Have you ever considered working in this industry, being part of a team or organization that provides customers with service? Through this activity you will look closely at the work design and layout of a food service operation.

Visit a restaurant or hotel near where you live. Perhaps you are already working at such an organization or institution.

Are there any sustainable practices being incorporated into the day to day food service operations?
Look at the workflow – can this be improved to become more efficient? Suggest some possibilities.
How about the visible storage and work areas – can these be improved to be more efficient?