Detail end of service procedures that you followed including provisions for waste minimisation
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Detail end of service procedures that you followed including provisions for waste minimisation,
recycling and storage requirements of commodities, materials and equipment as applicable:Grilled
Chicken Burger Steak Sandwich Southern Spiced Fried Chicken Slow-cooked Pork Slider Lamb Burger
End-of-service procedures in a restaurant typically involve waste minimization, recycling, and proper
storage of commodities, materials, and equipment. Here's a detailed guide for the mentioned menu
items:
Grilled Chicken Burger:
1.
Waste Minimization:
Monitor and control portion sizes to reduce food waste.
Utilize leftover grilled chicken for other menu items or repurpose it for staff meals.
Implement a "first in, first out" (FIFO) inventory system to use older ingredients first.
2.
Recycling:
Separate food waste for composting if available.
Ensure proper recycling of packaging materials such as paper, cardboard, and plastic.
3.
Storage Requirements:
Store leftover grilled chicken in airtight containers to maintain freshness.
Properly label and date containers for easy identification.
Store raw and cooked chicken separately to prevent cross-contamination.
Steak Sandwich:
1.
Waste Minimization:
Trim steaks efficiently to minimize waste.
Repurpose any leftover cooked steak for salads, wraps, or other menu items.
Monitor inventory to avoid overordering perishable ingredients.
2.
Recycling:
Recycle packaging materials, including paper, cardboard, and plastic.
Dispose of food waste responsibly through composting if available.
3.
Storage Requirements:
Store leftover steak in sealed containers to maintain quality.
Follow proper storage guidelines to prevent spoilage and contamination.
Southern Spiced Fried Chicken:
1.
Waste Minimization:
Control portion sizes to minimize leftover fried chicken.
Repurpose leftover fried chicken for salads, tacos, or wraps.
Implement training on efficient frying practices to reduce oil waste.
2.
Recycling:
Recycle packaging materials, including cardboard boxes and plastic containers.
Dispose of used cooking oil through proper recycling channels.
3.
Storage Requirements:
Store leftover fried chicken in airtight containers to maintain crispiness.
Properly label and date containers for inventory management.
Slow-cooked Pork Slider:
1.
Waste Minimization:
Monitor portion sizes to minimize pork waste.
Use leftover slow-cooked pork for other menu items like tacos, nachos, or salads.
Ensure proper rotation of ingredients to use older ones first.
2.
Recycling:
Recycle packaging materials, such as paper napkins, cardboard boxes, and plastic
containers.
Compost food waste if composting facilities are available.
3.
Storage Requirements:
Store leftover slow-cooked pork in sealed containers to preserve flavor and moisture.
Follow proper storage protocols to prevent contamination.
Lamb Burger:
1.
Waste Minimization:
Control portion sizes to minimize leftover lamb patties.
Repurpose leftover lamb for specials or alternative menu items.
Regularly review inventory to avoid overordering.
2.
Recycling:
Recycle packaging materials, including plastic, cardboard, and paper.
Properly dispose of any non-recyclable waste in accordance with local regulations.
3.
Storage Requirements:
Store leftover lamb patties in airtight containers to maintain quality.
Follow proper storage guidelines to prevent spoilage and cross-contamination.
In addition to the specific measures for each menu item, it's essential to have a comprehensive waste
management plan in place, including staff training, regular waste audits, and collaboration with local
recycling facilities. This helps ensure a sustainable and environmentally friendly end-of-service
process for your restaurant.
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