Save your work with the filename <StudentID - Name - UnitName>, answer your assessment

questions in this sheet below and upload the assessment once it has been completed.

ASSESSMENT SUBMISSION FORM

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.

Student Number APEX4585

Student Name Phouthasone Phouthavong
Email [email protected]
Course Title Certi IV Commercial Cookery
Unit Code and Title SITXWHS003
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title ☐ 2. Unit Skills Assessment (USA)
Trainer Name Sudmanshu Joshi

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

I declare that I have read and understood the above declaration.

Student ID: APEX 4548 Student Name: Date: 15/09/2019

Phouthasone Phouthavong

Page 1 of 18
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

system (i.e. Moodle), or independent learning environment.

 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:

- Measurement is a critical part of improving performance in most things in business.

- It is hard to know the areas of opportunity and the improvement of the performance without
measures.
- The aim of most environmental policies and procedures is to use resources (including energy
and water) more efficiently and to produce less waste.
- A useful way of measuring the efectiveness of a policy or procedure is to measure resource
usage.
- Measuring resource usage can also tell where to focus and give eforts.
- There may be many opportunities to reduce environmental impact in an organisation.
- Data on resource usage can also be used to understand how the organisation compares to
others by using best practice information.
- This is available from some environmental groups or industry body.

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

 Sending their organic waste to compost

 Recycling paper, plastic, glass, metal as much as possible

 Using energy-efficient equipment and lighting

 Using water-saving equipment and fixtures

 Using recycled, biodegradable and non-toxic supplies

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)

- It is essential to establish a periodic monitoring program.

- This could be performed every month, every 3 months or over any other chosen time
period.
- Assessing past utility invoices.
- Systematically recording meter readings.
- Physical site inspections.
- Ataining feedback from staf.
- It is essential that all measurements of current usage are documented and filed using the
appropriate software system.
- Monitoring of various departments or sections also provides information regarding
targeted goals and feedback on performance.
- Staf should be involved in the monitoring process.
- If stafs are involved in monitoring process then the management can get information on
potential problems in a timely manner.

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).

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 Wat = 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.

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

Page 8 of 18
 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 how this will be achieved. Include a template for an
agenda and table for entering actions.

To:[email protected]
From: [enter your email address]
----------------------------------------------------------------------------------------------------
Dear [Insert recipient/s name],

[Opening greeting]

[Email text – context]

[Final Greeting – seeking involvement]

Kind regards,
[Insert sender name]

Part 1Task 1: Your assessor will be looking for:

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:

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 staf 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.

Part 2: Your assessor will be looking for:

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

Additional Information – Case Study

BRIEF DESCRIPTION OF THE ORGANISATION –

MARKET WORLD SHOPPING CENTRE

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:

 Implement a sustainability policy to integrate sustainability considerations into all

business decisions

At this stage they want to specifically focus on water usage, energy usage and waste
management.

CURRENT SUSTAINABILITY PRACTICES

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.

So far they have gathered the following information.

• 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.

Strategy Area Results

Air-conditioning systems  Gas boiler was replaced with an energy efficient air
conditioning system. Resulting in a saving of nearly $10,
000.00 per annum and a saving of 442, 288 MJ of gas
Lighting • Light bulbs replaced with compact fluorescent lamps
resulting in a saving of 50,000 kWh/yr and a further
saving of 2,000 kWh/yr due to the reduced load on the
air conditioner. Greenhouse gas savings: over 50
tonnes/ year
• LED strip lighting replaced neon strip lighting in various
signs across the complex saving 1,729kWh/yr.
Greenhouse gas savings:1.8 tonnes/yr.
Waste Management • Recycling system introduced to separate general
recyclable items from food waste
• 60% of waste was able to recycled
• A worm farm was introduced to dispose of food waste.
This is used to fertilise the gardens surrounding the
complex.
Water Usage • 4 leaking taps fixed resulting in a reduction in water
usage of 356 kilolitres per year
• Replaced urinals with waterless urinal systems saving
800 kilolitres of water/ year
• Flow restrictors were installed on all basin taps resulting
in a saving of 80% of water usage.
• Dual flush toilet systems were installed saving about 382
kilolitres of water/ year
Power Usage  A building management system was installed resulting in a
saving of 5% of annual electricity consumption

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

Water Meter Meter Reading:

Quarterly Water Aver Cost of Sewage Connection Target Variance

Period Use Daily Water Disposal Fees
kL/period Use per kL Costs

Water Appliances (determine usage)

Location Item Type Water flow Amount/
(L/min) Type

Electricity Meter 1 Current Reading:

Meter 2 Current Reading:
Meter 3 Current Reading:
Meter 4 Current Reading:

Month Invoice Amount Peak Of Total Total for Target Variance

# $ Peak Month
Jan
Feb
Mar

Page 13 of 18
April

Gas Current Reading:

Month Invoice # Amount $ Total Total for Month

Jan
Feb
Mar
April

Apex Institute of Education | BSBSUS501 – Learner Assessment Guide V2.0_Feb’19 | CRICOS:

03156M Page 22 of 26

Waste

a. Review current waste contractual arrangements

(Waste Wise Hotels, 2007)
Material Type of Collection Collection Average Contractor
container frequency frequency annual details
and amount (normal) (busy cost
periods)

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


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

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

Page 15 of 18
  Atempt to reduce or eliminate waste at the source

Supplier Packaging Used Waste Disposal Opportunities Benefits

on Delivery Issues for Avoidance
Bob’s Fruits & Waxed
Vegetables cardboard
boxes

APPENDIX: 3

RESEARCH LINKS FOR STUDENTS

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

Environmental Management in Business – Brief Descriptions

htps://www.business.gov.au/Risk-management/Environmental-
impact/Environmentalmanagement

City of Sydney – Benchmarks for Water Efficiency, Energy and Emissions

htps://www.cityofsydney.nsw.gov.au/development/application-
guide/environmentalsustainability/voluntary-benchmarks/retail-spaces

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

Introduction to ISO14001:2015 – Environmental Management Systems

htps://www.iso.org/files/live/sites/isoorg/files/archive/pdf/en/introduction_to_iso_14001. pdf

NABERS - Sustainability Rating Agency - Statistics

htps://nabers.info/annual-report/2017-2018/shopping-centre%E2%80%93energy.html
htps://nabers.info/annual-report/2017-2018/shopping-centre%E2%80%93water.html Annual
Report
htps://www.nabers.gov.au/publications/nabers-annual-report

Scentre Group - Shopping Centre Group - Sustainability Annual Report, Environmental

Sustainability (page 15 -19).
Students may use this as a benchmark or to simply gain insight into industry practices.
htps://www.scentregroup.com/getmedia/3c491ed9-d22b-499e-
bdc6863b7aac33ba/Sustainability-InvestorReport_2016.pdf

NSW Environmental Protection Authority – Broad Government Conservation

Initiatives
htps://www.epa.nsw.gov.au/
Protection of Environmental Operations Act 1997
htps://www.epa.nsw.gov.au/licensing-and-regulation/legislation-and-compliance/abouthe-
poeo-act Act Summary
htps://www.epa.nsw.gov.au/licensing-and-regulation/legislation-andcompliance/acts-
administered-by-the-epa/act-summaries

Page 17 of 18
Page 18 of 18