Food Waste Monitoring System: Metrics, KPIs and Efficiency (FWP-SP)


Description

This course gives you the tools to set up and manage a food waste monitoring system in commercial kitchens. You’ll learn how to identify causes of waste, apply practical solutions, and use digital tools like the FIT system to collect and analyze data. The course also covers key metrics, KPIs, and cost-saving calculations, showing how managers, chefs, and teams can work together to cut waste, reduce costs, and boost efficiency.

Content
  • Section 1: Food Waste Monitoring System
  • 1.1 Why Monitoring Food Waste?
  • Minigame: Monitoring Food Waste
  • 1.2 How to Monitor Food Waste to Understand WHY
  • Minigame: 4 Categories of Food Waste
  • 1.3 How to Monitor Food Waste to Understand WHAT?
  • Minigame: Answering the WHAT
  • 1.4 Food Waste Monitoring System in Practice
  • Minigame: Putting the System in Practice
  • 1.5 FIT Digital Recording System
  • 1.6 Key Features of FIT Web Cloud-based Software
  • 1.7 Transversal Approach to Tackling Food Waste
  • Minigame: Tackling Food Waste
  • 1.8 Collecting Data, then What?
  • 1.9 Practical Recommendations to Tackle Plate Waste
  • 1.10 Practical Recommendations to Tackle Preparation Waste
  • 1.11 Practical Recommendations to Tackle Buffet Waste
  • 1.12 Practical Recommendations to Tackle Spoilage Waste
  • 1.13 Case Study: Food Loss at the Farm Level
  • Minigame: Case Study on Food Loss
  • 1.14 Key Learnings
  • Conclusion of Section 1
  • End of Section 1 - Quiz
  • Section 2: Metrics, KPIs, and Efficiency
  • 2.1 Food Cost Percentage and Some of its Limitations
  • Minigame: Food Cost Percentage
  • 2.2 Savings Calculated from Food Cost Percentage
  • 2.3 Savings Calculated from Cost per Cover
  • Minigame: Savings Calculated from Cost per Cover
  • 2.4 Savings Calculated from Food Waste Reduction
  • 2.5 Challenges and Limitations in the 3 Cost Saving Calculations
  • Minigame: Cost of Savings
  • 2.6 What is 1kg of Food Worth?
  • Minigame: What is 1kg of Food Worth?
  • 2.7 Complementary Indicators to Assess Food Efficiency
  • Minigame: Indicators of Food Efficiency
  • 2.8 The Rationale for a Transversal Approach
  • Minigame: Transversal Approach
  • 2.9 The Role of General Manager
  • 2.10 The Role of Human Resources
  • Minigame The role of GM and HR
  • 2.11 The Role of Finance
  • 2.12 The Role of Executive Chef
  • Minigame: The role of Finance and Chef
  • 2.13 Team Work in Action
  • 2.14 Parallel between Modules and Practical Implementations
  • 2.15 Key Learnings
  • Conclusion of Section 2
  • End of Section 2 - Quiz
  • Feedback Survey
Completion rules
  • All units must be completed