3.

2) Water Management

Waste reduction and water conservation are believed to be the major features of eco friendly practices
responsible for management in hotels (Singh et al., 2014; Wyngaard and de Lange, 2013). According to
Han and Hwang (2015) studies in tourism and hospitality indicate a particular human’s environmentally
responsible decision making process is under the important control of environmental fear.
Basically a hotel aims,

 Discussing the role of hotel waste disposal and water conservation initiatives
 To testify the modest effect on ecological concern
 To know the arbitrating outcome of utilitarian and luxurious standards of green lodging stay
 And to expose the relative significance of examine variables in influential guest pro-
ecological purposes.
• Hotel procedures will reduce extraordinary water volumes by efficient control of water
conservation, significantly reducing the negative environmental impact.
 The recycling system for towels and bed linens, low-flow showers, drains, dishwasher and
efficient use of water treatment can be the evidence for the maintenance of this kind of
conservation of water.

At The Fern Meluha (greenhotelier.org, 2019) has engaged various practices to preserve and conserve
water.

Water use is limited by low-flow appliances and resourceful sanitation.

 In lawn irrigation and air-conditioning cooling towers, recycled water will not be used. This is
done through gray water or the filtered STP heat.
 In addition to collecting sewage water from the hotel, it is also used for flushing purposes. Dual
plumbing relation makes this possible.
 Even with flux aerators, restrictors or detectors, all taps are mounted.
 Shower heads and restrooms are correspondingly prepared with flux control devices and time-
based sensors.
 In the ultraviolet ray tank, water for drinking water is fumigated and transferred through a
central chilled water system for refreshment purposes.
 All toilets are water efficient and also comply with low flush models with a three litres, six litres
double flush capacity system.
 The wastewater system is used for the sewage treatment, the water recycled by the hotel and
reused in areas which are not available, such as a air conditioning facility, gardening and new
buildings in the nearby area.
 The hotel also provides soil reuse and rooftop irrigation returns. During the monsoon season,
flush water and the criteria for cooling towers are fulfilled day after day, through a supply of
roof water and a surface scope.
3.3) Energy and Carbon Management

Climate change and global warming has now generated public awareness and its
concern about carbon dioxide emissions and consumption of energy. Moreover
considering travel transportation the hotel industry which acts as a key element of tourism industry
fabricate significant greenhouse gas emissions which mainly include
carbon dioxide (CO2)(Sloan et al., 2009). It affects negatively on the environment by
putting away huge capacities of water, energy and non renewable energy. Furthermore,
the hospitality industry can also help in reducing the harmful effects of green house by
putting into practice effective energy conservation and carbon reduction (ECCR)
practices and improving construction operations. Operators who look after the hotel
operations can attain significant improvements in the usage of water by using simple
technologies to decrease water usage at negligible overhead costs, like fixing efficient
equipment (Sloan et al., 2009). Moreover, it is possible to decrease consumption of
energy by 20–40% without disturbing hotel functions or operations (Graci and Dodds,
2008).

Meluha , The Fern tries their best to make sure that each and every energy unit should be put in use.
The management of energy keeps in mind the design and systems which keep in mind the optimum
energy utilization. Here are the few listed things which the hotel offers,

 The design of the building follows an efficient system of lightening that makes use of high
perform glass and CO sensors in their hotel parking to make proper use of energy.
 They avoid use of CFC based refrigerants to reduce the depletion of ozone layer in the
atmosphere.
 For effective lighting such as LED lights, portable lamps and T5 smart tube lights, the hotel
ensures consumption is increasing.
 Building management system automation is used to conserve energy, allowing equal ventilation
of public areas such as banquet halls, conference rooms, outlets or gift shops, etc.
 The temperature of chiller is set to point based in surrounding temperatures.
 Moreover, energy supervision is done through an exceptionally executed protective
maintenance programme, in the hotel to make sure most effectiveness.
 Every day the aim of the Heat Light Power (HLP) observation for reducing hydropower use is the
training of all hotel members for energy conservation and the exchange of ideas for best
practices at regional meetings.