Hospitality Menu. Royal Infirmary of Edinburgh Hospital

Transcription

1 Hospitality Menu Royal Infirmary of Edinburgh Hospital Version 4 Updated March 2013 BOOKING PROCEDURE CONTACT DETAILS When requesting hospitality from the catering department any written, faxed or electronic communication must be accompanied by the appropriate catering request form to ensure that queries or invoices are dealt with in a timely fashion. 1. Please complete the catering request form & forward it to the catering department 2. We will confirm receipt of the form where upon we will accept or request any further information. The following periods of notice are required for catering requests. If less notice is available please contact us to discuss what we can provide. Beverages 24 hours Breakfasts 24 hours Working Lunches 48 hours Fork Buffets 48 hours During core business hours we can only offer catering in the Chancellor's Building Common Room for a maximum of 100 people for a light cold buffet/coffee and tea. Due to the space limitations hot food is not an option. Poster/Exhibition Stands must be accommodated elsewhere. The Common Room is a shared facility alongside University Staff and Students and cannot be used exclusively for conference/meeting support. Hospitality Office / 7052 Hospitality rie.hospitality@cofely-gdfsuez.com Cofely GDF Suez recognise that nut allergies present a serious problem to some people. Current food labelling legislation permits food manufacturers to use ingredients, which may contain very small quantities of nuts products without the need to declare them on a food label. It is therefore impossible for Cofely GDF Suez to provide guarantees. Where recipes are known to contain nuts as a main ingredient, they will be identified wherever possible in the name of the dish. However, it is important not to rely solely on menu information as recipe ingredients may change. Selective labelling of some dishes does not imply that all other items are free from nut products and it is also possible that established recipes may be varied to include nuts. Where customers have the opportunity to serve themselves, serving utensils may be transferred from one dish to another. In addition, it is feasible that nibbed nuts on desserts and sesame seeds on bread and rolls may fall off and contaminate other foods in a similar way. It is therefore recommended that customers who consider themselves to be at risk Should raise this issue with catering personnel prior to selection or consumption of food

2 Beverages Beverage 1 Beverage 2, water sparkling/still. Beverage 3 water sparkling/still assorted biscuits Snacks All butter croissant with preserves 2.10 Mini chocolate & fruit muffins (2) or Mini scones with preserve & butter 0.95 Mini Danish pastry selection (2) 1.20 Time for Breakfast Working Breakfast Freshly baked all butter croissants and preserves Selection of mini Danish pastries Homemade granola yoghurt pots Freshly squeezed orange juice Selection of teas & fruit/herbal infusions Fair-trade filter & decaffeinated coffee 6.52 Hot Breakfast roll Pork link sausage, back bacon, scrambled egg Morning rolls with selection of sauces (1 per person) 1.33 Time for Lunch Working Lunch 1 A tasty selection of sandwiches on an assortment of breads, mineral water 7.43

3 Time for Lunch Working Lunch 2 A tasty selection of sandwiches & filled rolls. Mini quiche tartlets Oven baked croline selection, mineral water 9.75 Working Lunch 3 A premium selection of sandwiches, filled rolls & wraps Chinese vegetable spring rolls with sweet chilli dip Mini Italian Crostini, Mini Brioche mineral water, Selection of mini cans Why not include your own Pick and Mix Savouries with your Sandwiches All priced at 1.00 each: Onion Bhaji(2), Jalapino bites(2), Sausage Rolls(2), Mini Pork Pie, Mini Vegetable Spring Rolls(2), Sweet Potato and Curry Bites, Mini Savory Scotch Eggs(2), Cocktail Sausages(4) Time for Lunch Working Lunch 4 A premium selection of sandwiches, filled rolls & wraps Authentic meat & vegetarian Indian selection with mango Chutney & Sweet Chilli Dip, Duck & hoi sin wraps with shredded cucumber, Mini bruschetta Mini cheesecake selection with Chantilly cream Freshly squeezed orange juice 13.50

4 Cold Fork Buffet 1 Platter of cut cold meats Roast mediterranean vegetable quiche, Mixed leaf salad, Crunchy coleslaw with spring onions Tomato, red onion & cucumber salad, Selection of freshly baked rolls Mini cheesecake selection with Chantilly cream Sparkling & still water Cold Fork Buffet 2 Roast sirloin of Scotch beef served with Arran mustard Classic coronation chicken, Red onion, spinach & soft herb Fritatta, Mixed leaf salad Apricot & Basil Cous Cous Salad, Cherry tomato, rocket & pesto salad Cucumber, courgette & minted yoghurt salad, Selection of freshly baked rolls Raspberry crannachan cups with shortbread Selection of mini cans Time to Indulge Celebration Cake - / Whole Cake Chocolate Fudge Cake - Portion / Whole Cake 2.00/ Carrot Cake - Portion / Whole Cake 2.00/ Victoria Sponge - Portion / Whole Cake 2.00/ 12.95

5 Fruit Platter Small (Serves 6) Medium (Serves 10) Large (Serves 14) Cheeseboard Selection of Scottish cheeses served with Celery, Apples, Chutney and Savoury biscuits. ( Minimum 5 People) 5.93 Packed Lunch Individual Sandwich Bag of Real hand cooked crisps Individual Biscuit Piece of fresh fruit Individual bottle of water Daily delegate messing rate Per person This rate is available with 48 hours notice. Inclusive of:- Beverage 2 Served upon arrival 6.57, water sparkling/still Cold Fork Buffet Platter of Cold cut meats Roast Mediterranean vegetable quiche, Mixed leaf salad V, Crunchy coleslaw with spring onions, Tomato, red onion & cucumber salad, Selection of freshly baked rolls,. Mini cheesecake selection with Chantilly cream. Sparkling & still water. Beverage 3 Served in the afternoon break water sparkling/still Selection of biscuits

6 Hospitality terms & conditions Event Numbers Cancellation Notice Management Costs Requests received less than 24 hours before the function, may incur an additional 25% surcharge on the total cost of the function. Please also note that certain menus or specific items may not be available & a suitable alternative may be substituted. All buffet lunches are priced per person and are inclusive of all overheads. However, there may be an additional charge for laundry should you request table linen, and for labour when extra staff are required. For special events a member of the hospitality team will meet with the organiser and discuss your requirements. A full breakdown of charges and pricing structure will be supplied for your approval and agreement prior to your event. Please be aware that should a price increase be introduced between the time of booking and the time of delivery, the function will be charged at the rate of the increase. Please note that we cannot guarantee that all foods are nut free, as nut traces may be present during manufacture. Please advise of any specific dietary requirements/allergies prior to your event. VAT is included at the current rate of 20%. Should the numbers attending your event reduce 48 hours prior to commencement a 75% charge will be made for the non-attendees. We respectfully request a minimum of 48 hours notice be given for the cancellation of any event. However, should a function or the catering aspect of the function be cancelled within the 48 hour period a charge based on the wastage element may be incurred. Events held between 9am and 5pm will not incur additional facilities charges, unless additional cleaning or security arrangements are required out with the standard office specification. Events held from 5pm onwards may be subject to additional charges for any Facilities Management support required. The hospitality team will confirm the additional cost once your event details have been confirmed however, should any extra security or cleaning be required to support, the event will be charged the direct cost of the resources used. Should you have any questions about this aspect of a function or event please do not hesitate to contact the Catering Team on

7 Time to Feedback Help us to Help You COFELY - GDFSUEZ At the Royal Infirmary of Edinburgh Hospital we aim to actively seek feedback with regards to our Catering Services. When we deliver your Hospitality, alongside the food and beverages will be a Feedback Comment Card in relation to the items you have chosen, and the service you have received from the point of booking to the delivery of the food. All comments are read, evaluated and where applicable actioned. The comments received are evaluated on a daily basis and where we can, we share with the Team to ensure that we are constantly looking to improve our standards. The information is shared with the Division as part of the monitoring within our Catering Department. Please take time to complete the Comment Card. Once completed, leave the comment card with the items that are to be returned, post in the comment card boxes in the Dining Rooms or hand in to any Catering Team Member. We value your feedback and thank you for your time afforded to complete. Food Safety Cofely gdfsuez highly recommend that all cold foods are consumed within 2 hours of being received or they are discarded. This is to ensure that the goods are consumed at their optimum quality and are safe to eat.