Final Presentation(Sustainability)

Presentation Guidelines:

Each team will propose a business plan to solve a problem identified during the class. This

issue must be comprehensive and exhaustive in nature.

The business plan must take into account all aspects of the course to propose a

comprehensive proposal utilizing a strategic planning approach from soup to nuts.

Content will include at a minimum:

Problem identification and problem statement

Executive brief on problem identification

Executive brief on proposed solution

Deep dive on problem items

Deep dive on solution

Proposal must address the balanced score card

Proposal must have vetted ROI

Proposal must have detailed deliverables

What my groups outline looks like:

*There are 24 Sections (Bullet Points) total, meaning each person should do 4 sections each and about 4 pages per person minimum. *

*Please have at least 1-2 references minimum per person*

*Based on Four Seasons Orlando Walt Disney Resort*

Introduction: Sustainability(THIS IS WHAT IM CHOOSING TO DO)

• Definition of Sustainability in general (Group Member Name):
• Overview: Sustainability in Hospitality Businesses (Group Member Name):
• Overview/Explanation of Proposal Plan (Group Member Name):
• Current: Hospitality business without sustainability look like? (Group Member Name):
• Future: Sustainable Businesses, what do we want it to look like? (Group Member Name):

Problem

• Problem Statement (Group Member Name):
• Problem Identification (Group Member Name):
• Executive Brief of Problem (Two Pages) (Group Member Name):
• Deep Dive on Problem Items (Group Member Name):

Solution

• Proposed Solution Statement (Group Member Name):
• Executive Brief of Solution (Two Pages) (Group Member Name):
• Deep Dive on Solution (Group Member Name):
• Solution Steps and Implementation (Group Member Name):

Balanced Scorecard

• Revenue (Group Member Name):
• Expenses (Group Member Name):
• Employee Engagement (Group Member Name):
• Guest Services (Group Member Name):
• Balanced Scorecard Summary (Group Member Name):

ROI – Return on Investment

• Vetted ROI: How will ROI be affected? (Group Member Name):
• ROI: What do we want to achieve? (Group Member Name):

Deliverables

• Deliverables Guest Service Based (Group Member Name):
• Deliverables Community Based (Group Member Name):
• Deliverables Financial Based (Group Member Name):

Conclusion

• Summary of Proposal Plan and Outcomes (Group Member Name):

OUR Overview/Explanation of Proposal Plan:

MEMO

To: Executive Team

From: Retreat HMD 410

Date: February 20, 2026

Subject: Resort Proposal for Environmental and Social Impact: Waste Management

Research demonstrates that waste management is crucial for the success of a resort. The tourism industry produces over 35 tons of solid waste annually (Juvan, Grun, & Dolnicar, 2023)and with it are the costs the resort must endure. Waste management aims to understand and optimize the operations of waste control to better the environmental, social, and financial impact of the resort and its surroundings. The goal of the resort is to be able to gather the analytics of the waste produced in 2026 to benchmark statistics for the oncoming 3 years with the objective to reduce the resorts waste each year.

The main goal is to implement a waste management program. Included in this plan is step one which is to first understand what departments creates the most waste and should be included in the waste management program to start. Second, is implementation by partnering with a local farm for waste in the food and beverage department. The F&B department is one of the most recognized waste generating departments, by partnering with a local farm not only will it reduce waste but also help the community. Step three is to implement the waste management program into the lodging sector the plan is to use reusable items such as towels, dispensers, utensils, etc. This will reduce greatly the amount of waste considering there is a great number of items needed for a single guest and rooms constantly have to be cleared and cleaned for the next group.

To obtain exact analysis on the waste, the waste management program will assign a team member or a group of people to each department to do a mid-day and end-of-day inventory of the waste. This will ensure the precise inventory of waste to better specify what department needs the most help and what needs to be done to have an overall better waste management system.

The team can communicate waste in the lodging sector by tailoring to the guests, staff, and leadership team. For the guests communication should be clear, engaging, using signage, recycling instructions, and digital messages to encourage participation in sustainability efforts. For staff they should be focused on communication training and measurable performance which can include tracking waste per room, food waste levels, and recycling contamination that can be shared during meetings. For leadership, waste should be controlled through data and financial impact. By using cost savings and diversion rates we can demonstrate how waste management reduces expenses, supports sustainability goals, and strengthen the resorts brand image.

By implementing a structured and managed waste management program with achievable goals and having transparent communication, the resort can reduce environmental impact by a huge number whilst improving on the financial aspects on the business as well as community engagement. With our research, we will present a strong and practical sustainable plan for the class by researching the best practices, how to implement these practices, data on how much waste has been generated, and what we can do to create less waste and help the environment.