1
TENDER DOCUMENT FOR CATERING SERVICES FOR VJTI GIRLS HOSTEL
VJTI is in the process of selecting a catering contractor for the mess facility in the VJTI Girls Hostel. The terms
and conditions for the contract and documentation for submitting the contract are given below:
1. Technical Bid format
2. Rules pertaining to the daily functioning of the mess.
3. General structure of the menu.
4. Representative mess menu.
Caterers interested in the mess contract are requested to submit the following:
a) Technical bid in the proforma provided.
b) Commercial bid containing the rates (per head per day) to be charged as per format provided.
Tender should be submitted in two SEPARATE envelopes superscribed as “Technical Bid for providing catering
services in VJTI girls’ hostel” and “Commercial Bid for providing catering services in VJTI girls’ hostel”. Both
these envelopes must reach the Office of Director, VJTI, Matunga, Mumbai 400 019 by 5.00 PM on July 10th,
2024. Submission of technical and commercial bids in a single envelope shall lead to disqualification.
Enclosures in technical bid:
1. Resume / Biodata of Caterer with full postal address and email address, telephone no. Mobile no.
2. Details of Experience of handling large institutional/corporate cafeteria/food outlet - Current and Earlier
(during last 2 years)
3. Any other pertinent information.
4. Two Testimonials from the current clients (minimum one required).
5. Copy of degree certificate in hotel management/catering/nutrition from accredited university or college, if any
6. ISO 45001-2018 certificate
7. Xerox copy of the following documents:
a) Income tax clearance certificate -last three years b) FSSAI License c) Registration Certificate d) PF/ESIC
information, e) Balance Sheet - last 3 years, f) Partnership deed g) GST certificate, h) copy of work orders from
other organizations, i) PAN card.
TERMS & CONDITIONS OF TENDER
1.
The quotation will be valid for a period of 90 days. To avoid unusually low bids that may result from the use
of low-quality ingredients, the committee has established a minimum price guideline. This guideline is based
on market research and current prices for good-quality spices and food products. If the difference in the
price offered by the tenderer is more than ±10%, then the tenderer must provide a detailed justification
with rate analysis.
2.
Payment of EMD & Processing Fee :-
Steps to be followed for making online payment through “STATE BANK COLLECT”
(i) EMD of Rs.1,50,000/- (Rs. One lakh Fifty Thousand only)
(ii) Tender Form / Processing fees of Rs. 14,300/- (Rs. Fourteen Thousand Three Hundred only).
a.
Log On to https://www.onlinesbi.com
b.
Home Page STATE BANK COLLECT
c.
Click on State Bank Collect
d.
Click Checkbox to Accept ‘Terms & conditions’
e.
Then click on ‘Proceed’
f.
Select State as ‘Maharashtra’
2
g.
Select Type of Category as ‘Educational Institutions’
h.
Click on ‘Go’
i.
Select the Name of the institution as ‘Veermata Jijabai Technological Institute’.
j.
Select the ‘Payment category’ ‘EMD and/or Tender Processing Fee’ on next screen Enter Name of
firm, Place, PAN, GST No, Enter appropriate Tender Number, Enter appropriate amount in Rupees.
k.
Proceed as instructed and Click on ‘Submit’
l.
On next screen verify details and click on ‘Confirm’
m.
You will be taken to payment gateway.
n.
Select appropriate payment mode.
o.
Check the charges/commission applicable for selected ‘Mode of Payment’.
p.
Follow instructions to Print Challan and pay at any branch of SBI Bank in Cash / Pay ‘online’ using
Internet Banking / Credit / Debit card.
q.
Print e-receipt and submit along with Tender.
3.
The Contractor will have to agree all the terms and conditions mentioned in the tender document along with
mentioned in amendments/addendum/corrigendum.
4.
The Contractor shall run and operate the canteen in the E Block Girls Hostel.
The contractor shall the facility of providing food (Breakfast, lunch, dinner) on daily basis to around 450
students.
On the demand from students, Contractor will be required to provide the canteen facility from 10pm to 1pm
during examination period in the month of May and December.
5.
The number of students availing the mess facility may reduce to 50 during vacation period (Diwali holidays,
term end vacations in December).
6.
The mess facility shall be closed during mid-June to the end of July.
7.
Rental Charges:
The contractor shall pay a nominal monthly compensation of Rs. 25,000/- (Rupees twenty-five thousand only)
plus GST towards the use of premises on or before 15
th
of every month. Failure to pay rent by due date shall
attract penalty of rupees one hundred per day for one month and there after the penalty shall increase to rupees
two hundred per day.
8.
Deposit:
a.
The contractor shall keep with the institute interest free security deposit of a sum of Rs.5,00,000/-
(Rupees five lakhs only) in cash as security for the due performance and observance of all terms,
conditions and provisions herein contained and duties on the part of the Contractor to be performed and
observed. The said deposit shall be refunded (but without interest) by the institute to the Contractor on
the termination of the Agreement after deducting amount towards the damage/loss of furniture &
fixtures, crockery, cutlery, utensils and any other equipment provided therein by the Institute and any
other amount/charges due to the Institute.
9.
Contract Period:
The contract shall be valid for a period of 5 years from the date of signing agreement. The contract may be
renewed for a period of two years on yearly basis depending on satisfactory performance. In case the Institute
or contractor whosoever may be willing to terminate agreement before expiry of the said period as mentioned
in agreement, same shall be done by giving two months’ notice in advance to other party concerned.
10.
Experience:
Minimum 5 years’ experience in catering field of which 2 years’ experience in running catering services at
academic Institute/training centres.
11.
Enhanced Evaluation Criteria:
If the tenderer possesses a degree in hotel management, catering, or nutrition from an
accredited university or college, they will receive additional points during the tender
evaluation process compared to other candidates.
Mess/Canteen Workers
All workers should be preferably female workers. In any case not more than 40% workers shall be allowed
3
REGISTRAR
VJTI MUMBAI-19
to work. No male worker shall be allowed to stay overnight in the premises. However, 2 female workers are
allowed to stay overnight in E block hostel whenever required.
12.
Medical Fitness
All Mess workers should produce a physical fitness certificate from the hospital/doctor designated by the
Institute (VJTI) before starting to work in VJTI premises.
Character Certificate
All Mess workers should produce a character certificate from Police Department at the time of joining the
Mess.
13.
ISO Certificate:
Should have ISO 45001-2018 Certificate.
14.
Declaration:
Should submit declaration – that he was never blacklisted nor was his contract terminated prior to completion
of contract.
15.
Prebid Meeting
16.
Opening Tender
Quotations received after the due date will not be considered. If the due date turns out to be a holiday
for unforeseen reason, tender would be accepted on the next working day.
The quotation should be submitted on parties’ own letter head with signature & seal.
Each bidder shall submit only one tender.
Information brochures/ product catalogue, if any must be accompanied with the tender.
17.
A committee from the Institute will inspect the vendor’s service premises before finalising the
commercial bid.
4
TECHNICAL BID (on letter head of the caterer)
Mess catering contract for VJTI Girls hostel - Terms & Conditions
The Mess in the Girls Hostel on the campus consists of a kitchen and dining rooms.
The important terms and Conditions are listed below.
1.
The contractor agrees to provide an interest free EMD of Rs.1.50 lakh valid
for a period of one year from a scheduled nationalized bank except co-
operative banks.
Yes
No
2.
The contractor agrees to submit all necessary statutory documents, as stated.
Yes
No
3.
In the event of award of the contract, the catering contractor agrees to register
himself with the Regional Labour Commissioner (Central), Mumbai as a
contractor under the Contract Labour Regulation Act and obtain a Labour
License and complete all required formalities if not registered earlier.
Yes
No
4.
The catering contractor agrees to procure necessary licenses, approvals,
permissions from statutory bodies (The requisite fees to be paid to the
statutory bodies shall be reimbursed by VJTI).
Yes
No
5.
The catering contractor agrees to engage required staff, providing uniforms
etc.
Yes
No
6.
The catering contractor agrees to the timings and the menu as stated in this
tender.
Yes
No
7.
The catering contractor agrees to make necessary change in menu and
timings with mutual agreement.
Yes
No
8.
The catering contractor agrees to maintain adequate stocks of food grain,
grocery at their own cost.
Yes
No
9.
The catering contractor agrees not to undertake any outside catering
assignment in our premises. The catering contractor agrees not to use hostel/
mess premise for any activity other than mentioned in this tender document.
Yes
No
10.
The catering contractor agrees for refill of cooking gas cylinders at his/her
own cost.
Yes
No
11.
The catering contractor agrees procurement of good quality provisions and
other consumables at his own cost.
Yes
No
12.
The catering contractor agrees to ensure the security of premises, equipment,
fittings, fixtures, furniture etc.
Yes
No
13.
The catering contractor agrees to maintain equipment, fittings, fixtures,
furniture and keep in order.
Yes
No
5
14.
(a) The catering contractor agrees to maintain cleanliness and hygiene of
kitchen area, kitchen backyard and the surroundings.
(b) The catering contractor agrees to cleaning of utensils, cutlery,
crockery, kitchen equipment, furniture and to maintain in good condition.
(c) The catering contractor agrees to the disposal of garbage/food waste
as per BMC norms.
(d) The catering contractor agrees to taking adequate precautions to
avoid the choking of drainage lines and
(e)the catering contractor agrees to maintain cleanliness and hygiene of
overall mess premises.
(f) the catering contractor agrees to segregate the waste as per BMC
norms.
Yes
No
15.
The catering contractor will provide access to authorities of VJTI to check
on cleanliness and upkeep of premises and quality of provisions, and quality
of the food.
Yes
No
16.
The catering contractor agrees to procure any additional utensils/equipment
other than the one provided by VJTI required for smooth functioning of mess
facility.
Yes
No
17.
The catering contractor agrees to attend the meeting with the hostel
authorities whenever called (minimum one meeting per month).
Yes
No
18.
At least two women supervisors/workers must be available at all times in the
hostel mess premises.
Yes
No
19.
The catering contractor agrees to provide all the items of the menu as per the
tender document.
Yes
No
20.
The catering contractor agrees to provide food i.e. breakfast, lunch, dinner at
discounted rate of 25% to hostel staff to a maximum number of 15 persons.
Yes
No
21.
The catering contractor agrees to provide food to the rectors, hostel officials
at basic rate.
Yes
No
22.
The catering contractor agrees to keep wafers, chocolates, yogurt, seasonal
fruits, ice cream on payment basis. Rates shall be mutually decided by the
contractor and VJTI.
Yes
No
23.
The catering contractor agrees that authorities of VJTI shall ensure …will not
be made liable to answer any official under Government Shops and
Establishment Act or any other Act. It shall be the sole responsibility of the
caterer to satisfy any of the requirements/condition officials of any
Government authorities.
Yes
No
24.
The catering contractor agrees that under no circumstances, his/her employees
shall be treated, regarded or considered deemed to be the employees of VJTI
and the catering contractor alone shall be responsible for their remuneration,
wages, benefits and service conditions of all the employees deployed by them.
Yes
No
25.
The contractor agrees to adhere to minimum wages act of the Government of
Maharashtra while paying wages to his/her employees/workers.
26.
The catering contractor agrees to indemnity VJTI against any claim that they
may have to meet towards their employees.
Yes
No
27.
The catering contractor agrees that upon violation of above-mentioned terms,
Yes
No
6
Director VJTI, has the absolute right to terminate the contract forthwith
without notice and will not be liable for any damages and/or loss or
compensation, which may be suffered by the catering contractor on account
of termination of the contract. The bank guarantee will be encashed upon
termination of contract.
7
Notes:-
1. Both vegetarian and Non-vegetarian food will be cooked and served. Non-vegetarian food
should be served once a week.
2. Electricity, water required for running of the mess shall be provided free of cost.
3. Dining room furniture i.e. tables, chairs and utensils (List is attached on Page 13,14,15) will
be provided by VJTI, upkeep of which will be the sole responsibility of the caterer.
4. The approximate strength of mess members is expected to be a minimum of 450 which is likely
to rise to 500 girl students.
5. Only those catering contractors who have proper establishment in Mumbai, Navi Mumbai,
Thane shall be considered.
6. Ensure that the staff employed by the Contractor for running the Canteen shall always be neatly
and properly dressed and shall be polite and courteous to the students and employees and to all
persons visiting and / or making use of the canteen.
7. Collect and dispose of the kitchen garbage in an appropriate manner, at a place as directed by
the Institute from time to time.
8. Keep the gully traps, manholes and sewer lines unobstructed by preventing solid, semi solid
kitchen wastes to mix with liquid waste. Failure to keep the drainage system, unobstructed
shall lead the Institute to carry out the work and debit the cost to contractor apart from levying
suitable penalty.
9. Cleanliness and hygiene are of importance in Kitchen and Dining area. The hostel authorities
may impose penalties for not maintaining the same. The fines so imposed will be deducted
from the payments due to the caterer.
10. The tenderer's quoted rate below includes meals for 15 hostel staff.
8
Rules pertaining to the daily functioning of the mess:
1. Mess timings on weekdays
Breakfast & Tea/Coffee: 7:30 AM to 9:00 AM
Lunch: 12:30 PM to 2:00 PM
Dinner: 7:30PM to 9:00 PM
1. Mess timings on weekends and Public Holidays
Breakfast & Tea/Coffee: 8:00 AM to 10:00 AM
Lunch: 12:30 PM to 2:00 PM
Dinner: 7:30PM to 9:00 PM
*During Exam period:
1.
a. Mess should remain opens on Sunday evening.
b. Mess Contractor have flexibility of keeping paid snacks during midnight (preferred timing: 10.30 pm to
1.30am).
2. Unlimited salad will be provided with meals. It will comprise of lemon and any two of the following:
sliced tomatoes, cucumbers, onions, beetroots, carrots, and radish.
3. Mouth freshener (Fennel seeds and sugar) and Pickle to be provided with every meal.
4. Paneer sabji (Paneer Butter Masala / Paneer Makhani / Matar Paneer / Palak Paneer) is to be served
twice a week.
5. Any one 1 drink from Chaas (1glass of 200 ml), Lassi (1glass of 200 ml), Kokam Sharbat (1glass
of 200 ml), Nimbu pani (1glass of 200 ml), to be served with lunch during Summer April – May.
6. Coconut chutney & sambhar will be served with all south Indian dishes (like idli, dosa, uttappam, medu
wada, etc.).
7. Sweet Dish (Kheer, Sheera, Payasum, Gulab Jamun, Fruit Salad, Gajar Halwa, Rasgulla, Jalebi,
Basundi) have to be served with special lunch and dinner. Sweets must include variety from all parts
of the country like Bengali, Gujarati, South Indian sweets etc.
8. Whenever butter is provided, Students will be served ~20 gms of butter. Ketchup has to be
provided along with dishes like Samosa, Paratha etc.
9. Imli Chutney will be served with items like samosa, kachori, all types of chats etc.
10. The caterer shall not serve food cooked in the dining room of the hostel to anyone other than
the girl students of the hostel or Institute.
11. The maximum number of cuts allowed should be 10 in a month. Rebate will be given to
students on which they do not avail mess facility only by prior notification of one day in writing
(record to be maintained in the register by mess manager).
9
The detailed menu is provided in the table below.
Representative mess menu
Week
1
Day
Breakfast
Lunch
Dinner
Day 1
Monday
Dosa, Potato Bhaji, Coconut
Chutney, Sambhar
Methi Malai Matar, Roti,
Rice, dal, cauliflower
Tomato rice, moong masala,
Tomato Sabji, roti, fryms
Day 2
Tuesday
Paratha
Puri, aloo sabji, jeera rice,
daal tadka, chaas, papad
Corn rice, chana masala, malai
kofta, roti
Day 3
Wednesday
Kanda Poha/ Vada Paav
Pav bhaji, veg biryani, raita
Anda Curry/Paneer tikka
masala, Roti, Steamed rice, Dal
Day 4
Thursday
Uttapa(Sada, Onion,
Tomato), Coconut Chutney,
Sambhar
Shev Bhaji, roti, rice, dal,
green chawali, papad
Chinese – noodles,
Manchurian, fried rice / Masala
Khichdi and Kadhi
Day 5
Friday
Upma
Chhole masala, roti, rice, dal,
bharwa simla mirch, nimbu
sharbat
Aloo matar sabji, dal makhani,
masala paratha, Jeera Rice
Day 6
Saturday
Idli / Medu Vada, Sambhar,
Coconut Chutney
Baigan Masala, roti, dal,
rice, cabbage, papad
Veg Pulao, roti, matki usal,
kadhi pakoda
Day 7
Sunday
Dhokla / Dal Vada
Kurkuri bhindi(dry), veg
korma, rice, roti, dal, dahi
Chicken/ Mushroom / Paneer
Bhaji, roti, steamed rice, dal
Week
2
Day
Breakfast
Lunch
Dinner
Day 1
Monday
Dosa, Potato Bhaji, Coconut
Chutney, Sambhar
Kofta curry, roti, rice, dal,
cauliflower
Tomato rice, moong masala,
Tawa Sabji, roti, fryms
Day 2
Tuesday
Palak Puri
Puri, aloo sabji, jeera rice,
daal tadka, chaas, papad
Corn rice, chana masala, kadhi
pakoda , roti
Day 3
Wednesday
Samosa Chaat/Vada Paav
Pav bhaji, veg biryani, raita
Anda Curry/Paneer tikka
masala, Roti, Steamed rice, Dal
Day 4
Thursday
Uttapa(Sada, Onion,
Tomato), Coconut Chutney,
Sambhar
Patodi/Gatte ki Sabji, roti,
rice, dal, green chawali,
papad
Chinese – noodles,
Manchurian, fried rice/ Masala
Khichdi and Kadhi
Day 5
Friday
Sabudana Khichadi /
Sabudana Wada
Rajma masala, roti, rice, dal,
bharwa simla mirch, nimbu
sharbat
Aloo matar sabji, dal makhani,
masala paratha, Jeera Rice
Day 6
Saturday
Idli, Sambhar, Coconut
Chutney
Aalu Baigan Masala, roti,
dal, rice, cabbage, papad
Palak khichdi, roti, matki usal,
Cauliflower bhaji
Day 7
Sunday
Missal Paav/ Samosa Chaat
Kurkuri bhindi(dry), veg
korma, rice, roti, dal, dahi
Chicken/ Mushroom/ Paneer
Bhaji, roti, steamed rice, dal
10
• Menu may vary as per the requirements of Students.
• All the above-mentioned food dishes must be served unlimitedly except fruit/sweet dish.
• Students must give prior intimation to the mess manager if they wish to eat Bread Omelette/Egg Burji
The following items must be strictly served on payment basis.
• Boiled Eggs
• 4 slices of Grilled/Toasted Bread with butter or jam
• Hot Chocolate Milk / Coco Powder / Muesli / Cornflakes / Cereals
•
The total estimated cost for breakfast, lunch, and dinner is INR 130 per day. If the contractor
quotes a figure which is less than or more than 10% of the provided base rate, the contractor must
provide rate analysis of those items to ensure quality of material/ingredient used.
11
Commercial Bid
(on letterhead of Caterer)
Date:
To
The Director,
VJTI, Matunga,
Mumbai-400 019.
Sub: Commercial bid for Mess catering contract for VJTI Girls Hostel.
Sir,
With reference to your enquiry the following information is provided for your consideration:
1. Name of the Proprietor / Partner:
2. Contact Address:
3. Landline no. _____________________, Mobile phone: _______________
4. Email ______________________________
Details of Experience of handling large Institutional/Corporate, Cafeteria/food outlet - Current and
Earlier (during last 3 years)
Sr. No.
Particulars
Certificate Number with Date of Issue
1.
Income tax clearance certificate -last
three years
2.
FSSAI license
3.
Registration Certificate/ Application
number
4.
PF/ESIC information
5.
Balance Sheet - last 3 years
6.
Partnership deed
7.
GST Certificate
8.
ISO 45001-2018 Certificate
9.
Degree Certificate in hotel
management/catering/nutrition,
10.
PAN Card
Break-up Quotation for the mess per day:
Sr. No.
Menu
Amount in Rs.
1
Breakfast
2
Lunch
3
Dinner
Total :
Our quotation for the mess is: Rs.___________ (in words _______________________) per day per
student (Exclusive of all taxes).
Taxes as applicable as revised by Government shall be payable at actuals.
We have read and agree to
1. Terms and conditions of Mess Catering contract
2. Rules pertaining to the daily functioning of the mess
3. Rules pertaining to fines.
Signature of authorized person Seal of the catering contractor
12
Brands of consumables permissible in Girls Hostel Mess, VJTI, Mumbai.
Item Brand
Salt
Iodized Salt such as Tata, Annapurna, Nature fresh or other Equivalent Quality
Brand.
Spices
M.D.H. , Catch, Everest, Mothers, MTR or other equivalent quality brand
Ketchup
Maggi, Kissan, Heinz, Del-Monte
Oil
Refined Oil such as Sundrop, Sunflower, Fortune, Nature Fresh, Godrej
Pickle
Mother's Recipe, Pravin, Priya, Bedekar, Nilon
Atta
Ashirvad, Annapurnna, Nature Fresh, Pillsbury
Instant Noodles
Maggi, Chings, Top Ramen, Yippie
Papad
Lijjat, Shuhana, RamBandhu, Utsav
Butter
Amul, Brittania, Mother dairy, Govardhan
Bread
Modern, Kwality, Wibs, Brittania
Jam
Kisan, Mapro, Maggi, Druk
Ghee
Amul, Mother Dairy, Britannia, Gits and Everyday
Shrikhand
Warana, Amul *
Cow/Buffalo Milk
Mahananda, Amul, Warana, Mother Dairy, Govardhan
Tea
Brookbond, Lipton, Tata, Girnar, Tazza, Red Label, Society
Rice
Royal, Donur or other equivalent brand
Coffee
Nescafe, Bru or other equivalent quality brand
Paneer
Amul, Mother Diary or other equivalent brand
Frozen Yogurt/ Curd
Mother Diary, Amul, Cream bell
Cornflakes
Kellogg’s or other equivalent brand
Chocos
Kellogg’s or other equivalent brand
Soya
Nutrella or other equivalent brand
Frozen Peas
Safal (offseason), Al kabeer or other equivalent brand
Cheese
Amul, Mother Diary, Brittania
Basmati Rice
Everyday, Daawat, Devaaya or other equivalent brand
Custard Powder
Brown Polsonor other equivalent brand
Besan and Dal
Rajdhani, Tata or other equivalent brand
* The contractor may use any other standard brands that are with prior approval by the hostel authorities.
Sr. No. Description Dimension (in MM) QTY
L X W X HT Nos.
U1 3 SINK UNIT WITH 3 SIDE CB 1600 X 600 X 900 + 150 1
U2 GREASE TRAP 300 X 420 X 490 1
U3 2 TIER WALL MOUNTED PERFORATED RACK 1600 X 300 X 400 1
U4
SOILED PLATE DUMPING PLATE TABLE PROVIDED WITH
GABARAGE GHUTE, DRAIN AND 1OHS 300 W
1200 X 550 X 900 (150 DP) + 450 1
U5 GARBAGE BIN ON CASTORS WITH 2 HANDLES Ø450 X 600 2
U6 CANTILEVER CLEAN PLATE TABLE WITH 2 U/S 1100 X 900 X 1000 1
U7 5 TIER PLATE STACKING RACK 1500 X 500 X 1800 1
P1 SINGLE SINK TABLE WITH 2 U/S 1500 X 600 X 850 + 150 1
P2 WET GRINDER 15LTRS 1
P3 DOUGH KNEADER 10KGS/BATCH 1
P4 PULVERISER 3HP 1
P5 FOOD PROCESSOR WITH 4 BLADES 1
K1A CANTILEVER FRAME 4800 X 1200 X 450 1
K1 SUPPORT TABLE 450 X 750 X 300 6
K2 BULK FRYER 600 X 750 X 300 1
K2A SINGLE BURNER GAS 600 X 750 X 300 1
K3 TWO BURNER GAS RANGE 1200 X 750 X 300 1
K4 SINGLE SINK TABLE (SINK SIZE: 300 X 380 X 250 DEEP) 450 X 750 X 300 2
K5 CHAPPATI PLATE WITH PUFFER 1200 X 750 X 300 2
K6 HOT PLATE 1200 X 750 X 300 1
K7 STOCK POT BURNER 600 X 600 X 450 2
K11 WORK TABLE WITH MARBAL TOP WITH 3 SIDES CB 1500 X 500 X 850 1
K12 4 DOOR VERTICAL REFRIGERATOR 1200 X 600 X 2100 1
K13 WORK TABLE WITH 2U/S 1500 X 600 X 850 2
K15 FLOUR BINS ON CASTOR 400 X 500 X 750 3
K16 POT RACK 1200 X 600 X 1700 1
K17 FLOOR MOUNTED IDLI STEAMER WITH 1U/S 108 IDLI'S CAPACITY 1
S1 DIGITAL SS PLATFROM TYPE WEIGHING SCALE 100KG CAPACITY 1
S2 3 TIER WALL MOUNTED SS RACK 750 X 400 X 750 1
S3 SS ONION POTATO BIN 600 X 750 X 900 2
S4 SS PALLET 1000 X 600 X 100 1
S5 SS 5 TIER RACK 900 X 500 X 1800 1
S6 SS 5 TIER RACK 1250 X 500 X 1800 1
S7 SS 3 TIER RACK 1250 X 600 X 1800 2
S8 SS JUMBO GRAINBIN ON CASTOR 350 X 600 X 750 6
S9 SS GRAINBIN 350 X 600 X 400 6
13
STORES
PART I
Veermata Jijabai Technological Institute
List of Utensils
UTILITY AREA
PRE PREPARATION AREA
MAIN KITCHEN AREA
Sr. No. Description Dimension (in MM) QTY
L X W X HT Nos.
MH1 WATER GLASS DISTRIBUTION TROLLEY 1U/S 500 X 700 X 850 2
MH2
SOILED PLATE COLLECTING TROLLEY (TOP CONTAINER
DETATCHABLE 250MM DEEP)
500 X 850 X 700 2
MH3 VEG CRATE TROLLEY WITH 8 CRATES 500 X 600 X 2100 1
MH4 SPICES TROLLEY WITH 2U/S 500 X 500 X 850 1
MS1 5 TIER RACK 1100 X 500 X 1800 1
MS2 SERVICE COUNTER WITH 2 U/S
770 X 630 X 900
1
MS3
HOT BAIN MARIE WITH 4 nos 1/1-200mm DEEP GN PAN
WITH 1U/S
1800 X 630 X 900
2
MS5 BACK UP TABLE WITH 2U/S 1800 X 600 X 850 + 150 1
D1 3 PIECE DRAIN BOX 300 X 300 X 75 6
EX1 S.S Exhaust Hood With SS Oil Filter 4800 X 2100 X 550 1
EX2 S.S Exhaust Hood With SS Oil Filter 1800 X 900 X 550 1
EX3 GI DUCTING FOR EXHAUST AND FRESH AIR SYSTEM SQ FEET 1150
EX4 CENTRIFUGAL BLOWER FOR EXHAUST SYSTEM WITH CABINET 5HP 3PHASE 1
EX5
CENTRIFUGAL BLOWER WITH INSULATED CABINET FOR
FRESH AIR SYSTEM
2HP 3PHASE 1
EX6 FRESH AIR GRILL DAMPER TYPR 8
LPG1 LPG GAS BANK 2000 X 440 X 900 1
14
Veermata Jijabai Technological Institute
List of Utensils
LPG SYSTEM
PART II
MATERIAL HANDLING EQUIPMENT
MEAL SERVING AREA
DRAINAGE SYSTEM
VENTILATION SYSTEM
Sr. No. Description Dimension (in MM) QTY
L X W X HT Nos.
SS1 SS DINING TABLE 1350 X 850 X 750 2
SS2 SS 6 SEATER DINING TABLE WITH TILTING ROUND SEATS 1350 X 1460 X 750 34
SS3 SS STACKABLE CHAIR WITH HAND REST 450 X 450 X 800 12
15
SEATING SYSTEM OF DINING AREA
PART III BOQ
Veermata Jijabai Technological Institute
List of Utensils