Reference no: EM132814684

In an oganisation such as any fast food outlet or in restaurant industry:

1. What environmental and resource efficiency issues is the organisation subject to?
2. What resources does the organisation use?
3. What environmental hazards might the organisation's operations create? What do they/ could do to control these hazards?
4. How does/ could the organisation meet its legislative environmental obligations?
5. How could the organisation improve its resource efficiency?
6. How might a worker's linguistic or cultural background affect their ability to participate in environmentally sustainable work practices? What does the organisation do to resolve these issues?
7. How does the organisation encourage workers to participate in the development and implementation of environmental work practices using:

-Interpersonal skills?

-Oral communication skills?

-Reading skills?

-Self-management skills?

-Written communication skills?