Objektive Kriterien für die Auswahl der begrenzten Anzahl von Bewerbern
The 3 applicants requested to submit a tender will be selected according to the following review steps:
1) Formal review of the participant applications;
2) Fulfilment of the suitability criteria.
If more than three applicants remain in the process following this assessment, then an evaluation will be made according to the following criteria:
1) Reference projects of the company:
(a) first reference: gastronomy and trade sector:
Subcriteria:
(I) duration/contract term of reference project, max. 6 points;
(II) number of events carried out during the contract term of the reference project, max. 9 points;
(III) sector of the reference project, max. 15 points;
(b) second reference: consumers sector:
Subcriteria:
(I) duration/contract term of reference project, max. 6 points;
(II) number of events/measures carried out during the contract term of the reference project, max. 9 points;
(III) sector of the reference project, max. 15 points.
2) Staff:
(a) qualification of the team leader/head of campaign who will be in charge of the services:
Subcriteria:
(I) project experience with large campaigns, max. 10 points;
(II) number of companies that have been represented, max. 10 points;
(b) qualifications of the team that will be involved:
Subcriteria:
(III) vocational/professional training and further education courses related to wine, max. 10 points;
(IV) project experience of the team as a whole in the alcoholic beverages sector, based on completed projects, max. 10 points.
The 3 applicants that will score the highest total number of weighted points on the basis of the above evaluation matrix will be invited to submit a tender and take part in the negotiated procedure.
In case several applicants score the same number of points, all applicants ranking in the positions 1 to 3 will be invited to submit tenders and take part in the negotiated contract award procedure.