Water management in hotels using tap specs in conjunction with the Ishikawa approach

The hotel and tourist industries rely heavily on average water consumption. The establishment and maintenance of a water conservation culture in hotels is the responsibility of industry professionals in this field. For determining the root cause of a problem and devising a workable solution, researchers often use the Ishikawa technique invented by Ishikawa in 1943, also called the fishbone diagram. This case study demonstrates how water tap specs can be used in conjunction with the Ishikawa approach to achieve water savings in hotels. As an added benefit, this case study illustrates how the outcomes of this approach can be assimilated in standard operating procedures (SOPs) in the accommodation business.