Preparation, delivery and serving of meals for students of public educational institutions in the 2026/2027 school year Część 2 - Przygotowanie, dostarczenie i wydawanie posiłków dla uczniów Szkoły Podstawowej nr. 14 z Oddziałami Dwujęzycznymi...

Preparation, delivery and serving of meals for students of public educational institutions in the 2026/2027 school year Część 2 - Przygotowanie, dostarczenie i wydawanie posiłków dla uczniów Szkoły Podstawowej nr. 14 z Oddziałami Dwujęzycznymi im. Armii Krajowej w Tychach
1. The subject of the order is the provision of a service called Preparation, delivery and serving of meals for students of Primary School No. 14 with Bilingual Departments of the Home Army in Tychy 2. Order completion date: from September 2, 2026 to June 24, 2027 (the order implementation period does not include holidays and days free from teaching classes) 3. Estimated number of children - 240 Estimated number of days on which meals will be served - 183 The expected number of meals served (over the entire duration of the order) is 43,920 meals. 4. One meal consists of a two-course dinner with compote/drink and dessert. 5. The actual number of meals served depends on the attendance of children on particular days. 6. The number of children and the number of meals are estimated numbers and as such cannot constitute the basis for the Contractor to make any claims as to the number of meals actually ordered during the implementation of the contract regarding this public procurement. 7. The number of people using the meals may increase or decrease during the term of the contract. 8. We reserve the right to increase by a maximum of 20% or reduce by a maximum of 60% the number of lunches provided under the concluded contract. 9. Any changes in the number of ordered lunches will be reported to the Contractor by the Ordering Partys Representative no later than 09:00 on a given day. 10. The Contractors remuneration will be determined based on the quantitative settlement of meals actually served in a given month. 11. The exact amount and type of diets will be specified and provided to the Contractor only after consultation with the parents. When estimating the unit price for a meal, the contractor should take into account a possible diet, and the price for a dietary meal must be the same as for a standard meal. 12. Taking into account external factors called force majeure, i.e. extraordinary and unforeseeable circumstances, the consequences of which could not be avoided despite the exercise of due diligence and which the Ordering Partys Representative cannot predict, i.e. the possibility of limiting teaching activities in educational institutions due to the possibility of a pandemic, epidemic, natural disasters, terrorist attacks, armed conflicts, war threats, the Contractor must be aware that the provision of the service may be limited or suspended for a specified period by the competent state and/or local government authorities. 13. The contractor is obliged to prepare meals in accordance with the needs reported by the school for a given day. 14. Meals will be served on uniform, identical ceramic tableware, free from defects, cracks and nicks. Drinks will be served in ceramic glasses/mugs. The necessary number of dishes and cutlery is provided by the Contractor. The Contractor will immediately replace damaged tableware with undamaged items. The mentioned tableware elements must correspond in form, design, size and weight to the remaining dishes in the set. 15. The Contractor is obliged to ensure the quality (undamaged, unscratched Teflon, etc.) and cleanliness of the dishes and cutlery in which food products will be delivered, stored and served (especially containers with a Teflon coating). 16. On each day on which feeding takes place, the Contractor shall ensure the collection and disposal of post-consumer waste. The cost of transporting the collection of food leftovers is borne by the Contractor. 17. The Contractor is obliged to include in the offered price all costs related to the preparation of the subject of the order, including: costs of equipment (thermoses, containers, etc.), transport costs, costs of serving meals, costs of preparing a meal in their own premises by people with appropriate qualifications and training in preparing quality meals. 18. The Contractors remuneration will be determined on the basis of the quantitative settlement of the meals actually served, based on the unit price declared in the Contractors offer. 19. The Contractor will have the opportunity to use the Ordering Partys Representatives room on the basis of a separate lease agreement, which is adapted to connect its own dishwasher, where the Contractor can wash and disinfect dirty dishes and cutlery every day. In such a case, the Contractor will pay a fixed fee related to the rental of the room and the consumption of utilities (water, electricity, gas). 20. The Contractor will provide all chemicals and disinfectants for the operation of the dishwasher. 21. In the event of a dishwasher failure, the Contractor is obliged to immediately replace the broken equipment with fully functional equipment. 22. The fixed fee will amount to PLN 853.66 net + VAT 23%, i.e. PLN 1,050.00 gross and will be payable to the branchs bank account number on the basis of a separate invoice. 23. The invoice will be sent by e-mail to the Contractors address by the 7th of each month, with payment due by the 14th.day of every month. 24. The Contractor is also obliged to keep a Register of meals delivered and issued (Appendix No. 1 to the draft provisions of the contract) and submit it for signature by the principal of Primary School No. 14 with Bilingual Classes. Armii Krajowej in Tychy or a person authorized by him on each delivery day. The records confirm the date, time and quantity of meals delivered. 25. The Ordering Party pursuant to Art. 95 section 1 of the Public Procurement Law requires the Contractor or Subcontractor to employ, on the basis of an employment relationship, persons performing activities related to the execution of the order as persons involved in the preparation of meals, i.e. a cook and a dietician/public nutrition technologist.