Institutional Catering
Our firm, which works under the roof of Bilkent Holding, provides catering to above 110.000 people in compliance with European Standards.
Human Resources
‘Complete Satisfaction’ is created only by the quality service delivery. Those who will perform our service properly are our employees.
13 Steps To System Management
Our most important objectives are to raise the expectations and to satisfy these expectations for perpetuating customer satisfaction.
Our Expectations From The Suppliers
We carefully select our suppliers for the continuity of our service quality.
- To comply with the general purchase conditions.
- To comply with the high food safety criteria.
- To satisfy our company’s needs and our customers’ expectations in the fields of quality, cost and delivery.
The Supplier Election
We use the methods of tendering and tendering with market research for the supplier election.
To Go Out The Tender- Our Purchasing Department send a specification, which is relevant to the material group in the tender, to the suppliers and the supplier candidates, the tenders compliance with the specifications are analysed.
- The bids are analysed.
- We start to work with the supplier which gives the most suitable offer for our corporate mentality, customers’ expectations and needs.
- Our Purchasing Department receives tenders from the open market without initiating a tender.
- We start to work with the supplier which gives the most suitable offer for our corporate mentality, customers’ expectations and needs.
BCC Catering
since 1993
Plate (Daily)
Happy Client
Food Safety
Production in compliance with European standards!
We put the universal standards of the food sector into effect and regularly
train our employees and teach them actual information and technology with the aim of reaching these numbers and exceeding them.
Optional Custom Kitchen-Team Building
Our centre and factory floor, where administrative and operational activities are carried out, are in Bilkent University. Moreover, we have been represented with our own managers at the helm of each one in many cities.
Standard Audit
There is no difference between the production and service qualities of the centre and the representations due to our belief in institutional integrity.
Feedback Management
We have developed a software application as named C-Pack in our body for a reliable information flow, We record all the feedbacks and provide that the units properly communicate with other units and customers.
Blast Chiller System
Our cooks use high technology convection ovens for cooking and the system of ‘Blast Chiller” for cooling.
Control Phase
Every morning, our food engineers record internal temperatures of foods, take a sample from all of the foods and conserve them for 72 hours to prevent bacterial growth.
Nutritional Values
Our dieticians record nutritive values of foods in detail and we share this information with our customers.
Join You In
Between Our Suppliers
We carefully select our suppliers for the continuity
of our service quality.