Module 4

Tourist Inn minimum requirements of an economy

hotel.
Topic 4 | Week 10 | 04.05
Apartment ‣ any building or edifice containing
Hotel several independent and furnished or
Accommodation semi-furnished apartments, regularly
leased to tourists and travelers for
DEFINITIONS dwelling on a more or less long term
basis and offering basic services to its
‣ One of the vital supply sector in
tourism industry. tenants, similar to hotels.

‣ One of the supply sectors in ‣ a private or family-operated tourist

Accommodation
tourism industry that provide boarding house, tourist guest house or
facilities where tourist can stay. tourist lodging house employing non-
professional domestic helpers regularly
‣ “a structure that provides
catering to tourist and travelers,
sleeping accommodation to
travelers and that usually features containing several independent lettable
Mancini, 2006 dining facilities and daily rooms, providing common facilities
housekeeping service.” Pension such as toilets, bathrooms/showers,
House living and dining rooms and/or kitchen
‣ “facilities for the lodging of
and where a combination of board and
visitors to a destination. Most
lodging may be provided.
common forms are hotels, motels,
Goeldner et al., campgrounds, bed-and-breakfast, ‣ any structure with several separate
2009 dormitories, hostels, and the homes
units, primarily located along the
of friends and relatives.”
highway with individual or common
‣ It is oftentimes referred as Motorist parking space at which motorist may
hospitality. Hotel
obtain lodging and, in some instances,
(Motel)
meals.
‣ According to Parsons et al. (n.d)
hospitality industry “is composed of ‣ alternative accommodation facilities
Parsons et al. the accommodation and food and
operated by its dwellers, offering board
(n.d) beverage combined as one group”.
and lodging while extending the best
Homestay Filipino hospitality, culture and lifestyle
to its guests.
ACCOMMODATION ESTABLISHMENTS
‣ facility where visitors may stay
(by DOT)
overnight during their visit to an
‣ a building, edifice or premise, or a ecotourism site. It includes infrastructure
completely independent part used for and services designed to provide visitors
the regular reception, accommodation Ecolodge with convenience, safety and an
or lodging of travelers and tourist and enjoyable stay.
Hotel the provision of services incidental
thereto for a fee.
HOTEL
‣ any place or places with pleasant
environment and atmosphere
conductive to comfort, healthful
relaxation and rest, offering food, ‣ derived from the French hotel: coming from hôte
meaning host.
sleeping accommodation and
recreational facilities to the public for a
Resort
fee or remuneration.
‣ referred to a French version of a townhouse or any other
‣ a lodging establishment catering to building seeing frequent visitors,
transients which does not meet the
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
rather than a place offering accommodation PHILIPPINES

‣ These enterprises appeal to budget

‣ to provide lodging accommodation - primary function of minded travellers.
hotel.
ONE STAR ‣ There is a limited range of facilities
and services.

‣ These enterprises appeal to the

tourists seeking more than basic
accommodation.
TWO STAR
‣ They offer expanded facilities and
higher level of comfort.
HOTEL RATINGS
‣ These enterprises offer a very good
‣ represent a combination of the
level of accommodation.
overall quality, range of facilities and
level of services offered by the ‣ There are more spacious public
THREE STAR
AAA Diamond property. areas, higher quality facilities and a
Ratings
greater range of services.
‣ The descriptive ratings are
assigned exclusively to properties FOUR STAR ‣ These properties are upscale in all
that meet and uphold AAA’s areas.
rigorous approval standards.
‣ Accommodation is refined and
‣ Hotel provides ultimate luxury, stylish.
sophistication and comfort with
extraordinary physical attributes, ‣ Service is responsive, often
meticulous personalized service, including an extensive array of
extensive amenities and impeccable facilities.
Five Diamond
standards of excellence. FIVE STAR ‣ These properties reflect the
‣ Hotel is refined and stylish, characteristics of luxury and
providing upscale physical attributes, sophistication.
extensive amenities and a high
‣ The facilities are world class in
Four Diamond degree of hospitality, service and
every manner and the meticulous
attention to detail.
service exceeds all guest
‣ Hotel is distinguished and expectations.

Three multifaceted, providing enhanced

Diamond physical attributes, amenities and
guest comforts. OTHERS:

‣ Hotel provides affordable,

Two Diamond modestly enhanced facilities, decor
‣ The Salam Standard Classification: provides Muslim
and amenities.
guests a guide on a Muslim-friendly hospitality facilities
One Diamond ‣ Hotel is budget-oriented, offering and services.
basic comfort and hospitality.

‣ The Green Globe: a certification for travel and tourism

business. Its assessment is based on the sustainability
FIVE LEVELS OF STANDARDS: performance of company and their supply chain partners.
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
Riverside lake or river.
Resort

Mountain ‣ located at or near a mountain or

HOTEL ORGANIZATION Resort hill.

Large hotel is run by a General Manager and an Executive Theme Parks

Committee comprised of the

key executives who head major departments:

CAREERS
✓ ▪ Rooms Division Director
Rooms ‣ people travel to enjoy, relax, and
✓ ▪ Food and Beverage Director Division have fun.
Manager
✓ ▪ Marketing and Sales Director
‣ aim is bonding; which means to
✓ ▪ Human Resources Director strengthen personal ties or meet
Front Desk
Manager new friends.
✓ ▪ Chief Accountant 0r Controller

✓ ▪ Chief Engineer or Facility Manager ‣ people usually attend to their

Reservations primary work objective first before
Manager undertaking their secondary
objective of holiday.
RESORTS
GUEST SERVICES/UNIFORMED SERVICES

‣ escort guests and transport

‣ Offers its guests a various attractive active and
Bell persons luggage to their rooms.
passive activities; and leisure and pleasurable recreational
activities.
‣ greet guests at the front door,
‣ Activities such as skiing, tennis, golf and the like. (Walker assist in the opening/closing
& Walker, 2011). automobile doors, removing
luggage from the trunk, hailing taxis,
Door keeping the hotel entrance clear of
‣ DOT define Resort as “any place or places with pleasant Attendants vehicles.
environment and atmosphere conductive to comfort,
healthful relaxation and rest, offering food, sleeping ‣ a uniformed employee of the hotel
accommodation and recreational facilities to the public for who has his/her separate desk in the
Concierge
a fee or remuneration.” lobby or on special concierge floors.

• Front Desk

• Sales and Reservations

KINDS OF RESORTS: Categorized by DOT OTHER
• Events and Marketing
CAREERS:
Beach Resort ‣ located along the seashore.
• Outlet Operations
‣ located within the town proper or
• Housekeeping
Inland Resort city.
• Property Management
‣ located in natural or man-made
Island Resort island within the internal waters of
the Philippine Archipelago.

Lakeside or ‣ located along or near the bank of a

Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja

ADDITIONAL NOTES:

Other form of Accommodation:

‣ “ A hostel is a budget-oriented, shared-room

("dormitory") accommodation that

accepts individual travelers (typically backpackers) or

groups for short-term stays, and that provides
common areas and communal facilities.

‣ To be considered a hostel, the property must provide

short-term, shared (dormitory-style) accommodation for
individual travelers, though many hostels also provide
private rooms. The word "dormitory" refers to a room
where travelers independently book individual beds in
a shared room as opposed to booking entire rooms
like in a hotel or guesthouse.”

Module 5
Topic 5 | Week 11 | 04.12
DEFINITION
Food and Beverages

Food and Beverage

= also referred to as catering. Catering normally forms

part of the accommodation industry (depending on the
location), and it is a core aspect of the tourism industry.

= Catering includes the quality of food, the quality of

service and the way the food is presented, the
atmosphere, the staff, their friendliness, and so on.

= Food and beverage can be divided into many different

segments including:
 commercial establishments - restaurants,
lodges, banquet and catering services, fast foods,
cafeterias, kiosks, clubs, hotels, guest houses,
B&Bs
 institutional food service - schools, colleges,
hospitals, and military food service (National
Business Initiative, n.d).
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
= “It refers to the varied ways in which food is presented
CLASSIFICATION and served at the table and the objects utilized at the
table such as dishes, glasses, plates, silverware and
table linens” (Greycoat Placements Ltd., 2020).
According to Singaravelavan (2016) Food and
Beverage service can be classified into the following: Ex:
• Primary catering sectors – mainly focused on 1. American table service
providing food & beverages to customers like various 2. Silver or English service
types of restaurants and takeaways. 3. French or Butler service
4. Russian table service
• Secondary catering sectors – not directly focused
on providing food & beverages service but F & B
serves as its secondary or support activity like
amusement parks, transport catering, institutional • Assisted Service
catering and theaters.
= a combination of self-service and table service like
buffet service - where guests get their plates and
proceed to the buffet area and at times guests can
Also, it can be divided according to profit motive request the server behind the buffet table to serve.
and market or the type of customers
(Singaravelavan, 2016):

Profit Motive: • Self- Service

• Commercial sectors (profit motive) – Hotels and = guest picks their orders and pay at a counter (e.g.
other accommodation establishments, Restaurants, Fast cafeteria).

RESTAURANTS

food outlets and Food courts.

• Welfare Sectors (service motive) – e.g. Institutional

catering, Schools, Colleges and Universities, Hospitals,
Old-age homes and Military.
= a profit food service operation whose primary business
• Non-captive Market/Customers – this allows involves the sale of food and beverage products to
customers to choose where to dine or eat (e.g. quick individuals and small groups of guests (Ninemeier &
service restaurant, fine dining and specialty restaurant.) Perdue, 2005).
Selecting where to dine may depend on customers
food preference; time of the day; desired ambience; = anything that offers refreshments and/or meals (DOT).
distance; reason for dining and money available to = the word restaurant is a French word that originally
spend for dining. referred to a type of restorative meat broth or bouillon
• Captive Market – the customer does not have a choice created by steaming various types of meat.
where to eat or dine (e.g. island resort like Amanpulo = The restaurant industry can be made up of:
resort and hospital patients) independent restaurant and chain restaurant (e.g. TGI
• Semi-captive Market – the customers can select Fridays).

CATEGORIES OF RESTAURANTS CATEGORIES OF FOOD SERVICE

where to dine or eat. However, choices are limited.

• Quick-Serve (Fast Food)

• Table Service
= these restaurants are designed to serve a basic meal
= the most popular type of service. quickly and affordably.
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
• Full Service • Executive Chef or the Chef de Cuisine

= restaurant that cook to order more than 12 entrees and = typically the head of the restaurant kitchen hierarchy.
it offers high-level of service. The executive chef might actually be the restaurant
manager in some cases.
• Family Restaurants
= he/she manages and supervises the rest of the kitchen
= restaurants that implies – Kid friendly, low cost, and staff.
very casual.
= in most cases, also works with suppliers and tries to
• Buffet Restaurants develop strategies to reduce or manage kitchen costs.
= restaurants have the ability to serve many people and
offer many types of cuisine at the same time.
• Sous Chef or the second chef
• Casual Dining
= works directly under the executive chef.
= full service restaurants where consumers can dress
comfortably, bring the kids, have table service, and not = does more of the actual cooking and supervises the
break the bank. rest of the staff more directly.

• Fine Dining

= more upscale, where the expectation of food quality The remainder of the kitchen hierarchy is made up of
and presentation, service, ambience, and the overall line cooks. These people are collectively known as the
experience are first class. Station Chef (Chef De Partie) in charge in part of the
kitchen:
• Theme Restaurants
1. Pastry Chef (Patissier)
= restaurants combined with sophistication and specialty 2. Saucier (responsible in preparing sauces)
(Walker & Walker, 2011). 3. Fish Cook (Poissonier)
4. Vegetable Cook (Entremetier)
5. Meat Cook (Rotisseur)
Restaurants are structured to have checks and balances RESTAURANT: CHAIN OF COMMAND
in an organized chain of command.
6. Pantry Chef (Gard Manger) - in charge of all
cold items, from salad and hors d’oevres to cold
• Restaurant Manager sauces and dressings.
7. Line Cook (Commis) - an entry-level position.
= head of the management hierarchy.

= task to perform promotion and marketing for the

company, supervising, recruiting and training the staff, Front of the House:
and budgeting aspects of the organization.
• Station headwaiter
= he/she is also tasks to oversee kitchen stocks and
= works under the Maitre’d and task to help supervise
supplies.
the rest of the waiters and wait staff.

• Waiters
• Headwaiter
= in charge of retrieving the finished food from the
= often works directly under the restaurant manager. It is kitchen and distributing it to the people who ordered it.
also referred as Maitre’d.
= sometimes, the wait staff will clean the tables after
= its job is centered on providing guests with quality people leave.
service.
• Busboys

= will specifically clear the tables instead in some larger

restaurants.
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
Note: The restaurant hierarchical structure depends on requirements that must be complied with by the
the size and the type of food served. However, there restaurants:
will always be cooks, waiters, and managers.
A. Location

1. The locality and environs including approaches shall

RESTAURANTS AAA Diamond Ratings be with proper ingress and egress.

2. The façade and architectural features of the building

for restaurants represent a combination of the shall be appropriately designed.
overall food, service, décor and ambiance offered by
the establishment. The descriptive ratings are
assigned exclusively to establishments that meet B. Parking – there shall be an adequate, secured
and uphold AAA’s rigorous approval standards. parking space provided free to customers.

• Five Diamond C. Reception – a receptionist shall be available to usher

in guests. A waiting lounge with a telephone shall also
= restaurant provides leading-edge cuisine of the finest be provided.
ingredients, uniquely prepared by an acclaimed chef,
served by expert service staff led by a maître d’ in
extraordinary surroundings.
D. Dining Room

1. Furnishing – The dining room shall be adequate

• Four Diamond in size, with sufficient and well-maintained furniture.
Flooring materials shall be kept clean at all the times.
= restaurant provides distinctive fine dining, creatively
prepared, skillfully served, often by a wine steward, amid 2. Atmosphere – The restaurant shall have a pleasant
upscale ambience. atmosphere.

3. Cuisine – There shall be cuisine of good quality and

presentation available during normal meal hours and
serve with distinction. Raw food used shall meet
• Three Diamond minimum government and international standards.

= restaurant provides trendy cuisine, skillfully prepared 4. Menu Book/Card – There shall be a menu book or
and served, with expanded beverage options, in an card which shall be presentable, clean and easy to read
enhanced setting. with the menu items listed in logical sequence. All items
shall be made available at all times on a best-effort
basis.
• Two Diamond 5. Linen – All tables shall have clean table cloth and
cloth napkins of good quality. They should not be faded,
= restaurant provides familiar food, often cooked to
nor with frayed edges and stains and should be changed
order, served in casual surroundings.
after every service.

6. Crockery – No piece of crockery, cutlery and

• One Diamond tableware in use shall be chipped, cracked or grazed.
The silverware shall be kept polished and clean at all
= restaurant provides simple, economical food, often times.
quick-serve, in a functional environment.

Minimum Requirements – For the purposes of STANDARD REQUIRMENTS FOR

accreditation, the following are the minimum RESTAURANTS BY DOT
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
E. Service and Staff – Adequate number of well-
trained, well-groomed, experienced, efficient and
courteous staff shall be employed.

F. Bar – The bar shall be well-stocked at all times.

G. Comfort Rooms – All comfort rooms shall be with

good quality fixtures and fittings and provided with
running water. The floor and the walls shall be kept
clean and sanitary at all times. Tissue paper, soap,
paper towels and/or hand drier shall be provided.

H. Kitchen

1. The kitchen, pantry and cold storage shall be in good

operating condition at all times and shall be well-
equipped and hygienic.

2. Equipment necessary to maintain a high standard of

sanitation and hygiene shall be installed and used.

I. Lighting – Adequate lighting dining rooms, public

rooms, comfort rooms, corridors and other public areas.

J. Airconditioning/Ventilation – All main dining or

function rooms shall be fully airconditioned and/or well-
ventilated.

K. Maintenance – All sections of the restaurant (e.g.,

building’s exterior and interior, airconditioners, kitchen,
fixtures, plumbing, etc.) shall be maintained properly at
all times. A periodic vermin control program shall be
maintained for all establishments.

L. Fire-fighting Facilities – Adequate fire-fighting

facilities shall be provided in accordance with the fire
Code of the Philippines.
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja

Module 6 According to Claravall (2008) the following are the

functions of travel agency:
Topic 6 | Week 12 | 04.22

Travel Trade  Provide information and expertise.

= Travel agents are expected to provide
accurate information on the inquiries of the
tourists or its clients particularly to the first-time
TRAVEL TRADE SECTOR travelers.
 Recommend tourist destinations, products and
services based on the client’s needs.
= also known as Travel Intermediaries = Travel agents are seen to be expert in the
= composed of organizations that acts as an field, so they are often asked on which
intermediary in the travel industry. place is best to visit; clients also seek
It includes: suggestions on the
 Travel Agency (Travel Agents) and accommodation/transportation/tours to take.
 Tour Companies (Tour Operators)  Assist the clients in securing travel documents.
 Tour Guides = Provide aid in securing the travel documents
= refers to the travel agents and tour operators that needed by its client such passport or visa.
serves as the middleman between supplier and the  Process Travel Arrangements.
tourist.  Assist in case of refund and cancellations.

Consolidators Travel Operators

= a company that specializes in unsold inventory = Assemble travel components (e.g. transportation,
(Mancini, 2006) accommodation and sightseeing tours) into tour
= "A travel firm that makes available airplane tickets, and package.
sometimes other travel products at discount prices. = It acts as middleman between suppliers and client
These are usually sold to retail travel agencies but are (traveler/tourist).
also sometimes sold directly to the public" = They hold the important contracts to be ab le to get the
(Goeldner et al., 2009). rates needed for the package.
= The main product of tour operators Tour Package. A
Travel Agencies tour package is a combination of two or more travel
= acts as an agent for the different suppliers or providers components.
of products and service that cater to the needs of the
travelers” (Claravall, 2008). Functions:
Travel suppliers include: o Conceptualizes plans develops tour packages
and
 Transportation companies (air, land and water) o Negotiates with suppliers of travel services.
 Cruise companies o Assembles and integrates the various travel
 Accommodation (e.g. hotel, resort etc.) components into a single tour package.
 Tour operators
 Entertainment and recreation
Basic Tour Package Components:
o Transportation
o Transfers (Airport/Hotel/Airport)
o Sightseeing Tours
o Accommodation
o Tour Escort
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja

Classification of Tour Operators:

• LOCAL TOUR OPERATOR (LTO)
= caters to Filipino and/or Foreign traffic to the national
destination.

• DOMESTIC TOUR OPERATOR (DTO)

= services to Filipino traffic to any destination in the
Philippines.

• INBOUND TOUR OPERATOR (ITO) Tour Guides

= services foreign traffic to any Philippine destination on
an ad-hoc and regular basis. Definition

• OUTBOUND TOUR OPERATOR (OTO)

= designs and assembles tour packages for residents of
the Philippines, either foreign or local, to any foreign
destinations.

Categories of Tour Packages:

1. Ground Arrangement Package:
Tours and Transfers

2. Land Arrangements Package:

Tours, Transfers and Hotel Accommodation with
some meals

3. Inclusive Tour Package:

Tours, Transfers and Hotel Accommodation with
some meals plus Transportation
= “A tour guide is an individual who, either as an
4. Inclusive Escorted Tour Package: employee of the affiliate of a duly licensed travel and
Tours, Transfers and Hotel Accommodation with tour agency, guides tourists both foreign and domestic ,
some meals plus Transportation with tour Escort. for a fee, commission or any other form of lawful
remuneration” (Claravall,2008).
=
Types of Sightseeing Tours:
Full–Day Sightseeing - Operating from eight to ten Basic Qualifications
hours that includes lunch and snacks.  Confident in handling people
 Capability to act as a leader
Half–Day Sightseeing - Operating either  Problem solving and decision-making abilities
morning/afternoon that normally includes snacks.  Ability to tackle important responsibilities
 Physically fit
Evening Tours - Operating from six in the evening
onwards that includes dinner and drinks.

Optional Tours - Not included in the regular types of

tours and the client needs to pay extra. Must also possess:
 Wit and good communication skills
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja
 Dedicated and sensible analytical mindset  Written report of complaints and
pleasing personality recommendations received and problems solved
 Possessor of professional work values and  Recommendations on tour improvement, etc.
attitude
Tour Guides
Roles:  Staff Guide
1. Overseer  Affiliate or Freelancer Guide
2. Coordinator
3. Timekeeper
4. Shepherd
5. Interpreter
6. Presenter
7. Giver of care

Types of Commentaries?

The Tour Guiding Cycle

1. Pre-Tour: consists of all the preparation for the arrival
of the visitors.
2. Tour Proper: starts with visitor’s arrival and ends with
the departure.
 Arrival Procedure
- Reception
- Meet and Assist
- Check-in

 Touring Activities
- Reporting Time
- Assembly and Boarding
- Tour Spiels and Commentaries
- Touring onboard a vehicle

 Departure Procedures
- Hotel Check-out
- Send-off Assistance

3. Crisis Situations: involves correct & proper handling

of extraordinary or emergency situations.
 External Situations
- Accidents, Weather conditions, etc.

 Client Related
- Pickpockets, Snatching, Illness

 Supplier Related
- Poorly air-conditioned vehicles, Cold Soup, etc.

4. Post Tour: consists of all post tour activities

necessary to close the tour file.
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja

Module 7
Private:

1. Association of Tourism Officers of the

Topic 7 | Week 14 | 05.06 Philippines (ATOP): is a national organization
consisting of tourism officers of the Philippines.
Organizations and Trends
2. Hotel and Restaurant Association of the
Organizations Philippines (HRAP): is an organization composed of
International: Managers of Hotels, Restaurant Owners, University
1. The United Nations World Tourism Organization Deans and CEO's.
(UNWTO) is the most organizations widely recognized,
as it is a specialized agency of the United Nations.
Others are the International Air Transport 3. Philippine Travel Agencies Association (PTAA):
Association, International Civil Aviation Organization, was founded in 1979. It comprises of outbound travel
and the World Travel and Tourism Council. All of agencies and inbound tour operators in the Philippines.
these have important functions and responsibilities.

2. Destination Marketing Association International:

An association that provides its members with market 4. Philippine Tour Operators Association, Inc.
data, research reports, and other useful aids and (PHILTOA): organization of tour operators, travel
educational opportunities. agencies, transportation companies, hotels, resorts,
handicraft stores, and other tourism-oriented
3. International Air Transport Association: A establishments and association.
worldwide organization of international airlines.

4. World Travel and Tourism Council: is a global

organization consisting private sector of travel and 5. Union of Filipino Tourism Educators (UFTE):
tourism which aims to make certain that the sector is organization composed of tourism educators in the
safe, secure, inclusive and sustainable Philippines. It was formerly known as TESCU (Tourism
Educators of Schools Colleges and Universities).
5. International Tourism Association of
Professionals (ITAP): an international organization that
supports of travel agents and tour operators.
Trends

1. Virtual Reality
Regional:
 Paris’ Louvre launched ‘Mona Lisa: Beyond the
1. Organization for Economic Cooperation and Glass’, a VR experience that explores the
Development (OECD): A group of economically Renaissance painting as part of its Leonardo
developed countries assisting in tourism advancement da Vinci blockbuster exhibition (Coates, 2020).
as well as other means of economic growth.  National Museum of Finland in Helsinki opened
a new VR exhibit in 2018. (Coates, 2020)
2. Pacific Asia Travel Association: A very successful
association formed to develop, promote, and facilitate
travel to and among destination areas in the Pacific
2. Artificial Intelligence and Robotics
region.
 AI is improving industry-wide. AI will be used to
create an animated Lego-style image of each
guest on a dark ride (Kleiman, 2020).

 Chatbots and Apps – Food establishments are

using virtual assistants to process and respond
to customer request/ orders/ inquiries (Sennaar,
2019).
Micro Perspective of Tourism & Hospitality
Section 5 - Samuel Madeja

 AI and Robotics as used in Incheon Airport’s

Smart Airport Team to improve passenger
experience.

 Hotels such as Hilton has robot concierge

named Connie and Marriott’s chatbot
messaging.

Sustainable Tourism Trends in 2020:

According to Martin-Rios

 Carbon emission compliance is no longer an

option
 Implementing an ambitious emission plan pays
off
 Data for action, not just analysis
 Less bottom-line operational mindset, circular
economy and sustainable resource
 management
 Food waste is not an option (if it ever was)
 Speed up business action by aligning with
Sustainability Development Goals
 Be proactive with global environmental policy.
 Put Environmental, Social, and Governance
(ESG) in your corporate agenda.