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Watergate Bay Hotel Executive Summary

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Based on the Three Levels of Sustainability (TLS), an organisation should aim towards reaching a sustainable environment.
This is built on what is called the triple bottom line. This stands for profit, people and planet. The only way the triple bottom line concept (Curiel, 2012) can be achieved is by looking at the vision, mission and values of the organisation. The organisation must not only consider the profit that is generated but also look to benefit or at least give a positive impact on the social, economic and ecological levels of the Three Levels of Sustainability.
The Watergate Bay hotel is located on the beach, as stated (PART A1). The hotel cleans the beach every month with the minimum being once, they do so to decrease the amount …show more content…

Manage our business and its premises in an ethical and environmentally sensitive manner. (Hugo, 2012).

5.Part A: CONCLUSION
This assignment gave insight to the authors of the complexity of the Rooms Division Department. This assignment includes the facilities, products, and services offered by the Watergate Bay Hotel. Included is a cleaning plan regarding the hotel as well as sustainability of how and what the hotel does to achieve the triple bottom line.
6. Part B: EXECUTIVE SUMMARY
This assignment consists of four parts.
• Part B1: Characteristics of the chosen wine area. This includes the description of the area, soil, wines produced in that area and the classification system.
• Part B2: Description of the chosen wine. Including the name of the wine, the producer, the harvest, the vinification, price indication, grape varieties used and more.
• Part B3: Description of dish. This entails the recipe for the chosen dish.
• Part B4: Description of wine food combination. This covers the Universal Flavour Factors as well as the pairing of the wine and the dish chosen.
Throughout this assignment the wine food combination complement each other and this is seen through the ingredients used and the type of wine and its characteristics.

7. PART B: FOOD AND WINE

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