Participation and Format:
1. Complete all 4 online micro-sessions (25-30 minutes each).
2. Engage in role plays, reflection exercises, and adaptability drill.
3. Submit written reflection or responses to handout prompts for supervisor evaluation
4. Complete Pre-Test and Post-Test evaluations.
Assessment:
1. Pass the Post-Test with at least 75% .
2. Achieve a Pass Mark in role-play performance using a 9-scale adaptability rubric.
This 2-hour training on Waste Management & Reduction in Hospitality is designed for line staff and first-line supervisors. It focuses on the importance of reducing waste in hotels, restaurants, and cafés through daily practices such as proper segregation, recycling, food waste control, and use of reusable materials. Participants will learn how small actions contribute to cost savings and environmental sustainability.
1. Apply waste segregation and daily waste reduction practices in hospitality tasks.
2. Support supervisors in monitoring waste reduction compliance.
3. Identify different types of waste in hospitality environments.
4. Value sustainability as part of professionalism in hospitality.
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