List of points for technical evaluation in the tender.

(From page 30 of the official tender document.)

1. Extent and Quality of Experience in providing/ managing hospitality services

2. Size of current business (turnover)

3. Extent of national presence

4. Client list, retention record and size/ distribution of contracts completed/under execution

5. Number of employees on the role

6. Systems and processes followed for recruiting and training the employees

7. Client satisfaction certificates

8. Brands of materials (food/ beverages, cleaners etc.) proposed

9. Machinery/ equipment to be stationed at IITK at bidder’s cost

10. Capabilities/ expertise of the bidder to guide in modernizing the lodging/boarding infrastructure at VH IITK kitchen design, choice of equipment, etc.

11. Comprehensive operational plan (with all details) given in the technical bid for delivering catering and housekeeping services

12. Transition/takeover plan for catering/ housekeeping

13. Client site visit

14. Manpower proposed (number, rank, experience, qualification etc.)

15. Reporting and Review Systems proposed

16. Complaint redressal system proposed

17. Relevant quality additive enhancements in food/ beverages and housekeeping services that

are proposed over and above standard bill of material given as in original financial bid

document

18. Presentation at IITK on the solution proposed

19. Demo of model room in VH/ VH Extension (if undertaken by the bidder)

20. Commitment of top management