Business Case: Marriott’s Green Hotels

The Business case is focused on Striving to be more environmentally friendly

through the efficient use of energy, water, and materials can help to eliminate
some of this waste while also providing cost benefits for your business. Green
hotels have seen benefits such as increased profits and reduced costs and
liabilities.
This methodology focuses on eliminating waste through lean methodology
which in turn increases profitability and brings cost benefit to the business
The Six Sigma methodology was used to understand how the reduction various
kind of waste can be done to increase profitability of business and portray
business as a green business.
The Implementation of Six Sigma was done through DMAIC phase:
1. Define:
The Marriott’s focused on reducing waste in the following three forms:
i) Reduction in energy consumption
ii) Reduction in total water consumption
iii) Reduction in total Gas emissions
These three parameters are essential for the hotel to be green and
eliminating these waste results in increase in profitability by reducing
cost.
In define phase, they used Pareto analysis, where they realized that in
some areas the hotel uses 80% of water and in Some areas, they use 80%
of water as well as energy.

2. Measure:
In Measure phase, they measured the total loss that they are occurring due
to excess use of the water and energy and to overcome this they
established a CTQ standard to overcome the same they drew upon
minimum performance requirement for these two parameters
They Identified the quality drivers from the customer feedback and each
driver was assigned three ways to maintain quality.
3. Analyse:
In analyse phase the fishbone analysis of the three waste were done and
were considered on the further improvement. The common causes were
further considered for the improvement and some causes such as
customer demand were unable to be controlled.
 i) Causes of Higher energy consumption

ii) Causes of High-Water consumption

4. Improve:
To Control the waste of water and energy the improvement measures
were taken in the hotel with the following parameters which were
analysed in the analysis phase:
i. Restricting the cloths such as towels to only two in each ream
 ii. Limiting Laundry bag to only one per room
iii. Decrease illumination by 20%
The feedback for the same was taken from the customer for the
following parameters and further improvements were suggested.
5. Control:
The Implementation of control chart was established to control the
wastage of water and energy. The UCL and LCL were specified and any
variation in these were notified and control measures were taken on the
same.