Catering

Catering

� maintains records and audits of alla ctions that are taken in respect of healthand safety,hygiene and clean liness for inspectionby
� all products used in the preparation and production of the menu offers will be of appropriate quality to suit out let
type,location,and price point.
� fresh produce will be purchased whenever possible (i.e.notall frozen/tinned/dried)and full advantage of seasonal
produce will be taken to meet ahighstandard of menu production and to provide the best value available and all products used
will be either nationally or locally recognized brands.
� varied food and beverage offers are created.Such food offers must be well balanced and varied in choice of hot and cold items
� They demonstrate flair and creativity in the compilation of theme nus and take in to considerationt he following:
� The daily menu products must complement each other and provide a balanced variety
� a wide choice of produce must be made available which do not clashi.e. not all beef products,not all items served insauces,etc.
� Color of dishest o be complemented by vegetables, etc.,and accompaniments.
� Opportunitytoobtainhot andcold dishes
� Food offers/items will consist of products deemed to be of a wholesome nature and provide a healthy eating concept
� The daily and weekly menus mus tbe compiled to provide the customer with an opportunity to reduce salt, fatandsugar,
and increase fiber intake.Provide food labelling that enables customers to make informed choices with regard to level
sofsalt,saturated fat etc.
� Staff will wear standard uniform and identification badges at all times to present ana ppropriate image.