The concessionaire will take over the operation of the school and municipal collective catering service, produce the meals, ensure their delivery to the consumption sites in compliance with the normative and legislative rules. It will ensure compliance with the fundamental rules of continuity of the public service and constant adaptation to changing needs. The concessionaire, who is responsible for the operation of the service, operates it at his own risk

The concessionaire will take charge of the operation of the service, produce the meals, ensure their delivery to the consumption sites in compliance with the normative and legislative rules. It will ensure compliance with the fundamental rules of continuity of the public service and constant adaptation to changing needs.the concessionaire, responsible for the operation of the service, operates it at his own risk.the tasks to be carried out by the concessionaire are as follows:Preparation of menus, supply of food and non-food products, management of the central kitchen with production of meals according to the cold connection process, Deliveries to consumption sites, meal service, cleaning, upkeep and maintenance of catering premises and equipment, management of municipal employees placed on secondment, takeover of private law staff, renewal of professional equipment, management of the management company.The annual volume of meals is estimated at 120,000.Daily fruit distributions for children in primary and elementary classes.Approximately 19,000 snacks for children in the reception Leisure