Service Delivery Proposal - Catering

Bidders should demonstrate in the Proposal how the Contractor shall:

•  develop and implement appropriate operational policies, procedures and practices to ensure food safety and hygiene standards are maintained at all times;

•  prominently display menus and tariffs in all food and beverage areas in the Facility;

•  ensure that meals and catering services meet User satisfaction with respect to appearance, temperature, timeliness, taste, and nutritional value in accordance with paragraph 3.1 of Part E of the services specification

•  provide working and fully provisioned vending machines in the Facility in accordance with paragraph 3.6 of Part E of the services specification

•  provide operational water dispensers with adequate water supply in all relevant Zones in the facility.

•  measure and monitor achievement of the Performance standards set out on Appendix 1 of Part E of the services specification.