Events

Catering Contracts: Making Them Work (Code 1004FCAT)

28th - 29th April 2010 (9:00AM - 5:00PM)

Location	Central London
Contact	Kay Morrow
Email	info@bifm-training.co.uk
Tel	020 7404 4440
Website	www.bifm-training.com
Details	Making Catering Contracts Work Aim To provide Facilities Managers with in-depth knowledge on the key requirements to the successful management of a catering contract. Objectives By the end of this course you will be able to describe: How to manage both in-house and contract operations How to interpret the Caterer’s accounts and tenders How to negotiate and manage effective catering contracts Types of contract and Service Level Agreement options How to monitor standards of service How to minimise the subsidy and maximise customer satisfaction and value for money The benefits of providing catering Practical cost effective solutions that can be developed for a range of catering needs Options for food preparation, presentation and provision How to match services to corporate needs How to analyse costing, pricing and subsidies The legal framework affecting Client and Caterer Description Designed for those with overall responsibility for catering, this intensive two-day course covers the key requirements for the successful management of a contract. We explain 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 minimising the subsidy and maximising customer satisfaction and value for money. Content Why provide catering? The legal framework affecting Client and Caterer Food preparation options Food presentation and provision options Matching services to corporate needs Branding & Franchising Types of contract and Service Level Agreement options Costing and pricing Are zero based subsidies realistic? Can cross subsidies generate a profit? Getting the best deal from your caterers Interpreting the Caterer’s accounts and tenders Investment by the Caterer Benchmarking Monitoring standards of service Critical success factors
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