Boddington Breakfast Scope

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

BREAKFAST

• Grill to Order:

• Meat to Order Steak, Chicken and Fish available for each service. All portions to be a minimum of 250gm. Cuts are to be approved by the Principal. Meat to order will cease thirty (30) minutes prior to the end of meal service

  Yes

  No

  N/A

• Rotating grill to order for the night shift workers

  Yes

  No

  N/A

• Wet Dish:

• One freshly made wet dish made daily will be available including a vegetarian meals. (the evening meal wet dish made prior not to be reused)

  Yes

  No

  N/A

• Grill:

• Bacon and Sausage

  Yes

  No

  N/A

• Grilled rindless bacon Quality Sausages on rotation

  Yes

  No

  N/A

• Sides Protein

  Yes

  No

  N/A

• One (1) style of breakfast sausage from available varieties such as beef, pork, chicken etc. rotated daily

  Yes

  No

  N/A

• Tomatoes, alternating between canned and fresh

  Yes

  No

  N/A

• Mushrooms, alternating between canned and fresh. Mushrooms are to be presented fresh and appealing for example, Grilled, Garlic butter, Cream or other Sauces, and suitably garnished

  Yes

  No

  N/A

• Porridge

  Yes

  No

  N/A

• Baked Beans (tinned) Spaghetti (tinned)

  Yes

  No

  N/A

• One Potato dish or Grill dish each day: for example fish fingers, dim sims. Potato dish is either: Roast potato, creamy potato bake, hash brown, chips, potato gems etc. These are to be identified on the cycle menu and changed daily

  Yes

  No

  N/A

• Breads / Pastry

• Crumpets, muffins and a selection of Breads in a variety of grains (including 1 gluten free option, flat bread, pita bread and wrap style breads) to be made available for residents selfservice preparation); Pastry items to be baked fresh daily (either freshly baked scones, croissants, scrolls or similar). Bakery items to be detailed in menu plan and rotated daily Additional bakery items to be provided additionally each day include but not limited to, ham and cheese croissants, toasties, ham and cheese, puff pastry pockets and the like Three times per week as a minimum, pancakes, waffles and the like to be served with accompaniments, such as maple syrup

  Yes

  No

  N/A

• Eggs:

• Eggs to order includes fried, soft poached, boiled and omelettes, however fried, scrambled and poached eggs may be provided as a precooked dish in hot service throughout the meal service. Eggs to order will cease fifteen (15) minutes prior to the end of meal service; (e) Eggs other – for example breakfast burgers, bacon and egg muffins, egg bacon and spinach wrap

  Yes

  No

  N/A

• Vegetarian

• Cooked/Hot Vegan breakfast item; modern substantial item

  Yes

  No

  N/A

• Main Course Dinner Item

  Yes

  No

  N/A

• One or more, whole protein based items grilled/roasted/baked protein (steak, fish, chicken, pork, lamb etc.)

  Yes

  No

  N/A

• Wet dish

• One (1) freshly made wet dish to be served with suitable accompaniment for example –Beef hot pot with rice

  Yes

  No

  N/A

• Sides

• Roasted fresh tomato garnished with fresh herbs Roasted/sautéed fresh Mushrooms

  Yes

  No

  N/A

• Sides

BEVERAGES

• Water

  Yes

  No

  N/A

• Hot & Cold water tap plumbed in Zip Boil Sparkling water on tap (e.g. Purezza)

  Yes

  No

  N/A

• Cold Beverage Homemade (non alcoholic)

  Yes

  No

  N/A

• One (1) or more lemonade, iced tea, fruit punch, nonalcoholic spritzers, iced coffee etc

  Yes

  No

  N/A

• Cordial

• Three (3) flavours of cordial, one (1) sugar free, rotating flavours, premixed

  Yes

  No

  N/A

• Coffee

• Instant Coffee, plus decaf option (PC)

  Yes

  No

  N/A

• Tea

• Tea six (6) varieties must include English breakfast, earl grey, green tea plus three other varieties

  Yes

  No

  N/A

• Milk

• Milk inclusive of fresh full cream and fresh low fat and at least two (2) other nondairy milks, soy, rice or almond inclusive of Lactose free must be provided. The amounts of each type of milk will be dependent upon the makeup of the village residents and any medical dietary requirements. The Principal reserves the right to determine the required levels of different types provided; Full Cream and low fat milk, lactose free Four (4) choices One (1) must be Natural One (1) Low fat Two (2) Traditional flavours

  Yes

  No

  N/A

• Milo / Hot Chocolate

  Yes

  No

  N/A

• Milo Hot chocolate powder

  Yes

  No

  N/A

• Smoothie and Juice Bar

• One (1) from choices below (but not limited to) mixed berry, banana, blueberry, mango, healthy green Vendor not limited by the choices in the core but must provide recipes for all smoothie recipes that will be used. (Smoothie not to be used as an ad hoc method of repurposing food items)

  Yes

  No

  N/A

• Fruit Juices orange +2

  Yes

  No

  N/A

• Minimum of an additional two (2) fresh fruit juices (not to be long life) 2 additional

  Yes

  No

  N/A

CONDIMENTS

• Salt – table; and low sodium Black Pepper; and whole black peppercorns in a pepper grinder

  Yes

  No

  N/A

• Two (2) margarine: One (1) low in saturated fats; one (1) to be vegan option

  Yes

  No

  N/A

• Butter

  Yes

  No

  N/A

• Two (2) sugar – raw and white One (1) low calorie sweetener (PC)

  Yes

  No

  N/A

• Special condiments or sauces as required for specific meals provided at breakfast service

  Yes

  No

  N/A

• Tomato sauce, BBQ sauce, mustard(s). mayonnaise (whole egg) and Tabasco sauce

  Yes

  No

  N/A

CRIB - COLD WELLS

• Self Service Crib

• Sliced tomato, lettuce or spinach leaves (seasonal), beetroot, cucumber, onion and rotate between Carrot, Celery, Capsicum (ii) Sandwich filling x eight (8) choices selected from the Contractor’s suggested list as approved by the Principal

• Cold roast or cooked meats to be cooked daily x three (3) choices; (iv) Cold roast poultry (well drained and moderately seasoned); (v) Processed meats x four (4) choices (1 must be ham). To include selections of quality tinned fish shall be available daily. The choice shall be varied and include: salmon, tuna, herring, sardines. (vi) Other proteins – boiled eggs are also to be offered during service;

• Green salad, to be provided fresh daily (viii) Potato salad and Coleslaw to be alternated daily with three additional freshly made salads (1) Compound Salad to be included. Salad dressings to be kept to a minimum;

• Cheese x 4 varieties (including at least 3 of the following Brie, Camembert, Blue Vein, Cheddars, Gouda, Edam, smoked cheeses and 1 sliced cheddar); (xi) Dry biscuits to accompany cheese x four (4) varieties (one to be low carb option e.g. cruskits); (xii) Trail Mix – this will include a selection of dried fruit, nuts, seeds, or equivalent. Composition must be approved by the Principal;

• Fresh Whole (In Season) Fruit x 4 varieties (no more than 2 of which will be apples/oranges/pears); including in season stone fruit; Grapefruit is only to be added as an additional fruit. (xiv) Sliced watermelon and in addition rockmelon, honeydew or similar; rind to be removed (xv) Daily freshly baked bread and rolls (variety of wholemeal, multigrain and white) (xvi) Prepackaged crib meals on a five (5) week cycle menu approved by the Principal, will be available every morning. All items will be labelled with name, ingredients, packed on date, use before date and allergen declaration (these may be frozen) (xvii) Prepackaged sandwiches as part of Grab and Go

• One wet dish from the previous evenings meal to be served cold, for the resident to reheat with suitable accompaniments such as rice / vegetables / noodles and the like. (xix) Snack items – selection of muffins, cakes, slices and cookies to be provided daily. Items not made on the premises must be approved by the Principal. (xx) Each day, pies (at least three (3) choices from a variety of flavours), sausage rolls and pasties are to be on display and available at breakfast and dinner meal times. These items must be Mrs Mac’s brand products. The Principal may give written approval for a similar quality substitute

• Packets of either instant soup or twominute cup noodles to be available on display at breakfast and dinner meal times and should be alternated daily. (c) The following is to be noted and followed by the Contractor: (i) Details of the variety and types of cold meats, salads, fruits and sandwich fillings must be supplied with the cyclical menu. (ii) The Principal may request the Contractor to package fruit salad, salads and other crib components for take away meals as required; (iii) This Buffet should be varied daily as much as possible in choice. The presentation and layout of standard items is also to be varied as much as possible

• The village residents will be responsible for packaging their own cribs and carrying it to their crib facilities. (v) There must be no restrictions, within reason, to the quantity of food that a person may take as crib lunch. (vi) Crib meals are to be made available for those Village Residents returning to site on roster, on scheduled morning aircraft charter flights. Refer to Site Annexures for flight arrival times. The Principal retains the right to alter the charter flight schedule to meet operational requirements. (vii) Selections must be replenished constantly so that there is no shortage of a selection during the meal times and peak times

• Selections must be replenished constantly so that there is no shortage of a selection during the meal times and peak times. (viii) Village residents commencing night shift can also select items from the evening meal for their crib meal that same night. Likewise, Village Residents commencing day shift can also select items from the morning meal for their crib that same day. (ix) The Contractor will be responsible for the supply of all wrapping paper, paper bags and packaging materials. The contractor is also responsible for supplying hygienically clean and resealable 750ml plastic takeaway food containers for the safe and clean carriage of visitors and shortterm contractors’ crib meals. These consumable must be supplied during all meal service periods

• The Contractor is responsible for the supply and issue of reusable crib kits to all personnel booked into the village for longer than 4 weeks. (xi) The preferred specification/provider for the crib is Rugged Extremes – Insulated Crib Bag – Canvas Green. Any deviation from this specification requires the Principal’s approval. The kit must contain no less than the following items:  1 x 15l cooler bag  1 x 1.8l microwaveable container with lid  1 x 900ml microwaveable container with lid  1 x 1L plastic sport drink bottle  1 x 250ml double walled thermal mug with lid  1 x set of cutlery (knife, fork, spoon and teaspoon) (d) The Contractor must replace resident’s crib bags and contents every 2 years or as directed by the Principal. (e) The Contractor must also make available reusable crib kits (and separate items from these kits) for sale at the Retail store

• Fruit Salad

• Fruit salad with five (5) fruits or more, maximum two (2) varieties of the individual 'cut fruit' core component below. Additionally, two (2) seasonal fresh fruit: such as: mandarin, strawberries, other berries in season, kiwi, grapefruit, stone fruit, grapes etc

  Yes

  No

  N/A

• Individual Cut Fruit

• Three (3) Individual cut fruit, rind removed e.g. pineapple; watermelon; rock melon; honeydew etc

  Yes

  No

  N/A

• Whole Fruit

• Whole Fruit, four (4) choices or more including: apple; orange; banana; plus two (2) other in season

  Yes

  No

  N/A

• Wet Dish (2)

• 1x wet dish from the evening meal prior 1 x wet dish to be made fresh each day not included in the daily menu)

  Yes

  No

  N/A

• Fresh Vegetables

• Two (2) or more fresh vegetables: to be used as part of the lunch G&G meals; two (2) to be displayed in the salad cold display

  Yes

  No

  N/A

• Grain, potato, rice, noodle/pasta

• This should be an accompaniment to suit the wet dish meal selection

  Yes

  No

  N/A

• Instant foods

• Two (2) or more choices of prepacked instant style foods

  Yes

  No

  N/A

• Cooked Fresh Cold Meats

• Three (3) cold meats cooked on site each day; minimum 2 different types of meat; one (1) always chicken. n addition, four (4) times a week one (1) pre made mix; e.g. chicken breast whole egg mayo; tinned tuna, celery, whole egg mayo etc

  Yes

  No

  N/A

• Salad Station individual components

• Variety of lettuces Cos lettuce, Iceberg lettuce, spinach leaves alternate days Required items (all sliced): fresh tomato; cucumber; red onion; capsicum, beetroot Hard boiled eggs (peeled)

  Yes

  No

  N/A

• Sandwich fillings

• Eight (8) minimum sandwich fillings

  Yes

  No

  N/A

• Processed meats (sandwich)

  Yes

  No

  N/A

• Four (4) or more types of processed meats (1 x Ham and 3 remaining, can include beef, pastrami, salami etc.)

  Yes

  No

  N/A

• Premade Sandwiches, wraps and rolls

• Six (6) or more varieties of premade sandwiches, wraps and rolls – two (2) vegetarian classical recipe ingredients with a minimum of 3 ingredients

  Yes

  No

  N/A

• Fish (Tinned)

  Yes

  No

  N/A

• One (1) tuna; and one (1) other salmon, mackerel, crab, etc. rotated daily

  Yes

  No

  N/A

• Cheese

• Four (4) varieties of cheese to be made available – 1 must be sliced cheddar Sliced Cheddar /Swiss cheese

  Yes

  No

  N/A

• CHEESE BOARD

• Three (3) varieties of cheese: brie, blue, cheddar, camembert etc. Must have one (1) soft and (1) hard cheese Once (1) a week Charcuterie board with gourmet meats & cheeses, pickled items

  Yes

  No

  N/A

• Savoury Pastries

• Three (3) varieties of Pie (chicken, beef, lamb, vegetarian etc.) Sausage Rolls Pasties Quiche (mixed varieties)

  Yes

  No

  N/A

• Garden Salad and Compound Salads (one to be vegetarian)

• One (1) Freshly made garden Salad daily Coleslaw and potato salad to be alternated daily One (1) or more compound salads; modern grains; seeds; rice; beans; cous; pasta; fresh & roasted vegetables; cheeses; modern leaves (kale, rocket, spinach etc.) fresh herbs

  Yes

  No

  N/A

• Individual Cut Fruit

• Three (3) or more choices of stewed/tinned fruit

  Yes

  No

  N/A

• Yoghurts:

• Yoghurts x 4 choices. Natural yoghurt is to be provided on a daily basis, in conjunction with low fat or diet (clearly labelled), and two traditional flavoured yoghurts

  Yes

  No

  N/A

BAKERY/CEREAL

• Cereal:

• Dry Cereals x 6 choices (of which one shall be muesli); to be approved by the principal Five (5) cereal varieties or more – for example a selection of cornflakes, all bran, weetbix, rice bubbles, nutri grain, specialK, sultana bran, just right, coco pops,

  Yes

  No

  N/A

• Bircher/Muesli

  Yes

  No

  N/A

• Bircher Muesli to be made fresh daily served with accompaniment for example, fresh fruit, cinnamon and the like Natural Muesli

  Yes

  No

  N/A

• Breads / Pastry

• Crumpets, muffins and a selection of Breads in a variety of grains (including 1 gluten free option, flat bread, pita bread and wrap style breads) to be made available for residents selfservice preparation); Pastry items to be baked fresh daily (either freshly baked scones, croissants, scrolls or similar). Bakery items to be detailed in menu plan and rotated daily Additional bakery items to be provided additionally each day include but not limited to, ham and cheese croissants, toasties, ham and cheese, puff pastry pockets and the like

  Yes

  No

  N/A

• Sliced Bread (as per breakfast Rolls, cobb, bagel, baguette, Turkish bread (as per breakfast) Variety or breads to be provided each day – White, brown, multi grain. Additional Gluten free bread to be provided daily

  Yes

  No

  N/A

• Sliced Bread and Gluten Free Bread

  Yes

  No

  N/A

• Variety of breads to be provided each day as a minimum – White, brown, multi grain. Additional Gluten free bread to be provided daily

• Rolls, cobb, bagel, baguette, Turkish bread Flat bread for wraps

  Yes

  No

  N/A

• Pita bread and Wraps

  Yes

  No

  N/A

• Other bakery

• One (1) of the following: raisin bread; or fruit bread; or English muffins

  Yes

  No

  N/A

• Yes

  No

  N/A