The present tender relates to a framework agreement on the supply of basic goods containing colonial, meat and vegetables to the hotel and the restaurant school. The tender is being implemented as an assortment tender. Besides raw materials for the school's instruction, the school also operates 2 different canteens as well as a café for students and teachers.

The school canteen is simultaneously a teaching kitchen for SKP pupils.

The Hotel and Restaurant School is a vocational school that has been educating chefs, waiters and other students for the hotel and restaurant industries since 1922. The school annually has 6,000 students. The core mission of the school is to educate, inspire and form the students of the school so that they can develop and propagate the world's most lovely food, enriching meals, tactful hosting and great service. With respect for quality, enjoyment and sensuousness, they will make a difference to the world and everyday life. And at the same time, they are being rusted to take care of making their part of the future food system and tourism sustainable.

The school's vision is to enrich and delight the world with talent and craftsmanship that create the sustainable gastronomy, hospitality and hosting of the future.

The Hotel and Restaurant School annually buys basic goods containing colonial, meat and vegetables for approximately 2.5 million. DKK. Besides raw materials for the school's instruction, the school also operates 2 different canteens as well as a café for students and teachers. The school canteen is simultaneously a teaching kitchen for SKP pupils.

The School of Hotels and Restaurant has decided, in the light of the strategic objectives, that the present tender should support the school's need for teaching pupils, and therefore attaches great value to close cooperation with a number of suppliers. Suppliers must be access to as wide a sample of organic, small-scale food production as possible, to ensure that school pupils have the opportunity to get acquainted and work with a wide assortment of food in season as possible. It will not be all students of the school who will be given the opportunity for this during their internship or in a future workplace, and for that very reason it is vital that they get the knowledge established in the course of their education at the school. In addition, the school wants to have a focus on raw materials that are closely produced and avoid raw materials transported by air.

Hotel and restaurant school food consumption:

The hotel and restaurant school uses foodstuffs in relation to the teaching of traditional class education, and partly in connection with lunch arrangements for students and teachers of the school:

Teaching:

Class instruction, commissioned by teachers and organised on an ongoing basis.

The restaurant where a class as part of its teaching has responsibility for a week of operation and dining of 120 diners.

Lunch order:

The hotel and restaurant canteen is operated as a regular canteen, however, the canteen has a varying number of school internship pupils on an ongoing basis, which is why this one is also used as a teaching space.

The canteen typically bespits 250 daily.

Events:

The Hotel and Restaurant school continually hosts major events and smaller private courses. Food consumption shall also be covered by this Agreement.