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Mr. Pawan Kumar, Group Head (EM) National Productivity Council, New Delhi
Managing energy better will add directly to your hotels operating profits profits
This Presentation is intended for hotel personnel's responsible for managing premises. It contains data which will allows you to see how your premises compare with industry norms in terms of energy consumption energy costs. In addition, it contains advice on: controlling energy better using energy more efficiently reducing avoidable waste while adding to customer comfort
The presentation on energy efficiency describes some of the main managerial and technical actions which should be considered to improve performance. Many cost little or nothing to implement. The estimated savings from these energy efficiency measures can typically be: -- upwards of 5% for good housekeeping -- around 10% for low cost measures Greater capital investment in energy efficiency measures can achieve larger savings still !!.
benefit because an efficiently controlled hotel satisfies their needs and leads to repeat business.
Staff benefit through improved morale and better motivation which in turn increase productivity. The environment benefits because using energy efficiently reduces adverse effects on the environment and preserves nonrenewable resources for future generations.
Guests
Energy Costs
o The common unit used in the hotels for specific energy cost is : Rupees / bedroom / year o Energy costs vary with hotel size, type, region, contract and
load profile. o Unit prices tend to be lower for larger and more intensively serviced buildings, .
< 365
365-440 440-550
> 550
TYPICAL UTILITY CONSUMPTION IN HOTELS( Summary of 100 hotels of size 200 to 1000 Rooms ; Electricity Water Fuels = 65 % = 15 % = 12 %
LPG(Kitchens) =6-7 %
A Note on Energy Use In Hotels For different hotel types, the average room size varies. as does the relationship between number of rooms and total floor area; this explains why there is not a constant relationship between the kWh/ m 2
Fuel costs vary with hotel size, type, region, contract and load profile. Unit prices tend to be lower for larger and more intensively serviced buildings, These are more likely to be supplied at a higher voltage and have better load factors .
gases into the atmosphere. These include suiphur dioxide that gives rise to acid rain, and carbon dioxide that is the main contributor to the threat of global warming.
Factors to convert Consumption of fueis to emissions of
carbon dioxide, in kg of carbon dioxide produced per kWh of fuel used are: -- oil 0.29 -- gas 0.21 -- electricity 0.72
A typical hotel releases annually about 160kg of CO, per
o Take meter readings regularly to identify sources of waste, such as excessive nighttime or weekend consumptions. o Read meters at the same time each day, week or month, to establish the pattern of use and to locate discrepancies.
o Wherever possible install sub-meters so that costs can be allocated to each main area or activity. o Make the catering facility a cost centre -following the procedure recommended in
o There are technological developments that can help you to use energy efficiently.
o Try to ensure that initially you use the equipment and services you already have as efficiently as possible; for example, make sure that equipment is maintained properly.
o With little or no capital investment it is possible to adopt good housekeeping measures that can be put into operation straight away and offer immediate benefits.
o Try to identify
measures that have other associated benefits - such as improving your guests perception of comfort and service. o Involve staff by explaining your plans and invite them to propose their own suggestions for energy saving. o Ensure they are given feedback about energy use, and consider incentives for successful ideas
Incandescent lamps:
The principle parts of an incandescent lamp, also known as GLS (General Lighting Service) lamp include the filament, the bulb, the fill gas and the cap.
Reflector
lamps:
Reflector lamps are basically incandescent, provided with a high quality internal mirror. The reflector is resistant to corrosion, thus making the lamp maintenance free and output efficient
On / off type voltage regulation type (for illuminance control) Group control switches / units Occupancy sensors Photocell controls Timer operated controls Pager operated controls Computerized lighting control programs.
Medium and Long Term Measures : Improve Chiller Efficiency : Check cooling capacity at 25 %, 50 %, 70% and 100% loads
compare with design figures.
o Assess Current energy consumption in Guest Rooms : -- Install Sub-meters for electricity consumption including corridors, storage &house keeping, lights , TV, mini bar, fan-coils etc. -- Measure the monthly consumption of hot & cold water and calculate cost of hot water generation. -- Determine the energy consumption per occupied Room and water consumptions per guest. -- Compare the result with the bench mark and assess possible improvements.
Good
029 0.35 1.5- 1.8
Fair
0.35 .44 1.8 2.0
1.8-2.2 23 - 26
2.2-2.5 28 -30
Good
Fair
Poor
<3
3.0 4.5
> 0.45
<1
1 1.5
> 1.5
Water (liters)
<35
35 -45
> 45
Achieving
EnergyEnergy-
Carry out an energy audit in the hotel, which will show major energy consumer costs and indicates improvements Compare your total and departmental consumption figures and compare with hotel industry benchmarks for savings. Seek the advice of experts for analysis, evaluation and recommendations. Using energy audit results, establish realistic goals for each department and the hotel. Communicate to all employees about Managements commit ment and explain clearly the objectives and goals.
ledge, ,experience and familiarity with the building. They know it better than anyone else. Encourage them to ideas/proposals.
o Establish a M & T system. o Provide training to employees. o Develop standard operating procedures.