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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS
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The Hong Kong Hotel, Hong Kong has reduced water consumption by 20% by
installing aerators in bathroom outlets and eliminating the use of running water
for cleaning.
In Canadian Pacific Hotel and Resorts hotels, water outlets and distribution
pipes are regularly checked for leaks, aerators are installed in taps, low-flow
showerheads and low-volume cisterns are used in bathrooms, and photoelectriccell-operated
toilets and washbasins are used in public facilities. At one of
the chain’s hotels, the Hotel Vancouver, a solution based on baking soda and
salt is used to purify swimming-pool water. This has reduced chemical use and
associated costs, and made handling and disposal easier.
ENVIRONMENT MANAGEMENT PROGRAMME FOR ENERGY
Energy efficiency not only reduces fuel and electricity bills, it also increases the
overall comfort of the property. Energy management may be divided into two main
areas:
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• Maintenance or good housekeeping options;
• Repair, retrofit and refurbishment options.
Maintenance or ‘Good Housekeeping’ Options
• Loft insulation can help prevent condensation and mould, and can
reduce heating bills by almost 20%. Insulation materials include
mineral wool and brown cellulose fibres. A thickness of 15 to 20 cm
should be ensured for maximum energy efficiency. As insulation makes
the loft area colder, hot water tanks and pipes in this area must also
be insulated.
• Shut down power in sections of the building that are not in use.
This can be done through the use of Building Management Systems
(BEMS), discussed later in this section.
• Insulate all hot water tanks, pipes and boilers.
• Seal gaps in walls, windows, doors, roofs and floor to control heating/
cooling loss and penetrating damp.
• Make visitors aware of the importance of energy conservation. Invite
them to switch off equipment and lights when not required.
• Match the size of the appliances to demand requirements. Oversized or
undersized equipment wastes energy.
• Train staff to use less hot water and to save energy by switching off
equipment when not needed.
• In the kitchen, match pan size to hot plate/burner size. Defrost food at
room temperature and not in hot water.
• Maintain hot water in taps at 50°C.
• Use translucent lampshades to optimise light output.
• Open and close curtains to maximise and minimise heat gain as
required.
• Ensure timers and controllers are set according to the degree-day
thresholds and levels of activity inside the property.
• Ensure boilers and chillers are regularly serviced to maximise
efficiency.