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Contract award procedures and award criteria in the catering services in Finland

Contract award procedures and award criteria in the catering services in Finland Purpose – The purpose of this paper is to explore what kinds of contract award procedures and award criteria are followed when the municipalities make public procurements in catering services in Finland. Design/methodology/approach – The literary review is related to the concepts of public procurements and, subsequently, interrelated regulations are introduced. Moreover, the municipal catering services are illustrated. Empirical data were collected in the spring of 2009 from the Finnish public procurement journal and from HILMA internet websites concerning the contract notices and the contract award notices between 1 January 2007 and 14 May 2009. The objects of the contract, thresholds, contract award procedures, sectors of contract awards, as well as both the selection and the award criteria were analysed in the contract notices. A total of 34 contract notices were discovered, out of which 24 could be utilised. Findings – The contract award procedures could be divided into either open procedures or restricted procedures. Maximum budgets in the contract notices consisted of both the types exceeding the EU thresholds or those remaining below it. Concerning the award criteria, the relative weightings (median) concerning the price amounted to 60 per cent, whereas the quality measured 40 per cent. Practical implications – The results can be utilised when exploring the competitive tendering in catering services using larger data, and as a guidebook when public catering services are put out to tender. Originality/value – The dimensions of quality found offer new ideas for procurement authorities as the award criteria. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Contract award procedures and award criteria in the catering services in Finland

British Food Journal , Volume 113 (8): 13 – Aug 9, 2011

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Publisher
Emerald Publishing
Copyright
Copyright © 2011 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070701111153805
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this paper is to explore what kinds of contract award procedures and award criteria are followed when the municipalities make public procurements in catering services in Finland. Design/methodology/approach – The literary review is related to the concepts of public procurements and, subsequently, interrelated regulations are introduced. Moreover, the municipal catering services are illustrated. Empirical data were collected in the spring of 2009 from the Finnish public procurement journal and from HILMA internet websites concerning the contract notices and the contract award notices between 1 January 2007 and 14 May 2009. The objects of the contract, thresholds, contract award procedures, sectors of contract awards, as well as both the selection and the award criteria were analysed in the contract notices. A total of 34 contract notices were discovered, out of which 24 could be utilised. Findings – The contract award procedures could be divided into either open procedures or restricted procedures. Maximum budgets in the contract notices consisted of both the types exceeding the EU thresholds or those remaining below it. Concerning the award criteria, the relative weightings (median) concerning the price amounted to 60 per cent, whereas the quality measured 40 per cent. Practical implications – The results can be utilised when exploring the competitive tendering in catering services using larger data, and as a guidebook when public catering services are put out to tender. Originality/value – The dimensions of quality found offer new ideas for procurement authorities as the award criteria.

Journal

British Food JournalEmerald Publishing

Published: Aug 9, 2011

Keywords: Catering; Finland; Municipality; Procurement; Quality; Tendering

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