Hotel and Accommodation Waste Setup

Hotels generate mixed waste from rooms, kitchens, and public areas. Use this plan to keep back-of-house tidy and guest areas clean.

Streams and placement

• Housekeeping: 240L commingled for bottles/cans; 240L general for room waste. Place on service floors or in service lifts.
• Kitchens: 240L organics 4-6x weekly; 660L cardboard flattened; commingled for glass/bottles away from sinks.
• Public areas: covered bins with clear labels; frequent liner changes to avoid odour.

Scheduling

• Match pickups to peak occupancy days; add an extra organics/general pickup in high season.
• Track fullness for two weeks; adjust to keep 60-80% full at pickup.
• Lock bins in shared docks to prevent dumping.

Contamination control

• Staff brief once a week; show real items from rooms and kitchens.
• Keep liquids out of commingled; add a "empty first" note near bar areas.
• For glass-heavy bars, consider a separate glass stream to reduce weight issues.

Want a hotel-ready schedule? Contact with room count, F&B outlets, and dock photos. We will size bins and pickups to your occupancy patterns.