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Section 3
Environment management checklists
• Rooms, housekeeping, front office;
• Administration, purchasing, back office;
• Food and beverage, kitchens;
• Pools;
• Gardens;
• Engineering and maintenance.
Section 4
EMS case studies in hospitality businesses
Section 5
An introduction to environment management tools
and concepts
Cleaner Production, Eco-Efficiency, Industrial Ecology (Systems Thinking) and Life
Cycle Assessment.
Section 6
EMS in the future
Learning Objectives
At the end of this unit, students should be able to:
• Define and outline EMS;
• Identify opportunities for EMS in the school, the workplace and the
home;
• Appreciate that EMS approaches and priorities will vary according to
the type and size of the business, local environmental problems and
climate characteristics;
• Develop an EMS for a hospitality business;
• Discuss EMS options with engineers and environment specialists and
participate in selecting the most cost-effective and environmentallysuitable
improvements for a given situation.