Chapter 3 2. Waste management is important to hotel operators because there is a large cost associated with waste removal.

Not only is it expensive to get rid of waste, in today's green era it also generates negative publicity to have a large carbon footprint. oetl operators can decrease their waste by having a recycling program, looking for more efficient ways of consumption, and reducing the amount of waste they produce 4. Pulping is when you add water to waste and grind it up, then remove the water and press it in to compact blocks. This reduces the volume of waste andcan save the company money if they pay for waste removal by volume. Chapter 4 1. Composing and communicating a written policy relating the organization's commitment to safety and employee expectations, soliciting and using the input of line employees on safety matters, setting realistic goals for accident reduction, closely monitoring progress and rewarding reductions, requiring accountabiligy for accident reduction, offering a modified or transitional duty program to return injured employees to work sooner, creating a heightened sense of safety awareness through signs, contests, rewards and health fairs, training, retraining, and more training, establishing specific safety oriented behaviors as a performance consideration for management 2. set guest use water temperatures no higher than 120 at source and 110 at tap, separate hotel water systems supplying commercial facilities, guest rooms, and locker rooms from kithcens and laundries, install bath and shower valves that provide pressure and temperature compensation. Ensure nonslip rating ASTM F462 on bathroom fixtures and when resurfacing, install grab bars, safety glaze glass and use tempered glass, use slip resistant flooring and keep certifications, use ground fault protection on electrical outlets 3. Managers should be motivated to address safety and security issues by a sense of moral and ethical responsibility for the welfare of guests and employees, concern over the costs of losses associated with safety and security problems, and concern over potential legal libility for failure to exercise reasonable care, corporate policies and procedures that establish standards, contractual responsibilities related to union contracts, governmental regulations, concern for employee welfare, productivity, and retention, and market issues related to safety and security standards expected by guests. 4. Challenges facing hotel operators when dealing with fire safety are lack of interest by staff. Often everyone thinks fire prevention is someone else's job. This is not the case and it is up to management to ensure that the staff is trained and concerned

with fire safety and prevention. Also, when construction is underway fire prevention and detection equipment might be disabled without the knowledge of the hotel operator and sometimes it is one re enabled. Maintenence and housekeeping need to have a good working relationship so that all steps of cleaning and maintaining equipment in guest rooms and the laudry are properly cleaned and maintained. 5. The 5 basic elements to a fire safety program are fire prevention, detection notification, control, suppression, and evacuation 6. A fire notification system is used to alert the staff that there might be a fire in a guest room so that the room might be evaluated and a catastrophe avoided. Some notification systems also alert guest and employees to evacuate the building. They system includes emergency instructions and floor plans, horns and alarms, voice alarms, visual alarms and communications systems, and single station smoke detectors. 7. Sometimes during installation things are not installed properly or the installation is never finished. Also during maintenence sometimes things are disconnected and never reconnected or reconnected improperly. These cause the fire suppression technology to fail or work improperly. 8. Physical facilities and managerial practices combine to create a high level of security by creating a safe environment and staff that is aware of safety. Hotels should be designed to allow access to hotel guests only and to inhibit forced entry. Exits should be well lit and monitored. Management should implement procedures to ensure guest privacy, keep adequate records to support security related decisions, train employees to recognize and dealeffectively with security related needs, and adhere to procedures that enhance the security of the property. Facility design can help prevent crime by restricting access to possible criminals and catching intruders before they can cause harm. If a crime is committed cameras would be documentation to the crime and help prevent crimes in the first place. 9. The 5 R's of key control are: Rational, retrieval, records, rotation, and replacement. Key control is important to security because if there is no control of the keys anybody could have them and have access to guest rooms and back of house storage areas. When key control is lax more crimes are committed and prevention of crime is lost.