•guaranteed ingredients for menu preparation
• price control and quality assurance
• Manage and prevent wastage.
•Quick response to breakdown or emergencies
•Control of expenditure, profit re-invested into office mess Network:
•Create cluster to access nearby offices, running canteen in PSTC, City Grammar School Canteen.
•Introducing catering service to women’s club.If there is any upcoming event then follow it. •Freedom to develop service, implement change.
• freedom to plan, negotiate choice, prices and quality with suppliers, to source local produce and address food miles (local garden markets), more opportunikties to link and inform curriculum Extended Services:
•freedom to promote extended services provision, after AZFAURD9 (royal host providing lunch to this company) lunch, do outside catering, engaging with public •Time to plan and increase staff hours or salaries.
• implement effective policies, e.g. water, packed lunch, tuck shop, breakfast club. •Freedom to diversify and promote usage of kitchen and access to kitchen facilities.
•Competitors companies are big & strong giants like gourmet catering service, Deewan catering •Economic downturn, high rate of inflation
•Cost of training, fire, food hygene, safety, first aid
•Staff absence and loss of staff and commitment
•Increased numbers wanting mess meals impact on dining room.
•Risk if miscalculated business plan, equipment, (new equipmen t, beakdowns, replacements) increased cost (food , staff, utility bills) Technical Issues:
•Initial lack of expertise in food specifications, loss of expertise of menu development, training of legal requirements for a food...