This book explores water-saving technologies for hotels and restaurants, analysing consumption patterns and implementing solutions to reduce waste and promote sustainability. This book deals with critical aspects such as smart water metering, data-driven strategies, continuous optimization, sustainable technologies, cost reduction, positive public image, and national impact.

Discusses challenges and implement solutions for use of water by hospitality industry Explores water-saving technologies for hotels and restaurants Presents data driven strategies to study the problem

Autorentext

Dr. Vikky Anand is an assistant professor in the Department of Chemical Engineering at the Indian Institute of Technology Jodhpur, Karwar, Rajasthan, India. He previously worked as a visiting assistant professor at the Indian Institute of Technology (ISM) Dhanbad, Jharkhand. Dr. Vikky Anand completed his Ph.D. at the Indian Institute of Technology Bombay in Chemical Engineering, focusing on the Electrocoalescence of a water-in-oil emulsion system. He has expertise in wastewater treatment using electrochemical methods, electrodesalting, water quality, sustainability, membrane technology, water-in-oil separation, and soft matter. He has done fundamental research on water-oil emulsion system applications in various industries. He has published several papers using electrochemical routes for water treatment and environmental applications.

Professor Pradip K. Tewari is working as a Jal Jeevan Mission (JJM) professor chair and previously served as the Head of the department of Chemical Engineering in IIT Jodhpur. He is a renowned technocrat in Water, Energy, Environment; including Process Engineering, Project Management, AI/ML Applications in Chemical Engineering, Membrane Technology, Total Water Solutions and Thermal Processes. He has several firsts and first-of-its-kind to his credit. Prof. Tewari earlier worked in Bhabha Atomic Research Centre (BARC) and became Distinguished Scientist in 2012 and superannuated as Associate Director of Chemical Engineering Group. Prof Tewari was Ramanna Research Fellow in BARC and consultant to the Office of Principal Scientific Adviser to the Government of India on 'Water Issues'. He was Professor in Homi Bhabha National Institute (HBNI) and guiding several Ph.D. and post graduate students. He was consultant and advisor to several government bodies and organisations, such as DRDO, DDWS, ONGC, BIS, CPCB, CMWSSB, DST.

Dr. Manoj Kumar Jindal works as a researcher in the Center for Sustainable Drinking Water, IITJ-Jal Jeevan Mission at the Indian Institute of Technology, Jodhpur (IITJ), Jodhpur, Rajasthan, India. Previously, he worked at the Divecha Centre for Climate Change, Indian Institute of Science (IISc), Bangalore, India for 2 years and at IIT Bhilai for 3.5 years. Dr. Manoj Kumar Jindal has a PhD in Applied Chemistry and is currently focusing on water quality, quantity, sustainability, water chemistry, and environmental chemistry research. He has over 10 years of experience in the fields of teaching and research. He has 40+ peer-reviewed journal publications, 20+ book chapters, two authored books, and five edited books, and is an active reviewer for journals from Elsevier, Springer Nature, and Taylor & Francis, including book proposal reviews for Elsevier.

Inhalt

Part I: The Challenge of Water Scarcity in Hospitality- 1. Introduction: Water Crisis in developing country and the Hospitality Industry's Role- 2. Understanding Hospitality Water Consumption Patterns- 3. The Hidden Costs of Inefficient Water Use and its impacts on Local Communities: From Handwashing to Laundry.- Part II: Implementing Water-Saving Technologies for Sustainability.-4. Smart Water Metering: Tracking Consumption and Identifying Improvement Areas-5. Data-Driven Strategies for Water Conservation in Hotels and Restaurants.-6. Water-Efficient Fixtures and Appliances: Reducing Waste at Every Point.- 7. Utilizing Greywater Systems for Sustainable Water Management.- 8. Innovative Technologies for Laundry and Dishwashing Water Optimization.- Part III: Benefits and Opportunities for the Hospitality Industry.- 9. Reducing Water Use, Reducing Costs: The Financial Advantages of Conservation.- 10. Attracting Eco-Conscious Customers: Building a Sustainable Brand Image.- 11. Enhancing Public Perception: Promoting Commitment to Water Stewardship.- 12. Industry Collaboration for Widespread Water Conservation Practices.-Part IV: National Impact and the Road Ahead.- 13. The National Water Crisis: How Hospitality Can Contribute to Solutions.- 14. Policy and Regulation: Encouraging Water Conservation in the Industry.- 15. Building a Culture of Sustainability: Educating Staff and Guests.- 16. Measuring Success: Monitoring and Reporting on Water-Saving Initiatives.- 17. Case Studies: Inspiring Examples of Water Conservation in Hospitality.- Part V: Future of Water Management in Hospitality.-18. Emerging Technologies for Sustainable Water Use.- 19. Water Efficiency in Hotel Design and Construction.- 20. Integrating Water Conservation into Hospitality Management Practices.- 21. The Role of Artificial Intelligence in Optimizing Water Usage.-22. Conclusion: A Sustainable Future for Hospitality through Water Conservation.