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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 075 Environment Status Review on Water and Wastewater S E C T I O N 2 WATER FACTSHEET • Water can account for a significant part of purchasing costs in hospitality businesses. • Most businesses are supplied with water by utility companies who purify the water before distribution. Some businesses (especially in rural areas) may draw supplies directly from surface waters (rivers, streams etc.) or aquifers. In this case, water purification may need to be conducted on-site. • The various uses of water in hospitality businesses are: - Hot and cold water for bathrooms, kitchen and laundry; - Hot and cold water for toilets; - Cold and hot water for HVAC; - Cold water for drinking; - Cold water for fire fighting. • In most businesses, drinking water is drawn from the mains, whilst non-drinking water is drawn from storage tanks. • Over 50% of water is used in guestrooms and kitchens. Other major users are laundries and public toilets. • Hot water is held in, and distributed from, hot-water storage tanks. In larger facilities, separate boilers and storage tanks may be used to heat and hold water supplies at different temperatures. An alternative is to use location-specific water heaters to increase temperatures as required. • Much energy is needed to heat and store hot water, and lowering hot water consumption will reduce water-heating costs. • Different degrees of hot water are required for different purposes. Typical water heating thresholds for hospitality businesses are: - Guest rooms 50°C - Laundry 40-80°C - Kitchens 60°C • Wastewater should be directed to sewage treatment plants for treatment before discharge. Yet large volumes of wastewater are discharged without treatment in both industrialised and non-industrialised countries. • Water treatment is expensive, and is usually charged by volume discharged. • Biological treatment ponds could be set up if no municipal sewer is available.
076 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS WASTE AND WASTEWATER REVIEW CHECKLIST ✓ Is water use being monitored? How much hot and cold water is used on the main property, in the swimming pool and in the garden every month/year? ✓ Have efforts been made to save water? ✓ What are the sources of water supply? ✓ Are water quality standards being met? ✓ Are there signs of corrosion, high levels of scale or other deposits, or pH increase, indicating that water quality needs to be improved? ✓ What is water consumption cost as a proportion of operating costs? ✓ Are employees encouraged to save water during daily work routines? ✓ Are guests invited to save water? ✓ How often is the water distribution system checked for leaks, pressure control malfunctions and other inefficiencies? ✓ Have separate departments been sub-metered to monitor the water consumption of each? ✓ Is there adequate turnover in water storage tanks to prevent the forming of bacteria? ✓ Is wastewater treated before discharge? S E C T I O N 2 ✓ Have water purchasing and waste water discharge costs risen over the last 3 years?
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sowing the seeds of change AN ENVIR
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ii Foreword It is with great pleasu
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iv About the Sponsors Le Ministère
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vi Bass Hotels & Resorts Bass Hotel
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viii Table of Contents USER’S GUI
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x Unit 4: Environment Management Sy
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003 UNIT 1 WHERE DO WE STAND? THE S
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PARTING THOUGHTS 211 “Expand your
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RESOURCES 213 The following is a li
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215 Unit 4 Being Green Keeps You Ou
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217 Introduction of Environment Imp
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Our natural ecologies today are in
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