Hospitality Management Report: Vietnamese Restaurant Analysis

This report provides a comprehensive analysis of a Vietnamese restaurant's sustainability practices, focusing on waste management, resource efficiency, and improvement strategies. It begins by examining relevant legislation and information sources related to environmental sustainability, including waste minimization, resource recovery, and product stewardship initiatives. The report then details the restaurant's resource consumption, including water, electricity, and gas, and analyzes waste generation, categorizing materials and collection frequencies. It assesses energy usage by various equipment and identifies opportunities for improvement. Furthermore, the report evaluates current practices, sets efficiency targets, and proposes an improvement plan with scheduled meetings and action items. The report also addresses occupational health and safety, cost-saving measures, and the overall enhancement of the restaurant's environmental performance, offering valuable insights for sustainable hospitality management.

HOSPITALITY MANAGEMENT
By Student's Name
Course Code and Name
Professor’s Name
University Name
City, State
Date of Submission

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.

HOSPITALITY MANAGEMENT 3
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).

HOSPITALITY MANAGEMENT 4
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

HOSPITALITY MANAGEMENT 5
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

HOSPITALITY MANAGEMENT 6
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)

HOSPITALITY MANAGEMENT 7
Location Item Type
Water flow
(L/min)
Amount/ Type
Guest room
Bathroom Showers 5kl/min
Kitchen Dish-Washing
tap
Piped 5kl/min
Field Swimming pool Piped 10kl/min
Restaurant Dining table Piped 2kl
ELECTRICITY METER 1 CURRENT READING: 19937

HOSPITALITY MANAGEMENT 8
METER 2 CURRENT READING: 11362
METER 3 CURRENT READING: 21138
METER 4 CURRENT READING: 63287
Month
Invoice
#
Amount
$
Peak
Off-
Peak
Total
Total for
Month
Target Variance
Jan 10080kw
0.076
dollars
766.08
dollars
600
dollars
166.08
dollars
Feb 10430
kW
0.076
dollars
792.68
dollars
600
dollars
192.68
dollars
Mar 9850
kW
0.076
dollars
748.6
dollars
600
dollars
148.6
dollars
GAS CURRENT READING:

HOSPITALITY MANAGEMENT 9
Month Invoice # Amount $ Total Total for Month
Jan
350 1.5 dollars 525 dollars 525 dollars
Feb
325 1.5 dollars 487.5 dollars 487.5 dollars
Mar
360 1.5 dollars 540 dollars 540 dollars
April
375 1.5 dollars 562.5 dollars 562.5 dollars
WASTE

HOSPITALITY MANAGEMENT 10
Material
Type of
container
and amount
Collection
frequency
(normal)
Collection
frequency
(busy
periods)
Average
annual
cost
Contractor details
Plastic
plastic
Once thrice
500
dollars
Glass
plastic once twice
500
dollars
Paper wastes plastic once Five times
500
dollars
Supplier
Packaging
Used on
Delivery
Waste Disposal
Issues
Opportunities
for Avoidance
Benefits

HOSPITALITY MANAGEMENT 11
Bob’s Fruits &
Vegetables
Waxed
cardboard
boxes
Use crates to
deliver supply
instead of the
cartons.
Use a smaller
number of
waxed
cardboard and
return after
delivering
Make a proper
drainage system
to connect to the
treatment plant
Use paper
products only
when necessary
This will reduce
the number of
disposed of
products by half
the current
experience.

HOSPITALITY MANAGEMENT 12
Date/
Time
Location
Bin Size
Plastic Bottles
Glass Bottles
Cans (%)
Card (%)
Paper (%)
Milk Cartons
Organic (%)
Other
30th Jan
2019
Restaura
nt front
gate
entrance
small 0% 0% 20% 5% 60% 10% 5%
2nd Feb
2019
At the
street
small 0% 10% 30% 20% 30% 0% 10%
14th march
2019
At the
street
small 20% 20% 40% 0% 0% 10% 10%
2nd June
2019
Restaura
nt back
gate
entrance
mediu
m
15% 45% 10% 20% 0% 0% 10%