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| # | Company | Amount | Rank | Status |
|---|---|---|---|---|
| 1 | L1₹653.50Accepted-AOC | ₹653.50 | L1 | Accepted-AOC work is done |
| 2 | Not Admitted-Fee/PreQual/Technical | - | - | Not Admitted-Fee/PreQual/Technical Not Complied with technical specification |
| 3 | Not Admitted-Fee/PreQual/Technical | - | - | Not Admitted-Fee/PreQual/Technical Not Complied with technical specification |
| 4 | Not Admitted-Fee/PreQual/Technical | - | - | Not Admitted-Fee/PreQual/Technical Not Complied with technical specification |
Tender Value
₹30 L
EMD Value
₹90,000
Closing Date
4 Dec 2019, 5:00 pmClosed
Registrar, Jiwaji University, Gwalior
VIDYA VIHAR, JIWAJI UNIVERSITY, GWALIOR
CATERING SERVICES
2019_JIWAJ_61706_1
Store/2019/687.1
Open Tender
Hotel/ Catering
Item Rate
365 days
jiwaji university
GIVEN IN TENDER DOCUMENT
2 documents required · 2 mandatory
₹5,000
Yes
ONLINE
₹90,000
24 Jan 2022
11 Nov 2019
9 Dec 2019
11 Nov 2019
4 Dec 2019
11 Nov 2019
Amount
BREAKFAST/SNACKS/LUNCH AND DINNER
Plain dosa with Sambar & Chutney 60gm.
Vada with Sambar & Chutney-2Pcs. 40gm each.
Masala Dosa with Sambar & Chutney 80gm
Idli with Sambar & Chutney-2Pcs. 40gm each.
Chole Bhaturey with pickle - 2 Pcs. Chole 100 gm and 2 bhaturey (80gm.total)
Utappam with sambar & Chutney 80gm.
Puri- 4 pieces (25gm each.) with aloo Sabji (dry)/ aloo tomato Sabji (gravy) (100gm.)
Aloo Parantha /Gobhi Parantha with chutney/sauce/pickle -1 Pc. 100gm.
Breadtoast with Butter / Jam -2 bread slices(50gm.) with 10 gm butter/jam
Corn flakes with hot milk & sugar-200gm.
Samosa/Kachauri /Aloobada-1Pc. 70 gm.
Bread Pakora- 1 Pc. 80 gm.
Vegetable Pakora 100 gm.
Dhokla 2 Pcs. (70 gm.total) with sauce
Sweets (Gulab Jamun/ Balushahi) -1Pc. 50 gm.
Veg. Patties- 1 Pc. 100 gm.
Paneer Patties- 1 Pc. 100 gm.
Biscuits - 4 Pc. 50gm.
Pastree - 1 Pc. 50 gm.
Thali : Type One (1) Dal fried/Dal makhani /Rajma /Pakoda curry in Dahi/Chole -150gm. (2) Seasonal vegetable/Kofta curry/paneer dish -100 gm. (3) Chapati-6 Pcs. -25gm each. (4) Rice-150 gm. (5) Chutney (6) Pickle (7) Papad (8) Dahi/Raita-100gm. (9) Salad-50 gm. (10) Sweet-1pc. 50gm. (Gulab Jamun/ Balushahi).( FOR CANTEEN)
Thali : Type One (1) Dal fried/Dal makhani /Rajma /Pakoda curry in Dahi/Chole -150gm. (2) Seasonal vegetable/Kofta curry/paneer dish -100 gm. (3) Chapati-6 Pcs. -25gm each. (4) Rice-150 gm. (5) Chutney (6) Pickle (7) Papad (8) Dahi/Raita-100gm. (9) Salad-50 gm. (10) Sweet-1pc. 50gm. (Gulab Jamun/ Balushahi).( FOR GUEST HOUSE)
Thali : Type One (1) Dal fried/Dal makhani /Rajma /Pakoda curry in Dahi/Chole -150gm. (2) Seasonal vegetable/Kofta curry/paneer dish -100 gm. (3) Chapati-6 Pcs. -25gm each. (4) Rice-150 gm. (5) Chutney (6) Pickle (7) Papad (8) Dahi/Raita-100gm. (9) Salad-50 gm. (10) Sweet-1pc. 50gm. (Gulab Jamun/ Balushahi).( FOR CONFERENCE)
Thali : Type Two (1) Dal fried-150gm (2) Dry/Seasonal/Gravy Veg- 100 gm (3) Chapati -6 pcs (4) Rise/Pulao- 150 gm (5) Pickle (6) Salad-50 gm (7) Sweet- 01 pcs (50 gm) (FOR CANTEEN)
Thali : Type Two (1) Dal fried-150gm (2) Dry/Seasonal/Gravy Veg- 100 gm (3) Chapati -6 pcs (4) Rise/Pulao- 150 gm (5) Pickle (6) Salad-50 gm (7) Sweet- 01 pcs (50 gm) (FOR GUEST HOUSE)
Thali : Type Two (1) Dal fried-150gm (2) Dry/Seasonal/Gravy Veg- 100 gm (3) Chapati -6 pcs (4) Rise/Pulao- 150 gm (5) Pickle (6) Salad-50 gm (7) Sweet- 01 pcs (50 gm) (FOR CONFERENCE)
To serve in Canteen, Meetings and Guest House (TEA 150 ml)
To serve in Canteen, Meetings and Guest House (COFFEE 150 ml)
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