Ier Training

8/12/2019 Ier Training

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Welcome

to

theInitial Environmental Review

Training


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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 orservices


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Environmental

Aspects Vs. Impacts

Activity Aspects Impacts

MakingReport

Consum tionof

paper

Depletionof

naturalresources


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Definition

A significant environmental aspectis

an environmental aspect that has or

can have a significant environmentalimpact.


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Recommended Stages to establish anEMS

How to establish an EMS?

Obtain Commitment

Appoint Management Representatives

Understand the Current Environmental Position

Gap Analysis

Aspects Identification

GET STARTED


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EMS Elements according to ISO 14001

1. Environmental Policy

Planning

2. Environmental aspects3. Legal & other requirements

4. Objectives & targets

5. Environmental management programme(s)

Implementation & operation6. Structure & responsibility

7. Training, awareness & competence

8. Communication

9. Environmental management system documentation

10. Document control

11. Operational control

12. Emergency preparedness & response

Checking & corrective action13. Monitoring & measurement

14. Non-conformance & corrective & preventive action

15. Records

16. Environmental management system audit

17. Management review


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Initial Environmental Review

Training

Aim of IER is essentially an exercise

aimed at clarifying what the

organisations current positionswith

respect to :

Environmental management

system elements

Environmental Aspects

Environmental performance


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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


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Training

Other areas:

Normal & abnormal operation

Possible emergency conditions

e.g. fire, spillage/ leakage, etc.


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TrainingTwo Key Tasks:

GAP Analysisof current operations

& management practices against ISO14001 Requirements in Hotel

ISO 14001 Aspects Identification

within departments in the hotel


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Front-of-the-house Guestrooms

Restaurants & bars

Recreationalfacilities

Hygiene & Health

care facilities

Other facilities


Training

Back-of-the-house Kitchen

Chiller plant

Boiler plant Fire fighting system

Solid waste storage

Water storage Wastewater

discharge

Chemicals &

dangerous storage

General Facilities in HOTEL


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Generic Management Structure


Training

TOP LEVEL MANAGEMENT

DEPARTMENTAL LEVEL

SECTIONAL LEVEL

OPERATIONAL LEVEL


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HOTEL ORGANISATION CHART

Accounts

Dept.

Purchasing

Dept.

Human

Resources

Dept.

Public

Relations

Dept.

Sales

&

Marketing

Dept.

Front

Office

Food

&

Beverage

Dept.

Housekeeping

Dept.

Engineering

Dept.

Security

Dept.

Duputy General Manager/ Financial Controller

General Manager


Training


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1. GAP ANALYSISof currentoperations & management practices

against ISO 14001 Requirements in

Hotel

ISO 14001 GAP ANALYSIS CHECKLIST

FOR REVIEW OF HOTEL

ENVIRONMENTAL MANAGEMENT

PRACTICES


Training


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1. Identify current environmental practices

2. Identify supporting documents

3. Identify the GAPs 4. Suggest recommendations


Training


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Site Visit Document Interview

Review


Training


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2. ISO 14001 Environmental Aspects Identification


Training

PROCESS

FLOW

INPUT

OUTPUT

Identified

all

Aspects

&Impacts

(REGISTER)

Site Visit

Documents Review

Interview

STAGE I STAGE II STAGE III


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2. ISO 14001 Environmental Aspects Identification


Training

Evaluation ofSignificant Aspects

Minor

Aspects

Significant

Aspects

Operational

Control

(CONTROL)

Objectives &

Target

(IMPROVE)

Keeping

Records

STAGE IV


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Training

2. Environmental Aspects Identification

Input-Output Diagram

INPUTS

Water useEnergy 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-dow

conditions)

Possible emergencyconditions (e.g. Accidents

& incidents)

Container leakage/

disposal/ spillage/

dilution of chemicals


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Associatedwith all steps

INPUT OUTPUTInput-Output Diagram


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Training

CHINESEKITCHEN

COLDKITCHEN

FRENCHKITCHEN

JAPANESEKITCHEN

F& B

KITCHEN

1. Break F& B Kitchens

operation into different sections



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Training

DIM SUM

SECTION

FRYING

SECTION

BOILING

SECTION

BBQ

SECTION

CHOPPING

SECTION

CHINESEKITCHEN

2. Break CHINESE KITCHEN into sub-sections



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ee

2. Delivering &

Receiving

food from suppliers

3. Preparation

4. Serving


INPUT OUTPUTInput-Output Diagram of Chinese Kitchen

1. Food ordering

Washing food

Trimming food

Cooking food

Storing food


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ee

2. Delivering &

Receiving

food from suppliers

3. Preparation

4. Serving


-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

INPUT

-Use of water to wash vegetables

-Consumption of water to wash oyster

-Consumption of water to the used

food containers & utensils

-Consumption of electricity by lighting

-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

-Discharge of water for washing

vegetables & oyster

-Disposal of leftover food of the

day from buffet

-Emission of heat & smoke outsidethe hotel by HVAC System

-Disposal of the broken utensils

OUTPUTInput-Output Diagram of Chinese Kitchen

-Raw materials used1. Food ordering

-Disposal of excess food

Washing food

Trimming food

Cooking food

Storing food

-Disposal of trimming

-Disposal of unused cooked food

which will not be served to guests-----

-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

-Emission of heat by the gas stove

-Emission of heat & smoke to cook food

-Spillage of oil into the fire during cookin

-Emission of heat, toxic air & smoke by

leakage of electricity/ fire occurrence

-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


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Register of Environmental Aspects & ImpactsDEPARTMENT:SECTION:EVENT:

Activity,Product or

ServiceEnvironmental

Aspect-Normal op erat ions(N)

-Abnormal operat ions (A)

-Potential emergency

condit ions (E)

Environmental ImpactsSignificant

?

OperationalControl

Ref.

Objectives&

TargetsRef.

Air Water Land Noise Flora&

Fauna

MaterialResource


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Register of Environmental Aspects & ImpactsDEPARTMENT: CHINESE KITCHENSECTION: Dim Sum SectionEVENT: ---

Activity, Productor


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


?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Food ordering Use of rawmaterials &disposal of excessfood (N)

X X

2. Delivering &receiving foodfromSuppliers

Use & disposal ofmetal can, plasticbag, paper box &glass bottle forpackaging foodingredients (N)(e.g.dry beans (10kilo), rice, can food)

X X

Use & disposal ofglass bottle, foilbag, plastic bag,metal can forpackaging sauce(N)(e.g.Cooking wine,soya sauce &tomato paste, etc)

X X


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

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?

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

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?

Significance Evaluation System

Environmental Aspect

Not a significant aspect

Yes

Yes

Yes

Yes

Yes

Yes

Significant?

Yes

Yes


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Numerical-based Assessment

SCALE DESCRIPTION(Response to Significant Criteria)

1 Negligible

2 Minor

3 Significant

4 Major


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Review of past environmental accidents & incidents

Department:Section:

Past EnvironmentalAccidents or

incidents

RelatedDocuments

Preventive Action


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Review of Legal and other requirements

Department:Section:

Ordinance/Regulation

Re uirements RelevantReference

Publications

PreventiveAction


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Training

FLOOR PUBLICAREAS

UNIFORM/LINEN

FLOWERSHOP

LAUNDRY HOUSEKEEPINGOFFICE

HOUSEKEEPING

1. Break HOUSEKEEPING into different

sections


Input-output Diagram of Housekeeping


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2. Cleaning bathroom

3. Replacement of mini-bar

4. Cleaning/ Sweeping/

dusting the guestroom

Associated

with all steps

-Use of plastic-bottled bathroom amenities

-Consumption of toilet paper

-Use & replacement frequency of bathroom

towels

INPUT

---

-Electricity consumption by the vacuum

cleaner

-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.

-Disposal of plastic sanitary bags

-Disposal of plastic bottled bathroom amenitie

-Disposal of condemned terry towels

-Disposal of plastic bottle & aluminium can

-Disposal of empty glass bottles of distilled

water

-Re-suspension of dust by vacuum cleaner

-Water discharge by guest & room attendant

Container

-Container leakage, disposal, spillage and dilutio

of chemical

e.g. GP Forwards, Glance, End-Bac, Speedball,Quik Solv, Conq-R-Dust-mop treatmnt liquid, e

OUTPUT

Input output Diagram of Housekeeping

(Floor Section)

-Use & replacement frequency of bedding linen

-Use of polyester blanket cover sheets for bed

making

1. Change of

bedding linen-Disposal of condemned woolen blankets,terry

towels & bedding sheets

Change of bathroom amenities

Change of toilet paper

Change of towels

Washing the bathroom facilities

5. Others-Disposal of plastic shopping bags,

garbage bags & laundry bags

-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


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Register of Environmental Aspects & ImpactsDEPARTMENT: HOUSEKEEPING DEPARTMENTSECTION: Floor SectionEVENT: ---

Activity, Productor


Aspect-Normal operations (N)-Abnormal operations (A)-Potential emergencyconditions (E)


?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Change of

bedding linen inguestroom

Use & replacement

frequency ofbedding linen &bathroom towels(N)

X X

Use of polyesterblanket coversheets for bedmaking (N)

X X

Disposal ofcondemned woolenblankets & beddingsheets (N)

X X

2. Cleaningbathroom(Change ofbathroomamenities)

Use & disposal ofplastic-bottledbathroom amenities(N)

X X

(Change of toiletpaper)

Consumption oftoilet paper (N)

X X

I iti l E i t l R i


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Training

ABC

RESTAURANT

DEF

RESTAURANT

GHI

BAR

JKL

LOUNGE

MNO

CANTEEN

BANQUETING ROOM

SERVICE

STEW ARDING F&B

ADMIN.OFFICE

F& B

Services

1. Break F& B Service



Input-output Diagram of F&B Service Outlet


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Setting tables

2. Serving guest


-Use of paper chopsticks folder

-Use of paper table placemat

-Use of matches on guest tables

INPUT

-Use of paper menus

-Using paper to take order

-Provision of drinking water for guest

-Use of soft paper coaster for holding drinks

-Use of toothpicks on guest tables

-Consumption of electricity by spot lights

above buffet table

-Consumption of electricity by lighting &air-conditioning

-Consumption of cold/ hot water

-Generation of broken glassware & chinaware

-Disposal of worn-out paper menus

-Disposal of paper for order taking

-Disposal of expired food/ leftover food

-Emission of heat by the coffee brewing machine

-Emission of air pollutants by smoking

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

OUTPUT

Input output Diagram of F&B Service Outlet

-Water & chemicals used for polishing the

chefing set, re-silvering the silver salt &

silver shaker

1. Preparation-Discharge of water & chemicals for

polishing the chefing set,

re-silvering the silver salt & silver shakerPolishing of glassware

Order Taking

Serving food to guest

Clearing tables/washing dishes

-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

-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


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Register of Environmental Aspects & ImpactsDEPARTMENT: F&B Service OutletSECTION: ABC SectionEVENT: Preparation

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Preparation

(Polishing ofglassware)

Water & chemicals

used for polishingthe chefing set, re-silvering the silversalt & saltshaker(N)

X X

Discharge of water& chemicals forpolishing thechefing set, re-silivering the silvershaker (N)

X X

(Setting tables) Use of paper chopsticks folder,paper tableplacemat &matches on guesttable (N)

X

Generation ofbroken glassware &chinaware (N)

X X

Initial En ironmental Re ie


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Training

Receiving F&B Store General Store EPD AccountsOffice

Accounts

Department

1. Break Accounts Departments



Input-Output Diagram of Accounts Department


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2. Check the market list,

quantity & quality of

the products

3. Calculate the order from

invoice

4. Make the daily receiving

report

Associated

with all steps

----

INPUT

-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

-Use of NCR paper to make daily receiving

report

-Consumption of electricity by the computer

to input data from the receiving 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.

-Disposal of unfresh or unused parts of meat & vegetable

-Disposal of unfresh fish

-Disposal of those expired or spoilt items

----

-Disposal of those useless or out-dated report

----

OUTPUTp p g p

(Receiving Section)-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

-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


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Register of Environmental Aspects & ImpactsDEPARTMENT: ACCOUNTS DEPARTMENTSECTION: Receiving SectionEVENT: Receiving food

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Receiving food,

raw materials orproducts fromsuppliers

Use & disposal of

carton box &bamboo basket forpackagingvegetables fromsuppliers (N)

X X

Use & disposal ofplastic bag & cartonbox for packagingchilled meat &frozen meat fromsuppliers

respectively (N)

X X

Use & disposal ofplastic bucket forholding fish fromsuppliers (N)

X X

Use & disposal ofstyrofoam box &carton box forpackaging prawnfrom suppliers (N)

X X

I t O t t Di f P h i D t t


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2. Ordering plastic products

3. Ordering food items

Associated

with all steps

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

INPUT

-Purchasing policy of food items

(e.g. Use of packing materials)

-Purchasing policy of beverage products

(e.g. Use of glass bottle drinks, plastic bottle

drinks & aluminium-canned drinks)

-Consumption of electricity by office

equipment

-Consumption of electricity by lighting &

air-conditioning in Purchasing Office

-Use of paper & stationery in Purchasing Office

-Purchasing policy of plastic products

(e.g. Disposal of plastic bags & guest supplies, etc)

-Purchasing policy of food items

(e.g. Disposal of packing materials)

-Purchasing policy of beverage products

(e.g. Disposal of glass bottle drinks, plastic

bottle drinks & aluminium-canned drinks)

___

OUTPUTInput-Output Diagram of Purchasing Department

-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)

4. Ordering beverage products

-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

consumption6. 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)


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Training

1. Break Front Offices operations

into different sections


Front

Desk

Assistant

ManagerDesk

Concierge Business

Centre

Operator Health

Club

General

Office

Front

Office

Input-Output Diagram of Front Office


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Print the registration card/ Check-In slip

Guest Check - In


-Use of paper

INPUT

-Use of plastic for issuing guest key cards

-Use of paper & the paper envelope

-Use of stationery

-Consumption of electricity by the use of

computer & printer-Consumption of electricity by lighting &

air-conditioning

-Disposal of the out-dated registration card/

check-in slip

----

-Disposal of paper

-Disposal of the useless stationery

OUTPUT

p p g

(Front Desk)

-Use of paper

Preparation

-Disposal of the outdated arrival list

-Use of printing paper -Disposal of the useless report

-Use of printing paper-Disposal of the useless check-out statement

Assign room & issue guest key card

Print the expected arrival / Rooming list

Sending message to guests

Print the back up report

Guest Check-Out

Print the check-out statement/

-Use of printing paper

Print the Audit Report-Disposal of those out-dated & useless Audit

Report


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Register of Environmental Aspects & ImpactsDEPARTMENT: FRONT OFFICE DEPARTMENTSECTION: Front DeskEVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Preparation

(Print the expectedarrival / Roominglist)

Use & disposal of

paper to print theexpected arrival/Rooming list (N)

X X

(Print theregistration card/Check-In slip)

Use & disposal ofpaper to print theregistration/ Check-in slip (N)

X X

2. Guest check-in

(Assign room &issue guest keycard)

Use of plastic forissuing guest keycards (N)

X X

(Sending messageto guests)

Use & disposal ofpaper (N)

X X



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Training

1. Break Engineerings Operations

into different sections


Air-conditioning

Section

Electrical

Section

Mechanical

Section

Building

&

Decoration

Engineering

Store

Room

Engineering

Office

General

Office

Engineering



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Training

2. Break Air-conditioning Section into

sub-sections


Water-side

(Chiller)

Air-side

(PAU, AHU & Fan Coil)

Ventilation

(Intake & Exhaust Fans)

Air-conditioning

Section

Input-Output Diagram of Engineering Department (Air-conditioning Section)

W t Sid


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Control of chiller capacity

e.g. Water temperature

Use of refrigerant

Associated

with all steps

-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

-Consumption of electricity by lighting &

air-conditioning in the Chiller plant -

-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

-Container leakage/ disposal/ spillage of chemica

which will cause water pollution & harmful to

humans health

----

Water -Side

(Chiller Section)

Chemical treatment of chilled water to kill the

bacteria (ie. corrosive substances)

----Heat rejection of air-conditioning system -Heat emission to air / sea water

Maintenance

Malfunctioned water pump& chiller

-Use of water & chemical for condenser/

evaporator water pipe cleaning

----

-Increased consumption of electricity &

water in case of malfunctioned water

pump

Water pipe cleaning -Discharge of waste water after cleaning

Maintenance on the water pump & chiller-Disposal of chemical waste (spent

lubricant oil)-Use of lubricant oil for maintenance

Changing the zinc plate-Use of zinc when changing the zinc

plate

-Disposal of zinc plate

OperationINPUTS OUTPUTS

R i f E i l A & I


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Register of Environmental Aspects & ImpactsDEPARTMENT: ENGINEERING DEPARTMENT (Air-conditioning Section)SECTION: Water-side (Chiller Section)EVENT: Chiller Operation

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Chilleroperation(Control of chillercapacity )e.g. watertemperature

Electricityconsumption to runthe chiller (N)

X

Noise emissionwhen running thechiller (N)

X

Differential chilledwater temperaturecan affect thermalcomfort of humanbeing (N)

X

(Use of refrigerant) Use/ delivery/storage/ labelling/packing ofrefrigerant (E)

X

Input-Output Diagram of Security Department


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3. Extinguish fire by fire prevention &

control facilities

Associated

with all steps

-Use of BCF fire extinguishers that contain

ozone depleting substances

INPUT

-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

-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

-Emission of ozone depleting substances to the

environment

-Disposal of the empty bottles of fire extinguisher

----

----

-Disposal of useless paper & stationery in the

office

OUTPUT

----2. Patrol around the hotel

----

5. Control & monitor the storage of

dangerous goods & chemicals in

the hotel

4. Fire prevention training provided

for the staff

-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 activitie

-Disposal of useless video tapes

Register of Environmental Aspects & Impacts


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Register of Environmental Aspects & ImpactsDEPARTMENT: SECURITY DEPARTMENTSECTION: ---EVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Watchinghotel s activities

through the use ofCCTV

Use & disposal ofCCTV for watchinghotel s activities

(N)

X X

Use & disposal ofvideo tapes torecord hotel s

activities by CCTV(N)

X X

2. Extinguish fireby fire prevention &

control facilities

Use & disposal ofBCF fire

extinguishers thatcontain ozonedepletingsubstances (N)

X X X

Providing fireprevention trainingto all hotel staff &security guards soas to ensure thatthey have propertraining, awareness

& competence onfire prevention &control.(E)

X X

Input-Output Diagram of Administration Office


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2.Internal or external envelope use

3.Paper/ plastic file use

-Use of envelopes

INPUT

-Use of paper/ plastic file

-Use of carton box/ cardboard

-Disposal of envelopes

-Disposal of paper/ plastic file

-Disposal of carton box/ cardboard

OUTPUTInput-Output Diagram of Administration Office

-Use of white office paper (letterhead paper,

copy paper, scratch paper, business forms,

photocopies, computer printouts, reports,

memos, etc.)

1. Office paper use

-Disposal of white office paper (letterhead paper,

copy paper, scratch paper, business forms,

photocopies, computer printouts, reports,

memos, etc.)

4 Carton box/ cardboard use

-Use of memos sheet

5. Message taken -Disposal of memos sheet

-Use of plastic bags6. Use of plastic bag -Disposal of plastic bags

-Disposal of the useless

general office stationery

-Consumption of general office stationery

such as ball pens, pencils, ruler, etc.

8. Printing/ Photocopying-Consumption of paper during photocopying

or printing

-Emission of heat, dust & ozone during

photocopying

-Emission of noise by the operation of printer

9. Use of office equipment-Electricity consumption by the use of

office equipment such as electronic

typewriter, photocopier, computer, & printer

-Emission of noise by the use of typewriter

10. Lighting in office-Electricity consumption by lighting in

office-Heat emission by lighting in office

7. Use of office stationery

11. Air-conditioning-Electricity consumption by air-conditioning

in office

----

R i t f E i t l A t & I t


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Register of Environmental Aspects & ImpactsDEPARTMENT: Administration OfficeSECTION: ---EVENT: ---

Activity, Productor




?

OperationalControl

Ref.

Objectives&

TargetsRef.


Fauna

MaterialResource

1. Office paper use Use & disposal of

white office paper(letterhead paper,copy paper, scratchpaper, businessforms, photocopies,computer printouts,reports & memos,etc)

X X

2. Envelope use Use & disposal ofenvelopes

X X

3. Paper or plasticfile use

Use & disposal ofpaper/ plastic file

X X

4. Carton box orcardboard use

Use & disposal ofcarton box

X X

Ier Training

Documents

Transcript of Ier Training