anneure-1-a air india limited provision of bonded...

Anneure-1-A

Air India Limited Provision of Bonded Warehouse facility:

Ref: MAA/IFS/CATG/ICS-TRV/05 dated 15.03.2016………..

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AIL requires Bonded Space available with the caterers FREE OF CHARGE for

using their bonded area facility for operation and stocking of AIL imported material

to be used on its International flights operating from Thiruvananthapuram with all

types of services required in this regard which at present are broadly as detailed

hereunder.

1. From time to time Caterer will seek release & dispatch of the consignments of

AIL with complete and correct consignments of Imported stock within India,

from the AIL Cargo.

2. Caterer will prepare/replenish the requirements of flights as per the standards

of the items to laid down and amended from time to time by Air India Limited

3. Caterer will issue items required ex-Bond on requisitions to be made by the

concerned departments for preparing meals or for supply on flights within the

rules and regulations and procedures in force issued by the Commissionorate

of Customs (Govt. of India) from time to time.

4. Caterer will arrange transportation to and from for such items from the

company to Thiruvananthapuram Airport for loading/offloading such bond

trolleys to the AIL Aircrafts either directly at the Thiruvananthapuram

Airport.

5. Caterer will have to furnish bond on requisite stamp paper as may be required

by Customs authority and complete all the formalities as may be required in

this regard.

6. Caterer will ensure efficient handling/functioning of the AIL bonded area.

Caterer will ensure that issuance from bond are strictly followed with FIFO

and also monitor shelf life of the bonded items.

7. Caterer will prepare all required documents and arrange clearance of Import

Consignments and will also be responsible for demurrage due to delay in

release of consignments fully in order from Customs Cargo Import only on

account of default on the part of catering.

8. Caterer will prepare & forward stock record documents through AIL

periodically as desired by RBI or any authority as may be responsible in this

regards. Moreover, Caterer will continue to forward weekly/ monthly/

quarterly consumption /receipt /stock balance statements to AIL.

9. Caterer will maintain high standards of hygiene and general cleanliness in the

bonded warehouse, preparation and handling of our flights.

10. AIL will provide the following:

a. AIL will give prior information of flights schedules, the standard loads,

and/ or any additional requirements, as necessary.

Anneure-1-A

Air India Limited Provision of Bonded Warehouse facility: Ref: MAA/IFS/CATG/ICS-TRV/05 dated 15..03.2016

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b. List and addresses, telephone numbers of all organizations and AIL

designated representatives with whom regular contact may be essential for

the performance of the bond arrangement.

11. The operation of this arrangement shall be subject to Indian Govt. Rules &

Regulations as in force from time to time.

1.1 AIL will furnish all bond papers as required to be furnished to Customs

accordingly.

1.2 Approximate Space required by AIL at present which may change depending

upon our schedule of operations for international flights, volume/quantity of

imported material required to be stored in Bonded area and the facilities

available with the Caterer.

a Bonded Space (AC area): 600 Sq. mts.

b Cold Storage: 200 Cu. ft.

Sr.Manager (Catering)

Anneure-1-A


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Standard Operating Procedure for Bar Handling by the Caterers.

1. Bond License: 1.1.An exclusive Bonded Warehouse to be assigned for storing and distribution of

bar items on Airlines

1.2.Flights as instructed by the Airline.

1.3.The Caterer who is assigned for Bar handling on behalf of the Airline to obtain

the “Bond License” in the name of Airline. If any conditions stipulated while

issuing the Customs Bond License, such

1.4.Conditions to be fulfilled “in Time” and Airline will not take any

responsibility for fulfilling such conditions.

1.5.The Photo Copy of the Bond License to be handed over to the Airline and

another copy of the Bond License along with approved floor plan of the

Bonded Warehouse to be displayed prominently in the Bonded Warehouse.

1.6.The Caterer will submit a list of Officials/ Personnel of Caterer authorized to

operate Bonded Warehouse and get the approval of Head of the Catering of

the concerned Station in writing.

1.7.Photo Copy of approved list of Authorized Officials/ Personnel to be

displayed prominently along with other displays mentioned above in the

Bonded Warehouse.

1.8.It shall be the Caterers responsibility to maintain adequate records if or as may

be necessary to prove it to the satisfaction of the Airline and the Customs or

other Government authorities to establish that all withdrawals from the

Airline’s Bonded Stores have been made only and strictly for use on Airline’s

flights to establish that there have been no excessive withdrawals. The Airline

shall not be responsible for any contravention of Customs and/or any other

Government/Statutory Authorities regulations by the Caterer. The Caterer

shall indemnify the Airline against loss, if any, sustained by the Airline due to

the contravention of such formalities by the Caterer.

1.9.Caterer shall be required to supervise, maintain, control, reconcile the stocks

etc. with departure and arrival inventory, recoup the stock of items from the

Airline’s Stores (including requisition of items on time from the store of the

Airline, collection after completing Customs formalities, transporting and

storing it in the Bonded Warehouse of the Airline in the caterer’s premises)

and as such the caterer will be required to provide the services for the entire

management (logistic control) of the Airline’s Bonded Warehouse activity

including the services of Custom’s officials ( like supervision under customs

official, Custom official’s fee / overtime, conveyance of Customs official etc.)

and the expenses incurred shall be re-imbursed by the airline subject to the

submission of relevant documents.

2. Bonded Goods Transfer: 2.1.The Airline will provide the list of Items to be transferred to the Station

concerned.

2.2.The Caterer, as listed by the Catering Head of the Station of Operation, to

obtain the “Space Certificate” from the Customs Authorities addressed to the

Customs Authorities of the Transferee Station.

2.3.Based on the above the “Space Certificate” the bonded goods will be

transferred from the Transferee Station.

Anneure-1-A


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2.4.The Caterer will receive the consignment from AIL Cargo and restore to their

Bonded Warehouse under the supervision of Customs Authorities.

2.5.After restoration of bonded goods in their Bonded Warehouse, the Caterer will

obtain the “Re-Warehousing Certificate” from the Station’s Customs

Authorities and forward to the Transferee Station in Original.

2.6.The photocopies of the Space Certificates, Rewarehousing Certificates to be

handed over to the Catering Head of the concerned Station.

2.7.The Caterer to obtain the “Bond Number” for such transferred and re

warehoused Bonded Goods before placing on board fights.

3. Operation of Bond for Airline Flights:

Departure Flights: 3.1.The Airline will notify the Caterer regarding the Bar/Bond upliftment on

Flight No., Frequency,

3.2.Sector, Type of Bar Items to be uplifted and the quantity.

3.3.The Caterer will get release the Bar/Bonded Items as per the list of Airline for

a particular Flight under the Supervision of Customs Authorities from

Caterer’s Bonded Warehouse after making the entries in the Bond Stock

Register and the Bond Stock Bin Cards.

3.4.The Bond Stock Register and the Bond Stock Bin Cards to be signed by the

Authorized Officials/

3.5.Personnel of the Caterer on behalf the Airline and such entries to be counter

signed by the Customs Officials.

3.6.The Bar Carts to be made as advised by the Airline.

3.7.The Caterer should ensure that the Beer cans and Wine Bottles are well

chilled.

3.8.The hi-loader should be positioned in the vicinity of the respective departure

bay, 01hr and 30minutes before the departure along with the other catering

equipment.

3.9.Aircraft Bar Control Forms (ABC Forms) to be filled, Signature of Customs to

be taken. Relevant Stock Card & Stock Register to be filled in and Signature

of Customs to be taken in the Card and Register. ABC Form should be of 1+5

copies, should have bold Air India Monogram in left upper hand side of the

form. The print on the six copies to be clear and legible to read.

3.10.Bar Trolleys to be sealed and transported to the Aircraft (Escorted by the

Bond Officer).

3.11.On Board, the Crew should be briefed and signature to be taken in the ABC

Form, last three copies to be removed (one for Customs, one for Caterer and

one for AIL Catering).

3.12.For all flights, Sector Wise ABC Forms and consolidated form to be placed

on board with same ABC Form Number for the flight.

3.13.ABC Form Number to be serialized.

Arrival Flights: 3.14.The hi-loader should be positioned in the vicinity of the respective arrival

bay, 15 minutes before arrival of flights. The Bar carts to be offloaded along

with other Catering Items.

3.15.On arrival of the flights, the Stock on Board to be verified and Crew &

Customs Signature to be obtained in the ABC Form.

3.16.After restoring in the Bond Room, Stock Card and Stock Registers should be

filled, Customs Signature to be obtained.

Anneure-1-A


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3.17.One copy of the Arrival ABC Form with the signature of the Arrival

Customs Official to be handed over to the Arrival cabin Crew who operated

the Bar. One copy to be handed over to the Customs Official of the Station.

4. Documents & Records:

4.1.ABC Forms (To be numbered serially)

4.2.Stock Card or Bin Card

4.3.Stock Register

4.4.The following Statements to be submitted to the Catering Head of the Station

as per the period mentioned there off: (Formats Enclosed)

5. Weekly Stock Statement.

6. Monthly Consumption Statement- Flight wise.

7. Monthly Consumption Statement- Item wise

8. Monthly Consumption Statement- Day wise

Sr. Manager (Catering)

Anneure-1-A


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Customs and Bond Documentation

CUSTOMS FORMALITIES

1. It shall be the Caterers responsibility to uplift bonded goods that will be stored

by the Airline with the caterer for Catering to its flights. Towards this end, the

caterer shall obtain necessary bond licenses and / or all other statuary approvals

that are required and the cost will be borne by the caterer. The Airline shall not

be responsible for any contravention of Customs and/or any other

Government/Statutory Authorities regulations by the Caterer. The Caterer shall

indemnify the Airline against loss, if any, sustained by the Airline due to the

contravention of such formalities by the Caterer.

2. It shall be the Caterers responsibility to maintain adequate records if or as may

be necessary to prove it to the satisfaction of the Airline and the Customs or

other Government authorities to establish that all withdrawals from the Airline’s

Bonded Stores have been made only and strictly for use on Airline’s flights to

establish that there have been no excessive withdrawals. The Airline shall not

be responsible for any contravention of Customs and/or any other

Government/Statutory Authorities regulations by the Caterer. The Caterer shall

indemnify the Airline against loss, if any, sustained by the Airline due to the

contravention of such formalities by the Caterer.

3. The caterer shall be required to provide and maintain a separate enclosed area -

Bonded Warehouse (adequate enough to store two months stock of Airline’s

Bonded items) exclusively in the name of the said Airline. It shall be the

responsibility of the caterer to obtain Bonded Warehouse License (in the name

of the Airline) at its own cost.

4. Caterer shall be required to supervise, maintain, control, reconcile the

stocks etc. with departure and arrival inventory, recoup the stock of items

from the Airline’s Stores (including requisition of items on time from the

store of the Airline, collection after completing Customs formalities,

transporting and storing it in the Bonded Warehouse of the Airline in the

caterer’s premises) and as such the caterer will be required to provide the

services for the entire management (logistic control) of the Airline’s Bonded

Warehouse activity including the services of Custom’s officials (like

supervision under customs official, Custom official’s fee / overtime,

conveyance of Customs official etc.) and the expenses incurred shall be re-

imbursed by the airline subject to the submission of relevant documents.

5. It shall be the responsibility of the caterer to obtain all necessary license / permit

that are required by the Custom’s and / or any other Government/Statutory

Authorities at their own cost. The Airline shall not be responsible for any

contravention of laws, rules and regulations of Custom’s and / or any other

Government/Statutory Authorities by the caterer in this respect and the caterer

shall indemnify the Airline for the breach of such rules and regulations of

Customs and / or any other Government/Statutory Authorities to the extent of

Anneure-1-A


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loss suffered by the Airline and the Airline shall have the right to take penal

action as deemed fit.


Annexure- 1-B

Air India Ltd,

Scope of Work for Cabin Dressing.

Ref: MAA/IFS/CATG/ICS-TRV/05 dated 15.03.2016

Page 1 of 4

FOR ORIGINATING FLIGHTS - “J" CLASS/FIRST CLASS OF AIR INDIA: 1. Placing of fresh Head Rest covers on all aircraft seats / placing of Headphones.

2. Replacing with fresh pillow covers on all pillows and arrange the same in J class

seats and placing the pillows on hat track in Y' Class.

3. Blankets to be folded neatly and packed in individual poly bags and placed in the

A/C Over Head Bins of J & Y Class as per Galley Loading Plan (GLP) in force.

4. Placing current newspapers in all aircraft seat pockets. In one row all varieties of

newspapers to be set in the seat pockets as per list and quantity of newspapers as

advised by Manager (Catering), AIL, Thiruvananthapuram.

5. Placing of New/presentable current Air India Inflight Magazine and or any other

In-flight Magazines in all aircraft seat pockets.

6. Placing of any other Reading material/Sales Promotion materials etc., as & when

required in the aircraft seat pockets/cabins.

7. Placing of New/presentable emergency cards/safety cards and airsickness bags in

all aircraft seat pockets as required by the carrier.

8. Placing of Coat hangers in the cabins.

9. Dressings of all the cabins, toilets, by placing tissue boxes/toilet rolls/soap cakes

or Liquid Soap in the designated locations.

10. All aircraft cabins to be sprayed with air fresheners.

11. Any other work assigned by Manager (Catering), AIL, Thiruvananthapuram.

or his authorized representative as and when required.

FOR ORIGINATING FLIGHTS - “Y" Class:

1. Placing of fresh Head Rest covers on all aircraft seats / placing of Head Phones.

2. Replacing with fresh pillow covers on all pillows and placing the pillows on Over

Head Bins as per the Galley Loading Plan (GLP) in force.

3. Blankets to be folded neatly and packed in individual poly bags and placed in the

A/C Over Head Bins Y Class as per the Galley Loading Plan (GLP) in force.

4. Placing current newspapers in all aircraft seat pockets. In one row all varieties of

newspapers to be set in the seat pockets as per list and quantity of newspapers as

advised by Manager (Catering), AIL, Thiruvananthapuram.

5. Placing of New/presentable current Air India Inflight magazines and or any other

In-flight Magazines in all aircraft seat pockets.

6. Placing of any other Reading material/Sales Promotion materials etc., as & when

required in the aircraft seat pockets/cabins.

7. Placing of New/Presentable emergency cards/safety cards and airsickness bags in

all aircraft seat pockets.

8. Placing of Coat hangers in the cabins




11. Any other work assigned by Manager (Catering), AIL, Thiruvananthapuram or his

authorized representative as and when required.

(Above activities, for Domestic Flights both in J/First & Y class must be completed 45

minutes before the schedule departure of the flight & International Flights both in

J/First & Y class must be completed 60 minutes before the schedule departure of the

flight.)

Annexure- 1-B

Air India Ltd,



Page 2 of 4

Minimum Manpower Required: B 777/767/757/747 - 20 Helpers

Minimum Manpower Required: A 330/A 310 / B 787 - 5 Helpers.

Minimum Manpower Required: A 319/A 320/A 321/B 737 - 4 Helpers.

Minimum Manpower Required: ATR/CRJ - 2 Helpers.

FOR QUICK TURNAROUND FLIGHTS - “J" Class/First Class:

1. Changing all Headrest Covers / replenishing Headphones

2. Changing all pillow covers and arranging in overhead bins as per current GLP.

3. Blankets to be collected from the seats and segregate the dirty and other soiled

blankets. Replace with Dry Cleaned Blankets duly packed in polythene bags and

arranging in Over Head Bins as per the current GLP.

4. Accounting of Blankets and Pillows on arrival and departure and Flight wise

reporting to AIL Catering.

5. Check for presentable Current Air India Inflight magazines. In case if required

fresh Current Air India Inflight magazines to be replaced.

6. Collect all other Magazines and Reading Materials including Newspapers from

the seats/seat pockets and rearrange the same either in Seat pockets or at

designated places.

7. Dressing of all the cabins, toilets, by placing tissue boxes/toilet rolls/soap cakes in

the designated locations.




10. The soiled items to be deposited to the designated Section as advised by the

Manager (Catering), AIL, Thiruvananthapuram or his authorized representative.

FOR QUICK TURNAROUND FLIGHTS - “Y” Class:

1. Changing all Headrest Covers / replenishing Headphones

2. Changing all pillow covers and arranging in Over Head Bins as per the current

GLP.

3. Blankets to be collected from the seats and segregate the dirty and other soiled

blankets. Replace with Dry Cleaned Blanket duly packed in polythene bags and

arranging in Over Head Bins as per the current GLP.

4. Accounting of Blankets and Pillows on arrival and departure and Flight wise

reporting to AIL, Catering.

5. Check for presentable Current Air India Inflight magazines. In case if required

fresh Current Air India Inflight magazines to be replaced.

6. Collect all other Magazines and Reading Materials Including Newspapers from

the seats/seat pocket and rearrange the same either in Seat Pockets or at

designated places.




9. The soiled Linen from arrival and Old Newspapers & Magazines including Air

India Inflight magazines to be deposited to the catering Section as advised by the

Manager (Catering), AIL, Thiruvananthapuram or his authorized representative.

Annexure- 1-B

Air India Ltd,



Page 3 of 4



(Total time allocated for the above activities both in J/First Class & Y class is 15

minutes.)



Minimum Manpower Required: A 319/A 320/A 321/ B 737 - 4 Helpers.


FOR TERMINATING FLIGHTS:

1. To remove headrest covers from all seats and collect the soiled Head Rest Covers

in Poly bags.

2. All pillows and blankets to be off loaded and accounting of Blankets and pillows.

3. Arrival Newspapers are to be segregated & collected in poly bags and stalked

these old newspaper bags in assigned old newspaper stock room which will be

disposed off as per the advise of AIL.

4. Check the present ability of Air India Inflight, Air Safety cards and segregate the

torn and soiled ones.

5. Air Sickness bags thus collected to be restored to AIL or reused.

6. To remove all newspapers, Air India Inflight, Safety cards and airsickness bags

from all aircraft seat pockets.

7. To remove all hangers from the cabin

8. To remove all tissue boxes/toilet rolls from the toilets. Unused Tissue boxes/Toilet

rolls to be segregated and returned to AIL or reused.



(Above activities, for Domestic Flights both in J/First & Y class must be completed 45

minutes before the schedule departure of the flight & International Flights both in

J/First & Y class must be completed 60 minutes before the schedule departure of the

flight.)



Minimum Manpower Required: A 319/A 320/A 321/ B 737 - 4 Helpers.


Notes:

1. All Linen items, Magazines/Newspapers, Toiletry items, Safety Cards,

Airsickness Bags, Polythene Bags etc. required for use in cabin dressing shall be

provided ex- AIL, which shall be collected from our catering section/catering

stores, Thiruvananthapuram.

2. Caterer will collect/remove the soiled linen, used/torn off/mutilated/old

newspapers, magazines, safety cards, airsickness bags etc. from flights and make

arrangement to handover it to either AIL or AIL contractor as per the advise of

Annexure- 1-B

Air India Ltd,



Page 4 of 4

Manager (Catering), AIL, Thiruvananthapuram and also maintain proper records

for the same.

3. Caterer will maintain proper records for all items required/used in cabin dressing

of Aircraft either received from AIL catering stores or removed/collected from

aircraft and submit its report in every week to the office of Manager (Catering),

AIL, Thiruvananthapuram.

4. The Contractor/Caterer will be responsible for the safe storage of the clothing and

other material delivered to them. If any clothing gets spoiled/damaged or short

delivered, the cost thereof would be recovered from the contractor’s security

deposit/pending future bills.

5. Rates for the above activities – without dry-cleaning/washing of aircraft linen

items as required for cabin dressing, be quoted in Annexure- 6 of tender

documents.

Scope of work in IFE

Whenever the aircraft operate with IFE System, the following procedures should be

followed.

a. J Class & Y Class headphones to be offloaded and replaced with fresh ones.

b. On arrivals, DVD should be collected from the cabin crew and hand over the same

to cabin crew on departure.

c. Y class disposable headphones to be returned to catering section and J class

Headphones to be cleaned with suitable disinfectant replace the muff and Seal the

headphones in polythene bag by the caterer.


Annexure-1

AIR INDIA LTD.

General Terms & Conditions

Ref: MAA/IFS/CATG/ICS-TRV/05 dated: 15.03.2016………..

- 1 -

Sealed Tenders are invited for upliftment of In-flight Meals on our flights as per list

attached in Annexure – 6 and subject to the following terms & conditions, in addition

to Annexure 1, 1-A, 2, 3, 4, 5-A & 5-B.

1. DEFINITIONS:

1.1 AIL means AIR INDIA LTD.

1.2 ED means EXECUTIVE Director, AIL, of the region in which catering

services are required.

1.3 ‘GM (F)’ means General Manager (Finance), AIL of the region in which

catering services are required

1.4 ‘DGM (IFS)’ means Dy. General Manager (IFS), AIL, of the region in which

catering services are required.

1.5 Sr. Mgr (Catg)’ means Sr. Manager (Catg), AIL, of the region in which

catering services are required.

1.6 Mgr (Catg) means Manager (Catering), AIL of the station in which catering

services are required.

1.7 Dy.Mgr (Catg) means Deputy Manager (Catg), AIL of the Station where

Catering services are required.

1.8 AM (Catering) means Asst. Manager (Catering), AIL, of the Station where

Catering services are required.

1.9 C.O. means Catering Officer, AIL of the Station where Catering services are

required.

1.10 ‘SM means STATION Manager, AIL, of the city in which the Caterer

provides In-flight Catering Services and / or any other person authorized by

him.

1.11 ‘Caterer/Contractor’ means any person, a proprietary concern, partnership firm

or a company with whom contract for supply of in-flight catering is finalized

by AIL

1.12 “Tenderer” means the party who is submitting quotations in response to our

Tender Enquiry.

1.13 The term ‘CONTRACT’ means agreement between AIL and

CATERER/CONTRACTOR for In-flight Catering.

Annexure-1

AIR INDIA LTD.



- 2 -

1.14 “Competent Authority” means DGM (IFS)/GM (F)/ Sr.Mgr (Catg)/Mgr

(Catg)/Dy.Mgr (Catg)/ Asst. Mgr (Catg) / SM/ Airport Manager and / or any

other person authorized by them.

2. SUBMISSION OF TENDERS:

2.1.All tenders shall be submitted in the prescribed form in duplicate in sealed

envelopes super scribed thereon ‘QUOTATION FOR ENQUIRY No.

MAA/IFS/CATG/ICS-TRV/ENQ-05and should reach the office of the Senior

Manager (catering), AIL Chennai, on or before the due date.

2.2. Price quotations must be entered in the relevant Price Columns. The entire

file must be submitted in Two CDs (One marked as Original and second

marked as Backup – both the CDs duly signed with the name of the caterer)

along with a hard copy, duly signed with official stamp on all pages and to be

submitted in a separate envelope, sealed & Super scribed-“Commercial Bid –

Catering Tender,Thiruvananthapuram ,2016”. Tenders should be in prescribed

form duly signed and stamped and prices be clearly written both in words and

figures without any over-writing. Over-writing, if any, should be signed. The

rates for similar nature of items should be identical.

2.3.The dry items, if required to be obtained from the caterers, will be charged on

cost plus mark-up price, which may be quoted in the Annexure 6.

2.4.The aforesaid prices quoted by the tenderers shall be exclusive of all

duties/taxes and levies/royalty/demurrage charges etc. of Airport

Authority of India. Taxes/Duties if any and AAI levies if any payable by

the Company shall be CLEARLY INDICATED BY THE TENDERER

separately. 2.5.Tender submitted should be valid for a minimum period of 90 days from the

opening of the Commercial submission of bid.

i The tenderer should be well equipped & capable of producing, storing

and supply of quality & hygienic food matching with international

standard.

ii Any other facilities as decided / required by AIL from time to time

shall be made available by the caterer.

iii The tenderer shall indicate the name/s of the other airlines to whom the

said Tenderer/s renders similar services for the information and record

of the company. The said tenderer shall specify the facility available

with them like cold storage, holding area, kitchen equipment, bakery,

cold kitchen, open-fire grilling etc. and other facilities required to

prepare and provide all the food items included in the contract, within

their premises.

2.6.The company does not bind itself to accept the lowest tender or any tender and

reserves the right to accept or reject the tenders in part or full without

assigning any reasons whatsoever.

2.7.AIR INDIA LTD, Reserves the right to award the In-flight Catering

Contract at each station to more than one caterer as per the requirement of

AIL.

Annexure-1

AIR INDIA LTD.



- 3 -

2.8.After opening of the Commercial Bid, no clarification/amendment to the price

quoted in the Commercial Bid will be entertained.

3. EARNEST MONEY / SECURITY DEPOST:

3.1.EARNEST MONEY:

i Tender must be accompanied by Earnest Money deposit equivalent

to amount of Rs.5,00,000/- (Rupees Five lakhs only) by way of

Bank Draft/Pay Order drawn on any scheduled Bank in favour of

“AIR INDIA LTD” payable at CHENNAI failing which tender is

liable to be rejected. No other mode of earnest money will be

acceptable.

ii Earnest Money deposit will not carry any interest.

iii Earnest Money in respect of the successful tenderers will be adjusted

against security deposit (refer clause 3.2)

iv Earnest Money deposit in case of unsuccessful tenderers will be

refunded only on finalization of the tender. No further

correspondence will be entertained.

v In case, the successful tenderer’s fails or refuse to accept the contract

offered in full or in part, the earnest money deposit will be forfeited.

3.2.SECURITY DEPOSIT:

i The successful tenderers will be required to deposit an amount as

specified in the covering letter, after adjusting the amount of earnest

money, as security deposit with AIR INDIA LTD. by Cheque/Bank

Draft/Pay Order within 2 weeks of the communication of acceptance

of tender for the satisfactory performance of the contract.

ii Security deposit shall be refunded only after successful completions

of all contractual obligations by the successful tenderer / contractor.

iii Security deposit will not carry any interest.

iv Security deposit will be forfeited in the event of the contract offered

in full or in part not being fulfilled by the tenderer / contractor.

4. RECOVERY OF SUM DUE:

4.1.Whenever under this contract any sum of money is recoverable from the

contractor, the Company shall be entitled to recover such sum by

appropriating in part or full the said security deposit already deposited by the

contractor.

4.2.In the event of said security deposit being insufficient, the balance of total

amount recoverable, as the case may be, shall be deducted from any sum then

due to the contractor under this or any other contract with AIL Should this

amount be insufficient to cover the said full amount recoverable, the

contractor shall pay to the company on demand the balance amount, if any,

due to the company within 30 days of the demand by the company. If any

amount due to the company is so set off against the said security deposit the

Contractor shall have to make good the said amount so set off to bring the

security deposit to the original value immediately but not later than 10 days.

Annexure-1

AIR INDIA LTD.



- 4 -

5. HANDLING ARRANGEMENT:

5.1.The contractor shall prepare various items of breakfast / snacks / tea or coffee

Garni / High tea/Lunch/Dinner etc. for the flights as allocated to the contractor

from time to time as may be advised by Sr.Mgr (CATG), Mgr (Catg.) or

Airlines Authorized personnel, AIL,Thiruvananthapuram.

5.2. The food items will be hygienically prepared and laid out in presentable

manner and in accordance with our requirements. The raw materials and

ingredients used will be of the quality/brand as prescribed in the broad

specifications (Annexure-2).

i The contractor must maintain adequate and modern kitchen facilities and

adequately professional competent staff including Chef to render the

services of international standard.

5.3.The caterer should take proper control measures including pest control in its

premises and a report of the same may be submitted to Sr.Mgr / Manager

(CATG) or Airlines Authorized personnel, AIL, Thiruvananthapuram in first

week of every month.

5.4.The hygienic aspect at various stages of preparing and handling, storage,

Presetting of food items in the Contractor’s establishment and transporting /

delivering to our catering section and/or loading on the aircraft is of the utmost

importance.

5.5.The Co. reserves the right to regular/surprise inspect the kitchen and other

facilities of the Caterer at any time during the contractual period by the

competent authority and/or through the other representatives of the Co. to

satisfy themselves on the above points. The caterer shall facilitate such

inspection.

5.6.Staff members working in the Establishments of the Contractor for preparation

and setting up of any item of food, must be properly attired for achieving a

smart turn- out as well as to meet hygiene standards necessary in the process

of handling food.

5.7.The caterer shall arrange to carry out medical examinations of their personnel

at regular, periodic intervals so as to ensure that they are totally free from any

infection/disease that can be transmitted through food or other

supplies/services they come in contact with.

5.8.The contractor shall preset the food items for flight in the meal

trolleys/containers, supplied by the Co. These meal trolleys / containers shall

be preserved in air-conditioned room, to avoid deterioration in the quality of

food and kept ready duly packed for loading on aircraft as required and deliver

the same, minimum two hours before the scheduled / rescheduled time of

departure where presetting is done in the premises of the caterer or one and

half hour before the scheduled / rescheduled time of departure when the

presetting is done in the premises of the Co. The meal trolley / container will

be labeled with the Co’s flight no. / no. of meals to avoid confusion. The

caterer will also place bilingual “VEG/NON VEG” stickers and also the

caterer’s card (bilingual) in each meal tray and cutlery bag. Caterer will be

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required to earmark separate area for Veg meal preparations, storage and

packing etc.

5.9.A separate area will be provided for the company exclusively suitable for

storage of galley equipment etc. in the premises of the caterer(s).

i A separate storage-room will be provided to store the dry items, which the

company may supply.

ii For all cutlery/crockery/trays/meal trolleys, galley equipment like cold/hot

Flask Tea / coffee pots and Hot cups and any other items laid down by

AIL proper records are to be maintained and daily/weekly/monthly

consumption statements/ inventories should be submitted regularly. Any

shortage /excesses to be accounted for.

iii The caterer will collect the items supplied by the company from AIL

premises periodically. The tinned/tetra packed juices/soft drinks supplied

by company will be kept and supplied chilled by Caterer and put in the

service. In case AIL don’t provide any of these items, the caterer will

supply the same on chargeable basis.

iv The caterer will also arrange collection of all dry store/provision items,

which are required to be provided on board in bulk, from our catering store

besides other tray set up items and provide on board as per the advise of by

Sr.Mgr (CATG)/ Mgr (Catg) /the Airline’s authorized personnel, AIL, Thiruvananthapuram.

v Caterers must check “best before” date/expiry date of items supplied by

AIL, before presetting and they will be held responsible for presetting any

such items in the meals which is time expired and appropriate action will

be taken against the defaulting caterers.

5.10.The caterer shall commence loading the food items on board the aircraft and

complete the same as per the requirement of National Aviation Company of

India Limited.

i The caterer shall be required to make own provision for Hi-lift for loading

/ offloading operations. (Ref. Also Article 4.4 of covering letter)

ii The caterer shall ensure the offloading of catering equipment, trays, meal

trolleys, crockery, cutlery and other waste materials etc. from aircraft

galleys immediately on its arrival and keep proper account of the same,

flight-wise.

iii A daily/weekly/monthly reports with regard to the inventories of both

equipment, cutlery, linen items and dry items etc. would be submitted as

specified, to Mgr (Catg) AIL,Thiruvananthapuram. The details would

cover the items obtained during offloading, items used, items received

from Company and balance stock during the period specified above.

5.11.The cutlery/crockery equipment etc. so offloaded will be cleaned, washed,

wiped/dried and preset under satisfactory hygienic conditions for the

subsequent flight handled by the caterer.

5.12.As regards the transit flight, where arrival, is attended by caterer ‘A’ and its

departure is attended by caterer ‘B’, the contractor ‘A’ will ensure to take

inventory of major and minor equipment arrived in the flights and hand over

the same to caterer ‘B’ as per the procedure advised by the by Mgr (Catg),

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AIL,Thiruvananthapuram, and/or any person authorized by him from time to

time.

i Salad/sweets etc. must be supplied in salad bowl duly covered with cling

film.

ii Savory items, Veg/Non-Veg must be supplied duly packed/wrapped in

Aluminum Foil.

iii Food items supplied in Aluminum/SAN/ABS/porcelain/Bone

China/Ceramic/Etc dishes must be covered with Aluminum Foil.

iv Fruits should be washed in potassium permanganate solution and wiped

before placing in the basket. Fruit basket / Breadbasket must be covered

with perforated PVC cellophane paper to allow free flow of fresh air and

retention of freshness of the items.

5.13.Fruit basket, wherever required, should contain five type of fresh fruits

available in the season, which are broadly as below:

i List of approved fruits:

ii Apple, Orange, Banana, Grapes (black), Grapes (green-seedless), Chickoo,

iii Plums, Peaches, Cherries, Pears, William pear.

5.14.Handling of dry store Provision: Dry Provision items like tea, coffee,

sugar sachets, beverages, toiletries etc. should be collected from AIL

Cabin/Catering Stores on weekly/fortnightly/monthly basis and packed

flight-wise individually as advised by the AIL Catering authorities and

uplifted on our flights along with the meal supply.

6. FLIGHT HANDLING: 6.1.‘Flight Handling’ shall mean and include the following:

i Taking over items like catering equipment, trays, crockery, cutlery,

beakers, waste materials, etc. from cabin crew, offloading from the

aircraft.

ii Washing, cleaning, sterilizing, pre-setting of the aforesaid items and

handing over the same to the Catering Section of the company and/or

loading and handing over to the cabin crew the aforesaid items.

iii Handing over of unserviceable scrap items to the company’s Catering

Section and collecting replacement items indented from the above

office/officers by the Caterer’s staff, uplifting, and transporting them

by their own transport.

iv The caterer shall provide a supervisor and sufficient nos. of helpers for

offloading and loading of catering items exclusively on each flight.

They should be always present near the aircraft till it is taxied out for

departure. For arrival flights, the caterer’s staff should reach well on

time i.e. at least ten minutes before the scheduled/rescheduled arrival

time and take count of all the offloaded equipment, and arrange to

offload them. In case of any discrepancy in the handling, the entire

handling charges or any part there of as deemed fit by the Co. shall be

levied in addition to suitable penalty.

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v The Caterer’s Supervisory staff in charge of the departure shall not

leave the vicinity of the aircraft till the aircraft rolls out.

vi Loading / unloading of Meals: The caterer shall commence the loading

of food items on board the aircraft on arrival and complete the same as

per following schedule:

vii - In case of originating flights: Commence the loading 1-hour before

the STD and complete the same 40 minutes before STD.

viii - In case of transit flights: Commence the loading 45 minutes before

STD and Complete the same 30 minutes before STD

ix (Timings would be reviewed as per AIL operational requirement by

Mgr (Catg), AIL,Thiruvananthapuram, in view of turn-around time of

transit flights and shall be advised to the caterer/s accordingly if certain

changes are required.)

6.2.Type of aircraft to which handling is required:

i B747-400

ii B747-400 (Combi)

iii B747-300

iv B747-200

v B777-200

vi B777-300

vii B787

viii AB-330

ix AB-319/320/321

x B-737-800

xi ATR-42

xii CRJ

xiii Dornier 28 (or) any other aircraft that will be put into service.

xiv Handling could be of various types as below:

6.3.Single sector

6.4.Double-sector with meal uplift for return sector.

6.5.Double-sector with dummy pre-set for return sector.

6.6.Single-sector dummy preset.

6.7.Ferry Flight (No Passenger on board)

i The handling charges in respect of above activities where the food is

preset at the premises of the caterers and supply to the aircraft by

caterer will be specified separately by the caterers in Annexure 6 the

handling charges will be for all activities mentioned at 5.0 and 6.0

above.

7. Placing of orders

7.1.Mgr (Catg) or Any Authorized person in Catering AIL, Thiruvananthapuram,

and/l generally place an initial order, flight-wise, for requisite number of

meals 12 hours before the STD (scheduled time of departure) and thereafter

first revision shall be advised 8 hours before the STD and final confirmation

shall be given well before the STD for each flight,. The caterer shall

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accordingly comply with the supply irrespective of the fact whether catering to

that particular flight was assigned to him or not.

7.2.The requirements may either be increased or decreased depending upon the

operations and pax load. The items /menu to be supplied, flight-wise, would

be as per the advise of by Mgr (Catg), AIL, Thiruvananthapuram.

7.3.The caterers shall provide two free sample of each item, every day for every

flight for quality / quantity control / check. In case of doubt misgivings, the

caterer shall provide a second sample, free of cost. These samples shall be

picked up at random by the representatives of the Co. at either caterer’s

premises before loading in Hi-Lift and/or at AIL premises before loading in

the Aircraft.

i If the Mgr (Catg), AIL,Thiruvananthapuram, gives prior notice to the

caterer to the extent of 4-hours duration for the purpose of making

change in the meal schedule for a particular flight(s), the caterer shall

carry out the same changes.

ii In the eventuality of flight getting re-schedule due to any reason, and

Mgr (Catg), AIL, Thiruvananthapuram have given 2 hrs notice, and if the

caterer fails and/or neglects to carry out the said directions, the

company shall recover the cost to the extent to which company may

incur extra expenditure on procuring necessary meal for the said

flight(s) from some other source(s). If the company does not succeed to

procure the necessary meals for the said flight(s) from some other

source(s), then penalty will be imposed as per Annexure-3.

8.0.Distribution / Award of Business 8.1.Distribution of flights / volume of business to the selected caterers is at the

sole discretion of AIL and will be determined not only on rates offered but

also on the capability of the Caterers / quality of food, infrastructure etc.

8.2.Infrastructure broadly includes the following Parameters: -

i Hygiene & Cleanliness

ii Air-conditioning of the Premises

iii Availability of deep freezing facilities

iv Distance from airport

v Sterile Area

vi Allocation of Star Status, if any

vii Washing / Cleaning facilities

viii Availability of number of Hi-Lift

ix Availability of Medically cleared Skilled Staff

x Past experience in similar business (with AIL in case of existing

caterers)

xi Annual turnover

xii Possession of requisite licenses

xiii Infrastructure to enforce security measures laid down by BCAS

xiv Any other parameter, as deemed fit. AIL reserves the right to

reallocate, change, delete / add flights / volume of business from any

caterer during the contractual period on quality consideration or on the

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basis of passenger complaint without assigning any reason and/or

schedule of operations.

9. GENERAL CLAUSE FOR UPLIFTMENT OF STANDBY MEALS FOR

ALL FLIGHTS:

9.1.The caterers will ensure availability of standby meals i.e. main entrees with

complete tray set-up for last minute additions as under in the Hi-lift.

i Type of Aircraft No. of Stand-by Meals (Veg.)

ii 747-400/747-300/777-200 20 nos.

iii 777-300/747-400 (combi) 20 nos.

iv 767/757/737/787 15 nos.

v A-330/ A 310 15 nos.

vi A-320/A-321/A-319 15 nos.

vii B-737 10 nos.

viii ATR-42/CRJ/Dornier 228 04 nos.

ix Other types of Aircrafts if any will be advised by the Company.

9.2.The standby meals will be uplifted and used only subject to the actual

requirement. The Company will not be liable to pay for standby meals to the

extent not utilized.

10. CANCELLATION OF FLIGHTS:

10.1.In the event of delay or cancellation of company’s flight, Mgr (Catg), AIL,

Thiruvananthapuram will keep the caterer informed from time to time and the

conditions of cancellation of upliftment of meal will be as follows:

Notice given Charges payable

i More than 4 hours of STD No charges.

ii Between 1 ½ hrs to 4 hrs of STD - 50% rates of perishable

items only

iii Less than 1 ½ hrs of STD 100% of the perishable

items only (which cannot

be reused on other flight)

(STD-Scheduled Departure Time of Flight)

10.2.The above cancellation charges shall be applicable for the perishable items

only exclusive of Handling Charges.

10.3.No cancellation will be payable to the caterer in respect of items such as

butter, Jam /marmalade, tomato sauce, pickle, honey, fresh fruits etc. and any

other non- perishable items.

10.4.The company shall have every right to collect the food already ordered for a

particular flight for such other uses as may be considered necessary by the

company in the event of cancellation made in respect of the aforesaid item

within one and half hours from the scheduled / rescheduled time of departure

of flight.

11. Qualitative and Quantitative Checks:

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11.1.Checking of quality and quantity of food items supplied by the caterer shall

be carried out by the ‘Competent Authority’ and/or any other authorized

person by the said ‘Competent Authority’ at the stage of pre-

preparation/preparation or post-preparation of the Food items. For the purpose

of checking the quality and quantity of the item(s) supplied by the Caterer

from time to time, free sample of each of the Food items shall be taken at

random by the said ‘Competent Authority’ and/or authorized person by the

said authority. At the time of checking of quality and quantity of the item as

stated above, if it has been observed that the quality is inferior to the required

standard of quality as agreed to as per the contract, ‘Competent authority’ or

any authorized person by the ‘Competent Authority’ shall inform the caterer

his observations as to the quality of said items and the company reserves to

itself the right to reject the entire lot of the said items supplied by the caterers.

The company may insist on the caterers to replace / substitute some other

items approved by the said ‘Competent Authority’ and/or any other person

authorized by him and the said replacement/substitution will be done by the

caterer within the permissible time limit of the scheduled/rescheduled time of

departure of said flight. In such event, the caterer shall not be entitled to any

extra cost with regard to the said replacement/substitution done by the caterer

in respect of the item(s).

11.2.If the item(s) so replaced by the caterer is/are less costlier as compared to the

cost of item(s) agreed to be supplied by the caterer; in that event, the caterer

shall be entitled to the payment on the basis of the cost of the item(s) so

replaced by him / them. In the event of said item(s) not being substituted /

replaced by caterers, the company shall have the right to uplift such items

from other sources and the difference in the cost arising there from shall be

recovered from the caterer. In case the company does not succeed to procure

the necessary meals for the said flight/s from other sources, in that event, the

penalty shall be levied as per Annexure-3 as a token for the loss of goodwill.

11.3.If the Mgr (Catg), AIL, Thiruvananthapuram or his nominee comes to the

conclusion while checking the quality of the item/s supplied by the caterer/s

that the said item/s is/are of inferior quality and in spite of having brought to

the notice of the caterer by the said Mgr (Catg), AIL, Thiruvananthapuram on the

sub-standard quality of item/s and if the caterer/s fails and/or neglects to make

any improvement in the quality of the said item/s, the caterer/s shall be liable

to pay penalty to the company as per Annexure-3. If the caterer/s fail/s and/or

neglect to improve the quality in spite of having imposed penalty on him as

stated above, the company reserves to itself the right to impose higher penalty

on the caterer / s and if even then such complaints persists, Co. reserve to itself

the right to withdraw the flights.

11.4.If specific complaints are received by the company from passenger with

regard to any items being of sub-standard quality the company reserves to

itself the right to impose penalty as per Annexure-3 on each occasion in token

of loss of goodwill of the company.

11.5. Where the caterer/s fail to supply the full item/s of menu prescribed for each

flight, proportionate deduction of the item/s supplied short shall be made from

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the bills on basis of individual rates quoted for each item/s and the company

shall have the right to impose penalty on the caterer as per Annexure-3.

11.6.In the event of the weight of any item/s, being less than the weight of the said

item/s, as stipulated in the contract, a proportionate deduction shall be made

for the entire supply of the item/s for the flight to which the supply was made

and / or intended to be made. If such shortfall in the weight is repeated,

penalty shall be levied as per Annexure-3 in addition to the proportionate

deduction. Thereafter the aforesaid penalty shall be doubled on each of the

subsequent occasions during the contractual period.

11.7.In the event of any increase or decrease in weight in respect of any item/s

required by the company as compared to the weight as already stipulated in

the contract during the contractual period, a proportionate increase / decrease

shall also be made by the company accordingly in the rates as mutually

agreed.

11.8.If caterers are required to supply any items for which approved rates are not

available in the contract, the caterer shall supply the same and submit their

quotations for such items immediately. Rates for such items shall be finalized /

approved on the basis of approved rates of equivalent items available in the

contract or on the basis of mutual discussions / agreement.

12. DELAYS:

12.1.If the contractor / s make delay in respect of the time limit prescribed for

delivering the food items to the catering section of the company which causes

delay to the flight/s with regard to the departure timing, the company reserves

to itself the right to impose penalty upon the contractor/s for such delay /s. If

the contractor makes delay in delivering the said food items and loading the

aircraft/s with the said items within the prescribed time limit as stipulated in

covering letter, which causes delay in the flight/s with regard to the departure

timing, the company reserves to itself the right to impose penalty upon the

contractor/s for such delay / s.

13. PENALTIES:

13.1.Penalties on account of shortcomings/ deficiencies will be as per Annexure 3.

14. SETTLEMENT OF BILLS:

14.1.The caterer/s shall submit the bills, raised in the name of AIL,

Thiruvananthapuram on fortnightly basis, to the Mgr (Catg), AIL,

Thiruvananthapuram duly supported by relevant challans, signed by Mgr

(Catg), AIL, Thiruvananthapuram for verification and certification. Efforts shall

be made by the company to settle the bills within 30 days of receipt.

14.2.Settlement of Bills will be as per the Total number of passengers on board.

15. INDEMNITY:

15.1.The caterer shall indemnify the AIL against any claim arising out of

delay in supply of items covered in contract and poor quality thereof or

with regard to wrong / defective / adulterated / misbranded / stale items

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or drinks and shall make good to AIL any loss or damage incurred

thereby.

15.2. The Caterer will indemnify the Airline (including legal expenses and

consequential loss) for any loss including third party claim on Airline due

to any reason or damage to Airline’s properties or equipment and also to

the Airline’s aircraft resulting in inter-alias from the Caterer’s

negligence, Caterer’s personnel or equipment or the Airline’s equipment

in Caterer’s custody.

15.3.The Caterer shall be responsible and shall indemnify the claims by

passenger/s or crew (including legal expenses) for death, injury, illness or

food poisoning caused by negligence on the part of the caterer or any of

caterer’s employees.

15.4.The Caterer shall be responsible and shall indemnify the claims by

passengers for injury or food poisoning caused by negligence on the part

of the Caterer or any of Caterer’s employees.

15.5.In this article, all references to the Airline or the Caterer shall include

their respective employee/s, servants, agent/s and sub-contractor/s.

15.6.For the above liability purposes, the caterer shall maintain an adequate

insurance coverage to be mutually agreed upon, with a reputed insurance

company.

15.7.The copy of the valid insurance coverage being maintained by the

caterer shall be submitted to the Airline and will form Annexure-B of the

Contract. It shall be the responsibility of the Caterer to update the

validity of the insurance coverage annually and submit to the Airline

from time to time.

16. PRICES AND VALIDITY:

16.1.Prices finalized for various items shall be binding on the caterer/s for the

entire contract period.

16.2.The contract awarded to the caterer /s shall come to an end ipso facto by

afflux of time, on expiry of period stipulated in contract. The company

reserves to itself the right to extend the said period of contract on same rates,

terms & conditions up to three months.

16.3.Any extension in contractual period will be valid if it is given specifically in

writing by the undersigned.

17. SUBLETION OF CONTRACT:

17.1.The caterer / s shall not sub-let the contract awarded to him.

18. TERMINATION / CANCELLATION OF CONTRACT:

18.1.The caterer/s shall be required to supply food items as per menus prescribed

for each flight/s from time to time by the company and such supplies shall be

subject to the terms & conditions of the contract. The quality / quantity &

regularity of service shall be maintained by the caterer / s at all time, as per

conditions governing the contract. In the event of any breach and/or failure on

the part of the caterer to comply with the said terms & conditions of the

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contract, the contract will be terminated forthwith. The company also reserves

the right to cancel / suspend the contract within the contractual period for any

reason whatsoever without assigning the same to the caterer/s and no liability

shall be incurred by the company in the event of the aforesaid cancellation /

suspension.

18.2.If the Catering Services offered by the Caterer are found unsatisfactory by

the airline, then the airline will have the right to terminate this agreement

forthwith.

18.3.The whole agreement or any part thereof can be terminated with three

months notice by the Caterer and three month’s notice by the airline without

assigning any reason.

18.4.Unless both the parties have mutually agreed for an extension, the

Contract will automatically terminate on its expiry date and no notice will be

required.

18.5.Any indulgence or delay shown by either party in that respect will not

constitute waiver of the right of termination.

18.6.Upon termination of the agreement for any reason, the Caterer shall return all

airlines’ property to the airline in the same condition in which it was received

(reasonable wear and tear excluded).

18.7. Caterer agrees and undertakes, whether expressly or impliedly not to

accept any Obligation or create or acknowledge any representation for on

behalf of or in the name of the airline it being expressly agreed and understood

that this agreement does not create relationship by way of agency or

partnership between the airline and the Caterer and on that basis, it is

declared by the parties hereto that the relationship of the parties hereto is on

‘Principle-to-Principle’ basis and anything thereto is excluded.

19. SAFETY & SECURITY:

19.1.The caterer should comply with all security instructions circulated /

amendments issued by AIL/BCAS from time to time and given in Annexure 4.

Non-compliance of and /or deviation from any security instructions shall lead

to part / total rejection and / or temporary / permanent suspension of meal

upliftment. The company may chose to levy financial penalty additionally in

terms of provision made in this contract governing rejection of meal supply.

19.2.All caterers undertaking in-flight catering services to AIL flights are

required to take all necessary security / safety measures in respect of catering

items placed on board for the safety / security of the aircraft and passengers,

particularly in the premises of the caterer at the time of preparation and

presetting of our meals in their flight kitchens. In order to implement the

required measures, it will also be mandatory for the caterer’s senior officials to

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remain present during preparation & pre-setting of our meals in their flight

kitchens.

i Food boxes / containers / meal trolleys are to be sealed in the

presence of the AIL staff/ Supervisor / Sr. Mgr. of the Caterer. Hot

or cold beverages filled in the flask are to be checked by using a

clean wooden spoon to ensure that it has no foreign matter and after

closing the lid of the flask, a seal is to be affixed in the same manner.

All sealed stuff will be escorted from the caterer’s premises to the

aircraft/ AIL Catering Section as per Security regulations of

AIL/BCAS as applicable from time to time.

ii In the event of discovery of any incriminating object in the meal

supplies / catering equipment or in possession of any person

employed by the caterer, action will be taken as per the legal

provisions governing unlawful interference and threat to Civil

Aviation.

19.3.Your high lifts or any vehicles must be operated in such a way so that there is

no damage caused to our equipment, aircraft and personnel and in case it

happens, full damages will be payable by you without prejudice to any other

action deemed fit.

19.4.The caterer will be responsible for the passenger’s complaint regarding food

which has upset Passenger’s health or injury caused by the foreign matter in

the food and liable to pay damages Claimed by passengers in consumer forum

/ civil courts against Air India Ltd. and also will have to pay the litigation

charges incurred thereon.

20. ARBITRATION:

20.1.All disputes and differences arising out of this contract shall be referred to

the Executive Director (Southern India), Air India Ltd., Airlines House,

Chennai-600 027 who or his nominee will be sole arbitrator and his decision

will be final and binding on both the parties.

20.2.All arbitration proceedings shall be governed by the provision of Arbitration

& Conciliation Act, 1996.

21. COMPLIANCE OF GOVT. ACTS & RULES

21.1.Caterer / tenderer shall comply with the provisions of prevention of food

adulteration act and rules made there under.

21.2.Caterer / tenderer should undertake to comply with the Environmental Laws.

21.3.Caterer / tenderer shall comply with all the provisions of the existing Labor

Laws. Employees of the caterer / tenderer shall not be treated as the employees

of Air India Ltd. Caterer / tenderer shall provide equal wages for equal work

to their employees and shall also comply with the provisions of Equal

Remunerations Act.

21.4.In-flight Meal arrangement between the Air India Ltd./Air India Express and

the caterer / tenderer shall be on principal to principal basis and the caterer /

tenderer shall not be considered as agent of Air India Ltd. for any purpose.

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21.5.All items including Plastic/Aluminum items, which are coming in contact

with food, must be of Food Grade.

22. JURISDICTION a. Any dispute arising out of this tender/contract whatsoever would be

subject to the jurisdiction of local Courts of Chennai.

23. Supervision and Control of Caterer’s Employees :

a. The Caterer agrees and undertakes that it will be solely responsible for

the supervision and control of its employees engaged for its obligation

under this agreement. Further as all persons employed for providing

the aforesaid services are to be the employees of the Caterer.

Accordingly, Caterer will be solely responsible for the salaries,

remuneration, compensation etc., of its personnel and all employees

benefit under the law or otherwise of its employees and payment of

workmen’s compensation, disability and other similar benefits,

unemployment and other similar insurance and for the withholding of

other taxes and social security and the said Airline will not be liable for

the same for whatsoever reasons.

24. Claims of Caterer’s Employees etc.:

a. The Caterer agrees and undertakes to ensure that neither itself nor

any of its officers, employees will claim any privileges and

concessions from the said Airline. Employees of the said Caterer

will not claim to have any rights to be considered as employees of

the said Airline. For this purpose, the Caterer will furnish to the

said Airline an express undertaking in the form hereto annexed as

Annexure-7 on behalf of each of its employees, officers, present or

future entrusted or to be entrusted with the work to be done under

this Agreement that they shall not claim any such rights or

privileges.

25. Contingent Liability –

a. In the event of failure on the part of Caterer / Service Provider for non-

compliance of Labor Laws (Central/State) Minimum Wages Act,

Payment of Wage Act, Contract Labor (R & A) Act, Workmen

Compensation Act, ESI Act 1948/PF and (Miscellaneous Provisions)

Act 1952 and other allied Acts, as may be applicable, the Caterer /

Service Provider agrees to indemnify the said Airline for the

contingent liabilities arising out of the same towards the arrears of

payment of Fines / Levies / Penalties, etc., as the case may be, from the

various Statutory Authorities during the period of contract and also

after the expiry of contract for the relevant period, if any.

Annexure-1

AIR INDIA LTD.



- 16 -

26. LIST OF OTHER ANNEXURES:

Annexure-1-A Provision of Bonded Warehouse Facility –

(See Annexure-5-A Sl.No.9)

Annexure-1B Cabin Dressing.

Annexure-2 Broad Specifications of Food Items

Annexure-3 Proposed Structure of Penalties

Annexure-4 Security requirements.

Annexure-5-A & 5-B Caterer’s Infrastructure Proforma

Annexure-6 Commercial Bid

Annexure–7 Unconditional Irrevocable Undertaking


Annexure – 2

Air India Ltd.

Broad Specification for Food Items Supplied by the Caterers:


Page 1 of 2

In order to achieve the maximum passenger satisfaction, it is expected from the Caterers that the

food is prepared in such a manner that it is of best quality, wholesome, having taste and good

presentation. It is, therefore, absolutely necessary that the raw material used are of best quality

having Agmark, FPO grading etc. (wherever applicable). In this regard, following are the few

guidelines/specifications for some of the commonly used raw materials/dishes, which must be

strictly followed.

1. Raw Material:

a. Maida / Wheat flour / Besan: - of Agmark grading.

b. Rice: - Only basmati rice i.e. (Heritage / Charminar / Kohinoor /Trimurti)

c. Cooking Oil: - Refined good quality cooking oil i.e. soybean / vegetable / sunflower /

groundnuts oil.

d. Butter / Cheese: - Verka / Amul / Nestle / Vijaya / Polson.

e. Meat / Poultry (Mutton / Chicken): - The meat (chicken / mutton) should be boneless,

tender and without any fibre.

2. Preparation:

2.1.Chicken / Mutton preparation: -

i Dry preparation – 90% Chicken / Mutton + 10% Masala.

ii With gravy - 75% Chicken / Mutton + 25% Gravy.

2.2.Paneer preparation: -

iii Dry preparation – 90% Paneer _+ 10% Masala

iv With gravy – 75% Paneer + 25% Gravy.

2.3.Paneer with other item as Main Ingredients: - 40% other item+ 20% Gravy.

2.4.Dal / Sambar: - In thick consistency.

2.5.Nan / Parantha / Chapatti: - with soft texture.

2.6.Breads: - Bread roll / Burger Rolls / Brioche / Croissants etc. with soft texture & properly

baked.

2.7.Omelette / fried eggs: - To be prepared full done without any residual water.

2.8.Dessert / Sweets: -with Rabri / Kheer – in thick consistency /Raj Bhog / Gulab Jamun /

Mohan Bhog etc. – to be supplied without syrup.

2.9.Cashew Preparation: - Minimum 50% Cashew and 50% rest of the ingredients.

2.10.Filling: - Whenever any food item with filling / stuffing is provided the weight of such

filling should be minimum 40% of the total weight of the item, e.g. Sandwiches, Patties,

Piranhas, Samosas, Masala Dosa etc.

2.11.Seasonal Fresh Vegetables are to be used in vegetarian preparations and cold storage

vegetables to be avoided as far as possible.

2.12.All the savoury food items shall be least oily, mildly spiced and accurately salted.

2.13.Diet meals etc. are to be supplied without any oil in it.

Annexure – 2

Air India Ltd.

Broad Specification for Food Items Supplied by the Caterers:


Page 2 of 2

2.14.Garnishing: - all the food items should be properly garnished.

2.15.Green Salad – to garnish with green chillies, lemon wedge on top and lettuce shredded

cabbage in the base.

2.16.Sweet & desserts – with almonds / pista / cashew / sultana / raisin (as the case may be).

2.17.Pulao – with minimum 4 sultana & 4 halves of cashew nuts.

2.18.Curries & dry items / raita – should be properly garnished.

2.19.Fruit Compotes – to be garnished with cherry & mint leaf.

3. Whenever the company specifies any particular brand / make of raw material the caterer shall

obtain & provide the same without any extra charge. In case of non-availability of specified

brands / make it to be intimated to Mgr. (Catering), AIL, Thiruvananthapuram so that the

alternate can be advised.

4. All raw materials to be thoroughly checked / washed / cleaned / sifted / sieved, as the case

may be depending upon the item, so as to ensure that no foreign matter / insect finds their

way into the final product.

5. Quality / presentation & eye appeal are of utmost importance and these must be monitored

and ensured at all the stages.

Note:

The company reserves the right to inspect all such raw material supplied /

provided / used by the caterer from time to time.

Also please refer our Annexure -2A for Standard Recipes of various menu items.


Tenderer’s signature with rubber stamp.

Annexure-3

Air India Ltd.

Standard Penalty Clause for Omissions & Commission – In-flight Catering:

Ref: MAA/IFS/CATG/ICS-TRV/05dated 15.03.2016………..

Page 1 of 2

A. Complaints arising out of Flight Handling Proposed Penalty

a. Late Reporting Time Late Delivery Delay to Departure

1 to 15 min. Rs.500/- Rs.5000/-

16 to 30 min. Rs.1000/- Rs.10,000/-

31 to 45 min. Rs.1500/- Rs.15,000/-

46 to 60 min. Rs.2000/- Rs.20,000/-

61 to 75 min. Rs.2500/- Rs.25,000/-

Above 76 min. Rs.5000/- Rs.30,000/-+withdrawal of flight

b. Dirty / U/S equipment 5 time of the handling charges.

c. Dirty Crockery / cutlery 5 time of the handling charges

d. Chipped crockery / cutlery 5 time of the handling charges

e. Inadequate / incomplete crockery / 5 time of the handling charges

Cutlery / tray setup

f. Equipment breakage / damage 5 time of the handling charges

Or

The cost of equipment, whichever is

higher.

g. Non provision / part provision of

Toothpick / yoghurt / dessert / 5 time of handling charges.

jam ice pickles/sugar/salt/pepper etc.

h. Non provision of catered by card /

Menu Card Rs.500/- on each occasion.

B. Complaint arising out of food a.In case of any complaint received from the passengers or from Crew regarding

quality/quantity of meals, no payment will be made for the entire uplift of subject

item for the affected flight and suitable/appropriate/proportionate Penalty Charges

will be imposed.

b.In case of any complaints received from the passengers or from Crew regarding

foreign bodies found in any meal, the entire Catering Bill for affected flight would be

deducted and suitable/appropriate/proportionate Penalty Charges will be imposed.

C. Standard Penalty Clause for Omissions & Commission – In-flight Catering

a. Meals rejected but could not be replaced. Total Denial of payment

Due to non-availability of alternate product. +Rs.10,000/-

b. Weight discrepancy:

0 to 5% pro-rata basis

6 to 15% Double the cost of shortage

16 to 24% Triple the cost of shortage

25% and above No payment of the product.

Annexure-3

Air India Ltd.

Standard Penalty Clause for Omissions & Commission – In-flight Catering:

Ref: MAA/IFS/CATG/ICS-TRV/05dated 15.03.2016………..

Page 2 of 2

Complaint arising out of Passenger and Cabin Crew complaints:

Based on Passenger/Cabin Crew complaints, suitable & enhanced penalty

depending upon the nature/type of complaint will be imposed.

In this connection kindly refer Annexure-1 General Terms & Conditions clause No: 11.2.


Tenderer’s signature with rubber stamp

Annexure-4 AIR INDIA LTD.

Security Norms


1 of 4

SECURITY REQUIREMENTS FOR IN-FLIGHT CATERING

Security Controls by the Caterer- The caterer shall apply the following in-house security

measures to the catering supplies and stores intended to be taken on board an aircraft: namely:-

1. The caterer shall engage an officer who will be responsible for the implementation and

supervision of security controls in his establishment.

2. Premises used for the preparation or storage of in-flight catering supplies, stores intended to

be carried on board an aircraft shall be secured, and access controlled.

3. Personnel employed by the caterer for preparation and delivery of in-flight catering supplies

and stores intended to be carried on board an aircraft shall be their regular employees,

recruited after getting their character and antecedents verified by the police.

4. Personnel engaged by the caterer in the preparation and delivery of catering supplies and

stores intended to be carried on board an aircraft shall be provided with sufficient security

awareness training to enable them to understand and carry out their security responsibilities.

The training shall be carried out before they are allowed access to any supplies or stores,

which are to be loaded on aircraft.

5. All deliveries of raw materials and equipment to the premises used for the preparation or

processing of catering supplies shall be broken down or decanted as appropriate prior to the

preparation process to ensure that these do not contain any prohibited article and thereafter

held under security conditions.

6. All items, which are not broken down or decanted shall be x-ray screened or physically

searched within the constraints of food and beverage hygienic regulations.

7. The caterer shall only accept bulk deliveries of pre-cooked frozen meals that cannot be

broken down or decanted provided they have been sealed or made tamper-proof.

8. Before any cart or container containing supplies is closed for despatch to an aircraft, the cart

or container and its contents shall be checked by the security supervisor to ensure that it does

not contain any prohibited item or has not been interfered with in any manner which might

compromise its security.

9. Catering carts and containers that are placed on an aircraft shall be so configured that access

into the interior cannot be achieved when the cart or container is locked or sealed.

10. Chilling rooms and refrigerators containing prepared meals and other supplies shall be kept

under strict control at all times.

11. Seals, binding and other means of rendering supplies tamper-Proof shall be held under

security conditions until required for use. They would be issued from a central point by a

designated person who shall record these details, which shall be open to inspection.


Security Norms


2 of 4

12. Appropriate documentation detailing the nature of the catering supplies and stores, the

consignor, the destination and the consignee shall be raised for each consignment of supplies

and stores and presented to the Airline.

13. The caterer shall issue to the Airline, a security certificate for each consignment of his stores

and supplies to be loaded on the aircraft to the effect that the consignment does not contain

weapons, explosives or explosive devices, dangerous devices or banned and prohibited items.

14. Security certificate and other documentation associated with Consignments of catering

supplies shall be held under security Conditions and issued from a central point by the

designated person of the caterer.

15. The catering supplies shall be transported by the caterer’s own transport.

16. All vehicles, which are used for transportation of catering supplies to and from the aircraft,

shall be securable. These vehicles must be locked when not is use.

17. All the prescribed food and hygienic regulations shall be observed during preparation,

packing and transportation of the catering supplies & stores.

18. It is also mandatory for the caterer to submit the security programme of the establishment to

BCAS and get it approved.

19. The caterer shall furnish a Certificate to Air India security in the following format, signed by

a duly authorized official.


Security Norms


3 of 4

C E R T I F I C A T E

NAME OF THE CATERING ESTABLISHMENT

(With seal)

a. We certify that our catering supply of hot food in oven cages and pre-set trays in trolleys for

flight date Sector has been pre-set in our flight kitchen under our close Supervision, as per

the specifications in the Contract, and declare that there is no weapons, explosive devices,

dangerous devices or banned and prohibited items in our supplies which can endanger the

safety of the aircraft or the passengers or lead to unlawful interference to Air India’s

operations under any circumstances.

Signature: _________________

(Authorized signatory)

Name: ________________________

Designation: ___________________

Date: _________________________


Security Norms


4 of 4

b. The Caterer should ensure that the catering items checked by Air India Security are

transported from the catering establishment to the airport in a Hi-lift Van or any other locked

container/vehicle escorted by his supervisor, and then loaded into the aircraft under the

supervision of Air India Catering officials.

c. The Caterers staff required to enter the aircraft must enter form the front step ladder, subject

themselves to frisking by Air India’s security staff and record their details in the Aircraft

Entry Register. No person shall be admitted inside the aircraft from the HLV.

d. Hi-lifts should be properly maintained and the rolling shutters on both sides should have

provision for locking arrangements and during operation, the shutters shall be locked and

sealed.

e. Before proceeding to the aircraft, the HLV shall report at the Catering Section of Air India

for uplifting dry stores, wherever required.

f. Any lapse noticed on the part of the caterers should be inquired into by the Airline Security/

Catering/ other Officials and suitable action including legal proceedings initiated for breach

of contractual liability.

Annexure-5-A

Air India Ltd.

CATERER’S INFRASTRUCTURE PROFORMA

Ref: MAA/IFS/CATG/ICS-TRV /05 dated 15.03.2016………..

Page 1 of 3

To:

Sr. Manager (Catering),

Air India Limited,

Southern Region,

Chennai.

Dear Sir,

We give below the details of our establishment:

a) Name of the Establishment with complete ………………………...

office address & telephone number : ……………………….…...

b) Establishment registered as Proprietary / ………………………..…

Partnership / Private Limited / Public …………………….………

Limited / Govt. Body: ….……………………..…..

c) Specify full names of partners in case of. …………………………….

partnership or Pvt. Ltd. Co’s (in case ……………………….…….

of Pvt. Ltd. Co’s specify names having ……………………….…….

more than 15% share ) : ……………………………..

1. Flight Kitchen Address : ………………………….…...

………………………………

………………………………

2. Details of Establishment: ...…………………………….

a) No. of total staff engaged for flight kitchen: …………………………….

b) Number of qualified and experienced

staff in Flight kitchen: ………………………………

c) Total Area of Flight Kitchen ..…… Sq.ft. ………….

d) Distance of Flight Kitchen from airport:. ………………km. …………

e) Availability of proper toilet for staff

(YES / NO) : ……... ………………………

f) Periodical medical checkup & vaccinations

of staff (YES / NO): …………………….. ……….

g) Use of proper Uniform by staff

(YES / NO): ………………………………

h) Personal hygiene & Grooming

) YES / NO): ……………………………..

i) Availability of High Lift truck (YES /NO): ……………………………..

j) No. of meal production per day ……………………………..

k) Total capacity of meal production per day ………………………………

Annexure-5-A

Air India Ltd.



Page 2 of 3

3. Bacteriological Laboratory:

a) It exists in the establishment (YES / NO): ……………………………….

b) It is manned by qualified personal

(YES / NO): …..…………………………

4. Garbage Disposal Facilities:

a) Distance from Production Area: ..……………………………..

b) Frequency of disposal of garbage: ………..…………………….

c) Garbage bins covered (YES / NO): ……...………………………

d) Specify Garbage deposit gadgets: ………………………………

e) Cleanliness of the Interior area ..…...……………………….

f) Cleanliness of the Exterior area ……………………………….

5. Name of the other clients to whom you are providing In-flight Catering Services.

Names of the Institutional Buyers be also specified:

1.

2.

3.

4.

5.

7. i) Income Tax GIR / P.A. No.: …..……..……………………

ii) Last Income Tax Return Assessed: …….……………..………….

(Income Tax Clearance Certificate (ITCC) to be enclosed)

8. Average Annual Turnover of In-flight ………………………………

Kitchen Service (if applicable): ………………………………

9. Availability of Bonded Warehouse facilities:

a) Total Bonded Warehouse area available in Sq. ft. ……………………………

Annexure-5-A

Air India Ltd.



Page 3 of 3

b) Total Cold Storage area available in Sq. ft. …………………………….

c). No. of flights for which Bond Handling facility available

including bond executive and attendant, per day ………………….…………

d) Name of other Airlines whom Bond facilities are being provided with area allotted to

them :

Name of No. of Area

allotted

Airline Flights to them

i) With In-flight catering services: …………………………...

ii) Without In -flight catering services: ….……………………….

10. BCAS AVSEC Certification No: & Date : ……………………………

11. Quality Certification viz. ISO/HACCP if any:

12. If yes the details there of:

13. The details of facilities are as overleaf. Pl. attach separate sheet, if required.

It is confirmed that whatever is stated above and overleaf is true and correct to the best of

my knowledge and I am authorized to sign on behalf of the above establishment.

Yours faithfully,

Signature of Authorised Person: ……………………………

Name & Designation: ……………………………

Signature of the Tenderer with rubber stamp: …………………………...

Date: ……………….

Annexure-5-B

Air India Ltd.,

Ref: MAA/IFS/CATG/ICS-TRV/05 dated …15.03.2016……..

Page 1 of 2

To be filled up by using remarks appearing in column – 2:

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11)

S.No Description Preference of

AIL

Hot

Kitchen

Cold

Kitchen

Bakery

& Conf. Butchery

Pot

washing

Pre

Setting

Area

Dish

Washing

Garbage

Area

1 Air-conditioning (Yes / No) Yes

2 Exhaust / Ventilation (Proper /

Poor) Proper

3 Wall (Tiled / Painted) Tiled

4 Floor (Mosaic, stone / cement) Stone/Mosaic

5 Drainage (Proper / Poor) Proper

6 Hot water connection (Yes /

No) Yes

7 Water Connection (Yes / no) Yes

8 Racks (S/S / AI / Wooden /

Iron) S/S

9 Worktable (wooden / AI / S/S) S/S

10 Utensils (S/S Brass / PI / Iron) S/S

11 Air Curtain (Yes / No) Yes

12 Lighting (Proper / Poor) Proper

13 Mode of cooking (Gas / Elec.

/Coal) Gas

14 Cooking Range (S/S / Iron) S/S

15 Cleanliness (Proper / Poor) Proper

16 Walk in cooler (Yes / No) Yes

17 Cold Storage (Yes / No) Yes

18 Pesto Kill (Fly Killer) (Yes /

No) Yes

Annexure-5-B

Air India Ltd.,

Ref: MAA/IFS/CATG/ICS-TRV/05 dated …15.03.2016……..

Page 2 of 2

(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11)

S.No Description Preference of

IAL

Hot

Kitchen

Cold

Kitchen

Bakery &

Conf. Butchery

Pot

washing

Pre

setting

Area

Dish

Washing

Garbage

Area

19

Area in Sq. ft.

21

Equipments (✓ Tick mark

available)

(Specify others available)

-Oven

-Hot

Plate

-Grill

-Deep

Fat

Frier

-Tilting

non-

stick

Pan

-Salamander

- Meat

Slicer

- Multi

Pur

pose

Mixer

-oven

-bread

slicer

-Dough

Kneader

-Multi

purpose

Mixer

- High

Lift

22 Whether Veg. Food is

prepared in separate utensils

Yes

Specify facilities available at airport for serving meals to delayed passengers

Note: Al. Stands for Aluminum / S/s stands for Stainless Steel.

Signature of tenderer with rubber stamp.

Annexure-7

AIR INDIA LTD.


Ref: MAA/IFS/CATG/ICS-TRV/05 dated: 15.03.2016

UNCONDITIONAL IRREVOCABLE UNDERTAKING

Date:

To,

Air India Limited,

Chennai.

Sir,

1. I am the Owner/Partner/Managing Director Mr. / Ms…………………………. of

M/s. …………….……………….. Also the direct employer of all workers

employed by me at ………………, Calicut .

2. As Owner/Partner/Direct Employer of M/s ………………………………, I have

posted all my workers in the unit for providing catering and allied services to

various Airlines (Domestic and International) operating through Calicut Airport,

Calicut.

3. I confirm and reiterate that all workers employed by me are on the pay rolls of

M/s. ……………………………………… only. I further confirm and undertake

that my workers will not claim any remuneration, benefits, privilege, facility or

concession, etc. from M/s. Air India Limited, whatsoever during or on expiry of

the contract, as the case may be.

4. I further solemnly undertake and confirm that all workers employed by me do not

have any rights to be considered as employees of Air India Limited.

Yours truly,

(Name of Direct Employer)

M/s……………………………………

1

Air India Limited,

Catering Section, AIL,

Air India Unity Building,

Pallavaram,

Chennai-600 043.

To:

M/S.……………………….

………………………………

………………………………

Tender for Upliftment of In-Flight Meals on Air India / Air India Express

and Alliance Air Flights Ex- Thiruvanthapuram

Ref: MAA/IFS/CATG/ICS-TRV/ENQ-06/ Date:15.03.2016

Sub: Tender Enquiry No. MAA/IFS/CATG/ICS-CCJ/ENQ-06 dated 15.03.2016 for

Upliftment of In-flight Meals on AIL Flights/Air India Express and Alliance Air flights

Ex- Calicut Airport for a period of Three Years.

Last Date for submission of the Tenders at Chennai is up to 1500 hrs of 20.04.2016.

Opening of Tenders (Technical Bid only) 1530 hrs of 25.04.2016.

Sir,

Two bids (Technical & Commercial) sealed tenders for up-liftment of In-flight

Meals on our flights Ex-THIRUVANTHAPURAM, are invited from reputed

establishments fulfilling the following parameters:

The Party should be well established Inflight Caterer at Calicut Airport.

a) The parties should conform the security norms laid down by Bureau of Civil Aviation

security (BCAS).

b) Should have well laid out flight kitchen facility with a capacity to produce snacks/meals

per day. Our tentative requirement of snacks/meals per day is 1200 nos. approx. presently

comprising of 09 flights per day.

c) Should have bonded warehouse facility for international flights.

d) Should have access to the airports for their staff as well as vehicles.

e) Should have facility to provide 24 hours service.

f) Should have adequate and enough / sufficient Nos. of Hi Lifts to handle AIL Operation.

The following Tender Documents are enclosed:

Technical Bid:

Annexure – 1: General Terms & Conditions of the tender-12 Pages

Annexure – 1-A: Provision of Bonded Warehouse and Scope of Work for Bond handling-6 Pages

Annexure –1-B: Cabin Dressing

Annexure – 2: Broad specifications of Food Items-2 Pages

Annexure – 3: Proposed structure & Penalties-2 Pages

Annexure – 4: Security requirements-4 Pages

Annexure –5(A&B): Caterers Infrastructure Proforma-3 & 2 Pages

2

Annexure – 7: Unconditional Irrevocable Undertaking.

Commercial Bid:

Annexure – 6: Price Bid

Please note the following:

1.1. Station where In-flight Meals are to be provided at THIRUVANTHAPURAM.

1.2. AIL Region under which such station falls SOUTHERN REGION

2.1 Tenders are requested to submit their best possible quotations in their commercial

bid as it is not intended to hold negotiations with all parties.

2.2 Caterer should be absolutely clear in their understanding with respect to the

quotation invited by the airline and any omission by way of misunderstanding on the

part of the caterer will not be entertained once the bid is submitted.

2.3 Our estimated volume of business is approximately Rs. 09 crores per annum.

2.4 The company at its sole discretion, may award contract/business to ONE or MORE

Service Providers (Caterers) and the decision of the company is final and binding on

the parties. Air India has right to consider 2 caterers at 60 % / 40 % ratio provided

L2 bidder matches the rate of L1 and for 3 caterers it will be 50% / 30% / 20%

respectively for L-1,L-2&L-3 .

2.5 Any proposal like Volume discount, Prompt payment discount etc which have

financial implications, should be clearly indicated and quantified. This information

should be on Tender’s letterhead and must be submitted along with the Commercial

Bid as it forms the part of the financial evaluation.

2.6 The quotations submitted by the caterer/ Tenderer will be valid for a minimum

period of One year. In any case, the prices will remain firm for a period of one year

from the actual date of commencement of the agreement. The CATERER willing to

hold the prices firm, over and above the stipulated minimum period of one year,

should clearly specify the price structure thereof. Any revision in prices (upward or

downward) must be indicated on the letterhead submitted along with the

commercial bid.

3.1 Earnest Money Deposit: Amount of Earnest Money will be Rs.200, 000/- (Rs. Two

lakhs only) required to be deposited subject to terms as per Annexure –I. (Earnest money

bank draft/pay order favoring Air India Ltd shall be payable at CHENNAI.

3.2 Security Deposit: Amount of security deposit will be Rs. 1,35,00,000/- (Rs. One Crore

Thirty five lacks only) required to be deposited subject to terms as per Annexure – I.

The annexure 1, 1-A, 1-B, 2, 3, 4, 5-A, 5-B, 7 are the part of technical bid. The technical bid

containing these, duly completed signed on all the pages as an Acknowledgement to be in

agreement with these terms and conditions, should be sealed in an envelope Superscribed

“Technical Bid against tender enquiry No. MAA/IFS/CATG/ICS-TRV/ENQ-06 with the

following documents:

(i) Registration Certificate under Companies Act.

(ii) Trade Licenses issued by Municipalities/Competent authorities.

(iii) EMD in the form of Bank Draft be also enclosed with Technical Bid.

(iv) Demand Draft for Rs.500 towards Tender Document Fee (If downloaded from our

website)

4.1 Commercial bid containing Annexure 6 should be sealed in a separate envelope

superscribed with “Commercial Bid” against tender MAA/IFS/CATG/ICS-

3

TRV/ENQ-06. The Commercial Bid containing these, duly completed signed on

all the pages.

4.2 The entire file must also be submitted in Two CD in the same format i.e. in Excel

format (One marked as Original and second marked as Backup – both the CD duly

signed with the name of the caterer) along with a hard copy. Both the above sealed envelopes should be put in yet another sealed envelope super

scribed thereon “Quotation for Tender Enquiry No. MAA/IFS/CATG/ICS-

TRV/ENQ/06 dated 16.12.2015. Technical Bid & Commercial Bid and submitted to the following address on or before

1500 hours 16.12.2015. 4.3 4.4 INTEGRITY PACT: The Integrity Pact Brief and Legal is attached as Annexure–F–IP–TRV–

12.zip. to be downloaded, printed and duly signed with official stamp on all pages and to be submitted

in a separate envelope, sealed & Super scribed-“Integrity Pact – Catering Tender, Calicut , 2013”

along with the Technical and Commercial bids. Only those bidders who have entered into this Integrity

Pact would be competent to participate in the bid process. If a bidder fails to sign the Integrity Pact, such

bidders shall be disqualified from the further tender process.

Sr.Manager (Catering),

Catering Section

Air India United Building

Pallavaram,

Chennai-600 043.

5. If there is any inconsistency & repugnancy, between terms & conditions contained in this

covering letter vis–a-vis in Annexure – 1, the covering letter shall have overriding effect.

Other annexures will have override effect on general terms & conditions, Annexure – 1.

5.1.Incomplete or conditional Tenders are liable to be rejected. All columns should

be furnished with relevant details and no column should be left blank.

Opening of Tenders: Tenders should be sent so as to reach latest by 1500 Hrs of due date

16.12.2015. in the office of the Sr. Manager (Catering), AIL, CHENNAI. Opening of the Technical Bid

would be at 1530 hrs on 25.04.2016. 5.2.Tenderers who desire to be present at the time of opening might do so.

5.1.1 Commercial bids of those tenderers who have qualified in the Technical Bid

evaluation will only be opened. The Commercial Bid will be valid for a period of

one year from the date of submission of bid. The date & venue of Commercial Bid

opening will be intimated to the qualified tenderers only.

5.1.2 Technical Bid evaluation consists of Physical inspection of the premises,

assessment of the infra-structural facilities, Production, Operations, Storage

facilities, Manpower and logistic support, Equipment, Hygiene etc on a Point

System with a qualifying score of 70 %.

5.2 The ranking of quoted parties will be determined based on the following factors:

5.2.1 Price quoted by the Tenderers for the contract period excluding markup rates

for the 3rd

Year.

4

5.2.2 Total cost per month including meal items, any other charges quoted as extra

for activities indicated in General Terms & Conditions (Annexure 1), Hi Lift

Charges, Handling Charges, Charges for Handling Dry Provisions and Charges for

Bond Operation for International Flights, etc., as depending upon the Current Flight

Schedule, Menu Composition and Load Factor.

5.2.3 AIL reserves the right to delete any part of the above-referred services (other

than Menu) strictly for ranking comparison purposes only in case competitive

quotes are not received for the item. However, this will be limited to inter-vendor

rating only, without prejudice to further negotiations with lowest quoting party for

order finalization.

Thanking you,

Yours Faithfully,

For Air India Ltd,

Sd/


Catering Section,

Chennai.

Encl: as above

1

Catering Section, Inflight services Dept.,

Air India Unity Building, Chennai-600 043.

Ref: MAA/IFS/CATG/ICS-TRV/05/ON/ Date:15.03.2016

Sub: Schedule for finalization of In-flight Catering Rate Contract at Thiruvananthapuram for Air India and Air India Express Flights. The In-flight Catering Rate Contract for food uplift on Air India Flights and Air India

Express Flights Ex Thiruvananthapuram on the following Caterers are expiring on

15.06.2016.

The contract was awarded for a period of 3 years from 16.06.2013 to 15.06.2016 to

M/s Muthoot Skychef and M/s Uday Sky Kitchen, Thiruvananthapuram.

We propose to invite new tender for Catering Rate Contract for Air India and Air India

Express to uplift food Ex Thiruvananthapuram on 22.04.2016 in our official website

www.airindia.in preceded with newspaper advertisements in leading English Daily,

Malayalam Daily and Hindi Daily as per the schedule given below:

As per the “Standard Operating Procedure” we intend to upload Tender Enquiry

consisting of Two Bid System i.e., “Technical Bid” and “Commercial Bid” to the

Caterers/ Hotels.

The tentative action plan for the tendering process is as follows:

1. Upload of Tender Documents in our website www.airindia.in on 22.04.2016 2. Last date for receipt of Tender Forms from parties at office of the Sr.Manager-Catering, Air India, Chennai. 1500Hrs of 12.05.2016 3. Opening of Tender for Technical Bids at Chennai at office of the Sr. Manager-Catering , Air India, Chennai 1530 Hrs of 12.05.2016 4. Technical Evaluation and Inspection of Caterers premises at Thiruvananthapuram on 18.05.2016 5. Opening of Commercial Bids at office of the Sr. Manager-Catering. Air India Chennai on approval of Technical Bids evaluation at 1500 Hrs of 25.05.2016 6. Preparation of Rate Analysis Sheet and meeting of Catering committee to finalize L-1,L-2, etc on 15.06.2016 7. Discussion to sort out operational issues if any with parties to be Completed by 21.06.2016

http://www.airindia.in/

http://www.airindia.in/

2

8. Catering contracts to be released by 30.07.2016

As per new standard Operating Procedure, the Regional Catering Committee will have

representatives of Finance and Catering from Air India Ltd.

Mr.V.M. Aanand, Manager Catering Chennai will be the nominee of catering section.

Station Manager (AI) Thiruvananthapuram to be included in the catering committee as

Co-Opted member.

General Manager – Finance Southern Region, Chennai has been requested to

nominate the Nominee from finance.

Submitted for kind approval

Manager – Catering

Sr. Manager –Catering,S/R.

General Manager (Finance),S/R.

Executive Director (south)

ANNEXURE - 6 COMMERCIAL BID CCJ 2015

Handling Charges ( Round Trip basis) Quoted Price REMARKS

Name

747-400- (Per flight)

777 - 200 - LR- (Per flight)

777 - 300 - ER- (Per flight)

AB - 330- (Per flight)

AB-310- (Per Flight)


AB-320 (Per Flight)

AB-321 (Per Flight)

737-800- (Per Flight)

787-800- (Per Flight

AB-310 ( PER FLIGHT) CARGO FLIGHT ONLY

737-800 ( PER FLIGHT) BOX SERVICE ONLY

AB-319 ( PER FLIGHT) BOX SERVICE ONLY



AB - 330-( PER FLIGHT) BOX SERVICE ONLY

Cabin Dressing Charges

<<<<Leave line blank>>>>>

Bar Handling Charges ( Round Trip basis) (Please

refer Annexure - 1A for Scope of work on Bond

Procedure and Handling )

Quoted Price REMARKS

Name

747-400- (Per flight)

777 - 200 - LR- (Per flight)

777 - 300 - ER- (Per flight)

AB - 330- (Per flight)



AB-320 (Per Flight)

AB-321 (Per Flight)

737-800- (Per Flight)

787-800- (Per Flight

Hilift Charges ( Round Trip Basis) Quoted Price REMARKS

Name

Charges per Hilift- Refrigerated

Charges per Hilift-Non Refrigerated

Other Charges Quoted Price REMARKS

Name

Van Charges for delivery

(2 time van charge free of cost)

AIR INDIA LTD- CUSTOMER SERVICE DEPTT-CATERING-CHENNAI- SOUTHERN REGION

UNIFIED CATERING CONTRACT- THIRUVANANTHAPURAM-2016

HANDLING CHARGES

1..OF..2

ANNEXURE - 6 COMMERCIAL BID CCJ 2015



HANDLING CHARGES

Laundry Charges Quoted Price REMARKS

Name

TABLE LINEN

Table Cloth

Table Napkin

Trolley Cloth

Cocktail Napkin

Wine Napkin - Offwhite

CABIN LINEN

Duvets

Duvet Covers

H.R. Covers-FC

H.R. Covers - Exe.

H.R. Covers White ( Crew )

Cockpit Seat Covers

Pillowcase Small

Pillowcase Large

Bed Sheet

Matress Protector

Blanket

Carrycot Mattress Covers

Baby Bedsheet

Baby Blanket

Baby Pillow Cover-

Headset Cleaning Charges Quoted Price REMARKS

Name

SERVICE REQUIRED

Replacement of Ear Muffs-(Ear Muffs ex AI) Cleaning

of Head Set Ear picece with Disinfectant ex Caterer-

Repacking /cleaned Head sets in Plastic zipper Bag-

Zipper Bad ex AI

Electronic Head Set- per piece

Pneumatic Head Set- per piece

End of items

Do not enter any data below

SIGNATURE & STAMP

OF THE TENDERER

Opened in our Presence

IFS Nominee FINANCE Nominee

HANDLING CHARGES



2..OF..2

APPLICABLE SECTOR: KERALA/GULF OR KERALA/DOMESTIC

MEAL UPLIFT : LUNCH/DINNER

Items Cooked Weight per

Portion/Gms Equipment

Total Cooked

Weight per Foil

in Gms. Pax Count 1 - 5

Pax Count

6 - 12Rates

Stuffed Supreme of Chicken with Hot

Pepper Sauce 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Parsley Potatoes 60.00 Square Foil 240.00 First Sq.Foil Second Sq.Foil

Buttered French Beans 60.00 240 Each First Sq.Foil Second Sq.Foil

Sesame Carrots 60.00

Malabar Meen Curry 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Steamed Rice 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Chicken Varutha Curry 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Avial 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Keerai Massial 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Tomato Pulao 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Vegetable Koottu 75.00 Square Foil 450.00 First Sq.Foil Second Sq.Foil

Onion Sambhar 75.00 Square Foil 450.00 First Sq.Foil Second Sq.Foil

INTERNATIONALAIR INDIA

MENU ADVICE

FIRST CLASS - NON-VEG.& VEG

BOTH ITEMS

IN ONE SQ.FOIL



ITEMS Cooked Weight in Gms. % Portion Rates

SALAD

Salad of Cucumber/ Tomato / Carrot

slices with Juliennes of Mixed Peppers

on Lettuce Liner 100.00 100.00 01

Basil Vinaigrette Dressing 200 ML. 50.00 06

Thousand Island Dressing 200 ML. 50.00 06

HORS D'OEUVRE - NON VEG

Chicken Hawaiian Salad 50.00 100.00 01

Salad Garnish 30.00 100.00 01

HORS D'OEUVRE - NON VEG & VEG

Thair Wadai 50.00 100.00 01


ENTRÉE

Please refer attached sheet

DESSERT NON VEG

Pineapple Gateau 100.00 100.00 01

DESSERT VEG

Semiya Payasam 100.00 100.00 01

CUT FRUIT PLATTER

As Per Standing Instructions 750.00 100.00 12

BREAD BASKET

Soft Roll (@ 40 gms per roll) 01 to 06

pax : 08 rolls / 07 to 12 pax : 16 rolls) 100.00 12

Whole Wheat Roll (@ 40 gms per

roll) 01 to 06 pax : 08 rolls / 07 to 12

pax : 16 rolls) 100.00 12

Garlic Bread Slices - @ 10

Gms./slice 16 slices 100.00 12

ANCILLARIES NON VEG & VEG

Piped Butter 10.00 100.00 01

Appam (WRAPPED IN ALUMINUM

FOIL EX AI STOCKS : bulk uplift in

oven proof bag) (01 to 06 pax - 8

Appams / 07 to 12 pax - 16 Appams) 40.00 100.00

Natural Yoghurt 100.00 100.00 01

Pickles - 02 varieties - Ex AI @ 100

Gms.each

100.00 12

Chutney ex AI - 100 Gms. 100.00 12

Segment Cheese - 01 Soft variety -

Ex AI

100.00 01

Cream Cracker - Ind.Pkt. Of 02 - EX

AI

100.00 01

Presentation Chocolate @ 02

Chocolates of 10 Gms. each. Ex AI

100.00 01

AIR INDIA

MENU ADVICE




CLASS : EXECUTIVE NON

VEGETARIAN


SALAD - NON VEGETARIAN &

VEGETARIANSalad of Cucumber/ Tomato / Carrot

slices with Juliennes of Mixed Peppers

on Lettuce Liner with Lemon Wedge &

lettuce Liner 100.00 100.00 01

ENTRÉES - NON VEGETARIAN

A. Malabar Meen Curry 110.00 30.00 01

Steamed Rice 100.00 30.00 01

Vegetable Koottu 75.00 30.00 01

Onion Sambhar - in Tip foil ex AI 75.00 30.00 01

B. Chicken Varutha Curry 110.00 70.00 01

Tomato Pulao 100.00 70.00 01



ENTRÉES - VEGETARIAN

A. Avial 100.00 50.00 01

Steamed Rice 100.00 50.00 01



B. Keerai Massial 100.00 50.00 01

Tomato Pulao 100.00 50.00 01



DESSERT - NON VEGETARIAN

Pineapple Gateau 100.00 100.00 01

DESSERT - VEGETARIIAN


ANCILLARIES - NON VEGETARIAN &

VEGETARIAN

Whole Wheat Roll 40.00 100.00 01

Butter 10.00 100.00 01


Appam - 1 p/pax 100.00 01


chocolates of 10 gms. Each ex-AI 100.00 01

FRUIT BASKET

As per Standing Instructions

AIR I NDIA

MENU ADVICE



CLASS : ECONOMY



VEGETARIANKatchumber Salad with Lemon wedge &

Green Chilli on Lettuce Liner 80.00 100.00 01


A. Malabar Meen Curry 110.00 30.00 01

Steamed Rice 100.00 30.00 01


B. Chicken Varutha Curry 110.00 70.00 01

Tomato Pulao 100.00 70.00 01


ENTRÉE - VEGETARIAN

Avial 100.00 100.00 01

Steamed Rice 100.00 100.00 01

Onion Sambhar 75.00 100.00 01

DESSERT - NON VEGETARIAN & VEGETARIAN


ANCILLARIES - NON VEGETARIAN & VEGETARIAN

Whole Wheat Roll 30.00 100.00 01

Butter 10.00 100.00 01

Prepacked Mineral Water in Bottle - Ex AI 100.00 01

Prepacked Milk - Ex AI - 01 No. 100.00 01

APPLICABLE SECTOR: KERALA/GULF RETURN


Items Cooked Weight per

Portion/Gms Equipment

Total Cooked

Weight per Foil in

Gms. Pax Count 1 - 5

Pax Count 6 -

12Rates

Shoulder of Lamb with Chasseur Sauce 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Noisette Potatoes 60.00 Square Foil 240.00 First Sq.Foil Second Sq.Foil

Buttered Green Peas 60.00 240 Each First Sq.Foil Second Sq.Foil

Vichy Carrots 60.00

Mutton Kodaikanal 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Chicken Masala 110.00 Square Foil 330.00 First Sq.Foil Second Sq.Foil

Vegetable Kuruma 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Vegetable Kofta Curry 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Lemon Rice 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Steamed Rice 100.00 Square Foil 400.00 First Sq.Foil Second Sq.Foil

Ennai Kathrikkai 75.00 Square Foil 450.00 First Sq.Foil Second Sq.Foil

Masala Tuar Dal 75.00 Square Foil 450.00 First Sq.Foil Second Sq.Foil

MENU ADVICE

AIR INDIA

MENU ADVICE

A IR I NDIA


BOTH ITEMS IN

ONE SQ.FOIL

APPLICABLE SECTOR: KERALA/GULF RETURN



Baton Salad of Cucumber, Carrots and

Juliennes of Mixed Pepper with one

each cherry tomato & black olive on bed

of Lettuce Liner

100.00 100.00 01

Dill & Lemon Juice Dressing 300 ML. 100.00 12

HORS D'OEUVRE NON VEG

Tangy Chicken Tikka Chat 50.00 100.00 01


HORS D'OEUVRE VEG

Roast Potato Chat 50.00 100.00 01


ENTRÉE

Please refer attached sheet

DESSERT NON VEG

Chocolate Gateau 100.00 100.00 01

DESSERT VEG

Parippu Payasam 100.00 100.00 01

FRUIT BASKET


BREAD BASKET

Soft Roll (@ 40 gms per roll) 01 to 06

pax : 08 rolls / 07 to 12 pax : 16 rolls) 100.00 12

Knotted Roll (@ 40 gms per roll) 01

to 06 pax : 08 rolls / 07 to 12 pax : 16

rolls) 100.00 12

Garlic Bread Slices - @ 10

Gms./slice 16 slices 100.00 12

ANCILLARIES NON VEG & VEG

Piped Butter 10.00 100.00 01

Plain Paratha (WRAPPED IN

ALUMINUM FOIL EX AI STOCKS :

bulk uplift in oven proof bag) (01 to

06 pax - 8 Parathas / 07 to 12 pax -

16 Parathas) 40.00 100.00


Pickles - 02 varieties - Ex AI @ 100

Gms.each

100.00 12

Chutney ex AI - 100 Gms. 100.00 12

Segment Cheese - 01 Soft variety -

Ex AI

100.00 01

Cream Cracker - Ind.Pkt. Of 02 - EX

AI

100.00 01


Chocolates of 10 Gms. each. Ex AI

100.00 01

AIR INDIA

MENU ADVICE


APPLICABLE SECTOR : KERALA /

GULF RETURN


CLASS : EXECUTIVE



VEGETARIANBaton Salad of Cucumber, Carrots and

Juliennes of Mixed Pepper with one

each cherry tomato & black olive on bed

of Lettuce Liner with Lemon Wedge &

Green Chilli 100.00 100.00 01


A. Mutton Curry kodaikanal 110.00 30.00 01

Steamed Rice 100.00 30.00 01

Ennai Kathrikkai 75.00 30.00 01

Masala Tuar Dal - in Tip foil ex AI 75.00 30.00 01

B. Chicken Masala 110.00 70.00 01

Lemon Rice 100.00 70.00 01



ENTRÉES - VEGETARIAN

A. Vegetable Kuruma 100.00 50.00 01

Lemon Rice 100.00 50.00 01



B. Vegetable Kofta Curry 100.00 50.00 01

Steamed Rice 100.00 50.00 01



DESSERT - NON VEGETARIAN

Chocolate Gateau 100.00 100.00 01

DESSERT - VEGETARIAN


ANCILLARIES

Soft Roll 40.00 100.00 01

Butter 10.00 100.00 01


Appam - 1 p/pax 100.00 01


chocolates of 10 gms. Each ex-AI 100.00 01

FRUIT BASKET


MENU ADVICE

AIR I NDIA

APPLICABLE SECTORS : KERALA - GULF RETURN


CLASS : ECONOMY



VEGETARIANFresh Seasonal Salad with Lemon

Wedge & Green Chilli on Lettuce Liner 80.00 100.00 01


A. Chicken Masala 110.00 70.00 01

Lemon Rice 100.00 70.00 01


B. Mutton Curry kodaikanal 110.00 30.00 01

Steamed Rice 100.00 30.00 01


ENTRÉE - VEGETARIAN

Vegetable Kuruma 100.00 100.00 01

Lemon Rice 100.00 100.00 01


DESSERT - NON VEGETARIAN & VEGETARIAN


ANCILLARIES - NON VEGETARIAN & VEGETARIAN

Soft Roll 30.00 100.00 01

Butter 10.00 100.00 01

Prepacked Mineral Water in Bottle - Ex AI 100.00 01

Prepacked Milk - Ex AI - 01 No. 100.00 01

A IR I NDIA

MENU ADVICE

Snack Box Rates

Muffin - 40gm

Banana Chips - 20 gm

Peanut - AI

Veg Kathi Roll - 80

Breakfast Box - Rot 1

Idiappm -100gm

Kadalai Curry - 70gm

Banana Muffin - 40 gm

Breakfast Box - Rot 2

Dosa - 100 gm

Sambar - 70 gm

Mixed Fruit Cup Cake - 40 gm

Lunch/Dinner Box - Rot 1

Nei Choru - 100 gm

Nadan Veg Curry - 80 gm

Amrithi - 40 gm

Lunch/Dinner Box - Rot 2

Vegetable Biriyani - 120 gm

Mirchi ka salan - 60 gm

Coconut Burfi - 40 gm

AIE-Passenger Menu