Quality
Guidelines

In our cantines and cafeterias, we follow the guidelines that have been jointly drawn up by the general Deutsches Studentenwerk (German National Association for Student Affairs or DSW) and in cooperation with the Deutsches Institut für Gemeinschaftsgastronomie (German Institute for Public Catering).

 

10 principles

We promise to aim for sustainability in our purchases of food. We increasingly make use of fish from sustainable fish stocks and meat from sources where the animals are treated properly. If possible, we also use regional, organic or Fairtrade products.

Safety and traceability are the top priorities for foods that we use. We make checks through supplier audits and microbiological tests. We treat our suppliers fairly.

When planning our meals, we are directed by visitors’ wishes and we place great importance on freshness, quality, variety, nutritional physiology and optimising nutritional value. We do without additives that need to be labelled wherever possible. We do not use genetically modified foodstuffs.

Wherever possible, we do not use disposable items or unnecessary packaging materials for ecological reasons. Our priority is to prevent the accrual of rubbish. As much waste as possible is recycled.

Each student facility has an end-to-end hygiene concept to guarantee our high hygiene standards. This is regularly checked by state and outside institutions

A quality assurance system exists to guarantee consistently high quality standards for all production stages and goods. It is constantly being updated.

Our members of staff are crucial for the success of our facilities. We deliberately encourage them and offer then further training courses on a regular basis. We train people for different careers.

We handle the resources available to us carefully and sparingly.

Our guests’ opinions are important to us. We therefore conduct satisfaction and visitor surveys on a regular basis to provide feedback. The results are incorporated in our work.

These guidelines are regularly checked by authorised, outside companies.

Abteilungsleiter Gastronomie
Gerd
 
Schulte-Terhusen
Head of Catering
+49 201 1832323
Email
Abteilungsleiter Gastronomie

Gerd Schulte-Terhusen

Head of Catering
+49 201 1832323
+49 201 1834464
Universitätsstraße 2
45141 Essen

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Information about privacy and your rights: www.stw-edu.de/en/data-protection/

Bereichsleiter Gastronomie Essen und Bottrop
Achim
 
Herrmann
Area Manager Catering
Essen and Bottrop
+49 201 1833572
Email
Bereichsleiter Gastronomie Essen und Bottrop

Achim Herrmann

Area Manager Catering
Essen and Bottrop
+49 201 1833572
Universitätsstraße 2
45141 Essen

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Information about privacy and your rights: www.stw-edu.de/en/data-protection/

Bereichsleiter Gastronomie Duisburg und Mülheim
Harald
 
Ganschow
Area Manager Catering
Duisburg and Mülheim
+49 203 3791907
Email
Bereichsleiter Gastronomie Duisburg und Mülheim

Harald Ganschow

Area Manager Catering
Duisburg and Mülheim
+49 203 3791907
Lotharstraße 23-25
47057 Duisburg

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Information about privacy and your rights: www.stw-edu.de/en/data-protection/