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.
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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
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
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
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