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1. Exclusivity: Terms regarding exclusive rights to provide food services (used when operator requests exclusive rights)

2. Utilities and Waste Management: Allocation of utility costs and waste management responsibilities (used when these are not covered in separate facility agreements)

3. Marketing and Signage: Terms for promotional activities and branded signage (used in retail or commercial settings)

4. Special Events Catering: Provisions for special events or functions (used when additional catering services may be required)

5. Environmental Standards: Specific environmental compliance requirements (used when premises has specific sustainability goals)

6. Performance Metrics: Service level agreements and performance measurement (used in larger institutional settings)

1. Schedule 1 - Premises Plan: Detailed plan showing the allocated canteen space and facilities

2. Schedule 2 - Equipment Inventory: List of equipment provided by premises owner and/or operator

3. Schedule 3 - Menu Requirements: Minimum menu requirements and nutritional standards

4. Schedule 4 - Pricing Schedule: Agreed prices for standard menu items

5. Schedule 5 - Cleaning Schedule: Detailed cleaning and maintenance requirements and frequencies

6. Schedule 6 - Health and Safety Procedures: Specific health and safety protocols to be followed

7. Appendix A - Required Certificates: List of required health and safety certificates and licenses

8. Appendix B - Staff Training Requirements: Detailed staff training and qualification requirements