It has been learned that waste is a cost to any organization (sunk cost) that cannot be recovered and should be avoided. Waste is classified into three key categories like waste gases, liquid waste, and solid waste that can be hazardous wastes. In turn, risk to human health and environment increases. The EPA under the Resource and Recovery Act regulates the hazardous wastes. One type of waste is e-waste like computers, TVs, cell phones, re-chargeable batteries and stereos, etc. These wastes are extremely dangerous to health and environment. Ignitability, corrosivity, reactivity, and toxicity are the characteristics of the hazardous materials. As a hospitality professional in future, I will keep into consideration the characteristics of hazardous materials. In case of material with earlier described characteristics will be found, I will take steps to reduce or eliminate them. For instance, there can be different types of wastes in a restaurant like trash, rubbish, refuse, garbage, residue, ashes, biologic wastes, liquid by product wastes, and solid by products wastes. To manage the waste, I will use a mix of methods, such as incinerators to turn useless waste into needed energy.
Other methods can also be used like garbage disposal, pulper, and recycling. The garbage disposal can be used to reduce solid waste to slurry, whereas pulper can be used to decrease solid waste into fine slurry. One of the effective methods that can be used is recycling to turn products into raw materials to make other products. The costs are higher, but can be offset by decreasing landfill expenses and the revenue from sale of recycled products. For instance, I will employ the strategy to turn Polyethylene into thermoformed sheet or soft drink bottles. To initiate a recycling program, the process that I will follow include finding a champion, making an assessment about waste stream, identification of recyclers and the products they recycle, making appointments, purchasing of needed equipment, training of personnel about what to recycle and how to recycle, setting recycling goals, and monitoring and reviewing of program. However, I will also employ reuse strategy because it is better than other methods. For instance, office computer paper can be used as notepads for hotel’s employees and guests. In addition, the focus will be on source reduction like purchasing water in bulk instead of 220 ml bottles to reduce packaging waste. Furthermore, by following OSHA’s Hazard Communication Standard three factors will be employed in restaurant, such as training, labeling of chemicals and material safety data sheets (MSDSs).
Chapter five of book identified the water systems, a critical factor for restaurant managers to be successful. It is important for restaurant or hospitality managers to equally distribute water throughout the building. For this different methods can be used like constant pressure systems and gravity (downfeed) systems, according to the needs. In addition, it is crucial to remove wastewater through storm sewer or sanitary sewer systems. I will use city sewer systems or septic systems to dispose of wastewater on-site as a hospitality manager. The customers/guests demand quality water that can be managed through water softener and with the use of other purifier systems. Heating is another factor that needs to be considered by managers. Different boilers can be used to provide hot water to customers like hot water boiler, fire-tube boiler, water-tube boiler, instantaneous heaters, and booster heaters. I will use instantaneous and booster heaters and to distribute water I will use the strategy of wrapping domestic hot water pipes in insulation to restrain heat loss. In addition, I will install a circulating pump in domestic hot water system. Moreover, pool chemistry will be ensured along with pool markings, pool safety equipment, signage, lifeguards, and fencing. In addition, safety measures will be employed for spa like temperature will be adjusted according to body’s temperature and children will not be allowed in spas. I will conserve water through less water usage, installation of aerator, low-flow toilets, and flushometer toilet. Moreover, as a hospitality manager to satisfy guests ozone gas (O3) will be used to increase cleaning and sanitizing cycles of laundry systems.
Third chapter provided an overview of the electrical systems as it is important to manage the systems to reduce the effects of electrical costs on bottom line and for the property safety and security. To distribute and manage electricity in hotel, I will ask electricians to employ GFCI (ground fault circuit interrupt) to monitor power. Emergency power generators will be employed to protect property of guests and employees. I will ensure training of employees about the usage of improved methods and to take safety measures to overcome injuries and to reduce premiums to insurance companies. Moreover, improved fluorescent lighting, LEDs and metal halide will be used because the traditional lightings are of poor quality and increase costs.
Work Cited
Jones, Thomas JA, and Dina Marie V. Zemke. Managing the Built Environment in Hospitality Facilities. USA: Prentice Hall, 2010.
