This course is designed for those with little background in catering who may have been recently made responsible for this function and would like to develop an understanding of the subject quickly. It covers the key requirements for the successful management of a catering contract. It is also designed for those with overall responsibility for catering. It, also, covers the key requirements for the successful management of a catering contract. This course will illustrate how practical cost effective solutions can be developed for a range of catering needs in both in-house and contract operations and how effective contracts can be negotiated and managed. The underlying emphasis is on minimizing the subsidy and maximizing customer satisfaction and value for money, achieving the optimum balance for your organization. It will give time for the candidates to address some of their particular challenges and needs. The course will provide facilities managers & personnel with in-depth knowledge on the key requirements to the successful management of a catering contract. By attending this course you will be able to participate effectively in improving the performance of your catering contracts. The course describes how the contract works and where your responsibilities lie. You will be introduced to the different forms of contract and explain how each one affects the performance you should expect from your contractor. You will be made aware of the trends that are currently moulding the services of the future and how to avoid the fads that can undermine the service if not tackled correctly. Some of the course
By the end of the program, participants will be able to:
Introduction: Overview of the Food-service Industry, Overall Size, Structure & Key Players
Subsidies & Strategy
Understanding the Cost Structure & Contracts
Contracting Out Foodservice
Benchmarking & Monitoring
CSR
Health, Safety & Hygiene
Services & Space
Food & Beverage Managers & Controllers, Head Chefs, Catering Officers & Coordinators, Catering Managers & Personnel, Restaurant Managers, Caterers, Catering Controllers & Assistants, Food Safety Personnel, FM personnel, Banqueting Coordinators, Kitchen Managers, Contract Caterers, Contracts Engineers, Coordinators & Officers