country
$20 Bonus + 25% OFF
Securing Higher Grades Costing Your Pocket? Book Your Assignment at The Lowest Price Now!

Question:

Title Of The Project: Food Waste Management In Restaurants In Australia

State the purpose of this progress report.

Summarise all areas of this progress report – background, management problem, research question and objectives, literature review, methods and data analysis plans.

 

Answer:

Introduction

Purpose

This proposal explores the various ways of food waste management in the Australian Restaurants that have been a significant problem. About a third of the foods being produced in the Australian restaurant go into wastage percentage. The recommendations of the food waste management will save the county’s food basket and the financial loss in acquiring food from other countries.

Background 

Food forms an essential component of human life as it provides both the nutrients, energy and the ability to grow. Therefore, food loss is a hindrance to the existence of the human being, and it occurs in all the system of the production. Food waste in restaurants has been a problem for a large number of food production units starting from the agricultural point to the point of customer service in the restaurants. According to the Agricultural Organization of the United Nations , about a third of the food produced globally for the human consumption every year, 1.3 tones get to waste as approximately 795 million of people of 7.5 billion goes without food; this translates to about one out of nine people sufferers chronic malnutrition globally(Sanchez-Vazquez,Hailes & Evans 2013,p.628). According to the FAO, food waste per capita consumers in North America and Europe stands at 95 and 115 kg per year, while that of the South East and Saharan Africa stands at 6 to 11 kg per capita per year. According to the U.S Department of Agriculture, about 30% of the total global food wastes, come from the restaurant's operations while 40% results from the farm operations such as harvesting. It is noted that the food waste in restaurants as a big problem since it leads to a large number of people to go hungry yet it can be minimized if not entirely avoided.

According to the FAO global food forecast, the production of the food must increase by 60% to sustain the rapid growth of population by the end of 2050(Gonzaelez 2015,p.21). Without proper address of the problem, then the percentage of those suffering from the chronic malnutrition is projected to increase, leading to poor health, low workforce hence weaker nation. Eventually, the whole world will be erased by hunger only. The initiative requires proper food management to reduce the wastage of the available food stock, and therefore, numerous government agencies and bodies have come together to have better options of realizing the agenda. The paper, therefore, examines food wastage in a restaurant with an emphasis in Australia.  The primary aim of the article is to investigate how to reduce food wastage in Australia restaurants, and these can be realized through the identification of the food wastes channels.

Research question and objectives

The research questions of this proposal aimed at addressing the food waste in the Australian restaurant and the management ways.

RQ1: What are the causes of food waste in the Australian Restaurants?

RQ2: How can the food waste be reduced or managed?

Research Boundaries

 The research will be specific to the of food wastage in various restaurants in Australia with an emphasis on the food wastage sources and ways of wastage reduction.

 

Report outline 

After the introduction of the topic, the second section will major on reviewing the existing literature on food wastage on the world and Australian with subtopic on the sources of food wastage, percentage and possible food wastage management. The third section is the mythologies that will include an emphasis on the process of the research such as data collection, sample size determination, and analysis of the results. The fourth section will entail the actual data analysis of the research, and the fifth section will contain the final report of the paper.

Literature review

This chapter entails a detailed analysis of past authorized reports and scientific works on the food waste and food waste management. The review of the journals enables to make a coherent and a well-grounded discussion on this topic globally with specific reference to Australia. The journals are critically examined to identify the gaps that have made the problem to still exist even after the extensive discussion in the global meetings.

Definition of the key concepts

Food waste is defined by the FAO as that food that is produced majorly for the human consumption but was never or will never be consumed by humans instead end up into non-food use such as being fed to the animals or disposed as result of being unfit for human consumption: for example being disposed at a landfill, have fungal growths or feedstock to the anaerobic digestion plants (Finn 2014, p.385).

Food waste classification

Food wastes are classified into two major types: avoidable and the unavoidable food waste. The avoidable food wastes refer to the food products that could have been used for human consumption but end up not eaten due to various reasons (Warshaesky 2016, p.384). These foods can either be cooked such as cooked pasta and vegetable that tend to lose quality after some time. These foods get rotten making them, hence loose taste or unfit for the consumption hence being disposed of. On the other hand, the unavoidable food waste refers to the food products that occur during the food preparation such as cutting, peeling, and removal of bones among many others. The preparation process always results in discarding of big chunks of the edible parts of the food.  

Global food wastage overview

The recent research carried out by the United States, and the United Kingdom indicates that food waste is a global problem since almost a quarter of the food produced globally ends up in waste leading to the economic problem. For example US loses food that worth 96 billion of dollar every year, while the UK report indicates that about 18-22% of food purchased ends up into wastes, translating into 7.5-8.4 million tons per year (Abdullah,Gudo & Singarvelu 2014,p.179).the tendency of food waste keeps on worsening, and it spreads rapidly into the food preparation institutions such as homes, hotels, and restaurants. The report indicates that above $ 100 billion of food is wasted in the food industry. The most significant percentage of waste occurs in the residential and households with 47% followed by restaurants 37% and institutional sectors such as schools, hospitals at 11 %(Munesue, Masui & Fushima 2014,p.48). From the data, it is evidential that a lot of money is spent on the food that is never consumed hence leading to high food prices and inaccessible to a large population in the world resulting into diseases and deaths. The implications are so much on the developing countries such as Africa and the Middle East hence demanding the need for food waste management.

This shows that restaurants need proper management of food to reduce the wastage to ensure food security in the world. The administration follows a general model known as the ASRW Conceptual Model and covers different areas such as consumed food, surplus food, and food scrap (Grainger et al.2018,p.5). The wasted food entails the edible foods that are consumed by a human. The surplus food involves edible food that is not sold or served to the customers while the food scrap entails the non-edible food that is not suitable for the human consumption, that is either broken during the production or storage.

Overview of food waste in Australian Restaurants

According to Andrea and Rose (2015, p.3), Australian is one of the food producers in the world since it tends to produce more food than it can consume however more than two million people in Australia still depend on the relief food. The large junks of land left unoccupied facilitate the production of food, leading to the exportation of about 65% to overseas. However, according to FoodWise campaign, about $ 8 billion worth of edible food produced in Australia ends up into wastage every year with loaves of bread topping the list followed by milk, potatoes, cheese apples among many others(Singh-Peterson et al. 2016,p.91). Averagely, Australian household loses about $ 1,000 per year in food waste and many Aussies wastes about 20% of the food they purchase from the food endpoints (Neff, Spiker & Truant 2015). The commercial and the industrial generate approximately 1.9 million food waste every year, whereby the food service industry such as restaurants accounts for half of the figure.

Australian restaurants tend to stop spend averagely about 24% of the weekly turnover on food purchase and at least about 40% of the purchased food end up in the dustbin. Therefore, the Australians restaurant plays a significant role in food waste management since they represent about a quarter of the food consumption (Pagotto & Halog 2016, p.1179).

Food waste sources 

Food waste occurs in almost of every point of the food supply chain between the farmers and the consumers during the transportation, storage, processing, and service. Therefore, the wastage can be and reduced to save money.

According to Tucker and Farrelly (2016, p.690).Food wastes in restaurants occur in different stages of production in a restaurant such as from the point of storage, preparation, service to the customer, plate waste, and leftovers.

Wastes as a result of the storage results when an incorrect storage method is used in preserving food products, for example, storing food that is intended to be served and eaten on the preparation day such as salad or the buffet food.

  1. Preparation wastes occur during the food preparation process such as lots of nutrient during cooking, peeling of fruits leading to the disposal of edible parts and foods that drop on the ground.
  2. Service food wastes occur during the service to customers such as food that remain in the serving bowls. Some of the wastage also results from the falls on the customer's tables during the eating time.
  3. Plates food wastes tend to occur when a consumer leaves some foods on the plate uneaten. The plate size also determines the extent of waste as larger plates tend to make food look less while small plates with the same portion make it look so much.
  4. Leftovers are food wastes that occur when the food that was prepared is never served to be eaten.
 

Food Waste Management

As indicated earlier, a significant amount of food in the restaurant ends up in the bin which can be reduced or avoided (Grmelova & Vavrecka 2018, p.50). The most of the standard practices used are recycling, food donation, and change of processing and preparation methods.

Recycling A significant amount of food waste in the restaurants can be effectively managed through the reuse or recycling method. Recycling methods such using the unconsumed chunk of foods, and those that are peeled from the fruits can be used to feed animals such as pigs helps in saving food that could have been thrown (Kostecka ,Garcynriska & Paczka 2018,p.158).

Food donation 

Some restaurants end up with a significant amount of food that cannot be consumed by customers. Such food while still fit for human consumption can be donated to the social welfare as a method of food wastage measurement (Cloke,Mary &Williams 2017,p.705).

Change of food preparation/processing

As indicated earlier, potatoes are among the top of the food wasted in Australia. This is as a result of the peeling process that results in the disposal of a large chunk of the edible part. Through the use of effective processing methods such as potatoes peeler machine, then the wastage will be reduced.

Food Banks 

 Food banks also act as the major food waste management in most parts of the world. The banks tend to collect excess food that would have gone into wastes and redistribute among the needy people through the organized charity organizations. In Australia, food banks have been instrumental in combating food insecurity by providing over 60 million meals every year and above 1000 schools in the country. The body collects food from the well-wishers and the individuals that have excess food such as harvests, through this; the country manages the food wastes.

 

Challenges of food waste management in Australian restaurants 

Australian restaurant tends to face different challenges in managing the food waste. Factors such as different service points, limited recycling facilities, poor transportation costs type and distance from the recycling facilities (Vinegar, Parker & McCourt 2016, p.246). Other researchers also showed that a number of people tend to have little knowledge on the food waste management ideas.

Implications 

Several types of research indicate that food wastage is paramount in Australia and the world at large. Most of the wastages occur during the transportation, storage, processing, and service to customers.  The sources are also manageable since essential initiatives are in place to check on that. However, the research does not indicate how the human attitude and behavior can affect or be used in food waste management. The research paper will, therefore, investigate the views of the Australian restaurant's staffs to determine how they change the food waste management.

Methodology 

This section aims at revealing the research process details.  Various aspects such as the choice of the literature review, the selection of the research methods, tools, the identification of the population and sample design determination, the data collection methods, reliability as well as the validity, the data analysis method with the justification of the choices.

Research method

The study will employ a qualitative research method. The qualitative research method is chosen because there is a need to understand the research questions that need to establish the sources of food wastes and ways of reducing the food wastes (Rutberg & Bouikidis 2018, p.211). The method has been applied by various past researchers on the food service industries to determine food waste management in multiple countries such as in Denmark. These can be achieved through exploration of the recent data, face to face communication and the observation of the respondents resulting in more in-depth understanding. A questionnaire will be developed to cover the required information with credibility and unbiased.

Sources of data: Secondary data 

The secondary data will be retrieved from various sources such as government reports, food agencies reports such as Australian Bureau of Statistic and Food Authority Organizations that will provide past, current and future standings of the food stock and waste of the country. Additionally, peer-reviewed journals as used in the literature review will also be used for the development of the research framework.

Primary data

A review of the restaurant's food purchase records against the sales will be conducted to determine the amount of wastage. A questionnaire will also help in identifying the sources of food wastage and how it can be managed.

 

Data collection 

The data collection process entails the accurate reporting of the information collected from the participants.

Sample and Participants

The information required will be collected from a sample of restaurants in Australia.  According to Faghaly (2018, p.4) population tends to be a broader group and therefore, having a small number, a subset makes the researcher easy and appropriate (Mauro, Haxtema & Temesgen 2017, p.711).  The restaurant selection will be based on the basis of food handling knowledge and experience, availability and willingness to participate. The researcher will approach basically the managers, assistant managers, kitchen staffs and cooks of the selected restaurants since they are rich in the required information. The selected restaurants will represent the entire image of Australia’s restaurant population, and therefore, the researcher will employ random sampling method in choosing the restaurant samples to eliminate biases.  

Ethical consideration 

While carrying out the research, the researcher will take care of the past works of people that will be only accessed after a granted permission. The researcher will also ensure that there is no plagiarism of the study, and the representation of the correct data collected from the respondents, without changing to suit the desires of the researcher. No restaurants will participate without their consents; no restaurant will be forced to give details about their food wastage. Additionally, the researcher will ensure that the acquired data is protected.

Proposed Data Analysis

The data for the research will be obtained from the exploratory interview and the field notes collected by the researcher from the beginning until the end of the study. There are several data analysis methods used by researchers such as descriptive, inferential, and thematic among many others (Povee & Roberts 2014, p.29). The researcher will employ a Thematic Analysis data analysis method (TA) since it will be able to accommodate the qualitative aspects of the study as it is more flexible in most of the social studies.

The thematic data analysis will be under different stages: the familiarization with the collected data and listing down all the similar ideas/sources of food wastages in the restaurants. The second stage will entail interpretation of the unstructured responses from the interview/questionnaire on the ways of food wastage reduction, recycling and the challenges faced. The third step will be a listing of all the categorized responses to have a simple insight to determine the percentage in response to the topics under research. Finally, the researcher will review all the transcriptions to ensure that all the major intentions of the study are achieved from the data analysis. This will be essential since it will prove the validity of the results. The analyzed data will be presented in charts, graphs and tables to facilitate easy understanding of the discussed themes.

 

References

Abdullah Gudo, A, & Singarvelu, M 2014, 'Global biomethanation potential from food waste -- a review', Agricultural Engineering International: CIGR Journal, 16, 4, pp. 178-193, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

 Andrea, F, & Rose, M 2015, 'food Insecurity And Hunger: A Review Of Fao's Annual Report On State Of Food Insecurity In The World, Issue 2015', Scholedge International Journal Of Multidisciplinary & Allied Studies, 2, 5, pp. 1-5, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Cloke, P, May, J, & Williams, A 2017, 'The geographies of food banks in the meantime', Progress In Human Geography, 41, 6, pp. 703-726, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Farghaly, A 2018, 'Comparing and Contrasting Quantitative and Qualitative Research Approaches in Education: The Peculiar Situation of Medical Education', Education In Medicine Journal, 10, 1, pp. 3-11, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Finn, SM 2014, 'Valuing Our Food: Minimizing Waste And Optimizing Resources', Zygon: Journal Of Religion & Science, 49, 4, pp. 992-1008, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

González Vaqué, L 2015, 'Food Loss and Waste in the European Union: A New Challenge for the Food Law?', European Food & Feed Law Review, 10, 1, pp. 20-33, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

 Grainger, M, Aramyan, L, Piras, S, Quested, T, Righi, S, Setti, M, Vittuari, M, & Stewart, G 2018, 'Model selection and averaging in the assessment of the drivers of household food waste to reduce the probability of false positives', Plos ONE, 13, 2, pp. 1-16, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Grmelová, N, & Vavre?ka, J 2018, 'Czech Republic: Measures to Combat Food Waste in the Czech Republic', European Food & Feed Law Review, 13, 1, pp. 49-52, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Kostecka, J, Garczy?ska, M, & P?czka, G 2018, 'Food Waste in the Organic Recycling System and Sustainable Development', Problemy Ekorozwoju, 13, 2, pp. 157-164, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Mauro, F, Haxtema, Z, & Temesgen, H 2017, 'Comparison of sampling methods for estimation of nearest-neighbor index values', Canadian Journal Of Forest Research, 47, 6, pp. 703-715, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Munesue, Y, Masui, T, & Fushima, T 2015, 'The effects of reducing food losses and food waste on global food insecurity, natural resources, and greenhouse gas emissions', Environmental Economics & Policy Studies, 17, 1, pp. 43-77, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Neff, R, Spiker, M, & Truant, P 2015, 'Wasted Food: U.S. Consumers' Reported Awareness, Attitudes, and Behaviors', Plos ONE, 10, 6, pp. 1-16, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Pagotto, M, & Halog, A 2016, 'Towards a Circular Economy in Australian Agri-food Industry: An Application of Input-Output Oriented Approaches for Analyzing Resource Efficiency and Competitiveness Potential', Journal Of Industrial Ecology, 20, 5, pp. 1176-1186, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Povee, K, & Roberts, L 2014, 'Qualitative research in psychology: Attitudes of psychology students and academic staff', Australian Journal Of Psychology, 66, 1, pp. 28-37, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Rutberg, S, & Bouikidis, C 2018, 'Exploring the Evidence. Focusing on the Fundamentals: A Simplistic Differentiation Between Qualitative and Quantitative Research', Nephrology Nursing Journal, 45, 2, pp. 209-213, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Sanchez-Vazquez, S, Hailes, H, & Evans, J 2013, 'Hydrophobic Polymers from Food Waste: Resources and Synthesis', Polymer Reviews, 53, 4, pp. 627-694, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Singh-Peterson, L, Lieske, S, Underhill, S, & Keys, N 2016, 'Food security, remoteness and consolidation of supermarket distribution centres: Factors contributing to food pricing inequalities across Queensland, Australia', Australian Geographer, 47, 1, pp. 89-102, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Tucker, C, & Farrelly, T 2016, 'Household food waste: the implications of consumer choice in food from purchase to disposal', Local Environment, 21, 6, pp. 682-706, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Vinegar, R, Parker, P, & McCourt, G 2016, 'More than a response to food insecurity: demographics and social networks of urban dumpster divers', Local Environment, 21, 2, pp. 241-253, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

Warshawsky, DN 2016, 'Food waste, sustainability, and the corporate sector: case study of a US food company', Geographical Journal, 182, 4, pp. 384-394, Academic Search Premier, EBSCOhost, viewed 23 August 2018.

OR

Cite This Work

To export a reference to this article please select a referencing stye below:

My Assignment Help. (2020). Research Project 4. Retrieved from https://myassignmenthelp.com/free-samples/mgt723-research-project-4.

"Research Project 4." My Assignment Help, 2020, https://myassignmenthelp.com/free-samples/mgt723-research-project-4.

My Assignment Help (2020) Research Project 4 [Online]. Available from: https://myassignmenthelp.com/free-samples/mgt723-research-project-4
[Accessed 26 May 2020].

My Assignment Help. 'Research Project 4' (My Assignment Help, 2020) <https://myassignmenthelp.com/free-samples/mgt723-research-project-4> accessed 26 May 2020.

My Assignment Help. Research Project 4 [Internet]. My Assignment Help. 2020 [cited 26 May 2020]. Available from: https://myassignmenthelp.com/free-samples/mgt723-research-project-4.


Are you aware of the enchantment that you can cast upon your professors with just exciting topics? Selecting expository essay topics or research paper topics is not an easy task. You need to conduct extensive research in order to choose a compelling topic that is relatively less known to people. Moreover, good research paper should have a wide scope of investigation options so that you can provide validations. Experts at MyAssignmenthelp.com provide valuable insight into choosing interesting topics to write about. Years of experience have provided them with the efficiency of retrieving the necessary details to make an offbeat topic stand out.

Latest Management Samples

NBS8061 Managing Across Cultures

Download : 0 | Pages : 19
  • Course Code: NBS8061
  • University: Newcastle University
  • Country: United Kingdom

Answer: Introduction The cultural dimensions theory developed by Hofstede is a framework for cross- cultural communication. It demarcates the effects of the culture of a society on the values of its members along with the relation of values with behavior with the help of a structure derived from factor analysis.  A major research tradition was established by the work of Hofstede in cross- cultural psychology. Such theory is used in a num...

Read More arrow Tags: United Kingdom Leicester Humanities Management University of London 

MGT4023 Strategic Management

Download : 0 | Pages : 22
  • Course Code: MGT4023
  • University: The University Of Glasgow
  • Country: United States

Answer: Introduction  Strategic analysis is a method which is adapted by an organization to understand and assess its external as well as internal environment in which a company competes. Strategic analysis provides the organization with the overall direction and objectives that in turn helps the organization to develop policies, plan and strategies required for achieving the objectives.  In this report, the strategic management analy...

Read More arrow

BEO1105 Economic Principles For Demand, The Supply And Demand Balances

Download : 0 | Pages : 5
  • Course Code: BEO1105
  • University: Victoria University
  • Country: Australia

Answers:  1. a) When petrol price increases following a shortage of supply, then people are more willing to use fuel efficient cars as it require less petrol (Krugman et al. 2015). Accordingly, the demand curve will shift to the right to D1D1.  At the old equilibrium price P1, the new demand creates car shortage of the amount (Q3 – Q1). With new demand, the supply and demand balances at E2. This is the new equilibrium point ...

Read More arrow

DD202B Economics And Economic Change

Download : 0 | Pages : 7
  • Course Code: DD202B
  • University: Arab Open University
  • Country: Egypt

Answer: Introduction Unemployment, its Costs and Types Unemployment is a situation where an individual who is actively looking for work, is unable to find one. It could be because of the rate of growth of economy. If the economy has high level of unemployment, the economic condition of the country is not good. Its potential lies untapped and the resources are not allocated efficiently. There are various types of unemployment including struct...

Read More arrow Tags: Kuwait Management UNCC100 Our World: Community and Vulnerability University of Kuwait 

BSB20307-7 Global Strategic Management For External And Internal Environment

Download : 0 | Pages : 20
  • Course Code: BSB20307-7
  • University: Asia Pacific University Of Technology And Innovation
  • Country: Malaysia

Answer: Introduction The aim of this report is to introduce Emirates Airline, its vision, mission, products, and key issues. Further, this report will analyse the external and internal environment and provide strategy alternative and recommendations for sustaining the company’s future growth. About the company The Garhoud, Dubai, UAE headquarters based airline, Emirates, was founded in 25th March 1985 and it started its business of...

Read More arrow
Next
watch

Save Time & improve Grade

Just share Requriment and get customize Solution.

question
We will use e-mail only for:

arrow Communication regarding your orders

arrow To send you invoices, and other billing info

arrow To provide you with information of offers and other benefits

1,318,775

Orders

4.9/5

Overall Rating

5,074

Experts

Our Amazing Features

delivery

On Time Delivery

Our writers make sure that all orders are submitted, prior to the deadline.

work

Plagiarism Free Work

Using reliable plagiarism detection software, Turnitin.com.We only provide customized 100 percent original papers.

time

24 X 7 Live Help

Feel free to contact our assignment writing services any time via phone, email or live chat.

subject

Services For All Subjects

Our writers can provide you professional writing assistance on any subject at any level.

price

Best Price Guarantee

Our best price guarantee ensures that the features we offer cannot be matched by any of the competitors.

Our Experts

Assignment writing guide
student rating student rating student rating student rating student rating 5/5

1265 Order Completed

97% Response Time

James Cook

Masters in Management

Wellington, New Zealand

Hire Me
Assignment writing guide
student rating student rating student rating student rating student rating 5/5

2279 Order Completed

97% Response Time

Zachary Perez

PhD in Computer Science and Information System

Washington, United States

Hire Me
Assignment writing guide
student rating student rating student rating student rating student rating 5/5

1896 Order Completed

95% Response Time

Herman Berens

MSc in Psychology

London, United Kingdom

Hire Me
Assignment writing guide
student rating student rating student rating student rating student rating 5/5

234 Order Completed

100% Response Time

Samantha Ji

PhD in Chemistry with Specialization in Organic

Singapore, Singapore

Hire Me

FREE Tools

plagiarism

Plagiarism Checker

Get all your documents checked for plagiarism or duplicacy with us.

essay

Essay Typer

Get different kinds of essays typed in minutes with clicks.

edit

GPA Calculator

Calculate your semester grades and cumulative GPa with our GPA Calculator.

referencing

Chemical Equation Balancer

Balance any chemical equation in minutes just by entering the formula.

calculator

Word Counter & Page Calculator

Calculate the number of words and number of pages of all your academic documents.

Refer Just 5 Friends to Earn More than $2000

Check your estimated earning as per your ability

1

1

1

Your Approx Earning

Live Review

Our Mission Client Satisfaction

Very well done. I\'m really happy with 5he result. I will be back for another assignment.

flag

User Id: 406321 - 26 May 2020

Australia

student rating student rating student rating student rating student rating

Expert did an awesome job. Assignment was organized, in-depth and filled with a wealth of information. Although, I had to correct a few errors, they did not cause a distration from the content while reading. Great Job!

flag

User Id: 413864 - 26 May 2020

Australia

student rating student rating student rating student rating student rating

pretty pleased with this assignment even though i had to add extra information and few edits grammatically

flag

User Id: 416694 - 26 May 2020

Australia

student rating student rating student rating student rating student rating

The tutor make the assignments best without plagiarism and on time. I like the work they did for students . All the assignments are best . Thankyou

flag

User Id: 417750 - 26 May 2020

Australia

student rating student rating student rating student rating student rating
callback request mobile
Have any Query?