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Procurement & Logistics Division
Purchases Flight Kitchen
PIA Logistics Building, Karachi
Ph# +9221-9045131 Fax# +92214573556
E-Mail: khijgpk@piac.com.pk
Web: www.piac.com.pk
To, M/s ______________________________ PIA Ref. No. ISB-CNT-035-12
Schedule for Invitation of Tender
Please drop your sealed quotation in the tender box marked “Purchases (Flight Kitchen)” placed in the main entrance of PIA P&L Building, Karachi Airport for the
following item(s) latest by 14-02-2012 at 1030 hrs. Envelope containing tender, must mention PIA Ref No. and Date of Opening. PIA will not be responsible for any
postal delay.
Quantity Unit 17% Delivery
Particulars of Item Unit Remarks
Required Rate G.S.T. Period
MUTTON LEG
THE QUANTITY INDICATED IS ESTIMATED, BASED ON
CURRENT MENU PATERN AND FLIGHT SCHEDULE. THE
ACTUAL AMOUNT MAY VARY UPWARD / DOWN WARD,
DEPENDING ON FLIGHT SCHEDULE AND MENU
REQUIREMENT.
ONLY YOUNG GOAT LEGS WITHOUT ODOR.
FRESHLY SLAUGHTERED AND SUPPLIED TO PIA FLIGHT
KITCHEN.
SHOULD BE HEALTHY MEAT PALE PINKISH COLOUR.
SHOULD BE CLEANED AND TRIMMED OF EXTRA TISSUES,
EXTRA FAT PARTICLES ETC. (EXTRA ORDINARY THICK FAT
TO BE REMOVED).
WITHOUT TAIL BONE AND THE THIN STRIPES OF MEAT TO BE KG 10,000
REMOVED AND SHOULD BE ACCORDING TO CURRENT
PHOTOGRAPHES.
APPROXIMATE WEIGHT OF EACH LEG TO BE BETWEEN 2.00 TO
2.50 KGS.
SHOULD BE DELIVERED WITHOUT ICE OR WATER IN
CLEANED PLASTIC TRAYS.
SHOULD HAVE GOOD ODOR OF FRESH MEAT AND FREE FROM
ALL KIND OF BACTERIA.
REQUIREMENT OF GOAT LEGS WILL DEPEND ON THE MENU,
IF ONE SUPPLIER IS UNABLE TO MEET THE REQUIREMENT, IT
MAY BE AWARDED TO MORE THAN ONE SUPPLIER.
ALL FRESH MEAL TO BE DELIVERED IN REFRIGRATED VAN /
TRUCK TEMPERATURE MUST NOT EXCEED 05ºC.
Procurement & Logistics Division
Purchases Flight Kitchen
PIA Logistics Building, Karachi
Ph# +9221-9045131 Fax# +92214573556
E-Mail: khijgpk@piac.com.pk
Web: www.piac.com.pk
MUTTON SHOULDER
ONLY YOUNG GOAT SHOULDER WITHOUT ODOR.
FRESHLY SLAUGHTERED AND SUPPLIED TO PIA FLIGHT
KITCHEN.
SHOULD BE HEALTHY MEAT PALE PINKISH COLOUR.
SHOULD BE CLEANED AND TRIMMED OF EXTRA TISSUES,
EXTRA FAT PARTICLES ETC. (EXTRA ORDINARY THICK FAT
TO BE REMOVED).
WITHOUT ANKLE BONE , BLADE AND THE THIN STRIPES OF
MEAT TO BE REMOVED AND SHOULD BE ACCORDING TO
CURRENT PHOTOGRAPHES. KG 500
APPROXIMATE WEIGHT OF EACH SHOULDER TO BE BETWEEN
1.25 TO 2.00 KGS.
SHOULD BE DELIVERED WITHOUT ICE OR WATER IN
CLEANED PLASTIC TRAYS.
SHOULD HAVE GOOD AROMA OF FRESH MEAT AND FREE
FROM ALL KIND OF BACTERIA.
IF ONE SUPPLIER IS UNABLE TO MEET THE REQUIREMENT
SUPPLIERS TO BE AWARDED TO MORE THAN ONE SUPPLIER.
ALL FRESH MEAL TO BE DELIVERED IN REFRIGRATED VAN /
TRUCK TEMPERATURE MUST NOT EXCEED 05ºC.
MUTTON CHOPS
ONLY YOUNG GOAT CHOPS WITHOUT ODOR.
FRESHLY SLAUGHTERED AND SUPPLIED TO PIA FLIGHT
KITCHEN.
SHOULD BE HEALTHY MEAT PALE PINKISH COLOUR.
SHOULD BE CLEANED AND TRIMMED OF EXTRA TISSUES,
EXTRA FAT PARTICLES ETC. (EXTRA ORDINARY THICK FAT
TO BE REMOVED).
THE TOTAL LENGTH OF THE RIB-BONES SHOULD NOT BE
KG 3,000
LONGER THAN 10cmØ.
THE RACK SHOULD CONSIST OF 10-13 RIBS FREE OF NECK
MEAT.
THE EYE OF THE CHOP SHOULD HAVE A DIAMETER OF NOT
LESS THAN 3.5 cmØ.
SHOULD BE DELIVERED WITHOUT ICE OR WATER IN
CLEANED PLASTIC TRAYS.
SHOULD HAVE GOOD AROMA OF FRESH MEAT AND FREE
FROM ALL KIND OF BACTERIA.
Procurement & Logistics Division
Purchases Flight Kitchen
PIA Logistics Building, Karachi
Ph# +9221-9045131 Fax# +92214573556
E-Mail: khijgpk@piac.com.pk
Web: www.piac.com.pk
IF ONE SUPPLIER IS UNABLE TO MEET THE REQUIREMENT
SUPPLIERS TO BE AWARDED TO MORE THAN ONE SUPPLIER.
ALL FRESH MEAL TO BE DELIVERED IN REFRIGRATED VAN /
TRUCK TEMPERATURE MUST NOT EXCEED 05ºC.
N.B. MEMBER OF CONCERNED TRADE BODY IS ALLOWED TO PARTICIPATE IN THE TENDER.
NOTE:
ALL FROZEN PRODUCTS SHOULD BE DELIVERED IN FREEZER VAN WITH TEMPERATURE NOT HIGHER THAN -18º C.
SPECIFIED DELIVERY AMOUNT WILL BE COMMUNICATED IN PURCHASE ORDER / RECEIVING FORM.
ITEMS FOUND BELOW PIA STANDARD WILL BE REJECTED / RETURNED. .
SUPPLIERS’S STAFF DELIVERING FOOD MUST BE DRESSED IN CLEAN UNIFORMS. IN NOT CONFORMING A 2% FINE WILL BE LEVIED AND
DEDUCTED FROM THE BILL.
SUPPLIERS SHOULD FULFILL ALL DOCUMENATION REQUIREMENTS TO OBTAIN AN “ENTRY PASS” IN ACCORDANCE WITH PIA
PROCEDURES.
SUPPLIES BROUGHT INTO THE FLIGHT KITCHEN SHOULD BE TAGGED WITH INSCRIPTION MENTIONING DELIVERY DATE, DELIVERY
WEIGHT OR DELIVERY QUANTITY.
ALL FOOD ITEMS ARE SUBJECT TO BACTERIOLOGICAL TEST.
DELIVERIES SHOULD BE MADE ACCORDING TO GIVEN TIME SCHEDULE.
Important: Tender will be opened on “Single Stage Single Envelope” basis.
Note:
01. Participant must be registered with Sales Tax authorities G.S.T. No. must be quoted. 10. Payment terms net thirty days or as agreed, Income tax will be deducted at source
02. All participants are required to quote rates inclusive all govt taxes & GST separately 11. Quotation must be valid for 90 days from the date of technical proposal opening.
03. All participants must quote one rate and best delivery period. 12. Delivery must be made at PIA Flight Kitchen Islamabad.
04. Please note that quoted rates must be firm and final in all respect. 13. 2% Earnest Money (Pay order, PIA Cash Receipt only) must be submitted along with the Quotation, 3% security
05. Quality samples must be submitted (Not refundable) deposit after purchase order. Pay order / cash receipt to be the part of Financial Proposal and must enclosed with
06. Successful bidder will be required to submit professional tax/NOC envelope containing financial proposal. An understanding to this effect must be annexed with Technical Proposal.
07. Guarantee & Warrantee must be provided. (if applicable) 14. Quantity 15% may increase or decrease.
08. PIA reserves the right to accept or reject any bid without assigning reason. 15. Specify Brand Name in remarks column.
09. One year contract extendable for two more terms, subject to satisfactory
Performance (extension at option of PIA).
Tender Fees (Pay order, Bank Draft, PIA Cash Receipt only) = Rs. 1500/= (Local Vendors)
Authorized Signature of Supplier with seal and Designation: _________________________________
Phone # ____________________________ Fax # ___________________________
Email: _________________________________
Date: _____________________
