Choose sustainable products (reusable – less packaging) and use them correctly to increase their life span
Choose the right size of pots and pans suited to the amount of food that needs to be cooked
Classify the risks according to how dangerous and repetitive they are to you through previous dealing with workers and visitors inside the hotel
Clean and disinfect artificial lakes
Clean fat filters in the exhaust at least once a year
Clean HVAC equipment air filters regularly
Clean the fridge condenser coils every 3 months. 25% more energy is consumed in maintaining the right temperature if dust and dirt accumulate on the coils
Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical
Close the blinds or drapes in unoccupied rooms
Collect and Use opened bottled water for irrigation
Collect biodegradable organic wastes separately
Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers.
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