GOAL: to meet the water needs of current and future water users while protecting and preserving the water resources within its boundaries. Covers 16 counties.

Slides:



Advertisements
Similar presentations
FAMILY SAFESAFE Keeping your home hazard-free Kitchen Fires.
Advertisements

Kitchen Cleanliness and Safety Guidelines!. Wash counter tops, tables and other work surfaces before you begin cooking. You never know what was left there.
Kitchen Rules!  Please follow these rules to have a fun as well as safe and sanitary lab! Thank you!! (By not following these rules you are subject to.
HOW TO SAVE WATER: What happens if we do not turn off the tap on time? Noèlia Callau Codorniu March 2008.
Conserve Water, Preserve Life !. THE WATER THAT WENT DOWN THE DRAIN.
Conserve Water, Preserve Life !. Water Conservations in the Sunnah What is extravagance in the use of water? The Messenger of Allah passed by Sa'd while.
Snow City Cafe: A Green Star Success Story Wednesday, November 29th.
Food and Beverage Services. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation.
Sustainability is Good for Business HOUSEKEEPING DEPARTMENT.
Drought Resiliency in Home and Garden: Water Conservation Tips and Strategies July 19, 2014 Deborah Stanger Edelman and Linda MacElwee Mendocino County.
HYDRO POWER SOLAR POWER WIND POWER BIO POWER PETROLEUMCOAL NUCLEARNATURAL GAS.
Teresa Bruno and Ardijana Kelmendi. Problem: Burn the rubbish Solution: Recycling.
Sustainability is Good for Business FOOD AND BEVERAGE DEPARTMENT.
Water is essential for life, it is an indispensable resource for the economy, and also plays a fundamental role in the climate regulation cycle. The management.
An important message for our Valued Customers.. E LECTRIC N EWS !  We eliminated staff salary increases and saved $500,000  We’ve held many positions.
RI Green Hospitality Workshop Water Conservation Case Studies February 24, 2010 Steve Mecca President, EcoWise Systems (401)
Commercial Cleaning 101 Stelly’s procedures. Custodial Cupboard Chemical Storage Floor, Pots + pans, Sanitizer, Degreaser cleaners Floor Cleaner Mop,
Simple Solutions to Green Our Homes. 60% of all Water that’s consumed in the home comes from the bathroom.
Water, Our Most Precious Natural Resource Please Use It Wisely.
Getting to Know the Food and Beverage Division
Section 8-3 The Flow of Food.
Chapter 18, Section 3. Wash hands (both sides) for at least 20 seconds before preparing food.
Dishwashing!.
Safety Is A Must For Holiday Food Plans November 2010 Wash your hands! Hand washing, with soap and warm water for 20 seconds before and after handling.
Analyzing an Income & Cash Flow Statement Oğuz Benice Bilkent University School of Tourism & Hotel Management.
6 Front- and Back-of-the-House. 6 Front- and Back-of-the-House.
Department of Business Economic Development & Tourism Department of Health Chamber of Commerce of Hawaii Hawaii Hotel & Lodging Association.
Erin James Ling Virginia Master Well Owner Network Training Water Use and Conservation.
Plastic Reduction in Hotels Simple and practical solutions.
Why do we need water? Water is probably the most important resource on Earth.We need water to grow and to stay alive. In fact, we could only live for.
Ways You can Save Water. Every Drop Counts  Each American uses an average of 100 gallons of water every day  Higher demand and a growing population.
Conserving Water Home Water Use Audit. Household Use More than 70% of indoor use occurs in the bathroom, and more than 20% occurs in the kitchen and laundry.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
Average Annual Rainfall Toilets, Laundry, Gardens, and Cars use 53% of the water in a home. Harvested rainwater can be used for all of these. 8 Rainwater.
Everything you wanted to know about what happens behind all those closed doors.
Why the Water Cycle is Important.
Ground water: Why and How We Use and Protect It
Chapter 18, Section 1.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved. GREENER MEETINGS AND EVENTS Samuel deBlanc Goldblatt CHAPTER 7.
Thematic Study (Water) Save Water…Save Life. Facts about Water  Water... worth more than gold and more crucial for survival above all other resources.
SAFETY: Taking Action Ms. Mai Lawndale High School.
Warm Up Define and Describe Fast Food Restaurant.
 Procedure:  Cool hot foods from 135° F to 70° within 2 hours and  From 70° F to 41° F within 4 more hours  Cooling Methods :  Ice Water Bath  Shallow.
Dish Washing Its dirty little job but every ones going to have to do it.
By Frank Carano Human bodies are 65 % of water A human can only stay alive without water for ten days Humans use more than 57,000 gallons of water per.
Chapter 17, Section 3. Anticipating Guests’ Needs Offer to help guests find their seats. Ask guests with young children whether they would like child.
By Fionnan and Luca.  Save used plastic bags for another time  Wash out jars and glass bottles and bring them to the bottle bank  Recycle all paper,
Chapter 15, Section 2. Table Set-up Checklist Silverware Glasses Napkins Salt shakers/pepper grinders Sugar bowls/caddies Tablecloths Evenness of place.
Gemma Jones. I am going to look at the positive and negative effects between manual hand washing dishes and dishwashing machines through;  Cost  Energy.
Water Conservation in the Hospitality Industry Keyes McGee, E.I. North Carolina Division of Pollution Prevention and Environmental Assistance.
Chapter 15, Section 5. Preparing Takeout Items Wash hands thoroughly. Place to-go items in sanitary takeout containers. Place lids on cups. Provide straws.
Waikoloa Village Hotel & Tiffany Peterson Hector Pantoja.
Unit 6 Not a Drop to Drink Extension Activities. Do You Have Water Sense? Save Water.
FOOD & BEVERAGE DEPARTMENT FOOD PREPARATION KITCHEN STEWARD Food and beverage department.
Chapter 14, Section 4. Food and Beverage Safety Avoid spilling beverages Do not put hot ashes into the same trash bin as appears or other flammable objects.
Take a Look Compare your data with your neighbors: Who used more/less water? What activities used the most water? Do you think this is average for your.
What you need  30 minutes of everyone’s time – time out for water. We know it’s difficult to get everyone together at the same time, but this presentation.
Stelly’s Teaching Kitchen Cleaning 101
Creating a Clean and Hygienic Foodservice Operation
Table Setting and Etiquette. Table Setting The way you set your table is important because it influences: The appearance of the food Atmosphere: tone.
Handwashing & Dishwashing
Washing Dishes! Nutrition & Wellness.
The Flow of Food: Preparation
Student Centers Lunch and Learn: Recycling 101 September 12, 2017
Environmental Issues The three R’s..
Table setting and etiquette
How Much Water Do We Use? A Lot!
WATER IS LIFE By Victoria Chinova.
How Much Water Do We Use? A Lot!
Get to Know Shoal Creek.
Presentation transcript:

GOAL: to meet the water needs of current and future water users while protecting and preserving the water resources within its boundaries. Covers 16 counties and over 4 million people.

Florida hotels use about 63 million gallons of water per day. 23 billion gallons of water per year.

Began as a pilot program in 2002 Towel and Linen Reuse Program Free to all properties located in the District

Free Materials  Towel cards  Linen cards  Table brochures  Comment cards

 Sleep Well at a Water-Saving Hotel/Motel  WaterChamp.org

Water CHAMP Savings In 2009, more than 450 Water CHAMP properties participated in the program, and together saved more than 187 million gallons of water.

 Make new employees aware of the program and how to implement it.  Restock linen and towel cards when needed. Now order on WaterChamp.org.  Have comment cards available in rooms.

The Basics of Water PRO  Help restaurants lower operating costs and conserve water  Simple adjustments with no or little initial expense  Educate restaurant employees and guests  Display educational materials  Complete self-audit checklist  Contains water-saving recommendations, not requirements  Serve water only upon request

High-efficiency spray valve FREE!

FreeMaterials Free Materials

Food and Beverage Preparation Turn off or reduce flow to dipper wells Turn off continuous flow used to wash drain trays Use water from steam table to wash down cook’s area Adjust ice machine to dispense less ice Don’t use running water to melt excess ice or thaw frozen foods

Dishwashing Presoak utensils and dishes in basins of water Use high-efficiency spray valves Run dishwashers only when full and turn off when not in use

Dining Room… Serve water only upon request!  Conservation message  Save water and money  Glass of water = 3 glasses used

Thank you! For more information or to sign-up, visit WaterChamp.org WaterPro.org