MNG20006: Analysis of Sustainable Hotel Environment and F&B Impact

This report examines the environmental impact of the food and beverage (F&B) department within a hotel setting. It identifies key areas of concern, including energy consumption from various kitchen appliances and decorative elements, waste generation from food disposal, and the excessive use of harmful chemicals for cleaning. The report highlights the depletion of resources, particularly water, and the impact on both the environment and human health. It then proposes various strategies to mitigate these issues, such as implementing energy-efficient technologies, adopting waste management practices like recycling and composting, and optimizing water usage through greywater systems and efficient fixtures. The report also emphasizes the importance of educating customers and staff on sustainable practices to foster a collective effort toward environmental responsibility and long-term sustainability within the hospitality sector.

Sustainable Hotel Environment

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Contents
Introduction....................................................................................................................4
Energy consumption.......................................................................................................5
Waste management........................................................................................................5
Harmful chemicals and equipment.................................................................................6
Ways to reduce wastage.................................................................................................7
Energy Management...................................................................................................7
Waste Management....................................................................................................7
Water Management....................................................................................................8
References....................................................................................................................10

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Introduction
This report is prepared to understand the negative impact of an individual department to the
environment. Hospitality and Tourism is starving for resources in the world but at the same
time, it affected the resources that are available in the environment. Providing food and
beverage to the people in front of their houses are equally supportive at the time of
exploitation of resources and for the polluted planet. It is a fact a single department is
responsible for the extreme use of the resources like water resources. 2.8 billion People
willing to drink clean water in the world and many places do not have water to use or for
drinking water. Wastage by the department is also a reason for affecting the flora and fauna
in the world. Chemical is used for cleaning and washing the wastage that is also a reason of
polluting soil. It is a fact that the issues cannot solve in a day or in a short period, it can be
solved by the many methods but at a certain level. There are many ways to solve these issues
such as a step toward the “Go Green Strategy” and ‘Grey Water Strategy”. Today, the world
is so concerned about the sustainability but the step toward the resources is lagging. “Go
Green Strategy” and ‘Grey Water Strategy” is slowly adopted by the people to reduce the
shortage of water. Recycle and reuse is also a method to reduce the soil pollution and other
issues that affect the environment. Waste management, Energy management, and food
management help to resolve the problems. To give education and to aware, the customer for
the involvement are the ways to equally support the concern of sustainability. It can be said
that the step taken toward the sustainability is delayed (Cook, Hsu, and Marqua, 2014).
Providing food and beverage in the front of the house by the hotel department is going to be
an environmental impact. However, it includes waste particles, energy consumption and
excessive use of chemicals and others.

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Energy consumption
In the present days, there are various electronic machines which is manufactured for kitchen
use to perform the work easily and effectively. The various resources used to make the house
more attractive such as washing machine, vending machine, fridge, cooler, coffee machine,
ice machine, and appropriate temperature controller machine. Manufacturing firm of these
equipment use electricity 24 hours and 7 days that is extreme consumption of electricity and
it affects the environment. These machines take a lot of space in the house that creates the
problem for the house members and others. These machines release Chlorofluorocarbon
(CFCs) gas that is dangerous for the environment by consuming more energy (Wang,
Krishna, and McFerran, 2017).
Bars and restaurants use the lightings, artificial plants and other amenities for interior and
exterior decoration to look attractive. Decoration amenities consumed more energy which is
harmful to the environment. Artificial plants and other plastic substances used for the
decoration are non-biodegradable because that will always remain and affect the
environment.
Wastage of food
Food and beverage are the reason for wastage and it caused in various ways. Disposal
cutleries, leftover food and bootless, glasses and other resources is included to cause wastage.
Wastage of food and beverage is the sign of poor adoption of food sustainability in the houses
(Kasim, Gursoy, Okumus, and Wong, 2014).
To reduce the wastage, people have to avoid the use of taking away glasses, water bottle, and
other resources which harm the environment. The people can use those products that can be
easily recycled and do not harm the environment (Hotel News Now, 2015).

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Water pollution directly affects the biodiversity by affecting the human health and aquatic
habitat. Water evaporation directly mixed with the air that can cause air pollution. Air
pollution caused respiration problem, lung diseases, heart diseases and other diseases to
living beings. It means Water pollution is harmful to the environment as well as for living
beings.
Harmful chemicals and equipment
Many cleaning equipments and chemicals used for cleaning the environment which
directly affects the environment.
Cleanliness is the essential part of houses. For cleaning the house, many chemicals are
used which is harmful to the environment. These chemicals cause the air pollution by directly
mixing with the air. By using different types of chemicals to clean the house that mix with the
air, water, and food cause the human health issues. Chemicals used in a proper manner to
provide F&B services.
Many chemicals used to make the life more comfortable for the human that can be
harmful to the human health as well as the environment. These chemicals cause diseases and
corrosion at the certain level of the amount.
These chemicals are harmful to the human health. A human being should avoid the
use of these chemicals or use in a proper manner. There are many other waste products in
front of house premises such as paper napkins, plastic bags, rubbish bin, take away cups,
broken glasses, bottles, containers, bottle openers and knife and others which is harmful to
the human being.

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Ways to reduce wastage
Energy Management
Food and beverage is the major source of the energy consumption. For making the house
more attractive, they use electronic products. These products consume more electricity and
manufacturing firm of these machines are used 24 hours and 7 days electricity. To reduce the
consumption, the department has to adopt the new technology in the firm in the term of a
range of energy technologies. The new technology machines consume less energy to solve
the problem of energy consumption and it also creating spaces from which the house
members feel comfortable (Chan, Okumus, and Chan, 2017). Bars and restaurant use the
lights for interior designing to look attractive. They have a responsibility to save the
environment. They have to use LED lights, candles for the decoration instead of high
consumption lights. LED lights consume less energy and safe for the environment. To
overseeing the plants, machinery such as an air-conditioning system, heating and ventilation
is the task of operation management. Power, heat, and lighting are control by periodic
inspection. Maintenance activities help to investigate the place where the new technology can
adapt to reduce the energy consumption by measuring the range of energy.
Waste Management
In the front of the house, food and beverage are producing the lot of wastage which is
harmful to the human health and for the environment. Food waste from the breakfast buffet,
dinner, and lunch are the examples of the wastage. Waste management is a key to save the
environment by reducing the wastage which is caused by food and beverage. Human being
causes the wastage for example- an individual generates 1 kg of waste in a day. Thus,
millions of wastage generated in a day by the millions of people. It is so harmful to the
environment. Food and beverage department can reduce the wastage by spreading awareness
(Bergmann Direct, 2018). The department has to aware the customer to avoid the use of

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takeaway cups and plastic cups or glasses. Customers should use the Eco-friendly
environment products such as compostable dinnerware, biodegradable, food trays, and
straws. The customer has to use these products instead of plastic cups and glasses to reduce
the waste. To reduce the waste the department should adopt these products and put in the
place (Baker, Davis, and Weaver, 2014). It helps the department and environment, for
example- placing bins for the plastic and for the compostable waste. It helps in to recycling
the waste. To reduce the paper waste, the hotels should adopt the new technologies for menus
and billings. It is beneficial for the department and environment to reduce the paper waste.
Recycling machines consume more energy, if wastage is reduced then the recycling process
is also less used and hence the environment is saved from wastage (Rhyner, Schwartz,
Wenger, and Kohrell, 2017). The recycling process is beneficial for the reduction of waste or
food. Food can be saved by reducing wastage which can be useful for many people who sleep
without having food. It is a responsibility of an individual to save the food for the next time
use. For example- old bread can be used as the toast. For reducing the paper waste, old
magazines and newspaper are used for a long time for reading purpose for relatives or for
guest. At the same time, the newspaper is also used for the glass or mirror cleaning purpose
(Mental Floss, 2013). This kind of activities helps to reduce the waste and save the
environment from the harmful effect (Zorpas, Voukkali, and Loizia, 2015).
Water Management
Extreme use of water has the negative impact to the environment. There are many reasons
behind the more water consumption. Water wastage can be solved the problems and reduce
the harmful effect of wastage of water. There is the various use of water which can be
controlled by the method or system.
Grey Water System

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This system can be used for the cleaning purpose with reduces of wastage of water (Global
Stewards, 2018). In this system, many methods applied to reduce the wastage of water. These
are as follows:
 The maximum flow of water in the bar is ten minutes in hand washing area or in taps.
 To minimize the use of ice machines save the water.
 Pre-soaking glasses save the running water.
Chemical and Pesticide Management
In the restaurants and bars, the guest is coming for taking food and beverage. Due to heavy
workload, restaurants waste more food. For cleaning the utensils or floor, they use chemicals
that are harmful to the environment. To reduce the use of chemicals, they should vacuum the
floor properly and dispose the waste into the bin. Managers should identify the disinfection
chemical for the use and make some rules and policies for cleaning. Use of chemical is
harmful to the human health which is a threat to the restaurants. By using the proper way, it
minimizes the use of the chemical. Restaurants managers should identify the chemicals and details them when and where
they can use. Managers should prepare the documents to give the details to the staff. Chemicals are also harmful to the pet as well. For infestation of pets, the chemical should
not use. They can use a mechanical trap instead of chemicals. Sticky traps used to identify the
pet. Mechanical and sticky traps are beneficial or save for the pets.

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References
Baker, M. A., Davis, E. A. and Weaver, P. A. (2014) Eco-friendly attitudes, barriers to
participation, and differences in behavior at green hotels. Cornell Hospitality Quarterly,
55(1), pp.89-99.
Bergmann Direct. (2018) Eco-Smart Food Waste Dryer. [online] Available from:
https://www.bergmanndirect.co.uk/food-waste-dryers/?
gclid=CjwKCAjwy_XaBRAWEiwApfjKHhNu2jp718EsjnkWcX7R_pgEmRL5Yp1o¬¬¬¬¬
¬¬_am9IbQ62qn_DE77OedmTBoCY0gQAvD_BwE [Accessed 29/07/2018].
Chan, E. S., Okumus, F. and Chan, W. (2017) The applications of environmental
technologies in hotels. Journal of Hospitality Marketing & Management, 26(1), pp. 23-47.
Cook, R. A., Hsu, C. H. and Marqua, J. J. (2014) Tourism: the business of hospitality and
travel. Boston: Pearson.
Global Stewards. (2018) Go Green Hotels: Green Ideas for Hotels and Resorts. [online]
Available from: http://www.globalstewards.org/green-hotel.htm [Accessed 29/07/18].
Hotel News Now. (2015) How to reduce energy consumption in hotels. [online] Available
from: http://hotelnewsnow.com/Articles/25821/How-to-reduce-energy-consumption-in-hotels
[Accessed 29/07/18].
Kasim, A., Gursoy, D., Okumus, F., and Wong, A. (2014) The importance of water
management in hotels: a framework for sustainability through innovation. Journal of
Sustainable Tourism, 22(7), pp. 1090-1107.
Mental Floss. (2013) 13 Products Made Using Recycled Materials. [online] Available from:
http://mentalfloss.com/article/50227/13-products-made-using-recycled-materials [Accessed
29/07/2018].

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Rhyner, C. R., Schwartz, L. J., Wenger, R. B., and Kohrell, M. G. (2017) Waste management
and resource recovery. US: CRC Press.
Villiers, D. M. (2018) How to harvest re-use grey water. SABI Magazine-Tydskrif, 10(3), pp.
20-22.
Wang, W., Krishna, A., and McFerran, B. (2017) Turning off the lights: consumers’
environmental efforts depend on visible efforts of firms. Journal of Marketing Research,
54(3), pp. 478-494.
Zorpas, A. A., Voukkali, I., & Loizia, P. (2015) The impact of tourist sector in the waste
management plans. Desalination and Water Treatment, 56(5), 1141-1149.