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Viable Sourcing Solution for Catering Services for Stellenbosch University at Stellenbosch Campus

​In the negotiations between the Unions and Stellenbosch University (SU) during the course of 2016 regarding insourcing and outsourcing, the parties agreed to a process of Viable Sourcing. Viable Sourcing is defined as a system and process whereby the University, in a transparent manner, taking into account input of various stakeholders, decides on the optimal vehicle for the provision of essential services to the University. To this end SU is committed to a process of Viable Sourcing when an essential services contract is due for renewal or a requirement for a service arises.

Stellenbosch University is commencing with the Viable Sourcing process for catering services at Stellenbosch Campus. As part of the Viable Sourcing process, input is hereby requested from interest groups or any parties that may potentially be affected by the sourcing approach. People who would like to comment are requested to submit written submissions to Liezl Cilliers, Senior Buyer, via email at liezlc@sun.ac.za or to submit submissions to her at the Purchasing & Provision Services Building (Merriman Avenue), by 17 November 2017 12h00. These submissions will form part of the evaluation of the viable sourcing. People that want to comment in person, must indicate this and provide contact details.

In order to compare viable options a tender will be issued to Catering service Companies. The service required is for catering services at Stellenbosch Residence kitchens on Stellenbosch campus. This facility comprise of:

  • 13 Preparation kitchens
  • 7 Satellite kitchens

The following activities will be required at various frequencies to the above areas:

  • Food preparation
  • Servicing of meals

The proposals will be evaluated on the following criteria:

  • Proven human dignity protocols and practices regarding human resource management
  • Sustainability of solution
  • BBBEE Rating
  • References of at least 5 current clients.
  • Value Proposition:
  • Food education
  • Methodology in terms of:
  • Management of Safety Aspects (OHSA)
  • Quality Control Systems
  • Food Safety compliance
  • How is client satisfaction achieved and guaranteed