CANTEEN MANAGEMENT SERVICES
A. About us - PMC B. Our services I - Systems setup consultancy II - Canteen Management III - Food Services C. Our success stories 03 07 07 09 18 TABLE OF CONTENTS
•
A. ABOUT US
• Company name: Property and Management Company (PMC) •
ce address: 21 Floor, VNPT Tower 57 Huynh Thuc Khang Street, Dong Da District, Hanoi
Founded: June 2009
• Company size: 2,200 employees
• Specialties: - Real estate management and operation
- Consultation and training for management process transfer
- Value-added services
- Canteen management services
PMC
O
03 st
04
CANTEEN MANAGEMENT
PMC o ers a variety of services to customers across the country, including CANTEEN MANAGEMENT.
Founded in 2009, CANTEEN MANAGEMENT has been providing impressive canteen/kitchen spaces, standard meals, and elegant banquets to o ces, industrial areas, apartments, factories, schools, and more across the Northern, Central, and Southern regions of the country.
05
06
B. OUR SERVICES
SYSTEMS SETUP CONSULTANCY
CANTEEN MANAGEMENT provides consultancy services to enhance the landscape, installation, and operation of customer’s restaurant/kitchen systems with cost-e ective solutions and optimal outcomes, based on years of experience in designing, installing, and operating canteen systems at headquarters, o ces, industrial areas, and more.
07
IDEA SKETCHING
CONSULTATION FOR KITCHEN EQUIPMENT INTERIOR DESIGN (FLOOR LAYOUT)
CONSULTATION FOR THE FORMATION OF A PROFESSIONAL WORKFORCE
t ấ h t i ộ n t ế k t ế i h T
(Mặt bằng sàn)
08
CANTEEN MANAGEMENT
During the management process, PMC applies international standards and experience to create a modern management procedure that is tailored to the speci c needs of customers and the Vietnamese environment.
09
10
FOR FOOD IMPORT – EXPORT/REPORT LIST OF FOOD SAFETY AND HYGIENE DOCUMENTS 11 Quy trình hướng dẫn nhập - xuất thực phẩm/Báo cáo
GUIDELINES
FOOD PRE-PROCESSING INSTRUCTION
WASTE CATEGORIZATION PROCEDURE
FOOD PROCESSING PROCEDURE
12
RISK PREVENTION INSTRUCTION PROCEDURE
13
ASSET MANAGEMENT AND EQUIPMENT
SANITIZATION PROCEDURE
SAMPLE STORAGE INSTRUCTION PROCEDURE
FOOD SAMPLE ANALYSIS
14
STANDARD OPERATING PROCEDURE (SOP) 15 Quy trình tiêu chuẩn tác nghiệp
OCCUPATIONAL SAFETY/SECURITY AND SAFETY CUSTOMER SERVICE 16
17
FOOD SERVICES
With a diverse and comprehensive service model, CANTEEN MANAGEMENT can provide meals for headquarters, o ces, factories, industrial areas, schools, and so on.
18
19
20
21
INSIDE CATERING
Inside catering is a type of service that is provided directly at the restaurant. This method requires customers to have their own cooking space and canteen area.
22
EVENT
CANTEEN MANAGEMENT will create spaces that align with the theme of each event, decorate with oral arrangements, and organize seating layouts tailored to speci c customer preferences. PMC can provide a variety of service styles to clients, ranging from European-style bu ets to traditional Asian meals.
23
SELF - SERVICE
At canteens/dining areas, CANTEEN MANAGEMENT also o ers a bu et option suitable for o ce employees, white-collar workers, and laborers. The menu is varied and extensive, with daily changes in food o erings.
24
FOOD DIVIDED BY SET
CANTEEN MANAGEMENT will provide healthy and nutritious meals to customers in the canteen/dining area on a daily basis. Meals are served in sets, with portions typically designed for 6-8 people per set. Menus will be sent to customers in advance.
25
FOOD DIVIDED BY TRAY
CANTEEN MANAGEMENT will prepare food in the customer/PMC's kitchen and portion it for individual servings. The meals are designed to serve one person. Our valued customers will also receive weekly menus from PMC in advance.
26
27
OUTSIDE CATERING
In addition to providing on-site food preparation and services, PMC o ers Outside Catering to customers who do not have the necessary cooking facilities. PMC provides this service in two forms: individual meals and event catering.
28
EVENT
The preparation process for outdoor events is complex. The design of the event space will be modi ed in response to weather conditions and customer requirements. The menu for the event will also be discussed in advance with the customers, based on the number of attendees.
29
30
SEPARATE FOOD TRAYS AND BOXES
We o er industrial/o ce catering services with on-site serving for our customers’ convenience. The majority of customers for this service are o ce employees and those working in industrial areas, where the company's cafeteria is typically simpli ed to save space.
This service model allows customers to save time and money while still enjoying delicious, nutritious meals and ensuring food safety.
31
This form of service helps customers save time and money, while still enjoying delicious, positive meals and ensuring food safety.
32
PMC’S CAPABILITY
33
34
COMPETITIVE PRICING
We always maintain exceptional quality while keeping CANTEEN MANAGEMENT costs to a minimum. We often select local suppliers who provide fresh and reasonably priced raw materials.
35
36
37
PERSONAL MANAGEMENT
At PMC, we rmly believe that knowledge, attitude, and essential skills are the keys to individual success.
As a result, at CANTEEN MANAGEMENT, we always provide regular training sessions, including specialized classes in customer service, 5S, Kaizen, and so on. These sessions are designed to empower our team members by enhancing their knowledge and skills, cultivating a positive outlook on life, and encouraging proactive work attitudes.
38
39
Human Development and Training
• Clear task assignments.
• Personal development.
• Employee interviews: Interviewing employees to understand their challenges and provide solutions.
• On-the-job training: Sharing service delivery experiences and expertise.
40
New Management Approaches
41
HANDBOOK
Menu Creation Procedure
Spice Inventory Management
Food Preparation Procedures
Kitchen Equipment Management
Food Storage Guideline
Food Waste Management
Waste Disposal Procedures
Financial Management
Procurement Management
Supplier Evaluation Checklist
42
Annual Menu Management Approach
CATEGORY
Regular
Seasonal
Once a year 4 times a year
- Menu-based sales reporting
- Food trend analysis
- Menu sales examination
- Enhancement of existing cooking recipes
Whole year
- Local Food
- Seasonal Food
- Maximizing cost-e ectiveness and food quality
- Support for seasonal food
Promo
tional
Per event
- Seasonal Food
- Food trends
- O ering special menus
Seasonal Per event
Event
Whole year
- Minimizing space
- Event timing and theme consideration
- Guest count assessment
- Regional-speci c special menus
- E cient utilization of labor and time
Whole year
Whole year
- VIP prioritization
- Customized menus
- Creating priority preference pro les for VIPs
- Advanced VIP-exclusive menu recommendations
Whole year
VIP
43
FREQUENCYY STANDARD DETAILS REMARK
44
CANTEEN MANAGEMENT is committed to providing the best possible services to our customers. We are constantly learning and updating in order to improve our o erings and meet the needs of our customers.
45
46
- Address: 57 Huynh Thuc Khang, Dong Da District, Hanoi
- Number of meals served per month: 9,200
- Address: 30 Pham Hung, Hanoi
- Number of meals served per month: 12,000
- Address: 5 Pham Hung, Nam Tu Liem District, Hanoi
- Number of meals served per month: 11,200
1. VNPTGroup
2. VNPT NET
3. VNPOST
48
49
4. MOBIFONE CORPORATION
- Address: VP1, D. Dinh Nghe, Cau Giay District, Hanoi
- Number of meals served per month: 8,400
5. VINAPHONE HEAD OFFICE
- Address: Xuan La Ward, Tay Ho District, Hanoi
- Number of meals served per month: 7,200
6. AGRIBANK
- Address: 2 Lang Ha, Dong Da District, Hanoi 18 Tran Huu Duc, Nam Tu Liem District, Hanoi
- Number of meals served per month: 16,400
50
Total number of meals served per month: 74,000
In addition to the above-mentioned potential customers, PMC has regularly organized catering services for many social events at residential communities such as Mulberry Lane, Hyundai Hillstate, Skycity Towers, and so on, as well as business events of the Vietnam Post and Telecommunications Group.
52
