Hotel management notes of kitchen management of waste management (6 semester)
Hotel management notes of kitchen management of waste management (6 semester). Segregate DRY and WET Garbage
Discard Sharp objects
Follow Set clearance time and routes Do not leave garbage bins open
Avoid over-filling of bins
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Do not force waste inside bins using your hands
Use appropriate linings inside bins
Stack away from key operation areas
Use of FOOT OPERATED BINS is preferale
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