The Catering Contract Agreement is a vital legal document used in Hong Kong's food service industry to establish a formal relationship between catering service providers and their clients. It is essential for any catering arrangement, whether for one-time events or ongoing services, and ensures compliance with Hong Kong's strict food safety and hygiene regulations. The agreement addresses key aspects such as service scope, food safety standards, pricing, liability, and operational requirements while incorporating specific provisions required under Hong Kong law, including the Food Safety Ordinance and Public Health and Municipal Services Ordinance. This document is particularly important given Hong Kong's robust food safety regulatory framework and the need to clearly define responsibilities and expectations in catering arrangements.
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1. Parties: Identifies and provides full details of the caterer and the client
2. Background: Brief context of the agreement and the parties' intentions
3. Definitions: Defines key terms used throughout the agreement
4. Scope of Services: Details the catering services to be provided, including food preparation, service style, and staffing
5. Term and Events Schedule: Specifies the duration of the agreement and timing of catering services
6. Pricing and Payment Terms: Details the costs, payment schedule, deposits, and payment methods
7. Food Safety and Hygiene: Outlines compliance with Hong Kong food safety regulations and hygiene standards
8. Service Standards: Defines quality standards, presentation requirements, and service levels
9. Responsibilities of the Parties: Lists obligations of both the caterer and the client
10. Cancellation and Rescheduling: Terms for cancellation, postponement, and associated fees
11. Insurance and Liability: Details insurance requirements and liability allocation between parties
12. Termination: Conditions and process for terminating the agreement
13. Force Majeure: Provisions for unforeseen circumstances preventing performance
14. Governing Law and Jurisdiction: Specifies Hong Kong law as governing law and jurisdiction
15. General Provisions: Standard boilerplate clauses including notices, amendments, and entire agreement
1. Equipment and Facilities: Required when the caterer needs to provide or use specific equipment or facilities
2. Venue Requirements: Include when catering at client's venue or when venue-specific requirements exist
3. Dietary Requirements: Add when handling specific dietary restrictions or allergen management
4. Alcohol Service: Include when alcoholic beverages are part of the service
5. Staffing Requirements: Detailed staffing provisions for large events or special service requirements
6. Intellectual Property: Include when menu designs, presentation methods, or recipes need protection
7. Environmental Health Compliance: Additional health compliance terms for high-risk events or venues
8. Transportation and Logistics: Include for events requiring complex logistics or multiple locations
1. Schedule 1 - Menu Specifications: Detailed menu items, portions, and presentation requirements
2. Schedule 2 - Pricing Schedule: Breakdown of costs including per-person pricing, minimum charges, and additional services
3. Schedule 3 - Service Level Agreement: Specific service standards, timing, and quality metrics
4. Schedule 4 - Equipment and Materials: List of equipment, utensils, and materials to be provided
5. Schedule 5 - Venue Requirements: Specific requirements for each venue where services will be provided
6. Schedule 6 - Staff Requirements: Staffing ratios, qualifications, and dress code
7. Appendix A - Food Safety Certificates: Copies of required food safety and hygiene certificates
8. Appendix B - Insurance Certificates: Copies of insurance policies and coverage details
Relevant legal definitions
Clauses
Relevant Industries
Hospitality
Food & Beverage
Events Management
Corporate Services
Tourism
Entertainment
Education
Healthcare
Retail
Professional Services
Banking & Finance
Real Estate
Non-Profit Organizations
Relevant Teams
Legal
Operations
Procurement
Food Safety & Compliance
Events Management
Risk Management
Sales
Finance
Quality Assurance
Customer Service
Relevant Roles
Catering Manager
Operations Director
Event Coordinator
Food Safety Officer
Contract Manager
Procurement Manager
Venue Manager
Corporate Events Manager
Food Service Director
Business Development Manager
Legal Counsel
Risk Manager
Compliance Officer
Executive Chef
Kitchen Manager
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