Provision of lunchtime catering services to pupils and staff. (Total population 470 pupils & 45 staff).

At least one hot meal available each day.

Suggestions:- chicken curry, vegetable curry, beef stroganoff, chilli con-carne, served with rice etc. pasta & sauce, spaghetti bolognaise, lasagne, shepard’s pie, baked potatoes (beans, cheese etc.), fried rice with meat/veg.

Soup, brown bread, sandwiches, rolls, wraps, bagels, salads (varied).

Fruit, yogurts, fruit-juice and water.

It is envisaged that the tender will be awarded for a 3 year contract term, subject to successful annual review, to commence August 27th 2012.

— Please provide a proposed menu and pricing options,

— The lunch period is 40 minutes and therefore it is envisaged that service will be complete within 20 minutes. A serving area of approx. 25 m sq with a serving counter will be available for use. Please outline the staffing arrangement you propose to meet this service level. Electrical power and basic kitchen facilities are available. Food preparation facilities are not available,

— Outline arrangements for dealing with refuse generated,

— Provide details of payment paid to school annually for the provision of catering in Dunshaughlin Community College,

— Provide copies of (a) company safety statement (b) company quality assurance systems,

— Provide at least two written references from recent clients,

— Provide a current tax clearance certificate,

— Provide evidence of compliance with the following.

(a) EC (Hygiene of Foodstuffs) Regulations, 2006 (b) Regulation No. 852/2004 and 882/2004 on the European Parliament and Council on the hygiene of foodstuffs

— Provide details of all relevant insurances.