1. Welcome to the Initial Environmental Review Training

2. Definition Environmental aspects n element of an organisation's activities, products or services that can interact with the environment Environmental impacts n any change to the environment, whether adverse or beneficial, wholly or partially resulting from an organisation's activities, products or services

3. Environmental Aspects Vs. Impacts

4. Definition A significant environmental aspect is an environmental aspect that has or can have a significant environmental impact…….

5. Recommended Stages to establish an EMS How to establish an EMS? Obtain Commitment Appoint Management Representatives Obtain Commitment Appoint Management Representatives Understand the Current Environmental Position Gap Analysis Aspects Identification Understand the Current Environmental Position Gap Analysis Aspects Identification GET STARTED

6. EMS Elements according to ISO 14001 1. Environmental Policy Planning 2. Environmental aspects 3. Legal & other requirements 4. Objectives & targets 5. Environmental management programme(s) Planning 2. Environmental aspects 3. Legal & other requirements 4. Objectives & targets 5. Environmental management programme(s) Implementation & operation 6. Structure & responsibility 7. Training, awareness & competence 8. Communication 9. Environmental management system documentation 10. Document control 11. Operational control 12. Emergency preparedness & response Implementation & operation 6. Structure & responsibility 7. Training, awareness & competence 8. Communication 9. Environmental management system documentation 10. Document control 11. Operational control 12. Emergency preparedness & response Checking & corrective action 13. Monitoring & measurement 14. Non-conformance & corrective & preventive action 15. Records 16. Environmental management system audit Checking & corrective action 13. Monitoring & measurement 14. Non-conformance & corrective & preventive action 15. Records 16. Environmental management system audit 17. Management review

7. Initial Environmental Review Training n Aim of IER is essentially an exercise aimed at clarifying what the organisation’s current positions with respect to : Environmental management system elements Environmental Aspects Environmental performance

8. Initial Environmental Review Training Four areas: 1. Existing management & operational practices & procedures 2. Identification of sign. Environmental aspects 3. Previous environmental accidents, fines/ penalties & preventive action 4. Legislative & regulatory requirements

9. Initial Environmental Review Training Other areas: n Normal & abnormal operation n Possible emergency conditions n e.g. fire, spillage/ leakage, etc.

10. Initial Environmental Review Training Two Key Tasks: n “GAP Analysis” of current operations & management practices against ISO 14001 Requirements in Hotel n ISO 14001 Aspects Identification within departments in the hotel

11. Front-of-the-house n Guestrooms n Restaurants & bars n Recreational facilities n Hygiene & Health care facilities n Other facilities Back-of-the-house n Kitchen n Chiller plant n Boiler plant n Fire fighting system n Solid waste storage n Water storage n Wastewater discharge n Chemicals & dangerous storage General Facilities in HOTEL

12. Generic Management Structure TOP LEVEL MANAGEMENT DEPARTMENTAL LEVEL SECTIONAL LEVEL OPERATIONAL LEVEL

14. n 1. GAP ANALYSIS of current operations & management practices against ISO 14001 Requirements in Hotel –ISO 14001 GAP ANALYSIS CHECKLIST FOR REVIEW OF HOTEL ENVIRONMENTAL MANAGEMENT PRACTICES

15. n 1. Identify current environmental practices n 2. Identify supporting documents n 3. Identify the GAPs n 4. Suggest recommendations

16. Site Visit DocumentInterview Review

17. n 2. ISO 14001 Environmental Aspects Identification PROCESS FLOW INPUT OUTPUT Identified all Aspects & Impacts (REGISTER) Site Visit Documents Review Interview STAGE ISTAGE II STAGE III

18. n 2. ISO 14001 Environmental Aspects Identification Evaluation of Significant Aspects Minor Aspects Significant Aspects Operational Control (CONTROL) Objectives & Target (IMPROVE) Keeping Records STAGE IV

19. 2. Environmental Aspects Identification Input-Output Diagram INPUTS Water use Energy use Raw material use Vehicles use Storage of materials Use/ delivery/ storage / labelling/ packing of chemicals PROCESS FLOW (Activity, Product or Service) OUTPUTS Finished goods Emission to air Emission to water Noise generated Disposal to land Hazardous waste Abnormal situation (e.g. start-up & shut-down conditions) Possible emergency conditions (e.g. Accidents & incidents) Container leakage/ disposal/ spillage/ dilution of chemicals

20. Associated with all steps INPUT OUTPUT Input-Output Diagram

21. 1. Break F& B Kitchen’s operation into different sections 2. Environmental Aspects Identification

22. 2. Break CHINESE KITCHEN into sub-sections 2. Environmental Aspects Identification

23. ee 2. Delivering & Receiving food from suppliers 3. Preparation 4. Serving Associated with all steps INPUT OUTPUT Input-Output Diagram of Chinese Kitchen 1. Food ordering Washing food Trimming food Cooking food Storing food

24. ee 2. Delivering & Receiving food from suppliers 3. Preparation 4. Serving Associated with all steps -Use of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Use of glass bottle for packaging sauce -Use of plastic basket & small plastic box for delivery of vegetables INPUT -Use of water to wash vegetables -Consumption of water to wash oyster -Consumption of water to the used food containers & utensils -Consumption of electricity by lighting -Disposal of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Disposal of glass bottle, foil bag, plastic bag, metal can for packaging sauce -Disposal of plastic basket & small plastic box for delivery of vegetables -Discharge of water for washing vegetables & oyster -Disposal of leftover food of the day from buffet -Emission of heat & smoke outside the hotel by HVAC System -Disposal of the broken utensils OUTPUT Input-Output Diagram of Chinese Kitchen -Raw materials used 1. Food ordering -Disposal of excess food Washing food Trimming food Cooking food Storing food -Disposal of trimming -Disposal of unused cooked food which will not be served to guests ----- -Consumption of water to boil vegetables -Consumption of water to boil lobster & shrimps -Consumption of gas by the gas stove -Consumption of electricity by the use of cold room & freezer for storing food -Use of food wrap to keep food fresh before putting into the freezer -Emission of heat by the gas stove -Emission of heat & smoke to cook food -Spillage of oil into the fire during cooking -Emission of heat, toxic air & smoke by leakage of electricity/ fire occurrence -Disposal of plastic food wrap to keep food fresh before putting into freezer -Spoilage of food if the cold room & freezer do not function properly

25. Register of Environmental Aspects & Impacts

27. 1. Is the aspect controlled through either legal or other requirements? 2. Is the aspect likely to have a high severity of consequence to the environment or human health? 3. Did any environmental accidents or incidents occur in the past? 4. Have any legitimate complaints been received related to the aspects? 5. Does the aspect result in large quantities of waste? 6. Are large quantities of resources consumed? 7. Does use/ disposal of the product create concern? 8. Is the aspect a business concern, or a concern of interested parties? Significance Evaluation System Environmental Aspect Not a significant aspect Yes Significant? Yes        

28. Numerical-based Assessment

29. Review of past environmental accidents & incidents

30. Review of Legal and other requirements

31. 1. Break HOUSEKEEPING into different sections 2. Environmental Aspects Identification

32. 2. Cleaning bathroom 3. Replacement of mini-bar 4. Cleaning/ Sweeping/ dusting the guestroom Associated with all steps -Use of plastic-bottled bathroom amenities -Consumption of toilet paper -Use & replacement frequency of bathroom towels INPUT --- -Electricity consumption by the vacuum cleaner -Electricity consumption by lighting in guest room & guest floor service pantry -Electricity consumption by air-conditioning in guest room -Water consumption by guest & room attendant -Use, delivery, storage, labelling, packing of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatment liquid, etc. -Disposal of plastic sanitary bags -Disposal of plastic bottled bathroom amenities -Disposal of condemned terry towels -Disposal of plastic bottle & aluminium can -Disposal of empty glass bottles of distilled water -Re-suspension of dust by vacuum cleaner -Water discharge by guest & room attendant Container -Container leakage, disposal, spillage and dilution of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatmnt liquid, etc. OUTPUT Input-output Diagram of Housekeeping (Floor Section) -Use & replacement frequency of bedding linen -Use of polyester blanket cover sheets for bed making 1. Change of bedding linen -Disposal of condemned woolen blankets,terry towels & bedding sheets Change of bathroom amenities Change of toilet paper Change of towels Washing the bathroom facilities 5. Others -Disposal of plastic shopping bags, garbage bags & laundry bags -Use of ozone air purifier to purify & deodorise gas -Use of pesticides for pest control treatment -Consumption of paper by providing 2 sets of telephone directories -Use of aerosol spray products -Consumption of packing materials for lost & found items -Use of plastic laundry bags for guest s laundry items

33. Register of Environmental Aspects & Impacts

34. 1. Break F& B Service operation into different sections 2. Environmental Aspects Identification

35. Setting tables 2. Serving guest Associated with all steps -Use of paper chopsticks folder -Use of paper table placemat -Use of matches on guest tables INPUT -Use of paper menus -Using paper to take order -Provision of drinking water for guest -Use of soft paper coaster for holding drinks -Use of toothpicks on guest tables -Consumption of electricity by spot lights above buffet table -Consumption of electricity by lighting & air-conditioning -Consumption of cold/ hot water -Generation of broken glassware & chinaware -Disposal of worn-out paper menus -Disposal of paper for order taking -Disposal of expired food/ leftover food -Emission of heat by the coffee brewing machine -Emission of air pollutants by smoking -Emission of heat by spot lights above buffet tables -Emission of heat by lighting OUTPUT Input-output Diagram of F&B Service Outlet -Water & chemicals used for polishing the chefing set, re-silvering the silver salt & silver shaker 1. Preparation -Discharge of water & chemicals for polishing the chefing set, re-silvering the silver salt & silver shaker Polishing of glassware Order Taking Serving food to guest Clearing tables/washing dishes -Consumption of water & chemicals by Stewarding for cleaning & drying glasses, washing the bread plate, polishing & re-silvering the silver cutlery -Consumption of water & chemicals by Laundry to wash the buffet table linen, table napkin, table cloth for dining -Disposal of leftover coffee cream -Disposal of toothpicks/ matches on tables -Disposal of paper chopstick folder -Disposal of glass container & leftover portioned jam -Disposal of plastic holder, foil paper & leftover butter -Disposal of empty bottles

36. Register of Environmental Aspects & Impacts

37. 1. Break Accounts Department’s operation into different sections 2. Environmental Aspects Identification

38. 2. Check the market list, quantity & quality of the products 3. Calculate the order from invoice 4. Make the daily receiving report Associated with all steps ---- INPUT -Electricity consumption by the use of calculator to calculate the order from the invoice -Use of paper roll for calculating the order from the invoice -Use of NCR paper to make daily receiving report -Consumption of electricity by the computer to input data from the receiving report -Consumption of electricity by lighting, air-conditioning & electric fan in Receiving Office -Consumption of general office stationery such as ball pen, pencil, ruler, etc. -Disposal of unfresh or unused parts of meat & vegetables -Disposal of unfresh fish -Disposal of those expired or spoilt items ---- -Disposal of those useless or out-dated report ---- OUTPUT Input-Output Diagram of Accounts Department (Receiving Section) -Use of carton box & bamboo basket for packaging vegetables from suppliers -Use of plastic bag & carton box for packaging chilled meat & frozen meat from suppliers respectively -Use of plastic bucket for holding fish from suppliers -Use of Styrofoam box & carton box for packaging salmon fish from suppliers -Use of plastic bag for packaging prawn from suppliers -Use of steel can & carton box for packaging food (e.g. pineapple juice) from suppliers -Use of carton box for packaging stationery from suppliers 1. Receiving food, raw materials or products from suppliers -Disposal of carton box & bamboo basket for packaging vegetables -Disposal of plastic bag& carton box for packaging chilled meat & frozen meat respectively -Disposal of plastic bucket for holding fish -Disposal of Styrofoam box & carton box for packaging salmon fish -Disposal of plastic bag for packaging prawn -Disposal of steel can & carton box for packaging food (e.g. pineapple juice) -Disposal of carton box for packaging stationery

39. Register of Environmental Aspects & Impacts

40. 2. Ordering plastic products 3. Ordering food items Associated with all steps -Purchasing policy of plastic products (e.g. Use of plastic bags & guest supplies, etc.) INPUT -Purchasing policy of food items (e.g. Use of packing materials) -Purchasing policy of beverage products (e.g. Use of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks) -Consumption of electricity by office equipment -Consumption of electricity by lighting & air-conditioning in Purchasing Office -Use of paper & stationery in Purchasing Office -Purchasing policy of plastic products (e.g. Disposal of plastic bags & guest supplies, etc) -Purchasing policy of food items (e.g. Disposal of packing materials) -Purchasing policy of beverage products (e.g. Disposal of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks) ___ OUTPUT Input-Output Diagram of Purchasing Department -Purchasing policy of paper products & printed matters (e.g. Use of copy paper & hotel stationery, etc.) 1. Ordering paper products or printed matters -Purchasing policy of paper products & printed matters (e.g. Disposal of copy paper, hotel stationery, etc) 4. Ordering beverage products -Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.) 5. Ordering cleaning chemicals -Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.) -Purchasing policy of electricity & gas equipment which may affect energy consumption 6. Ordering electricity & gas equipment -Purchasing policy of electricity & gas equipment which may affect air emission 7. Others ---- -Purchasing policy of toner cartridge (e.g. useless toner cartridge may create solid waste)

41. Register of Environmental Aspects & Impacts

42. 1. Break Front Office’s operations into different sections 2. Environmental Aspects Identification

43. Print the registration card/ Check-In slip Guest Check - In Associated with all steps -Use of paper INPUT -Use of plastic for issuing guest key cards -Use of paper & the paper envelope -Use of stationery -Consumption of electricity by the use of computer & printer -Consumption of electricity by lighting & air-conditioning -Disposal of the out-dated registration card/ check-in slip ---- -Disposal of paper -Disposal of the useless stationery OUTPUT Input-Output Diagram of Front Office (Front Desk) -Use of paper Preparation -Disposal of the outdated arrival list -Use of printing paper-Disposal of the useless report -Use of printing paper -Disposal of the useless check-out statement Assign room & issue guest key card Print the expected arrival / Rooming list Sending message to guests Print the back up report Guest Check-Out Print the check-out statement/ -Use of printing paper Print the Audit Report -Disposal of those out-dated & useless Audit Report

44. Register of Environmental Aspects & Impacts

45. 1. Break Engineering’s Operations into different sections 2. Environmental Aspects Identification

46. 2. Break Air-conditioning Section into sub-sections 2. Environmental Aspects Identification

47. Control of chiller capacity e.g. Water temperature Use of refrigerant Associated with all steps -Electricity consumption to run the chiller -Use/ delivery/ storage/ labelling/ packing of refrigerant -Use/ delivery/ storage/ labelling/ packing of chemicals -Increase electricity consumption if the dosage of chemicals is insufficient to kill the bacteria -Consumption of electricity by lighting & air-conditioning in the Chiller plant - -Noise emission when running the chiller -Differential chilled water temperature can affect thermal comfort of human beings -Container leakage/ disposal/ spillage of refrigerant which is an ozone depleting substances -Container leakage/ disposal/ spillage of chemicals which will cause water pollution & harmful to human’s health ---- Input-Output Diagram of Engineering Department (Air-conditioning Section) Water -Side (Chiller Section) Chemical treatment of chilled water to kill the bacteria (ie. corrosive substances) ---- Heat rejection of air-conditioning system -Heat emission to air / sea water Maintenance Malfunctioned water pump& chiller -Use of water & chemical for condenser/ evaporator water pipe cleaning ---- -Increased consumption of electricity & water in case of malfunctioned water pump Water pipe cleaning -Discharge of waste water after cleaning Maintenance on the water pump & chiller -Disposal of chemical waste (spent lubricant oil) -Use of lubricant oil for maintenance Changing the zinc plate -Use of zinc when changing the zinc plate -Disposal of zinc plate Operation INPUTSOUTPUTS

48. Register of Environmental Aspects & Impacts

49. 3. Extinguish fire by fire prevention & control facilities Associated with all steps -Use of BCF fire extinguishers that contain ozone depleting substances INPUT -Providing fire prevention training to all hotel staff and security guards so as to ensure that they have proper training, awareness and competence on fire prevention and control -Storage of dangerous goods & chemicals in the hotel -Consumption of electricity & air-conditioning by lighting in Security office & control room -Use of paper & stationery in the office -Emission of ozone depleting substances to the environment -Disposal of the empty bottles of fire extinguisher ---- -Disposal of useless paper & stationery in the office OUTPUT Input-Output Diagram of Security Department ---- 2. Patrol around the hotel ---- 5. Control & monitor the storage of dangerous goods & chemicals in the hotel 4. Fire prevention training provided for the staff -Use of CCTV for watching hotel’s activities -Use of video tapes to record the hotel’s activities by CCTV 1. Watching hotel’s activities through the use of CCTV -Disposal of CCTV for watching hotel’s activities -Disposal of useless video tapes

50. Register of Environmental Aspects & Impacts

51. 2.Internal or external envelope use 3.Paper/ plastic file use -Use of envelopes INPUT -Use of paper/ plastic file -Use of carton box/ cardboard -Disposal of envelopes -Disposal of paper/ plastic file -Disposal of carton box/ cardboard OUTPUT Input-Output Diagram of Administration Office -Use of white office paper (letterhead paper, copy paper, scratch paper, business forms, photocopies, computer printouts, reports, memos, etc.) 1. Office paper use -Disposal of white office paper (letterhead paper, copy paper, scratch paper, business forms, photocopies, computer printouts, reports, memos, etc.) 4 Carton box/ cardboard use -Use of memos sheet 5. Message taken -Disposal of memos sheet -Use of plastic bags 6. Use of plastic bag -Disposal of plastic bags -Disposal of the useless general office stationery -Consumption of general office stationery such as ball pens, pencils, ruler, etc. 8. Printing/ Photocopying -Consumption of paper during photocopying or printing -Emission of heat, dust & ozone during photocopying -Emission of noise by the operation of printer 9. Use of office equipment -Electricity consumption by the use of office equipment such as electronic typewriter, photocopier, computer, & printer -Emission of noise by the use of typewriter 10. Lighting in office -Electricity consumption by lighting in office -Heat emission by lighting in office 7. Use of office stationery 11. Air-conditioning -Electricity consumption by air-conditioning in office ----

52. Register of Environmental Aspects & Impacts