Impacts of hospitality industry on the environment:
The hotels do not have any direct negative collision on the environment of Hospitality Assignment. Generally, however, it can consume a large amount of resources and can be very wasteful. It has been estimated approximately that seventy-five of the environment of the hotels can be directly related to huge amount of consumption (Casado, 2009). This is uneconomical in terms of resources and it makes needless equipped costs.
The three main part of environmental studies impact are water, waste and energy:
Figure 1: Impacts of hospitality industry on environment
(Source: Casado, 2009, pp.94)
Water: There are people as well as the tourist those who come from abroad need a dependable and clean supply of water for survival which also involves cooking, drinking, as well as cleansing. However, in Hospitality Assignment water is important to the facilities which are usually required by the tourist including gardens, swimming pools and golf courses (Nykiel, 2009). Water also holds up the industries like agriculture which support the tourism businesses. So, the tourists require for more water than the local assignment help peoples on a per capita basis.
Energy: too much of using energy can amount high and with less modification, it can result to huge cost savings. The hotels generally waste more energy for the each tourist than the local peoples for Hospitality Assignment, as it consists of energy intense facilities like restaurants, bars and pools as well as luxurious rooms( Danglico and Pujari, 2010).
Waste: It has been estimated that approximately 30 percent of waste in hotels can be switched because of recycling and reusing.
Two of the renowned hotels in U.K has reduced water consumption, like hotel Hilton from 2009 to 2012 they have reduced the usage of water to 10.2% (Roxas and Coetzer, 2012) And hotel Marriot targeted to reduce the use of water consumption to 25% by 2017.
Advantages and disadvantages of hospitality industries:
Financial savings are one of the most important features which influence the accomplishment of environmental plans in a hotel. This is significantly clear for hotel businesses which functions in an exceedingly spirited place and where the cost of water, waste and energy are high.
Employees are regarded as one of the most important benefits of growing green. The several environmental programs have stated to be an important ways of generating interests and inspiring workers to work as a team in order to acquire general principles.
Hotel Hilton has settled several joint ventures that propose to progress the technologies of laundering, which can lessens the use of water up to 45 percent, the use of energy by up to 43 percent.
There are some companies which have a method of not using the paper. For instance, if the staffs lose the theft of computers or laptops, important information which can be kept in a secret paper file can be fallen into someone’s hands. If the companies do not properly use their computer files, a crash of the system can be proved devastating (Marques and Machado, 2014).
There are few companies which intentionally or unintentionally create false allegations in respect to their environmental friendliness of their items, which are defined as greenwashing. If the customers become conscious that the company is employing green washing, the company may suffer destruction to its reliability (Choi and Ng, 2011).
For reducing the usage of water consumption hotel Marriot invest $500,000, where as a result expenses are becoming out of control (news.marriott.com, 2014).
Environmental resources and its measures:
Hotel energy management is the performance of reducing operations, procedures and materials which resulted to the use of energy in operating hotels. This can involves gas, water, electricity etc; because hotels may have difficult operations and important facilities they use several kinds of power resources.
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Modern measures to stop or to control energy usage involves the contribution by the guest themselves which has been said by sending the information cards and requesting the guests to save water by leasing the hotel housekeeping staff know if they would be concerned to use again bed linens and towels (Roxas and Coetzer, 2012).
Being a sheaf of the hotels it is very important to consume energy, water, electricity and wastes. Water should be used less and it should also be seen that any such wastages of water if used then it should be stopped immediately (Kleschin, 2013). Too much of usage of energy should also be stopped; unnecessary usage of anything like electricity should also be reduced. Papers like photocopiers, computer printers and plain papers is the common kind of papers used in offices. So, in order to reduce the paper usages it is said to use the both sides of the papers for copying, printing, writing and drawing (Hueting, 2013). Next, the papers which are already used can also be used again in plain paper fax machines, it only require one clean side. Thirdly, mails can b used for sharing ideas and documents.
Low flow washrooms and bathrooms aspects can lessen the usage of water as much as 30 percent. The technologies like aerated shower heads are a perfect step in the right ways and are becoming very cheap day by day. The employees can have an important impact on the usage of water because they are the one who perform the work and use lots of water (Dunphy, 2014).
Monitoring and recording energy use:
Energy consumption can be decreased up to 20 percent but there are many businessmen who targets for reducing 5 percent in the first year (Roxas and Coetzer, 2012). A very good example of monitoring and recording energy use is in TESCO where they have a process for monitoring and recording energy use by involving: firstly by analyzing their energy bills, measuring the energy use for different type of energy, recording energy use, daily collecting data on energy use by reading meters and sub meters and analyzing the meter data to see where energy can be saved. They also collect at least 12 consecutive months of each type of energy bill (Hueting, 2013).
Identification, reporting and management of environmental hazards:
|At TESCO they ask the employees of what problem they have.||The representatives and employees might notice things which are directly obvious.||What action was taken||By improving the workplace and monitoring the hazards immediately.|
|At Sainsbury the employees doesn’t get the chance to tell about their hazardous problems.||HSE provides the guidance on where hazards take place and how to control that.||The nature and location of the hazard||The company takes ample of time to control the hazards.|
Table 1: Environmental Hazards
(Source: Kleschin, 2013, pp-1107)
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There are several hazards which can be identified, reported and managed in several ways. For instances, hazards can takes place anytime and anywhere, it can be identified by noticing the hazards which are obvious to happen and can takes place and what action or measures have been taken place after reporting and by monitoring or improving the workplace or by giving bonuses and incentives to the employees, how it has been handled and managed (Hueting, 2013).
An example of hazard use is in Tesco they ask their employees what are the problems they are facing and they try to improve that very problems immediately after the employee’s doubt of the obvious things that can occur or can takes place at that very time (Danglico and Pujari, 2010).
At Sainsbury we can see just the opposite here when the employees report about the obvious hazards the company takes ample of time to control that problem and check that problems instead of solving them as soon as possible (Hueting, 2013).
In the hospitality industry, there are some very specific hazards which can be found often. These hazards can be classified in five broader areas provided bellow
|Hazards type||Commonly found Hazards|
|Biological||Contamination (food), infections.|
|Mechanical||Electrical appliances use.|
|Physical||Natural Environment, Surfaces, Heavy Loads|
|Psychological||Cash handling, Individual Security.|
|Chemical||Oil, Gas, Dust, Chemical spill, Pest controlling chemicals.|
In the hospitality industry, the major risks comes from the chemical spill and water spill areas. It has been seen that some of the major issues comes from the water spill. In a study by Hueting (2013) showed that in a Hilton Hotel store due to the water spill in the frozen food area the floor got slippery and the and became dangerous for the customer as well as the employee access. More over this the matter came into the eyes of the hotel management only after one customer complained about it. This could be very dangerous as the frozen food area contains high voltage electrical equipments and chemicals. This could lead to more disastrous if due to that water spill any chemical started reacting in different ways (Roxas and Coetzer, 2012).
Once this incident happened the hotel started the hotel management started one care management program within its all hotels across the globe. The plan what the company had implemented was they developed a separate care team and they allotted the regions to them so that they can take care of the possible hazardous areas and they have been asked to report to the hotel management and if during their checkups any usual things came up they were instructed to close that area and to take necessary actions (Marques and Machado, 2014).
To record the daily care workings they have introduced one log card where they have to register their feed backs so that a manual registration can be done and if they found any hazardous conditions they have to fill it detailed containing what the hazard is, what is its nature, what are the steps required to manage it.
The recent WHS legislation on the Hospitality Assignment industry the authority is instructing that the employees of the work place need to be protected by the employer. The employer must need to provide well-structured information to the employees about the potential hazards and the actions to neutralize those. The employer needs to maintain a log file so that the identified and the hazardous incidents can be registered with the company and with the government (www.worksafe.act.gov.au, 2014).
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Many of the hazardous can be neutralize through the use of the common environmental materials in Hospitality Assignment. Every organization needs to maintain a work book for this purpose which will describe the use of the common materials and the usage of those. The organization could follow the following process for handling the hazards
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