Group report

“New trends in housekeeping and

environmental policy of Meluha - The
Fern hotel”

Meluha - The Fern hotel

21420599, 21420583
21420596, 21421156

TH5AH39O

Word Count: 2744

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Executive summary
This report provides an analysis and evaluation of new trends in
housekeeping department and environmental policies adapted by
Meluha- The Fern Hotel. 
The report starts with current trend in housekeeping department
continuing with modernisation and technological advancement impact on
hospitality industry and which has intended changes in housekeeping
department. New designs, technological trends and green housekeeping
are some of the new practices of Meluha The Fern hotel. Since the fern
hotels are ecotel, most of their new trends are associated to
environment. Innovative and eco-friendly products are being used
in housekeeping. This report includes new design considerations for
hotels and new technology adapted by housekeeping department in
2019. Meluha hotel follow some initiatives such as 'green team' and
'green time' for both guest and staff members. Further this report will
discuss the environmental policies and initiative adopted by Meluha The
Fern Hotel. Water and waste management are major policies of Meluha
hotel. Energy and carbon management is also an environmental policy
which reduces the consumption of energy in the hotel. Some
recommendations are mentioned at the end of the report regarding new
trends and policies which Meluha hotel should consider in their
housekeeping department. 

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Contents
1. Introduction...................................................................................................................................2
1.1) Introduction of Meluha The Fern Hotel;.....................................................................................2
2. New trends....................................................................................................................................3
2.1) Eco-friendly housekeeping.........................................................................................................3
2.2) Technological trends in housekeeping.......................................................................................4
2.3) Design considerations:................................................................................................................4
2.4) Motivation to staff and guest.....................................................................................................4
3. Environmental Policy.....................................................................................................................5
3.1) Waste Management.......................................................................................................................5
3.2) Water Management...................................................................................................................6
3.3) Energy and Carbon Management...............................................................................................7
4. Conclusion.....................................................................................................................................8
5. Recommendation..........................................................................................................................8
6. Bibliography:..................................................................................................................................9
7. Appendices:.................................................................................................................................10
1) Green Chemicals......................................................................................................................10
2) Green Team.................................................................................................................................11
3) Ecotel...........................................................................................................................................12
4) Green practices............................................................................................................................12
5) Hotel initiatives............................................................................................................................13
6) Environmental policy...................................................................................................................13

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 1. Introduction
Housekeeping department generally deals with the general upkeep of the hotel and
rooms and other services included in the hotel. Every hotel offers the basic facilities
of laundry, dry cleaning and many other such services to make the guest feel
comfortable by also offering specialized services to them. The housekeeping is
responsible for maintaining the ambiance of the room along with that of the hotel
(Arthvah, 2019). Technological advancement and increasing awareness towards
environment have brought a lot of changing trends in housekeeping department
(Raghubalan, 2015). Along with current trends, it is a responsibility of a hotel to
follow environmental policies. Today natural concepts such as, ‘ecological
preservation’ and ‘environmental protection’ within the hospitality industry are
recognised and established (Hsieh, 2012). This report evaluates the current trends
and environmental policies in housekeeping department of Meluha-the Fern hotel.
1.1) Introduction of Meluha The Fern Hotel;

Baseline of the Fern hotel is ' Leading environmentally sensitive hotels'.

According to their official website, the Fern hotels deliver proactive and
personalised services with minimal harm to the environment. Their mission is to
provide excellent hospitality and services while encouraging sustainability.
Water, waste and energy management are the major areas that they are
working for. This company covers, The fern, The Fern residency, Beacon hotels
and a selection of independent hotels. These environmentally friendly hotel
chain has 66 hotels and resorts and more than 3200 rooms across 46 locations
in India and abroad. This report will elaborate the new trends in housekeeping
and environmental policies of Meluha- The Fern, located in the heart of
Hiranandani Garden sat Powai, Mumbai. It was named in the owner of
legendary Indus valley Civilization. Meluha received a LEED Gold (Leadership
in Energy and Environment Design) certification and 37 environmental awards
because of their sustainable practices. According to Travelbiz Monitor, Meluha,
is awarded with Best Eco friendly hotel by Union Minister of State Tourism in
2018.

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 2. New trends
Modernization has brought new trends and changes in housekeeping department
(atharvahmct.edu.in, 2019). Technological advancement and environmental awareness are
increasing in hospitality industry hence housekeeping department is adapting new amenities
products and procedures (Raghubalan, 2015). The housekeeping department of fern hotel is
also modifying according to the current trends. Since it is an ecotel, most of their trends are
related to environment. (refer appendices 3) Other than eco-friendly housekeeping, they
also follow current technological and design trends.

2.1) Eco-friendly housekeeping

Raghubalan., G and Raghubalan., S (2015), have suggested ozone treatment for air
conditioning as a solution of smoke and foul smell. Ozone treatment can remove the
foul smell and smoke from the guestroom. This kind of ozonisers can be fixed in
public eras such as lobbies, corridors, bar, restaurant and pubs. Ozone chemicals
can be used in laundry to save water as well as electricity because it takes much
less washing time (Jones, 2008). However, in Meluha the Fern, all areas have
ventilation system to provide fresh air inside the hotel. Low VOC (Volatile Organic
Compound) adhesive, sealants, paints etc. have been used for the comfort of
occupants.

Housekeeping department not only can sustain water and energy but it can also
adept nature-friendly products. In housekeeping department eco-friendly toiletries
can be used as a sustainable product. Each and every guestroom should have
biodegradable products. Bamboo toothbrush, solid shampoo and conditioner bar,
natural soap bar, eco-friendly toilet papers are some examples of such eco-friendly
product. Using this kind of biodegradable toiletries can make a big difference
(peacewiththewild.co.uk, 2019). Other than this, housekeeping department can also
avail eco-friendly cleaning agents. Uc denver.ed (2019) has published a list of
Environmentally Preferred Products (EPP) (refer appendices 1). Using eco-friendly
washing powder is also a new trend in housekeeping since it has less waste
production compare to toxic washing (O’neill, 2018).

Ecotels have started using chemicals which have eco-labels on them. Eco-labels
ensure that the product is environment safe (globalecolabelling.net). Cleaning
chemicals used by Meluha - The Fern are eco-labelled, new generation and certified
(fernhotels.com).

2.2) Technological trends in housekeeping

In past few years, hospitality industry has adapted lots of technological trends.
Information technology has been widely recognised in housekeeping department. It

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is the most efficient way to communicate with guest (Trang and Thao, 2019).
Housekeeping department needs high investment in information technology (IT) to
run their operations. New technologies like video frequency identification, GPS
(Global positioning system), VOIP (voice over internet protocol) and hand hold
communication device (Karthik, 2015).

Constant usage of air conditioner and refrigerator can increase the cabon footprint of
the hotel. One way to reduce the energy consumption is to use an energy
management system. It is a technologically advanced system which can monitor the
energy consumption of the premises (McLeish, 2016). Nevertheless, Meluha- the
Fern hotel is using a new technology to save the energy. Every guestroom has a
green button attached to the bedside control panel. This green button is a unique
initiative to reduce power consumption and to clear the air in guestroom (refer
appendices 5). When a guest presses this green button, the thermostat of air
conditioning is stepped up by two degrees. This button helps in reducing carbon
emission without any decline in guest experience. Guest can make an immediate
and immense contribution to the environment. This green button has been
acknowledged and appreciated by many guests (fernhotel.com, 2019).

2.3) Design considerations:

Sustainable hotel designs are architectural solution for negative impacts on environment.
These hotel designs can save costs in terms of energy and water. It can provide the same
luxury and ambient quality as conventional hotel buildings (Sloan et al., 2013). In last
decade hotel designs have changed a lot and with that guest room styles are also
evolving. Hotels are combining eclectic elements with contrasting colours. In new
design trends, hotels are experimenting with vibrant colours in guest rooms
(Raghubalan and Raghubalan, 2015). Hotels are trying to incorporate outdoor
experience in lobby and public areas. Gorgeous plants and panoramic views can
enhance the guest experience In 2019, hotels are focusing more on sustainable
practices when it comes to designing a guest room and other areas of hotel
(hoteldesigners.net, 2019). Using recyclable building materials, solar panels and
recyclable linens are the new design. New design considerations will have more
greenery around the building and guest rooms will have direct natural light which can
save electricity. The building has double glazed windows which allows natural light
but keeps the heat and sound out of the room. The roof of the building is insulated
which will keep the heat out of and will videos the usage of air conditions
(fernhotel.com, 2019) Meluha the fern has all the efficient lighting which can save the
maximum energy. All the toilets at water efficient and has low flush standards. Even
the building has groundwater recharge and roof water harvesting (O’neill,2019)

2.4) Motivation to staff and guest

According to Raghubalan and Raghubalan (2015), housekeeping team members are

involved in unglamorous work so very often go unnoticed. It is important to have a
good communication between managers real and grassroot level employees.
Entertainment in rewards can be the way of appreciation to the staff members. Since
the fern hotel is an ecotel, they have eco committee which the appreciate the most

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environmentally friendly employee. Meluha hotel has initiatives such as ‘Green
Team’ and ‘Green time’. (refer appendices 2) Green team is a special group of
volunteers form the staff members. Professional hierarchy is set-aside in this team.
This green team empowers the staff to work eco-friendly beyond the property’s set-
up. The fern also has a green loyalty program for guests. The Meluha hotel has a
green time. In this initiative, all the electric lights are switched off for 15 minutes.
Only candle light is used in the entire hotel during this green time.

3. Environmental Policy
Since our ecological environment is deteriorating and global warming is increasing
simultaneously, the hotel industry has now come up with a ‘green’ essential initiative
(Rahman et al., 2012) (refer appendices 6). Environmental performance and
management in hospitality industry has gained a lot of attraction in terms of research
(López-Gamero et al., 2011). Hotels that engage themselves in following green
practices needs to have their own eco-initiatives. Nevertheless, the employees
contributing and giving their suggestions regarding these proposals raise the
standard of these ecological practices (Pichel, 2008) (refer appendices 4).
Sweetman (2007) states, “No matter how good your policies and practices look on
paper; you will change nothing without the active support of employees across the
organization.”

3.1) Waste Management

What is waste? Waste is an outcome of insufficient thoughts. The conventional
waste management methods of ' burn, wash, or fling ' are outdated practices that still
contribute to this un-sustained environment. Waste is treated as an unrelated
production problem simply to ensure that the load to cope with the crisis seems to be
enormous than the ease of clearance. The control medium is used when the effects
of waste disposal that are contaminated air, polluted water, or entire waste trash
mainly affect people.
Here are few conventional attempts for dealing with waste management:

 There must be a massive effort to evaluate and gather qualitative data. Like,
for e.g., annual domestic waste decomposition studies are undertaken without
changing waste management activities.
 The explanations are based in the order of short-term goals to a certain extent
than longer term sustainable judgment. For e.g., informing about cannister
reusing capacities though paying no attention to the reduction of package.
 The prime focus should be on mending one particular problem relatively than
possibility of the Waste Management System (WMS).
 Like for e.g., the garbage issue in New Zealand produced by the propagation
of single way parcelling in the year of 1990. This has been rectified through
the implementation of a packaging agreement that focuses on reusing used
drinks. (PackNZ, 2004).

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  However, The Fern, Meluha (greenhotelier.org, 2019) has a comfortable
entrance area which operates the whole building in contributing to the
partition, storage and collection of resources for reusing also which includes
minimal level paper, rimmed carton, glass products, plastic products and
minerals to help reduce waste from resource.
 Through sorting it in all the hotel kitchens, the hotel supervises the solid
waste. There are four different coded colour bins; black, brown, green, and
red used for the wet, dried, recyclable and unrecyclable division of the waste.
 The food and wet wastes are transferred to pig farm for recycling, and the
dried litter is transferred to the recycler for recycling.
3.2) Water Management

Waste diversion and water recycling are considered to be the main characteristics of
eco-friendly policies and practices (Singh et al., 2014; Wyngaard and de Lange,
2013). According to Han and Hwang (2015) studies in tourism and hospitality
indicate a particular human eco-friendly, is subject to the important environmental
fear control.
Basically, a hotel aims,

 Discussing the role of hotel waste disposal and water conservation initiatives
 To testify the modest effect on ecological concern
 To know the arbitrating outcome of utilitarian and luxurious standards of green
lodging stay
 And to expose the relative significance of examine variables in influential
guest pro-ecological purposes.
• Hotel procedures will reduce extraordinary water volumes by efficient control
of water conservation, significantly reducing the negative environmental impact.
 The recycling system for towels and bed linens, low-flow showers, drains,
dishwasher and efficient use of water treatment can be the evidence for the
maintenance of this kind of conservation of water.

At the Fern Meluha (McLeish, 2019) has engaged various practices to preserve and
conserve water.

 Water consumption is a cut rate source through low-flow equipment and

resourceful toilets.
 In lawn irrigation and air-conditioning cooling towers, recycled water will not
be used. This is done through grey water or the filtered STP (Sewage
Treatment Plant) heat.
 In addition to collecting sewage water from the hotel, it is also used for
flushing purposes. Dual plumbing relation makes this possible.
 Even with flux aerators, restrictors or detectors, all taps are mounted.
 Shower heads and restrooms are correspondingly prepared with flux control
devices and time-based sensors.
 In the ultraviolet ray tank, water for drinking water is fumigated and transferred
through a central chilled water system for refreshment purposes.
 All toilets are water efficient and also comply with low flush models with three
litres, six litres double flush capacity system.

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  The wastewater system is used for the sewage treatment, the water recycled
by the hotel and reused in areas which are not available, such as a air
conditioning facility, gardening and new buildings in the nearby area.
 The hotel also provides soil reuse and rooftop irrigation returns. During the
monsoon season, flush water and the criteria for cooling towers are fulfilled
day after day, through a supply of roof water and a surface scope.

3.3) Energy and Carbon Management

Climate change and global warming has now generated public awareness and its
concern about carbon dioxide emissions and consumption of energy. Moreover
considering travel transportation, the hotel industry which acts as a key element of
tourism industry fabricate significant greenhouse gas emissions which mainly include
carbon dioxide (CO2) (Sloan et al., 2009). It affects negatively on the environment by
putting away huge capacities of water, energy and non-renewable energy.
Furthermore,
the hospitality industry can also help in reducing the harmful effects of green house
by
putting into practice effective energy conservation and carbon reduction (ECCR)
practices and improving construction operations. Operators who look after the hotel
operations can attain significant improvements in the usage of water by using simple
technologies to decrease water usage at negligible overhead costs, like fixing
efficient
equipment (Sloan et al., 2009). Moreover, it is possible to decrease consumption of
energy by 20–40% without disturbing hotel functions or operations (Graci and
Dodds,
2008).

Meluha, The Fern tries their best to make sure that each and every energy unit
should be put in use. The management of energy keeps in mind the design and
systems which keep in mind the optimum energy utilization. Here are the few listed
things which the hotel offers,
 The design of the building follows an efficient system of lightening that makes
use of high perform glass and CO (Carbon Monoxide) sensors in their hotel
parking to make proper use of energy.
 They avoid use of CFC (Chlorofluorocarbons) based refrigerants to reduce
the depletion of ozone layer in the atmosphere.
 For effective lighting such as LED (Light Emitting Diode) lights, portable lamps
and T5 smart tube lights, the hotel ensures consumption is increasing.
 Building management system automation is used to conserve energy,
allowing equal ventilation of public areas such as banquet halls, conference
rooms, outlets or gift shops, etc.
 The temperature of chiller is set to point based in surrounding temperatures.

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  Moreover, energy supervision is done through an exceptionally executed
protective maintenance programme, in the hotel to make sure most
effectiveness.
 Every day the aim of the Heat Light Power (HLP) observation for reducing
hydropower use is the training of all hotel members for energy conservation
and the exchange of ideas for best practices at regional meetings.

4. Conclusion
To sum up, modernization and upcoming trends have changed the practices of
housekeeping department. Due to increasing awareness towards environment,
housekeeping department has adopted different eco policies. The housekeeping department
of Meluha- the Fern hotel is keeping up with all these current trends and environmental
policies. Most of the new trends which Meluha hotel follows are related to eco-friendly
housekeeping. New trends such as green button, green team and green time can enhance
the guest experience while saving the environment. The Meluha hotel have received awards
and LEED gold certificate. Environmental policies such as energy management, carbon
management, water and waste management have helped the hotel to make an successful
ecotel. Meluha- the Fern hotel promise for a premium comfort and a standard service with a
true passion for the environment.

Recommendations

1) Donate a plant
If a guest wants to donate a plant to the hotel or take a plant from the hotel for
planting, this offer should be enabled.

2) Food Preparation
Fresh, local and seasonal products should be given a prime focus since it will help
the guest to experience the connection with location, he/she is staying.

3)Bottled water alternatives

Looking for convenient located filtered water dispensers and also complimentary
bottles to refill.

4)Room Keys
Contemporary key cards are made of PVC (polyvinyl chloride) based plastic which is
highly toxic. Hotel should shift to face recognition and mobile phone scanning.

5) Ozonisation
The Fern can use ozonisation for air purification and laundry chemicals as it is a cost
effective.

5. Bibliography:

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Atharvahmct.edu.in. (2019). Changing trends in housekeeping – Atharva College of Hotel
Management and Catering Technology. [online] Available at:
http://www.atharvahmct.edu.in/global-news/changing-trends-in-housekeeping/ [Accessed 28 Nov.
2019].

Chou, C. (2014). Hotel’s environmental policies and employee personal environmental beliefs:
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concepthospitality.com (2019) Ecotel. [Image] Available at:

http://www.concepthospitality.com/consultant/ecotel_certification.htm [Accessed on : 4 Dec 2019]

fernecotel.wordpress.com (2019) The Go Green Initiative. [Image] Available at:

https://fernecotel.wordpress.com/tag/save-environment/ [Accessed on : 4 Dec 2019].

Fernhotels.com. (2019). The Fern Hotels & Resorts, India - Official Website for Online Hotel Booking.
[online] Available at: https://www.fernhotels.com/ [Accessed 28 Nov. 2019].

foodhospitality.in (2019) Meluha The Fern observes world water day by organising an educational
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Available at: https://globalecolabelling.net/what-is-eco-labelling/ [Accessed 26 Nov. 2019].

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environmentally responsible conventions Int. J. Hosp. Manage., 46 (2015), pp. 1-14

Han, H., Lee, J., Trang, H. and Kim, W. (2018). Water conservation and waste reduction management
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[online] Available at: https://hoteldesigns.net/industry-news/10-innovative-hotel-design-trends-to-
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K. Pichel 2008 Enhancing ecopreneurship through an environmental management system: a

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entrepreneurship, Edward Elgar Publishing (2008), pp. 141-189

Karthik, M. (2015) A New Trend in Hotel Housekeeping Practices and Challenges International
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M.D. López-Gamero et al., 2011 Environmental perception, management, and competitive
opportunity in Spanish hotels Cornell Hospitality Quarterly, 52 (4) (2011), pp. 480-500

McLeish, E., Tuppen, H., Tuppen, H., Tuppen, H., O'Neill, S. and O'Neill, S. (2019). 5 ways tech can
make your hotel more responsible | Green Hotelier. [online] Greenhotelier.org. Available at:
https://www.greenhotelier.org/best-practice-sub/talking-point/5-ways-tech-can-make-your-hotel-
more-responsible/ [Accessed 30 Nov. 2019].

O’Neill, S., McLeish, E., Tuppen, H., Tuppen, H., Tuppen, H., O ’Neill, S. and O’Neill, S. (2019). Meluha
–The Fern: keeping a finger on the sustainability button | Green Hotelier. [online] Greenhotelier.org.
Available at: https://www.greenhotelier.org/best-practice-sub/case-studies/meluha-the-fern-
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New Delhi: Oxford University Press

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pp.1639-1651.

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Teng, C., Horng, J., Hu, M., Chien, L. and Shen, Y. (2012). Developing energy conservation and carbon
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Trang, T and Thao Ng, (2019) ‘The impact of information technology application on the hotel
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TravelBiz Monitor., (2018) ‘Meluha The Fern, An Ecotel Hotel wins the national award for best eco
friendly five-star hotel’.  TravelBiz Monitor, 3 October, p.1.

6. Appendices:

10 **Source: ucdenver.edu
 1) Green Chemicals
Currently Being Used Green Reference
Restroom Products

RTD - Virex 256 Hospital Grade Quat Disinfectant EPP Product

RTD - Crew Restroom Floor and Surface Cleaner EPP Product

RTD - Crew Bath and Scale Remover Green Seal

RTD - Crew Bath and Scale Remover Green Seal

General Cleaners

RTD - Alpha HP Hydrogen Peroxide Cleaner Green Seal Certified

RTD - Glance Non Ammon. Glass Cleaner Green Seal

RTD- Alpha HP Hydrogen Peroxide Cleaner Green Seal

Floor Products

RTD - Stride Neutral Cleaner Green Seal Certified

Vectra Floor Finish EPP Product

Carpet Products

RTD - Heavy Duty Prespray Plus Green Seal Certified

RTD - Extraction Rinse EPP Product

General Purpose Spotter EPP Product

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2) Green Team
**Source: foodhospitality.in

**Source: justdial.com/

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13
 **Source: concepthospitality.com
3) Ecotel

4) Green practices
**Source: fernecotel.wordpress.com

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5) Hotel **Source: fernecotel.wordpress.com
initiatives

6) Environmental **Source: justdial.com

policy

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