African Camp Management Services Shelela

By: Acms  11-11-2011
Keywords: Food Service, Food Services

Our services include all aspects of camp and catering management. In a nutshell we design, procure, build and operate camps and villages. Our services are available as a comprehensive unit, or can be viewed as a shopping list from which clients can select the elements they require for their specific projects.

Food Services

Napoleon Bonaparte famously said that an army marches on its stomach. The same goes for crews that perform hard physical labour. The provision of high quality food is therefore at the heart of ACMS Shelela’s camp management services.

Working with nutritional experts, our food service is built on the following principles:

  • Our chefs are trained and take pride in preparing tasty, nutritious food
  • We plan our meals to reflect cultural preferences
  • Menus are rotated regularly to avoid a monotonous dining experience
  • Menus are adjusted seasonally to ensure that fresh produce can be sourced locally
  • Meals are designed to ensure that nutritional value matches our diners’ energy requirements
  • Wastage is limited through efficient preparation practices
  • Our kitchens maintain the highest standards of hygiene and food safety
  • Menus can be planned with input from employee representatives

Camp Design

Camp design is the critical first step in the camp management process. An effective design sets the tone for a safe and environmentally compliant facility. It also significantly enhances camp operation and therefore service, which in turn contributes to greater satisfaction and improved morale among the residents.

Camp design integrates accommodation requirements with communal facilities such as ablutions, kitchens, recreation facilities, offices, laundries and change-houses along with the provision of bulk service requirements and land availability. An effective design seeks to balance service provision with cost and effective land utilisation.

ACMS Shelela prefers to get involved right at the start, joining forces with the project team to decide what the camp or village should look like. We design camps that are comfortable, safe, environmentally friendly, cost effective and simple to operate. Most of all, we design camps in which people are happy to live.

Camp Building

Building a camp includes three distinct phases, namely, camp procurement, site establishment and camp building.

Camp procurement involves procuring those items that have been specified in the design. These include accommodation units with their furniture, kitchen and dining room equipment, laundry machines, recreational items and cleaning equipment. For cross border projects our service can be extended to include warehousing and cross border delivery.

Site establishment prepares the site for the actual building activities. Aspects that are normally covered here include access, fencing, the establishment of bulk services and preparing for the receipt and placement of temporary structures.

Camp building involves the placement of temporary accommodation units and the building of brick and mortar structures. Once this is complete individual buildings are connected to the bulk service infrastructure and tested prior to the camp being handed over to operations. Depending on the size, nature and complexity of the camp, the building may be outsourced to a third party contractor.

Camp Operation

Once the camp has been handed over to the operations team and the residents have arrived, ACMS Shelela is able to offer the following services:

  • Reception and front office
  • Catering
  • Laundry service
  • Housekeeping service
  • Janitorial
  • Maintenance of gardens and grounds
  • Refuse removal
  • Retail/commissary
  • Security

Camp Demobilisation

This often neglected but critical aspect of camp management involves the proper closing down of a facility when it is no longer needed. This may include the sale of assets, preparation of assets for shipment to another site, and the handover of certain assets to local communities. All this is done in compliance with the relevant environmental management plans (EMPs) and in liaison with the client operations team to ensure a smooth transition.

Keywords: Food Service, Food Services