Innovative and Creative Food and Beverage †MyAssignmenthelp.com

Question: Discuss about the Innovative and Creative Food and Beverage Outlet. Answer: Introduction 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 sustai nability 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 Rs, (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). Whats 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). References 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=1199context=chrpubs Evans, A. (2012). The UNs 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=1155context=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=1124context=hospitalityreview