2010-2011

prices, nutritional value, hygiene
and taste of food sold by the tuck
shop
11 Handle all businesses related to
the bidding for running the tuck
shop
12 Explore the possibilities of
providing more services for
students after the re-provisioning
of the school
2,8,9,10
3
V. EVALUATION
1. The hygiene and cleanliness of the environment in the School tuck shop, the food
handling procedures, the utensils and equipment used for preparing food ⎯ by the
monitoring of the tuck shop Monitoring Group through bi-monthly inspections and
observation
2. The punctuality of delivery of lunch boxes – by the monitoring of the tuck shop
Monitoring Group on a day to day basis
3. The variety, taste, quality, hygiene, nutritional value and prices of food and drinks
offered ⎯ surveys conducted among teachers and students and teachers’
observation
4. The manners and attitude of the staff of the tuck shop and their willingness to
accept suggestions for improvement ⎯ surveys conducted among students and
teachers and teachers’ observation
5. Quality and prices of student photos and the punctuality of the delivery of photos to
students ⎯ surveys conducted among students and teachers and teachers’
observation
6. Quality of school uniforms and sports uniforms and how well the companies can
meet students’ needs in manufacturing the uniforms ⎯ surveys conducted among
students and teachers and teachers’ observation
7. Students’ participation records for Health Service and Flu Immunization
programme
8. The service provided by the book company responsible for selling school textbooks
as included in the agreement between the school and the company ⎯ surveys
conducted among students and teachers and teachers’ observation
VI. TEAM MEMBERS
Mak Lai Ching(Chairperson)
Lo Pun Kei
Kwok Fung Ying
Hung Suet Kan
(67)