Reference no: EM133185307

Question 1. List any four (4) environmental and resource efficiency issues of the workplace.

Question 2. Mention any five (5) factors required to prepare a document on usage of resources.

Question 3. List any six (6) different suggestions that you will consider in your workplace for improvement of workplace practices.

Question 4. List any five (5) organisational plans to improve environmental practices and resource efficiency.

Question 5. What steps will you follow to identify current resources usage in the workplace? List any four.

Question 6. What software's you may use to record and file documents related resource usage? List any three software's.

Question 7. Explain how technology and innovation can help organisation to improve environmentally sustainable work practices. Answer in 60-100 words.

Question 8. List three different ways to report environmental hazard at workplace.

Question 9. List any four (4) suitable persons to whom you may report breaches and potential breaches.

Question 10. Explain the importance of teamwork to identify the improvements in your work area? Answer in 50-100 words.

Question 11. Explain that why you must follow workplace procedures to maintain compliance.
Answer in 60-100 words.

Question 12. Answer the following questions.
A) What is sustainability and list core areas of sustainability? Answer in 50-80 words.
B) List three sustainability requirements for the hotels and restaurants.

Question 13. List any five (5) ways to find environmental and resources efficiency systems and procedures.

Question 14. What procedures you must follow to report breaches and potential issues. List any three.

Question 15. List any eight (8) environmental and resource hazards/risks.

Question 16. Answer the following questions.

A) Write environmental legislation for all the states in Australia. At least one legislation for each state.
B) Write three environmental regulations.

Question 17. List any six (6) environmental or sustainable codes of practice.

Scenario:
John has recently bought a restaurant in Melbourne west. Restaurant is providing Mexican
food with take away option. It has 40 people seating at a one time. Restaurant has 10 staff including John.

The restaurant is generating good returns however restaurant is not making profits. Staffing and utilities seem to be the major factor holding the business back. At the moment, the business makes roughly $25,000 dollars a month, expense on staff wages is $11,000 and $7,000 dollars going towards utilities. In particular the cost of electricity is huge. On average, the restaurant is using around 309 KWH/day.

Restaurant has the following issues:
• Food waste is double than normal waste
• Too much electricity usage
• Low efficiency of the equipment's
• Low quality of raw material
• Staff awareness related to environmental sustainability

You are working as a chef and managing kitchen operation. Your roles and responsibilities are:

• Manager chefs and other kitchen staff
• Make sure all the orders are given in time with a great quality
• Monitor resources usage
• Monitor kitchen waste
• Monitor all the equipment's and kitchen hygiene

Task: Identify current resources use

In this task, you are required to read and understand the scenario and complete the task.
Tasks:

• Identify kitchen resources and environmental issues based on given scenario.
• Explain your role and list resources used in your role
• Identify current usage of electricity
• Research different environment/sustainability legislation and procedural requirements and write one-page report on legislation and procedural requirements.

Task
You are required to visit a commercial kitchen to complete this task. You need to follow given procedures during the task.

Your trainer will provide you the following resources:
• Commercial kitchen
• Staff (at least 3)
• Environment hazard
• Computer
• MS Word
• Internet
• Procedures
Your trainer will act as your manager and your classmate will act as staff. You will act as head chef and monitor the kitchen operations.

Your trainer will provide you 4-6 hours to complete this task. Trainer may provide additional time to complete the activity.

Your classmates will perform kitchen duties given by your trainer/assessor. You need to observe your staff and kitchen and complete the following tasks:
• Identify resources efficiency issues
• Identify environmental and food waste issues
• What resources are used in the kitchen that related to your role
• Measure the resources usage of the kitchen through different techniques
• Record the equipment's, food, electricity usage in MS word document
• Identify at least one environmental hazard during the task
• Write a brief report on environmental hazard and report the hazard to your manager (Trainer/assessor)
• You need to make sure that all the staff including you must follow the organisational
• You need to act as a role model and work as a part of a team
• You need to identify areas for improvements and discuss with your manager and staff
• You must follow organisational plans/procedures.
• Report to your manager if any staff breach the workplace procedures

You need to complete the task and fill the attached template.

Template

Resources efficiency issues

Environmental and food waste issues

Resources are used in the kitchen that related to your role

Equipment's, food, electricity usage

Environmental hazard at workplace

Areas for improvements