Assignment InstructionsWeek 2: Paper 1Instructions:Write a two-page paper, plus the title page and a...

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Assignment InstructionsWeek 2: Paper 1Instructions: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 GUIDELINESUniversity of California Berkeley Library APA Style Citation http://www.lib.berkeley.edu/TeachingLib/Guides/APAstyle.pdfPurdue University APA Formatting and Style Guide http://owl.english.purdue.edu/owl/resource/560/01/#resourcenavRESEARCH and WRITINGAPUS Online Library Tutorial Centerhttp://www.apus.edu/Online-Library/tutorials/index.htmPLAGIARISMAvoiding accidental and intentional plagiarismhttp://www.plagiarism.org/RUBRIChttp://www.rcampus.com/rubricshowc.cfm?code=B4WAXB&sp=yes

Arun · Accepted Answer

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.

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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