Grupo Alcesa - Divisions
From this division we operate in:
- Primary schools.
- Boarding schools and seminaries.
- University dormitories.
Alcesa within an integral service develops its activity in two lines of action:
- Direct management: daily elaboration of menus using the warehouses -kitchens facilities of the centre.
- Catering: supply of elaborated food packed in isothermal containers in our central facilities and the later transport in vehicles properly equipped to the dining room of the centre.
Our menus are handmade and homemade, without any colouring or additives, and under the supervision of our Quality Department.
Alcesa has implemented an integrated management system according to iso 9001:2000 (management of quality) and ISO 14001:2004 (environmental management) norms.
We adapt the needs of the service, providing a great variety of menus to avoid monotony.
Alcesa’s Companies Division has adapted to this sector with different types of services to cover all needs:
- Service of dining room.
- Companies breakfast.
- Coffee break meetings.
- Special menus. (food tastings, culinary workshops, christmas menus, etc.)
- Vending machines.
Types of services
In catering, supply of elaborated food packed in isothermal containers in our central facilities and the later transport in vehicles properly equipped to the dining room of the centre, having the option of personnel both for the service of the dining room as for the cleaning.
In situ, with the daily elaboration of menus using the facilities of kitchen and warehouses of the work centre, replacing the present personnel or enhancing ours.
Public health division
Alcesa who is deeply interested in obtaining the biggest and best quality life for the elderly people as well as guaranteeing them and their relatives a good service, has adapted the menus to their nutritional needs. This way we also made the dining room a meeting place, counting with the personal contribution and the experience of the best professionals.
Also, our team in charge of the service of meals in hospitals and sanitary centres, work aiming to change the patient’s preconceived idea about these menus so that they end up eating them as if they were “homemade”. Our objective is that they leave the hospital with a good concept of the food they have received during the time in which they were hospitalized.