Reference no: EM133016463

1. List 2 ways on how you could work with internal and external stakeholders to identify sustainability improvements within a restaurant.

INTERNAL STAKEHOLDERS (i.e. employees)
EXTERNAL STAKEHOLDERS (i.e. suppliers)

2. Each state has its own environment protection authority, what is the Act of Legislation in Victoria? What does this Act protect?

3. How can your restaurant be compliant in the following areas regarding resource and environmental sustainability?

Legislation
Regulations/ Codes of practice
Workplace Procedures that relate to environmental and resource issues

4. Define the following business terms:

Organisational system
Procedure

5. List environmental and resource sustainability issues to consider for the following:

Supply Chain
Procurement
Purchasing

6. List and explain 2 environmental issues affecting the hospitality industry.

7. List 2 energy efficiency issues affecting the hospitality industry.

8. a) In your workplace, what are 3 recommendations you would make to improve resource and environmental sustainability.

b) How would you seek approval to implement your recommendations?

9. List 6 external sources for information on how you can reduce your carbon footprint.

10. You are looking at setting up your own restaurant, what are 2 environmental and sustainable rating systems that you could use?

11. You as a business owner have a moral, social and legal obligation to ensure your company is environmentally responsible. What are the quality assurance procedures you may need to follow?