What you'll learn
Gain a deep understanding of the opportunity of food waste prevention in Canada
Evaluate current food and beverage purchasing practices
Learn how to reduce kitchen food surplus and prevent plate waste
Gather data and KPIs to measure food efficiency of F&B operations
Apply Zero Waste and Circular Economy principles
Further improve efficiencies with the help of other departments
Requirements
Interest in hospitality and F&B operations
Description
Learn how to make your professional kitchen more profitable with this food waste e-learning dedicated to the Canadian hospitality industry.Features:Easy to follow with short videosBest practices and secrets for Canadian hotels and restaurantsResources you can start applying right awayWhy this training?This online course will introduce you to the opportunities of food waste prevention for Canadian chefs.You will gain practical knowledge and tools to apply some best practices in the hospitality industry, leveraging the circular economy.You will also have access to our carefully selected library of helpful resources and real case studies on food waste prevention.What's in it for me?Upon completion of this online training, you will be able to:Gain a deep understanding of the opportunity of food waste prevention in CanadaUnderstand why your property's Green Team need a representative from Culinary at that tableGather data and KPIs to measure food efficiency of F&B operationsLearn how to reduce kitchen food surplus and prevent plate wasteEvaluate current food and beverage purchasing practicesFurther improve efficiencies with the help of other departmentsApply Zero Waste and Circular Economy principlesIdentify relevant food waste solution providersGain new insights on how to reduce food costsWho takes this course?This course is designed for culinary professionals in the F&B, hospitality, and tourism sectors.We know time is the most precious resource as a chef, so the training is designed to be finalized in under one hour (with the option to gain more knowledge as you grow).Our Course is also suitable for hotel leaders looking to learn more about food waste management and prevention.
Overview
Section 1: Introduction
Lecture 1 Introduction video
Lecture 2 Personal Message from BetterTable.ca CEO - Ben Liegey
Section 2: FOOD WASTE + BOTTOM LINE
Lecture 3 Focus on the bottom line
Lecture 4 Business Case for the hospitality industry in Canada
Lecture 5 Business Case for an average restaurant in Canada
Lecture 6 Attract talents and minimize risks
Lecture 7 How much can you save?
Section 3: FOOD WASTE TRACKING + KPIs
Lecture 8 Definitions
Lecture 9 KPIs
Lecture 10 Food Waste Tracking
Section 4: HOW TO REDUCE KITCHEN WASTE
Lecture 11 Food purchasing
Lecture 12 Food storage
Lecture 13 Food utilization
Lecture 14 Overprepared food
Section 5: HOW TO REDUCE PLATE WASTE
Lecture 15 Plate waste
Lecture 16 Plate Design
Lecture 17 Tableware, decoration and music
Section 6: HOW TO BUILD AN EFFICIENT STRATEGY
Lecture 18 Everyone can make a difference
Lecture 19 Food Surplus Management
Lecture 20 Food Waste Management
Lecture 21 Strategy Session
Section 7: EXAM
Chefs,Culinary Teams,F&B Managers,Front-of-House staff,Hospitality Leaders


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