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[null,"TECHNICAL EVALUATION CRITERIA FOR CATERING AND EVENT MANAGEMENT"]
[null,null,"Qualitative Technical Criteria Description","Weight\n(100%)","Reference to Technical Specification","Tender Returnable","SCORING CRITERIA","SCORE"]
[null,1,"The Company must have a minimum of five (5) years’ experience in the provision of catering services, including functions and event management.",{"v":0.2,"d":"20%"},"Attach the following as proof: \nBidder must demonstrate a minimum of five (5) years’ experience in provision of catering services for functions and events. this experience must be verifiable and supported by purchase order numbers and / or written reference letters from previous or current clients.","Attach the following as proof: The bidder is required to submit clear and detailed reference letters related to catering contracts, issued on the previous/current clients’ official company letterheads. Each reference letter must include the contact person’s name and telephone number, serving as evidence of the successful completion of similar projects.","Required evidence as stated NOT provided -0%\n1+ to 2 Years experience - 2%\n2+ to 3 Years experience - 5%\n3+ to 4 Years experience - 10%                                                                                                          4+ to 5 Years Experience - 15%\nAbove 5 Years experience - 20%",{"v":0,"d":"0%"}]
[null,2,"Supply of the proposed methodologies and applicable control.",{"v":0.2,"d":"20%"},"The bidder is required to provide a comprehensive description of all methodologies used to manage catering operations. The submission must outline the planning and preparation processes leading up to service delivery and must include, but not be limited to, the following:\n•\tFood Safety Management Plan\n•\tCleaning and Disinfecting Programme\n•\tBatch Control System\n•\tStandard Operating Procedures (SOPs)","Attach the following as proof: \n•\tFood Safety Management Plan\n•\tCleaning and Disinfecting Programme\n•\tBatch Control System\n•\tStandard Operating Procedures (SOPs)\n","Required evidence as stated.",{"v":0,"d":"0%"}]
[{"$nulls":6},"Not Satisfactory - No document submited - 0%\n"]
[{"$nulls":6},"Satisfactory – Submitted, but do not adequately address critical elements including food safety controls, quality assurance, cleaning and sanitation processes, or batch and traceability controls. \n - 5%"]
[{"$nulls":6},"Good – Methodologies partially address food safety and hygiene requirements and include some operational controls. However, submissions provide limited detail on monitoring, verification, and corrective actions, show weak alignment with legislation or recognised standards -10%"]
[{"$nulls":6},"Very Good – Submissions clearly demonstrate alignment with applicable food safety legislation and recognised standards such as HACCP or equivalent systems. A high level of operational detail is provided, including defined monitoring frequencies, verification methods, and corrective action processes –– 20%"]
[]
[null,3,"Detailed menu proposal for fourteen (14) days menu cycle with content analysis. ",{"v":0.1,"d":"10%"},"The bidder must provide a 14-days nutritionally balanced menu cycle for employees. The menu shall be designed to meet the nutritional needs of the workforce and must be implemented on an “as and when required” basis.","Tenderer must submit a complete menu cycle and food and beverage schedule, supported by a detailed content analysis, in accordance with the specification.","Not Satisfactory - No 14 days menu cycle with content analysis submitted - \n(0%)",{"v":0,"d":"0%"}]
[{"$nulls":6},"Satisfactory - Detailed menu cycle for Seven (7) days with variety- 2%"]
[{"$nulls":6},"Good - Detailed menu cycle for fourteen (14) days with variety- 5% "]
[{"$nulls":6},"Very good -  well detailed menu with variety that caters nutritional needs with menu content analysis – 10% "]
[]
[null,4,"CV of Key Personnel \n",{"v":0.1,"d":"10%"},"Head Chef \nGrade 12 and a National / N Diploma in Hospitality Management, supported by five (5) years’ practical experience in a catering and event management field.                                          ","Attach the following as proof: \nAttach 1X CV (Head Chef)\n•\tSubmit proof of qualifications, National or N Diploma in Hospitality Management","Required evidence as stated:",{"v":0,"d":"0%"}]
[{"$nulls":6},"Not Satisfactory - No CV or proof of Qualifications and experience submitted - 0%\n"]
[{"$nulls":6},"Satisfactory - Without Grade 12 (Matric) but with (5) five years of relevant experience - 2%                                                        \n"]
[{"$nulls":6},"Good - Grade 12 (Matric) National N Diploma in Hospitality Management and a minimum of three (3) years’ experience - 5%\n"]
[{"$nulls":6},"Very good -   Grade 12 (Matric) National Diploma in Hospitality Management. Plus, five years’ practical experience in a catering and event management field.\n-\t10%\n"]
[null,5,"Food Service Assistance. (FSA) \n",{"v":0.1,"d":"10%"},"FSA Grade 12 Certificate and a qualification in Culinary Studies, with a minimum of three (3) years’ catering experience.","Attach \n    CV Proof of qualifications, Grade 12 + Certificate in culinary studies. ","Required evidence as stated.",{"v":0,"d":"0%"}]
[{"$nulls":6},"Not Satisfactory -No CV’s or proof of Qualifications submitted - 0%"]
[{"$nulls":6},"Satisfactory - Without Grade 12 (Matric) but with (3) three years of relevant experience - 2%"]
[{"$nulls":6},"Good - Grade 12 (Matric) plus (3) three years’ experience \n-5%"]
[{"$nulls":6},"Very good -Grade 12 (Matric) plus (3) three years’ experience and a qualification in Culinary Studies\n-10%"]
[null,6,"Proof of Laboratory Registration with accredited food audition company. \n",{"v":0.1,"d":"10%"},"All laboratories and food audit companies providing services under this contract must be registered, accredited, and compliant with national and international standards for food testing and auditing. And accredited by SANAS or an equivalent ILAC-recognized accreditation body.","Proof of laboratory registration with food audit company.","Required evidence as stated.",{"v":0,"d":"0%"}]
[{"$nulls":6},"Not Satisfactory – No registration document Submitted - 0%"]
[{"$nulls":6},"Satisfactory - Proof of registration in progress sumitted - 2%\n"]
[{"$nulls":6},"Good - Proof of registration documents attached. - 10%\n"]
[null,7,"The supplier must be registered with FEDHASA (Federated Hospitality Association of South Africa).",{"v":0.2,"d":"20%"},"Supplier must maintain active and valid membership with FEDHASA and comply with its hospitality industry standards and codes of conduct for the duration of the contract.","The supplier must provide valid proof of registration or membership certificate with FEDHASA.","Required evidence as stated.",{"v":0,"d":"0%"}]
[{"$nulls":6},"Not Satisfactory - No proof submitted - 0%\n"]
[{"$nulls":6},"Satisfactory - Proof of registration in progress sumitted - 5%\n"]
[{"$nulls":6},"Very good -   Valid FEDHASA membership certificate - 20%\n"]
[]
[]
[null,null,"TOTAL WEIGHT",{"$f":"SUM(D3:D34)","v":{"v":1,"d":"100%"}},null,null,"TOTAL",{"$f":"SUM(H3:H34)","v":{"v":0,"d":"0%"}},"INDIVIDUAL- SCORE"]
[]
[]
[{"$nulls":6},"THRESH HOLD ",{"v":0.7,"d":"70%"}]
[]
[]
[null,null,"MANDATORY\n"]
[]
[]
[]
[]
[null,null,"Valid Certificate of acceptability (COA) issued by Local authority (Municipality).  \n"]