Detailed Tender Document for TNNLU Mess .pdf - Tamil Nadu ...

[ TAMIL NADU NATIONAL LAW UNIVERSITY (A University established by Tamil Nadu Act No.9 of 2012)

Navalurkuttappattu, Dindigul Main Road, Tiruchirappalli – 620 027, Tamil Nadu, India Phone Off: 0431-2692111; Fax: 2692099 E-mail : [email protected] ; Website: www.tnnlu.ac.in

Page 1 of 64 Date : Signature of the Bidder with Seal

NOTICE INVITING TENDER FOR PROVIDING CATERING SERVICES

ON CONTRACT BASIS AT TAMIL NADU NATIONAL LAW UNIVERSITY,

TIRUCHIRAPPALLI HOSTEL MESS

TENDER No.TNNLU/MESS/1561/2020, dated: 06.08.2020

Details Date Time

Venue

Date of issue of Tender Document

06.08.2020 11.00 A.M -----

Last date for receipt of Tenders at TNNLU, Tiruchirappalli

29.08.2020

05.00 P.M -----

Opening of Tender (Master Envelope).

31.08.2020 11.00 A.M Campus of TNNLU

Opening of Financial Bids of Eligible Vendors (Cover 2)

Will be intimated at appropriate time to the technically qualified bidders

11.00 A.M

Campus of TNNLU

Tender Document The tender document can be downloaded from the TNNLU Website with effect from 06.08.2020 by 11.00 A.M onwards.

Name of Work/ Service

Providing Catering Services on contract basis to Tamil Nadu National Law University Hostel Mess, Tiruchirappalli.

Brief Scope of Work

Providing Milk, Tea and Coffee in Early Morning, Breakfast, Mid Morning Snacks Refreshment, Lunch, Evening Snacks Refreshment and Dinner for around 504 Hostel Students of TNNLU, on fixed, “Daily Rate per Student” basis.

EMD Amount (Refundable to unsuccessful Bidder)

Earnest Money Deposit (EMD) to be submitted in the form of Demand Draft for Rs.1,86,000/- (Rupees One Lakh and Eighty Six Thousand Only) in favour of “The Registrar, Tamil Nadu National Law University, Tiruchirappalli”. However, EMD is exempted for NSIC and MSME Bidders subject to production of valid documents mentioned in the

Tender Notice failing which the tender will be rejected. Security Deposit (SD) (Refundable)

The successful tenderer will have to deposit a Performance

Security of 5% (Five percent) of the value of the orders

placed within 15 days from the date of receipt of the formal

order/signing of agreement, failing which the work order will

stand cancelled. The performance security will be furnished in

the form of the Demand Draft drawn in favour of “The

Registrar, Tamil Nadu National Law University”.

The Security Deposit amount, less the EMD amount already paid, will have to be remitted by the successful Bidder to TNNLU, Trichy.

Address for submission of Tender

The Registrar, Tamil Nadu National Law University, Navalurkuttappattu, Dindigul Main Road,Tiruchirappalli – 620 027.

mailto:[email protected]

http://www.tnnlu.ac.in/




Mode of Submission of Tender

Speed Post or Registered Post or Courier No Hand delivery permitted.

REGISTRAR






NOTICE INVITING TENDER

OVER VIEW

1. Tamil Nadu National Law University (TNNLU) was established by the Government of

Tamil Nadu by an Act of State Legislature (Act No. 9 of 2012) to provide quality legal

education at the global level. Tamil Nadu National Law University commenced its functioning

from the academic year 2013-2014. More details about TNNLU are available in our website

https://www.tnnlu.ac.in/.

2. Tamil Nadu National Law University (herein after referred to as TNNLU), invites sealed

Tenders through advertised tender enquiry from competent and experienced Catering

Contractors for providing catering services at TNNLU Hostel Mess, on contract basis for

approximately 504 students (boys & girls), for a period of one year.

EARNEST MONEY DEPOSIT

3. The bidder(s) should remit an Earnest Money Deposit (EMD) of Rs.1,86,000/- (Rupees

One Lakh and Eighty Six Thousand Only) in the form of Demand Draft in favour of “THE

REGISTRAR, TAMIL NADU NATIONAL LAW UNIVERSITY, TIRUCHIRAPPALLI”. The

original hard copy of Earnest Money Deposit (EMD) in the form of Demand Draft is required

to be submitted in a sealed envelope superscribed “TENDER FOR PROVIDING MESS

SERVICES IN TNNLU”, on or before the closing date, failing which the bids will not be

considered.

4. The submission of EMD is compulsory for all the Bidders. However, the Earnest Money

Deposit (EMD) is exempted for MSME and NSIC Bidders subject to production of the

following documents, failing which the tender will be rejected at initial stage.

Document Required for Availing Exemption of EMD Amount for NSIC/MSEs-

a. MSMEs, which are specified by the Ministry of Micro, Small and Medium Enterprises

under MSMED Act 2006 and Public Procurement Policy, 2012 as

Manufacturing/Service Enterprises should have registered with NSIC under its Single

Point Registration Scheme (SPRS).

b. The certificate with monetary limit indicated should be valid on the scheduled

date/extended date of submission of tender. Certificates without monetary limit will

not be considered.

c. The items of Product/Services mentioned under NSIC certificate should be the same

or similar to the tendered items (Schedule of items of Tendered).

d. The monetary limit stipulated in the certificate of MSMEs/NSIC should be equal or

more than the value of work in hand awarded under MSME benefits during the

financial year plus estimated cost of this tender for availing EMD exemptions.

e. If monetary limit is less than the value of work in hand awarded under MSME/NSIC

benefits during the financial year plus estimated cost of this tender, they should

obtain “Competency Certificate” from NSIC for participating in this tender as well as

to avail MSME benefits.



https://www.tnnlu.ac.in/




5. Tender received without EMD or EMD for lesser amount will be summarily rejected.

6. EMD of a Tenderer will be forfeited, if the tenderer withdraws or amend its tender or

impairs or derogates from the tender in any respect within the period of validity of its tender.

7. The EMD of the successful bidder will be adjusted against the Security Deposit due to be

paid. The EMD of the unsuccessful bidders will be released after finalization of the tender.

No interest is payable on the earnest money.

SCOPE OFWORK :-

8. To run the mess in Men’s and Women’s Hostel of Tamil Nadu National Law University,

situated at Navalurkuttapattu,Tiruchirappalli-620027 for a period of one year commencing in

accordance with the conditions laid down here under and under the overall guidance and

supervision of the Mess Committee of TNNLU. Through this bid, a catering contractor

(herein after referred to as the “Caterer”) on the basis of the lowest quote on “per head per

day” will be selected by following two cover tender system. The Student strength of

TNNLU for the Academic Year 2020-21 will be 504. However, 5% to 10% may increase or

decrease and the exact students’ strength will be known after the admission. During

Saturday and Sunday, the student strength may be much lower and during the vacation

period, very few or no student may be staying in the Hostel. As such, the bidders are

requested to take note of the previous year’s Academic Calendar for 2019-20 available on

the TNNLU website at https://tnnlu.ac.in before quoting their bids.

9. The Mess facility in the Men’s Hostel and Women’s Hostel in TNNLU, Tiruchirappalli-620

027 consists at present of two separate kitchens located in the Men’s Hostel and Women’s

Hostel and separate dining halls in the respective hostels. The caterer must cook the food in

the above two Kitchens.

10. The essence of the contract is to prepare and serve food (Milk, Tea and Coffee in Early

Morning, Breakfast, Mid Morning Snacks Refreshment, Lunch, Evening Snacks and Dinner)

for around 504 students at TNNLU Hostel Mess, on contract basis at agreed on fixed, “daily

rate per student” basis, for a period of one year. The scope of work includes the

following:-

a) Procurement of LPG commercial cylinders, fresh groceries, vegetables, raw

materials and other ingredients for running of the Hostel Mess, as per the menu prescribed in Annexure-III, out of catering contractor’s own expenses and

arrangements.

b) Cooking and Serving the Breakfast, Mid Morning Snacks Refreshment, Lunch, Evening Snacks and Dinner.

c) Deployment and supervision of required number of service personnel such as cooks, servers, cleaners, storekeeper and supervisors etc., for running the mess.

d) Management and control of stocks and inventories.

e) Cleaning and moping of kitchen, dining halls and auxiliary areas three times in a day.



https://tnnlu.ac.in/




f) Cleaning of plates three times a day and cleaning of utensils.

g) Cleaning of the kitchen drains on continuous basis.

h) Cleaning of wash basins.

i) Cleaning of dining hall tables and chairs after each meal.

j) Maintenance of the equipment in the kitchen and dining hall. Proper use of equipment is the responsibility / liability of the Bidder.

k) Proper collecting and storing of food and vegetable waste and safe disposal of the same outside the campus.

l) Safety and Security of workers deployed by the caterer, equipment, utensils and other items in the kitchen and dining hall.

m) Maintenance of records and documents related to running of the mess and statutory compliances as per prevailing labour laws and other statutory compliances.

n) The contractor should be in a position to cater to the tastes of North Indian and South Indian Food. Thus, the successful bidder (i.e., caterer) has to provide Breakfast, Lunch, Evening snacks and Dinner on fixed “daily rate per student”

basis.

o) Basic menu is unlimited. However, the special items such as fried vegetable items, chips, curd, sweets, fruits, special vegetarian / non-vegetarian etc,. are limited.

p) Providing any other catering services for University’s events, which shall be

considered necessary by TNNLU at subsidized rates, from time to time. Such

catering services either shall be arranged within the mess facility or independently

outside the mess area but within the Campus of TNNLU.

q) The selected contractor shall provide catering service for a period of one year. However, the contract may be extended for a further period of up to two years on Monthly or Yearly basis, if services of the Caterer is found to be satisfactory, on the same terms and conditions and at the sole discretion of the Institute.

BASIC ELIGIBILITY CONDITIONS FOR SUBMITTING BIDS

1. The bidder(s) should be registered with the Goods and Services Tax council for the

purpose of Goods & Service Tax (GST). A copy of the GST registration certificate has to be

submitted with the tender document. A copy of GST Registration Certificate, PAN and Bank

account details should be submitted along with the Technical Bid. The names appearing on

all these documents and tender document should be same or linked.

2. Bidders should be regular in filing Income-Tax returns. A copy of Income tax returns and

audited accounts statement for last three consecutive financial years (2016-17, 2017-18 and

2018-19) should be submitted.

3. The average annual turnover of the bidder(s) should be at least Rs.2,00,00,000 (Rupees

two crore only) in the last three consecutive financial years 2016-17, 2017-18 and 2018-19.






4. The bidder should have experience in having successfully run the catering services during

the last three consecutive years ending 31st March 2020. (Proof to be attached).

5. During the last three years the bidder should have undertaken:

a) Three similar works (Preferably two of them in a Hostel Mess of a renowned

Educational Institution) each having at-least 300 persons on its dining strength (each

dining), with total turnover of atleast of INR 100 lakhs across three years.

OR

b) Two similar works (Preferably one of them in a Hostel Mess of a renowned


dining) and one similar work (Preferably in a Hostel Mess of a renowned Educational

Institution) having at-least 400 persons on its dining strength (each dining), with total

turnover of atleast of INR 120 lakhs across three years.

OR

c) Two similar works (Preferably one of them in a Hostel Mess of a renowned


dining), with total turnover of atleast of INR 140 lakhs across three years.

OR

d) One similar work (Preferably in a Hostel Mess of a renowned Educational Institution)

having at-least 500 persons on its dining strength (each dining), with total turnover of

atleast of INR 180 lakhs across three years.

Copy of the Experience Certificate or Work Orders pertaining to the above mentioned

works should be attached with Technical Bid.

Note: Similar nature of work means;

A. Running of Hostel Messes successfully in renowned Educational Institutions

such as IIMs, IITs, NITs, AIIMS / Central Universities / State Universities / Deemed

Universities / Renowned Private Educational Institutions / Universities or any

Academic Institution functioning under Union Ministry of Human Resources

Development or State Higher Education or School Education Departments;

B. Running of executive Canteen/Mess in large organizations/Institutional

Canteens successfully in the State/Central/ PSUs/PSBs/Private Sector. Details

of current and previous works to be provided in the given format (Refer Annexure-

1(B), item 24&25).

6. Average Annual Turnover: The bidders average annual turnover (gross) in Catering

Services during the last three consecutive financial years i.e., 2016-17, 2017-18 and

2018-19 duly audited by Chartered Accountant, should not be less than INR Rs.2,00,00,000

(Rupees two crore only). Copy of the Audited financial statements for 2016-17, 2017-18 &

2018-19 along with copy of IT Returns should be attached. The year in which no turnover is

shown would also be considered for working out the average.






7. Performance Certification: The bidders’ performance for each work completed in the last

three years and work in hand should be certified by the responsible official from the

concerned organization with verifiable contact details. The certificate(s) should be

enclosed with Technical bid. The University officials may also contact the past and present

clients to verify the credential of the certificates and also to get on the spot information

regarding quality of services provided etc.,

8. The Bidder should mandatorily have a valid License under Food Safety and Standards

(Licensing and Registration of Food Business) Regulations, 2011 issued by the Food Safety

and Standards Authority of India. An ISO 22000:2018 Certification is highly desirable.

a. The caterer must possess valid licenses to carry on the business of food catering in

Tamil Nadu.

b. The caterer’s official establishment should be within Tamil Nadu.

c. The caterer should not have been black listed or terminated for any

non-performance and violation of rules by any Governmental institution.

9. The bidder should have registered with the appropriate registration authorities (Employees

Provident Fund, Employees State Insurance, Labour Office, etc.).

10. The bidders should not be blacklisted by any client and any department of the Union

Government/any State Government/Government Departments/Institutions/Local

Bodies/Municipalities/Public Sector Undertakings/Private Institutions etc., in the past. There

should not be any Vigilance or Criminal Case registered against the bidding firm or its

owners/partners anywhere in India. An Affidavit to this effect in the non-judicial stamp paper

(Rupees Twenty) duly signed by the owner/partner or both and duly attested by Notary

Public should be enclosed, as per Annexure-VII.

11. The tenders of the bidder(s) not in possession of valid statutory registrations / permits

are liable for rejections.

DETAILS OF APPROXIMATE NUMBER OF DINERS AND REQUIREMENT OF

EQUIPMENT a)

Sl. No

Dining Facility

No. of Students (Approx.)

Available facilities

1. Hostel Mess

504 Two kitchens and 4 Dining halls with a seating capacity of around 90 persons at a time.

b) Type of kitchen equipment and dining hall facilities will be provided by the Institute.

Dining Tables and Chairs will be provided by the TNNLU.

PROCEDURE FOR SUBMISSION OF TENDER 12. The tender document should be downloaded from the TNNLU website

https://tnnlu.ac.in/tender.php



https://tnnlu.ac.in/tender.php




13. Bidder shall go through the tenders published on the website and download the required

tender documents/Annexure for the tenders he/she is interested. Bidder should fill up in the

prescribed format about the qualification and eligibility.

14. After downloading/getting the tender document/Annexures, the Bidder should go through

them carefully and then submit the documents as asked, otherwise bid will be rejected.

15. The bidders should not make any changes or amendment in the tender document as

published in the TNNLU website.

16. No paper / page shall be detached from the tender document. No addition or alteration

should be made in the tender document.

17. The tender document should be filled in legible handwriting/printing/typing without any

ambiguity. If any correction is necessary, the same should be made after scoring out the old

entry. All the corrections should be attested with full signature of the bidder with date.

18. It is construed that the bidder has read all the terms and conditions before submitting

their offer. An undertaking as given in the Annexure-X to the effect of stating that the terms

and conditions of the tender have been read and abided by the tenderer shall be furnished.

19. Bidder should take into account the Corrigendum or Addendum published from time to

time before submitting the bids.

20. The bids shall be submitted in TWO-BID SYSTEM (Technical Bid and Financial Bid), by

the reputed and experienced bidder(s) established and functioning having valid licenses,

certificates and relevant experience in the field of providing catering services on contract

basis to any Govt. Organization, Educational Institution, Public Sector Undertaking (PSU), or

any other reputed private organization, etc.

21. All the pages of the tender document being submitted must be signed and sequentially

numbered by the bidder(s) before submission, as per the procedures and requirements

stipulated herein.

22. Since this tender is based on two bid system, TWO SEPARATE SEALED ENVELOPES

as explained below need to be prepared:

A. Technical Bid (Envelope A) – The Demand Draft for EMD and filled Application

form as per Annexure-I(A) and Annexure-I(B) with the required enclosures should

be in sealed condition and SUPERSCRIBED with the following text:-

“Technical Bid for Providing Catering Services on contract basis at TNNLU

Hostel Mess”

B. Financial Bid (Envelope B): Annexure-II rate for basic menu {i.e.,Milk, Tea and

Coffee in Early Morning, Breakfast, Mid Morning Snacks Refreshment, Lunch,

Snacks and Dinner including tea/coffee/milk (300ml per day per student) for the

menu given in Annexure- III}. The rate quoted by the bidders in Financial Bid

should be per student per day and GST should be quoted separately. Financial

Bid documents should be put in a separate cover and the cover should be in

sealed condition.






23. Both these sealed envelopes (Envelope A and Envelope B) should carry the name and

address of the bidder and be placed/kept within a LARGER Size Master Envelope with the

following text SUPERSCRIBED on the master envelope:

“Tender for Providing Catering Services on contract basis at TNNLU Hostel

Mess”

24. This master envelope containing the two envelopes must reach the following address on

or before 29.08.2020 by 17.00 hrs;

“The Registrar,

Tamil Nadu National Law University,

Navalurkuttappattu,

Dindigul Main Road,

Tiruchirappalli – 620 027”

25. The tender should be submitted either through Registered Post or Speed Post or

Courier. Hand delivery is not permitted. TNNLU will not accept any responsibility or grant

any relaxation of time for any Postal/Courier delay in submission of tender.

26. The bidders are cautioned that furnishing of incomplete/ambiguous information,

suppression of facts and any alteration of the prescribed tender format will entail

outright rejection of the bid application.

OPENING OF TENDER (MASTER ENVELOPE)

27. The Master Envelope will be opened at 11.00 hrs on 31/08/2020 (Monday), by the

Tender Evaluation Committee in the presence of representatives of the bidders or their

authorized representatives. A maximum of two representatives of any bidder shall be

permitted to attend the bid opening. Bidders/Representatives have to produce authorization

letter from the firm, to participate in the opening of Technical Bid as per the format enclosed

vide Annexure-VIII.

TECHNICAL BID :-

28. The Technical bid should be furnished in the Application stipulated in

the Annexure-I (A) & (B) of this tender document.

29. Technical bid consists of details on application, eligibility, list of documents need to be

provided and method of Technical evaluation.

30. Technical bid should contain all the required enclosures which should be serially

numbered and indexed. Any overwriting in the bid made by the bidder shall be signed by the

person signing the bid.

31. There shall NOT be any price indication in the technical bid. If for any reason, it is

found that the technical bid reveals the price bid related details in any manner whatsoever,

or, the price bid is enclosed in the envelope superscribed as, “Technical Bid”, the bid

document will be summarily rejected in the first instance itself.






32. Mere submission of information does not entitle the bidders to meet the eligibility criteria.

TNNLU reserves the right to verify and vet, any or all the information submitted by the

bidder.

33. Making misleading or false representation in the bid document will lead to disqualification

of the bidder resulting in forfeiture of EMD amount.

34. The TNNLU reserves the right to shortlist the acceptable technical bid.

35. The Financial Bid Covers of those bidders who have been found to be technically eligible

and who fulfills all the criteria in the Technical Bid evaluation will only be opened and

processed further.

36. TNNLU reserves the right to shortlist/reject any or all tenders without assigning any

reason at any stages of process.

37. Caterers will be technically evaluated based on their experience, credentials, business

turnover, financial strength and stability, contracts executed during the last three years,

contracts in hand, capacity to prepare food, managerial abilities, Feedback references,

support facilities to execute the order, compliance to statutory regulations, reliability and

other relevant factors as considered appropriate by the TNNLU.

38. Besides, scrutinizing the documents submitted along with the technical bid, if found

necessary, the bidder will be interviewed by the Committee either in person or through online

mode to assess the eligibility, capability and suitability of the bidder.

39. TNNLU reserves the rights to change, modify, add or alter the bidding process including

inclusion of additional evaluation criteria for shortlisting of bidders at later stages i.e. after

publication of the tender document.

40. The decision of the TNNLU is final in awarding the contract. TNNLU reserves the right to

negotiate or refloat the tender opened if ‘L1’ price is not acceptable to TNNLU inter-alia,

other reasons.

41. Canvassing in any form shall make the tender liable for rejection. If a bidder deliberately

gives wrong information in his tender or creates conditions favorable for the acceptance of

his tender, the TNNLU reserves the right to reject such tender at any stage.

42. TNNLU reserves the right to cancel the contract, if a bidder or bidders obtains the

contract as a result of cartel formation of tendering or by forged methods at any stage.

43. No TNNLU employee and/or their dependents are eligible to submit their offer against

this tender.

44. RELATIONSHIP CERTIFICATE:-

a. The bidder should give a certificate that none of his/her near relative is working in the

University as defined below where he is going to apply for the tender. In case of sole






proprietorship firm certificate will be given by the proprietor. For partnership firm certificate

will be given by all the partners and in case of limited company by all the Directors of the

company. In case of any breach of these conditions by the company or firm or any other

person the tender will be cancelled and Bid Security will be forfeited at any stage whenever it

is noticed and TNNLU will not pay any damage to the company or firm or the concerned

person.

b. The company or firm or the person will also be debarred for further participation in the

concerned unit.

The near relatives for this purpose are defined as: -

Members of a Hindu undivided family.

Spouse.

The one is related to the other in the manner as Father, Mother, Son(s) & Son’s Wife

(daughter in law), Daughter(s) and Daughter’s Husband (son in law), Brother(s) and

Brother’s Wife, Sister(s) and Sister’s Husband (brother in law).

c. The Relationship Certificate (Annexure-IX) needs to be placed in the Technical bid cover.

45. TENDER EVALUATION PROCESS The Tender evaluation process consists of three stages. Stage - I - Pre Qualification Bid:

The Bidders, who have remitted an Earnest Money Deposit of Rs.1,86,000/- (Rupees One

Lakh and Eighty Six Thousand Only) to TNNLU and meeting all the basic eligibility

conditions mentioned at pre pages of the tender document, will only be considered.

Stage -II - Technical Bid:

The Technical Evaluation Committee will be constituted by the TNNLU to evaluate the

Technical Bid Proposals on the basis of their responsiveness to the Terms of Reference,

applying the evaluation criteria. A proposal liable to be rejected at this stage if it does not

respond to important aspects of the Technical Bid. Bidders/Representatives have to produce

authorization letter from the firm, to participate in the opening of Tender as per the format

enclosed vide Annexure-VIII.

Stage III – FINANCIAL BID

The Financial Bid will remain unopened for those Agencies which fail to meet the minimum

technical criteria. Financial bid of those companies which meet technical criteria alone shall

be taken up for consideration. Thereafter these Financial Bids shall be opened, and the total

rate quoted will be read aloud and recorded.

46. The Bidder who is technically qualified and quotes the “lowest daily rate (inclusive of

GST)” as per the menu, stipulated quality and all other terms and conditions will be

considered for selection. TNNLU will reserve its right not to consider ‘L1’ (lowest rate

quoted), if in its assessment that the lowest rate is unreasonably low compared to prices of

the food items for the stipulated menu in the market.






47. The Financial Bid should be quoted in the prescribed format Annexure-II of the tender

document. The daily rate per student including GST will alone be considered for

selection of caterer.

48. The bidder should quote the price and tax separately. Rates quoted shall not be

revised on account of any increase in price of commodities, taxes etc., No escalation of price

whatsoever would be allowed during the pendency of the contract.

a. Financial Bid must indicate the daily rate (i.e., Mess Rate Per student per day), for

the menu indicated in Annexure III of the tender document.

49. The Unit rate should be quoted in figures as well as words for all the items in the price

bid. Wherever there is a difference in the two, the rates in words will be taken as final.

50. The quote shall remain valid and open for acceptance for a period of 90 days from the

date of opening of Financial Bid.

51. Since TNNLU is providing kitchen equipment, the bidder should take this aspect into

consideration, while quoting the rate.

52. The rates for extra items mentioned in Annexure-XII to XV will be negotiated with the

selected Bidder and finalized. The rates for the extra item will not be considered for

selection.

53. The successful tenderer will have to deposit a Performance Security of

5% (Five percent) of the value of the orders placed within 15 days from the date of

receipt of the formal work order/signing of agreement. The performance security will be

furnished in the form of the Demand Draft drawn in favour of “The Registrar, Tamil Nadu

National Law University”.

54. The Registrar, Tamil Nadu National Law University reserves the right to

amend/cancel any of the terms and conditions in the Tender Document or to reject

any or all tenders without giving any notice or assigning any reason.

55. The decision of the Tamil Nadu National Law University in this regard shall be final

and binding on all.

TERMS AND CONDITIONS OF THE TENDER

1.The Price (i.e., Mess Rate Per Day Per Student) to be quoted by the bidder against this

tender shall be inclusive of cost of rice, groceries, vegetables, raw materials and all other

ingredients of good quality, fuel cost, electricity & water charges, labour cost, conversion

cost, loading, unloading, transportations and storage of raw materials, salaries, allowances

etc., payable to the workers employed by the caterer and statutory taxes, duties and levies,

wherever applicable, including GST.

2. Bidders should quote rate for all the menu listed in Annexure-III (The Standing

Instructions for Regular Mess Menu issued thereon should be followed) in the format

prescribed in Annexure-II which alone will be considered for selection.






3. The Caterer shall provide catering services as per the menu prescribed. Basic daily menu

(Milk, Tea & Coffee in Early Morning, Breakfast, Mid Morning Snacks Refreshment, Lunch,

Evening Snacks with Milk, Tea & Coffee and Dinner) to be served by the caterer is given at

Annexure-III (The Standing Instructions for Regular Mess Menu issued thereon should

be followed). The TNNLU reserve its right to modify the menu at its discretion in

consultation with the caterer to suit the availability of seasonal vegetables and their market

supply.

4. The mess building with the kitchen equipment will be handed over to the Caterer. The

equipment should be used with at most care. All the equipment should be maintained

properly at own cost of the Caterer.

5. The Caterer needs to have necessary facilities such as gas connection to the oven and

other gadgets for carrying out preparation of food for students and serving in the dining room

of the Hostel Mess. The Caterer should be solely responsible for the arrangements of gas

refills out of his own resources and its safe custody and usage.

6. The Caterer shall also furnish a certificate in every Mess Bill to the effect that amount

claimed is inclusive of GST and dispute, if any arises on that issue, will be settled amicably

between the caterer and the GST authorities concerned without involving TNNLU as a party

to the dispute.

7. TNNLU shall provide basic facilities such as furniture, water cooler in dining room. A stock

register of item will be maintained. These facilities will be under the control of the Caterer

and he/she will be responsible for any loss/damage.

8. The University shall make arrangement for all utensils like Cooking Equipments, stainless

steel plates, spoons, cups, jugs, tumblers etc., whenever necessary.

9. TNNLU shall provide electricity to the mess building. Electricity charge will be levied as

per the prevalent tariff of TNEB, applicable to TNNLU as per actual consumption. A separate

meter will be installed.

10. The Caterer shall use cooking gas (LPG) at his cost for cooking in the kitchen. Water

required for cooking, washing and incidental purposes will be supplied at cost by the Institute

to the Caterer. Water Charges will be collected at Rs.4,000/- (for both mess) per month. The

Caterer shall ensure that his staff is trained by fire drills regularly in operating fire

extinguishers which shall be supplied by the Institute; and that proper and adequate fire

precautions, safeguards and preventive measures against fire are taken by the Caterer.

11. Utmost attention has to be given to provide wholesome quality dishes and render an

excellent acceptable services besides maintaining punctuality in services without any

complaint from diners which is equally important.






12. Tentative Mess Timings:

Milk, Tea and Coffee in Early Morning: 7.00 A.M – 8.00 A.M

Breakfast : 07.30 A.M – 08.30 A.M

Tea Break: 11.25 A.M – 11.40 A.M

Lunch : 01.15 P.M – 02.30 P.M

Evening Snacks with Milk, Tea and Coffee : 05.00 P.M – 06.00 P.M

Dinner : 07.30 P.M - 08.30 P.M

13. Basic menu is unlimited and special items like sweet, ice cream, fruits etc. are limited,

and the quantity is mentioned in Annexure III.

14. The food, raw materials, ingredients etc. are to be of good quality, clean, fresh,

nutritious, hygienic and edible. No cooked food shall be stored/preserved after meals. All

perishable items like milk, bread, vegetables, chicken etc. have to be procured on a daily

basis. Not following TNNLU’s suggestions/ instruction in such matters shall be considered as

violation of terms and conditions of agreement and shall invite penalty for the same. The

Caterer shall use only branded raw materials and best quality for preparing the food. The list

of Brands or products given by the Institute in Annexure-IV have to be strictly followed.

15. Vegetables used should be fresh and of good quality. Rice of good quality, well cleaned,

de-stoned should be used. Standard brand Toor/Urad Daal/Pulses/Grams/Spices are only to

be used for cooking. The caterer should procure the required provisions from standard

shops. Milk should be of Aavin brand. Rice should be cooked properly. Chapatti should be

baked properly and it should be soft. For preparation of curry (i.e., Sabji) each day, the

vegetables must be changed. Potatoes mixed with vegetables should not exceed 20%. Fruit

served should be of good quality.

16. The Caterer shall use only branded raw materials and best quality for preparing the food.

Procurement of first quality branded groceries; vegetables etc. will be the responsibility of

the caterer. Brands of other items will be decided by the TNNLU. The members of the Hostel

Mess Committee will check all materials brought to the mess as well as cooking practices. A

register shall be maintained in this regard. In the event of the quality of the food served being

poor or not adhering to contractual conditions, the TNNLU will be free to impose penalty as

deemed fit on the Caterer and as per penalty clause.

17. Caterer shall provide light food such as milk, bread, kanji etc., in lieu of meals to the sick

student(s) during his/their sickness period and no extra charge will be paid for the same.

18. Caterer or his Mess Manager is required to remain present in the mess when the food is

served. The weekly menu should be displayed on the notice board.

19. The Caterer shall maintain a suggestion book for recording the suggestions for

improvement. The suggestions that have the approval of the TNNLU should be acted upon

forth with. The suggestion/compliant book should be kept open for inspection by the Mess

Committee.






20. Keeping the kitchen, dining halls and mess premises neat, clean and hygienic are the

responsibilities of the Caterer. Strict adherence of the hygiene and sanitation of the messes

and its surrounding are utmost essential. Disposal of waste getting clogged in drainage lines

have to be cleared by caterer. Hostel Mess Committee’s suggestions / actions regarding

cleanliness have to be followed and all the expenditure will be borne by the caterer. Any

violation on the part of caterer is liable for appropriate penal provisions. The Caterer is also

responsible for proper disposal of all waste without bringing any environmental hazards.

Daily cleaning report should be submitted to TNNLU.

21. The mess utensils are to be cleaned using detergent powder/soap of approved quality

with warm water after every meal and again soaked in the hot water tub/tank, otherwise

penalty clause will apply.

22. The Caterer should dispose of the kitchen waste in a proper manner and no waste

should be poured into the sewerage line as the garbage will damage the pumps installed at

Sewerage Treatment Plant. If any blockage in the sewer line is noticed due to the dumping

of kitchen waste, the Caterer will be penalized with heavy penalty by the TNNLU. The rate of

penalty will be decided by the TNNLU.

23. Caterer shall be solely responsible for cases of incidence of food poisoning and shall

bear the complete expenditure arising out of this for medical treatment of the hostel inmates.

In addition, penalty shall be imposed on the caterer as decided by the TNNLU for such

incidences. Since the services include food and eatable, the provisions of Prevention of

Food Adulteration Act, 1954 are binding on the caterer.

24. There will be strict check on quality of food. The items of food served will be checked by

the Mess Committee constituted by the TNNLU. Such quality audit may be a test audit or

random audit. Mess Committee meeting will be held once in fortnight. The caterer should

attend the meeting to sort out the issue. If the quality of the food is below the standard, fine

will be levied as detailed in the penalty clause.

25. Billing and Payment: The caterer shall submit the mess bill in the form of Tax Invoice

containing the details of GST Registration number of the caterer and Tamil Nadu National

Law University (GST of TNNLU is 33AAAGT0185J1Z9) along with HSN/SAC code every

month on or before 7th of subsequent month. After deducting the amount towards Rent,

Electricity, Water Charges at Rs.4,000/- (for both mess), License Fee at Rs.2,000/- per

month, Bank Charges at Rs.65/- per month and TDS etc., and penalty if any, payment will be

made within ten days from the date of receipt of the monthly mess bill. Amount will be

disbursed based on the performance review by the Student diners and TNNLU. The model

feedback form to be collected from diners for performance review and evaluation is given in

Annexure V. Monthly review of the mess committee’s feedback to be submitted along with

bill. In the event of delay of payment due to any query, objection or dispute with regard to

any bill or a part thereof, the caterer shall not be entitled to any interest. The caterer should

produce the proof for remittance of EPF, ESI, and Salary payment to workers in each

worker’s name every month along with the mess bill. The certificate for having paid minimum






wages paid to the mess workers must be submitted by the caterer along with the monthly

bill.

26. In the case of delay/default in payment of contribution under ESI Scheme and EPF

Scheme besides the recovery of the amounts due by the Bidder outwards their contribution,

penal interest and/or damages as may be levied by the ESI or PF Authorities, a penalty of

20% of the above amount would also be levied and recovered from their running bills. In the

event of cessation of the contract due to any reason whatsoever, the Security Deposit will be

refunded only after due satisfaction as regards the payment of ESI and EPF dues by the

Bidder.

27. TNNLU reserves the right to carry out the post payment Audit and technical examination

of the work and final bill including all supporting vouchers, abstracts etc., and enforce

recovery of any sum becoming due as a result thereof. However, no such recovery shall be

enforced after three years of passing the final bill.

28. TNNLU will have the full power to impose penalty to the caterer for not fulfilling the

requirements.

29. The caterer is required to maintain the details of all his employees/mess workers. This

information along with their photographs shall be submitted to the Office of the Vice

Chancellor and the Registrar in the format that may be prescribed.

30. The Caterer shall be responsible for the proper conduct and behavior of the mess

workers engaged by him. The caterer along with his workers has to behave politely with

hostel residents. If it is found that any worker has misbehaved with any of the hostel

inmates, the caterer has to take action as suggested by the TNNLU.

31. The Bidder shall provide the break-up of qualified manpower proposed to be employed

at TNNLU Hostel Mess indicating qualification, experience, etc.

32. Staff strength in each category of Mess workers viz., Cooks, Servers, and Helpers

deployed by the caterer should be optimum and finalized in consultation with TNNLU.

Experienced Manager with fluency in Tamil/English/Hindi should be appointed. The cooks

employed should have expertise in preparing North and South Indian food items. The caterer

shall maintain the register containing the details of staff deployed with Name, designation,

qualification, experience etc., and the register shall be open to the scrutiny of the authorized

officials of TNNLU. The caterer, should deploy only female mess workers to the Women’s

Hostel of TNNLU.

33. Employment of Child Labour is totally prohibited.

34. The employees of the caterer should wear uniform along with, cap, gloves and apron etc.

35. The employees cannot reside in the place of work except to the extent necessary for

their duty in respect of the functioning of the dining facility. The TNNLU will permit the Bidder

to use Kitchen Workers Quarters to provide accommodation for the workers. The Rent will

be fixed separately and recovered from the monthly bills. The caterer should maintain their

accommodation area neat and clean.






36. It shall be clearly understood that the personnel to be deployed by the Bidder are their

own workers and they have no binding whatever with the TNNLU. The Bidder shall

indemnify the TNNLU from all liabilities arising out of deployment of personnel and other

related issues thereto.

37. All expenses relating to the employment of the mess workers engaged by the Caterer

shall be within the scope of the Caterer. The caterer shall have full control over his

employees including the right to appoint, determine service conditions, discharge, dismiss or

otherwise terminate their services at any time. The caterer shall be solely responsible for any

claim arising out of employment or termination of employment of his mess workers and for

statutory payments. The Caterer is solely responsible for the payment of minimum wages for

their mess worker as per the Government norms and deductions towards PF and ESI. The

caterer should produce the record of duty hours and pay structure as per rules, for

inspection by authorized Government personnel and TNNLU and for meeting other statutory

and non-statutory benefits/obligations. The caterer shall comply with all the provisions of the

Rules framed under any Laws and Rules as may be applicable from time to time in respect

of the workers engaged by him. The caterer when required by the TNNLU shall produce the

registers and records for verification and comply with other directives issued by the TNNLU

for compliance of the statutory provisions. Thus, the caterer has to follow all labour laws /

government laws and all statutory obligations in regard of employing the mess workers. The

caterer shall be solely responsible for any dispute/violation of labour laws.

38. Storage/consumption of any alcoholic drink/liquor are strictly prohibited. The caterer shall

not serve any of such substance/drink in mess/hostel. Smoking, consuming tobacco etc. are

also prohibited in the hostel/mess premises and in the Kitchen Workers Quarters.

39. The successful tenderer will have to deposit a Performance Security of

5% (Five percent) of the value of the orders (as interest free) placed within 15 days from the

date of receipt of the formal order/signing of agreement. The performance security will be

furnished in the form of the Demand Draft drawn in favour of “The Registrar, Tamil Nadu

National Law University”. The performance security should remain valid for a period of 60

days beyond the date of completion of all the contractual obligations of the service provider.

In case of breach of any terms and conditions stipulated in the contract, the Performance

Security Deposit of the service provider will be liable to be forfeited by the TNNLU besides

annulment of the contract.

The above interest free security deposit shall be refunded within 90 days after the expiry of

the agreement and after adjusting applicable deductions, if any.

40. On expiry of the agreement, all the equipment/articles/facilities provided to the caterer

shall be returned in good condition subject to the allowable wear and tear and no excuses of

any nature whatsoever will be entertained for any loss or any damage to the equipment

/articles/facilities. In case of any loss or damage, the Caterer will have to replace the lost

items/carry out necessary repair, subject to the approval and instructions of the TNNLU.

41. It will be the sole responsibility of the bidder alone to execute the entire contract on his

own. The caterer should not assign or sublet the contract to any other person(s).






42. After the award of the contract, the caterer shall work closely with Mess Committee of

TNNLU in fine tuning the menu, timings and service requirements.

43. In case the caterer fails to operate the contract or comply with any of the contractual

obligations, TNNLU reserve the right to get the same done at the caterer’s risk and cost by

another agency apart from recovery of a penalty.

44. The caterer shall be responsible for providing at his own expense for all precautions to

prevent from any loss or damage to mess facilities.

45. All necessary personal safety equipment (including first aid kit) as considered adequate

shall be made available by the caterer for use by personnel employed on the site and

maintained in a condition suitable for immediate use. The caterer shall take adequate steps

to ensure proper use of equipment by those concerned. Special emphasis will be laid on fire

safety norms and proper operation of electrical gadgets/ instruments and firefighting

equipment etc., placed at the disposal of the hostel mess. The caterer shall take appropriate

safety measures against outbreak of fire and will be held responsible in case of such an

incident occurring. Liability/responsibility in case of any fire accident or any other accident

causing injury/ death to mess worker(s)/inmate(s) or any of his staff shall be of the caterer.

The TNNLU shall not be responsible in any means in such cases. The caterer is responsible

to organize a periodic training for the staff on fire and safety measures.

46. It is the responsibility of the caterer to maintain all kitchen equipment supplied by the

Institute in proper working conditions at all times. If there are damages, the caterer has to

make good the losses incurred to the TNNLU or alternatively replace the damaged

equipment with same brand and specification.

47. When circumstances warrant, contractor should cater for large number of students,

faculty & staff members and TNNLU guests at very short notice. Similarly, fluctuations in

strength during vacation/lean periods shall have to be accommodated.

48. Disposal of waste material shall be done by the caterer in accordance with the prevalent

rules and regulations and use the garbage composter regularly and store the output from the

garbage composter. Food and Vegetable wastages should not be dumped in the open area.

49. The contractor will not be permitted to franchise the hostel mess for any other

commercial activity outside the scope of student hostels. The Mess premises should not be

used for any other purpose, other than the catering services for Hostel students.

50. Mess workers and cook should be healthy and medically fit. The Caterer should ensure

that all his workers are free from communicable diseases. If any mess worker is found

medically unfit, he/she may not be given permission to continue his/her duties and the

caterer has to replace him/her immediately without fail.






51. TNNLU will not be liable for any medical attention, injury/loss of life of the mess or any

other worker engaged by the contractor in the preparation, transportation of the food items to

the Dining Halls and further service as per the contract. A suitable insurance coverage for

the staff of caterer shall be arranged by the Contractor at contractor’s cost towards

compensation of any loss to their workmen as per legal provisions.

52. The caterer who is selected for providing catering services will have to execute the

contract agreement in the non–judicial stamp paper consisting of all the terms and conditions

of the tender document.

53. Further, the caterer has to sign the Integrity Pact as given in the format

at Annexure – VI.

54. Forfeiture of Earnest Money Deposit: The earnest money will be forfeited in the

following cases:

i. Earnest Money is liable to be forfeited and bid is liable to be rejected, if the bidder(s)

withdraws or amends impairs or derogates from the tender in any respect within the

period of validity and/or after opening the tender.

ii. When the successful tenderer does not deposit the interest free security deposit

money after the work order is given.

iii. If the successful bidder fails to commence the work within the prescribed time after

the confirmed order is issued.

iv. When information/certificate/document furnished is found to be false at any stage.

v. When the bid documents have been manipulated or altered after they are

downloaded from the website.

55. AMENDMENT TO BID DOCUMENT

a. At any time prior to the date of submission of bids, the Registrar, TNNLU may modify

the bid document with amendments either on its own or in response to a clarification

required by a prospective bidder.

b. Such amendments shall be notified on TNNLU’s website only and these

amendments will be binding on all prospective bidders.

c. The TNNLU may at its own discretion extend the last date for the receipt of

bids/cancel the bids without assigning any reason.

TERMS AND CONDITIONS FOR CONTRACT

1. The Caterer shall provide catering services as per the menu and at the timings to be

advised by the Licensor from time to time which is at the sole discretion of the Licensor.

2. The Caterer shall ensure quality/hygiene food and provide satisfactory/acceptable

services without giving any room for complaint from diners.






3. The Caterer shall prepare the food items in a hygienic atmosphere. Qualified and trained

Caterers staff shall be available to supervise cooking, serving, dish washing and general

housekeeping. The Licensor namely TNNLU reserves the right of inspection relating to

quality and service at any given point of time who shall also be sole judge about the dining

services. The Licensor also reserves the right to appoint a committee comprising of

Students, Officers, Staff and Faculty to inspect the quality of materials used for cooking and

also quality of food prepared and served and the cleanliness of mess and its surroundings.

The Licensor reserves the right to send the food samples to the Govt. approved food testing

laboratories for conducting Microbiological tests.

4. The Caterer shall engage sufficient number of competent employees (i.e., cooks, servers,

cleaners, helpers and supervisors etc.,) for running the Dining Hall services. Manager and

Mess supervisor must be available in the mess running time. Expenses on account of

payment of Salary/ Wages/Food/Uniform/Personal Protective Equipment and other benefits

including statutory payments like PF, ESI/Group Insurance coverage, Holiday Wages,

Gratuity, Bonus, etc., to the employees engaged by the Caterer shall be borne by the

Caterer himself. The Caterer shall have full control over his employees including the right to

appoint, determine service conditions, discharge, dismiss, or otherwise terminate their

services at any time.

5. The Caterer shall be solely responsible for any claim arising out of employment or

termination of employment of his employees and for statutory payments. It is agreed that

there is no employer-employee relationship between the Licensor and the Caterers’

employees in anyway, whatsoever and the Caterer has to carry out their business as an

independent Caterer.

6. It is the Caterers’ sole responsibility to comply with various statutory and non-statutory

obligations such as Labour License (under Contract Labour Regulation and Abolition Act,

1970 and Prohibition of Child Labour Act, 1996 etc.,) and shall produce the same for

verification and record within a fortnight from the date of signing this contract failing which

the contract is liable to be terminated. The other statutory obligations arising from Prevention

of Food Adulteration Act, Public Health Act, Payment of Minimum Wages Act, Employees

Compensation Act, Factories Act, Employees Provident Fund Act, Employees State

Insurance Corporation Act, GST Act, Payment of Bonus Act, Tamil Nadu Industrial

Establishment, (National Festival Holidays) Act, 1958 and the Rules framed there under or

any other Laws and Rules as may be applicable from time to time etc., have to be fully

complied with and furnish proof for such compliance to the Licensor every month or at such

intervals as may be called upon by the Licensor. The compliance with the stated statutory

obligations falls within the scope of the Caterer. The meeting of all statutory and

non-statutory benefits/obligations shall be the scope of the Caterer and the Licensor is

indemnified from any action being brought against the Licensor for non-compliance by the

Caterer. The caterer should submit Mess employees PF and other statutory payment copies

along with next month mess bill.

7. The caterer shall issue uniforms for all the staff employed by him and shall provide an

identification badge embossing name of such staff. The cost of providing uniforms dress and






laundry charges for the same shall be within the responsibility and scope of work of the

Caterer.

8. The Caterer shall not employ any mess worker whose track record is not good. He should

not have involved in any crime/offence/police case/previous history of misbehaving with the

diners.

9. The Caterer’s employees shall maintain good discipline and relationship within the

Licensor’s campus. In the event of any complaint or commission of an act of misconduct by

the employees of the Caterer, the Caterer shall take prompt action, including removing the

said employee from the dining facility. The Caterer shall deal with all disputes relating to their

employees without involving the Licensor. Any act by the Caterer or its employees bringing

disrepute to the Licensor shall warrant for automatic cancellation of the contract. The

decision of the Licensor in this regard is final and binding on the Caterer.

10. During vacation, the mess will remain closed. However, if there are students staying

back, the Caterer shall provide service to the students staying in the hostel. During vacation

time if the students’ strength falls below a certain number, the rate at which the catering

services to be provided to the students will be decided jointly. The Licensor will give prior

information on the actual strength during vacation. A vacation mess shall be provided by the

Caterer.

11. (a) The rate finalized and agreed upon by the caterer shall remain unchanged for the

agreement period.

(b) The rate at which the caterers will be paid towards the basic menu is as per

Annexure–III. During the currency of the contract, if there are any revision in any of

the statutory levies then it is the responsibility of the Caterer to adhere to the new

regulations without approaching the Licensor for revision of rates. Further, rates for

basic menu in Annexure–III shall remain firm for this contract period of one year. No

escalation of price whatsoever would be allowed during the pendency of the contract.

12. PENALTY CLAUSE:-

Failure to supply food in terms of quality, quantity and as per the menu indicated in

Annexure–III will attract penalty. For not adhering to contractual conditions, the TNNLU

shall be free to impose penalty as deemed fit on the caterer. Penalty imposed shall be

adjusted against payment due to the caterer.

PENALTY:-

i. If vegetables kept for use is found to be of poor quality or rotten/stale/spoilt/infected,

then a penalty of INR 2,000/-for each occasion will be imposed.

ii. If poor quality of rice issued for preparation of meals, idly and dosa, a penalty of INR

3,000/-for each occasion will be imposed.

iii. Oil once used should not be reused. If reuse of oil is found, penalty of INR 2000/-for

each occasion would be levied.






iv. Items like taste enhancers like Aji-no-moto, baking soda, coloring items etc., are

banned and they should not be used. If they are found in the kitchen premises

penalty of INR.2000/- for each occasion will be imposed.

v. Presence of unwanted items in food/vegetables such as blade, glass, metal wires,

nails, insects, cockroaches, cigarettes, clothe, rope, soft plastic, etc., will attract a

penalty of INR 5,000/- for the first instance, INR 10,000/- will be in the second

instance onwards.

vi. Kitchen, dining hall, stores and washing area should be kept clean. If not, then a

penalty of INR.5000/- for each occasion will be imposed.

vii. If the mess Caterer or his representative manager is not present when the food is

served, a penalty of INR 2000/- for each occasion will be imposed.

viii. If food for any meal, gets over or exhausted within timings of mess and waiting time

is more than 15 minutes for lunch and dinner, and 10 minutes for breakfast then a

fine of INR 2,000/-would be imposed on the caterer. The timing for that meal will be

extended equivalent to delay time.

ix. Non-availability of complaint register on the counter/discouraging members from

registering complaints would lead to a fine of Rs.2,500/- on the caterer.

x. Unclean utensils in a day would attract a fine INR 2,000/-.

xi. If the mess committee agrees that certain meal was not cooked properly then fine of

Rs.3,000/- per event would be imposed on the caterer.

xii. Fine on any discrepancy (personal hygiene of workers, dining hall, misbehaviour by

workers etc.,) will lead to fine of Rs.5,000/- on caterer for every instance.

xiii. If the caterer found to have used unbranded/bad/duplicate quality of any mess

commodities, a fine of INR 2,000/- will be imposed for every occasion of such

happening.

xiv. Non-compliance of the safety norms will invite a fine of INR 1,000/ per offence.

xv. If the left-over food and other vegetable waste are not fed to garbage composite and

disposed within the same day, then a penalty of INR 2,000/- will be imposed.

xvi. For any rules stated in the terms and conditions;

First violation of the rule implies fine as per the rule.

Second and subsequent violation of the same rule within 30 days of previous

penalty will attract triple the initial amount of fine caterer in additional to

possibility of termination of agreement.

xvii. Continuous overall bad performance (for any two months in a trimester) will result in

Termination of the contract.

xviii. Refer Annexure–V (Refer Tender document) for feedback form to be used by the

Student Diners for Reviewing the Performance of the caterer.






xix. As and when the Mess Committee of TNNLU proposes a fine it will inform the

representative of the caterer or mess manager and fine will be imposed by the

Registrar of TNNLU and the fine amount will be deducted from the mess bill of

consequent month.

xx. Hefty fine shall be imposed in case of food poisoning beyond the limit of the

mentioned above and it shall be deducted from security deposit, along with

cancellation of contract and possible black listing of the caterer as and when

requires.

xxi. If the quality of milk is not found up to appropriate, or it is diluted, a fine of Rs.8,000/-

would be imposed.

xxii. Change in menu of any meal (including fruits/juice/milkshake) without the prior

permission of mess committee would result in a fine of Rs.3,000/- per event to the

caterer.

xxiii. Imposition of fines at the above rates does not preclude the further rights of TNNLU

to recover any unjust enrichment by the caterer on account of any deviation in terms

of quality or quantity or its right to terminate the contract.

xxiv. In the event of the food adulteration, TNNLU shall invoke legal provisions to initiate

action against caterer under relevant Food safety and standard act beyond the hefty

fine to be imposed according to gravity of the case which shall be deducted from

security deposit.

xxv. Mess Committee of TNNLU reserves the right to inspect the mess areas and make

queries to ensure good quality of food to be provided.

13. Damage, loss and injury to Students/ Property: The Caterer shall at his own expense

reinstate and make good to the satisfaction of the Licensor for any injury, loss or damage

occurred to any property of the Institution, Students, Staff/Employees/Workers of the

Institution, the injury loss or damage arising out of or in any way in connection with the

execution or purported execution under the contract.

14. In case the Licensor be held liable for any loss, damage or compensation to third parties

arising by the Caterer, such loss, damage or compensation shall be paid by the Caterer to

the Licensor together with the costs incurred by the Licensor on any legal proceedings

pertaining thereto otherwise, TNNLU will be entitled to recover such damage/loss out of the

outstanding bills or from the Performance Security Deposit of the agency.

15. Force Majeure Clause: In the event of force majeure, either party to the agreement will

be absolved of its responsibilities under this agreement subject to the condition that

prevalence of such force majeure condition shall be brought to the notice of the other party

within 24 hours of occurrence. Where the force majeure eventuality continues to prevail for a

period of more than one week from the date of occurrence, the parties will consult each

other and come to a decision about the continuation of the agreement.

16. Arbitration: In the event of the disputes, differences, claims and question arising

between the parties hereto arising of this contract or anyway relating to any terms,

conditions or provisions herein mentioned or validity, interpretation, thereof or otherwise in

relation hereto, all such dispute claims or question shall be referred to SOLE ARBITRATOR






appointed by the Licensor. Such arbitration shall be held in accordance with the provision of

Arbitration and Conciliation Act 1996, or re-enactment thereof for the time being in force and

arbitration proceedings shall be held at Tiruchirappalli.

Mutually agreeable Arbitrator will be appointed by TNNLU in Tiruchirappalli. I 17. Termination of Contract: Notwithstanding, anything contained in the terms and

conditions, the TNNLU shall be at liberty to terminate the contract by giving 30 days clear

notice without assigning any reason whatsoever. However, the caterer may terminate his/her

contract by giving 90 days clear notice. In this case caterer will be debarred for participating

in further mess tender process of TNNLU Hostels for 3 years.

18. Jurisdiction: All disputes arising out of this contract shall be subjected to the jurisdiction

of Madurai Bench of Madras High Court.

19. Signing of contract: Each contract document shall be signed by the Caterer with his

usual signature. Contracts by a company shall be signed with the name of the Company by

a person authorized in this behalf and a power of attorney or other satisfactory proof

showing that the persons signing the contract documents on behalf of the company is duly

authorized to do so, shall accompany the contract.

20. The Licensor reserves the right to review and modify the terms and conditions based on

necessity of the TNNLU.

21. No amendment of any portion of this agreement shall be valid or binding upon the parties

thereto unless the same is approved in writing by the authorized representative of each of

the parties.

22. Apart from the above conditions, all the terms and conditions detailed in the tender shall

be deemed to the part of this contract agreement.

REGISTRAR






APPENDIX

COVERING LETTER FOR SUBMISSION OF TENDER DOCUMENT

The Registrar, Tamil Nadu National Law University, Dindigul Main Road,

Navalurkuttappattu,

Tiruchirappalli - 620 027

Madam,

Subject Notice Inviting Tender for Providing Catering Services on

Contract Basis at TNNLU Tiruchirappalli Hostel Mess.

Reference Tender Notice published in the website of TNNLU, Trichy.

********

With reference to the tender notice published in above mentioned website, I /

We hereby submit my/our tender in a required format. Technical Bid in sealed

envelope and Financial Bid in separate sealed envelope, both put in one single

envelope.

2. I/We have carefully gone through the terms and conditions and prescribed

given and I/We accept the same without any alterations/modifications.

Yours faithfully,

Signature __________________ Name __________________






ANNEXURE – I (A)

APPLICATION FOR PRE-BID QUALIFICATION AND TECHNICAL BID

IMPORTANT NOTE:-

a. Bidders are cautioned that the tabular statement given below is the application format for

Technical bid. Hence there should NOT be any indication either in this tabular

statement or in the enclosures to this tabular statement regarding Daily Mess Rate /

Rate per Day per student/ Price or any other commercial consideration under this

contract.

b. All information called for in this Application format should be furnished against the relevant

columns in the format. If the information is furnished in a separate sheet enclosed with the

technical bid, this fact should be mentioned against relevant column(s). If any particulars/

query are not applicable in case of the applicant bidder, it should be stated

as “Not Applicable”.

Sl. No.

Description

Information

1. Do you unconditionally agree with all

Terms and Conditions stipulated in the

Tender Document?

Yes / No

2. Have you furnished Documentary

evidence/proof in support of compliance

with the basic eligibility conditions

stipulated in of the tender document

Yes / No

3. Details of EMD remittance in the mode of Demand Draft

Amount: INR: D.D Number: Date : Name of Bank

4. Did you undertake the Catering contract work in the Educational Institutions? If yes, number of years served

Yes / No

5. Name and Address of the Applicant/ bidder with Telephone/Fax/Mobile and Mail ID

Place : Signature of the bidder with Name and seal






ANNEXURE – I (B)

TECHNICAL BID

(TO BE SUBMITTED IN A SEPARATE SEALED ENVELOPE BUT TO BE KEPT INSIDE A LARGER SIZE OUTER ENVELOPE)

1. Name and Address of the Applicant/ bidder with Telephone/ Fax/ Mobile and Mail ID

2. Year of Establishment/Incorporation

3.

(a) Registration/ Incorporation Particulars (Please attach attested copies of documents of registration/ incorporation of your firm/ Company as required under business law)

(b) Details of License under food, safety and Standard License as per FSS-LR Act 2011.

(c) Statutory details (Photocopies to be attached): PAN No. of the Agency/firm GST No. of the Agency/firm

4. Details of a) Valid license issued by FSSAI (Proof to

be attached)

b) Quality food certifications, if any, obtained viz., ISO 9001- 2000, IIMTCP etc., (Proof to be attached)

5. Legal Status of the bidder (In the case of Partnership Firm, authenticated copy of Partnership Deed, in the case of Private or Public Limited Company authenticated copy of Memorandum and Articles of Association and in the case of Proprietary concern, Proprietary Firm Registration Certificate should be enclosed as documentary proof)

6. Bio data or Profile containing name, educational qualifications, occupation and postal address of Proprietor/Partners/Directors/Managing Director/ Chairman and Managing Director (please use separate sheet if found necessary)

7. Name, designation and Phone number of persons authorized to sign the documents on behalf of the Proprietary concern/Partnership Firm/Private or Public Limited company (Please






attach Power of Attorney / authorization for signing the document. In the case of Proprietary concern bidder may submit attested copy of the PAN card /Passport of the Proprietor and authorized signatory in case of proprietor is not signing the tender document)

8. Name and Designation of the Contact Person/ Representative/ Manager of the Agency/ firm/ company with mobile number & email ID

9. Annual Turnover during the last three financial years. (Copy of the Annual Accounts duly certified by the Chartered Accountant to be enclosed)

Year

Annual Turnover of the bidder from Catering Business (Rupees in Lakhs)

2016-2017

2017-2018

2018-2019

10. Average Turnover in last three consecutive years from Catering Business. Please submit documentary evidence i.e. Income Tax Returns filed and audited accounts statement for last three financial years 2016-17, 2017-18 and 2018-19.

INR in……… lakhs

11. Are your firm/ company carrying out any other trade/ business in addition to Catering Services? Furnish particulars of other trade/ business carried out.

12. Total experience (years/ months) Hostel Mess in Central Educational Institution : Institutional / Organizational Canteen: Catering/ Restaurant:

13. Have your firm/ company ever changed its name any time? If yes, provide the previous name and the reasons there for?

14. Whether the company/firm ever required to suspend catering services for a period of more than six months continuously? If yes, state the reasons.

15. Have you or your constituent ever left the contract awarded to you incomplete? If so, give name of the contract and reasons for not completing the contract.

16. Have you registered under Employees State Insurance Corporation (ESI) Act? If so, enclose copy of the registration certificate. Also provide a copy of latest remittance made by your agency/ firm/ company






17. Have you registered Under Employees Provident Fund (EPF) and Miscellaneous Provisions Act? If so, enclose copy of the registration certificate. Also provide a copy of the latest remittance made by your firm towards EPF.

18. Details of bank mandate; Name of the Bank : Name of the Branch : Account No: Type of Account : IFSC Code : (copy of the cancelled cheque should be enclosed)

19. Brief details of Litigations, if any, connected with Catering work, Current or during the last three years, the opposite party and the disputed amount.

20. Specify whether there are any issues/disputes against your agency/firm/company before the Commissioner of Provident Fund, Employees State Insurance, Labour Tribunal Authorities, etc.,

21. Give details of Termination of previous contract, if any

22. Give information, if any, regarding the proceeding for bankruptcy, insolvency or winding up in which the bidder is / was involved

23. Provide number of cooks, servers, cleaners, supervisors proposed to be deployed by the bidder for the proposed catering strength of 504 students at TNNLU Hostel Mess

24. Details of Ongoing Contracts: The following should be enclosed:

(a) Work Orders and Contract/ Agreement copies with verifiable contacts.

(b) TDS Certificates (Form 16A) issued by the Client comprising of gross bill values

for the works done by the caterer.

(c) Attach separate sheet for each job/ work undertaken, without changing the

format.

Sl. No.

Name and address of the client organization with name, address, mobile number and Email ID of

Nature or type of work undertaken (viz., Hostel Mess, Industrial or

Work order Value INR

Number of Diners

Period of contract

From

To






the Officer to whom reference may be made

Institutional Canteen)

25.

Details of Completed Contracts during the last three Years:-

Work Order Copy, Contract/Agreement copy should be enclosed. If required, please use separate sheet without changing the format. Enclose Performance Certificate or certificate of satisfactory completion with verifiable contacts from the client organizations for the last three consecutive years (2017-18, 2018-19 & 2019-20).

S No.

Name and address of the client organization with name, address, cell number and Email ID of the Officer to whom reference may be made

Nature or type of work undertaken (viz., Hostel Mess, Industrial or Institutional Canteen etc.,)

Work order Value INR

Number of Diners

Period of contract

From

To

26. Any other information, document which may help TNNLU in assessing your capabilities, may be enclosed.

The bidder may add any further information that he considers relevant for the evaluation of their bid. The bidder may attach catalogue and other annexure that would help in providing quality food and services.

27. Details of Awards, if any received or Reviews in the Media, if any

28. Whether the agency was blacklisted by any client. Suppression of the fact will lead to rejection to the bid. After execution of contract, if it is noticed that the agency was blacklisted, the contract will be cancelled.

Note:

1. All the above documents that need to be enclosed to the Technical Bid should be

arranged and submitted in the same serial order as they appear on the Technical Bid.

2. All the pages of tender documents must be serially numbered, duly signed and stamped

by the bidder. If an individual or a proprietor of a firm is a signatory, he/she should sign

above the full type written name and current address. In case of partnership firm, all the

partners of the firm or a partner holding power of attorney for the firm (a certified copy of the

power of attorney should accompany the documents) should sign. In both the cases, a

certified copy of the partnership deed and current address of all the partners of the firm






should be furnished. In case of limited company or a corporation, the documents shall be

signed by a duly authorized person holding power of attorney for signing the documents,

accompanied by copies of the letter of power of attorney and the Memorandum and Articles

of Association duly attested by a Notary Public.

Declaration:-

a. I/ we hereby certify that the information furnished in this tender document is complete and correct to the best of my/our knowledge.

b. I/ we understand that furnishing of false information could result in disqualifying for the award of the contract.

c. I/ We also authorize the TNNLU or its authorized representative to approach individuals, employers, firms and corporation to visit the works completed by us in the past or are in progress at present, to verify the competence and general reputation.

d. I/ We do hereby offer to perform and execute the catering contract in conformity with terms and conditions of the contract.

e. I / We agree that the acceptance of any tender shall be at the sole and absolute discretion of the TNNLU, Tiruchirappalli and they do not bind themselves to accept the lowest tender or any tender and may reject any or all tenders received.

Place : Signature of the bidder with Name and seal Date : Name : Seal : Designation :






ANNEXURE-II

FINANCIAL BID

To

The Registrar,


Navalurkuttappattu,

Dindigul Main Road,

Tiruchirappalli – 620 027.

Madam,

In response to the Tamil Nadu National Law University Tender Notification, we are

submitting the Financial Bid as below:

RATES OFFERED BY THE BIDDER FOR PROVIDING CATERING SERVICES AT TNNLU

HOSTEL MESS (FOR BOYS & GIRLS)

Sl . No.

ITEM

Unit

RATE (INR)

GST (INR)

Total (INR)

BASIC MENU as per the menu given in Annexure III

1. Milk, Tea & Coffee in Early Morning

Catering charges per student per day

2. Breakfast Catering charges per student per day

3. Mid Morning Snacks Refreshment


4. Lunch Catering charges per student per day

5. Evening Snacks Refreshment


6. Dinner Catering charges per student per day

GRAND TOTAL FOR PER STUDENT PER DAY

Rate needs to be mentioned in words also: _____________________________ Note: The daily rate per student should be quoted by the bidder. The rate shall be inclusive of cost of rice, groceries, vegetables, raw materials and all

other ingredients of good quality, fuel cost, electricity & water charges, labour cost,






conversion cost, loading, unloading, transportations and storage of raw materials,

salaries, allowances etc., payable to the workers employed by the caterer and

statutory taxes, duties and levies, wherever applicable, including GST. The GST

component should be shown separately. The daily rate per student quoted with GST

will only be considered for the selection of caterer.

Declaration:-

I/we here by agree to provide catering services as per the terms and conditions of the tender

document and the rate shall be valid for a period of 12 months from the award of the

contract.

Name : Designation : Signature with Office Seal






ANNEXURE-III

REGULAR MESS MENU

DAYS BREAK FAST TEA BREAK

LUNCH EVENING SNACKS

DINNER

MONDAY

IDLY, GHEE PONGAL,

VADA,

SAMBHAR, COCONUT CHUTNEY,

IDLY PODI, GINGELLY

OIL.

MILK,

TEA &

BISCUIT

WHITE RICE, CHAPPATHI, RAJMA, PEPPER RASAM,

CURD, SALAD, PULI KOLAMBU, VALAKAAIPORIYAL,

SALAD (RADDISH AND ONION), PAPPAD, MILKPEDA.

MILK, TEA &

COFFEE WITH RUSK

WHEAT PAROTTA (LACHCHA PAROTTA),

VEG KURUMA, CUSTARD (MILK MIXEDWITH

FRUITS)

TUESDAY

POORI,

KICHADI,

ALOO MASALA,

COCONUT

CHUTNEY

MILK, COFFEE

&

BISCUIT

WHITE RICE, CHAPPATHI, SHAHI PANNER GRAVY,

RASAM, BUTTERMILK, BRINJAL AND DRUMSTICK

SAMBHAR, CABBAGE PORIYAL, SALAD, PAPPAD, SWEET

BOONDHI.

MILK, TEA & COFFEE WITH BOILED

BLACK CHENNA/ BOILED

GROUNDNUT (ALTERNATE WEEKS)

CHAPPATHI, BISIBELABATH, PICKLE, DAL

TADKA, BANANA (2 NOS)

WEDNESDAY

DOSAI, GARLIC

CHUTNEY, SAMBHAR,

MEDU VADA,

IDLY PODI, GINGELLY

OIL.

MILK, TEA

& BISCUIT

CHICKEN BRIYANI, VEG / MUSHROOM

BRIYANI (ALTERNATE WEEKS), ONION

RAITHA, CHAPPATHI, DAL, CURD, WHITE RICE, PICKLE, VANILLA / BUTTER

SCOTCH ICECREAM [Amul / Arun].

MILK, TEA & COFFEE WITH VAALAKAAI BHAJJI, COCONUT CHUTNEY.

IDLY, CHAPPATHI,

SAMBHAR, BLACK CHANA MASALA

(SEMI GRAVY), FRUIT SALAD, IDLY PODI,

GINGELLY OIL.

THURSDAY

PAV BHAJJI, IDYAAPAM, COCONUT

MILK, BUTTER, BOILED EGGS

MILK, COFFEE

&

BISCUIT

RICE, CHAPPATHI, RASAM, BUTTERMILK, MOR

KOLAMBU [Kadi], RADISH SAMBHAR, CARROT AND BEANS

PORIYAL, SALAD, PAPPAD, CHAKKARA PONGAL.

MILK, TEA & COFFEE WITH

SWEET POLI

CHAPPATHI, RICE, RASAM, EGG GRAVY, DUM

ALOO (BABY POTATO)

FRIDAY

UTHAPPAAM, SAMBHAR, TOMATO

CHUTNEY, WHEAT BREAD,

BUTTER JAM, IDLY PODI, GINGELLY OIL.

MILK, TEA

&

BISCUIT

RICE, CHAPPATHI, DAL MAKHNI (BUTTER), SEV

TAMTAR, POTATO FRY, TOMATO RASAM, CURD,

SALAD, PAPPAD, RICE PAAYASAM(KHEER)

.

MILK, LEMON JUICE AND DHOKLA

RICE, CHAPPATHI, KADAAI

PANNER GRAVY, CURD,

BANANA(2 NOS)

SATURDAY

MONGLETTE

(BESAN KA CHILA OR VEG OMLETTEE),

TOMATO SAUCE, IDLY,

MILK,

COFFEE &

BISCUIT

WHITE RICE,

CHAPPATHI, TOMATO RASAM, PARIPPU GRAVY

(KASHMIRI WHITE KIDNEY BEANS),

MILK, TEA &

COFFEE WITH SPICY PANNIYAARA

M, COCONUT CHUTNEY

MASALA DOSA,

SAMBHAR, TOMATO

CHUTNE






SAMBHAR AND GREEN

CHUTNEY, IDLY PODI, GINGELLY OIL.

AVIYAL (MIXED VEG), VARIETY RICE,

BUTTERMILK, PAPPAD, KESARI.

Y, IDLY PODI,

GINGELLY OIL.

SUNDAY

WHITE BREAD,

BUTTER, JAM, VERMICELLI, COCONUT

CHUTNEY, OMLETTEE, SALAD

_

WHITE RICE, PEPPER CHICKEN MASALA,

CHAPPATHI, CHILLY MUSHROOM GRAVY, TOMATO

RASAM, CURD, CHOCOLATE ICE CREAM

MILK, TEA & COFFEE WITH

SAMOSA

RASAM, RICE, IDLY UPMA,

COCONUT CHUTNEY, BANANA

(2 NOS).

Note: Tea and Coffee shall be served in early morning from 6.30 a.m.to 7.30a.m. in all

days of the week (in addition to tea break and evening snacks).

Corn Flakes and Chocos should be served for every evening snack on alternate

days.

Sprouts shall be served every day in the breakfast.

Variety Rice on Saturday shall be served as per following combo on alternative weeks i.e. [Puliyotharai Rice & Lemon Rice], [Coconut Rice & Puthina Rice].

Basmati Rice shall be used for Biryani whereas Chicken and Paneer shall be served 100 grams perstudent.

Festival Special: (to be served either in Breakfast or Lunch as per the decision of the Mess

Committee,TNNLU)

Any Religious Festival - SweetKujia, Rasagulla, ParuppuPayasam, UgadiPachadi, Kesari, PaaladaiPrathamam, Sweet Pongal, Manga Pachadi, PaalPayasam, Keera Vada /Bonda & Vada /Bonda.

STANDING INSTRUCTIONS FOR REGULAR MESS MENU

1. Milk – 300 M.L per day per student.

2. Medu Vada – Medium size, less oily – 2 No’s.

3. Boiled Eggs - 2 No’s.

4. Omlettee - 2 No’s, pepper and green chilly shall be kept separately.

5. Salad – Shall be a Mixture of Onion, Radish, Tomato, Carrot and Cucumber.

6. Biscuits (Tea Break)- 2 No’s.

7. Rusk – 4 No’s.

8. Boiled Black Chenna/ Boiled Groundnut- One Katori per student.

9. Vaalakai Bhajji - 2 No’s.

10. Sweet Poli, Dhokla, Rasagulla (Special menu), Sweet Kujia (Special menu) -

2 No.






11. Spicy Panniyaaram – Medium size, 4 No’s.

12. Samosa- 2 No’s, medium size.

13. Banana- 2 No’s.

14. Vegetables shall not be limited. Minimum of one Katori per student shall be

provided.

15. Curd/Onion Raitha shall not be watery. It shall be thick.

16. Fruit salad – It shall be a mixture of Water Melon, Papaya and Pineapple in an

equal proportion. A Katori of fruit salad shall be provided.

17. Ice Cream – One cup.

18. Chicken- 100 grams per student (Shall be weighed using weigh machine).

19. Kesari, Rice Paayasam, Sweet Boondhi, Paaladai Prathamam(Special menu),

Paruppu Payasam (Special menu)– One Katori.

20. The food items in which the masala products and oil are used should be

medium spicy and should be less oily.

21. Tea should not be too sweet and Ginger must be added.

22. Any adulteration in milk should be treated with hefty fine on each occurrence.

23. Chutney should not be watery and it should be thick.

24. Paapad and Vathal should be provided alternatively. It should not be too oily.

25. Used cooking oils must be disposed every day in the presence of the mess

committee members.

REGISTRAR






ANNEXURE-IV

BRANDS PERMITTED AND TO BE USED BY THE CONTRACTOR

SL.NO NAME OF THE INGREDIENT

BRANDS PERMITTED TO BE USED FOR COOKING

1. RICE Par boiled rice – Tamil Nadu Ponni Kerala - Palakkadan Matta Double Horse or Pavizham.

2. ATTA/ WHEAT Aashirvad/ Pillsbury/ Annapurna

3. MAIDA Rockfort/ Naga

4. SALT Tata / Anna Purna/ Nature Fresh/ Kristal for all purposes

5. BUTTER Amul/ Aavin

6. JAM Kissan / Fruitoman Jam/Lion

7. OIL Sundrop, Fortune, Nature Fresh, Godrej, Saffola, Gold winner, Mr. Gold, Rice Bran oil, Kera Fed Coconut Oil

8. ICE CREAM Arun/Amul/ Kwality walls (in different flavours)

9. MILK Aavin milk alone should be used for all purposes (higher fat content)

10. TEA Brook Bond, Lipton, Tata Tea Premium

11. COFFEE Nescafe / Bru

12. KETCHUP Maggi/ Kissan

13. GHEE Aavin/Goverdhan

14. PICKLE Priya/ Mothers /Ruchi/ Sakthi/ Aachi/Eastern

15. BREAD Any Standard Brand provided it is soft and fresh.

16. CHIPS Potato with a different variety.

17. DAL Good quality, clean, fresh and stone/ dust free any standard brand

18. PAPAD Large size of any recognized brand.

19. CHICKEN Any good quality of chicken. The pieces should be of standard size, including leg pieces.

20. CURD Made on Aavin Milk (3% fat undiluted milk)

21. BANANA Fresh and Big Size (Seasonal)






22. MASALA Aachi/Sakthi/Everest/Any other recognized brand

23. BISCUIT Britannia (or) Sunfeast (or) Unibic.

REGISTRAR






ANNEXURE-V

MODEL FEEDBACK FORM TO BE COLLECTED FROM STUDENT DINERS FOR PERFORMANCE EVALUATION OF CATERERS

Monthly bill amount will be disbursed based on Monthly Performance Review by

Students based on following besides Penalties by TNNLU Mess Committee.

S. No.

Questionnaire Score (Each criterion shall have a Maximum of 5 Marks)

1. Quality of Raw Materials, Vegetables etc.

2. Quality & Quantity of Food Served

3. Cleanliness and Hygiene

4. Overall Catering Service

5. Punctuality in providing Service Total

Average Score for S. No 1 to 5

Scale: 5-Very Good; 4-Good; 3-Average; 2-Bad; 1-Very Bad. Max. Marks (for all

above): 25. Average Feedback Score = Total Score by Feedback giving

Students/No of Students.

Based on the Average Score obtained in Students Feedback as above, following

deductions shall be done in the monthly bill amount to be settled to the Caterers.

S. No

Average Score Deductions from the monthly bill amount

1. 20 – 25 (80-100% Satisfaction of total strength of students)

Nil

2. 15 – 19 (60-76% Satisfaction of total strength of students)

15%

3. 10 – 14 (71.4-56% Satisfaction of total strength of students)

30%

4. Below 10 50%

The caterer should score minimum 20 marks out of 25 and not less than 4 marks

from each of the above component in the Feedback Form (Annexure V of Tender)

to be provided by the mess committee by administering the feedback form to the

students' community (for the entire population or to a randomly selected students)

and provide the same every month. While submitting the feedback, the mess

committee will also consider any other positive or negative aspects raised by the

students' community.

The Score calculation is based on the weighted Average of Mess Committee Score

(20%) and assessment of 20 randomly chosen diners of the respective mess (80%).






These two scoring processes are carried independently preferably between 25 th and

30th of the respective month or as may be decided by the Licensor.

Final score and the deduction based on the final score will be recommended as per

the existing procedure by 3rd of the subsequent month

I / We agree to the above mentioned evaluation process.

Name : Designation :

Signature : Office Seal : Date: Place :






ANNEXURE – VI

INTEGRITY PACT

To

The Registrar,


Navalurkuttappattu,

Dindigul Main Road,

Tiruchirappalli – 620 027.

Madam,

Sub Submission of Bid for providing Catering Services on Contract Basis at

Tamil Nadu National Law University, Tiruchirappalli Hostel Mess

*******

I/We acknowledge that Tamil Nadu National Law University, Tiruchirappalli is

committed to follow the principles thereof as enumerated in the Integrity Agreement

enclosed with the tender/bid document.

I/We agree that that Notice Inviting Tender (NIT) is an invitation to offer made on the

condition that I/We will sing the enclosed Integrity Agreement, which is an integral part of

tender documents, failing which I/We will stand disqualified from the tendering process.

I/We acknowledge that THE MAKING OF THE BID SHALL BE REGARDED AS AN

UNCONDITIONAL AND ABSOLUTE ACCEPTANCE of this condition of the Notice Inviting

Tender. I/We confirm acceptance and compliance with the Integrity Agreement in letter and

spirit and further agree that execution of the said Integrity Agreement shall be separate and

distinct from the main contract, which will come into existence when tender/bid is finally

accepted by Tamil Nadu National Law University, Tiruchirappalli. I/We acknowledge and

accept the duration of the Integrity Agreement, which shall be in the line with Article 1 of the

enclosed Integrity Agreement.

I/We acknowledge that in the event of my/our failure to sign and accept the Integrity

Agreement, while submitting the tender/bid, Tamil Nadu National Law University,

Tiruchirappalli shall have absolute and unfettered right to disqualify the tenderer/bidder and

reject the tender /bid is accordance with terms and conditions of the tender/bid.

Yours faithfully,

(Duly authorized signatory of the Bidder)






TO BE SIGNED BY THE BIDDER AND SAME SIGNATORY COMPETENT/AUTHORIZED TO SIGN THE RELEVANT CONTRACT ON BEHALF OF TAMIL NADU NATIONAL LAW

UNIVERSITY TIRUCHIRAPPALLI

INTEGRITY AGREEMENT

This Integrity Agreement is made at Tiruchirappalli on this ______________ day of ________2020.

BETWEEN Tamil Nadu National Law University, Tiruchirappalli represented through the Registrar (Hereinafter referred as the ‘Registrar’ which expression shall unless repugnant to the meaning or context hereof include its successors and permitted assigns)

AND

_____________________________________________________________ (Name and

Address of the Individual/firm/company) through ____________ (Hereinafter referred to as

the (Details of duly authorized signatory) “Bidder/Contractor” and which expression shall

unless repugnant to the meaning or context hereof include its successors and permitted

assigns)

PREAMBLE

WHEREAS the Registrar has floated the Tender (No.TNNLU/MESS/1561/2020,

dated 06/08/2020) (hereinafter referred to as “Tender/Bid”) and intends to award, contract for

Providing Catering Services on Contract Basis to TNNLU, Tiruchirappalli Hostel (Name of

work) hereinafter referred to as the “Contract”.

AND WHEREAS the Registrar values full compliance with all relevant laws of the land, rules,

regulations, economic use of resources and of fairness/transparency in its relation with its

Bidder(s) and Contractor(s).

AND WHEREAS to meet the purpose aforesaid both the parties have agreed to enter into

this Integrity Agreement (hereinafter referred to as “Integrity Pact” or “Pact”), the terms

and conditions of which shall also be read as integral part and parcel of the Tender/Bid

documents and Contract between the parties.

NOW, THEREFORE, in consideration of mutual covenants contained in this Pact, the parties

hereby agree as follows and this Pact witnesses as under:

Article 1: Commitment of the Registrar:

1) The Registrar commits itself to take all measures necessary to prevent corruption and to

observe the following principles:

a. No employee of the Registrar, personally or through any of his/her family members,

will be in connection with the Tender, or the execution of the Contract, demand, take






a promise for or accept, for self or this person, any material or immaterial benefit

which the person is not legally entitled to.

b. The Registrar will, during the Tender process, treat all Bidder(s) with equity and

reason. The Registrar will, in particular, before and during the Tender process,

provide to all Bidder(s) the same information and will not provide to any Bidder(s)

confidential/additional information through which the Bidder(s) could obtain an

advantage in relation to the Tender Process or the Contract execution.

c. The Registrar shall endeavor to exclude from the Tender process any person, whose

conduct in the past has been of biased nature.

2) If the Registrar obtains information on the conduct of any of its employees which is a

criminal offence under the Indian Penal Code (IPC)/Prevention of Corruption Act, 1988 (PC

Act) or is in violation of the principles herein mentioned or if there be a substantive suspicion

in this regard, the Registrar will inform the Directorate of Vigilance and Anti Corruption and in

addition can also initiate disciplinary actions as per its internal laid down policies and

procedures.

Article 2: Commitment of the Bidder(s)/Contractor(s)

1) It is required that each Bidder/Contractor (including their respective officers, employees

and agents) adhere to the highest ethical standards, and report to the Government/Institute

all suspected acts of fraud or corruption or Coercion or Collusion of which it has knowledge

or becomes aware, during the tendering process and throughout the negotiation or award of

a contract.

2) The Bidder(s)/Contractor(s) commit himself to take all measures necessary to prevent

corruption. He commits himself to observe the following principles during his participation in

the Tender process and during the Contract execution:

a. The Bidder(s)/Contractor(s) will not, directly or through any other person or firm,

offer, promise or give to any of the Registrar’s employees involved in the Tender

process or execution of the Contract or to any third person any material or other

benefit which he/she is not legally entitled to, in order to obtain in exchange any

advantage of any kind whatsoever during the Tender process or during the tender

process or during the execution of the Contract.

b. The Bidder(s)/Contractor(s) will not enter with other Bidder(s) into any undisclosed

agreement or understanding, whether formal or informal. This applies in particular to

prices, specifications, certifications, subsidiary contracts, submission or

non-submission of bids or any other actions to restrict competitiveness or to cartelize

in the bidding process.

c. The Bidder(s)/Contractor(s) will not commit any offence under the relevant IPC/PC

Act. Further the Bidder(s)/Contract(s) will not use improperly, (for the purpose of

competition or personal gain), or pass on to others any information or documents

provided by the Registrar as part of the business relationship, regarding plans,

technical proposals and business details, including information contained or

transmitted electronically.






d. The Bidder(s)/Contractor(s) of foreign origin shall disclose the names and address of

agents/representatives in India, if any. Similarly Bidder(s)/Contractor(s) of Indian

Nationality shall disclose names and addresses of foreign agents/representatives, if

any. Either the Indian agent on behalf of the foreign principal or the foreign principal

directly could bid in a tender but not both. Further, in cases where an agent

participate in a tender on behalf of one manufacturer, he shall not be allowed to

quote on behalf of another manufacturer along with the first manufacturer in a

subsequent/parallel tender for the same item.

e. The Bidder(s)/Contractor(s) will, when presenting his bid, disclose any and all

payments he has made, is committed to or intends to make to agents, brokers or any

other intermediaries in connection with the award of the Contract.

3) The Bidder(s)/Contractor(s) will not instigate third persons to commit offences outlined

above or be an accessory to such offences.

4) The Bidder(s)/Contractor(s) will not, directly or through any other person or firm indulge in

fraudulent practice means a willful misrepresentation or omission of facts or

submission of fake/forged documents in order to induce public official to act in

reliance thereof, with the purpose of obtaining unjust advantage by or causing

damage to justified interest of others and/or to influence the procurement process to

the detriment of the Institute interests.

5) The Bidder(s)/Contractor(s) will not, directly or through any other person or firm use

Corrective Practices (means the act of obtaining something, compelling an action or

influencing a decision through intimidation, threat or the use of force directly or indirectly,

where potential or actual injury may befall upon a person, his/her reputation or property to

influence their participation in the tendering process).

Article 3: Consequences of Breach

Without prejudice to any rights that may be available to the Registrar under law or the

Contract or its established policies and laid down procedures, the Registrar shall have the

following rights in case of breach of this Integrity Pact by the Bidder(s)/Contractor(s) and the

Bidder/Contractor accepts and undertakes to respect and uphold the Registrar absolute

right:

1) If the Bidder(s)/Contractor(s), either before award or during execution of Contract has

committed a transgression through a violation of Article 2 above or in any other form, such

as to put his reliability or credibility in question, the Registrar after giving 14 days’ notice to

the contractor shall have powers to disqualify the Bidder(s)/Contractor(s) from the Tender

process or terminate/determine the Contract, if already executed or exclude the

Bidder/Contractor from future contract award processes. The imposition and duration of the

exclusion will be determined by the severity of transgression and determined by the

Registrar. Such exclusion may be forever or for a limited period as decided by the Registrar.

2) Forfeiture of Earnest Money Deposit/Security Deposit: If the Registrar has disqualified

the Bidder(s) from the Tender process prior to the award of the Contract or

terminated/determined the Contract or has accrued the right to terminate/determine the

Contract according to Article 3(1), the Registrar apart from exercising any legal rights that






may have accrued to the Registrar, may in its considered opinion forfeit the entire amount of

Earnest Money Deposit and interest free Security Deposit of the Bidder/Contractor.

3) Criminal Liability:

If the Registrar obtains knowledge of conduct of a Bidder or Contractor, or of an employee or a representative or an associate of a Bidder or Contractor which constitutes corruption within the meaning of Indian Penal Code (IPC)/Prevention of Corruption Act, or if the Registrar has substantive suspicion in its regard, the Registrar will inform the same to law enforcing agencies for further investigation. Article 4: Previous Transgression

1) The Bidder declares that no previous transgressions occurred in the last 5 years with any

other Company in any country confirming to the anticorruption approach or with Central

Government or State Government or any other Central/State Public Sector Enterprises in

India that could justify his exclusion from the Tender process.

2) If the Bidder makes incorrect statement on this subject, he can be disqualified from the

Tender process or action can be taken for banning of business dealings/holiday listing of the

Bidder/Contractor as deemed fit by the Registrar.

3) If the Bidder/Contractor can prove that he has resorted/recouped the damage caused by

him and has installed a suitable corruption prevention system, the Registrar may, at its own

discretion, revoke the exclusion prematurely.

Article 5: Equal Treatment of all Bidders/Contractors/Subcontractors:

1) The Bidder(s) / Contractor(s) undertake(s) to demand from all subcontractors a

commitment in conformity with this Integrity Pact. The Bidder/Contractor shall be responsible

for any violation(s) of the principles laid down in this agreement/Pact by any of its

Sub-contractors/sub-bidders.

2) The Registrar will enter into Pacts on identical terms as this one with all Bidders and

Contractors.

3) The Registrar will disqualify Bidders, who do not submit, the duly signed Pact between the

Registrar and the bidder, along with the Tender or violate its provisions at any stage of the

Tender process, from the Tender process.

Article 6: Duration of the Pact:

This Pact begins when both the parties have legally signed it. It expires for the

Contractor/Bidder 12 months after the completion of work under the contract or till the

continuation of defect liability period, whichever is more and for all other bidders, till the

Contract has been awarded. If any claim is made/lodged during the time, the same shall be

binding and continue to be valid despite the lapse of this Pacts as specified above unless it

is discharged/determined by the Competent Authority, Tamil Nadu National Law University,

Trichy.






Article 7: Previous Transgression:

1) This Pact is subject to Indian Law, place of performance and jurisdiction is the

Headquarters of the TNNLU i.e. Tiruchirappalli of the Registrar, who has floated the Tender.

2) Changes and supplements need to be made in writing. Side agreements have not been

made.

3) If the Contractor is a partnership or a consortium, this Pact must be signed by all the

partners or by one or more partner holding power of attorney signed by all partners and

consortium members. In case of a Company, the Pact must be signed by a representative

duly authorized by board resolution.

4) Should one or several provisions of this pact turn out to be invalid; the remainder of this

Pact remains valid. In this case, the parties will strive to come to an agreement to their

original intensions.

5) It is agreed term and condition that any dispute or difference arising between the parties

with regard to the terms of this Integrity Agreement/Pact, any action taken by the Registrar in

accordance with this Integrity Agreement/Pact or interpretation thereof shall not be subject to

arbitration.

Article 8: LEGAL AND PRIOR RIGHTS

All rights and remedies of the parties hereto shall be in addition to all the other legal rights

and remedies belonging to such parties under the Contract and/or law and the same shall be

deemed to be cumulative and not alternative to such legal rights and remedies aforesaid.

For the sake of brevity, both the Parties agree that this Integrity Pact will have precedence

over the Tender/Contract documents with regard any of the provisions covered under this

Integrity Pact.

IN WITNESS WHEREOF the parties have signed and executed this Integrity Pact at the place and date first above mentioned in the presence of following witnesses: …………………………………… (For and on behalf of Registrar) ……………………………………. (For and on behalf of Bidder/Contractor) WITNESSES:

1. ………………………………….. (Signature, Name and Address)

2. ………………………………….. (Signature, Name and Address)

Place: Dated:






ANNEXURE-VII

AFFIDAVIT

(TO BE SUBMITTED IN THE NON-JUDICIAL STAMP PAPER (Rs.20/-) WHEREIN THE FOLLOWING STATEMENTS SHALL BE REPRODUCED AND SHALL BE

SUBMITTED IN ORIGINAL)

The firm____(Name of the firm)__ and the partners

Mr/Mrs/Ms___________________ and Mr/Mrs/Ms___________________ Indian,

carrying out the Catering Services and Allied Services at____(ADDRESS OF THE

FIRM)___, represented by myself__(NAME OF THE DEPONENT)__, aged

________, do hereby solemnly affirm and sincerely state as follows:

1. I am the deponent herein.

2. I state that I am the Owner or Proprietor or the Authorized Managing Partner

of __(NAME OF THE FIRM)_. The Partners are

Mr/Mrs/Ms___________________ is my_(mention the relationship)___ and

Mr/Mrs/Ms___________________ is my_(mention the relationship)__.

The Company (NAME OF THE FIRM)_started in the year ______ and having vast

experience for the past ______ years in the field of Catering Services.

I further state that the partners of the firm or Proprietors or Company has

neither been black listed and declared, nor their services have been banned or

suspended due to any reason including corrupt and fraudulent practices in the past

of defaulted statutory obligations ESI & EPF for the past 5 years by the Union

Government/any State Government/Government Departments/Institutions/Local

Bodies/Municipalities/Public Sector Undertakings/Private Institutions etc., and there

is no Vigilance Case or Criminal Case registered against our firm/company or its

owner/partners anywhere in India and no such cases are pending against the Firm/

Agency.

I state that in the event of any misinformation being found in my/our above

statements in future I hereby assure to abide by all actions taken against me/us by

all actions taken against me/us by the authority of Tamil Nadu National Law

University and assure to be responsible for all the consequences thereof. The facts






stated above are true and correct and I/We have not concealed or suppressed any

fact or facts.

Solemnly affirmed and signed

before me on this day of August, 2020.

Signature in ink and rubber stamp of the Advocate & Notary Public

Authorized Signature in ink with rubber stamp of Company






ANNEXURE-VIII

LETTER OF AUTHORISATION FOR ATTENDING BID OPENING

To

The Registrar,


Navalurkuttappattu,

Dindigul Main Road,

Tiruchirappalli – 620 027

Madam,

Subject Authorization for attending Bid Opening on ……………(Date) in the Tender

for Providing Catering Services on Contract Basis at TNNLU Hostel Mess

********

Following persons are hereby authorized to attend the Bid Opening for the tender

mentioned above on behalf of. ………………………………………………(Bidder) in order of

preference given below.

Order of preference Name Specimen Signatures

I II Alternate Representative

Signatures of bidder or

Officer authorized to sign the bid Documents on behalf of

the bidder. Notes:

1. Maximum of two representatives will be permitted to attend Bid Opening. In cases where it

is restricted to one, first preference will be allowed. Alternate representative will be permitted

when regular representatives are not able to attend.

2. Permission for entry to the Campus/Hall where bids are opened may be refused in case

authorization as prescribed above is not recovered.

Signature of Bidder with seal






ANNEXURE-IX

NEAR RELATIVE CERTIFICATE

(TO BE GIVEN BY ALL DIRECTORS)

I______________________________________S/o.Shri____________________________

____________R/o__________________________________________________________

__________________________ hereby certify that none of my relative(s) as defined in the

tender document is/are employed in Tamil Nadu National Law University as per details given

in tender document. In case if it is found at any stage, that the information given by me is

false/incorrect, TNNLU shall have the absolute right to take any action as deemed fit/without

any prior intimation to me.

Dated: Signature ………………………………………………… Name in block letters of the signatory …………………… In capacity of ……………………………………………. NOTE:

• In case of Company/Institution/Body corporate, a list of all Board of Directors may be

submitted along with the bid.

• In case of Company/Institution/Body corporate, “Near Relative Certificate” are required by all the Directors of Company/Institution/Body corporate excluding Government of India/Financial Institution nominees and Independent non-official part time Directors appointed by Government of India or the Governor of State.

• In case of Proprietorship firm, certificate will be given by the proprietor.

• For Partnership firm, certificate will be given by all the partners.

• The ‘Near Relative Certificate’ should be submitted as per clause 8

Date: Signature of Bidder with seal






ANNEXURE- X

DECLARATION

I,_________________________(name of the person) hereby declare that I am

authorized to sign this document and that:

1) All the statements made in this application are true, complete and correct to the best

of my knowledge and belief. I understand that if it is found at any stage, that any

information given in this application is false/incorrect or that our agency does not satisfy

the eligibility criteria, our candidature/empanelment is liable to be cancelled/terminated.

2) I understand that the decision taken by the Tamil Nadu National Law University is final and binding in all matters.

3) I hereby agree to work as per the terms and conditions stipulated by TNNLU.

4) I understand that the TNNLU reserves the right to accept or reject and to cancel the

tender process and reject all expression of interests at any time prior to the award of the contract, without detailing any specified reasons whatsoever. Place: _____________________ Signature: _______________________ Date: ______________________ Name : ________________________ Designation: ____________________________







ANNEXURE- XI

CHECKLIST FOR DOCUMENTS TO BE ATTACHED WITH THE TENDER

Sl. No

Covers

Details

Remarks

Tick

(√)

1. Envelope – A (Cover 1)

All the documents and Annexures including

Demand Draft towards EMD.

Except Financial Bid document.

2. Envelope – B (Cover 2)

Only Financial Bid documents as per

Annexure- II and rates for the items as per

Annexure-XII, XIII, XIV and XV.

3. Main cover

All the above 2 covers put inside the cover

“Tender for Providing Catering Services

on Contract Basis at TNNLU

Tiruchirappalli Hostel Mess”

4. Whether GST Registration Certificate is enclosed.

5. Whether PAN is enclosed.

6. Whether documents in support of meeting the basic eligibility conditions

stipulated in Tender document (i.e., proof for experience in similar nature of

work, annual turnover, performance certification with verifiable contacts and

financial solvency have been enclosed with Technical bid).

7. Whether Covering letter for submission of Tender document as per APPENDIX

is placed on top of the tender document.

8. Whether Technical Bid documents as per Annexure-I(A)&(B) of the tender

document are submitted.

9.

Whether duly filled in Technical Bid documents (i.e., Annexure-I(A)&(B) to the

tender document) are kept below the Appendix and whether the following

documents have been enclosed with the Technical Bid:

i. Registration/Incorporation details of the bidding firm/Agency/Company

ii. Documents in support of Legal Status of the Bidder. Copy of Registered

Partnership Deed or Articles/Memorandum of Association in the case of

partnership firm or Private Limited Company.

iii. Bio data/profile of the Proprietor/Partners/Directors

iv. Authorization/Power of attorney for signing the tender document

v. Audited Annual Accounts, Income Tax Return and assessment orders for the

last three consecutive financial years i.e., 2016-17, 2017-18 and 2018-19.

vi. ESI/EPF details of the bidding firm/Agency/Company

vii. Details of completed contracts in the prescribed format during the last three






years along with proof with verifiable contacts.

viii. Details of ongoing contracts in the prescribed format along with proof with

verifiable contacts.

ix. All other information/details/supporting documents/proof desired in the

Tender document.

10. Whether Annexure-III (Menu) and Annexure-IV (list of selected brand items)

are submitted.

11. Whether Model Feedback form to be collected from Student Diners for

Performance Evaluation of caterer as per Annexure – V is submitted.

12. Whether Integrity Pact Agreement as per Annexure- VI is submitted.

13. Whether Affidavit as per Annexure-VII to the effect that the bidder had never

been blacklisted by any of the Government Organization / Agencies is

submitted.

14. Whether Letter of Authorization to attend tender opening (master envelope)

meetings as per Annexure-VIII is submitted.

15. Near Relative Certificate as per Annexure –IX is submitted.

16. Whether declaration as per Annexure-X regarding accepting all the terms and

conditions of the tender document is submitted.

17. Whether Technical Bid documents and all the required enclosures to the

Technical Bid are serially numbered and over writing/erasures, if any, in the

technical bid duly been signed and endorsed with seal?

18. Whether an Index or Table of Content of all enclosures to the Technical bid

has been prepared and attached with the Technical bid, to facilitate quick

reference?

19. Whether Tender documents have been signed with seal in all the pages by the

bidder.







ANNEXURE- XII

PRICE TO BE QUOTED FOR THE ITEMS (TOKEN SYSTEM - TRIAL)

(THIS QUOTE WILL NOT BE CONSIDERED FOR DECIDING THE AWARD OF CONTRACT)

The Mess Committee after consultation with the operator will choose a menu from the following items prescribed. The day-wise items available will be informed later.

Table 1:

DOSA ITEMS QUANTITY PRICE in Rs

MASALA DOSAI 1 NO

RAVA DOSAI 1 NO

PODI DOSAI 1 NO

BUTTER DOSAI 1 NO

KAL DOSAI 1 NO

PLAIN DOSAI 1 NO

ONION DOSAI 1 NO

GHEE DOSAI 1 NO

PAPER DOSAI 1 NO

WHEAT DOSAI 1 NO

MUSHROOM DOSAI 1 NO

PANNER DOSAI 1 NO

CHICKEN CURRY DOSAI 1 NO

EGG DOSAI 1 NO

ADAI DOSAI 1 NO

PLAIN UTHAPPAM 1 NO

VEG UTHAPPAM 1 NO

ONION UTHAPPAM 1 NO

TOMATO UTHAPPAM 1 NO

GOBI DOSAI 1 NO

GRAVY: SAMBHAR, TOMATO CHUTNEY, COCONUT CHUTNEY, PUDHINA CHUTNEY (No Separate Charges)






Table 2:

IDLY ITEMS QUANTITY PRICE in Rs

RICE IDLY 2 NO

THINAI IDLY 2 NO

RAGI IDLY 2 NO

VARAGU IDLY 2 NO

RAVA IDLY 2 NO

GRAVY: SAMBHAR, TOMATO CHUTNEY, COCONUT CHUTNEY, PUDHINA CHUTNEY, IDLY PODI & GINGELLY OIL. (No Separate Charges)

Table 3: MUTTON ITEMS QUANTITY PRICE in Rs

MUTTON PEPPER FRY, 1 (150GM)

MUTTON VARUVAL. 1 (150GM)

MUTTON CHOPS 1 (150GM)

MUTTON GRAVY 1 (150GM)

MUTTON BIRIYANI 1 (350GM)

MUTTON KOLA URUNDAI 1(6 No’S)

MUTTON CHUKKA 1(100GM)

Table 4:

Table 5:

ITEMS QUANTITY PRICE in Rs

PLAIN NAAN 1

BUTTER NAAN 1

ROTI 1

CHAPPATHI. 1

Table 6:

FISH ITEMS QUANTITY PRICE in Rs

FISH FRY. 1 (100GM)

FISH GRAVY. 1 (100GM)

FISH BIRIYANI. 1 (250GM)

FISH FINGERS. 1 (100GM)






NOODLES QUANTITY PRICE in Rs

VEG NOODLES 1 (200 GM)

EGG NOODLES 1 (200 GM)

CHICKEN NOODLES 1 (200 GM)

PANNER NOODLES 1 (200 GM) =

MUSHROOM NOODLES 1 (200 GM)

GOBI NOODLES 1 (200 GM)

SCHEZWAN CHICKEN NOODLES 1 (200 GM)

SCHEZWAN EGG NOODLES 1 (200 GM)

SCHEZWAN GOBI NOODLES 1 (200 GM)

SCHEZWAN MUSHROOM NOODLES 1 (200 GM)

SCHEZWAN PANNER NOODLES 1 (200 GM)

SCHEZWAN VEG NOODLES 1 (200 GM)

Tomato / Ginger Sauce will be provided. (No Separate Charges)

Table 7:

ITEM QUANTITY PRICE in Rs

PAROTTA 2 NO

VEG KOTHU PAROTTA 2 NO

CHICKEN KOTHU PAROTTA 2 NO

EGG KOTHU PAROTTA 2 NO

CHILLY PAROTTA 2 NO

COIN PAROTTA 1 NO

SWEET PAROTTA 1 NO

PLAIN LAPPA 1 NO

EGG LAPPA 1 NO

CHICKEN LAPPA 1 NO

PANNER STUFFED PAROTTA. 1 NO

Note: Plain Gravy shall be provided along with the above-stated menu. (No Separate

Charges)






Table 8 & 9: ITEMS QUANTITY PRICE in Rs with GST

VEG FRIED RICE 1 (250 GM)

CHICKEN FRIED RICE 1 (250 GM)

EGG FRIED RICE 1 (250 GM)

MUSHROOM FRIED RICE 1 (250 GM)

GOBI FRIED RICE 1 (250 GM)

PANNER FRIED RICE 1 (250 GM)

SCHEZWAN VEG FRIED RICE 1 (250 GM)

SCHEZWAN EGG FRIED RICE 1 (250 GM)

SCHEZWAN GOBI FRIED RICE 1 (250 GM)

SCHEZWAN PANNER FRIED RICE 1 (250 GM)

SCHEZWAN CHICKEN FRIED RICE 1 (250 GM)

SCHEZWAN MUSHROOM FRIED RICE 1 (250 GM)

Table 10:

GRAVY QUANTITY PRICE in Rs

BABYCORN GRAVY 1 (150GM)

MUSHROOM MASALA 1 (150GM)

ALOO MASALA 1 (150GM)

MIX VEG CURRY 1 (150GM)

CHILLY PANNER GRAVY 1 (150GM)

CHILLY PANNER DRY 1 (150GM)

PANNER MANJURIAN GRAVY 1 (150GM)

PANNER MANJURIAN DRY 1 (150GM)

MUSHROOM MANJURIAN GRAVY 1 (150GM)

MUSHROOM MANJURIAN DRY 1 (150GM)

GOBI MANJURIAN GRAVY 1 (150GM)

GOBI MANJURIAN DRY 1 (150GM)

PEPPER CHICKEN DRY 1 (150GM)

PEPPER CHICKEN GRAVY 1 (150GM)

GARLIC CHICKEN GRAVY 1 (150GM)

CHICKEN ITEMS QUANTITY PRICE in Rs

CHICKEN 65 1 (100GM)

PEPPER CHICKEN 1 (100GM)

CHICKEN BIRIYANI 1 (200GM)

TANDOORI CHICKEN 1 (150GM)






GARLIC CHICKEN DRY 1 (150GM)

CHILLY CHICKEN GRAVY 1 (150GM)

CHILLY CHICKEN DRY 1 (150GM)

CHICKEN MANJURIAN GRAVY 1 (150GM)

CHICKEN MANJURIAN DRY 1 (150GM)

CHICKEN MASALA 1 (150GM)

EGG MASALA. 1 (2 NOS)

PANNER 65 1 (150GM)

GOBI 65 1 (150GM)

BABYCORN 65 1 (150GM)

OMLETTE 1 NOS

EGG PEPPER FRY 1 (2 NOS)

HALF BOILED OMLETTE. 1 NOS

MALAI KOFTA. 1 (150GM)

REGISTRAR






ANNEXURE- XIII

MENU FOR THE THALI SYSTEM [TOKEN MESS]

(THIS QUOTE WILL NOT BE CONSIDERED FOR DECIDING THE AWARD OF

CONTRACT)

DAY THALI QUANTITY QUOTED PRICE

MONDAY

Aloomatter (green peas only),

Roti, Spinach Moong dal, Rice

and Curd with Pickle, Salad,

Banana(2)

TUESDAY

Veg fried Rice, Gobi

Manchurian, Roti, Channa

Masala, Salad, Banana(2)

WEDNESDAY

Dosa, Sambhar, Mint Chutney,

Fruits, Curd Rice with Pickle,

Fruits Mix.

THURSDAY

Bisibelabath, Roti with

Cabbage Fry, Curd Rice with

Pickle, Salad, Banana(2)

FRIDAY

Roti, Kadai Paneer Gravy, Curd

Rice with Pickle, Fruits mix,

Salad.

SATURDAY

Pudhina Rice/Tomato

Rice/Tamarind Rice/ Coconut

Rice (Alternate Weeks) with

Curd Rice and Pickle, Salad,

Banana(2no’s)

Note:

This is a combo pack.

The Mess Contractor is required to provide a collective price for each day

dinner along with the quantity of food.

REGISTRAR






ANNEXURE- XIV: DINNER MENU (TOKEN SYSTEM) (THIS QUOTE WILL NOT BE CONSIDERED FOR DECIDING THE AWARD OF CONTRACT)

DAY MENU QUANTITY PRICE

Monday DOSA [ALL VARIETY]*

EGG [ALL VARIETY]*

PAROTTA

NOODLES [ALL VARIETY]*

FRIED RICE [ALL VARIETY]*

CHICKEN 65

GOBI 65

PEPPER CHICKEN

MUSHROOM MASALA

KADAI PANEER

PANEER BUTTER MASALA.

Tuesday DOSA [ALL VARIETY]*

EGG [ALL VARIETY]*



BABY CORN GRAVY

EGG MASALA

GARLIC CHICKEN

Wednesday DOSA [ALL VARIETY]*



CHILLY CHICKEN GRAVY

ALOO MASALA

EGG [ALL VARIETY]*

GARLIC NAAN

DAY MENU QUANTITY PRICE

Thursday DOSA [ALL VARIETY]*



PAROTTA

EGG [ALL VARIETY]*

CHETTINAD CHICKEN,

PANEER BUTTER MASALA

Friday DOSA [ALL VARIETY]*



CHICKEN MANCHURIAN

MALAI KOFTHA

EGG [ALL VARIETY]*

Saturday DOSA [ALL VARIETY]*








WHEAT PAROTTA

KADAI CHICKEN

CHANNA MASALA

EGG [ALL VARIETY]*

Sunday DOSA [ALL VARIETY]*



BUTTER CHICKEN

GREEN PEAS MASALA

EGG [ALL VARIETY]*

[ALL VARIETY]* - The Mess Contractor shall provide the list of varieties he can

provide in a separate list along with other details. Further, the Mess Committee of

TNNLU reserves its right to include any other variety as per the demands of students

to which the contractor shall oblige.

STANDING INSTRUCTIONS FOR MESS MENU - APPLICABLE WITH TOKEN

DINNER MODEL

1. Milk Peda – 1 No.

2. Chilly Idly- One Katori.

3. Kesari, Rice Paayasam, Brown Halwa, Sweet Boondhi, Paaladai

Prathamam(Special menu), Paruppu Payasam (Special menu) – One Katori.

4. Omlette- 2 No’s, Pepper and green chilly should be kept separately.

5. Medu Vada- Medium size, Less oily, 2 No’s.

6. Boiled Eggs- 2 No’s.

7. Banana- 2 No’s.

8. Vegetables shall not be limited. Minimum of one Katori per student shall be

provided.

9. Curd/Onion Raitha shall not be watery. It shall be thick.

10. Fruit salad – It shall be a mixture of Water Melon, Papaya and Pineapple in an

equal proportion. A Katori of fruit salad shall be provided.

11. Ice Cream – One cup.

12. Chicken- 100 grams per student (Shall be weighed using weigh machine).

13. Bhel Poori- 1 Katori.

14. Paani Poori- 5 No’s.

15. Veg Sandwich – 2 pieces/ One sandwich cut into half.






16. The food items in which the masala products and oil are used should be medium

spicy and should be less oily.

17. Tea should not be too sweet and Ginger must be added.

18. Any adulteration in milk should be treated with hefty fine on each occurrence.

19. Chutney should not be watery and it should be thick.

20. Paapad and Vathal should be provided alternatively. It shall not be too oily.

21. Used cooking oils must be disposed every day in the presence of the mess

committee members.

Note:

The size of the Katori shall be medium. Mess Committee shall be consulted if any

confusion arises regarding the size of the Katori or paper cups.

REGISTRAR






ANNEXURE- XV: PRICES TO BE QUOTED FOR MIDNIGHT MESS MENU (A.Y. 2020-21)

MIDNIGHT MESS MENU

(THIS QUOTE WILL NOT BE CONSIDERED FOR DECIDING THE AWARD OF CONTRACT)

Sl. No: Items Quantity Quoted Price

1. PLAINMAGGI

2. CHEESE MAGGI

3. EGG MAGGI

4. CHICKEN MAGGI

5. VEG MAGGI

6. MASALA MAGGI

7. EGG CHEESE MAGGI

8. OMLETTE

9. HALF BOIL

10. FULL BOIL

11. KALAKKI

12. EGG PEPPER FRY

13. CHICKEN FRIED RICE

14. VEG FRIED RICE

15. EGG FRIED RICE

16. GOBI FRIED RICE

17. CHICKEN SANDWICH

18. PANEER SANDWICH

19. BREAD OMLETTE

20. BREAD BUTTER AND JAM

21. FRENCH FRIES

22. PERIPERI FRENCH FRIES

23. RED SAUCE PASTA AND MACRONI

24. WHITE SAUCE PASTA AND MACRONI

25. INDIAN VEG MASALA PASTA AND MACRONI

26. CHEESE PASTA AND MACRONI






27. CHICKEN PASTA AND MACRONI

28. VEG AND CHICKEN MOMOS

Note: The Mess Contractor is allowed to keep packed food items and

beverages with the prior approval of the Mess Committee of TNNLU.

REGISTRAR



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