Tenders Are Invited For Catering Service During Planned Training

I. The Subject Of The Order Is To Provide Catering During Planned Training Sessions. Ii. Detailed Description Of The Subject Of The Order: 1. The Contractor Will Provide Catering During The Planned Training Sessions, Providing: 1.1. Coffee And Tea Buffet: A) The Coffee Break Should Be Prepared For The Arrival Of Training Participants No Later Than Half An Hour Before The Start Of The Training, And End At The End Of The Training. B) A Coffee And Tea Buffet Is To Be Provided During The Training On A Continuous Basis. By The Continuous System, The Ordering Party Understands: The Availability Of A Coffee And Tea Buffet Throughout The Duration Of The Training And The Direct Presence Of The Person/Persons Serving The Above-Mentioned. Buffet For The Duration Of Only Coffee And Tea Breaks (The Ordering Party Does Not Require The Presence Of An Attendant For The Entire Duration Of The Training), Whose Tasks Include: - Preparing The Buffet A Maximum Of Half An Hour Before The Start Of The Training; - Current And Immediate Ensuring The Availability Of The Assortment Provided By The Contractor In An Amount Ensuring The Uninterrupted Operation Of The Coffee And Tea Buffet; - Current And Immediate Replenishment Of Disposable Tableware, Cutlery And Replenishment Of The Assortment Provided By Contractor; - Ongoing And Immediate Cleaning Of Dirty Disposable Dishes, Cutlery And Post-Consumer Leftovers; - Collection Of Dirty Dishes, Cutlery And Post-Consumer Leftovers Immediately After The Training. Milk - Without Restrictions In Jugs; - Sugar - Without Restrictions; - Carbonated And Still Mineral Water In Bottles (With A Capacity Of No More Than 0.5 L) - Without Restrictions; - Cakes And Shortcrust Pastries - It Is Recommended That, Whenever Possible, Cakes Should Be Packaged Separately Or Separated From Each Other To Ensure Appropriate Sanitary Conditions; - Finger Foods - A Set Of Simple, Ready-To-Eat Snacks Served In Small Portions. The Set Should Include At Least 3 Types Of Snacks, Including At Least One Savory Snack. A Minimum Of 3 Snacks Per Person Should Be Provided. In Particular, The Following Are Allowed: Mini Sandwiches, Wraps Or Mini Tortillas, Corks, Rolls, Puff Pastry Snacks, Vegetables With Additives And Other Similar Snacks. Snacks Should Be Prepared From Fresh Products, Presented Aesthetically On Trays Or Platters And Protected Until Serving. The Contractor Provides The Number Of Snacks Appropriate To The Number Of Participants Indicated By The Ordering Party.