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Practice Controlling Waste

The document instructs restaurant staff to track waste for one shift using a provided waste-tracking tool or chart. Staff are asked to record the actual waste amounts of various items, calculate the costs of that waste, and total the lost dollars. They then discuss causes for variances, notes on actions taken, possible follow-up waste control actions, and feedback on areas of opportunity.

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Syed Haider Abbas Kazmi
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52 views2 pages

Practice Controlling Waste

The document instructs restaurant staff to track waste for one shift using a provided waste-tracking tool or chart. Staff are asked to record the actual waste amounts of various items, calculate the costs of that waste, and total the lost dollars. They then discuss causes for variances, notes on actions taken, possible follow-up waste control actions, and feedback on areas of opportunity.

Uploaded by

Syed Haider Abbas Kazmi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Practice Controlling Waste

Track waste for 1 shift.


Use the waste-tracking tool in your restaurant or the chart below.
Complete the chart with the help of your Module Trainer. Total the actual waste of all
the items. Then calculate the lost dollars.
Take action as directed by your Module Trainer.

Item

Actual
Waste

Cost
Lost
of Item Dollars

Cause for Variance

TOTALS

Discuss the following:

Topic

Causes for variances

Notes

Action Taken

Possible follow-up actions to


control waste

Feedback on your areas of


opportunity

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