Concept
It is essential to test the concept in reality. Can the theoretical plans be carried out in practice?
Our competent colleagues will work this out and will focus on:
* Time tables
* Composure of the menu
* Time planning (serving times, portioning times, dishwashing times, transport times, personnel planning)
The use of personnel of the different disciplines, agreements are made with the manager involved.
* Menu-selection system
Depending the technical possibilities and equipment, the composure of the menu is adopted by the system in terms of : menu card systems, possibly digital selection and manual or computerized processing of data.
* HACCP
With every step in the complete process, the critical check points of the HACCP procedures must be considered. Together we will set up the required temperatures and the mean of registration. The set up of the department registration folder can also be arranged.
