First, the program design:

1. According to the drawing materials, business philosophy and project data provided by Party A, after negotiating with Party A and the wine management company to establish the requirements for the catering facilities, and based on this requirement, a preliminary plan for the regional process layout of the kitchen and laundry shall be prepared for Party A and the Wine Management Company. Read and approve.

Second, design and development:

1.Participating in Party A and wine management companies and decorating companies to repeatedly discuss the design and layout of kitchens and laundry rooms, and provide relevant information and related requirements for kitchen and laundry projects, and use them as other consultants such as architects and mechanical and electrical civil engineering engineers. For reference, ensure that kitchen and laundry design can be drawn to ensure accurate and continuous design arrangements.
2. Negotiate with the members of architects, mechanical and electrical consultants, and other design consultants to ensure that special design goals and project restrictions are met, and draw preliminary layout drawings of equipment in the kitchen and laundry areas to Party A and Wine Management Company for read and approval .
3. After the final design of the kitchen and laundry flat design has been reviewed and confirmed by Party A and the Wine Management Company, considering the input cost of Party A, the budget price of the kitchen and laundry equipment will be prepared for the reference of Party A.
4. Assist Party A’s handlers to pass the review of the local food hygiene supervision department and provide the information and technical services required by the food hygiene supervision department.
5. Kitchen and laundry equipment layout plans have been reviewed and approved by Party A, the wine management company and the local food hygiene supervision department. With the written approval of Party A, the electromechanical point plans for the kitchen and laundry facilities can be deepened.
6. The equipment plan for the design and development of the kitchen and laundry room includes:
(a) Kitchen and laundry equipment plan
(b) Kitchen and laundry construction site requirements map
(c) Requirements for kitchen and laundry equipment and drainage requirements
(d) Electrical requirements for kitchen and laundry equipment
(e) Kitchen and laundry equipment exhaust point requirements map
(f) Kitchen and laundry equipment gas requirements map
(g) Kitchen and laundry equipment steam point requirements map
(h) List of kitchen and laundry equipment with brand recommendation and electromechanical data

Third, the tender documents and evaluation:

1. The consultant will prepare all relevant drawings based on the final equipment proposal approved by Party A in the previous phase.
2. The consultant will prepare three views of the typical factory equipment.
3. The consultant will write all necessary technical documents to provide a competitive return price for the system/equipment during the bidding process of installation, testing and commissioning. These documents will include the following list of items, so that the tendering agency can compile the overall bidding documents to the relevant kitchenware contractors.
(a) The general specifications of factory products and purchased products reflect the quality and standards of the requirements.
(b) Each equipment shall be marked with specifications, dimensions, materials, materials, spare parts and spare parts, operation modes, needs of electromechanical, recommended brands and models, etc.
(c) A list of all equipment connected to the electromechanical load schedule.
(d) Contact information for all manufacturers so that bidders can find the designated equipment.
(e) Three views of typical plant equipment.
(f) Product catalog of purchased equipment.
(g) A complete set of tender drawings in electronic format.
4. The consultant will evaluate the most competitive and not more than four bidders, and submit reports and recommendations to Party A for reference.

Fourth, project implementation:

1. The contractor shall re-submit all the plans for the kitchen and laundry equipment and the electromechanical point maps, and the drawings of the equipment and structure of the plant equipment, samples, and the data of the purchased equipment shall be reviewed and approved by the consultant.
2. The consultant will monitor the progress of the project and the contractor’s work quality. If there is an actual need to inspect the stainless steel manufacturing plant and site, Party A will need to pay for the related travel expenses.
3. When there is a situation that needs to be changed inconsistent with the contract, the consultant will verify and prove the amount of the change.

Fives. Commissioning, acceptance and handover:

1. The consultant will participate in the commissioning and acceptance of the equipment, and will issue a defect report for the equipment contractor to make modifications.
2. The consultant will monitor the final measurement size and process assurance of the equipment provided by the contractor.