Food Stall Rental Contract

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					APPLICATION FOR SCHOOL CANTEEN STALL (FOOD)

NUS High School of Mathematics and Science invites interested applicants to apply for its
school canteen stall (food) for operation of stall in 2010.

Offer validity duration: 30 days (after the closing date)

Contact person         :       Mr Lawrence Chan
                               65161713 or nhschanl@nus.edu.sg

SCHOOL INFORMATION
 1.  Venue                              20 Clementi Avenue 1 Singapore 129957

 2.      Student and Staff              1100 students }
         Population                     130 staff     } estimated

 3.      Operating Hours                Food Stalls             0700 hr to 1600 hr
                                        Drink Stall             0700 hr to 1800 hr

 4.      Number of stalls available     7 in total, consisting of

                                        1 Café, 6 Food Stalls (Muslim, Chinese, Noodles, Others)

 5.      Furniture                      A combination of tables and chairs will be provided by the
                                        school. The seating capacity is 500.

REQUIREMENTS
 6.   Site Visit                        All interested applicants could come for a site visit on:

                                        Date:3rd Nov 09 (Tuesday)
                                        Time: 10am

 7.      Provision of Food               a) Able to provide wholesome food and cater to the
                                            nutritional needs of students. Annex A sets out
                                            guidelines on food items and drinks to be sold in the
                                            school canteen in line with the Model Canteen
                                            Program.

                                         b) The final decision on the sale of any food items will
                                            still be at the decision of the School Canteen
                                            Committee.

 8.      Pricing of Food                 a) The applicant will provide the selling prices of the
                                            food items in Annex B.

                                         b) The selling price of food items shall be reasonably
                                            cheap and lower than market price.

                                         c) Updated pricelist of food must be displayed
                                            prominently at each stall.

 9.      Terms and conditions            a) The stallholders shall be responsible for making their
                                            own arrangements for the supply of electricity &
                                            water service and must use Town gas; and for
                                          maintenance of such items as grease trap and fixed
                                          equipment.

                                     b) The stallholders shall be responsible for the physical
                                        cleanliness of the canteen and the areas surrounding
                                        it. There must be daily cleaning and weekly washing
                                        of the entire canteen.

                                     c) The stallholders shall be responsible for and bear the
                                        cost of maintaining the cleanliness of the canteen
                                        including the dining area. In the event when the
                                        school is required to appoint contract cleaners for the
                                        canteen, the cost of engaging the contract cleaners
                                        will be borne by the stallholder. The school reserves
                                        the right to decide on the employment of the
                                        cleaners.

                                     d) Cooking utensils, eating utensils, refrigerators, ovens
                                        etc will have to be provided by the stallholders.

                                     e) Stallholders and his/her assistants must be licensed
                                        to operate in the school. They must apply for a food
                                        stall license from the National Environment Agency.

                                     f)   Annex C sets out the school canteen rules.

 10.    Other requirements           a) To support and provide catering for school/students
                                        functions and meetings regardless of quantity and
                                        timing.

                                     b) To support school in achieving the Model School
                                        Canteen Award. Refer to Annex A for details.

                                     c) To obtain and maintain NEA ‘A’ classification.

                                     d) To engage the services of a pest control company.

TERMS OF CONTRACT
Period of Contract: 23 months (1 January 2010 to 30 November 2011) with option to renew for
another period to 30 November 2012)

 11.    Start Date of Operation      1 January 2010

 12.    Hours of operation           Mon –Fri : 7am – 4pm
 13.    Rental                       The rental per stall is at S$150 per month for every
                                     month of the contract.

                                     Rental is collectible on the 15th of each month. Except
                                     when it falls on the weekend, the rental will be payable
                                     on the following business day.

 14.    Payment of GST               The stallholder shall pay Good and Services Tax (GST),
                                     in addition to the rental stated in item 12 above.
15.   Interbank GIRO            The stallholder shall set up an interbank GIRO
                                arrangement with the School for the deduction of
                                monthly rental.

16.   Deposit                   The stallholder shall place with the School a deposit
                                equivalent to 3 months’ of rental (i.e. $450), before the
                                commencement of the contract.

17.   Canteen Agreement         The stallholder shall sign a formal agreement with the
                                Principal of the school. The contract shall be subject to
                                the guidelines and instructions stated in Annex A and C.

18.   Termination of Contract   Both parties i.e. the School and the operator may
                                terminate the contract any time during the period of the
                                contract by giving 3 months notice in writing of such
                                cancellations.
IMPORTANT INSTRUCTIONS TO INTERESTED PERONS


Submission of application

Interested persons shall respond giving details of the following using Annex B -
a)     food items to be sold
b)     price list for every food item
c)     records of past catering/canteen experiences


Submit Annex B and supporting documents in sealed envelope to the following address:

The Canteen Committee
NUS High School of Mathematics and Science
20 Clementi Avenue 1
Singapore 129957


Evaluation and Selection Criteria

1      Evaluation of application submitted shall be based on -
       a)     type of food items to be sold
       b)     selling price of every food item
       c)     quality of service standards rendered to schools

2      Short-listed applicants may be required to present their food for a food-tasting to a
       panel.
                                                                                    Annex A

GUIDELINES ON ITEMS TO BE SOLD IN SCHOOL CANTEENS


1.   Food and Drinks Recommended

     1.1   The types of food and drinks recommended for sale in school categorised
           under 3 main groups:
           (a) Drinks
           (b) Cooked food
           (c) Snacks

2.   Group I – Types of Drinks Recommended

     2.1   Cold drinks

           Soya bean milk, bottled plain water, milk-based drinks, unsweetened 100%
           fruit juices and approved drinks with 8 brix of sugar or less as listed at Health
           Promotion Board's website at
           http://www.hpb.gov.sg/hpb/default.asp?pg_id=1747. Drinks with artificial
           sweeteners are not allowed. Only approved drinks are allowed in vending
           machines.

     2.2   Hot drinks

           Hot beverages which include coffee, tea, Ovaltine, Milo., Horlicks and other
           malted drinks.

3.   Group II – Types of Cooked Food Recommended

     3.1   General guidelines

           All cooked food served should be health, and hygienically prepared. The
           methods of preparation should be in line with ethnic requirements. Food
           should be cooked in polyunsaturated oil, with little salt or sugar for flavouring.
           Dishes should have moderate amounts of protein, high in dietary fibre and
           low in fat and cholesterol.

     3.2   Recommendations

           (a) Rice Dishes:
               - Curry to be prepared with diluted coconut milk (at least 50% coconut
                  milk with 50% low fat milk) or substituted with low fat/skimmed milk
               - Chicken (chicken skin removed)/ 'Cha Shao' (lean, with no visible fat)
                  (plain rice) with cucumber and tomatoes slices
               - Meat/fish porridge
               - Rice with vegetable and lean meat/ fish/ beancurd/ peanuts/ baked
                  beans
               - 'Chappati' with dhal
               - 'Nasi Lemak' (with skimmed milk) with fish, cucumber and pineapple
                  slices

           (b) Noodles:
               - Noodle soup (lean meat, fish ball) with bean sprouts and vegetables
                -   'Mee Siam', 'Mee Soto' with bean sprouts
                -   Fried noodles (in minimal oil) with bean sprouts and green leafy
                    vegetables
                -   'Mee Goreng' (minimal oil)
                -   'Mee Rebus' (minimal oil)
                -   Chicken macaroni with vegetables

            (c) Other Savoury Foods:
                - Vegetable salads
                - 'Yong Tau Foo'
                - Grilled chicken thigh/breast meat/drumlets
                - ‘Soon kuey'
                - Fish balls (boiled)

            (d) Desserts:
                - Sweet potatoes/soft bean curd/red beans/green gram/split peas ('tow
                   suan') soup (with less sugar)/whole wheat, 'pulot hitam' (without
                   coconut milk)

4.   Group III – Types of Snacks Recommended

     4.1    Recommendation

            These include fresh fruit (whole or cut), soya bean curd, low fat yoghurts,
            milk- based ice cream, roasted/unsalted peas and nuts, boiled chick peas,
            steamed peanuts, raisins and prunes, dried fish (Whole or pieces), plain
            cuttlefish, plain cakes/mixed fruit cakes, bread buns and 'pau' made with bean
            pastes or lean meat, sandwiches made with bread (white or wholemeal), tuna,
            sardine, lean ham, eggs, cheese, peanut butter and vegetables like cucumber,
            tomatoes, lettuce and polyunsaturated margarine; plain and wholemeal
            biscuits and crisp bread.


5.   List of Food Items Not To Be Sold in School Canteens

     To help students cut down on their intake of sodium, saturated fat and sugar, the
     following food items should not be used in cooking or sold:

     5.1    Snacks of low nutritional value, high fat content and poor value for money,
            chocolate wafers, very sweet/savory biscuit sticks, candy bars, sweets and
            pastilles, preserved lemon peels, sour plums, prawns and fish crackers,
            tapioca/potato balls and crisps, chocolates, salted/sugar coated nuts and
            pickled fruits, cream cakes, nonya 'kueh' made with coconut milk, sandwiches
            with luncheon meat, 'kaya' and butter, deep fried doughs like doughnut,
            'samosa', 'you tiao', bread buns or 'pau' filled with grated coconut, 'kaya',
            luncheon meat and fatty meat.

     5.2    Food Items High in Sodium

            Dried salted plums and fruit peel, processed meats (luncheon meat and
            sausages), salted fish, salted eggs, century eggs, salted nuts,
            pickled/preserved vegetables/fruits, food flavoured with MSG, stock
            cubes/powder/grandules/liquid.
     5.3    Food Items High in Sugar

            Sweetened condensed milk or sugar on bread, sweetened condensed milk in
            hot drinks, sweets/pastilles/lollies/candies, chocolates/ chocolate wafers,
            biscuits and cakes filled with cream, 'kaya' or jam, sugar-coated nuts, and
            desserts that are overly sweet.

     5.4    Food Items High in Fats

            (a) Deep-Fried Foods
                No deep fried foods is to be sold

            (b) Other Food Items
                Bread buns/'paus' filled with grated coconut, processed meat (mainly
                luncheon meat/sausages), fatty meat ('shao rou'), food cooked with lard,
                coconut oil, butter, ghee and other animal fat, desserts in creamy soups,
                desserts made with coconut cream/milk, and pastries and cream cakes.

6.   Suggestions for Stallholders

     To help students cut down on their intake of sodium, saturated fat and sugar while
     increasing their fibre intake, the following suggestions can be considered:

     6.1    Reducing Fat

            (a) Use vegetable-based fats and oils (e.g. corn, safflower, soya bean) for
                cooking as they contain no saturated fats. They provide polyunsaturated
                fatty acids and are low in saturated fatty acids
            (b) Use minimal oil in cooking, even when stir-frying to reduce intake of fats
            (c) Butter lightly only one slice of bread for sandwiches to reduce
                consumption of fat
            (d) Use less high fat sauces, mayonnaise salad dressings and spreads
                (butter/margarine). Offer low-fat alternatives such as low-fat mayonnaise
            (e) Skim all visible fat off sauces, curries, soups and gravies prior to serving
            (f) Serve sauce/gravy only upon request (mainly for mixed rice dishes) as
                these could be high in fats
            (g) When cooking, ensure that clean oil is used at the correct temperature to
                minimise absorption. Larger pieces of fish and meat absorb less oil
            (h) Discard oil after deep-frying at most four batches of food. Strain oil after
                each use. Prolonged heating of oil can cause the fatty acids to break
                down and become toxic
            (i) Provide fruit or vegetables or bread rather than pastries and cakes as
                healthier choices of snacks
            (j) Use lean meat and remove all visible fat and skin from meat and poultry
            (k) Offer soya bean products. This will help to contain costs, reduce fat
                content and increase the fibre content of dishes
            (l) Where possible, use healthier methods of cooking such as grilling,
                roasting, stewing and steaming as these methods will contribute to a
                reduction in the fat content of the final dish

     6.2    Reducing Salt

            (a) Reduce the amount of salt when adding flavour to food
            (b) Reduce or omit salt when using other ingredients which contain salt such
                as cheese, ham or sausage
              (c) Use fresh/dried herbs (parsley, coriander), flavourings (onion, garlic,
                  chives, spring onions), spices (cinnamon, cardamom, cumin), hot
                  flavourings (pepper, curry powder, chilli powder) and lemon/lime rind or
                  juice, orange rind or juice, or vinegar instead of salt and sauces to flavour
                  the dishes
              (d) Serve less sauce with dishes using pasta

       6.3    Reducing Sugar

              (a) Reduce the amount of sugar in hot drinks
              (b) Promote and offer milk, fruit juices and bottled plain water instead of
                  sweetened drinks and flavoured mineral water which contain a lot of sugar
                  and calories
              (c) Provide savoury/plain/fruit scones, raisin buns, muffins and bread-based
                  loaves instead of sweet snacks

       6.4    Increasing Fibre

              (a) Sell at least two types of fruit every day to provide a variety of fibre in the
                  diet
              (b) Provide at least two dessertspoons of vegetables in mixed rice dishes,
                  and one dessertspoon of vegetables in noodle dishes to encourage fibre
                  intake
              (c) Serve more citrus fruit and fruits as dessert, served with yoghurt to
                  increase fibre and calcium intake
              (d) Offer a selection of fresh fruits as a dessert, served with yoghurt to
                  increase fibre and calcium intake
              (e) Include fruit in desserts such as agar-agar
              (f) Serve high-fibre snacks such as dried fruit and unsalted nuts
              (g) Include one serving of dark green or yellow-orange vegetables per order
                  so that a variety of vegetables and nutrients are consumed
              (h) Incorporate vegetables into meat dishes to encourage the eating of
                  vegetables
              (i) Add cucumber, tomatoes, pineapple slices to rice dishes to encourage
                  fibre intake
              (j) Offer a choice of salads (fruit and vegetable) without dressings or offer a
                  range of reduced fat dressings, such as yoghurt
              (k) Mix some brown rice with white rice to increase fibre intake
              (l) Offer potatoes in a variety of ways (mashed/jacket/baked)
              (m) Offer a choice of wholemeal, wholegrain or white high fibre bread

Originator: Home Economics, Curriculum Planning & Development Division, Ministry of
Education
. Reg. No: 200500354G




                                                                                    ANNEX B

PROPOSED PRICE LIST OFFERED BY THE OPERATOR

1      I am/ We are prepared to pay a monthly rental (GST exclusive) of $150.00 (Dollars
       One Hundred Fifty) for the right to operate the following food stall in NUS High
       School of Mathematics and Science for the period of 1 January 2010 to 30 November
       2011.

       Please check one box:
         Café                           Fruits                        Chinese

          Muslim                        Vegetarian                    Noodles

          Indian                        Others (please specify): _______________


2      Proposed Price List of Food Items: (please attach the list if the space provided is
       insufficient)


                            Items of Food                                   Selling price
                                                                                 S$




Note: Vegetable oil is to be used minimally. No lard or ghee should be used. Curry is to be
served with less coconut milk and to be substituted partly with low-fat yogurt or milk. Rice
should have at least a choice of 2 salad or vegetable dishes, 2 meat and 2 non-meat dishes.
No deep fried food like nuggets, chicken wings and scallops is to be served. Gravy is to be
served in moderation.



NUS High School of Math & Science
20 Clementi Avenue 1 Singapore 129957
TEL: 6516 1709     FAX: 6775 6910
3      Records of past catering or canteen experiences




Declarations by applicant:

I understand also that the School Canteen Committee reserves the right not to accept the
highest, the whole or any quotation.

Name and NRIC of Applicant: _________________________________________________
(For companies, please state business name and registration number)

Address: __________________________________________________________________

Tel No: _____________________________ Fax No: _______________________________




____________________________________                      ______________
Signature*                                                Date

* For companies, please complete the following and affix the company stamp.
        Name of signatory:
       Designation of signatory:




NUS High School of Math & Science
20 Clementi Avenue 1 Singapore 129957
TEL: 6516 1709   FAX: 6775 6910
                                                                                        ANNEX C

                                  SCHOOL CANTEEN RULES

Tenancy and Rental

1.      The tenancy of a stall is not transferable.

2.      The stallholder must be in personal attendance during the hours of business as set
        out by the school, unless approval is given by the School.

3.      Each stallholder is permitted to have not more than 2 assistants.

4.      The stallholder should not employ or use directly or indirectly any illegal immigrant as
        assistants.

5.      The stallholder shall pay monthly canteen fees on a quarterly basis in February, May,
        August and November. Rental due shall be collected via Inter-bank GIRO.

6.      The stallholder is responsible for the cleanliness of his stall and jointly with other
        stallholders for the cleanliness of the canteen and its surrounding area.

7.      The stallholder shall be jointly or separately be responsible for any damage caused
        by them, to the fixtures, etc in the canteen.

Utilities

8.      The stallholder shall ensure that separate electricity, gas and water meters are
        installed for his stall and be responsible for the payment of utility charges to the
        appropriate authorities.

9.      Tapping of electricity and water from school mains is strictly forbidden.

10.     Where town gas is not available, stallholder shall use liquefied petroleum as (LPG)
        stored at the school’s LPG storage compound erected by the school. The cost of
        each unit of LPG consumed shall be determined solely by the LPG supplier or dealer
        and notified to the stallholder. The school is not liable for any physical, financial or
        other damage incurred by the stallholder arising from or in connection with the use,
        supply or pricing of the LPG.

Health Requirements (Stallholder and Assistants)

11.     They must be inoculated against typhoid once every 3 years. Those above 45 years
        should also have chest X-rays once every 3 years to screen for tuberculosis.

12.     They must attend and complete the WSQ Basic Food Hygiene Course (WSQ BFHC)
        and submit the Statement of Attainment to the school within 2 months from the date
        of work commencement at the stall.

Food & Drinks sold in the canteen

13.     The stallholder must be able to provide clean and wholesome food and drinks at
        reasonable prices.
14.   Precautionary measures must be taken to ensure that raw and cooked food and
      drinks are free from contamination.

15.   Storage of canned drinks and other materials must be kept at least 30 cm above the
      ground.

16.   Use only food-grade ice for preparation of drinks.

17.   Sale of food and drinks items must be as listed in the Canteen Agreement or after
      prior approval of the School Canteen Committee.

18.   Pricing of food and drinks must be displayed at the stall.

19.   Approval from the School Canteen Committee must be sought for any increase in
      food pricing.

20.   Only milk-based ice-cream shall be offered for sale on school premises and it should
      be prepared on premises licensed for the purpose.

21.   Sale of food and drinks must conform to guidelines from the school and Health
      Promotion Board.

22.   Conform to all instructions and regulations set by the School and the National
      Environmental Agency.

Personal Hygiene (Stallholder and Assistants)

23.   They must be clean and neat in their personal attire, appearance and habits.

24.   No person is allowed to engage in the preparation or sale of food if they are sick or
      suffering from a contagious or infectious disease.

25.   Unhygienic habits that should never be practised during preparation/ handling of food
      are:

      (a)   Smoke, spit, pick nose or clean ears with fingers
      (b)   Wipe hands on dirty cloth
      (c)   Comb or touch hair
      (d)   Wipe off perspiration with bare hands and use dirty hands to prepare food
      (e)   Handling of cooked food/ ready to eat food/ fruits with bare hands
      (f)   Taste food with fingers or with spoon that has not been cleaned between each
            tasting, etc.

Conducts

26.   The stallholder must be able to provide quality services.

27.   Unauthorised persons should not be permitted to remain in the canteen.

28.   No person shall be allowed to sleep in the canteen.

29.   A stallholder who is quarrelsome, uncooperative and does not conform to instructions
      or regulations shall have his/her agreement terminated.
30.    A stallholder who has been charged with a criminal offence shall be suspended from
       business.

31.    A stallholder who has been convicted by a Court of Law for a criminal offence shall
       have his/her agreement terminated.

32.    The stallholder is responsible for the conduct, etc of his/her assistants.

33.    All correspondence on any matter connected with the canteen must be addressed to
       or through the Principal or Deputy Principals of the School.

Liabilities

34.    The School is not responsible for the loss of any article/ food/ drinks, etc from the
       canteen and the stallholders shall take adequate security measures for the safe
       custody of their personal properties.

				
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