1. Subject Of The Order1. The Subject Of The Order Is The Organization Of Special Events For The Senior Club In Samoklęski, Osiek Jasielskie, Świerchowa, Among Others. Seniors Day, Christmas Eve, St. Andrews Day, Carnival Event, Womens Day And Similar Events Agreed With The Ordering Party. The Organization Of Special Events Includes: 1) Thematic Decoration Of The Room In Order To Create An Appropriate Atmosphere For Each Of The Above-Mentioned Events, Emphasizing Their Characteristic Features And Ensuring An Unforgettable Experience For Participants. The Service Includes Design, Arrangement And Dismantling Of Decorations; 2) Comprehensive Catering Service Including Traditional Dishes Served On Commonly Celebrated Special Occasions (Meal Delivery And Service). Catering Plan: A) Coffee Service: The Coffee Service Should Include: Homemade Cakes, Min. 3 Types To Choose From, 2 Pieces Per Person, Weight 1 Piece Min., 80G E.G. Cheesecake Or Apple Pie, Sponge Cake With Fruit Jelly Or Tartlets With Fruit Or Tartlets With Caramel Cream, Cookies (Dessert Mix - Delicacies, Wafers, Shortcrust Pastries ): 5 Pieces Of Various Cookies Per Person, 2 Cups Of Coffee (1 Cup - 250 Ml) Per Person, 2 Cups Of Tea (1 Cup - 250 Ml) Per Person, 1 Bottle Of 0.5 L Of Still Mineral Water Per Person, - 1 Bottle Of 0.5 L Of Sparkling Mineral Water Per Person, - Fruit Juices 250 Ml Per Person, - Sugar: 8 Teaspoons Or 8 Sachets X 2G Per Person, - Liquid Milk Min. 2% - 100 Ml Per Person, Lemon: 2 Slices Per Person, Fruit: E.G. Bananas, Apples, Oranges, Tangerines, Grapes (150 G Per Person), B) Cold Plate: The Cold Plate Should Include: 2 Salads, Min. 230 Grams Of One Salad Per Person, Cold Cuts With Min. Meat Content. 75% Min: 50 G Per Person, Yellow Cheese Min. 50 Grams Per Person, - Bread (Wheat, Rye, Wholemeal) Sliced, At Least 200 G Per Person - Other Cold Snacks To Be Agreed With The Ordering Party; C) Lunch: Lunch Should Include Traditional Dishes Served On Special Occasions Commonly Celebrated, Taking Into Account The Quantity Per Person Given In The Table: No. Product/Dish Dinner1 Soup 400 Ml2 Edible Potatoes (Mashed Into Puree - Except Early Ones) 250 G3 Silesian Dumplings, Potato Dumplings 200 G4 Pasta, Groats, E.G. Millet, Barley, Buckwheat, Etc. For The Second Course 200 G5 Loose Rice 150 G6 Sauces 80 G7 Vegetable Side Dishes For The Second Course (Salads, Cooked Vegetables) 150 G8 Portion Of Meat (Pork, Beef) 100G9 Chicken Leg (250G) 1 Pc.10 Poultry Fillet 80 G11 Filleted Fish: Baked , Fried, Boiled 100 G12 Semi-Meat Dishes With Min. Meat Content. 50G 250 G13 Meatless Dishes 300 G The Contractor Is Obliged To Submit A Detailed Assortment Proposal (Menu) By E-Mail For The Ordering Partys Approval No Later Than 7 Business Days Before The Event Date. If The Menu Does Not Meet The Requirements Of The Ordering Party, The Ordering Party Will Immediately Submit Comments By E-Mail, Indicating The Changes. The Contractor Is Obliged To Immediately Make The Necessary Corr
