Fresh & chilled
Vegetables, fruit, dairy and other chilled galley requirements.
Provision range
Food supplies against your requisition
Frozen products
Meat, poultry and seafood with the specified products and quantities.
Dry provisions & beverages
Rice, flour, noodles, staples, bottled water and other requested beverages.
Galley & cabin consumables
Consumables, cleaning and hygiene items to accompany the food order.
Order requirements
Specify dietary requirements before purchasing
Identify pork-free, alcohol-free, vegetarian or other dietary requirements against the relevant items. Where Halal certification is required, specify it in the requisition and review the proposed product and available certification before confirming the order.
Brands, pack sizes and accepted substitutions are agreed before purchasing. Food handling, packing and delivery arrangements must suit the goods and the vessel receiving window.
Give each food line a quantity, unit and pack size. Separate the food needed for the next call from items intended for a later delivery, and agree proposed substitutions before purchasing. Crew numbers and the intended supply period help define the order; they do not replace the galley list.
SVC also supplies provisions against confirmed enquiries for Son Duong, Vung Ang and Cua Lo. Identify the actual berth, terminal receiving point or appointed transfer point. Confirm when the vessel can receive the food and put chilled or frozen goods into the agreed storage arrangement.
Agree the food order and receiving window
Keep frozen, chilled and dry requirements identifiable throughout the agreed packing and delivery arrangements.
Review the galley list
Confirm quantities, pack sizes, crew needs, brands and any required certification.
Approve the proposed items
Review availability and any substitutions before the order is purchased.
Coordinate vessel receipt
Confirm the receiving point, ETA, access and delivery arrangements with the vessel or agent.
Provision questions
Can we specify brands and pack sizes?
Yes. Include them against each item, with the required quantity and whether alternatives may be quoted.
Can we request Halal-certified products?
Specify the items requiring certification. The proposed product and available certification are reviewed before order confirmation; this is an item-specific requirement.
What details are needed for delivery?
Provide the port, berth or receiving point, latest ETA, delivery window and vessel or agent receiving instructions.
Does SVC also arrange provisions in Malaysia?
SVC has a separate Malaysia provisions service and port directory. Use that service for a Malaysian port call.
What should be recorded when only part of the food order is received?
Keep the quantity actually received, any agreed substitute and every outstanding line explicit. Confirm a later delivery against that remaining list and its own receiving window; one delivery receipt should not imply that the entire original requisition was fulfilled.
Can provisions and technical stores travel to the same vessel call?
They can be quoted as separate order groups. Retain the food descriptions and handling arrangements independently of tools, filters, machinery parts or repair work. The receiver should be able to identify each group and any outstanding items.
How do I plan provisions for Son Duong, Vung Ang or Cua Lo?
Send the galley list, quantities and pack sizes, dietary requirements, exact terminal or transfer point, latest ETA and the receiving window. Use the regional supply guides below to separate the call-specific food order, technical stores and bonded-store enquiries.
Send your next provision requisition
Email the galley list, required quantities, dietary requirements and port-call schedule to the SVC supply desk.