Case Study

Camp Jakhira, Libya

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FDS Associates were appointed in 2002 as Consultants to Winterhall AG, Libya for their Camp Jakhira in Libya with responsibility for the implementation of a major new Foodservice operation feeding 200 people 3 times daily, 7 days per week. The client requested that FDS Associates implement the whole operation to EU standards.

Apart from the responsibility of training all the contracted staff about the practical day to day foodservice operations, all relevant employees were trained in Basic Food Hygiene to UK CIEH standards.

A re-design brief was completed by FDS Associates prior to final build and the complete project was commissioned and put into operation in November 2002.

The final project cost was in excess of €1,500000

FDS have now won a second project to a neighbouring site – Camp Nakhla - for the same client. FDS have the responsibility to design a new containerised Camp Kitchen feeding 20-30 Employees 3 times daily, 7 days per week. Design for containerised living accommodation is also being provided by FDS Associates.

This project is due to be finished by November 2005.

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Case Study

British Airways Clubs (Concorde Centre)

FDS Associates were appointed as Foodservice Consultants to BA Clubs to develop, expand and refurbish the existing Concorde Centre, Hounslow, London. The project involved major renovation and extension of the kitchen and service areas. Improved food cost and security of facilities were major concerns to the client, which FDS were able to address successfully and with the provision of a tailor-made "Operations Manual" to ensure maintenance of standards. The new facilities had to provide a seven day week service in the restaurant plus functions from 25 to 350 covers. The project was completed on time with full training given to all relevant staff and to the satisfaction of the client.

Case Study

Royal Moat House International (Nottingham)

The Problem: The existing production kitchen was situated in the basement and it was difficult to manage effectively when all the business was based on the first floor. It was necessary to modernise and improve the hygienic maintenance of foodservice operations in conjunction with the logistics of serving six restaurants, room service for 200 rooms and banqueting for 650 covers. The Solution: The extension of the existing Cook-Chill System was confirmed and FDS were appointed Specialist Foodservice Consultants with the brief to move the entire production facility to the first floor area and extend the kitchen into what had been a sauna and office space. The project was completed on time and within the allocated budget at a total cost of £½ million.

Case Study

Aberdeen City Council (Aberdeen Leisure)

Robert Croft was appointed as Foodservice Consultant to Aberdeen City Council with the prime responsibility for development of thirteen different food service operations within the City of Aberdeen under the project heading of Aberdeen Leisure.

The project involved a major feasibility study in conjunction with a complete design and planning brief for the development of a new centralised production facility and a capacity of approximately 6,000 meals daily. Of the thirteen locations involved with this project, one was a major banqueting facility, The Beach Ballroom, which accommodates 650 covers.

The project was managed by the City Architect and was successfully completed ahead of time and within budget, to the satisfaction of the Client. The remaining locations involved leisure facilities and parks including bowling clubs, art galleries and The City Music Hall, all of which are able to offer a wide range of food service to their customers in a standardised and cost effective manner.