1 Day – Classroom | Interactive Seminar
HRDCorp SBL Khas Claimable Module

OVERVIEW

The Waste Management & Food Cost Control Seminar is a focused, hands-on program designed to help hospitality and F&B professionals reduce wastage, optimize food production efficiency, and improve profitability through systematic cost control measures.

In today’s competitive food and hospitality industry, effective waste management and cost control are key to maintaining profitability without compromising quality. This seminar provides practical tools, methods, and real-industry insights to help participants track, manage, and reduce kitchen and service waste, while implementing accurate costing, portioning, and stock control systems.

Participants will learn how to analyze food costs, minimize losses, manage inventory efficiently, and design sustainable operating practices aligned with corporate environmental goals.

LEARNING OBJECTIVES

By the end of this seminar, participants will:

• Understand the principles of food cost control and its impact on profitability.
• Identify key sources of waste in kitchen, service, and procurement operations.
• Learn to calculate and analyzefood cost percentages and variances.
• Develop practical strategies for waste reduction and sustainable kitchen operations.
• Implement inventory control, portion management, and menu costing systems.
• Foster a culture of responsibility and cost awareness among F&B teams.

LEARNING OUTCOMES

At the end of the seminar, participants will be able to:

• Apply effective cost control techniques to daily F&B operations.
• Conduct a waste audit and implement a reduction strategy.
• Improve menu profitability through proper costing and yield analysis.
• Reduce operational expenses while enhancing sustainability.
• Create a waste-conscious culture within their teams.
• Align food operations with corporate sustainability and profitability goals.

LEARNING METHODOLOGY

• Trainer-Led Presentations – Explanation of key cost control and waste management concepts.
• Interactive Group Activities – Identifying and solving real workplace waste issues.
• Case Studies – Successful waste reduction and cost control practices from Malaysian hotels and restaurants.
• Hands-On Exercises – Food cost calculation, yield testing, and inventory tracking.
• Visual Demonstrations – Waste sorting, portion control, and stock rotation methods.
• Q&A Discussion – Addressing participants’ specific operational challenges.