Unilever Sri Lanka was incorporated in 1938 and today operates 29 leading brands in home care, personal care, and food products. As a fast moving consumer goods company, Unilever Sri Lanka has local manufacturing facilities and reports to regional business groups for innovation and business results. Industrial catering involves providing meals to employees of organizations to increase productivity, support employee health, and boost morale. It can be managed by the organization itself or outsourced to a third party catering service.

1. INDUSTRIAL CATERING

3. INTRODUCTION TO UNILEVER
 160 million times a day, someone somewhere
chooses a Unilever product. From feeding your
family to keeping your home clean and fresh, our
brands are part of everyday life.

4. UNILEVER SRI LANKA AT A GLANCE
UNILEVER SRI LANKA WAS INCORPORATED IN
1938 WITH BRANDS SUCH AS SUNLIGHT, LUX
AND PEARS ROSE.
company at a glance
Today it is home to 29 strong
brands that are leaders in the
categories that they operate in.
With the local consumer being
at the heart of their business
They have products ideally
suited to the Sri Lankan
consumer.

5.  Type of business
Fast moving consumer goods company with local
manufacturing facilities, reporting to the regional
business groups for innovation and business
results.
 Operations
Home Care, Personal Care and Foods
 Product categories
Household care, fabric cleaning, skin
cleansing, skin care, oral care, hair
care, tea, spreads, toilet cleaning, personal
grooming, water

6. UNILEVER BRANDS
 Astra, Axe, Bru, Ceylonta, Clear, Close
Up, Comfort, Domex, Dove, Fair &
Lovely, Flora, Knorr, Laojee, Lipton,
Lifebuoy, Lux, Marmite, Pears, Ponds,
Pureit, Rexona, Rin, Signal, Sunsilk, Su
nlight, Surf Excel, Vaseline, Vim and
Wonderlight

7. EMPLOYEES
 Unilever is committed to diversity in a working environment
where there is mutual trust and respect and where everyone
feels responsible for the performance and reputation of their
company. They will recruit, employ and promote employees
on the sole basis of the qualifications and abilities needed for
the work to be performed. They are committed to safe and
healthy working conditions for all employees. They will not use
any form of forced, compulsory or child labour. They are
committed to working with employees to develop and enhance
each individual’s skills and capabilities. They respect the
dignity of the individual and the right of employees to freedom
of association. They will maintain good communications with
employees through company based information and
consultation procedures.

8. WHAT IS INDUSTRIAL CATERING
 CATERING TO EMPLOYEES OF AN INDUSTRIAL
ORGANIZATION

9. WHO DOES IT
 THE ORGANIZATION WILL OPERATE THEIR OWN
CATERING UNIT.
 THIRD PARTY CATERING.

10. WHY MEALS ARE PROVIDED
 Increase Productivity
 Health of Employees
 Increase morale of Employees

11. ORGANIZATION STRUCTURE

12. SERVICE AREAS AND TYPE OF SERVICE
 Managers dining room.
 Supervisor’s & staff dining room.
 Workforce dining room.

13. TYPE OF MEAL
 Breakfast
 Lunch
 Dinner
 Supper
 Snack
 A’la carte
 Sick diet
 Tea & Bevarage

14. PURCHASING
 Central buying system.
 Reliable suppliers.
 Call Quotations.
 Check Quality.
 Check Quantity.

15. STORING
 Main stores
 Sub stores
o Dry items
o Cleaning Materials
 Freezers & Chillers
o Meal & Fish
o Vegetables
o Cooked food

16. CLEANING
 Cleaning schedules
 Cleaning Procedures
 Cleaning Results

17. EMPLOYEE CAFETERIA

18. PURCHASING GOODS AND RECEIVING TO THE STORES

19. STORING OF RECEIVED GOODS

20. MANAGING STORES

21. KITCHEN PREPERATION

22. HEAVY EQUIPMENTS USED IN THE KITCHEN

23. SETTING UP THE BUFFET

24. SERVING FOOD TO THE EMPLOYEE

25. PORTION CONTROLL

26. CLEARANCE OF FOODS

27. THANK YOU
OUR TEAM MEMBERS
 Nalin Ranasinghe.
 Nipun Mawaththa.
 Kushan perera.
 Ruwan Pathmasiri.