Contractors

The Advanced Apprenticeship in FM, a nationally recognised qualification that includes a Level 3 NVQ, Key Skills, Technical Certificate and classroom-based learning, was trialled and developed by Comp

Among the changes include a "revamp" of its salads, sandwich and tray bakes range, with items such as shaker salads, flat breads and "posh" cup cakes.

The company dispatched its senior management team to a Cambridgeshire school as part of its initiative to reward the best Cucina Catering Team of the Year and give senior managers the chance to go bac

Designed to be healthier for pupils thanks to the introduction of regional produce, daily baked bread, and fresh meat and vegetables the new menu will be available to pupils across the Truro area.

In his new role, Dunn holds responsibility for the growth of all segments of the company's business in Scotland with particular focus on the corporate services and education sectors.

Launching on 31st August, both venues will be known as '2nd View', and will offer free wi-fi. The menus for both venues have been created by Elior's team of professional chefs and will have a strong e

The Manchester based catering company will be running four tasting events next month aimed at those tasked with organising the staff Christmas party.

Bailey will take up this position in September to lead the catering arm of the Jockey Club Racecourse business, worth £500 million turnover over 10 years, and consisting 14 racecourses across the UK.

The House and Park is currently undergoing a major development programme which will see several new areas for visitors including nine outbuildings which have been converted into shops, a newly created

The study found that the old-fashioned meat came up trumps after being pitted against "traditional favourites" like pork, chicken as well as "trendier" pancetta, chorizo, proscuttio and salami.