Catering Contracts in Indonesia are essential legal instruments used to formalize arrangements between professional food service providers and their clients. These agreements are particularly important given Indonesia's strict regulatory framework governing food safety, hygiene, and service standards. The document is typically employed when establishing ongoing catering services for corporate facilities, educational institutions, healthcare facilities, or event venues. It encompasses all aspects of the service relationship, from food preparation and delivery to quality standards and pricing structures, while ensuring compliance with Indonesian regulations including Law No. 18 of 2012 on Food, relevant health ministry regulations, and local licensing requirements. The contract serves as a comprehensive framework for managing the catering relationship while protecting both parties' interests and ensuring regulatory compliance.
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1. Parties: Identification of the service provider (caterer) and the client, including their legal status and registered addresses
2. Background: Context of the agreement and brief description of the catering services required
3. Definitions: Definitions of key terms used throughout the contract
4. Scope of Services: Detailed description of the catering services to be provided, including type of food service, meal types, and service hours
5. Term and Renewal: Duration of the contract and conditions for renewal
6. Price and Payment Terms: Pricing structure, payment schedule, and terms including any price adjustment mechanisms
7. Food Safety and Hygiene: Compliance requirements with Indonesian food safety regulations and hygiene standards
8. Service Standards: Quality standards for food preparation, presentation, and service delivery
9. Staff and Personnel: Requirements for staffing, including qualifications, training, and compliance with labor laws
10. Equipment and Facilities: Provisions regarding kitchen equipment, serving equipment, and facility maintenance
11. Insurance and Liability: Insurance requirements and allocation of liability between parties
12. Termination: Grounds and procedures for contract termination
13. Force Majeure: Provisions for unforeseen circumstances affecting service delivery
14. Governing Law and Dispute Resolution: Application of Indonesian law and dispute resolution procedures
1. Special Dietary Requirements: Specific provisions for handling special dietary needs, religious requirements (halal), or allergies - include when catering involves diverse dietary requirements
2. Event-Specific Services: Additional terms for special events or functions - include when contract covers both regular service and special events
3. Sustainability Practices: Environmental considerations and waste management - include when client requires specific sustainability commitments
4. Marketing and Branding: Terms regarding use of client's brand and marketing restrictions - include for corporate or institutional catering
5. Emergency Response Plan: Procedures for handling food safety emergencies or service interruptions - include for large-scale institutional catering
6. Technology Integration: Requirements for ordering systems, payment systems, or monitoring technology - include when digital systems are part of service
7. Volume Guarantees: Minimum volume commitments and related terms - include for regular corporate or institutional catering
1. Schedule A - Menu Specifications: Detailed menu items, rotation schedule, and nutritional requirements
2. Schedule B - Pricing Schedule: Detailed pricing for different meal types, special items, and additional services
3. Schedule C - Service Locations: List of service locations and specific requirements for each location
4. Schedule D - Equipment Inventory: Detailed list of equipment provided by each party
5. Schedule E - Performance Metrics: Specific KPIs and service level requirements
6. Schedule F - Staff Requirements: Detailed staffing requirements, qualifications, and training standards
7. Schedule G - Health and Safety Procedures: Detailed food safety protocols and hygiene standards
8. Appendix 1 - Required Certificates: Copies of necessary permits, certifications, and licenses
9. Appendix 2 - Standard Operating Procedures: Detailed operational procedures and quality control processes
Relevant legal definitions
Clauses
Relevant Industries
Hospitality
Education
Healthcare
Corporate Services
Events and Entertainment
Industrial and Manufacturing
Food and Beverage
Facilities Management
Tourism
Aviation
Relevant Teams
Procurement
Legal
Operations
Facilities Management
Food Services
Contract Management
Health and Safety
Quality Assurance
Events Management
Finance
Compliance
Corporate Services
Relevant Roles
Procurement Manager
Facilities Manager
Operations Director
Food Service Manager
Contract Administrator
Legal Counsel
Health and Safety Officer
Quality Assurance Manager
Event Coordinator
Human Resources Director
Chief Financial Officer
Campus Services Manager
Hospital Administrator
Corporate Services Manager
Compliance Officer
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