GENERALITIES

1. The TBL
2. BMS
3. Types of Maintenance
4. Responsibilities of Facilities Department
5. Tools
6. Certification
7. Accessibility
8. Staff structure

Kristina Gorchakovskaya BBA4
 Triple Bottom Line (TBL): focuses on 3 pillars:

Green house construction – a house made of glass attached to

the main house, usually used as a natural heater.

10% of energy comes from sun / 90% comes from

planet/natural resources

Produces CO2 which leads to green house effects over heating

the atmosphere, which causes global warming.
Global warming- green house gases- overheat of the planet=
disappearance of islands & animals

We are creating huge amounts of waste

Single Bottom Line - Industrial revolution-> single bottom line-> important only the money you make
(as much money you have, as much happiness you have)-> society based on the individuality and competition)

Accumulation of the toxic gases - is the

result of industrial revolution

We have to produce the circular processes – a situation with 0% production. Waste must be produced in a way that the outside of the planet be able
destroy in a way it can be reused/recycled

Bottom Line of success in the industry is Economy. We are not successful until we reach all the 3 P’s or E’s.

The triple Bottom Line: An accounting framework/ business philosophy with 3 parts.

a. Economy ->Profit à for ourselves and for local places à suppliers

b. Equity-> Peopleà good treatment, give work to locals
c. Ecology->Planetà minimize harm to planet, sustainable environmental practices, and renewable
resources. Reduce the waste. Being self sufficient.
Kristina Gorchakovskaya BBA4
 Building Management System (BMS)
1. Eng. Computerized System that contains a wire (BUS) connected to a different system that enables us to
control, monitor and manage the property/ mechanical and electrical equipment. (E.g. ventilation, fire
system, security system, lightening powe)
2. Costs 20% of the building management
3. Can save up to 30% of the building management
4. 25% cost of its construction. 75% cost of its maintenance
5. Advantages: EFFICIENCY
a. Good control of internal conditions (comfortable)
b. Individual control room -> comfortable atmosphere
c. Central and remote control
d. Monitor energy consumption, temperature and humidity. Helps us save energy
e. Save time and money during maintenance
f. More satisfied guests
6. Detector (sensor) à actuator (machine works)

Functions:
~ control system
~ program
conditions
~ monitor
consumptions

Components; BUS
BUS – the central wire that gathers information and sends it to monitors/ control centers and through which
information travels throughout the whole hotel until it reaches activators.

The sensors detect the physical activities (temp), send info though the bus which leads to BMS, which then sends
info to the actuators to the specific equipment.

Components Functions

Wires Transmit information from the bus

Sensors Capture the information
Control center (central computer) Executes received info (from bus+ sensors)->pass to activators
Activators Perform a task sent by a control center
Detector (thermostate)

Kristina Gorchakovskaya BBA4

Categories/Types of Maintenance
a. Run to failure (lamps)
Wait for the problem to happen before fixing, savings in short term, huge problems in long term; let it function till
it fails and then replace it. (Not so recommended because it can be more expensive).
b. Time based (scheduled)
Pre-determined schedule for everything “classical”; preventive. We schedule what to check throughout the year.
Save a lot of money, but not the best.

c. Condition Based (TB+BMS)
Software-monitor: Use of computers to check equipment’s conditions. Saves costs on long term. maintaining some
conditions (air fluidity, temperatures, humidity) provides good conditions, and saving energy (help of the bms system)

d. Reliability-centered maintenance (TB +BMS +EMP)
Incorporates the other 3 à evaluate and choose appropriate one (The one with less cost & the most economical
& ecological). strategy with a goal based in saving -> environmental management program that establishes the goals to
save energy (mix the other 3; save money/water/ energy-> being green)





Accessibility:

Must be accessible for handicapped people/ Compulsory to design some special places that must be designed for disable people
(front desk, ramps, bedrooms, toilets, sound messages, parking)

a. Places
I. Parking: closer parking ramps
II. Sidewalk: large space
III. Front Desk: lowered desk
IV. Restroom: full mirror, out swinging door, bar to hold on, knee room
V. Restaurant: accessible door width, spaced seating
VI. Room: TV w/ remote, space around furniture, accessible height for electronic control
VII. Stairways: handles + contrasting color or texture for top and end
VIII. Step free access to main entrance; Lower hanging space in closets; Elevator to ground floor; Automatic door
opening; Rolling shower; Bars in the bathroom; Raised toilets; Level or ramp to public áreas ;Sound messages

Kristina Gorchakovskaya BBA4

 Responsibilities of the Facilities department

1. Control the mechanism:
2. Property Operation Maintenance
3. Hotel
4. Utilities (water, energy)

5. Training the staff in order to save waste - continued education and training is essential to orient new employees and
enable veterans to learn emerging and changing technologies

6. Health & safety supervision

7. System & Building design - ensure that the facility has been designed with maintenance and operating costs in
maintenance and operating costs in mind (manager should have knowledge as possible about the systems and
components of the building
8. Special projects - unexpected tasks that fall to staff and that meet unique demands and needs from the guest

9. Waste management - regulate the activities in a way to reduce operation’s environmental impact

10. Inventory control - specialized parts and equipment needed for facilities operations requires the inventory be adequately
controlled in order to prevent theft + ensure that parts and materials are available when needed

11. Emergency plan - staff plays leadership roles in property level emergency planning and response teams

12. Budgeting / Cost control - must be able to plan and budget their financial needs + control the expenditures in all
areas under their preview

13. Outsourcing supervision

14. Systems and building commissioning- process for achieving, verifying and documenting the performance of each
system to meet the operational needs of the building (TAB- testing- adjusting and balancing)

15. Building and system operations- day-to-day activities that ensure the building and its systems continue to operate
as intended and provide needed services

16. Building maintenance- Building structure serve as first line of protection for the building’s occupants and contents,
so they must be attended to the building needs (building’s exterior is the first image that guests get exposed to)

17. Equipment maintenance and repair- vast and varied amount of equipment whose proper operation requires maintenance and
repair needs to be done + maintenance and repair of equipment used in or by other departments

18. Utilities management- staff & management should be able to choose the best options in order to obtain the best sustainable
and environmental use

19. Corporate reporting- documenting the activities of the facilities department is important to the success of the operation ->
they need to gather and report specific additional information on facility maintenance, repair and restoration and on
compliance with internal and governmental requirements-> they will serve to record system and facility failure + repair
and restoration guides for future reference in similar circumstances

Kristina Gorchakovskaya BBA4


Communication Tools:
These 4 tools used by the chief engineer to carry out the departments's assigned responsibilities.
Architect's renderings have a multitude of uses, from safety and security planning and remodeling projects to
making simple one-time repairs to the facility

v Budgets: description and price of what we are buying. Needs! Suppliers? have to be expensive in info and
in money; analyze them carefully,include in budget is….not include in budget is…cheapest option is bad.
Lower prices- more commisiion Property operation and maintenance; utilities; capital expenditure.
Budgets are an integral part of the planning process. pre opening-> purchase of all the necessary tools
and supplies; annual budgets-> property operation and maintenance, utilities and capital expenditures

v Blueprints: technical drawings, representations in 3D and 2D, Floor Plan, Elevation Plan, Section Plan,
Technical Plan – position layout of technical system, Perspective Plan. floor plan (overhead perspective of a
building’s floor drawn to scale); section (cut of horizontal plan); perspective projection(3 dimensional
image on a two dimensional plan)

Elevation plan- representation of a vertical plan; detail perspective; 3D; building taken from a head-on perspective and
drawn to scale

Technical /mechanical Plans- layout of an engineering system (ventilation; sanitary); plumbing fixtures and water flow+
HVAC+ ductwor
v Benchmarks: used by chef engineering to manage facilities. Compare with past results of: usage,
efficiency, staffing level.
§ Benchmarking is one way for business owners and management to evaluate internal
policies and do comparisons with competitors and other companies.
§ Examples: P.O.M utilities, Program C.M.M.S., etc…

EMP Water

EMS Energy

EMAS Waste

We need to check if we are succeding.

POM – property operation maintenance Utilities –

Hotel keeps charging, thats why keep cheking our water

POM using benchmarks.
energy,

electricity
The more benchmarks you check, the more yo u sure
gas
to avoid energy waste per year

v Forms: room data form, schedules, operating procedures, energy records…
They give us precise/ technical conditions of the specific machine/machine. A registry for the work being
done. (Room date form). organizes the actions (standardizing the actions)-> manuals take care of machines;
piece of paper concerning the maintenance of the hotel; work order-communications system that makes the
facility department aware of the problems so that action can be taken to rectify the situation in a timely
manner
Kristina Gorchakovskaya BBA4


Certifications:

Hotels wants to say to people that we are green, so they can sell- obtain the trust of people- green hotels should have some
certifications in order to gain trust

Types

IX. Self-certification: basic type, lack on independent verification. UNTRUTHFUL.

X. Affiliated certification: 2nd party association. Tests & verifications are done by an outside company, but
validations & auditions are done by company itselfà LESS CREDIBILITY because they can influence the
results
XI. 3rd Party certification: Company pays for it. Outside & independent company tests, verifies, validates &
audits. MOST CREDIBLE.

Process

I. TESTING: 3rd Party comes to hotel with criteria and check if you follow standards à Scientific Analysis
II. VALIDATING: record keeping process à certification or not/
III. AUDITING: follow-up inspection to keep or remove certification

Names

ISO (International Standartization Office ) 9001 – quality

ISO 1400 – environmental management

Energy star – machines, energy efficiency

LEED -green buildings, whether it is ecological

FSC – sustainable processes of wood

Kristina Gorchakovskaya BBA4

Staff Structure:
a. 3 employees / 100 rooms
b. Depend on the status of the hotel (luxury, mid-level, low)
c. Engineering Manager à In charge of utilities, maintenance & repair. Swing shift.
d. Always consider the size of the hotel and surrounding garden areas.
e. Organization of the department is predicated on the size of the facility
f. Employees in the facilities department are either specialists or generalists.
g. Larger properties tend to have far more specialists, and the smaller hotels will tend toward fewer
specialists and more generalists.

• Employees of the department may include but are not limited to:

– Secretaries/Dispatchers -Electricians -Plumbers
– Carpenters -Refrigeration Technicians -Boiler Operators
– Elevator Technicians -Automotive Mechanic -Computer Technicians
– Painters -Landscaping and Grounds Personnel
– Fire Control and Security Systems Specialists

Facilities department-> engineer (boss/manager) that knows how everything works + 3 people for each 100 rooms
(normally; in small properties they know a little bi of everything, and they are multitasked, but in big properties they are
more specialized, and can even outsource some features because of its complexity)

FIGURE 2.6 Organizational Chart for a 500-Room

Hotel.

Kristina Gorchakovskaya BBA4



HEALTH & SAFETY

EMERGENCY PLAN:
-specifies the hotel organization, location of staff & guests
-nearest located hospital
-locator of fire brigade,
-stair location (emergency route)
-procedures of different types of emergency

Components:
1. Hazard recognition, evaluation and control
2. Workplace design and Engineering (make facilities safer)
3. Safety Performance Management (standards)
4. Regulatory Compliance Management (agencies regulations)
5. Occupational Health (first aid programs)
6. Information collection (safety and health activities à inspections, record)
7. Employee Involvement (people more important than machines)
8. Motivation, behaviour and attitudes
9. Training and Orientation
10. Organizational Communications
11. Management and control of external exposures (risks beyond organization walls)
12. Environmental Management
13. Workplace Planning and Staffing
14. Assessments, audits and evaluations (evaluate to meet needs of the org.)

è Pool:
o Normal water quality (what our guests expect)
o Make sure right chemical balance
o Lifeguards
o Pool markings (measures)
o Fencing
o Pool safety equipment
o Proper disposal of hazardous chemicals
o Measure ph. of the water regularly; check the quality of the water and if there is a need to implement
chemicals to kill bacteria’s.

è Employees: right clothes, no jewelry, safety glasses, tied up hair

è Quality of the water- keep water quality audit in order to detect microbes and bacteria; warn the staff of the
hazardous materials (grease, paint, cleaning materials), so they can be careful about it; warn the guests if the
water is or not potable; be sure the tanks are properly cleaned and checked

è Fire evacuation- do fire simulations regularly and be sure that everyone in the team knows what to do in this
cases; be aware of the expiry dates of the fire extinguishers; do plans of evacuation and establish them

è Indoor air quality- check the filters regularly; do air evaluations from time to time

Kristina Gorchakovskaya BBA4

 è Procedures to be followed:
o Locked rooms for all electrical equipment; equipment check; cleaning program, etc.
o Turn off electricity in case of fire
o Caution when resetting a circuit breaker. When resetting, don ́t look at panel as electricity can arc
out and cause eye damage

è Hazardous Materials (toxic material handling)

o Training for protected equipment by using:
o Disinfectant and sanitizer
o Solvents and cleaners
o Petrochemicals for boilers that maintain minerals in solution, so machines are not damaged.
o Cleaning process (employee training)
o Exposure control program

è Evacuation plan

To guide the guest to go out from the building, the Exit signs and lightning in a fire is really important. The management
system has to keep the exit signs illuminated and clear of obstruction. The light need to be installed before and should be
working every time. Fire and smoke control doors should not be kept open, in order not to compromise the fire protection.
Evacuation plan is important, as emergencies are probable in hotels. The plan should include- all the members of the staff
need to supervise the guests movement to guarantee the evacuation and satisfy the special needs of some (handicap);

è Security systems
o Close Circuit TV Systems (CCTV) – can never be located in private places
o Lighting in parking lots and public areas
o Communication systems
o Landscaping – fences
o Elevators with cards or codes
o Locks on exterior gates/doors

Prevention Practices (Tips):

1. Kitchen: Greases
2. Housekeeping: Chemicals and not obstructing fire exits
3. Laundry: Clean filters on dryers (lint)
4. Rooms Division: Clients who bring flammable items
5. Engineering Department: Overheating equipment, soldering guns, flammable equipment
6. Refurbishing Close Circuit TV Systems (CCTV) – can never be located in private places
7. Lighting in parking lots and public areasCommunication systemsLandscaping –fences Elevators with cards
or codes Locks on exterior gates/doors

Kristina Gorchakovskaya BBA4


Engineering system:
Fire system

A hotel is a machine.

Components of a fire: oxygen, combustible, chemical reaction and flame.

3 groups of different fire systems:

Fire detection & alarm system Fire extinction systems Fire control systems (5)

Notify & detect fire System that extinguishes fire System that retain fire

~ Fire Detection & Alarm System;

human observation / heat detector / Photoelectric smoke detectors / ionization smoke detectors / sprinkler systems

ü An engineering system which has the same structure as BMS.

ü It has detector (heat) (smoke), sensors, actuators. They detect fire and then send info to control center and
then turn on the actuators & alarm system.

Sensor (heat or smoke) à wire bus control à actuator alarm

ü Smoke & Heat detectors must be placed where there are a high
circulation of people.
ü The best option is connect the detectors to EPG/UPS.

Components:

v Heat Detector: only turns on when the temperature in the room increases radically and suddenly.
Detector placement and spacing are determined by manufacturer’s recommendations, engineering surveys and
laboratory tests.
In general there is one detector per room/hall.
v Smoke Detector: most frequently used because provide early warning and most hotel fires are detected by
this one.
Types: photoelectric and ionization (dirty air goes into a tube turning the detector on)
v Fire/Flame Detector : limited application. Used in storage areas but don’t detect a high degree of smoke
such as chemicals and paints.
v Alarm strobes: can be automatic or manual
v Wires
v Actuators & BUS - (Visual alerts, sound messages, alarms).
v Sound messages

Kristina Gorchakovskaya BBA4

 ~ Fire Extinction System:

EXTINGUISHED WITH

è Water

Special chemicals:

Liquid, powder or
foam

Fire Extinguisher System (active) – Sprinkler + Hose system (water pipe system) – fire extinguished with
fire that is extinguished with water
chemicals
need 2-3 people, “pass” word (pull, aim,
squeeze, sweep); you must take into The sprinkler system is the most common used in hotels for extinguish fires of type A, u
account the type of fire in order to water as extinguisher.
know which extinguisher to use. If
It is a system that is activated automatically.
extinguishers can´t put out fire then
switch off electricity at main panel and When this extinction system is activated, the water is pumped up from the
then use hose/sprinkler system tank and then is delivered by the pipes to the sprinklers, which are situated
among the guest’s areas of the hotel. These sprinklers spread the water
received in order to extinguish the fire.

Fire Sprinkler + Hose system =

Water is in the tank. Then, it goes to the vertical and horizontal pipes. After, the water passes through the fire pumps.
In each floor, the last part of the system is either a hose or the sprinklers. A lot of water pipe systems need energy
from pumps. Reinforced concrete tank contains water source.

COMPONENTS:

i. Tank: where extinguish water is

ii. Pipes (horizontal & vertical): deliver water to extinguishers
iii. Pumps: Push the water from the tank to the extinguishers through the pipes
iv. Hose: manually (emergency team)
v. Sprinklers: automatic (connected with alarm system)
vi. Valves

Kristina Gorchakovskaya BBA4

 ~ Fire Control Systems;
controls and maintains the fire, it makes evaporation possible, you win time.

• Sectorization (construction system): Divide the hotel in many different areas/sectors in order to be able to
isolate the fire into one sector, maintaining the others out of the fire. This division is done taking into account
the emergency exits and the automatic closing doors.
RF -90- resistant to the fire 90 mins

• Fire Rating (RF; construction system): How long it takes for an object to be completely burnt.
Sectors are divided by metal fire resistant doors (RF-60) & floors (RF-120). Fire resistant doors are held by
magnets (actuators).

• Fire/Smoke Dampers: dumpers/cannels installed in ventilation systems à doors closes in order fire cannot
escape (E.g. Chimneys). Doors inside metal electrical ducts(ventilation holes in the whole building) are called
dampers. The wire receives a message from control center and activates the fire dampers and closes the
ducts.

• Pressurization system (engineering system): Found in biggest vertical shats. Fire & system alarms
activates pressurization that pushes air from the street into the building. Blowing and pushing fire away from
the shaft. Connected with alarm. E.g. fan in emergency exit.

• Automatic door closers – magnets which held the door and activate during fire

• Evacuation plan

To guide the guest to go out from the building, the Exit signs and lightning in a fire is really important. The management
system has to keep the exit signs illuminated and clear of obstruction. The light need to be installed before and should be
working every time. Fire and smoke control doors should not be kept open, in order not to compromise the fire protection.
Evacuation plan is important, as emergencies are probable in hotels

The plan should include- all the members of the staff need to supervise the guests movement to guarantee the evacuation
and satisfy the special needs of some (handicap);

Kristina Gorchakovskaya BBA4



Electrical Supply System

Electricity Supply/Distribution System (From city)

To take the electricity from the city, we need to have a transformer that converts the high voltage electricity to low
voltage to use it in the hotel.

Once it is converted it goes through the wires to a main Panel / distribution Panel, where there are circuit breakers
(switch) that distribute the electricity in electrical Lines to each place of the hotel.

At the end of each electrical line we

have a subpanel, and we repeat the
circle with more electrical lines and
subpanels until we arrive to the
machines.

Once we have the last subpanel, with

every appliance we create a circuit.

COMPONENTS

Transformer: regulates voltage from high to low, makes it safe to use.

Wires: made out of cooper & protected by PVC. Electricity travels through wires, covered in a plastic sheath.

Main / Distribution Panel: it has many circuit breakers (switches) which distribute energy to the building/ many
departments of the hotel. Each switch is the beginning of an electric line

Subpanel: at the end of electrical wires until arrive to machine. Usually 1 per floor, distribute electricity.

Circuits: carry electricity in a circular way

Circuit Breakers – automatic switches, safety component

Electrical fixtures – final users of electricity, sockets, artificial lighting, mini fridge
Counter – an electronic device, which is connected to BMS, controls consumption of electricity.

Emergencies systemsà Provide energy without electricity when there is a blackout.

a. Emergency Power Generator (EPG) (diesel powered): Creates own electricity. Used for electricity by
burning fuel and should be big enough to run the building for hours
*Door Locks *Elevators in many floors *Emergency Fire Pumps *Front Desk
*Fridges *Emergency lights

b. Uninterruptible Power Supply (UPS) System:

Battery that keeps electricity (15-60 mins) To store energy. In case of a power shortage, computers will
not shut down as they are connected to UPS, giving you enough time to save your work.

c. Ground floor circuit interrupts (GFCI): Special sockets in a wet room or water pipe.
Turns off electrical current locally in the place very fast. WET ROOMS

Kristina Gorchakovskaya BBA4

 LIGHTING

Add lighting design 3-4 things.

- Creates ambience to achieve guest satisfaction

- CRI: Color Rendering Indexà higher ànicer

Types of lighting:

1) General – we want our spaces to be lighted through homogeneous lighting (all same intensity),
cleaning purposes. It has a wide angle.
2) Task lighting – it has a narrow angle, more focused on certain tasks. (wardrobe, bathroom, reading
light)
3) Accent lighting – for improving and enhancing atmospheres. For art, décor.

Categories/ Types of LIGHTS:

1) Incandescent: has low efficiency. Don’t use.

A. Halogen à more power. Nice CRI.
B. Conventional Inderalà INEFFICIENT. Transforms only 30% in light. Used as heaters.

2) Electrical Discharge – lamps that limit light in a different way. They are much more efficient. They can
transmit different colours.
A. Fluorescent LT5 / LT8: Tubes. Low CRI. Efficient white light for working places, kitche,
classes)
B. CFL (Compact Fluorescent Lamps): More efficient. Nicer warmer colour, cheap. 70-75% efficiency.
C. Metal Halide: Powerful. High CRI & efficiency. Replace Halogen with metal halide. Used in stadiums.
D. Sodium Vapor: very long lasting. Color yellow / orange. Back of the house / highways/ outdoor
parking.

3)LED’s (Light emitting Diodes) – completely electronic, can overlight the space.
è MOST EFFICIENT. 95% becomes light.
è Could save up to 80% of energy worldwide
è Long life
è Can be used in every single area of the hotel (F&B outlets, swimming pool illumination, reception, room’s
illumination…)
è LED’s creates a nice ambiance
è Due to they are electronic, they could be incorporated in control system. (BMS). Used to create different
atmosphere.
è Easily dimmable (regulate level of light)

Kristina Gorchakovskaya BBA4



HVAC (Heating, Cooling and Ventilation)

Change weather inside a building/changes atmosphere. 20

IAQ:
Indoor Air Quality à through heating, cooling and ventilating we can change:

1. Temperature: 18ºC – 25ºC

2. Relative Humidity (relative measure) : 10% - 60% (humidifiers) COMFORT ZONE
Water condenses to liquid and the air cant hold the amount of water anymore at 100%

3. Air Speed – fan speed

4. Air cleanliness/ Purity: filtered + fresh + full of oxygen (->air renewal)

Heating TEMPERATURE VARAMETERS

Cooling
Reduce humidity
Air speed VENTILATION
Air cleanliness

1. HEATING & COOLING (removing heat)

Wherever we are cooling we should humidify the air. Cooling dries the air. In cooling we are absorbing the air, sending
it to a heat exchanger, where heat is absorbed and the vapor condenses inside the liquid, thus the cool dry air is sent out.

Heat transfer types: Adding heat for heating; extracting heat for cooling

v Conduction – Fast; heat transferred by touching/direct contact

v Radiation- Slow & Healthy. Heating is done through the air
v Convection- movement through space with help of air. Heat is moved much faster.

We do heating by adding heat from one area to another.

-Conduction; radiator pipes are heated by boiling water which is produced by a boiler
-Convention; in a hair-dryer, when current air passes through an electric resistor, it gets heated, heating the air around it.

Outside air is extracted and is passed through the electrical resistor sending heat air out.

Refrigeration cycle– pipes & equipment have a closed circuit.

Compressor Pump; pumps fluid in the closed circuit of pipe. The fluid we used in the circuit is called refrigerant, its easily
compressible to liquid and expands to gas easily.

Whenever we compress fluid it becomes hotter. Compressing-> Heats; Expansion -> Cools

A refrigeration cycle can heat & cool. If you switch the outside & inside system it can heat.

Explanation: the refrigerant goes to the expansion device, the refrigerant becomes cold, the cold refrigerant travels to the coil,
coil allows heat to enter, the air around coil gets colder and there is absorbtion (not air) of heat, the air is then blown to the
room by a fan.
The refrigerant becomes hot after absorbing heat, goes to the compressor pump when it becomes hotter and then goes to
the coil, the heat is then release when travelling in the coil, the air around it gets hot and then the hot air is blown by a fan
by convection.

Kristina Gorchakovskaya BBA4

 Heating & Cooling SYSTEMS

I. Decentralized Heating: done in different areas of the building. Not efficient. One space- One Machine. Advanatges: if one
machine is broken, you just have to replace 1

Electric Heater
Electric current à resistor à electrical energy into heat energy.
NOT EFFICIENT, use too much energy
E.g.: Radiator, radiant floor, correctors
Used as portable & backup 40%
Machines only heat using electricity

PTAC’S (Packaged Terminal Air Conditioner)

Heats use electric resistance

Cools use refrigeration cycle
“OLD” – Electric heater + refr cycle machine

“NEW”Heat pumps
Heats and cools use refrigeration cycle

Split System (AC)

2 boxes (anti esthetical) (inside./outside)

Both machines have a coil and a fan.
Indoor: AC
Outdoor: absorbs heat à fan
Heat from one place to another

More efficient than PTAC

Package Unit
Big machine on rooftop

Big space needed for both heat & cool

Cooling à refrigeration cycle
Heating à electrical

Air Handling Unit = Decentralized + centralized (It is an integration of systems. Skyscrapers - it heats and cold)

Heat Pump - A box located on roof, heats using hot water pipe, cools using refrigeration cycle which requires boiler, chiller, pipes,
fan coil

Kristina Gorchakovskaya BBA4

 II. Centralized Heating: produce heat in one spot and transfers to the whole hotel. (the whole hotel, a section of hotel)

Multi split system

• Small properties (max. 10 units indoor)

• Only Cooling system

Hot water radiation system

• Steam water à heat water pipe system.

• Delivered to guestroom via baseboard heater, fan coil or radiator.

V.R.V (variable refrigerant volume)

• Works with refrigerants pipes

• Branches à come from the main unit and go to the units.
• Can heat one room and cool another because it is intelligent enough to
send the exact amount of refrigerant that each VRV needs for room.
• Very efficient. Works per floor.

Air Handling Unit:

• Heat, cools & ventilates at the same time. 3 in 1.

• It has boxes that mix the air.
• Does not have heat exchanger
• It has a big F.C. for cooling & heating
è Water + boiler + F.C. = Hot air
è Water + chiller + F.C. = Cold Air
• Hot/cold air arrive to Air Ducts, which have a grill that absorbs air.
• Used in skyscrapers

Fan Coil System

• Machine to exchange energy.

• Fan: Blow air either hot or cold.
• We need a boiler (heats water by fuel combustion)
• We need a chiller (extracts the heat)
• More efficient if à chiller during summer and boiler during winter (closing valves).
• Good for efficiency, good for comfort, very expensive

è 2 pipes System: 1 pipe for hot&cold;1 pipe to bring water out/down

Uncomfortable
Efficient
Only heats or cools

è 3 pipes System: 1 pipe for hot; 1 pipe for cold

1 pipe for return to boiler&chiller
Better comfort
Energy inefficient
Expensive
è 4 pipes System: 1 pipe for hot; 1 pipe for cold
1 pipe for return to boiler
1 pipe for return to chiller
Best comfort for the guest
Best energetic efficiency
Very expensive

Kristina Gorchakovskaya BBA4

 VENTILATION (renew the air in a closed space

COMPONENTS

Components Operation
Fans To send the air through the ducts
Ducts (metal, fiberglass Used to conduct the air
and to isolate: Rockwood)
Grilles & Diffusers Grilles are for return air
Diffusers are just for supply
Filters Responsible for the air cleanliness
Humidifiers Water that is in the air condenses in the Fan Coil, so we collect it at the
bottom with a pipe that goes to the sanitary system

Ventilation System

Passive system (no machines) Active system (when it is a machine)

Cross ventilation: Leaving doors & windows 1. Treated Air Ventilation System (same air, not full of
oxygen): -linked to a centralized HVAC
open in order to circulate the water

Ducts
COMPONENTSà Filters
Humidifiers
Venturi effect: Courtyard effect. Chimneys. Hot Grills
air comes to cold place. Hot air goes up and cold air Diffusers
goes down
2. Air renewal ventilation system:
Mechanical ventilation system: only ducts and
Mechanical system to renew the air in crowded spaces.
insulation materials
Extracting air and another is blowing air.

Moves the air from inside to outside, and from outside to inside;
HOOD- absorbs all the air from the kitchen and from bistro-
other system with the fan, that blows the air from outside and
puts it inside

COMPONENTSà Fans / Ducts / Filters / Hood

3. Extraction ventilation system (Bathroom Ventilation

System: Extract dirty air from toilets.

Takes out the bad smell and humidity from the bathrooms

The grill is attached to a chimney, and they have fans

This chimney is connected with all the toilets
Air goes up with the fan; small gap below the door is important so
the air can come inside the bathroom
The entrance of the room should have one as well; some corridors
of the hotels have a window with a permanent grill so the air can
flow
COMPONENTS à Fan / Grill / Chimney

Kristina Gorchakovskaya BBA4


! Dessert Mountain
Conditions: warm all year, without any Conditions: weather is very cold
changes between the day an the night (maximum 25ºC)
Just cooling- centralized No need of cooling- heating+
! ventilation
HVAC! Centralized Centralized
• Fan coil water pipe system (2 • Fan coil water pipe system (2
pipes) pipes)
• VRV system • VRV (heat- extracting from
• Air handling unit (if there is outside)
enough space- does all the • Air handling unit
functions) • Healthier to have radiator heat
that uses water pipes (more
Ventilation pleasant)- the water can be
• Ventilation with treated air heated by solar panels or Bioma
• Air renewal (burning wood)
• Get rid of the dirty air Ventilation
For that we use the natural cross • No need of treated air in the
ventilation, the fan coil for the treated case of radiators
air, to get rid of the dirty air the • Others- absorb air of the room
chimneys or the use of windows in and putting it inside again
the WC, so we don’t destroy the • Air renewal- cross ventilation 5
building min a day
• Chimney- venture effect
• Mechanical air renewal- very
cold- use of fans and grills
• Dirty air-chimney and windows
• Implement heat recovery system
from the air resection
!
Kristina Gorchakovskaya BBA4
Urban Continental
Conditions: hot+ cold season
Heating+cooling systems
(if it was a skycrapper the only
possibility of air handling unit)
Centralized
• Fan coil water pipe system (4
pipe)
This system heat and cools at the
same time giving the guest the
option to choose
• Air handling unit- problem- too
much space
Chiller+ heat recovery system
Ventilation
• Local recirculation system with
coils that extract and inject new
air
• Cross ventilation- venture
• Mechanical system
• Bathroom- use mechanical
system
• Prefer natural ventilation
always
Jungle Mediterranean
Conditions: temperatures Conditions: temperature
between 18-25ºC close to the Marbella
Ecological construction Heating+cooling
Everything is natural Centralized
• Cross ventilation • Fan coil water
• Cooling of the water pipe system (4
Passive- no heating/no pipe)
cooling/no ventilation • VRV
• Air handling unit
In case of separated
houses and the weather
is too warm-
decentralized system
• PTAC
• Split Unit
 FACILITIES FINAL EXAM BBA4

ENGINEERING SYSTEM - WATER ENGINEERING SYSTEMS

1. Cold Water Supply System (comes from reservoir or aquifers) 7 COMP.

From the reservoir/aquifers the pipes have specific pressure. Engineers know the pressure in each point so
when a Hotel wants to connect to the public pipe, they can do it.
Once connected we add a counter that “counts” the water we receive every time.
This water goes to a tank where we keep it. Then, water passes through a pump that sends it either to the
bottom of the building (Constant Pressure System) or to the top (Gravity Fed System) to a tank from
where the water will be delivered to the building by pipes.
In a high building, it is more efficient if we locate the tank on the top of the building.
1. Constant Pressure using a pump to provide constant supply of water through the basement; very economical
for low rise buildings – less than 6 floors.
2. Gravity-fed System consists on one or more tanks located on top of the building and/or on the intermediate
floors of the building; pumps are used to pump water through the building into the tank; the tank only
operates to refill the tank when a float valve in the tank needs to be refilled (flushing system)

7 COMPONENTS
1. Tank:
a. Keeps the water
2. Filter:
a. Softens the water (clean but takes away minerals) ! mixing it with salt // adding chlorine
b. Water has to be transparent, taste, color…
3. Pump:
a. Provides pressure to water ! enough to distribute it among the hotel.
4. Pipes:
a. Horizontal and vertical ! deliver water
b. Made out of ecologic plastics
5. Valves:
a. Keys to open and close
b. If building is very tall, you need pressure reducing valves (all bathrooms must have the same
one)
6. Counter:
a. Connected to BMS
7. Fixture:
a. Final uses of water. E.g. sprinklers, taps, etc.

Kristina Gorchakovskaya BBA4
 FACILITIES FINAL EXAM BBA4
2. Hot Water Supply System (cold water + energy) 7 COMPO.
The process of distribution the water is the same as the cold water system. The only difference is that in hot
water system is that we need the boiler to heat the water before the pipes distribute it.
7 COMPONENTS
i. Tank
ii. Filter
i. Pump
ii. Pipes (isolated so they don’t lose heat)
iii. Valves
iv. Fixtures
v. Boiler ! to heat water

Electric Boiler, Instantaneous/ Direct Heaters (electricity or fuel):

1. ! tank has an electric resist. (not energetic efficient)

Uses energy only when water needs to be heated ! no energy efficient

2. “Indirect” Boiler ! needs diesel or gas that are burnt to produce heat. We need another pipe that
returns unused water to the system because it’s always heating water. The most usual ones

There exist two types of indirect boile

Fire-Tube Boiler: Here the water arrives to the Water Tube Boiler: cold water in tube, fire in tank
boiler and in the metal tube that is inside we burnt
the diesel/gas so the water goes out hot.

Kristina Gorchakovskaya BBA4
 FACILITIES FINAL EXAM BBA4

3. Solar Thermal Panels: Most efficient / cost efficient

-If ºC not enough ! sensor ! electric heater
-Solar panels creates ‘greenhouse effect’
-Hot water tank for the night

4. Heat Pump – heats water using refrigerator cycle

5. Wate heat recover – heat transfer machine that recovers heat from the chiller whi cg belongs to
the cooloing system/ refrigerators

Kristina Gorchakovskaya BBA4
 FACILITIES FINAL EXAM BBA4
3. Grey Water Sanitary System 5 COMP.

Dirty water that goes in a different pipe !

outside from our property

All water that has been used in a building, except the one from toilets.
Recycled water from sinks, laundry, showers/ tubs. The water is filtered and minimally sanitized and is then
suitable for use in a variety of non-potable applications. (E.g.: gardens)

5 COMPONENTS
i. Syphon: after each WC, a V shaped pipe that prevents hot air to escape

ii. Pipes (Vertical&Horizontal):

H takes dirty water out of building ! city pipe
V connect floors
iii. Septic Tank (Grease Traps): Stores liquid and solid goes to bottom. Should be close to laundry or
garage.
Time by time is cleaned.
iv. Ventilation Pipes: always goes to rooftop.

v. City Pipe: takes the water to an urban depuration plant

If hotel in middle of nowhere we clean our water:
a. Septic System: sealed tank on the bottom of the building that collects all the solids and then we need
to drain it from time to time. Some chemical substances need to be added to the tank.

b. Depuration Plant (smaller version)

Kristina Gorchakovskaya BBA4
 FACILITIES FINAL EXAM BBA4

4. Black Water Sanitary System.

This system is very similar to Grey Water Sanitary System. Actually, both are very related, but they are
separated.
This system has not a septic tank because the black water is not going to be reused in the property.
The dirty will go out of the property by the city pipe that ends in a City Depuration Plant.
Components are exactly the same ones as the Grey Water System.

5. Rainfall Water Sanitary System 6 COMP.

We collect the rain water and we send it out of our property.
In some cases we can recycle it.
The rainfall water flows into sewers (alcantarillas). Then it could be treated for potable uses or not treated
for non-potable as irrigation.
This practice is very useful to save water, to be more efficient, at the end to be responsible with the planet
and reduce waste.
6 COMPONENTS
i. Sewers: Collect water. Could be located on the ground level or in the rooftop.
ii. Vertical pipes: polypropylene or polyethylene
iii. Horizontal pipes: send the water to the city pipe
iv. Urban City pipes: receive rainfall water without treatment by H pipes
v. Tank + pipes: water not treated. Used for irrigation, flushing WC, decorative fountain

Kristina Gorchakovskaya BBA4
Chapter 11: Vertical Transportation:

Elevators: Function: transport passenger and merchandise such as heavy loads

2 types:

• Hydraulic elevators =PUSH (6 floor max) • Traction elevators =PULL

2 cilinders inside the elevator pit
Clappers- electronic device that holds the
cylinder-extra safety
Machine room- tank full of fluid and we push
it inside the piston (to go up)
Pump- pushes again the fluid to the tank –
passenger safety
Controller- controls velocity when it is going to
stop
Cab attached to the machine through ropes
Pulley- moved by a motor (traction machine)
linked to the machine-
Controller (stops and levels it)
Governor- stops the cab when it senses extra speed
Counterweight
Manual wheel- whenever there is no electricity
and people is inside you can move the cab-
extra safety

Freight, reinforced metal frame structure that uses

ropes and cables.

Components: Components:
elevator cab, controller room on top,
piston, ropes,
pump, elevator cab,
tank, pulley
2 cylinder, counterweight,
door equipment, elevator pit,
clappers buffers,
controller governor

+ Components

• All the elevators are composed by 3 walls

• Hoistway- elevator pit (extra whole); buffer (safety device); rails (got teeth)
• Cab- where people is- automatic doors, bottom panel, light panel (info about position)
• Telephone/telecommunication
• Door on top of the cab
• Emergency- bellow and over- break connected to the cables- safety component
• Alarm button
• Entrances- machines inside metal frames over the const. + steel frame where other machines are
Passenger elevators: designed with many Freight elevators: large elevators that have reinforced
safety features that protect the general public framing to accommodate extremely heavy loads that
from harm while using the elevator system move horizontally across the elevator floor

Kristina Gorchakovskaya BBA4
 ENERGY
Rooms à key card system - turns off the light when guest is not in.

- Light on/off
- Occupancy sensor
- Limit temperature ranges in thermostats
- Use thermostats
Water Heating:

- Isolation of pipes
- Solar thermal panel + indirect boiler
- Instantaneous heaters
- No loss of energy
- Don’t overheat water (60ºC is ok)
- Well insulated pipes
- Use heat recovery system or solar energy.
H.V.A.C:

- Install centralized system

- Solar panels
- Use front rotation doors
- Window replacement
- Occupancy sensors
- Maintaining heating equipment clean à better heat transfer
- Isolate the walls
- Install ductwork pipes à keeps heat
- Sealing the building
- Setback thermostats
- Avoid exceeding 24ºC
- Implement monitoring through BMS
- Check the boilers regularly
- Passive insulation systems
- Revolving doors: Less heat is lost than a regular swing door
- Set thermostats - to control the temperature and ensure the good control of the heating system -20
degrees in offices and public areas during occupied hours, and lower during unoccupied hours;
Staff Training:

- Training on EMP
- Job Description
- Part of the company philosophy
Guest Participation Program:

- Explanation keycard system

- Promote as green hotel
- Brochure of EMP in room
- train guest to turn off the lights when they are not used and open the window instead of using air
conditioning
Efficient Machines:

- Solar Panels
- Replace old machines for new and efficient ones.
Lighting

- Implement LED lights.

- Switch to fluorescent- save 50% (instead of incandescent)
- Install daylight sensors.
Kitchen

- -Efficient use of ovens and machines

- -Leave the fridge door closed

Kristina Gorchakovskaya BBA4

 WASTE

Recycle Reduce Reuse Renew

Glass Waste sources Paper Bamboo

Plastic X 7 Minimize waste Furniture Packaging (corn, veg)

packaging

Paper Soap and shampoo Linen Hemp cloth

Metals Paper, encourage Glasses, dishes, Biodegradable

emails cutlery products

Wood No use plastic Dispensing soda

Styrofoam systems (syrup)

Compost Plastic Packaging

Guest & Employee participation

Bins in rooms
Environmental club
Implement structured waste minimisation and recycling programmes in participating hotels

HSK staff can help saving energy by resetting thermostats when they are done cleaning a room,
closing drapes, reporting water leaks, and turning off lights; Staff should be trained in the way they
should know how the environmental management program can help to not waste resources;

• Incinerators- Converts waste into energy; Releases greenhouse gases, expensive

• Garbage disposal- Reduce solid waste that passes through the sewer line
• Compactors – reduce volume of waste; it is sealed underground
• Recycling – expensive but effective as it is later rewarded by the sale of new goods

Kristina Gorchakovskaya BBA4


WATER- reduce water usage in

Toilets:

- Low flow faucets

- Toilets: high pressure toilet
- Dual flush
- Aerators -(reduce the total amount of water that flows but the pressure is increased),
- Give option to reuse towels and bed linen
- Low flow flush toilets (uses less water when flushing)
Laundry:

- Front loading machines

- Ozone laundry machines
- Efficient machines
- Wash laundry when the machine is full

Kitchen / Restaurant:

- Light detectors
- Defreeze frozen food in advance
- Peddle activities taps
- Upgrade machinery to energy star qualifies
- Fully load the dishwashers
- Use pedal taps in kitchen
- Use efficient machinery
- Fix leaks and drips
- Use a half filled sink of water for dishwashing
- Cool food in all natural, no water use
Pool / Spa:

- Schedule for filtering

- Install cover over pool
- Lower temperature
- Add sanitizer in the evening, because the sun will evaporate faster the water if is done during the day

Garden:

- Proper watering system, minimize surface of grass

- Minimize H20 use
- Reuse rainwater
- Plant flowers which need less water
Staff Employee + G.P.P:

- Linen control
- Amenities in dispensers
- Part of company philosophy
- Training induction
- For guest: reuse towels and bed linen
- For staff: close tap when is not used (F&B, housekeeping).
- Train laundry staff to maximize efficiency.

Kristina Gorchakovskaya BBA4