MEMORANDUM
To: Professor Erika Paterson, Sessional Lecturer
From: Joanna Yu, ENGL 301 Student
Date: July 10, 2020
Subject: Progress Report: Formal Report on Determining the Feasibility of Switching to More
Environmentally Friendly Take-Out Food Containers at Shota Sushi
Based on the instructions for Unit 2:3 of the course, below are the details of my progress report:
Audience of this Report
• Primary Audience
o Mr. Dan Han, general manager of Shota Sushi.
• Secondary Audience
o Shota Sushi staff that will collaborate to implement the recommendations of the report.
Purpose of this Report
This report will present alternative strategies and products on how Shota Sushi’s choice of take-out food containers can be improved.
Significance of this Report
This report will recommend alternative products and strategies that will lower the use of take-out Styrofoam take-out food containers at Shota Sushi. This will lower harmful pollutants in landfills and help retain and attract environmentally conscious customers to Shota Sushi.
Research Plan
• Primary Research
o Interviewing Shota Sushi’s general manager using composed interview questions. This will help gather relevant business and background information and help identify the current practices at Shota Sushi.
o Interviewing suppliers of restaurant supplies using composed interview questions that will help gather information regarding environmentally friendly packaging products.
o Evaluating consumer behaviour of Shota Sushi’s customers using composed survey questions.
o Conducting an in-person interview with the general manager of Shota Sushi.
o Conducting a telephone interview with an account executive of a supplier of restaurant supplies using proposed interview questions.
o Conducting random surveys among Shota Sushi’s customers using proposed survey questions.
• Secondary Research
o Researching journals and the internet on studies related to the different harms caused by Styrofoam containers.
Writing Schedule
• July 13: Interview Dan Han, general manager of Shota Sushi
• June 14: Interview account representative of supplier of restaurant supplies
• July 15: Conduct customer survey
• July 17: Start secondary research and analysis of gathered responses
• July 19 – 20: Summarize all primary and secondary research data and information
• July 22: Start writing the Formal Report
• July 29: Complete the Formal Report draft
• Aug 7: Peer review of team members Formal Report draft
• August 8-10: Finalize Formal Report
Thank you for taking the time to review my progress report. If you have any questions regarding my progress report, please feel free to email me at joannayu9710@gmail.com.
Link to Survey: https://docs.google.com/forms/d/e/1FAIpQLSfhHEzBrbJ5XWod_Z7AeQ15ySNZla584i0dyW5ugSLRhBXxGQ/viewform?usp=sf_link
Interview Questions: 301 Joanna Yu Interview Questions
Hello Joanna,
Thank you for posting your Progress Report, this is good, but some questions need to be edited in order to avoid personal questions and improve clarity:
“2. Do you consider your effect on the environment as a consumer before patronizing a business?
Correction: Is it important to consider environmental impacts when patronizing a business?
The following question needs an edit for clarity:
3. How likely are you to patronize an establishment that have slightly higher prices but have initiatives that help contribute to environmental sustainability than other companies with slightly cheaper prices but have no or very little environmental commitment?
Correction: Are higher prices justified if the establishment is practicing environmental sustainability?
This question needs to be edited as well because it might make the respondent feel uneducated:
4. Did you know that Styrofoam is not biodegradable and that when it ends up in landfills it causes harm to our health and the environment?
Please consider these concerns and edit accordingly before posting the survey, thank you.