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ACCOMMODATIONS AND FOOD SERVICE APPLICATIONS
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longer-term accommodations that may serve as a principal residence for the period of occupancy. These establishments also may provide services such as housekeeping, meals, and laundry services. The subsector is organized into three industry groups: traveler accommodation, recreational accommodation, and rooming and boarding houses. The traveler accommodation industry group includes establishments that primarily provide traditional types of lodging services. This group includes hotels, motels, and bed-and-breakfast inns. In addition to lodging, these establishments may provide a range of other services to their guests. The RV (recreational vehicle) parks and recreational camps industry group includes establishments that operate lodging facilities primarily designed to accommodate outdoor enthusiasts. Included are travel trailer campsites, RV parks, and outdoor adventure retreats. The rooming and boarding houses industry group includes establishments providing temporary or longer-term accommodations that for the period of occupancy may serve as a principal residence. Board (i.e., meals) may be provided but is not essential. Establishments that manage short-stay accommodation establishments (e.g., hotels and motels) on a contractual basis are classi ed in this subsector if they both manage the operation and provide the operating staff. Such establishments are classi ed based on the type of facility managed and operated. Industries in the food services and drinking places subsector prepare meals, snacks, and beverages to customer order for immediate on-premises and off-premises consumption. There is a wide range of establishments in these industries. Some provide food and drink only; while others provide various combinations of seating space, waiter/ waitress services and incidental amenities, such as limited entertainment. The industries in the subsector are grouped based on the type and level of services provided. The industry groups are full-service restaurants; limited-service eating places; special food services, such as food-service contractors, caterers, and mobile food services; and drinking places. Food services and drink activities at hotels and motels; amusement parks, theaters, casinos, country clubs, and similar recreational facilities; and civic and social organizations are included in this subsector only if these services are provided by a separate establishment primarily engaged in providing food and beverage services. Excluded from this subsector are establishments operating dinner cruises. These establishments are classi ed in subsector 487, scenic and sightseeing transportation because those establishments utilize transportation equipment to provide scenic recreational entertainment.
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38.2 Waste Management Goals and Opportunities
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The majority of solid waste generated by this sector is paper, food waste, and cardboard. Table 38.1 displays the composition breakdown based on survey results.
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CONSTRAINTS AND CONSIDERATIONS
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TABLE 38.1 ACCOMMODATIONS AND FOOD SERVICE INDUSTRY SOLID WASTE COMPOSITION (SURVEY RESULTS) MATERIAL COMPOSITION (%) RECYCLING (%)
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Paper Mixed of ce paper Newspaper Magazines Food waste OCC (cardboard) Plastic bottles Aluminum cans Yard waste Aerosol cans Fabric Glass bottles Other Overall recycling level
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4.1 3.1 1.4 0.9
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5.5 5.8 5.8 3.1
32 4.1 6 2.2 5 0.4 4 0.9 4 0.7 2 0.4 2 0.2 2 0.9 7 N/A
0 0.0 21 5.0 29 7.0 69 16.6 0 0.0 69 16.6 0 0.0 7 1.7 0 0.0 15.3
As shown in the table, the recycling rate for this sector is approximately 15 percent. As derived from the solid waste evaluation model discussed in Chap. 12, the equation that estimates the annual waste generation per year per employee for this sector can be calculated from the following: Tons of solid waste generated per year = 2.01 number of employees + 4.05
38.3 Constraints and Considerations
In terms of solid waste management and minimization for hotels and restaurants, the four key constraints and considerations are
1 Available space to store and stage materials (interior and exterior) This includes
space within the facility and dock space for storage. The numerous deliveries that many of these facilities receive each day of the week can also present a logistic and scheduling problem for coordinating dock usage during peak periods. 2 Cleanliness and sanitation A dirty restaurant or hotel will have a negative impact on guest perception; maintaining a clean site free from debris and odor is critical to success.
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