COURSE OVERVIEW:

The provision of high-quality catering services is a vital component of employee welfare and operational stability, particularly in remote construction or industrial sites. This course provides a specialized framework for the effective oversight of catering service providers to ensure they meet stringent nutritional, hygienic, and contractual standards. It focuses on the project manager’s role in balancing cost control with the delivery of safe and appetizing meals that sustain a diverse workforce.

The scope of this training encompasses the entire lifecycle of a catering contract, from the initial definition of service requirements and menu planning to the daily monitoring of kitchen operations. Participants will examine the technical aspects of food safety management, including HACCP principles, and learn how to conduct rigorous audits of catering facilities and supply chains. The course addresses the complexities of managing bulk food procurement and the logistics of meal delivery in challenging environments.

Coverage includes the development of key performance indicators (KPIs) for catering services, the management of food waste, and the implementation of feedback mechanisms for diners. Attendees will learn how to handle contractual variations, manage inventory audits, and resolve disputes regarding service quality. By mastering the supervision of catering contracts, professionals will ensure the health and satisfaction of their personnel while maintaining strict financial and regulatory compliance.

COURSE OBJECTIVES:

After completion of this course, the participants will be able to:

• Define clear technical specifications and scopes of work for catering contracts.
• Implement food safety management systems based on international HACCP standards.
• Conduct comprehensive audits of kitchen facilities and food storage areas.
• Monitor contractor compliance with nutritional and menu variety requirements.
• Evaluate catering service performance using data-driven KPIs and metrics.
• Manage the financial aspects of catering contracts including unit cost analysis.
• Execute rigorous health and hygiene inspections of catering personnel.
• Analyze food supply chain risks and ensure the quality of raw materials.
• Implement effective waste management and environmental hygiene protocols.
• Manage diner feedback systems and facilitate continuous service improvement.
• Oversee the mobilization and demobilization of catering contractors.
• Resolve contractual disputes and manage service level escalations effectively.

TARGET AUDIENCE:

This course is intended for Facilities Managers, Camp Managers, Contract Administrators, HSE Officers, and HR Professionals responsible for overseeing catering and hospitality services.

TRAINING COURSE METHODOLOGY:

A highly interactive combination of lectures, discussion sessions, and case studies will be employed to maximize the transfer of information, knowledge, and experience. The course will be intensive, practical, and highly interactive. The sessions will start by raising the most relevant questions and motivating everybody to find the right answers. The attendants will also be encouraged to raise more of their questions and to share in developing the right answers using their analysis and experience. There will also be some indoor experiential activities to enhance the learning experience. Course material will be provided in PowerPoint, with necessary animations, learning videos, and general discussions.

The course participants shall be evaluated before, during, and at the end of the course.

COURSE CERTIFICATE:

National Consultant Centre for Training LLC (NCC) will issue an Attendance Certificate to all participants completing a minimum of 80% of the total attendance time requirement.