HBM 131 1st Edition Lecture 7 Outline of Last Lecture I Quick Service A Counter II Advantages and Disadvantages III AAA Diamond Guide Ratings Outline of Current Lecture I A B II A B C D Going Green Green Practices in a restaurant Green Practices in Hotel Restaurant Trends Technology Nutrition Financial Non Traditional Current Lecture Trends I Going Green A Green Practices in a restaurant 1 Using on demand hot water heaters or solar power to heat your water 2 Using chemical sanitizer in dish machines so that the power to heat the water to 180 degrees is lessened 3 Using linen napkins if in area with good water supply 4 Using biodegradable packaging 5 Composting 6 Recycling 7 Supporting the local sustainable food movement to lessen the carbon footprint 8 Low flow toilets 9 Higher efficient light bulbs 10 Nation s Restaurant News Article B Green Practices in Hotel 1 Not washing all the linens daily who will see that many hotels will ask that you place on bathroom floor if you want the linens cleaned 2 Re circulating water so that bathwater can be filtered and used to water plants etc 3 All of the same things as restaurant operators come into play for hotel food establishments 4 High efficiency insulation 5 Hotel Operators guide to green practices Leeds certification and others II Restaurant Trends A Technology B Nutrition 1 Labeling of ingredients C Financial D Non Traditional Operations 1 Pop Ups 2 Food Trucks 66 of adults said their favorite restaurant foods provide flavor and taste sensations which cannot easily be duplicated at home Restaurant industry job growth has outpaced overall economy 12 years in a row 93 of eating and drinking establishments have less than 50 employees
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