Transcript V.SHIPS CATERING - National Association of Marine Services
V.SHIPS CATERING Marine Catering company expectations and the relationship with suppliers
19th Annual COMPASS Meeting Monte Carlo Hotel & Casino Las Vegas, Nevada April 24 – 27, 2014
V.Ships Catering Ltd.
Introduction
V.Ships Catering is a subsidiary of V.Ships, a V. Group Company (www.vships.com) Since its formation in 1985, our group has evolved to become the world's largest provider of a wide range of support services to the global shipping, offshore and defence industries. Some Key metrics: • • • • • Worldwide offices70 Number of nationalities employed 95 Crew employed> 25,000 Shore-based staff 2,500 Number of vessels under management> 1,000 Our heritage stems from providing top quality hotel management services to discerning cruise passengers. V.Ships Leisure is the leading supplier of third party services to the cruise, ferry and super yacht industries. V.Ships Leisure have under employ for its operations and 3 rd party clients approximately 5,000 highly trained hotel and catering staff. In 2002 V.Ships Catering was established to expand the activity also covering cargo ships and remote site catering services. We currently produce approximately 40 000 meals daily on some 600 ships.
Our philosophy is to apply the know-how gained in the cruise industry to better serve our clients in other ship operating segments. At present we offer catering and hospitality services on board some 600 vessels. We specialize in commercial ship catering, offshore catering, small ship cruising, remote locations, projects, floating accommodation for large events and consultancy.
Our service focuses on continuous quality control and on conducting efficient purchasing. We firmly believe that consistent high quality levels are achieved through the implementation of standard operating procedures and continuous on the job training. Our services are certified by numerous accreditation entities and include ISO 9001:2008 Quality management certification and MLC 2006 compliance .
V.SHIPS CATERING
• • V.Ships Catering has operational offices in Monaco, Limassol, Manila, Miami, Montreal and Papua New Guinea. Our headquarters are in Monaco. Manila is our main training and recruitment centre from where we also manage certain projects in Asia.
• V.Ships Catering has a state-of-the-art training facility that includes: -Kitchen (with similar equipment found on modern ships) -A bar and dining area for service training -A bedroom and laundry for Housekeeping training -A reception for front office training -A classroom setting for educational discussions and training • Our training facility allows for best possible hands on training and customizing service concepts to meet the needs of our clients prior to mobilizing our crew.
Our training centre meets the latest Maritime Labour Convention standards and is ISO 2008:2011 certified as well as approved by Filipino government and Marshall Islands flag. See video:
https://www.dropbox.com/sh/lqfss3m6zr9asib/isMDMFOyq8?m
Contact us: Hans Heger, Director V.Ships Catering: [email protected]
Direct Line +377 92 05 12 20, Switchboard +377 92 05 10 10, Assistant Mrs.
Kuegler +377 92 05 11 32
Current business Global purchases by region
With a yearly hotel purchasing volume of USD 60 M, and 40 000 meals produced daily, we have global experience and considerable know-how in purchasing and ensuring timely deliveries around the world . This assists our clients in reducing costs and maintaining high quality hotel services on their ships.
North America 11 M USD Europe 29 M USD Asia 12 M USD South America 2 M USD Africa/Arabi a 5 M USD Oceania 1 M USD
Cargo ship catering Business cycle Quotation process
1. Ship request 2. Request analysis 3. Purchase order (P.O.) 4. P.O.
confirmation 5. Receiving and/or Local purchase Inspection 6. Loading evaluation 7. Supplier Invoice 8.Payment
Supplier evaluation
V.SHIPS CATERING LTD - SUPPLIER FEEDBACK FORM SUPPLIER: VESSEL NAM E: PORT OF DELIVERY: DATE OF SUPPLY: 1. DELIVERY ON TIM E 2. CORRECT TEM PERATURES
a) Froze n (-20ºC to -16ºC) b) Fre sh Produce & Pe rishable s (+2º to +6ºC) c) Te mpe rature Log Book available on de live ry truck
5 Yes 4 RATINGS 3 No 2 1 Monitoring the supplier performance is vital and therefore a loading & supplier evaluation is in place and has to be filled up after each delivery.
3. GOODS W ELL W ITHIN EXPIRY DATE
a) All Frozen & Dry at least 6 months from day of delivery b) All Fresh Produce & Perishables with longest possible date
4. FRESH PRODUCE CONDITION 5. GOODS ACCORDING TO SPECIFICATIONS 6. PROPER LABELING OF ITEM S 7. ALL PRODUCTS DELIVERED COM PLETELY 8. RESPECT OF THE ENVIRONM ENT
a. Packed with minimum safe amount of packaging b. Use of recycled packaging or recycled material as much as possible c. Plastics kept to a minimum d. All excess packaging materials removed by supplier after completion of delivery
9. ASSISTANCE & SERVICE BY SUPPLIER
a. Supplier's Behaviour b. Truck's general condition / cleanliness c. Did Supplier Representative speak English?
Yes 10. INVOICING DETAILS 11. GENERAL IM PRESSION GENERAL COM M ENTS No SUPPLIER DETAILS The document is sent to the office for proper follow up in case of any quality issues or discrepancies. Office is then monitoring performances and reliability.
5 = Excellent 4 = Very Good 3 = Good Stamped & Signed by M aster 2 = Bad 1 = Unacceptable
Quality standard agreement
V.Ships Catering Ltd sets here below minimum Quality requirements for approved provision suppliers.
• 1. Certifications Suppliers to submit to V. Ships Catering Ltd any certifications/accreditations of • international recognised organization standards.
Suppliers to advice V.Ships Catering Ltd of any membership to international recognized organizations such as ISSA, IMPA, etc.
• 2. Corrective Action When necessary, V. Ships Catering Ltd will request a Corrective Action plan for nonconformities that are identified on products or services provided. The supplier will be required to provide all requested information and take appropriate measures.
• • 3. Food Hygiene, Food Temperature & Maintenance of the Cold Chain Food storage and containment including transportation to the vessels should ensure that the highest levels of food hygiene are followed and in accordance with national and international guidelines.
Suppliers must ensure that products are supplied at the proper temperature:
At 2° C to 4°C for fresh products (raw meat, dairy, eggs, fresh produce, …)
•
At -20° C to - 18°C for all frozen products
It is suppliers’ responsibility to ensure that the cold chain is maintained throughout the • storage and delivery process and to keep updated temperature log sheet records If temperatures are found to be above +7° C for fresh product and -15°C for frozen products, such products shall be rejected by the vessel.
• 3. Product Specifications Proper Labelling of Food (such as): -Stamp of veterinary for raw meat -Slaughter date & slaughter ID for raw meat -Date, category & ID number of eggs -List and quantities of ingredients in cans -All quantities & ingredients to be clearly specified in the English language 4. Respect of Best Before Date (BBD) -Ensure that no products will be delivered with a past BBD -For frozen products or cans, ensure that the BBD is not earlier than six (6) months from the day of delivery.
-For fresh products, BBD must be sufficient to allow a proper consumption On board and thus avoiding wastage -Where possible, Expiry Date is preferred to Best Before Date 5. Respect of the Environment -Ensure that all orders are packed with the minimum safe amount of packaging whilst maintaining the integrity of the package -Use recycled packaging or recycled material in packaging as much as possible -Packaging, especially plastics must be kept to the minimum -Ensure that all excess packaging materials are removed by supplier after completion of delivery.
6. Communication with Supplier • • Suppliers to communicate promptly in order to ensure that the correct goods are supplied Suppliers to advice V.Ships Catering Ltd ahead of time of any non-available products • Suppliers to communicate promptly with Agents and Captains in order to ensure best delivery time.
• • 7. Delivery of Goods and Documentation Invoices should be priced as per agreement or as per actual quote provided.
Packing lists / delivery notes shall be provided for all items.
• 8. Alcohol Policy Provision Suppliers should not supply any alcohol to any vessel without request or written approval by Ship’s Owners or Managers or V.Ships Catering Ltd.
9. Building & Storage Areas • Storage areas and facilities must be kept at a high standard of cleanliness and food safety at all times
Quality
• • Expectation is different if we think cruise vessel or cargo vessel. It does not mean that food going to cargo has to be on a lower level, however we understand that grade or brand is different: Generic cereal instead of Kellogg's Generic ketchup instead of Heinz…etc..
Quality should be of good standards in order for the Chief Cook to provide a variety of healthy and nutritious meals within the budgetary limits given.
We do not want low products but quality products on most competitive prices based on our overall generated volumes.
Activity update Catering management system
•Business intelligence •Quality management •Enhanced control •Workflow efficiency •Enhanced client reporting
Summary of our expectations
• • • • • • • • • Good communication between office, vessel and agent.
Prompt service.
Quality for price.
Clear advise in barge is required.
Long expiration dates.
Guidelines for best before dates.
To advise us if any personal request coming from Master or Chief Cook.
For good gesture, do not supply any alcohol, soft drinks only.
Suggest new products, local fruits and vegetables, fish, seafood, seasonal products…etc…