Part A

Identifya current practice about Recycle Foil within a Kitchen, restaurant or bar that can be amended to be more sustainable.

Establish a statement of facts for

• The environmental regulations about Recycle Foil that apply to the restaurant
• Analysis of the restaurant current compliance to these regulations
• Any Policies or procedures of the restaurant relating to environmental sustainability including

reporting channels & processes, work area responsibilities & supply chain procedures

• OHS issues & requirements
• Input from stakeholders & key personnel
• Findings of research of external benchmarks & best practices
• Data collected from measuring & monitoring current usage

Part B

Analyse all evidence presented using appropriate techniques & tools. From this analysis set efficiency targets for improvement, including costing strategies.

Part C

Using the above established targets, design a performance improvementplan to implement into the restaurant's operational activities and daily tasks.

Outline how you would:

• communicate, supervise & support team members to ensure they understand & comply with improvement plan
• measure & monitor resource use
• Seek feedback from team members & stakeholders, and how they would act upon appropriate suggestions

Part D

Suggest how to monitor and apply a continuous improvement approach to the performance improvement plan. Include any change management techniques that could be used to support the sustainability performance.