POLICIES &

PROCEDURES
Page:
Approved:

TUI HOTELS / VP Operations

Subject:

ENVIRONMENT ISSUES

VOLUME:

02

1 of: 2 Pages

Responsible:

COO/DOO
Copies to:

GM

2 103

Index:
Date:

2000-11-01

Replaces all documents of

previous dates

POLICY:
It is the policy of TUI HOTELS to apply common planning and design principles to the
planning of new hotels and hotel renovations in order to maintain guest quality and comfort
and a marketable image and in particular as far as environmental issues are concerned.

PROCEDURE:
This procedure establishes and outlines the handling of design and planning within a technical
services agreement between TUI HOTELS and the respective individual hotel concerning
environmental subjects.
ENVIRONMENT
1.

Heating and Cooling

To maintain comfort conditions for guests and staff and optimum storage conditions for hotel stores.
NOTE:
Air changes to conform to the recommended standards of the IHVE.
2.

Guest Bedrooms

To maintain 21C dry bulb with fresh air ventilation for heating;
24C (50% RH) maximum during cooling season.
3.

Guest Bathrooms

To maintain +3C above bedroom temperature other than cooling season.

Minimum 8 (eight) air changes per hour - as part of total bedroom/bathroom ventilation system.
4.

Bedroom Corridors

With fresh air ventilation to maintain bedroom temperatures.

5.

Other Areas

To maintain 21C DB.

Air changes as follows:
All public areas, restaurants, bars
Meeting rooms and function rooms
Lobby and administration offices
Staff restaurants and recreation areas
Public and staff WCs and changing rooms
Low Voltage Equipment Rooms (Computers, Telephones)
Copyright TUI HOTELS

15 times per hour

15
12
12
10
10

277182202.doc

POLICIES &
PROCEDURES
Page:
Approved:

TUI HOTELS / VP Operations

Subject:

6.

ENVIRONMENT ISSUES

2 of: 2 Pages

Responsible:

COO/DOO
Copies to:

GM

VOLUME:

02

2 103

Index:
Date:

2000-11-01

Replaces all documents of

previous dates

Ventilated Areas According to IHVE

All food stores (other than refrigerated)

Wine and spirit stores
Plus cooling where necessary to maintain 13C for:

White wine
Empty bottle store
Refuse area

7.

Kitchens and Bakeries

19C - 21C, minimum 33-35 air changes/hour with fresh air

Extract through

8.

(i)

Grease filters in hoods and

(ii)

Proprietary ceiling extract in

demountable ceiling or similar,
with inspection panels access.

Other Areas

Mechanical ventilation including filtered fresh air (minimum 6 air changes per hour)
Boiler and Plant rooms
Workshops
Telephone
TV/Radio and PH control room
TV/Radio repair room
Lift motor room (unless specific equipment calls for controlled environment).

Copyright TUI HOTELS

277182202.doc