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