Implement and monitor

BSBSUS401
environmentallysustainable work
practices

Assessment: - Project

Context and Conditions of Assessment

This assessment will ensure that the elements, performance criteria, performance
evidence and knowledge evidence required and conditions are adhered to demonstrate
competency in this unit assessment task.
• Read the assessment carefully before commencing.
• This is an open book assessment and will be conducted at Macallan College.
• Your Assessor will use the assessment criteria in this document and will provide
feedback / comment.
• You must answer all the questions in the assessment tasks in your own words.
• Your Trainer / Assessor will inform you of the due date for this assessment task.
• Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for
the assessment. In all cases your Assessor will provide you with feedback.
• Only when all assessment tasks have been graded as S – Satisfactory you will
be deemed C – Competent in the final result of the unit of competency; if you do
not satisfactorily complete all the assessment tasks you will be deemed NYC –
Not Yet Competent.

Re-Assessment Conditions
• If the evidence is graded as NS – Not Satisfactory you will be required to
resubmit the evidence. In this case, you will be provided with clear and
constructive feedback based on the assessment decision so that they can
improve your skills / knowledge prior to reassessment.
• Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance
on steps to take to improve your performance and provided the opportunity to
resubmit evidence to demonstrate competence. The assessor
will determine and discuss the reasons for NS – Not satisfactory on any of the
criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
• You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency o If a student does not complete the
assessment, they should notify their trainer as to why they did not complete the
assessment and if due to illness, a medical certificate must be produced. “This
process is detailed more in the “Training and Assessment Policy and Procedure”
• In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
• Students who are deemed to be Not Yet Competent (NYC) will be
provided with information identifying the areas in which they failed to
achieve competency. Students will then have the opportunity to repeat the
assessment task within 5 working days of notification with no
reassessment fee charged.
• If a student is deemed NYC in the reassessment or if the student did not
approach the MACALLAN COLLEGE within five working days with a valid
reason for not availing themselves of the reassessment opportunity, then
those students will be given a final chance to re-sit the assessment and
will be charged at $200.00.
• After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for the
unit as per the fees policy of the MACALLAN COLLEGE. The student will
be made aware of the impact of repeating the unit may have on their
student visa.
• If a student is found to be cheating or plagiarising their assessment, a
$200.00 reassessment fee will be charged for reassessing the
assessment within 5 working days.
• If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
• The MACALLAN COLLEGE has intervention strategies, including student
support services available to enable students to complete qualification in
the expected time frame. Students at risk of not completing within this time
frame are identified as early as possible and an intervention strategy is put
in place.
Macallan College will ensure access to:
• Commercial Kitchen Simulated Environment
• Workplace procedures and instructions relating to safe work practices
• Workplace safety and emergency evacuation procedures
• Hazardous chemicals and dangerous goods information
• Safety materials and equipment relevant to an Commercial Kitchen
• Fire safety equipment First Aid equipment and relevant stock
• Documents for recording workplace safety, accidents and incidents.

Assessment Decision Making Rules

Your assessor will assess the evidence submitted for the following elements,
performance criteria, performance evidence and knowledge evidence to confirm that the
student evidence submitted demonstrates validity, sufficiency, authenticity and confirms
current skills and knowledge relevant to the unit of competency.

Your assessor will be looking for the following in this assessment task: -
• Investigate current practices in relation to resource usage
• Identify environmental regulations applying to the enterprise
• Analyse procedures for assessing compliance with
environmental/sustainability regulations
• Collect information on environmental and resource efficiency systems and
procedures, and provide to the work group where appropriate
• Collect, analyse and organise information from a range of sources to provide
information/advice and tools/resources for improvement opportunities
• Measure and document current resource usage of members of the work group
• Analyse and document current purchasing strategies
• Analyse current work processes to access information and data to assist in
identifying areas for improvement
• Set targets for improvements
• Seek input from stakeholders, key personnel and specialists
• Access external sources of information and data as required
• Evaluate alternative solutions to workplace environmental issues
• Set efficiency targets
• Implement performance improvement strategies
 • Source and use appropriate techniques and tools to assist in achieving efficiency
targets
• Apply continuous improvement strategies to own work area of responsibility,
including ideas and possible solutions to communicate to the work group and
management
• Implement and integrate environmental and resource efficiency improvement
plans for own work group with other operational activities
• Supervise and support team members to identify possible areas for improved
practices and resource efficiency in work area
• Seek suggestions and ideas about environmental and resource efficiency
management from stakeholders and act upon where appropriate
• Implement costing strategies to fully utilise environmental assets
• Monitor performance
• Use and/or develop evaluation and monitoring, tools and technology
• Document and communicate outcomes to report on efficiency targets to key
personnel and stakeholders
• Evaluate strategies and improvement plans
• Set new efficiency targets, and investigate and apply new tools and strategies
• Promote successful strategies and reward participants where possible

AssessmentInstructions:
• Answer to the questions in a new word document.
• Keep simple formatting with 12pt Arial and single line spacing.
• Upload file to the drop box provided with a name containing your student ID
and unit code such as MACXXXX_BSBSUS401_Project.
Questions
Section 1
Legislation and sources of information for resources and
initiatives

• Identify the environmental regulations which apply in your local government area
relevant to your workplace activities and provide details what is covered by these
regulations and by-laws.
answer:-The Australian Government Department of the Environment, Water, Heritage and the Arts is
responsible for national environmental issues. The key functions fulfilled currently are:
• Advising government on policies for protecting the environment and water resources
• Administering heritage and environmental laws
• Managing the Australian Government's environment and heritage programs
• Implementing effective responses to climate change
• Representing the Australian Government in international agreements concerning the
environment

• 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.
answer:- Environmental Sustainability Policy
The environmental management issues covered in the policy include:
energy use
greenhouse gas emissions and ozone depleting substances
suppliers, products and materials use
office waste, building waste, and resource recovery
potable water use and waste water.

• 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.
answer:-
Name of tool Water use calculator
Resource area it relates to Water
(energy, water, waste, carbon footprint)
How the tools works it is usually measured in cubic meters that
represents the consumption of water in each
period it also helps how much water is used by
each household’s/business activity.
 • Create a table, listing all energy resources that are used in your workplace and
outline for which work processes these are used. You can use the template
provided below:
Equipment Type Used for H in use /day
Blender Commercial Cocktails 2.5 hours
Fridge Under bench Mise en place 24
microwave commercial reheating 3 hours
coffee commercial drinks 8 to 9 hours
machine
Measuring current consumption and identifying existing
procedures of work practices and purchasing
Conduct a practical assessment of your organisation’s resources and practices. You
may use the forms attached 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:

• Take the current meter reading for gas, electricity and water. [Sample template
provided]
Water Appliances (determine usage)
Location Item Type Water flow Amount/ Type
(L/min)

kitchen diswasher 5 star 37 8 cents/min

kitchen washing 5 star 26 5.4 cents/min

machine

outside solar hot water 5 star 25 6.8 cents/ min

Electricity Meter 1 Current Reading:

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

Month Invoice # Amount $ Peak Off Peak Total Total for Target Variance
Month
Jan 512 3.2 300 200 500 1600 1000 600
Feb 513 3.2 350 150 500 1600 1000 600

Mar 514 3.2 500 200 700 2240 2000 240

April 515 3.2 400 250 650 2080 1800 280

Gas Current Reading:

Month Invoice # Amount $ Total Total for
Month

Jan 405899 $150.35 $120.60 $120.60

Feb 405954 $120.55 $85.15 $85.15
Mar 406244 $180.66 $150.35 $150.30
April 409300 $130.87 $110.94 $110

• 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.

[Sample template provided]

Equipment Type Used for KW/h
Blender Commercial Cocktails 0.800
Fridge Under bench Mise en place 2.250
microwave commercial reheating 1000
diswasher commercial washing 45.20

• Measure the flow rate for water of various taps using the formula “Flow rate =
Volume/Time (L/min)”
answer:- 12 minutes shower with a flow rate= 15L/1 minutes= 180L/12 min= 15L/min
12 X 15 =180 litres used

• Inspect the type of lighting used and determine the KW/H (1000 Watt = 1 KWH)
 used in that department based on typical or given workplace practices during
operation.
answer:- Global wattage LED tube t8 120 watts use 27 watts

• Inspect the provisions for recycling.

answer:- Provision for recycling
• Yellow bin plastic and glass
• Blue bin paper and cardboard
• garbagebin

• Determine the intervals of waste collection and determine the size of the
cubicle(s) used.
answer:-
Area Provision for recycling
1.stores Recycle package material
2.bar or restaurants Recycle all bottles and cans

• 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).

[Sample template provided]

• Review current waste contractual arrangements
(Waste Wise Hotels, 2007)
Material Type of Collection Collection Average Contractor
container and frequency frequency annual cost details
amount (normal) (busy periods)

240l 240l 350 compost

paper
containers
Papers

bottels bottle 240l 1100l 450 energy from

containers waste
 • 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
plastic glass milk organi other( b
bottles bottle cartoo c roken
s ns glass)
location cans paper

date/ bin
time size card
kitchen 240l 32 23 42 10 35 65 45 21

10/05/20
20
laundry 110l 56 23 24 12 32 9 10 45

11/05/20
20

engineering 240 32 23 21 9 23 15 10 35

12/05/20
20
restaurant 120 25 15 45 20 54 10 15 25

13/05/20
20

Calculate the daily total amount of rubbish from each department ‘Area’
Bin Size Plastic Glass Cans Card Paper Milk Organic Other
Bottles Bottles (%) (%) (%) Cartons (%) (%) –
(%) (%) (%) broken
glass

65 56 66 30 70 73 77 65
240

120 53 48 46 23 44 52 55 48

104 112 53 114 125 132 113

Total 118

• 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.

• Review the packaging from your supplies

• Attempt to reduce or eliminate waste at the source
Supplier Packaging Used Waste Disposal Opportunities for Benefits
on Delivery Avoidance
Issues
Bob’s Fruits & Waxed toxic waste waived fees reduced costs
cardboard boxes
Vegetables

meat over sources of the inventory increased

wrappers, meat disease reduction efficiency
meat
film and butcher
paper

seafood crates, bines or dangerours process outsourcing

totes substance imporvement certain acitivites

• Determine the energy consumption ratings, use and settings of air conditioners
and heaters where applicable and document the potential KWH usage for these
units.
answer:- Lounge bar- Mitsubishi L300-7.5KW/H-5 hours per day during 240 days / year –
cooling set @ 18 degree Celsius

• Determine the resources required for any plants, landscaping or outside areas as
relevant.
answer:-
• 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.)
answer:- Using the Environmental Purchasing such as
•Carbon emissions trading - it allows companies to buy or sell government-granted allotments of
carbon dioxide output
•use local supplies from growers

• Identify any workplace environmental and occupational hazards you may

encounter during your resource analysis.
answer:- Hazards can be identified through:
•workplace inspections
•incident reporting
•register of injuries
•consultation with employees
•feedback from employees

• Identify any breaches or potential breaches for environmental practices you have
 encountered in the audited area during your project and outline the issues.
answer:- We can set the recycle bin, cooking oil recycle place and train with staffs to make sure
everyone knows how to do recycle, and what kind of items we must recycle. We also can train staff
to do about the chemical, what kind of chemical for what kind of thing. To make sure if someone get
day off or go for a holiday, other people can deal with all of that.

Setting efficiency targets

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? For
restaurant industries example
• Switch off hot water heaters at night, install timer if necessary
• Sweep or mop floors instead of using a hose
• Install flow control to the rinse line, if possible
• Only run dishwashers when full
5.Reduce heat or switch off when oven not in use
6.Only use maximum heat required for your cooking needs, do not overheat
7.Minimise opening refrigerator and chiller doors

• Industry Schemes: – How do your results compare?

We are in similar result of benchmark with others compare with industry standard

Technology: – Are you using efficient technology?

Yes,
1. Use appropriate temperature, don’t use max temperature unless required
2.Install automatic door closers on all refrigerators
3.Install timers on key equipment, such as boilers and appropriate refrigerators
4.Look for water devices labelled under the Water Efficiency Labelling and Standards Scheme
(WELS), with 6 stars being the highest ranking
5.Install a waterless wok, see additional water saving assistance information

• Resources: – Is there a benefit of switching e.g. from electricity to gas in some

areas or using other measures?
1.Install timers on outside lighting, update timer seasonally
2. Label light switches to denote location of lights, aiding in switching off unnecessary
lighting
3. Avoid having several lights activated by one switch, use separate switches for each light

• Best Practice: – Are there recommendations from manufacturers or bodies that

recommend particular practices?
The issues of environmental are:
1. Maximum sustainable income
2.Resources conservation
3. Recycling
4. Market failures.
They must try to reduce the wastage and compare with benchmark to know how much wastage they
have. And need to try the way to reduce it, to make it below to benchmark

• Set your targets in a table or spreadsheet based on your findings of the analysis.

[Sample template provided]

Water
Quarterly Water Use Aver Daily Cost of Sewage Connection Fees Target Variance
kL/period
Period Use Water per Disposal
kL
Costs
15463 16.8076 2.04 148.97 23.01 17 0.1923
01/10/17
to
31/12/17
1278.67 14.2074 2.08 152.28 20.19 17 2.7925
01/01/18
to
31/03/18
1417.19 15.404 2.08 151.88 20.19 17 1.595
01/04/18
to
31/06/18

Outline the provisions for communication this would require with key stakeholders
relevant to your position and workplace and how this will be achieved. Include a
template for an agenda and table for entering actions.
I will consult with my employees first as they are primary, then will engage customers, government,
suppliers, shareholders and media to help with my initiative to help environment. Employees are most
important to help you the most. Customers will follow the rules you are implementing or approaching.
You will need government policies and laws to follow. Suppliers and shareholders need to be aware what
your new policies are. Media will help you to spread your good deeds to the customers and that will help
your reputation to grow more. The following are benefits of liaising with stakeholders.

• Stakeholders would be able to contribute more ideas for maintaining sustainability

 • The decision-making process would be improved

• In this manner better policies would be formulated, and new values would be added

• As the company would be taking green initiatives, the reputation of the company will improve in
the industry.

Section 2
For this part of the assessment project you are required to write and environmental
resource efficiency improvement plan which details the following:

• The purpose of the plan

•Energy usage policy
•Hazardous substance policy
•Purchasing policy
•Building policy
•Building impacts, etc

• An overview what has been undertaken and why

The resource efficiency evaluation can be undertaken in a more comprehensive manner using Life Cycle
Analysis (LCA). This approach evaluates the upstream and downstream impacts of a product or service,
not just those impacts that occur on the specific site that the business operates. In other words, the LCA
includes the impacts of:
• the production and supply of raw materials to the site
• the use of the manufactured product (or service) by the site’s customers

• The resource areas and targets you have established based on Part C, Section 1
;
item Flow rate Target
Gas 01345 01545 0.93Btu/min 0.80Btu/min
Water 13045 13145 9L/min 6L/min
electricity 03543 03633 3.54 Kw/h 3/kwh

• The measures and tools you will implement to achieve these targets;
t

• Strategies that can be used to ensure staff compliance with environmental

 requirements and to achieve new targets;
1) Regularly training to staff
2) update with green

• Strategies you will use for purchasing and selection of supply chains;
• Use the recycle packages
• use the bulb which can save more energy
We also can use some system to recycle water for toilet

• 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)
• The provisions for communication to periodically discuss and network with
colleagues to adjust and identify progress;

Answer:- • Regular meetings

• Email updates and summary information
• Staff room noticeboards
• Executive meetings
• Newsletters Project management tool reports
• External channel

• a spreadsheet or set of tools which can be used to record and monitor periodic
results from readings and invoices/ statements for utilities;
 • Examples how you will evaluate strategies and adjust the improvement plan.
Evaluate strategies: The evaluation process must follow the rule: Plan, Act, Evaluate, and Improve. It is
important to conduct the evaluation with other stakeholders to ensure all viewpoints are considered and
to avoid bias. Continuous improvement cycle: evaluation of stages and results, staying up to date with
practices and technologies, evaluating investment versus savings; interaction and communication
processes in place.
Adjusting improve plan
• Compare usage with targets
• Compare evaluation results
• Monitor
• Report
• Feedback
• Communicate feedback
• Meetings
• Staff training
• Advanced technology
• Energy efficient equipment
• Check legislation
• Stay up to date
• Focus on execution
• Make staff feel included
• Celebrate success
• Set the schedule, etc.
Developing an efficient and effective planning process could be change the business to has a better pla