TRAINING COURSES
Title: Energy Efficient Catering
Duration |
1 day |
No. of Trainers
|
1 |
No. of Delegates
|
12
(max) |
Course
Aim |
To equip catering managers and supervisors to achieve significant energy and cost savings in catering operations while maintaining output and quality. |
Course Content
|
- Introduction
- Benefits of saving energy
- Energy consumption and costs in catering
- Energy benchmarks for catering
- Design issues
- Equipment selection
- Energy consumption of appliances
- Food storage/preparation
- Cooking
- Serveries
- Dishwashing
- Heating and ventilation/controls
- Lighting/controls
- Raising staff awareness/training
- Examples of good practice
- Ideas generation/analysis/feedback
- Action Plans
- Further Information
- Course Evaluation
|
Documentation |
1. Course Manual |
NB. While the training will contain adequate theoretical background it is intended that the courses will concentrate on practical energy saving measures. Often savings between 15 and 60% can be achieved by simple good-housekeeping measures in catering operations. Case study materials and exercises will be included.
|
Copyright 2008 NIFES Consulting Group