Contract monitoring is usually offered to clients following the completion of a foodservice tender.
The purpose of contract monitoring is to give clients piece of mind and ensure the newly appointed service provider;
is compliant with legislation,
delivers the objectives of the tender and any additional innovations out in their tender submission.
Monitoring is not about picking fault and aportioning any blame it is designed to help all parties continually develop the catering service on behalf of the end user.
Standard monitoring programmes are based on a minimum of three visits during the academic term, A client report is submitted after each visit.
Contract monitoring is based on an annual contract and therefore clients have the option at the end of 12 months on whether they wish to continue for the new academic year.
Key areas of Contract Monitoring
On appointment we will agree monitoring dates for the year and review and report on the following;
Finalising budgets and contracts following a food-service tender. Including tupe, pensions, asset register, performance bond, capital agreements etc.
Implementation of tender submission, including menus and relevant legislation, employee training, marketing, communication, financial trading actual to budget etc.
Quality assurance policies and procedures including, HACCP, documentation audit trial, premises registration, EHO recommendations.
Year end performance appraisal including, financial trading against budget, marketing and communication strategy, employee development.
At year end we will expect the contractor to present a proposal for the forthcoming year covering all key areas.