GENERAL MANAGER MANUAL ( THE ENVIRONMENT )

THE ENVIRONMENT

PRINCIPAL GUIDELINES

·         XXXXXXXXXXX firmly believes in protecting the environment and making our hotels as environmentally friendly as possible. Recycling as much as possible and getting involved in community programs which help to raise awareness and educate everyday people towards creating a better place to live and for our guests to visit.

·         Hotels should subscribe to the "Green Hotelier" magazine and share with their executives,

The information it contains.

The following chapters are some guidelines of what initiatives should be established for the entire group to consider.

ENVIRONMENTAL POLICY AND SYSTEM

To achieve a successful environmental approach these basic principals should be considered:

·         Write and support an Environmental Policy statement.

·         Draw an Action plan, quantifying short-term targets.

·         Quantify long term objectives.

·         Carry out an initial review.

·         Formerly establish a working group and appoint a coordinator.

·         Launch a staff motivational campaign and introduce staff training program.

·         Regularly measure progress towards targets through audits.

WASTE MANAGEMENT

If a full environmental program can not be launched, waste management should nevertheless be part of all XXXXXXXXXXX Hotels cost reduction action plans.

·         Target waste reduction / recycling initiatives through a committee.

·         Regularly run a comprehensive review of type and quantity of waste produced.

·         Assess waste collection by local operators.

·         Implement, where possible, a waste management plan with targets for reduction, reuse and recycling:

·         Aluminum

·         Other metals.

·         Glass (or reused).

·         Plastics.

·         Organic waste or compost.

·         Paper and card

XXXXXXXXXXX XXXXXXXXXXX INDONESIA ENVIRONMENT INITIATIVE

ENERGY AND WATER CONSERVATION

If a full environmental program can not be launched, energy and water conservation should

Nevertheless be part of all XXXXXXXXXXX Hotels cost reduction action plans.

These should be only some of the actions that should be established / assessed / prepared or reviewed to achieve that objective:

·         Energy coordinator and / or committee to champion efficiency.

·         Energy policy guiding management practices.

·         Tariffs reviewed to ensure energy purchased at minimum cost.

·         Current performance against industry benchmarks.

·         Review of energy use and identification of opportunities for savings.

·         Capital expenditure projects with good payback.

·         Routine established for monitoring regular consumption.

·         Targets set for reduced consumption: consumption compared with targets.

·         Corrective actions taken when targets not met.

·         Regular house tours to identify sources of waste.

·         Motivational campaigns and staff training to encourage efficiency.

·         Installation of sub-meters and utility costs charged to user departments.

·         Efficiency of major consumers (boilers and chillers) checked regularly.

·         Heat Ventilation Air Conditioning plant regularly maintained.

·         Operating schedule for all equipment.

·         Heat Ventilation Air Conditioning controls operate equipment to actual loads.

·         Routines and responsibilities for controlling lighting.

·         Energy efficient lighting instead of incandescent.

·         Timers and motion detectors for selected lighting circuits.

·         Catering energy targets set for meal production and monitoring.

·         Catering staff training in correct use of appliances and efficient order.

·         Laundry performance compared with benchmarks.

·         Laundry equipment run at full load and shut down when idle.

·         Laundry equipment maintained and operated correctly.

·         Assessment for opportunities for efficiency improvements in laundry.

·         Staff training to minimize the waste of water in cleaning / catering etc.

·         Installation of low-flow fittings, sensors and timers to reduce water waste.

·         Water consumption monitored department by department.