Defining the food service brief

• Developing the food service strategy & planning for change
• Understanding the cost structures of catering
• The pros & cons of the different contract models
• Legal framework & the FM’s responsibilities
• Defining the contractor relationship
• Getting ready to benchmark or tender
• Developing the business plan
• Financial reporting & understanding contractor's invoices
• Contract monitoring

By the end of this course delegates will learn about:

• How the contract catering industry is structured and is changing, together with an overview of the players
• 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
• The benefits and limitations of bundling contracts
• How to monitor standards of service
• How to minimize the subsidy and maximize customer satisfaction and value for money
• 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 analyze costing, pricing and subsidies
• VAT and exemptions
• The legal framework affecting Client and Caterer
• Your responsibilities under Health, Safety and Food Hygiene Legislation

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

This interactive Training will be highly interactive, with opportunities to advance your opinions and ideas and will include;

• • Lectures
  • Workshop & Work Presentation
  • Case Studies and Practical Exercise
  • Videos and General Discussions

Introduction: Overview of the Food-service Industry, Overall Size, Structure & Key Players

• Catering at work
• The financial component
• Interpreting the caterer’s accounts
• Investment by the caterer
• Costing and pricing
• Effects of sales mix
• Contract catering
• Market overview
• Why cater
• Growth and trends
• Facilities and concept options
• Branding
• Case studies
• Future trends

Subsidies & Strategy

• Subsidy policy and impacts
• Nil subsidy
• Emerging strategies
• Cross subsidy model

Understanding the Cost Structure & Contracts

• Cost structure
• Influences and effects
• Subsidy and turnover
• Food costs
• Labor costs
• Overhead costs
• Caterer’s earnings
• Effect of sales mix
• Contracts
• The contract types and how they impact on risk
• Transferring risk
• Risk & reward
• Subsidized and commercial models
• Vat – calculation basis
• Principal and agent

Contracting Out Foodservice

• Risk options
• Management fee
• Fixed price
• Guaranteed performance
• Concession contract

Benchmarking & Monitoring

• Approaches
• Parameters

CSR

• Corporate social responsibility
• Reducing energy and waste

Health, Safety & Hygiene

• The responsibilities of the client-side manager
• Key performance indicators
• Tell-tale signs of problems
• Are you getting the best from your contractor?
• Critical success factors
• Defining the Relationship
• The contract
• The specification
• The tender
• Investment
• Contract grouping
• Purchasing
• The contract document
• The Legal Framework
• Food safety act
• Food hygiene regulations
• Food premises
• Food labeling
• COSHH
• Licensing act
• Packaging waste
• HASAW
• HACCP and risk assessment

Services & Space

• The implications of different services

CDGA attendance certificate will be issued to all attendees completing minimum of 75% of the total course duration.