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

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.

Course Documentation: 1. Course Manual