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This 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...

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This assessment is for these students only:Melbourne - Hotel School; Sydney - Hotel School.

AssessmentGroup/
individual
Learning outcomesGrading indicatorMin ScoreWeightLength/
duration
DueProfessional accreditation
ReportIndividual2, 3, 5GradedN/A40%2500 words10 May 2018 9:00 AMN/A

Report taskChoose one of the topics from the list below and argue a viewpoint in the format of an academic report. It is expected that this viewpoint will emerge from your research, and will form the foundation of your argument. Your argument should be supported by a minimum of 4 academic references and industry examples should be used to illustrate your discussion. It is expected that you come to a conclusion supported by the research material used and make recommendations.Assignment topics

  1. Given environmental concerns, tourism in the developing world is unsustainable.
  2. Luxury and Green are incompatible goals for the hotel industry.
  3. 'Sustainable food' increasingly promoted on restaurant menus is largely greenwashing.

Marking Criteria

CriterionMarksHigh DistinctionDistinctionCreditPassFail
Content and reasoning50%Excellent understanding of the topic and concepts. Excellent argument of a viewpoint to a chosen topic. Excellent recommendations madeVery good understanding of the topic and concepts. Very good argument of a viewpoint to a chosen topic. Very good recommendations madeGood understanding of the topic and concepts. Good argument of a viewpoint to a chosen topic. Some good recommendations madeAdequate understanding of the topic and concepts. Adequate argument of a viewpoint to a chosen topic. Some recommendations made but may not be appropriatePoor understanding of the topic and concepts. Lack of depth to your analysis. Poor argument of a viewpoint to a chosen topic. Recommendations poor
Research25%More than 6 appropriate academic references and supporting industry sources6 appropriate academic references and supporting industry sources5 appropriate academic references and supporting industry sources4 appropriate academic references and supporting industry sourcesLess than 4 appropriate academic references and supporting industry sources
Report format and structure12%Excellent report format. Excellent grammar and written expression. Meets word countReport format with all parts very well done. Very good grammar and written expression. Meets word countReport format with all parts well done. Good grammar and written expression. Plus or minus 10% of word countReport format adequately done. Adequate written expression. Some grammar and spelling mistakes. Plus or minus 10% of word countReport format not used or parts missing. Poor written expression, grammar and spelling mistakes throughout. Does not meet word count
Referencing13%Excellent, consistently uses standard Harvard referencing in text and LORVery good, uses standard Harvard referencing in text and LOR, 1–2 mistakesGood, uses standard Harvard referencing most of the time, 2–3 referencing mistakesAdequate referencing technique, more than 3 referencing mistakesPoor referencing technique. Does not use standard Harvard referencing, several mistakes
Answered Same Day May 02, 2020 MNG20006 Southern Cross University

Solution

Preeti answered on May 07 2020
144 Votes
Discussion Topic: 'Sustainable food' increasingly promoted on restaurant menus is largely greenwashing’
Executive summary
The hotel industry is rapidly growing in terms of implementing green initiatives for preserving and sustaining natural environment, in order to successfully meeting the needs and desires of green-minded consumer. The purpose of the study is to assess sustainable food practice concept is implemented in actual terms in hotel industry, or it is just a greenwashing concept. Through depicting information regarding sustainable food practices in hotel industry, it has found that hoteliers and hotel firms are em
acing and implementing the concept at large scale. The results or findings of the study indicated that large scale hotel players are actively adopting sustainable food practices and measures as a part of environmental sustainability practices, and, continuously search for further improvements. The study concluded with recommendations for small and medium scale players to implement sustainable recommendations and food practices.
Table of Contents
3Introduction
3Background of study
4Sustainable Food Practices at Hotel Industry: Global Context
6Growing your own
9Conclusion
9Recommendations
10References
Introduction
The chosen topic is ‘Sustainable food increasingly promoted on restaurant menus is largely greenwashing’ with the purpose of analysing food practices and behaviour of hotel industry to derive whether element of sustainability is present or not. However, it has found that many firms are taking advantage of the notion of sustainability for misleading consumers regarding sustainability and environmental practices, but continuing offering same nature food menus and products. But, this notion is taken quite seriously in present scenario as leaders at hotel industry are depicting genuine concern for the environment and strive towards adopting sustainable food practices for making difference to the environment through their menus and product offerings (Dr. Despommier, 2010).
As stated by Kyle Kwong, ‘A deep sense of responsibility for what I was putting on the plate’ prevails in hotel industry disregarding the statement ‘Sustainable food promotes on restaurant menus is largely greenwashing’. In this context, report presents argument against the viewpoint of greenwashing with the scope of conducting detailed discussion regarding different sustainable food practices and behaviour adopted by hotel industry. The term sustainable food is interpreted as searching ways or methods of providing food that lasts or retains for longer time for future generations and at the same time causing less impact on the environment (Dr. Despommier, 2010).
Background of study
Since 19th and early 20th century, environmental sustainability focussing on preservation of land, water, air and other resources gain high attention throughout the world by the establishment of United States National Policy for environmental sustainability in accordance to the National Environmental Policy Act (NEPA). The main purpose of NEPA is to foster and promote the pace of general welfare through creating and maintaining conditions allowing man and nature to exist in productive harmony, and, fulfilling social, economic and other needs of present and future generations (Everett, 2016).
As the world moves or progress towards ‘Green Revolution’ propounded by Thomas Friedman, people as well as business entities throughout the world are moving ahead in reducing environmental damage and establishing more environmental friendly practices. In particular, hospitality industry is found at the beginning of this stage of participating in this ‘greening or sustainable’ trend through relying heavily on optimum usage of natural resources to please and appal clientele. It has found that many of the products and services offered by hotel industry are ‘resource intensive, causing in significant ecological footprint’, with high visible waste generation (Sustainability in the Kitchen – Food & Drink. 2010).
As per the study conducted by Bruns-Smithb (2015), sustainable efforts can provide hotels with several positive outcomes, such as creating positive reputation and image among guests or customers, and, positioning image of cost-effective. Even though, payback period of sustainable efforts in hotel industry is relatively short, yet there are long term considerable savings and proves financially sound investment avenue for hoteliers. In this process, there are several national and international organisations exist for rewarding industry’s sustainable business practices. For example, International Hotel & Restaurant Association (IH&RA) provides Environmental Award to hotel companies adopting environmental friendly practices (Bruns-Smith, 2015).
Sustainable Food Practices at Hotel Industry: Global Context
Producing and eating according to the seasons is no longer profound in cu
ent scenario as people can easily source and buy food products year around, on account of refrigeration process, heater greenhouses and global...
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