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Hospitality Management Assignment: A Case Study Of Nomad, Sydney


Task: Prepare a hospitality management assignment outlining the sustainable practices in hospitality management of Nomad restaurant.


1. Four examples of restaurants that are maintain a perfect sustainability foot print
The report on hospitality management assignment is focused on exploring the concept of sustainability where the organisations are meeting their needs without compromising the future generation needs in order to make their community greener in nature (Vial, 2017). Four examples of sustainable restaurants are considered in the study that are, from India is Farm to Fork Indulgence at cafe White Sage which is located at Jaipur. From the international restaurant, Azurmnedi in the Larrabetzu which is situated at Spain is selected and from Melbourne, Attica is selected and Nomad is selected from the Sydney. It has been observed in this hospitality management assignment that all the four restaurants are focusing on the sustainable concept so that they can increase eco-friendly concept in their community.

 All the four restaurants that have been considered in the study are maintaining a systematic sustainability foot print and it makes the environment much cleaner in nature. Usage of Seasonal menu, decoration of the restaurant with oak trees, cleaning of floor with steam procedure and so on are different procedure are used up by the four restaurants in order to decrease over consumption of natural resources (Sarmiento & El Hanandeh, 2018). Usage of solar panel and LED bulbs in the restaurant along with reusable cups are the major concept that sustainable restaurants are using.

2. Discussion about sustainable establishment of the restaurant selected in the context of this hospitality management assignment (Nomad, Sydney)
Sustainable concept in the environment guide the restaurant to fight against the climatic change, excessive pressure on natural resources for food production and excessive consumption of water. Moreover, fuel in the cooking procedure is used up by the modern restaurant which often increases the air pollution (Raab, Baloglu & Chen, 2018). In order to decrease this issue, many restaurants are using solar panel so that they can decrease the rate of air pollution issue from the environment. Additionally, it has been seen that some restaurant are focusing on green concept like reduce, reuse and recycle in order to decrease the excessive wastage issue. Nomad is the restaurant that is considered in the segments of hospitality management assignment which is located at Sydney. It has been observed that this restaurant are thoroughly focussed on the green concept and uses up the whole beast approach in order to make the environment much more cleaner in nature. Furthermore, this restaurant has eliminated the usage of electricity and instead of it; they are using solar panels so that consumption of coal can be reduced from the community. As per viewpoint of Jacobs & Klosse (2016), certain restaurants are also using LED lights instead of the halogen globes in order to decrease consumption of electricity and it makes the environment much cleaner in nature. In this case, this considered restaurant is also using the LED light in order to eliminate consumption rate of electricity. However, Bristow & Jenkins (2018) argue that biodiesel fuel instead of the normal fuel guides the restaurant to create a positive impact on their sustainable strategies.

Concept of 3R that is reducing, reuse and recycle guides the restaurant to eliminate wastage issues and therefore, it also reduces excess pressure on natural resources. In this case, Nomad is using the reusable cups and prohibited the usage of plastics, instead of it, they are using paper packaging strategy in order to reduce wastage issue and it makes the environment eco-friendly in nature (, 2019). According to Enthoven & Brouwer (2019), involvement of cafe tech concept in the restaurant often focuses on less consumption of water usage and using reusable cups in the restaurant creates a positive impact on the F&B sustainability factor. On the other hand, Pulkkinen et al., (2016) argue that lack of ethical cooking strategy in the sustainability concept often maximises customers’ dissatisfaction level and therefore, the restaurant can reduce their identity in the recent community. However, in this case of hospitality management assignment, this Nomad restaurant follows the impressive pioneering approach in order to decrease ethical issues in their cooking procedure and it makes the restaurant much more acceptable in nature in front of the modern community.

It has been seen that this restaurant use the wisely database in their business procedure in order to get constant guidance about their animal welfare strategies so that they can maintain a perfect balance between natural resources usage and consumption rate. Furthermore, Sloan, Legrand & Hindley (2015) opine that adequate training to staffs about the green concept or sustainability approach in hospitality management guide the enterprise to maintain their green concept. Nomad also provide appropriate training to their staffs based on the new concept so that they can manage their business issues and can maintain the sustainable strategies in their business procedure. In recent days, higher team of this restaurant are trying to build their outlets in the harbour side area in order to decrease transportation cost and to decrease the fuel consumption that are required for transportation. In the menu card also they are implementing green concept that is they have prepared this menu card with the help of PLA plastic as it is renewable in nature. Furthermore, it has been observed in the study developed in this hospitality management assignment that the restaurant often restructured their menu frequently as per their consumers demand and seasonal food in order to decrease wastage of food in bulk quantities’.

According to Chen & Barrows (2015), it has been discussed in the hospitality management assignment that in the restaurant that are using sustainability concept focuses on the food that have prolong shelf life in order to store the food for a long time and it also creates a positive impact on their green concept. However, in this case, Nomad takes food order as per their present stocks and try to focus on customers demand so that they can prepare food with unique taste and to decrease waste issue in a lucrative manner. Furthermore, it has been noticed that some restaurant follows the FIFO method (First In first out) method so that they can decrease food wastage issues (Botta, 2016). On the other hand, this restaurant while preparing their dishes; uses the vegetable scraps while making their innovative dishes which also eliminates wastage issue from the community.

In Nomad, it is seen that while cleaning the restaurant, they are not using any kind of harsh chemicals, instead of it; they are using organic solutions to make their community eco friendly in nature. Additionally, Boley & Green (2016) state that steam cleaning procedure while cleaning floors or carpets is best procedure to eliminate the usage of harsh chemicals in the cleaning procedure. Therefore, it can be easily recommendable that the enterprise can follow the steam cleaning process to avoid the adverse effect of harsh chemicals in the environment.

3. Which sustainable practices in the restaurant explored in the sections of hospitality management assignment increase the competitive advantages? Provide a critical reflection.
As per the above discussion provided in this hospitality management assignment, it has been observed that this Nomad restaurant is using solar panel as their energy sources so that they can decrease the consumption rate of fuel. According to Yoon & Shin (2015), usage of solar panel often decreases the production cost as the maintenance cost of the solar panel is much lower. On the other hand, Wang, Chen & Chen (2016) argue that solar panel is not all time effective for huge number of production as it cannot give equal amount of energy just like the fuel. Therefore, the restaurant has to understand how much food they can prepare in the solar panel in order to maintain their sustainability factor. It has been seen that the enterprise is also using LED lights which is highly successful to decrease the electricity consumption and it reduces the electricity bill of the restaurant or creates positive impact on financial condition of it.

Paper packaging procedure maximises 3R concept and henceforth, the restaurant minimise their cost in packaging procedure and makes their surroundings greener. It has been noticed that the enterprise have to look after their total transportation fuel consumption rate in order to decrease air pollution. In this case of hospitality management assignment, Nomad is also trying to establish their new outlets in the nearby area of the harbour side to decrease fuel consumption rate and to improve their sustainability factor in their business procedure. Mudacumura, Mebratu & Haque (2017) stated that usage of the bamboo, PLA plastic or other degradable usage of factors can guide the restaurant to eliminate their wastage issues. On the other hand, Stylos & Vassiliadis (2015) argue that total costing procedure of this eco-friendly approach are highly considered by the managerial team in order to determine their total cost of their business.

However, renewable concept in this case of hospitality management assignment provides profit to the restaurant and it also gets adequate funds from the Australian government as they are focusing on the green concept. Furthermore, usage of vegetable scraps while preparing the innovative dishes also decreases their input cost and raises economic condition of the Nomad (, 2019). Yoon & Shin (2015) state that green concept also raises their competitive advantages as usage of natural resources such as sunlight for energy decreases their fuel consumption cost and in recent days, green concept all time attract more service users from the modern community. In this case also, usage of natural resources by Nomad also reduces their expenditure and maximises profit margin.

Reference list
Boley, B. B., & Green, G. T. (2016). Hospitality management assignment Ecotourism and natural resource conservation: The ‘potential’for a sustainable symbiotic relationship. Journal of Ecotourism, 15(1), 36-50. Retrieved on 15.10.19, from

Botta, M. (2016). Evolution of the slow living concept within the models of sustainable communities. Futures, 80, 3-16. Retrieved on 15.10.19, from

Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120-132. Retrieved on 15.10.19, from

Chen, R., & Barrows, C. (2015). Developing a mystery shopping measure to operate a sustainable restaurant business: The power of integrating with corporate executive members’ feedback. Hospitality management assignment Sustainability, 7(9), 12279-12294. Retrieved on 15.10.19, from

Enthoven, M. P., & Brouwer, A. E. (2019). What fires up my cooking? The choice for a sustainable cuisine: passion and self-transcendence in the restaurant business. Research in Hospitality Management, 9(1), 69-75. Retrieved on 15.10.19, from

Jacobs, G., & Klosse, P. (2016). Sustainable restaurants: A research agenda. Research in Hospitality Management, 6(1), 33-36. Retrieved on 15.10.19, from

Mudacumura, G. M., Mebratu, D., & Haque, M. S. (Eds.). (2017). Sustainable development policy and administration. Hospitality management assignment Routledge. Retrieved on 15.10.19, from (2019), Hospitality management assignment Nomad, Retrieved on 15.10.19, from

Pulkkinen, H., Roininen, T., Katajajuuri, J. M., & Järvinen, M. (2016). Development of a Climate Choice meal concept for restaurants based on carbon footprinting. The International Journal of Life Cycle Assessment, 21(5), 621-630. Retrieved on 15.10.19, from

Raab, C., Baloglu, S., & Chen, Y. S. (2018). Restaurant managers’ adoption of sustainable practices: An application of institutional theory and theory of planned behavior. Hospitality management assignment Journal of foodservice business research, 21(2), 154-171. Retrieved on 15.10.19, from

Sarmiento, C. V., & El Hanandeh, A. (2018). Customers’ perceptions and expectations of environmentally sustainable restaurant and the development of green index: The case of the Gold Coast, Australia. Sustainable Production and Consumption, 15, 16-24. Retrieved on 15.10.19, from

Sloan, P., Legrand, W., & Hindley, C. (Eds.). (2015). The Routledge handbook of sustainable food and gastronomy. Routledge. Retrieved on 15.10.19, from

Stylos, N., & Vassiliadis, C. (2015). Differences in sustainable management between four-and five-star hotels regarding the perceptions of three-pillar sustainability. Journal of Hospitality Marketing & Management, 24(8), 791-825. Retrieved on 15.10.19, from

Vial, V. (2017). The Elements of Sustainable Entrepreneurship at Wu Guan Tang Restaurant. Hospitality management assignment Global Business and Organizational Excellence, 36(2), 17-24. Retrieved on 15.10.19, from

Wang, Y. H., Chen, S. T., & Chen, N. N. (2016). An empirical study of the effect of green marketing on purchase intention-evidence from Green Restaurant. Advances in Management and Applied Economics, 6(4), 1-87. Retrieved on 15.10.19, from

Yoon, J., & Shin, J. (2015). Hospitality management assignment Sustainable business-and-industry foodservice. International Journal of Contemporary Hospitality Management, 27(4), 648-669. Retrieved on 15.10.19, from


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