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| 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 | Housekeeping for common area |
| 5 | ROOM UPKEEP SERVICE AS PER SCOPE OF WORK |
| 6 | Room upkeep for double occupancy room with attached bath as per scope |
| 7 | Room upkeep for suite room with attached bath as per the scope |
| 8 | FRONT OFFICE MANAGEMENT SERVICEAS PER SCOPE OF WORK |
| 9 | Front office management for MDP |
| 10 | CATERING SERVICE AS PER SCOPE OF WORK |
| 11 | Welcome Drink (one juice / soft drink) |
| 12 | Tea&Coffee- Tea / Coffee / Green Tea / Lemon Tea, etc. |
| 13 | 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 |
| 14 | 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 |
| 15 | 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. |
| 16 | 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. |
| 17 | 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 |
| 18 | Tea and BiscuitsTea / Coffee / Green Tea, etc. with minimum four type Biscuits and Cookies |
| 19 | Cold Drinks Juice tropicana/ Natural/ Soft drinks |
| 20 | 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. |
| 21 | 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. |
| 22 | Fruit Basket in Room • Fruit Basket (about ½ kg of seasonal fruits) |
| 23 | Dry Fruits Assorted (50 Gms) (As per requirement of IIM Jammu) |
| 24 | Extra Dishes on Order |
| 25 | One Non-Veg dish (Chicken/ Fish/Mutton) |
| 26 | One Veg dish / Paneer Dish / Dal etc |
| 27 | Eggs to order (two eggs) with 2 toasts |
| 28 | Stuffed Paratha |
| 29 | Masala Dosa / Veg/ onion Uttapam with coconut chutney and sambar |
| 30 | Vegetable Biryani (400 Gms) |
| 31 | Chicken Biryani (400 Gms) |
| 32 | Plain rice with Dal/ Curd |
| 33 | Veg Noodles with Manchurian |
| 34 | Veg assorted Pakoras |
