Executive Development Programme in Sustainable Design Strategies for Restaurants
-- ViewingNowThe Executive Development Programme in Sustainable Design Strategies for Restaurants is a certificate course that focuses on the importance of sustainable design in the restaurant industry. This programme is designed to meet the growing demand for eco-friendly and sustainable business practices in the foodservice sector.
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GBP £ 140
GBP £ 202
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โข Sustainable Design Principles: Understanding the fundamental principles of sustainable design and their application in restaurant settings. This unit covers topics such as energy efficiency, water conservation, waste reduction, and sustainable materials.
โข Eco-friendly Restaurant Equipment: An in-depth look at the various types of eco-friendly restaurant equipment available, including energy-efficient appliances, water-saving fixtures, and biodegradable packaging. This unit also covers the benefits and costs of investing in sustainable equipment.
โข Sustainable Food Supply Chains: This unit explores the importance of sourcing sustainable food and beverages, and the role of restaurants in promoting sustainable agriculture. It covers topics such as local sourcing, seasonal menus, and reducing food waste.
โข Green Building Design: An overview of green building design principles and their application in restaurant settings. This unit covers topics such as natural ventilation, daylighting, and solar shading, as well as the benefits of green building certification programs like LEED.
โข Energy Management Strategies: A comprehensive look at energy management strategies for restaurants, including the use of energy-efficient lighting, HVAC systems, and refrigeration equipment. This unit also covers the importance of monitoring and controlling energy use, and the role of renewable energy sources in sustainable design.
โข Waste Management Strategies: This unit covers the various waste management strategies that restaurants can implement, including recycling and composting programs, waste reduction initiatives, and the use of biodegradable products. It also explores the economic and environmental benefits of reducing waste.
โข Sustainable Water Management: An examination of sustainable water management strategies for restaurants, including the use of water-saving fixtures, rainwater harvesting systems, and greywater reuse. This unit also covers the importance of monitoring and controlling water use, and the role of water conservation in sustainable design.
โข Employee Training and Engagement: This unit covers the importance of training and engaging employees in sustainable practices, and the role of leadership in promoting sustainability within the restaurant. It
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