| |
|
 |
 |
 |
Menu
design including special diets |
| |
|
Menu
scrutiny including advice on healthy choices |
| |
|
Nutritional
assessment and analysis |
| |
|
Advice
on special diets e.g. diabetes, gluten free |
| |
|
|
 |
|
Development
of equipment brief |
| |
|
Condition
surveys |
| |
|
Asset
Register |
| |
|
Equipment
sourcing |
| |
|
Inventory |
| |
|
Room
data sheets |
| |
|
|
 |
|
Act
as an advisor to clients |
| |
|
Attendance
at planning meetings for example: |
| |
|
with
environmental health officers. |
| |
|
Outsourcing
other professional services |
| |
|
Advice
on issues such as: |
| |
|
Food
storage |
| |
|
Regeneration
Methods |
| |
|
Delivery
systems |
| |
|
Wash
systems |
| |
|
|
 |
|
Architects,
Engineers and Quantity Surveyors |
 |
|
Contractors
and Developers |
| |
Food
Providers - from large scale production to Nursing homes |
| |
Buyers
and Suppliers |
| |
The
National Health service |
| |
The
prison service |
| |
MOD |
 |