Tender For Facility Management, Hospitality Management And Catering Services At Iim Jammu, Jammu-Jammu And Kashmir

Tender For Facility Management, Hospitality Management and Catering Services at IIM Jammu- 1 HOUSEKEEPING SERVICE AS PER SCOPE OF WORK 2 Housekeeping for double occupancy room with attached bath 3 Housekeeping for suite room with attached bath 4 ROOM UPKEEP SERVICE AS PER SCOPE OF WORK 5 Room upkeep for double occupancy room with attached bath as per scope 6 Room upkeep for suite room with attached bath as per the scope 7 FRONT OFFICE MANAGEMENT SERVICEAS PER SCOPE OF WORK 8 Front office management for MDP 9 CATERING SERVICE AS PER SCOPE OF WORK 10 Welcome Drink (one juice / soft drink) 11 Tea&Coffee- Tea / Coffee / Green Tea / Lemon Tea, etc. 12 Beakfast-a) Cornflakes/Choc flakes/Oats/Wheat flakes with milk.b) Eggs to order (Boiled/ Scrambled/ Omelet etc.)c) Sprouts d) Bread Plain/Toast (Brown/White) with Butter & Jam etc.e) Two types of Breakfast -• Aloo/ Stuffed / Sathu paratha with curd • Plain / Masala dosa/ Idli / vada with Sambar and Chutney• Plain / onion uthappam• Poha• Noodles• Pav Bhaji• Poori Bhaji.f) Fresh Fruit Juiceg) Fresh Whole Fruits/ Cut fruitsa) Tea and Coffee 13 Starters on Special OccasionAny Two from Veg and Non-Veg Starters each: i) Veg – (a) Panner Tikka, (b) Hara Bara Kabab/ panner roll / Spring rolls / Corns, Cheese corn rolls, ii)Non-Veg – (a) Chicken Tikka, (b) Fish Fingers.iii).Wafers and Boiled/ fried Pea Nut 14 Lunch / Dinner- Plan 1 a) Veg and Non-Veg Soup (Indian/ Chinese/ Continental/ Shorba)b) 01 Paneer preparation with gravyc) 01 seasonal vegetables with variety (01 dry & 01 with gravy)d) Dal /Sambar preparations e) Curd / Raitaf) 1Non-Veg dish (Chicken/ Fish)g) Steamed Rice / biryani/ pulao/ fried rice.h) Chapati/ Tandoori Roti/ Naan.i) Green saladj) Lemonk) Pickle l) Papad m) 2 types of Dessert (i) Ice cream / Kulfi (ii) Sweet desert. 15 Lunch / Dinner Veg -Plan 2 (a) Veg Soup (b) 01 Paneer preparation with gravy(c) 01 seasonal vegetables with variety (01 dry & 01 with gravy)(d) Dal /Sambar preparations (e) Curd / Raita(f) Steamed Rice / biryani/ pulao / fried rice etc.)(g) Chapati/ Tandoori Roti(h) Green salad(i) Lemon(j) Pickle (k) Papad(l) 2 types of Dessert (i) Ice cream / Kulfi(ii) Sweet desert. 16 Plan 1 Lunch/ Dinner +(Add-on)In addition to the Plan 1 menu, the Add-on menu will consist of the following items:(a) Any one non-VegChicken / Fish(b) One extra Veg dish.(c) Dessert (one Extra)(d) Coffee 17 Tea and BiscuitsTea / Coffee / Green Tea, etc. with minimum four type Biscuits and Cookies 18 Cold Drinks Juice tropicana/ Natural/ Soft drinks 19 High Tea - Plan 1 (a) Tea / Coffee / Green Tea / Lemon Tea, etc. (b) Any One items –• Veg-Kebab• Panner Sandwiches• Panner Tikka /• Paneer Pakora• Samosa/ Cutlet• Spring roll • Kachori • Cheese balls• Baked Items etc. 20 High Tea - Plan 2 (a) Fresh Juice / Cold drink(b) Wafers/ Cookies (c) Two Veg Snacks – • Veg-Kebab• Panner/ Veg/Grilled Sandwiches• Paneer Pakora• Panner Tikka • Samosa• Cutlet• Spring roll• Kachori• Dokhla/ Khadvi• Cheese balls(d) Baked Items etc (e) One Dessert ( Cupcake / Pastries/Brownie etc )(f) Tea / Coffee / Green Tea, etc. 21 Fruit Basket in Room • Fruit Basket (about ½ kg of seasonal fruits) 22 Dry Fruits Assorted (50 Gms) (As per requirement of IIM Jammu) 23 Extra Dishes on Order 24 One Non-Veg dish (Chicken/ Fish/Mutton) 25 One Veg dish / Paneer Dish / Dal etc 26 Eggs to order (two eggs) with 2 toasts 27 Stuffed Paratha 28 Masala Dosa / Veg/ onion Uttapam with coconut chutney and sambar 29 Vegetable Biryani (400 Gms) 30 Chicken Biryani (400 Gms) 31 Plain rice with Dal/ Curd 32 Veg Noodles with Manchurian 33 Veg assorted Pakoras

INR 1180 /-

INR 300000.0 /-

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