Tableau 19 – Example of a comparative analysis of technical offers in the area of quality of service

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Criteria Number of points allocated / criteria Tenderer A
Does not conform (0 %) Partly conforms (50 %) Conforms (100 %) Score obtained
A – Food service
Overall requirements of the specifications 3   x   1,5
Nutritional requirements of the specifications 3     x 3
Requirements relating to promotional activities 3     x 3
Overall attractiveness of the food offer 3   x   1,5
Subtotal food service : 12       9
B – Organisation of human resources
Requirements relating to staff take-over/transfer conditions 3   x   2
Requirements relating to staff recruitment and redeployment 3     x 3
Requirements relating to staff qualifications and training 3     x 3
Requirements relating to the training programme offered to existing employees 3   x   2
Operational management of the contract 4   x   2
Operational management of the restaurant 3 x     0
Organisational coherence of work on a day-to-day basis 2     x 2
s/total
human resources :
21       13
C – Quality management
Health and food safety guarantee (HACCP initiative) 2     x 2
Control of supplies 2 x     0
Quality of service monitoring 3     x 3
Other resources to monitor quality of service 2   x   1
Subtotal
quality management :
9       6
Subtotal for
quality of service :
42       28

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With the financial support of the EU
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VS/2004/0655 SI2.39852