The hospitality industry has increasingly become competitive. Therefore, the restaurant management fraternity in conjunction with the chefs should work towards innovating compelling, sophisticated customer needs and demands to attract new customers.
This part highlights the definition of sustainability in the context of the hospitality industry, the importance of implementing sustainable practices, the different roles of sustainability-related organizations supporting the hospitality industry, the various areas of food and beverages products and services where sustainable practices can be implemented, and the effective ways of ensuring sustainable practices.
Sustainability, therefore, can be defined as the practices that are aimed at meeting the current needs without compromising the future generations' ability to respond to their needs (Forster, 2013). Sustainability approaches aim at making policies that place particular emphasis on sectored niches and seeking for economic integration, social, and environmental concerns. Sustainability related organizations supporting the hospitality industry play various important roles in ensuring sustainability. For example, organizations such as the UN gather knowledge and data to enable performance of its normative mandate on global issues. It tackles contentious issues such as biofuel support and export restrictions head-on and advocates for the adoption of the environment-friendly practices in across various industries including the hotel industry. Furthermore, the organizations can support intergovernmental decision-making aimed at sustainability as well as play the financing role to the sustainability development (Evans, 2012). In return, sustainability should include practical strategies for achieving the set sustainable visions and objectives, verification and distinction of actual needs and wants and evaluation of the effectiveness and outcomes of the sustainable program. The factors that will be considered for sustainability include the three R’s, (Reduce, Reuse, and Recycle), buy locally in bulk, minimization of food waste, signature menu, service and atmosphere, and special promotions.
The three Rs mantra is aimed at conserving the environment by the management of solid waste and other types of wastes. The hotel industry disposes a lot of solid waste on a daily basis which, without proper mitigation practices, will lead to environmental degradation as well as losses in profits. This is aimed at achieving a sustainable solid waste management. Reduce refers to the practices aimed at avoiding waste at the source in order to minimize as much as possible, the quantity of waste that requires disposal or treatment before disposal (National Environmental Agency, n.d). Reuse, on the other hand, refers to the usage of materials over and over again, either for its initial purpose or another significant purpose without changing its physical form (National Environmental Agency, n.d). Recycling refers to the transformation of a waste material into a form that can be used again which may not be necessarily similar to the original form (National Environmental Agency, n.d). One of the advantages of practicing 3 Rs is that improved resource efficiency and reduced disposal costs are likely to be achieved. Restaurants use and pay for several resources which can be translated into sales revenue. It is a requirement for the generated waste to be treated before disposal, further translating to costs. Minimization of wastes helps in reducing operations costs of business, leading to improved resource efficiency and profits.
Restaurants can use various ways to ensure sustainability in the Food and Beverage industry. For instance, the use of solar energy as a green energy; this saves the environment as well as reducing the costs of using other means of energy (Bruns-Smith et al. 2015). Besides, hotels can aerate the water; reduce the pressure and consumption. Hotels and restaurants can work to eliminate waste at source, such as a choice on whether to provide guests amenities in dispensers rather than as individually wrapped items (Baker, 2006).
What’s more, the hospitality industry can make bulk purchases for items such as food and cleaning chemicals locally. This saves on extra resources that would have been used in otherwise. Even as bulk purchases are made, the industry should ensure it minimizes food wastage. The following are the key ways of reducing food wastage; incorporate initial steps such as planning to avoid and reduce over purchasing, integrate storage by adopting the FIFO system for stored food. Another step is to donate surplus foods instead of disposing of them. Hotels can also provide training on proper waste management practices as proposed by Foodwisehk (2013).
Restaurants should ensure to have a signature menu, service, and atmosphere. Pavesic (1998) shares that high-end restaurants offer excellent food, quality service, quality preparation and quality atmosphere; and in return high-end pricing. Pavesic (1998) continues to state prices charged by the food industries should not only cover the costs but return proceeds as well. Prices influence customer traffic and sales revenues. Therefore, the prices charged, should not only be focused on gaining enormous contribution, but it should be a price that the public can deem as being fair and reasonable.
Furthermore, incorporating sustainable special promotions in the business values the company higher. Such sustainable practice interests the community. These efforts can attract the community members, thus making the hotels maintain a competitive edge(Nilsen, 2015).
Baker, C. (2006). “A welcome sign: Hotels adopt reuse and recycling.” Waste management world. Retrieved from https://waste-management-world.com/a/a-welcome-sign-hotels-adopt-reuse-and-recycling
Bruns-Smith, A., Choy, V., Chong, H., & Verma, R. (2015). Environmental Sustainability in the Hospitality Industry: Best Practices, Guest Participation, and Customer Satisfaction, vol. 15, no. 3. Retrieved from https://scholarship.sha.cornell.edu/cgi/viewcontent.cgi?article=1199&context=chrpubs
Evans, A. (2012). The UN’s role on sustainable development. Centre on international cooperation. Retrieved from https://cic.nyu.edu/sites/default/files/evans_sustainable_development.pdf
Foodwisehk. (2013). “Food Waste Reduction Good Practice Guide for Hotel Sector.” Food wise hong kong campaign. Retrieved from https://www.foodwisehk.gov.hk/pdf/GPGuide_Hotel_en.pdf
Forster, A. (2013). Sustainability: Best Practices in the Food Industry. Pp. 1-9. Retrieved from https://www.uwlax.edu/urc/jur-online/pdf/2013/forster.alexandra.marketing.pdf
National Environmental Agency, (n.d). 3R Guidebook for Hotels. Singapore Hotel Association. Retrieved from https://www.nea.gov.sg/docs/default-source/energy-waste/recycling/3r-guidebook-for-hotels
Nilsen, I. A. (2015). “Indirect Cost Factors In Menu Pricing.” Digital commons, pp. 1-52. Retrieved from https://digitalcommons.pace.edu/cgi/viewcontent.cgi?article=1155&context=honorscollege_theses
Pavesic, V. D. (1998). “Indirect Cost Factors In Menu Pricing.” Digital commons, pp. 13-20. Retrieved from https://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1124&context=hospitalityreview
To export a reference to this article please select a referencing stye below:
My Assignment Help. (2018). Innovative And Creative Food And Beverage Outlet. Retrieved from https://myassignmenthelp.com/free-samples/innovative-and-creative-food-and-beverage-outlet.
"Innovative And Creative Food And Beverage Outlet." My Assignment Help, 2018, https://myassignmenthelp.com/free-samples/innovative-and-creative-food-and-beverage-outlet.
My Assignment Help (2018) Innovative And Creative Food And Beverage Outlet [Online]. Available from: https://myassignmenthelp.com/free-samples/innovative-and-creative-food-and-beverage-outlet
[Accessed 02 April 2020].
My Assignment Help. 'Innovative And Creative Food And Beverage Outlet' (My Assignment Help, 2018) <https://myassignmenthelp.com/free-samples/innovative-and-creative-food-and-beverage-outlet> accessed 02 April 2020.
My Assignment Help. Innovative And Creative Food And Beverage Outlet [Internet]. My Assignment Help. 2018 [cited 02 April 2020]. Available from: https://myassignmenthelp.com/free-samples/innovative-and-creative-food-and-beverage-outlet.
At MyAssignmenthelp.com, we are committed to deliver quality assignment assistance in the fastest way possible. To make our service delivery fast, we have hired subject matter experts to work on different subject specific assignments. We have hired experts who owe in-depth knowledge in their respective subjects. As per their expertise, they provide geography assignment help, Physics assignment help, Strategic assignment help, history assignment help, art architecture assignment help and assistance with other subjects as well.
Answer: Introduction The paper is a combination of two tasks. First part includes a strategic report on Houzit and the second part includes a marketing plan of Houzit. Systematic structuring is followed in both tasks. Organizational Overview Strategic Directions And Organizational Objectives Vision Statement The vision statement of Houzit is- To be one of the national retail homeware brands, emphasizing on the various home makers&rsqu...Read More
Answer: To Claire Smithfield Subject: Lunch and Learn Session Dear Ma’am, It is in regard to the very recent decision of yours to have informal “Lunch and Learn” sessions. This idea is undoubtedly interesting and I would not decline it in any way. It would be very helpful in creating a critical awareness for the issues right at hand and would also reinforce the overall culture of our company. I believe that these sessions...Read More
Answer: Address Planning Workout of IPv6 subnet for company HQ and each branch from the address block AB12:1640::/51 AB12:1640:0:2000::/51 AB12:1640:0:4000::/51 AB12:1640:0:6000::/51 AB12:1640:0:8000::/51 AB12:1640:0:A000::/51 AB12:1640:0:C000::/51 Address assignment table for the company network HQ Router Subnet ::/51 Network AB12:1640::/51 Default- Gateway AB12:1640::1 ...Read More
Answer: Section 1 Question 1 The project classification and consideration for classification are shown in the following table. Project Classification Consideration Project A Strategic The new service will significantly enhance the strategic direction of the polyclinic Project B Operational This project will enhance the operations of the polyclinic Project C Compliance ...Read More
Answer: System requirements for Smith Antiques System requirement level includes functional and non-functional requirement type. It is important for every system to ensure proper working. The Smith antique needs to have proper management information system that will ensure managing the details. Details regarding every customer needs to be managed properly. The newly developed management information system will also help in understanding the c...Read More
Just share your requirements and get customized solutions on time.
Our writers make sure that all orders are submitted, prior to the deadline.
Using reliable plagiarism detection software, Turnitin.com.We only provide customized 100 percent original papers.
Feel free to contact our assignment writing services any time via phone, email or live chat.
Our writers can provide you professional writing assistance on any subject at any level.
Our best price guarantee ensures that the features we offer cannot be matched by any of the competitors.
Get all your documents checked for plagiarism or duplicacy with us.
Get different kinds of essays typed in minutes with clicks.
Calculate your semester grades and cumulative GPa with our GPA Calculator.
Balance any chemical equation in minutes just by entering the formula.
Calculate the number of words and number of pages of all your academic documents.
Our Mission Client Satisfaction
expert working good with ratio analysis i got full marks for ratio but overall good presentation.
excellent work by tutor and quality of good work excellent work by tutor and quality of good work excellent work by tutor and quality of good work excellent work by tutor and quality of good work excellent work by tutor and quality of good work
Brilliant work, paid attention to every details, And submitted on time for review.
The report was exceptional. Thank you for helping me with this assignment, and I am very satisfied with the result. The content was exceptional and my grade was exactly what I needed, the writer was very on point and finished my report in a timely ma...