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DEVELOPMENT OF AN ENVIRONMENTAL ASSESSMENT METHOD FOR WATER MANAGEMENT IN CHINESE RESTAURANTS LO YUK, JENNIFER M.Phil The Hong Kong Polytechnic University 2010 The Hong Kong Polytechnic University School of Hotel and Tourism Management Development of an Environmental Assessment Method for Water Management in Chinese Restaurants Lo Yuk, Jennifer A thesis submitted in partial fulfilment of the requirements for the degree of Master of Philosophy June 2009 CERTIFICATE OF ORIGINALITY I hereby declare that this thesis is my own work and that, to the best of my knowledge and belief, it reproduces no material previously published or written, nor material that has been accepted for the award of any other degree or diploma, except where due acknowledgement has been made in the text. ____________________ (Signed) Lo Yuk, Jennifer ABSTRACT In Hong Kong, Chinese restaurant sector makes up nearly half of the restaurant industry in 2007. However, it is evident that they produce more pollution than other types of restaurants. Therefore an environmental assessment method (EAM) was proposed to monitor and control pollutions stemmed from Chinese restaurant operations. This was an exploratory attempt to investigate water management issues in Chinese restaurants. The objectives of this study were to (1) investigate the current state of water consumption and sewage generation in Chinese restaurants; (2) identify potential areas for operational improvement in conserving water and controlling sewage; and (3) develop an EAM for water management in Chinese restaurants. The research was divided into three phases, and the target population is the five thousand Chinese restaurants in Hong Kong. In the first phase, case studies were carried out in three local Chinese restaurants. Data were collected by in-depth interviews, observations, field measurements and archival records. Major water-consuming procedures in Chinese restaurants were identified, such as dishwashing, cold-water thawing and hot water supply near frying wok station. It was further discovered that the dish washing section and the cold-water thawing station were the two most water-consuming functional zones in a typical Chinese restaurant, accounting for 40% and 30% of total water consumption respectively. The performances of various cold-water thawing methods were also compared by a series of field tests. It was found that the application of thawing machine and microbubble-generating machine could save 20% and 13% of water respectively, comparing with traditional thawing iii method. The projected payback periods were around 16 months and 10 months respectively. In the second phase, a water consumption survey was conducted by collecting water consumption information from 52 local Chinese restaurants. It was discovered that the water consumption mean score is 2,840 cubic meters per month. Chinese restaurants that provided banquet services had a statistically higher water consumption mean score than those did not. Moreover, the water use index for local Chinese restaurants (WUICR) was established. For 3 2 restaurants providing banquet services, WUICR-B was 0.9633m /m of kitchen’s floor area; while for those not providing banquet services, the WUICR-W/OB was 0.8012m3/m2 of kitchen’s floor area. Findings from case studies and survey were finally used to develop the EAM for Water Management in Chinese Restaurants in the last phase. The EAM covered three areas – overall water use policy and training, water consumption, and water quality. It aimed to provide a comprehensive evaluation for local Chinese restaurants’ performance on water management. The drafted document was then revised after review by various stakeholders. Finally, potential incentives and barriers of EAM implementation were also discussed. iv ACKNOWLEDGEMENTS I wish to express my sincere and profound gratitude to the following persons and institutions who have generously contributed to the successful completion of this thesis. First of all, I owe my deepest gratitude to my chief supervisor, Dr. Wilco Chan, and co-supervisor, Dr. Kelvin Wong, for their inspiration and guidance throughout the study. Under their supervision, I have developed an interest in environmental research. In particular, I am heartily thankful to Dr. Wilco Chan for his kind understanding and encouragement when I was dejected during the study. In addition, I would like to thank the members of my supervisory committee – Dr. Vincent Heung, Dr. Simon Deng and Dr. Simon Wong. This study would not have been possible without the assistance of the participated restaurants. Therefore, I would like to express my appreciation to them in providing useful data and supporting academic research. Last but not least, I would like to thank the School of Hotel and Tourism Management of the Hong Kong Polytechnic University for offering an excellent study environment. I am indebted to many of my fellow research students for their support and help in many different ways. v TABLE OF CONTENTS Page 1 Introduction 1 1.1 Background of Study 1 1.1.1 The Restaurant Industry in Hong Kong and the 1 Mainland 1.1.2 Environmental Problems Created by the Restaurant 2 Industry 1.1.3 Directive and Voluntary Environmental Measures in 5 Hong Kong 1.2 Problem Statement, Research Scope and Objectives 9 1.2.1 Problem Statement 9 1.2.2 Research Scope 10 1.2.3 Research Objectives 11 1.3 Structure of Thesis 12 2 Literature Review 13 2.1 Pollution Problems Created by Restaurants 14 2.1.1 Definition of Environment, Pollution and Pollutant 14 2.1.2 Pollutions Created by Restaurant Operations 16 2.2 Water as Important Natural Resources 18 2.2.1 Worldwide and Local Water Resources 18 2.2.2 Local Water Supply 18 2.2.3 Water Consumption in Restaurants and Hotels 20 2.2.4 Generation of Sewage from Restaurants 24 2.2.5 Sewage Treatment in Hong Kong 26 2.2.6 Water Conservation in the Hospitality and Restaurant 29 Industry 2.3 Chinese Restaurants and Their Pollution Problems 32 2.3.1 Development of Chinese Restaurant Industry 32 2.3.2 Sewage Problem Created by Chinese Restaurants 34 2.4 Greening of Hospitality and Catering Businesses 38 2.4.1 Concept of Sustainability 38 2.4.2 Corporate Environmental Responsibilities 40 2.4.3 Environmental Initiatives in the Hospitality and 44 Catering Industries 2.4.4 Environmental Policy Instruments 46 2.5 Environmental Assessments 52 2.5.1 Definition and Background of Environmental 52 Assessments vi Page 2.5.2 Environmental Assessments for Different Types of 63 Buildings 2.5.3 Environmental Assessments for Hotels 65 2.6 Summary of Literature Review 74 3 Methodology 76 3.1 Phase 1 – Case Studies 78 3.1.1 Sampling and Data Collection 78 3.1.2 Data Analysis 87 3.2 Phase 2 – Water Consumption Survey 89 3.2.1 Sampling and Data Collection 89 3.2.2 Data Analysis 91 3.3 Phase 3 – Development of EAM 94 4 Case Studies 95 4.1 Case Studies Findings 96 4.1.1 In-depth Interviews 96 4.1.2 Observations 102 4.1.3 Field Measurements 108 4.1.4 Portable Electronic Water Meter 114 4.2 Validity, Reliability and Limitations 122 4.2.1 Validity 122 4.2.2 Reliability 123 4.2.3 Limitations 124 4.3 Summary of Case Studies 126 5 Water Consumption Survey 128 5.1 General Operational Information of Respondents 129 5.2 Univariate Analyses 130 5.2.1 Monthly Water Consumption 130 5.2.2 Monthly Patronage 132 5.2.3 Summary of Univariate Analyses 133 5.3 Bivariate Analyses 134 5.3.1 Pre-analysis Assumptions 134 5.3.2 Correlation between Monthly Water Consumption and 145 Monthly Patronage vii Page 5.3.3 Correlation between Monthly Water Consumption and 137 Gross Floor Area (GFA) 5.3.4 Correlation between Monthly Water Consumption and 142 Operating Hours 5.3.5 Summary of Bivariate Analyses 143 5.4 Independent Groups T-Tests 145 5.4.1 Pre-test Data Arrangement and Assumptions 146 5.4.2 Availability of Off-premise Food Processing Factories 147 5.4.3 Provision of Banquet Services 149 5.4.4 Provision of Hot Pots 150 5.4.5 Summary of Independent Groups T-Tests 152 5.5 Multiple Regression Analysis 153 5.6 Development of Water Use Index for Chinese Restaurants 158 (WUICR) 5.6.1 Water Use Index for General Chinese Restaurants 158 5.6.2 Water Use Index for Restaurants Providing and Not 160 Providing Banquet Services 5.7 Limitations 163 5.8 Summary of Water Consumption Survey 164 6 Development of Environmental Assessment Method for 166 Water Management in Chinese Restaurants 6.1 Monetary Approach 167 6.2 Effort-proportional Approach 168 6.3 Subjective Judgment Approach 170 6.3.1 Overall Water Use Policy and Staff Training 170 6.3.2 Water Quality 171 6.4 Review by Stakeholders 173 6.5 Environmental Assessment Method for Water Management 176 in Chinese Restaurants 6.6 Potential Incentives of EAM Implementation in Chinese 182 Restaurants 6.6.1 Direct Financial Incentives 182 6.6.2 Marketing Advantages 183 viii Page 6.7 Barriers of EAM Implementation in Chinese Restaurants 185 6.7.1 Financial Barrier 185 6.7.2 Conservation Attitude and Low Environmental 186 Awareness 6.7.3 Lack of Human Resources 186 6.7.4 Lack of Pressure from Customers, Suppliers and 187 Government 6.8 Essential Elements of Successful Environmental 188 Assessments 6.9 Summary of EAM Development 190 7 Conclusions, Implications and Recommendations 192 7.1 Review of Major Findings 193 7.1.1 Case Studies 193 7.1.2 Water Consumption Survey 194 7.1.3 Development of EAM for Water Management in 194 Chinese Restaurants 7.1.4 Applicability of Findings 195 7.2 Significance of Study 197 7.2.1 Contributions to the Hospitality Industry 197 7.2.2 Contributions to Academia 199 7.3 Recommendations 202 7.3.1 Recommendations to Chinese Restaurant Operations 202 7.3.2 Recommendations to Decision Makers and Trade 206 Associations 7.3.3 Recommendations for Future Studies 208 Appendix 211 References 300 Bibliography 322 ix APPENDIX No.