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Case study just a fall in the kitchen

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Beta This is a new way of showing guidance - your feedback will help us improve it. Staff were cleaning up after a busy Friday nights trading at a fast food outlet. The cook was walking back to the kitchen from the pot wash area over a floor that had just been wet mopped by another employee. As he walked past the deep fat fryer, the cook suddenly slipped on the still damp floor. He instinctively reached out to try and break his fall, pulling over the electric deep fat fryer in his panic.
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Rohit was juggling eggs. Smooth, brown ovals—in one hand or the other for a split second, and then up, up, up in the air. First there were three, then four, then five— Where are they coming from? Where am I?
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Hilton Barbados worked with Winnow food waste tracking software to measure waste and identify strategic solutions. Under the Marriott International Group, the hotel strives to improve its food waste reduction efforts and set itself the goal to spearhead such efforts among other Marriott properties in Malaysia. With an ambitious global goal in place, Sofitel Kuala Lumpur Damansara and WWF-Malaysia joined hands to embark on a food waste journey on the ground using a stepwise-approach. The Washington Hilton, under the leadership of their Food and Beverage Assistant and with support from the Director of Food and Beverage, implemented a separation and measurement system accompanied by an employee engagement exercise focused on preventing food waste in their staff cafeteria.
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