QSO 321 Module Three Assignment Guidelines and Rubric

Overview

Knowing the expectations involved with maintaining operational sustainability and who is responsible for meeting these expectations is an important part of being an effective practitioner. In this assignment, you will create a guide that can be used throughout this course and in the future to help you better understand the roles, influences, and responsibilities of internal and external stakeholders involved in maintaining ethical business practices related to the triple bottom line (TBL). This assignment will also support you in completing your course project, which is due in Module Seven.

Scenario

You are working on a collaborative project regarding sustainability initiatives. During recent meetings, the group realized there is much confusion surrounding who is responsible for regulations, governance, and responsibilities surrounding the new initiatives being planned. To help everyone understand the roles and responsibilities of both internal and external stakeholders, you have volunteered to create a brief guide.

Directions

Use course and external resources to complete the Module Three Assignment Template linked in the What to Support section below. Be certain to identify key stakeholders and their roles, responsibilities, and level of influence clearly and concisely in upholding sustainable business operations regarding each aspect of the TBL.

For the purposes of this assignment, you can select one of the following industries to help contextualize your response:

• Food service
• Office supply
• Accounting and finance

Specifically, you must address the following rubric criteria:

• Identification: Identify key internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBL.
• Roles: Briefly describe the role of identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability.
• Responsibilities: Briefly describe the responsibilities of identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBL, specifically regarding their level of responsibility and accountability in the following areas:
  • Evaluating or enforcing sustainable operations
  • Determining which aspects of the TBL framework they support most strongly
  • Explaining how their responsibilities can help justify prioritizing the TBL
• Influence: Briefly describe the level of influence of the identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBL. Be certain to note their ability to make decisions, enforce requirements, and justify prioritizing the TBL for an organization.

What to Submit

Submit the completed Module Three Assignment Template for this assignment. Use bullet points as appropriate when completing the template. Sources should be cited according to APA style.

Module Three Assignment Rubric

CriteriaMeets Expectations (100%)Partially Meets Expectations (85%)Does Not Meet Expectations (0%)ValueIdentificationIdentifies key internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBLShows progress toward meeting expectations, but with errors or omissions; areas for improvement may include identifying more key stakeholders or correctly identifying stakeholders who are directly involved in enforcing and maintaining operational sustainability regarding each aspect of the TBLDoes not attempt criterion15RolesBriefly describes the role of identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainabilityShows progress toward meeting expectations, but with errors or omissions; areas for improvement may include making connections between identified stakeholders’ roles and their role in maintaining operational sustainabilityDoes not attempt criterion25ResponsibilitiesBriefly describes the responsibilities of identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBLShows progress toward meeting expectations, but with errors or omissions; areas for improvement may include further incorporating identified stakeholders’ responsibilities regarding evaluating or enforcing sustainable operations, aspects of the TBL framework they support most strongly, or responsibilities that can help justify prioritizing the TBL into the responseDoes not attempt criterion25InfluenceBriefly describes the level of influence of identified internal and external stakeholders, groups, and organizations involved in enforcing and maintaining operational sustainability regarding each aspect of the TBLShows progress toward meeting expectations, but with errors or omissions; areas for improvement may include more clearly describing the influence each identified stakeholder has on maintaining operational sustainability or the stakeholders’ influence on justifying sustainable prioritiesDoes not attempt criterion25Clear CommunicationConsistently and effectively communicates in an organized way to a specific audienceShows progress toward meeting expectations, but communication is inconsistent or ineffective in a way that negatively impacts understandingShows no evidence of consistent, effective, or organized communication5Citations and AttributionsUses citations for ideas requiring attribution, with consistent minor errorsUses citations for ideas requiring attribution, with major errorsDoes not use citations

SOLUTION

Triple Bottom Line (TBL) Aspect: People (Social Responsibility)

Internal Stakeholders

• Restaurant Managers & Owners

  • Role: Oversee daily operations, create workplace policies, and ensure employee well-being.

  • Responsibilities:

    • Enforce fair labor practices, equitable wages, and safe working conditions.

    • Provide diversity and inclusion training.

    • Prioritize the “people” component of TBL by supporting staff development and retention.

  • Influence: High — have direct decision-making authority over labor policies and organizational culture.

• Human Resources (HR) Department

  • Role: Manage employee recruitment, training, and benefits.

  • Responsibilities:

    • Develop and implement policies promoting health, safety, and work–life balance.

    • Monitor compliance with labor laws.

    • Support people-first initiatives that build employee morale.

  • Influence: Moderate to high — can shape employee experience and enforce policies.

External Stakeholders

• Labor Unions and Worker Advocacy Groups

  • Role: Represent workers’ rights and negotiate fair treatment.

  • Responsibilities:

    • Monitor compliance with workplace safety and wage regulations.

    • Advocate for ethical labor practices and equity.

  • Influence: Moderate — can pressure management and regulators to ensure fair conditions.

• Local Health Departments

  • Role: Ensure employee and customer health standards are met.

  • Responsibilities:

    • Conduct routine health inspections and food safety training.

    • Enforce regulations that protect staff and public well-being.

  • Influence: High — can impose fines, revoke licenses, or shut down noncompliant operations.

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Triple Bottom Line (TBL) Aspect: Planet (Environmental Responsibility)

Internal Stakeholders

• Operations and Facilities Managers

  • Role: Oversee energy, water, and waste systems in restaurants.

  • Responsibilities:

    • Implement energy-efficient equipment, waste reduction plans, and recycling programs.

    • Track sustainability KPIs to evaluate environmental performance.

  • Influence: High — control implementation of environmental practices and budgets.

• Procurement and Supply Chain Staff

  • Role: Source food and packaging materials.

  • Responsibilities:

    • Choose suppliers that use sustainable farming and production methods.

    • Reduce single-use plastics and encourage local sourcing.

  • Influence: Moderate — influence environmental footprint through purchasing decisions.

External Stakeholders

• Environmental Protection Agency (EPA)

  • Role: Regulate environmental compliance at the federal level.

  • Responsibilities:

    • Enforce standards for emissions, waste management, and chemical use.

    • Provide guidelines for reducing energy and water usage.

  • Influence: High — can issue penalties and influence industry-wide sustainability standards.

• Sustainability Certification Bodies (e.g., Green Restaurant Association)

  • Role: Certify sustainable business practices.

  • Responsibilities:

    • Audit environmental practices and award certifications to compliant organizations.

  • Influence: Moderate — certification can enhance reputation and drive customer preference.

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Triple Bottom Line (TBL) Aspect: Profit (Economic Responsibility)

Internal Stakeholders

• Finance and Accounting Teams

  • Role: Manage budgeting, investments, and cost control.

  • Responsibilities:

    • Evaluate the financial return on sustainability initiatives (e.g., energy savings).

    • Ensure funds are allocated to long-term sustainable practices.

  • Influence: High — control allocation of resources for TBL priorities.

• Marketing Department

  • Role: Promote the restaurant’s sustainable brand and practices.

  • Responsibilities:

    • Communicate sustainability commitments to customers.

    • Build customer loyalty around ethical practices to drive profit growth.

  • Influence: Moderate — influence revenue through brand perception and consumer demand.

External Stakeholders

• Investors/Shareholders

  • Role: Provide capital and evaluate financial performance.

  • Responsibilities:

    • Assess the long-term profitability and risk reduction of sustainable initiatives.

    • Encourage ESG (Environmental, Social, Governance) practices to protect investments.

  • Influence: High — can approve or reject strategic sustainability plans.

• Customers/Consumers

  • Role: Purchase products and influence brand reputation.

  • Responsibilities:

    • Support businesses that demonstrate ethical, sustainable practices.

  • Influence: High — demand influences revenue, and customer feedback shapes business strategy.

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References (APA Style)

• Elkington, J. (1997). Cannibals with forks: The triple bottom line of 21st century business. Capstone.

• U.S. Environmental Protection Agency. (n.d.). Sustainable management of food. https://www.epa.gov/sustainable-management-food

• Green Restaurant Association. (n.d.). Certification standards. https://www.dinegreen.com/

• International Labour Organization. (n.d.). Decent work in the food services sector. https://www.ilo.org

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