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Food & Beverages

F&B department refers to Production, Service & Kitchen Stewarding. This is the third most energy-consuming department next to engineering and laundry which accounts for 20 to 25% of total energy consumed by the hotel. F&B uses energy in the form of electricity (for lighting and electrical cooking equipment’s), Liquefied Petroleum Gas, Natural gas, Coal and solid fuel.

F&B service department includes all restaurants, bar, lounge, clubs, room service, banquets and out door catering and contributes around 15% to 30% of the total hotel financial turnover.

Environmental impacts

F&B department consumes enormous amount of resource at all the three levels of operation that is production, service and cleanliness. It also generates disproportionate amount of waste, which has adverse environmental impacts, some of them are listed below.

Significant Environmental Aspects and Impacts – F&B Production

Various activities in F&B Production


Environmental Impact

Significant Aspect

Receiving and storing of food item in kitchen

Generation of waste paper, jute bags, cloth bags, cartons, glass bottles, metal tins and plastics

Land pollution

Plastic waste

Production of food items in kitchen

Generation of smoke, vapors, ash and heat and possibility of overuse of cooking fuel

Air pollution

Oil and grease vapors

Significant Environmental Aspects and Impacts – F&B Service (including Kitchen Stewarding)

Various activities in F&B Service


Environmental Impact

Significant Impact

Breakage of glass, crockery while serving and washing

Generation of broken glass and crockery

Land pollution

Resource depletion

Cleaning of kitchen areas, equipment’s and utensils

Generation of wastewater (Possibility of use of hazardous chemicals for maintaining the hygiene)

Water pollution

Possibility of excessive use of water and release of Phosphates in wastewater

Polishing of dish and utensils

Generation of silver and brass dip

Land pollution

Possibility of heavy metal contamination

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