RESOURCES IN PRODUCTION PROCESSES: A STUDY OF THE VARIED USES OF WATER IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF NODA HOTEL, FUMESUA
RESOURCES IN PRODUCTION PROCESSES: A STUDY OF THE VARIED USES OF WATER IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF NODA HOTEL, FUMESUA
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Date
2022-12
Authors
JOYCE KODJOE
7201180004
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Abstract
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.