Food Waste Management in Restaurants and Hotels: Kitchen Audits, Donation and Recovery – Dammam, 3–7 Jan 2027
Food Waste Management in Restaurants and Hotels: Kitchen Audits, Donation and Recovery runs in Dammam from Sunday 3 January to Thursday 7 January 2027 (1 Week). The fee is 19,500 SAR per participant. The same programme is also scheduled in 7 other cities.
- Dates
- Length
- 1 Week
- Fee per participant
- 19,500 SAR
- Format
- In person, Dammam
- Venue
- Eastern Province five-star
- Status
- Open for registration
- Week
- 53 of 2027
- Reference
- 761_19621
This session
3–7 Jan 2027
This Food Waste Management in Restaurants and Hotels: Kitchen Audits, Donation and Recovery session in Dammam runs from Sunday 3 January to Thursday 7 January 2027 (week 53, Q1 2027). It is the only date in Dammam in 2027, at a fee of 19,500 SAR. Registration is open for this date. It is held in person at Eastern Province five-star.
How do I book this date?
Register online to request your place, or send us a question about this date first.
Reference for this date: 761_19621. Quote it when you contact us.
Before you book, read our cancellation policy.
Let’s talk about your next step.
Questions about this date
When does Food Waste Management in Restaurants and Hotels: Kitchen Audits, Donation and Recovery in Dammam start and finish?
It starts on Sunday 3 January and finishes on Thursday 7 January 2027: 1 Week.
How much does Food Waste Management in Restaurants and Hotels: Kitchen Audits, Donation and Recovery in Dammam cost?
The fee for this date is 19,500 SAR per participant. Please read our cancellation policy before you book.
Is this date held in person or online?
It is held in person in Dammam, at Eastern Province five-star.
What does this programme cover?
Food waste in restaurants and hotel kitchens drains margin twice: once when ingredients are bought and again when spoiled stock, trimmings, overproduced buffet trays and plate leftovers are hauled away. Most outlets never weigh what they discard, so bins fill without anyone knowing which station, dish or shift causes the loss. This Core Concept course gives kitchen, catering and food service managers practical methods to weigh, trace and cut food waste, route surplus to donation, feed or compost, and produce a Food Waste Reduction Plan with Baseline Audit for a case outlet.
The programme outline covers:
- Introduction
- Course Objectives
- Target Audience
- Course Outline
- Day 1: Food Waste in Kitchens: Streams, Causes and True Cost
- Day 2: Measuring Food Waste: Standards, Audits and Tracking Tools
- Day 3: Prevention at Source: Buying, Storage, Portions and Production
- Day 4: Buffets, Banquets, Surplus Routes and Special Streams
- Day 5: Case Work: Food Waste Reduction Plan with Baseline Audit
- Skills You Will Gain
- Why Attend This Course
- Conclusion
Where else does this programme run?
Also scheduled in 7 other cities.
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