Fill This Form To Receive Instant Help
Homework answers / question archive / In topic, you will feature a property or operation that can serve as a point of reference in your research
In topic, you will feature a property or operation that can serve as a point of reference in your research. The property can be in any location, globally, but must be a functioning business.
Topic:
Water conservation in hotels and restaurants. Explain what can be done to conserve water. Give several case examples.
HMD 395: Water Conservation in Hotels and Restaurants
Introduction: Water as a Valuable Resource in the Hotel Industry
According to the US Environmental Protection Agency (EPA), water is one of the most valuable resources in the hospitality industry- water consumption in restaurants and hotels accounts for more than 15% of the total water consumption in institutional and commercial facilities in the US (EPA, 2016). The EPA estimates that 52% of water in such institutions is used for dishwashing or in the kitchen, 31% is used in the restroom, 1% of water is used for cooling, 4% for landscaping while 12% of water in hotel and restaurant establishments are used for other purposes (EPA, 2016). Water consumption in the hospitality industry is an increasingly pertinent issue for the hospitality industry. Reducing and conserving water in the hospitality industry is central to environmental and resource conservation, besides contributing to cost reduction.
Water Management is Key!
The first step in water conservation in hotels and restaurants is a clear water management plan. This requires hotels and restaurants to meter their actual water consumption over time, exposing wastage and problem areas that exacerbate excessive water usage (Mclennan et al., 2014). These areas may be in the kitchen, laundry, heating among others. This would aid in coming up with realistic water conservation goals and investment in water conservation technologies that would help both the environment and the establishment.
Minimizing Water Consumption in Bathrooms and Laundry Services
One of the most effective and efficient ways of achieving significant gains, in terms of water conservation in hotels and restaurants is via reducing the amount of water consumed in bathrooms. Most hotels and restaurants are recommended to invest in low flow bathrooms and aerated shower heads. These simple technology investments are thought to reduce overall water consumption by as much as 30% every year (Kasim et al., 2014). Hotels and restaurants are encouraged to invest in low flow toilets and aerated shower heads as part of their long-term renovation and improvement plan to exacerbate the water conservation and cost reduction activities.
It is also imperative for hotels and restaurants to develop a laundry policy for their employees and clients. Hotels should develop appropriate conservationist policies regarding towel placement and laundry in general. A significant number of hotel guests in modern times have developed a respectful culture of only requesting laundry services when necessary, which is easily enforced and reinforced through a proper establishment policy. An example is the Burj Al Arab Hotels in Dubai.
Water Conservation in Swimming Pools and Landscaping
Pool maintenance and water conservation in landscaping can aid in reducing freshwater consumption in hotels by more than 6%. Water conservation in pools and landscaping requires frequent leaks in conduits, pipes and other conveyance mechanisms in the overall water supply system. Hotels and restaurants are investing in automated systems for monitoring water supply systems for leaks, informing management of repair needs (Mclennan et al., 2014). Hotels and restaurants are also encouraged to invest in rain water harvesting to reduce consumption from municipal and utility supply as exemplified by Hilton Hotels in its Asia locations.
Conclusion
Water is one of the most important resource in the hospitality industry, accounting for a significant proportion of operational costs. It is imperative and prudent for hotels and restaurants to take an active and proactive role in water conservation as a means of reducing costs of operation and conserving the environment.
OUTLINE
HMD 395: WATER CONSERVATION IN HOTELS AND RESTAURANTS
Thesis statement: Water consumption in the hospitality industry is an increasingly pertinent issue for the hospitality industry. Reducing and conserving water in the hospitality industry is central to environmental and resource conservation, besides contributing to cost reduction.