1. food and drink

V.SHIPS CATERING
Marine Catering company
expectations and the
relationship with suppliers
19th Annual COMPASS Meeting
Monte Carlo Hotel & Casino
Las Vegas, Nevada
April 24 – 27, 2014
V.Ships Catering Ltd.
Introduction
V.Ships Catering is a subsidiary of V.Ships, a V. Group Company (www.vships.com) Since its formation in
1985, our group has evolved to become the world's largest provider of a wide range of support
services to the global shipping, offshore and defence industries. Some Key metrics:
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Worldwide offices70
Number of nationalities employed 95
Crew employed> 25,000
Shore-based staff 2,500
Number of vessels under management> 1,000
Our heritage stems from providing top quality hotel management services to discerning cruise passengers.
V.Ships Leisure is the leading supplier of third party services to the cruise, ferry and super yacht
industries. V.Ships Leisure have under employ for its operations and 3rd party clients approximately
5,000 highly trained hotel and catering staff.
In 2002 V.Ships Catering was established to expand the activity also covering cargo ships and remote site
catering services. We currently produce approximately 40 000 meals daily on some 600 ships.
Our philosophy is to apply the know-how gained in the cruise industry to better serve our
clients in other ship operating segments. At present we offer catering and hospitality
services on board some 600 vessels. We specialize in commercial ship catering, offshore
catering, small ship cruising, remote locations, projects, floating accommodation for large
events and consultancy.
Our service focuses on continuous quality control and on conducting efficient purchasing.
We firmly believe that consistent high quality levels are achieved through the
implementation of standard operating procedures and continuous on the job training. Our
services are certified by numerous accreditation entities and include ISO 9001:2008 Quality
management certification and MLC 2006 compliance.
V.SHIPS CATERING
• V.Ships Catering has operational offices in Monaco, Limassol, Manila,
Miami, Montreal and Papua New Guinea.
• Our headquarters are in Monaco. Manila is our main training and
recruitment centre from where we also manage certain projects in Asia.
• V.Ships Catering has a state-of-the-art training facility that includes:
-Kitchen (with similar equipment found on modern ships)
-A bar and dining area for service training
-A bedroom and laundry for Housekeeping training
-A reception for front office training
-A classroom setting for educational discussions and training
• Our training facility allows for best possible hands on training and
customizing service concepts to meet the needs of our clients prior to
mobilizing our crew.
Our training centre meets the latest Maritime Labour Convention standards and is
ISO 2008:2011 certified as well as approved by Filipino government and Marshall
Islands flag.
See video: https://www.dropbox.com/sh/lqfss3m6zr9asib/isMDMFOyq8?m
Contact us:
Hans Heger, Director V.Ships Catering: [email protected]
 Direct Line +377 92 05 12 20, Switchboard +377 92 05 10 10, Assistant Mrs.
Kuegler +377 92 05 11 32
Current business
Global purchases by region
With a yearly hotel purchasing volume of USD 60 M, and 40 000 meals produced daily, we have global experience and considerable
know-how in purchasing and ensuring timely deliveries around the world . This assists our clients in reducing costs and maintaining
high quality hotel services on their ships.
North
America
11 M USD
South
America
2 M USD
Europe
Asia
29 M USD
12 M USD
Africa/Arabi
a
5 M USD
Oceania
1 M USD
Cargo ship catering
Business cycle
Quotation process
1. Ship
request
7. Supplier
Invoice
2. Request
analysis
8.Payment
3. Purchase order
(P.O.)
4. P.O.
confirmation
5. Receiving and/or
Local purchase
Inspection
6. Loading
evaluation
Supplier evaluation
V.SHIP S CATERING LTD - SUPP LIER FEEDBACK FORM
SUPPLIER:
VESSEL NAM E:
PORT OF DELIVERY:
DATE OF SUPPLY:
RATINGS
5
4
3
2
1
1. DELIVERY ON TIM E
2. CORRECT TEM PERATURES
a) Froze n (-20ºC to -16ºC)
b) Fre sh Produce & Pe ri shable s (+2º to +6ºC)
c) Te mpe rature Log Book avai lable on de li ve ry truck
Yes
No
3. GOODS W ELL W ITHIN EXPIRY DATE
a) All Frozen & Dry at least 6 months from day of delivery
Monitoring
the
supplier
performance is vital and therefore
a loading & supplier evaluation is
in place and has to be filled up
after each delivery.
b) All Fresh Produce & Perishables with longest possible date
4. FRESH PRODUCE CONDITION
5. GOODS ACCORDING TO SPECIFICATIONS
6. PROPER LABELING OF ITEM S
7. ALL PRODUCTS DELIVERED COM PLETELY
8. RESPECT OF THE ENVIRONM ENT
a. Packed with minimum safe amount of packaging
b. Use of recycled packaging or recycled material as much as possible
c. Plastics kept to a minimum
d. All excess packaging materials removed by supplier after completion of delivery
9. ASSISTANCE & SERVICE BY SUPPLIER
a. Supplier's Behaviour
b. Truck's general condition / cleanliness
c. Did Supplier Representative speak English?
Yes
No
10. INVOICING DETAILS
11. GENERAL IM PRESSION
GENERAL COM M ENTS
SUPPLIER DETAILS
Stamped & Signed by M aster
5 = Excellent
4 = Very Good
3 = Good
2 = Bad
1 = Unacceptable
The document is sent to the
office for proper follow up in
case of any quality issues or
discrepancies. Office is then
monitoring performances and
reliability.
Quality standard agreement
V.Ships Catering Ltd sets here below minimum Quality requirements for approved provision suppliers.
1. Certifications
• Suppliers to submit to V. Ships Catering Ltd any certifications/accreditations of
international recognised organization standards.
• Suppliers to advice V.Ships Catering Ltd of any membership to international recognized organizations
such as ISSA, IMPA, etc.
2. Corrective Action
• When necessary, V. Ships Catering Ltd will request a Corrective Action plan for nonconformities that are
identified on products or services provided. The supplier will be required to provide all requested
information and take appropriate measures.
3. Food Hygiene, Food Temperature & Maintenance of the Cold Chain
• Food storage and containment including transportation to the vessels should ensure that the highest
levels of food hygiene are followed and in accordance with national and international guidelines.
• Suppliers must ensure that products are supplied at the proper temperature:
At 2° C to 4°C for fresh products (raw meat, dairy, eggs, fresh produce, …)
At -20° C to - 18°C for all frozen products
• It is suppliers’ responsibility to ensure that the cold chain is maintained throughout the
storage and delivery process and to keep updated temperature log sheet records
• If temperatures are found to be above +7° C for fresh product and -15°C for frozen
products, such products shall be rejected by the vessel.
3. Product Specifications
• Proper Labelling of Food (such as):
-Stamp of veterinary for raw meat
-Slaughter date & slaughter ID for raw meat
-Date, category & ID number of eggs
-List and quantities of ingredients in cans
-All quantities & ingredients to be clearly specified in the English language
4. Respect of Best Before Date (BBD)
-Ensure that no products will be delivered with a past BBD
-For frozen products or cans, ensure that the BBD is not earlier than six (6)
months from the day of delivery.
-For fresh products, BBD must be sufficient to allow a proper consumption
On board and thus avoiding wastage
-Where possible, Expiry Date is preferred to Best Before Date
5. Respect of the Environment
-Ensure that all orders are packed with the minimum safe amount of packaging
whilst maintaining the integrity of the package
-Use recycled packaging or recycled material in packaging as much as possible
-Packaging, especially plastics must be kept to the minimum
-Ensure that all excess packaging materials are removed by supplier after
completion of delivery.
6. Communication with Supplier
• Suppliers to communicate promptly in order to ensure that the correct goods are
supplied
• Suppliers to advice V.Ships Catering Ltd ahead of time of any non-available products
• Suppliers to communicate promptly with Agents and Captains in order to ensure best
delivery time.
7. Delivery of Goods and Documentation
• Invoices should be priced as per agreement or as per actual quote provided.
• Packing lists / delivery notes shall be provided for all items.
8. Alcohol Policy
• Provision Suppliers should not supply any alcohol to any vessel without request or
written approval by Ship’s Owners or Managers or V.Ships Catering Ltd.
9. Building & Storage Areas
• Storage areas and facilities must be kept at a high standard of cleanliness and food
safety at all times
Quality
Expectation is different if we think cruise vessel or cargo
vessel. It does not mean that food going to cargo has to
be on a lower level, however we understand that grade or
brand is different:
• Generic cereal instead of Kellogg's
• Generic ketchup instead of Heinz…etc..
Quality should be of good standards in order for the Chief
Cook to provide a variety of healthy and nutritious meals
within the budgetary limits given.
We do not want low products but quality products on
most competitive prices based on our overall generated
volumes.
Activity
update
Catering management system
•Business intelligence
•Quality management
•Enhanced control
•Workflow efficiency
•Enhanced client
reporting
Summary of our expectations
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Good communication between office, vessel and agent.
Prompt service.
Quality for price.
Clear advise in barge is required.
Long expiration dates.
Guidelines for best before dates.
To advise us if any personal request coming from Master or
Chief Cook.
• For good gesture, do not supply any alcohol, soft drinks
only.
• Suggest new products, local fruits and vegetables, fish,
seafood, seasonal products…etc…
Thank you
On behalf of my colleagues at V.Ships Catering,
we would like to thank you for giving us the
opportunity to be present today.
Patrick Fourtanet
Kyriakos Hadjikyriakos
Effie Kyriacou
Stephen Storey
Stefan Kern