BSBSUS301A Implement and Monitor: Green Group Research
Assign your green group individual tasks (1 being the green group supervisor) related to best practice regarding saving energy and water in relation to staff, customers, kitchen, take away packaging etc.
Create a usage table for measuring energy; gas, electricity, rubbish over a month and a year and also comparative table to minimise usage ongoing.
You are to also compile goals and rewards regarding to bettering previous records on consumption.
Answer:
Introduction
The given report is based on the practice of risk assessment and sustainable practice that is adopted by the Food Hub restaurant, which is one of the popular fast food chain restaurants.
It is important for the Food Hub Company to appoint the workers that will help to reduce the misuse of the resource that can help to follow the guidelines of the sustainable development measures. The company has allocated the task to three working staffs to look after the go green project of the organization that can help to deal with the consequence of the sustainable management.
Role of Supervisor
It is the duty of the primary supervisor to ensure that the energy is being conserved that is used in the form of electricity that can help to deal with the consequence of dealing with the case of sustainable management. The overall infrastructure of the restaurant needs to be planned in the proper manner that can help to prevent the usage of the electricity. The refrigeration system is one of the main sources of electricity consumption in all restaurant industries. Hence, it is the duty of the managers to install energy sufficient refrigerator that can help to optimize the energy that is needed (Kornienko & Ougolnitsky, 2014).
It is also the duty of the supervisor to ensure that effective combined heat and power machineries are being used that help in the cooking of the food. The advanced form of machines can help in cooking food with minimum amount of energy. The food processing unit also needs to be energy effective that can help in the overall process of dealing with the energy conservation and also help to keep the food fresh for longer period of time (O'Riordan, 2014).
Finally, it is also the duty of the supervisor to ensure that all the working staffs of the restaurant work in an effective manner to help in the overall process of saving the energy and follow the rules of sustainable management. It is also the duty of the supervisor to ensure that there is a strict guideline of suitable development that can help in the overall development of the organization (Kornienko & Ougolnitsky, 2014).
Role of Risk Manager
The risk assessment manager also plays a crucial role in dealing with the matters related to sustainable management practice within the restaurant business of Food hub. The most important role of the risk assessment manger is to identify all the threats and hazards that are generally involved within the activity of the restaurant. The threats and hazards that are generally involved can help in the overall process of restaurant business can cause loss of resources and thereby can have serious impact on the overall environment (Lozano et al., 2015).
After identification of all the risks that are involved in the restaurant business, it is the duty of the risk assessment manager to have effective planning methods to deal with each and every hazardous activity that are involved in the process of food preparation within the restaurant. For example in the cooking unit of the restaurant, there are various risk of fire that are can cause significant damage to the overall property resources of the restaurant. The risk manager also needs to ensure that all the proper safety protocols are being followed in order to ensure that the no harm is caused on the working staffs during the time of emergency. It is also the duty of the risk assessment manager to deal with the overall consequence of the risks and have effective planning methods.
Proper insurance is also needed that can help to ensure that proper protection are being provided to every resources (Lehmann & Joseph, 2015).
Environmental Manager
It is also the duty of the environmental manager to deal with the policies of the waste disposal in order to ensure that no harm is being done on the local environment. The public and the private policies related to the business also need to be properly evaluated in order to deal with the overall consequence of environmental hazards. It is important for the environmental manager to ensure that all waste management machines are being installed that can minimize the effects of environmental hazards. The wastes that are generated from the kitchen of the restaurant mainly include biological wastes and also the cooking materials. With the help of the waste disposal machine, it is possible to ensure that no harm is being done to the local environment (Khalili & Duecker, 2013).
There are few guidelines that are implemented by the environmental manager to ensure that all the legal acts related to the environmental protection are being strictly followed.
References
Khalili, N. R., & Duecker, S. (2013). Application of multi-criteria decision analysis in design of sustainable environmental management system framework. Journal of Cleaner Production, 47, 188-198.
Kornienko, S. A., & Ougolnitsky, G. A. (2014). Dynamic Stackelberg Games with Requirements to the Controlled System as a Model of Sustainable Environmental Management. Advances in Systems Science and Applications, 14(4), 325-345.
Lehmann, J., & Joseph, S. (Eds.). (2015). Biochar for environmental management: science, technology and implementation. Routledge.
Lozano, R., Ciliz, N., Ramos, T., Blok, V., & Caeiro, S. (2015). Bridges for a more sustainable future: Joining Environmental Management for Sustainable Universities (EMSU) and the European Roundtable for Sustainable Production and Consumption (ERSCP) conferences. Journal of Cleaner Production, 106, 1-2.
O'Riordan, T. (Ed.). (2014). Environmental science for environmental management. Routledge.
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