Catering
Catering is a classic example of a non-core service that has been opened to private provision in many jurisdictions around the world, increasingly as part of broader support service contracts. In some sectors, such as the provision of school meals in the UK, the design of these contracts and the emphasis on low-cost has continued to be controversial.
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Turning the Tables: Transforming School Food - DFES e-consultation (Web Page) Department for Education and Skills (DfES) website, Launched, 2005 The Schools Meal Review Panel was set up in 2005 against a backdrop of concern for children's diets. The above link is to the DfES e-consultation on 'Turning The Tables - Transforming School Food', the Panel's inaugural report which outlined practical measures to raise nutritional standards in school meals. UK
Turning the Tables: Transforming School Food - Recommendations for the Development and Implementation of Nutritional Standards for School Lunches (PDF) School Meals Review Panel, 2005 The Schools Meal Review Panel was set up in 2005 against a backdrop of concern for children's diets. This report represents the Panel's first work in outlining practical measures to raise nutritional standards in school meals. UK
Turning the Tables - Transforming School Food: Appendices: Development and Implementation of Nutritional Standards for School Lunches (PDF) School Meals Review Panel, 2005 The Schools Meal Review Panel was set up in 2005 against a backdrop of concern for children's diets. These appendices relate to 'Turning The Tables - Transforming School Food', the Panel's inaugural report which outlined practical measures to raise nutritional standards in school meals.
Best Value Review of School Meals (PDF) Liverpool City Council, 2002 Review of the quality and cost-effectiveness of in-house catering service and recommendation to move to a partnership arrangement with a private or public partner so as to reduce costs. UK
Hospital Catering Delivering A Quality Service (Web Page)
NHS Executive, 1996
Department of Health (DoH)
This DoH index of good practice for NHS hospital catering is intended for use by NHS Trusts, health authorities and independent catering contractors. Divided into six sections it covers contract management issues, staffing, food hygiene and safety, nutrition, meal and service quality, and cost control and security of catering assets. No electronic copy is available but the above link provides access to online ordering.
The New Services: Contract Cleaning and Catering
Fielder, Sarah; Rees, Gareth and Rees, Teresa, 1991
Social Research Unit, School of Social & Administrative Studies, University of Wales
The Competitive Advantage: Report of the CBI Public Expenditure Task Force
Confederation of British Industry (CBI), 1988
This report examines a decade of competition in the provision of UK public services, claiming to draw on the experience of that time to lay out future strategy in government. It looks across central and local government with a focus on health sector. It found that competition had brought, and would continue to bring, major advantages and opportunities for consumers, taxpayers, businesses and public sector managers through financial savings. Cost reductions have varied in the health sector, with 23% in cleaning the highest available.