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RESOURCES IN PRODUCTION PROCESSES: A STUDY OF THE VARIED USES OF WATER IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF NODA HOTEL, FUMESUA
(2022-12) JOYCE KODJOE; 7201180004
Hospitality businesses consume significant amount of water, essential resource for their services. Due to the increase of water demand in last decades, and to the current situation of water scarcity in many regions of the planet, water management should be improved. The study aims at analyzing the varied use of water in the hospitality industry. The work analyses the impact of these actions on consumption, and their economic profitability. Results show that significant savings can be reached acting on sanitary fixtures and kitchen equipment, as well as implementing corrects practices: in this study, a substantial percentage of current average water consumption could be saved, in some cases more than half. Moreover, for each business, potential rainwater harvested has been calculated, showing that it represents a conspicuous percentage of city water currently used for non-potable applications as irrigation and domestic purposes. The study adopted a cross sectional study design. A sample size of hundred (100) participants were used. Purposive sampling was employed for the study. Data and results were analyzed. Summary, conclusion, recommendation and suggestion for further studies were made.