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$90 for Non-member
September 14, 2020
Ohio Health Care Association
Did you realize there could be money hiding in your kitchen garbage? Each week, hundreds of thousands of dollars are thrown away as food waste. In this session, we will focus on recognizing areas for improved cost control including monitoring food waste. Participants will take away hands-on tools for managing kitchen operations to cut food waste.
- Describe the types of waste in the food service department
- Explain why it is important to focus on reducing food waste
- Explain the steps in waste tracking and minimizing process
Program Titles and Supporting Materials
This program contains the following components:
If applicable, you may obtain credit in multiple jurisdictions simultaneously for this program (see pending/approved list below). If electing credit for this program, registrants in jurisdictions not listed below will receive a Certificate of Completion that may or may not meet credit requirements in other jurisdictions. Where applicable, credit will be only awarded to a paid registrant completing all the requirements of the program as determined by the selected accreditation authority.
Click on jurisdiction for specific details:
How to Attend
Join the self-paced program from your office, home, or hotel room using a computer and high speed internet connection. You may start and stop the program at your convenience, continue where you left off, and review supporting materials as often as you like. Please note: Internet Explorer is no longer a supported browser. We recommend using Google Chrome, Mozilla Firefox or Safari for best results.
You may access this course on a computer or mobile device with high speed internet (iPhones require iOS 10 or higher). Recommended browsers are Google Chrome or Mozilla Firefox.