Chandigarh Institute Of Hotel Management And Catering Technology

Chandigarh Institute Of Hotel Management And Catering Technology has published Supply Of Meat Items At Cihm-1.00 Mutton 1.01 Curry Cut ( Shoulder, Leg, Neck, Chaamp ) 1.02 Leg 1.03 Keema ( Without Fat And Tissues ) 1.04 Boneless ( Without Fat ) 1.05 Chaamp 1.06 Liver 1.07 Kharodey ( Shin Bones ) 1.08 Mutton Bones 1.09 Mutton Sausages 1.10 Mutton Fat 2.00 Fish Whole 2.01 Pomfret White 2.02 Pomfret Black 2.03 Singara 2.04 Rohu 2.05 Sole 3.00 Fish Boneless 3.01 Singara 3.02 Suie 3.03 Neelam 3.04 Basa 3.05 Sole 4.00 Shirmps 5.00 Prawns ( Shelled ) Grade-A 6.00 Prawns ( Shelled ) Grade-B 7.00 Eggs ( 60-70 Gms. Each ) 8.00 Chicken 8.01 Fresh Chicken ( Broiler ) ( 650-750 Gms. Without Offal & Fat ) 8.02 Leg ( Fresh ) 8.03 Chest ( Fresh ) 8.04 Keema ( Fresh ) 8.05 Boneless ( Fresh ) 8.06 Leg Boneless ( Fresh ) 8.07 Chest Boneless ( Fresh ) 8.08 Frozen Chicken ( Broiler ) ( 750-850 Gms. Without Offal & Fat ) 8.09 Leg ( Frozen ) 8.10 Chest ( Frozen ) 8.11 Keema ( Frozen ) 8.12 Boneless ( Frozen ) 8.13 Leg Boneless ( Frozen ) 8.14 Chest Boneless ( Frozen ) 8.15 Wings Fresh 8.16 Chicken Fat 8.17 Chicken Bones 8.18 Chicken With Skin 8.19 Chicken Sausages 8.20 Chicken Salami 8.21 Ham Chicken 9.00 Chicken Lollipop 10.00 Bacon. Last date of submission for this tender is 2020-03-04. This is a Non Vegetarian tender in Cihm 42, Chandigarh