The contracting authority (AK) initiates the procurement of the service specified in the procurement documents. The amount of the purchase is the total amount, which is HUF 757 452 000 net. AK commits to call a minimum of 70 % of the envelope. The patient care service is ordered under a framework contract. Quantity of planned food service: 67 524 food days/year. The process of feeding consists of: 1. Administration. Recording of data related to the provision of food services and provision of data to the Customer. 2. Operation of cooking utensils 3. Recording and, if necessary, updating the catering and patient menus planned by the Client's dietitians in a computer program. 4. Aggregation of the current number of patients 5. Purchasing and storing raw materials of appropriate quality. 6. Preparation of the cutting of materials based on the recipe verified by the Customer. 7. Preparation of raw materials for preparation of dishes. 8. Preparation of meals (hot kitchen, cold kitchen, confectionery) 9. Keep food warm until the end of serving. 10. Organoleptic (sensory) testing of prepared foods (‘food tasting’) 11. Reception and preservation of food samples. 12. Individual tray serving of meals to the inpatient 13. Meals served in the restaurant under the supervision of a dietitian R, E, V. 14. Serving food in the restaurant in the employee serving system. 15. Picking up the dirty dishes and returning them to the kitchen with food leftovers, from class and restaurant. 16. Dishwashing in the kitchen • White dishwashing • Black dishwashing • Dishwashing of transport containers and transport containers • Cleaning and disinfection of transport vehicles. 17. Cleaning in the catering area handed over to the Contractor, as well as in the related social rooms. 18. Provision of food for the institutional Disaster Plan. Developing a disaster plan based on the data provided by the Customer, in a specified form, within one month after the commencement of the service. The service provider must have a stock that ensures supply in a given disaster situation. 19. Napkins and, if necessary, plastic containers (e.g. in case of infection, for intensive care unit) Food day is an indicator, by which we mean a full daily meal, consisting of 3 main meals and a small meal. The daily meals are consumed in different numbers, so the meals should be converted into a food day (weighted average number). The conversion of meals into whole food days shall be carried out by percentage (Breakfast: 30%, Lunch: 40%, Dinner: 30%). X) The Customer shall notify the Contractor in writing of the current and scheduled number of patients on the subject day by 10 a.m. on the subject day. The scheduled patient will be given the ‘Menu’ and the diets will change 48 hours later. Change food orders: Changes in the number of meals ordered 24 hours before the actual day following the order until the actual day - in case of increase: food replacement order - in case of decrease: on the certificate entitled food order, the patient care department, the number of patients, in the case of an individual patient, the name of the patient, the indication of R, E, V and the diet must be reported to the Contractor's representative keeping the records by 10.00 a.m. on the same day. According to the internal measure in force, replacement and ordering may take place until 10 a.m. on the same day with the content indicated above. Order of provision of food: In the case of the rehabilitative institutions, meals are ordered to the Entrepreneur on the basis of their prior registration. There is no cancellation option. Food service includes the activities specified in the ‘Food Technology Specification’. The premises, tools and equipment necessary for the performance of the contract shall be handed over at the beginning of performance. The Contractor shall perform the service continuously, without downtime, as set out in the document entitled ‘Food operating technology specification’ and as set out in the document entitled ‘Quantity and size of portions of food’, in close cooperation with the Customer’s dietetic service and the catering subdivision. X) The Contractor is entitled to issue a monthly invoice for the services performed.
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