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MEKON / CAMP & CATERING PROFILE
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NAME OF THE COMPANY
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Mekon Group
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| LEGAL STATUS | ||||||||||||||
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Mekon Food Industry Commercial Limited
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GROUP ESTABLISHED
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1992
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| CONTACT PERSON & POSITION |
Atalay D.Günsür Managing Director of Mekon Group
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BRANCH OFFICES
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Adana + Ankara + Antalya + Gaziantep + Manisa
İstanbul + İzmir |
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BRIEF HISTORY
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1976 WAS INAUGURATED AS A LUNCH - TIME CATERER IN MERSİN.
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1977 BUSINESS WAS EXTENDED TO SELF-SERVICE - BANK & CONSTRUCION SITES
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1978 BUSINESS WAS EXTENDED TO CATERING SERVICES ON SITE FOR THE
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ABUDHABI, IRAN & LIBYA
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1980 COMPANY REGISTERED IN ABUDHABI & IRAN
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1989 renameD MEKON GIDA LTD. ESTABLISHED ONLY FOR FACTORY & CONSTRUCTION SITES.
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1991 BUSINESS WAS EXTENDED TO PRODUCE BREAD,TURKISH DELIGHT & CEZERYE
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1992 DECISION TAKEN OVER TO COOPERATE AND WORK WITH OTHER CATERING FIRMS
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UNDER THE NAME OF MEKON GROUP.
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2004 BUSINESS WAS EXTENDED BUYING FARM : LEMON + ORANGES & OLIVE
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2007 BUSINESS WAS EXTENDED TO PRODUCE GREEN & BLACK OLIVE & OLIVE OIL
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2008 DECISION TAKEN OVER TO COOPERATE AND/OR TO BUY SHARES FROM OTHER CATEING FIRMS
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2009 DECISION TAKEN OVER TO START TO WORK IN 10 MAJOR CITIES UP TO 2010
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2010 DECISION TAKEN OVER TO INCREASE MEMBERS OF GROUP
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WORKING REGIONS
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We indicated herebelow the areas & Preferable Countries in which our Company may operate.
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AREAS OF OPERATION
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Africa + Middle East & Turkey
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MEMBER OF GROUP & ACTIVITIES
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4
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FOOD CATERING FIRMS
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1
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CAMP DESIGN & CONSTRUCTION FIRM
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1
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BAKERY & TURKISH DELIGHT
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1
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FARMING
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FINANCIAL STATUS
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PAYED-UP CAPITAL
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5.000.000.000.00
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MIN & MAX VALUE
OFASINGLECONTRACT OUR |
MIN.
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MAX
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COMPANY WOULD BE AVAILABLE TO ACCEPT
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50.000 $ / monthly
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3.000.000 $ / monthly
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BANKING & BONDING
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Deutsche Bank & Turkish Banks & Sister Firms
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MANPOWER
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The total number of manpower on Companies pay-roll for Camp Management & Catering activities for the
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past year,2010 ;
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MANAGEMENT, STAFF, DOCTOR, FOOD ENGINEER, COOK, WAITER,OTHERS= 7270 employee
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♠ SOME OF OUR EMPLOYEE TRAINING DOCUMENTS
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1. MF-316 Personnel Training List
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2. MF-332 Personnel Training Planning Form
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3. MF-333 Training Request Form
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4. MF-335 Training Check Form Per. Education Regulations
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SAFETY
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TABLE RELEVANT TO THE LABOUR ACCIDENTS
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Project : ALL
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YEAR : 2010
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N. Prog.
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Lost Days
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Brief description of the Accident
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01
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0
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Camp Construction NONE
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02
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0
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Camp Sites & Catering NONE
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SAFETY IN FIELD
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CAMP :
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Safety Supervisor maintains a full time at our Camp Sites.
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Safety Supervisor is located in the Camp Organization
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Chart of a Project.
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CATERING :
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For the catering projects, Project Manager & Head Cook
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are responsible for the Safety.
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GENERAL :
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We have a Safety manual distributed to all personnel.
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We produce "Safety Plans" for Projects / Camp Sites.
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Index of a Safety Plan recently prepared & implemented.
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♠ SOME OF OUR SAFETY REGULATION DOCUMENTS :
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1. MEK-001 Employee Safety Contract
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2. MEK-003 Safety Regulations Jobsite
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3. MEK-004 Workers Health & Safety Regulations
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4. MF-335 Disinfected Control Form for Sick Workers
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5. MF-420 Job Security Check Form
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6. MF-431 Hygienic Check List of Departments
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7. MF-433 Monthly Cleaning Check Report for Departments
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PROCUREMENT
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1. Preparation of investment plans
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2. Tendering for supplies and services
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3. Evaluation of bids, comparison of services,
optimisation of investment costs
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4. Drawing up of conditions for award of order
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5. Co-ordination of supply / services process and funds
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6. Acceptance in factory / on site
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7. Documentation
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8. Assessment of invoices & preparation of payment slip
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9. Acceptance of work, handing over, collaboration
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♠ SOME OF OUR PROCUREMENT DOCUMENTS
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1. MF-401 Supplier Evaluation Form
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4. ML-351 List Of Supplies
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2. MF-402 Material Request Form
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5. MT-371 Purchasing Instructions
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3. MF-403 Order & Received Form
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6. MT-372 Instructions of Fixing & Realize the Suppliers
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QUALITY ASSURANCE
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FSMS-HACEP+TSE
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OUR PHILOSOPHY :
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“ To Trust is Good, To Check is Better ”
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♠ SOME OF OUR QUALITY DOCUMENTS
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1. MF-416 Food Correction Statistics Form
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3. MF-418 Corrective & Following Action Format
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2. MF-421 Quality Improvement Format
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4. MT-388 Quality Planning Instructions
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WE ENSURE
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The use alcoholic beverages,drugs and tobacco by our personnel while on duty is strictly forbidden.
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Monitor training of food service personnel to ensure the highest degree of proficiency in all operations.
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We Ensure that all our personnel
have a current Medical Certificate. |
We Provide training to employees to ensure competenet
performance. |
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We Ensure the highest standards for Food Preparation,Service & Food Conversation through proper methods of Food storage,stock control and handling.
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We Ensure food borne disease tests
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All foods shall be held at Serving Temperatures
specified. |
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We Ensure proper sanitation
Standards. |
We shall make sure that our employees meet the
personnel Hygiene Requirements. |
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PERSONNEL QUALIFICATION
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1- Securutiy Clearance
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3- Employee Training
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5- Use of Tobacco & Drugs
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2- Medical Certificates
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4- Use of Alcoholic Beverages
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6- Loitering
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QUALITY ASSURANCE
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1- Sanitation Inspections
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2- Food Service Surveys
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3- Authorized Observers
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STORAGE & ISSUE
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1- Proper Storage
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4- Food Portions
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7- Spot Cleaning
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2- First in First Out
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5- Tableware Availability
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8- Close Serving Lines
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3- Personnel serving Food
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6- Table Clearing
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SANITATION
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1- Personnel Hygiene
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4- Food Storage
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7- Equip. & Utensil Cleaning
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2- Health Examinations
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5- Food Preparation
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8- Food Preparation Equipm.
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3- Foodborne Disease Tests
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6- Display &Service
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9- Other Housing Tasks
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MENU PLANING
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MENU POSTING
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Serving Line Menu Boards shall be posted and accuracy maintained through each meal.
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MENU ITEMS DESCRIPTION
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A- (4) COURSE MENU (Type A)
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C- (3) COURSE MENU (Type C)
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1. Starting
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1. A Stew Type Dish
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2. A Stew-Type Dish
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2. A Flour Dish
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3. A Flour Dish
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3. A Dessert / Fruit / Salad
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4. A Dessert / Fruit / Salad
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B- (3) COURSE MENU (Type B)
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D- Breakfast (Type A+B+C)
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1. A Stew Type Dish
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1. Continental-1 A
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2. A Flour Dish
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2. Continental-2 B
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3. A Dessert / Fruit / Salad
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3. Continental-1 + Soup C
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157 MEALS SEPARATED AS FOLLOWS
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STEW TYPE DISH
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DESSERT & FRUIT
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a- Meat
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= 17 kind
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a- Flour Sweet
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= 9 kind
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b- Meat Balls
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= 6 kind
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b- Milk Sweet
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= 4 kind
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c- Vegetable w/ Meat
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= 19 kind
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c- Other Sweets
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= 6 kind
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d- Staffed
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= 8 kind
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d- Sweetened Fruit
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= 7 kind
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e- Beans w/ Meat
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= 4 kind
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e- Fruits
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= 9 kind
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FLOUR & OLIVE OIL DISH
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SOUP / SALAD
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a- Rice
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= 8 kind
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a- Soup
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= 14 kind
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b- Flaky Pastry
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= 5 kind
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b- Salad
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= 13 kind
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c- Macaroni
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= 6 kind
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d- Olive Oil
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= 12 kind
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OTHERS
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a- Yogurt
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= 3 kind
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b- Egg Meal
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= 4 kind
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c- Misc.
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= 3 kind
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MEKON GROUP
