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

Quick facts

Length:

2 x 3 hours

Language:

English

Price:

290 USD

Included:

FIT software access

Instructors:

Benjamin

Delivery:

On demand video, live sessions

Tags:

F&B, HR

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.

Unfold details

The 1st part is about designing the scope of your food waste monitoring system, which will vary according to the variables set below, its implementation, and the use of tools provided for data collection.

Define: edible or non-edible, avoidable or unavoidable, recorded or not, and the cultural challenge related to Food Waste
Quantify the issue: what new performance metric should I use
Locate: identify your own Food Waste Generation Points and the scope of your monitoring system
Time: breakfast/
Qualify the issue: review of existing categories of food waste to understand the reason (why), and type of food waste to know what is going to the bin
Monitoring System Design: setting up a recording station, equipment, and layout
Stakeholders: who should be involved in the system
Procedure
Tools and Technology: use FIT App in kitchen operations

The 2nd part of the module (4 weeks after part 1) is about how to read and interpret data to make informed decisions that will lead to Food Waste prevention.

Feedback and Q&A on the implementation of your own monitoring system
How to clean your own data for an accurate performance baseline?
How to read your data through FIT food waste data analytic software?
How are these data helping decide where to put your efforts next?

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.

Bonus:

60-day access to FIT

DIY Toolkit

Prerequisites

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