Hospitality Food Waste COMPREHENSION Task

One of the most important aspects of working in any kitchen is knowing how to reduce waste because not only does it help the profit margin but it also helps the environment.

This comprehension task takes an article from a Hospitality industry magazine and demonstrates how several Australian pioneering chefs are leading the way for reducing food waste in their restaurants. This task will help students develop their understanding of the Source and Use Information on the Hospitality Industry unit of competency.

This is a great homework task after a sustainability lesson or as part of a casual/relief lesson.