Analysing and documenting current purchasing strategies

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Reference no: EM133061196

Assessment Questions

Question 1: Where can you access relevant federal, state and territory legislations related to environmental sustainability? List the relevant state wise legislations.

Question 2: Discuss the role of local council in environmental sustainability in about 50 words.

Question 3: What is benchmarking and how can it help an organisation comply with environmental regulations? 40-60 words

Question 4: List 2 potential sources of information on efficiency:

Question 5: If you're having difficulty in measuring, monitoring and evaluating your current resource usage, what would be your best course of action? Circle the correct answer.

(a) Conduct a sustainability audit. (b) Apply the problem-solving steps again and involve stakeholders in the process. (c) Conduct a team meeting to discuss options. (d) Source tools, techniques and advice from a range of sources such as government websites, standards accreditation organisations and environment agencies.

Question 6: Restaurant and Caterers Association of Australia has developed their own program, called Green Table Australia. What does this program require from its participants? (at least 2 points)

Question 7: An employee and employer must be aware of their rights and responsibilities with regard to legal compliance around WHS. List at least 4 rights and responsibilities each of an employee and employer.

Question 8: The concept of continuous improvement involves an organisation-wide commitment to making incremental improvements in processes, products and services. List five strategies or components of continuous improvement.

Question 9: Give a description for each of the following analytical tools in about 10-20 words each.

Question 10: Summarise 5 environmental and energy efficiency issues that can affect hospitality operations:

Question 11: Provide two example of how can you improve systems and procedures in a hotel to be more resource efficient

Question 12: List 4 environmental OH&S issues common in a hotel:

Question 13: Which factors would you need to analyse to measure the efficacy of the following resources?

Energy: Goods: Packaging: Paper: Transport: Waste: Water:

Question 14: Outline three ways you can improve resource usage in the workplace and explain how you would determine resource usage targets.

Question 15: Once energy, water and waste usage have been analysed, the results should be compared with industry standards or best practice models. Provide examples where you could access information for benchmarks in the T&H industry:

Question 16: What is the Green Globe Program? Explain in about 50 words.

Question 17: Provide 5 examples of support tools which are provided by Green Globe to members to develop their own code of practice:

Question 18: Describe the information that should be assessed when looking at an organisation's resource efficiency systems and procedures? (at least 4)

Question 19: What is continuous improvement? What is the purpose of applying continuous improvement strategies in a business?

Question 20: Describe the following methods used for environmental improvement:

Question 21: What are the six steps in analysing and documenting current purchasing strategies?

Question 22: Discuss two methods that could be used to collect and monitor energy consumption in a workplace.

Question 23: Explain the purpose of analysing and documenting current purchasing strategies in about 50 words.

Question 24: Why is involving stakeholders in issues of environmental sustainability important to your business? 40-50 words.

Question 25: What stakeholders, key personnel and/or specialists could you consult with to help with sustainability initiatives? Explain 3 benefits of liaising with stakeholders.

Question 26: Imagine you are on an environment team and chair a stakeholder committee as part of your role. Why is it important to be familiar with your organisation's structure and decision-making processes? (in about 20-40 words)

Reference no: EM133061196

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