indian institute of technology madras campus cafe tender… · to the registrar, indian institute...

INDIAN INSTITUTE OF TECHNOLOGY MADRAS

No.IITM/Campus Cafe/2017/SLT

To

Office of the Registrar,

Dated : 28.07.2017

Sub : Open Tender for running a Canteen to provide food and beverages for a period of two years in the Ground Floor of IITM Campus Cafe

Sealed quotations are invited in the prescribed format for running a Canteen to provide food and beverages in the Ground Floor of IITM Campus Café as per the following details:

a) Schedule - A Tender Conditions b) Schedule - B Scope of Work

c) Schedule - C Payment of charges d) Schedule - D List of food and beverages

e) Annexure-I Basic Details of Tenderer f) Annexure-II Specimen of Quotation

sd/-

(Prof. P. SRIRAM)

REGISTRAR

SCHEDULE –A TENDER CONDITIONS

(Ref : Letter No.IITM/Campus Café/2017/SLT dated 28.07.2017)

Open Tender for running a Canteen to provide food and beverages

for a period of two years in the Ground Floor of IITM Campus Café

1. The Institute proposes to lease the kitchen and washing area in the Ground Floor of

the IITM Campus Café for running a Canteen by the prospective successful bidder for a

period of two years to provide food and beverages as listed in Schedule-D, as per the scope

of work in Schedule-B and on payment of charges as per Schedule-C.

2. Interested parties may apply in the Specimen Quotation as in Annexure-II and send

to the Registrar, Indian Institute of Technology Madras, Adayar, Chennai-600036 on or

before 15.00 Hrs. on 11.08.2017 ( Friday ).

3. An amount of Rs.10,000/- (Rupees Ten Thousand only) towards Earnest Money

Deposit in the form of Demand Draft drawn in favour of ‘The Registrar, IITM’ should be

enclosed with Annexure-II. Tenders without EMD will be summarily rejected. While EMD

will be returned to the unsuccessful bidders the same will be adjusted in the Caution Deposit

payable by the successful bidder. The EMD will be returned to the successful bidder after

the completion of the contract after adjusting dues, if any.

4. All the documents must by duly signed by the authorized signatory of the Tenderer.

5. The sealed cover containing the Tender should be superscribed ‘Tender for running a

Canteen in the Ground Floor of IITM Campus Café’. The sealed cover containing the

signed Tender documents and Demand Draft for Rs.10,000/- towards EMD should be sent

by post or dropped in the box provided for in the first floor of Administration Building,

IITM before 15.00 Hrs. on 11.08.2017 (Friday).

6. The Tenders will be opened at 15.30 Hrs. in the Conference Hall, 2nd Floor of

Administration Building, IITM on the same day. Tenderers or their authorized

representatives may be present during the opening of Tenders. All the Tenders will be

opened on that day even if a Tenderer or his authorized representative is not present at that

time.

7. The Tenders received after the due date and time will not be considered and the same

will be returned unopened to the respective tenderers.

8. Tenderers shall agree to keep their offer open for 60 (sixty) days from the date of

opening of Tenders and not make any modifications in the stated terms and conditions.

9. The participating tenderers undertake to acknowledge that they have gone through

all the Schedules and Annexures of this Tender document and agree to abide by them.

10. The Tender Committee reserves the right to shortlist/reject any or all the tenders and

accept the whole or any part of a tender without assigning any reason therefor.

11. Any legal disputes arising out of this tender process shall be settled in the court of

competent jurisdiction located within the city of Chennai in Tamil Nadu.

12. The successful bidder shall execute an Agreement with the IITM accepting the terms

and conditions as listed in various Schedules. The Agreement can be terminated by either

side with a notice of one month.

Signature, Date & Seal of the Tenderer

SCHEDULE – B SCOPE OF WORK

(Ref : Letter No.IITM/Campus Café/2017/SLT dated 28.07.2017)



1. Operating area of 3961.1152 Sq.Ft. along with metered water and electricity

supply will be licensed to the Vendor. The Vendor has to arrange for all the equipment

and furniture within the licensed area. The licensed area has to be returned, after the

completion of the contract, without any damage. Cost for repairs to damages, if any, will

be adjusted in the Security Deposit. The break up operating area is as follows:

2. Operating Hours will be from 07.00 Hrs. to 20.00 Hrs. on all days. The operating

hours may be restricted by prior agreement on holidays. On special days, where there is

high demand, the operating hours may be extended as well by prior agreement.

3. Self-service system with customers picking up the food items from the counter of

the Vendor will be followed. The IITM will provide the seating furniture and dining

tables in the dining area. The Vendor should provide the food items & beverages in the

right size /quantity/ quality at the specific timings and at the rates prescribed

4. IITM shall provide the following:

a) water for cooking washing and cleaning at prevailing rates on the basis of

metered consumption.

b) Electricity for the exclusive purpose of running kitchen at the prevailing rates

chargeable to commercial establishments

c) treated drinking water free of charge to customers

Every effort must be exercised by the Vendor to minimize the use of electricity

and water.

5. The Vendor will use only first quality vegetables, fruits, provisions, dairy

products, protein/meat, etc. The Vendor shall use only branded raw materials and best

quality resources for preparing food. Vendors should not use any artificial colour,

preservatives and other chemical additives in any of the dishes or even store them in the

premises.

6. Following shall be the responsibilities of the Vendor regarding hygiene and

sanitation:

a) Hygiene and sanitation standards should strictly comply with FSSAI regulations

and/or prevalent norms. Compliance to the hygiene standards will be checked

periodically. Non-compliance to hygiene standards will be sufficient reason to terminate

the contract or to levy suitable penalty.

b) Cleaning and washing of utensils used for preparing food, used plates and other

utensils, dining tables and seating furniture, cleaning the licensed area and dining area as

well.

c) Cleaning and maintenance of kitchen equipment

d) Keeping the space provided neat, clean and hygienic

e) pest control measures in the kitchen and dining area.

7) Vendor’s performance will be monitored on a regular basis through a Committee

and all recommendations/decisions of the Committee will be notified to the Vendor

which should be strictly complied with. Non-compliance with menu and serving

unhygienic food can result in instant monetary fine/termination of contract.

8) The rates quoted by the Vendor will be applicable for one year from the start of

operations and will be revised thereafter only if there is an undue increase in the cost of

any input.

9) Food cooked by the Vendor should not be taken out to be served in other places

inside/outside the campus.

10) The Vendor shall not assign, sublet or part with the possession of the licensed

premises and properties of the Institute therein or any part thereof under any

circumstances.

11) On expiry/termination of the license, the Vendor must vacate the licensed

premises. All fixtures, furniture, etc. which are properties of IITM should be handed over

to IITM in good and tenable conditions. Cost of repair charges for mishandling and

willful damage (except normal wear and tear) will be deducted from the caution deposit.

Any equipment of the Vendor left behind beyond a reasonable time will be disposed of

by the Institute and all charges arising out of such disposal will be deducted from the

caution deposit.

12) The Vendor shall not construct or make any structural alterations inside the

licensed premises without prior approval of IITM.

13) The Vendor shall pay to the IITM the monthly license fee and other allied

charges, as specified in Schedule-C on or before 5th of every month failing which a

penalty of Rs.100/- per day for all the days up to the date of actual payment beyond

5th will be levied by IITM.

14) An amount of Rs.2,00,000/- (Rupees Two Lakhs) towards Caution Deposit should

be paid by the Vendor in the form of Demand Draft drawn in favour of ‘The Registrar,

IITM’ before signing the Agreement. No interest is payable on the Caution Deposit and

the amount will be refunded after the expiry/termination of the Contract after adjusting

IITM dues, if any.

15) The Vendor should not employ any child labour. The Vendor shall maintain a

register with name, age and address of all his employees working in IITM campus. The

Vendor must report any changes in the list of employees immediately. Vendor shall

arrange to obtain security pass for all his employees from the Security Section of IITM,

giving due undertaking for their character and antecedents.

16) No staff of the Vendor can stay overnight in the IITM campus or beyond

reasonable hours after closing or opening time of the Canteen.

17) The employees of the Vendor should wear uniform of appropriate colour and

display their ID cards during working hours. They should wear necessary hand gloves,

head gears while cooking/serving. All the employees should undergo a medical

examination once in every six months at the Institute hospital to validate their physical

and hygiene fitness. Any tests/vaccines administered, as deemed fit by the Institute

hospital, including a nominal fee for medical examination, should be borne by the

Vendor. The Vendor should ensure that all of his employees are free of communicable

diseases and medical certificate of all the employees to this effect should be submitted

before the start of the business.

18) The Vendor shall be responsible for the proper conduct and behaviour of the

employees engaged by him.

19) Smoking, consumption/distribution of alcohol, use of pan and gutka or any other

banned or restricted substances by the Vendor or his employees of the Vendor is strictly

prohibited.

20) The Vendor is solely responsible for the payment of minimum wages, ESI and

EPF for their employees as per the Government of Tamil Nadu and GOI norms as

applicable and should meet any other statutory and non-statutory benefits/obligations.

The record of duty hours and pay structure should be maintained as per rules for

inspection by the Government authorities.

21) The Vendor should submit proof of having disbursed wages to the persons

employed by him within 7 days on expiry of the wage period.’

22) The Vendor should ensure regular submission of all monthly, half-yearly and

yearly returns to the ESIC/EPF and other statutory organisations and a copy to IITM.

23) The Vendor has to maintain all books, registers, forms and other related

documents which are prescribed under Contract Labour (Regulation & Abolition) Act,

1971 and its central rules, Minimum Wages Act, 1948 and its central rules, EPF & MP

Act, 1952, ESI Act, 1948 and all other concerned Acts/Rules/Laws.

24) Periodic cleaning of fixtures (including lights, fans and other equipment), removal

of cobweb, etc. in the licensed area and dining area will be the responsibility of the

Vendor.

25) Waste disposal is the responsibility of the Vendor. All biodegradable food waste

has to be bagged separately in leak-proof bags. Non-biodegradable waste has to be

segregated at source (by not mixing with biodegradable wastes) and handed over to

authorised personnel engaged by IITM. No wastage should be thrown out of the

windows of the dining/kitchen areas nor should be fed to the animals. Non-compliance

of waste disposal rules will invite penalty. Vendor, under no circumstances, shall dispose

plastic and food waste into the drainage. Damages caused to the drainage system by

breaking the jallies, etc. which will result in charging for appropriate repairs will be

recovered completely from the Vendor and penalty thereon. Non-Veg. waste has to be

kept separately and disposed by the Vendor himself outside the Campus.

26) The Vendor should hold the valid Central License under the Food Safety and

Standards Act 2006 and ensure compliance of provisions of Food Safety and Standards

Act and Regulations at all times. The Vendor should make his own arrangements for

obtaining necessary license / clearance / approval from Corporation of Chennai,

Government of Tamil Nadu and for any other local authority, wherever necessary and

IITM will in no way be responsible for any lapse by the Vendor in this regard.

27) Application for Termination of License and vacating the premises should be sent

by the Vendor one month in advance from the date from which he desires to terminate the

license and vacate the premises allotted to him. The Vendor shall deliver to the Institute,

on the said date, vacant possession of the premises allotted to him, along with all its

fittings, if any, in the same condition as it was when he took possession of the same.

Similarly, IITM can terminate the agreement by giving one month’s notice to the Vendor

without assigning any reason.

Schedule C: Payment of Charges

(Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017)


for a period of two years in the Ground Floor of IITM Campus Café a) License Fee

The License Fee payable will be Rs.65,520/- (Rupees Sixty Five Thousand Five

Hundred and Twenty only) per month @ Rs.16.54/- current rate per sq.ft. for the

operating area of 3961.1152 sq.ft. allotted to the Vendor. The break up details is as

follows:

Sl.

No. Location

Area

in Sq.M

Area in

Sq.Ft.

Rate per

Sq.Ft. Amount

1. Kitchen Area 310 3336.809 Rs.16.54 Rs.55190.82

2. Canteen Office 18 193.7502 Rs.16.54 Rs. 3204.63

3. Vendor Rest Room

(Gents)

27 290.6253 Rs.16.54 Rs. 4806.94

4. Vendor Rest Room

(Ladies)

13 139.9307 Rs.16.54 Rs. 2314.45

368 3961.1152 Rs.16.54 Rs.65516.85

Rounded off to Rs.65,520/-. The prevailing rates of taxes will apply extra.

b) Water Charges

Water will be charged as per meter, based upon the prevailing charges payable by

IITM to CMWSSB. The prevailing rate is Rs. 40/- per 1000 litres of water.

c) Electricity charges

Usage of electricity for the licensed area will be charged as per meter at the

prevailing commercial rates of TNEB.

d) Waste disposal charges to OWZONE

The waste disposal will be carried out by the Vendor as per Item No.22 of

Schedule-B. The Vendor will be charged Rs.6552/- (Rupees Six Thousand Five Hundred

and Fifty Two only) being 10% of the monthly License Fee payable towards waste

disposal charges. The hygiene of the surroundings is given utmost priority and prudent

waste management measures as sought by IITM, must be abided by the Vendor.

e) Medical examination

Every employee engaged by the Vendor will be subjected to periodical medical

examination by IITM for which a nominal amount of Rs.300/- per employee will be

charged by IITM. This excludes the cost of detailed pathological investigations and

vaccines, if administered.

f) Security Deposit

The Vendor will pay Rs.2,00,000/- (Rupees Two Lakhs only) as Caution Deposit

before signing the Agreement. No interest will be payable on the Security Deposit and

the amount will be refunded on successful completion of the Contract after adjusting

IITM dues, if any.

I/We agree to the above terms and conditions specified.

Signature of Vendor & Date

Official seal and address

SCHEDULE – D - LIST OF FOOD AND BEVERAGES (Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017)



SI No Name of Items Weight

TIFFIN ITEMS (VEGETARIAN)

1. IDLI (2 Nos.) 125 gms.

2. MEDU VADA 40 gms.

3. MASAL VADA 50 gms.

4. PONGAL 150 gms.

5. KITCHADI (Rava / Semia) 150 gms.

6. UPPUMA (Rava) 150 gms.

7. PLAIN DOSA 110 gms.

8. MASALA DOSA 150 gms.

9. ONION DOSA 125 gms.

10. KEERAI VADA / SPL. VADA 50 gms.

11. PLAIN OOTHAPPAM 110 crris.

12. ONION OOTHAPPAM 125 gms.

13. POORI with MASALA 3 Nos.

14. POORI with KHURUMA 3 Nos.

15. POORI with CHANNA 3 Nos.

16. CHANNA BATURA (Chola Batura) Each

17. SPL. MASALA DOSA 150 gms.

18. VADA_CURD 110 gms.

19. SPL. SADA DOSA 110 gms.

20. SAMBAR VADA 100 gms.

21. RASAM VADA 100 gms.

22. BAJJI (2 Nos.) 35 gms.

each

23 BONDA (Ordinary) 50 gms.

24. BONDA (Vegetable) 75 gms.

25. CHAPPATHI with CHANNA Each

26. CHAPPATHI with KHURUMA Each

27. SAMOSA (Vegetable) 1 No. Std.Weight

28. CUTLET (Vegetable) Std.Weight

29. COCONUT RICE 150 gms.

30. LEMON RICE 150 gms.

31. VEGETABLE RICE 150 gms.

32. SAMBAR RICE 150 gms.

33. CURD RICE 150 gms.

34. TAMARIND RICE 150 gms.

35. MEALS – LIMITED* Each

36. MEALS – UNLIMITED Each

37. MEALS – SPECIAL** Each

38. VEGETABLE BIRIYANI 225 gms.

39. VEGETABLE FRIED RICE 225 gms.

40. VEGETABLE PULAV 225 gms.

HOT DRINKS

41. COFFEE (Special) 100 ml.

42. COFFEE (Ordinary) 100 ml.

43. TEA (Special) 100 ml.

44. TEA (Ordinary) 100/ 120

ml.

45. HORLICKS 150 ml.

46. BOOST / BOURNVITA 150 ml.

47. RAGI MALT 150 ml.

48. SEMIYA PAYASAM 150 ml.

S O F T D R I N K S

49. PEPSI COLA 200 ml.

50. FANTA 200 ml.

51. SODA 200 ml.

52 . BUTTER MILK 150/200 ml.

SWEETS

53. LADDU - 50 gms.

54. MYSORE PAUK 50 gms.

55. JANGRY 50 gms.

56. MILK SWEET 50 gms.

SAVOURIES

57. KARABOONDI 75 gms.

58. OMAPPUDI 75 gms.

59. MIXTURE (Ordinary) 75 gms.

60. ONION PAKODA 75 gms.

61. BUTTER MURUKU 75 gms.

62. DILKUSH MIXTURE 75 gms.

NON-VEGETARIAN ITEMS

63. CHICKEN BRIYANI + EGG 250 gms.

64. CHICKEN CURRY 125 + 120

gms.

65. CHICKEN FRIED RICE 250 gms.

66. EGG FRIED RICE 250 gms.

67. MUTTON FRY 250 gms.

68. MUTTON BRIYANI 250 gms.

69. STUFFED ROTI ITEMS 150 gms.

70. MUTTON KHURUMA 250 gms.

71. EGG BRIYANI 250 gms.

72. OMELET (2 Eggs) Std. size

73. PANEER TIKKA 1 Plate

74. CHICKEN TIKKA MASALA 1 Plate

75. BUTTER CHICKEN 250 gms.

76. CHILLY CHICKEN 1 Plate -

250 gms.

77. EGG SCRAMBLE (2 Eggs) Each

*Meals includes Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle **Special Meals includes Sweet, Chappathi-1no., Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle.

Annexure-I - Basic details of Tenderer

Date: Signature with Seal

Note: i) Authenticated certificates, testimonials and proof of experience to be produced

in support of Sl. Nos.2, 3, 4, 5, 6 and 7.

S.No. Description Information

1a Name of the Vendor:

Complete Address:

Phone No. E-mail ID:

1b Contact Person / Representative Name and

Designation:

Phone Mobile Phone:

2a License No: Registration No.:

PAN: TAN:

ESI: EPF:

(Enclose copies of the above)

2b Proof for payment of income tax and service

tax (last three years)(copy of income tax and

service tax payments to be enclosed)

3 No. of Food Court Stalls/dining facilities

serviced in Educational Institutions

(Enclose list of work handled up to 2015 and

ongoing work, separately with all the relevant

documents)(List to be included with name of

the institution, duration, number of customers

catered, type of service provided)

4 No. of Food Court Stalls/dining facilities

serviced in non-academic establishments

(Enclosed list of work handled up to 2015 and

ongoing work separately with all the relevant

documents) (List to be enclosed)

5 Whether Quality Certification obtained for

any of the Food courts/ Dining

facilities/Catering services provided

(If Yes, copy to be enclosed)

6 Bidders Solvency (Capital Employed)

Rs. (in Lacs)

(Solvency certificate for an amount not less than

Rs.10 Lacs should be enclosed)

7 Turnover per annum Rs. (in Lacs)

Authenticated copy of audited Statement of

Accounts for the last three years should be

enclosed (In case the work was executed for

private firms/persons, TDS certificate should be

submitted)

8 No. of Employees: Regular Temporary

9 Litigations, if any, connected with Catering

Work

Yes/ No (if yes, details to be furnished)

10 Bank Details - Bank Name, A/c No., IFSC

and Complete Address

11 Any other information in support of the

credentials

Details , if any, to be furnished

Annexure-II - Specimen of Quotation LIST OF FOOD AND BEVERAGES (Ref : Letter No.IITM/Campus Café/2017/SLT dated 28/07/2017)



Sl. No. Name of Items Weight Rate

TIFFIN ITEMS (VEGETARIAN)

1. IDLI (2 Nos.) 125 gms.

2. MEDU VADA 40 gms.

3. MASAL VADA 50 gms.

4. PONGAL 150 gms.

5. KITCHADI (Rava / Semia) 150 gms.

6. UPPUMA (Rava) 150 gms.

7. PLAIN DOSA 110 gms.

8. MASALA DOSA 150 gms.

9. ONION DOSA 125 gms.

10. KEERAI VADA / SPL. VADA 50 gms.

11. PLAIN OOTHAPPAM 110 crris.

12. ONION OOTHAPPAM 125 gms.

13. POORI with MASALA 3 Nos.

14. POORI with KHURUMA 3 Nos.

15. POORI with CHANNA 3 Nos.

16. CHANNA BATURA (Chola Batura) Each

17. SPL. MASALA DOSA 150 gms.

18. VADA_CURD 110 gms.

19. SPL. SADA DOSA 110 gms.

20. SAMBAR VADA 100 gms.

21. RASAM VADA 100 gms.

22. BAJJI (2 Nos.) 35 gms.

each

23 BONDA (Ordinary) 50 gms.

24. BONDA (Vegetable) 75 gms.

25. CHAPPATHI with CHANNA Each


26. CHAPPATHI with KHURUMA Each

27. SAMOSA (Vegetable) 1 No. Std.Weight

28. CUTLET (Vegetable) Std.Weight

29. COCONUT RICE 150 gms.

30. LEMON RICE 150 gms.

31. VEGETABLE RICE 150 gms.

32. SAMBAR RICE 150 gms.

33. CURD RICE 150 gms.

34. TAMARIND RICE 150 gms.

35. MEALS – LIMITED* Each

36. MEALS – UNLIMITED Each

37. MEALS – SPECIAL** Each

38. VEGETABLE BIRIYANI 225 gms.

39. VEGETABLE FRIED RICE 225 gms.

40. VEGETABLE PULAV 225 gms.

HOT DRINKS

41. COFFEE (Special) 100 ml.

42. COFFEE (Ordinary) 100 ml.

43. TEA (Special) 100 ml.

44. TEA (Ordinary) 100/ 120

ml.

45. HORLICKS 150 ml.

46. BOOST / BOURNVITA 150 ml.

47. RAGI MALT 150 ml.

48. SEMIYA PAYASAM 150 ml.

S O F T D R I N K S

49. PEPSI COLA 200 ml.

50. FANTA 200 ml.

51. SODA 200 ml.

52 . BUTTER MILK 150/200 ml.


SWEETS

53. LADDU - 50 gms.

54. MYSORE PAUK 50 gms.

55. JANGRY 50 gms.

56. MILK SWEET 50 gms.

SAVOURIES

57. KARABOONDI 75 gms.

58. OMAPPUDI 75 gms.

59. MIXTURE (Ordinary) 75 gms.

60. ONION PAKODA 75 gms.

61. BUTTER MURUKU 75 gms.

62. DILKUSH MIXTURE 75 gms.

NON-VEGETARIAN ITEMS

63. CHICKEN BRIYANI + EGG 250 gms.

64. CHICKEN CURRY 125 + 120

gms.

65. CHICKEN FRIED RICE 250 gms.

66. EGG FRIED RICE 250 gms.

67. MUTTON FRY 250 gms.

68. MUTTON BRIYANI 250 gms.

69. STUFFED ROTI ITEMS 150 gms.

70. MUTTON KHURUMA 250 gms.

71. EGG BRIYANI 250 gms.

72. OMELET (2 Eggs) Std. size

73. PANEER TIKKA 1 Plate

74. CHICKEN TIKKA MASALA 1 Plate

75. BUTTER CHICKEN 250 gms.

76. CHILLY CHICKEN 1 Plate -

250 gms.

77. EGG SCRAMBLE (2 Eggs) Each

*Meals includes Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle **Special Meals includes Sweet, Chappathi-1no., Rice, Sambar, Rasam, Curd, Poriyal, Kootu, Appalam, Butter Milk, Pickle.

indian institute of technology madras campus cafe tender… · to the registrar, indian institute...

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