DEPARTMENT IINTROSPECTION ACTION PLAN
HUMAN RESOURCES
DEPARTMENT - Most of the employees had no knowledge of Climate Friendly Travel - Our staff had very limited knowledge on green practices and environmental conservation practices - Upon selection and re-training, issues of conservation and climate friendly practices were overlooked and excluded on hotel policies - Introduced the staff to Climate Friendly travel - Oriented included the climate friendly travel practices. - Consultative work plan towards climate friendly practices at the hotel
Front office Department - A lot of paper transaction at the reception - Limited knowledge to share with guests - Sharing of climate friendly information with guests - Improved paperless transactions for administration - Increased email and social media marketing instead of printing brochures and fliers
Housekeeping - All the laundry water was disposed to the sewer - No caution / care on chemicals used - Conservation of electricity - Rechanneled used water to the gardens (banana plantation) - Used of chemicals with less to nature - Use of domestic irons to preserve electricity vs industrial irons on fewer laundry items
- Use of firewood water boilers for heating guests showers - Guest room notification to switch off lights whenever they are out during turn down staff - Started renovations, removing all bath tubs and replacing with showers - Inform guests on timed showers at check in - Teas and coffee stations in the rooms makes use of re-usable mugs and glasses for water instead of plastics - Have replaced the use of water boilers with solar geysers
Kitchen department - Used firewood for cooking and baking - Poor management of waste from the kitchen - Use of light chemicals of fumigation and fat trap sewage cleaning - Use of gas stoves and electric oven for baking - Improved waste management practices on plastics and decomposing left overs - The kitchen department uses mainly hot water to manage the fat trapped in the sewer system - The kitchen makes use of the hotel garden for herbs , fruits and vegetables for the guests to have organic meals - Fruits include litchis, oranges, lemons and mangoes
Restaurant department - Conference guests used a minimum of 2 bottles per day during their workshops and training - - Providing and encouraging guests to drink the borehole water from the glass dispensers - Use of cloth serviettes in the restaurant (although it contradicts with covid -19 policies and regulations
Maintenance / Works
department - No chemical component knowledge - Cutting down of indigenous trees for the hotel use - Limited knowledge on waste disposal - Lack of conservation knowledge - Use of environmentally friendly and paying attention to detail on chemical composition especially for the swimming pool - Use of gum trees on firewood requirement for the hotel - Use of rat traps instead of fumigation on rodents Constant fireguard maintenance to avoid veldfires
- Consistency on road maintenance and spillway ridges before the rainy season to reduce erosion.
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