Professional Documents
Culture Documents
questions in this sheet below and upload the assessment once it has been completed.
Complete this form and submit to your assessor for grading. It is recommended that you keep a
copy of your assessment and your assessment submission form.
DECLARATION
√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other
√
student’s work or from another source except where due acknowledgement is made.
No part of this work has been writen for me by any other person except where such
√
collaboration has been authorised by the instructor / teacher concerned.
√ I have not previously submited this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and
√
archived for the purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for
√
review and comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as
though it is my/our own. It is a form of cheating and is a very serious academic
√ ofence that may lead to exclusion from the college. Plagiarised material can be
drawn from, and presented in, writen, graphic and visual form, including electronic
data and oral presentations. Plagiarism occurs when the origin of the material used is
Student Signature
Page 1 of 18
Student Instructions:
All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).
You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.
Submission details
The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.
Fill out the Assessment Submission form to the documents you are submitting to be
marked.
Please answer each question on a separate page provided and clearly indicate the question
number at the top of the page.
The Trainer/Assessor may further prompt and question in order to receive answers of
appropriate quality or if further clarification is required and to validate authenticity of your
submited work.
Page 2 of 18
Question 1 – Answer
Q1 One of the major considerations for event staging is environmental impact and
sustainability. List 4 measures and references that should be considered:
Question 2 – Answer
Q2 Give a brief description of each of the following stakeholders that should be involved in
Environmental consideration: (15 – 20 words each)
a) Customers: generally respond positively to a green message and can be surveyed to assess
their perceptions.
b) Employees: share a social responsibility focus and see that the business is not only concerned
about revenue and profit.
c) Government: The Government checks on relevant legislations that impacts on the business as
well as information to assist improvements. Such as, local council recycling options.
d) Investors: Investors can contribute funds to roll out environmental initiatives in a professional
manner.
e) Local Community: Local Community can have common purposes embed the business in the
overall wellbeing of the community as a participant.
f) Other Organisations: Typical examples could be a local land care or growers group. Other
examples are industry associations that can share best practice examples and initiatives.
g) Suppliers: can spread the green message and allow for easier verification that products or
services can be followed from the source to the end user.
h) Technical specialists: are those people, who can be from both inside and outside the
organisation and who may have particular technical expertise and that must be involved.
Page 3 of 18
Question 3 – Answer
Q3 List 6 areas the World Travel and Tourism Council (WTTC) Green Globe Program
Recommends that accommodation operations should address:
- Freshwater and wastewater control
- Energy conservation
- Waste management
- Hazardous substances
- Land use
- Building design
- Involvement of staf/customers/local communities in environmental concerns
- Developing partnerships for responsible development
Question 4 – Answer
Q4 Restaurant and Caterers Association of Australia has developed their own program,
called Green Table Australia. What does this program require from its participants? (30 – 40
words)
It is intended to recognise restaurants and catering businesses that are doing what they can to
reduce their CO2 emission. The program requires restaurants, cafés and caterers to commit to:
Using natural gas or a minimum of 20% green electricity to power their stoves
Question 5 – Answer
Q5 What is the Green Globe Program? (30 – 40 words)
The Green Globe program is a global benchmarking, certification and performance improvement
scheme predominantly utilized by the tourism and hospitality industries. In return for a
membership fee, businesses receive a comprehensive array of resources and then certification if
they atain acceptable standards in areas such as reduced greenhouse emissions, improved
energy efficiency, fresh and waste water management and solid waste management.
Page 4 of 18
Question 6 – Answer
Q6 List 4 potential sources of information on efficiency:
- Industry Associations
- Government Websites
- Australian Conservation Foundation)
- The Competitor’s published Environmental Plan
- Environmental Regulators
- Customers
- Suppliers
- Other stakeholders
Question 7 – Answer
Q7 What are the likely impacts from waste on the environment? (40 – 50 words)
Disposing of waste has huge environmental impacts and can cause serious problems. ...
Some waste will eventually rot, but not all, and in the process it may smell, or generate methane
gas, which is explosive and contributes to the greenhouse efect. Leachate produced as waste
decomposes may cause pollution. The existence of this waste in the natural environment can
cause significant impacts on plants, animals and other
Question 8 – Answer
Q8 Once energy, water and waste usage have been analysed, the results should be
compared with industry standards or best practice models. Provide examples where you
could access information for benchmarks in the T&H industry:
Industry standards for desired resource usage levels can be obtained from
government departments, industry organisations and affiliated service providers, such as, water
boards, energy suppliers.
Accommodation venues can track their usage by either simply creating their own
databases or by signing on to accreditation programs specializing in monitoring
resource use.
Question 9 – Answer
Q9 Describe the following methods used for environmental improvement: (15 – 20 words
each)
Environmental Improvement Plan Used by larger businesses as a sound base for steering the
company during its continuous improvement process.
Ecological foot printing There are calculators that will measure the impact of a
person, activity or business.
Global Reporting Initiative A sustainability reporting framework that provides
guidelines for environmental reporting and industry specific
measures and indicators.
Page 5 of 18
Life cycle analysis Assesses the entire production usage and disposal cycle of
a product, service or activity for its environmental impact.
Green purchasing Encourages the adaptation of “Green Considerations” when
purchasing products and services.
Triple botom line reporting A system of measuring an organisation’s performance that
considers profit, people and planet.
Supply chain management The production process will often involve multiple parties
and this process tries to ensure that all parties within the
supply chain use sustainable approaches.
Question 10 – Answer
Q10 What are the essential steps for monitoring and improving environmental practices in an
organisation? (40 – 50 words)
Page 6 of 18
UNIT ASSESSMENT 2
UNIT SKILLS ASSESSMENT (USA)
STUDENT TO COMPLETE AND SUBMIT
PROJECT REPORT on “Market World Shopping Centre” WITH ROLE PLAY TASK
The project is designed to assess skills required to efectively analyse the workplace in relation
to environmentally sustainable work practices and to implement improvements and monitor
their efectiveness
If you are not sure about any aspect of the assessment or would like to discuss your particular
needs, please speak to your trainer/assessor. Your trainer/assessor will tell you the date you
need to submit your assignment.
All parts of the assignment will be given to you at the same time. You need to complete all
parts and submit them together by the due date. This will be in the last week of classes for the
unit.
This project assignment is to be completed using the “Market World Shopping Centre” case
study. It is included in the “Appendices” section of the document, Appendix: 01.
The checklist table will identify the records that you are required to prepare and submit (as a
single submission).
PART 1:
Task 1
A. Legislation and sources of information for resources and initiatives. Write a report of
about 250 – 300 words addressing the following :
1. Using the case study provided in the Appendix 1, Identify the environmental regulations
which apply in your local government area relevant to this workplace activity and
provide details what is covered by these regulations and by-laws.
2. Identify any resources and initiatives which are in place or available in your state to help
business to reduce their waste and use resources more efficiently.
3. List 1 initiative that is relevant to your sector within the Tourism, Hospitality and Events
Industry and list all resources which are available through these initiative(s). Outline
how these would be used.
B. Measuring current consumption and identifying existing procedures of work practices and
purchasing:
Page 7 of 18
Conduct a practical assessment of Market World Shopping Centre” resources and
practices.
You may use the forms atached below to collect your data or any software available to you
(for example you may create a spreadsheet using Microsoft Excel).
1. Take the current meter reading for gas, electricity and water.
2. Create a table or list and enter: all equipment and appliances used in one specific
department (for example Kitchen, F&B etc.), and measure the consumption of
electricity as listed on the appliance labels.
3. Measure the flow rate for water of various taps using the formula “Flow rate =
Volume/Time (L/min)”
4. Inspect the type of lighting used and determine the KW/H (1000 Wat = 1 KWH) used in
that department based on typical or given workplace practices during operation.
6. Determine the intervals of waste collection and determine the size of the cubicle(s)
used.
7. This task is performed outside: Wearing gloves and using tongs, physically inspect the
contents of garbage bins from your department and inspect the approximate waste for
each category (Glass, paper, card board, green waste etc.) and express these in percent
(approximately).
8. Determine the energy consumption ratings, use and settings of air conditioners and
heaters where applicable and document the potential KWH usage for these units.
9. Determine the resources required for any plants, landscaping or outside areas as
relevant.
10. List the purchasing strategies which are currently in place including environmentally
sustainable approaches; carbon foot print considerations (for example use local supplies
from growers etc.)
11. Identify any workplace environmental and occupational hazards you may encounter
during your resource analysis.
12. Identify any breaches or potential breaches for environmental practices you have
encountered in the audited area during your project and outline the issues.
Page 8 of 18
1. Analyse the results you have obtained for usage of resources and compare these results
against:
2. Set your targets in a table or spreadsheet based on your findings of the analysis.
3. Outline the provisions for communication this would require with key stakeholders
relevant to your position and how this will be achieved. Include a template for an
agenda and table for entering actions.
To:stakeholders@mwsc.com
From: [enter your email address]
----------------------------------------------------------------------------------------------------
Dear [Insert recipient/s name],
[Opening greeting]
Kind regards,
[Insert sender name]
Before you hand in Task 1, make sure you have completed all the tasks and have included all
relevant information. You must demonstrate that you have:
o Answered all the questions in A, B and C o
Communicated with the key stakeholders via
email
PART 2:
Task 1
Page 9 of 18
For this part of the assessment project you are required to write an environmental resource
efficiency improvement plan of about 250 – 300 words in total which details the following:
3. The resource areas and targets you have established based on Section 3, Part A;
4. The measures and tools you will implement to achieve these targets;
7. A calculation which will provide information as to the potential savings that can be
achieved over time, given the investment;
For example:
Use of e.g. 10 light bulbs rated at 0.060 KWH in Kitchen area could be replaced with 10
energy saving bulbs rated at 0.012 KWH which would represent an energy saving of (10
* 48 = 0.480KWH) 0.480 KW per hour x $ 0.28 = $ 0. 1344 per hour or at 10 hours per
day: $ 0.1344 x 10 = $1.35/ Day.
For a 7 day operation this then equates to a potential saving of $ 492.75 minus the
proportion of the cost of the energy saving bulb @ $ 7.50 /5000 hours ($1.50 per 1000
hours use) versus an ordinary bulb @ $ 0.75 /1000 hours lifespan.
10 Showerheads in guest rooms rated A could be replaced by ones rated AAA with a
potential saving of (10 * 55 L = 550 L ) 550 Litres per day etc. (0.55 x 1.80 = $ 0.99/day x
365 = $ 361.35/year) minus the initial cost for purchasing the more efficient
showerheads (for the first year only)
8. The provisions for communication to periodically discuss and network with colleagues
to make adjustments and identify progress;
9. A spreadsheet or set of tools which can be used to record and monitor periodic results
from readings and invoices/ statements for utilities;
10. Examples how you will evaluate strategies and make adjustments to the improvement
plan.
Before you hand in these assessment tasks, use the checklist below to make sure you have
completed all the tasks and have included all relevant information. o Answered all the
questions given above
Page 10 of 18
APPENDICES
Market World Shopping Centre is a community shopping complex that was established in 1970.
It is located around 30 kilometres south of the Sydney CBD. The shopping complex houses a
number of large retailers, around 20 speciality food stores, 15 fashion outlets, 3 banks, a post
office, library and a small number of speciality services such as an optometrist, dry cleaner,
pharmacy and travel agency.
The Management team at Market World Shopping Centre is very commited to environmental
sustainability and would like to implement a sustainability policy for the organisation. One of
the strategic business objectives set in a recent strategic plan was to:
At this stage they want to specifically focus on water usage, energy usage and waste
management.
A project team had been formed to develop a sustainability policy for the shopping complex
and to assess the organisation’s current performance in relation to sustainability practices.
• There is no formal sustainability policy operating across the group, however, some
retailers have implemented some sustainability initiatives. (e.g. some shops recycle
their paper waste; some food outlets separate their recyclable waste from food waste.)
• As an older shopping complex, Market World is heated by a gas boiler system. More
energy efficient heating and cooling systems are available.
• Lighting is centrally controlled across the complex which means that individual shops
cannot turn of lights when not needed.
• Only about 10% of waste is recycled. (Industry best practice is over 40%) General
waste and food waste is not separated.
Page 11 of 18
• An inspection of bathroom facilities found 4 leaking taps and 4 trough type urinal
systems that use an average of 200 kilolitres of water each year. Basin taps were not
fited with flow restrictors. Toilets were older style single flush systems
• Many of the light bulbs used across the complex are standard incandescent lamps Car
park exhaust fans were manually turned on and of.
• There is no communication strategy to inform the shopkeepers of the sustainability
issues.
SUSTAINABILITY RESULTS
After implementation of a number of sustainability initiatives the following results have been
achieved.
Page 12 of 18
This case study has been developed with reference to 10 ways to Green Your Club, Clubs NSW,
2006
APPENDIX: 2
Templates
Page 13 of 18
April
Waste
Page 14 of 18
Milk Cartons (%)
Glass Botles (%)
Other (Broken
Organic (%)
Paper (%)
Cans (%)
( Botles
Plastic
Glass)
Location
Card (%)
%)
Bin Size
Date/
Time
Calculate the daily total amount of rubbish from each department ‘Area’
Bin Plastic Glass Cans Card Paper Milk Organic Other
Size Botles Botles (%) (%) (%) Cartons (%) (%) –
(%) (%) (%) broken
glass
Total
APPENDIX: 3
Retail and wholesale trade industry fact sheet - List of NSW Gov information available
htps://www.business.gov.au/planning/templates-and-tools/industry-factsheets/retail-
andwholesale-trade-industry-fact-sheets
Department of Environment and Climate Change NSW – Sustainable Property Guide, providing
comprehensive benchmarks and detailed information on sustainability in a commercial space:
htps://www.environment.nsw.gov.au/resources/business/090129-sustainable-propertyguide.pdf
Australian Government – Department of the Environment, Water, Heritage and the Arts – Report
on Sustainability Toolkit for Offices.
Report from which students can draw inspiration or can use it to provide additional information
into initiatives that students can appropriate to retail:
Page 16 of 18
htp://www.businesschamber.com.au/NSWBC/media/Misc/Policy%20Documents/Sustain ability-
Toolkit-Offices.pdf
Page 17 of 18
Page 18 of 18