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| 1 | A. Housekeeping, room upkeep and front office management services as per scope of work and conditions |
| 2 | Housekeeping & Maintenance of all rooms, open spaces, common areas, 04 classrooms, 06 meeting/ activity rooms, 02 MDC offices, common spaces / areas, including lobby, reception area etc. |
| 3 | Upkeep charges for occupied rooms in the MDC block. |
| 4 | Front office management services for MDC block. |
| 5 | B. Catering charges as per scope of work & conditions |
| 6 | Tea & Coffee:Tea / Lemon Tea/Green Tea/ Coffee / Brewed Tea or Coffee etc. with minimum four type Biscuits and Cookies. |
| 7 | Breakfast:a) Cornflakes/Choco flakes/ oats/ wheat flakes with hot & cold milk & honeyb) Eggs to order (Boiled/ Scrambled/ Omelette etc.)c) Bread Plain and Toast (Brown/White) with Butter & Jam etc.d) Aloo paratha with curd/ masala dosa/ idli sambar/ upma/ poha, etc.e) Fresh Fruit Juice/Detox Water/Coconut water etc. (200 ml)f) Fresh Whole Fruits as per seasong) Fresh Tea and Coffee |
| 8 | Lunch/Dinner (Semi-Deluxe):Veg and Non-Veg Soup ( Can be Indian/ Chinese/ Continental/ Shorba)a) 01 Paneer preparation with gravyb) 02 seasonal vegetables with variety (01 dry & 01 with gravy)c) Dal preparations with variety (tadka, makhani, panchmel etc.)d) Curd preparation with varietye) 02 Rice preparations (01 Plain & 01 variety e.g. Veg biryani/Veg pulao/ Chinese rice etc.)f) At least 02 types of Indian bread (Chapati/ Tandoori Roti/ Puri/Naan etc.)g) Green saladh) Pickle and Papadi) Dessert |
| 9 | Lunch/Dinner (Deluxe):In addition to the Semi-Deluxe menu, the deluxe menu will consist of the following items:a) Non-Veg preparation with variety (Chicken, Mutton, Fish, Prawns etc.)b) Fresh Whole Fruits(Sometimes assorted fresh cut fruits) |
| 10 | Juice break:Fresh Juice/Juice tropicana/Natural/Butter milk/lassi/Coconut water (during summer)/ Equivalent |
| 11 | Tea & Snacks:a) Tea / Coffee / Green Tea / Lemon Tea, etc.b) Veg-Kebab/ Sandwiches/ Paneer Pakora/ Samosa/ Cutlet/Spring roll/ Kachori/ Cheese balls/ Baked Items etc. |
| 12 | High-Tea:a) Fresh Juice / Mocktail / Cold Drinkb) Two Veg Snacks with accompaniment (one baked, one traditional)c) One Dessertd) Tea / Coffee / Green Tea, etc |
| 13 | Fruit Basket:a) Fruit Baskets (about ½ kg of seasonal fruits) |
| 14 | C. Catering for Special Events/Gala Dinner/ Programs/ Occasion: (Super Deluxe) as per scope of work & conditions |
| 15 | WELCOME DRINK: One Drink with at least 2 options1. Fruits Punch 2. Blue Lagoon or equivalent mocktail (300 ml)VEG.STARTER: Two Veg Starters: 1. Panner Tikka 2. Crispy Corn Kebab or equivalent NON-VEG.STARTER: One non-veg starter: 1. Chicken Kebab or equivalentSOUP: One each veg & non veg. 1. Chicken Hot & Sour Soup 2. Tomato Soup or equivalentSALAD BAR: Minimum 4 Varieties: 1.Green Salad 2. Russian Salad 3. Sprouted Bean Salad, 4. Roasted/Fried Papad or equivalentCURD PREPRATION: Minimum 3 Varieties 1.Mix Raita/Pineapple Raita 2.Bundi Raita 3. Plain curd or equivalentMAIN COURSE VEG: Minimum 3 Varieties 1. Panner Panjabi Curry 2. Kofta 3. Veg Keema Kasturi or equivalentMAIN COURSE NON-VEG Minimum 2 Varieties 1. Chicken Curry Home Style2. Fish Curryor equivalentLIVE COUNTER: Minimum one variety 1.Dosa 2. Chinese 3. Paani Puri/Chaat 4.Pasta 5. Dry Vegetables or equivalentRICE PREPARATION: 1.Veg.Pulao 2. Jeera Rice 3. Dal Tadaka or equivalentBREADS: Minimum 3 Varieties 1.Kulcha 2. Phukla Roti 3. Poori or equivalentDESSERT: Minimum 3 Varieties 1. Ras-malai / Ras Gulla / Gulab Jamun 2. Ice Cream 3. Cakes 4.Jalebi-Rabri etc or equivalent |
| 16 | D. Catering for English menu / Continental menu as per scope of work and conditions |
| 17 | The rate (per head basis) must be filled by the agency in the financial bid for the “English menu” or “Continental menu” for the foreign guests / delegates. |
