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Lecture Responsible Tourism - Unit 11: Responsible food & beverage operation

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By the end of the unit participants will be able to: Describe the meaning and importance of sustainability in food and beverage operation; implement environmental responsibility provisions in food and beverage including practicing low energy use, being water wise and minimising waste; explain importance of sourcing and providing good, sustainable food and beverage products; explain how to implement social responsibility in food and beverage operation.

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