Tourism Marketing and Management

Tourism Marketing
and management
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Table of Contents
Introduction......................................................................................................................................3
MAIN BODY...................................................................................................................................3
a) How can restaurants & cafés work towards reduction of the overall amount of food waste
they are generating.................................................................................................................3
b) Tourism reduce its overall contributions towards marine wastage....................................7
c) What would be overall emissions of all the presently unused air miles & air points across
different parts of the world and of they have to be used for the purpose of air travel........10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
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Introduction
Tourism marketing and management are two most important aspects that have to be
managed in effective manner by every tourism destination or a country in order to improve the
effectiveness of visiting the places and reduce the harm that is caused to the external
environment & over all natural resources possessed by a particular location (Balakrishnan,
Harish. and AL-KUWARI, 2019). Present report is based on a essay writing on certain important
aspects that have to be considered in order to understand how effectively can different activities
of tourism management have to be done so that overall wastage can be reduced and benefits can
be maximized.
report deals with how different cafes and restaurants can reduce the wastage of food that
they are generating. Apart from this there is for the discussion on how tourism can on reduction
of the contribution that it is making towards increase in Marine waste. There is discussion of the
overall emissions that are currently because of unused air miles and their points used for the
purpose of air travelling (Cermak, Markland Lackner, 2019). All these are very important aspects
that have to be considered understand the importance of production of activities related to
tourism that a leading towards and harm to the natural resources that are possessed by a
particular tourism destination there can be a sustainable development where action of both
environment and promotion of tourism destination.
MAIN BODY
a) How can restaurants & cafés work towards reduction of the overall amount of food waste they
are generating
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Food wastage management in restaurants and cafes is one of the most important consideration
increase in number of tourists there are high number of equivalent wastage also that results in to
complete negative impact on food and availability of Limited natural resources people (Christ
and Burritt, 2017).
There are many activities that can be undertaken by many restaurants and fees in order to
manage their wastage. According to the waste and resources exchange programs worldwide it
can be said that the food sector across different parts of world is producing approximately 4 lacs
tonnes of the avoidable food wastage every year it is a type of waste is that can be easily avoided
by using sum of the measures and managed effectively so that it can lead to more cost
effectiveness for such restaurants and cafes at same time it is helpful in having a sustainable form
of development by maintaining a balance of usage of resources according to its need demand and
requirement for people (Tourism is damaging the ocean. Here’s what we can do to protect it, 2019)
. There are certain measures that can be used as discussed below for the purpose of minimization
of the overall wastage of food and reduction of amount of wastage of food by search cafes and
restaurants as discussed below:
1) Waste audit in restaurants: Waste in restaurant can be basically divided into two major
categories the ones that are left before consumption of the food and other one is that is left after
get have finished with their dining. Restaurant waves that have left after gas have consumed their
food is one that occurs in time of food preparation such as raw foods like feeling of vegetables
roots of leafy vegetables, fluids and food that are accidentally falling on the floors of the kitchen
etc. Statistical data has suggested that there are approximately 4-10% of RAW are garbage in
restaurants. Losses are very high but more number of solutions for the purpose of recycling of
these ways by donation to food banks are other different National Association like old blood can
also be reused by converting them into toasts (Harvell, and Lamb,2020).
2) Restaurants have to make if efforts towards identification of the garbage type by certain
actions such as establishing conversations overall workforce, disposal of the overall garbage in
some specific containers, recording the quantities and type of wastage and overall review in the
invoices and all the documentation. It is very important to identify the waste for the purpose of
monitoring and analysing it over a certain period of time maybe weekly monthly or daily basis
depending upon the convenience of management of a particular restaurant or cafe.
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