Summer Hotel Energy Saving and Consumption Reduction Scheme
Hotel energy consumption is one of the main expenses of hotels. Therefore, reducing energy consumption is an important measure to improve hotel revenue and one of the focuses of our hotel operations. In the case of existing hardware standards, the operation of the hotel is analyzed, and the following methods are recommended for hotel operation and management to further improve the hotel’s energy-saving and consumption-reducing measures, so as to achieve the benchmark of energy consumption of each hotel.
01
Housekeeping
Recycle low consumables for planned hygiene;
Do not throw away low-consumables for guests who continue to stay in the house, use garbage bags repeatedly, and replace bedding every three days;
When the room attendant cleans the room, turn off unnecessary electrical equipment (lights, TV, etc.);
The cleaning agent should be diluted and used by the room attendant. If the stain is serious, the prescription should be sprayed with the cleaning agent;
It is forbidden for room attendants to use hot water when cleaning the rooms;
Adjust the brightness of the TV in the guest room to an appropriate position to avoid over-brightness;
The room attendant will hand over the room card sets that the check-out guests have not returned to the front desk to the front desk for reuse;
Recycle the paper rolls that have been used by guests but cannot be reused in the room and put them in the public restroom for use;
Employees are strictly prohibited from taking the elevator when they are not serving customers;
Reasonable use of scrap linen;
Regular treatment of the cost of recycling waste;
After the guests use the conference room, turn off the air-conditioning lights in time;
Increase the number of backwashes for washing to reduce washing costs.
02
Front Office
Advertising lights, hall lights, and spotlights at the front desk (switched in groups according to weather conditions) are the responsibility of the staff on duty;
At night, the computer at the front desk only ensures that the registration and public security upload and input are in working state, and the rest are closed and rotated at any time;
Secondary use of paper;
Fill in the room number of the room card cover with 2B pencil for repeated use;
During security inspections, pay attention to whether the lights in the hall and floor are turned on reasonably according to the regulations. If they should be turned off, adjust them at will.
03
Engineering Department
Inspect the boiler room and power distribution room every day;
Read the water meter at 8:30 and the electricity meter at 11:30 every day, and make records; the hotel management personnel analyze the overall energy consumption changes in detail, find out the main factors of energy consumption, find abnormal situations, and timely improve and improve energy consumption control method;
Regularly clean the water tank and do a good job of sewage discharge to prevent water scaling;
Adjust the water level control valve of the water tank in the second stage of Gongbo to reduce the flushing volume;
The water temperature at the water outlet of the guest room is controlled at about 45 degrees. The boiler water temperature should be adjusted in time according to the change of seasons and time periods.
Regularly inspect and maintain the boiler to ensure its good working condition;
Clean all air conditioner filters regularly (one month is appropriate) to maintain the temperature control effect;
At the beginning of summer and winter, the cooling and heating effects of each air conditioner should be checked one by one, and the maintenance should be followed up in time.
Develop a good habit of checking whether the water and electricity are turned off;
04
Food and Beverage
Management of water, electricity and gas.
In terms of water use: avoid constant flow of water, ensure that the valve is intact, repair it immediately if there is a problem, and use the remaining boiling water in the thermos in the private room reasonably when cleaning tableware and sanitation.
The water pipe on the back kitchen stove should be kept closed when it is not busy. If the faucet is broken, it should be repaired in time to prevent long running water.
- In terms of electricity consumption:
>Only the downlights in the lobby are turned on during the morning shift, and the ceiling lights and central air conditioners are turned on in the hall at noon according to the situation of passengers.
>Turn off the air conditioner after the guests have finished their meal, and only turn on the downlights in the private room.
>Towel cabinets and disinfection cabinets should be closed after the guests have finished their meals.
>The water dispenser is turned on during working hours and turned off during working hours.
> The TV should be turned off by hand, and cannot be turned off to standby with the remote control panel.
>The back kitchen turns on all kinds of equipment when working, and it is strictly forbidden for the equipment to run idly.
- In terms of gas consumption:
> Make sure to open when in use and close when not in use.
>Check for air leakage frequently to ensure safe use of air.
>The operator leaves the stove and shuts off the gas source in time.
>Do the timing switch, the steam cabinet will be processed together when there are enough dishes, and minimize the single operation.
- Catering utensils:
>All tableware is responsible for people, and develop the habit of handling with care to avoid damage.
>The kitchen utensils are regularly counted and checked.
> The tableware for delivery should be registered and recycled in time.
In terms of maintaining facilities and equipment, any items must be lifted off the ground and handled with care to avoid losses caused by improper maintenance.
Washing: It is forbidden to use new tablecloths and mouth cloths to wipe tableware; it is forbidden to sprinkle oil stains on cotton fabrics and carpets such as table skirts, chair covers, etc., in order to reduce the frequency of washing and reduce the cost of washing.
Low-value consumables:
>Unused napkins shall not be discarded at will, and disposable chopsticks shall not be used
>Consumables such as brooms and mops should be used properly to avoid man-made damage and prolong their service life.
>The decorative flowers used for serving are to be recycled.
>Unused solid alcohol should be recycled and reused and cannot be discarded.
> Clean plastic bags should be reused to reduce waste.
>Keep all items properly to avoid man-made damage and loss.
>Use the reverse side of old paper for non-active written records.