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Catering Services – Provision Of Public Catering In The Xix. District. Based On The Practice Of Previous Years, The Distribution Of The Portion Numbers Is As Follows (The Portion Numbers Are Informative Data And Also Include The Portion Numbers Of The Summer Day Camp): Kindergarten (Age Group 3-6): Ten-Hour: 221,000 Dietary Ten-Hour: 14,000 Lunch 221,000 Dietary Lunch 14,000 Snack 221,000 Dietary Snack 14 000 Elementary School And Summer Day Camp (Age Group 7-10): Ten Hours 200,000 Dietary Ten Hours 1,000 Lunch 294,000 Dietary Lunch 4,000 Snack 200,000 Dietary Snack 1,000 Elementary School And Summer Day Camp (Age Group 11-14): Ten Hour Diet 48,000 Dietary Ten Hours 1,000 Lunch 142,000 Dietary Lunch 1,000 Snack 48,000 Dietary Snack 1,000 Secondary School (High School) (Age Group 15-18): Lunch 22,000 Social Meal (Adult And +69 Age Group): Breakfast 2,000 Dietary Breakfast 1,000 Lunch 17,000 Dietary Lunch 2,000 Snack 2,000 Home-Delivered Lunch 36,000 Dietary Home-Delivered Lunch 5,000 Dietary Snack 1,000 Dinner 1,000 Dietary Dinner 1,000 Total: 1,736,000 Servings/Year The Indicated Quantities May Differ From The Actual Quantities Due To Changes In Staff Numbers: Option: + 10% (Based On The Annual Number Of Doses) Quantitative Difference: - 20% (Based On The Annual Number Of Doses) The Daily Number Of Doses May Be Reduced In The Case Of Cancellations Due To Programs Outside The Institution Or Illnesses. Meals Must Be Provided During Mid-Year Breaks (Autumn, Spring, Winter), On Working Days Without Classes, And On-Call Days Provided By The Operator In The Event Of An Extraordinary Break. During The Summer Holidays And During The Period Of Closure Determined By The Administrator, There Are No Meals In The Schools. In The Event Of An Emergency And/Or An Epidemic Situation, The Number Of Doses May Differ, Even Significantly. Development Of The Number Of Children: In The Case Of The Public Catering Service, The Number Of Children In The School Is Established In The Period From Monday To Friday, With The Exception Of Saturday Working Days, Which Occurs Due To The Relocation Of Public Holidays, In Which Case The Service Is Used In The Period From Monday To Saturday. The Bidder Must Undertake To Procure 80% Of The Food And Raw Materials Shown On The Normal And Diet Menus Within The Framework Of The Catering Short Supply Chain And From Local Food Producers. The Bidder Ensures That The Preparation Of The Dietary Food Is Supervised By A Specialist With A Dietetic Qualification. The Bidder Undertakes To Transport The Resulting Biodegradable Kitchen And Food Waste From Each Delivery Point Once A Day In A Lockable Transport Container And To Dispose Of It. The Bidder Is Obliged To Provide The Institutions Maintained By The Bidder With Lidded, Leak-Proof Storage Containers Suitable For Storing Food Waste. 676/2020. (Xii. 28.) Pursuant To Section 6 (1) Of The Government Decree, The Catering Service Contract Must Include The Catering Service For Each Kitchen Or Site Within The Total Value Of The Purchased Product
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