A 1 prerequisites
A 1. 1 Strictly abide by the national laws and regulations on environmental protection, energy saving, sanitation, epidemic prevention, food, fire protection and planning. , and all the licenses are complete and qualified.
A 1.2 the top management of the hotel must designate a special person (green representative) to be responsible for the task of creating a green hotel in this enterprise. The hotel has a green work plan, defines environmental objectives and action measures, improves the rules and regulations on public safety, food safety, energy saving and consumption reduction, environmental protection, etc., and constantly updates and develops them. Hotel managers regularly check the realization of goals and the implementation of rules and regulations.
A 1.3 Hotel's public safety, food safety and environmental protection training plan, with full participation, to improve employees' awareness of safety and environmental protection; The person in charge of creating a green hotel must attend training and education on safety and environmental issues.
A 1.4 guest activity area encourages and guides customers to make green consumption in the form of notices and billboards, so as to make customers care about green actions. After the hotel won the "green hotel", the plaque must be placed in a conspicuous place.
A 1.5 has relevant documents and archives for creating green hotels.
A2 Save water
A2. 1 Actively introduce new water-saving equipment and take various water-saving measures to strengthen the recycling of water resources.
A2.2 Register the total water consumption of the hotel at least once a month, and clearly define and implement the water consumption of toilet water tank, tap water flow per minute, bath tap water flow, urinal water consumption and dishwasher water consumption.
A2.3 The water consumption of the hotel mainly comes from the cleaning of guest rooms, kitchens and tableware. All major departments should have water quota standards and responsibility systems.
A2.4 Monitor the water consumption of the hotel at least once a month, establish a water metering system, and record and analyze the water consumption.
A2.5 It is forbidden to leak the faucet.
A3 energy management
A3. 1 The hotel should have an energy management system report and monitor the power balance at least once a year. All major departments have electricity, coal (oil) energy consumption quota and responsibility system.
A3.2 The daily maintenance and cleaning management of ventilation, refrigeration and heating equipment should be strengthened, and a monitoring system should be equipped. Check the sealing condition of freezer and window every year and write the inspection report.
A3.3 Improve the hotel energy consumption metering system.
A3.4 Actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy sources (solar heating devices, geothermal energy, etc.). ) system.
A4 environmental protection
A4. 1 Hotel sewage discharge, boiler smoke and dust discharge, waste hot gas discharge, kitchen air pollutant discharge and noise control meet relevant national standards.
A4.2 Bathing and washing products should not contain phosphorus, and the usage and dosage should be correct to minimize the impact on the environment.
A4.3 Refrigerator, air conditioner, water cooler, etc. Actively adopt environmental protection equipment and supplies.
A4.4 Indoor greening is in harmony with the environment, there is no decoration pollution, and the air quality meets the national standards.
A4.5 The green coverage rate of outdoor green space reaches 100%.
A5 waste management
A5. 1 The hotel shall control and manage the garbage by sorting, recycling and reducing the amount of garbage.
A5.2 The hotel establishes garbage sorting and collection equipment for recycling, and employees can sort garbage according to detailed standards.
A5.3 Promote waste sorting treatment to customers.
A5.4 Hazardous wastes such as waste batteries have special storage points.
A6 Green Guest Room
A6. 1 There is a non-smoking guest room floor (a small non-smoking building).
A6.2 Disposable guest articles such as toothbrushes, combs, small soaps and slippers and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to the wishes of the guests, so as to reduce the washing times.
A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom products in guest rooms.
A6.4 Place green plants beneficial to human body.
A6.5 Supply clean drinking water.
A6.6 Rooms are adequately lit, the fresh air system is good, the enclosed rooms are free of peculiar smell and noise, and the detection of pollutants and harmful gases meets the national standards.
A7 green catering
A7. 1 The restaurant has a no-smoking area and a no-smoking sign.
A7.2 The dining room has a good ventilation system and no smell of oil smoke.
A7.3 Ensure the sale of meat products that have passed quarantine inspection, and strictly purchase raw materials such as vegetables and fruits to ensure food safety. Set up a notice board of purchased raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchase time, shelf life and place of origin of the main raw materials.
A7.4 Actively adopt green food, organic food and harmless vegetables.
A7.5 Wild protected animals prohibited by the state shall not be sold.
A7.6 Formulate green service standards, advocate green consumption, and provide services such as surplus food packaging and alcohol storage.
A7.7 Do not use disposable foamed plastic tableware and disposable wooden chopsticks, and actively reduce the use of disposable towels.
A7.8 The dining room has separate bathrooms for men and women, which are clean and odorless. The bathroom area, bathroom space and restaurant area should be in a proper proportion, and the items in the bathroom are complete, which meets the requirements of environmental protection.
A8 Green Management
A8. 1 The hotel shall establish an effective environmental management system.
A8.2 The hotel shall establish an active and effective public safety and food safety prevention and management system.
A8.3 The hotel shall establish a monitoring system for purchasing personnel and suppliers, and try to choose green food and environmental protection products.
A8.4 The hotel actively adopts green design.
A8.5 The green action of the hotel has been positively recognized by the society, and the comprehensive satisfaction rate of customers to the hotel has reached over 80%.