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Assignment Instructions Week 2: Paper 1 Instructions: Write a two-page paper, plus the title page and a reference page (these do not count in the page count) on the following statement: * Identify...

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Assignment Instructions

Week 2: Paper 1

Instructions:

Write a two-page paper, plus the title page and a reference page (these do not count in the page count) on the following statement:

* Identify three issues to manage food and beverage waste and recycling operations and suggest solutions. Give an example of some organization or company or the military.

Incorporate at least one reference from articles listed within the online APUS library (Do not use Wiki as a source).

Submission Instructions:

•Written communication: Written communication is free of errors that detract from the overall message.
•APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
•Length of paper: typed, double-spaced pages with no less thana two-page paper.
•Font and font size: Times New Roman, 12 point.

APA GUIDELINES
University of California Berkeley Library APA Style Citation http://www.lib.berkeley.edu/TeachingLib/Guides/APAstyle.pdf
Purdue University APA Formatting and Style Guide http://owl.english.purdue.edu/owl/resource/560/01/#resourcenav

RESEARCH and WRITING
APUS Online Library Tutorial Center
http://www.apus.edu/Online-Library/tutorials/index.htm

PLAGIARISM
Avoiding accidental and intentional plagiarism
http://www.plagiarism.org/


RUBRIC

http://www.rcampus.com/rubricshowc.cfm?code=B4WAXB&sp=yes

Answered Same Day Jun 11, 2020

Solution

Arun answered on Jun 12 2020
156 Votes
FOOD WASTE MANAGEMENT 1
Food Waste Management
The three issues to the operation food and beverage waste and recycling are illustrated. The first issue is portion and plate waste in the restaurants. Customers may not be willing to cooperate in this issue and there are several instances when the customers do not use whole content of food for eating. The ways to minimise such an issue of waste are mentioned here. The portion should be kept consistent to serve guests in the restaurants and hotels (Scotland, 2014). Use of standard spoons and measures must be used by restaurants and hotels to avoid creeping up the portion sizes. The hotels and restaurants should offer different portion sizes for children, toddlers and lighter eaters. The standard portion of vegetables or the side dishes should be served. If customers require more food offer second serving. The hotel and restaurants staffs should be offered training to monitor the food...
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