• Dinesh Bhonde

This study has been undertaken to investigate the method for allotting catering tender. Usually tenders are allotted on the lowest rate, however in catering service, it is noticed that the offer on lowest rate does not give quality food and service. Hence, a new method has been devised based on quality check, statistics and normal distribution to allot the tender besides the quoted rates. In such cases, it is not necessary that the lowest quote may be awarded the work. The quality screening and the mathematical modeling is presented in this paper to take decision of awarding the work. This paper will be useful to the organizations seeking catering services

catering,food,services,tender,taste

"Tender For Catering Services", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 12, page no.219-223, December-2018, Available :http://www.jetir.org/papers/JETIR1812833.pdf

"Tender For Catering Services", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp219-223, December-2018, Available at : http://www.jetir.org/papers/JETIR1812833.pdf