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1. Parties: Identification of the catering service provider and the client, including full legal names, registration numbers, and registered addresses
2. Background: Context of the agreement, including the client's need for catering services and the caterer's qualifications and capabilities
3. Definitions: Key terms used throughout the agreement, including 'Services', 'Premises', 'Event Date(s)', 'Menu', 'Staff', etc.
4. Scope of Services: Detailed description of the catering services to be provided, including type of service, number of guests, and service style
5. Term and Events Schedule: Duration of the agreement and specific dates/times for catering services
6. Pricing and Payment Terms: Detailed breakdown of costs, payment schedule, deposit requirements, and payment methods
7. Food Safety and Hygiene: Commitments regarding compliance with HACCP and Belgian food safety regulations
8. Staff and Service Standards: Requirements for staff qualifications, uniforms, behavior, and service quality standards
9. Equipment and Facilities: Responsibilities regarding catering equipment, use of premises, and facilities requirements
10. Cancellation and Postponement: Terms and conditions for cancellation or postponement by either party
11. Insurance and Liability: Insurance requirements and allocation of risks between parties
12. Termination: Grounds and process for contract termination
13. Force Majeure: Provisions for unforeseen circumstances preventing performance
14. Governing Law and Jurisdiction: Confirmation of Belgian law application and jurisdiction
1. Exclusivity: Used when the client requires exclusive catering rights or the caterer demands exclusive rights to provide services
2. Sustainability Commitments: Include when parties agree to specific environmental or sustainability requirements
3. Marketing Rights: Used when the caterer wishes to use the event for marketing purposes or portfolio
4. Minimum Guest Guarantee: Include for events where minimum numbers are crucial for pricing
5. Special Dietary Requirements: Detailed section when catering involves significant special dietary needs
6. Storage and Waste Management: Include for long-term contracts or events requiring significant on-site storage
7. Security Requirements: Used for high-profile events or venues with specific security needs
8. Alcohol Service: Include when alcohol service is part of the catering package
1. Menu Specifications: Detailed menu items, portions, and presentation requirements
2. Price List: Comprehensive breakdown of costs for all services and items
3. Service Timeline: Detailed schedule of setup, service, and breakdown times
4. Equipment Inventory: List of equipment to be provided by each party
5. Staff Schedule: Breakdown of staffing levels and roles for each event
6. Food Safety Certificates: Copies of relevant food safety and hygiene certifications
7. Insurance Certificates: Proof of required insurance coverage
8. Venue Requirements: Specific requirements or restrictions imposed by the venue
Hospitality
Food Service
Events Management
Corporate Services
Tourism
Hotel and Restaurant
Entertainment
Education
Healthcare
Business Services
Facilities Management
Legal
Operations
Procurement
Facilities Management
Food Service
Event Management
Compliance
Risk Management
Contract Administration
Business Development
Catering Manager
Operations Director
Food Service Director
Contract Manager
Procurement Manager
Facilities Manager
Event Coordinator
Legal Counsel
Compliance Officer
Food Safety Officer
Business Development Manager
Chief Operating Officer
General Manager
Executive Chef
Operations Manager
Events Manager
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