BSBSUS401 AT2 copy

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School

University of Melbourne *

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Course

401

Subject

Management

Date

Feb 20, 2024

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pptx

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Uploaded by maamazung

BSBSUS401 ASSESSMENT TASK 2

INTRODUCTION  Windsor Dining Hall is a 300-seat restaurant located in Melbourne, specializing in Middle Eastern and Spanish cuisine. Owned by Lily, the restaurant aims to improve its sustainability practices, comply with regulations, reduce costs, increase profitability, and maintain customer satisfaction and staff morale.

IDENTIFIED ISSUES  Restaurant is using plastic bags for packaging, which are not recyclable, costly and hazardous to environment  Restaurant is selling plastic bottled mineral water to its customers.  The government is considering banning bottled water and plastic bags within six months.  Kitchen staff spills oil in drainage, which is not only unacceptable by “Green Hotelier” but is a serious breach of Environment Protection Act 1997.  During busy times when their recycled bins are full, staff tends to dump recyclable waste in garbage bins.  Greasy table linens are being washed in a non-commercial washing machine, which is installed just next to the kitchen.  Electricity bill is 39% higher than any other restaurant of their size  Water bill is 51% higher than any other restaurant of their size  Food waste is 25% higher than any other restaurant of their size.  Operational cost is 14.5% higher than any other restaurant of their size.  Staff is unaware of sustainability practices.  Restaurant does not have any sustainability policy in place.  Restaurant does not have any nominated official, who is responsible for ensuring that the restaurant complies with sustainability practices.

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CONSEQUENCES OF NOT ADDRESSING THE IDENTIFIED ISSUES  The restaurant is currently breaching the Environment Protection Act 1997 by allowing oil spills in the drainage. Failure to address this issue can result in penalties, fines, and damage to the restaurant's reputation.  The rejection by "Green Hotelier" due to unfriendly environmental practices reflects poorly on the restaurant's commitment to sustainability. This can lead to a loss of potential benefits, partnerships, and opportunities associated with membership.  Continuing to use plastic bags and sell plastic bottled water can lead to customer dissatisfaction and loss of loyalty. In an increasingly environmentally conscious market, customers may choose competitors that prioritize sustainability.  Higher electricity, water, and waste management costs impact the restaurant's profitability. Neglecting to address these issues can result in financial strain and decreased competitiveness.  Lack of awareness and training on sustainability practices, as well as the absence of a designated responsible person, can lead to low morale and a lack of engagement among staff members.

MITIGATION STRATEGY FOR EACH ISSUE Issue Steps Mitigation strategy Responsible Person Deadline Restaurant is using plastic bags for packaging, which are not recyclable, costly and hazardous to environment 1. Conduct a waste audit to determine the current usage of plastic bags. 2. Research and identify suppliers offering eco-friendly packaging options. 3. Train staff on the proper use and disposal of packaging materials. 1. Replace plastic bags with biodegradable or reusable alternatives. 2. Negotiate contracts with suppliers providing sustainable packaging solutions. 3. Implement a clear policy that encourages the use of sustainable packaging and educates staff on its importance. Operations Manager Purchasing Manager 2 weeks Restaurant is selling plastic bottled mineral water to its customers. 1. Assess customer demand for bottled water and alternative beverage options. 2. Research and evaluate suppliers of sustainable bottled water or packaging-free options. 3. Implement a marketing campaign promoting the transition to sustainable beverage options and educating customers on the environmental impact of plastic bottles. 1. Introduce filtered water stations or water dispensers for customers to refill their own bottles. 2. Switch to sustainable alternatives or eliminate bottled water altogether. 3. Collaborate with local environmental organisations to raise awareness about the negative effects of plastic bottles and encourage customers to make eco-conscious choices. Marketing Manager Purchasing Manager 1 month The government is considering banning bottled water and plastic bags within six months. 1. Stay informed about the progress and potential implementation of the ban. 2. Monitor updates from relevant government agencies and industry associations. 3. Develop contingency plans and identify alternative options in case of a ban on bottled water and plastic bags. 1. Proactively align the restaurant's practices with the potential ban by eliminating bottled water and transitioning to sustainable packaging alternatives. 2. Engage with industry peers to share best practices and strategies for compliance. 3. Continuously communicate and educate staff and customers about the upcoming changes and the restaurant's commitment to environmental sustainability. Operations Manager 1 month

MITIGATION STRATEGY FOR EACH ISSUE Issue Steps Mitigation strategy Responsible Person Deadline Kitchen staff spills oil in drainage, which is not only unacceptable by “Green Hotelier” but is a serious breach of Environment Protection Act 1997. 1. Provide training and guidelines to kitchen staff on proper oil handling and disposal procedures. 2. Regularly inspect and maintain the drainage system to identify and address any issues promptly. 1. Install grease traps or oil interceptors to prevent oil from entering the drainage system. 2. Implement strict protocols for oil spill cleanup and safe disposal in compliance with the Environment Protection Act 1997. Head Chef Operations Manager During busy times when their recycled bins are full, staff tends to dump recyclable waste in garbage bins. 1. Increase the number and capacity of recycling bins in high- traffic areas. 2. Provide staff training on proper waste segregation practices and the importance of recycling. 1. Implement clear signage and reminders near recycling bins to discourage dumping recyclable waste in the garbage bins. 2. Monitor and incentivize correct waste disposal practices among staff members. Operations Manager 1 month Greasy table linens are being washed in a non- commercial washing machine, which is installed just next to the kitchen. 1. Conduct a feasibility study to determine the cost and benefits of investing in a commercial washing machine. 2. Evaluate water and energy-efficient washing machines to minimize resource consumption. 1. Purchase and install a commercial-grade washing machine capable of efficiently cleaning greasy table linens. 2. Implement a schedule for regular maintenance and cleaning of the new washing machine to ensure optimal performance and longevity. Operations Manager 2 months Electricity bill is 39% higher than any other restaurant of their size 1. Conduct an energy audit to identify areas of energy wastage and inefficiency. 2. Install motion sensors and timers to control lighting and HVAC systems. 1. Upgrade to energy-efficient appliances and equipment. 2. Implement staff training on energy-saving practices and encourage behavior changes to reduce energy consumption. Operations Manager 2 months

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MITIGATION STRATEGY FOR EACH ISSUE Issue Steps Mitigation strategy Responsible Person Deadline Water bill is 51% higher than any other restaurant of their size 1. Assess water usage patterns and identify areas where water can be conserved. 2. Implement a water management plan that includes regular maintenance and repairs to fix leaks and optimize water usage. 1. Install water-efficient fixtures such as low-flow faucets and toilets. 2. Educate staff on water-saving practices and encourage responsible water use. Operations Manager 2 months Food waste is 25% higher than any other restaurant of their size. 1. Conduct a waste audit to determine the sources and quantities of food waste. 2. Collaborate with local food rescue organisations to donate excess food and reduce waste. 1. Implement portion control measures and better inventory management to minimize food waste. 2. Educate staff on food waste reduction strategies and the importance of minimizing waste. Head Chef 1 month Operational cost is 14.5% higher than any other restaurant of their size. 1. Analyse the current cost structure and identify areas for potential cost reduction. 2. Negotiate contracts with suppliers to secure better prices and terms for raw materials and ingredients. 1. Optimize procurement practices by considering factors beyond cost, such as sustainability and quality. 2. Implement cost control measures, such as portion control, inventory management, and waste reduction initiatives. Finance Manager 2 months

MITIGATION STRATEGY FOR EACH ISSUE Issue Steps Mitigation strategy Responsible Person Deadline Staff is unaware of sustainability practices. 1. Conduct training sessions to educate staff about sustainability practices and their importance. 2. Provide resources and materials for staff to reference and stay updated on sustainable practices. 1. Implement ongoing sustainability training and awareness programs for both existing and new staff members. 2. Foster a culture of sustainability by recognizing and rewarding staff contributions to environmental initiatives. HR Manager 1 month Restaurant does not have any sustainability policy in place. 1. Research and review existing sustainability policies and guidelines from reputable organisations and restaurants. 2. Collaborate with stakeholders, including staff and management, to ensure their input and commitment to the policy. 1. Develop a comprehensive sustainability policy tailored to the restaurant's specific needs and goals. 2. Communicate and promote the sustainability policy throughout the organisation to ensure understanding and adherence. Operations Manager HR Manager 2 months Restaurant does not have any nominated official, who is responsible for ensuring that the restaurant complies with sustainability practices. 1. Assign a dedicated sustainability officer or committee responsible for overseeing and enforcing sustainable practices. 2. Provide resources and support to the appointed official(s) to effectively carry out their responsibilities. 1. Develop and implement a sustainability management plan with clear roles and responsibilities for compliance and reporting. 2. Regularly review and monitor progress towards sustainability goals and report to management and stakeholders. Operations Manager HR Manager 2 weeks

NEW PURCHASING STRATEGIES Considering sustainability criteria in procurement decisions, Conducting quality checks Sourcing from eco-friendly suppliers Prioritising recyclable and biodegradable materials Adopting a more balanced approach that considers both cost and sustainability factors

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TARGETS & MONITORING STRATEGIES FOR EACH ISSUE Issue Targets Tools AND Techniques Monitoring strategy How often you will check it? Who will check it? Restaurant is using plastic bags for packaging, which are not recyclable, costly and hazardous to environment. Reduce the use of plastic bags by 80% within 6 months.Transition to biodegradable or reusable packaging alternatives for all takeaways within 3 months. 1. Track and record the quantity of plastic bags used on a regular basis. 2. Source and procure biodegradable or reusable packaging options. 3. Provide staff training on the proper use and disposal of packaging materials. Regularly review and compare the data on plastic bag usage to the set target. Conduct regular audits to ensure that biodegradable or reusable packaging is used consistently. Regularly inspect waste disposal practices and provide feedback to staff members. Monthly Operations Manager Restaurant is selling plastic bottled mineral water to its customers. Eliminate the sale of plastic bottled water and offer alternative sustainable beverage options within 4 months. 1. Assess customer preferences and demand for sustainable beverage options. 2. Install water dispensers or filtered water stations for customers to refill their own bottles. Monitor sales of plastic bottled water and the adoption of sustainable beverage alternatives. Collect customer feedback and conduct surveys to gauge satisfaction and adoption of sustainable beverage options. Monthly Marketing Manager The government is considering banning bottled water and plastic bags within six months. Stay updated on the progress and implementation of the potential ban on bottled water and plastic bags. Monitor news, government announcements, and industry updates regarding the potential ban. Engage with industry peers and participate in relevant forums or associations to stay informed. Regularly review and communicate any developments or changes in the government's stance on the ban. Attend conferences, seminars, or webinars to gain insights and network with professionals in the sustainability and foodservice industry. Monthly Operations Manager Kitchen staff spills oil in drainage, which is not only unacceptable by “Green Hotelier” but is a serious breach of Environment Protection Act 1997. Implement and enforce proper oil handling and disposal procedures to eliminate oil spills in the drainage system. 1. Provide training sessions on proper oil handling and disposal for kitchen staff. 2. Install grease traps or oil interceptors to prevent oil from entering the drainage system. Conduct regular inspections and spot checks to ensure adherence to proper oil handling and disposal protocols. Regularly inspect and maintain the grease traps or oil interceptors to ensure functionality and effectiveness. Monthly Operations Manager Head Chef

TARGETS & MONITORING STRATEGIES FOR EACH ISSUE Issue Targets Tools AND Techniques Monitoring strategy How often you will check it? Who will check it? During busy times when their recycled bins are full, staff tends to dump recyclable waste in garbage bins. Minimize dumping of recyclable waste in garbage bins by providing sufficient recycling infrastructure and reinforcing proper waste segregation practices. 1. Increase the number and capacity of recycling bins in high-traffic areas. 2. Implement clear signage and reminders near recycling bins to discourage improper waste disposal. Regularly monitor recycling bin capacity and empty them promptly during busy times. Conduct periodic checks and audits to ensure compliance with proper waste segregation practices. Weekly Operations Manager Greasy table linens are being washed in a non-commercial washing machine, which is installed just next to the kitchen. Install a commercial-grade washing machine. 1. Conduct a cost-benefit analysis and feasibility study on investing in a commercial washing machine. 2. Implement a schedule for regular maintenance and cleaning of the washing machine. Monitor the quality and cleanliness of the table linens after the installation of the new washing machine. Monitor the maintenance and cleaning schedule adherence and the overall performance of the washing machine. Monthly Operations Manager Electricity bill is 39% higher than any other restaurant of their size. Reduce electricity consumption by 20% within 12 months. 1. Conduct an energy audit to identify areas of energy wastage and inefficiency. 2. Install energy-saving measures such as motion sensors, timers, and energy-efficient appliances. Monitor monthly electricity consumption and compare it with the previous year's data to track progress. Review energy consumption reports and analyse data to identify trends and areas for improvement. Monthly Operations Manager Water bill is 51% higher than any other restaurant of their size. Reduce water consumption by 30% within 12 months. 1. Conduct a water audit to identify areas of water wastage and inefficiency. 2. Install water-efficient fixtures such as low-flow faucets and toilets. Monitor monthly water consumption and compare it with the previous year's data to track progress. Review water consumption reports and analyse data to identify trends and areas for improvement. Monthly Operations Manager

TARGETS & MONITORING STRATEGIES FOR EACH ISSUE Issue Targets Tools AND Techniques Monitoring strategy How often you will check it? Who will check it? Food waste is 25% higher than any other restaurant of their size. Reduce food waste by 50% within 12 months. 1. Conduct regular waste audits to identify sources and quantities of food waste. 2. Collaborate with local food rescue organisations to donate excess food and reduce waste. Implement portion control measures, better inventory management, and staff training on food waste reduction. Track and record the amount of food waste donated and compare it to the total food waste generated. Monthly Operations Manager Operational cost is 14.5% higher than any other restaurant of their size. Reduce operational costs by 10% within 12 months. 1. Conduct a thorough cost analysis to identify areas of potential cost reduction. 2. Implement cost control measures such as portion control, inventory management, and waste reduction initiatives. Monitor and review financial reports, including cost breakdowns and expense tracking. Regularly track and compare financial performance against the set cost reduction targets. Monthly Finance Manager Staff is unaware of sustainability practices. Ensure that all staff members receive sustainability training within 3 months. 1. Develop a training program covering key sustainability principles and practices. 2. Provide resources and materials for staff to reference and stay updated on sustainable practices. Conduct regular staff training sessions and evaluate the knowledge and understanding of sustainability practices. Gather feedback from staff members through surveys or feedback sessions to assess their engagement and understanding of sustainability practices. Monthly Operations Manager Restaurant does not have any sustainability policy in place. Develop and implement a comprehensive sustainability policy within 2months. 1. Research existing sustainability policies and guidelines from reputable organisations and restaurants. 2. Collaborate with stakeholders, including staff and management, to ensure alignment and understanding of the policy. Review and approve the draft policy, involve staff and stakeholders for their input and commitment. Regularly review and update the sustainability policy based on changes in regulations or best practices. Annually HR Manager Restaurant does not have any nominated official, who is responsible for ensuring that the restaurant complies with sustainability practices. Assign a dedicated sustainability officer or committee responsible for overseeing and enforcing sustainable practices within 2 months. 1. Define the roles and responsibilities of the sustainability officer or committee. 2. Provide resources and support to the appointed official to carry out their responsibilities effectively. Regularly meet with the sustainability officer or committee to review progress, challenges, and action plans related to sustainability compliance. Monitor and evaluate the performance of the sustainability officer or committee in meeting their responsibilities and goals. Quarterly Operations Manager

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CONTINUOUS IMPROVEMENT STRATEGIES Regular monitoring and analysis of resource consumption and waste generation. Implementation of employee suggestion and feedback systems. Collaboration with suppliers to source sustainable and eco-friendly materials. Ongoing staff training and awareness programs on sustainability practices. Regular review and update of sustainability policies and goals. Participation in industry sustainability initiatives and benchmarks.

STAFF CONSULTATIO N & SUPPORT STRATEGIES  Establish regular staff meetings dedicated to discussing sustainability initiatives  Provide platforms for suggestions or feedback  Conduct surveys or questionnaires to gather staff opinions  Encourage open-door policies where staff members can approach management with their concerns, ideas, or suggestions.

FEEDBACK COLLECTION & ACTIONING STRATEGIES  Use various channels to gather feedback, such as staff surveys, suggestion boxes, and team meetings.  Engage with stakeholders through dedicated communication channels like emails and stakeholder meetings.  Communicate the actions taken in response to feedback.  Periodically review progress to ensure feedback is being properly addressed and acted upon.

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TARGETS FOR NEW THREE-YEAR PLAN Reduce electricity consumption by 15%. Achieve zero waste to landfill. Decrease water consumption by 20%. Reduce food waste by 50%. Achieve a 20% reduction in operational costs.

HOW NEW TARGETS WILL HELP THE RESTAURANT? Reduce electricity consumption by 15%. The restaurant will lower its energy costs and contribute to environmental sustainability by reducing greenhouse gas emissions. This will result in long-term cost savings and support the restaurant's commitment to being an environmentally responsible business. Achieve zero waste to landfill. It will divert waste from landfills, reduce the need for waste disposal services, and potentially generate cost savings through waste management practices. Additionally, it will improve the restaurant's reputation as a sustainable establishment. Decrease water consumption by 20%. The 20% reduction in water consumption will lead to lower water bills and reduced strain on local water resources. The restaurant will contribute to water conservation efforts, support sustainable water management practices, and demonstrate its commitment to environmental stewardship. Reduce food waste by 50%. This will not only result in cost savings but also reduce environmental impact by minimizing the resources and energy used in food production and disposal. Additionally, it can create opportunities for food donations and contribute to combating hunger and food insecurity. Achieve a 20% reduction in operational costs. The 20% reduction in operational costs will improve the restaurant's financial sustainability. The restaurant can minimise expenses related to procurement, energy, water, waste management, and other operational aspects.

ANY FEEDBACK/QUESTION S? THANK YOU

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