Remember that you must use Microsoft Word for this and all projects submitted for this class. When you are ready to submit the Assignment, go to the Unit 2 Assignment Dropbox and complete the steps below:Click the link that says Submit an Assignment.
In the Submit to Basket menu, select Unit 2: Assignment Dropbox.
In the Comments field, make sure to add at least the title of your paper.
Click the Add Attachments button.
Follow the steps listed to attach your Microsoft Word document.
To view your graded work, come back to the Dropbox or go to the Gradebook after your instructor has evaluated it.Add several plants and rocks around the pond to create an initial scene environment that looks
something like this (you can be creative here using any trees, shrubs, rocks, or other items you want
in your scene) Now, add Alice and the White Rabbit to the scene. To create an Alice, use the SIMS character
builder, found in the Bipeds package. Then, add a WhiteRabbit (also from the Biped package)When completed, the initial scene should look something like this (your scene may have different
environment objects, but must have Alice and the white rabbit):
Camera Markers
3. In the scene editor, mark the original camera point of view, using the name camera_originalView.
The image below illustrates the steps:

Assignment

Waste and pollution management is a growing area of importance for hospitality operators for a number of reasons. The first reason is cost; charges for waste removal are increasing. Decreasing landfill space requires trash to be shipped farther, increasing the overall cost to the operator.

The second is the Green movement, which places hospitality operators under growing scrutiny from the public. Hospitality providers are being pressured to demonstrate that they are not only reducing energy use but also controlling waste and pollution. The public is scrutinizing hospitality because the trash that is produced is much more visible than that produced by other industries.

The final reason is government regulation in the form of federal, state, and local laws on pollution. Environmental standards are increasing, and with those increased standards will come more regulations and fines. These factors combined are creating a new level of awareness for lodging and the food and beverage organization to control and reduce waste and pollution.

Part #1

Choose one of the following methods to assist for your paper submission

Choice #1:

Based on your own experience in food service as an employee or as a guest, write 1–2 paragraphs on the following:
•What do you believe are the key areas inherent in the hospitality function that contribute to the proliferation of waste?
•What can you, as a current or future food service or hospitality professional, do to minimize waste production in your workplace?
•Please give real examples of waste and specific solutions.

Assignment

Waste and pollution management is a growing area of importance for hospitality operators for a number of reasons. The first reason is cost; charges for waste removal are increasing. Decreasing landfill space requires trash to be shipped farther, increasing the overall cost to the operator.

The second is the Green movement, which places hospitality operators under growing scrutiny from the public. Hospitality providers are being pressured to demonstrate that they are not only reducing energy use but also controlling waste and pollution. The public is scrutinizing hospitality because the trash that is produced is much more visible than that produced by other industries.

The final reason is government regulation in the form of federal, state, and local laws on pollution. Environmental standards are increasing, and with those increased standards will come more regulations and fines. These factors combined are creating a new level of awareness for lodging and the food and beverage organization to control and reduce waste and pollution.

Part #1

Choose one of the following methods to assist for your paper submission

Choice #1:

Based on your own experience in food service as an employee or as a guest, write 1–2 paragraphs on the following:
•What do you believe are the key areas inherent in the hospitality function that contribute to the proliferation of waste?
•What can you, as a current or future food service or hospitality professional, do to minimize waste production in your workplace?
•Please give real examples of waste and specific solutions.