text.skipToContent text.skipToNavigation
  1. Home
  2. Trades & Industries
  3. Culinary, Hospitality, Travel & Tourism
  4. Hospitality
  5. F&B Module 26: Applying Sustainability Principals to Restaurants

F&B Module 26: Applying Sustainability Principals to Restaurants, 1st edition

  • Peter Szende
  • Daniel Winans
  • Nelson Barber

Published by Pearson (May 1st 2013) - Copyright © 2013

1st edition

F&B Module 26: Applying Sustainability Principals to Restaurants

ISBN-13: 9780132958783

Includes: Unassigned

This product is not available in your country

What's included

  • Unassigned

Overview

Hospitality Management Learning Modules is a series of concise and self-contained modules written by experts in the hospitality industry. They are designed with both students and instructors in mind.  These modules can be used as stand-alone documents or combined to form a custom instructional packet tailored to fit the unique needs of the instructor and course curriculum.  Due to the consistent and streamlined format, most modules can be covered in one or two 90-minute class periods.

 

About this module:

 

This module examines a full range of sustainable practices and principles that can be applied to the restaurant industry, such as developing strategies for setting restaurant business goals for sustainability, understand Greening the Supply Chain, and identifying resource conservation methods for water, energy and waste management as related to restaurant operations and the financial value of these efforts to the business.

 

This module is part of the "Food and Beverage Management" curriculum, which is built around nine clusters:

  • Introduction
  • Special Segments and Operations
  • Responsible Food Service
  • Marketing and Entrepreneurship
  • Menu Planning
  • Facility Planning
  • Service Procedures
  • Process and Revenue Management
  • F&B Control Procedures

 

For teachers

All the material you need to teach your courses.

Discover teaching material