28 August 2018 | Herpreet Kaur Grewal
BIFM has published its updated Good Practice Guide for individuals who are responsible for, or are looking to source, catering services for their workplace.
The revised Good Practice Guide on Procuring and Managing Catering Contracts provides detailed background on the catering services contract market and then navigates those responsible for outsourcing through the whole contract process, including tendering, planning and preparation, service provision and performance management. This practical, stage-by-stage guidance is supplemented by concise checklists of relevant legislation, other information resources and contractual considerations.
Topics covered range from the benefits of providing a catering service and the latest trends in the market, to hygiene and sustainability.
Chris Stern, author of the guide and director of independent catering consultancy Stern, said: "Catering is like no other FM service and can play a
key role in the workplace experience, underlining an organisation's integrity
and improving staff retention, as well as generating an income. Catering is complex and contains many moving parts which makes it very challenging
and time consuming to tender. This guide clearly sets out what organisations
in any sector or industry need to know in order to go to market and find the
best catering solution for their business."
This latest publication is part of BIFM's extensive suite of resources for facilities management professionals.
BIFM offers a practical source of FM insight and information, from detailed know-how on specialist topics to the latest thinking, industry insights and best practice, all designed to support FM practitioners.
The new Good Practice Guide on Procuring and Managing Catering Contracts is available to download here (FREE to BIFM members, £19.99 for non-members).