1. ENERGYENERGY
CONSERVATIONCONSERVATION
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. SESSION OBJECTIVESSESSION OBJECTIVES
 To define Energy ConservationTo define Energy Conservation
 To list the various areas in theTo list the various areas in the
hotel where energy can behotel where energy can be
conservedconserved
 To find out the different waysTo find out the different ways
of energy conservation inof energy conservation in
house keeping departmenthouse keeping department

3. What is EnergyWhat is Energy
Conservation?Conservation?
 Energy conservation is theEnergy conservation is the
practice of decreasing the quantitypractice of decreasing the quantity
of energy used.of energy used.
 It may be achieved throughIt may be achieved through
efficient energy use, in which caseefficient energy use, in which case
energy use is decreased whileenergy use is decreased while
achieving a similar outcome, or byachieving a similar outcome, or by
reduced consumption of energyreduced consumption of energy
services.services.

4. VARIOUS AREAS IN A HOTELVARIOUS AREAS IN A HOTEL
WHERE ENERGY CAN BEWHERE ENERGY CAN BE
CONSERVEDCONSERVED
 Food Production DepartmentFood Production Department
 Food & Beverage DepartmentFood & Beverage Department
 Front Office DepartmentFront Office Department
 House Keeping DepartmentHouse Keeping Department
 Engineering DepartmentEngineering Department

5. ENERGY CAN BE CONSERVEDENERGY CAN BE CONSERVED
IN THE FORM OFIN THE FORM OF
 LightLight
 WaterWater
 RefrigerationRefrigeration
 Air conditioningAir conditioning

6. DIFFERENTDIFFERENT
WAYS TOWAYS TO
CONSERVECONSERVE
ENERGYENERGY
ININ

7. GUEST ROOMSGUEST ROOMS
 Turn off guest room lights whenTurn off guest room lights when
rooms are not physically occupied.rooms are not physically occupied.
 Use minimum lighting when makingUse minimum lighting when making
up and cleaning rooms.up and cleaning rooms.
 Use natural light whenever possible.Use natural light whenever possible.

8. GUEST ROOMSGUEST ROOMS
 Turn off corridor lights, or reduce itTurn off corridor lights, or reduce it
to 50% when natural light isto 50% when natural light is
available.available.
 Turn off lights in linen rooms,Turn off lights in linen rooms,
storage room and maids closetsstorage room and maids closets
when not in use.when not in use.
 Check your areas for light level.Check your areas for light level.
Reduce number of lights if possible.

9. GUEST ROOMSGUEST ROOMS
 Have lamp shades cleaned at once.Have lamp shades cleaned at once.
Bulb gives more light with cleanBulb gives more light with clean
lampshades.lampshades.
 Keep walls and ceiling walls cleanedKeep walls and ceiling walls cleaned
for better light reflection.for better light reflection.
 Switch off music & TV Sets whenSwitch off music & TV Sets when
rooms are not physically occupied.rooms are not physically occupied.

10. GUEST ROOMSGUEST ROOMS
 Turn off HVAC system when roomsTurn off HVAC system when rooms
are not physically occupied.are not physically occupied.
 Report water leaks immediately .Report water leaks immediately .
 Keep room hot water temperature atKeep room hot water temperature at
lowest acceptable limit.lowest acceptable limit.

11. GUEST ROOMSGUEST ROOMS
 Keep windows closed and curtain on.Keep windows closed and curtain on.
 The ingress of hot air in summer andThe ingress of hot air in summer and
cold air during winter contribute tocold air during winter contribute to
very large waste or energy.very large waste or energy.
 For example 6’ wide window openedFor example 6’ wide window opened
just one inch would allow hot airjust one inch would allow hot air
necessitating 1.76 kwh to cool. Thisnecessitating 1.76 kwh to cool. This
in terms of monetary value, will costin terms of monetary value, will cost

12. GUEST ROOMSGUEST ROOMS
 Minimize use of lights during nightMinimize use of lights during night
cleaning by switching on only thosecleaning by switching on only those
lights which are actually required tolights which are actually required to
clean a particular area.clean a particular area.
 Bellhops may be advised to leaveBellhops may be advised to leave
only such lights on which are actuallyonly such lights on which are actually
needed by the guest while leavingneeded by the guest while leaving
the room.the room.

13. GUEST BATHROOMSGUEST BATHROOMS
 Make sure your flushes workMake sure your flushes work
efficiently to keep from having toefficiently to keep from having to
use the flush twice due to faultyuse the flush twice due to faulty
parts.parts.
 This helps conserve water energyThis helps conserve water energy
in the bathroom with every flush.in the bathroom with every flush.

14.  Test the works in your toilet toTest the works in your toilet to
make sure that your 1.6 gpf toiletmake sure that your 1.6 gpf toilet
actually only uses 1.6 gpf (gallonsactually only uses 1.6 gpf (gallons
per flush).per flush).
 Use of shower cubicles require lessUse of shower cubicles require less
water instead of bathtubs.water instead of bathtubs.
GUEST BATHROOMSGUEST BATHROOMS

15. GUEST BATHROOMSGUEST BATHROOMS
 Use of low flow showerheads.Use of low flow showerheads.
 They may not produce as much waterThey may not produce as much water
pressure, but they conserve waterpressure, but they conserve water
energy by the gallons per minutes.energy by the gallons per minutes.
 Tightening up on all the drips and dropsTightening up on all the drips and drops
in hotel bathroomsin hotel bathrooms

16. GUEST BATHROOMSGUEST BATHROOMS
 Conserve energy in bathroom byConserve energy in bathroom by
using recycled toilet paper,using recycled toilet paper,
petrochemical-free personal carepetrochemical-free personal care
products, organic towels,products, organic towels,
environmentally friendlyenvironmentally friendly
cleaning products and CFL vanitycleaning products and CFL vanity

17. PUBLIC AREASPUBLIC AREAS
 Use of compact fluorescent lightUse of compact fluorescent light
bulbs (CFL).bulbs (CFL).
 Use of energy saver card slots.Use of energy saver card slots.
 Use of lighting sensors.Use of lighting sensors.

18. PUBLIC AREASPUBLIC AREAS
 Replace exit signs with LightReplace exit signs with Light
Emitting Diode (LED) exit signs.Emitting Diode (LED) exit signs.
 Change of exterior lighting timerChange of exterior lighting timer
switches to turn on and off byswitches to turn on and off by
zones.zones.


19. PUBLIC AREASPUBLIC AREAS
 Use of grey water system that coversUse of grey water system that covers
rainwater or other non potable water forrainwater or other non potable water for
on site irrigation.on site irrigation.
 Usage of ultra low flush toilets and lowUsage of ultra low flush toilets and low
flushing WC.flushing WC.
 Automatic flushes activated by infra redAutomatic flushes activated by infra red
sensors ideal for usage in public area.sensors ideal for usage in public area.

20. PUBLIC AREASPUBLIC AREAS
 Use of aerated taps and water flowUse of aerated taps and water flow
restrictors.restrictors.
 Use of timer controlled sprinklerUse of timer controlled sprinkler
systems and self closing nozzlessystems and self closing nozzles
for gardeningfor gardening

21. LAUNDARYLAUNDARY
 Have lights turned off when not inHave lights turned off when not in
use.use.
 Periodically clean lamps and lightsPeriodically clean lamps and lights
fixtures.fixtures.
 Clean and wash walls, floors andClean and wash walls, floors and

22. LAUNDARYLAUNDARY
 Operate washing machines at fullOperate washing machines at full
load, partial loads may require sameload, partial loads may require same
amount water as full loads.amount water as full loads.
 Check and record your waterCheck and record your water
consumption. Compare waterconsumption. Compare water
consumption daily to find wastages,consumption daily to find wastages,
if any.if any.

23. LAUNDARYLAUNDARY
 Consider using cold waterConsider using cold water
detergents. It will greatly reducedetergents. It will greatly reduce
energy consumption.energy consumption.
 Reduce hot water temperature toReduce hot water temperature to
120120 oo
F.F.
 Repair or replace all hot water pipingRepair or replace all hot water piping
insulation.insulation.

24. LAUNDARYLAUNDARY
 All steam line values should beAll steam line values should be
checked for leaks. That is, you shouldchecked for leaks. That is, you should
be able to shut off steam to anybe able to shut off steam to any
machine not in use keeping steammachine not in use keeping steam
supply main open.supply main open.
 If possible use final rinse water forIf possible use final rinse water for
1st wash.1st wash.
 Reduce time between loads toReduce time between loads to
prevent tumblers from cooling down.prevent tumblers from cooling down.

25. LAUNDARYLAUNDARY
 Air line should be checked for leaks.Air line should be checked for leaks.
 Periodically clean exhaust duct andPeriodically clean exhaust duct and
blower of lint and dust.blower of lint and dust.
 Keep steam pressure at lowestKeep steam pressure at lowest
possible level.possible level.

26. LAUNDARYLAUNDARY
 Shut off steam valve wheneverShut off steam valve whenever
machine is not being utilized.machine is not being utilized.
 Keep radiator coils free from dirt allKeep radiator coils free from dirt all
the times.the times.
 Ensure all steam traps in perfectEnsure all steam traps in perfect
working order.working order.

27. LAUNDARYLAUNDARY
 Keep an eye on the preventiveKeep an eye on the preventive
maintenance schedule of all laundrymaintenance schedule of all laundry
equipments by Engineering Department toequipments by Engineering Department to
ensure timely compliance.ensure timely compliance.
 Ensure that Drying tumblers and washingEnsure that Drying tumblers and washing
machines are kept clean and free frommachines are kept clean and free from
scale at all times.scale at all times.

28. LAUNDARYLAUNDARY
 Ensure that extractors are workingEnsure that extractors are working
properly. Incomplete extractionproperly. Incomplete extraction
increased load on dryer andincreased load on dryer and
consumes more energy for drying.consumes more energy for drying.
 Reschedule machine operation toReschedule machine operation to
reduce peak demand charges.reduce peak demand charges.
 Inform boiler room when steam isInform boiler room when steam is
not required so that boilers can benot required so that boilers can be
shut down to save fuel.shut down to save fuel.

29. Saving energy in air conditioningSaving energy in air conditioning
and refrigeration….and refrigeration….
 Usage ofUsage of thermostatsthermostats in air conditioning toin air conditioning to
coordinate with the daily temperaturecoordinate with the daily temperature
 Use ofUse of fuzzy logic in mini barsfuzzy logic in mini bars whichwhich
automatically tunes the temperature of airautomatically tunes the temperature of air
 Use ofUse of refrigerant additiverefrigerant additive to all of airto all of air
conditioning systems- increases heat transfer,conditioning systems- increases heat transfer,
reduce compressor run time, saves energy, andreduce compressor run time, saves energy, and
increase compressor life.increase compressor life.
 Installation of window filmInstallation of window film to lower heatingto lower heating
and cooling loads and reduce glare inand cooling loads and reduce glare in
guestrooms.guestrooms.
 Use of proper insulation andUse of proper insulation and reflective roofreflective roof
coveringscoverings ).).

30. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com