天津市组织召开第一批公建节能改造项目方案论证会

塘沽胜利宾馆作为天津市第一批公共建筑节能改造项目,节能方案专家论证会于2012年9月11日在天津滨海新区胜利宾馆3号会议室举行。市建交委节能科技处领导会同建筑节能领域专家出席报告会并针对宾馆原建筑节能改造方案进行了论证。天津大学专家通过对胜利宾馆建筑进行能耗统计、能源审计、能效诊断,针对节能改造方案提出了合理化改造建议:1.采用控制系统更先进、能效更高的热泵机组替代原     

创建绿色饭店 塑造绿色品牌形象

深圳市投资大厦宾馆有限公司是由深圳市最大的国有资产经营公司一投资管理公司投资设立的宾馆，2000年9月正式开始营业。宾馆现有各式客房69间，按三星级涉外旅游宾馆标准设计装修，起点较高，功能完善，设有聚龙阁酒楼、自助餐厅、西餐咖啡厅、多功能会议厅、商务中心、美容美发中心及康乐中心等配套设施。成立之初他们就明确了精品商务型酒店的市场定位。去年5月，当深圳市政府和福田区旅游局、环保局全面启动创建“绿色酒店”等系列活动之时，他们充分认识到作为酒店业发展趋势的绿色酒店是实现向环境要效益、创造绿色品牌和形成该公司精…     

环境卫生与卫生工程

分析评价了杭州市宾馆和家庭厨房空气中12种PAHs的污染现状、特征及其来源。结果表明,宾馆厨房空气中PAHs的平均浓度为17.231娜扩,以3一4环PAHs为主;家庭厨房空气中PAI压s的平均浓度为7 .634拜留扩,以2一4环为主;其蔡的相对浓度远高于宾馆厨房。在不抽烟家庭厨房中,卫生球的挥发,烹调对蔡的贡献率分别36%、麟%;在抽烟家庭厨房中,香烟烟雾、卫生球的挥发、烹调对蔡的贡献率分别为53%,17%,so%。宾馆厨房空气中PAHs主要来源于油烟和燃料燃烧,后者主要产生4、5环PAHs,对其贡献率分别是73%、54%,而油烟的贡献率分别为27%,46%,不同油烟烟…     

从一家饭店看旅游业对环境的影响——桂林市旅游业发展中值得注意的问题

桂林市旅游事业正在迅速发展,宾馆、饭店的建设正在加紧进行,随之而来的旅游污染也日益突出,这是桂林市旅游业发展中应注意的一个问题。宾馆、饭店的建设,若管理不当,不仅影响桂林山水的自然风貌,而且污染大气、河流,增加城市交通噪声等。因此,解析宾馆、饭店,了解其污染源状况、排污规律及其对环境影响,对加强宾馆、饭店的管理,保护和改善桂林市环境是很有意义的。我们选择甲山饭店作为调查对象,并通过该饭店1984年的“三     

宾馆酒楼污水处理方法

随着我国第三产业服务行业不断壮大,宾馆酒楼在我国大中城市比比皆是。宾馆酒楼排放污水已成为城市污水的主要组成之一。以往宾馆酒楼只进行国家建筑给排水要求的初级处理,现在国家和地方分     

厨房空气中PAHs污染特征及来源初探

分析评价了杭州市宾馆和家庭厨房空气中12种PAHs的污染现状、特征及其来源.结果表明,宾馆厨房空气中PAHs的平均浓度为17.23mg/m³,以3～4环PAHs为主;家庭厨房空气中PAHs的平均浓度为7.634mg/m³,以2～4环为主;其萘的相对浓度远高于宾馆厨房.在不抽烟家庭厨房中,卫生球的挥发、烹调对萘的贡献率分别为36%,64%;在抽烟家庭厨房中,香烟烟雾、卫生球的挥发、烹调对萘的贡献率分别为53%,17%,30%.宾馆厨房空气中PAHs主要来源于油烟和燃料燃烧,后者主要产生4、5环PAHs,对其贡献率分别是73%,54%,而油烟的贡献率分别为27%,46%.不同油烟烟雾中PAHs的含量依次为猪油>菜子油>豆油.     

治理

环保进宾馆 为了规范和强化宾馆(饭店)的环保行为,江苏省决定从2003年1月至12月在全省星级宾馆(饭店)开展“环保进宾馆(饭店)”竞赛活动。竞赛评比标准有:建立有效的环境管理体系,加强环保宣传,确保     

信息

江苏兴化市环保局日前部署“环保进宾馆(饭店)”工作,首批筛选的28家规模较大的宾馆(饭店)已列入争创绿色宾馆(饭店)行列。(兴化罗本祥)江苏大丰市环保局为了抓好大丰市经济技术开发区、大丰港经济区和各镇工业园建设项目的环境保护工作,近日对“两区一园”的建设情况进行调查,结果表明,“两区一园”的总规划面积约5973.3公顷,已进园区的项目264个,总投资28.86亿元。(大丰倪陆娟张玉林)新疆博乐赛里木建材有限公司近日通过了ISO质量、环境及OHSAS职业健康安全三大管理体系论证,成为新疆建材行业首家通过三位一体体系审定的企业。(新疆陈…     

广东省温泉水和温泉宾馆室内氡浓度研究

利用RAD7和NR-667A测氡仪测量了广东省8处温泉水和温泉宾馆室内外氡浓度。不同地方的温泉水氡浓度差异较大;在浴室内使用温泉水洗浴时,温泉水氡浓度对宾馆室内氡浓度的影响程度也不一样,浴室内平均氡浓度比没有用温泉水时高0.6～18.6倍,卧室内氡浓度比没有用温泉水时高0.3～7.3倍,而且随着温泉水使用状况不同,室内氡浓度也有很大差异。浴室内使用温泉水时计算的氡转换系数较高。有些宾馆室内氡浓度超标,应采取一些管理措施或技术手段降低对宾馆工作人员的暴露水平。     

广州市宾馆室内空气中苯系物来源及健康风险初步评估

选择广州市20家不同星级的宾馆,用不锈钢采样罐采集客房空气样品,并用预浓缩-气相色谱/质谱联用系统检测.宾馆客房空气中8种苯系物的总浓度平均值为273.1μg/m3,范围为2.3~1058μg/m3.苯,甲苯,乙苯和二甲苯平均值分别为22.9,151.6,46.4和60.5μg/m3.苯平均值变动范围为0.7~72.2μg/m3,均低于我国室内空气质量标准GB/T 18883-2002的限值,但初步计算表明苯暴露对宾馆工作人员和经常入住人群的致癌风险超过1′10-6.甲苯平均浓度范围为1.4~841μg/m3,按我国空气质量标准超标率为24%.宾馆苯系物浓度与星级和装修时间没有显著相关性,一些最近期装修的宾馆可能因采用环保装修材料,苯系物浓度反而相对较低.苯系物浓度最高的数个宾馆装修时间2~5a,其苯与甲苯浓度比值(B/T)都比较低,苯系物来源以室内释放为主.虽然因通风原因宾馆客房苯系物浓度受所处地段室外空气质量影响,但我们的研究表明降低宾馆客房内苯系物水平的最关键因素是采用环保的室内装修材料和产品.     

基于混合LCA模型的酒店服务业水足迹量化研究——以张掖市为例

传统水足迹测算方法主要针对农牧产品,对服务产品核算的研究不足.本文基于混合生命周期评估(H-LCA)模型清单分析方法,参考ISO14046标准,以典型干旱区—张掖市的酒店服务业为例,对张掖市酒店服务业的水足迹进行了定量测算与特征分析.结果表明:张掖市酒店服务业水足迹每年平均为547 m~3·万元-1;酒店服务业水足迹主要来源于间接消耗,占水足迹总量的86%,而直接消耗占仅占14%;间接消耗中最大的部门为农林牧渔产品和服务部门,其次是金属矿采选产品与冶炼加工品部门及建筑部门.以此为依据,2016年张掖市酒店服务业水足迹输出量达到6244万m~3,占张掖市水足迹输出总量的10%左右.酒店服务业水足迹量化研究应该成为张掖市今后节水型城市建设及虚拟水战略实施中不可忽视的重要内容.     

Use of Hygiene Protocols to Control the Spread of Viruses in a Hotel

The goals of this study were to observe the spread of viruses in a hotel setting and to assess the effectiveness of a hygiene intervention in reducing their spread. Selected fomites in one hotel room were inoculated with bacteriophage ?x-174, and fomites in a conference center within the same hotel were inoculated using bacteriophage MS2. Cleaning of the contaminated room resulted in the spread of viruses to other rooms by the housekeeping staff. Furthermore, viruses were transferred by hotel guests to the conference center and a communal kitchen area. Additionally, conference attendees transferred viruses from the conference center to their hotel rooms and a communal kitchen area. This study demonstrated how viruses can be spread throughout a hotel setting by both housekeepers and guests. A hygiene intervention, which included providing hand hygiene products and facial tissues to the guests and disinfecting solutions with disposable wipes to the housekeeping staff, was successful in reducing the spread of viruses between the hotel guest rooms and conference center. The hygiene intervention resulted in significantly reduced transfer of the ?x-174 between the contaminated hotel room and other hotel rooms, communal areas, and the conference center (p = 0.02).     

城市酒店业的碳排放核算及低碳指标分析

随着中国的快速城市化和服务业的发展,旅游业逐渐成为主要的温室气体排放者之一,酒店面临节能减排的压力并缺乏相关的评价标准.本文建立了生命周期的酒店业碳排放核算框架和低碳指标,并以宁波市为案例城市,对其3种类型的酒店进行碳排放核算和低碳指标的分析.结果表明,能源消费是酒店业最大的碳排放源,占93.5%~94.1%;各类酒店的碳排放量在2013—2015年间有约8.2%~9.2%的减少;从低碳指标看,五星级酒店的单位建筑面积的碳排放最小,单位出租间天数和单位旅客的碳排放最大,而四星级酒店的单位营业额碳排放最小.优化区域电力碳排放水平和酒店的软硬件设施是减少酒店碳排放的有效措施,碳标签是有效的酒店业低碳管理的政策工具.     

Resource use and waste management in Vietnam hotel industry

The hotel industry of Vietnam is expanding rapidly with increasing international arrivals and domestic tourists. At the same time, mounting costs of resources and impacts of waste could affect the income, environmental performance and public image of the hotel sector. The hotel industry’s resource management (energy and water) would contribute to the long-term sustainability of the tourism sector. This paper reports the results of a study conducted to assess the resource use and management in the hotel industry in Vietnam. This was obtained by carrying out a survey in 50 hotels on energy and water consumption, and waste generation. The energy and water use, as well as the waste generated in the various hotel categories have been estimated and compared with those in other countries. The current practices in the hotels to address these issues are highlighted, and benchmarks for efficient use of resources in Vietnamese hotels are presented.     

大型宾馆火灾事故树分析

采用安全系统工程方法,对大型宾馆火灾事故进行事故树分析,并绘制出大型宾馆火灾事故树分析图,直观地表现了各可能导致顶上事件发生的基本事件及其逻辑关系;通过对FTA的定性分析,得出了最小径集和结构重要度,指明了预防事故发生的可能途径;在对各途径作出比较之后,确定了大型宾馆火灾事故的预防措施.     

Reviewing the carbon footprint analysis of hotels: Life Cycle Energy Analysis (LCEA) as a holistic method for carbon impact appraisal of tourist accommodation

This study discusses the potential for Life Cycle Assessment (LCA) to be utilized for the environmental assessment of tourism accommodation facilities, and their contribution to global carbon footprint. To demonstrate the viability of employing LCA in the hotel sector, its simplified derivative, Life Cycle Energy Analysis (LCEA), is applied to two tourism accommodation facilities in Poole, Dorset (UK) to quantify their CO₂ emissions. The results indicate that the reviewed hotels are less energy and carbon-intense than the tourism accommodation establishments reported in the literature. This may indirectly imply the continuous progress of hotel’s energy efficiency over time. The implications of the current energy use practices in the reviewed hotels are discussed and suggestions are made on how to further improve the energy performance and therefore cut the carbon footprint. Recommendations for hotel management and policy-making are developed to reduce the energy and carbon intensity of the hotel industry. A method for energy and carbon footprint analysis of outsourced laundries and breakfast services is also proposed.     

Organisational behaviour and strategies in the adoption of certified management systems: an analysis of the Spanish hotel industry

While the literature over the last ten years has dealt with the implementation of quality, environmental and other management systems in terms of the interest aroused and results obtained, little has been written about organisational behaviour and the extent to which such standards have been adopted in the service sector. The present article explores these variables in the hotel industry, based on information collected from 403 hotels. The empirical analysis conducted evinces significant differences in behaviour and penetration between the service and manufacturing sectors, as well as between the implementation of management systems and the introduction of other business practices in the hotel industry. The results shed light on the importance of implementing certified management systems for conducting the hotel business.     

饭店绿色竞争力的关键要素与提升路径探讨

饭店的绿色竞争力是企业在提高了绿色化水平后在市场竞争中所表现出来的相对优势。绿色竞争力是企业竞争力的一部分,它主要由绿色技术、绿色管理、绿色产品、绿色人力、绿色营销等五个关键要素构成,并通过这些要素的改进和提高来实现饭店整体竞争力的提升。通过绿色竞争力的提高,可以使饭店在不牺牲环境利益的前提下获得更大、更持续的经营效益。