Philippine Rice Research Institute Tender

Description 1 Lot - Meals And Snacks 2024 Rcef Annual Review Feb 3-6, 2025 (including The Arrival Of Participants) Philrice Ces, Cbc Plenary Hall Day 0 (feb 3) Dinner (120 Pax/p250.00), Plain Rice, Japanese Curry Recipe (battleship Curry), Ginisang Repolyo With Egg, Fish Fillet, Bottled Water, Sliced Fruits, Chicken Soup Day 1 (feb 4) Breakfast (120 Pax/p150.00), Plain/fried Rice, Filipino Beef Morcon, Fried Daing Na Bangus, Scrambled Eggs With Sun Dried Tomato, Banana Am Snacks (280 Pax/p100.00), Crispy Mozzarella Sticks W/ Dip, Apple Juice Lunch (280 Pax/p280.00), Plain/melange Rice, Special Chicken Embutido, Beef Caldereta, Tofu And Broccoli Stir Fry, Buko Pandan, Mushroom Soup, Juice/water Pm Snacks (280 Pax/p80), Cheese Puffs, Orange Juice Dinner (120 Pax/p250.00), Plain/melange Rice, Sinigang Sa Miso, Teriyaki Chicken Thighs, Veggie Balls With Sauce, Sliced Fruits, Canned Juice/bottled Water Day 2 (feb 5) Breakfast (120 Pax/p150.00), Plain/fried Rice, Chicken Pastil, Eggplant Omelette, Nilagang Saging & Kamote, Fresh Cucumber Juice Am Snacks (250 Pax/p100.00), Mac & Cheese Pizza Bites, Lemon Juice Lunch (250 Pax/p280.00), Plain/brown Rice, Beef Salpicao, Baked Garlic Rosemary Chicken, Sauteed Green Beans, Corn Soup, Brownies, Juice/water Pm Snacks (250 Pax/p80.00), Mini Carbonara Quiches, Mango Juice Dinner (120 Pax/p250.00), Plain/brown Rice, Chicken Mechado, Relyenong Bangus, Ginataan With Squash And String Beans, Sotanghon Soup, Mango Tapioca Pudding, Canned Juice/bottled Water Day 3 (feb 6) Breakfast (120 Pax/p150.00), Plain/fried Rice, Batotay (garlic, Sweet Or Spicy), Dried Daing & Dried Pusit, Scrambled Egg Am Snacks (230 Pax/p100.00), Super-crisp Potato Bites, Dalandan Juice Lunch (230 Pax/p280.00), Plain/brown Rice, Beef Kaldereta Sa Gata With Peanut Butter, Lumpiang Hubad, Tuna Sisig, Leche Flan, Juice/water Pm Snacks (230 Pax/p80.00), Curry Puffs, Calamansi Juice Dinner (120 Pax/p250.00), Plain/brown Rice, Chicken Tinola, Stir Fried Pepper Steak, Lumpiang Gulay, Sylvanas, Canned Juice/bottled Water Philrice Rcef Seed And Extension General Assembly Feb 6-8, 2025 (including The Arrival And Departure Of Participants) Philrice Ces, Cbc Plenary Hall Day 0 (feb 6) Arrival Of Participants Dinner (175 Pax/p280.00), Plain/brown Rice, Chicken Tinola, Stir Fried Pepper Steak, Lumpiang Gulay, Sylvanas, Canned Juice/bottled Water Day 1 (feb 7) Breakfast (175 Pax/p140.00), Beef Tapa With Fried Banana And Salted Egg, Whole Wheat Pancakes, Banana Am Snacks (301 Pax/p110.00), Vegetarian Quesadillas, Watermelon Juice Lunch (301 Pax/p280.00), Buffalo Chicken Wings, Ginisang Sayote, Fish Lumpia, Fruit Salad, Juice/water Pm Snacks (301 Pax/p110.00), Cream Cheese Fruit Dip, Four Season Juice Dinner (301 Pax/p250.00), Plain/brown Rice, Picadillo, Crispy Garlic Fried Chicken Wings, Vegetable Okoy, Brownies, Canned Juice/bottled Water Cocktails (301 Pax/p250.00), Mix Sushi/maki, Mini Clubhouse Sandwich, Nachos With Dip, Fries With Ketchup, Deviled Egg, Cocktail Hotdog, Leche Flan, Veggies With Dip, Cheeze Dynamite, Mixed Seasonal Fruits, Buko Pandan Shooter, Sapin-sapin, Crackers, Pretzels, Mallows Sung Song Peanuts, Finger Stix Feb 8 (departure Of Participants) Breakfast (175 Pax/p140.00), Chicken Tocino, Ginisang Corned Beef, Spinach Tomato And Cheese Omelette, Banana Fritter Recipe (maruya) Strictly No Pork Inclusions: 1. With Overflowing Coffee And Purified Water On Dispenser For Breakfast To Dinner (with Paper Cups, Coffee Cup With And Protection Sleeve, Wooden Stirrer) 2. With Available Creamer, Sugar, Assorted Tea Packs, Candies, Biscuits, And Bottled Water 3. Prepare Extra Disposable Containers, Disposable Paper Saucer, Spoon And Fork. 4. With Packs Of Paper Towels/tissue 5. With At Least 4 Standby Waiters/servers. 6. Additional Tables And Chairs With Tablecloth Centerpiece Design Must Be Provided By The Supplier If The Requested Food Is To Be Served As Buffet Other Requirements: 1. Meals (breakfast. Lunch And Dinner) Will Be Served In Buffet Style With Serving Staff. Snacks Will Be Served On Proper Packaging And Serve On Time Time: 6:30am For Breakfast; 9:00am For Am Snack; 11:45am For Lunch, 3:00pm For Pm Snack And 6:00pm For Dinner 2. Sample Serving/menu Will Be Presented As Part Of Evaluation Before Awarding 3. Thorough Clean-up Of Meal Area And Trash Should Be Taken Out Of The Compound At The End Of The Day. 4. Concerns Should Always Be Confirmed To Food Committee Assigned Per Event 5. Caterers Must Used Locally Produced Major Ingredients For The Menu & Rice To Be Served