How to control restaurant food costs and prevent food waste

How to control restaurant food costs and prevent food waste, available at $19.99, has an average rating of 4.35, with 21 lectures, 1 quizzes, based on 20 reviews, and has 733 subscribers.

You will learn about 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 This course is ideal for individuals who are Chefs or Culinary Teams or F&B Managers or Front-of-House staff or Hospitality Leaders It is particularly useful for Chefs or Culinary Teams or F&B Managers or Front-of-House staff or Hospitality Leaders.

Enroll now: How to control restaurant food costs and prevent food waste

Summary

Title: How to control restaurant food costs and prevent food waste

Price: $19.99

Average Rating: 4.35

Number of Lectures: 21

Number of Quizzes: 1

Number of Published Lectures: 21

Number of Published Quizzes: 1

Number of Curriculum Items: 22

Number of Published Curriculum Objects: 22

Original Price: $24.99

Quality Status: approved

Status: Live

What You Will 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

Who Should Attend

Chefs
Culinary Teams
F&B Managers
Front-of-House staff
Hospitality Leaders

Target Audiences

Chefs
Culinary Teams
F&B Managers
Front-of-House staff
Hospitality Leaders

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 videos
Best practices and secrets for Canadian hotels and restaurants
Resources you can start applying right away

Why 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 Canada
Understand why your property’s Green Team need a representative from Culinary at that table
Gather data and KPIs to measure food efficiency of F&B operations
Learn how to reduce kitchen food surplus and prevent plate waste
Evaluate current food and beverage purchasing practices
Further improve efficiencies with the help of other departments
Apply Zero Waste and Circular Economy principles
Identify relevant food waste solution providers
Gain new insights on how to reduce food costs

Who 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.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction video

Lecture 2: Personal Message from BetterTable.ca CEO – Ben Liegey

Chapter 2: FOOD WASTE + BOTTOM LINE

Lecture 1: Focus on the bottom line

Lecture 2: Business Case for the hospitality industry in Canada

Lecture 3: Business Case for an average restaurant in Canada

Lecture 4: Attract talents and minimize risks

Lecture 5: How much can you save?

Chapter 3: FOOD WASTE TRACKING + KPIs

Lecture 1: Definitions

Lecture 2: KPIs

Lecture 3: Food Waste Tracking

Chapter 4: HOW TO REDUCE KITCHEN WASTE

Lecture 1: Food purchasing

Lecture 2: Food storage

Lecture 3: Food utilization

Lecture 4: Overprepared food

Chapter 5: HOW TO REDUCE PLATE WASTE

Lecture 1: Plate waste

Lecture 2: Plate Design

Lecture 3: Tableware, decoration and music

Chapter 6: HOW TO BUILD AN EFFICIENT STRATEGY

Lecture 1: Everyone can make a difference

Lecture 2: Food Surplus Management

Lecture 3: Food Waste Management

Lecture 4: Strategy Session

Chapter 7: EXAM

Instructors

Ben Liegey
Founder and CEO at BetterTable.ca

Rating Distribution

1 stars: 0 votes
2 stars: 0 votes
3 stars: 3 votes
4 stars: 6 votes
5 stars: 11 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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