COMPETENCY-BASED LEARNING MATERIALS

SECTOR: TOURISM (HOTEL AND RESTAURANT)

QUALIFICATION: HOUSEKEEPING NCII
UNIT OF COMPETENCY: PERFORM WORKPLACE SAFETY PRACTICES
MODULE TITLE: PERFORMING WORKPLACE SAFETY PRACTICES

PREPARED BY:

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Module PERFORMING WORKPLACE SAFETY PRACTICES. This
module contains training materials for and activities for you to complete.

The unit of competency “PERFORM WORKPLACE SAFETY PRACTICES”

contained the knowledge and skills and attitudes required for Housekeeping. It is
one of the specialized modules at National Certificate Level II (NC II).

You are required to do through a series of learning activities in order to

complete each learning outcomes of the module. In each learning outcome there are
Information Sheets to help you better understand the required activities. Follow
these activities on your own and answer the Self Check at the end of each learning
outcome. You may provide a blank Answer Sheet to write your answers for each self-
check. If you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this
learners guide because you have:

 Been working for some time

 Already completed training in this area

If you can demonstrate to your trainer that you are competent in a particular
outcome, you don’t have to do the same training again. Talk to your trainer about
having them formally recognized. If you have a qualification or certificate of
competence from previous training, show it to your trainer. If the skills you acquired
are still current and relevant to the unit/s of competency they may become part of
evidence you can present to RPL. If you are not sure about the currency of your skills
discuss this with your trainer.

After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.

HOUSEKEEPING NCII

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COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Develop and update Developing and update
TRS311201
1. industry knowledge industry knowledge
Observe workplace Observing workplace TRS311202
2. hygiene procedures hygiene procedures
Perform computer Performing computer TRS311203
3. operations operations

Perform workplace safety Performing workplace TRS311204

4.
practices safety practices

Provide effective Providing effective TRS311205

5.
customer services customer services

MODULE CONTENT

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UNIT OF COMPETENCY : PERFORM WORKPLACE SAFETY PRACTICES

MODULE TITLE : PERFORMING WORKPLACE SAFETY PRACTICES

MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitudes in following health, safety and security
practices. It includes dealing with emergency
situations and maintaining safe personal standard.
NOMINAL DURATION : 3 hours

LEARNING OUTCOMES
At the end of this module you MUST be able to:

LO 1. Practice workplace safety, security and hygiene systems, processes and

operation
LO 2. Responds appropriately to faults, problems and emergency situations
LO 3. 5’s in workplace
LO 4. Environmental protection awareness

ASSESSMENT CRITERIA

1. Correct healthy, safety and security procedures are complied in line with
the legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified.
4. Emergency and potential emergency are recognized and appropriate
action are taken
5. Emergency procedures are followed in line with enterprise procedures
6. Assistance is sought from colleagues to resolve or respond to emergency
situation
7. Safe personal presentation standard are identified and followed.
8. Follow the principles of FI-FO
9. Set aside everything in its proper place
10. Proper labeling of cabinets/shelves

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11. Sweep floor and dust furniture and fixtures.
12. Segregates wastes
13. Identify bio-degradable from non-bio-degradable
14. Empties trash regularly
15. Use environmental friendly materials in waste disposal
16. Proper waste disposal

LEARNING OUTCOME NO. 1

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PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND
OPERATION

Contents:

o Health, safety and security procedures

ASSESSMENT CRITERIA:

1. Correct healthy, safety and security procedures are compiled in line with the
legislation and regulation
2. Correct health, safety and security procedures are followed.
3. Breaches of health, safety and security procedures are identified

CONDITIONS:
1. Manuals
2. Handbook safety and security
3. Report (sample)

METHODOLOGY:
1. Self-paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS
1. Written/Oral examination
2. Practical demonstration

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Learning Experiences

LEARNING OUTCOME 1:
PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND
OPERATION

Learning Activities Special Instructions

Read Information Sheet 4.1-1 on Health, Go through the Information Sheets and
safety and security procedures answer the self-checks to ensure that
Answer Self-check 4.1-1 on Health, safety knowledge on selecting the remedial
and security procedures therapeutic massage principles to
View Multimedia Presentation determine treatment strategy are
acquired.

Use a separate sheet of paper when

answering the Self-check. This module
is the property of the training center.
Please do not write anything on it.

Make sure you do not look at the

Answer Key when answering the self-
checks.

Be sure that you are well-versed in the

contents of the Information Sheet
before proceeding to the next
Information Sheet.

After doing all activities in this Learning

Outcome, you are ready to proceed to
the next Learning Outcome

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INFORMATION SHEET 8.1-1
HEALTH, SAFETY AND SECURITY PROCEDURES

The hospitality industry is a fast paced environment and as such can be rife with
workplace health and safety hazards. With the high number of casual staff members
employed throughout the industry, the additional burden of ensuring each staff
member is adequately trained and follows the correct WH&S procedure is part of
running a business in this game.

Most staff duties in this industry require some sort of manual labor like lifting,
pushing, cleaning, cooking etc. The hazards may include slips, trips and falls,
exposure to hazardous substances, and cutting oneself.

WHAT CAN YOU DO TO REDUCE HEALTH AND SAFETY RISKS?

Safe guarding yourself against potentially unwarranted accidents is not only a public
responsibility, but it’s also a personal responsibility.

Here are some tips.

INITIAL TRAINING DURING ORIENTATION

A strong initial staff orientation designed to familiarize the staff with the operation of
your venue can help instill proper procedures and measures, is a necessary first step
in setting the standards for all employees.

IDENTIFY KEY HAZARDOUS AREAS/SITUATIONS

Prevention will always be better than cure. In the workplace such as club, pub and
hotel venues, you will have areas that are high risk. Cleaning the beer lines, for
example, is one of the more important jobs needing to be addressed. Identify your
hazard, and document safe work processes, so staff understand what is required of
them.

CONTINUOUS TRAINING, REMINDER AND SEMINARS

Whilst the industry is being looked on by different regulators such as the
Occupational Health and Safety (OSH) policies of the Department of Labor and
Employment (DOLE), staff must remain proactive in conducting training in
occupational health & safety. The nature of staffing in the industry is having young,

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part-time and casual workers and as such, ‘commitment’ and ‘work ownership’ is
often times absent. Together with a lack of training, it’s a combustible situation
waiting to happen. Ensuring your workplace is safe and that all potential risks are
managed is always a worthwhile initiative that can help you protect your business
investment.

SELF- CHECK 8.1-1

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Enumeration: In your answer sheet, enumerate and briefly describe the three
techniques to ensure a healthy and safe workplace.

ANSWER KEY 8.1-1

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INITIAL TRAINING DURING ORIENTATION
A strong initial staff orientation designed to familiarize the staff with the operation of
your venue can help instill proper procedures and measures, is a necessary first step
in setting the standards for all employees.

IDENTIFY KEY HAZARDOUS AREAS/SITUATIONS

Prevention will always be better than cure. In the workplace such as club, pub and
hotel venues, you will have areas that are high risk. Cleaning the beer lines, for
example, is one of the more important jobs needing to be addressed. Identify your
hazard, and document safe work processes, so staff understand what is required of
them.

CONTINUOUS TRAINING, REMINDER AND SEMINARS

Whilst the industry is being looked on by different regulators such as the
Occupational Health and Safety (OSH) policies of the Department of Labor and
Employment (DOLE), staff must remain proactive in conducting training in
occupational health & safety. The nature of staffing in the industry is having young,
part-time and casual workers and as such, ‘commitment’ and ‘work ownership’ is
often times absent. Together with a lack of training, it’s a combustible situation
waiting to happen. Ensuring your workplace is safe and that all potential risks are
managed is always a worthwhile initiative that can help you protect your business
investment.

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LEARNING OUTCOME NO. 2
RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS

Contents:

1. Emergency procedure
ASSESSMENT CRITERIA:

1. Emergency and potential emergency are recognized and appropriate action

are taken
2. Emergency procedures are followed in line with enterprise procedures
3. Assistance is sought from colleagues to resolve or respond to emergency
situation
4. Safe personal presentation standard are identified and followed

CONDITIONS:

1. Emergency procedure manuals

2. Handbook safety and security
3. Report
4. Emergency drills – instruction/guidelines

METHODOLOGY:

1. Self-paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

1. Written/Oral examination
2. Practical demonstration
3. Observation

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Learning Experiences

Learning Outcome 2:
RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS

Learning Activities Special Instructions

Read Information Sheet 4.2-1 on Go through the Information Sheets and
Emergency procedure answer the self-checks to ensure that
Answer Self-check 4.2-1 Emergency knowledge on selecting the remedial
procedure therapeutic massage principles to
View Multimedia Presentation determine treatment strategy are
acquired.

Use a separate sheet of paper when

answering the Self-check. This module
is the property of the training center.
Please do not write anything on it.

Make sure you do not look at the

Answer Key when answering the self-
checks.

Be sure that you are well-versed in the

contents of the Information Sheet
before proceeding to the next
Information Sheet.

After doing all activities in this Learning

Outcome, you are ready to proceed to
the next Learning Outcome

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INFORMATION SHEET 4.2-1
EMERGENCY PROCEDURE

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Describe emergency procedure

Nobody expects an emergency or disaster -- especially one that affects them, their
employees, and their business personally. Yet the simple truth is that emergencies
and disasters can strike anyone, anytime, and anywhere. You and your employees
could be forced to evacuate your company when you least expect it.
This booklet is designed to help you, the employer, plan for that possibility. The best
way to protect yourself, your workers, and your business is to expect the unexpected
and develop a well-throughout emergency action plan to guide you when immediate
action is necessary.
What is a workplace emergency?
A workplace emergency is an unforeseen situation that threatens your employees,
customers, or the public; disrupts or shuts down your operations; or causes physical
or environmental damage. Emergencies may be natural or manmade and include the
following:

 Floods,
 Hurricanes,
 Tornadoes,
 Fires,
 Toxic gas releases,
 Chemical spills,
 Radiological accidents,
 Explosions,
 Civil disturbances, and
 Workplace violence resulting in bodily harm and trauma.

How do you protect yourself, your employees, and your business?

The best way is to prepare to respond to an emergency before it happens. Few
people can think clearly and logically in a crisis, so it is important to do so in
advance, when you have time to be thorough.

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Brainstorm the worst-case scenarios. Ask yourself what you would do if the worst
happened. What if a fire broke out in your boiler room? Or a hurricane hit your
building head-on? Or a train carrying hazardous waste derailed while passing your
loading dock? Once you have identified potential emergencies, consider how they
would affect you and your workers and how you would respond.
What is an emergency action plan?
An emergency action plan covers designated actions employers and employees must
take to ensure employee safety from fire and other emergencies. Not all employers
are required to establish an emergency action plan. See the flowchart on page 11 to
determine if you are. Even if you are not specifically required to do so, compiling an
emergency action plan is a good way to protect yourself, your employees, and your
business during an emergency.
Putting together a comprehensive emergency action plan that deals with all types of
issues specific to your worksite is not difficult.
You may find it beneficial to include your management team and employees in the
process. Explain your goal of protecting lives and property in the event of an
emergency, and ask for their help in establishing and implementing your emergency
action plan. Their commitment and support are critical to the plan’s success.
What should your emergency action plan include?
When developing your emergency action plan, it’s a good idea to look at a wide
variety of potential emergencies that could occur in your workplace. It should be
tailored to your worksite and include information about all potential sources of
emergencies. Developing an emergency action plan means you should do a hazard
assessment to determine what, if any, physical or chemical hazards in your
workplaces could cause an emergency. If you have more than one worksite, each site
should have an emergency action plan.
At a minimum, your emergency action plan must include the following:

 A preferred method for reporting fires and other emergencies;

 An evacuation policy and procedure;
 Emergency escape procedures and route assignments, such as floor plans,
workplace maps, and safe or refuge areas;
 Names, titles, departments, and telephone numbers of individuals both within
and outside your company to contact for additional information or explanation of
duties and responsibilities under the emergency plan;

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 Procedures for employees who remain to perform or shut down critical plant
operations, operate fire extinguishers, or perform other essential services that
cannot be shut down for every emergency alarm before evacuating; and
 Rescue and medical duties for any workers designated to perform them.

You also may want to consider designating an assembly location and procedures to
account for all employees after an evacuation.
In addition, although they are not specifically required by OSHA, you may find it
helpful to include in your plan the following:

 The site of an alternative communications center to be used in the event of a fire

or explosion; and
 A secure on- or offsite location to store originals or duplicate copies of
accounting records, legal documents, your employees’ emergency contact lists,
and other essential records.

How do you alert employees to an emergency?

Your plan must include a way to alert employees, including disabled workers, to
evacuate or take other action, and how to report emergencies, as required. Among
the steps you must take are the following:

 Make sure alarms are distinctive and recognized by all employees as a signal to
evacuate the work area or perform actions identified in your plan;
 Make available an emergency communications system such as a public address
system, portable radio unit, or other means to notify employees of the
emergency and to contact local law enforcement, the fire department, and others;
and
 Stipulate that alarms must be able to be heard, seen, or otherwise perceived by
everyone in the workplace. You might want to consider providing an auxiliary
power supply in the event that electricity is shut off. (29 CFR 1910.165(b)(2) offers
more information on alarms.)

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SELF- CHECK 8.2-1

TRUE OR FALSE: Write T if the statement is correct and F if the statement is wrong

1. A workplace emergency is an unforeseen situation that threatens your

employees, customers, or the public; disrupts or shuts down your operations;
or causes physical or environmental damage.
2. Workplace emergencies are man-made emergencies only.
3. The best way is to prepare to respond to an emergency after it happens.
4. An emergency action plan covers designated actions employers and
employees must take to ensure employee safety from fire and other
emergencies.
5. Make sure alarms are distinctive and recognized by all employees as a signal
to evacuate the work area or perform actions identified in your plan

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ANSWER KEY 8.2-1

1. T
2. F
3. F
4. T
5. T

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LEARNING OUTCOME NO. 3
5’S IN WORKPLACE

Contents:

1. 5’s Principles

ASSESSMENT CRITERIA:

1. Follow the principles of FI-FO

2. Set aside everything in its proper place
3. Proper labeling of cabinets/shelves
4. Sweep floor and dust furniture and fixtures

CONDITIONS:

1. soft brooms
2. duster
3. organizers
4. labeling materials
5. markers

METHODOLOGY:

1. Self-paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS

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1. Written/Oral examination
2. Practical demonstration
3. Observation

Learning Experiences

Learning Outcome 3:
5’S IN WORKPLACE
Learning Activities Special Instructions
Read Information Sheet 4.3-1 on 5’s Go through the Information Sheets and
Principles answer the self-checks to ensure that
knowledge on selecting the remedial
therapeutic massage principles to
determine treatment strategy are
Answer Self-check 4.3-1 on 5’s Principles acquired.

Use a separate sheet of paper when

answering the Self-check. This module
View Multimedia Presentation is the property of the training center.
Please do not write anything on it.

Make sure you do not look at the

Answer Key when answering the self-
checks.

Be sure that you are well-versed in the

contents of the Information Sheet
before proceeding to the next
Information Sheet.

After doing all activities in this Learning

Outcome, you are ready to proceed to
the next Learning Outcome

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INFORMATION SHEET 8.3-1
5’S PRINCIPLES

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Acquire knowledge on 5’s Principles

5S: Promoting Workplace Quality and Safety

5S is a system and way of organizing and managing workspaces to improve

efficiency by eliminating waste, improving flow and reducing process. 5S systems are
common in manufacturing, warehouses, offices and hospitals but 5S principles can
be applied to any workplace.
Pioneered by Toyota Motor Company, the 5S method applies standard
housekeeping practices in the workplace through the five principles of Sort (seiri), Set
in order (seiton), Shine (seiso), Standardize (seiketsu), and Sustain (shitsuke).

5S Principles
A cluttered and untidy workplace can lead to low productivity, worker dissatisfaction
and re-occurring accidents. The 5S Principles can help identify and eliminate wastage
to achieve a more organized and safer working environment.

#1. SORT (SEIRI)

The first step in 5S “Sort” aims to

figure out which materials or items
need to be removed by sorting.

 Gather your team

and other non-essential materials on
site.
 Determine how frequent you use
workplace items or tools (daily,
weekly, monthly, or never) and apply the red tagging technique when unsure in
the removal of items. Red tagged materials must undergo verification before
taking necessary action.

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 Temporarily store items that are difficult to classify.

#2. SET IN ORDER (SEITON)

The goal of “Set in Order” is to create

good visual management. Consider
these three important points: (1) what
items to position, (2) the quantity, and
(3) where to place items accordingly.

 Always allocate and store items in

accessible and navigable spots.
 Group tools and items based on use and function and label or color-code them
so they are easier to find and identify.
 Heavy loads and materials should be placed at an appropriate height where
the worker can easily pick or carry them without straining.

#3. SHINE (SEISO)

Housekeeping and cleaning are
essential ways to not only remove
dust, dirt, and other waste, but also to
promote safety in the workplace.
Activities and items that cause dirt,
contamination, and filth are traced
and actioned. With proper application
of the Shine principle, work processes
can be improved or corrected.

 Establish cleaning routines, targets and responsibilities.

 Clean the work area after the shift ends. A five-minute clean up is enough.
 Ensure that tools and equipment, including storage areas, are clean and ready for
use at all times.
 Check for oil spills, excess, leaks, equipment damages, worn out cables, burnt out
bulbs, etc.
 Install adequate lighting to easily recognize dirt and dust.

Applying the concept of “Shine” can help workers experience a clean and safe work-
space, allowing them to focus more on performing their tasks well.

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#4. STANDARDIZE (SEIKETSU)

When the first three S’s are established, best practices should be standardized by
means of creating the workplace norm or
company culture that every worker must
conform with.

 Provide visual
workplace set up.
 Assign roles
cleanliness.
 Use digital checklists to conduct routine audits and regular maintenance.

#5. SUSTAIN (SHITSUKE)

Sustaining good practices and improvements is never easy. The final step of 5S will
help workers contribute to maintaining a healthy and safe working environment. The
Sustain concept will require self-discipline and compliance to new approaches. Here
are four key points to keep in mind:

 Communication - Have all new procedures been rolled out to all workers? Are
workers aware of their responsibility to report ineffective processes?
 Education - Are adequate trainings conducted for workers?
 Rewards and recognition - Are all workers’ effort recognized through rewards?
 Time - How often do you audit housekeeping practices? Scheduled daily, weekly,
or monthly? Do you allot enough time to check if new processes are indeed
effective?

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5S + Safety = 6S
Many businesses and organizations have included an additional step to the 5S
principle - “Safety.” The goal of the sixth step is to identify workplace hazards as you
go while implementing the five housekeeping steps. By keeping Safety in mind along
with 5S, you not only focus on making your workplace clean and tidy but also ensure
that it is safe at all times.
The 5S method is not a difficult concept to understand and when applied successfully
and consistently, can lead to improved employee productivity, safety, and quality of
work.

SELF- CHECK 8.3-1

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Classify the following procedures. In your answer sheet write
A for SEIRI
B for SEITON
C for SEISO
D for SEIKETSU
E for SHITSUKE

1. Provide visual reminders or photos on walls as reference for proper and

improper workplace set up.
2. Gather your team and ask if there are defective tools and equipment,
outdated items, and other non-essential materials on site.
3. Conduct adequate trainings for workers.
4. Establish cleaning routines, targets and responsibilities.
5. Always allocate and store items in accessible and navigable spots.

ANSWER KEY 8.3-1

1. D

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2. A
3. E
4. C
5. B

LEARNING OUTCOME NO. 4

ENVIRONMENTAL PROTECTION AWARENESS

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Contents:

1. Waste management and Pollution Control

ASSESSMENT CRITERIA:
1. Segregates wastes
2. Identify bio-degradable from non-bio-degradable
3. Empties trash regularly
4. Use environmental friendly materials in waste disposal
5. Proper waste disposal

CONDITIONS:
Students must be provided with the following
1. Modules
2. Reference book
3. Guidelines on waste disposal
4. Flyers/brochures

METHODOLOGY:
1. Self-paced/modular
2. Demonstration
3. Small group discussion
4. Distance education

ASSESSMENT METHODS
1. Written/Oral examination
2. Practical demonstration
3. Observation

Learning Experiences

Learning Outcome 4:
ENVIRONMENTAL PROTECTION AWARENESS

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Learning Activities Special Instructions
Read Information Sheet 4.4-1 on Go through the Information Sheets and
Environmental Protection answer the self-checks to ensure that
knowledge on selecting the remedial
therapeutic massage principles to
determine treatment strategy are
Answer Self-check 4.4-1 on acquired.
Environmental Protection
Use a separate sheet of paper when
answering the Self-check. This module
View Multimedia Presentation is the property of the training center.
Please do not write anything on it.

Make sure you do not look at the

Answer Key when answering the self-
checks.

Be sure that you are well-versed in the

contents of the Information Sheet
before proceeding to the next
Information Sheet.

After doing all activities in this Learning

Outcome, you are ready to proceed to
the next Learning Outcome

INFORMATION SHEET 8.4-1

ENVIRONMENTAL PROTECTION

Learning Objectives:

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After reading this INFORMATION SHEET, YOU MUST be able to:
1. Explain ways to protect the environment.

Let's be honest: The argument over whether "going green" should really be a priority
for the hospitality industry is over. It is a priority and it has to be a priority for a
number of reasons, including customer loyalty, cost savings, and most importantly,
environmental impact.

There are more than 50,000 hotels and hospitality properties in the US, and
anywhere between 200,000 and 400,000 globally. Collectively they are a huge source
of resource consumption and waste, and while an individual hotel's green initiatives
may not make a measurable difference in the grand scheme of things, think about
what could happen if each one of those properties made even one of the changes
listed below.

Exciting, isn't it? Your hotel can genuinely play a part in saving the environment, and
here are some of the ways to do it:

1. Install Energy Saving Technologies

It has been estimated that 75% of hotels' environmental impacts can be directly
related to excessive consumption—including energy consumption. Installing energy-
efficient technologies such as appliances, lighting, and heating and cooling systems
can make a difference for both the environment and your hotel's bottom line.

2. Embrace Recycling

Another huge impact the hospitality industry has on the environment is due to the
amount of waste hotels create. It's time to embrace recycling, and we're not just
talking about using cloth napkins instead of paper.

According to the Green Hotels Association, a hotel in Toronto is recycling stained

tablecloths into napkins, chef's aprons, and neckties, while other hotels are making
cloth laundry bags from retired sheets. These are the sort of initiatives that can make
a long term difference when put into practice.

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3. Encourage Guests to be Green

Put cards in each room asking guests to turn out the lights when they leave, or reuse
towels if possible. Make recycling bins readily available to guests and be sure that
they are aware of your green programs. When guests see that your hotel is making
an effort to help the environment, they will generally want to do their part as well.

For those hotels looking to do even more, consider loaning or renting bicycles to
guests, or look into installing a bike-sharing station.

4. Start Composting

An increasing number of hotels are realizing the benefits of composting food waste
rather than throwing it out. Not only is it a popular and well-known green initiative
that will impress your guests, it can save your hotel money on landscaping since
composted waste can be used as organic fertilizer.

5. Save Water

There are so many ways hotels can save water: Installing toilet tank fill diverters in
older toilets can save about 3/4 of a gallon of water per flush. Transitioning to low
water laundry machines can save up to 80% of hotel water usage. Making water
stations available to guests can discourage the use of bottled water. Follow the
examples from other hotels that have implemented water-saving initiatives.

For example, in California, hotels are responding to drought conditions by making

immediate efforts to conserve more water.

6. Plant a Garden

If you're considering expanding your outdoor offerings for guests, consider adding a
garden rather than simply extending your patio or pool area. The Green Hotels
Association notes that one Pennsylvania property has a 400-foot garden and
produces organically-grown vegetables for its restaurant.

Now you don't have to go that far, but even a small garden (perhaps even on the
rooftop for those of you with city properties) can help counteract your hotel's carbon

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footprint. Raised beds can be installed almost anywhere, and placing benches—
made from recycled materials—around a garden can make for a wonderful guest
experience.

7. Support Local, Sustainable Businesses

Hotels can help reduce their environmental impact by making smart purchasing
choices as well. A hotel can reduce waste generation by making an effort to only
purchase environmentally-friendly products, and purchasing locally can also reduce
the impact on the environment and benefit the community.

You may also want to consider promoting other environmentally-friendly businesses

to guests, such as local farm-to-table restaurants.

8. Implement Alternative Energy Sources

A number of hotels have switched at least portions of their energy usage to

alternative sources, with great results. The Willard Intercontinental in Washington
D.C. is now running on 100% wind energy power, resulting in a 12% decline in
energy consumption, according to the Green Hotels and Responsible Tourism
Initiative. Other hotels, particularly those in warmer climates, are making use of solar
energy for signage and water heating. And as the market for alternative energy
increases, more solutions will arise.

9. Take Care of Your Linens

We already mentioned recycling linens as a way to limit waste, but what about
extending the life of those linens in the first place? Using laundry processes that limit
the wear and tear on your linens can keep replacement costs, and your hotel's
environmental impact, down.

10. Practice What You Preach

As you implement green initiatives at your hotel, make sure you're keeping all
employees informed about the changes and what they can do to help. Approach
these efforts as a team, and perhaps the green practices will carry over into your
staff's personal lives as well—making an even bigger difference for our planet.

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SELF- CHECK 8.4-1

In your answer sheet, write down at least five (5) ways to protect the environment.

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ANSWER KEY 8.4-1

1. Install Energy Saving Technologies

2. Embrace Recycling

3. Encourage Guests to be Green

4. Start Composting

5. Save Water

6. Plant a Garden

7. Support Local, Sustainable Businesses

8. Implement Alternative Energy Sources

9. Take Care of Your Linens

10. Practice What You Preach

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