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The aim of this guide is to assist public and private purchasers of contract catering services in their efforts to organise a tendering process that will result in the selection of the economically most advantageous offer.

Forming part of a joint initiative by EFFAT & FERCO, the European social partners in the contract catering sector, this guide is also intended to raise awareness among tendering authorities of those contract catering companies that are eager to:

  • promote respect for social values within their undertakings by means of working conditions and staff training, company agreements and the social dialogue;
  • develop quality-related programs
  • take all measures possible to ensure the maximum level of food hygiene and safety.

Content of this guide

With the financial support of the EU
Grant Agreement
VS/2004/0655 SI2.39852