Why this course?
The lack of practical and comprehensive monitoring solutions (partially) explains why so much food ends up in the bins. How much are we wasting, where is it happening, when, what is actually ending up in the bin and why? Being for canteen, small restaurants or large hotel or catering operations, these key questions can no longer be left unanswered.
What will you learn?
Upon completing this Module, you will:
Understand the benefits of a food waste monitoring system
Know how to design your own food waste monitoring system adapted to your operations (stakeholders, processes, equipment and other pre-requisites)
Have implemented and tested your own system
Know how to use the technology to collect valuable data
Have learned how to best READ and INTERPRET data collected for your operation, and identify priority actions
2 x 3 hours
FIT software access
On demand video, live sessions
About this course
After a brief overview of why food waste is such an issue globally and in hospitality, we will dive into the practicality of it.
Who should take this course?
Chefs, culinary instructors, restaurant managers, director of food and beverage, consultants or aspiring consultants, lecturers in hospitality, F&B professionals, or graduate students interested in tangible solutions.
Anyone keen to learn about implementing practical systems to measure and understand food waste in a very hands-on way.
60-day access to FIT
To have an existing understanding of Food Operations in hotels, restaurants or canteens.
To have access to running kitchen operations and be enabled to implement a new system