Objectives

The primary objective of this tender is to procure catering services for training sessions at NHLS Universitas Bloemfontein. The services include providing meals and refreshments for various training events, ensuring dietary requirements are met, and supporting the smooth execution of training activities.

Scope

The scope encompasses the provision of catering services for multiple training days, including:

• First Aid Training (17-18 June 2026)
• Fire Warden Training (19 June 2026)

Services include preparing and serving breakfast, lunch, and snacks, with specific menus outlined for each day. The catering must cater to different dietary needs such as halal, vegetarian, and allergies, and include condiments and beverages. The service provider must also supply presentation and serving stations, food presentation, and ensure food safety standards are met.

Technical Requirements

• Provision of meals as per the specified menus for each training day, including breakfast, lunch, and sides.
• Meals must be prepared and served in accordance with the detailed menu descriptions, including specific items like croissants, muffins, fruit platters, stir fry rice, lamb chops, chicken curry, salads, etc.
• Meals should be presented on appropriate serving stations with proper food presentation.
• All food must comply with food safety and handling standards, supported by valid certificates of acceptability or health certificates.
• Food portions must be adequate for the number of attendees.
• Special dietary requirements (halal, kosher, vegan, allergies) must be accommodated as requested.
• Provision of beverages, including water bottles, assorted drinks, and juices.
• Timely delivery and setup before each training session.

Skills Requirements

• Experience in catering for corporate or training events with similar scope and size.
• Ability to prepare and present a variety of meal options, including special dietary needs.
• Food safety and hygiene certification, with staff trained in food handling and safety standards.
• Capability to manage food presentation and serving stations professionally.
• Efficient logistics and timely delivery to the training venue.
• Provision of references or proof of previous similar catering contracts.