STATE BANK OF MYSORE
HRD DEPARTMENT, 7TH FLOOR,
HEAD OFFICE, K.G.ROAD, BANGALORE -560009
NOTICE INVITING TENDER FOR
CATERING, HOUSE KEEPING, MAINTENANCE AND SECURITY
SERVICES AT STATE BANK OF MYSORE; STAFF TRAINING
CENTRE, BANGALORE
State Bank of Mysore invites sealed tenders in TWO-BID SYSTEM for Catering, House
Keeping,, Maintenance and Round the clock Security services at Staff Training Centre [
STC], Bangalore from Contractors/Vendors empanelled in our Bank or reputed vendors
who have satisfactorily executed similar work for other Public Sector
Organizations/Banks in the preceding two years.
2. Tender fee: The eligible Vendors/ Contractors can download tender documents
[format of tenders along with Terms & Conditions] from our website
www.mysorebank.com/tenders.htm. While submitting the tenders, the tender fee of
Rs.150/- (Non-refundable) in the form of Cheque / Demand Draft drawn in favour of
“State Bank of Mysore” payable at Bangalore should be enclosed. The tenders should be
submitted in closed envelops as Envelop –I and Envelop-II with details as under.
3. Technical Bid: This tender shall be provided in a closed envelop duly super
scribed as “Technical Bid for Catering, Caretaking & Maintenance Contract for
STC, Bangalore”. It should contain the format of Experience duly filled in as per
Annexure-III confirming having experience of minimum 2 years in similar work for other
public sector organizations/Banks. It should also contain EMD (Earnest Money Deposit)
in form of DD for Rs.5, 000/- (Rupees Five Thousand only). The successful bidder of the
tender has to bring in a Caution Deposit of Rs 50,000/- (Rupees Fifty thousand only), i
which will be held as Security Deposit, without interest during the contract period. The
EMD will be refunded to bidders, once the bid process is completed.
4. Price Bid: This tender shall be provided in a closed envelop duly super scribed as
“Price Bid for Catering, Caretaking & Maintenance Contract for STC, Bangalore ”.
It should contain the schedule of price duly filled in as per Annexure-IV.
5. Validity of the Contract Period : 2 years from the date of allotment of
Contract.
6. Terms and Conditions of the Contract : The terms and Conditions for
Catering, Housing keeping & maintenance arrangements are separately provided
for STC, Bangalore in Bank’ s web site.
7. The timelines for submission & opening of Tenders:
Last date for submission of ON OR BEFORE 31.03.2011 @ 11.30 AM
tenders
TENDER TO BE SUBMITTED The Assistant General Manager,
TO
State Bank of Mysore,
Staff Training Centre,
Shankarapuram, Bangalore.
Opening
of
tenders
[both STATE BANK OF MYSORE,
technical & price bid] related to Staff Training Centre, Shankar Mutt Road,
STC, Bangalore will be at
Shankarapuram, Bangalore -560004
Date of Opening of Tender
On 06.04.2011 @ 12.00 noon
7. Other conditions:
a) ENVELOP I (Technical Bid) shall be first opened in presence of the Tenderers
present & Tender Opening Committee on the date and time mentioned above at Staff
training Centre, Bangalore
b) The tenders, which do not satisfy with the above mentioned pre-qualification criteria,
will be summarily rejected.
c) Any price/commercial disclosure in the Technical Bid will disqualify the tenderer
without any further scrutiny.
d) The tenders not enclosed with specific amount of EMD (DD or Bankers’ Cheque)
will be rejected.
e) Late tenders including postal delays or incomplete tenders shall be rejected.
f) ENVELOP II (Price Bid): Price bids of the pre-qualified tenderers only will be
opened if there are no conditions put forward by tenderers in the technical bid.
g) State Bank of Mysore reserves their right to accept or reject any or all tenders in part
or in full without assigning any reason thereof.
Deputy General Manager [HR]
STATE BANK OF MYSORE
STAFF TRAINING CENTRE
BANGALORE-560 004
TERMS AND CONDITIONS OF CATERING ARRANGEMENT
The terms and conditions are as specified hereunder:
1
GENERAL
i)
ii)
iii)
iv)
v)
vi)
vii)
viii)
All the cooking utensils, appliances, crockery, cutlery, Tumblers and
Jugs in all the rooms, all other required equipments and furniture, table
linens etc. required for catering are to be provided, owned and
maintained by the caterer only;
The caterer should supply napkins to the trainees at breakfast, lunch
and dinner regularly;
The caterer should provide neat towels and liquid soap of good quality
near the wash basins in the Dining hall;
The Bank will provide kitchen, Dining hall, storage room and washing
space. Catering staff can use the catering, storage and adjacent room
to the catering and dining section for accommodation at the existing
condition, and the Bank is under no obligation to provide any other
accommodation;
The bank will provide water supply and electricity free of charge but
not power for cooking. Necessary fans, fixtures, fittings, Refrigerator
and furniture items for the dining hall will be provided by the Bank and
the caterer is solely responsible for the proper care and maintenance
of these items;
The LPG system with stove will be provided by the bank but the cost of
gas cylinders and fuel cost is to be met by the caterer only;
The caterer should provide appropriate uniforms at his own expenses
to the bearers, waiters, cooks and other staff engaged by the caterer
and the caterer should ensure that his staff are in uniform while
working and specially while serving coffee/Tea, lunch, snacks, dinner
etc;
The caterer should ensure that the entire area used by him including
kitchen, dining, store room and adjacent room, washing space etc., in
clean condition and good sanitation with use of appropriate
disinfectants;
…2/-
:
2
:
2. MINIMUM CHARGES
The centre has a capacity of 60 (Sixty) trainees (in two wings). In case
attendance for the programme is less than 1/ 3rd the capacity, the caterer will be
paid for minimum of 15 numbers. The minimum number is inclusive of Guests,
Executives or any other person authorised by the Assistant General Manager.
However, stipulation of minimum number of people does not apply in respect of
the following:
a) Any meetings, seminars, workshops etc., conducted any time during the
year.
b) Visit of senior executives of the Bank and guests staying in the guest
room at the training centre.
In respect of (a) and (b) above, charges would be paid on actual basis for the
number of persons and for the menu items availed/supplied and stipulation of
minimum no. of people is not applicable.
3. HOLIDAY COMPENSATION CHARGES:
Charges at the rate of Rs.750/- per day will be paid for the gap between the
training/seminar/workshop/meeting etc., irrespective of holiday period. The gap
means clear number of days, which does not involve payment of any catering
charges to the caterer either fully or partly on a particular day.
4. CATERING:
4.1 Catering timings would be as under;
Bed Coffee / Tea
06.00 A.M. TO 06.30 A.M.
Breakfast and Coffee/Tea
08.15 A.M. TO 09.15 A.M.
Forenoon Coffee / Tea
11.15 A.M. TO 11.30 A.M.
Lunch
01.00 P.M. TO 02.00 P.M.
Afternoon Coffee / Tea
03.30 P.M. TO 03.45 P.M.
Snacks and Coffee / Tea
05.15 P.M. TO 05.30 P.M.
Dinner
08.30 P.M. TO 09.30 P.M
…3/-
:
3 :
The above timings may be changed depending on the requirement with prior
information to the caterer.
4.2 Bed Coffee/Tea should be served hot and it should be served in the rooms.
Breakfast, Lunch and Dinner is to be served in the dining hall and forenoon and
afternoon coffee/tea is to be served in the lecture blocks on the working days
and in the dining hall on Sundays and Holidays. Appropriate breakfast, meals,
coffee/tea is to be served to sick persons in their respective rooms.
4.3 The Assistant General Manager (Training) or one of his representatives is
authorised to take breakfast, lunch/dinner everyday for testing/checking the
quality and no charge is to be made for this by the caterer.
4.4 The trainings are normally conducted on residential basis. A few of the
trainees report to the centre and take accommodation on the previous day and a
few of the trainees stay back on the next day of the training depending on their
journey schedules/availability of reservations etc. Catering charges in respect of
these two days are payable on ACTUAL BASIS for a minimum of 15 numbers for
the items mentioned below.
Pre-training day: Afternoon Coffee/Tea, Snacks and Coffee/Tea and Dinner
Post-training day: Bed Coffee / Tea, Breakfast and Coffee / Tea
4.5 The catering services provided should be of high quality. Only vegetarian
food is to be served. The vegetables, provisions and various items used for
cooking should be of the best/premium quality and quality shall not be
compromised under any circumstances. Except Coffee / Tea, curds and
buttermilk all other items of menu should be served without any limit on the
quantity. The menu for Breakfast, lunch and dinner is furnished in annexure I
and II respectively. The day’s menu should be displayed in the dining hall on the
display board provided for the purposes.
4.6 Senior executives of the Bank or Bank’s guests will be staying in the Guest
room or STC room on their visit for short duration. The caterer shall provide
catering services to the executives and guests on actual basis without stipulation
of minimum number of people even if it is gap period or Holiday.
…4/-
:
4
:
5. CARE TAKING ARRANGEMENT
(CLEANING AND MAINTENANCE OF PREMISES INCLUDING SECURITY ETC)
Area of the Premises:
The area of the Staff Training Centre, Bangalore consists of 3 floors including
Ground floor. The rear portion (ladies wing) consists of 3 floors including Ground
floor. The total built up area is 14,500 sq.ft.
The caterer shall be responsible for performance of under noted duties as well
for which charges may be quoted separately under two heads viz., Maintenance
charges and Security charges.
5.1
CLEANING AND MAINTENANCE:
i)
Sweeping, brooming the entire area of the premises mentioned above
under caption “Area of the premises” including inside of all the
rooms TWICE DAILY, Washing and mopping of the floors with cloth
duly using phenyl / floor cleaner ONCE DAILY;
ii)
iii)
Washing and cleaning all the washbasins with Vim ONCE DAILY;
Washing and cleaning with broom and brush all the bathrooms with
phenyl ONCE DAILY and using bleaching powder ONCE IN 15 DAYS;
Cleaning and dusting of all the furniture, fittings, fixtures and doors
and windows, glass panes etc in the entire premises in both the
buildings ONCE DAILY,
Cleaning of all the Sofa sets, cushion chairs and computer systems by
vacuum cleaner ONCE A WEEK.
Washing and cleaning all the urinals and toilets in the premises using
Harpic ONCE IN THE MORNING and using good quality phenyl, FOUR
TIMES IN A DAY at the intervals to be decided by Assistant General
Manager. However, toilets in the rooms to be washed and cleaned
using Harpic and phenyl ONCE DAILY and using bleaching powder
ONCE IN 15 DAYS;
Cleaning all urinals and lavatories in the premises including the toilets
in the rooms with hydrochloric acid ONCE IN A MONTH;
Placing naphthalene balls in all the washbasins, placing urinal cakes in
the urinals and replacing the same ONCE IN A WEEK or used out
whichever is earlier and at intervals as and when required/specified by
AGM;
iv)
v)
vi)
vii)
viii)
…5/-
:
ix)
x)
xi)
xii)
xiii)
xiv)
xv)
5.2
i)
ii)
iii)
iv)
5
:
Washing all the buckets and mugs in the bath rooms and lavatories in
the premises including those in the rooms using vim and soap ONCE
IN A WEEK;
Cleaning all the overhead tanks and sump tank ONCE IN A MONTH
and placing the required water purification materials like alum,
calcium, chlorinating agent etc in required quantity;
The cost of all the cleaning materials like Harpic, Vim, phenyl,
bleaching powder, hydrochloric acid or any other materials used
including the water purifying agents like calcium, alum etc specified
above shall be borne by the caretaker;
The mess and kitchen premises should be cleaned at least THRICE
DAILY;
The caterer shall also arrange for spray of Baygon, Hit, etc daily at his
cost to keep the rooms and bathrooms free from mosquito,
cockroaches, pests and insects etc.
Responsibility for getting the blocked flush systems / gutters cleaned
shall be that of the caterer and the charges for the same shall be met
by him.
Caterer shall provide services for movement of furniture and other
articles belonging to the bank from one place to another and for
placing chairs in the classrooms etc.
HOUSE KEEPING:
Filling drinking water in jugs in all the rooms
Making of the beds of the trainees i.e., spreading the bed sheets,
quilts/blankets, bed covers, inserting pillow covers; Beds shall be made
only after the Trainees occupy the room, handling of Mosquito nets
etc;
Changing of the bed sheets, bed-spreads, pillow covers, etc. once in 3
days or after conclusion of training whichever is earlier and periodically
at the commencement and conclusion of each programme;
The bed sheets, bed-spreads, pillow covers, bed covers shall be got
washed by the caterer only from the washer man approved by the
Training Centre and the charges thereof shall be paid by the Bank at
the rates decided from time to time;
…6/-
:
v)
6 :
The total stock of bed covers bed sheets, bed-spreads, pillow covers,
blankets, mosquito nets, window curtains etc., handed over in bulk
against acknowledgement of the caterer shall be under the custody of
the caterer and caterer shall take general care of these items. While
torn / worn out bed sheets, pillow covers etc., shall be replaced with
new ones by the Training Centre, any loss due to any other reason
would be recovered from the caterer. Marking as “STC-B” in indelible
ink should be got done by the caterer on all the bed sheets,
bedspreads, covers, pillow covers etc.
5.3 PORTERAGE & RECEPTION ARRANGEMENTS:
The caterer will provide porterage and reception arrangements at the entrance
near the dining hall and he will record in the register maintained for the purpose
the names of the trainees and rooms allotted, issue and collect back room keys
and almirah keys, obtain signature of the trainees in the register at the time of
commencement and conclusion/closure of each programme. The register
should be presented to the office at the time of commencement and closure of
each programme.
6. SECURITY ARRANGEMENT (Watch & ward)
The caterer shall provide for round the clock (24 hours) security arrangement at
the main gate of the Training Centre with a view to prevent theft / removal any
of the property / equipments belonging to the Training Centre and prevent entry
of unauthorized persons in the premises and ensuring systematic parking of two
wheeler by the trainees in the parking. The security staff should ensure to
collect the out passes issue by the Assistant General Manager for all equipments
taken out of the premises by outside agencies and other department officials of
the Bank etc.
7. MISCELLANEOUS
i)
The care taker shall also carryout the instructions of the Assistant General
Manager or any of his representatives for the smooth running of the
centre, such as visit to the State Electricity Board’s office, Water Board
office, Telephone office etc., on work relating to electricity supply, water
supply or STC telephone connection, arranging for plumbing repairs etc.
…7/-
:
ii)
7
:
Caterer shall take care of the STC Buildings, the furniture and fixtures and
fittings, installations in the building etc.
8. PENALTIES
Failure to perform the services mentioned below would attract penalty. The
quantum of penalty would be decided at the time of entering into contract.
i)
ii)
iii)
iv)
v)
vi)
vii)
Display of daily Menu on the display board
Deviation from approved Menu
Shortage or poor quality of any of the materials, vegetables or Menu
Non-supply of paper napkins, towels, liquid soap etc.
Non-provision or not wearing of uniform by the catering staff
Not maintaining cleanliness
Security lapse and loss of Bank’s property
9. CAUTION DEPOSIT
The successful bidder of the Tender has to bring in a caution deposit of
Rs.50,000/- (Rupees Fifty thousand only) by submitting a draft in favour of
‘State Bank of Mysore’.
10. TERMINATION OF THE CONTRACT:
In case the caterer is desirous of terminating the contract prematurely, i.e.
before the expiry of the contract period, he can do so by giving 3 months
advance notice. In case, this condition is not adhered to, the Bank, at its
discretion may impose the penalty as deemed fit.
In case service quality is not maintained / terms of the Contract is not adhered
to, Bank reserves the right to terminate the contract any time by giving one
month advance notice to the Caterer.
--------
ANNEXURE - I
MENU FOR BREAKFAST, LUNCH & DINNER
BREAKFAST AND SNACKS
In addition to the breakfast specified below the following items are to be
provided as specified under (a) and (b) below.
a. Cornflakes with 200 gms of whole milk and sugar to be provided on
Tuesday, Thursday, Saturday and Two slices of Bread Toast with
Butter and Jam to be provided on Monday, Wednesday, Friday and
Sunday. (Both Butter and Jam to be provided to enable the
trainees to use the item of their choice)
b. Coffee/Tea is to be provided along with Breakfast and Snacks
DAY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
BREAKFAST
Idly, Vada, Sambar & chutney
Kali dosa, chutney & Sambar
Rava Idly, Sagu & Chutney
Masala Dosa, Chutney & Sambar
Alu Parotha with Vegetable Sabzi
and one cup curds
Puri, Sagu and Chutney
Vegetable Kara bath & Kesari
bath
SNACKS
Reputed
Brand
Cream
Biscuits/Biscuits/Bonda/Bajji/
Masala
Vada/Pakoda
with
Chutney (any of the items on
rotation basis)
ANNEXURE - II
In addition to the items specified below for Lunch and Dinner, the following
items are to be served on all the days
a.
b.
c.
d.
e.
f.
g.
h.
i.
Plain rice of premium quality
Rasam
Vegetable salad (Mixed)
One vegetable curry south Indian type
Pickles
Papad
Curds (100ml)
Butter Milk (150 ml)
One Banana of good quality
DAY
Monday
LUNCH
Puri, Sagu or Kurma, Vegetable palao with Raitha
&
Vegetable sambar
Tuesday
Chapatti, Dal Makhani, Bisibele bath Majjigehuli
Wednesday Puri, Aloo mutter, Vegetable fried Rice with tomato sauce &
vinegar, kootu.
Thursday
Chapatti, Mixed vegetable curry, Vangi bath
Vegetables sambar
Friday
Puri, Sagu or Kurma Vegetable Biriyani with Raitha (North
Indian type) Dhal for Plain Rice, Fruit Salad
Saturday
Chapathi, Chana Masala, Peas pulao,
Vegetable Majjigehuli
Sunday
Regular south Indian Meals with Chapathi Or Poori
One sweet to be served with lunch on the commencing and closing days of all
programmes for all participants present.
DINNER
Apart from items mentioned under (a) to (i) above the following items
are to be served on all the days.
Chapathi and second item of vegetable curry, Sambar, Majjigehuli, Dhal (any one
of these items) on rotation basis.
Annexure –III
[To be provided in a closed Envelop –I]
Technical Bid for SBM, STC: Bangalore
Format of Experience to be provided by the catering contractor
Sl.
To be filled in by the Bidder /
No. Particulars
Contactor
1
Name of the Contractor Bidder
3
4
Contact No: [land line + Mobile, if
any]
Present working / Official Address:
5
Residential Address:
6
Past Experience with
with proof / testimonials, if any
duly attached
Whether the Contractor is
possessing the required
infrastructure to execute the work in
case the contract is awarded
Any other information in support of
the bid
7
8
9
Earnest Money Deposit ;
DD / Pay Order No: ____________
Dated
: ______________
drawn on :______________
For Rs. 5000/- favouring State Bank of
Mysore.
The information provided above is true and correct. If found wrong, I am liable to be
disqualified from the Bid / catering contract from the empanelled list of State Bank of
Mysore.
Place:
Date:
Signature
Annexure –IV
[To be provided in a closed envelop –II]
Price Bid for SBM, STC: Bangalore
Schedule for Catering, House keeping, maintenance and round the clock security at
STC Bangalore
Sl.
Quantity /
Rate / amount to be
Item Description
No.
specifications
filled in by the Bidder /
contractor : Rs.
1
Catering charges [as per Para
Per participant
2,3,4.1, 4.2 & 4.3 specified in the per day
Terms and Conditions and the
menu as per annexure I & II]
2
Catering charges on Pre catering
Per participant
& post catering day as per 4.4 of per day
the Terms & Conditions
3
Cleaning & maintenance [ as per Per month
Para 5.1 of the Terms and
Conditions]
4
Housing Keeping / maintenance
Per month
of Hostel rooms [as per Para
5.2 & 5.3 of the Terms and
Conditions]
5
Security & care taking services [ Per month
as per Para 6 & 7 of the Terms
and Conditions]
Note;
a) The quoted rates shall be inclusive of all taxes [income tax, work contract tax,
service tax, VAT etc, if any and also the cost of Transportation of materials to
site. The TDS will be recovered by the Bank as per the statutory provisions.
b) Minimum charges & holiday compensation charges are as stipulated in the terms
& conditions [Para 2 & 3] of the respective Staff training Centre uploaded in
Bank’s website. .
c) The quoted rates should also be inclusive of the cost of disposal of debris
generated out of the work by mechanical transportation to contractor’s location
outside the premises.
d) The quoted rates will remain the same through out the period of contract; i.e.: 2
years from the date of allotment of contract.
Place:
Date:
Name of the firm:
Contact Address:
Contact Phone ;
Signature