramisu 25 1 oatmeal raisin cookie Variety Packs 25 high quality desserts, innovation will always be essential cHeeSecAKeS 26 1 butter sugar cookie Nine-Inch 26–28 to our success and cutting-edge products will always ten-Inch 28 be our future.
    [Show full text]
  • International Buffet Menu Selections
    The Orchard Golf & Country Club INTERNATIONAL BUFFET MENU SELECTIONS Buffet Menu 1 Buffet Menu 7 5-Course Set Menu (Minimum of 100 persons) (Minimum of 50 persons) 5C Menu 1: P1,400/person P1,450/person P850/person 5C Menu 2: P1,350/person 5C Menu 3: P1,320/person Buffet Menu 2 Buffet Menu 8 (Minimum of 100 persons) (Minimum of 50 persons) 4-Course Set Menu P1,300/person P850/person 4C Menu 1: P1,200/person 4C Menu 2: P1,100/person Buffet Menu 3 Buffet Menu 9 4C Menu 3: P1,050/person (Minimum of 100 persons) (Minimum of 50 persons) 4C Menu 4: P1,050/person P1,300/person P780/person 4C Menu 5: P900/person 4C Menu 6: P875/person Buffet Menu 4 Buffet Menu 10 4C Menu 7: P875/person (Minimum of 100 persons) (Minimum of 50 persons) P1,200/person P780/person 3-Course Set Menu 3C Menu 1: P800/person Buffet Menu 5 Buffet Menu 11 3C Menu 2: P800/person (Minimum of 100 persons) (Minimum of 50 persons) 3C Menu 3: P700/person P1,050/person P700/person 3C Menu 4: P750/person 3C Menu 5: P750/person Buffet Menu 6 Buffet Menu 12 3C Menu 6: P700/person (Minimum of 100 persons) (Minimum of 50 persons) 3C Menu 7: P680/person P1,050/person P680/person 3C Menu 8: P680/person International Buffet Menu Selections are inclusive of: v Centerpieces for banquet tables v Complimentary use of podium and stage v Registration table Prices are inclusive of 12% VAT * Subject to change without prior notice * Venue rental fee of P30,000 shall apply For inquiries or reservations, please contact the Marketing office Phone: (02) 982-2000 loc.
    [Show full text]
  • Po 19-0579 Pdrrmo Svp 19-0378
    Republic of the Philippines PROVINCE OF SOUTH COTABATO PURCHASE ORDER *723108863* Supplier: AGUA FRIO GARDEN RESORT, INC. Purchase Order No.: SVP 19 - 0579 Date: August 13, 2019 Address: Koronadal City Mode of Procurement: Small Value Procurement Telephone No. 228-6528 Purchase Request No.: 19 - 0237 Please furnish this office the following articles subject to the terms and conditions contained herein : Place of Delivery: ACTIVITY VENUE Delivery Term: ACTIVITY DATE Date of Delivery: Activity date: October 14-18, 2019 Payment Term: CREDIT Item No Qty. Unit Description Unit Cost Amount 1 1 lot MEALS AND SNACKS WITH VENUE AND 227,500.00 227,500.00 ROOM ACCOMMODATION ***For 35 pax per day for 5 days ***with Free Flowing Coffee/Chocolate drinks ***Free snacks (Crackers with pica-pica in between meals Day 1: October 14, 2019 ***Breakfast: Beef Tapa, Pork Chorizo, Scrambled Egg with Tomato & Onion, Pipino & Radish with Dilis, Plain Rice, Fresh Fruits and Coffee with Cream ***Snacks (AM): Chicken Sotanghon Guisado and Strawberry Juice in Glass ***Lunch: Chicken Adobo, Pork Pochero, Fried Bangus, Seafood Chopsuey, Plain Rice, Buko Salad and Bottled Calamansi Juice (350ml) ***Snacks (PM): Chicken Pancit Guisado with Bread and Canned Four Seasons Juice (140ml) ***Dinner: Adobong Pusit, Grilled Chicken Breast, Shrimp Sinigang, Steamed Vegetables with Bagoong, Plain Rice, Maja Blanca and Bottled Calamansi Juice (350ml) Day 2: October 15, 2019 ***Breakfast: Bistek Tagalog, Chicken Embutido, Sapsap Bulad, Tortang Talong, Plain Rice and Hot Chocolate ***Snacks (AM): Pasta Carbonara with Bread and Canned Pineapple Juice (140ml) ***Lunch: Beef Kare-Kare, Nilagang Pork with Langka, Crispy Fried Chicken, x-x-x Page 2 follows x-x-x In case of failure to make the full delivery within the time specified above, a penalty of one-tenth (1/10) of one percent for everyday of delay shall be imposed.
    [Show full text]
  • Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
    FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
    [Show full text]