Gardenia

Bakeries
Philippines,
Inc.
Provision of Food
Services Proposal

ISS Facility Services Phils.,Inc :

ISSGBI-1107
 Table of Contents

Proposal
Cover Letter
Table of Contents
Scope of Work
Catering Proposition

Appendices

Part I Food & Nutrition Concept

General Price Matrix

Menu Plan

Part II Technical Concept

Health, Safety, Environment &

Quality

Part III Profile And Experience

ISS Profile
References & Relevant Experience
Audited Financial Statement 2010
DTI Permit
DOLE Certificate
SEC Certificate
BIR Certificate
Flexibility Statement
July 25, 2011

MS. OLIVIA TAN

HR Manager

GARDENIA BAKERIES (PHILIPPINES), INC.

Gardenia Centre, Star Avenue, LIIP
Mamplasan, Biñan 4024
Laguna, Philippines

Dear Ms.Tan,

We wish to thank you for giving us the opportunity to respond to your Request for
the provision of the Canteen Concession Services in GARDENIA BAKERIES
(PHILIPPINES), INC. (“GBI”).

ISS Facility Services Phils., Inc. believes that its worldwide experience in catering
service, specifically in the management of Food Service operations, can fully respond
to the services that GBI requires.

We are totally committed to make a positive contribution to your successful

operations, in terms of quality of service, cost effectiveness and food safety.

Our Proposal1 is based on the following:

Canteen / foodservice operations and functions or special events catering

Twenty four hours operating schedule/7 days a week (plus special
events/weekends, if required)
Provision by GBI of the food production facilities, power and water facilities,
cooking equipment such as stoves , dry and wet storage area and maintenance
room
Provision by GBI of Dining tables & chairs
Provision by ISS of the dining utensils
Standard menu cycle and stable pricing

We look forward to become your partner in delivering improved and high-quality

service. If you need clarification about any of the items included in our proposal,
please do not hesitate to contact us at telephone numbers (632) 838-6144 to 48
loc.501 and 203 or 215; handheld phone number 0928-522-0494.

Yours sincerely,

Herson Nasayao
Business Development Officer
ISS Facility Services Phils, Inc. (ISS)

1
This proposal is valid until 30 August, 2011
I. SCOPE OF WORK

ISS is one of the leading global companies with more than 100 years of service in the Facility
Services Industry. ISS was founded in Copenhagen, Denmark in 1901 and has since grown to
become one of the world’s leading Facility Services Company. ISS currently operates in 53
countries worldwide employing over 520,000 people. The merits of having international
support contribute significantly to the high quality of service being envisioned for the
GARDENIA BAKERIES (PHILIPPINES), INC. (“GBI”).

Our site visit at GBI enhanced our understanding of the service requirement and operational
practicalities. Whilst the food service has received our in-depth attention in the formulation of
our proposal and plans, we have likewise considered it appropriate to highlight the special
challenge associated with serving the special needs of the employees of GBI. Our capable
management team trained and empowered staff, adequate financial and operational resources,
health and safety culture, environment preservation orientation and extensive support from
ISS worldwide infrastructure will provide GBI with the quality and cost effective food service it
requires.

ISS recognizes the relevance of its role in the over-all operation of GBI. The provision of food
directly contributes to the health and well-being of the employees of GBI. Our priority is to
provide a customer-focused service anchored on the principles of a healthy, safe and
appropriate meal. We are strongly committed to be an active partner of GBI in the realization
and achievement of its vision and mission.

Evaluation Considerations

In preparing this proposal we have identified a number of considerations based on our years of
experience in delivering catering services to the various sectors of the business. Our experience
with various catering services for different sectors and the exposure to the day-to-day
operational requirements of other contracts are considered to be adequate in establishing a
robust and competitive proposal that will meet the expectations of our client.
II. PROPOSAL IDENTIFICATION SHEET

Our proposal is attached and identified as proposal of ISS Facility Services Phils, Inc.
for the Canteen Concession Services.

Undersigned agrees to furnish all services at prices and terms stated in the proposal.

Work services will commence within 15 calendar days after signing of contract or a
notice to proceed is issue by GARDENIA BAKERIES PHILIPPINES, INC.

Company: ISS Facility Services Phils, Inc. (ISS)

Address: CRB Road cor. Bagsakan Road

FTI Complex, Taguig City
Philippines 1630

Signed: PETER LUND

CEO

Telephone (632) 838.6144 to 48

Fax Number (632) 837.1113

Date: July 25, 2011

ISS CATERING SERVICES PROPOSITION

ISS’ Operational Proposition for Gardenia Bakeries (Phils.), Inc. Service requirements:

1. ISS would like to propose together with this contract the following:

a. GBI will award the contract to ISS once all renovations are completed for the
preparation of the food requirements for the local employees.

b. ISS will operate the Executive Lounge for GBI’s Executives and V.I.P.; Offerings
will vary based on the approved Menu for the week. ISS will present to the
appointed GBI representative at least two (2) weeks in advance for approval and
adjustments of food selections.

c. ISS will also offer GBI two (2) options for the Executive meal for GBI’s approval
and agreement. This will form part of the general contract and will be reviewed
one (1) month before the expiration of the contract for any upgrade on the
service level.

d. GBI will guarantee sales at the minimum 40 pax per day for the operation of the
Executive Lounge.

e. ISS shall also offer special food programs during payday period. Special Ala-carte
menu shall be presented for approval two (2) days before payday. Selling price
will vary depending on the type of menu as recommended and approved by GBI.

2. ISS will undergo the usual bidding procedures and the number of years of the
contract will depend on what GBI will be awarding to the winning bidder.

a. ISS will continue to use the approved rates or prices under this contract and will
be subject for a proposal on price increase after one year as long as agreed by
both parties.

b. ISS will be bringing in loose assets such as dinnerware’s, cutleries, additional

small equipments and any other items/assets/equipments needed to carry out
the services. These items will remain in the property of ISS even after the
contract duration.

c. ISS can assist GBI in the design; lay out for the renovations and help GBI look for
suppliers for the assets needed for the operations.

d. ISS will also assist GBI in sourcing out for a POS system for GBI employee’s
electronic transaction. Cost of hardware and software will be for the account of
GBI. Hardware and software shall remain the property of GBI even after the
contract duration.
General Price Matrix
All Meat Items (viands) are based on:

a) 100 g ram raw boneless

b) 110-120 gram raw bone in

Regular Dishes

Rice (plain) – P 5.00

Chicken (i.e. Adobo, Grilled, Fried Chicken, Tinola) – P 25.00
Pork (i.e. Adobo, Bicol Express, Pork chop) – P 25.00
Fish/Seafood (i.e.Fried Tilapia, Adobong Pusit) – P 25.00
Vegetable (i.e. Guisado, Ensalada) – P 15.00

Special Dishes

Beef (i.e. Bistek, Beef in Oyster) – P 30-35.00

One dish meals (i.e. Nilaga, Sinigang) – P 30-35.00
Pork (i.e. BBQ Liempo, Lechon Kawali) – P 30-35.00
Chicken (i.e. Buffalo wings, Chicken Teriyaki) – P 30-35.00
Special Vegetable (Cauliflower, tortang talong, etc) – P 20.00

Snack / Merienda Items Price Range :

Sandwiches / Pastries / Native Delicacies (Bread supplied by Gardenia) P 12.00 – 20.00
Noodles and Pastas P 20.00 – 25.00
Sweets and Desserts P 10.00 – 20.00
Mini cakes P 15.00 – 20.00
Assorted éclairs P 15.00 – 25.00
Fresh fruit slices P 12.00 – 20.00
Fruit salads P 15.00 – 30.00
Wateri / Beverages / Cold / Hot Drinks P 10.00 – 25.00
Chips (will just add 10% on costs).

Combo Meal 2A

Rice (1 cups), Regular viand (1 serving), Vegetable, regular (1/2 serving), 8 oz. Juice– P 45.00

Combo Meal 3B

Rice (1 cups), Special Viand (1 serving), Vegetable regular (1/2 serving), 8 oz. juice– P 55.00

1 Absolute / Summit brands

2
Egg will replace vegetables for Breakfast meals
3
There will be different Combo meals on a daily basis and samples will be displayed on all Counters for employees’
reference

Catering Services ISSGB-21711

MANAGED BUFFET (LUNCH)

OPTION A

Rice (plain) Php 130 net/person

Two (2) Meat Items (Meat & Fish)
One Vegetable Dish
One Dessert
Appetizer or Salad

OPTION B

Rice (plain) ` Php110net/person

One (1) Choice Item (Meat or Fish)
One Vegetable Dish
One Dessert
Beverage (bottled or canned)
Appetizer or Salad

*ISS personnel will manage the buffet

*Food allocation based on a single serving food items
* Up to 2 cups of rice

Catering Services ISSGB-21711

 EXECUTIVE LUNCH SAMPLE MENU

MONDAY

Roast Chicken with Mushroom Gravy

Fish Fillet with Remoulade sauce
Buttered Corn Carrots and Peas
Steamed Rice
Brownies

TUESDAY

Beef Stew
Breaded Pork Chop
Steamed Carrots and Cauliflower
Steamed Rice
Fresh Fruit compote

WEDNESDAY

Stir-fried Chicken in Oyster Sauce

Grilled Liempo
Chopsuey
Steamed Rice
Pineapple Slices

THURSDAY

Sweet and Sour Fish fillet

Hainanese Style Chicken
Stir-fried Baguio beans
Steamed Rice
Butterscotch

FRIDAY

Pork loin Asado

Calamares
Steamed carrots, young corn and turnips
Steamed Rice
Watermelon Slices

Catering Services ISSGB-21711

 SAMPLE MENU

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 DAY 8 DAY 9 DAY 10
BREAKFAST
Scrambled
Scrambled Egg w ith Scrambled Sunny Side Scrambled Sunny side
Egg Tomatoes Egg Omelet Egg Frittata Egg up Egg Egg Omelet Egg Frittata Egg up egg
Chicken Vienna
Stir Fried Longganisa Red Hotdog Nuggets (2 Glazed Ham Sausage (2 Chicken
Corned Beef Tuna Sw eet (2 pcs) Beef Tapa pcs) (3 half slice) Pork Tocino pcs) tocino
Tortang Liver gizzard Giniling Burger Steak Meatloaf (2 Ground Beef chicken Beef Hotdog Arroz ala
Talong (1 pc) Adobo guisado (1pc) slices) Hash Asado (2 pcs) Pork Tapa cubana
Chicken
Pork and Daing na Paksiw na Tuna w ith Lollipops (3 Paksiw na Lumpiang Sardines (2
Beans Bangus bisugo Potatoes pcs) Bangus Fried tilapia Shanghai Fried bisugo pcs)
LUNCH
Beef Clear Vegetable Sinigang
Soup Celery soup sinampalukan Soup Soup Soup Corn Soup Miso soup Tinola Soup Nilaga soup Bulanglang
Togue Sayote Vegetable Stir Sinigang Sitaw Stir fried
Vegetable Guisado Guisado fry Chopsuey Vegetables Gising gising Kalabasa papaya Upo guisado Bulanglang
Sw eet and
Sour
Chicken Al a Embutido (2 Pork Chop Pork BBQ (2 meatballs (3
Main 1 pobre slices) Bistek Sauce Pork tonkatsu Pork Mechado sticks) pcs) Pork humba Bicol Express Pork Adobo

Chicken w ith Roast

Fried Chicken Mushroom Chicken (2 Chicken Chicken Chicken Liver
Main 2 Igado (2 pcs) and Celery pcs) Guisantes Pandan Adobo Chicken tinola chicken BBQ Bistek
Fish Fillet in
Ginataang Pinaputok na Paksiw na Black Bean Bangus tilapia w ith Fried Maya Chicken
Main 3 tulingan Tilapia Bangus sauce Bistek Grilled Tilapia Beef Stew Garlic Sauce maya Pastel

Pork w ith
Lechon Chicken Tofu in black Pork loin Guinataang
Main 4 Beef Teriyaki Kaw ali cordon Bleu Sisig chicken Satay Fish fillet Bean Sauce asado Nilagang Pata Tulingan
DINNER
Beef Clear Vegetable Sinigang
Soup Celery soup Sinampalukan soup Soup Soup Corn Soup Miso Soup Tinola Soup Nilaga soup Bulanglang
Togue Sayote Vegetable Sinigang Sitaw Stir fried
Vegetable guisado Guisado Stirfry Chopsuey vegetables Gising gising Kalabasa papaya Upo guisado Bulanglang

Pork Stirfry
Meatballs w / Grilled Pork Pork Chop w ith
Main 1 gravy chop w ith BBQ Dinuguan Pork Menudo Bopis 5 Spice Pork Pork Adobo Vegetables Calamares
Chicken w / Chicken Chicken Kung Pao Chicken Lumpiang Garlic Fried Chicken Pineaaple
Main 2 Celery Sinampalukan Asado Chicken Inasal Shanghai Chicken caldereta Fried Chicken Chicken
Bangus
Sinigang sa Grilled Fish Bangus Ala Paksiw na
Main 3 Fried Tilapia Miso Fish Lumpia Bangus Fish Sarciado Grilled Liempo Escabeche Pobre Bangus Pork Menudo
Beef Beef w ith Beef Grilled Beef Beef Beef spicy
Main 4 Beef Curry Mechado Beef Picadillo Mushrooms Beef Torta Kaldereta Teriyaki Stroganoff Beef nilaga caldereta

Steamed fish
Maple Glazed Lechon Chicken Grilled Tuna Ginataang Herb Roasted w ith ginger Seafood
OPTIONAL Pork Belly Kaw ali Pastel w / Teriyaki Tambakol Chicken Leek sauce Roast Beef Lengua gambas
PM SNACK
Baked Lumpiang Chicken
Macaroni Banana Q Pancit canton Togue Spaghetti Macaroni Palabok Cake Slices Tuna Pasta Mami
Sotanghon Guinataang Suman w /
Turon guisado Biko Buko Pandan Kutsinta Bilo bilo Kamote Q Pancit Bihon Latik Cake Slices

Catering Services ISSGB-21711

 DAY 11 DAY 12 DAY 13 DAY 14 DAY 15 DAY 16 DAY 17 DAY 18 DAY 19 DAY 20
BREAKFAST
Scrambled Sunny side Red Egg and Sunny Side Scrambled Sunny side
Egg up egg Egg Omelet Egg Frittata Tomatoes up Egg Egg Omelet Egg Frittata Egg up egg
Longganisa Skinless Hotdog in Chili Chicken
Burger steak Fish Nuggets Sw eet Pork Tocino Beef Tapa Longganisa Glazed Ham Corned Beef sauce tocino
Tortang Chicken Meatballs w / Chicken Tinapang Skinless
Talong (1 pc) Adobo Misua Fingers galunggong Fish burger Fried Bangus Meatloaf Pork Tapa Longganisa
Sinaing na Paksiw na Spicy Chicken Paksiw na Chicken Lumpiang
Fried Danggit Tulingan bisugo Hotdogs Lollipops Bangus Nuggets Shanghai Fried bisugo Sardines

LUNCH
Soup Bulalo soup sinigang Pumpkin soup Beef and veg Nilaga Vegetable Nido soup Pares soup Nilaga Egg drop
Adobong sinigang Adobong Vegetable
Vegetable Kangkong Vegetables Repolyo Dinengdeng Labanos Singkamas Upo Sitaw Upo Teppanyaki
Pork
Sarciado Pork hungarian Sw eet and Pork Pork w ith
Main 1 chop style Pork Pochero Sour Pork Pork nilaga Pork Paksiw dinakdakan Binagoongan Tausi Menudillo
Manok Adobo
Sa luyang chicken w ith Tilapia Spicy chix chicken chicken Chicken Chicken w ith
Main 2 Soy chicken Dilaw mushrooms Sarciado Caldereta asado Pandan Afritada Garlic sauce Chicken BBQ
Steamed fillet
Beef Ginataang Sarciadong Fried Beef w ith ginger Pinaputok na
Main 3 Fried Tilapia setofado tilapia Beef Goulash galunggong Mayamaya Stroganoff lek sauce bangus Tilapia
Fish Sticks in boneless
Remoulade Maya Maya bangus in Chicken Pork loin Lechon Stir Fried
Main 4 sauce Escabeche garlic sauce Yakitori Morcon Roast Beef asado Bulalo Kaw ali Seafoods
Dessert
Baked Tokw a't Chicken
PM SNACK Macaroni Baboy Pancit canton Pancit bihon Spaghetti Macaroni Palabok Kakanin Tuna Pasta Mami
Chicken Ham and
Turon Cake Slice Banana Q Buko Pandan Sandw ich Monte Cristo Kamote Q Bam-I Cheese S/W Cake Slices

DINNER
Beef and
Soup Bulalo soup Sinigang Pumpkin Soup Vegetables Nilaga Vegetable Nido soup Pares Soup Nilaga Egg drop
Adobong sinigang Adobong Vegetable
Vegetable Kangkong Vegetables Repolyo Dinengdeng Labanos Singkamas Upo Sitaw Upo Guisado Teppanyaki
Meatballs Honey Soy
w ith tomato Glazed Pork Breaded Pork Pork w ith Pork Steak
Main 1 sauce Igado Liempo sisig Guisantes Chop 5 spice pork Mushrooms Fried Liempo w ith gravy
Chicken
Adobong Chicken w / Southern adobo sa Chicken
Main 2 Fried Chicken Manok young corn Fried chicken gata Cajun Chicken Soy chicken Fried Chicken Buffalo Wings Binacol
Fried
Bangus
Fish fillet w / Fish fillet w / Porkchop w / Seafood dalagang Inihaw na
sinigang
Main 3 teriyaki TID Fried Bangus Gravy Galunggong S&S Fish Fillet Stirfry bukid bangus
Beef Tips
Beef Green w ith Beef w ith Beef w /
Main 4 Curry Bicol Express Giniling vegetables mushrooms Oyster sauce Beef Curry Pares Beef nilaga Beef Stew
Lechon
Lechon rellenong Hainanese Camaron Grilled Blue Kaw ali
Optional Kare kare Pata Tim Tanigue Steak Kaw ali Beef Pochero Bangus chicken Rebosado Marlin Binagoongan

Catering Services ISSGB-21711

 III. MANAGEMENT TEAM & ORGANIZATIONAL STRUCTURE

Due to the importance of nutrition in the diet and the demands for a well balanced meal in
industrial service, a Contract Manager, who will be supported by an experienced Dietetic
team, including a qualified Registered Dietitian, will lead our project team.

ISS have made provisions for the Operations Manager to oversee the operations and
provide support to the Site Supervisor when the need arises. In addition, the Site
Supervisor shall take the ultimate responsibility for the direction of menu production and
quality control. HSE and the Food Handling training of the catering staff will be handled
by ISS’ Corporate HSE Officer or by an accredited third party trainer. In addition, support
from ISS’ pool of chefs and dietitians shall be provided when the need arises.

Each member of the team will attend Health, Safety, Environment and Quality Systems
training, to be conducted by HSEQ Regional, an independent department of the ISS. HSEQ
Regional is responsible in ensuring that food, occupational safety, quality work,
environmental and health policies are in place and are strictly implemented.
Furthermore, our staff will attend Food Safety training programs and will be familiar with
HACCP principles.

IV. HUMAN RESOURCE

Training And Educational Opportunities

One key factor that sets us apart from our competitors is our commitment to employee
training and development. Various training programs for both general and job-specific
areas are conducted to ensure that employees are equipped with the skills for current or
future job requirements. ISS places great emphasis on health and safety, thus, we require
our employees to undergo different levels of training on food safety as well as other HSEQ
(health, safety, environment & quality) areas.

ISS believes that the way we manage our people will determine the level of service we
give. Thus, we give importance to the development of our supervisors and managers to
lead our people towards greater effectiveness and efficiency.

Today’s business environment is intensely competitive. We are in no doubt that, our

‘cutting edge’ performance comes from our skilled manpower. Our reliable and dedicated
staff knows that ISS provides exceptional opportunities for them to develop not only
professionally but also personally.

In line with GBI’s commitment and support to the local community, ISS envisages that it
shall continue to locally hire a large proportion of its contract employees. Only certain
positions requiring special technical skills shall be filled by qualified candidates outside of
the local community.

Catering Services ISSGB-21711

 V. MENUS

In order to comply with the menu specifications, we will make available base menus and
associated information that will provide Gardenia Bakeries (Philippines), Inc. (“GBI”) with the
standard food-service format. This style of food service allows many choices within the same
meal as well as accommodating the wide mix and preferences at GBI.

All meals for the staff will be prepared with utmost care and will utilize the most hygienic
processes in the Kitchen area provided by the Client. It is important to note that the
preparation process shall be in compliance with food safety, hygiene and sanitation standards.
All food shall be prepared at the designated kitchen area except in situations where these food
items could not be made / produced in - house and had to be bought from accredited
suppliers.

VI. CUSTOMER SATISFACTION

Customer and Client Satisfaction is an integral part of ISS strategy and process. We are set out
to provide a standard of service that is the best. Underpinning all our activities is a genuine
conviction that how our service is delivered is just as important as what is delivered. Putting
the customer and client first therefore remains a priority. We work hard to develop close
working relationships, listen carefully, and respond quickly to changing needs.

VII. CLEANING OF CATERING AREAS

The Client shall be responsible for the overall facilities maintenance including the common areas,
sewerage, grease traps, exhaust ductings and pipes.

Regular cleaning of catering areas (such as kitchen, storage, staff dining area, and any other equipment
within reach) shall be the responsibility of ISS.

VIII .OUR BUSINESS CONTINUITY PLAN (FORCE MAJEURE)

In preparation for any potential problems and situations that may arise, such as economic problems,
political nuisance, unforeseen weather conditions and other unavoidable situations, ISS shall continue
to provide a stable service. Our team will allocate, and maintain, one, (1), week’s inventory of basic
stocks in order to sustain and continue to meet the requirements for the operations of the cafeteria.

Catering Services ISSGB-21711

 IX. QUALITY PROCEDURES

From the moment we start, i.e., identifying our client’s catering requirements, to the point at
which on-site facilities have been installed and are operational, we use and apply superior
systems, processes, equipment and standards. Our investment in Information Technology and
our discerning approach to purchasing are just two examples of how we strive to adopt the
best practice throughout our business

As a market leader in the foodservice industry, maintaining the highest quality in every aspect
of our business is the single most important factor in meeting and exceeding our clients’ and
customers’ satisfaction.

Our quality Management System as are all our

sytems are geared to meet and are cross referenced
to the requirements of the International
Organization for Standardization (ISO) 9001:2008

We are therefore delighted to be in a proactive

position in assisting your company in meeting the
compliance set by ISO standard.
It is necessary in ISS that relevant reports are
accomplished periodically, be it daily, weekly or
monthly.
ISS is guided by policies for safety established by
our HSEQ (Health, Safety, Environment and Quality)
Unit. On a weekly and monthly basis, the entire
operational aspect is audited to verify and ensure
that the products we produce are safe for
consumption and of high quality; that our work area
is a safe place to perform our jobs; and that the
environment was not harmed during production.

Our Quality Management System (QMS) therefore covers all of the actions necessary to
provide confidence that the services we deliver will satisfy given requirements for quality.

Our QMS covers all activities from design, development, implementation, operation and
documentation. It includes the regulation of the quality of raw materials, equipment, training
and delivery of services related to delivery; and management and inspection processes.

It is important to ISS that our QMS is independently accredited. To that end, we have
established our QMS in accordance with ISO 9001:2008. This provides ISS with a set of
processes that ensure a common sense approach to our overall management process and also
gives you, our customer, the assurance that we will deliver to a very definite standard. Our
QMS ensures consistency and improvement of working practices, which in turn deliver
services that meet customer’s requirements.

Catering Services ISSGB-21711

 ISO 9001:2008 Quality Management System Standard ISO 9001:2008 is the world’s most
successful standard addressing best practice in the application of quality management
systems. Although not referenced in the standard itself the ISO 9001:2008 document is
underpinned by key quality management principles;
• a customer focused organization leadership
• the involvement of people
• ensuring a process approach
• a systematic approach to management
• a factual approach to decision making
• mutually beneficial supplier relations
• continuous improvement

The standard emphasizes the need for ISS to continually monitor our own processes and
systems. This emphasis aims for an integrated approach to business processes. Instead of
operating to a business plan on one hand and a quality management system on the other, the
standard aims to integrate both of these functions into one system. This is why the Quality
Management System is an integral function of each of our service manuals.

The ISS QMS incorporates those elements of our management system that direct and control it
with regard to quality. A member of our Board of Directors manages our system. The team
employs a number of methods to ensure that the quality standard is delivered including
development and maintenance of the quality policy, conducting management reviews and
establishing quality objectives.

FOOD AND ENVIRONMENTAL SAFETY PROGRAM

The Food Safety Program has incorporated elements of the FoodSafe Food Handler Training
Program and the FoodSafe Plus, which is recognized nationally by the Institute of
Environmental Health. The FoodSafe Plus component is a detailed guide to the development
of a Food Safety program based on HACCP principles.

However, the Food Safety Program also addresses the additional processes of Supplier Service
Performance .contingencies relating to food borne illness and contamination procedures and
the verification of the effectiveness of the program through internal quality auditing and
microbiological testing.

ISS will train all its team members that will be dedicated to GBI’s canteen operation with Safe
serve Training Program. ISS will also ensure that safety manuals and records are readily
available in ISS_GBI office for review and audit.

ISS will ensure that all relevant recording systems and forms is aligned to GBI ISO 9001:2008
and ISO 22000 Food safety programs.

Catering Services ISSGB-21711

 ISS will continue to support GBI Environmental policy and will be compliant to its local
government ordinance on food waste handling and packaging.

ISS to continually monitor its processes and systems. This emphasis aims for an integrated
approach to business processes. Instead of operating to a business plan on one hand and a
quality management system on the other, the standard aims to integrate both of these
functions into one system. This is why the Quality Management System is an integral function
of each of our service manuals.

SUPPORTING PROCEDURES

1. Cleaning and Sanitation Programs

Cleaning and sanitation procedures to be

used in the site kitchens will significantly
reduce the potential for cross
contamination. The program details the
protocol for the correct clean down of all
equipment and work surfaces using
approved detergents; a rinse step
followed the application of a sanitising
agent. After allowing the sanitising agent
sufficient contact time with the surface, it
shall be rinsed with water. The process is
performed on a continuous basis throughout the day on preparation benches, slicers and
mincers, utensils and between different processes. There are documented cleaning schedules
and rosters , which are available for the kitchen and dining room facilities.

2. Incoming Goods Inspection Procedures

All incoming goods received at the site shall be subjected to inspection to determine that they
are within specification.
Employees at the site shall check that the chilled goods are less than 5 oC and that the frozen
goods are less than -15oC. During the inspection process, goods are checked to ensure that
they are correctly labelled, have arrived in the correct quantity, are not damaged and are well
within the use by date. The condition of the truck and the appearance of delivery personnel
are also inspected to ensure that the risk of cross contamination is minimal. The results of the
inspection are detailed in the Temperature Monitoring Form and any problems are subject to
the procedures for “Opportunity for Improvement” and “Supplier Service Performance”.

In other words, before a site accepts delivery of any goods, staff will first assess the goods
received and then complete a “Supplier Service Report” to indicate the corrective action to be
taken if the goods are not within specification. The invoice, delivery docket and/or purchase
order are signed by authorised personnel verifying that the goods received have been
inspected and are within specification.

Catering Services ISSGB-21711

 3. Pest Control

Pest control procedures have been developed to reduce the hazards posed by pests to food
safety. The location of bait stations, air curtains and insect zappers shall be clearly
documented on floor plans for the site kitchen. Each station will be checked regularly for any
activity with the results of the inspections entered on the Pest Sighting Log Form (Food-024-
FRM-001). This concept has been used to monitor pest activity at other sites with great effect.
Increases in pest activity have matched with some structural changes such as the installation
of door closers, more insect zappers, improving the effectiveness of hanging plastic strips and
increased monitoring by our staff.

Analysis of the log book will be used to determine trends and if the risk to food safety is
evident then the authorised/preferred pest and vermin control company will be instructed to
treat the sites more frequently. Kitchen and dining room staff shall cover food where possible
and constantly tend to hot and cold serveries to visually inspect for the possibility of food
contamination from pests.

X. COST STRUCTURE
Cost formulation considered for the figures :
Operating Equipment provided by GBI
Utilities –Electricity/Water/Rental free of charge
Dining / Office fixtures and small machines necessary for operations supplied by GBI
Preventive Maintenance c/o GBI
Telephone / Fax /Internet connectivity c/o GBI

ISS will invoice on a monthly basis, each invoice will identify patient activity and charge, cash
and account sales. Each invoice will be accompanied by a daily breakdown of transactions.

XI. OTHER FOOD SERVICES

These will include meeting/function catering. Charging and billing systems are to be agreed
with Gardenia Bakeries (Philippines), Inc. (“GBI”).

XII. OTHER FINANCIAL CONSIDERATION

Review of rates will be done one month before anniversary. Basis of rate increase is the
current CPI’s rate on the time of review or 5% whichever is higher.

XIII. TERM OF CONTRACT

We are proposing that the contract be for two (2) years with an option for an additional one
(1) year extension.

We have provisioned for the commencement of the contract to be –TBA

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 XIV. PROPERTY AND EQUIPMENT

ISS shall assume full responsibility in the preventive maintenance of the property and
equipment owned by GBI, which have been put under ISS’s care, custody and control. Any
damage or destruction arising from causes beyond the control of ISS shall be outside the
scope and responsibility of ISS.

ISS shall exercise due care in the use of all client provided equipment. ISS shall
recommend to the Client any additional equipment, kitchenwares and utensils that shall be
required to carry out the services. Arrangements in terms of capital investments will be
proposed in detail in the Operational Proposition of this proposal.

Upon termination of the contract, ISS shall return possession of GBI-provided property and
equipment in the same condition when received, ordinary wear and tear excepted.

ISS shall upon termination of this contract return possession of the (same) facilities in the
same condition as when received, ordinary wear and tear excepted.

XI. TRANSITION
In order to ensure that the handover is as seamless as possible we have planned to start
the transition 15 days prior to contract commencement. Areas covered in the planning
are, but not limited to:

Legal Documentation, Purchasing, Financial Procedures, Human Resources,

Administration & Operational.

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We provide what we believe is great service to customers who choose to eat whilst at work, in
hospital, when travelling, or at leisure. ISS Catering Services serves the following clients :

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 ISS FLEXIBILITY STATEMENT

FUNCTION AND EVENTS CATERING

ISS will likewise cater to the food service requirements for employee functions, trainings / seminars,
special events, meetings and the like. Functions and events catering shall be planned and carried out in
the most appropriate way to meet GBI requirements. ISS understands that prior and advance notice
will be given by GBI to enable proper coordination and staff scheduling during special catering
requirements. Close coordination ensures that items or products requested are readily available and
the expected service is delivered efficiently.

SPECIAL & SEASONAL MEALS

Our proposal recognizes the need to plan and offer special and seasonal meals to celebrate six special
occasions namely, New Year, Valentine's Day, Easter, Mother's Day, Father's Day and Christmas.

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ISS is committed to give total customer satisfaction, safe and quality food at all times.

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Absolute / Summit brands

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