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Catering Units:
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Existing
Facility & Infrastructure: Gap identification- Course Corretion. Minimum interruption - Safe operation techniques.
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Flow, design
& choice in plant technology adoption with caliberated updation.
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Specific area
intervention & problem shooting. Technology & Systems improvement.
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Better utilisation
of resources, Identification of strengths & building USP.
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Cost containment
- Quality adoption techniques. ISO, HACCP & SQF facilitation.
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Resource
improvements: Material, Transport, Storage, Handling & Vendor facilities.
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Menu & Meal: Concept, design, balance, planning, presentation and costing.
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Concept Orientation: Be Customer Appeciated Partner through training & support .
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Improve Productivity: Better performance & Conservation of resources.
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Hygiene & Saniation: Improve resources, modes & methods, Optimise Costs.
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Hazard & Safety: Hazard analysis, Improve Maintenance
& Operational Safety.
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Product & Services: Evaluation Analysis, Redesigning & Re-engineering.
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Appraisal & Monitoring: Evaluation techniques for continuous improvement .
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Start up: Infrastructure, Systems & Technology Design Evaluation, Start up consultancy.
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