(TITC) – Audit checklist is a part of proseduce of assessment for ASEAN Green Hotel certification. Here is the checklist of 10 criterias (part 1).
Requirement | Indicators | Criteria of audit | Rating Score | Finding of Audit |
| Major Criteria No.1 | Environmental policy and actions for hotel operation | |||
| 1.1 Promotion of environmental activities in order to encourage the involvement of hotel staffs, clients and suppliers to participate in environmental management practices. | List of environmental activities / programs implemented in connection with the encouragement of staff / clients / suppliers to participate in. | M1) Environmental policy/practice (compliant with the international standard) shall be defined and documented by top management, and easily accessible as evidence of the organization. | ||
| M2) The organization shall communicate environmental policy practice to staffs, clients and suppliers to participate in. | ||||
| 1.2 Existence of plan for raising staffs to be aware of environment i.e. training. | Environmental awareness rising plan (s). | M1) The organization shall establish environmental management training plan for staff’s improvement. | ||
| M2) The organization shall maintain up-to-date training records. | ||||
| M3) The organization shall establish environmental activity plan to encourage staffs, (clients) and suppliers to participate. | ||||
| M4) Environmental activities of the organization shall be recorded; including activities of staffs, (clients) and suppliers to participate in. | ||||
| 1.3 Existence of environmental management plan for hotel operation. | Hotel environmental management plan implemented e.g laundry and kitchen. | M1) Environmental management plan shall be established, documented and implemented by the organization. | ||
| M2) The organization shall have evidences on environmental activities; for example, the monthly energy saving report, the monthly water saving report, the monthly result of waste water monitoring, monthly information of reducing solid waste quantity, etc. | ||||
| M3) Evidences shall be provided by the organization as specified plan. | ||||
| 1.4 Existence of monitoring program for environmental management of hotels. | Measurement of programs / activity compliments. | M1) The organization shall have measurement method and monitoring team to evaluate environmental activity plans. | ||
| M2) The organization shall provide evidences of continuous improvement and development in environmental activity plans. | ||||
| Major Criteria No.2 | Use of Green products | |||
| 2.1 Encouragement for the use of local products for hotel operation i.e. food and handicrafts. | Purchasing criteria of local product support and promotion. | M1) The organization shall have a policy or a regulation to encourage of using local product. | ||
| M2) The rooms, restaurants, lobbies, and etc. shall be decorated with local products. | ||||
| M3) The organization shall use local food product. | ||||
| 2.2 Encouragement for the use of environmentally friendly products. | Green procurement criteria in use. | M1) The organization shall have a policy or a regulation to encourage of using environmentally friendly products. | ||
| M2) The organization shall use environmentally friendly products and biodegradable | ||||
| Major Criteria No.3 | Collaboration with the community and local the organizations | |||
| 3.1 Existence of plans / activities to help improve quality of life of the community. | List of community quality of life improvement. | M1) The organization shall establish plans or arrange activities for improving quality of life for example, health and education in local areas. | ||
| M2) The organization shall provide evidences of conformity with activity plans. | ||||
| 3.2 Existence of awareness rising programs for local community on environmental protection. | Environmental protection awareness programs / activities implemented in community by hotel / hotel staff. | M1) The organization shall establish awareness programs/ activities on environmental protection for local community. | ||
| M2) The organization shall provide evidences in conformity with its programs/ activities. | ||||
| 3.3 Creation of activities in promoting culture and traditional performance and local ways of life. | Cultural / local living promotional activities implemented in the past years. | M1) The organization shall conceive a project or establish activity for promotion of local tradition and culture. | ||
| M2) The organization shall have evidences in conformity of plans | ||||
| 3.4 Creation of job opportunity for local community. | Comparative fraction of local and non-local employments in hotel. | M1) The organization shall conceive a project or establish activity plans for supporting local workforces. | ||
| M2) The organization shall provide evidences according to activity plans. | ||||
| M3) The organization shall support or create job opportunity for its local community. | ||||
| Major Criteria No.4 | Human resource development | |||
| 4.1 Provision of training programs for operation and management staff on environmental management. | Environmental management training programs / activities created implemented by hotel for staff in the past years (1-2 years). | M1) Environmental training plan shall be documented by the organization and announce to staffs. | ||
| M2) Environmental training curriculum/ module of staff shall be evaluated. | ||||
| M3) The organization shall provide records of environmental training. | ||||
| Major Criteria No.5 | Solid waste management system | |||
| 5.1 Introduction of waste management techniques e.g. waste reduction, reuse, recycling, waste separation and composting. | Waste handling and management training programs / activities implemented in the past years for staff. | M1) Waste management shall abide by the law or be in accordance with relevant academic frameworks, for example, assessment may be done through exploring records of waste volume and provision of spaces for waste segregation etc. | ||
| M2) The organization shall apply 3R’s principles for solid waste management. | ||||
| 5.2 Encouragement of the involvement of hotel staff in waste reduction, reuse, recycling, waste separation and composting program. | Programs / activities encouraging involvement of hotel staff in waste handling and management in the past years. | M1) The organization shall conceive a project or activity plans for encouraging good practices on waste management in the organization, for example, waste reduction, reuse, recycling, waste segregation. | ||
| M2) The organization shall provide evidences showing that activities are carried out according to the plans. | ||||
| 5.3 Encouragement of the involvement of hotel client in reuse, recycling, waste separation. | Programs / activities encouraging client involvements in waste handling, management and minimization in the past years. | M1) The organization shall communicate through public announcement or in-house activities to encourage its customers to participate in waste management programs. | ||
| M2) The organization shall support waste sorting activities into different types, such as,non- recyclable-waste, recyclable waste, hazardous waste according to different waste management methods required etc. and provide the different color of recycle bins in the public area and guest room. | ||||
| M3) The organization shall have activities encouraging client to support waste management of the hotel, for example giving the options of using recyclable/biodegradable plastics /fabric bags to the clients |
Tourism Information Technology Center
