Catering Contract Auditing
The auditing procedure, I have developed over my experience within the industry as being good practice, is designed to incorporate all areas of the catering service and provide the Client and the Caterer with a totally unbiased and objective view of the catering services performance.
The audit will cover the following aspects of the catering service each time, so that contract performance can be measured and monitored accurately:
Menus and Food Quality- Food Handling- Storage, including Refrigeration-
Food Service- Hygiene and Health & Safety- Staffing
Option appraisals and feasibility
• advantages and disadvantages
• taffing levels and costs
• quality standards
• “what if….?” scenarios
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• operational issues
• sustainability
• financial modelling
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Operational reviews
• product range and menu analysis
• price quality & service quality
• adherence to hygiene protocols
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• food standards
• health and safety standards |
Finance, including actual and budget performance, pricing, raw materials costs, staffing costs, etc.
The findings will be discussed with the Client and the Caterer immediately following the audit, so that improvements, if necessary, can be implemented without delay.
An action plan with a detailed timescale is prepared and a follow-up inspection is carried out to ensure that service failures have been corrected to the contract standards.
It is recommended that an audit is carried out every four months.
Catering Tendering
The aim of the tendering exercise is to obtain ‘Best Value’ and a service that meets the needs of your organisation, employees and customers. To achieve this aim, I will carry out the following duties:
- Survey the facilities, put forward proposals and ideas for service and facility improvements
- Prepare the specification
- Agree the final specification with the Client
- Compile the list of participating contractors
- Discuss the project with the contractors
- Publish the Catering Specification
- Arrange and manage the site visit(s) by the contractors
- Review the returned tender documents
- Prepare and present a report on the tenders and make recommendations (if required) to the Client
- Arrange and manage a meeting for the short listed caterers to present their proposals
- Manage meetings between Client and the preferred contractor regarding the contract
- Review the contract with the contractor prior to the signing by the Client
- Monitor the start of the contract
You retain control and are, therefore, in the position to make informed decisions at each stage of the tendering process.
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