Operational dinner scope for a remote village catering service at Boddington. Defines main course rotations (roast, grilled, combined wet dishes, vegetarian/vegan, and cooked-to-order), themed nights (fish and chips; steak night), accompaniments, desserts, and comprehensive beverage offerings. Details milk varieties, condiments, salad and crib stations with daily-prepared cold meats, sandwich fillings, cheeses, pastries, cereals, breads (including gluten-free), and fresh fruit. Includes service requirements such as constant replenishment, packaging and take-away provisions, and reusable crib kits for long-stay residents.
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