Module Objectives

Participants to develop an awareness to view their actions through the sustainable practices lens in order to contribute positively to your restaurant’s sustainability goals and increase guest satisfaction with the meal experience.

Mission 1

Description

Mission 1 is designed to help participants identify the sustainability implications of front-of-house efforts during guest servicing.

Learning objectives

Participants will:

  • Review the environmental and social impacts of wasted food.
  • Identify sources of plate waste.
  • Identify servicing mistakes that lead to wasted food.
  • Learn about the need to cater for special dietary requirements.
  • Learn about modern healthy eating diets.

Learning outcomes

Participants will be able to:

  • Demonstrate knowledge of the importance of reducing the amount of wasted food.
  • Identify which staff and guest actions contribute to plate waste.
  • Demonstrate knowledge of modern lifestyle diets.
  • Demonstrate knowledge of ingredients that may be a potential health hazard to guests with special dietary requirements.

Duration: 1/2 hour

Mission 2

Description

Mission 2 is designed to help participants develop a capacity for sustainable thinking and practices for the front-of-house.

Learning objectives

Participants will:

  • Review opportunities to reduce plate waste.
  • Review indoor air quality.
  • Review opportunities to communicate the local gastronomy to guests.
 

Learning outcomes

Participants will be able to:

  • Recognise opportunities and apply practices that contribute to the protection of the environment.
  • Recognise opportunities and apply practices that contribute to the well-being of the local community.
  • Explain sustainable practices.
  • Apply the knowledge gained in their professional environment.
  • Apply the knowledge gained in their personal environment.

Duration: 1/2 hour

Mission 3

Description

Mission 3 is a quiz section of variable difficulty. Participants compete against each other to improve their score, win badges and rise on the scoreboard and leaderboard tables.

Learning objectives

Participants will:

  • Test their knowledge and skills based on the learning objectives of Mission 1 and Mission 2.

Learning outcomes

Participants will be able to:

  • Assess their competences in restaurant front-of-house sustainability practices.

Duration: 1/2 hour