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Cooks Training 101-11: Food Waste

Published by Transformed Culinary Solutions

This video focuses on reducing food waste and optimizing menu planning in healthcare settings, but the principles can be applied to any industry with a food service operation.

Objectives

Reduce food waste by 20% within the first quarter; Optimize menu planning to reduce costs by 15%

Roles

Chef; Dietitian; Sous Chef; Event Coordinator; Waste Management Specialist

Departments

Foodservice; Event Planning Team; Food Service Team; Culinary Team; Environmental Services

Industries

School Nutrition; Food Service Management; Catering and Events; Healthcare

Tags

menu-planning; food-waste-reduction; kitchen-management

Topics

Kitchen Management; Menu Planning; Food Waste Reduction

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