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Boddington Dinner Scope

by Cara Morton, from the Community

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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Boddington Breakfast Scope
This template defines the Boddington breakfast scope for village catering services. It details grill to order meats, daily wet dishes, eggs to order, vegetarian and vegan options, sides and potato dishes, bakery and cereals, fresh fruit and yogurts. Beverage standards include coffee, tea varieties, milk alternatives, juices, smoothies, and cordial. It outlines condiments, salad bar components, cheeses, savory pastries, and premade sandwiches. Crib lunch provisions cover self service cold wells, cooked cold meats, tinned fish, salads, packaging, and reusable crib kits, with replenishment and service expectations for day and night shift residents.
by Cara Morton, from the Community
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Solomon Civeo Scope Crib Checklist
This Solomon Civeo Scope Crib checklist is designed for remote camp and site catering operations. It helps verify that daily crib provisions meet agreed standards, including adequate packaging and single-use items; a rotating selection of bakery products and gluten-free options; fresh fruit and yoghurts; meats, tinned fish, and frozen pastries; a well-stocked sandwich bar; sliced fruit and salad items; prepared salads; a range of cheeses; clearly labeled grab and go and make-your-own dishes; and accompaniments such as condiments, pickles, and dressings. It also outlines optional fresh vegetables, dips, cheeses, and marinated meats to rotate, supporting food safety, variety, and resident satisfaction.
by Dally Camp, from the Community
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Solomon Civeo Dinner Service Checklist
This Solomon Civeo dinner service checklist helps catering teams deliver a consistent evening meal service. It covers soups with bread and accompaniments, main courses including carvery, grill selections, wet dishes, pasta or rice, and vegetarian or vegan options. Include fresh and frozen vegetables, potatoes, cooked to order proteins and a steamed vegetable bar. Verify meat platters, salads, cheese and antipasto, desserts and pastries, ice cream, juices, milk including alternatives, beverages, condiments, bread, and table setup. Includes outdoor kitchen items and takeaway provisions.
by Dally Camp, from the Community
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Breakfast Service Inspection Checklist
This breakfast service inspection checklist helps hospitality teams monitor buffet quality, food safety, and guest experience. It covers daily availability of fresh juices, fresh and canned fruit, unsalted nuts, dairy options including full cream, low-fat and soy milk, yogurts, and lactose-free on request. It includes eggs cooked to order, hot accompaniments, vegetarian and special dietary needs, gluten-free choices, wet dishes, timely replenishment, and table cleanliness.
by Chris Andersen, from the Community
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Boddington Dinner Scope

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