Tenders Are Invited For Catering Services Procurement Of The Épc-Hk Section.

Catering Services Procurement Of The Épc-Hk Section.. The Subject Of The Service Order: Food Service For The Center Hospital Of Northern Pest, The Winning Bidder Provides Food Services At The Locations Indicated In The Technical Description, Draft Contract, And In Accordance With The Industry Standard And Legal Regulations And The Relevant Recommendations (E.G. Department Of Public Health Of The Government Office, Nébih, Emmi/Bm). Planned Number Of Feeding Days/Year: Patient Feeding Székhely, Podmaniczky Utca And Szanatórium Utca Locations: 307,600 Patient Feeding Héviz And Balatonfüred Locations: 57,450 Increased Standard Food Székhely, Podmaniczky Utca Locations: 3,300 Increased Standard Food Héviz Location: 15,500 The Planned Quantity Data For The Catering Services To Be Procured: 1. Basic Event: 9 Planned Events/Year - 100 Planned People/Event 2. Stand-Up Reception: 4 Planned Events/Year - 100 Planned People/Event 3. Heated Events: 4 Planned Events/Year - 100 Planned People/Event Catering Days And The Number Of Events (And, In This Regard, The Planned Main/Event Data) May Differ From Those Specified During The Performance Of The Contract. Detailed Description Of The Service 1. Management: Recording And Provision Of Data Related To The Food Service To The Customer. 2. Operation Of On-Site Kitchens At All Sites, For The Provision Of Food To The Sites Patients And Employees. 3. Recording, If Necessary, Updating Patient Menus Designed By The Customers Dietitians In The Food Computer Program, And Transferring The Monthly Menu Designed By The Customer To The Computer For The Paying Employees. 4. Preparation Of Menus In Hungarian And Foreign Languages ​​(German, Russian) For Patients With Elevated Standards At The Hévíz Site. 5. Buffet-Style Care At The Hévíz Site For Patients With Elevated Standards. 6. Aggregation Of The Current Number Of Patients Forwarded By The Customer. 7. Determining The Number Of Paying Employees (Discounted Two-Course Menu, Three-Course Meal). 8. Procurement And Storage Of Adequate Quality Raw Materials. 9. Preparation Of Material Specifications Based On The Recipe Checked By The Customer 10. Preparation Of Raw Materials For The Preparation Of Meals. 11. Preparation Of Meals Taking Into Account The Cost Of Raw Materials Available For The Menus Prepared By The Customer (Hot Kitchen, Cold Kitchen, Confectionery). 12. Keeping Food Warm Until The End Of Serving. 13. Organoleptic (Sensory) Examination Of Prepared Meals (Food Tasting); 14. Taking And Preserving Food Samples. 15. Serving Meals In Individual Trays And Delivering Them To The Ward (At The Headquarters And The Podmaniczky Utca Site For Full Staff, At The Szanatórium Utca Site For Breakfast And Lunch, At The Hévíz And Balatonfüred Sites Only For Inpatients). 16. Serving Meals To Patients In A Restaurant