Presentation on theme: "Sustainability is Good for Business HOUSEKEEPING DEPARTMENT."— Presentation transcript:
Sustainability is Good for Business HOUSEKEEPING DEPARTMENT
Introduction –Our customers are looking for accommodation that is working to improve its sustainability and reduce negative environmental impact –The hotel is making efforts to reduce its water and energy consumption and to minimise the production of waste –All departments are able to contribute to this effort
Housekeeping – Energy Reduction –Turn off unnecessary equipment in guest rooms i.e. –lights –TVs ( do not leave them on standby) –air conditioning / heaters –if these must be left on then adjust to a suitable temperature 26 O C when cooling, 18 O C when heating Check for poorly fitting doors, windows, draughts etc. and report to maintenance
Housekeeping – Water Reduction –Don’t leave taps running while cleaning –Check for malfunctioning toilets, excessive water flow, leaking plugs –Report any issue to maintenance immediately for prompt repairs –If there is a towel / linen reuse programme in place then ensure it is followed –Consider implementing top to bottom method of linen change if appropriate
Housekeeping – Waste Minimisation –Use bins that do not require a plastic bag liner –If a plastic liner is used, only replace when soiled or damaged –Collect any recyclables from guest rooms separately to general waste –Use refillable amenity dispensers –If small disposable ones are currently in place, only replace partially used bottles on checkout
Case Study - Caribbean –Pirate’s Inn, Barbados –Action –The hotel has implemented a policy where all lights and air conditioning is turned off in unoccupied rooms –Guests pay an additional $10 per day for air con usage and are advised of the policy on arrival –Impacts –The hotel reduced energy consumption by 5.4% in 2010 compared to previous consumption levels saving over 5,000 kWh annually and reducing CO 2 emissions by 4 tonnes
Action Planning –Discuss what options there are for reducing energy, water and waste in your operations –create a list of potential actions –who needs to be involved to ensure that these actions can take place? –how quickly do you anticipate these actions being put into place? –will any further training be required?