भारतीयप्रबंधसंथानइंदौर INDIAN INSTITUTE OF MANAGEMENT INDORE प्रबंधशिखर, राऊ-पीथमपुररोड, इंदौर– 453 556 PRABANDH SHIKHAR, RAU-PITHAMPUR ROAD, INDORE – 453 556 फोनPHONE: +91-731-2439630-33; फै क्सFAX: +91-731-2439800; ईमेलEMAIL: [email protected]
ईओआई क्रमांक/EOI No. IIMI/2020-21/15 शदनांक/Date: Nov 19, 2020
EXPRESSION OF INTEREST (EOI) FOR CATERING AND FACILITY MANAGEMENT SERVICES AT EXECUTIVE RESIDENCE AT IIM INDORE
(E-PROCUREMENT MODE ONLY)
Indian Institute of Management Indore (IIM Indore) invites OPEN online EOI from professional agencies for the service mentioned below:
ईओआई का संशिप्त शििरण/ Brief Details of EOI:
EOI Processing Fee Description of Service (Inclusive of all taxes)
1 Expression of Interest for Catering and Facility Management Rs. 2,500/- Services at Executive Residence at IIM Indore
The EOI document can be downloaded from Central Public Procurement (CPP) Portal http://eprocure.gov.in/eprocure/appand Institute websitehttps://www.iimidr.ac.in/tenders/and be submitted only through Central Public Procurement (CPP) http://eprocure.gov.in/eprocure/app as per the schedule given in CRITICAL DATE as under:
ईओआई की महत्वपूणण शतशथया更 / Critical Dates of EOI क्रमांकS. शदनांक समय No. शििरणParticulars Date Time
01 ईओआई के ऑनलाइन प्रकाशन / डाउनलोड की तिति एवं समय 19-11-2020 1300 Hrs. Date & Time of Online Publication/Download of EOI पूवव बोली बैठक की तिति एवं समय 02 02-12-2020 1100 Hrs. Pre-Bid Meeting/Site Inspection Date and Time
03 ईओआई जमा करने की प्रारंभ तिति एवं समय 02-12-2020 1500 Hrs. EOI Submission Start Date & Time 04 ईओआई प्रसंस्करण शुल्क जमा करने की अंतिम तिति एवं समय 09-12-2020 1500 Hrs. EOI Processing Fee Submission Close Date & Time 05 ईओआई जमा करने की अंतिम तिति एवं समय 09-12-2020 1500 Hrs. Closing date & time for Submission of EOI Processing Fee 06 ईओआई का खोले जाने की तिति एवं समय 10-12-2020 1500 Hrs. Opening date & time of EOI
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INDEX
Page S. No. Table of Contents Number 01 ABOUT IIM INDORE 3-4 02 SCOPE OF WORK 4
03 EOI PROCESSING FEE 4 04 ELIGIBILITY CRITERIA 5-6 05 EOI EVALUATION 7 06 FINANCIAL BID DETAILS 7 07 EOI VALIDITY PERIOD 7 08 TIME SCHEDULE 7 09 AVAILABILITY OF EOI 7 10 PRE-BID MEETING 7 11 EOI SUBMISSION 8-9 12 EOI OPENING 9 13 PAYMENT TERMS 9 14 SECURITY DEPOSIT 9 15 COMMENCEMENT OF OPERATION 10 16 CONTRACT PERIOD 10 17 SPECIAL TERM AND CONDITION 10-13 18 ANNEXURE – I 14 19 ANNEXURE – II 15 20 ANNEXURE – III 16 21 ANNEXURE – IV 17 22 ANNEXURE – V 18 23 ANNEXURE – VI 19 24 ANNEXURE –VII 20 25 ANNEXURE – VIII 21 26 ANNEXURE – IX 22 27 ANNEXURE – X 23
28 ANNEXURE –A (COMPREHENSIVE SCOPE OF WORK ) 24 to 46
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1 ABOUT IIM INDORE
Indian Institute of Management Indore is an institution of national importance under the Indian Institutes of Management Act, 2017.
Established in 1996, Indian Institute of Management Indore (IIM Indore) has been a leader in the field of management education, interfacing with the industry, government and PSUs. It is promoted and nurtured by the Ministry of Human Resource Development, Government of India and is an institute of national importance under the Indian Institutes of Management Act 2017.
Situated atop a scenic hillock, the 193 acre campus of IIM Indore provides an ideal backdrop for contemplative learning. IIM Indore has the latest in teaching aids, rich learning resources, a strong IT backbone, state-of-the-art sports complex and hostels as well as contemporary infrastructure.
IIM Indore received the ‘Triple Crown’ by earning the third prestigious international accreditation from EQUIS on December 10, 2019. Prior to this it has received re-accreditation from AMBA in November 2019 and Association to Advance Collegiate Schools of Business (AACSB) accreditation in February 2019 respectively.
The academic courses offered by IIM Indore are listed below:
1.1 Academic Programmes Post Graduate Programme in Management (PGP) Post Graduate Programme in HRM Executive Post Graduate Programme in Management (EPGP) Fellow Programme in Management (FPM) Post Graduate Programme in Management-MX, Mumbai (PGPMX-Mumbai) Executive Fellow Programme in Management (EFPM) Five Year Integrated Programme in Management (IPM) Faculty Development Programme (FDP) 1.2 Executive Programmes Management Development Programme (MDP) Post Graduate Programme in Management-MX, Mumbai (PGPMX-Mumbai) Customised Programmes Certificate Course in Business Management for Defence Officers (CCBMDO) General Management Programme for Executives (GMPE) Virtual Learning Programme for Executives (VLPE)
IIM Indore is one of the fastest growing institutions in India today. For lIM Indore, last few years of its growth have proved to be the most rewarding years in terms of international expansion, introduction of new programmes, infrastructure facilities, strengthening of manpower etc. 1.3 Management Development Centers (ERs)
IIM Indore campus is known for its picturesque location on the malwa plateau, which is characterized by a modest climate throughout the year. The Management Development Centre of the Institute has fully furnished air-conditioned rooms and allied structure to cater to the board and lodging of the participants. The classrooms are well equipped with latest teaching aides. The participants can also avail of the sports complex facilities, which include an Olympic size swimming pool and a state-of-an-art gym.
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We continue to take the good work forward and hope to provide an exciting learning bouquet to the managers of the country year after year.
1.4 Profile of the Guests of Executive Residence (ER)
The two ERs provide an academic and learning environment for participants of the short duration executive education Programmes. Its location on the campus encourages and facilitates interaction between participants and the faculty. The ERs facilities are also utilized to host several national and international events like conferences, seminars, talks, alumni meets, Institute guests etc.
The profile of the persons who are housed at the IIMI’s two ERs includes senior and top level executives from the corporate world in India and abroad, top public sector and government officials, very senior Industry experts/ professionals, business tycoons, Ministers and IIMI Board / Society Members, senior academicians/ researchers, Directors/ Deans and senior officials from Institutes of higher learning in India and foreign universities.
2 SCOPE OF WORK
Indian Institute of Management Indore (IIM Indore) invites open online EOI for Catering and Facility Management Services at Executive Residences at (ERs) IIM Indore from professional agencies such as 4 star / 5 star standard vendors from hospitality industry with prior experience of running guest houses independently in some other IIMs or similar set up in private B schools/Corporates etc.
The details of required services mentioned are indicative and not exhaustive for Comprehensive Details of Scope of Work please refer to ANNEXURE-A.
3 EOI PROCESSING FEE 3.1 Towards EOI Processing Fee of Rs. 2,500/-(Rupees two thousand five hundred only) should be submitted through NEFT or RTGS in favor of Indian Institute of Management, Indore on or before the EOI submission date and time.
3.2 Micro and Small Enterprises (MSEs) firms as defined in MSE Procurement Policy issued by Department of Micro, Small and Medium Enterprises (MSME) or the firms registered with the Central Purchase Organization or the concerned Ministry or Department as recognized by Department of Industrial Policy & Promotion (DIPP) for all these items only, are exempted from EOI Processing Fee. However, they have to enclose valid self-attested registration certificate(s) along with the EOI to this effect.
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4 ELIGIBILITY CRITERIA
4.1 OID (Other Important Documents):the documents required to Pre-qualify in this section are given as follows:
Sl. Description Document to be uploaded 1 Other documents required to clear PQ criteria: Please upload (i) PAN scanned (ii) GSTIN (Registration form) copies (iii) Valid FSSAI registration from where the bidder is operating at present (v) ISO 22000:2018 OR ISO 22000:2005 (vi) HACCP compliant certificate for kitchen from where the bidder is operating at present 4.2 Eligibility Criteria: the documents required to Pre-qualify in this section are as follows:
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Sr. Description Document to be uploaded 1. The Bidder should give self-declaration certificate for acceptance of all terms & conditions of EOI Please upload duly filled scanned copy of Annexure- documents. A duly completed certificate to this effect is to be submitted as per the Annexure-I I 2. The firm should be neither blacklisted by any Government Dept., nor is any criminal case registered / Please upload duly filled scanned copy of Annexure- pending against the firm or its owner / partners anywhere in India. A duly completed certificate to this effect II is to be submitted as per Annexure-II. 3 The bidder should be in business of providing Catering, Housekeeping and facility management services (both) or Please upload relevant document as a proof that the in business of hotel management/hospitality services for a minimum period of FIVE years as on 31.03.2020 firm is in business for the period mentioned with The right to accept similar works of the vendor will rest with IIMI. Annexure-III 4 The bidder should have a national presence. For purpose of assessing national presence, following criteria will Please upload Work Order & client’s certificates be used: Bidder must have presence in at least THREE Indian states by virtue of a client being serviced with Annexure-IV or a hotel being run in that state. 5 The bidder should have satisfactorily completed contracts/assignments in the field of Catering, Please upload Work Order & client’s certificates Housekeeping services and facility management / hospitality services with at least with Annexure-V (a) One client for a value more than Rupees FIVE crore per year OR (b) Two clients for a value more than Rupees THREE crores per year per client. In case the bidder is in the business of hotel management, then the Bidder can cite single hotel establishment having turnover of more than Rupees FIVE crores for this criteria. 6 The bidder must have an average Turnover of at least Rs. EIGHT crores for last three consecutive financial Please upload Chartered Accountant’s Certificate years as on 31.03.2020 (FY 2017-18, FY 2018-19 & FY 2019-20) with Annexure-VI 7 The bidder must have minimum employee strength of 200 people (on Pay Roll). (Copy of valid registration and (Copy of valid registration and licenses with licenses with concerned Labor Authorities and valid ESI & PF registration to be attached. Copy of up to date concerned Labour Authorities and valid ESI & PF remittances to ESI & PF Authorities to be also attached.) registration to be attached. Copy of up to date remittances to ESI & PF Authorities to be also attached.) with Annexure-VII 8 The bidder must be a profit making organization (At least any two FY) in last three consecutive financial years Please upload Chartered Accountant’s certificate for as on 31.03.2020 (FY 2017-18, FY 2018-19 & FY 2019-20) profit after tax (PAT) with Annexure-VIII 9 The bidder should have minimum TWO running contracts in the field of Catering and facility management Please upload Work Order with Annexure-IX services with B-school. 10 Duly Completed Scanned PDF of Valid FSSAI registration from where the bidder is operating at present Please upload relevant document 11 Duly Completed Scanned PDF of ISO 22000:2018 OR ISO 22000:2005. Please upload relevant document 12 Duly Completed Scanned PDF of HACCP compliant certificate for kitchen from where the bidder is Please upload relevant document operating at present. Note: Only those bids who meet the above mentioned minimum eligibility criteria will be eligible for further consideration.
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5 EOI EVALUATION
5.1 The offer which meets the EOI requirements including minimum eligibility criteria shall be eligible for further consideration. 5.2 Based on results of the eligibility criteria the Institute reserves the right to inviting financial bid from eligible bidders.
6 FINANCIAL BID DETAILS
6.1 No price bid to be submitted at this stage. Financial bid will be invited separately only from the qualified bidders who participated in the EOI.
7 EOI VALIDITY PERIOD
7.1 The EOI will remain valid for six months from the date of opening of EOI. The EOI valid for a shorter period shall be rejected, being non-responsive. The EMD Processing Fee shall not be returned back if a bidder withdraws his EOI during the period of EOI validity as specified in the bid form.
8 TIME SCHEDULE
S. No. Particulars Date Time 1 Date & Time of Online Publication of EOI 19-11-2020 1300 Hrs. 2 Date & Time of Pre-Bid Meeting/Site Inspection 02-12-2020 1100 Hrs. 3 EOI Submission Start Date & Time 02-12-2020 1500 Hrs. 4 EOI Submission Close Date & Time 09-12-2020 1500 Hrs. Closing Date & Time for Submission of EOI 5 09-12-2020 1500 Hrs. Processing Fee 6 Opening of EOI 10-12-2020 1500 Hrs.
9 AVAILABILITY OF EOI
9.1 The EOI document can be downloaded from http://eprocure.gov.in/eprocure/appand Institute website https://www.iimidr.ac.in/tenders/and be submitted only through http://eprocure.gov.in/eprocure/app.
10 PRE-BID MEETING
Pre-bid meeting will be held on 02-12-2020 at 1100 Hrs. in IIM Indore / through video-conference to address the queries of the bidders regarding the EOI. Interested bidders may send their query before the pre-bid meeting due date for addressing the same by concerned authority, if any through email to [email protected] and Phone no:0731-2439630 to 633.
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11 EOI SUBMISSION 11.1 Instruction to Bidder
Bidders are required to enrol on the e-Procurement module of the Central Public Procurement Portal (URL: https://eprocure.gov.in/eprocure/app) by clicking on the link "Online Bidder Enrollment" on the CPP Portal. The registration is completely free of charge.
Possession of a valid Class II/III DSC in the form of smart card / e-token is a prerequisite for registration and participating in the bid submission activities. DSCs can be obtained from the authorised certifying firms recognized by CCA India (e.g. Sify/TCS/nCode/eMudhra etc).
Bidders are advised to register their valid email address and mobile numbers as part of the registration process. These would be used for any communication from the CPP Portal.
Only one valid DSC should be registered by a bidder. Please note that the bidders are responsible to ensure that they do not lend their DSCs to others which may lead to misuse.
The Bidders are required to log in to the site through the secured log-in by entering their respective user ID / password and the password of the DSC.
The CPP portal also has user manuals with detailed guidelines on enrollment and participation in the online bidding process. The user manuals can be downloaded for reference. Any queries related to process of online bid submission or queries related to CPP Portal in general may be directed to the 24x7 CPP Portal Helpdesk. The Toll Free contact numbers for the helpdesk are 1800 3070 2232, 7878007972 and 7878007973. 11.2 Online EOI Submission Procedure
OID: The file should be saved in a PDF version and should comprise of the following items:
Packet-1: Duly Completed Scanned PDF of PAN Card. Packet-2: Duly Completed Scanned PDF of GSTIN Tax. Packet-3: Duly Completed Scanned PDF of Registration Certificate Details.
COVER-1 : The file should be saved in a PDF version and should comprise of the following items:
Packet-1: Duly Completed Scanned PDF copy of Annexure-I Packet-2: Duly Completed Scanned PDF copy of Annexure-II. Packet-3: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (3). Packet-4: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (4). Packet-5: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (5). Packet-6: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (6). Packet-7: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (7). Packet-8: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (8). Packet-9: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (9). Packet-10: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (10). Packet-11: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (11). Packet-12: Duly Completed Scanned PDF copy of documents as per clause no. 4.2 (12). Packet-13: Duly Completed Scanned PDF copy of Company Profile
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11.3 Online Submission of EOI Processing Fee:
It is also required to submit EOI PROCESSING FEE through NEFT or RTGS or Bank Transfer or Direct Credit at the following account before 09-12-2020 at 1500 hrs.
Name of beneficiary: Indian Institute of Management Indore . Address: Rau-Pithampur Road, Indore-453556, M.P. . Account No.: 53018623445 . Name of the Bank: State Bank of India . Branch Address: IIM Indore Campus . IFSC Code: SBIN0030525
12 EOI OPENING
12.1 EOI will be opened on 10-12-2020 at 1500 hrs. 12.2 EOI should be summarily rejected, if EOI is submitted other than through online or original EOI Fee is not submitted within stipulated date and time.
13 PAYMENT TERMS 13.1 Payment will be made as per Monthly Running Account Bill duly verified by IIMI Official. No Advance Payment will be made.
13.2 Paymentwillbemadewithin21daysofsubmissionofinvoice, provided the same is complete and duly authenticated by the specified Officer(s) of IIMI (after the completion of the entire work and successfully report received from the concerned Officer). Payment will be made by E- payment/NEFT/RTGS after deducting the TDS as applicable.
14 SECURITY DEPOSIT 14.1 The successful firm(s) will have to deposit the security in the form of /D.D./FDR/Bank Guarantee of 10% of total order value valid for the period of “Contract Period plus 03 months within 14 days from the date of issue of the award letter. No interest will be paid by IIM Indore on the deposit. 14.2 Security Deposit will be refunded to the firm, after it duly performs and completes the contract/warranty period in all respect. 14.3 Security Deposit will be forfeited if the firm fails to perform/abide by any of the terms or conditions. 14.4 In case, the firm fails to provide the required services within specified delivery period, the same services will be obtained from other firms and the difference of cost, if any, will be recovered from Security Deposit or from pending bill(s) of the defaulting firm or from both in case the recoverable amount exceeds the amount of Performance Security.
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15 COMMENCEMENT OF OPERATION
15.1 The successful bidder should commence operation w.e.f. 01-Jan-2021.
16 CONTRACT PERIOD
16.1 The initial period of contract will be THREE years with a provision to extend the contract for further period of TWO years on EVERY ONE year’ basis subject to satisfactory performance, on the same terms and conditions at the absolute discretion of IIMI. 16.2 The contract shall be in force for the period stipulated in the contract, and on the expiry thereof, it will be deemed to have been terminated automatically unless otherwise intimated in writing. Further, the Contractor will not have any right either contractual or equitable to demand any fresh contract for another term or to continue the same in preference to anyone else. 16.3 Notwithstanding anything contained in other clauses of the EOI document, the contract will automatically terminate if and to the extent that the continuation of the contract or any part thereof become illegal or legally impermissible for any cause. 16.4 Upon termination of the contact (except termination due to illegality) the Owner shall be entitled, at the risk and cost of the Contractor, to arrange for the meals and/or carry on the room services for the balance period of the contract as contemplated in the scope of the work through an independent agency or agencies and to adjust any differential amount thus incurred from the Contractor (in addition to any other amounts, compensation and damage that the Owner is entitled to in terms of the contract or otherwise) from the security deposit or any other amounts due or becoming due to the Contractor.
17 SPECIAL TERMS AND CONDITIONS 17.1 Taxes, Labor laws and other regulations 17.1.1 The bidder will be required to comply with all statutory obligations from time to time applicable to this contract. In the event of violation of any contractual or statutory obligations by the bidder, the bidder shall be fully and solely responsible for the same. Further, in the event of any action, claim, damages, suit initiated against IIMI by any individual, agency or government authority due to acts of the bidder, the bidder shall be liable to make good / compensate such claims or damages to the IIMI. As a result of the acts of the bidder, if IIMI is required to pay any damages to any individual, agency or government authority, the bidder would be required to reimburse to IIMI such amount along with other expenses incurred by IIMI or IIMI reserves the right to recover such amount from the payment(s) due to the bidder while settling its bills. 17.1.2 The Contractor will be exclusively responsible to meet and comply with all legal requirements with respect to the food items prepared and sold by him to IIMI, including with respect to raw materials and ingredients incorporated therein, and shall be exclusively responsible for any infraction of the provisions of any applicable law with regard to the preparation, storage, and sale of food, including the provisions of the Prevention of Food Adulteration Act, The Essential Commodities Act, and Weights and Measures Act and all rules,
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regulations and orders framed there under. 17.1.3 The Contractor shall accept and bear full and exclusive liability for the payment of any and all existing taxes of the Central or State Government or of any other authority with respect to the contract or any item sold or supplied pursuant thereto or anything done or service rendered pursuant thereto. 17.1.4 The Contractor shall fully comply with all applicable laws, rules and regulations relating to P.F. Act, ESI Act, Bonus Act, Minimum Wages Act (MADHYA PRADESH STATE), Contract Labor Act, Workmen’s compensation Act, C.L. (R & A) Act, Migrant Labor Act, Essential Commodities Act and/or such other Acts or Laws, regulations passed by the Central, States, Municipal and local governmental agency or authority. 17.1.5 The Contractor shall be responsible for proper maintenance of all registers, records and accounts so far as it relates to compliance of any statutory provisions / obligations. The Contractor shall be responsible for making records pertaining to payment of wages act and also for depositing the P.F. and ESI contributions, with the authorities concerned. 17.1.6 The Contractor shall be responsible and liable for all the claims of his employees. 17.1.7 The Contractor shall obtain license under the Contract Labor (R&A) Act from the office of the Assistant Labor Commissioner and produce the same preferably along with the first monthly bill. The first bill will be cleared only on submission of the said license. The Contractor would be required to maintain all books and registers like Employment Register, Wages Register, Bonus Register, Overtime Register, First Aid Box, Display of Notices, etc. as required under CLR&A, 1970 for inspection by visiting Labour Enforcement Officers.
17.1.8 The Contractor shall obtain adequate insurance policy in respect of his workmen engaged by it towards meeting the liability of compensation arising out of injury/disablement at work and submit a copy to the concerned authority within 30 days.
17.2 Authorization 17.2.1 Bidder signing the EOI form or any other documents forming part of the contract on behalf of the Bidder shall be deemed to warranty that he has authority to bind the Bidder. If subsequently comes to light that the person so signed had no authority to do so, IIMI may without prejudice to any other civil & criminal remedies cancel the EOI and hold the Bidder liable for all costs, charges and damages.
17.3 Insurance 17.3.1 The Successful bidder (Contractor) shall take third party insurance to cover any accident or accidents of any nature, for an amount AS REQUIRED FOR this type of work/services against damage/loss/injury to property or persons or loss of life during the complete period of the contract. A copy of the Insurance Policy will be handed over by the contractor to the concerned authority of the Institute before Starting Date of the work as specified in the Work Order/Letter of Intent. In case the Contractor fails to take the insurance policy, the Institute would arrange for the same at the cost of the Contractor, alternatively, the Institute may stop payment of bills to the
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contractor till Insurance is arranged by the Contractor or terminate the contract at the risk and cost of the Contractor. 17.3.2 In case of any mishap, the liability for the same will be borne by the Contractor & not Involve IIMI.
17.4 Inspection and testing by IIMI 17.4.1 The Owner shall be entitled to inspect and / or test by itself or through any of it representative or an independent agency any premises of the Contractor and materials stored therein for use pursuant to the Contract and/or any ingredient to be used in the preparation of food intended for provision or sale pursuant to the Contract.
17.4.2 If any material, item or component intended to be used for the work is found to be unsatisfactory (in which matter the decision of the Owner or his authorized representative shall be final) the Contractor shall not use such material, and shall keep the Owner indemnified from and against any claim of infection, poisoning or illness arising from any bad, stale or defective food or material provided by the Contractor.
17.5 Assignment and sub-contracting 17.5.1 The successful bidder shall not assign, sub-contract or sub-let the whole or any part of the contract in any manner. In case of unavoidable circumstances, the successful bidder shall be able to do it with approval of the IIMI of premises. However, the job shall be sublet only to the party approved by IIMI officials.
17.6 Safety and Security 17.6.1 Contractor shall abide by the safety code provisions, EHS provisions as per safety code framed from time to time by the government/statutory authorities.
17.7 Contract Agreement 17.7.1 The successful Bidder has to execute a contract Agreement with IIMI on the non-judicial stamp paper of Rs.100/- (Rupees One hundred only). The cost of stamp paper shall be borne by successful Bidder. IIMI reserves the right to amend the terms & conditions of contract on mutually agreed terms.
17.8 Other Conditions 17.8.1 In case the bidders/successful bidder(s) are found in breach of any condition(s) at any stage of the EOI, IIM Indore reserves the right to accept or reject any or all the EOI in part or in full, without assigning any reason thereof.
17.8.2 IIM Indore reserves the right to relax / amend / add / withdraw any of the terms and conditions contained in the EOI Document without assigning any reason thereof. Any inquiry after submission of EOI will not be entertained.
17.8.3 IIMI Indore reserves the right to, at any time and in its absolute discretion to permit any bidder to resubmit its shortfall documents.
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17.8.4 IIMI Indore reserves the right to, at any time and in its absolute discretion to suspend, discontinue, modify and/or terminate the EOI process at any time.
17.8.5 IIM Indore reserves the right to engage one or more firms at a time and to cancel the contract at any time without assigning any reason.
17.8.6 IIM Indore reserves the right to modify/change/delete/add any further terms and conditions prior to issue of release order.
17.8.7 IIM Indore shall not be responsible for any postal delay, non-receipt of the EOI Processing Fee.
17.8.8 IIMI does not take any responsibility for the EOI being wrongly submitted in the e- procurement portal and malfunction of the system at bidder’s end or not received in the portal by the stipulated date and time.
17.8.9 Conditional EOI or EOI based on the process / basic schemes other than mentioned and / or not conforming to the requirements of the EOI documents will not be considered.
17.8.10 IIM Indore may issue amendment/corrigendum to EOI documents before due date of submission of EOI. Any amendment/corrigendum to the EOI document if any, issued by IIM Indore will be posted on CPP Portal. It is ‘bidders’ responsibility to check for any amendment/corrigendum thereto on the website of IIM Indore or check for the same on CPP Portal before submitting their duly completed EOI.
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ANNEXURE – I Undertaking
To Officer (Stores, Purchase& Contracts) Indian Institute of Management Indore Prabandh Shikhar, Rau – Pithampur Road Indore
Ref : - EOI No. IIMI/2020-21/15 dated 19-Nov-2020 (Expression of Interest for Catering and Facility Management Services at Executive Residence – 1 and 2 at IIM Indore)
Sir, 1. I /we hereby submit our bid for Catering and Facility Management Services at Executive Residence 1 and2 at IIM Indore along with other required documents.
2. I/ We are enclosed herewith the following in favour of Indian Institute of Management Indore towards EOI Fee.
Transaction No. Particular Amount Bank Name & Date Supporting EOI Processing documents are to be attached with Fee Rs. 2,500/- the Annexure-I (Including Tax)
3. I / We hereby reconfirm and declare that I / We have carefully read, understood & complying the above referred EOI document including instructions, terms & conditions, scope of work, Penalty clause and all the contents stated therein.
4. I /we shall abide by all conditions set forth therein.
Thanking you
Yours faithfully,
(Authorized Signatory with Seal)
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ANNEXURE – II
CERTIFICATE (to be provided on letter head of the firm)
I hereby certify that the above firm neither blacklisted by any Central/State Government/Public Undertaking/Institute nor is any criminal case registered / pending against the firm or its owner / partners anywhere in India.
I also certify that the above information is true and correct in any every respect and in any case at a later date it is found that any details provided above are incorrect, any contract given to the above firm may be summarily terminated and the firm blacklisted.
Date: Authorized Signatory
Seal Name:
Place: Designation:
Contact No.:
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ANNEXURE – III
The bidder should be in business of providing Catering, Housekeeping and facility management services (both) or in business of hotel management/hospitality services for a minimum period of FIVE years as on 31.03.2020:
Document No. Remark S. No. Financial Year Nature of Business Amount, if any and Date
1 FY 2015-16
2 FY 2016-17
3 FY 2017-18
4 FY 2018-19
5 FY 2019-20
Date: Authorized Signatory
Name: Seal Place: Designation:
Contact No.:
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ANNEXURE – IV
The bidder should have a national presence. For purpose of assessing national presence, following criteria will be used: Bidder must have presence in at least THREE Indian states by virtue of a client being serviced or a hotel being run in that state.
Address of clients being serviced OR Document No. S. No. Nature of Business Amount, if any Remark Hotels being run in Indian and Date states
1
Please attached Work Order and 2 client’s certificates as a proof with Annexure-IV
3
Date: Authorized Signatory
Name: Seal Place: Designation:
Contact No.:
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ANNEXURE – V
The bidder should have satisfactorily completed contracts / assignments in the field of Catering, Housekeeping services and facility management/ hospitality services with at least:
Work Order No. S. No. Particular Nature of Business Amount Remark and Date
Oneclientforavaluemorethan Rs. 1 5 Crore (Rupees Five Crore) peryearOR
Two clients for a value more than Rs. 3 Crorees (Rupees Please attached 2 THREE crores) per year per Work Order and client.OR client’s certificates as a proof with In case the bidder is in the Annexure-V business of hotel management, then the 3 Bidder can cite single hotel establishment having turnover of more than Rupees FIVE crores for this criteria.
Date: Authorized Signatory
Name: Seal Place: Designation:
Contact No.:
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ANNEXURE – VI
The bidder must have an average Turnover of at least Rs. EIGHT Crores for last three consecutive financial years as on 31.03.2020:
Financial Year Turnover in Rs.
2017-18
- Please attached Chartered 2018-19 Accountant’s certificate as proof of in supporting documents to Annexure-VI 2019-20
Average Turnover:
Date: Authorized Signatory:
Name:
Seal Designation: Place: Contact No.:
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ANNEXURE – VII
The bidder must have minimum employee strength of 200 people (on Pay Roll).
Document S. No. Particular No. and Date
Please attached Copy of valid registration and licenses with concerned Labor the relevant 1 Authorities and valid ESI & PF registration to be attached OR document as proof to Annexure-V
Copy of up to date remittances to ESI & PF Authorities to 2 be also attached.
Date: Authorized Signatory
Name: Seal Place: Designation:
Contact No.:
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ANNEXURE – VIII
The bidder must be a profit making organization (At least any two FY) in last three consecutive financial years as on 31.03.2019 (FY 2017-18, 2018-19 & 2019-20)
Profit after tax (PAT) Financial Year In Rs.
2017-18 Please attached Chartered Accountant’s certificate for profit after tax (PAT) in supporting 2018-19 documents to Annexure-VI
2019-20
Date: Authorized Signatory:
Name: Seal
Designation: Place:
Contact No.:
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ANNEXURE – IX
The bidder should have minimum TWO running contracts in the field of Catering, Housekeeping services and facility management with B-school.
Work Order No. S. No. Name of B-school Nature of Business Amount Remark and Date
1
Please attached Work Order as a 2 proof with Annexure-IX
3
Date: Authorized Signatory
Name: Seal
Place: Designation:
Contact No.:
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ANNEXURE-X COMPANY PROFILE
Name of the Party
Date of Incorporation /
Establishment
ESI Number
PF Number
Labor License Number
PAN Number
GSTIN Registration Number
Registered Office Address
Name Designation Authorised Signatory Details Email Phone Name
Details of Contact other than Designation Authorized Signatory Email Phone
Date: Signature and Seal of Authorized Person
Name in Block Letter:
Place: Designation:
Contact no.
Full Address:
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ANNEXURE-A
COMPREHENSIVE SCOPE OF WORK TO BE UPDATED
A) ELECTRICITY:
1. Electricity shall be charged as per prevailing MPPKVVCL tariff rates at the time based on actual utilization. IIMI will get the meter fixed, the cost of fixation of the meter will have to be borne by the Service Provider. In case the meter goes out of order, the assessment of electric or energy consumption as made by IIMI’s Enineers shall be binding on the Firm.
Special instruction for electrical maintenance works
Installation of electrical appliances and maintenance of electrical appliances will be done by IIMI, however an electrician to be deployed by the service provider on 24x7 basis
B) WATER:
Usable water – On free of cost basis (for Washrooms, kitchen etc.) Drinking Water for rooms & classrooms – Shall be in contractor’s scope – they have to fill it from the existing RO/UV water filters installed OR service provider can install its own RO/UV water filters.
Kitchen and Room consumables (cutlery and linens)
• The Service Provider should provide toiletry kit, towel, linen items, mosquito repellent and Electric kettle in the room. The items including tea and coffee sachet, milk powder sachet and sugar cubes should be of high quality used for 3 star/4 star rated hotels. IIMI will not pay extra for these items.
• The Service Provider should provide crockery and cutlery items, pillows, pillow covers, towels, hand towels, blankets, comforters, comforter covers, any other linens etc.
• All the pillow covers and bed spreads should be replaced with the new ones after fifty number of washing. The mattresses, blankets, towels and napkins should be replaced as and when instructed by the in-charge of the work. Service Provider should maintain a record of such washing of each material after every wash. The cost incurred for providing these items should be included in the rate quoted by the Firm.
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Kitchen equipment
All kitchen equipment to be installed by the service provider, required for the functioning of ER - 1 kitchen and to cater 250+ participants at a time. For example Grinder, Deep Freezer, Dough Machine, Dosa Tava, Tandoor Furner, Dish washer, Potato Peeler (Commercial) and other kitchen equipment.
Housekeeping:
Work includes providing three/four-star quality House Keeping at IIMI’s two executive education facilities i.e. ER-1 & ER-2.
It will include the following whose detailed description is provided later on, in this tender document.
Rooms:
Bed making
Dusting / Sweeping / moping the living rooms + balcony
Attached toilet cleaning
Placing Toilet kits in rooms
Placing Newspaper in rooms
Changing face & bath towels daily basis
Changing bed linen
Garbage disposal on daily basis
Cleaning the dining hall
Seggregation of waste. (Dry/Wet Waste)
Catering Services
(Would include the following as per the details of food and beverages items prescribed for each meal and at prescribed time/s in the tender document):
Breakfast, Lunch and Dinner (Buffet Service) at the Dining Halls Session teas, High tea, Snacks Supply of food items and beverages for special lunch and dinner Maintenance of the Dinning and Kitchen areas to meet safe and hygiene standards of three-star quality Upkeep, Arrangements and Internal Décor of the Dining Halls to meet three- star quality standard Apart from the general dining hours, service provider to provide tea/coffee/juice (tetra pack)/milk and snacks to the guests as per their request
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Detailed Scope of Work for Housekeeping
The following facilities / spaces would be required to be kept clean and presentable:
Office Buildings, classrooms, meeting rooms, offices corridors and other civil structures Toilets Forecourt area with facilities/equipment Identity Signage Canopy Courtyards and servicing areas
The agency would be required to keep trained personnel in proper uniforms at each location for the following jobs. It is suggested that in order to maintain basic minimum standards of cleanliness, the following would need to be undertaken:
Scope & Process of Work: Outer Area
Sr. Location Description of activity Frequency
1 Pavement Blocks/ Loose debris and litter picking RCC driveway/ Mechanized Sweeping (using a walk behind Asphalted / Brick sweeper) pavements Mechanized scrub cleaning (Using Single disc machine, Heavy duty (degreaser) and vacuuming using a wet and dry vacuum cleaner. Daily Once Dusting (Using Cobweb and C shape brush) Scrub cleaning of all the stains and wet wiping (Using general purpose cleaner) or thorough cleaning using manual window cleaning kit. 2 Canopy (Facia , Regular cleaning like dusting using Cobweb and C Roof, ceiling & shape brushes columns )– Wet & dry wiping using manual window cleaning kit Daily Once (Using general purpose cleaner) and telescopic poles of required height 3 Cleaning of Clearing and cleaning of the dust beans replacing of Dustbins liners. Daily Twice Disposal of garbage at a designated place. 4 Misc. areas like Dusting using cobweb and C shape brushes. Boundary walls, Daily Twice other areas / railings
Scope & Process of Work: Inside the building
Sr. Location Description of activity Frequency
1 Cleaning -Office Loose debris picking and litter picking. area floor Manual sweeping using a plastic broom. Mopping using Double bucket and speedy mop Four times a day System and general floor Cleaner. Page 26 of 46
Dry mopping using dry mop per 2 Cleaning - Glazing / Regular cleaning like dusting using Cobweb and C panes, Doors, Shape brushes. Windows and Wet wiping using manual window cleaning kit Four times a day Curtains/Venetian (Using Glass cleaner) and telescopic poles of blinds required height 3 Cleaning-Furniture Regular cleaning like dusting using Cobweb and C & fixtures Shape brushes. Daily Once Wet wiping and sanitizing using cleaning cum Sanitizing chemical and clean dusters. 4 Cleaning - Switch Regular cleaning like dusting using Cobweb and C boards, telephone Shape brushes. instruments, Wet wiping and sanitizing using cleaning cum Daily Once picture frames etc. sanitizing chemical and clean dusters. 5 Cleaning- walkway Loose debris picking and litter picking. /passages/staircase, Mechanized / Manual sweeping (using a walk staircase railing – behind sweeper). Mechanized scrub cleaning (Using Single disc Four times a day machine and heavy duty degreaser) and vacuuming Mopping using Double bucket and speedy mop System and floor Cleaner. 6 Cleaning-Dustbins, Clearing and cleaning of the dust bins replacing waste paper of liners. As and when baskets Disposal of garbage at designated place only. required
7 Cleaning-Door mats Dusting, Washing and Vacuuming As and when required
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Scope & Process of Work: Inside the building - Toilets
Sr. Location Description of activity Frequency
1 Walls, floor and Litter and loosed debris picking up. Four times in a ceiling Mopping Using small double bucket and mopping system. day Sanitizing using cleaning and sanitizing chemicals and color coded mops and tools used only for toilets. 2 Sanitary ware, Dusting using duster Cobweb and C shape brushes. Daily four times Water taps – Wet wiping and sanitizing using cleaning and sanitizing chemical Use SS maintainer for polishing and regular maintenance of steel faucets etc. 3 Toilet bowls, Flush the toilet thoroughly with water. Daily four times Urinals, wash Apply toilet bowl cleaner and scrub wherever required for basins stain removal. Leave it for 10 min. Flush the toilet again with sufficient water to remove the chemicals applied completely. 4 Furnishing, Dusting using duster Cobweb and C shape brushes. One time in a day electrical Wet wiping and sanitizing using cleaning and equipment, sanitizing chemical exhaust fans Use SS maintainer for polishing and regular maintenance of steel faucets etc. 5 Mirrors and other Dusting using duster Cobweb and C shape brushes. Daily four times glass surfaces Thorough cleaning using glass cleaner conc. And manual window cleaning kit. 6 Consumables All cleaning chemicals to be provided by the contractor As required Toilet paper roll, hand wash paper to be provided by the contractor 7 Drainage Drainage to be cleaned regularly and removal of As required choking toilet, if any.
Cleaning schedule:
The initial cleaning operation of the premises shall be carried out daily from 7 AM to 8:30 AM. The Entrance of ER 1 & 2 is to be cleaned before 7.30 A.M. It is to be ensured that the entire premises of ER-1&2 is ready in terms of good housekeeping by 8:30 AM. The subsequent frequency of the cleaning activity shall be maintained as indicated in the plan. The work to include as stated above.
Cleaning Chemicals, Sanitizers, water based air freshener, cleaning equipment and tools to be used (from suppliers like M/s.Johnson Diversey / Ms. Eco Lab / M/s. Taski/ M/s Nilfisk or equivalent only) as per the requirement and recommendations. The waste segregated (Dry/Wet) from dustbin, dust etc. to be removed out of the campus. All chemical / detergents / disinfectants / deodorants and other such consumables should confirm to highest standards and should be water based and non-inflammable. It should be biodegradable, environment friendly and should be used as per the manufacturer’s instructions.
1) All consumables required for daily cleaning and upkeep of the outlet shall be arranged by the agency like:
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a. Soft, Hard brooms b. Hand mops, rubber squeeze, c. Double bucket and speedy mop mopping system. d. Cobweb and C shape brushes. e. Telescopic poles of required heights. f. Sponge dusters g. Nylon hard bristle hand scrubbing brush. h. Toilet bowl cleaners i. Brasso /chrome polish j. Glass cleaner k. Good quality disinfectant l. W C Brush
Deep cleaning services Plan:
Proposed timing: Night shift 8 P.M. to 7 AM.
Deployment
Agency to deploy a team of adequate experienced house persons in vehicle along with necessary tools and equipment like
a. High pressure water jet machine. b. Heavy duty wet and dry vacuum cleaners. c. Manual window / Glass cleaning kit. d. Multi speed Single disc. Machine for both scrub cleaning and buffing. e. Cleaning chemicals f. Self-supporting ladder for cleaning surfaces up to a height of 6 – 7 meter. g. And or other equipment required for the purpose
General:
a. The agency to be responsible for their staff in all respects including: b. Training and recruitment of staff c. Attendance records d. Insurance e. Employee grievance f. Payment of wages. g. ESI & PF records h. Labour & Labour Laws i. Labour Welfare etc. j. The agency would provide the personal details with photograph, Police verification, and fitness certificate of their personnel deployed at campus.
Activity schedule of daily activities:
a. Sweeping of floor. b. Dusting of Built – in & loose furniture items & furnishings c. Mopping of floor. d. Brushing of carpet. e. Cleaning & Washing of toilet & accessories f. Bed making g. Providing Drinking Water in the room Page 29 of 46
h. Placing News Paper in the room (Two types as mentioned). i. Brushing of Door mats j. Replacing toiletries. k. Applying room freshness. l. Disposal of waste m. Checking of areas & recording activities n. All the Class rooms to be ready by 8.00am daily o. All the living Room (occupied) should be ready between 9.00 am and 12.30 pm p. Bath towel and Face towel to be provided daily
Periodical Activities:
Sr. Description of activity Frequency (Indicative) 1 Cleaning of Glass panels Daily 2 Polishing of Brass plates e.g. logo, name plates Fortnightly 3 Cleaning of Carpet by vacuum cleaners Fortnightly 4 Removing cobwebs by vacuum cleaners. Daily 5 Washing of skirting & dado. Daily 6 Removing stain from floor & panelling surfaces. Daily 7 Dusting of grooves, soffits & Messes of wooden panelling & Partitions Daily 8 Cleaning push plates, kicking plates, fittings & fixtures of doors & windows Daily 9 Cleaning of AHUs, shafts, terraces, drive ways, car parking areas, Grills, Weekly balustrades, plinth protection 10 Washing of door mats & Toilet mat Weekly 11 Floor Polishing Monthly 12 Brushing of sofa seats, tapestry of chairs & furnishings Weekly 13 Cleaning of pedestals of furniture items Weekly 14 Cleaning of waste paper buckets, mugs & containers Daily 15 Cleaning of cabinets, counters, shelves, cupboards & Wardrobes Weekly 16 Cleaning of stair halls. Fortnightly 17 Cleaning of PVC vinyl sheet of flooring Weekly 18 Cleaning of Niches & Crevices Weekly 19 Cleaning of switch Box plates, display boards, photos Monthly 20 Cleaning of soot carbon deposit, birds dropping Weekly 21 Disposal of rubbish & waste Fortnightly 22 Inspecting planning & scheduling recording of activities Monthly 23 Cleaning of gutters, catch pits & garbage pets Fortnightly 24 Periodical pest control for all rooms including kitchen and dining hall covered As required under this Contract
List of Minimum Equipment to be deployed by the contractor:
S.N. Equipment 1 Wet / Dry Vacuum 2 Manual Sweeper 3 Scrubbing Machine 4 Dry/Wet mopping system 5 Glass cleaning System 6 Jet pressure cleaning machine 7 Tricycle
Hygiene Maintenance and Cleaning Procedures to be followed:
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Please refer to Annexures A to G for detailed descriptions.
Quality of Material/Brand Specifications:
Please refer to Annexure H for all the details pertaining to suggested brands.
Amenities to room guests:
a) Bathing soap (45gm), Like – Lux, Cinthol, Pears, Medimix , Dettol OR liquid soap b) Liquid soap for hand wash – Pamolive /Dettol c) Shampoo (25ml) in bottle – Sunsilk, Dabur Vatika, Clinic Plus d) Moisturizer – Ponds, Emami, Boro Plus e) Tissue paper – Good absorbent quality. f) Shoe shining strip –Good quality g) Laundry – Preferably recycled paper made or Woven h) Newspaper – 1 nos i) Liquid mosquito repellent with machine j) Candles & match box. k) Shaving Kit – Good quality razor & gel approved by IIMI Officer In-Charge l) Shower Cap m) Air Fresher - In addition, the service provider to spray air-freshener on a daily basis after room cleaning n) Hair oil sachet & Comb o) Fruit Basket to be supplied in Guest Room on the day of check-in. p) Toothbrush : Colgate / Pepsodent / equivalent approved by IIMI q) Drinking Water in a glass jar r) Tea / coffee / sugar/ creamer sachets in the rooms. (2 nos. each) s) Change soiled bed linen (Alternate day), and towels, napkin (Daily) with washed and pressed ones (labour and washing/pressing) under arrangements of contractor, bed linen and towels to be supplied by the contractor only)
Special instruction for electrical maintenance works
1. Consumable materials will be provided by IIMI during office time only. 2. Contractors should not deploy the child labour and non-technical person for this work. Person deployed at site must have ITI electrician (if ITI Wireman must be min 4 years’ experience in 3 phase distribution system) qualification with at least 5-year experience of relevant field. Helper to electrician should have basic electrical knowledge. Preferred age group 20 – 30 years for both I.e. Technician as well as helper with good physical fitness. 4. Safety of the person working at site is contractor’s responsibility (fully). Contractor has to obtain all-risk policy for the person working at site. 5. Person at work must wear proper dress code with identity card as mutually agreed between successful bidder and IIMI. 6. IIMI will provide office space with internal phone and material storage facility to the contractor 7. Contractor has to comply with all the labour laws like Min. wage, Fare wage, Bonus, ESI, PF etc. with number of PF, ESI. 8. Contractor is directly responsible for any violation of labour laws / safety laws or other statutory and mandatory laws and responds to such queries / notices / instructions etc. from the concerned authority. 9. All rights reserved by IIMI for approval of the bid as well as extension of the contract. 10. Feeling up electrical data sheet on day to day basis. 11. Measuring instruments like Clamp meter, Multi meter should remain with duty electrician.
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Scope of work
Providing day to day services for the electrical complaints to the above mentioned area
i. To check & repair the electrical points like light point, fan point including regulator, plug point etc. ii. To check and repair/replace tube light fitting, bulb, fan, halogen light, CFL/LED fitting etc. iii. To check circuit failure/ tripping and small wiring work and rectify the problem iv. Attending Electrical breakdown / fault v. Regular Maintenance / checkup of Electrical Installation vi. Other work as directed by IIMI Officers/Supervisors/Engineers vii. Regular Maintenance / checkup & cleaning of Electrical Installation which includes Switch- board, MCB DB, All LT Distribution Electrical Panels. viii. Temporary wiring will be provided for any function or occasion of the Institute or student related activities like get together, small party etc.
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Catering at ER-1&2
MID MORNING TEA/AFTERNOON TEA/EVENING TEA FOR PARTICIPANTS ONLY
(a) Mid-Morning considering 2 breaks
To be provided Tea/Coffee along with quality biscuits like Britania/Parle/Sunfeast/Unibic/Whole wheat McVities. The cookies should be made freshly available from the in house bakery/Kalyani bakery/Karachi bakery or quality bakers from Indore such as Sayaji/Radisson/Shrimaya/Simis /Cakes n Craft/Cakes n More etc.
(b) Mid-Evening considering 2 breaks
To be provided Tea/Coffee along with hot snacks or any other equivalent item as per the Menu finalized from time to time
BREAKFAST - 08:00 AM to 9:30 AM LUNCH - 13:00 PM to 14:30 PM DINNER - 20:00 PM to 22:00 PM MID MORNING TEA/COFFEE - 1015 HRS & 1130 HRS OUTSIDE THE CLASS ROOM MID EVENING TEA /COFFE - 1530 HRS & 1645 HRS OUTSIDE THE CLASS ROOM EVENING SNACKS - 17:00 HRS TO 18:00 HRS
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DESCRIPTION OF ITEMS (DISHES)
APPENDIX A - Breakfast (Unlimited) (Buffet) Sl. Items Qty National Participants International Participants Remarks No. A Starters - Items to be kept available daily (A1 to A9) Fruits - Apple / Mango (seasonal) 1 fresh / Guava / Orange / Watermelon juice A1 Juice Fresh Fruit Juice Canned & Fresh Vegetable Juice & Fresh Fruit Juice
Cut fruits with any one variety of fruit. 2 fresh cut Papaya/Apple / Guava / Mango Papaya and other fruit (Apple The fruit used in the juice should be A2 Fresh cut fruits fruits, (seasonal) / Orange / / Guava / Mango (seasonal) different from the chopped fruits on the seasonal Watermelon / Orange / Watermelon same day. Green peas / Moong/Asst A3 Sprouts/Jaggry/Hone Green peas / Moong/Asst channa Any one variety y channa Milk Bread / Brown Bread / Whole Milk Bread / Brown Bread / A4 Bread All varieties to be kept available wheat Bread Whole wheat Bread Salted / Non-salted/Peanut A5 Butter 1 cube Salted / Non-salted All varieties to be kept available butter A6 Cheese International variety cheese Jam / A7 Jam / Marmalade 1 sachet Jam / Marmalade All varieties to be kept available Marmalade/Che ese spread
Honey 1 sachet Honey Honey/Maple syrup A8 Brown sugar Powdered sugar to be kept with sachet Sugar/Sugar free sachet with teaspoon A9
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B Beverages - Items to be kept available daily (B1 to B3) Filter Coffee / Instant (Bru / Filter Coffee / Instant (Bru / B1 Coffee Unlimited All varieties to be kept available Nescafe) Nescafe) Green Tea / Lemon Tea / Honey- Green Tea / Lemon Tea / B2 Tea Unlimited Lemon Tea / Normal Tea / Tea Honey-Lemon Tea / Tea with All varieties to be kept available with Teabags Tetley Teabags
Plain milk / Badam milk / Milk Plain milk / Badam milk / Milk Any one variety B3 Milk Unlimited with Bournvita with Bournvita Both hot milk and cold milk to be kept available C Cereals - Items to be kept available daily All varieties other than Muesli to be C1 Cereals 1 medium Corn Flakes / Wheat Flakes / Corn Flakes / Wheat Flakes / kept available. bowl Chocos / Muesli Chocos / Muesli Only Muesli to be kept once in a week. D Omlete - Items to be kept available daily (D1 to D2) Eggs on Cheese Omlete / Mushroom Cheese Omlete / Mushroom All varieties to be kept available. To be D1 Egg at site request Omlete / Masala Omlete Omlete / Masala Omlete prepared on customer's order only. Boiled / Fried / Scrambled / D2 Egg at site Boiled/Egg Bhurji Both in the buffet Egg Bhurji E Main Menu for Breakfast - Daily one variety out of each item (E1 to E7)
Idli - Plain idli / Rava idli
Sambar - Pimentos / Broccoli / Idli / Vada / Sagu / Idli / Vada / Sagu / Sambar / Pancake/ Backed beans/One vegetable / ghee / Gingelly oil E1 Sambar / Chutney Chutney / Oats or Dal Khichdi Potato and Mushroom dish Sagu - Potato /Stuffed paratha/ Chutney - Coconut chutney / tomato Oats or Dal Khichdi chutney
Dosa - Plain Dosa / Masala Dosa / Sambar / French toast/Backed Dosa Sambar - Pimentos / E2 Uttapam/ Chutney / Dosa / Sambar / Chutney / Oats or beans/One Potato and Broccoli / vegetable / ghee / Oats or Dal Khichdi/ Dal Khichdi / Veg Upma Mushroom dish Gingelly oil Chutney - Coconut puri with Aloo Matar chutney / tomato chutney
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Sambar - Pimentos / Broccoli / Pongal / Vada / Pongal / Vada / Sambar / Chutney Waffles/Backed beans/One vegetable / ghee / Gingelly oil E3 Sambar / Chutney / / Oats or Dal Khichdi / Rava Idly / Potato and Mushroom dish Chutney - Coconut chutney / tomato aloo paratha/ Oats Sagu chutney or Dal Khichdi
Kesari Bath - Nandini Ghee and Dry Kesari Bath / Khara Poori / Chana Masala / Kesari Bath Pancake/ Backed beans/One fruits E4 Bath / Chutney / Khara Bath / Chutney / Oats or Potato and Mushroom dish Khara Bath - Vegetables & Ghee & Peanut Poha/ Oats or Dal Khichdi Fresh peas Dal Khichdi
Poori / Aloo Masala / Poori / Aloo Masala / Chutney / French toast/Backed E5 Chutney / Oats or Dal Oats or Dal Khichdi / Kaal Dosa beans/One Potato and Chutney - Coconut Chutney Khichdi / Kadala Curry / Pongal Mushroom dish Dosa - Rava Dosa / Onion Dosa / Uttappam Masala Dosa / Veg Dosa / Sambar / Chutney / Oats or Waffles/Backed beans/One Sambar - Pimentos / Broccoli / E6 Upma/Sambar / Dal Khichdi / Suggi / Poha potato and mushroom dish vegetable / ghee / Gingelly oil Chutney / Oats or Dal Chutney - Coconut chutney / tomato Khichdi chutney
Paratha - Aloo Paratha / onion Paratha Vermicelli Paratha / Raitha / Chutney / Oats Pancake/ Backed beans/One Raitha - Fresh Curd, Onion, Cucumber E7 upma/Paratha / Raitha or Dal Khichdi / Lemon Rice / Fruit Potato and Mushroom dish Chutney - Coconut / Chutney / Oats or Dal Kesari / Veg. Semiya Jilebi - to be prepared with specified Khichdi brand mix only
Note : These items are suggestive, the bidders will require to prepare Indian, Oriental and Continental Breakfast. In Continental Breakfast Pancakes, Pasta, Pastries, Puddings, Muffins, Croissant and Doughnuts are vital, hence the bidders to be encouraged to prepare in-house or outsource it to a quality confectionery like Kalyani bakery/Karachi bakery or quality bakers from Indore such as Sayaji/Radisson/Shrimaya/Simis /Cakes n Craft/Cakes n More Sausages are also an important part of Continental menu which is not included. We may think of including them.
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Suggestive Menu (Lunch and Dinner):
DESCRIPTION OF ITEMS (DISHES) APPENDIX B - Lunch & Dinner (Unlimited) (Buffet) Sl. Items Qty National Participants International Participants Remarks No. A Starters - Items to be kept available daily (A1 to A6) All varieties to be kept available Pineapple mustard, tossed, tomato Vegetables - Cucumber / and cheese with vinegar dressing, Carrot / Onion - any three for A1 Salad All types of Indian vegetable/fruit salad potato leek and other imported regular lunch and dinner and vegetable salad. any four for international with assorted cheese A2 Sprouts Green peas / Moong Green peas / Moong Any one variety
Small A3 Soup Bowl All type indian soup All type international soups Any one variety
A4 Curd/Salad Kimchy / Waldrof / Pineapple Mint / Hawaian / Yogurt, hot pasta, assorted pasta Any one variety Chana Chat / Aloo Chat / Russian Salad A5 Papad Any one variety to be kept available. Kala / Gulab Jamun / Jilebi / Burfi with Jamun - Gulab Jamun / Dry A6 Sweet Kala / Gulab Jamun / Jilebi / Burfi (indian sweets on ice cream cut fruits (international Jamun demand) deserts on demand) Burfi - Badam Burfi / Cashew Burfi with ice-cream
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B Main Menu for Lunch & Dinner - Items to be kept available daily (B1 to B10) B1 Rice Plain rice Plain rice Veg Pulao / Peas Pulao / Veg Biryani / Veg Hyderabadi Biryani / Aloo Biryani / Paneer Biryani / Veg Fried Rice / Ghee Rice / Jeera Rice / Flavoured Lemon Rice/ Tamarind Rice / Coconut Rice / Bisibele Bath / Vangi All kinds of flavoured rice B2 Rice Bath / Tomato Bath / Puliogare / Dry Fuit Pulao should be Any one variety available Tomato / Pineapple / Beetroot / Drumstick / Dal Pepper / Tamarind B3 Rasam Any one variety / Lemon / Garlic Tandoori Roti / Kulcha / Butter Naan / Coil Paratha / Bhatura / Palak Tandoori Roti / Kulcha / Butter Paratha / Rumali Roti / Ghee Chapathi / Kashmiri Naan / Paneer and Naan B4 Roti Mushroom rolls / Coil Paratha / Rumali Roti / Any one variety Plain Roti / Kashmiri Naan / Paneer and Mushroom rolls Paneer Butter Masala / Paneer Shahi Kurma / Paneer Green Peas / Paneer Kadai Masala / Palak Paneer / Veg Makhanwala / Veg Kadai All types of South and North Masala / Veg Kofta / Malai Kofta / Navratan Korma / Gobi Mutter/ Aloo indian veg curry B5 Veg Curry Posto / Avial / Green Peas Masala/Pindi chole/Corn Palak/soyabean Any one variety curry/Veg kofta curry/Punjabi Rajma/Kashmiri Dum aloo/butter mashroom/Amritsari Rajma/Rajasthani Gatta curry/Chole masala Chilli Paneer / Paneer Tikka / Aloo Methi Dry / Bhindi Tomato Fry / Aloo Green Peas Dry / Aloo Gobi Dry / Taiwan Gobi / Babycorn B6 Veg Dry Golden Fry / Gobi Manchurian / Rajasthan Bhindi Fry/Veg haryali/ All international veg dishes Any one variety Pyaza do bhindi/bengan masala/Mix veg/ veg Hyderabad Dal Tadka / Yellow Dal / Dal Makhani / Rajma Dal / Dal Pancharatna / Mushroom Biryani / herb Any one variety Dal / B7 Dahi Kadhi / Chana Dal Tadka / Vatha Kulambu / Kara Kulambu/toor rice/butter rice with boiled Dal - Tur Dal other Sambar dal/Green moong dal/Dal Fry/Dal Achari/Mix Dal/Black urad Dal vegetable/ Pasta / Spaghetti than Chana Dal Tadka B8 Mixed with Tadka Curd Rice B9 Mango / Lemon / Mixed All varieties to be Pickle kept available. Apart from the above on request; working lunch and Chinese / Italian Chinese B10 cuisines to be made available cuisines
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Fish Fry / Tawa Fry / Curry / Fish Mint / Steamed Fish / Fish Finger / Gowan Fish Curry / Prawns Fry / Curry Manchuri / Mutton Chettinadu Gravy / Rohan Ghosh / Kalami / Chicken Manchurian / Lemon Non Chicken Smoken / Chicken65 / Chicken Lollipop / Chicken Drums of C Vegetarian Heaven / Chicken Garlic / Chicken Malai Kabab / Tandoori Chicken / All international non Any one variety Dish Butter Chicken / Pepper Chicken / Chicken Nilgiris / Tiger Prawns veg dishes Chilli / Tiger Prawns Fry (apart from the above list dishes on demand should be prepared)
D Desserts - Items to be kept available daily (D1 to D4) Fennel Four Types. All varieties to D1 Plain / Flavored (Sounf) be kept available. Only for Special and D2 Pan Nos international food only *Ice Any one variety D3 Cream Scoop Vanilla / Butterscotch / Mango / Pista Black Current * Only on special occasions. Banana / Musri Apple / Fruit Custard / Orange / Fruit Salad All items to be kept D4 Fruits Fruit Custard / Trifle available.
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DESCRIPTION OF ITEMS (DISHES) APPENDIX C - Special Lunch & Dinner (Unlimited) (Buffet) (Special Occasions) Sl. Items Unit National Participants International Participants Remarks No. A Starters - Items to be kept available daily (A1 to A8) Watermelon / Apple / aerated water Welcome drink (Fruit A1 with two veg and two nonveg starters all Juice)
Pineapple mustard, tossed, tomato and cheese with All varieties to be kept available all types of Indian vegetable/fruit vinegar dressing, potato leek Vegetables - Cucumber / Carrot / Onion A2 Salad salad and other imported vegetable - any three for regular lunch and dinner salad. and any four for international with assorted cheese A3 Sprouts Green peas / Moong Green peas / Moong Any one variety Small A4 Soup all type Indian soup all type international soups Any one variety Bowl Kimchy / Waldrof / Pineapple Mint yogurt, hot pasta, assorted Any one variety, extra pasta, boiled A5 Curd/Salad / Hawaian / Chana Chat / Aloo Chat pasta vegetable. / Russian Salad A6 Papad any one variety
Jamun / Jilebi / Burfi with ice Any one variety to be kept available. A7 Sweet Jamun / Jilebi / Burfi (Indian sweets cream cut fruits (international Jamun - Gulab Jamun / Dry Jamun Burfi - on demand) deserts on demand) Badam Burfi / Cashew Burfi with icecream
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B Main Menu for Lunch (B1 to B9) B1 Rice Plain rice Plain rice
Veg Pulao / Peas Pulao / Veg Biryani
/ Veg Hyderabadi Biryani / Aloo Biryani / Paneer Biryani /
Veg Fried Rice / Ghee Rice / Jeera Rice / Lemon Rice /
Tamarind Rice / Coconut Rice / Bisibele Bath / Vangi Bath B2 Flavoured Rice Any one item / Tomato Bath / / Dry Fruit Pulao Tomato / Pineapple / Beetroot / Drumstick / Dal Pepper / B3 Rasam Tamarind Any one item / Lemon / Garlic Tandoori Roti / Kulcha / Butter Naan / Coil Paratha / Tandoori Roti / Kulcha / Bhatura / Palak Paratha / Rumali Roti / Ghee Chapathi / Butter Naan / Coil Paratha / B4 Roti Kashmiri Naan / Paneer and Mushroom rolls Rumali Roti / Plain Roti / Any one item Kashmiri Naan / Paneer and Mushroom rolls
Paneer Butter Masala / Paneer Shahi Kurma / Paneer
Green Peas / Paneer Kadai Masala / Palak Paneer
/ Veg Makhanwala / Veg Kadai Masala / Veg Kofta /
Malai Kofta / Navratan Korma / Gobi Mutter / Aloo Posto B5 Veg Curry Any one item / Avial / Green Peas Masala
Chilli Paneer / Paneer Tikka / Aloo Methi Dry / Bhindi
Tomato Fry / Aloo Green Peas Dry / Aloo Gobi Dry / Stuffed Mushroom / Mushroom Taiwan Gobi / Babycorn Golden Fry / Gobi Manchurian / B6 Veg Dry Corn Dry / Arvi Masala Dry / Any one item Rajasthan Bhindi Fry Arvi Dry
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Dal Tadka / Yellow Dal / Dal Makhani / Rajma Dal / Dal B7 Dal / Sambar Pancharatna / Dahi Kadhi / Chana Mushroom Biryani / Pasta / Any one item Dal Tadka / Vatha Kulambu / Kara Spaghetti Kulambu B8 Curd Rice
B9 Pickle Mango / Lemon / Mixed All items to be kept available.
Fish Fry / Tawa Fry / Curry / Fish Mint / Steamed Fish / Fish Finger / Gowan Fish Curry / Prawns Fry / Curry Manchuri / Mutton Chettinadu Gravy / Rohan Ghosh / Kalami / Chicken Chicken Fried Rice / Chicken Manchurian / Lemon Chicken Biryani / Mutton Biryani / Smoken / Chicken65 / Chicken Chicken Noodles / American C Non Vegetarian Dish Lollipop / Chicken Drums of Heaven / Chopsuey Noodles / Macaroni Any two items Chicken Garlic / Chicken Malai Kabab baked / Mutton Stroganoff / Tandoori Chicken / Butter Chicken / (apart from the above any Pepper Chicken / Chicken Nilgiris / dishes to be made available Tiger Prawns Chilli / Tiger Prawns Fry on request) (apart from the above any dishes to be made available on request) D Desserts (D1 to D4) D1 Fennel (Sounf) Plain / Flavoured 4 Types D2 Ice Cream Scoop Vanilla / Butterscotch / Mango / Pista D3 Fruits Banana / Musri Apple / Fruit Custard / Fruit Custard / Trifle Orange / Fruit Salad D4 Paan Plain / Flavoured Both items to be kept available.
Note: Rate quoted here should include the cost of the items such as: Steel Utensils, Spoons, Manpower, Arecanut leaf Bowls, Plates, Wooden Sticks for eating fruits, Wooden Spoons for Ice-creams, Meals, water glass, Tissues, Menu Display Banners,
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In addition to the above suggestive menu (lunch and dinner), the bidders have the option of suggesting the items as per the below menu : Soup Salads Starters Pulses (Dal) Item – One Dry and One Curry Based Rice Item – One Plain and another can be pulao or biryani etc. Veg. Semi-Dry Veg. Curry Non. Veg Semi-Dry Non. Veg Curry Baked Dishes (Either Veg or Non Veg) Desserts – Indian, Oriental, Continental (it can have two variant – hot and cold) with an option of having sugar free sweets/desserts Cut Fruits (it should include at least three to four varieties of fruits, otherwise, caterers normally keep one banana or watermelon kind of fruits) Roti Basket containing at least four varieties Oriental and continental cuisines are preferred, which are a broader term and include more variety on the patter.
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2 Manpower:
The Firm agrees and undertakes to perform all the items of the work relating to Catering at the ER-1. The Firm shall engage sufficient workers on any given day for the satisfactory completion of catering work assigned to him from time to time under his proper supervision, discipline and control. Managing workforce is the sole responsibility of the Firm and all legal requirements concerning their deployment will be the sole concern of the Firm and such persons will not be entitled for any payment, compensation, consideration for wages of any discrimination by the Institute. The Firm shall be solely responsible for payment of ESI, PF, Gratuity and other benefits to his workers and shall abide by all the rules and regulations, statutory and otherwise, to the satisfaction of the Institute. The Firm shall ensure that his workers, agents and staff are attired in clean uniform, well-behaved, courteous and disciplined. The specified category wise minimum number of Manpower should be available daily as spelt below:
Break-up of Manpower at ER-1 and ER-2 in IIMI.
a) Food & beverage staff:
Total Man- First Second Night S.N. Designation Gener power per Shift shift shift al Shift day 1 Manager 1 1 2 F&B Executives 1 1 3 Senior Steward - - - 1 1 4 Steward 7 7 2 16 5 Chefs 1 1 1 1 4 6 Assistant Chefs - - - 1 1 7 Pantry Man 1 1 - 1 3 8 Dish Washers 3 2 1 6 Total Food & Beverage staff 33
b) Housekeeping staff
Total Man- First Second Night S.N. Designation General power per Shift shift shift Shift day
1 Manager 1 1
2 Housekeeping Su- 1 pervisors 1 - - 2 3 HK Room 4 2 2 10 18 (Male/Female) 4 Gardener 1 1 5 Receptionist 2 2 2 2 8 76 Classroom boys Total housekeeping staff 30
* With relevant professional qualification and adequate experience in the hospitality business, catering to international and high-income group guests and executives.
The above shift-wise deployment of manpower is indicative. The Firm is at liberty to alter the deployment on any day as per the needs and require
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* With relevant professional qualification and adequate experience in the hospitality business, catering to international and high-income group guests and executives.
The above shift-wise deployment of manpower is indicative. The Firm is at liberty to alter the deployment on any day as per the needs and require
17.8.11 Location of Service Required : the details of Guest rooms of Single occupancy, Double occupancy and Suites, Classroom, Reception Area, Dining Facility and Kitchen and Dining Hall is given in the table below:
Executive Single Double Suite Class- Reception Dining Kitchen and Residences Rooms Rooms Rooms room Area Facility Dining Hall
ER-1 12 24 6 1 Yes Yes 1 - ER-2 - 60 - 3 Yes Yes
Total 12 84 6 4 1
Note: The size of the rooms varies across different buildings.
17.8.12 Tentative Dining: the tentative number of dining at ER-1 and ER-2 are given in the table below:
No of Menu Denomi Sl. Service Description dinning Operation Time Plan nation per days
A copy of the typical menu is enclosed as Annexure-A, tentative timing hrs. or as decided by the competent authority:- Full day dinning ER-1 Each 100 Morning Tea : 6.00 AM – 7.00 AM (i.e. Breakfast, Lunch, Deluxe head per (Tentative Breakfast : 8.00 AM – 9.30 AM Evening tea with snacks Mid-Morning:10.15 AM – 11.30 AM month only) and Dinner as per approved Tea/Coffee menu) per head Lunch : 01.00 PM – 02.30 PM Mid-Evening:03.30 AM – 04.45 AM Tea/Coffee Evening-Snacks:05.00 PM – 06.00 PM Dinner : 8.00 PM – 10.00 PM A copy of the typical menu is enclosed as Annexure-A, tentative timing hrs. or as decided by the competent authority- Full day dinning Morning Tea : 6.00 AM – 7.00 AM Each 150 (i.e. Breakfast, Lunch, Breakfast : 8.00 AM – 9.30 AM ER-2 Deluxe head per (Tentative Mid-Morning : 10.15 AM – 11.30 AM Evening tea with snacks month only) Tea/Coffee and Dinner as per approved Lunch : 01.00 PM – 02.30 PM menu) per head Mid-Evening : 03.30 PM – 04.45 PM Tea/Coffee Evening-Snacks : 05.00 PM – 06.00 PM Dinner : 8.00 PM – 10.00 PM
Note: Number of dining head as mentioned above may increase or decrease as per the requirements of
Page 45 of 46 the institute and the contracting agency will have to provide the services at the contracted rate to this institute within the stipulated period during the contracted period.
17.9 The Contractor will be solely responsible for the cleanliness of the premises under their scope (inside and surroundings). This includes cleaning and removing blockages of drainages/sewages line. The Contractor must engage sufficient number of their employees to attend to housekeeping work on 24 x 7 basis and to provide the necessary cleaning agents, detergent liquid/ powder etc, for both wet and dry cleaning on daily basis. 17.10 In addition to the catering, Front Office Management (Reception Area) services in the ER-1 and 2such as Room allotment, providing room service and bell-boys on a need basis, preparing bills for the occupants on the basis of advice of the concerned office, attending to telephone enquiries etc, are the main tasks of the front office. The front office will function under the direction of the Officer in Charge of the concerned complex. 17.11 The Contractor will arrange own Crockery, Cutlery and Kitchen Equipment etc. for providing Catering Services. 17.12 Bed linen, Pillow Covers, batch towels/robes, blankets including washroom kits etc. shall be remained under the scope of the contractor.
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