The present tender is a retender of the previous tender “EU tender of framework agreement for the supply of dairy products, egg products and related refrigerated products to the Hotel and Restaurant School" (2021/S 101-265656) that was cancelled when no conditional offers were received.
The present tender relates to a framework agreement on the supply of dairy products, egg products and related refrigerated products. The tender is being implemented as an assortment tender.
Besides raw materials for the school's teaching, the school also operates 2 different canteens as well as a café for pupils and
teachers.
The school canteen is simultaneously a teaching kitchen for SKP pupils.
The Hotel and Restaurant School is a vocational school that has been educating chefs, waiters and other students for the hotel and restaurant industries since 1922. The school annually has 6,000 students. The core mission of the school is to educate, inspire and form the students of the school so that they can develop and propagate the world's most lovely food, enriching meals, tactful hosting and great service. With respect for quality, enjoyment and sensuousness, they will make a difference to the world and everyday life. And at the same time, they are being rusted to take care of making their part of the future food system and tourism sustainable.
The school's vision is to enrich and delight the world with talent and crafts that create the sustainable future
gastronomy, hospitality and hosting.
The Hotel and Restaurant School buys around 1.3 million dairy products annually. DKK. Besides raw materials for the school's instruction, the school also operates 2 different canteens as well as a café for students and teachers. The school canteen is simultaneously a teaching kitchen for SKP pupils. The School of Hotels and Restaurant has decided, in the light of the strategic objectives, that the present tender should support the school's need for teaching pupils, and therefore attaches great value to close cooperation with a number of suppliers.
The supplier must have access to as wide a sample of organic, small-scale food production as
possible, to ensure that students of the school have the opportunity to get acquainted and work with a wide assortment of
food in season as possible. It will not be all students of the school who will be given the opportunity for this during their internship or in a future workplace, and for that very reason it is vital that they get the knowledge established in the course of their education at the school.
It is therefore also a transparent element that the supplier is able to disseminate its knowledge of the products being delivered and it is a competitive parameter that the supplier keeps a set-up at the school or at a manufacturer during the school year within a specified framework.
Hotel and restaurant school food consumption:
The hotel and restaurant school uses foodstuffs in relation to the teaching of traditional class education, and partly in connection with lunch arrangements for students and teachers of the school:
Teaching:
- Class education, commissioned by teachers and organised on an ongoing basis.
- The restaurant where, as part of its teaching, a class is responsible for a week of operation and dining of 120 diners.
Lunch order:
- The hotel and restaurant canteen is operated as a regular canteen, however, the canteen has a varying number of school internship students on an ongoing basis, which is why this is also used as a teaching space. The canteen typically bespits 250 daily.
Events:
The Hotel and Restaurant school continually hosts major events and smaller private courses.
Food consumption shall also be covered by this Agreement.