BSBSUS401 Assess 1reza 1

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT
Unit description:
Unit Code BSBSUS401
Unit Name Implement and Monitor Environmentally Sustainable Workplace
Qualification Name Certificate IV In Commercial Cookery
Assessment Tool Project
Student must fill this section:

Candidate Name: Paulus Andika Ade Reza
Candidate ID: 6014
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Student signature: _________________ Date: 22/02/2018
Feedback to student:
Assessment Completion Status

Non- Assessor’s
Attempt Satisfactory Date
Satisfactory Signature
Initial attempt
nd
2 attempt/Re-assessment
CBC-BSBSUS401-A-V2018.1 Page 1 of 15
Information for Candidate:
All work is to be entirely of the candidate.
General Information for this assessment:
Read the instructions for each question very carefully.

Be sure to PRINT your FULL name & LAST name in every place that is provided.
Short questions must be answered in the spaces provided.
For those activities requesting extra evidence such as: research reports, ESSAY reports, etc.
The student must attach its own work formatted in double space, Arial 12 pts.
All activities must be addressed correctly in order to obtain a competence for the unit of
competency.
If the candidate doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
Re-assessment of Result & Academic Appeal procedures:
If a student at Canterbury Business College is not happy with his/ her results, the student may appeal
against their result via a written letter, clearly stating the grounds of appeal to the MSS / DSS. This
should be submitted after completion of the subject and within 14 days of commencement of the new
term.
Re-assessment Process:
An appeal in writing is made to the ACC / MSS providing reasons for re-assessment /appeal.
ACC / MSS will delegate another faculty member of CBC to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is
formed comprising the lecturer/trainer in charge, the ACC, the MSS and the DSS OR if need be
an external assessor.
The Institute will advise the student of the appeal decision within 14 days from the submission
date of the appeal. The decision of the panel will be deemed to be final.
If the student is still not satisfied with the result, the he / she has the right to seek independent
advice or follow external mediation option with CBC’s nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-
enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her
judgement based on principles of assessment. These principles require assessment to be reliable, fair,
practical and valid.
Academic Appeals:
If the student is dissatisfied with the outcome of the assessment marking process, he/she has a
right to appeal the assessment results.
The notice of appeal should be in writing addressed to the MSS / ACC and submitted within
seven days of notification of the assessment results.
If the appeal is not lodged in the specified time, the result will stand as marked.
In emergency circumstances, such as in cases of serious illness or injury, the student must
forward a medical certificate in support of a deferred appeal. The notice of appeal must be made
within three working days of the concluding date shown on the medical certificate.
The decision of MSS / ACC will be discussed with the DSS and will be final.
For further information please refer to Student Handbook.
“I acknowledge that I have understood all the above rules and guidelines for the assessment
CRICOS Code – 01899K RTO Code – 6554
Paulus Andika Ade Reza Signature Date (22/02/2018)
Submission Details
The Assessment Task is due on the 23 February 2018. Any variations to this arrangement must be
approved in writing by your assessor.
Submit this document with any required evidence attached. See specifications below for details.
Performance Evidence:
Evidence of the ability to:
analyse information from a range of sources to identify current procedures, practices and
compliance requirements in relation to environmental and resource sustainability
consult and communicate with relevant stakeholders to seek input and encourage
engagement with developing and implementing sustainability improvements, encourage
feedback and suggestions and report on outcomes
plan and organise work group activities to:
measure current resource usage
solve problems and generate ideas for improvements
evaluate and implement strategies to improve resource usage
plan, implement and integrate improvements into operations
meet environmental requirements
apply continuous improvement approach to sustainability performance
apply change management techniques to support sustainability performance.
Knowledge Evidence:
To complete the unit requirements safely and effectively, the individual must:
identify relevant internal and external sources of information and explain how they can be used
to identify sustainability improvements
explain the compliance requirements for the work area with reference to legislation, regulations,
codes of practice and workplace procedures that relate to environmental and resource issues
outline common environmental and energy efficiency issues within the industry
give examples of benchmarks for environmental and resource sustainability that are relevant
to the organisation
outline organisational systems and procedures that relate to environmental and resource
sustainability improvements including:
 supply chain, procurement and purchasing

 quality assurance
 making recommendations and seeking
approvals Assessment Conditions:
Assessment must be conducted in a safe environment where evidence gathered demonstrates

consistent performance of typical activities experienced in the sustainability field of work
and include access to:
relevant legislation, regulations, standards and codes

relevant workplace documentation and resources
case studies or, where possible, real situations
Interaction with others.
Elements Performance Criteria
Elements describe the essential outcome Performance criteria describe the performance
needed to demonstrate achievement of the
element.
1. Investigate current practices in relation to 1..1, 1.2, 1.3,1.4, 1.5, 1..6,1..7

resource usage
2. Set targets for improvements 2.1, 2.2, 2..3,2.4
3. Implement performance improvement 3.1,3.2, 3.3,3.4,3.5,3.6

strategies
4. Monitor performance 4.1,4.2,4.3,4.4,4.5
Instruction for assessment
This assessment consists of 2 parts:
Part A requires you identify and analyse legal requirements and initiatives that relate to your
industry and workplace. You are required to measure current resource usage, analyse
purchasing strategies and current work practices in order to identify opportunities for
improvement of resource usage and set new targets.
Part B requires you to implement resource efficiency improvement plans by using techniques
and tools to assist in achieving efficiency targets and monitor the performance of these.
All written work must be your own.
Any sources of information you access and use for this assessment must be clearly referenced.
Templates:
You may use the templates attached at the end of this assessment or amend these to suit your needs.
Part A
A. Legislation and sources of information for resources and initiatives
1. Identify the environmental regulations which apply in your local government area relevant
to your workplace activities 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.
Answer sheet
A. Legislation and sources of information for resources and initiatives
1. Identify the environmental regulations which apply in your local government

area relevant to your workplace activities and provide details what is covered by
these regulations and bylaws.
Environmental regulation in Australia
Under Australia’s federal system of government, responsibility for environmental regulation is carried by the
Commonwealth Government and state/territory governments concurrently.
The Commonwealth’s responsibilities are principally established as a result of the foreign affairs power
under the Constitution and the Commonwealth Government implementing Australia’s responsibilities under
international agreements on environmental protection. The residual powers of the states under the
Constitution allow for the concurrent regulation of environmental matters that lay outside of the
Commonwealth’s responsibilities.
Whilst this system is often labelled a ‘dual regulatory approach’ there are, in practice, three tiers of
environmental regulation as state and territory governments frequently devolve many environmental
decisions and regulatory functions to local governments.
This complex system of environmental regulation is the principal concern of this chapter. It will first examine
environmental regulation at the Commonwealth level, and subsequently provide a brief and general overview
of the regulatory responsibilities of the states and territories as well as local governments.
Protection of the Environment Operations Act 1997
1. to enable clean-up notices to be given to owners of premises as well as occupiers

2. to clarify the obligations of occupiers of premises from which point source emissions or non-point
source emissions occur in connection with the prevention or minimisation of such emissions
3. to enable court orders to require offenders to undertake restorative justice activities
4. to enable the EPA to require persons who transport waste to ensure that approved GPS tracking
devices are installed, used and maintained on motor vehicles used to transport waste
5. to remove the requirement to provide a notice of intent to suspend or revoke a licence and provide
that an appeal against a decision to suspend or revoke a licence does not operate to stay the
decision
6. to provide that material harm pollution incidents involving only odour are required to be notified to the
EPA in the same manner as other environmental incidents
The Protection of the Environment Legislation Amendment Act 2014 also
1. amends the Protection of the Environment Administration Act 1991 to provide for certain fees and
charges under legislation administered by the EPA to be paid into the Environment Protection
Authority Fund
2. makes consequential amendments to the Land and Environment Court Act 1979 and Protection of
the Environment Operations (General) Regulation 2009
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.
If your business produces waste, then there is a good chance you are wasting money!
EPA has assembled a range of hints and tips aimed at assisting you to improve the resource efficiency in
your business.
These tips will help identify ways to improve business environmental performance while increasing
productivity and reducing costs of production. Resource efficiency is often a cheap and fast way to solve
problems as reducing waste will reduce the size and cost of any subsequent treatment process and/or
disposal costs.
Your business can look forward to:
 increased cost saving

 process efficiency
 improved occupational health and safety management
 enhanced shareholder relations
 improved reputation.
The hints and tips have been grouped for ease of reference and the broad categories are listed below. They
are intended to help you focus on specific areas in your business and guide your subsequent actions.
 Waste assessment
 Improve purchasing
 Improve storage
 Conserve energy
 Conserve water
 Preserve waterways
 Reduce waste
 Reduce risk
 Improve information
 Improve systems
 Reduce odour and air emissions
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.
Delivery and assessment of Employability Skills2 Employability Skills are integral to workplace competency,
and, as such, must be considered in the design, customisation, delivery and assessment of vocational
education and training programs in an integrated and holistic way, as represented diagrammatically below.
Competency Standards
Learning Outcomes
Reflection
Workplace Activities
Assessment Strategies
Learning Strategies
Integration of Employability Skills
This diagram describes factors to consider when integrating employability skills. These factors are:
competency standards, learning outcomes, assessment strategies, learning strategies, workplace activities
and reflection. These factors are of equal importance.
Training providers must analyse the Employability Skills information contained in units of competency in
order to design valid and reliable training and assessment strategies. This analysis includes:  reviewing
unit(s) of competency to determine how each relevant Employability Skill is found and applied within the unit
 analysing the Employability Skills Summary for the qualification in which the unit(s) is/are packaged to help
clarify relevant industry/workplace contexts with regard to the application of Employability Skills at that
qualification level  designing learning and assessment activities that address Employability Skills
requirements.
The Employability Skills Summaries for the qualifications available in the Framework are included on pp 7–
11.
The Department of Education, Science and Training (DEST) developed a resource to assist trainers and
assessors ‘unpack’ the Employability Skills requirements contained in units of competency and integrate
them into training and assessment practice.
Employability Skills Summaries
SIT20213 Certificate II in Hospitality
Employability Skill Industry/enterprise requirements for this qualification include:

Communication Interacting with customers in a polite and friendly manner, asking questions and actively
listening to customers to determine their needs; providing clear and accurate information to customers and
colleagues to ensure a positive hospitality experience; interpreting verbal and written information on
hospitality products, services and operational procedures; discussing operational and service difficulties with
colleagues and supervisors.
Initiative and enterprise Identifying and discussing with supervisors better ways to organise hospitality
operational and service activities; seeking information on new technologies and suggesting their use to
supervisors, providing suggestions for better customer service provision.
Learning Participating in activities to learn new things about the hospitality industry, new operational tasks
and better ways of providing hospitality service; seeking and sharing information with colleagues on new
hospitality products and services.
Planning and organising Collecting and organising customer, product and procedural information to efficiently
coordinate hospitality operational and service activities; planning both operational and daily activities to
ensure a smooth workflow which delivers a positive service outcome for hospitality customers.
Problem-solving Thinking about problems that relate to own role in hospitality operational and service
activities; avoiding deadline problems by planning own day-today operational activities; identifying and
resolving routine customer or operational problems using predetermined policies and procedures to guide
solutions; clarifying the extent of problems and requesting assistance from team members and supervisors
to solve operational and service issues.
Self-management Following policies and procedures for legal compliance; taking responsibility for servicing
the hospitality customer and knowing when to refer difficulties to supervisors; seeking feedback and
guidance from supervisors on success in hospitality operational and service activities.
Teamwork Working as a team member, taking instructions from others and understanding own role in
servicing the needs of the hospitality customer; supporting other team members to coordinate hospitality
operational and service activities to achieve quality service delivery of the hospitality product; respecting the
cultural diversity of team members and seeking their assistance to service the culturally diverse needs of
hospitality customers.
Technology Understanding the operating capability of tools and equipment and selecting and safely using
them; selecting and using the right personal protective equipment to manage personal safety in the
workplace.
B. Measuring current consumption and identifying existing procedures of work practices and
purchasing:
Conduct a practical assessment of your organisation’s resources and practices. You may use the
forms
attached below to collect your data or any software available to you (for example you may
create a
spreadsheet using Microsoft Excel).
For this purpose you need to complete the following activities:
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 Watt = 1 KWH) used in
that department based on typical or given workplace practices during operation.
5. Inspect the provisions for recycling.
6. Determine the intervals of waste collection and determine the size of the cubicle(s) used.
CRICOS Code – 01899K RTO Code – 6554
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.
C. Setting efficiency targets
1. Analyse the results you have obtained for usage of resources and compare these
results against:
• Work and workflow processes: – which improvements could be made?

• Industry Schemes: – How do your results compare?
• Technology: – Are you using efficient technology?
• Resources: – Is there a benefit of switching e.g. from electricity to gas in some areas
or using other measures?
• Best Practice: – Are there recommendations from manufacturers or bodies that
recommend particular practices?
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 workplace and how this will be achieved. Include a template
for an agenda and table for entering actions.
Part B
For this part of the assessment project you are required to write and environmental
resource efficiency improvement plan which details the following:
1. The purpose of the plan
2. An overview what has been undertaken and why
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;
5. Strategies that can be used to ensure staff compliance with environmental requirements and
to achieve new targets;
6. Strategies you will use for purchasing and selection of supply chains;
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.
Templates
Water Meter Meter Reading:
Quarterly Water Aver Cost of Sewage Connecti Target Variance

Period Use Daily Water Disposal on Fees
kL/perio Use per kL Costs
d
2001-02 1800 8 1.13 85% 2051 $ 55% 155
2002-03 1850 9 1.15 90% 2151 $ 45% 200
2003-04 1900 10.1 1.25 85% 2051 $ 50% 190
2004-05 1850 9 1.25 90% 2151 $ 55% 190
Water Appliances (determine usage)

Location Item Type Water flow Amount/ Type
(L/min)
Pool Chlorine Water filter 1500 5
Kitchen Detergent Dishwasher 10 2

Water tap points
Public toilet harpic within cubic 25 5
Electricity Meter 1 Current Reading:

Meter 2 Current Reading:
Month Invoice Amount Peak Off Total Total for Target Variance
# $ Peak Month
Jan 911 462.42 5.021 2.4738 7.25382 186.92 28554 25213
Feb 950 482.52 5.082 2.4808 7.36374 190.44 25468 21320
Mar 1020 500.15 6.025 2.6880 7.45254 201.00 14154 12023
April 970 490.50 5.150 2.9235 7.82315 250.22 23156 20220
Gas Current Reading:
Month Invoice # Amount $ Total Total for

Month
Jan 01234658 275.90 8.176 16353
Feb 09654321 350.85 750.5 1500
Mar 01536214 390.15 8.176 16353
April 01325142 410.50 8.120 16240
Waste
a. Review current waste contractual arrangements

(Waste Wise Hotels, 2007)
Material Type of Collection Collection Average Contractor
container and frequency frequency annual details
amount (normal) (busy cost
periods)
Plastic
Plastic containers 240 L 1100 L 450 Recycle
Papers Paper containers 240 L 240 L 350 Compost
Bottle Energy from

bottle containers 240 L 1100 L 450 waste
b. Over 1 period conduct a visual waste audit of all rubbish bins


Observe what is being thrown away

Look for contamination (materials disposed of wrongly)

Professional companies can undertake waste audits on a fee-for-service basis
Plastic Bottles
Glass Bottles
Other (Broken
Milk Cartons
Organic (%)
Cans (%)
Card (%)
Location
Bin Size
Paper (%)
Date/
Glass)
Time
(%)
(%)
(%)
10/
05 Kitchen 240 L 32 23 42 10 35 65 45 21
11/
05 Laundry 1100 L 56 23 24 12 32 9 10 45
12/
05 Engineering 240 L 32 23 121 9 23 15 10 35
13/
05 Restaurant 120 L 25 15 45 20 54 10 15 25
Calculate the daily total amount of rubbish from each department ‘Area’
Bin Size Plastic Glass Cans Card Paper Milk Organic Other
Bottles Bottles (%) (%) (%) Cartons (%) (%) –
(%) (%) (%) broken
glass
240 L 65 56 66 30 70 73 77 65
120 L 53 48 46 23 44 52 55 48
Total 118 104 112 53 114 125 132 113
c. Work out your collection requirements


Total the volumes of each type of waste per day

Some items can be combined such as glass, metal, plastic, paper & milk cartons – referred to
as ‘co-mingled’ waste. (but, no food scraps, polystyrene or plastic bags)

Calculate the required bin size and frequency of collection – e.g. if your property
produced 242.5 litres of ‘co-mingled waste’ per week then 1 x 250 litre bin should
be sufficient with a once a week collection frequency.
d. Review

the packaging from your supplies
Attempt to reduce or eliminate waste at the source
Supplier Packaging Used Waste Disposal Opportunities for Benefits

on Delivery Issues Avoidance
Bob’s Fruits & Waxed
Vegetables cardboard boxes Toxic waste Waived Fees Reduced costs
meat over
wrappers, meat
film, and butcher source of the Inventory
Meat paper. disease Reduction Increased efficiency
Crates, bines or dangerous Process Outsourcing certain

seafood totes substances Improvement activities

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Student signature: _________________ Date: 22/02/2018

Assessment Completion Status

Information for Candidate:

All work is to be entirely of the candidate.

General Information for this assessment:

Read the instructions for each question very carefully.

For further information please refer to Student Handbook.

Paulus Andika Ade Reza Signature Date (22/02/2018)

Evidence of the ability to:

 supply chain, procurement and purchasing

approvals Assessment Conditions:

Assessment must be conducted in a safe environment where evidence gathered demonstrates

relevant legislation, regulations, standards and codes

Elements Performance Criteria

1. Investigate current practices in relation to 1..1, 1.2, 1.3,1.4, 1.5, 1..6,1..7

2. Set targets for improvements 2.1, 2.2, 2..3,2.4

3. Implement performance improvement 3.1,3.2, 3.3,3.4,3.5,3.6

4. Monitor performance 4.1,4.2,4.3,4.4,4.5

Instruction for assessment

This assessment consists of 2 parts:

All written work must be your own.

A. Legislation and sources of information for resources and initiatives

A. Legislation and sources of information for resources and initiatives

1. Identify the environmental regulations which apply in your local government

Environmental regulation in Australia

Protection of the Environment Operations Act 1997

1. to enable clean-up notices to be given to owners of premises as well as occupiers

The Protection of the Environment Legislation Amendment Act 2014 also

Your business can look forward to:

 increased cost saving

Employability Skills Summaries

SIT20213 Certificate II in Hospitality

Employability Skill Industry/enterprise requirements for this qualification include:

For this purpose you need to complete the following activities:

2. Create a table or list and enter:

5. Inspect the provisions for recycling.

C. Setting efficiency targets

• Work and workflow processes: – which improvements could be made?

1. The purpose of the plan

2. An overview what has been undertaken and why

Water Meter Meter Reading:

Quarterly Water Aver Cost of Sewage Connecti Target Variance

2001-02 1800 8 1.13 85% 2051 $ 55% 155

2002-03 1850 9 1.15 90% 2151 $ 45% 200

2003-04 1900 10.1 1.25 85% 2051 $ 50% 190

2004-05 1850 9 1.25 90% 2151 $ 55% 190

Water Appliances (determine usage)

Pool Chlorine Water filter 1500 5

Kitchen Detergent Dishwasher 10 2

Electricity Meter 1 Current Reading:

Gas Current Reading:

Month Invoice # Amount $ Total Total for

a. Review current waste contractual arrangements

Papers Paper containers 240 L 240 L 350 Compost

Bottle Energy from

b. Over 1 period conduct a visual waste audit of all rubbish bins

Total 118 104 112 53 114 125 132 113

c. Work out your collection requirements

Supplier Packaging Used Waste Disposal Opportunities for Benefits