RT101 · SORFA Academy
Reducing Food Waste and Operating Costs
HRD Corp registeredOnline course brochure
Course introduction.
Food waste represents ingredients, labour, energy and other operating resources that generate no revenue. This online programme helps food-service managers and supervisors identify losses across purchasing, storage, preparation, production and service. Restaurant and kitchen examples demonstrate methods applicable to cafés, bakeries, catering, canteens, central kitchens and hotel food and beverage operations. Participants map food flow, separate avoidable waste from unavoidable residues, and establish simple measurement practices. They identify prevention priorities, consider suitable recovery options and prepare a 30-day Food Waste and Cost Reduction Plan for their workplace.
Who should attend
- Restaurant and food-service business owners
- Restaurant, outlet and operations managers
- Chefs and kitchen managers
- Purchasing and inventory personnel
- Catering, central-kitchen, canteen, institutional food-service and hotel F&B managers
- Supervisors responsible for food cost, production or waste management
Key Learning Outcomes
- Explain food waste's operating costs and map food flow from purchasing to disposal.
- Distinguish avoidable waste from unavoidable residues and identify common causes.
- Establish a method to separate, measure and record waste and identify priority savings.
- Recommend prevention actions and evaluate suitable handling and recovery options.
- Prepare a practical 30-day Food Waste and Cost Reduction Plan.
Course Resources
View Course Brochure →View Detailed Course Outline →
Brochure languages do not indicate confirmed teaching languages.
Course at a Glance
A visual overview of RT101, including the key management issues, learning focus and programme information.
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