With an operation of more than 27,000 manday; including Industrial Site Catering & Life Support Services, In-Flight Catering, University & School Catering and Corporate Catering Services Built with substantial resources, skills, expertise and administrative support to provide a comprehensive life support service to clients, their workers and dependents. When it comes to onshore and offshore assignments, Protocol can design and construct temporary and permanent housing. Additionally, the company can provide all the necessary utilities and support facilities essential to camp life: catering, camp, construction, housekeeping, laundry, janitorial services, landscaping, vehicle maintenance, fire prevention, recreation, security, transportation, medical services, facility and utility maintenance. As a company, we pride ourselves on total flexibility, so whatever the size or nature of your operation, we are pleased to adapt services to fit in with your requirements and to suit the unique conditions of individual projects. We apply the same high standards and attention to detail whether the contract supports a small exploratory rig of ten men or a large construction project with a workforce of many thousands. Concerning In-flight catering, recent Surveys show that for most passengers, food is a major contributor to their overall enjoyment of travelling. As a result of the extensive experience gained over many years, our award winning in-flight catering division is synonymous with quality providing excellent service throughout the whole range of class travel. Purpose-built catering units furnished with the most technologically advanced kitchen equipment form the basis of the operation. But it is the company’s understanding of the industry; its developed management systems and the degree of flexibility with which it can operate that give the company its leading edge. The result is a high caliber service which can cope with a massive daily catering turnover with the ability to meet stringent deadlines and provide, at short notice, ethnic menus and meals to satisfy individual preferences. Protocol can also provide a comprehensive ground catering operation with restaurants, cafes and VIP lounges as well as a range of support services including cabin cleaning, airport terminal cleaning, airline equipment handling, ground handling services, duty free shops and bonded warehousing. Whatever the operation, the same high standards and rigorous system of quality control remain paramount. University & school catering is also part of Protocol services with extreme attention to detail and client service have always been part of our policy and they are amply demonstrated. Protocol regularly consults with clients in the preparation of menus and will take time to listen to the needs and wishes of administrative faculties and students of all ages. While responding imaginatively and sympathetically to the fads and fashions that characterize a young person’s attitude towards food, the company also takes account of the basic nutrients which are essential for growth and sustained health. Using the most technologically advanced kitchen equipment, tasty and well balanced meals are produced for schools and universities on a daily basis with rigorous hygiene procedures applied at every stage from production to distribution. As well as providing up to date facilities, the company’s management skills enable the structuring of meal payment schemes and effective, cost-efficient control throughout. This is achieved through a sophisticated menu management system which plans, portions, and costs meals within a predetermined framework. In the university and higher education sector, we have also achieved great success – again, by listening to people’s needs. As a result of carrying out thoughtful modifications, such as designing refectories and dining halls to feel comfortable and look attractive, Protocol has shown itself to be a leader in this challenge sector. In today’s corporate world, more and more companies realize the advantages of providing staff catering facilities. As a sound commercial practice it can create a congenial atmosphere for discussing business, benefit industrial relations, act as an incentive to prospective employees, and bolster a corporate image. Our renowned adaptability is clearly evident in this sector where catering can range from a self-service cafeteria to first class waiter service in executive dining suites on either day-to-day basis or for special functions. Whatever the type of service, our clients know that we remain customer focused and respond directly to their requirements. The company can be relied on to produce nourishing, appetizing meals; and because of the experience gleaned over many years, Protocol is well qualified to cater for specific dietary requirements or ethnic cultures. In additions, our catering managers are particularly aware of evolving food tasters and attuned to the health conscious climate of today’s consumers. The combination of award winning food production and developed management skills also means the company can give advice on the structuring of menus, help in the setting up of meal payment systems and deliver an overall cost-effective package to fit in with corporate requirements and budgeats.

Operational assessment - Concept diagnostic - Concept density - Product mix review – Operating manuals – Menu engineering and analysis – Sales mix management – Staff orientation – Incentive schemes – On-job/Off-job training – Management mentoring and tutoring – Talent management solutions - Restructuring and reengineering – Organizational structuring – Solutions and Recommendations 

Business model - Strategy elaboration and development - Branding and positioning - Campaign tools - Opportunity analysis – DMA situation analysis - Niches capture - Comparative analysis - Objectives and methods - SWOT analysis - Surveys and polling - Action plans – Forecast and budget – Marketing control

Restaurants business planning

Feasibility study execution

Job description and job specifications

Recruitment techniques

Operations manual formulation

Menu building and design

Menu engineering

Organizational engineering and structuring 

        Operational Training:

Bartending

Food safety

Art of Living (Ethics of international protocol)

Food Production and cooking Techniques

Food Technology