Following from Assessment 1, you are to implement at least I of your recommendations made in response to your environmental sustainabillty review

Preparation

This will require you to:
• Discuss and set targets for your improvements (in correlation with your supervisor)
• Detail how you will Implement your improvements in the form of a basic in minimum) looks at: plementation plan that pas a
o resources required
o tools required
o techniques to be used
o impact on others
o budgets
• Develop or update any relevant procedures / processes / pokes as required Implementing During your implementation you are to:
• disseminate all relevant information to your team
• provide training and support to your team members as appropriate
• supervise your team to identify further areas for improving resource effniener
• communicate effectively with all persons involved including seeking and considering suggestions Iron others
• lead by example
• adhere to your budget
• record the implementation process
• review the implementation by gathering and comparing outcomes against set targets
• provide a written report latter implementation) that evaluates and comments on improvement process undertaken. This includes providing recommendations for further improvements as required The following evidence is to be submitted:
• a Copy of your implementation plan
• a detailed journal that outlines the processes you undertook. problems you faced. successes you had.
• Your assessor will also observe you on an ad-hoc basis throughout your implementation to verify your etc actions

For this task, you are to identify and present 7 different dinner menu's that cater for each of the following dietary requirements (one for requirements). Each menu must incorporate sufficient choices for your customers, and include at least 8 different dishes.

For each menu, you are to

• Provide detailed recipes including recommended food preparation and cooking methods (to ensure maximum nutrition)
• Outline the nutritional information for each dish (your menu's must be nutritionally balanced)
• Consider your customer groups and include children, adolescents, and adult customers
• Costings including
c All expenditure items to determine product costs
o Portion yields and costs from raw ingredients
• Proposed sell price for each dish (to ensure profitability)
• Include at least 2 cyclic menus

Dietary Requirements
1. Kosher
2. Halal
3. Vegetarian
4. Hindu
S. Low fat, Low Carbohydrate
6. Diabetics
7. Healthy Living (low Cholesterol, low sodium and nutritional)

You are working in a medium-sized hotel business. The business comprises a restaurant, cafeteria, a piano bar, lounge bar and front bar. There is also a small motel complex out the back with 20 rooms.

Relative to that hotel, answer all the following questions:

1. How do you think this business could be divided into cost centres? Why might the organisation choose to make these divisions?

2. How will budgets contribute to operational efficiency and what types of budget might be appropriate for such an organisation? Why?

3. For each of the areas in the hotel, what direct and indirect costs would be applied and why must they be considered when drawing up budgets and developing financial reports?

4. What financial reports might be of benefit to this establishment? Why?

5. What types of waste might it be necessary to carefully monitor and control and why would this be necessary?

6. Who should be responsible for collecting, inputting and recording the data that contributes to budgets and who should be responsible for monitoring budgets - to determine how well performance is meeting expectations? Why?

7. What types of budget deviation might occur and what should be done if deviations are identified?