Conference and Event Catering and Management of Communal Gastronomy (Staff Catering)

Catering for communal gastronomy and conferences: Staff catering with at least two daily menu lines, usually including one vegetarian dish, and intermediate catering for up to 250 employees, currently 50-80 portions per working day, billed directly to employees, partially subsidized; conference and meeting catering for an average of 80 people per day with lunch and two menu lines, with optional additional catering services for special events; meeting service (provision of personnel) for the preparation and post-processing of meeting and conference rooms, including dish service, provision of hot and cold beverages, cleaning of conference tables, and management of bistro kitchens, totaling up to 100 person-hours per week (Mon-Thu 07:00-18:00, Fri 07:00-15:00, excluding public holidays), remunerated with a monthly flat rate. The premises of the communal gastronomy (kitchen and dining area) and existing inventory are provided free of charge. Hot meals must be prepared externally and can only be reprocessed in the communal gastronomy. High security standards and confidentiality must be observed.

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