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Catering Services - Procurement Of Food Service 2026. Purchase Of Food Service 2026 Name Of Food Types - Number Of Food Days For 24 Months Normal A - 139938.8 Normal B - 18835.8 Light Mixed - 24746.2 Bilious - 6560.6 Dairy-Free - 8087.8 Low-Protein - 2753.2 Ulcus - 1048.4 Fat-Free - 4130.6 Individual, Milk Porridge – 896.4 Pasty – 10931.2 Surgery – 4833.4 Gluten And Lactose Free – 4402 Liquid Pasty – 8891 Low Calorie – 771 Sugary – 45290.8 Sweet Sugary – 29439.4 Sugary Pasty – 11620.6 Meatless – 5795.4 Protein-Rich Pasty - 27441.4 Pork-Free - 434.8 Gluten-Free - 645.2 Peanut- And Sesame-Free 92.2 Egg-Free 31.4 Vegetarian, Lactose-Free 48.4 Milk- And Pork-Free 84.2 Milk Protein And Egg-Free 140.2 Gluten-, Milk- And Egg-Free 92.4 Legume-Free 61.4 Low-Fructose, Lactose-Free 18 Milk-, Egg-, Legume- And Citrus-Free 41.4 Total: 358103.6 Food Days/2 Years Of Which Total Normal Food Days: 158774.6 Total Diet Food Days: 199329 The Ratio Between Normal And Diet Food Days: 44-56% Light Mixed, Bitter, Dairy-Free, Low-Protein, Ulcer, Fat-Free, Individual, Milk Lump, Pasty, Surgical, Gluten And Lactose-Free, Liquid Pasty, Low-Calorie, Sugary, Bitter-Sweet, Sugary Pasty, Meat-Free, Protein-Rich Pasty, Pork-Free, Gluten-Free, Peanut- And Sesame-Free, Egg-Free, Vegetarian, Lactose-Free, Dairy And Pork-Free, Milk Protein And Egg-Free, Gluten-, Milk- And Egg-Free, Legume-Free, Low-Fructose, Lactose-Free, Milk-, Egg- And Legume- And Citrus-Free Foods Are Considered Diet Food. Meals Per Person Per Day Means A Full - Normal Meal: Breakfast, Lunch, Snack, Dinner, With The Number Of Meals Varying Depending On The Type Of Diet - Daily Supply. Also Expected: Operation Of A Standby Warehouse At The Központi Dietetikai Szolgálat Diós Aró Site, Building 8, 2Nd Floor, Or At The Budai Childrens Hospital (1023 Budapest, Bolyai U. 5-7.) Site Of The Product Types And Quantities Specified In The Documentation. In Accordance With The Relevant Legislation (Emmi Decree 37/2014.(Iv.30.)), The Catering Is Included In The Accrued Meal Days (Breakfast, Lunch, Dinner, Other Snacks). The Quantities To Be Fulfilled May Differ By Up To + 30% From The Quantities Specified Above. The Tenderer Is Obliged To Carry Out The Following Tasks: - Planning Menus In Accordance With Legislation, - Calculating Nutrient Content, Specifying Allergenic Ingredients, - Determining The Number Of Staff, - Determining The Number Of Employees (Subscription Menu), - Preparation Of Material Specifications, - Procurement And Preparation Of Raw Materials For The Preparation Of Meals, - Preparation Of Meals, - Serving Meals And Delivering Them To Departments - Batch Quantity, It-Documented Handover Of The Delivered Meals - Making Up For Deficiencies And Delivering Them To The Departments - Washing Dishes, - Removing Leftover Food, - Keeping Transport Vehicles Clean And Disinfected, - Recording Data Related To Food Service And
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