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