Philippine E-Journals

GREEN PRACTICES IN KITCHEN MANAGEMENT OF LESLIE’S TERRACE, GARDEN AND RESTAURANT

John Aubrey DLC Vidal | Lyzza Camille G. Umandap | Johnny Boy S. Tizon

Discipline: Hotel and Restaurant Management

 

Abstract:

    This  study  aimed  to  enhance Leslie’s upkeep on energy conservation, waste disposal and water conservation to provide a healthy environment where the guests and employees can dine in and work. Green practices have recently been recognized in the food industry as new methods both in the preparation of food and in the cleaning of equipment to reduce unhygienic practices and the use of harmful materials and make the task of cleaning safer, not only for the equipment, but also for the staff who clean the kitchen.