JAHANGIR ALIYEV

Planning the catering, cleaning, and waste management process.

2. Meeting with contractors, and discussing all the work.

3. Control and sharing of all meals.

4. The site is clean of all spaces identified for use during the bump-in and move-in.

phases.

5. The site must be clean of all spaces from the start date and prior to being handed back to the Venue Owner, as applicable.

7. All litter picking within the areas of the perimeter.

8. Catering dining/break areas, including the clearing of tables and removal of,

waste.

9. Supply and management of all cleaning chemicals, providing full details.

Of chemicals to be used, and relevant COSHH assessments.

10. Supply of cleaning equipment (including all relevant risks).

Assessments/training records.

11. The clearing of all waste streams to the on-site waste compounds.

12. Manage the operations of all waste compound areas.

13. Waste removal from the sites into the waste compounds.

14. Maintaining the cleanliness of the venue.