Future Marketing and Promotion.

Menus - Every day the menu is displayed on menu boards throughout the College and the cyclic menu is displayed at all times in the dining room areas.

Parents evenings - These events will be attended by the representatives of the catering team who will be on hand to answer parent questions about school meals and show some examples of the meals on offer to the pupils.

Theme days - We will hold regular theme days throughout the year. These days may be seasonal (e.g. Easter, Christmas); topical (e.g. World Cup, Olympic Games); traditional (e.g. Chinese, Indian, Mediterranean). These days are popular with students as special menus are prepared and often the dining rooms decorated by catering staff and students.

Leaflets and posters - We envisage that a regular 'flyer' such as this will be issued to each parent each term. In this way we can keep you better informed of improvements to our service and give notice of forthcoming catering events.

Parent tasting days - This is an initiative we would like to introduce, to invite parents to come into the dining rooms by arrangement with the College and catering staff to taste samples of dishes on the menus. This is seen as a way of making parents better aware of the qualities of College meals and as an encouragement to choose a College meal for their child.

Surveys - We put great value in listening to what parents, students and staff want from their catering service and we will survey specific groups on appropriate issues throughout the year.

Initiatives -

  • menus designed to encourage a healthier choice.
  • working with teachers to include healthier living in the school curriculum.
  • training our team to understand the principles involved and promoting healthy eating.
  • using promotional material to highlight the benefits of a healthy lifestyle.

Safety - We have developed a fully comprehensive Quality Assurance system to safeguard all catering practices within the College. All members of the catering team are trained in its application and hold, as a minimum, food hygiene and safety certificates. As a regular practice, the catering operation will be audited on a monthly basis to ensure compliance to its Quality Manual.