Module #1 Introduction to Food Waste in Restaurants Overview of the issue of food waste in restaurants, its environmental impact, and the importance of reducing food waste.
Module #2 Understanding Food Waste Sources in Restaurants Exploring the different sources of food waste in restaurants, including kitchen operations, inventory management, and customer behavior.
Module #3 Conducting a Food Waste Audit Guidance on how to conduct a food waste audit in a restaurant, including data collection, analysis, and reporting.
Module #4 Setting Food Waste Reduction Goals and Targets Strategies for setting realistic and achievable food waste reduction goals and targets for a restaurant.
Module #5 Optimizing Menu Engineering Techniques for optimizing menu engineering to reduce food waste, including menu design, ingredient selection, and portion control.
Module #6 Implementing Efficient Inventory Management Strategies for implementing efficient inventory management practices, including first-in-first-out (FIFO) inventory systems and par levels.
Module #7 Streamlining Kitchen Operations Techniques for streamlining kitchen operations to reduce food waste, including workflow optimization, cross-training, and waste tracking.
Module #8 Reducing Overproduction and Overpreparation Strategies for reducing overproduction and overpreparation in the kitchen, including batch cooking and à la carte ordering.
Module #9 Managing Food Storage and Handling Best practices for managing food storage and handling to reduce food waste, including proper storage temperatures, labeling, and rotation.
Module #10 Donating Surplus Food Guidance on donating surplus food to food banks, shelters, and other organizations, including legal considerations and logistics.
Module #11 Composting and Anaerobic Digestion Overview of composting and anaerobic digestion as methods for managing food waste, including benefits, challenges, and implementation strategies.
Module #12 Engaging Staff and Customers in Food Waste Reduction Strategies for engaging staff and customers in food waste reduction efforts, including training, communication, and incentives.
Module #13 Measuring and Tracking Food Waste Techniques for measuring and tracking food waste, including data collection, tracking tools, and metrics.
Module #14 Identifying and Reducing Food Waste Hotspots Guidance on identifying and reducing food waste hotspots in the restaurant, including data analysis and process improvement.
Module #15 Implementing Lean Kitchen Principles Overview of lean kitchen principles and how they can be applied to reduce food waste, including process optimization and waste elimination.
Module #16 Using Technology to Reduce Food Waste Explore how technology can be used to reduce food waste, including inventory management software, food waste tracking apps, and smart kitchen devices.
Module #17 Developing a Food Waste Reduction Plan Guidance on developing a comprehensive food waste reduction plan, including goal setting, strategy development, and implementation timelines.
Module #18 Overcoming Barriers to Food Waste Reduction Strategies for overcoming common barriers to food waste reduction, including lack of resources, staff resistance, and customer pushback.
Module #19 Food Waste Reduction in Specific Restaurant Types Case studies and strategies for reducing food waste in specific types of restaurants, including fine dining, casual dining, and quick service.
Module #20 Supply Chain Management and Food Waste Reduction Exploring the role of supply chain management in reducing food waste, including sourcing, procurement, and logistics.
Module #21 Food Waste Reduction in Catering and Events Strategies for reducing food waste in catering and events, including menu planning, portion control, and surplus food management.
Module #22 Regulations and Legislation Around Food Waste Overview of regulations and legislation around food waste, including food waste reporting, labeling, and disposal requirements.
Module #23 Economic Benefits of Food Waste Reduction Exploring the economic benefits of food waste reduction, including cost savings, increased profitability, and brand reputation enhancement.
Module #24 Environmental Benefits of Food Waste Reduction Examining the environmental benefits of food waste reduction, including greenhouse gas reduction, water conservation, and waste reduction.
Module #25 Course Wrap-Up & Conclusion Planning next steps in Techniques for Reducing Food Waste in Restaurants career
