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Food & Beverage

MCTC has both kitchens and nutritionists at its head they have superintendents who are looking after SOLAS and
ofice in Cyprus and staff from Eastern Europe, India and the safety and survival. We’ve been classed as actually being the

Philippines so they can cover cuisine for different nationalities.catering superintendent company for those who don’t have
“When you’ve got that, you can see the commonalities and them – and not many do now.”

help them to make sure they can plan one menu one day and Mr Bond said he had seen improvements being made in

another the following day, try to minimise the wastage and what people are now eating onboard.
cover all the culinary requirements,” said Mr Bond.“There is a lot more focus now, coming within certain

He said that cooks might be using similar ingredients and sectors of the industry, to make sure that they’ve got the right,
adapting them to suit maybe three to ive different nationalities healthy food onboard. For those who are not using outside

onboard which can be quite dificult, as some nationalities prefer contractors for supply, we can guide and help.” u
either more salt or less or less sugar and “it’s getting around that”.
“
According to Mr Bond, wastage and stock rotation are still
a big problem: “Stock gets pushed to the back of the fridge and

remains at the back of the fridge.”
He added: “Ship suppliers are there to supply provisions and You’ve got to try as best as you

we are not in the supply business but we are trying to make sure possibly can to provide the

those provisions are adequately ordered and used properly and
as often as not we are in between the ship owner or manager food onboard to cater for the

and the company that supplies the provisions,” said Mr Bond.
He explained that in days gone by, there would have been a very many different cultural

catering superintendent who would have made sure that much perspectives
of what was required onboard ship was taken care of from a

nutritionist point of view, from a rotation point of view and Stephen Bond, Chairman, MCTC
making sure food was not repetitive.”

“Companies don’t have that any more, they have
superintendents who are looking after heavy engineering and

20 | The Ship Supplier | Issue 69 2016