Tendering Process for Food Service Contracts Explained

Tendering of a Food Service:
You delegate the administration of a service to others, but the responsibility belongs to the company that hires.
BID: It's the call or invitation to others to submit their proposals for a service.
CONCESSION: Service is awarded to the winning bidder.
DeLicitación Stage Process: Define the objectives, policies, and targets of the company. Indicate if the tender is public or private. Preparation of design, analysis, and approval of the bidding. Design calendar regulates the activities of the process (Gantt Chart).
Tender Process Activities:

• Starting date of the tender
• Sale of Bases
• Site Visit
• Reception of Consultations
• Responses to Consultations
• Initiation of the Tender Process
• Reception of Proposals
• Opening of Proposals
• Awarding of the Tender
• Start of Food Service

Technical Basis of Tender:

• ABO Objective
• Place and type of dietary attention
• Characteristics of users
• Specifications for special events
• Technical specifications of food
• Material resources (water, electricity, gas, equipment)
• Characteristics of the staff
• Hygienic characteristics of the staff
• Quality control system
• System for acquisition and maintenance of equipment

Administrative Databases:

• Identifying the social enterprise
• Legal form, capital or assets
• Latest balance sheet
• Organization and identification of executives
• AFP and inspection documents
• Contract duration
• Payment methods
• Requirements and prohibitions
• Penalty system
• Contract definition terms
• Guarantee

Communication System: Documentation

Sanctions: Information on irregularities. Complaints for infringement by the nutritionist. Letter delivered by the company. System of appeal, deadlines, and penalties. Types: mild, moderate, severe, form of payment (UTM, UF, or rations).
Index of a Company Concession Contract:

• Introduction
• Objective of the general type of concession
• Information on food and rations delivered
• Nature of the concession
• Requirements and conditions of staff
• Responsibility and expenses of the concessionaire

Index of a Company Concession Contract

• Operation of the company's food service
• Production and preparation of food
• Quality control of food
• Food composition of rations
• Agenda and minutes - development scheme frequency of consumption of food
• Clarification of the bases
• Quotations
• Guarantees for payment and readjustment of the contract
• Direct purchase
• Opening of the proposal
• Sanctions and fines
• Annexes