Not only are catering companies defined by the market they serve, the type of contract between parties and where the element of risk is placed is also a defining issue.
The aim of this section is to give some practical advice on how to select a catering contractor on the basis of best value for money rather than just the lowest cost tender received.
The first section provides an overview of the current market structure, together with a description of the principal types of contract currently in use. The body of the booklet gives practical advice on the management of a catering tender. In addition to the advice in the main text there are further sources of information contained in the appendices.
Thursday 28 September 2017
De Vere Devonport House
Members - £450.00 per person Non-members - £500.00 per person