Food Hygiene & Safety

This seminar focuses on adopting sustainable practices to reduce operational costs and environmental footprint. Executives and staff will be trained in stock control, proper menu planning, and leftovers management within the hospitality sector.

Training Modules:

• Analysis of Waste Sources (procurement, kitchen, buffet)
• Food Storage and Preservation Techniques
• Creative Reuse of Materials and Circular Economy
• Measurement and Monitoring of Waste KPIs

Improve your profitability while contributing to environmental protection.