GENIVAR’s multidisciplinary professionals have been active in
food services installation, organization and operations management for more than 40 years. Engineering, technical design and nutrition services are offered to a broad array of clients, including public and private sector organizations operating in the institutional food services area.
The food services industry encompasses establishments for individual or group dining, divided into three main categories:
hotels, restaurants and
institutions. Understanding the needs and issues specific to each category is essential. To this end, GENIVAR’s food services team has developed expertise in the following areas:
Construction
Feasibility and merger studies
Current condition surveys
Equipment inventories and residual value assessments
Equipment acquisition cost assessments
Master plans and operating guides
Preliminary project concept definition, plans and specifications and tender documents
Construction inspection and equipment start-up assistance
Organization
Operational optimization studies
Food production and distribution methods
Menu evaluation and design
Customer satisfaction surveys
Quality control implementation
Management tool/process implementation (menus, purchasing standards, inventories, computerization, etc.)
Food services management tenders and drafting of required documents and comparative analyses
Customized human resources training
Food facility inspections
Food health promotion program management
Food marketing and communications
Further information available from: info.foodservices@genivar.com
Selected projects
- Algonquin College, Fit-up of Food Preparation Lab, Ottawa
- Cosmos Restaurants, Food Services, Quebec City and Sainte-Foy
- Food Services St-François-d’Assise Hospital, Quebec City
- La Source Residential & Long-Term Care Centre, Food Services, Quebec City
- Lac Leamy Hilton Casino’s Hotel Complex, Food Services, Gatineau
- Lucie-Bruneau Rehabilitation Centre, Food Services, Montreal
- Musee de la Civilisation, Food Services, Quebec City
- San Fernando General Hospital, Food Services Planning and Organization, Trinidad & Tobago
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