F&B: How to fight food waste through an applied approach?

Turn your kitchen operations and menu into sustainable ones and reduce your food waste.

8 Lessons
29 minutes
Beginner
English
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Instructor

Hosdu Hospitality Education
Receptionist

Empowering your hospitality business with the innovative Hospitality Training Framework, Best Online Hospitality Training, Virtual Reality training sessions and Powerful Learning Management System<...

Empowering your hospitality business with the innovative Hospitality Training Framework, Best Online Hospitality Training, Virtual Reality training sessions and Powerful Learning Management System

Curriculum for this course

Introduction
5 minutes
The first preparational steps and the primary function
2 minutes
How to use the product in its primary function?
3 minutes
The Secondary Function
4 minutes
The Tertiary Function - part 1
4 minutes
The Tertiary Function - part 2
4 minutes
Planning a zero waste menu
5 minutes
Test your knowledge!
0 sec

Description

This course aims to provide knowledge and examples to reduce food waste in the hospitality industry's kitchen by using sustainable practices. It emphasizes the importance of pre-planning and understanding the value of different elements of food products, including the primary, secondary, and tertiary functions, to reduce waste and increase revenue. The course provides specific techniques and tricks to use products fully and efficiently, from commonly available appliances to

This course aims to provide knowledge and examples to reduce food waste in the hospitality industry's kitchen by using sustainable practices. It emphasizes the importance of pre-planning and understanding the value of different elements of food products, including the primary, secondary, and tertiary functions, to reduce waste and increase revenue. The course provides specific techniques and tricks to use products fully and efficiently, from commonly available appliances to reusing by-products as active ingredients in the menu.

What you will learn

Sustainability
F&B Operations
Reduced Food Waste