Catering Service Order

Order number: [PO-####]
Issued: [date]
Linked to: Master Vendor SLA dated [date]

1. Event details

• Event: [event name]
• Date and time: [date] from [start] to [end]
• Venue: [venue + hall]
• Setup access: from [time]
• Expected pax: [n] guests + [n] crew

2. Menu

Service	Items	Pax	Time
Welcome coffee	Saudi qahwa, dates, mineral water	[n]	[time]
Buffet lunch	4 hot mains, 6 salads, 3 desserts	[n]	[time]
Coffee break	Hot drinks, mini pastries, fresh juices	[n]	[time]

A vegetarian option must be available at every station. Pork and alcohol are strictly excluded.

3. Dietary requirements

• Halal certification required for all meat
• Vegan options: [n] guests confirmed
• Gluten-free: [n] guests confirmed
• Nut allergy: [n] guests — separate prep surface mandatory

4. Service standards

• Uniformed staff: [n] servers + [n] kitchen + [n] supervisors
• Plate-up at least 30 minutes before each service window
• Food temperature monitored at handover (hot ≥ 60°C, cold ≤ 5°C)
• Live cooking stations: minimum 2 chefs each, all with valid SFDA food-handler certificates

5. Pricing

Line	Unit price (SAR)	Qty	Subtotal (SAR)
Welcome coffee	[x]	[n]	[x*n]
Buffet lunch	[x]	[n]	[x*n]
Coffee break	[x]	[n]	[x*n]
Service charge	—	—	[x]
Subtotal			[sum]
VAT 15%			[vat]
Total			[grand]

6. Compliance and documents

The Vendor confirms a valid SFDA food-handling licence. Wash-test certificates for venue equipment must be presented at handover. Allergen labelling is the Vendor's responsibility.

7. Cancellation

• > 7 days before event: 10% of order value
• 3–7 days: 50% of order value
• < 3 days or no-show: 100% of order value

Signed:
Client (PO issuer): ____________________
Vendor: ____________________