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Catering Intake Form

Catering Intake Form Template for Indonesia

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Key Requirements PROMPT example:

Catering Intake Form

"I need a Catering Intake Form for a three-day international corporate conference in Jakarta in March 2025, serving 500 attendees daily with multiple dietary restrictions and halal requirements, including options for vegetarian, vegan, and gluten-free meals."

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Document background
The Catering Intake Form is a crucial document used in the Indonesian food service industry to initiate and formalize catering service arrangements. This document is designed to comply with Indonesian regulations, particularly Law No. 18 of 2012 on Food and Minister of Health Regulation No. 1096/MENKES/PER/VI/2011 regarding food service hygiene standards. The form is typically used at the beginning of a catering engagement to collect comprehensive information about the client's requirements, event details, and specific service needs. It serves multiple purposes: as an initial contract document, a planning tool, and a compliance checklist ensuring all necessary food safety and service quality requirements are met. The document is structured to protect both the service provider and client while ensuring all aspects of the catering service are clearly defined and agreed upon.
Suggested Sections

1. Client Information: Basic contact details, billing information, and authorized representatives

2. Event Details: Date, time, location, number of guests, and event type

3. Menu Selection: Food and beverage choices, dietary requirements, and service style

4. Service Requirements: Staff needs, equipment, setup and breakdown times

5. Payment Terms: Pricing, deposit requirements, payment schedule, and cancellation policy

6. Food Safety Declarations: Compliance statements regarding Indonesian food safety regulations and handling procedures

7. Terms and Conditions: Standard service terms, liability provisions, and force majeure clauses

Optional Sections

1. Special Dietary Requirements: Detailed section for events requiring extensive dietary accommodation (allergies, religious restrictions, etc.)

2. Equipment Rental: Additional equipment needs beyond standard service items

3. Venue Requirements: Specific venue-related information when the location requires special arrangements

4. Transportation Logistics: For events requiring long-distance transportation or multiple delivery locations

5. Staff Uniform Preferences: When specific staff dress codes are required for themed events

6. Security Requirements: For high-profile events or venues requiring special security arrangements

Suggested Schedules

1. Schedule A - Standard Menu Options: Detailed menu packages with pricing

2. Schedule B - Equipment Price List: Comprehensive list of available equipment and rental costs

3. Schedule C - Service Staff Rates: Breakdown of staffing costs and minimum hours

4. Appendix 1 - Food Safety Certificates: Copies of relevant food safety and handling certificates

5. Appendix 2 - Insurance Coverage: Details of liability insurance and coverage limits

6. Appendix 3 - Cancellation Policy: Detailed terms and conditions for cancellations and refunds

Authors

Alex Denne

Head of Growth (Open Source Law) @ Genie AI | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

Linkedin in social icon imageX social icon image
alex.den.21@genieai.co
Relevant Industries

Hospitality

Food and Beverage

Events Management

Corporate Services

Tourism

Education

Healthcare

Entertainment

Wedding Industry

Sports and Recreation

Relevant Teams

Operations

Sales

Legal

Food Safety & Compliance

Customer Relations

Event Planning

Culinary

Administration

Business Development

Quality Assurance

Relevant Roles

Catering Manager

Event Coordinator

Food Safety Officer

Operations Manager

Sales Manager

Client Relations Manager

Contract Administrator

Venue Manager

Executive Chef

Food Service Director

Compliance Officer

Business Development Manager

Event Planner

Corporate Services Manager

Industries
Law No. 18 of 2012 on Food: Indonesia's primary food law that governs food safety, quality, nutrition, and labeling requirements for food businesses
Government Regulation No. 28 of 2004: Regulates food safety, quality, and nutrition, including specific requirements for food preparation and handling in commercial food service operations
Law No. 8 of 1999 on Consumer Protection: Establishes consumer rights and business obligations, including transparency in service agreements and food safety guarantees
Minister of Health Regulation No. 1096/MENKES/PER/VI/2011: Specifies hygiene and sanitation requirements for food service establishments, including catering services
Law No. 3 of 1982 on Mandatory Company Registration: Requires business registration and licensing for commercial operations, including catering services
Government Regulation No. 24 of 2018: Covers business licensing requirements and procedures through the Online Single Submission (OSS) system
Minister of Health Regulation No. 715/MENKES/SK/V/2003: Requirements for food service hygiene certification and training for food handlers
Law No. 13 of 2003 on Manpower: Governs employment relationships and worker rights in food service businesses, including health and safety requirements
Teams

Employer, Employee, Start Date, Job Title, Department, Location, Probationary Period, Notice Period, Salary, Overtime, Vacation Pay, Statutory Holidays, Benefits, Bonus, Expenses, Working Hours, Rest Breaks,  Leaves of Absence, Confidentiality, Intellectual Property, Non-Solicitation, Non-Competition, Code of Conduct, Termination,  Severance Pay, Governing Law, Entire Agreemen

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