1. Adjust the opening of the pedal flushing valve in the bathroom in the annex building to make the flushing water flow reasonable and sufficient.
2. Place mineral water bottles in the toilet water tank of the hotel to reduce the amount of flushing water.
3. Toilets in all use areas of the hotel should be regularly checked for running water to prevent water leakage.
4. Connect the water in the staff canteen to the domestic water meter to reduce the water fee.
electric current
1, reduce the indoor temperature standard and control it at 26-28 degrees in summer.
2. The central air conditioning system adopts the operation mode of "single freezing-single cooling" when the load is small, which reduces the air conditioning system.
The consumption of electric energy.
3, reduce the resistance of valves and filters, so that the central air conditioning system is in good working condition.
4, according to the ambient temperature, real-time dynamic operation of water chillers and regional fans.
5. Regularly clean and maintain the filter screen and fins of the fan coil unit.
6. Shorten the running time of Guang Cai lighting system: from 19: 00-23: 00 to 20: 00-22: 00.
7. Reduce spotlights and white woven lights, and improve the use of energy-saving lamps.
8, understand and adopt new energy-saving technologies and equipment, such as lighting economizer, etc. , to achieve the purpose of energy saving.
9. Stop using the passenger elevator in the main building after 2 am.
10. Improve the overload protection devices of some pumps in the catering department, human resources department and housekeeping department.
air
1, lower the indoor temperature standard, and control it at 16- 18 degrees in winter.
2, reduce the water temperature of hot water boiler and heating boiler. The outlet temperature of the hot water boiler is 42-46 degrees, and the heating pot
Boiler outlet water temperature is 36-42 degrees.
3, regular inspection and maintenance of boilers and gas appliances, to ensure that they are in good working condition.
other
1, the department mobilized employees to do energy-saving work, which made the whole hotel form a good energy-saving atmosphere.
2. The department should designate a special person to be responsible for energy conservation, strengthen inspection and supervision, strictly manage and require, and make patrol inspection records.
Hotel energy consumption is one of the main expenses of the hotel, so reducing energy consumption is an important measure to improve hotel GOP, and it is also one of the key points of our hotel operation. Under the existing hardware standards, the operation of the hotel is analyzed, and it is suggested that the hotel operation management adopt the following methods to further improve the energy-saving and consumption-reducing measures of the hotel, so as to reach the energy consumption benchmark of the hotel.
Housekeeping department (guest consumption, washing, energy)
1. Recycle low-consumption products for health planning;
2. Don't throw away the low-consumption items of guests who continue to live in the house, reuse garbage bags and change bedding every three days;
When the room attendant cleans the room, turn off unnecessary electrical equipment (lights, TV, etc.). ) at hand.
4. The cleaning agent is diluted by the room attendant and sprayed on the prescription with serious stains.
5. Room attendants are forbidden to use hot water when cleaning the room;
6. Put the brightness level of the room TV in a suitable position to avoid high brightness;
7. The room attendant will return the room card set that the check-out guest has not returned to the front desk for reuse;
8. The guest used and can't use the room roll paper recycling to the public toilet.
9. Employees are forbidden to take the elevator when they don't serve customers;
10. Rational utilization of discarded linen;
1 1. The waste recycling fee shall be treated regularly;
12. Turn off the air conditioning light in the meeting room after the guests use it.
13. Increase backwashing times and reduce flushing cost.
Front Office (Energy)
1. Advertising lights, hall lights, front desk spotlights (grouped according to weather conditions)-the personnel on duty are responsible;
2. At night, the front desk computer only ensures that registration and public security upload and entry are in working condition, and the rest are closed at any time;
3. The second use of paper;
4. Fill in the cardholder's room number with 2B pencil for reuse;
5. When patrolling public security, pay attention to whether the lighting in the hall and floor is reasonably turned on according to the regulations, and adjust it if it is turned off;
engineering
1. Patrol the boiler room and power distribution room every day.
2. Copy the water meter at 8:30 and 1 1:30 every day, and make records; Hotel managers analyze the overall energy consumption changes in detail, find out the main factors of energy consumption, find abnormal situations, and improve and perfect the energy consumption control methods in time;
3. Clean the water tank regularly, discharge the sewage well, and prevent water from scaling;
4. Adjust the water level control valve of the common water tank in Phase II to reduce the flushing volume;
5. The water temperature of guest room should be controlled at about 45 degrees. The temperature of boiler boiling water should be adjusted in time according to the seasonal change and time period change.
6. Check and maintain the boiler regularly to ensure that it is in good working condition;
7. Clean all air conditioning filters regularly (preferably one month) to keep the temperature control effect;
8. At the beginning of summer and winter, check the cooling and heating effects of each air conditioner one by one and follow up the maintenance in time.
9. Develop good habits and check whether the water and electricity are turned off;
The cost of hotel water and electricity accounts for about 10% of operating income, so energy saving and efficiency improvement is an important task of hotel management. Hotel energy-saving and efficiency-increasing should start from three aspects: first, energy-saving and efficiency-increasing should be considered from the perspective of business philosophy, starting from the source, that is, reducing operating expenses should be considered when building or renovating; Second, in daily operation, starting from small things and doing it bit by bit will definitely get good results; The third is to set the end-of-month and end-of-year control targets of the whole hotel, evaluate all departments, implement the performance distribution mechanism, and combine the energy-saving effect with the performance distribution of departments and individuals. Now 75 energy-saving and efficiency-increasing measures in operation management are provided to all departments to correct their own shortcomings.
1. Manage hotels effectively, with low operating costs and high operating profits, and vice versa.
2. The concept of energy saving is the most important, from the general manager to every employee, there must be a concept of cost management; Cost saving 1 yuan+business amount 10 yuan. Hotels without cost operation = hotels without economic benefits.
3. Reasonable functional layout is the most effective way to reduce operating costs.
4. The guest room layout adapts to the guest's consumption concept and is divided into three areas: transition area (aisle), activity area (window) and quiet area (bed). Hard floors (tiles and wooden floors) can be used in the first two months, and soft floors (carpets) can be used in the later period, which can reduce the cleaning cost of PA.
5. Use less bathtubs and more showers in guest rooms and bathrooms. Floor tiles and wall tiles can be colored or confused.
6. The number of sofas in the guest room can be reduced, instead of the old model of "one coffee table with two sofas", which can reduce one sofa; Use less all-inclusive sofas and switch to half-inclusive or all-wood sofas.
7. Reduce or remove disposable goods (six minor items).
8. If the local water quality in Chishui is hard, it is not necessary to use white cloth, but a color layout can be used instead. Toilet paper is not necessarily made of cotton.
9. The size and texture of guest linen in hotel restaurants, guest rooms and entertainment areas should be configured according to needs, and the size should not be too large.
10. Rooms use transparent bathrooms to avoid ever-burning lamps in bathrooms.
1 1. There is no light in the closet, and there is no color infrared sensor control.
12. The equipment shall be maintained regularly and kept in good working condition.
13. Keep the building in good condition, prevent unnecessary leakage, and put an end to running, running, dripping and leaking.
14. The insulation layer of the pipeline is intact, with a thickness of 50m.
15. update energy-consuming equipment to avoid the extended service of electrical appliances.
16. strict management: reasonable arrangement of operation, such as refrigeration unit and refrigeration unit.
17. It is more efficient to control the number of transformers to make their working load 60%-80%.
18. Implement working procedures, read meters on time and monitor energy consumption.
19. Use the power card to control the electrical equipment in the guest room.
20. The lighting system should be controlled by more than two channels, such as the lighting system in public areas and guest rooms corridors.
2 1. Semiconductor energy-saving lamps with new technology are used for lighting, saving electricity by 70%. Life extension 10 times. Try to use energy-saving lamps for lighting, but be careful not to stretch your legs.
22. Building lighting uses energy-saving light sources, and lighting facilities should be divided into regions and brightness, which can be controlled regularly during holidays and peacetime.
23. Control the procurement procedures of energy-saving lamps to save more than 50% of the procurement costs.
24. Remove the scale in the electric heating apparatus in time.
25. The recovery of condensate water from gas equipment can save 20%-25% of the cost; The condensed water returns to the boiler room, water supply tank or laundry room.
26. The steam traps of steam equipment such as laundry room and kitchen are in the state of "hydrophobic and steam blocking", which can save energy 10%.
27. There is no water dispenser in the guest room, but an electric kettle is used.
28. Control the air conditioning temperature in summer: 22-260℃; Winter: 18-230C. Increase in summer (decrease in winter) 10C, saving 5%-8% of the cost.
29. If the fresh air system of hotel air conditioning works normally, it can save 20% energy consumption. Fresh air is used in the air conditioning of lobby, dining room and guest room, which can not only improve air quality, but also save energy.
30. Cleaning and maintaining the air conditioning system twice a year can save 5% of the operating cost.
3 1. The air-conditioning energy consumption in all areas of the hotel should be managed by performance appraisal, controlled by tables and rewarded for energy saving.
32. Water consumption in all areas of the hotel (guest room, kitchen, laundry room, staff locker room, public address, etc.). ) Adopt performance appraisal management, control by table, and reward energy saving.
33. Control the temperature of hot water, summer: 45-480℃; Winter: 48-580 C. Every time the water temperature rises 10C, the cost will increase by 5%-8%.
34. By controlling the pressure of hot and cold water, water can be saved by 5%. The pressure of bath water in guest rooms is 0.2-0.3Mpa. If the roof water tank is used for water supply, the water supply pressure of the three floors below the top floor of the guest room must be solved to meet the above requirements.
35. The hot water system should have a circulation system to ensure that the hot water should be discharged within 10- 15 seconds when the water mixer turns to the left in winter; Cold water and hot water systems use rust-proof pipes, such as copper pipes and green pipes.
36. Color hot water boilers are more economical than steam boilers, and reducing the steam pressure of steam boilers can also save energy.
37. Increasing the volume of hot water bottle can stop the furnace at night or reduce working hours.
38. Restaurants (boxes) should use fresh air to cool down before meals 15 minutes, and adjust the air conditioning temperature according to the guests' situation.
39. The air conditioning and refrigeration system in the banquet hall, dining room, dining room box and large conference hall area should be controlled by zones.
40. The main engine of hotel air conditioning system should be matched with large, medium and small ones to avoid the phenomenon of "big horse-drawn car".
4 1. For hotels (villas) with scattered buildings, it is not necessary to use the central air conditioning system, and air-cooled, split and cabinet air conditioners can be used.
42. Cultivate the scientific consumption concept of employees and guests. Train all employees (from general manager to employees) to use air conditioner thermostat correctly. Use less high-grade: control mid-grade; Use low gear; If the temperature increases (summer) or decreases (winter) when sleeping, you can save energy by 5%-8%.
43. Rooms use water-saving devices, such as adjusting the tap water pressure and using filters. Guests need water to meet three requirements: sanitary water, suitable water temperature and up-to-standard pressure.
44. The staff bathroom uses faucets and plug-in nozzles.
45. Management procedures should be changed. For example, washing tablecloths in restaurants at night can save more than 10% of the washing cost, and linen can be used 20-40 times.
46. Kitchen water can be discharged in different quality, which can save water by 20-30%.
47. The flushing tank in the guest room bathroom is adjusted from 8 liters to 6 liters, which can save 20 liters of water every day. If possible, reclaimed water can be used.
48. Let all employees know that the hotel has a lot of money, but it can't be extravagant. Start from me, start from bits and pieces, such as the reuse of waste electrical appliances. For example, large tablecloths can be made into small tablecloths, square tablecloths can be made into long tablecloths, and old linen can be made into laundry bags and dust covers, so that they can be fully utilized.
49. Add a dust pad at the entrance of the hotel gate, the width is more than 2 meters, which can keep 60% of the dirt on the soles out of the door and reduce the workload of PA cleaning the lobby and floor carpet.
50. Hotel PA cleaning should remember that "time" is the best way to remove stains. It is most effective to treat any stains within 6 hours.
5 1. Carpet maintenance methods: vacuuming, local timely stain removal and controlled washing.
52. It is the most effective to deal with the stains (chewing gum) on granite and marble floors in time. Scrape the gum clean with a paint scraper, then treat it with detergent, and there will be no traces.
53. The linen in the guest room can be changed by one guest, not necessarily every day, but the signboard should be consulted in advance.
54. Strengthen the receiving system and strict warehouse management. But pay attention to people-oriented.
55. Educate employees to develop good energy-saving habits, such as consciously taking the escalator up and down two floors.
56. Reduce inventory and deliver goods by suppliers.
57. Check the purchase price of kitchen raw materials from time to time (at least once a week) to reduce the purchase cost.
58. The warehouse is regularly counted, and several items are consistent. Reduce loopholes.
59. Implement the system of collecting and reporting the loss of secondary warehouses.
60. Control the breakage rate of tableware from the source (warehouse, dining table and sideboard). New tableware should be purchased according to the specifications and quantity of restaurants (private rooms) to reduce waste.
6 1. Control the service life of linen from the source, increase the number of restaurants and rooms, and reduce waste.
62. Improve the times of linen washing from the source. When the dining table is closed, reduce the pollution of cooking soup to linen, and do not put hard objects (toothpicks, etc.). ) put it in the linen to be washed. Reduce the chance of secondary pollution of linen to be washed in guest rooms (linen is polluted on the ground, on shoe prints and on the way to the laundry). Before dry and wet washing, stains should be removed in advance. Successful washing depends on effective pre-washing, which can effectively reduce backwashing.
63. The exhaust fan in the bathroom can be removed, and the centralized control on the roof can be changed.
64. Choose granite and marble correctly, and replace marble with granite in the lobby floor, bathroom countertops, windows and other places that need cleaning.
65. The date carpet was replaced by granite floor in the elevator car.
66. After summer 12 and winter 1 1, the lobby floor shall be maintained once a day.
67. The laundry equipment is installed correctly. The branch pipe of gas equipment is connected from above the main steam pipe; The water equipment branch pipe is connected from below the main water pipe. The model of steam trap of laundry equipment should be correct, and the ironing machine should use large capacity (floating ball type and inverted bucket type); CDs of other devices.
68. Washing the discharged washing water with "no new head" can save water by 20%-30%.
69. The working hours of the laundry room can be adjusted to night shift, and there is peak and valley electricity at night.
70. Steam and hot water pipes must be suspended for heat preservation when they go underground.
7 1. The laundry room should not be too far away from the boiler room.
72. The refrigeration and cold storage capacity of the kitchen should be reasonably configured. The thawing of meat raw materials should be carried out in the cold room, and it is strictly forbidden to thaw with tap water.
73. The stove adopts infrared (induction) control to separate the pot from the gas (oil). Use advanced stove burning device.
74. Natural light is often used in public places.
75. Paperless transmission of office instructions in the hotel (computer network); Use small font for internal documents and double-sided paper.
1, use water-saving toilet. Use water to urinate and guide guests to use it correctly. Can save water by more than half.
2. Gradually phase out the traditional 9-liter toilet and replace it with a 6-liter toilet, or you can install a water-saving core in the water tank, and each toilet can save about 30 tons of water a year. Or put a 1.25 liter coke bottle in each water tank, and the room opening rate × the number of rooms × 1.25 liter × the average use times = water saving.
3. An intelligent induction water-saving system can be installed in the staff toilet. 8 minutes for male employees and 0/2 minutes for female employees, and control the water consumption.
4. Public toilets can be equipped with induction water-saving faucets.
Water-saving faucets can be installed in rooms and bathrooms, and water flow can be saved by properly controlling 1/3.
5. Reclaimed water reuse. The hotel can recycle some wastewater, which can be used for watering green space, washing cars and cooling down after precipitation and filtration. ...
6. Many foreign hotels have rainwater collection systems.
After treatment and reuse, resources will not flow away in vain.
7. Guide the guests with reminder cards, and change the cotton products of one guest every day.
8. Create a water-saving atmosphere and remind guests and employees in vivid forms. For example, some foreign hotels put reminder cards in their rooms: it takes 4 glasses of water to clean a cup.
9. Measure all departments and areas of the hotel with a water meter. Accumulate data and determine the reasonable water consumption according to the utilization rate.
10, establish a system, mobilize employees to form good habits, strengthen water, electricity, oil and gas leakage inspection, and put an end to ever-burning lamps and running water. According to the test, the waste caused by leakage in domestic general enterprises is 5%- 10%.
1 1, condensed water recovery. Steam becomes condensed water, and the water temperature still reaches 70℃-80℃. Each ton of condensed water contains about 6 kilograms of heat of light oil combustion. A medium-sized hotel can recycle nearly 5000 tons of condensed water a year.
12, the cooling tower of the hotel will form a lot of water mist.
This humble water mist, a medium-sized hotel will float 60 tons of water a day, nearly 5000 tons of water a year. By changing the angle of airflow and installing a water collector, the loss of water mist drifting can be greatly reduced.
13, adopting new energy-saving light source. Although the price of energy-saving lamps is several times higher than that of traditional incandescent lamps, the luminous efficiency is 4-5 times higher than that of traditional incandescent lamps, and the service life is 8- 10 times, which is completely feasible in economy. If all hotels use energy-saving lamps for lighting, at least 70% of electricity can be saved. And now the spectral chromaticity of energy-saving lamps is close to that of incandescent lamps, which does not affect the contrast of the atmosphere.
14. A large number of hotel signboards and night lights can use LED lights, each of which consumes less than1w.
15. Induction energy-saving lamps should be used in corridors and fire stairs to prevent ever-burning lamps. Some foreign hotels also use induction lamp for their guest passages. Only a few lights in front of the guests are on, and people turn off the lights when they pass by.
16, adopting intelligent power-saving voltage-regulating switch system. Hotel public areas: lobby, conference hall, multi-function hall, banquet hall, etc. There are usually hundreds of light bulbs. The system can adjust the voltage and irradiance according to the sunshine conditions and the atmosphere to be created. It can save electricity by about 20%.
17, multi-switch group control can be used for combined lamps. Choose different lighting modes as needed.
18. In the Code for Design of Hotel Engineering, 30% surplus electricity is generally reserved for large electricity users in hotels, such as refrigeration units, pumps, elevators, boilers and fans. The phenomenon of "big horse-drawn carts" is widespread in operation. Using frequency conversion system, the speed and frequency of motor can be adjusted according to the change of temperature and load. Generally, it can save electricity by 30%-50%. Power electricity is the bulk of hotel electricity consumption, and the equipment investment can be recovered in less than two years.
19. Install solar panels on roofs and walls according to local conditions to provide supplementary power for hotels.
20. The average sunshine time in China is over 2,000 hours. The newly-built hotel can collect, store and distribute solar energy according to the optimal design of the building itself. Solar water heaters, solar energy heating, solar refrigeration, solar power generation and so on. Each square meter of solar panels can save 800 kWh and 300 kg of standard coal a year.
2 1. Solar street lamps, lawn lamps, floodlights and light signs can be used outside the hotel.
22. Some hotels in Japan use solar parking sheds. It can not only shade the guest's car, reduce the energy consumption and air pollution of air conditioning, but also provide electricity for the hotel. There is no technical problem with this approach, but the key lies in the concept.
23, to prevent the abuse of outdoor contour lights and building spotlights.
It not only consumes electricity, but also causes light pollution to rooms and neighbors. The advanced method of floodlighting in hotel buildings is to use LED semiconductor lights. The same lighting effect can save 75% electricity consumption.
24. Set the temperature of the air conditioner at 28℃.