Activities Detail

Viet Hoa International School Conducts Food Service Supplier Selection for the 2026–2027 Academic Year

Teachers, Students, Parents, and School Administrators Work Together to Safeguard the Quality of Daily Student Meals

To continuously improve the quality of student meals and select the food service supplier that best meets the needs and expectations of Viet Hoa International School’s students and staff, the school conducted the “2026–2027 Academic Year School Cafeteria Supplier Tasting and Evaluation Process” on June 3 and June 4, 2026.

 

This year’s evaluation process was both unique and inclusive. In addition to the school supervisor, chairman, principal, executive director, and department heads, the school also invited teacher representatives, student representatives, and parent association representatives to participate in the tasting and scoring process. Through broad participation and actual meal tasting, the school aimed to ensure that the selection of the cafeteria service provider would better reflect the real needs of students, teachers, and parents.

The evaluation process was conducted in two stages. The first round was held at noon on June 3, 2026, at the third-floor cafeteria in the kindergarten section. Participants included student representatives from the elementary and middle school divisions, homeroom teacher representatives, department heads and directors, as well as representatives from the Parent Association. Participating suppliers provided meals according to the school’s requirements. Attendees tasted the meals on site and provided feedback on meal quality, taste, nutritional balance, food safety, and service planning. These evaluations served as an important basis for selecting suppliers to enter the second round.

After the first-stage evaluation, the school selected qualified suppliers to enter the second round. The second-round tasting and evaluation was held on June 4, 2026, also at the third-floor cafeteria in the kindergarten section. In addition to arranging separate tasting and scoring sessions for the elementary group and the evaluation committee, the school also specially included kindergarten students and teachers in the evaluation process. Through the real dining experiences of students from different age groups, the school further reviewed meal quality, taste acceptance, portion arrangement, and the overall suitability of the food service.

 

 

During the official evaluation process, the school adopted a standardized scoring system. All participants scored the meals based on their actual tasting experience across five criteria: temperature, appearance, aroma, taste, and portion size. Each criterion was worth 20 points, with a total score of 100 points. The scoring levels included “Excellent,” “Good,” “Fairly Good,” “Acceptable,” “Needs Improvement,” and “Unsatisfactory.” All participants were asked to conduct the tasting and evaluation based on fairness, impartiality, and objectivity.

This supplier selection process focused not only on whether the meals were tasty, but also on the overall quality of students’ daily dining experience. Key considerations included whether the food temperature was appropriate, whether the presentation was appealing to students, whether the nutrition was well balanced, whether the portion size was sufficient, and whether the meals met the actual needs of students across different age groups.

Viet Hoa International School has always placed great importance on the quality of students’ school life, and food service is an essential part of campus care. Through the two-round tasting and evaluation process involving multiple representatives, the school demonstrated its commitment to food safety and meal quality, as well as its ongoing pursuit of transparency, professionalism, and shared participation in school governance.

The final evaluation results will serve as an important basis for the school’s selection of the cafeteria supplier for the 2026–2027 academic year. Moving forward, the school will continue to ensure steady improvement in daily meal quality through regular inspections, teacher and student feedback, and home-school communication, so that children can learn and grow in a safe, healthy, nutritious, and enjoyable environment.