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The College of Haringey, Enfield and North East London


London’s #1 College for Skills

 

WEBLeft to Right Abbey Liddell Melina Zachariou Jane ONeill Interim Principal and Chief Executive Thomas Blundell and Ali GozcuLeft to Right Abbey Liddell, Melina Zachariou, Jane O’Neill Interim Principal and Chief Executive, Thomas Blundell and Ali Gozcu

The College of Haringey, Enfield and North East London invited learner representatives to presentations from the Catering Companies who tendered for the service at the College for next year.

Two companies were pitching for the College's catering contract. The students tried each of their food offerings, read their brochures, listed to the pitches and asked them the hard questions. They also evaluated both companies making formal scorings against items such as the quality of the products, value for money, the use of organic products, where the supplies came from, the marketing materials and how they planned to get feedback from learners if they were successful.

Ali Gozcu asked what assurances the company could give that the successful contractor would maintain high catering standards at affordable prices throughout the year. The company responded that they studied carefully what the very best caterers are doing and then they work out how to make similar food products which are affordable.

Learner Abbey Liddell asked: "How do you consult with your customers to make sure you are providing the food they like?"

A company executive responded that they have regular customer feedback surveys and that they are more than happy to go to student forums and learner representative meetings to ask students directly what food they like or do not like.

Jane O'Neill, Interim College Principal and Chief Executive said: "The College is deeply committed to listening to what learners want and involving them in advising on how the College is run and managed. That's why it is essential for us to have learners to help us choose something as important as our caterer. We want to provide healthy, filling and affordable meals to match all tastes and budgets. We can only do that by involving the people who use the service most – our learners."

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