This module introduces students to the environmental, social, and economic challenges facing the food and beverage industry and examines how hospitality organisations manage these impacts. Students learn to identify, assess, and propose solutions for environmental and sustainability issues arising from hospitality operations, while also exploring the broader implications of managerial decisions on people, resources and the environment. The module further embeds principles of sustainable and environmental management and highlights the role of quality and environmental management systems in enhancing organisational effectiveness.