HBM 131 1st Edition Lecture 7Outline of Last Lecture:I. Quick ServiceA. CounterII. Advantages and Disadvantages III. AAA Diamond Guide Ratings Outline of Current Lecture:I. Going Green A. Green Practices in a restaurantB. Green Practices in HotelII. Restaurant TrendsA. TechnologyB. NutritionC. FinancialD. Non Traditional Current Lecture:TrendsI. Going GreenA. 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.Composting6.Recycling7.Supporting the local sustainable food movement to lessen the carbon footprint8.Low flow toilets9.Higher efficient light bulbs10.Nation’s Restaurant News ArticleB. Green Practices in Hotel1.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 cleaned2.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 practicesLeeds certification and othersII. Restaurant TrendsA. TechnologyB. Nutrition1. Labeling of ingredients C. FinancialD. Non Traditional Operations:1. Pop Ups2. 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
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