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Flashcards in Rooms - Chapter 9 Deck (21):
1

compost

Organic material that decomposes and can be used for soil amendment or material to grow plants.

2

corrosive

Any materials that destroy other materials by chemical reaction. When in contact with human tissues, these substances may cause burns and destroy tissue.

3

environmental impact statement (EIS)

A document stating the effect a planned construction project will have on the surrounding community.

4

explosive

Any substance capable, by chemical reaction within itself, of producing an explosion causing damage to its surroundings.

5

flammable

Any substance that can be easily ignited by sparks or flames and cause fires.

6

hazardous substances

Any substances that have the potential to damage health or property

7

Hotel Carbon Measurement Initiative (HCMI)

A tool to measure hotel meeting and group carbon footprint impacts.

8

infectious

Any substance that contains viable microorganisms and their toxins, capable of causing disease.

9

ISO 14000 standards

A set of environmental guidelines established by the International Organization for Standardization that is recognized as the global standard for environmental management. Certification by the ISO to the ISO 14000 standards is acknowledged in the industry as a benchmark achievement.

10

land-use planning

A facilities development function in which careful and appropriate planning and management is applied to existing real property, structures, and natural resources to preserve the cultural and social fabric of the surrounding community.

11

LEED

Stands for “Leadership in Energy and Environmental Design,” which is a green building certification system.

12

pulping

A method of transforming waste (such as that generated in kitchens) from solid form into a type of slurry by adding water and processing the waste through a pulping machine. The pulping machine grinds the waste, presses out the water, and expels the pulp into a holding bin.

13

recycling

Separating certain items of refuse for eventual shredding or melting to their basic materials, which will then be used to make new products.

14

reuse

The practice of using items more than once, thereby substantially reducing trash and throwaways. Beverage containers, beer kegs, shipping trays, and pallets are typical reuse items.

15

submetering

A method of tracking and recording energy usage by hotel department or function such that usage can be accurately matched to specific operations (such as the laundry) and charged to those operations (if desired).

16

sustainability

A broad approach to environmental consciousness in which environmental issues are addressed within the context of economics, ecology, and ethics.

17

social responsibility

The recognition by hospitality owners and managers of an obligation to protect the environment for their associates, guests, and communities.

18

toxic

Any substance that causes damage to health, physical or mental impairment, or death when inhaled, ingested, or absorbed.

19

waste minimization

An approach to environmental good practice involving reduction, reuse, recycling, and waste transformation to minimize the amount of waste disposed and the cost of its disposal. The ultimate goal of waste minimization is to ensure that disposal is done in an approved and environmentally suitable manner.

20

waste transformation

The practice of converting waste products into another usable form, such as incinerating burnable items and capturing the heat energy thus created to generate power.

21

wastewater

The majority of water leaving a hospitality operation (exceptions being cooling tower water lost to evaporation and irrigation water for the grounds).