Duration: 4 hours
Target Audience: Food & Beverage Teams, Supervisors
Course Objectives:
• To learn methods for reducing food waste and breakage in food departments.
• To improve resource management efficiency.
• To enhance the profitability of the establishment.
Expected Outcomes:
• To reduce financial and material waste.
• To improve inventory management.
• To increase the efficiency of food processing operations.
Course Content:
• Causes of food waste and breakage in restaurants and hotels.
• Proper storage and inventory management techniques.
• Using technology to reduce waste.
• Practical exercises on quantity analysis and waste reduction.
