Explain food resource management.

Explanation should focus on ways the food service industry addresses environmental and other bottom-line issues such as

• determining cost control
• controlling and handling waste
• supervising labor
• evaluating environmental effects
• managing food supply vendors.

Process/Skill Questions:

Thinking

• What responsibilities does a food service operation have for the welfare of the environment?
• What environmental issues affect all food service operations?

Communication

• What communication skills can be used to ensure that environmental laws affecting a food service operation are enforced?
• How can employees be made aware of environmental concerns?

Leadership

• How can leadership be aware of changes in environmental laws?
• How can leaders encourage responsible waste-management procedures?

Management

• What responsibility does management have to enforce labor/cost control guidelines within a food service operation?
• How can management ensure that all employees follow environmental guidelines?

Teacher Resources:

• Economic Research Service (ERS) Links to an external site., USDA
• Food Loss and Waste Links to an external site., USDA