case study

Instructor: Greg Springall 2019 Winter Page 1 of 8

MGMT8420 – Sustainable Development: Yesterday, Today & Tomorrow

Instructor: Greg Springall Email: [email protected]

2019 Winter

Group Project – Case Study Sustainability Action Plan for The Grand River Restaurant

DUE DATE Delivery Method

Week 11 on or before Friday March 22 @ 11:30 PM

Electronic copy of assignment uploaded to eConestoga

Late Submissions Receive a Mark of 0 Worth 20% of final grade for this course.

Purpose

The purpose of this case study is to give you a hands-on experience working with and

analysing an organizations’ environmental footprint. You will demonstrate your understanding

by completing a baseline and benchmarking study and then generating recommendations for

changes, as supported by the business case for sustainability.

It is recommended you complete this Case Study in the same group as the Course Project.

It will make things easier to keep track of and manage. If you choose to work in a different

group, please let Greg know right away.

Your completed report is to be uploaded to eConestoga in Week 11, on or before 11:30 PM

on Friday, March 22, 2019.

Submission Format

• Use the APA Business Report style.

• Arial 12 font

• 1” margin all around

• Double line spacing

• 10 point spacing after paragraph

• First line indent - .5”

• APA Heading with page numbers

• References and in-line citations.

• Between 2000 – 2500 words

• 8 – 10 pages of written words.

• Page count does not include images, charts, table of contents, references,

benchmarking reports included in appendices, etc.)

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 2 of 8

• Title Page must include:

• Submission Title

• Team Member Names and Student Numbers (listed alphabetically by first name)

• Course #, Course Name and Section #

• Course Instructor

• Date of Submission

• Save your file in the following format:

Sec # Team Number Case Study.docx Example: 4 CS4.01 Case Study.docx

• Upload your final submission in word format to the correct eConestoga folder.

Case Study Material

The food and beverage industry is a major consumer of energy and water and produces significant quantities of waste. Managing energy, waste and water is key for operational efficiency, not to mention cost savings.

Grand River restaurant, located in Cambridge, ON is a medium sized, family owned and operated restaurant. Established in 1987, Grand River aims to provide a family friendly atmosphere and quality food at a reasonable price.

Over the past few years, Grand River has experienced a decline in sales as a number of newer establishments have opened their doors. In order to remain operational, Grand River is looking to lower operational expenses. To get started, they are interested in targeting the “big three metrics”: waste, water and energy.

In preparation, the owners begin by collecting relevant data for each metric.

The owners compiled their energy (natural gas and electricity) bills along with their water bills; however, they are unsure what to make of the data. Below, please find a summary of the utility bills from 2017.

Grand River Restaurant Utility Bills - 2017

2017 Natural Gas

($)

Electricity ($)

Water ($)

January 1557.13 2256.89 803.52

February 1504.87 1956.08 909.78

March 1877.13 1789.32 879.78

April 1170.36 2987.15 1194.33

May 757.12 2680.98 1115.10

June 735.40 3140.67 1131.34

July 831.99 3450.56 631.17

August 564.53 3265.76 785.18

September 547.20 2470.76 745.78

October 890.50 2356.80 689.82

November 1156.67 2560.52 718.45

December 1387.90 2156.89 714.6

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 3 of 8

Based on observations made within the kitchen, it is noted that food waste is in excess of 50 percent, with chefs often disposing of spoiled food or failing to use “all parts” of produce, etc. when crafting their creations.

The restaurant has a contract with a local waste hauler for their waste and recyclables, a contract that can’t be broken; however, the owners note that staff is not very good at separating waste. In fact, a recent audit showed that only 40 percent of waste was diverted from the landfill.

--------------------------- End of Case Study Material ----------------------------

Report to Complete

Sections of your final report should include the following sections:

1.0 Introduction

• Provide a brief overview of the food and beverage industry, and how it contributes to unsustainability

• Identify current and potential social, environmental, and economic factors that may impact “business-as-usual” operations within the organization (be thorough!) and how further deepening a sustainable approach to business may mitigate risks and capitalize on opportunities (organize as a SWOT analysis)

2.0 Baseline

• Create a baseline for this company’s operations. This will mean converting raw data into baseline assessments for each metric: water and energy

• Provide meaningful analysis for each metric. Analysis means discussing the implications of the information and the impacts it may have on operations if not changed versus if it is changed. DO NOT simply discuss or tell the reader what the data shows. NOTE: this is not where recommendations go!

3.0 Benchmark

• To build on and strengthen the analysis, research and examine other restaurants’ sustainability efforts to date. What strengths and weaknesses are apparent in their efforts?

• Be sure that each organization is unique but still similar to the Grand River Restaurant.

• Each group member will be responsible for researching one restaurant and writing one page that clearly and concisely summarizes current sustainability efforts at competitive restaurants. This will provide a (process) benchmark of industry- relevant sustainability efforts.

• Please identify who is responsible for each restaurant included.

• The one-page assessments of each restaurant should be put in the appendices of the business case.

• In this section create a single table, chart, or infographic which compares the sustainability efforts of all restaurants researched.

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 4 of 8

4.0 Business Case for Action

• Based on analysis, research findings and benchmarking efforts, provide three distinct recommendations for The Grand River Restaurant for waste, water and energy usage.

• This means three for each – so there will be a total of nine recommendations.

• Each recommendation must be clearly supported by a thorough analysis done in the case study and should include (where relevant) LCA, ROI, CBA, etc. (you must use each at least once within your analysis)

5.0 Summary of key findings

• Based on your report, create a final summary based on key findings and acknowledge any areas for further study

Appendices:

1. Restaurant 1 researched 2. Restaurant 2 researched 3. Restaurant 3 researched

n. Restaurant n researched (where is the number of students in the group).

Executive Summary

• The last piece of the report to be worked on and completed, but it should appear as the first part of the report.

• Create an infographic (commonly used in sustainability reporting) in place of an executive summary that outlines key components of your report – get creative (you may wish to use a program such as Piktochart)

• Key Components can include research findings, results of analysis and/or recommendations made. What ever is included, the Executive Summary should tell the story of the Case Study / Research Report.

• Include the executive summary at the beginning of your report

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 5 of 8

A Note on Academic Integrity

“Written or other work which a student submits in a course shall be the product of his/her

own efforts. Plagiarism, cheating, or other forms of academic dishonesty are prohibited.

Cheating means the misrepresentation by the student of his/her performance in a college

setting” (Conestoga College, 2018).

For more information on this policy, please go to the Academic Integrity Website at

http://lib.conestogac.on.ca/academic-integrity

Or come speak with me.

To avoid plagiarism, be sure to cite your sources using the APA style. Should you require further information and/or assistance using the APA style guide, please visit the Learning Commons, the Library in person or online at APA @ Conestoga. Failure to cite your sources is considered a violation of academic integrity and will not be tolerated by your instructor or the College.

Checklist for Case Study

Here is a check list you can use to see if you are getting all elements correct.

Case Study Requirement Completed

1. Title page with all required elements and formatting

2. Proper APA style as per instructions

3. Word Count achieved?

4. File name correct as per instructions?

5. Introduction – Does it include a SWOT?

6. Baseline – is it analysis and not reporting?

7. Benchmark – is there a chart comparing the competitors?

8. Benchmark – one-page reports on competitive restaurants in the appendices?

9. Business Case for Action – Have each of the analytical tools listed in report been used?

10. Summary – has it been included and is it complete?

11. Appendices – is it included?

12. Executive Summary – is it included? Is it at the front of the report?

13. Proper Referencing and in-line citations included?

NOTE: I have tried to think of everything here, but as this is the first draft, it may not be a comprehensive list.

Instructor: Greg Springall 2019 Winter Page 6 of 8

Total points available .................................................................................................... 100 Points

Case Study ...................................................................................................... Max 70 Points

Style ................................................................................................................ Max 30 Points

Case Study 10pts / element

Exceeds Expectation 9 - 10

Meets Expectation 6 - 8

Needs Improvement 3 - 5

Unacceptable 0 – 2

1.0 Introduction

Provides an exceptional summary and analysis of the food and beverage industry, and SWOT analysis is strong and defensible. Proved detailed description of how this industry in contributing to unsustainability.

The examination is good and covers the main points one would expect to see about restaurants and sustainability. Analysis is OK but does not go into depth on the “So What”.

Missing points or has not listed the expected / common points and ideas. Research, Analysis and/or SWOT is weak or done incorrectly. Coverage of metrics is confusing or incomplete.

Missed the point entirely. Reporting of facts and data with little to no analysis of industry or metrics.

2.0 Baseline Provides an exceptional summary and analysis of each metric being used to measure sustainability. Demonstrated an excellent understand of “Baseline”.

The presentation of baseline information is good and covers the main points one would expect to see. Analysis is OK but does not go into depth on the “So What”.

Missing points or has not listed the expected / common points and ideas. Analysis of metrics is confusing or incomplete.

Missed the point entirely. Baseline and metrics are not covered well. Analysis is not apparent.

3.0 Benchmarking

Discussion of competitors in the marketplace is complete and includes strength and weaknesses of each. Benchmarking report is clear, concise and tells a compelling story.

Benchmarking at a level that is expected. The “just enough” amount of detail has been provided.

Benchmarking weak and confusing. Details are not included. There is no chart to present the benchmarking analysis.

Missed the point entirely. Benchmarking has not been covered well. There is no chart to present the benchmarking analysis

4.0 Business Case

Required number of recommendations are thoughtful and align with Baseline and benchmarking. All three analytical tools have been used correctly.

Required number of recommendations are provided, but they lack thoughtful link to baseline and benchmarking. All three analytical tools have been used correctly.

Required number of recommendations have not been provided and/or are not linked to the baseline or benchmarking. Not all analytical tools have been used.

Missed the point entirely. Recommendations are not clear or do not relate to the instructions. Not all analytical tools have been used.

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 7 of 8

Case Study 10pts / element

Exceeds Expectation 9 - 10

Meets Expectation 6 - 8

Needs Improvement 3 - 5

Unacceptable 0 – 2

5.0 Summary of key findings

Summary is very complete and insightful. Draws from data presented, analysis done, and recommendations made.

Summary is OK. It covers main topics and attempts to tie elements together to build the final argument in support of recommendations.

Summary is weak. It does not cover what has been presented and draws little from what has been presented in paper

Missed the point of this element entirely. Instructions not followed and summary bears no linkage to the paper.

Executive Summary

Executive Summary clearly and effectively uses images to communicate the key message from research and recommendations.

Executive Summary is included and meets expectations.

Executive summary was attempted, but did not communicate key message, findings or recommendations.

Executive Summary not included or missed the point of instructions.

Appendices

All Benchmarking reports are professionally presented, with clear indication of authored.

Benchmarking reports included but have different formats.

Benchmarking reports are included, but do not provide the level of detail set out in the instructions.

Benchmarking reports are missing or incomplete.

Sustainable Development Instructions & Requirements Group Assignment Case Study: Sustainability Action Plan for The Grand River Restaurant

Instructor: Greg Springall 2019 Winter Page 8 of 8

Style 5pts per element

Exceeds Expectation 5

Meets Expectation 4

Needs Improvement 3

Unacceptable 1 – 2

Followed Instructions

All required elements are included as per instructions

At least one or two of the required elements are missing

Missed several of the required elements.

Did you read the instructions?

APA Format

All elements of APA covered completely and effectively

Attempts were made to be APA compliant, but minor errors or inconsistencies exist in report.

Attempts were made to be APA compliant, but major errors or inconsistencies exist in report.

APA?

Spelling and Grammar

The report is nearly free of spelling and punctuation errors.

Spelling and punctuation errors do not significantly affect the communication of ideas.

The report contains many spelling or punctuation errors, which makes the writing difficult to understand.

You need a spell checker.

References All citations are complete along with references

Minor issues with citations and/or references

Major issues with citations and/or references

Lacks citations and/or a references (automatic 0%)

Originality

Originality is highly apparent. Authors’ voices are very clear.

Originality is somewhat there. Authors’ voices are clear but lack clarity.

Turnitin Score is far too high to be acceptable. Too much copy and paste (even with citations). Paper lacking “authors” words.

Looks like it was copied.

Word Count Word count achieved for both Case Study and Benchmarking pieces

Missed Word count by between 10 and 20%

Missed word count by between 20 and 50%

Do you know what a word count is?