TENDER FOR CATERING SERVICES Annexure-I
S.No. Items
1.
Tea
2.
Coffee
3.
Tea with 2 pcs. Of different variety biscuits
4.
Coffee with 2 Pcs. Of different variety biscuits
5.
Breakfast: a.
4 pcs, of toast with butter &
Jam /Stuffed Parantha 2 No. with Curd /Poha with
Tomato Sauce & Green
Chutney/ Upma with
Coconut Chutney/ Idli
Shambhar with Coconut
Chutney/2 Egg's Omlette with 2 bread slices b.
Cornflakes/ Oats /Museli with milk c.
Tea/ Coffee
6.
Working Lunch/ Dinner a.
Four Roti b.
Plain Rice c.
Curd/ Raita d.
Dal fry e.
Seasonal vegetable f.
Vegetable with Gravy g.
Salad
7.
High Tea a.
Paneer
Sandwich/
Pakoda/
Assorted
Pakodi b.
Cutlet/ Samosa/ Bonda c.
Pastry/ Miik Cake /Gulab
Jamun /Plain Burfy d.
Wafers e.
Tea Coffee
8.
Special Lunch Dinner Plan-I
(Vegetarian) a.
Tomato Soup /Mushroom
Soup/ Mix. Vegetable
Soup/ Hot & Sour
Soup/Sweet Corn Soup
Rates(Rs.)in figure
Rs.
Rs.
Rs.
Rates(Rs.)in words

b.
Palak Paneer/ Shahi Paneer
/Mutter Paneer/ Paneer
Pasanda/ Malai Kofta
/Paneer Butter Masala c.
Boiled Mixed Vegetable/
Seasonal Vegetable /Mutter
Mushroom/Manchurian d.
Cholley/ Rajma /Dal
Mkhani/ Dal Fry/ Kadi
Pakoda /Cholia Vegetable e.
Jeera Rice/ Vegetable Pulao
/Fried Rice /Veg.
Chowmin f.
Roti g.
Curd Raita h.
Achar i.
Papad j.
Sald k.
Ice-Cream /1pc. Of Gulab
Jamun/ 1pc. Of Bengali
Rosgulla
9.
Special Lunch Dinner- Plan-II
(Vegetarian) a.
Tomato Soup/ Mushroom
Soup /Mix. Vegetable
Soup/ Hot&Sour
Soup/Sweet Corn Soup
Mainstone Soup/ Talumein
Soup b.
Palak Paneer/ Shahi Paneer
/Mutter Paneer /Paneer
Pasanda /Malai Kofta
/Paneer Butter Masala c.
Boiled /Mix. Vegetable/
Seasonal Vegetable /Mutter
Mushroom/ Manchurian d.
Cholley/ Rajma /Dal
Makhani /Dal Fry/
Pakoda/ Cholia Vegetable e.
Jeera Rice/ Vegetable
Pulao/Fried
Rice/Veg.Chowmein f.
Roti g.
Dahi Bhalla

h.
Achar i.
Papad j.
Salad k.
Garjar Halwa/ Moong
Halwa /Ras Malai/ Fruit with Ice-Cream /Kasatta
Kulfi/ Falooda
10.
Special Lunch Dinner(Vegetarian
& Non Vegetarian) a.
Tomato Soup /Mushroom
Soup /Mix. Vegetable Soup
/Hot& Sour Soup
/Mainstone Soup
/Talumein Soup/Sweet
Corn Soup b.
Plak Paneer/ Shahi Paneer
/Mutter Paneer /Paneer
Pasanda /Malai Kofta
/Paneer Butter Masala c.
Chicken /Mutton /Fish
Preparation d.
Boiled Mixed Vegetable/
Seasonal Vegetable/ Mutter
Mushroom/Manchurian e.
Cholley /Rajma/ Dal
Makhani /Dal Fry/ Kadi
Pakoda /Cholia /Vegetable f.
Jeera Rice/ Vegetable Pulao
/Fried Rice/Veg. Chowmin g.
Tandoori Roti and Naan/
Laccha Parantha /Missi
Roti /Kulcha h.
Dahi Bhalla i.
Achar j.
Papad k.
Two Types of Salad l.
Fruit with Ice-Cream
/Kasatta Kulfi /Falooda and Gajar Halwa/ Moong
Halwa /Ras Malai

11.
Packed Chips/Biscuits/Soft
Drinks/ Juices/Ice Cream/Packed
Mineral Water
On MRP On MRP
PAN No. :
Bank ECS/RTGS Details:
The contractor (Caterer) is requested kindly to fill his rates against each item in words and figures by seeing the scope of work and requirements.
Scope of work :
Our Guest House consists of Twenty (20) Rooms with 40 (forty) Beds and approximate occupancy of our Guest House is 90%. In addition to these a number of official seminars/ conference etc. take place in our office and you have to cater special Lunch Dinner etc for the meetings.
You are requested to quote the rates for the above work on or before 20/11/2014 (2.30 PM)
Date of opening of quotation : 20/11/2014 (3.00PM)
The Contractor shall deposit earnest money deposit of Rs.10,000/- by means of
Banker Cheque/Pay Order/Demand Draft in favour of Under Secretary, CSIR Complex, New
Delhi. Quotations received without EMD will be rejected summarily
Contract will be for one year, extension will be based on initial three (3) months satisfactory services. The office reserves the right to reject any or all the quotations, to accept them in parts thereof. Successful tenderer has to execute an agreement on non-judicial stamp paper of Rs. 100/- (Rs. One Hundred Rupees Only) to be provided by them. Successful tenderer has to deposit an amount of Rs. 25,000/-(Rs. Twenty-five Thousand Only) as security deposit by means of Banker Cheque/Pay Order/Demand Draft which will be returned after successful completion of contract by the catering firm.
Before quoting the rates, caterer should visit the Guest House or contact Inchage, Guest
House. The Contractor may provide the list of Offices Government Departments where the services were /are being provided.
Date Signature of Contractor

Suggested Brands & Quality of the Products Annexure-II
S.NO Items Suggested Brand(s) a) Sauce (Tomato/Chilly) Maggie/ Kissan/ Heinz b) Jam Marmalade Kissan/ Smith & Johns /HPMC/Duke c) Canned Juices d) Bread
Tropicana /Real
Britannia /Bakeman’s /Harvest e) Refined Oil f) Mustard Oil
Safola/ Sundrop /Nature Fresh/ Fortune
P Mark /Nature Fresh/ Kanodia /Fortune g) Butter or Butter Chiplets Amul/ Mother Dairy h) Milk Mother Dairy/ Amul (Single Toned)
Kelogg/ Mohan’s/ Quackers i) Cornflakes /Wheat
Puffs /Oats/ Musli j) Pickle k) Basmati Rice l) Potato m) Atta /Maida /Besan
Nafed /Druk/ Mother’s
Dawat/ Lal Quila/ India Gate/ Kohinoor
Pahari /Desi(Rudrapur-Good Quality)
Ahar /Aashirwad /Pilsburry n) Biscuits o) Salt(Iodized) p) Tea (Bags/ sachet) q) Dairy Whitener r) Sugar s) Pulses t) Spices u) Fruits & Vegetables v) Iec-cream w) Meat Products x) Tea y) Cofee
Parle/ Sunfeast/ Britannia
Tata/ Annuapurna /Captain cook
Taj Mahal/ Tata Tetley /Nestle
Everyday
Dhampur/Daurala/ Mawana/Trust/Shagun
Good Quality
MDH /Ashok /Everest/Catch
Seasonal Fresh Quality
Mother Dairy /Kwality / Amul
Fresh Good Quality
Brook Bond , Red Label/Taj Mahal / Tata Tea
Nestle/Bru

TERMS AND CONDITIONS
1.
The contract will be valid for a period of one year initially, the contract will be for a period of three months and if the service rendered by the contractor are found to be satisfactory, the contract may be extended further.
2.
The Successful tenderer has to execute an agreement on non-judicial stamp paper of Rs.
100/- ( Rs. One Hundred Rupees Only ) to be provided by them.
3.
Successful tenderer has to deposit an amount of Rs. 50,000/- (Rs. Fifty Thousand Only) as security deposit.
4.
The contractor will report to the In-charge, CSIR Complex Guest House.
5.
The contractor will be responsible to comply with the provisions of the labour and food laws issued by the Government from time to time.
6.
The kitchen and service staff to be deployed by the contractor shall be medically examined at his own cost from a Govt. Hospital and also get character and antecedents verified of the staff form an appropriate authority.
7.
The contractor will provide neat and clean uniform to his service staff and other staff on duty and will ensure that they conduct themselves with guests and staff of the Guest
House in courteous and decent manner.
8.
The contractor will be fully responsible for upkeep and safety of all the articles entrusted to him for operation of the Guest House. Any loss or damage to these article will be made good by him.
9.
No stale food (left over) should be served to the guests. The contractor shall provide good quality paper napkins during service of meals.
10.
Arrangement and provision as well as maintenance of crockery, cutlery & glassware will be the sole responsibility of the contractor
11.
The contractor will be provided free electricity and water in the Guest House kitchen.
Gas connection with empty cylinders will be provided by CSIR- HRDG. Cost of refilling of cylinders will be borne by the Contractor.
12.
The contractor will strictly ensure that he uses only standard brands of cooking oils and masalas of Agmark and other food items as mentioned in the Annexure-II. Any damage caused due to bad quality of food served, penalty upto 10% will be imposed on the total of concerned bill.
13.
All groceries (Provisions) to be used should be of standard quality only. Suggested brands & quality of the product as per Annexure-II must be adhered to.Any damage

caused due to bad quality of food served, a penalty upto 10% on the total amount of concerned bill will be imposed.
14.
Only fresh vegetables /fruits /dairy products would be used and served as mentioned in the Annexure-II
15.
The contractor shall ensure that the kitchen, its surroundings and service tables are kept neat and clean.
16.
Cooking should be in the most hygienic manner to the satisfaction of In-charge Guest
House. The designated officials of CSIR-HRDG are entitled to inspect the kitchen at any time to ensure bona-fide use, to check hygiene and cleanliness and to check quality of ingredients used and the food quality
17.
No liquor will be served in the Guest House.
18.
CSIR-HRDG reserves the right to test/ have tested from certified angency any time at its cost the foodstuff prepared /raw materials used for lunches/ dinner/ tea /breakfast etc.
19.
CSIR Complex will not be responsible for any injury, lass of life or any mishap to contractor`s staff while on duty during stay in CSIR Complex Guest House premises or otherwise.
20.
The staff of contractor will work under overall supervision of In-charge, HRDG Guest
House, CSIR Complex, Pusa, New Delhi 110012.
21.
Head, HRDG CSIR Complex reserves the right to terminate the contract at any time without assigning any reason, whatsoever.
22.
In case of any dispute, the matter will be referred to an arbitrator to be appointed by DG,
CSIR whose decision will be final and binding on both parties.
Declaration by the Contractor
This to certify that I /We before signing have read and fully understood all the terms and conditions contained here and undertake myself ourselves to abide by them.
Signatures of Contractor