The restaurant industry provides millions of job opportunities to immigrants, workers with few formal qualifications, and young people just starting out in the workforce. When dining out, we see hosts and hostesses, waiters and waitresses, bartenders, bussers, and many more rushing around to ensure drinks and food are delivered to us correctly and quickly. Behind the scenes, often out of our view, dishwashers, cooks, and other kitchen staff prepare and assemble our
meals. Today almost 25% percent of restaurant workforce is largely made of Hispanics.
According to National Restaurant Association ...
"At the same time, it's no secret that the industry's workforce is largely Hispanic," he continued. "We're seeing a trend now where there is more of a push toward management positions and this is hugely important to CEOs. Many of them tell me it is their No. 1 importance - to grow that number, to get [Hispanic workers] into corporate positions."
More from National Restaurant Association on Sustainability ...
Only way to accomplish future growth for your business is having well qualified and well trained workforce. We are here to help you do just that.
We have teamed up with Professor Laura Mendicuti, environmentalists who specialized in sustainability and hygienic practices in the food industry.
Prof. Mendicuti travels around Latin America educating workers in the food industry.
Today we offer affordable and globally accessible eTraining solution for Hispanic workforce to our clients in the U.S.
Reducing the impact
Restaurants, caterers and cafes have the responsibility to the environment and the general public they serve on daily basis. Today consumers are looking for ways they can help the environment through their choices and behavior. Making simple changes to the way businesses’ and their staff think and operate, can:
- Create a point of difference from competitors
- Receive great publicity
- Cut costs & save
- Improve staff productivity and morale
- Increase customer loyalty and attract new customers
- Contribute to a better and healthier world for everyone
Modul (2) - Sustainability - Get Educated and Take Action
Sustainability is meeting the needs of the present without compromising the ability of future generations to meet theirs. There are three main pillars: economic, environmental and social. These three pillars are informally referred to as people, planet and profits.
Sustainability, in ecological terms, is the way biological systems remain diverse and productive. In more general terms, sustainability is achieved when systems work seamlessly together to endure.
Restaurants are thus sustainable when they see themselves as part of a larger picture, where sources and the processes that go into their products are of paramount concern. Restaurants are sustainable when they reduce their waste streams, minimizing their impact on the environment. Restaurants are also practicing sustainable principles when they find ways to:
- Reduce energy use through increased efficiency
- Use clean energy forms
- Save water on your products or processes
- Reduce raw materials
- Reduce waste generation
Module (2) - Hygienic Practices
Skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organizational procedures and to identify and control food hazards.
All consumers have the right to expect safe, hygienically prepared and good quality food. This is the reason that the handling of food requires care to prevent the hazards. Good Hygiene Practices are the set of requirements to prevent contamination of food in order to provide safe food to the consumers.
Food borne illnesses can result from contamination due to improper practices like when there is
- Lack of environmental hygiene and poor sanitation
- Mixed and inappropriate transportation
- Poor storage
- Poor personal hygiene
- Unsafe source of food
eTraining Modules & Sessions
The program is divided into two modules and eight sessions as follows:
Hygienic food handling
- Session 1 - Foodborne diseases
- This first session will review what are the diseases transmitted by food, how they are transmitted and their importance in public health.
- Session 2 - Causes and types of food contamination
- This session will address cusps and types of food contamination, and explain how bad practices are the primary cause of contamination.
- Session 3 - Personal Hygiene
- Personal hygiene plays a major role as a cause of disease transmission through food. Basic techniques will be given to care for personal hygiene for people who cook or serve food to others.
- Session 4 - Cleaning, Disinfection and Storage
- In the last session will explain techniques and practices to keep the place in optimal conditions of cleaning. It will also explain the importance of storage for food preservation.
- Session 5 - What is sustainability and why do we want to be sustainable?
- This session will explain the relationship between man and nature. Why and why care for it. As well as your relationship with the food business.
- Session 6 - Eco-efficiency. How to take care of resources to reduce costs and save?
- The concept of eco-efficiency will be discussed and explained how to take care of the environment brings benefits to the organization and helps reduce costs and save money.
- Session 7 - Tools for eco-efficiency
- Two eco-efficiency tools will be explored to put them into practice as soon as possible.
- Session 8 - Detection of opportunities and proposals for improvement
- In this last session will resume the work of the previous session, and will define concrete actions to implement the eco-efficiency tools in your organization.
English Transcript of this video
About Professor Laura Mendicuti
PLEASE NOTE: eTRAINING IS CONDUCTED IN SPANISH (Designed for your Spanish speaking workforce)