Welcome to the Initial Environmental Review Training

Definition
Environmental aspects element of an organisation's activities, products or services that can interact with the environment Environmental impacts any change to the environment, whether adverse or beneficial, wholly or partially resulting from an organisation's activities, products or services

Environmental Aspects Vs. Impacts

Activity Making Report Aspects Consumption of paper Impacts Depletion of natural resources

Definition

A significant environmental aspect is an environmental aspect that has or can have a significant environmental impact.

Recommended Stages to establish an EMS

How to establish an EMS?
Obtain Commitment Appoint Management Representatives

Understand the Current Environmental Position Gap Analysis Aspects Identification GET STARTED

EMS Elements according to ISO 14001

1. Environmental Policy

Planning
2. Environmental aspects 3. Legal & other requirements 4. Objectives & targets 5. Environmental management programme(s)

17. Management review

Implementation & operation Checking & corrective action

13. Monitoring & measurement 14. Non-conformance & corrective & preventive action 15. Records 16. Environmental management system audit 6. Structure & responsibility 7. Training, awareness & competence 8. Communication 9. Environmental management system documentation 10. Document control 11. Operational control 12. Emergency preparedness & response

Initial Environmental Review Training

Aim of IER is essentially an exercise aimed at clarifying what the organisations current positions with respect to :
Environmental management system elements Environmental Aspects Environmental performance

Initial Environmental Review Training

Four areas: 1. Existing management & operational practices & procedures 2. Identification of sign. Environmental aspects 3. Previous environmental accidents, fines/ penalties & preventive action 4. Legislative & regulatory requirements

Initial Environmental Review Training

Other areas: Normal & abnormal operation Possible emergency conditions e.g. fire, spillage/ leakage, etc.

Initial Environmental Review Training

Two Key Tasks: GAP Analysis of current operations & management practices against ISO 14001 Requirements in Hotel

ISO 14001 Aspects Identification within departments in the hotel

Initial Environmental Review Training

General Facilities in HOTEL Front-of-the-house Guestrooms Restaurants & bars Recreational facilities Hygiene & Health care facilities Other facilities

Back-of-the-house Kitchen Chiller plant Boiler plant Fire fighting system Solid waste storage Water storage Wastewater discharge Chemicals & dangerous storage

Initial Environmental Review Training

Generic Management Structure
TOP LEVEL MANAGEMENT

DEPARTMENTAL LEVEL
SECTIONAL LEVEL

OPERATIONAL LEVEL

Initial Environmental Review Training

HOTEL ORGANISATION CHART General Manager

Duputy General Manager/ Financial Controller

Accounts Dept.

Purchasing Dept.

Human Resources Dept.

Public Relations Dept.

Sales & Marketing Dept.

Front Office

Food & Beverage Dept.

Housekeeping Dept.

Engineering Dept.

Security Dept.

Initial Environmental Review Training

1. GAP ANALYSIS of current operations & management practices against ISO 14001 Requirements in Hotel
ISO 14001 GAP ANALYSIS CHECKLIST FOR REVIEW OF HOTEL ENVIRONMENTAL MANAGEMENT PRACTICES

Initial Environmental Review Training

1. Identify current environmental practices 2. Identify supporting documents 3. Identify the GAPs 4. Suggest recommendations

Initial Environmental Review Training

Site Visit

Document Review

Interview

Initial Environmental Review Training

2. ISO 14001 Environmental Aspects Identification INPUT Identified all Aspects & Impacts (REGISTER) OUTPUT

Site Visit Documents Review Interview

PROCESS FLOW

STAGE I

STAGE II

STAGE III

Initial Environmental Review Training

2. ISO 14001 Environmental Aspects Identification Evaluation of Significant Aspects

Minor
Aspects

Significant
Aspects

Keeping Records

Operational Control (CONTROL)

Objectives & Target (IMPROVE)

STAGE IV

Initial Environmental Review Training

2. Environmental Aspects Identification Input-Output Diagram

INPUTS Water use Energy use Raw material use Vehicles use Storage of materials Use/ delivery/ storage / labelling/ packing of chemicals

PROCESS FLOW (Activity, Product or Service)

OUTPUTS Finished goods Emission to air Emission to water Noise generated Disposal to land Hazardous waste Abnormal situation (e.g. start-up & shut-down conditions) Possible emergency conditions (e.g. Accidents & incidents) Container leakage/ disposal/ spillage/ dilution of chemicals

Input-Output Diagram

INPUT

OUTPUT

Associated with all steps

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break F& B Kitchens

operation into different sections

F& B KITCHEN

CHINESE KITCHEN

COLD KITCHEN

FRENCH KITCHEN

JAPANESE KITCHEN

Initial Environmental Review Training

2. Environmental Aspects Identification

2. Break CHINESE KITCHEN into sub-sections

CHINESE KITCHEN

DIM SUM SECTION

FRYING SECTION

BOILING SECTION

BBQ SECTION

CHOPPING SECTION

INPUT

Input-Output Diagram of Chinese Kitchen OUTPUT

1. Food ee ordering 2. Delivering & Receiving food from suppliers 3. Preparation
Washing food Trimming food Cooking food

Storing food

4. Serving Associated with all steps

INPUT
-Raw materials used

Input-Output Diagram of Chinese Kitchen OUTPUT

ee 1. Food ordering 2. Delivering & Receiving food from suppliers 3. Preparation
-Disposal of excess food

-Use of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Use of glass bottle for packaging sauce -Use of plastic basket & small plastic box for delivery of vegetables

-Disposal of metal can, plastic bag, paper box & glass bottle for packaging food ingredients -Disposal of glass bottle, foil bag, plastic bag, metal can for packaging sauce -Disposal of plastic basket & small plastic box for delivery of vegetables

-Use of water to wash vegetables -Consumption of water to wash oyster -----Consumption of water to boil vegetables -Consumption of water to boil lobster & shrimps -Consumption of gas by the gas stove -Consumption of electricity by the use of cold room & freezer for storing food -Use of food wrap to keep food fresh before putting into the freezer -Consumption of water to the used food containers & utensils

Washing food Trimming food

-Discharge of water for washing vegetables & oyster -Disposal of trimming -Disposal of unused cooked food which will not be served to guests

Cooking food

-Emission of heat by the gas stove -Emission of heat & smoke to cook food -Spillage of oil into the fire during cooking -Emission of heat, toxic air & smoke by leakage of electricity/ fire occurrence

Storing food

4. Serving Associated with all steps

-Disposal of plastic food wrap to keep food fresh before putting into freezer -Spoilage of food if the cold room & freezer do not function properly
-Disposal of leftover food of the day from buffet -Emission of heat & smoke outside the hotel by HVAC System -Disposal of the broken utensils

-Consumption of electricity by lighting

Register of Environmental Aspects & Impacts

DEPARTMENT: SECTION: EVENT:
Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations(N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

Register of Environmental Aspects & Impacts

DEPARTMENT: CHINESE KITCHEN SECTION: Dim Sum Section
EVENT: --Objectives & Targets Ref.

Activity, Product or Service

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Food ordering

Use of raw materials & disposal of excess food (N) Use & disposal of metal can, plastic bag, paper box & glass bottle for packaging food ingredients (N) (e.g.dry beans (10 kilo), rice, can food) Use & disposal of glass bottle, foil bag, plastic bag, metal can for packaging sauce (N) (e.g.Cooking wine, soya sauce & tomato paste, etc)

2. Delivering & receiving food from Suppliers

Significance Evaluation System

Environmental Aspect
1. Is the aspect controlled through either legal or other requirements?

Significant? Yes Yes

2. Is the aspect likely to have a high severity of consequence to the environment or human health?

3. Did any environmental accidents or incidents occur in the past?

Yes

4. Have any legitimate complaints been received related to the aspects?

Yes
Yes Yes Yes Yes

5. Does the aspect result in large quantities of waste?

6. Are large quantities of resources consumed?

7. Does use/ disposal of the product create concern?

8. Is the aspect a business concern, or a concern of interested parties?

Not a significant aspect

Numerical-based Assessment
SCALE 1 2 3 4 DESCRIPTION (Response to Significant Criteria) Negligible Minor Significant Major

Review of past environmental accidents & incidents

Department: Section: Past Environmental Related Preventive Action Accidents or Documents incidents

Review of Legal and other requirements

Department: Section: Ordinance/ Requirements Regulation Relevant Reference Publications Preventive Action

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break HOUSEKEEPING into different sections

HOUSEKEEPING

FLOOR

PUBLIC AREAS

UNIFORM/ LINEN

FLOWER SHOP

LAUNDRY

HOUSEKEEPING OFFICE

INPUT

Input-output Diagram of Housekeeping OUTPUT (Floor Section)

1. Change of bedding linen
2. Cleaning bathroom
Change of bathroom amenities
-Disposal of condemned woolen blankets,terry towels & bedding sheets

-Use & replacement frequency of bedding linen -Use of polyester blanket cover sheets for bed making

-Use of plastic-bottled bathroom amenities -Consumption of toilet paper -Use & replacement frequency of bathroom towels

Change of toilet paper Change of towels Washing the bathroom facilities

-Disposal of plastic sanitary bags -Disposal of plastic bottled bathroom amenities -Disposal of condemned terry towels

---

3. Replacement of mini-bar 4. Cleaning/ Sweeping/ dusting the guestroom

-Disposal of plastic bottle & aluminium can -Disposal of empty glass bottles of distilled water

-Electricity consumption by the vacuum cleaner

-Re-suspension of dust by vacuum cleaner

-Use of ozone air purifier to purify & deodorise gas -Use of pesticides for pest control treatment -Consumption of paper by providing 2 sets of telephone directories -Use of aerosol spray products -Consumption of packing materials for lost & found items -Use of plastic laundry bags for guest s laundry items -Electricity consumption by lighting in guest room & guest floor service pantry -Electricity consumption by air-conditioning in guest room -Water consumption by guest & room attendant -Use, delivery, storage, labelling, packing of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatment liquid, etc.

5. Others

-Disposal of plastic shopping bags, garbage bags & laundry bags

Associated with all steps

-Water discharge by guest & room attendant Container -Container leakage, disposal, spillage and dilution of chemical e.g. GP Forwards, Glance, End-Bac, Speedball, Quik Solv, Conq-R-Dust-mop treatmnt liquid, e

Register of Environmental Aspects & Impacts

DEPARTMENT: HOUSEKEEPING DEPARTMENT SECTION: Floor Section EVENT: --Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Change of bedding linen in guestroom

Use & replacement frequency of bedding linen & bathroom towels (N) Use of polyester blanket cover sheets for bed making (N) Disposal of condemned woolen blankets & bedding sheets (N)

2. Cleaning bathroom (Change of bathroom amenities) (Change of toilet paper)

Use & disposal of plastic-bottled bathroom amenities (N) Consumption of toilet paper (N)

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break F& B Service

operation into different sections

F& B Services

ABC DEF RESTAURANT RESTAURANT

GHI BAR

JKL LOUNGE

MNO CANTEEN

BANQUETING

ROOM SERVICE

STEWARDING

F&B ADMIN.OFFICE

Input-output Diagram of F&B Service Outlet OUTPUT INPUT

-Water & chemicals used for polishing the chefing set, re-silvering the silver salt & silver shaker

1. Preparation Polishing of glassware

-Discharge of water & chemicals for polishing the chefing set, re-silvering the silver salt & silver shaker

-Use of paper chopsticks folder -Use of paper table placemat -Use of matches on guest tables

Setting tables

-Generation of broken glassware & chinaware

2. Serving guest
-Use of paper menus -Using paper to take order

Order Taking

-Disposal of worn-out paper menus -Disposal of paper for order taking

-Provision of drinking water for guest -Use of soft paper coaster for holding drinks -Use of toothpicks on guest tables

Serving food to guest

-Disposal of expired food/ leftover food -Emission of heat by the coffee brewing machine -Emission of air pollutants by smoking

-Consumption of water & chemicals by Stewarding for cleaning & drying glasses, washing the bread plate, polishing & re-silvering the silver cutlery -Consumption of water & chemicals by Laundry to wash the buffet table linen, table napkin, table cloth for dining -Consumption of electricity by spot lights above buffet table -Consumption of electricity by lighting & air-conditioning -Consumption of cold/ hot water

Clearing tables/washing dishes Associated with all steps

-Disposal of leftover coffee cream -Disposal of toothpicks/ matches on tables -Disposal of paper chopstick folder -Disposal of glass container & leftover portioned jam -Disposal of plastic holder, foil paper & leftove butter -Disposal of empty bottles

-Emission of heat by spot lights above buffet tables -Emission of heat by lighting

Register of Environmental Aspects & Impacts

DEPARTMENT: F&B Service Outlet SECTION: ABC Section EVENT: Preparation
Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Preparation (Polishing of glassware)

(Setting tables)

Water & chemicals used for polishing the chefing set, resilvering the silver salt & salt shaker(N) Discharge of water & chemicals for polishing the chefing set, resilivering the silver shaker (N) Use of paper chopsticks folder, paper table placemat & matches on guest table (N) Generation of broken glassware & chinaware (N)

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break Accounts Departments

operation into different sections

Accounts Department

Receiving

F&B Store

General Store

EPD

Accounts Office

Input-Output Diagram of Accounts Department OUTPUT (Receiving Section) INPUT

-Use of carton box & bamboo basket for packaging vegetables from suppliers -Use of plastic bag & carton box for packaging chilled meat & frozen meat from suppliers respectively -Use of plastic bucket for holding fish from suppliers -Use of Styrofoam box & carton box for packaging salmon fish from suppliers -Use of plastic bag for packaging prawn from suppliers -Use of steel can & carton box for packaging food (e.g. pineapple juice) from suppliers -Use of carton box for packaging stationery from suppliers

1. Receiving food, raw materials or products from suppliers 2. Check the market list, quantity & quality of the products

-Disposal of carton box & bamboo basket for packaging vegetables -Disposal of plastic bag& carton box for packaging chilled meat & frozen meat respectively -Disposal of plastic bucket for holding fish -Disposal of Styrofoam box & carton box for packaging salmon fish -Disposal of plastic bag for packaging prawn -Disposal of steel can & carton box for packaging food (e.g. pineapple juice) -Disposal of carton box for packaging stationery

----

-Disposal of unfresh or unused parts of meat & vegetable -Disposal of unfresh fish -Disposal of those expired or spoilt items

-Electricity consumption by the use of calculator to calculate the order from the invoice -Use of paper roll for calculating the order from the invoice

3. Calculate the order from invoice

----

-Use of NCR paper to make daily receiving report -Consumption of electricity by the computer to input data from the receiving report

4. Make the daily receiving report Associated with all steps

-Disposal of those useless or out-dated report

-Consumption of electricity by lighting, air-conditioning & electric fan in Receiving Office -Consumption of general office stationery such as ball pen, pencil, ruler, etc.

----

Register of Environmental Aspects & Impacts

DEPARTMENT: ACCOUNTS DEPARTMENT SECTION: Receiving Section EVENT: Receiving food
Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Receiving food, raw materials or products from suppliers

Use & disposal of carton box & bamboo basket for packaging vegetables from suppliers (N) Use & disposal of plastic bag & carton box for packaging chilled meat & frozen meat from suppliers respectively (N) Use & disposal of plastic bucket for holding fish from suppliers (N) Use & disposal of styrofoam box & carton box for packaging prawn from suppliers (N)

Input-Output Diagram of Purchasing Department INPUT OUTPUT

-Purchasing policy of paper products & printed matters (e.g. Use of copy paper & hotel stationery, etc.)

1. Ordering paper products or printed matters

-Purchasing policy of paper products & printed matters (e.g. Disposal of copy paper, hotel stationery, etc)

-Purchasing policy of plastic products (e.g. Use of plastic bags & guest supplies, etc.)

2. Ordering plastic products

-Purchasing policy of plastic products (e.g. Disposal of plastic bags & guest supplies, etc)

-Purchasing policy of food items (e.g. Use of packing materials)

-Purchasing policy of food items (e.g. Disposal of packing materials)

3. Ordering food items

-Purchasing policy of beverage products (e.g. Use of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks)

4. Ordering beverage products

-Purchasing policy of beverage products (e.g. Disposal of glass bottle drinks, plastic bottle drinks & aluminium-canned drinks)

-Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.)

5. Ordering cleaning chemicals

-Purchasing policy of Housekeeping & F&B cleaning chemicals (e.g. Dishwashing machine cleaning powder detergent, dishwashing rinse additive, etc.)

-Purchasing policy of electricity & gas equipment which may affect energy consumption

6. Ordering electricity & gas equipment

-Purchasing policy of electricity & gas equipment which may affect air emission

----

7. Others

-Purchasing policy of toner cartridge (e.g. useless toner cartridge may create solid waste)

-Consumption of electricity by office equipment -Consumption of electricity by lighting & air-conditioning in Purchasing Office -Use of paper & stationery in Purchasing Office

Associated with all steps

___

Register of Environmental Aspects & Impacts

DEPARTMENT: PURCHASING DEPARTMENT SECTION: --EVENT: Ordering
Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Ordering paper products or printed matters

2. Ordering plastic products

3. Ordering food items

Purchasing policy of paper products & printed matters (N) (e.g. Use & disposal of copy paper & hotel stationery, etc) Purchasing policy of plastic products (N) (e.g. Use & disposal of plastic bags & guest supplies, etc) Purchasing policy of food items (N) (e.g. Use & disposal of packing materials)

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break Front Offices operations into different sections

Front Office

Front Desk

Assistant Manager Desk

Concierge

Business Centre

Operator

Health Club

General Office

INPUT
-Use of paper

Input-Output Diagram of Front Office (Front Desk) OUTPUT

Preparation
-Disposal of the outdated arrival list

Print the expected arrival / Rooming list

-Use of paper

Print the registration card/ Check-In slip

-Disposal of the out-dated registration card/ check-in slip

Guest Check - In
-Use of plastic for issuing guest key cards ----

Assign room & issue guest key card

-Disposal of paper

-Use of paper & the paper envelope

Sending message to guests

-Use of printing paper

Print the back up report

-Disposal of the useless report

Guest Check-Out
-Disposal of the useless check-out statement -Use of printing paper

Print the check-out statement/

-Use of printing paper -Disposal of those out-dated & useless Audit Report

Print the Audit Report

-Use of stationery -Consumption of electricity by the use of computer & printer -Consumption of electricity by lighting & air-conditioning

Associated with all steps

-Disposal of the useless stationery

Register of Environmental Aspects & Impacts

DEPARTMENT: FRONT OFFICE DEPARTMENT SECTION: Front Desk EVENT: --Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Preparation (Print the expected arrival / Rooming list) (Print the registration card/ Check-In slip)

Use & disposal of paper to print the expected arrival/ Rooming list (N) Use & disposal of paper to print the registration/ Checkin slip (N) Use of plastic for issuing guest key cards (N)

2. Guest checkin (Assign room & issue guest key card) (Sending message to guests)

Use & disposal of paper (N)

Initial Environmental Review Training

2. Environmental Aspects Identification

1. Break Engineerings Operations into different sections

Engineering

Air-conditioning Section

Electrical Section

Mechanical Section

Building & Decoration

Engineering Store Room

Engineering Office

General Office

Initial Environmental Review Training

2. Environmental Aspects Identification

2. Break Air-conditioning Section into sub-sections

Air-conditioning Section

Water-side (Chiller)

Air-side (PAU, AHU & Fan Coil)

Ventilation (Intake & Exhaust Fans)

Input-Output Diagram of Engineering Department (Air-conditioning Section) Water -Side (Chiller Section)
INPUTS Operation Control of chiller capacity e.g. Water temperature Use of refrigerant Chemical treatment of chilled water to kill the bacteria (ie. corrosive substances) Heat rejection of air-conditioning system OUTPUTS
-Noise emission when running the chiller -Differential chilled water temperature can affect thermal comfort of human beings -Container leakage/ disposal/ spillage of refrigerant which is an ozone depleting substances

-Electricity consumption to run the chiller

-Use/ delivery/ storage/ labelling/ packing of refrigerant -Use/ delivery/ storage/ labelling/ packing of chemicals -Increase electricity consumption if the dosage of chemicals is insufficient to kill the bacteria

-Container leakage/ disposal/ spillage of chemical which will cause water pollution & harmful to humans health

-Heat emission to air / sea water

----

Maintenance
-Increased consumption of electricity & water in case of malfunctioned water pump

Malfunctioned water pump& chiller Water pipe cleaning

----

-Use of water & chemical for condenser/ evaporator water pipe cleaning

-Discharge of waste water after cleaning

-Use of lubricant oil for maintenance

Maintenance on the water pump & chiller

-Disposal of chemical waste (spent lubricant oil)

-Use of zinc when changing the zinc plate

Changing the zinc plate

-Disposal of zinc plate

-Consumption of electricity by lighting & air-conditioning in the Chiller plant -

Associated with all steps

----

Register of Environmental Aspects & Impacts

DEPARTMENT: ENGINEERING DEPARTMENT (Air-conditioning Section) SECTION: Water-side (Chiller Section)
EVENT: Chiller Operation

Activity, Product or Service

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Objectives & Targets Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Chiller operation (Control of chiller capacity ) e.g. water temperature

Electricity consumption to run the chiller (N)

Noise emission when running the chiller (N)

(Use of refrigerant)

Differential chilled water temperature can affect thermal comfort of human being (N) Use/ delivery/ storage/ labelling/ packing of refrigerant (E)

Input-Output Diagram of Security Department INPUT OUTPUT

-Use of CCTV for watching hotels activities -Use of video tapes to record the hotels activities by CCTV

1. Watching hotels activities through the use of CCTV

-Disposal of CCTV for watching hotels activities -Disposal of useless video tapes

----

2. Patrol around the hotel

----

-Use of BCF fire extinguishers that contain ozone depleting substances

3. Extinguish fire by fire prevention & control facilities

-Emission of ozone depleting substances to the environment -Disposal of the empty bottles of fire extinguisher

-Providing fire prevention training to all hotel staff and security guards so as to ensure that they have proper training, awareness and competence on fire prevention and control

4. Fire prevention training provided for the staff

----

-Storage of dangerous goods & chemicals in the hotel

5. Control & monitor the storage of dangerous goods & chemicals in the hotel

----

-Consumption of electricity & air-conditioning by lighting in Security office & control room -Use of paper & stationery in the office

Associated with all steps

-Disposal of useless paper & stationery in the office

Register of Environmental Aspects & Impacts

DEPARTMENT: SECURITY DEPARTMENT SECTION: --EVENT: --Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Watching hotel s activities through the use of CCTV

Use & disposal of CCTV for watching hotel s activities (N) Use & disposal of video tapes to record hotel s activities by CCTV (N) Use & disposal of BCF fire extinguishers that contain ozone depleting substances (N) Providing fire prevention training to all hotel staff & security guards so as to ensure that they have proper training, awareness & competence on fire prevention & control.(E)

2. Extinguish fire by fire prevention & control facilities

INPUT

Input-Output Diagram of Administration Office

1. Office paper use 2.Internal or external envelope use 3.Paper/ plastic file use 4 Carton box/ cardboard use

OUTPUT

-Use of white office paper (letterhead paper, copy paper, scratch paper, business forms, photocopies, computer printouts, reports, memos, etc.)

-Disposal of white office paper (letterhead paper, copy paper, scratch paper, business forms, photocopies, computer printouts, reports, memos, etc.) -Disposal of envelopes

-Use of envelopes

-Use of paper/ plastic file

-Disposal of paper/ plastic file

-Use of carton box/ cardboard

-Disposal of carton box/ cardboard

-Use of memos sheet

5. Message taken
-Use of plastic bags

-Disposal of memos sheet

6. Use of plastic bag

-Disposal of plastic bags

-Consumption of general office stationery such as ball pens, pencils, ruler, etc.

7. Use of office stationery

-Disposal of the useless general office stationery

-Consumption of paper during photocopying or printing

8. Printing/ Photocopying

-Emission of heat, dust & ozone during photocopying -Emission of noise by the operation of printer

-Electricity consumption by the use of office equipment such as electronic typewriter, photocopier, computer, & printer

9. Use of office equipment

-Emission of noise by the use of typewriter

-Electricity consumption by lighting in office

10. Lighting in office

-Heat emission by lighting in office

-Electricity consumption by air-conditioning in office

11. Air-conditioning

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Register of Environmental Aspects & Impacts

DEPARTMENT: Administration Office SECTION: --EVENT: --Activity, Product or Service
Objectives & Targets Ref.

Environmental Aspect
-Normal operations (N) -Abnormal operations (A) -Potential emergency conditions (E)

Environmental Impacts

Significant ?

Operational Control Ref.

Air

Water

Land

Noise

Flora & Fauna

Material Resource

1. Office paper use

2. Envelope use

Use & disposal of white office paper (letterhead paper, copy paper, scratch paper, business forms, photocopies, computer printouts, reports & memos, etc) Use & disposal of envelopes

3. Paper or plastic file use

Use & disposal of paper/ plastic file

4. Carton box or cardboard use

Use & disposal of carton box