A MODEL OF THE KITCHEN WASTE AMOUNT REDUCTION AT THE UNIVERSITY REHABILITATION INSTITUTE OF THE REPUBLIC OF SLOVENIA - SOČA

V diplomskem delu želimo raziskati področje obvladovanja odpadkov v kuhinjskem poslovanju na Univerzitetnem rehabilitacijskem inštitutu Republike Slovenije — Soča (v nadaljevanju URI - Soča). V kuhinjskem poslovanju se nikakor ne moremo izogniti nastajanju odpadkov, med katere tudi uvrščamo odpadke biološkega izvora, ki so še posebno kritični zaradi možnosti okužb, načina shranjevanja, načina odvoza in predelave. Nastajanje kuhinjskih odpadkov je povezano z vsemi fazami kuhinjskega poslovanja in samo s podrobno analizo vseh faz delovnega procesa in odpravo njegovih pomanjkljivosti lahko zagotovimo nastajanje minimalnih količin kuhinjskih odpadkov. Analiza obsega delovne procese: nakup živil, predobdelava živil, priprava jedi, serviranje jedi, zbiranje vseh potrebnih informacij za nemoten potek delovnega procesa, shranjevanje odpadkov ter obstoječi kuhinjsko-informacijski proces. Stroški, ki so v povezavi z odpadki, nastajajo pri njihovem odvozu, predvsem izstopajo stroški odvoza bioloških odpadkov, ki so bili v letu 2008 večji za 74,4 % od odvoza drugih kuhinjskih odpadkov. V diplomskem delu smo si zastavili s prenovo kuhinjskega delovnega procesa doseči cilj zmanjšanja količine bioloških odpadkov za 50 %, s čimer se bodo zmanjšali tudi stroški odvoza bioloških odpadkov.We would like to research the area of kitchen waste management in the kitchen operation at the University Rehabilitation Institute of the Republic of Slovenia (in continuation URI – Soča) in the diploma thesis. We cannot avoid formation of waste in the kitchen management. The most critical among different sorts of waste is the waste of biological origin because of its strong possibility for infections, the way of storage, the way of removing, and modification. Kitchen waste formation is connected with all phases of kitchen management. We can assure formation of minimal amount of kitchen waste only by thorough analyses of all phases of the working process and its deficiencies. The analyses includes working processes: buying of foodstuffs, pre-handling of food, preparation of dishes, serving of dishes, collecting of all needed information for undisturbed termination of the working process. The costs, which are connected with waste, begin with their cartage, especially biological waste expenses that were 74.4 % higher in 2008 than the cartage of other kitchen waste. We wanted to improve kitchen working process in the diploma thesis and achieve the goal – to lower the amount of biological waste for 50 % and to lower the expenses of cartage of biological waste