Question:
Write an essay on the organisation and its functions.
With only 3% available fresh water further having a very low amount of usable water is now becoming a threat and major environmental issue at the global context. Water scarcity and pollution is one among the top ten environmental problems in Australia as well as one of the top five global environmental issues (Medlik, 2012).
There is a keen requirement of smart strategies and technologies to improve water management. In this report, a water conservation and management policy named as “Sensible water policy” for Henry Jones Art Hotels in Australia. This policy involves implementation to latest technologies in hotel working process to conserve more water and reduce maximum water pollution and wastage in the industrial area.
Environmental issue, policy name and organisation name
Henry Jones Art Hotel, Australia is a luxury service hotel in the best location of Australia. This organisation works in areas like cleaning, hygiene, accommodation provider and food preparation where no functioning is possible without sufficient water supply. Russell and Fielding (2010) indicated that water sector mainly involves irrigation, sanitation, hydropower, hospitality, and forestry industries where maximum water supply is required to carry out daily functionality. Henry Jones Art Hotel, Australia is one of the best hospitality providers in Australia and persist a wide range of functionality to serve its customers (Thehenryjones.com, 2016).
The rising global warming and higher demands are making our restricting the natural resources. There is only 1% of overall water on earth that is available for consumption that is also becoming a threat due to rising population. In Australia hotel companies have to pay for commercial use of water. The 10% of the utility bill is accounted for water and some have to pay more than twice. Therefore, there is an essentially to reduce the water consumption amount that requires plans for water management (Swarbrooke and Page, 2012).
This initiative of implementing “Sensible water policy” in Henry Jones Art Hotel is a policy that involves water consumption measurement, followed by setting specific targets and implementation of possible innovative technologies to maximum water conservation in the organisation (Cech, 2010).
Hsieh (2012) indicated that the average use of water in per room of hotel should not exceed 73,000 gallons per year. But, at this organisation, the average water consumption per room was 85,000 gallons as per annual report of 2015. This increased to overall utility bills of organisation indicating an urgent requirement of water conservation planning and policies. It is also been identified that Henry Jones Art Hotel is established since the beginning of 19th century, therefore, the drainage systems of organisation are very old as well as there is no wastewater treatment process in the organisation. As this hotel is established in one of the most industrialised areas of the country there is a keen requirement to get effective and innovative strategies to manage water consumption in Henry Jones Art Hotel (Thehenryjones.com, 2016).
The implementations involved in this policy are establishing wastewater treatment plant, rainwater storage capacities, replacing traditional equipment’s and green hotel prototype formation that will result into 50% reduction in water consumption and wastage in the hotel.
The Sensible water policy works to design a better water conservation system for Henry Jones Art Hotel by implementing latest technologies and procedures that support water conservation. This policy is designed to reduce water utility cost, power consumption, protect the environment, minimise water use and improve guest comfort for overall reducing in water wastage producing environmental safe guest comfort environment. Basically, this is a water conservation policy that is generally used to preserve water in hotels. But, the uniqueness of this policy lies in replacing the traditional conservation strategies with the innovative once to improve water conservation and better control over wastage of resource (Cole, 2012).
Policy Objectives
The aim of sensible water policy is to identify the out-dated technologies and implement innovative technologies in water conservation and wastewater treatment processes of Henry Jones Art Hotel, Australia.
The following actions are required to implement water conservation policy in the hotel.
By implementing this water conservation policy and plan there will surely be a reduction in the overall water utility cost of the organisation that is detected very high as per report of 2015. Therefore, the policy will provide a cost-effective use of water resource to the organisation. Further, the technical issues identified through policy actions will minimise the risks and barriers that are hindering the present working process of the hotel.
Another advantage is that there will be the maximum protection of drinking resources and customer health. The wastewater treatment facility will minimise the outside water supply cost. The policy will also help in saving energy consumption by minimising energy use in water treatment, heating and pumping. Lastly, the wastewater treatment facilities will indirect benefit water conservation by providing recycled water within the organisation that will indirectly benefit the natural water reservoirs by minimising the waste outcome of organisation (Pereira-Moliner et al. 2012).
Innovative technologies for water conservations in hotel
The below provided are some useful innovative technologies that will be better enough to implement effective water conservation with up to 80% water conserved under the policy. The use of these new technologies under this policy will help in improving water conservation.
Installing low water releasing toilet heads, showers, faucets and fixtures
The low-water releasing equipments are designed to release less water with more pressure to develop a feeling of sufficient water capacity, simultaneously preserving the water wastage. The low flow toilets are designed to release 5 litres of water in single flush that is almost half the water release from traditional toilets. These products are certified as 20% more water efficient than standard products (Ray and Engelhardt, 2012).
Upgrading dishwashers, laundry and steamers
There is specific energy and water saving equipment’s that use 10% less resource and provides similar working throughout cycles. Replacing the traditional equipment’s with new technologies will benefit hotel (Tefera and Sterk, 2010).
Drought tolerant plants
These drought tolerant plants persist unique quality to survive in dry conditions. Therefore, planting more DTP will reduce the gardening water requirement minimum by 10% in hotels (Rahman et al. 2012).
Eco-bath system
The eco-bath system makes use of mixed water containing 50% fresh water and 50% purified grey water in flush tanks. These are basically linked sink and toilets that are smart technologies to minimise the water wastage. The sink is the source of 50% grey water that is mixed with fresh water and used as flushing water in toilets. Another eco-bath technology is Eco-drop showers that sense the human presence for releasing water. These equipments can effectively control water wastage in hotels (Bohdanowicz and Zientara, 2012).
Innovative technologies for wastewater management in hotel
Grey water systems
The grey water system provides chemical treatment to one tine used water and the recycled water is used for secondary purposes like washing, cleaning, flushing etc. in hotels. This grey water system are not complete water treatment plants rather they are the small system providing mild clearance to one time used water that is not released as waste but used effectively for secondary purposes (Kasim et al. 2014).
Thermal recycle system for laundry water
The thermal recycle system in hotel laundry works as a dual technology to conserve water as well as energy. The water consumption and sewer discharge of laundry are reduced to 80% by using this aqua recycle system. Even this technology can be implemented in laundry dryers to save energy (Bohdanowicz and Zientara, 2012).
Wastewater treatment
The hotel should install a separate wastewater treatment system that involves three level of preliminary, primary and secondary treatment process in a single septic tank. This separate treatment plant is easy to manage and provides good quality water for further usage (Tefera and Sterk, 2010).
The below-provided table described the major stakeholder involvement in the policy implementation with their specific roles
|
Stakeholders |
Roles |
|
Policy Custodian |
· Develop policy proposal form · Provide policy toolkit and framework · Ensure code of conduct in policy · Develop and maintain policy record |
|
Managers and Administration |
· Collect information on local water issues from local authorities · Perform risk assessment for the hotel · Study effectively the regulations and management processes of location for water management · Educate the staff about policy processes and techniques |
|
Staff |
· Communicate with customers regarding wise use of water · Monitor the overall water usage in hotel · Request for reuse of clean laundry · Educate water conservation techniques to customers as well as colleagues |
|
Supervisors |
· All the supervisors of water conservation team need to monitor the functionality of newly implemented techniques of water conservation and report to management regarding issues. · Report the overall effectiveness of these techniques in water conservation and management (Charara et al. 2011). |
Policy review process to ensure that the objectives are being achieved within designated time frames
This review process will help to analyse the effectiveness of policy implementation and fulfilment of objectives within provided time frame (Fleishman et al. 2011).
The policy process will be reviewed on the monthly basis after implementation of provided strategies to overcome water wastage. This review will be performed every month until the time of six months to minimise the chance of error and detect the possible issues. However, the review process will be performed annually after completion of six months every year in the hotel.
The review panel will consist two external environment specialists who have expertise in water conservation. Further, the internal members in review panel will be Chairman, Manager, Environment consultant and all the supervisors controlling the policy implementations. The expertise will surely detect the error and defects in policy implementations and the internal members in the panel will identify the cause of defects.
Panel members will process the review documentations that will be: –
After the formation of panel members and policy documentation, the first review process will be the preparation of the report by chairperson in review panel that involves findings and conclusions. The report will contain overall process assessment review that will be forwarded to Environment consultant to add possible recommendations for identified errors. Further, the complete draft report will be moved to authorities and technicians to get required changes implemented in the new system of policy.
The review report and consultant report recommendations will let the panel implement planning, quality enhancement and effective work to overcome the hurdles and get the policy implemented effectively in the organisation. For the report outcomes, there will be new action plan developed to input the report recommendations and the progress of these inputs will be analysed in next review process of the organisation.
Conclusion
The above policy initiative for selected organisation will surely help to overcome the environmental issue of water scarcity and pollution for that particular location. Such policies and planning are required to fulfil the aim of developing environmental sustainability and more focus should be made on developing such policies that can help in overcoming environmental issues as national as well as global context.
References
Books
Cech, T.V., 2010. Principles of water resources: history, development, management, and policy. John Wiley & Sons.
Medlik, S., 2012. Dictionary of travel, tourism and hospitality. Routledge.
Ray, J.P. and Engelhardt, F.R. eds., 2012. Produced water: Technological/environmental issues and solutions (Vol. 46). Springer Science & Business Media.
Swarbrooke, J. and Page, S.J., 2012. Development and management of visitor attractions. Routledge.
Journals
Bohdanowicz, P. and Zientara, P., 2012. CSR-inspired environmental initiatives in top hotel chains. Tourism enterprises and the sustainability agenda across Europe, pp.93-120.
Charara, N., Cashman, A., Bonnell, R. and Gehr, R., 2011. Water use efficiency in the hotel sector of Barbados. Journal of Sustainable Tourism,19(2), pp.231-245.
Cole, S., 2012. A political ecology of water equity and tourism: A case study from Bali. Annals of tourism Research, 39(2), pp.1221-1241.
Fleishman, E., Blockstein, D.E., Hall, J.A., Mascia, M.B., Rudd, M.A., Scott, J.M., Sutherland, W.J., Bartuska, A.M., Brown, A.G., Christen, C.A. and Clement, J.P., 2011. Top 40 priorities for science to inform US conservation and management policy. BioScience, 61(4), pp.290-300.
Gossling, S., Peeters, P., Hall, C.M., Ceron, J.P., Dubois, G. and Scott, D., 2012. Tourism and water use: Supply, demand, and security. An international review. Tourism management, 33(1), pp.1-15.
Hsieh, Y.C., 2012. Hotel companies’ environmental policies and practices: a content analysis of their web pages. International Journal of Contemporary Hospitality Management, 24(1), pp.97-121.
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.
Pahl-Wostl, C., Holtz, G., Kastens, B. and Knieper, C., 2010. Analyzing complex water governance regimes: the management and transition framework. Environmental Science & Policy, 13(7), pp.571-581.
Pereira-Moliner, J., Claver-Cortés, E., Molina-Azorín, J.F. and Tarí, J.J., 2012. Quality management, environmental management and firm performance: direct and mediating effects in the hotel industry. Journal of Cleaner Production, 37, pp.82-92.
Rahman, I., Reynolds, D. and Svaren, S., 2012. How “green” are North American hotels? An exploration of low-cost adoption practices. International Journal of Hospitality Management, 31(3), pp.720-727.
Russell, S. and Fielding, K., 2010. Water demand management research: A psychological perspective. Water Resources Research, 46(5).
Tefera, B. and Sterk, G., 2010. Land management, erosion problems and soil and water conservation in Fincha’a watershed, western Ethiopia. Land use policy, 27(4), pp.1027-1037.
Website
Thehenryjones.com. (2016). Art & history tour at Henry Jones Art Hotel | Hobart History. [online] Available at: https://www.thehenryjones.com/artandhistory/history-en.html [Accessed 24 May 2016].
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