Details: Execution and Facilitating the Catering Services in the Academy PremisesItemNoSpecification Unit Rate(In Figure) Rs.Rate (InWords) Rs.1. Working TEA / COFFEE/SOUP1.2 1st -Working tea (forenoon) –1.Tea / coffee (With and Without Sugar)/ Veg Soup2. Assorted biscuits or Cookies of good qualityCup1.3 2nd Working tea (afternoon) –1.Tea / coffee (With and Without Sugar)2. Assorted biscuits, or Cookies of good quality.Cup2 BREAK FAST2.1 1. Tea / Coffee (With and Without Sugar)2. Porridge with milk /Cereals with milk3. Bread/ with Butter & Jam4. One South Indian dish5. One North Indian dish6. One Egg preparation (Omelettes, Boiled etc.)Plate3 LUNCH / DINNER3.1 Lunch Menu -1. Rice preparations,2. Assorted Breads,3. Dal,4. Two vegetable Dishes (One Vegetable & OnePaneer or Mushroom Dish) (with one less spicydish),5. One Non-Veg dish, (Mutton once a week),6. Dessert (Sweet Dish/ ice Cream etc),7. Salad,8. Papad & Pickles etcPlate3.2 Dinner Menu1. Soup with bread loaf or stick2. Salad. Rice,3. Cha
Sector: Court