Post on 29-Mar-2015
The Basis of Water and Energy Conservation;
Eng. Sarieh ElessawyRegional Director of Engineering
Engineering; Central role and responsiblities.
•The engineering department is the backbone for smooth running of hotel services and operations.
•A luxurious eye appeal and comfort of rooms and public areas together with world class services around the clock, are only possible when all hotel fixtures, furniture and equipment are kept in a pristine condition.
•The health and safety of our guests and staff are among our top priorities to ensure the satisfaction of our guest and the motivation of our staff.
•Accordingly, we are aiming to maintain a capable staff not only in technical engineering matters, but also in guest relation and guest management in usual day to day and emergency scenarios.
Why water and energy conservation planning
Soaring Energy prices (1973-4 OPEC
strategy)
Private sector investment
in water and sewage
infrastructure
Increased water and
energy related operational
cost
Increased water and energy cost Decreased profit
Energy and water management being part of successful hotel management
This profit-driven reduction had beneficial side effect of conserving finite natural resources and reducing Environmental Pollution .
The primary goal of utility management is improvement of efficiencies in two key areas
Operator Efficiency :
Ability to understand , operate and maintain the hotels equipment and system in an energy efficient manner .
Building, Equipments and System Efficiency :1- Always try to find cheaper energy resources for operations (electric Vs. Solar pool heating)2- Careful planning , organization ,training, follow- up and up to date technology (e.g. Filament to LED lighting)3-Adapt the use of resources (staff, equipment , utilities )to change according to seasons or occupancy rate (high floors in summer and low floors in winter to save heating energy).
How to implement the action plan of energy efficiency as out lined ?
1- Carry out an energy audit in the hotel which will show you major energy consumer costs and where saving can be made .
2- Compare your total and individual consumption figures with hotel industry bench marks to determine saving potential .
3- Seek the advice of experts for analysis , evaluation and recommendation.
4- Using the energy audit results to establish realistic goals for each department and the entire hotels management . Realistic goals guarantee staff commitment .
5- Communicate to all employees management’s commitment and explain clearly the objectives and goals , show current consumption data , costs and trends . People are more committed when they understand why.
6- See that the entire staff participates , capitalize on their knowledge experience and familiarity with the building . They know it better than anyone else, encourage them to put forward their ideas proposal to save energy. People are more committed when their own ideas are utilized.
7- Establish a monitoring and targeting system .
8- Provide training: staff must understand how to make prudent use of utilities and operate and maintain the equipment in energy efficient manner . People are more likely to commit when they can operate at ease.
9- Provide continued motivation , develop standard operation procedures, efficiency charts and the like .
Preventive Maintenance
Program
( Sample )
Machine History CardService Type Machine Equipment No.Location Serial No. ModelMake Purchased Date Purchased Cost
Frequency Of Maintenance Function Of Maintenance Interval Of Maintenance
Spare Parts Stoked Specification
PartManufacture
Part No.Hotel Stoke
No.Quantity Volt Drive
Amp. Belts Phase Fuse H.Z Lubrication H.P Grease R.P.M Filter Pressure Fluids Head Discharge
Special Instruction
Preventive Maintenance ProgramWeek
Item No.Duties and
Assignments Mon Tue Wed Thu Fri Sat Sun Location
Completed
Assigned by
Preventive Maintenance Report
Weekly Schedule Sheetweek 41
No. Date Equipment & ID. No. Maintenance Function Assigned
By Completed
By
1 15-10-2005Dish washer chick water inlet filter, solenoid, earth ,electrical
connection, pump, drain
8 15-10-2005 water pump 1 chick overload mech. Seal
3 17-10-2005 deep fryer 15L (kitchen) chick electrical connection &thermostat
4 18-10-2005 ban marie 2 chick electrical connection ,heater ,thermostat
5 19-10-2005 hot cabin (baker) chick electrical connection door
6 20-10-2005dough shatter chick electrical connection , belt ,gear
&cleaning motor bearing
7 15-10-2005café machine 2 chick thermostat heaters,valves,water
connection
9 21-10-2009air blower(sewage plant) 2 blower chick oil level,couplen,motor bearing
10 16-10-2005medium tention trassrormer cleaning,observation
11 17-10-2005 kitchen electric panel cleaning,observation
14 21-10-2005 kitchen freezing room
chick temperatue cleaning condenser &evaporator
Equipment & ID. No.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 --- ---- -- 49 50 51 52
Dish washer (kitchen) x x x x x x x x
Dish washer (terrace) x x x x x x x x
dish washer (diving) x x x x x x x x
6 plate cocker oven (kitchen) x x x x x x x x
4 plate cocker oven (kitchen) x x x x x x x x
4 plate cocker oven (kitchen) x x x x x x x x
4 plate cocker oven (staff cafteria)
x x x x x x x x
deep fryer 2 squire x x x x x x x x
hot cabin (back area) x x x x x x x x
eggs mixer x x x x x x x x
Thank you for your attention