Services

PRINCIPLES OF FOOD PROTECTION

a. Temperature
b. Cover

METHODS OF FOOD PROTECTION
a. Storage b. Type of Storage
PREPARATION AMD SERVING
a. Prompt Service b. Re-chilling of Re-heating before serving.
PERSONAL HYGIENE AND WORK HABITS
a. Effective and Efficient job performance b. Preventing the spread of disease.
SIGNIFICANCE PF PERSONAL WORK HABITS
a. Protecting the health of the food handler b. Protecting the health of the consumer
EXAMINATION OF FOOD HANDLERS
a. Medical Examination b. Health Education
PRINCIPLES OF SANITIZING EQUIPMENT
a. Heat b. Chemical
METHODS OF DISH WASHING
a. Steps in machine dish washing b. Steps in hand dish washing

Management Tools

  • Procurement Plan
  • Recruitment, Mobilization & Operational Plan: Large number of skilled staff on our database. Mobilization of personnel in a minimum of time, anywhere.
  • Quality Control Program: Quality control program that includes modules for testing and evaluating each and every aspect and step of the operation processes.
  • Performance Management: Deliberations between employees, supervisors and management about job-related issues.
  • Training & Development Program: We ensure consistent efficiency, safety and hygiene.
  • Industrial Relation: We promote good external communications and co-operation to achieve our aims.
  • GCS-PL wants to excels in food service and in hospitality related support service by fusing the professionalism of our staff to every single project and to each of our client's requests. We will provide fresh solutions, focused with care, becomingly adapted to the localities of our projects.