(TITC) – Audit checklist is a part of proseduce of assessment for ASEAN Green Hotel certification. Here is the checklist of 10 criterias (part 2).
Requirement | Indicators | Criteria of audit | Rating Score | Finding of Audit |
| Major Criteria No.6 | Energy efficiency | |||
| 6.1 Introduction of energy saving techniques and / or energy saving technology and equipment for hotel to reduce energy consumption. | Installation and use of energy efficient technologies and techniques in hotel in the past years. | M1) The organization shall establish plans, policies and activities for encouraging saving energy. | ||
| M2) The organization shall selectively utilize electrical appliances and equipments with energy savings efficienc, for example, energy efficient lighting, or low loss ballast and other appliances certified with the highest energy saving rated as NO.5. | ||||
| M3)The organization shall encourage staffs to involve in energy efficiency activities | ||||
| 6.2 Installation of meters / equipment to monitor energy consumption. | Installation of power and energy consumption metering technologies. | M1) The organization shall efficiently design for installation sites of power and energy metering equipments. | ||
| M2) The organization shall separately collect records of energy consumption for every location. | ||||
| 6.3 Encouragement of the involvement of hotel Guest in energy saving. | Invitation and encouragement messages to promote hotel guest in energy efficiency in hotel. | M1) The organization shall encourage client to save energy, possibly using energy saving friendly reminder in the guest rooms and advertisement boards. | ||
| Major Criteria No.7 | Water efficiency and water quality | |||
| 7.1 Introduction of water saving techniques and / or use of water saving technology and equipment to reduce water consumption. | Installation and use of water efficient technologies and practices in hotel in the past years. | M1) The organization shall establish plans or activities for water saving and encouraging efficient water consumption. | ||
| M2) The organization shall document a guideline for reducing water consumption of staff. | ||||
| M3) The organization shall use efficient water sanitary ware such as automatic tap, low- flow dual flush toilet,etc. | ||||
| M4) The organization shall reuse water for the proper activities according to law and in the safety way. | ||||
| M5) The organization shall collect data and statistics of water consumption and expenses. | ||||
| 7.2 Regular maintenance for water saving equipment. | Maintenance reports of engineering team on water efficient technologies. | M1) The organization shall establish maintenance plan of sanitary ware or water saving equipment; including to checking leak water area. | ||
| M2) The organization shall record the result of maintaining plan of sanitary ware or water saving equipment; including to checking leak water area. | ||||
| 7.3 Encouragement of the involvement of hotel guest in water saving. | Promotional media / practices for hotel guests on water efficiency involvements. | M1) The organization shall promote for encouraging clients to participate in water saving campaign, for instance of water saving friendly reminder in guest room and advertisement board. | ||
| M2) The organization shall provide a regulation for water saving and asking for co operation from clients, for example, defining the frequency of changing bed sheet and towel, etc. | ||||
| 7.4 Ensure the quality of water used in the hotel. | water quality testing | M1) The organization shall establish a plan to test the quality of water consumed at least once a year. | ||
| M2) The organization shall provide the water quality testing report according to related standard. | ||||
| M3) The organization shall have contingency plan in case the water consumed does not meet the standard. | ||||
| Major Criteria No.8 | Air quality management (indoor and outdoor) | |||
| 8.1 Designation of smoking and non smoking area. | Photo of smoking and non-smoking areas designated in hotel. | M1) The organization shall provide separate smoking area from center area and post the symbol. | ||
| M2) The organization shall launch non-smoking campaigns in the hotel area. | ||||
| 8.2 Regular monitoring and maintenance for equipment and hotel facilities to ensure the air quality i.e. air conditioning. | Maintenance report of air conditioning / ventilating technologies to ensure good air quality in hotel. | M1) The organization shall establish maintenance plan of generator and air conditioning system. | ||
| M2) The organization shall record the result of the maintenance in accordance with the maintenance plan. | ||||
| Major Criteria No.9 | Noise pollution control | |||
| 9.1 Existence of noise control program from hotel operation. | Program activities implemented in hotel to ensure noise control in hotel. | M1) The organization shall set up the activities for checking noise sources and evaluating the effects to clients and local residences. | ||
| M2) The organization shall define guidelines of noise control system and apply the appropriate means to reduce noise, if any | ||||
| Major Criteria No.10 | Waste water treatment and management | |||
| 10.1 The use of mechanisms to prevent water contamination and reduce waste water generation. | Program implementation on minimization of water contamination and pollution prevention in hotel in the past years. | M1) Waste water treatment system plan shall be documented by the organization. | ||
| M2) The organization shall have a method to evaluate the risk of water contaminated in hotel activities. | ||||
| M3) The organization shall have an evaluation report for the risk of water contamination and corrective and preventive actions in hotel activities. | ||||
| 10.2 Promotion of the use of recyclable/grey water in operation i.e. watering trees. | Proves of hotel’s promotion to reuse water and use of treated water in hotel. | M1) The organization shall establish a policy or a guideline of water reuse for example, for watering plants. | ||
| M2) The organization shall have activities in conformity with policy or guideline of water reuse for example, for watering plants. | ||||
| 10.3 Encouragement for an appropriate use of waste water treatment. | Implementation of waste water treatment in hotel. | M1) The organization shall provide waste water treatment system suitable for size and activities of hotel where there is no support of waste water treatment system outside. | ||
| M2) The organization shall provide a report of waste water treatment system control and maintenance if applicable. | ||||
| M3) The organization shall provide waste water quality testing report according to the related standard if applicable. | ||||
| M4) The organization shall install a grease trap system in kitchen, restaurant and grease contaminated area. | ||||
| M5) The organization shall have a contingency plan in case the waste water does not meet the standard if applicable. | ||||
| Major Criteria No.11 | Toxic and chemical substance disposal management | |||
| 11.1 Provision of clear signs for toxic substance. | Clear and understandable indications of storage and use of chemicals in hotel. | M1) The organization shall make lists of toxic chemicals including hazardous waste from hotel activities if applicable. | ||
| M2) The organization shall present hazardous chemical symbols in conformity with the international law’s requirements. | ||||
| M3) The organization shall have a safe place isolated from its staff and clients for storing hazardous and toxic substances. | ||||
| 11.2 Appropriate hazardous waste disposal management. | Hazardous waste handling and disposal practices in hotel- training of staffs on the hazardous waste management handling. | M1) The organization shall provide material safety data sheet (MSDS). | ||
| M2) The organization shall properly specify hazardous waste disposal management to client and hotel staff. | ||||
| M3) The organization shall provide a training and a seminar necessary for improving knowledge about hazardous waste disposal management. | ||||
| M4) The organization shall dispose of hazardous waste according to its waste management plans. | ||||
| M5) The organization shall communicate information about hazardous waste disposal management to clients and hotel staff, for example, using friendly reminder, brochures, advertisement boards, etc. | ||||
| 11.3 Regular inspection, cleaning and maintenance for storage in order to avoid leakage of gas or toxic chemical substance. | Maintenance and inspection reports on chemical, fuel, gas and hazardous agents in hotel. | M1) The organization shall specify methods of cleaning and maintenance the storage area for hazardous and toxic chemical substance. | ||
| M2) The organization shall implement methods of cleaning and maintenance the storage area for hazardous and toxic substance. | ||||
| M3) The organization shall monitor the amount of chemical usage. | ||||
| Total Score |
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