best practices - hotel kitchen · consider investing in tracking software (e.g., leanpath and...
TRANSCRIPT
-
□Pu
t th
e fo
od w
aste
epi
dem
ic i
nto
con
text
du
rin
g BE
O
con
vers
atio
ns
and
disc
uss
opt
ion
s w
ith
cli
ents
for
foo
d w
aste
red
uct
ion
an
d re
cove
ry in
clu
din
g an
agr
eem
ent
to
don
ate
food
th
at c
ann
ot b
e re
use
d in
th
e h
otel
□Pu
t do
nat
ion
pa
rtn
er
opti
ons
dire
ctly
in
co
ntr
act
agre
emen
ts s
o cl
ien
ts u
nde
rsta
nd
how
exc
ess
food
fro
m
an e
ven
t w
ill b
e h
andl
ed □R
ein
forc
e th
e im
port
ance
of
accu
rate
gu
est
cou
nts
to
min
imiz
e ov
erpr
odu
ctio
n □Pr
omot
e su
stai
nab
le o
r re
duce
d w
aste
men
us
deve
lope
d by
th
e cu
lin
ary
staff
an
d ex
plai
n
prop
erty
’s fo
od
phil
osop
hy
to c
lien
ts
□So
urc
e u
gly
prod
uce
or
seco
nds
wh
enev
er p
ossi
ble
□R
evie
w s
tore
roo
m p
ract
ices
to
mai
nta
in f
ood
safe
ty a
nd
qual
ity
and
prio
riti
ze t
otal
foo
d u
tili
zati
on □R
emem
ber
to a
lway
s u
se “
Firs
t In
Fir
st O
ut”
in
ven
tory
m
anag
emen
t □D
eter
min
e st
ored
ite
ms
that
hav
e n
o de
sign
ated
use
or
are
clos
e to
“u
se b
y” d
ate,
str
ateg
ize
use
or
don
atio
n w
ith
cu
lin
ary
team
□D
evel
op a
red
uce
d w
aste
men
u o
r a
“Men
u o
f th
e D
ay”
prog
ram
□U
se t
he
mos
t ap
prop
riat
ely
size
d pr
eppi
ng
and
serv
ing
vess
els
for
each
dis
h, t
o be
tter
sta
nda
rdiz
e po
rtio
n s
izes
an
d pr
iori
tize
“tot
al f
ood
uti
liza
tion
” □St
ore
ingr
edie
nts
an
d pr
epar
ed
food
in
a
way
th
at
pres
erve
s qu
alit
y an
d yi
eld,
lab
el w
ith
“u
se b
y” d
ates
to
prev
ent
spoi
lage
□M
eet
wit
h fi
nan
ce o
r as
set
man
ager
s to
dis
cuss
opt
ion
s fo
r in
vest
ing
in t
rack
ing
soft
war
e or
oth
er e
quip
men
t to
h
elp
un
ders
tan
d cu
rren
t was
te a
nd
iden
tify
opp
ortu
nit
ies
to r
edu
ce
□Fo
r bu
ffet
s an
d di
spla
ys,
use
sm
alle
r ve
ssel
s w
her
ever
po
ssib
le, e
spec
iall
y as
ser
vice
win
ds d
own
, top
pin
g off
or
back
fill
ing
as n
eces
sary
to c
onse
rve
full
pan
s fo
r do
nat
ion
□N
ote
hig
h-w
aste
bu
ffet
ite
ms
and
repo
rt b
ack
to t
he
culi
nar
y te
am f
or m
enu
adj
ust
men
t
□R
etu
rn b
ins
to d
esig
nat
ed l
ocat
ion
s an
d u
se a
ppro
pria
te
bin
lin
ers
□R
equ
est
a pr
esen
tati
on f
rom
a F
ood
Was
te M
anag
emen
t Ch
ampi
on
to
revi
ew
appr
opri
ate
food
w
aste
di
spos
al
tech
niq
ues
□En
sure
un
reco
vera
ble
food
was
te f
rom
sto
re r
oom
s an
d ki
tch
ens
is
disp
osed
of
ac
cord
ing
to
you
r pr
oper
ty’s
dive
rsio
n s
trat
egy
□K
eep
accu
rate
rec
ords
of
the
nu
mbe
r of
bin
s fi
lled
eac
h
day
and
reco
rd t
he
gen
eral
ite
ms
in e
ach
bin
to
prov
ide
the
culi
nar
y st
aff w
ith
dai
ly d
ata
on fo
od w
aste
gen
erat
ion
□Ex
plor
e fi
nan
cial
via
bili
ty o
f var
iou
s fo
od w
aste
div
ersi
on
stra
tegi
es (h
aule
r co
ntr
act,
on-s
ite
man
agem
ent)
□Co
nsi
der
inve
stin
g in
tra
ckin
g so
ftw
are
(e.g
., Le
anPa
th
and
Win
now
) or
tech
nol
ogy
to p
rese
rve
food
qu
alit
y (e
.g.,
cook
-ch
ill,
blas
t fr
eeze
r)
□R
ein
forc
e fo
od w
aste
pre
ven
tion
, rec
over
y an
d di
vers
ion
be
hav
iors
con
tin
uou
sly
□K
eep
food
was
te r
edu
ctio
n a
nd
reco
very
bes
t pr
acti
ce
mat
eria
ls o
n h
and
for
empl
oyee
s to
rev
iew
□Bu
ild
revi
ew o
f fo
od m
anag
emen
t ph
ilos
oph
y in
to n
ew
hir
e or
ien
tati
on m
ater
ials
□A
ssis
t th
e ev
ent
sale
s st
aff i
n d
evel
opin
g a
scri
pt f
or
disc
uss
ing
redu
ced
was
te e
ven
ts w
ith
cli
ents
□D
evel
op a
on
e-pa
ger
that
det
ails
th
e im
pact
of
food
was
te,
the
hot
el’s
food
was
te g
oals
an
d th
e im
pact
you
r pr
ogra
m
is h
avin
g on
th
e lo
cal c
omm
un
ity
via
don
atio
ns
□Pl
ace
con
scio
us
con
sum
ptio
n c
ues
an
d fo
od p
hil
osop
hy
mes
sage
s on
bu
ffet
s, ta
bles
an
d in
gu
est
room
s
Best
Prac
tices
Pre-
Serv
ice
For m
ore
deta
iled
info
rmat
ion
on h
ow y
ou c
an fi
ght f
ood
was
te w
ithin
you
r. ro
le a
nd
to re
ad w
hat o
ther
hot
els
are
doin
g, v
isit
Hote
lKitc
hen.
org.
purch
asing
/rec
eiving
banq
uets
/se
rvice
comm
unica
tions
even
ts /
cater
ing sa
les
finan
ce
huma
nres
ource
s
stewa
rding
culin
ary