Formal Report Outline–Taylor Smith

Proposal for the Introduction of a Charity Program Within Milestones Bar and Grill to Utilize Excessive Product Waste

1. Introduction
   1. Brief description of Milestones Bar and Grill.
   2. Overview of the issue of food waste in the restaurant industry.
   3. Explanation in regards to the importance of utilizing soon-to-be discarded product.
   4. Proposed idea, the purpose of the report.
   5. Provide information on data sources used.
   6. Scope of inquiry.
2. Data Section (Body)
   1. The financial yearly average of food waste at Milestones Bar and Grill.
      1. An overview of what products are wasted the most.
      2. A description of which products lose the company the most money.
      3. What months of the year show the most waste?
   2. Waste management program
      1. Observe current practice of how to deal with waste.
   3. Examine and discuss survey questionnaire.
   4. Discuss interview results.
      2. Critique current practice and argue for a new waste management program to be implemented.
      3. Describe proposed waste management program.
   5. How is the community in need?
      1. Statistics involving the amount of people in Vancouver in need of help from charity organizations to get a full meal.
   6. How many people on average in Vancouver go without food?
   7. How many charity programs are in Vancouver that help with feeding the hungry, and are they able to keep up with demand?
      1. Benefits of Milestones engaging in charity work.
      2. Cons that might come from engaging in a new waste management program.
         1. How can these cons be avoided or managed?

• Conclusion
  1. Summary and overall interpretation of findings
  2. Recommendations