Factors Affecting Consumption by Hotel Guests

SOCIAL AND PSYCHOLOGICAL FACTORS AFFECTING WATER AND ENERGY CONSUMPTION BY HOTEL

A the touch of a tap, a person located in El Paso, Texas has sufficient water for drinking, cooking, bathing, lawn watering, car washing, filling a swimming pool, and sundry other uses (Postel, 1994, p. 17). Meanwhile, in Lodwar, Kenya, a person must spend hours traveling to a well or a spring in hopes of obtaining a minimal amount of water for drinking and cooking (Postel, 1994, p. 17). The average family in El Paso uses approximately 3,000 liters of water on a typical day, while the average family in Lodwar is lucky if two liters is available on a typical day (Postel, 1994, p. 17). One would suppose that water is much more plentiful and cheap in El Paso than in Lodwar. Such a supposition would be only partly correct. Relative to income levels, water is much cheaper in El Paso than in Lodwar. In terms of water supply, however, the two communities are more alike than they are different. Both El Paso and Lodwar are low rainfall areasapproximately 16to18 centimeters per year. In both communities, water demand is far more than can be supplied through local resources. How then does El Paso have water when Lodwar does not? The answer is that El Paso diverts water from distant sources to the community. The residents of El Paso, thus, are shielded from the reality of water scarcity. A scenario similar to that for water can be sketched in relati

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y Hotel (Baraban, 1992, p. 40). This system permits the hotel to reuse the heat energy that is a natural byproduct of the hotel air conditioning system to heat the hotel swimming pool (Baraban, 1992, p. 40). The Seattle Marriott Hotel installed a building automation system designed to reduce energy consumption (Gahran, 1992, pp. 12). The automatic monitoring facet of the system activates cooling as needed in the various areas of the hotel. The $128,330 cost of the system is expected to be recovered through energy cost reductions within threeandonehalf years (Gahran, 1992, pp. 12). Other technological innovations designed to reduce energy consumption in hotels include front desk control systems and occupancy sensor management systems (Troy, 1993, pp. 3133). Front desk control systems determine the use of energy in individual rooms when rooms are not assigned to a guest (Troy, 1993, pp. 3133). Occupancy sensor management systems use either ultrasonic sound waves or infrared sensors to detect either movement or body heat in rooms (Troy, 1993, pp. 3133). When movement or body heat is detected in a guest room, heatingair conditioningventilation systems are activated. When movement or body heat is detected in a public

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