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Supply & Delivery of Meat for Hotel Tender in Philippines - 145677849

The BUKIDNON STATE UNIVERSITY has issued a Tender notice for the procurement of a Supply & Delivery of Meat for Hotel in the Philippines. This Tender notice was published on 22 Jul 2026 and is scheduled to close on 27 Jul 2026, with an estimated Tender value of PHP 496000.00. Interested bidders can access detailed Tender information, eligibility criteria, and complete bidding documents by referencing TOT Ref No. 145677849, while the tender notice number is 26-06-1025 and Registering on the platform.

Procurement Summary

Country: Philippines

Summary: Supply & Delivery of Meat for Hotel

Deadline: 27 Jul 2026

Posting Date: 22 Jul 2026

Other Information

Notice Type: Tender

TOT Ref.No.: 145677849

Document Ref. No.: 26-06-1025

Competition: ICB

Financier: Self Financed

Purchaser Ownership: Public

Tender Value: PHP 496000.00

Purchaser's Detail

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Tender Details

Tender are invited for supply & delivery of meat for hotel
Procurement Mode : Negotiated Procurement - Small Value Procurement (Sec. 34)
Classification : Goods
Category : Food Stuff
Contract Duration : 30 Day/s
Budget for the Contract : PHP 496, 000.00
Area of Delivery : Bukidnon
Description : Item QTY. UOM PARTICULARS / DESCRIPTION AND SPECIFICATIONS APPROVED BRAND NAME UNIT PRICE
NO. UNIT COST
BUKSU HOTEL PERISHABLE GOODS
1 400 kg Meat: Beef 600.00
2 300 kg Meat: Chicken 300.00
3 30 kg Meat: Fish Tuna belly 620.00
4 300 kg Meat: Pork 450.00
5 20 kg Meat: Shrimp 620.00
Conditions:
Meat Supplier Conditions
1. Ideal Type of Supplier
-Must have complete and valid certifications for handling, processing, and supplying meat products.
2. Delivery Conditions
- Meat must be delivered on time or earlier, based on the hotel-s schedule and needs. The type and quantity of meat will depend on the meals requested by the unit end-users. Only the exact quantities stated in the approved BukSU Hotel Purchase Order shall be delivered, and billing will be processed monthly.
-Delivery must follow temperature-controlled process to maintain freshness. For fresh (chilled) meat: 0-4 degree celcius, for frozen meat: -18 degree celcius or lower.
- 3. Delivery Handling
-Meat must be placed in a clean cooler or insulated box with ice.
-There should be no excessive liquids or blood leakage.
...

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