Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong

decade to become a significant segment of the hospitality sector in the city. Considering all restaurant-types available in the country, Chinese dim sum restaurants have the largest numerical count in Hong Kong. A major concern in the Chinese dim sum restaurant sector over the recent years has been...

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Main Authors:	Lo, Jennifer Y., Chan, Wilco W., Wong, Kevin
Format:	Article
Language:	English
Published:	Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus 2010
Subjects:	Food industry and trade. Halal food industry. Certification
Online Access:	http://ir.uitm.edu.my/id/eprint/19429/ http://ir.uitm.edu.my/id/eprint/19429/ http://ir.uitm.edu.my/id/eprint/19429/7/AJ_JENNIFER%20Y%20LO%20JTHCA%20B%2010.pdf

id	uitm-19429
recordtype	eprints
spelling	uitm-194292018-03-15T08:21:44Z http://ir.uitm.edu.my/id/eprint/19429/ Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong Lo, Jennifer Y. Chan, Wilco W. Wong, Kevin Food industry and trade. Halal food industry. Certification decade to become a significant segment of the hospitality sector in the city. Considering all restaurant-types available in the country, Chinese dim sum restaurants have the largest numerical count in Hong Kong. A major concern in the Chinese dim sum restaurant sector over the recent years has been the diverse and harmful forms of pollutants which accompany the food production process. Notably, Chinese restaurants are believed to consume more water and produce more sewage than restaurants serving other cuisines (Deng and Burnett, 2002). This study investigated the water consumption pattern of Chinese dim sum restaurants in a case study. Both qualitative and quantitative data from primary and secondary sources were collected. Results show that the dish washing section used the most amount of water (48%). The factors which affect the extent and nature of water consumption in local dim sum restaurants were also identified It was found that the number of patrons was the chief determining factor with regard to the volume of water consumption in local Chinese restaurants. The gross floor area and operating hours of the restaurant also had an effect on total water consumption. Subsequent to analyzing water use patterns and identifying potential water abuse, some recommendations were made to industry practitioners. By reducing water consumption and sewage generation, the water charge, sewage charge and trade effluent surcharge of a restaurant can be cut down. Restaurant operators can therefore benefit from reduced operating expenses. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus 2010-04 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19429/7/AJ_JENNIFER%20Y%20LO%20JTHCA%20B%2010.pdf Lo, Jennifer Y. and Chan, Wilco W. and Wong, Kevin (2010) Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 2 (1). pp. 1-8. ISSN 2590-3837 http://www.jthca.org
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Food industry and trade. Halal food industry. Certification
spellingShingle	Food industry and trade. Halal food industry. Certification Lo, Jennifer Y. Chan, Wilco W. Wong, Kevin Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
description	decade to become a significant segment of the hospitality sector in the city. Considering all restaurant-types available in the country, Chinese dim sum restaurants have the largest numerical count in Hong Kong. A major concern in the Chinese dim sum restaurant sector over the recent years has been the diverse and harmful forms of pollutants which accompany the food production process. Notably, Chinese restaurants are believed to consume more water and produce more sewage than restaurants serving other cuisines (Deng and Burnett, 2002). This study investigated the water consumption pattern of Chinese dim sum restaurants in a case study. Both qualitative and quantitative data from primary and secondary sources were collected. Results show that the dish washing section used the most amount of water (48%). The factors which affect the extent and nature of water consumption in local dim sum restaurants were also identified It was found that the number of patrons was the chief determining factor with regard to the volume of water consumption in local Chinese restaurants. The gross floor area and operating hours of the restaurant also had an effect on total water consumption. Subsequent to analyzing water use patterns and identifying potential water abuse, some recommendations were made to industry practitioners. By reducing water consumption and sewage generation, the water charge, sewage charge and trade effluent surcharge of a restaurant can be cut down. Restaurant operators can therefore benefit from reduced operating expenses.
format	Article
author	Lo, Jennifer Y. Chan, Wilco W. Wong, Kevin
author_facet	Lo, Jennifer Y. Chan, Wilco W. Wong, Kevin
author_sort	Lo, Jennifer Y.
title	Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
title_short	Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
title_full	Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
title_fullStr	Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
title_full_unstemmed	Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong
title_sort	diagnosis of water consumption in traditional chinese restaurants / jennifer y. lo, wilco w. chan and kevin wong
publisher	Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus
publishDate	2010
url	http://ir.uitm.edu.my/id/eprint/19429/ http://ir.uitm.edu.my/id/eprint/19429/ http://ir.uitm.edu.my/id/eprint/19429/7/AJ_JENNIFER%20Y%20LO%20JTHCA%20B%2010.pdf
first_indexed	2023-09-18T23:02:33Z
last_indexed	2023-09-18T23:02:33Z
_version_	1777418269602349056

Diagnosis of water consumption in traditional chinese restaurants / Jennifer Y. Lo, Wilco W. Chan and Kevin Wong

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