Sustainability project In the hospitality industry we are responsible for managing resources considering economy, social and environmental costs and benefits in order to meet the needs of present...

Sustainability project

In the hospitality industry we are responsible for managing resources considering economy, social and environmental costs and benefits in order to meet the needs of present generations while protecting and enhancing opportunities for future generations

Instructions:

Part A: Investigate current practices in relation to resource usage

1. Select ONE company from
each
column
below (hospitality and non-hospitality) and
research
their sustainability programs and bench marking practices.

Your information can be presented in a chart, using dot points

You must present findings about each company’s management of
a minimum of 4
elements or resources from the following list:

2. Analyse the information presented to identify current procedures and practices in relation to environmental and resource sustainability

Your analysis should be a minimum of 2 paragraphs of discussion indicating your understanding of the impact (positive and negative) of these practices on the world environment and each company (e.g. reputation, savings and costs).

3. List and explain the compliance requirements for the
Hospitality based company
with reference to legislation, regulations, codes of practice and workplace procedures that relate to environmental and resource use and disposal.

Part B:
Set targets for improvements

4. Option One:

In your current workplace or Zest training restaurant resources are sourced and used, in practices that may have positive or negative impact on the environment.

Make recommendations based on your findings in
part A
to improve current practices.

· Measure and document one resource use of one team member during one work shift

Examples may include:

· Water, gas, electricity, chemical, food

· Measure and document current resource usage of members of the work group

· Analyse above information/your records to identify two

·

· eas for improvement and recommend solutions

4. Option Two:

Belcolade and Cacao- Trace

Provide a summary of the major points made by the guest speaker Filip Tibos from Belcolade who spoke about his company’s commitment to sustainable practices in sourcing cacao and supporting the industry and growers. Your summary should be written in

a) sustainable practices in sourcing, procurement and purchasing

b) how they support growers and ensure continuous supply

c) quality assurance practices in chocolate making, labelling and certification

5. Measure and document
one
resource use of
one
team member during
one
work shift

Examples may include: Water, gas, electricity, chemicals, food

This information can be presented in a chart and must indicate measurement

6. Analyse your findings to identify
two
areas for improvement and recommend solutions.

Consider findings from Part A for ideas as well as additional research

7. Set quantifiable / measurable targets for change

e.g. By only running the dishwasher when full, it is expected that the dishwasher will only run 2 times each day instead of the current practice of once per shift (4 times per day). This will reduce water use by xx litres per day.

Part C: Implement and monitor performance improvement strategies

The hospitality industry must integrate sustainable management in its daily operations and business practices

8. Using
one
solution from part B, describe how you would implement this.

Considerations may include:

a. Policy and procedures

b. Purchase of new equipment

c. Staff training

d. Signage

9. Describe in detail how you would
monitor
these strategies. Refer to the targets set in 7.

How will you check that you are meeting your targets? Use time frames and quantify savings / resource reductions.

10. Describe in detail how you would
evaluate
these strategies.

How will you know if the strategies have improved the sustainability of Zest / your workplace restaurant?