ENVIRONMENT

AFTER STUDYING THIS LESSON, YOU SHOULD BE ABLE

TO:

• DESCRIBE SOME CONCERNS FOR THE ENVIRONMENT

• ENUMERATE THE LAWS APPLICABLE FOR ENVIRONMENTAL CONCERNS.
• DEFINE SANITATION AS APPLIED FOR FOODSERVICE OPERATIONS
• DETERMINE THE REQUIREMENTS OF PRESIDENTIAL DECREE NO. 856
• STATE SAFETY MEASURES TO PREVENT FIRES AND OTHER HARMFUL INCIDENTS.
• DETERMINE THE RECENT TRENDS IN THE FOODSERVICE AND HOTEL INDUSTRY.
 LESSON 1: ENVIRONMENT, SANITATION AND
SAFETY
ENVIRONMENT (ISSUES AND CONCERNS, LAWS & EQUIPMENT)
Global Warning, Greenhouse Effect, Deforestation, Pollution Of Land,
Water And Air, Energy Conservation, Indoor Air Quality And Sustainable
Development Are Headlines In The Media Almost Everyday To Remind The Public
About The Accelerating Environment Deterioration.
At Present The Industry Is Making Use Of An Environment Management
System Or EMS Which Aims To Decrease Or Eliminate The Harmful Effects Of The
Operation Of The Institution On The Environment.
EMS Is A Systematic Approach In Managing The Environment Of An
Organization. It Is A Method Which Aims To Control The Impact Of The
Operations On The Natural Environment.
ISOI 4000 Is A Set Of International, Voluntary Environment
Management Standards Developed By The ISO (International
Organization For Standardization).
The Standard Are Both Organizational And Product Oriented. The Seven Areas
Addressed By The Series Are:
• Environmental Management Systems
• Environmental Auditing And Related Investigations
• Environmental Performance Evaluation
• Environmental Labeling
• Life Cycle Assessment
• Terms And Definitions
• Environmental Aspects Of Product Standards And Safety,
DENR AO No. 26 (Series Of 1992) Requires All Industrial, Commercial And
Manufacturing Establishments With The Activities That Are Potential Or Actual
Sources Of Air, Water And Land Pollution To Appoint A Pollution Control Officer
Who Will Oversee The Pollution Control System Of The Establishments.
Hazardous Waste Policy (Ra 6969). The Proper Management Of Hazardous
Wastes Generated Within The Country By Promoting In Order Of Preference.
For The Professional Planning And Development Team (PPDT) Environment Refers
Not Only To The Physical Surroundings But Also The Non-physical Surroundings Such
As Laws Being Enforced That Are Related To The Lodging/Foodservice Operations.
• The Law Of Enhance Mobility Of Disabled Persons
• * Hotel Code Of 1974
• * Rules And Regulation To Govern Restaurants In The Philippines
• * Code On Sanitation Of The Philippines
• * Pd1586
R.A. 6969 Ideally The Blueprint Should Include Not Only Specifications But Also Written
Guidelines To Define Good housekeeping Practice (GHP). The GHP Guidelines Will Be Addresses To
The Users Of The Built Lodging Or Foodservice Facility. The Following Are Some Examples Of GHP:
Installing An Energy Saving Lamp In All Guestrooms
• Air Handling Units With Pre-set Electronic Timer In The Kitchen And Restaurant To Save Energy.
• All Public Area And Ceiling Lights Are Replaced By 15-watt Energy Saving Lamps
• Installing A Calibrated Water Control System
TRASH COMPACTOR
This type if equipment reduces A bag of Trash to less than half of its original
volume. The Garbage is loaded in 3 bin lined with bag and has A Steel ram
downward to crush the trash.
• Features
It has ultraviolet light mounted within the Compactor that destroys harmful
organisms
* Care and maintenance
Turn off the motor with the ram in the Lowest positions
* Common brand names
Sears, whirlpool, kitchen aid , Kenmore
Garbage disposer
This type of equipment is of two kinds: Batch feeders is continuous feeders. It keeps
food waste out of the garbage can be grinding the food and letting cold water
carry these down the drain.
SANITATION
Sanitation and a well-designed or foodservice facility go together. Proper
sanitation procedures are made easier by good facilities and equipment design.
The first requirement for sanitary design is “cleanability
Sanitation should be built into the designs of the foodservice operations
considering its food flow. Ideally the HACCP, a food safety system should be
integrated with the food flow.
SAFETY
The safety factors and regulations that govern the
Use of the lodging/foodservice building are very essential planning
considerations. It has been stressed previously that management should
always emphasis safety which
Includes both fire and accident prevention. Presidential decree 1185
or the fire code of the
Philippines is the law that enforces fire protection measures.
 REQUIRED EQUIPMENT FOR FIRE SAFETY
EQUIPMENT DESCRIPTION
Fire detectors Compulsory in every guestroom; powered by battery
and tested at least twice a year
Sound alarm Mandatory in public spaces, along with other safety
measures
Fire alarms Must be placed at strategic points throughout the hotel
premise.
Fire extinguishers Part and parcel of fire alarm posts, and must be
checked regularly at least once a year.
Fire escapes Absolute compulsory in every public building,
especially hotels, at least once a year.
Sprinkler system M Mandatory in public spaces; however this is no longer
recommended in hotel guest room due to the huge
damage it can make in case of accidental or malicious
tripping
 LESSON 2: CURRENT AND FUTURE TRENDS
IN THE HOSPITALITY INDUSTRY

FOODSERVICE TRENDS
1. Quick service restaurants
Quick service restaurants, as the name implies, are popular food
places where service is ideally fast and efficient to cater to the paced
lifestyle of today’s society.
2. THE INTERNET
Technology has, the years, invaded every aspect of our lives.
From accomplishing tasks both at home and work and at work, we also
utilize products from such in communication and ensuring a more
efficient manner of Doing things.
3. Technology and tools
In the same light of technological advances, electronics and
software companies have come up with new devices to help our industry
provide a better and more efficient service to customers.
4. Equipment Improvements
Science has further instigated an improved phase In foodservice
quality, as better and more serviceable Equipment are developed to
address the important needs of Fast yet effective and most importantly,
safe operations
5. Food flavor
All these advances and new trends are meant for one principal
intention: to offer better services to guests. However, in essence even the
best service cannot compensate for bad food.
HOTEL INDUSTRY TRENDS
1. Renovations
In the hospitality industry, securing the satisfaction of guest is the mantra, and owes much of the need
for constant change and revitalization to the ever-changing human nature.
2. Concept rooms
Even large hotel chains are challenged to think up better products and services to offer to their
guests.
“Concept rooms” give the hotel brand identity due to increasing competition from other hotels, and
create a positive image for their company by pampering guest.
3. Technology
Increasingly, hotels worldwide are finding a variety of unique and innovative solutions that require
no major renovations.