a) PAX Lunch/dinner, all crew meals to be provided as per ......a) PAX Lunch/dinner, all crew meals...

a) PAX Lunch/dinner, all crew meals to be provided as per configuration of B-777-

300ER, B-787-800ER etc.Shah Amanat International Airport, Chattogram.

b) Airlines catering equipments washing charge etc. (Details in tender schedule).

(COVID 19

www.biman-airlines.com-

http://www.biman-airlines.com/

Invitation for Tender No. 30/2020.

01 Agency Biman Bangladesh Airlines Ltd. 02 Invitation for Appointment of Airlines Caterer at Chattogran (CGP) Biman Station on COVID 19

situation period. The following services are required to be provided:

a) PAX Lunch/dinner, all crew meals to be provided as per configuration of B-777-

300ER, B-787-800ER etc. Shah Amanat International Airport, Chattogram.

b) Airlines catering equipments washing charge etc. (Details in tender schedule). 03 Yearly Flight Qty Yearly 160 flight ex-Chattogram (Estimated).

04 Invitation Ref: 30.34.2600.063.50.452.19 Date: 30-10-2019 05 Tender Document

Selling Date From 22-09-2020 to 13-10-2020 (During office hours).

06 Tender Closing

Date and Time Date: 14-10-2020 Time: 1200 Hrs BST Note: The procuring entity reserves the right to accept or reject

all tenders without assigning any reason thereof. If any

unavoidable situation arises during specified date then tender selling/closing/opening date will be shifted to next (working)

day without further notice.

07 Tender Opening

Date and Time Date: 14-10-2020 Time: 1500 Hrs BST

08 Selling Address of

schedule (Dhaka)

a. Manager Finance, Biman Flight Catering Centre, Hazrat Shahjalal International Airport,

Kurmitola, Dhaka.

b. Manager Cash & Banking, Balaka Bhaban, Biman Bangladesh Airlines Ltd, Dhaka.

c. Manager Finance, Chottagram Shah Amanat International Airport, Chottagram.

09 Receiving Tender

Document

a. BFCC Main Security Gate, Hazrat Shahjalal International Airport, Kurmitola, Dhaka.

b. Biman Balaka Bhaban, Security Counter Gate (Ground Floor), Hazrat Shahjalal International

Airport, Kurmitola, Dhaka.

10 Price of Tender

Document

BDT 2,000.00 (Two thousand) only per set (Non refundable).

11 1) Location 2) Tender Security Amount (Tk) (Refundable) 3) Contract Period

BFCC/Hazrat Shahjalal

International Airport,

Kurmitola, Dhaka

BDT 7,50,000.00 (Seven lac fifty thousand) only (Refundable) 01 (One) Year (COVID 19

Situation period). 12 Procuring Entity &

Fund

Biman Bangladesh Airlines Ltd, Biman, Head Office, Balaka Bhaban, Hazrat Shahjalal

International Airport, Kurmitola, Dhaka, Biman own fund.

13 Official-Inviting

Tender

General Manager, BFCC, Hazrat Shahjalal International Airport, Kurmitola, Dhaka.

PHONE: 880-2-8901760-64 Ext-30 Fax: 880-2-8901638.

14 The Tender Schedule and other relatad information will also be available in Biman website: www.biman-

airlines.com- for ready reference.

General Manager, BFCC.



Biman Bangladesh Airlines Limited

Hazrat Shahjalal International Airport, Kurmitola, Dhaka.

Standard Tender Document (STD)

For

Appointment of Airlines Caterer at Chattogram (CGP) Biman Station.

Invitation Ref: 30.34.2600.063.50.452.19 Date: 30-10-2019

Tender No. 30/2020. Date: 20-09-2020

Office of Director Customer Services , Biman Bangladesh Airlines Ltd.

Hazrat Shahjalal International Airport, Kurmitola, Dhaka.

Table of the Content

SL No Description Page No

01. Tender Information 00-01

02. Mandatory requirements 02

03. Directives for the Tenderers 03-04

04. Declaration 05

05. Food Safety & Hygiene Requirements 06-07

06. Price Schedule of the PAX Lunch/Dinner 08

07. Price Schedule of the Crew Menu 09-13

08. Service Charge` 14

Ref: 30.34.2600.63.50.2020

M/S._______________________

___________________________

___________________________

___________________________

SUB: SCHEDULE AND OTHER TERMS & CONDITIONS FOR APPOINMENT OF

SEPARATE AIRLINES CATERERS AT CHATTOGRAM (CGP) BIMAN STATIONS.

Ref: a) Tender Notice No. 30/2020 dated 20-09-2000

b) Cost of schedule Tk. 2,000.00 (Two thousand) only per set (Non-refundable).

c) Earnest money required Tk. 7,50,000.00 (Seven lac fifty thousand) only

(Refundable)

d) Cash receipt no. dated 2020

e) Date & time of dropping the tender: On 14-10-2020 up to 1200 hours.

f) Date & time of opening the tender : On 14-10-2020 at 1500 hours.

Dear Tenderer/Caterer,

Enclosed herewith please find the tender schedule along with terms & conditions for

Appointment of Airlines caterers for supply & service of food on board for COVID 19

situation at Chattogram (CGP) Biman Stations.

You may please participate in the tender, if the terms and conditions are acceptable to you.

For- Biman Bangladesh Airlines Limited

Iqbal Ahmed Aliza

General Manager, BFCC

Enclo: As stated.

Tender Notice No (OTM). 30/2020

DATE/TIME DROPPING : 14-10-2020 UP TO 1200 HRS (LT)

DATE/TIME OPENING : 14-10-2020 AT 1500 HRS (LT)

COST OF SCHEDULE : Tk. 2,000.00 (Two thousand) only per set (Non-refundable).

EARNEST MONEY : Tk. 7,50,000.00 (Seven lac fifty thousand) only (Refundable)

C.R..........................................DATE.....................................

SIGNATURE..............................STAFF NO.........................

M/S.................................................................

........................................................................

........................................................................

This refers to Tender Ref no. 30.34.2600.063.50.452.19 Date 30.10.2019

Sealed tender is hereby invited from the renowned Restaurant/Catering business for the

following items for the period COVID 19 situation.

Sub: Schedule for Appointment of Airlines caterers for supply & service of on board Biman

Bangladesh Airlines at Chattogram (CGP) Biman Stations on Contract Basis.

Detailed description/Price schedule, products specification etc. are attached as page no. 08-14.

Which are required to complied during the evaluation of tender.

Caterers to be appointed for the following Stations:

A) Appointment of Airlines caterers for supply & service of on board Biman Bangladesh

Airlines for COVID 19 situation at Chattogram (CGP) station on contract basis. Total

estimated flights will be 160 nos per year which may increased/decreased depend on Biman

Flight Schedule.

DELIVERY:

As per Agreement of the Schedule

Contd------P/02

Page # 02

FOLLOWING ARE THE TERMS AND CONDITIONS

01. Tender should be submitted in one sealed envelope.

02. OFFER ENVELOPE SHALL CONTAIN THE FOLLOWING (Where applicable)

SL

NO

MANDATORY REQUIREMENTS TO BE FILLED BY

TENDERER

a) Name of Tenderer/Caterer

b) Address of Station/Quoted Station:

c) Valid Trade License of current year ( Nature of business in Trade License should be

Catering /Restaurant business

d) Current income tax certificate with TIN no /Photocopy of certificate from the component

authority stating that current income tax return has been submitted quoting GIR or TIN no.

(i.e. Income tax certificate of Financial year 2020-21 shall be submitted.

e) VAT registration certificate with BIN No.

f) Original copy of C.R ( Cash Money Receipt of Tender schedule purchase)

g) Experience certificate or End user list must be submitted with the offer. Detailed address of

end user with nature of supply and duration clearly mentioned in the offer. However,

minimum 01/02 years experience certificate in line with Airlines caterer to be submitted

with the tender. Experience on Airlines or Hotel or Restaurant related business also to be

considered.

h) Applicant must be a fully solvent company. Please submit a bank solvency certificate to this

effect.

i) Applicants must submit company fact profile or proprietorship and filled-up Food Safety &

Hygiene Requirements (Attached in Tender Schedule in page no 05-07)

j) Location of the catering / Hotel/ Restaurant from respective airport shall be within 10 km

perimeter or meal delivery time shall not exceed 30 minutes from caterer to respective

station. In case of additional meal requirement in the last moment shall be met within 20

minutes by the caterer. This should clearly be mentioned in their respective letter head pad.

k) The catering unit must be well secured and protected to prevent pilferage, shortage or

tempering of airlines equipment etc.

l) Unit price of each meal/storage charge/ loading-unloading charge/washing charge etc must

be quoted in price schedule. If any discount offered must be shown in the price quotation/

original pro-invoice and must be supported with the offer. Bidder should quote their price in

this price schedule.

m) Standard facilities like: (i) Holding Room and it meal capacity, (ii) Chiller room/Blast

chiller, (iii) Cold room for meals (iv) Store area and capacity, (v) Refrigerated delivery van

(If applicable) to be mentioned in his official letter head pad.

n) Preference will be given to ISO/ HACCP certified company

o) Caterer / Tenderer must be capable of minimum 1,500 meal production per day. Catering

production capacity per day also must be mentioned in the offer. Catering service to be up-

lifted in the catering high lift van at the production premises.

p) Caterer must have acceptability & maneuvering facility of catering high-lift van with loading

and un-loading facilities and must be mentioned with offer.

q) Tenderer must be submitted earnest money as follows:

The amount of the tender earnest money shall be BDT 7,50,000.00 (Seven lac fifty

thousand) only (Refundable) in favor of Biman Bangladesh Airlines Limited in the form of

Bank Draft/Pay order/Bank Guarantee from a schedule Bank of Bangladesh. The validity of

earnest money must be 180 days from the date of opening of the tender

r) In the process of Tender evaluation compilation of all above requirements and above clause

will be physically inspected/verified by inspection committee and arrange food presentation.

On the basis of satisfactory inspection report the tender will be considered qualified for

evaluation.

s Regulatory inspection and clearance from DFT and CAAB authority will be required before

award of final contract.

Contd------P/03

Page # 03

03. TENDER SHALL BE REJECTED IF ANY OF THE ABOVE TERMS AND CONDITIONS ARE NOT

FULFILLED.

04. Following information/directives are to be followed:

i) Performance guarantee @ 05% (Five percent) on total value (Refundable) in the shape of

PO/DD/BG to be submitted by the successful bidder within 07 (Seven) days from the date of

receipt of notice for award of the contract/work order, in favour of Biamn Bangladesh

Airlines Ltd. from a schedule Bank of Bangladesh for a period of 01 (One) year from the date

of issuance of the guarantee. The purchaser (Biman) reserves the right encash/forfeit the

performance guarantee in the event of failure of the supplier to execute timely supply.

ii) Catering Agreement shall be terminated owing to non-conformities with the

regulations/policy of the CAAB and regulatory body. However, in the case of gross violation

or material breaches if any substantial terms of the Agreement Biman can terminate the

Agreement with immediate effect.

iii). Original tender schedule and other copy of documents must be submitted with signature and

seal of tenderer in every page and total number of pages shall be numerically serial and

accordingly should be listed/mentioned in forwarding letter of the tenderer on letter head pad.

Catering agreement shall be terminated owing to non-conformities with the regulations policy

of the CAAB and regulatory body.

iv). Payment terms: Credit basis through A/C payee cheque or Bank transfer of fund. Catering

invoice shall be prepared fortnightly.

v). Unit price of each item must be quoted with total price both in word & figure and Weight etc,

must specifically be mentioned in the price schedule and pro forma invoice.

vi). If any discount offered must be shown in the price quotation/original pro-invoice or must be

supported with the offer.

vii). Any kind of correction/overwriting/erasing may render the tender non responsive unless

properly countersigned by the authorized person of the bidder. Any use of correcting fluid is

not acceptable.

viii). Tender in sealed cover will be received in (a) BFCC Main Security Gate, Hazrat Shahjalal

International Airport, Kurmitola, Dhaka (b) Biman Balaka Bhaban, Security Counter

(Ground Floor), Hazrat Shahjalal International Airport, Kurmitola, Dhaka latest by 1200 hrs

(LT.) on 14-10-2020. Offer will be opened on the same day in the Conference room of

BFCC, Hazrat Shahjalal International Airport, Kurmitola, Dhaka. In presence of the

representative(s) Tenderers if any at 1500 hrs (LT).

ix). Offer should remain valid for 120 (One hundred twenty) days from the date of tender

opening.

x). Only unconditional offer will be accepted.

xi). Undersigned may be contacted for any clarification during the office hours on all working

days.

xii). Any tender received after aforesaid specified date and time will not be entertained. BFCC

will not bear any responsibility for late receipt of tender or samples due any postal

irregularities or otherwise.

xiii). Successful tenderer shall have to execute a Bi-lateral Agreement with BFCC.

Contd------P/04

Page # 04

xiv). Due to unforeseen/unavoidable circumstances revised dates will be the next working days of

the tenders closing/opening etc.

xv). Biman has the right to accept or reject any or all tender without assigning any reason thereof.

(Iqbal Ahmed Aliza)

General Manager, BFCC

Telephone-880-2-8901760-64 Ext-30

DECLARATION

I/We-----------------------------------------------M/s. --------------------------------------------------------------

--------------------------------------------------------------------------------------owner/representative hereby

declare that we have accepted all terms and conditions of tender papers and submitted quotation

accordingly.

FULL ADDRESS OF THE TENDERER

NAME :-----------------------------------------------

ADDRESS :-----------------------------------------------

:-----------------------------------------------

TLEPHONE NO/MOBILE NO. -----------------------------------------------

TLX NO. -----------------------------------------------

FAX NO. -----------------------------------------------

E-mail No. -----------------------------------------------

Contd------P/05

Page # 05

Structural Facilities of Kitchen:

Sl.

No.

Description of Requirement Comment & Detail

01. Kitchen Area:

Area of the kitchen shall be minimum 2,500 sft well maintained, free

form dust and pest, sufficient light and well ventilated.

02. Equipment & Utensils:

Kitchen equipment and utensils shall be stainless steel and no wooden,

plastic, copper, lead is permissible.

03. Potable Water:

There should be an adequate supply of potable water that is certified as

pure and wholesome at the point of utilization.

04. Space for Raw and Cooked Items:

Separate area for raw and cooked/ready-to-eat food handling and

storage.

05. Cold Storage:

Sufficient Cold storage Capacity(Chiller & Freezer)for perishable items.

06. Tray & Meal Setting Area:

Meal setting area minimum 300 sq ft with the temperature of

max.+15°C.

07. Final Holding Area:

After setting, meal shall be preserved at Final Holding area minimum

200 sft at temperature max. +4°C.

08. Ramp for Loading & Unloading:

There should have a suitable ramp for loading and offloading meal cart

and ancillaries of flights from catering Hi-Lift van.

09. Storage Area for In-flight Items:

A storage area min 500 sft to be allotted for Biman to store in-flight

items.

10. Washing Area:

The Caterer should possess a washing area with required equipment in

the unit for in-flight equipment (Meal cart, China wares, Cutleries etc.)

cleaning and drying.

11 Security :

i) Sec-awareness training will be arrange by the bidder for his employees

& training will be provided Biman.

ii) Necessary security tools must be arranged by the bidders to ensure

safety of the premises/unit.

iii) Biman/BFCC security will be deployed at the unit of the caterer to

ensure safety & security of the meal supply to the Airport.

Contd------P/06

Page # 06

Food Safety & Hygiene Requirements of the Caterer:

Sl.

No.

Description of Requirement Comment &

Detail

01. Personal Hygiene:

a) Employees working in the kitchen for food handling must be medically fit and

free from infections disease evidence of annual medical examination records

available during inspection.

b) Employees wash their hands with liquid soap and warm water before starting

work, immediately after using washroom, any time needed to prevent cross-

contamination.

c) Employees wearing clean working uniform.

d) Employees in good health with no open cuts or sores.

e) Clothing and personal effects stored away from products in a proper manner.

02. Sanitary Facilities:

a) Toilet facilities are clean, well maintained and in proper working order.

b) Hand washing facilities will be equipped with liquid soap and disposable paper

towel.

c) Separate hand washing basin in each area with required supplies.

03. Water and Sewage:

a) All sinks are fully operable with water at each faucet.

b) All sinks and floor drains are in good working order.

c) Plumbing in good repair.

e The unit will have good drain system.

04. Floors, Wall etc:

a) Floors clean, well maintained and in good repair.

b) Walls, ceilings and windows clean, well maintained and in good repair.

c) Adequate lighting and ventilation, provided throughout the facility.

d) Light fixtures have safety covers.

e) Exhaust ventilation filters are clean and well maintained.

05. Equipment and Utensils:

a) Food contact surfaces visibly clean and in good repair.

b) Non-food contact surfaces visibly clean and in good repair.

c) All equipment i.e knives, cutting boards, refrigerators, tables, sinks etc. cleaned

and well maintained.

d) Damaged or unapproved utensils have been repaired or replaced.

06. Garbage and Waste:

a) Trash containers are lined with disposable plastic bag at all times.

b) Plastic bags are tied before being placed in outside trash bin, Bin lids are

kept closed.

c) Outside premises and refuse areas are clean, sanitized, illuminated by

light and well maintained.

d) Frequency of garbage removal adequate to maintain premises in a

sanitary condition.

Contd------P/07

Page # 07

Sl.

No.

Description of Requirement Comment

& Detail

07. Pest Control:

a) The unit must be well protected against the entrance of insects, vermin, rodents,

dust and fumes.

b) Outside doors properly sealed when closed.

c) All areas are kept free of debris, damp and visible dirt/soil.

08. Delivery Van:

a) Delivery van will be refrigerated.

b) Delivery shall be clean, well maintained and in good repair.

09. Food Safety:

a) Food is purchased only from approved sources.

b) Food is inspected when received and found to be free from contamination,

adulteration and spoilage.

c) Frozen food is received hard frozen and stored at -18°C or colder.

d) Refrigerated food is received and stored at 4°C or colder.

e) All food is stored a minimum 6ʺ off the floor and 2” away from the walls.

f) All food is labeled, dated and stored in leak proof packaging or food grade

containers.

g) All food is protected from dirt, unnecessary handling, overhead leakage and other

forms of contamination.

h) Rest rooms must not be used for storage of food, equipment or non-washroom

supplies.

i) All paper products are stored in a manner so as to protect them from

contamination.

j) Separate raw foods from ready-to-eat foods during preparation, storage and

handling.

k) Hands are properly washed before and after handling food.

l) All food is protected from potential contamination.

m) Foods are dispensed and/or disposed in an approved manner.

Halal Compliance:

Halal Compliance: Comment & Detail

The unit must be Halal compliant and Non-Halal item like meat, cheese, alcohol,

sauce etc. must not be used, stored or handled in the kitchen.

Training: All employees/food handlers must be given training on food safety & hygiene and record

should be documented.

Medical Check-up: Medical check-up/health screening must be conducted at least ones in a year for all

employees/food handlers and record must be documented.

Contd------P/08

Page # 08

Invitation for Tender no. 30/2020 Dated: 20-09-2020

Price and Delivery Schedule EX-CGP

Service: PAX Lunch/Dinner Menu for Covid-19 Situation.

Description Weight Eqpt. Ratio Quoted Price

in BDT

Remarks

Choice-01 Chicken Biryani

(Pulao Rice-200 GM

+Meat 100 GM)

300 GM Foil

(Box Service) 70%

Choice-02 Mutton Biryani

(Pulao Rice-200 GM

+Meat 100 GM)

300 GM S/Foil

(Box service) 30%

Choice-3 Grilled Chicken

Roasted Potato

Sauted Vegetable

120 GM

80 GM

60 GM

Foil

(Box service) 05 Por

VGML Boiled Rice

Mixed Vegetable Bhaji

Dal Bhoona

200 GM

60 GM

60 GM

Foil

(Box Service) 05 Por

Salad Fresh Salad 70 GM Disp. Bowl

(Box Service) 100%

Bread Soft Roll 40 GM In Box 100%

Butter Butter (BFCC Stock) 10 GM In Box 100% BFCC Stock

Dessert Carrot Halwa 80 GM Disp. Bowl

(Box Service) 100%

Water Drinking Water

(BFCC Stock)

250 ML Box Service 100% BFCC Stock

N: B: Any type of Chicken, Meat & Fish Items must be without bone.

Contd------P/09

Page # 09



Service: Crew Breakfast Menu Service.


in BDT

Remarks

Corn Flakes

Cereal (Subject to Availability)

PKT. Bowl 100%

Choice-1

Chilly omelet

Sauted vegetable wz Mushroom

Chicken Sausage (02 Nos)

100 GM

60 GM

70 GM

Foil

Foil

Foil

50%

50%

50%

Choice-2

Fried Egg

Chicken Bhoona

Vegetable Croquette

02 NOS

80 GM

50GM

Foil

Foil

Foil

50%

50%

50%

Captain Choice

Chana Dal Bhoona

Mixed Vegetable Bhajee

Paratha

60 GM

70GM

2NOS

Foil

Foil

Foil

1Por

1Por

1Por

Bread

Chapati (Per Person 2 Nos)

Croissant

Soft Roll

STD

50GM

STD

Foil

Foil

Foil

100%

100%

100%

Dessert:

Shemai

80 GM

Bowl

50%

Shujir Halwa (Not Dry) 80GM Bowl 50%

Fruits:

Fresh Fruits

(Banana-05, Red Apple-03, Green

Apple-02 and Orange-05)

STD

Tray

150%

Contd------P/10

Page # 10



Service: Crew Lunch Menu Service.

Description Weight Equipment Ratio Quoted Price

in BDT

Remarks

Appetizer -01

Fresh Salad

Lettuce

Capsicum Julienne

65 GM

01 NOS

10 GM

Bowl

80%

Appetizer -02

Pineapple Chat

80 GM

Bowl

20%

Captain Choice

Penny Pasta with white Sauce

Grilled Chicken wz Tomato garlic

Sauce

Buttered vegetable wz Black

pepper

100 GM

120 GM

80 GM

Foil

Foil

Foil

o1 por

o1 por

o1 por

Soft Roll 40 GM Tray o1 por

Butter (BFCC stock) 10 GM Tray o1 por Dal (Mugh) Bulk (1x4 por) 50GM Foil 100% Choice-01

Fish Bhoona (Sea Fish Bhetki)

Boiled Rice

Seasonal Mixed Veg. Curry

120 GM

200GM

100 GM

Foil

Foil

Foil

50%

50%

50%

Choice-02

Khichury

Chicken Bhoona

Veg. Bhajee wz (Pachforon) peas

200 GM

120GM

100 GM

Foil

Foil

Foil

50%

50%

50%

Dessert: 01

Cheese cake

80 GM

Bowl

20%

Dessert:

Fruit custard wz Swiss roll 2pc

80 GM

Bowl

80%

Fruits:

Fresh Fruits

(Banana-05, Red Apple-03, Green

Apple-02 and Orange-05

STD

Tray

150%

N: B: i. Any type of Chicken, Meat & Fish items must be without bone.

ii) Less spice & oil must be used for all Crew meal.

Contd------P/11

Page # 11



SERVICE: CREW DINNER MENU.


in BDT

Remarks

Appetizer-1

Green salad

Lettuce

Capsicum Julienne

65gm

1 No

10gm

Bowl

80%

Appetizer-2

Apple salad

Cucumber Slice

Lettuce

50g

20g

01 No

Bowl

20%

Captain choice

Roasted potatoes

Chicken WZ BBQ Sauce

Sauted vegetables

Soft Roll

60gm

120g

120g

40gm

Foil

1 Por.

Butter ( Provide from BFCC) 10gm Box 01 Por. BFCC Stock

Dal (Masoor) Bulk 200gm M/Foil Each

Galley

Choice-1

Bangla Chicken

Boiled Rice

Niramish ( Mixed vegetable) wz

Pachforon

120gm

200gm

100gm

Foil

50%

Choice-2

Mutton Tehari (Rice

140Gm+Meat60Gm) (WZ Mustard Oil)

Stir Fried vegetable

Aloo Chop wz Bread crumb

200gm

120gm

02 Nos

Foil

50%

Dessert

Cream Caramel

80g

Bowl

50%

Carrot Halwa 80g Bowl

50%

Fruits

Fresh Fruits :

(Banana- 5 Nos, Red Apple-3 Nos,

Green Apple-2, Orange-5 Nos)

STD

Tray

150%



Contd------P/12

Page # 12



Service: Crew Heavy Snacks Menu.


in BDT

Remarks

Choice-1

Chicken Cutlet

Mixed Vegetable

Potato Wedge

60 GM

70GM

40GM

Foil

50%

Choice-2

Beef Petti

Roasted Potato

Sauted Vegetable wz Black Paper

80 GM

40GM

70GM

Foil

50%

Captain Choice

Fish (Prawn) Dumpling wz Garlic Sauce

Sauted Vegetable wz Black Paper

70 GM

50GM

Foil

01 Por

Soft Roll 40GM Tray 100%

Dessert

Kheer

80GM

Bowl

100%



Contd------P/13

Page # 13



SERVICE: CREW REFRESHMENT MENU.


in BDT

Remarks

Choice-1

Chicken Spices Sandwich ( Two Layer)

70gm

Foil

75%

Cheese Sandwich ( Two Layer) 70gm Foil 25%

Choice-2

Plain Cake slice

50gm

Foil

50%

Chocolate cake Slice

50gm Foil 50%

Captain choice

Cheese wz Chicken Baguette Sandwich

100gm

Foil

01 Por.

Service: Standard Uplift per Flight


in BDT

Remarks

01. Green Chilli 50 GM S/Foil Each

Galley

02. Lemon Wedge & Slice S/FOIL

EACH Galley

S/Foil Each

Galley

03. Ice Cube Each Galley 05 KG Polythene

Bag

Each

Galley

Contd------P/14

Page # 14


Airliner Catering Equipments Washing Charge:

Sl

No

Description Frequency Quoted

price (Tk.)

Remarks

01 Equipment Washing Charge B-777-300 Per flight

02 Equipment Washing Charge B-787-800/900 Per flight

03 Equipment Washing Charge B-737-800 Per flight

04 Storage Charge per sqr. feet (If applicable) Per month

N: B: Catering Equipment Washing includes meal cart, ovens, standard unit, plastic tray,

salad bowl, tea cup and cutleries etc.

Date post:	27-Sep-2020
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