Table 5: Action plan Objective Action Potential cost (£) Benefits Responsible person Priority Review the menu planning 2hr meeting : Reduction of process to ensure that the Head of food and Chef and Head of 1 spoilage data provided to the chef is beverage food and beverage accurate Reduction of plate Trial providing smaller Chef and Head of 3 scrapings portions food and beverage Ask whether the customer Reduction of plate actually wants scrapings 0.5hrs staff Head of food and accompaniments for meals, Reduce food waste e.g. bread, salad garnish, training x 2 beverage and 1 Data on the vegetables rather than waiting staff waiting staff number of portions simply serving them remaining can be automatically. fed into future Monitor stock control and menu planning and overproduction of waste identify those regularly, for example at 0.5hrs daily by Chef and kitchen 1 meals that do not the end of each sitting the the Chef staff sell as frequently as number of portions others. remaining can be recorded Switch to smaller receipts Reducing paper use for guests by using A5 size Staff training : and therefore paper instead of A4, or 0.5hrs x Reception Staff 3 send customers electronic 3reception staff cutting purchasing receipts and invoices. costs. Print double sided where Reduce paper waste possible. Nil Reducing paper use Reception Staff 1 and therefore Reuse partially used paper cutting purchasing pads and pens / pencils costs. Nil Reception Staff 2 removed from guest rooms or conference facilities.
Table 5: Action plan Objective Action Potential cost (£) Benefits Responsible person Priority Reduce food waste Review the menu planning process to ensure that the data provided to the chef is accurate 2hr meeting : Chef and Head of food and beverage Reduction of spoilage Reduction of plate scrapings Reduction of plate scrapings Data on the number of portions remaining can be fed into future menu planning and identify those meals that do not sell as frequently as others. Head of food and beverage 1 Trial providing smaller portions Chef and Head of food and beverage 3 Ask whether the customer actually wants accompaniments for meals, e.g. bread, salad garnish, vegetables rather than simply serving them automatically. 0.5hrs staff training x 2 waiting staff Head of food and beverage and waiting staff 1 Monitor stock control and overproduction of waste regularly, for example at the end of each sitting the number of portions remaining can be recorded 0.5hrs daily by the Chef Chef and kitchen staff 1 Reduce paper waste Switch to smaller receipts for guests by using A5 size paper instead of A4, or send customers electronic receipts and invoices. Staff training : 0.5hrs x 3reception staff Reducing paper use and therefore cutting purchasing costs. Reducing paper use and therefore cutting purchasing costs. Reception Staff 3 Print double sided where possible. Nil Reception Staff 1 Reuse partially used paper pads and pens / pencils removed from guest rooms or conference facilities. Nil Reception Staff 2
Waste%20Prevention%20Plan%20Sample%20-%20H%20Hotel.docx