F&B service control tools in a rotational-site canteen

Programme

1. Specifics of catering service on rotation sites:

— Contractors' responsibility;

— Structure of the inspecting unit;

— Contract terms under the Law of the Republic of Kazakhstan and specific terms.

2. Employees' expectations and unspoken wishes:

— Why catering service must BE — the psychology of eating on rotation;

— Requirements for variety and choice;

— Having a concept for the catering facility (why and how);

— National and cross-cultural «highlights».

3. Menu control and variety of options:

— Methods of composing a menu for variety;

— What the employee-diner's opinion depends on;

— Points of influence on the assessment of catering;

— Signs of a service-oriented catering facility.

4. The controlling unit:

— Modern methods of standardising service;

— Developing a service standard in the company with employee involvement;

— Control and inspection methods, KPIs.

5. A proactive control system:

— Causes of objections and the main complaints of staff;

— Queues at the serving line;

— Service time and dialogue at the serving line — what they have in common;

— The «herringbone method» in the canteen, where it is useful.

6. Modern tools of the historical GOST standards:

— The technical side of delivering meals to a field camp;

— Quality and appearance of dishes;

— Recommendations and popular trends;

— The benefits and nutrition science of catering.

7. Special standards at the serving line:

— Requirements and norms;

— Appearance and assortment as a standard;

— The fine points of caring for serving line equipment.

8. Employee-diners' participation in shaping the standard:

— Employee participation in control zones and service improvement;

— Behaviour at the serving line that causes diners' complaints;

— Useful surveys (when, how, who);

— Exchange of experience, cases from rotation-based companies.