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Approach <br />1.1 Profile physical characteristics of the existing water supply systein: <br />The consultant, with the help of Steering Committee, will describe the physical <br />characteristics of each of the water systeins. Included in the suininary will be key <br />system characteristics, geographic area served, population and connections <br />served, types of users, key existing facilities, and water deinand. <br />12 Identify all water sources: <br />The consultant will identify and describe all of the system's water supply sources <br />including attributes, age, seniority, and conditions of its use. <br />Estimates/assumptions will be made on missing information. <br />13 Identify systein liinitations: <br />Consultant will describe systein liinitations on the District's water supply. <br />1.4 Characterize water costs and pricing structures: <br />Consultant will document past and current history of water sales with help from <br />District Staff. <br />1.5 Review current policies and planning initiatives: <br />In coordination with staff, CWS will discuss major policies that the District has in <br />place that affect water use under norinal and drought conditions. In addition, <br />CWS will coordinate to suininarize inajor planning efforts to date. <br />1.6 Suininarize current water conservation activities: <br />CWS will suininarize current water conservation activities. <br />Step 2- Characterize Water Use and Demand Forecast <br />Purpose <br />The activities described under this task will provide inforination on the District's existing and <br />proj ected water use. <br />Approach <br />2.1 Characterize current water use <br />In coordination with staff, consultant will review billing records to suininarize <br />water use in 2005-2007. Included in the discussion will be quantifications of <br />indoor vs outdoor use. Consultant will also try to develop historical trends in use <br />and quantify the amount of the water purchased. <br />2.2 Select forecasting inethod: <br />A demand forecasting method will be selected and described. <br />6 <br />