Hospitality Management Question and Answer 2022

HOSPITALITY MANAGEMENT
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HOSPITALITY MANAGEMENT 2
VIETNAMESE RESTAURANT, MELBOURNE, VICTORIA.
Part A
A. Legislation and sources of information for resources and initiatives
Question 1:
The laws provide that the wastes should be managed in every stage of production, stage of
reduction, stage of collecting, reusing, recycling and the destructive processes of the waste.
The owners of the service provisions and the businesses should follow the due process of
recovering and disposing of the discarded products. All the committees of the people and the
agencies’ state management who are in charge of the environment will be involved in creating
the conditions that are favorable for organized establishments for proper discarding of the
products. For the customers and the restaurant's consumers, they are required to dump the
discarded products at the places that are designated (Gunningham, 2019, pp22).
All the raw material that is imported using the seagoing ships, they are required to comply with
the regulations of the environmental technical laws. The state is responsible for the stipulation of
the eligible entities and the import conditions for the process of importing and dismantling of the
seagoing ships.
The service providing units and businesses must procure their equipment and technologies for
the processes of recycling and reuse of the discarded materials under the regulations of the
environment technical laws.

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The service providing businesses and the hospitality industries must separate their warehouses
from their storage yards to the point of satisfying the environmental conditions of protection for
storage of doing away with the discarded materials (Nachmany et al, 2014, pp7).
Question 2:
Waste minimization strategy; this is the government's initiative that involves promotes reducing,
reusing and recycling of the wastes that have been produced by the businesses. The reduction of
wastes seeks to reduce resource consumption through the building of the businesses that would
require fewer resources to sustain their needs. The reuse of resources seeks to reduce the demand
of resources hence lowering the volume of wastes. Finally, the recycling of resources ensures
that every leftover resource is all used. This strategy helps businesses in incurring less amount of
waste.
Waste resource recovery initiative; this is the national initiative that seeks to help the businesses
reduce the waste that is produced and recover the resources that have been invested in the
businesses setup. The national economy can be enhanced through the protection of the
communities’ health status and reducing the effects towards the environment only if the
materials that are disposed and returned and made productive again.
Question 3:
Product Stewardship initiative; this is a national initiative that helps in the management of the
effects of the different products and materials to help reduce the impact on the environment,
safety and human health throughout its lifecycle. This initiative through and act makes it possible
for the flexible approaches that are used to regulate each product based on its effects on the
environment and the standard to which its wastes must be managed. (IZZO et al, 2013, pp 10).

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Question 4
No. Resource Work Process
1 Refrigerators This is used to prevent food
from spoiling or melting
2 Ice machines This machine helps in serving
beverages. This machine
creates ice of the food needed
by the client.
3 Freezers This is a machine that is
container like a fridge. It
helps in keeping the
temperatures below the
freezing point so that the food
may stay for a longer period.
4 Oven This is a chamber that is used
baking and heating of food
and specified products.
5 Salamander Broilers This is an important machine
for the pizzerias, bakeries and
the sandwich kitchen staff. It
allows the finishing off of the
dishes before the guests are
served. This is important for

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proper cleaning of the kitchen
utensils and the tools for use.
6 Griddles This used for cooking many
different foods as the burgers,
grilled sandwiches, and
breakfast foods.
7 Restaurant POS system with
Kitchen Printer
This is used in the printing of
tickets from the point of sales
in the restaurant to the
kitchen so that the staff at the
kitchen can prepare the food
for the client.
8 Grills This is a machine designed
for creating Panini press,
Cuban sandwiches, and the
flipping pancakes.
9 Microwave This is a form of the oven that
specifically helps in heating
in the restaurant and helps
reheat the food that had been
previously cooked.
10 Blenders This is a machine that is
made with sharp blades to

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help in mashing, liquefying
and crushing food
ingredients.
The energy resources that are used in the restaurant and their work processes have been outlined
(Sterling wholesale, 2019).
B. Measuring current consumption and identifying existing procedures of work
practices and purchasing:
Question 1
WATER METER METER READING: 350kl
Quarterly
Period
Water
Use
kL/period
Aver
Daily
Use
Cost of
Water
per kL
Sewage
Disposal
Costs
Connection
Fees
Target Variance
April-June
9000kl/ 3
months
100kl 0.1
dollars
1 dollar 100 dollars 75kl 25kl
WATER APPLIANCES (DETERMINE USAGE)