CÔNG TY CÔ PHẦN DV TM BÌNH MINH VIỆT

VP: P 1003, tòa nhà Ford Thăng Long, số 105 Láng Hạ, Ba Đình, Hà Nội Điện thoại: 04.2217.1928 Fax: 043955.5159 Email: camnguyen@hn.vietcatering.com

www.vietcatering.com

VICA VIET NAM COMPANY LIMITED

Office: Room No. 1003, Ford Thang Long Building, No. 105 Lang Ha, Ba Dinh, Hanoi

Tel: 04.2217.1928 Fax: 043955.5159

Email: camnguyen@hn.vietcatering.com www.vietcatering.com

CAPACITY RECORD

CONTENTS

PART I: INTRODUCTION

1. GENERAL INFORMATION

2. HUMAN RESOURCES

3. SERVICES PROVIDED

3.1. Industrial meal service

3.2. Industrial hygiene services

3.3. Canteen, industrial kitchen design consultant

3.4. Industrial cooking equipments supplier

PART II: FOOD SOURCES

1. THE OWNER OF GREEN VEGETABLE FARM

2. HADICO IS THE MAIN FOOD SUPPLIER

3. SPICE IMPORTED FROM JAPAN & KOREA

PART III: MANAGEMENT METHOD

AND MENU SETTING &

NUTRITION DETERMINING

1. Organization method

1.1. Food Preparation

2. METHOD OF MENU SETTING AND

NUTRITION DETERMINING

2.1. Principles for setting menus

2.2. Setting diet

2.3. How is the diet balanced?

SECTION IV: SPECIAL BENEFITS

WHEN CO-OPERATING WITH VICA

1. Customers sign 3 year contract with Vica

2. Customers sign 5 year contract with Vica

PART V: EXPECTATION TO CO-

OPERATE WITH CUSTOMERS

INTRODUCTION

1. GENERAL INFORMATION

VICA VIET NAM COMPANY LIMITED

was established in compliance with license issued by Hanoi Department of Planning.

Certificate of Food Hygiene and Safety ATTP issued by Hanoi Branch of Food Safety.

The Company’s name: CÔNG TY TNHH VICA VIỆT NAM

English name: VICA VIET NAM COMPANY LIMITED

Representative office: Room No. 1003, Ford Thang Long building, No. 105 Lang Ha,

Ba Dinh, Hanoi

Legal capacity: 3.000.000.000 VND

HUMAN RESOURCES

Lee Pil Ho

Title: Chief Executive Officer

Qualifications: MA in Japanese studies

Professional experience : 25 – year – experience in Korean and Japanese restaurant management

Social contributions in Vietnam

2012: Worked for the catering agent for the reality program of Korea and Japan

2012: Worked for Korean Travel Agency, cooperating with Bec Hospital in The City of

2013: Led the program of medial tourism in Korea and founded the conference of doctors in Hanoi

2013: Led the 6-day - program of medical tourism for Vietnamese elite businessmen.

2014: Supported 11 patients in the 12th episode of the show “ Thay doi cuoc song”, a VTV charity show in the cooperation with Ri-Um Channel ( Korean TV), expected to be aired in the early December 2014

; “ Y te tinh thuong” Project for children in Vietnam and “ Y te tinh thuong” Project at Bec Hospital, Heunte, Busan, Korea.

Supported “ Thay doi cuoc song” Project of Vietnam Television Station

“ Y te tinh thuong” Project for children in Vietnam

“ Y te tinh thuong” Project at Bec Hospital, Heunte, Busan, Korea.

SUPERIOR SUPERVISION DIVISION

1. Ms. Pham Thi Thuy

Position: Supervisor about Taiwan food

Working experience: She has 9 years of experience living and working in Taiwan restaurants. She has good

knowledge of customs, food culture in Taiwan. She can set menu and determine nutrition for Taiwan experts

professionally.

2. Mr. Kim Jung Hoon

Position: Supervisor about Korean food

Working experience: Mr. Kim has 5 years working as a chef in Korea restaurants in Hochiminh City. He can

set menu and determine nutrition for Korean experts professionally.

3. Mr. Le Minh Hung

Position: Supervisor about Japanese food

Working experience: Mr. Hung has 6 years working as a chief cook in charge of Japanese food in industrial

meal service companies. He can set menu and determine nutrition for Japanese experts professionally.

SERVICES PROVIDED

3.1. Industrial meal service

We have 10 years experience on industrial meal service on the market. We are able to organize and manage

meal for three thousand workers and more.

3.2. Industrial hygiene service

We supply industrial hygiene service: cleaning site after construction, cleaning factories, offices, banks and

commercial centers.

3.3. Canteen and industrial kitchen design consultant

We have experienced canteen design consultants who are in charge of surveying and making the most

reasonable design plan for customers.

3.4. Industrial cooking equipment supplier

Supplying industrial cooking equipment, such as gas cooker, industrial inox cooker, etc. Industrial cooking

equipments are imported from United State, Italia, Thailand and Malaysia.

FOOD SOURCES

THE OWNER OF GREEN VEGETABLE FARM

Currently, VICA has owned a green vegetable farm with area of 2,000m2 in Hoa Binh Agriculture

Co-operative, Yen Nghia, Ha Dong, Hanoi. The farm plans types of green vegetables, such as water spinach,

cabbage, basil, onion, chili, etc. These types of vegetables are daily supplied for canteens in industrial parks

and green vegetable stores in Hanoi.

Vica also associates with University of Agriculture to be consulted about technique. The

Company’s vegetable farm was issued Vietgap certificate for 56 different types of vegetables by Quacert

Certificate Center – Ministry of Science and Technology.

HADICO IS THE MAIN FOOD SUPPLIER

- All our food has to be green and safe, have obvious origin and be verified by Department of Hygiene and

Epidemiology. Therefore, we choose Hadico as the main food supplier.

- Hadico is Hanoi Agriculture Development and Investment Co., Ltd, which is directly under Hanoi

People’s Committee.

SPICE IMPORTED JAPAN & KOREA

We know that spice in each country has specific feature. It is very important to set menu every day. We

choose prestigious supermarkets, such as Intimex, Fivimart, Seiyu, Metro, etc to supply spice.

MANAGEMENT METHODS , MENU SETTING

& NUTRITION DETERMINING

ORGANIZATION METHOD 1.1. Food preparation

To ensure food hygiene and safety, all our employees have to put on uniform and wash hand by soap before processing food

1st step: Receiving good in compliance with quality and estimated quantity;

2nd step: Always keep groceries in dry area and preserve other foods in cold condition.

- When the Company put food in the warehouse, all food has to be preserved wall and classified into each kind of food for shifts.

- When using spice or other food, the user has to obviously understand using target

3rd step: In the early stages of processing vegetable and fruit, we have to implement the following steps

- Classify materials into dishes in menu;

- Eliminating rotten foods, root and grass, etc;

- Washing carefully;

1.3. To ensure food hygiene and safety, when distributing meals, all meals must be preserved and put in right place

1.4. When distributing meals for staff, we will distribute into order: first come first served, later come later served and not distribute meals to whom not having meal ticket.

All employees distributing meal should be hospitable and modest in order to ensure harmony environment in the Company.

4th step: To preserve foods in the best condition, we implement the following processes:

- Dishes which take much time to process will be made first and vice versa

- In cooking shifts, employees have to cut, slice and classify foods in compliance with chef’s instruction;

- After ending the early stages of processing, all employees must clean cooking area and cooking equipment cleanly;

- Requirement: Foods and cooking equipment must be put in regulated place of kitchen;

5th step: When implementing 1st step, 2nd step, 3rd step and 4th step, all foods are put in right place;

1.5. When cooking foods, our employees have to comply with the following steps:

- Cooking dishes which take much time first and vice versa;

- Notice: When cooking foods, all cooking tools like tray, spice and so on have to be prepared in advance;

METHODS OF MENU SETTING AND

NUTRITION DETERMINING

Menu

The menu is set by chef and manager under the supervision of a nutrition counselor from VICA. The menu should be ensured tasty and suitable with customers' appetite. Menu should be ensured sufficient energy, nutritious composition (containing 4 food groups: protein-lipid- carbohydrates -Vitamin and mineral salt). The menu is prepared available for 14 days, with nutritional balance (about 1.000-1.300 calories) per serving. Furthermore, we will exchange human resource each 06 months for positions of management, chef in order to look for new style of taste and serve.

2.1. PRINCIPLES FOR SETTING MENU:

1 / Menu should be nutritious: including 4 groups P, L, C, vitamins and minerals.

2 / The same kind of food must be used for all means of diet to make convenience for organizing food and cooking.

3 / Menu is setting from available food in local area, seasonally appropriate: ensuring nutrition, cheap price, good appetite and economy.

For example, hot summer: fish, shrimp, crab, mussel soup.

4 / Weekly menu: should be suitable for the use of all kinds of food and food storage, food preparation will be more convenient.

5 / Menu needs to be always changed new dishes. For example: meat in the morning, fish in the evening.

2.2. SETTING DIET

a / Energy Balance: P-L-C-Vitamin and minerals:

Balance P: 12-15%

L: 20-25%

C: 60-70%

b / Balance of protein

Protein is the most important component

Animal protein ration out of total protein is one of standard for protein quality.

c / Balance of lipid:

Total plant lipid / total lipid: 2 sources of animal lipid and plan lipid must be present in the diet.

Note: some trends are replacing animal lipid by plant oil which is not reasonable.

According to scientific field, brain structure need lipid, however plan lipid is oxidation products (peroxides or unsaturated fatty acids are substances that are harmful to the body).

d / Balance of carbohydrates:

Adult needs 60-70%

So sugar intake is not exceed 10% of total energy.

e / Balance of Vitamins: Minerals such as phosphorus, calcium, magnesium

2.3. HOW IS THE DIET BALANCED ?

Balance of energy factors:

Protein Carbohydrates Lipid

% 14 16 70

Normal 12 27 61

Actual intake 14 26 60

Urban area 15 25 60

Rural area

It should be followed the principles of scientists

- Protein maximum 15%, minimum 12%.

- Allowed lipid 30%. The South's weather is hot, maximum lipid 27, minimum 25.

* The usage of chemical composition table for 100g edible or instruction for adjustment diet.

Chemical composition table 100g

COOPERATING

WITH VICA

CUSTOMERS’ BENEFIT

1. OPERATION BENEFITS:

Customers are satisfied the the best quality of industrial meal service.

VICA’s employees are carefully recruited about morality, profile. There is no staff suffering infectious diseases.

Our employees always work hard for the Company and customers’ benefits.

2. FINANCE BENEFITS:

Instead of recruiting, training and managing cooking staff as well as paying a great financial amount for them, your Company can save cost for the following finance:

Customers are paid 100% insurance if suffering from food poisoning;

Not paying uniform expense;

Not paying social insurance and health insurance;

Not paying overtime money for staff;

Not paying money for staff on the holiday in compliance with Labor Law

Not paying accommodation fee for workers;

Not paying expenses for office supplies and documents;

Not paying expense in the holiday;

3. ADMINISTRATION BENEFITS:

Instead of recruiting, training and managing cooking staff, customers will be served by professional staff who are highly spiritual and careful in the work;

Customers do not need to spend time managing administration procedure, personnel records, working time and other additional expenses for these staff. All expenses will be paid by our Company;

Customers do not need to spend time, arrange human resources and find out safe stable food resource

VICA will have the following responsibility:

- Having responsibility to Law for managing human resources, controlling food safety and staff’s working efficiency.

4. OTHER BENEFITS:

Our supplementary services like: cleaning cooking house, canteen house and insure food hygiene and safety;

100% of our employees are trained on communication. This is one strong point to help customers to DISTRIBUTE “Enterprise Culture”.

We commit to set the menu and send to your Company once per week. The menu will be pasted in canteen in daily. Report on food safety implementation will be made once per week.

Customers are consulted about menu which is suitable to diet in winter and summer. Our Company can ensure nutrition content in each meal.

We are willing to solve all consideration of customers within 24 hours.

SPECIAL BENEFITS

1. Customers sign 3 year contracts with Vica

- Vica offers special meals 2 days in one month (10.000VND increasing compare with daily prices)

- Support for special programs such as celebration days...

- Support for company anniversary celebration

- Support for celebration of annual signing contract anniversary

2. Customers sign 5 year contracts with Vica

- Vica offers special meals 2 days in one month (10.000VND increasing compare with daily prices)

- Support for special programs such as celebration days...

- Support for company anniversary celebration

- Support for celebration of annual signing contract anniversary

CUSTOMER

ABOUT VICA

CONTACT

VICA VIET NAM COMPANY LIMITED

ADDRESS: ROOM 1003, FORD THANG LONG BUILDING, 105 LANG HA, BA DINH, HANOI

EMAIL: camnguyen@hn.vietcatering.com

PHONE: 04.2217.1928 Fax: 04.3955.5159

Hotline : 0932.23.1828

WEB: www.vietcatering.com