The management of a Living Base in remote area: Offshore or onshore.
How to manage the POB, how to control the movements in and out of the Base.
The management of the restaurant: The food supply, the Food Safety Management System, the HACCP norms.
Camp Boss, Cooks, Supervisors involved in the Living Base administration.
Upon completion of this course, the attendants will have knowledge and tools to administer a Living Base or Camp including the restaurant.
They will be able to implement a Food Safety Management System and implement the hygiene rules HACCP.
They will have knowledge on the way to manage a Catering Contractor.