Best Practice Guidelines for Water Usage in Hotel Industry

Best Practice Guidelines for Water Usage in Hotel Industry

Best Practice Guidelines for Water Usage in Hotel Industry English Version November 2016 2 Introduction Introduction The Government has promulgat...

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Best Practice Guidelines for Water Usage in Hotel Industry English Version November 2016

2

Introduction

Introduction The Government has promulgated the Total Water Management (TWM) strategy in Hong Kong putting emphasis on containing the growth of water demand through conservation and strengthening our water supply management. With a view to achieving sustainability of water resources, in collaboration with all stakeholders concerned, Water Supplies Department (WSD) has been promoting water conservation actively and providing support for non-domestic sectors to enhance their water use efficiency, thereby reducing their water consumption. To enhance water use efficiency in the hotel industry, WSD has developed a set of Best Practice Guidelines (BPG) to the industry practitioners for reference. It is expected that the hotel industry could implement the water use efficiency measures in their daily operation. Objective of BPG The aim of the BPG is to set out water saving measures applicable to the hotel industry. The BPG summarises water use efficiency practices for the local hotel industry operation, making reference to the experience of other countries. Measures for Enhancing Water Use Efficiency Water conservation can be achieved through adopting water saving measures in different aspects of operation, including general operation, maintenance, hospitality service, kitchen operation, dining area operation, swimming pool, water features and landscape management.

Introduction

3

Best Practices - General Operation

Educate employees / remind customers to enhance their awareness on water conservation (e.g. through providing appropriate training to staff and displaying water saving notices / stickers at appropriate locations) Encourage employees to make suggestions on water conservation through a reward scheme Assign employee(s) to monitor water use Review the water consumption data from water bills regularly to establish water saving measures and evaluate their effectiveness Install sub-meters to record water consumption of high water use entities for analysis of water usage

4

Best Practices - General Operation

Best Practices - Maintenance

Inspect taps and shower heads regularly and repair any dripping promptly

Inspect water mains regularly and rectify leakage promptly

Install flow controllers in plumbing fixtures

Turn off taps

and shower heads

when they are not in use

Retrofit aged appliances and fixtures with high water use efficiency models

Install automatic on / off sensors on taps

Best Practices - Maintenance

5

Best Practices Hospitality Service

6

Best Practices - Hospitality Service

Best Practices - Hospitality Service • • • • • •

Encourage guests to support the “Reuse Towel and Linen” programme, and provide appropriate training to housekeeping staff. Turn off unnecessary taps when housekeeping staff is carrying out cleaning. Report and promptly repair leaking faucets, shower heads, running toilets and toilets flushing poorly. Use opened bottled water for irrigation. Do not replace unopened bottled water in guest rooms unnecessarily. Replace bathtubs with shower cubicles and retrofit appliances with high water use efficiency models whenever possible.

Best Practices - Hospitality Service

7

Best Practices Kitchen Operation

8

Best Practices - Kitchen Operation

Best Practices - Kitchen Operation

Food Rinsing •

Wash vegetables in a basin of water instead of under a running tap.

Dish Washing • • • • • •

Soak utensils and dishes in a basin of water before cleaning for easy removal of food residues. Use pressure sprays to wash dishes effectively and reduce water consumption. Adopt suitable detergent and avoid excessive use of detergent. Turn off dishwashers when not in use. Run dishwashers with a full load. Recycle rinse water from dishwashers to wash away food residues on dishes. For manual dishwashing, install 3-compartment washing basins for handling cleaning processes with different levels of water consumption including soaking, washing and rinsing separately to reduce water use and to recycle rinse water more easily.

Operation of Steam Cabinet • •

Use condensed water from steam cabinets for general cleaning purpose. Turn off steam cabinets if not in use during off-peak hours.

Food Defrosting •

Natural Defrosting - Wrap frozen food in cling film and take it from the freezer to the o

refrigerator (0 to 4 C ) for pre-defrosting. •

Aerated Defrosting - Install an air pump to the defrosting sink to create currents which keep the frozen food rotating in the sink. The defrosting process can then be speeded up. This method can significantly reduce water consumption compared with defrosting under a running tap.

Best Practices - Kitchen Operation

9

Type of Wok Stove Water-cooled wok stove •

Water-cooled wok stove has one or more taps which are rarely turned off, for cooling the cooktop. These continuous running taps consume large amounts of water. Constant flow of water needed to cool surfaces

Wok burner chimney and ring fixed to cooktop

Heat transferred

to wok stove

cooktop and

structure

Gas burner

Heat trapped under wok stove cooktop

Metal chimney

Air-cooled wok stove •

The air-cooled wok stove consists of an air gap which isolates the cooktop from the wok ring and chimney, so that heat can escape via the gap and eliminate the need of water to cool down the stove. Air gap isolates cooktop from wok ring and chimney

Heat escapes via air gap Gas burner Wok chimney and

ring supported by

structure

below the burner

Retrofit aged wok stoves with air-cooled wok stoves to reduce water consumption. 10

Best Practices - Kitchen Operation

Comparison between New and Old Models of Kitchen Appliances Old Standard

Dishwasher

Pre-rinse spray valve

Steam cabinet

Ice maker

5.3

L/rack

7.5-19

New Standard

Water Saving Efficiency

2.6

2.7

L/rack

L/rack

L/min

L/min

6

1.5-13

95-132

7.5

87.5-124.5

5.7

1.1

4.6

L/hr

L/lb

L/min

L/hr

L/hr

L/lb

L/lb

Steam Recovery Cabinet • •



Through the ‘heat exchange’ process, transform the heat of emitting steam to heat energy. The heat energy collected can then be used to heat up tap water which can be used by kitchen appliances like steam cabinets, dishwashers and heaters etc. The steam can be transformed to condensed water for general cleaning purpose. Retrofit aged kitchen appliances with high water use efficiency models and steam recovery cabinets to reduce water consumption.

Best Practices - Kitchen Operation

11

Best Practices Dining Area Operation

12

Best Practices - Dining Area Operation

Best Practices - Dining Area Operation

Serve / refill water only upon customers’ request

Provide self-service drinking water station for customers

Provide basic dining utensils and serve extra utensils only upon customers’ request

Replace bone plates and dining utensils only upon customers’ request

Use powder cleaning agent to clean carpet instead of water or steam

Display water saving notices

to raise

customers’

awareness

on water

conservation

Best Practices - Dining Area Operation

13

Best Practices Swimming Pool Operation

14

Best Practices - Swimming Pool Operation

Best Practices - Swimming Pool

Operation Check level sensors and float gauges regularly to prevent overflow

Conduct regular reviews on the effectiveness of filtration plant

Use high efficiency tools, e.g. high pressure jets, for poolside cleaning

Cover up the pools when they are not in service to minimise evaporation

Best Practices - Swimming Pool Operation

15

Best Practices

Water Features Management

16

Best Practices - Water Features Management

Best Practices - Water Features

Management

Install wind sensors to turn off fountains automatically during strong wind conditions to avoid water loss from splash

Check level sensors and float gauges regularly to avoid overflow

Check level sensors and float gauges to avoid overflow

Install appropriate filtration system to recycle water and reduce water consumption

Best Practices - Water Features Management

17

Best Practices

Landscape Management

18

Best Practices - Landscape Management

Best Practices - Landscape Management

Plants with similar water requirement should be grouped and planted together

Select soil with high water holding capacity for landscaping works Adopt efficient irrigation, e.g. automatic irrigation, to control water consumption Watering in the morning or evening instead of in the middle of the day to minimise water loss through evaporation

Inspect irrigation equipment regularly and repair any defects or leakage promptly

Best Practices - Landscape Management

19

Best Practices Checklist

20

Best Practices - Checklist

Best Practices Checklist

Best Practices - Checklist Best Practice Guidelines for Water Usage in Hotel Industry

General Operation

Checklist

Yes/No

Display water saving stickers and posters at appropriate locations to Yes □ No □ educate staff and enhance customers’ awareness on water conservation, and provide appropriate training to staff. Encourage employees to make suggestions on water conservation Yes □ No □ through a reward scheme. Assign employee(s) to monitor water meter reading regularly or install Yes □ No □ data loggers to continuously record water meter reading. Separate sub-meters can also be installed to monitor individual water use. Water consumption record helps to identify changes in water use. Compare current water consumption with previous records from water Yes □ No □ bills regularly to identify areas that can be improved and to enhance water use efficiency. Maintenance Operation

Yes/No

Inspect water mains regularly and rectify leakage promptly.

Yes □ No □

Inspect taps and shower heads regularly and repair any dripping Yes □ No □ promptly. Turn off taps and shower heads when they are not in use.

Yes □ No □

Retrofit aged appliances and fixtures with high water use efficiency Yes □ No □ models to reduce water consumption. Install flow controllers in plumbing fixtures if they cannot be retrofitted Yes □ No □ with high water use efficiency models to reduce water consumption. Install automatic on / off sensors on taps.

Yes □ No □

Best Practices - Checklist 頁 1/4

2016 年 7 月

21

Best Practices Checklist

Best Practices - Checklist

Best Practice Guidelines for Water Usage in Hotel Industry

Checklist

Hospitality Service

Yes/No

Encourage guests to support the “Reuse Towel and Linen” programme, Yes □ No □ and provide appropriate training to housekeeping staff. Turn off unnecessary taps when housekeeping staff is carrying out Yes □ No □ cleaning. Report and promptly repair leaking faucets, shower heads, running Yes □ No □ toilets and toilets flushing poorly. Use opened bottled water for irrigation.

Yes □ No □

Do not replace unopened bottled water in guest rooms unnecessarily.

Yes □ No □

Replace bathtubs with shower cubicles and retrofit appliances with high Yes □ No □ water use efficiency models whenever possible. Kitchen Operation

Yes/No

Wash vegetables in a basin of water instead of under a running tap.

Yes □ No □

Soak utensils and dishes in a basin of water before cleaning for easy Yes □ No □ removal of food residues. Use pressure sprays to wash dishes effectively and reduce water Yes □ No □ consumption. Adopt suitable detergent and avoid excessive use of detergent. Turn off dishwashers when not in use. load.

Yes □ No □

Run dishwashers with a full Yes □ No □

Recycle rinse water from dishwashers to wash away food residues on Yes □ No □ dishes. For manual dishwashing, install 3-compartment washing basins for Yes □ No □ handling cleaning processes with different levels of water consumption including soaking, washing and rinsing separately to reduce water use and to recycle rinse water more easily. Use condensed water from steam cabinets for general cleaning purpose. Yes □ No □ Turn off steam cabinets if not in use during off-peak hours.

22

Best Practices - Checklist

Yes □ No □

Best Practices Checklist

Best Practices - Checklist

Best Practice Guidelines for Water Usage in Hotel Industry

Water Saving Kitchen Appliances

Checklist

Yes/No

Retrofit aged kitchen appliances with high water use efficiency models Yes □ No □ and steam recovery cabinets to reduce water consumption. Retrofit aged wok stoves with air-cooled wok stoves to reduce water Yes □ No □ consumption. Install an air pump to assist in defrosting to reduce water consumption.

Yes □ No □

Dining Area Operation

Yes/No

Serve / refill water only upon customers’ request.

Yes □ No □

Replace bone plates and dining utensils only upon customers’ request.

Yes □ No □

Use powder cleaning agent to clean carpet instead of water or steam.

Yes □ No □

Display water saving notices to raise customers’ awareness on water Yes □ No □ conservation. Swimming Pool Operation

Yes/No

Conduct regular reviews on the effectiveness of filtration plant.

Yes □ No □

Check level sensors and float gauges regularly to prevent overflow.

Yes □ No □

Use high efficiency tools, e.g. high pressure jets, for poolside cleaning to Yes □ No □ reduce water use. Cover up the pools when they are not in service to minimise evaporation. Yes □ No □ Water Features Management

Yes/No

Install wind sensors to turn off fountains automatically during strong wind Yes □ No □ conditions to avoid water loss from splash. Check level sensors and float gauges regularly to avoid overflow.

Yes □ No □

Install appropriate filtration system to recycle water and reduce water Yes □ No □ consumption.

Best Practices - Checklist

23

Dining Area Operation

Yes/No

Serve / refill water only upon customers’ request.

Yes □ No □

Replace bone plates and dining utensils only upon customers’ request.

Yes □ No □

Best Practices Use powder cleaning agent to clean carpet instead of water or steam.

Best Practices - Checklist Display water saving notices to raise customers’ awareness on water

Checklist

Yes □ No □ Yes □ No □

conservation.

Swimming Pool Operation

Yes/No

Conduct regular reviews on the effectiveness of filtration plant.

Yes □ No □

Check level sensors and float gauges regularly to prevent overflow.

Yes □ No □

Use high efficiency tools, e.g. high pressure jets, for poolside cleaning to Yes □ No □ reduce water use. Cover up the pools when they are not in service to minimise evaporation. Yes □ No □ Water Features Management

Yes/No

Install wind sensors to turn off fountains automatically during strong wind Yes □ No □ conditions to avoid water loss from splash. Check level sensors and float gauges regularly to avoid overflow.

Yes □ No □

Install appropriate filtration system to recycle water and reduce water Yes □ No □ consumption.

頁 3/4

24

Best Practices - Checklist

2016 年 7 月

Best Practices Checklist

Best Practices - Checklist

Best Practice Guidelines for Water Usage in Hotel Industry

Landscape Management

Checklist

Yes/No

Select soil with high water holding capacity for landscaping works to Yes □ No □ reduce infiltration loss. Group plants with similar water requirement together in the same area. Yes □ No □ Plants that require more water are grouped together and vice versa to reduce excessive watering. Adopt efficient irrigation, e.g. automatic irrigation, to control water Yes □ No □ consumption. Schedule watering in the morning or evening instead of in the middle of Yes □ No □ the day to minimise water loss through evaporation. Inspect irrigation equipment regularly and repair any defects or leakage Yes □ No □ promptly.

Best Practices - Checklist

25

26

The information contained in this Guide is compiled for general information only. Whilst the Government endeavours to ensure the accuracy of this general information, no statement, representation,warranty or guarantee, expressed or implied, is given as to its accuracy or appropriateness for use in any particular circumstances.

27

Contact Us Your suggestions, comments and enquiries on this Best Practice Guidelines booklet are welcome. Please email your views to Water Supplies Department at [email protected]