L10 Water Waste MNGT

Lesson 10
WATER AND
WASTE
MANAGEMENT
WATER
MANAGEMENT
OVERVIEW
Chemically, water is hydrogen oxide (H2O). It
is available on Earth in all three phases of
matter. It participates in every ecosystem
process and is vital for the living world. Total
earth water available covers about 71% of the
earth‘s surface.
The main approximate distributions of
the water on Earth is mentioned below:
- Oceans: 97.0%
- Ice caps and Glaciers: 2.2%
- Under-Ground reservoirs: 0.6%
- Lakes, rivers, Soil moisture Biosphere,
Drinking Water Sources
The drinking water sources can be divided mainly as:
1. Groundwater Sources: rivers and big lakes constitute the main
groundwater sources. This is why those big ancient civilizations
settled near riverbanks and perennial lakes.
2. Underground Water Sources: Ancient people had knowledge
about underground water. They tapped it by digging shallow wells.
With the advancement of time and technology new and better types of
wells were designed to pump out large quantities of water from deep
underground water reservoirs. The water from deep underground is
plentiful, more clean, pure, and potable. These days deep bore tube
wells are a common arrangement for water supply.
The Qualities of potable water are
as under:
• Should be free from water-transmitted bacteria and
pathogens.
• Should be free from dissolved foul and harmful gases
e.g. hydrogen sulfide, and ammonia.
• Should be odorless, absence of organic and
decomposed organic matter.
• Should be free of insecticides.
• Should be cool to drink, desirable temperature should be
between 5* to 13*C.
WATER TREATMENT
Treatment of water: it is necessary to treat the raw water
to make it fit for human consumption and to improve its
quality as per defined specifications and standards.
A few of the main processes of water treatment are
listed below:
1. Removal of suspensions: to make the water clear.
2. Removal of dissolved harmful and coloring salts.
3. To control the quantity of minerals.
4. To destroy pathogens and bacteria present in water.
5. Removal of odors and odor-producing materials.
6. To make water soft
Common type of water treatment in
Hospitality sector
1. Filtration: is the process of removing the

suspended impurities. The methods depend
on the size of the impurity.
2. Boiling: Boiling kills a wide spectrum of
bacteria. The effect of the process is not
long-lasting. The process is time-consuming
and costly. It is not very practical for large-
scale treatment.
3. Chemical Treatment: Water is treated with
chemicals to destroy bacteria. Caution must be
exercised to the choice and the quantity of the
chemical so that they do not cause harm to
humans. The effect of the process is long lasting
due to the residual presence of the chemical in
water. This process is easy to apply and
cheaper.
Some common chemicals: Lime, Chlorine,
Bromine, Iodine, and Ozone.
4. Heated water: The normal hot-water temperature
requirements in the hospitality industry are:
- 110 degrees Fahrenheit or 43.3 degrees Celsius for domestic
use.
- Normal personal washing: 140 degrees Fahrenheit or 60.0
degrees Celsius.
- Food production sinks 160 degrees Fahrenheit or 71.1
degrees Celsius.
- Dishwashing: 180 degrees Fahrenheit or 82.2 degrees
Celsius.
- Pools and spas: 80 -100-degree Fahrenheit or 26.7- 37.8
degree Celsius
It is highly recommended to label fixtures supplied with
water above 120 degrees Fahrenheit or 48.9 degrees
Celsius with a warning that the water is hot and
dangerous.
WATER CONSUMPTION
The demand for water is characterized by various
uses of water by the community, and the
cumulative demand is better known as water
consumption demand. There is usually a wide
variation in the total water demand among different
communities.
This variation depends on several factors as below:
1. The conditions of the place:
1.1 Geographical position of the place.
1.2 Climatic and seasonal conditions.
1.3 Social and personal habits of the population.
1.4 The population density
2. The various uses of water by a community:
2.1 Domestic use: Drinking, cooking, utensils washing, house cleaning
and maintenance, sewage flushing, bathing, and laundering.
2.2 Public places and public utilities: educational institutions, public
offices, transport stations, fire protection, and street washing.
2.3 Commercial and industrial uses: stores, offices, restaurants, hotels,
manufacturing establishments, and electric generation, For agriculture and
crop irrigation, During the local festivals and functions.
Water conservation techniques and methods
1. Full tap opening should be avoided.
2. Put the vessel under the tap and then open the tap.
3. Close the tap before the vessel is removed.
4. Washing of utensil clothes should be done in a bucket of water.
5. Self-closing taps should be used in public places and water coolers.
6. Children should be given knowledge about water conservation and should
be instructed to follow the above instructions.
7. Utilize soft water: reduce water requirements for cleaning purposes.
8. Provide adequate pressure at fixtures for full water flow.
9. Use threaded fittings for high water pressure.
10. Reduce the length of piping.
11. Increase the thickness of insulation around the tank.
12. Use larger diameter pipes if possible.
13. Eliminate water leaks.
14. Utilize a solar water heater for the pool.
WASTE
MANAGEMENT
Reduction and Management of
Waste in Hospitality Industries
In the present era, hospitality industries
are analyzing the need for waste reduction
and they are emphasizing to implement
various new practices which can cut their
waste disposal cost, protect and conserve
nature and also increasing the loyalty of
guests (Georgia Hospitality Environmental
Partnership Report, 1996).
Today, industrial leaders evaluate their
environmental and green practices including
reduction and recycling of waste. Initially, the
industry was satisfied to manage and organize an
efficient system of waste removal, but, now they
are more concerned about changing various
methods, practices, and costs of waste disposal.
Disposal of solid waste must be examined
regularly due to intensifying costs associated with
landfills and it can also be increasing opportunities
to recycle the waste.
Waste Management in Hospitality Industry
A Practical way for waste management is the 5R Transition
Strategy. These 5Rs allow a clear departure from the consumer
end and start an eco-friendly way of life to save the nature. The
best way to improve waste management is to follow 5 Rs for saving
the environment.
1. Refuse - Try to end the utilization of disposable items and toxin
generating services/goods
2. Reduce - Try to limit their ecological footprint and the best way to
improve waste management is to create as little waste as possible
3. Reuse - Try to choose those items which can be usable again and
again and need to set up systems to collect and sort the waste so
that it can be reused
4. Recycle - Try to recycle the conventional sources before throwing
away. There are many hotels, motels, restaurants and tourism
places which already established some system in place for sorting
and collecting everyday waste like cans, bottles, paper, cardboard,
etc. for reuse/recycling.
Benefits of Waste Reduction in Hospitality
Industry
The first and most important benefit of waste reduction is money
savings by reducing purchasing costs, waste disposal costs,
energy consumption, and environmental pollution.
The second important benefit is the conservation of natural
resources.
Reuse, reducing, and recycling are three processes by which
hospitality waste can be managed. Recycling is one of the
key factors that prevents useful materials from being
combusted and landfilled, thus also saving energy and other
natural resources (Malik and Kumar, 2012).
Thank you!!

L10 Water Waste MNGT

Uploaded by

Copyright:

Available Formats

L10 Water Waste MNGT

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

L10 Water Waste MNGT

Uploaded by

Copyright:

Available Formats

Lesson 10

1. Filtration: is the process of removing the

You might also like