Supply & erect 400 person kitchen and Dining Complex Lebanon (middle east)
400 person - kitchen & dining facility Lebanon
The director of engineering requests three separate quotations for the supply delivery and installation of the following;
1. 400 person kitchen.
2. 200 person dining hall.
3. 400 person kitchen and 200 person dining hall.
Whichever of the above option(s) are selected, the tenderers must include in their quotations for the supply, delivery, erection and commissioning in theatre on a site to be identified by the director of engineering.
After the Directorate of engineering has evaluated the tenders in accordance with the criteria laid down in the tender documents. He will decide which of the 3 options mentioned in paragraph 1 above will be chosen and the contract will be offered to the winning tenderer.
The above facility must be supplied, erected and commissioned in the Irish Camp Lebanon. It is critical that each separate element of proposals is priced separately so that fair comparisons can be made between tenders. Accordingly it is a prerequisite that tenderers fill in the attached summary of tender.
Tenders are required to design a facility to cater for 400 persons in the Irish camp Lebanon. The facility is to be designed as a hard skinned facility using the 20 foot ISO container size as the building block for the facility. The facility should be designed to allow for ease of transportation and installation. These containers can be expandable or simply be erected on site. The facility must be self-sufficient and have its integral air conditioning designed to cater for outside ambient temperatures of -5 degrees to + 45 degrees Celcius.
The kitchen facility must contain separate zones which will facilitate HACCP implementation in the following areas:
— storage,
— preparation,
— production / cooking,
— servery.
The facility will have a pest control system including rodent control and insect proofing. The cooking areas must have extraction systems for removing steam generated from the cooking process. The following guidance is offered for your design:
— Cooking equipment based on a predominantly Irish diet,
— Cooking equipment for 400 persons,
— Dining area for 200 persons (2 sittings),
— Tables and chairs in dining area not to be included,
— Delph and cutlery not to be included,
— All kitchen equipment and utensils to be included.
The above list is indicative of the requirements but each proposal will be judged on its merits according to the criteria specified in this document. It is essential that the equipment comes with clear specifications separately and priced so that Catering corps staff can select from a menu.
The client has responsibility for provision of all services (including power supply) to and from the facility. Hence the electrical load of the facility must be clearly calculated and stated in the tender offer.
No assistance can be relied upon from the client during the transportation, construction or commissioning phases. Tenderers should assume the ground conditions as hard standing and there is a requirement to raise the facility 30 cm off the ground.
Note: to register your interest in this notice and obtain any additional information please visit the eTenders web site at
http://www.etenders.gov.ie/Search/Search_Switch.aspx?ID=197853.
Deadline
The time limit for receipt of tenders was 2011-03-30.
The procurement was published on 2011-02-18.
Suppliers
The following suppliers are mentioned in award decisions or other procurement documents:
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Procurement history
| Date |
Document |
| 2011-02-18
|
Contract notice
|
| 2011-12-02
|
Contract award notice
|