Sustainable Practices for Kitchen Work-Free-Samples for Students

Questions: 1.Supervise and Support team members by identifying two possible areas for improved practices and resource efficiency in kitchen work area. Describe two staff practices and how they could be improved to save power. 2.Analyse and document Current Purchasing Strategies through observation, and identify three stock items(ex food items) which could be substituted to apply continuous improvement to resource efficiency. Answers: 1.In a kitchen work area, there are several kitchen appliances such as fridge, mixer grinder, microwave oven, gas oven, coffee maker. These electrical appliances use electrical energy as the source of energy while the gas oven utilizes the gas as a source of energy. Water is also major component here which can be considered as a resource that aids in cooking. Hence, the two possible areas where the team members can focus are the cooking gas and the electricity (Epa.vic.gov.au, 2017). Because, these two resources are often improperly used which leads to wastage of such resources. One effective way of identifying resource utilization is to check the daily and monthly consumption of cooking gas and electricity; the pattern of utilization reveals the improper usage. This step is effective in determining the possible areas of resource wastage. Staffs practicing proper methodology depends on their training and effective work management. Hence, both the effective utilization and improper usage of the resources depend on their knowledge and expertise and work area management. Thus, the prime concern is effective utilization of resources and minimization of its wastage (Sustainability.vic.gov.au, 2017). It is normal practice that the perishables are kept in cold storages, hence they consume a lot of power if left open or used too frequently. Thus minimizing their usage in quick succession results in saving electricity. On the other hand, effective utilization of cooking gas also depends on using the cooking oven effectively. The oven when not in use must be kept unlit and the rate of flow must be controlled depending on the usage. 2.The current purchasing strategies include buying from a single vendor which is providing quality food items and another strategy involves buying from multiple vendors who are able to depending on their expertise and quality assurance. Products that cause environmental damage is neither good for humans nor good for the environment. Hence, it is necessary to buy products that are environment friendly and biodegradable. Purchasing strategies often include purchase from vendors that provide advantageous prices, taking supplies from such vendors that are located in geographically vulnerable regions puts the supply chain in risk (Monczka et al., 2015). The quality of the product often gets compromised, such products get adulterated and their standards not always to the mark. The three stock items which could be substituted to apply continuous improvement to resource efficiency are: food items like tofu, tempeh, seitan are made from soybean extracts are good substitutes for meat items providing the requisite amount of protein that are originally contained in meat products. Heart-healthy food items like watercress, arugula and spinach can be used as a substitute for other leafy products like iceberg lettuce and romaine, because these lack the important vitamins (Polimeni, 2012). Also extra virgin olive oil can be used for cooking in replacement of butter because extra virgin olive oil is both good for heart and it is tasty. References Epa.vic.gov.au. (2017).Epa.vic.gov.au. Retrieved 16 November 2017, from https://www.epa.vic.gov.au/~/media/Publications/1255.pdf Monczka, R. M., Handfield, R. B., Giunipero, L. C., Patterson, J. L. (2015).Purchasing and supply chain management. Cengage Learning. Polimeni, J. M. (2012).The Jevons paradox and the myth of resource efficiency improvements. Earthscan. Sustainability.vic.gov.au. (2017).Cite a Website - Cite This For Me.Sustainability.vic.gov.au. Retrieved 16 November 2017, from https://www.sustainability.vic.gov.au/-/media/resources/documents/publications-and-research/knowledge-archive/archived-publications/archive-sust-vic-bus-serv-learner-guide-10111.pdf?la=en