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Assessment 1: PresentationThis assessment is for these students only: Melbourne - Hotel School; Sydney - Hotel School.Assessment Group/individual Learning outcomes Grading indicator Min...

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Assessment 1: PresentationThis assessment is for these students only: Melbourne - Hotel School; Sydney - Hotel School.Assessment Group/individual Learning outcomes Grading indicator Min Score Weight Length/duration Due Professional accreditationPresentation and Script Individual 3, 4, 5 Graded N/A 30% 1500 script + 10 min presentation 05 Apr 2018 9:00 AM N/APresentation and ScriptWeighting: 30%Due: Script submissions to be received by 9:00am Thursday, 1st April 2018Descriptionyou are required to:• deliver a ten-minute presentation on the environmental impacts of a hotel department and ways of minimising the areas of impact• submit an outline of the presentation in the form of a script and a list of references as used to inform your content (a minimum of three academic references and industry sources is required).The following three areas of content should be included:1. choose one Hotel department and clearly outline the operational activities of that department2. identify the environmental impacts of that department's operations.3. with reference to the literature, and best practise in industry, propose a range of innovative and operable measures that can be implemented to minimise the areas of environmental impact.Note: Preffered hotel department : Kitchen Department as of point no:2
• Subject Name and code The Sustainable Hotel Environment - MNG20006
Answered Same Day Mar 22, 2020 MNG20006 Southern Cross University

Solution

Anju Lata answered on Mar 26 2020
154 Votes
THE SUSTAINABLE HOTEL ENVIRONMENT 11
ASSESSMENT 1
HOSPITALITY MANAGEMENT
THE SUSTAINABLE HOTEL ENVIRONMENT
Subject Code: MNG20006
Hotel School, Sydney
    
ABSTRACT
The assessment investigates multiple environmental impacts of operations of Kitchen department and elaborates different operational activities performed in the hotel kitchen. The essay investigates various measures to minimize the adverse impact and recommends many innovative and operable measures to be taken by the managers to counter affect these environmental impacts.
Keywords: Accommodation, hotel Industry, environment, operational, activities, kitchen.
TABLE OF CONTENT
1. Abstract                        2
2. Table of Contents                        3
3. Introduction                        4
4. Kitchen department & Its operational Activities            4
5. Environmental Impacts of Kitchen’s operations            6
6. Measures to minimize environmental impact                6
7. Conclusion                        8
8. References                        9
INTRODUCTION
Hotels have various departments to conduct their multiple operations like Front Office, Accounts, Maintenance, Kitchen, Transport, and Housekeeping etc. Various activities performed in these departments on daily basis adversely affect the environment and nature. Activities like Transport, Entertainment, and Accommodation cause higher levels of environmental hazards. For example, transport of visitors to various places of interest may add large quantities of dangerous emissions to the atmosphere. Excessive consumption of energy resources like electricity and water not only negatively influences the environment but also wastes a lot of money due to ove
urdened operational costs (Deale, 2013). Moreover, an enormous amount of food waste produced by hotels across the world emphasizes on the urgent need of sustainability techniques to be implemented in hotel management sector.
KITCHEN DEPARTMENT & ITS OPERATIONAL ACTIVITIES
Kitchen department of the hotel is a place where the ample of food is cooked every day and lot of waste is generated (Sloan et al, 2013). Kitchen owns various responsibilities like:
1. Menu preparation
2. Preparing recipes according to demand of customers within imposed time constraints.
3. Maintaining Kitchen Cleanliness and hygiene in cooking and food presentation.
4. Purchasing & maintaining supply of required ingredients in kitchen.
5. Checking out all the food spoilage carefully every day, handling wastage and controlling the food production.
6. Catering.
Many sources of energy like LPG, water, and electricity are used in hotel kitchen 24x7 like Bulbs, Tube lights, LPG cylinders, Ovens, Baking equipment, Grills, Large Freezers, and others. The electricity and water consumption of kitchen is considerably high. Electricity is used in running all the automatic equipment while water used for washing, cleaning and cooking purposes. The ingredients for the kitchen are also
ought from distant places using transport. Thereby, indirectly it also uses petroleum products for delivery of items each day. Ga
age management staff decomposes the ga
age with help of contractors using ga
age trucks.
ENVIRONMENTAL IMPACTS OF KITCHEN’S OPERATIONS
Daily operational activities of kitchen produce a huge amount of food waste along with other kinds of wastes. Normally solid waste from kitchen department consists of 46% food waste, 25% paper products, 12% cardboard items, 7% plastic material, and 10% metals and glass. The 46% food waste cannot be recycled and is decomposed directly on the dumping grounds but remaining 54% waste can be recycled and reused (Kasim and Scarlat, 2007).According to a study, hotels produce around 25-30% of the overall global waste food generated every day (Wang, 2009). Generated hotel waste is disposed of directly in nea
y open areas by local dumping contractors using...
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