How to conserve water in your Hotel?

(i) Perhaps the most obvious exercise in reducing water, waste is to identify and quickly repair water leaks. It is true that a slow dripping of water from one leak may not significantly raise monthly or even quarterly operating costs.

But leaks in out-of sight pipes may go undetected for years, and where there is one leak caused by aging pipes or poor installation, there is likely to be more than one leak.

Few well-designed, relatively new facilities need complete plumbing inspections as often as once a year, but conducting such inspections once every several years is usually worthwhile. Leaks may prove costly not only because of water loss but also because of water damage.

Hot water leaks are expensive on two counts; they waste both water and the energy that was used to heat the water. Leaks at faucets in guest rooms require timely repair because they may give guests a negative percep­tion of the level of service 1 1.60 Lit/hour/cm diameter of pipe/km of length.

(2) Water can also be saved by installing devices that restrict the flow of water. The opportunity for this kind of savings is, of course, greater than the facility is being constructed. Engineers will specify the kind and capacity of each fixture; if they are careful, each fixture will allow no stronger flow than the intended use requires.

In some cases, flow-restricting devices can be added to fixtures after they have been installed. One such device, designed for use in shower heads, although installing this simple device can be cost effective in most situations, managers, especially those in up-scale operations, should keep possible guest reactions in mind: guests do not pay for the privilege of taking a drippy, low-flow shower.

(3) Another device that saves water without lowering the level of service substitutes pressure for water in tank-operated water closets. In standard tank- operated water closets. The force of gravity pulls down water along with waste material to create the siphon-like action that flushes the toilet. Water closets equipped with this device use the pressure provided by the water supply system so that less water is needed. Savings can be credited to both water supply and savage cost.

(4) By careless of consumers. Although outdoor watering uses a large amount of water, this water does not have to meet the high standards to which other uses must adhere. Water discharged from swimming pools or used to clean pool filters may be used. Surface or subsurface water supplies might also be devel­oped. In dry areas it might be worthwhile to capture storm water runoff for later use.

Serving water to guests only on request one saves not only the glass of water but also water for ice refuel & its washing. Many hospitality managers will be reluctant to employ such methods, however because of possible adverse guest reaction or because cost savings in one area may only drive up costs in another area.

It cannot be disputed. However, that urban growth farm irrigation and indus­trial water use are all on the increase whereas the supply of pure water is not. Water can be saved by following methods:-

(i) Design of layout of distribution system – Preventing measures of wast­age of water, the design of layout of distribution system should be such that every branch line serves about 2000 to 3000 persons, such design make it easier to locate the point of leakage of water.

(ii) Fittings – Standard quality fittings should be used.

(iii) Inspection by vigilance Gang – A vigilance gang should be maintained for house to house inspection & heavy penalty should be imposed on careless consumers.

(iv) Meters – Standard quality meters should be used.

(v) Propaganda -Articles in the local news papers, posters at public places, seminars & discussions, lectures, radio/television talks.

(vi) Service connection – should be carried by approved plumber.

(vii) System, of supply – Intermittent system should be-used.