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Assignment:
Part A
Identify a current practice about Recycle Foil within a Kitchen, restaurant or bar that can be amended to be more sustainable.
Establish a statement of facts for
Part B
Analyse all evidence presented using appropriate techniques & tools. From this analysis set efficiency targets for improvement, including costing strategies.
Part C
Using the above established targets, design a performance improvement plan to implement into the restaurant's operational activities and daily tasks.
Outline how you would:
Part D
Suggest how to monitor and apply a continuous improvement approach to the performance improvement plan. Include any change management techniques that could be used to support the sustainability performance.
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