Recent developments in independent lodging operations have included a move towards resource use reduction or “Greening Up”. This includes reducing the use of water, maximizing the efficiency of your electrical use, reduce heat/cooling cost and recycling programs. Sourcing food and supplies locally further reduces the carbon footprint of your operations, and makes good business sense.
Describe in detail what could be done in a small lodging property to increase efficiency, and reduce waste for the following categories. All your suggested improvements should take customer satisfaction into account.
1.Identify ways to reduce the gallons used per room night both systematically and through training guests and employees.
2.What can be done to maximize the efficient use of electricity without affecting the customer comfort?

What might the marketing benefit for the operation be from greening your property up?
There are many benefits to sourcing guest supplies locally, within 100 mile radius. In addition to the marketing value of using regional food it makes good sense to do business with your neighbors. Identify local purveyors/farms providing breakfast items applicable for your operation including pricing and delivery options, specific to your location.

Provide answers to each item separately not to exceed four double spaced pages. Reference your work and the source of the information you are quoting in your calculations. Your personal discussion of the proposed savings is the purpose of the assignment. Please show your calculations and how you arrived at the proposed savings.
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