1. Introduction
Mr. Kunlawat Phurichyawarodom, owner of ChouNan Restaurant, is an expert in running a restaurant business and managing the inventory of restaurant ingredients.
2. Principles and importance of the 7 types of wastes
Understand the process of food waste and its impacts in various aspects. Learn the principles and importance of waste, along with methods to improve work processes to reduce waste in restaurants.
3. Stock Management & Inventory Control
Learn the steps and methods to effectively manage raw material stocks by adhering to the FIFO (First In, First Out) principle. Also, learn how to store raw materials correctly, which helps save working time, is verifiable, and reduces possible errors.
4. Zero-Waste Cooking Ideas
Learn the concepts and principles of Zero-Waste Cooking, cooking techniques to reduce waste, reduce losses in the restaurant business, and add value to the menu, create opportunities and expand to new businesses.
5. People Management & Sustainability
Instilling engagement and common goals in employees through training in the use of technology, raw material stock management, follow-up, and support to motivate employees to work and create work efficiency.
