SlideShare a Scribd company logo

Facilities Management Assignment 1When it comes to the term of f.docx

•Download as DOCX, PDF•
•
L
lmelaine

Facilities Management Assignment 1 When it comes to the term of facilities management, which department would be an essential part of the hospitality industry? Some people might believe the cleaning department is significant since we need to clean the room before we sell it. Alternatively, others might argue that the security department would be indispensable because nobody would like to live in an unsafe hotel. Even though both cleaning and security departments are relevant in a hotel, the property department is responsible for maintenance and energy supplement which would be the most vital part in my mind. It appears that property plays such a fundamental role in the hospitality industry. In fact, it maintains not only the equipment and systems that ensure the property under good condition but also utility supply for the entire building so the hotel can provide standard service. Furthermore, it might maintain energy efficiency and manage waste in order to enhance the sustainability of the property. At this point, if a manager could be mindful about the maintenance, it could save operating cost in multiple ways. For instance, if a manager could do an outstanding job on preventive maintenance, he/she might be able to correct any failures on time. So equipment can be used for more than their services live. Therefore, it reduces equipment turnover fee such as replacement. Meanwhile, it increases the guest satisfaction. According to Stratton, who was a national account manager and now is a director with HD Supply, checking all the necessaries in the guest room with a detailed checklist could provide better service and result in minimizing the number of guest complaints (12). According to the class, there are six tasks we need to complete in the Facilities Management department: Routine Maintenance, Preventive Maintenance, Scheduled Maintenance, Emergency/Breakdown Maintenance, Contract maintenance, and Guestroom maintenance. To interact with my future job, which is expected to be the general manager, some of the tasks ought to be linked to the management position. For routine maintenance, it is more likely to be a day-to-day task, remaining property in a healthy and good condition. As a general manager, his/her job is to cope with the department to ensure the facilities are operating, for example, to make sure the brunt-out lightbulbs are changed in time. For the second task, preventive maintenance, it refers to extend equipment life, remain the efficiency of equipment, and ensure the safety of the equipment operation. As mentioned above, by extending equipment life, the operation cost could be reduced accordingly. A general manager should pay attention to preventive maintenance, avoid equipment early failure in order to achieve operating cost saving. For instance, establish regular (weekly, monthly, or quarterly, depending on the condition of the department) check and test for equipment and arrange meetings for discussing the maintenance. ...

Education
1 of 304
Facilities Management Assignment 1 When it comes to the term of facilities management, which department would be an essential part of the hospitality industry? Some people might believe the cleaning department is significant since we need to clean the room before we sell it. Alternatively, others might argue that the security department would be indispensable because nobody would like to live in an unsafe hotel. Even though both cleaning and security departments are relevant in a hotel, the property department is responsible for maintenance and energy supplement which would be the most vital part in my mind. It appears that property plays such a fundamental role in the hospitality industry. In fact, it maintains not only the equipment and systems that ensure the property under good condition but also utility supply for the entire building so the hotel can provide standard service. Furthermore, it might maintain energy efficiency and manage waste in order to enhance the sustainability of the property. At this point, if a manager could be mindful about the maintenance, it could save operating cost in multiple ways. For instance, if a manager could do an outstanding job on preventive maintenance, he/she might be able to correct any failures on time. So equipment can be used for more than their services live. Therefore, it reduces equipment turnover fee such as replacement. Meanwhile, it increases the guest satisfaction. According to Stratton, who was a national account manager and now is a director with HD Supply, checking all the necessaries in the guest room with a detailed checklist could provide better service and result in minimizing the number of guest complaints (12). According to the class, there are six tasks we need to complete in the Facilities Management department: Routine Maintenance, Preventive Maintenance, Scheduled Maintenance, Emergency/Breakdown Maintenance, Contract maintenance, and Guestroom maintenance. To interact with my future job, which
is expected to be the general manager, some of the tasks ought to be linked to the management position. For routine maintenance, it is more likely to be a day-to-day task, remaining property in a healthy and good condition. As a general manager, his/her job is to cope with the department to ensure the facilities are operating, for example, to make sure the brunt-out lightbulbs are changed in time. For the second task, preventive maintenance, it refers to extend equipment life, remain the efficiency of equipment, and ensure the safety of the equipment operation. As mentioned above, by extending equipment life, the operation cost could be reduced accordingly. A general manager should pay attention to preventive maintenance, avoid equipment early failure in order to achieve operating cost saving. For instance, establish regular (weekly, monthly, or quarterly, depending on the condition of the department) check and test for equipment and arrange meetings for discussing the maintenance. In terms of emergency/breakdown maintenance, it commonly occurs due to the neglect of preventive maintenance, it seems to save the cost in the short term, but on the contrast, it has negative long-term effects such as increased operating cost and capital investment cost, causing cost in repairment and replacement, etc. A general manager should have a reasonable backup plan to reply emergency. Even though most the hotel has backup power generator to handle a power outage, there might not be back up equipment if it breaks. At this point, a general manager is responsible for protecting the business. Take Fairmont Scottsdale Princess as an example; they sign a contract with a local company so it can have a refrigerated truck within an hour if it is necessary to do. (Higgins, 80) Decisions made by managers could result in significant impact on the operations of the facilities. For example, as mentioned the emergency/breakdown maintenance, managers’ decisions and arrangement are largely response for these situations, it is probably result from the overlook of the preventive maintenance, or the insufficient arrangement of the facilities
checking. Thus, the manager’s value of the importance of the facilities is critical, and by making reasonable and prudent decisions, the operations of the facilities could be more efficient, vice versa. To assisting the manager, facilities department could arrange regular meetings to report the situation of the facilities and offer some suggestion for further maintenance or operations. Also, regular reports are important as well to ensure manager are well informed for the current situation. For manager, to better help department assisting, maintain better relationship with his/her employees would result in efficient communication and cooperation. Also, managers can establish reward system to motivate employees to carry out their job smoothly. Work cited Stratton, Michals. "Small Maintenance Fixes Improve Property's ROI. (MAINTENANCE DOCTOR)." Hotel Management 226.8 (2011): 12. Web. Higgins, Stacey Mieyal. “Maintenance Prevents Refrigeration Failure, Product Loss.” Hotel & Motel Management, vol. 219, no. 19, Nov. 2004, pp. 80–82. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=149 66974&site=ehost-live. Water and Wastewater Systems Chapter 6 Part 1: Water supply
Where does water come from? Sources: Ocean (requires desalination) Rivers Aquifers Lakes/reservoirs Las Vegas Water Infrastructure Getting water into your building “City water” – potable water that is supplied by a utility company The water is cleaned and sanitized Sent to your building at pressure Well water – you pump your own water from an underground source You are responsible for the water’s safety and quality
Constant pressure systems Water enters the building at or below ground level For low-rise buildings, the supply pressure should be sufficient to push water up risers and out along branches For taller buildings, supplemental pumps are required to push water up. Since they need to provide continuous pressure, these systems are called “constant pressure” systems Can provide challenges for high-rise buildings or buildings that have a high peak usage of water Example: hotel guestrooms in the morning This is likely a flow, not pressure issue Water dynamics 1 gallon of water weights 8.345 lbs .434 psi to raise water 1 foot, conversely 1 psi = 2.31 ft A 20 floor hotel, with 10’ floors, provides 60 psi of water in all guest rooms, how much psi must be applied? 147 psi
Gravity-fed (downfeed) systems Water is pumped to a tank on the roof or an intermediate floor The tank provides water to the floors below Gravity provides good water pressure to water-using fixtures (the greater the distance) When the tank’s water level gets low, a float valve signals a valve to open and refill the tank Unlike a constant pressure system, the pumps do not need to operate continuously Water distribution systems Part 2: Wastewater systems These remove waste water, or “effluent” from the property Two types of sewer systems: stormwater and sanitary Stormwater systems (or, storm sewers) These remove environmental water outdoors, such as: Rain Snowmelt Landscaping irrigation runoff The water returns to the natural environment untreated
Environmental Considerations Everything that enters the storm water system in Las Vegas makes its way back to Lake Mead. petroleum products, fertilizers, herbicides, insecticides, trash, etc. Sanitary sewer systems (or soil lines) These remove wastewater from the building The water must be treated before returning to the natural environment Three methods of removing water from the property: “City sewer” – just like “city water”, the sewer system is provided and serviced by a water utility company Septic systems – if you are not connected to a city sewer system, you will probably have a septic system If you are not connected to a city sewer system and your land cannot support a septic system, you will have to operate your own waste treatment plant Discharge to public sewer system
Sewage Treatment Return to Source Septic systems Effluent from the building flows into a septic tank Solids in the water settle to the bottom of the tank, forming a layer of “sludge” The liquids flow out of the tank through perforated pipes into the “septic field” or “leach field” The earth and its residents (insects, worms, etc.) clean the water as it seeps downward The water finally recharges its original source, such as an aquifer that supplies a well Residential septic system
Septic tank cleaning Dirty Jobs Additional sanitary system components: Ejector pumps If you have plumbing fixtures or appliances below grade (below ground level), the effluent will need to be pumped up to the sewer line Ejector pumps are capable of moving liquid that contains some solid or semi-solid material Most pumps can only handle liquids Ejector pump fails = Additional sanitary system components: P-traps and S-traps (a.k.a., u-bend) All plumbing fixtures must have a trap installed in the drain line The trap retains some water at all times to form a liquid seal that prevents sewer gases from traveling up through the fixture and into the building
Additional sanitary system components: Grease traps For commercial buildings, all fixtures that handle water containing fats, oils, and grease (FOG) are required to send the water through a grease trap The grease trap collects the FOG so that it does not clog the municipal sewer lines Grease Trap Grease trap installation / replacement Grease traps need to be cleaned periodically
https://youtu.be/XsIR2uT1Xgk Improper/infrequent grease trap cleaning Water Quality What’s in your water? Perfectly potable water may have quality issues in terms of: Color Odor Taste Clarity (turbidity) Mineral content Hardness (high alkalinity) Scale – your building’s enemy “Scale” (a.k.a., limescale) is a build-up of minerals that have precipitated out of the water; a symptom of “hard” water
The white, crusty scale forms a coating on the inside or outside of pipes Forms a layer of undesirable insulation Can eventually prevent water flow by clogging the pipe Will provide a harborage for microbes Scale Scale build-up will lead to: Increased energy costs, since your equipment has to work harder to do its job Reduced equipment life Can lead to dangerous water quality, such as Legionella Effects of “hard water” damage
Hot topic: Vitamin C-infused showerheads Hot water – how hot is too hot? Domestic hot water (DHW): the temperature of water coming out of the tap should never exceed 115oF (46.1oC) to reduce the chance of scalding someone Test this with a thermometer, not with your hand Use faucets and showerheads with anti-scald protection (mixing / tempering valves) For process water, such as laundry or dishwashing, high temperatures are required Provide employees with proper protective equipment to prevent scalding
Heating hot water (HHW) HHW is used in some buildings to provide heating (HHW) is not potable; it is never intended for human contact or consumption Water is chemically treated to maintain water quality, HHW systems recirculate the water How water is heated Direct water heating system The water comes into direct contact with the heating element Indirect water heating system The water comes into contact with pipes containing very hot water or steam, which is made in a separate heating system Water heating equipment Boilers – large tanks that heat and store water Fire-tube: a tank of water with pipes running through it; flames shoot through the pipes to heat the tank of water Water-tube: a tank of fire has pipes running through it; water flows through the tubes to pick up heat from the fire
Instantaneous water heaters Also called “tankless” water heaters These are direct heaters and use either an electric element or are gas-fired to heat water as it enters the unit The water heats instantly; no storage tank is required Advantages over traditional boilers and storage tanks: No energy is used to keep stored water hot (although a lot of energy is used to heat the water instantly). Overall, significant energy savings No storage tank means that the risk of Legionella is reduced These units take up a lot less space than traditional boilers and tanks. They also weigh a lot less. Legionella (Legionnaires Disease) Legionella is a type of bacterium, a serious health concern when it grows and spreads in human-made building water systems. Can be fatal! First identified in 1976 after an American Legion convention in Philadelphia, PA, caused by a bacterium identified as legionella pneumophila. The bacterium thrives in warm stagnant water: plumbing systems, hot water tanks, cooling towers, and hot tubs are ideal. Cases & liability
2006, OH, an outpatient died after drinking water from a contaminated faucet, $1.2 million settlement 2013, PA, four people contracted the disease from a building decorative fountain, $1.1million 2017, Las Vegas, 7 reported cases at the Rio Hotel 2017, Disneyland, 9 related cases Property owners, managers, equipment manufacturers, maintenance companies among others, could face liability in the case of an outbreak Water for recreation If your property has a swimming pool, spa, water park, or wave pool, you must ensure that it is safe and sanitary Swimming pools: need to manage pH – not too high, not too low Sanitizing systems Chlorine or bromine systems Ozone systems Saline systems Sanitizing chemicals break down faster with: Temperature increases Sunlight Heavy usage
Weird but true… If your pool area smells strongly of chlorine, you may need to add more chlorine A strong chlorine odor indicate that the chlorine is working really hard to fight unsanitary conditions, releasing chloramines (which is what you smell) This indicates that the chlorine is breaking down Therefore, the chemical levels should be tested and adjusted to ensure safe operation Spas and hot tubs Since these amenities operate at higher temperatures than pools, we need to be even more vigilant Typical temperatures range from 102–105oF (38–40.5oC) Good temperature to support microbial growth Viruses, bacteria, mold other fungi: infect skin or be inhaled through water vapor Spas are especially dangerous for people with certain medical conditions, pregnant women, and small children Water Management Water management includes: Preventing water stagnation, bacteria growth, scale and corrosion Conservation
Good water conservation is less consumption, without affecting guest comfort or satisfaction. Low-flow fixtures: faucets, toilets, showerheads 1.1 gal/flush vs. 3.5 gal, 1.5 gal/min vs 5 gal Guest participation: linen & towel reuse program Kitchen operations: thaw food in refrigerator vs. water, EnergyStar rated equip., pedal-activated faucets Laundry: outsource service, high-efficiency equip., ozone laundry equipment. Eliminate water-cooled equipment: walk-ins, ice machines follow-6.webp follow-6.webp Solid Waste Management Chapter 5 What is waste? Material left over from a function or activity All material that enters the property will eventually leave Liquid waste (effluent) leaves through the sewer systems Solid waste = garbage Waste stream: flow of waste generated by a building or its inhabitants. 2 streams, 2 classifications: Non-hazardous
Hazardous Average hotel guest generates 2lbs of trash per day (NY Times) Where does solid waste go? Landfills Highly engineered systems to hold solid waste and prevent it from polluting the surrounding environment…or exploding The problem with landfills… Expensive to build and operate Difficult to find a location for a new one They are expensive to maintain safely, even after they are closed Some areas cannot support a landfill, due to geographic or soil conditions Landfill Lifecycle: Construction Apex Landfill Addition of New Basins Lining with impermeable material to prevent soil contamination
Landfill Lifecycle: Operational Apex Landfill receives between 9,000 -15,000 tons of trash each day. Landfill: Shutdown The Sunrise Landfill was in operation as the City of Las Vegas’ exclusive landfill site since before 1950 and officially closed in 1994. One concern was flashfloods, inability to use vegetative erosion control. In 2011, the final closure activities included: drainage channels, impoundment dam a methane collection system material to cover the 700- acre site Estimates are another 30-40 years of active management ($40 million)
Waste-to-Energy (W2E) Transporting solid waste to the landfill Do it yourself (not common, unless small B&B, family ran, remote location) Hire a waste management contractor (common) In most areas, you will only have one or two contractors to choose from (US only; may vary in different countries) You will not have a lot of bargaining power Low bargaining power = few options to shop around for a better price You will need to control or reduce your costs some other way… Solid waste contract management Contract billing will usually be based on one or more of the following elements: Cost per trip
Cost per “tip”, or per trash container that is “tipped over” to empty it Cost based on weight (pounds or kilograms) Cost based on volume Solid waste contract management Manage your solid waste costs by: Reducing the number of trips Reducing the number of “tips”, or containers that are emptied Reducing the weight of your trash Liquids and food are heavy Reducing the volume of your trash Reducing the waste going to the landfill Your property is going to generate solid waste. Reducing the amount going to the landfill will: Reduce your property’s environmental impact – improving sustainability! Reduce your tipping/pull fees (landfill costs) Some options yield other benefits for your property, your employees, or the community
Options for reducing solid waste Reduce (source reduction) Reuse BIG 3 Recycle Pulper systems Food digesters Garbage disposals Reduce (source reduction) Reduce the amount of waste that is generated to begin with Good purchasing and inventory control practices will lead to better cost control overall, and much less waste that must be disposed of Minimize or eliminate the use of disposable serving items Avoid disposing of “unintended throwaways” Minimize the amount of packaging for items purchased versus Reuse
Most of these techniques involve avoiding single-use containers and instead using refillable containers or reusable packaging Examples: Beer kegs and soda tanks instead of single-use cans/bottles Use glass bottles (soda, beer) that can be cleaned and refilled (just like in the old days…) Use old towels as cleaning rags Wood/plastic pallets vs cardboard boxes Recycle Recycling transforms the original material into a new product Common materials for recycling include: Paper – used to make new paper products and cardboard Glass – if it is recycled (and not reused), it is crushed and used as filler in a variety of construction materials Metal – they are shredded and used to make building materials and other equipment Plastic – depending on the type, it is shredded and then used to make furniture, clothing, carpeting, or a wide variety of other products Republic Services single-stream recycling facility in North Las Vegas CES, WOC, NAB, HBA, CONag/EXPO Recycled Products OCC 30% Paper 25%
Wood 20% Metal 9% Plastic 8% Carpet 6% Glass 2% 15,494 tons of solid waste removed 6,753 tons recycled (44%) $58,805 in commodities rebates Soap, shampoo recycling Hotels generate a lot of waste consisting of leftover shampoo, conditioner, and soap Clean the World is a non-profit that collects these leftovers The amenities is ground up, sanitized, and re-formed into new hygiene products They are assembled into hygiene kits that are distributed to regions that have a critical lack of sanitation products These hygiene kits save lives and improve the quality of life for many people who would otherwise suffer from diseases that are preventable through good sanitation Clean the World Food Waste Heavy Smells Contaminates recyclables (paper, OCC, etc.,)
Solution s Food only containers Food & contaminated materials compactor Recycle Reuse Pig Out Source reduction technique – leftover food donation programs A hot trend is for food & beverage operations to donate leftover food to local food banks to serve the needy The food should be leftover portions that were not served, usually from a catered function Not for food scraps! They should be recycled. This is not without cost. The donor property will need to: Package the leftovers and store them safely (proper temperature)
Transport the food or provide an employee to meet the food bank’s staff member to donate it Catering Food Rescue Food recycling Not the same as leftover food donations! Food recycling takes food scraps – and other organic (plant- based) materials – and transforms them into another product Animal feed: the food scraps are sent to a factory that makes animal feed Composting: the food scraps are decomposed to make landscaping fertilizer
Garbage disposals, pulpers, and food digesters Garbage disposals are in the sink Grind up food, send the waste down the sewer Prohibited in many jurisdictions (for commercial use; usually permitted for residential use) Food pulpers mix food scraps and water Mixture is ground up to form a fine slurry Liquid is strained/squeezed out and sent down the drain Remaining solid material is lightweight and fluffy Send to landfill (you have reduce the weight and volume) Compost it! Food digesters Food waste enters a closed system and is mixed with enzymes that will decompose the food waste rapidly The end product is a liquid that is disposed of down the drain
Hazardous materials and hazardous waste management These are heavily regulated by a wide variety of government agencies in the US, including: Environmental Protection Agency (EPA) Occupational Safety & Health Administration (OSHA) Other federal, state, provincial, county, and local authorities Compliance can be complex and frustrating, but it’s also very important! bulb eater Hazardous materials Hazardous material – a chemical or other material that poses a danger Four characteristics that determine if a material is hazardous: Ignitable – spontaneously combustible or otherwise has a low ignition temperature Corrosive – can corrode metal storage containers Reactive – unstable under “normal” conditions or can easily mix
with water. Often explosive or will release dangerous fumes. Toxic – harmful or fatal when ingested or absorbed. Hazardous material versus hazardous waste Hazardous material is the product while it is being stored or used Hazardous waste is the product when you are ready to dispose of it Safety Data Sheets (SDS) provide information on proper storage, handling, disposal, and emergency response requirements You should have an SDS for each chemical on your property or access to an online library Hazardous materials should be: Stored in closed containers Labeled properly If necessary, the closed containers should be stored in metal
cabinets (especially if the material is flammable) Discarded if the packaging becomes damaged Discarded when the material is no longer needed (i.e., don’t keep it in inventory forever) Hazardous wastes must also be: Stored in closed container that only contains one type of material Don’t put a bunch of different chemicals in the same container Containers must have compliant labeling, marked as Hazardous Waste Label templates are available online Do not stack the containers Containers must not leak Liquid containers must be placed in a pan (in case of leakage; but the containers shouldn’t leak) Containers must be inspected and logged once a week. Good recordkeeping is critical. Hazardous waste must be disposed of within 90 days of the start
date on the label Best practice for hazardous waste? Minimize your use of any hazardous materials to begin with If there are non-hazardous options available, choose them If you have old hazardous material that is never going to be used, dispose of it (properly) Hazardous waste disposal costs 3 to 10 times more than disposing of non-hazardous waste. Therefore, reducing your hazardous waste will save you a lot of money! Infectious wastes Unfortunately, these are not uncommon in the hospitality industry Cuts, abrasions, other bodily fluids Used medical sharps (needles, etc.) Both from employees and guests Infectious wastes are treated as hazardous wastes
Special handling procedures are required, per the Bloodborne Pathogen Standard Your company should also offer a hepatitis B virus (HBV) vaccination program to employees Life Safety and Security Systems Chapter 12
Historical background Notorious hotel fires spurred requirements to install fire sprinkler systems and smoke detectors 1980 MGM Grand and Las Vegas Hilton fires 1986 Dupont Plaza Hotel and Casino 1990 Hotel and Motel Fire Safety Act (US) Any hotel that wants to do business with the US federal government must comply Today: not all hotels/motels have sprinkler systems! Some have chosen not to retrofit and some have elected to not install them in new construction. “Retrofit”- adding a new element to an existing property. Fires Fire tetrahedron Oxygen Heat
Fuel Chemical chain reaction Remove any one of these elements, and the fire cannot survive Fires produce: Heat Smoke Gases Our building should be able to: Compartmentalize the fire, limiting its access to oxygen Limit the spread of heat/flames – fire rated doors Limit the spread of smoke/gases A good fire safety program will include: Prevention Detection / Notification
Suppression Smoke control Recovery Key fire hazards/characteristics Asphyxiation- body’s oxygen is displaced by another gas, such as carbon monoxide (CO). Smoke Fatally irritate the respiratory system Smoke particles can reignite if temps are high enough “flashover” Fills a room from the ceiling down Heat – ceiling more than 1000°F, several hundred degrees at 5-6 ft., 2 ft. around 100°F, stay low (crawl) 600°F will scorch your lungs Step 1: Fire prevention Work with your property’s insurance company to identify ways
to reduce the risk of fire-assign a risk management consultant All employees should be vigilant Cleanliness, in all departments, will reduce the risk of fires Good banquet/catering practices Good kitchen management practices Exhaust hood cleaning program Laundry department management Maintenance practices Security vigilance Prevention by department F&B Wash (dish machine) grease filters daily Clean exhaust hoods according to use, monthly for heavy use Catering Use induction heating verses Sterno, proper disposal Inspect extension cords before each use Laundry Lint & terry products are extremely flammable, cleaning processes
Prevention by department Engineering Loose electrical connections: electric shock, arc flash, set dust & dirt on fire. Dirty equipment and poorly adjusted equipment runs hotter and increases risk of fire. Security Doors closing properly Emergency exits unblocked Suspicious activity FF&E: Fabrics meet fire retardant / high temperature combustion points Upholstery, carpeting, draperies, wallcoverings (wallpaper) all meet minimum requirements of fire codes
Step 2: Detection Detection systems / Types of detectors Smoke Heat / Fire Flame Smoke detectors Smoke detectors (2 types) Photoelectric – a beam of light is directed at a reflector, which sends the light beam to a receiver If smoke breaks the beam of light, the detector is activated Steam from showers may cause false alarm
Ionization detectors provide both a photoelectric detector as well as a sensor that can detect pre-ignition ions from a fire May detect the fire before smoke has a chance to form, providing earlier notification Heat detectors These are used in areas where we expect a lot of smoke or dust during normal operations Parking garages Kitchens Outdoor storage areas Two types of heat detectors: Absolute temperature – will activate when the ambient temperature hits a preset temperature Rate-of-rise – will activate when the temperature rises too quickly, such as during a flare-up or explosion
Flame detectors Not very common in hospitality Probably only used in areas with chemicals or other materials that will burn without producing a lot of smoke Detector maintenance They should be both “hard-wired” into the building’s electrical system and have a battery back-up (in case the building’s electricity fails during an emergency) Require periodic cleaning and testing, usually 4 times per year Change batteries – twice a year Use compressed air to blow dust/dirt out of the detector Step 2 (cont.): Alarms/notification systems Smoke and heat detectors may be single-station, multiple- station or remote alarms
Single-station = only one alarm sounds; no other system is connected Multiple-station = multiple alarms sound; may notify an entire section of the building (or the whole building) Remote alarms = send a signal to an off-site location Alarm signals may go to: Fire control panel, usually located in the property’s front office or the fire command center Addressable systems – pinpoint the exact location of the alarm Remote annunciation systems – identify the general vicinity of the alarm, but not the exact location Annunciator panel = fire control panel Will often show alarms from smoke/heat detectors, as well as flow alarms from the fire sprinkler system
Voice notification Some properties have systems that will provide verbal instructions to building occupants Unfortunately: A lot of people ignore the instructions The sound quality is not great, leading to unintelligible instructions The systems often only provide instructions in one language Exit signs The number and location of exit signs is usually dictated by fire code Usually located above doors, high on a wall
What happens if there is a fire and smoke covers the exit sign above the door? Some codes now require exit signs to also be provided at floor level Even if code does not require floor-level exit signs, you can still install them (you are usually permitted to exceed code) Fire suppression systems Recall that if we remove one element of the fire tetrahedron, we extinguish the fire Suppression systems are designed to either cool the fire, limit the fire’s access to oxygen, or to break the chemical chain reaction These systems include: Hand-held fire extinguishers Fire sprinkler systems
Fire extinguishers Type A: wood, paper, cloth, combustibles Type B: fat, oil, grease fires; chemical fires Class K: for animal or vegetable fat, oil, or grease fires; appropriate for kitchens (see Chapter 14 for more information) Type C: electrical fires Type D: metal fires (usually found in the engineering department, especially if welding is performed) Type ABC: “universal” extinguisher Extinguishers containing CO2 (B&C) can cause frostbite Fire extinguishers (cont.)
Hydrostatically tested and inspected annually by a professional Inspected monthly (in-house) Accessible Mounted correctly Pressure gauge Pin & seals in place No damage Nozzles are clear Using a fire extinguisher: PASS Pull the pin Aim the extinguisher’s nozzle at the base of the fire (not at the top of the flames) Squeeze the trigger to activate the extinguisher Sweep the spray back and forth across the base of the fire Only use a fire extinguisher on very small fires! If the fire is “bigger than a breadbox”, close the door, sound the alarm, and proceed with fire evacuation procedures!
PASS Automatic fire sprinkler systems Sometimes also known as “standpipe” systems They use water and fusible-link sprinkler heads to extinguish fires Wet-pipe systems: full of water at all times; instant response once a sprinkler head is activated Dry-pipe systems: used in areas that are prone to freezing. Full of pressurized air or inert gas. When sprinkler head is activated, the air is pushed out of the system, followed by water.
Sprinkler system layout Fusible-link sprinkler head The sprinkler system is full of water in pipes Sprinkler heads spaced every few feet, primarily a device with a plug to hold back water until the head is activated. The plug is held in place by a “fusible” (or melting) link made of a quartzite material or a liquid-filled tube When the fusible link reaches a certain temperature, the link melts or burst, allowing the plug to fall out of the pipe. Water then flows out of the pipe and onto the fire
The color of the fusible link indicates the temperature at which it is designed to melt. Sprinkler heads Only one sprinkler head is activated at a time There are “deluge” systems, but they are uncommon in hospitality facilities Most fires are extinguished by only one or two sprinkler heads https://youtu.be/U3TJznlbq2k https://youtu.be/-fuulLKmxxg (insurance company risk manager) Once a sprinkler head is activated, large volumes of water will flow until the head is blocked or replaced The main sources of damage from a fire are actually water and smoke damage You need to wait until the fire department gives you permission to turn the fire sprinkler system off to replace the sprinkler
head! Sprinkler head concerns The fusible link is very fragile easily broken if you hang something from the sprinkler head, such as a clothes hanger or clothesline! Use “do not hang” stickers to notify your guests to not tamper with the sprinkler heads Reduce the likelihood that you’ll have a flood Possibly assist in recovering costs of flood damage if it is caused by the guest (you told them not to hang stuff from the sprinkler head, but they did it anyway) Sprinkler head concerns Aesthetics Appearance is undesirable, cover plates provide a flush appearance
Designed to automatically release at a set temperature Color palette changes, do not paint over the plates, replace them Painting over the plate may harm its ability to detect temperature and release as designed, and may violate fire codes resulting in fines Helping the fire department When you have a fire, the fire department will arrive with a fire truck The truck has hoses and a pump One hose connects a nearby fire hydrant to the truck One hose connects the truck to the building’s “fire department connection (FDC)” (a.k.a., Siamese connection) The FDC permits the fire department to supply water directly into the fire sprinkler system
Smoke control During the fire, smoke is a major danger to building occupants Ventilation ductwork often includes smoke or fire dampers that close the duct; they are activated by the fire control system or by a fusible link After the fire, you need to get the smoke out of the building as quickly as possible Newer buildings will use the exit stairwells to remove smoke! During the fire emergency, fans push air (positive pressure) into the stairwell to prevent smoke from entering the stairwell After the fire, the fans pull the air out (negative pressure) of the stairwell (and the building) to suck the smoke out of the building
Step 4: Recovery Remove smoke Remove water Most properties will have an emergency recovery contractor on speed-dial Call the contractor during the emergency so that they can enter the building and start clean-up as soon as possible! Carbon Monoxide detection Carbon monoxide is often associated with fires, but it is a by- product of all fossil-fuel fires, including kitchen production, gas-fired laundry equipment, or water or air heating Currently (CO) monitors are not required in every guest room Detectors should be installed in the area with the fossil-fuel
burning equipment, as well as spaces adjacent to: Rooms and areas with fossil fuel burning equipment Parking garages, and loading docks Carbon monoxide can travel through holes in the wall, electrical outlets, etc. Other safety hazards in hospitality Slips, trips, and falls All flooring static slip coefficient rating >0.5 Lifting injuries Medical emergencies Automated external defibrillator (AED), for cardiac arrest Theft and vandalism Guest rooms Automatic door locks, dead bolts, peep holes, carriage locks Complete window coverings Exterior entry doors, guest room key/card access Fire alarm pull station deterrent (blue dye)
Electronic locking systems Electronic locks should be interrogatable, providing a report of which key was used and when New trend of keyless entry (smartphone access) for hotel guestrooms Hackers!!!
Security cameras – good? If your property has security cameras, great Someone has to monitor them 24/7 Failure to monitor is like not having a camera at all Honest people will take more risks if they believe that security is watching Fake cameras are much worse than not having cameras at all! Criminals quickly figure out that the cameras are fake Guests take risks that they would not have taken if they didn’t believe that security was watching Accessibility Chapter 18 1
Origins Pre-1990, there were many “handicapped” codes for building design and construction In 1990, the US Congress enacted the Americans with Disabilities Act (ADA) It is illegal to discriminate against people with disabling conditions – it is a violation of their civil rights Today, the US and many other countries have accessibility laws which are “harmonized” under the International Building Code 2 In the US… The ADA is updated periodically Since it is a civil rights law, and not a code, there is no “grandfathering” provision However, the 2010 update included a “Safe Harbor” provision for buildings that were compliant with the ADA prior to 2010 Not all building components have Safe Harbor, though
The ADA is enforced almost completely through litigation 3 Title III – Public Accommodations This section of the ADA covers buildings that members of the public will enter All commercial buildings must: Comply with the ADA guidelines, as long as they are “readily achievable” Make reasonable accommodations The challenge is that there is no clear definition of readily achievable or reasonable accommodation Please note: The rules are different for transportation and public housing 4
What are disabling conditions? Mobility-related conditions Sensory-related conditions: hearing and sight Dexterity-related conditions: use of hands At this time, we are not required to accommodate cognitive disabilities, although there are good reasons why the hospitality industry should 5 Compliance vs. friendliness Frequently, a property that is ADA-compliant does not present a friendly or easy to manage environment Example: wheelchair lifts can pose many operational problems and inconveniences. Designing the space so that it does not require a lift will probably be friendlier for everyone
Also, if we design a space properly, it will not only comply with accessibility requirements, it will create a better environment for all of our guests 6 Wheelchair Jimmy Jim Parsons, founder of the WheelchairJimmy.com website, is on a mission to help wheelchair-bound travelers have a better trip and to have more fun while traveling! 7 Our goals for the ADA: To Increase Guest Satisfaction and
To Reduce ADA Complaints 8 8 There is no reason why this cannot be a win-win for operators and guests. We want you to learn how to win at this game. ADA Requirements 9 ADA Elements to Consider Measurements -- the ADA Guidelines provide clear measurements for compliance Path of travel
You must remove all barriers to compliance along the path of travel The path starts at the property line, then follows whatever path a guest is likely to travel to arrive at their end destination at the property, such as: Dining room Guestroom Recreation area Meeting room 10 Mobility-related disabling conditions 11 Accessible Route of Travel
12 12 Accessible Route Glue that Holds the accessible environment together. 3 issues 36” width Accessible route can narrow to 32” for a distance of 24” 80” height - in all circulation areas No abrupt changes in level greater than 1/4” 1/2” if beveled at 1:2 Range of Reach: Optimum reach range is between 3 and 4 feet above finished floor 13
13 Another space issue is where we put stuff that we expect people to use. There’s an optimum band between 3 and 4 feet. Everyone can reach there, even tall people with back problems and kids or short statured people, or wheelchair users. What’s wrong with this picture? 14 Sensory-related disabling conditions: Visual Impairment 15
15 What does the Guide Dog do? Protruding objects and people with visual impairments: All circulation paths and areas http://www.ada.gov/lodblind.htm 16 16 DOJ has some good tips about how to provide service to blind and low vision guests on its website. Visual Impairments - Long Cane Technique 17
17 Typical conditions. Serious hazards that occur in many places where blind people might be walking. Not just on accessible paths. Sensory accommodations are also necessary for people with low vision (as opposed to no vision) Major impact on signage High color contrast between background and foreground Raised and Braille markings Simple font Placement above finished floor (“AFF”) – usually 60” on center (a.k.a., 60” o.c.) Also impacts your flooring and other objects Should have contrast markings when flooring texture, height, etc. change Especially with stairs! Older people need 3x more light to see, which creates problems in dim restaurants and bars 18
Sensory-related disabling conditions: Hearing Assistive Listening Systems 19 19 People with Hearing Impairments need special equipment at meetings and events, so they can clearly hear the program. Hotels are required to provide them. Other kits of visual warning devices are required for a percentage of your guestrooms. Hearing impaired guestroom 20
21 Dexterity-related disabling conditions Dexterity - Hardware and Controls Limited ability to use your hands. Think about using controls, remotes, or anything that requires gripping or twisting 22 22 The last group is people with limitations in their ability to use their hands. And it affects the hardware and machines we use to control our environment.
Overcoming the need for a “Power Grip” 23 23 People can do three basic types of Hand function: The power grip Overcoming the need for a “Precision Grip” 24 24 The precision Grip Only possible with splints, but very limited
What’s wrong with these pictures? 25 This is better 26 20% path of Travel Rule 27 20% path of travel rule – not well understood by most hospitality (or commercial property) managers
If you are renovating a space where a guest may go (i.e., not the back-of-house, where guests will not go): You will develop a budget for the renovation project You must then be prepared to spend up to an additional 20% of the renovation’s cost to remove barriers along the path of travel You do not have to spend more than the 20%; if you have one major barrier whose cost would exceed the 20%, you will not have to remove it If you have no barriers, or if you remove some barriers and they do not cost the entire 20%, you do not have to spend the entire 20% Documentation is critical here! 28 Service animals 29
Accommodating service animals Prior to the 2010 ADA update, we had to accommodate all animals that guests claimed as service animals or emotional support animals The 2010 update now limits our requirements (although in most cases, we can choose to accommodate whatever animals we’d like to) Only required to accommodate service animals, not emotional support animals The only service animals that must be accommodated are service dogs and service miniature horses 30 Service animals vs emotional support animals Service animal (dog or miniature horse) performs a task Emotional support animal does not perform a task, although it does provide emotional support
When a guest arrives with an animal, you can ask: Is the dog/horse a service animal? What task does it perform? That’s it. Do not deviate from this script, or you could get your company in trouble. Can you ask to see it demonstrate its task? Can you ask to see the animal’s documents? 31 Dogs performing tasks 32 And here is a miniature horse in action
33 Fake service dogs If a guest shows up with an animal that you suspect is not legitimate, what can you do? Service dogs and horses are trained to be calm and unobtrusive If the animal (real service animal or fake) begins to misbehave, you can tell the owner that the animal must leave You cannot tell the guest to leave, just the animal 34 What happens if a guest shows up with one of these?
35 Only dogs and horses Hotels and other types of hospitality facilities may choose to accommodate other types of animals Restaurants and other food & beverage establishments cannot accommodate any other type of animal Health department code violations 36 Swimming pool lifts These devices are used to lower mobility-impaired people into a swimming pool, then to lift them out when they are finished swimming
Each body of water must have its own lift Swimming pool Wading pool Jacuzzi/hot tub Etc. The lift is not required if the body of water has a roll-in entry ramp 37 Hotels – distribution of guestroom types In the past, hotel operators would place all of the accessible guests rooms in the same area, usually on a lower floor Today, we must ensure that every type of room has an accessible option, e.g.,: Low floor, high floor View, non-view King, queen-queen, suite, petite suite
This requires a long-term plan and a major investment in property renovations 38 Safety and accessibility If the property needs to be evacuated and the elevators are not available, how do you get a guest with a disabling condition down the stairs? Evacuation chairs 39 Future updates to the ADA Today (2019), furniture is not covered by the ADA, but it is likely to be covered under the next update
40 Which bed frame is better? 41 Tables with pedestal bases 42
Cooling Systems Chapter 10 1 Cooling concepts Adding to the concepts covered in Chapter 9 Heating Systems: Cold – there is no such thing! There is only heat energy or the absence of heat energy! 1902 Willis H. Carrier created a cooling system for indoor spaces, prior to 1902, fans and the evaporation process were the means of cooling. Heating and cooling are closely related, both move air over or across a source that changes the airs temperature. Heating via electrical resistance, hot water or steam; cooling with cold water or refrigerant (gas). Both use the same or similar systems. 2 Cooling Terms
“Air conditioning” is incorrect, it is “conditioned air”. Heat always flows from warm to cool, attempts to equalize temp British thermal unit (BTU) – the amount of energy necessary to raise or lower the temperature of 1 pound of water by 1 degree Fahrenheit Cooling ton – 12,000 Btu’s Evaporation – transforming a liquid into a vapor or gas, increases with air flow. Stage in the refrigeration cycle, cold refrigerant chemical cooling air or water. Evaporative cooling – sensation of heat transfer, air across your skin, no actual temperature change; however, it feels 5°-10°F cooler. 3 Cooling loads A cooling load is any event or activity that leads to the need to remove heat from the space (or, cool the space) Internal loads – warm things that add heat to the building; we then need to remove the heat People – temperature (and humidity) Cooking
Lighting and other appliances (motors) External loads – warm air (and humidity) that causes heat to transfer through the roof, windows, and walls. Also includes heat that infiltrates through poorly-sealed windows, doors, and cracks in the building envelope. 4 How do we make “cooling”? Refrigeration Cycle 5 Vapor-compression refrigeration cycle Boyle’s Law – at a constant temperature, the volume of a gas is inversely proportional to the pressure upon it Therefore, As volume decreases, the pressure increases As volume increases, the pressure decreases (volume = the amount of space the gas takes up)
6 Components in the vapor-compression refrigeration cycle Refrigerant – a chemical whose properties allow us to change its temperature by manipulating volume and pressure. The refrigerant will exist as a gas and as a liquid in the vapor- compression refrigeration cycle Freon is a trademark brand name for the Chemours Company’s The refrigerant’s specific formula will determine its operating temperatures Identified by the letter R, followed by a number: R-22, R-341a, etc. 7
Refrigeration equipment – the refrigerant chemical will cycle through: Compressor Condenser Expansion valve (or metering device) Evaporator Heat exchangers: the condenser and the evaporator are the system’s two heat exchangers. They permit heat to transfer from one substance to another. Evaporator permits the refrigerant to absorb the heat from the building’s interior Condenser expels the heat in the refrigerant to the outdoors 8 Refrigeration equipment characteristics Compressor 3 types: reciprocating, scroll or screw, centrifugal “compresses” gas into smaller volume, gas gets hot (molecules rub each) and motor is hot, refrigerant (gas) absorbs this heat
Condenser cools refrigerant, causes it to condense into liquid, transfer heat to outdoor environment Expansion valve (or metering device) opens & closes to allow a controlled rate of refrigerant to enter a larger space evaporator (higher volume, lower pressure) causing it to expand Evaporator Larger space & lower pressure allows gas to return to gaseous state. Refrigerants boil at very low temps with right pressures, absorbs heat from air or water surrounding the coil. 9 Refrigeration cycle Refrigerant enters the compressor as a cold, low pressure gas. The compressor reduces the volume (compressing the refrigerant). The refrigerant leaves as a hot, high pressure gas. Refrigerant travels to the condenser. The condenser removes
heat from the refrigerant, allowing it to condense to a warm, high pressure liquid. The refrigerant travels to the expansion valve. When the system receives a signal requesting cooling, the expansion valve opens and permits a small amount of the warm, high pressure refrigerant liquid to pass into the evaporator, which offers a larger volume space. The refrigerant enters the higher volume space and the pressure drops rapidly. The refrigerant is formulated to boil off into a very cold, low pressure gas here. The cold, low pressure gas can now absorb heat from the building. The refrigerant, having absorbed the building’s heat, now travels back to the compressor as a cold, low pressure gas to repeat the cycle. 10 Refrigeration cycle diagram 11
Decentralized Cooling Systems 12 Decentralized cooling systems Decentralized: not part of a centralized HVAC system. Often called DX systems, blow air directly across the evaporator pipes/coils. Window units PTAC units, for smaller spaces (i.e., guestrooms) Package units for larger spaces, also known as: Split systems 13
Refrigeration cycle: all-air system 14 PTAC Units Essentially large window units. Through walls vs. windows “through-the-wall unit” 15 Split systems A.K.A.- package, DX or central air conditioning units In theory a large PTAC unit.
16 Split system (a.k.a., DX system or “package” unit) This is the same equipment we saw for heating systems 17 Heat pumps In the vapor-compression cycle, we can reverse the direction of the refrigerant flow The condenser (which is located outside) becomes the evaporator and picks up heat energy from the outdoor air (even when it’s “cold” outside, there’s still come heat energy in the air) The evaporator (located inside) becomes the condenser, which
rejects heat energy to the indoor air Simply stated: absorbs and transfers heat energy from outdoors to indoors This heat pump is much more energy efficient for providing heat than an electric-resistance strip heater! 18 Heat Pump 19 Centralized Cooling Systems Usually “all-water” systems 20
Centralized cooling systems These systems are all-water systems, meaning the heat in the building is picked up by water and then rejected to the outdoors via water as well. The heat transfer process: Chilled water (CHW) picks up heat in building in the FCU or air-handler; returns to the chiller to get rid of the heat At the chiller, heat in the CHW and from the compressor are transferred to the condenser Condenser water (CW) picks up heat from the refrigerant in the condenser, then travels outdoors to the “cooling tower” to reject the heat to the outdoor air Building Chiller Condenser/CW Cooling Tower 21 Centralized all-water refrigeration cycle system
Chiller Piping Fan Coil/AHU Cooling Tower 22 Chillers (refrigeration machine) 23 Provides the chilled water (CHW). Is the compressor and evaporator Water piping Moves water from chillers to and from the facility
Highway for heat transfer from building Label the pipes! 24 Fan coil / air handler units Heat exchangers – removes heat from rooms to the chilled water (CHW) 25 Cooling towers Always located outdoors; transfers heat from the building to the outdoors. Receives the heat-laden condenser water (CW) CW trickles down through the cooling tower; air blowing over
the water picks up heat The heat, and some water vapor, leave the cooling tower Water loss due to evaporation must be replenished “makeup water” Float valve allows for the introduction of makeup water 26 Scheduled maintenance: cooling tower shut-down and start-up 27 CHW, condenser and cooling tower water Cleanliness is critical for here, since stuff grows in the cooling
tower and can be sent into air. Cooling towers and condenser water require significant chemical treatment and testing: Ideal breading areas for dangerous microbes, like Legionella Evaporation leads to higher mineral concentrations Open system; birds, insects and other animals cause contamination Control/balance pH, mineral content 28 Coil maintenance Cleanliness – keep all equipment clean to improve energy
efficiency, dirty coils will: Create unwanted insulation, prevent heat transfer Increase energy consumption and cost 29
Coil condensation Reducing the airs temperature results in dehumidification. Moisture (condensation) must go somewhere. Drip pan. Clear drain line Pan can grow fungus, bacteria, viruses, etc. Overflow can damage: ceilings, floors, walls, equipment 30 Refrigeration leaks Refrigerant gas is in a closed-loop system: continuously reused and recirculated. Leaks should be repaired as soon as possible: System will not be able to maintain cool temperatures
System will run continuously trying to maintain desired temperatures Increase energy cost Cause equipment to fail, compressor overworked Environmental impacts: Older refrigerants are harmful to the environment All refrigerants harmful to humans OSHA and EPA require continuous monitoring and proper storage and handling 31 Environmental Regulations Until 1990’s refrigerant made of chemicals: Chlorofluorocarbons (CFCs) and Hydrochlorofluorocarbons (HCFCs) Both harmful to the ozone New chemicals hydrofluorocarbons (HFCs) not harmful to ozone; believe to contribute to greenhouse gas emissions. Environmental regulations for refrigerants expected to significantly increase
Rule changes for refrigerants more than likely affect properties equipment, refrigerants are not interchangeable (compressors cannot different types) 32 Other energy efficiency opportunities Ceiling fans can provide the sensation of lower temperatures at a fraction of the cost of running a compressor Lighting – if your property has not converted its lighting to LED lamps, you may want to do so. These lamps emit little heat and will reduce your property’s cooling loads. Correct sizing: Old practice – install largest even if it was more than needed. Emerging trend: install multiple smaller chillers, use only what is required, additional cooling requires less energy, improves conservation practices. 33 One final note…
Almost all of the…: Refrigerators/coolers Freezers Beverage coolers Ice machines …equipment that you will use in the hospitality industry at this time uses the vapor-compression refrigeration cycle For more information, see the chapter on foodservice equipment 34 The Building’s Structural Components Chapter 16 1
1 This chapter will focus on: Foundations Framing Exterior finishes Insulation Windows Roofs …or how the building is put together 2 2 Foundations Buildings are heavy, and perhaps tall The weight and movement of the building needs to be anchored to a secure surface below ground
A building’s foundation gathers the weight and movement of the building, then transfers it to a stable sub-strate (layer) of material below ground Prevents the building from: Sinking Tipping over Twisting Collapsing Breaking Sliding away 3 3 What kind of soil is on-site? Sandy Clay Rock or other mineral deposits Bedrock Loam
Ideally, you should be able to rest the building’s foundation on bedrock or very stable clay 4 4 Types of foundations Shallow foundations (e.g., mat, slab, or raft) These are literally like a raft that floats in the pool. The building rests on the slab, which rests on top of the ground (or just below the surface). Good for low-rise and lightweight buildings Deep foundations The building will sit on a slab, but the slab will be supported below by pilings or piers that go deep into the soil to rest on the stable substrate Suitable for tall buildings and/or heavy buildings 5
5 Slab/mat/raft foundation Deep foundation 6 6 7
7 Building “loads” We use the word “load” in a lot of different ways in facilities management Here, it refers to the combined weight and movement of the building and its occupants Four types of loads: Static (dead) load Dynamic (live) load Seismic load Shear load The weight and kinetic energy of the movement of the weight needs to be transferred to the foundation (and then down to the stable substrate) 8
8 Framing and walls Framing collects the weight and movement (loads) of the building, then transfers it down to the foundation Framing materials include: Wood Structural steel Concrete masonry unit (CMU) Poured concrete with steel reinforcement 9 9 What is concrete? Artificial stone, made of: Portland cement Aggregate Water
Interesting note: Concrete does not dry – it cures 10 10 Concrete has high compressive strength, but weak tensile strength Can bear very heavy weights, but… Requires reinforcement so that it does not snap in half
11 11 Concrete (cont.) Poured-in-place concrete is mixed and poured on-site into forms Pre-cast concrete can be made in a factory and then transported to the job site Reduces the installation time May improve the quality of the concrete, since it is made under factory conditions 12
12 Now that we have a foundation and a frame for the building, it’s time to close the building’s sides 13 13 Exterior finishes Once we have a frame, we close the “box” by attaching siding, such as plywood or oriented strandboard (OSB) We can then attach the exterior finish of the building First, we’ll look at applied siding, which is attached to the exterior
14 14 Siding Wood – very traditional material Long strips (clapboards) or shingles or shakes are nailed to the framing Advantages and disadvantages? 15
15 Vinyl siding – mimics the appearance of wood, but at a much lower cost Advantages and disadvantages? 16 16 Fiber-cement board A paste of fibers and cement is mixed and formed into boards, strips, shingles, or other shapes Mimics the appearance of other materials Advantages and disadvantages?
17 17 Brick Traditionally, brick served as both the framing and the exterior finish It is heavy and expensive Today, we close the box of the building and then attach a thin layer (“veneer”) of brick as a functional, decorative, non-load bearing finish Brick requires mortar, which can deteriorate over time Mortar occasionally requires tuck-pointing 18
18 Shingles and shakes These are slabs of wood that are attached to the building’s sides Usually made of a wood that is weather and insect resistance, such as cedar or redwood Sometimes provides an attractive haven for insects They might not destroy the wood, but they might annoy your employees and guests! 19 19 Glass Glass-sided buildings are relatively lightweight, which permits us to build very tall buildings The steel frame is constructed, then specially-designed glass window panels are hung on the outside of the frame Advantages and disadvantages?
20 20 Stucco and EIFS Stucco is a traditional material made of mud or cement; it is spread on top of the building’s “box” Traditional stucco materials are fragile and chip easily. They are also susceptible to water damage and deterioration from freeze/thaw cycles Exterior Finishing and Insulating System (EIFS) is a modern version of stucco Less fragile and more resistant to water damage Comes in a wide variety of color Very common building finish in the south and southwestern US 21
21 Stucco EIFS 22 22 Other exterior finishes Stone Poured concrete Metal panels Numerous other options!
23 23 Insulation The purpose of insulation is to inhibit heat energy transfer We measure a material’s ability to inhibit heat energy transfer by determining the material’s R-value Some materials are more resistant to heat transfer; these materials are rated as having a higher R-value Calculating a wall assembly’s R-value is like adding up how many calories are in a sandwich 24 24 R-value
Each material has an R-value These can be found online, (look for information published by ASHRAE) You will either see the R-value listed “for thickness listed” or as an R-value “per inch thickness” (or per centimeter) Find the R-value for each material in the wall assembly, then add them together to find the wall’s R-value 25 25 26 R-Value Example 26
27 R-Value Example 27 28 R-Value Calculation Starting from the outside:R-Value Brick 0.48 Building paper (Tyvek) 0.00 Sheathing 0.77 Studs (framing) 0.00 Insulation15.00 Vapor barrier 0.00 Drywall/gypsum board 0.45 Total16.70
28 R-value calculations Once you have found the wall’s R-value, you can compare it to the recommended R-value for your area If the R-value is lower than recommended, you can add insulation to improve energy efficiency You’ll see that some materials have an R-value of zero. These materials perform some other function in the wall, but they do not provide insulation 29 29 Windows and doors 30
30 How are windows made? Frame + glass Single-pane (single-glazed) Dual-pane (double-glazed) Triple pane (triple-glazed) For double and triple-glazed windows: The panes of glass are separated by spaces that are vacuums. This space is called a thermal break, which provides the insulating function. Low-emissivity (low-e) windows also provide a reflective film and inert gas to increase the insulating power 31
31 32 32 Strangely… The insulating value for a window is expressed as its U-value, rather than an R-value The U-value is the inverse of the R-value Therefore, a lower U-value and a higher R-value are desirable 33 33
Window safety Many hospitality properties (particularly hotels) now have windows that do not open More energy efficient Less likely to have people go out the window However, if your property’s windows do open, you should install window guards and hardware that restricts how far the windows will open 34 34 Doors Doors and door frames in commercial facilities are often fire- rated The fire-rating specifies how long the door and frame will remain intact if a fire is raging next to the door assembly
30-minutes, 45-minutes, and 60-minutes are typical Do not drill into or otherwise tamper with these doors, or you will destroy their fire rating 35 35 Roofs 36 36 Roof components Roofs play an important role in repelling solar heat transfer,
weather, wind, and other forces All roofs have a frame, decking, waterproofing layers, then a final finish 37 37 Sloped roofs Sloped roofs permit water to roll off of them easily Common sloped roof finishes include: Tile Asphalt shingle Wood shingle or shakes Slate Metal Advantages and disadvantages?
38 38 While water rolls off a sloped roof… It falls straight down to the ground next to the building The water can infiltrate the foundation, wick up the walls, and create a wet interior wall (with mold) Install gutters with downspouts that direct the water downhill and away from the building Gutters need to be cleaned, which no one likes to do
39 39 Snow may collect on the roof; if it is very heavy and very deep, you may need to shovel your roof to prevent collapse! 40 40 Flat roofs
Flat roofs aren’t really flat – they have a slight slope to direct rainwater and snowmelt to drains that are located at the edges of the roof The drains direct the water down to the ground, then out to the yard (preferably downhill, to prevent infiltration) The drain openings need to be free of dirt and debris, so that water flows freely If not, pools will form on you roof, which will lead to leaks and, potentially, collapse 41 41 Caution Flat roofing materials are fragile and will crack or puncture if you walk on them If there is a path, do not leave the path!
42 42 Current trend: white roofs Lighter colored roofs reflect more solar heat than do darker roofs A current trend is to install a white roof, which can save as much as 40% on your cooling costs However…a lot of building managers forget that roofs get dirty. A dirty white roof will rapidly lose its energy efficiency, so you will have to keep that roof clean! 43
43 Another trend: “green” roofs 44 44 Current construction projects 45
46 Heating Systems Chapter 9 1 Air conditioning – definition (it’s probably not what you thought it was) …“the process of treating air so as to control simultaneously its temperature, humidity, cleanliness, and distribution to meet the
comfort requirements of the occupants of the conditioned space.” Therefore, air conditioning includes both heating and cooling the air! 2 Heat energy transfer Always travels to where it is not – heat wants to achieve equilibrium It will travel up, down, sideways It will travel through space, air, walls, windows, furniture, bodies, and anything else it encounters Two rooms next to each other, 1 colder than the other, air in both rooms will attempt to equalize the temperature in both rooms. The hotter air will move towards the cooler room. For conditioned air, you can only add or remove heat. You do not introduce or remove cold air
1. Introducing science: Not really anything as “cold” just the absence of heat energy. 2. Heat energy can travel in any direction, unlike heated/hot/warmer air which always rises. 3 Types of heat Sensible heat what you feel does not account for humidity dry-bulb temp measured with a regular thermometer 4
Types of heat Latent heat water vapor in the air combined with sensible heat the results from an increase or decrease in the amount of moisture held by the air. energy needed to cause a phase change without changing the actual temperature of a substance. wet-bulb temp 5 Relative humidity (rh) and the dew point Air holds water vapor; warmer air can hold more water than cooler air Relative humidity describes how much water vapor the air currently contains, as a percent of the total capacity at the
current temperature Air that is 70oF and at 50% relative humidity holds a lot more water than air that is 30oF that is also at 50% relative humidity The dew point is when the air temperature: reaches 100% relative humidity is completely saturated will cause water vapor to condense out of the air Higher the dew point, the more humid it is, which will affect comfort When you see/watch weather forecast and they mention Relative Humidity (RH) is 40%, that means the air is holding 40% of the total moisture it is capable of before dew/condensation forms. 6 Condensation
The glass (beverage & ice) colder than room dew point, therefore, cannot hold as much water, point of saturation causing air to release moisture (condensation). As the sun rises, temperatures increase, air becomes warmer and can hold more water. 7 Types of heat transfer Radiant Conduction Convection Natural convection Forced convection
8 Radiant heat transfer Movement of heat thru space No direct contact between the heat source and the heated object No mass is exchanged and no medium is required in the process of radiation. Heat leaves one body and travels through the air to another, examples: Sun Body heat Lighting
9 Conduction heat transfer Direct contact between two objects Heat is transferred from warmer object to cooler one The better the conductor, the more rapidly heat will be transferred. When a substance is heated, particles gain more energy, and vibrate more, these molecules bump into nearby particles and transfer some of their energy to them. Conduction in a kitchen: Using a broiler to cook meat, the meat is in direct contact with the broiler grate, heat from metal transfer into the meat. 10 Convection heat transfer The transfer of heat from one place to another by the movement of fluids. Usually the dominant form of heat transfer in liquids
and gases. Warmer areas of a liquid or gas rise to cooler areas in the liquid or gas. Cooler liquid or gas then takes the place of the warmer areas which have risen higher, resulting in a continuous circulation pattern. Examples: Boiling water, Atmosphere, warm air rises, cooler air takes its place Heated fluid/gas is caused to move away from the source of heat, carrying energy with it. Convection above a hot surface occurs because hot air expands, becomes less dense, and rises. Hot water is likewise less dense than cold water and rises, causing convection currents which transport energy. Cooking food: use of convection oven, radiant heat assisted by a fan moves heat around the food, reduces cooking time. In a guest room or home good example is baseboard heat, heat transfer with the movement of air, naturally creating a circular pattern.
11 Convection heat types Natural convection Forced convection 12 Comfort zone for comfort air conditioning Traditionally measured at the “breathing line” Dry-bulb temperature: 68 – 78oF (20 – 25.5oC) Humidity: 20% - 60%
Depending on: Season Activity in the space Air movement Attire of occupants in the space Breathing line is approximately 5 ft above the floor Would the type of activity help determine/dictate any pre-set temperatures? 13 Thermostats Mechanical Digital
Mechanical thermostats: a. inexpensive, easy to install b. use bimetallic strips with different expansion properties (temp) c. loose calibration Digital thermostats: a. use a sensor called a thermistor b. programable (days, times, etc.,) 14 Heating “loads” A heating load is an event or activity that requires us to add heat to the space Internal heating loads – not too common in hospitality
Ex: adding heat to the audience seating area of an ice arena External heating loads – very common Ex: cold outdoor temperatures – heat from inside the building tries to escape to the outdoors; we need to turn the heat on to heat the space to a comfortable temperature Internal heating load: freezers, coolers opening & closing, frozen food left out to thaw, very cold items/objects brought into the building 15 Infiltration Cold air enters building, exterior doors, poor seals, etc. Since heat moves to cold, infiltration is actually heat escaping through poor seals, cracks, opening/closing exterior doors.
Remember: Infiltration is heated air escaping the building 16 Types of heating systems Decentralized Heat is created in a space, serving only that space or room Electric baseboard Electric radiant PTAC units “Package” units Centralized Heat is created in a central location, then transported throughout the building Steam systems Hydronic baseboard Hydronic radiant Fan-coil units Air handling units
17 Decentralized Systems 18 Electric resistance heating Decentralized systems: self-contained, no interface, connection with other building systems Electric current across high resistance coil, generating heat Examples: baseboard, portable, electric stove coils, sub-flooring radiant systems.
From an engineering prospective: least efficient 19 Package terminal air conditioning unit (PTAC) Smaller properties ≈ 200 rooms. Most common hotel HVAC system in North America Easily maintained Combined heating & cooling: heat pump w/electric strips Noisy/loud 1. Electricity for both heating and cooling. 2. Easy to replace is necessary vs. time consuming & expensive repairs 3. No special skills to operate/install like centralized equipment 20 Package unit Larger spaces: meeting rooms, restaurants, public spaces Like forced air systems: air across heated coil, distributed via air ducts
Heating commonly electric resistance Not preferred or suitable for guest rooms 21 Residential package unit & alternatives Residential: roof or ground install Split systems Residential, smaller spaces Mini-split systems Tight spaces, specific space/use
Split systems: Commonly called forced air systems. Mini-split: Commonly called ductless systems. Advantages? 22 Decentralized pros and cons Pros Low material and installation costs Usually easy to maintain When a unit fails, it only affects one small area of the building Cons High energy costs (especially all-electric operation) Noisy operation (PTACs) 23 Radiant heat systems
Decentralized & centralized systems Most commonly installed in floors Items in contact with floor are heated providing secondary radiant heat Considered sustainable Outdoor applications Electric radiant heat systems most common in bathrooms. Not extremely efficient for entire buildings/homes. One thought: your feet are warm your body is warm, reduced cost? 24 Centralized Systems
25 Centralized Heating Systems Circulates steam or heating hot water (HHW) Steam or HHW is generated in a single location; i.e., engine room, central plant, etc. Steam delivered thru pipes or radiators HHW circulated through pipes for hydronic baseboard, radiant floor, fan coil or air handling (AHU) units. Chapter 6: HHW, quick review.
Boilers – large tanks that heat and store water. Indirect & direct contact: water either comes in direct contact with the heating source or contact with tubes (heating source inside tubes) Fire-tube: a tank of water with pipes running through it; flames shoot through the pipes to heat the tank of water Water-tube: a tank of fire has pipes running through it; water flows through the tubes to pick up heat from the fire 26 Steam heat: Step 1- create steam 27 Steam Heat Water heated past boiling point, low-pressure steam
Piped to radiators Not common in newer buildings Hard to control heat/temp On/off Manual control Radiator same temp as steam Steam traps: trap/collect condensate from steam and return to boiler 28 Heating Hot Water (HHW) systems “Hydronic”
Baseboard heating Circulate hot water Quiet, no fans Conductive heating principles Heating only
Hydronic = use of fluids 29 Hydronic radiant systems Commonly installed in floors, can be in walls More efficient than electric resistance radiant heating Entire buildings Maintenance concerns
Maintenance issues: leaks, clogs, large areas under concrete. Flooring systems must be removed to repair. Much more efficient than electric resistance radiant systems 30 Radiant heat exterior applications
Cost is a consideration; however, is it worth preventing customers from slipping and falling, or shoveling snow? Personally, I don’t want to shovel snow anymore. 31 All-water fan-coil and air handling systems These centralized systems use heating hot water (HHW) and chilled water (CHW) to provide heating and/or cooling to the conditioned spaces Small spaces deliver heating and cooling using a fan-coil unit Larger paces deliver heating and cooling using an air handler For heating, the HHW flows through a pipe (a.k.a., coil) inside the unit. A fan blows cold room air over the pipe. The air absorbs heat from the HHW in the pipe, providing warmer air to the space. For cooling, the CHW flows through the coil. The warm room air is blown across the CHW coil; the CHW absorbs heat from the air. Cooler air is sent to the room.
32 Fan-coil unit Small units designed for small spaces, i.e., individual rooms. HHW no DHW is used. Called fan coil: coiled-up, lots of coils to maximize heat transfer, similar to a car radiator. 33 Air handling unit (AHU)
Large spaces, some are big enough for people to stand in them! Design similar to fan coil units 34 Centralized pros and cons Pros Often more energy-efficient than decentralized units Usually quieter operation Cons If system fails, a large part of the property is affected More expensive to purchase and install More expensive to maintain May require licensed personnel to operate 35 Supply and return piping
36 Supply and return piping Supply pipes send HHW or CHW to the unit: fan coil unit(FCU) or air handling unit (AHU) Return pipes send the water back to the boiler or chiller HHW – which gave heat to the room’s air – returns to the boiler to pick up more heat CHW – which picked up heat from the room’s air – returns to the refrigeration machine (chiller) to get rid of heat We have three piping arrangements Two-pipe Three-pipe Four-pipe
37 HHW and CHW piping: 2 pipe Two-pipe system – one supply pipe and one return pipe. The unit is supplied with either HHW or CHW; not both at the same time. The room either gets heat or cooling Most likely to cause customer complaints Both Fan Coil Units (FCU) and Air Handling Units (AHU) use same type of piping systems. Do not be confused by the illustrations. Customer cannot have both heat & cooling, challenging in transitional seasonal times (Oct-Dec) & (Apr-May) in LV. 38 HHW and CHW piping: 3 pipe
Three-pipe system: the FCU has a HHW supply, a CHW supply, and a shared return line. The room can receive heating or cooling; lukewarm water returns to the boiler and the chiller. Least energy efficient of all piping systems Returns water less than optimal for either heating or cooling. Want heated water to return as hot as possible and cooled water as cold as possible, saves energy. 39 HHW and CHW piping: 4 pipe Four-pipe system – one HHW supply, one CHW supply, one HHW return, and one CHW return The room can get heating or cooling; the HHW returns to the boiler and CHW returns to the chiller without mixing This creates good occupant thermal satisfaction while also returning water to the boiler or chiller with a lower difference in temperature (which is more energy efficient)
Most efficient and will provide guest with best comfort levels, ability to maintain desired temperature levels. 40 Centralized heating systems safety Pressure relief valves (PRV) Licensed employees: > 15 psi Equipment venting Prevent carbon monoxide poisoning! Carbon monoxide detectors 41
Heating system maintenance Scale – as covered in Chapter 6, mineral scale is the enemy of all water systems, particular as the water gets hotter Chemically treated water to maintain pH and mineral content Scale can cause tubes to leak & corrode: decrease efficiency, shorten life-cycle, failure 42 Better maintenance = Better Efficiency Energy efficiency = $, a little additional maintenance will increase profitability
Keep equipment clean: ductwork, pipes, coils Insulate pipes & ductwork Doors & windows: weather stripping, caulking, closers Seal the building envelope Replace windows Change filters frequently. Static pressure will help determine on larger air handling units. 43 Conservation Controls Overhead fans Setback thermostats, occupancy sensors Revolving doors
Integrated PMS/FO systems –link occupancy sensors to the hotel’s front office systems Keycard systems EnergyStar certification for building energy performance https://www.energystar.gov/ Revolving doors are more energy efficient, traps air in a isolated space. Integrated Property Management System and
Front Office systems link check-in/out to room occupancy, can have pre-set/set back temps. Automatically turns on heat/cool upon check-in, then returns at check-out vs. housekeeping (variable depending on attendant, no guess work). 44 New construction or renovation projects to save energy and improve comfort Passive solar design Solar water heating systems
45 Utilities Cost Control Chapter 4 What are “utilities”? All energy and water that we purchase for the building, including: Electricity Natural gas (nat-gas) Propane Purchased steam Fuel oil Water
Remember throughout this chapter We are unlikely to be able to shop around for better utility rates Therefore, our focus will always have to be controlling our usage of the utilities If we do this right, we will provide: Great guest experience Good, productive work environment for employees Excellent cost control, so better profit! Electricity Electricity enters our building and is measured by a meter Your electricity service will be measured in two ways Consumption: This is how much electricity you use over the length of the billing period Basically, it’s the total amount of electricity that you used over time It is measured in kilo-watt hours (kWh) All buildings are charged for consumption
Demand: This is the highest amount of electricity that you used during any 15-minute period during the billing period Basically, this measures the period that you had the highest need It is measured in kilo-watts (kW) Not all buildings at this time are charged for demand (usually only larger properties) Consumption (supply) meters Traditional consumption + demand meter
Demand meters for commercial accounts If consumption is similar to a car’s odometer, the demand meter is similar to the speedometer What rate structure is your property on? Most electric utility companies offer a menu of rate “tariffs”, or rate schedules. How you are billed. You should identify with rate schedule your property is on Is a different schedule more appropriate for your property? Discuss this with your customer service representative
NV Energy Rate Schedules (statement of rates) What types of charges will you see? You will see a variety of charges based on your consumption (kWH) Your supplier may call these “supply charges” or “usage charges” they are the total amount of electricity consumed during the billing period. Some properties will also have a demand meter and will see one or more charges based on demand (kW) You will pay for demand – the highest 15-minute period of demand over the billing period You may also pay a “facilities charge” – the highest 15-minute period of demand over the past 12 months Time-of-day billing Some electric rate schedules include seasonal and time-of-day billing
Summer is always more expensive than winter Summer rates may be broken into a couple of seasons (on-peak, mid-peak) Time-of-day schedules include at least two different rates that will apply, depending on when you used electricity On-peak, mid-peak, low-peak, off-peak This is the electric company’s version of revenue management Time-of-day/peak billing rate implications Under these rate tariffs, you are penalized for using electricity at the same time everyone else does Summer is more expensive than winter (air conditioning uses a lot of electricity) Daytime is more expensive than night Midday is more expensive than morning or early evening The middle of the day in the middle of summer is our most expensive time to use electricity – it can be dramatically more expensive
Therefore… We have serious incentives to understand our electric bills and control our electrical usage Controlling consumption is always good Lowers overall usage Lowers our environmental impact Makes our property and the world more sustainable Controlling demand Most people understand the concept of controlling consumption Demand control is less well-understood by many hospitality managers, but is critically important for cost control (and thus profit maximization) Reducing demand during peak times: Can greatly reduce our utilities costs, but…
Has virtually no effect on our environmental footprint Therefore, the benefits of demand control are strictly financial Peak-shaving systems Peak demand control Our goal should be to control our peak demand to the best of our ability without negatively affecting the guest’s experience If we do it right, they won’t even notice!
Use an automated load-shedding program Reads demand (at the meter) in real time When a demand spike begins to form, and it is close to or during peak rates, the program will shut down pre-selected pieces of equipment (i.e., “electrical loads”) The equipment will only be turned back on once the program determines that we are out of the billing “danger zone” Which electrical loads can be shed? Laundry operations (many facilities operate the laundry at night, to reduce daytime demand) Non-essential lighting HVAC systems – yes, we often shut down the chillers and cooling towers (see Chapter 10), which are major users of electricity during summer peak hours What electrical loads should never be shed? Refrigeration and freezer equipment
Computers and telecommunications Fire and life safety systems Elevators and escalators Guestroom electrical (remember, they are not supposed to notice) Sump pumps; ejector pumps Managing electrical consumption Work with your electric utility company to survey your property to identify ways to save energy You may be able to get tax incentives or rebates for upgrading some equipment Turn equipment and lighting off when it is not needed Manage plug loads Use sensors to automatically turn on and shut off equipment Photosensor- turns lights on (dusk) turns then off (dawn) Timers – turns equipment on/off same time everyday Manage the setpoints on your thermostats Use ceiling fans to supplement your heating and cooling systems Fans do not lower air temp, the movement of air across skin gives the perception that cooling is occurring
Properly insulate your building Clean and maintain equipment on a regular basis Refrigerator / freezer door gaskets (tighter seal prevents air leakage) Non-seasonal rate structure (Oct-May) Seasonal rate structure (June-Sept) Natural gas, oil, and other fuels
Natural gas (nat-gas) The gas utility company pumps this to your property It goes through a meter for measurement and billing Nat-gas is billed in units called therms One therm = 100,000 Btu Nat-gas is used extensively in commercial kitchens, and may also be used for heating the building, heating water, and generating steam Fuel oil and propane These are delivered to your property by a truck They are stored in tanks (preferably above-ground, due to past problems with below-ground tanks leaking and contaminating the environment)
Managing fuel costs Many of the same methods used to manage electrical consumption apply here as well Since nat-gas, fuel oil, and propane are used to heat, we should only permit heat energy transfer to occur where and when we intend it to happen Insulate your building and plumbing pipes Turn equipment off when it is not needed Only run full loads of dishes or laundry (no partial loads) Set thermostat setpoints to the proper level Domestic hot water (DHW) maximum of 115° F at the tap (faucet) Water and wastewater management
Water billing We pay for water supply and for wastewater disposal (sewer) You will definitely have a water supply meter You will probably not have a sewer meter Sewer charges are based on the supply amount In the US, you will be billed either in units of: 1,000 gallon units Hundred cubic feet (CCF) 1 CCF = 748 gallons CCF Gallons
Water billing Tiered rate structure, the more you use the higher the cost. Cost per 1000 gallons increases as you exceed the maximum gallons per tier. Your rate per 1,000 gallons or per CCF is not negotiable, so… You will have to manage consumption Fix leaks Use water-conserving fixtures If you have landscaping, use a xeriscape program (dry, arid areas) use of native plants and grasses (adapted to local environment) landscape in a style which requires little or no irrigation Irrigate properly (don’t over-water the landscape) Only run full loads of dishes or laundry Recycle your water if permitted Proper cooling tower and boiler operation and blow-down (cleaning out mineral build-up) Proper pool and spa filter back-flushing Limit cooling tower operation if possible
Waste water (sewer) rates & management Sewer rates are commonly set based on the amount of water supplied. What goes in must come out, right? Not necessarily the case for commercial properties Swimming pools Irrigation Cooling towers Water features Sewer meters (if & where permitted) Measures actual discharge Potential to lower rate Southern Nevada rate structure Type of facility (assigned base rate) Base rate x number of fixtures Fixtures = anything that carries water away from the facility Water recycling? Graywater systems Capture lightly-used water
May require light filtration and sanitizing Then use it for non-potable purposes Irrigation Car washing Toilet flushing Electrical Systems Chapter 7 1 What is electricity? Energy is created by the flow of electrons. Electrostatic charge resulting from: Electrons repelling electrons Protons repelling protons
Electrical current: When electrons are "lost" from an atom, the free movement of these electrons constitutes an electric current. 2 Basics of Electricity: Electricity is much like water it has pressure, flow and resistance. Voltage Electrical pressure, the force that move electricity measured in volts. Like water, pressure (voltage) drops over distance Amperes Electrical current or flow measured in amps. Ohms (Resistance) The tendency to resist the current or flow measured in ohms; "1 Ohm" is the resistance between two points in a conductor where the application of 1 volt will push 1 ampere. Wiring
(conductor), equipment, etc., all have some level of resistance. 3 Ohm’s Law: Measuring Electricity The basis for all electricity measurements is Ohm’s Law. 4 E = Volts – electrical pressure I = Amperes (amps) – electrical current (flow) R = Ohms (Ω) – resistance to electrical flow Measuring Electricity
Q: A mixer plugged into a 110V electrical receptacle, draws 5.5 amps. What is the electrical resistance (measured in ohms)? A: ? Ω Q: A microwave oven plugged into a 110V circuit with 15 ohms (Ω) of resistance draws how many amps. A: ? amps Q: A Keurig coffee maker draws 10 amps of power and has 21 ohms (Ω) of resistance. What is the voltage of the electrical circuit? A: ? volts 5 Measuring Electrical Power
Electricity is measured in units of power called watts. Amps × Volts = Watts (A×V=W) Kilowatt = 1,000 watts (power used now, demand power) Kilowatt-hour = overall power consumed, power used over a period of time. Power is a measurement of how much energy you're using over time. To find the total amount of energy, you multiply the power used by the total number of hours used (kWh). A 1000 watt toaster operating for 1 hour uses 1 kilowatt (kWh) of energy; the same amount as using a 2000-watt toaster for 0.5 hours or a 100-watt lamp for 10 hours. See how it works? 6 Measuring Electrical Power
Q: A microwave oven plugged into a 110V circuit draws 7.0 amps of power. How many watts of power are consumed? A: ? watts Q: A refrigerator is plugged into a 110V circuit and draws 6.0 amps. If it runs continuously for 30 days, how many kilowatt- hours (kWh) will it use? 7 Measuring Electrical Power 1. Determine watts V × A = 660 watts 2. Convert to kilowatts 660/1000= .66 kWh’s
3. Multiple by time (hrs) 30 days x 24 hrs = 720 hrs 4. (110 × 6 /1000) × (30 × 24) = .66 × 720 = 475.2 kWh’s or 110 × 6 × 30 × 24 / 1000 = 475.2 kWh’s 8 Power – don’t confuse this with current Power is electricity that is used Power is measured in watts Watts = Volts x Amps Kilowatt (kW) = 1,000 watts We use power: Right now – watts or kilowatts (kW)
Over time – watt-hours or kilowatt-hours (kWh) Current is the flow of electrons, creating electricity 9 Electrical Circuits A circuit overload occurs when it is trying to draw more than it is designed to carry Amperage draw is critical when determining electrical circuits Drawing too much power from a circuit is a main cause of tripped breakers /blown fuses Q: An office has the following appliances plugged into a 10A circuit: Scanner 1.5A 2 desk lamps @ 0.5A each Laptop computer 0.75A Printer 0.8 A Microwave oven 3.0A Mini-refrigerator 3.0A
What will happen? 10 Electrical current is provided as: Direct current – no change in polarity We usually get DC current from: Batteries Generators Solar photovoltaic (PV) panels Alternating current – polarity alternates between positive and negative We usually get AC current from: Electric company Inverter – take DC current from solar panel, generator, or battery and convert it to AC current Frequency (Hz): how often the polarity changes each second North America: 60 Hz Europe: 50 Hz 11
AC vs. DC AC Alternates, moves in both directions, Generated by power company AC cheaper to produce Transmit easily over long distances Easy to step-up / step-down Convert AC to DC (rectifier) DC Direct/constant, current flows one way Requires additional input as it travels Great for small appliances/electronics Advent of solar = resurgence of DC Generators, batteries Convert DC to AC (invertor) 12
Frequency AC is supplied with positive and negative polarity meaning the current alternates between a positive and negative charge. Measured in hertz (Hz), the rate it cycles between polarities per second. Simply stated, frequency is the number of times a sine wave completes a cycle. 13 60 Hz or 50 Hz 14 Frequency Issues for Guest
Devices like hairdryers and electric razors rated at 110V/60Hz (US) will run faster/hotter at 220V/50Hz, the inverse is just the opposite, both can cause failure. Use transformers to decrease or increase v/Hz accordingly. 15 How is electricity usually generated? A generator uses a turbine Metal coils are attached to a shaft The coils spin around in a field of magnetic coils, creating an electrostatic charge The turbine turns the shaft What turns the turbine? High pressure steam Water Wind Sources of energy: coal, natural gas, nuclear, solar, hydro, wind.
16 Turbine Generated Power Hoover Dam Hydroelectric Turbines 17 hydroelectric turbines 4 billion kWh’s annually 1.3 million people in NV, AZ, CA 17
Power Generation Distribution 18 Fuel Cell Power Generation Sierra Nevada Brewing Co., Chico, CA 19 You can also generate electricity with photovoltaic panels Photovoltaic (PV) panels take light and convert it to electricity PV chips are semi-conductors The system generates DC current Must either use DC motors to use the electricity or use an inverter to convert DC to AC current 20
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx
Facilities Management Assignment 1When it comes to the term of f.docx

Recommended

Rain Maintain 2014
Rain Maintain 2014Rain Maintain 2014
Rain Maintain 2014Mike Farnsworth
 
Condition Asessment.ppt
Condition Asessment.pptCondition Asessment.ppt
Condition Asessment.pptBhaskar Jalan
 
Plumbing Preventive Maintenance in Commercial Buildings
Plumbing Preventive Maintenance in Commercial BuildingsPlumbing Preventive Maintenance in Commercial Buildings
Plumbing Preventive Maintenance in Commercial BuildingsMcKenney's Inc
 
JR Dickens - IWCS 2007
JR Dickens - IWCS 2007JR Dickens - IWCS 2007
JR Dickens - IWCS 2007jrd9234
 
Maintenance of Hydraulic Systems
Maintenance of Hydraulic SystemsMaintenance of Hydraulic Systems
Maintenance of Hydraulic SystemsRicky Smith CMRP, CMRT
 
01 facility management definition and scope opt
01 facility management definition and scope opt01 facility management definition and scope opt
01 facility management definition and scope optArya Wirabhuana
 
Fluid power automation unit 1 introduction
Fluid power automation unit 1 introductionFluid power automation unit 1 introduction
Fluid power automation unit 1 introductionDineshS158
 
Mms1
Mms1Mms1
Mms1PRABIR DATTA
 

Recommended

Rain Maintain 2014
Rain Maintain 2014Rain Maintain 2014
Rain Maintain 2014Mike Farnsworth
 
Condition Asessment.ppt
Condition Asessment.pptCondition Asessment.ppt
Condition Asessment.pptBhaskar Jalan
 
Plumbing Preventive Maintenance in Commercial Buildings
Plumbing Preventive Maintenance in Commercial BuildingsPlumbing Preventive Maintenance in Commercial Buildings
Plumbing Preventive Maintenance in Commercial BuildingsMcKenney's Inc
 
JR Dickens - IWCS 2007
JR Dickens - IWCS 2007JR Dickens - IWCS 2007
JR Dickens - IWCS 2007jrd9234
 
Maintenance of Hydraulic Systems
Maintenance of Hydraulic SystemsMaintenance of Hydraulic Systems
Maintenance of Hydraulic SystemsRicky Smith CMRP, CMRT
 
01 facility management definition and scope opt
01 facility management definition and scope opt01 facility management definition and scope opt
01 facility management definition and scope optArya Wirabhuana
 
Fluid power automation unit 1 introduction
Fluid power automation unit 1 introductionFluid power automation unit 1 introduction
Fluid power automation unit 1 introductionDineshS158
 
Mms1
Mms1Mms1
Mms1PRABIR DATTA
 
Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...Vecoin
 
Commercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdfCommercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdfAhmad Affan
 
Maintenance
MaintenanceMaintenance
MaintenanceIshan Kaushik
 
Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.Eric Miller
 
Maintenance Management
Maintenance ManagementMaintenance Management
Maintenance ManagementBisina Keshara
 
Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...Kaizenlogcom
 
Moving To Modular: CHEMICAL ENGINEERING, January 2015
Moving To Modular: CHEMICAL ENGINEERING, January 2015Moving To Modular: CHEMICAL ENGINEERING, January 2015
Moving To Modular: CHEMICAL ENGINEERING, January 2015Koch Modular Process Systems, LLC.
 
Cooling tower-handbook final
Cooling tower-handbook finalCooling tower-handbook final
Cooling tower-handbook finalRupan Guha
 
PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1 PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1Ralph Overbeck
 
Health and flood plan
Health and flood planHealth and flood plan
Health and flood planBusiness Innovation Research Development
 
Pp bbs comp
Pp bbs compPp bbs comp
Pp bbs compMahmood Jufri
 
Facility management
Facility managementFacility management
Facility managementRamesh Satyam
 
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdfFrom Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdfEuropean Restoration
 
Report IDP material analysis
Report IDP material analysisReport IDP material analysis
Report IDP material analysisSuhaimi Alhakimi
 
Maintenance
MaintenanceMaintenance
MaintenanceKulbhushan Sharma
 
Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014Mike Farnsworth
 
HVAC operation and Maintenance
HVAC operation and Maintenance HVAC operation and Maintenance
HVAC operation and Maintenance AC Repair Local
 
ETP
ETP ETP
ETPHenisha Patel
 
How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...BryanLimble
 
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)Ashish Saxena
 
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docxJan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docxlmelaine
 
Jan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docxJan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docxlmelaine
 

More Related Content

Similar to Facilities Management Assignment 1When it comes to the term of f.docx

Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...Vecoin
 
Commercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdfCommercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdfAhmad Affan
 
Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.Eric Miller
 
Maintenance Management
Maintenance ManagementMaintenance Management
Maintenance ManagementBisina Keshara
 
Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...Kaizenlogcom
 
Cooling tower-handbook final
Cooling tower-handbook finalCooling tower-handbook final
Cooling tower-handbook finalRupan Guha
 
PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1 PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1Ralph Overbeck
 
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdfFrom Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdfEuropean Restoration
 
Report IDP material analysis
Report IDP material analysisReport IDP material analysis
Report IDP material analysisSuhaimi Alhakimi
 
Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014Mike Farnsworth
 
HVAC operation and Maintenance
HVAC operation and Maintenance HVAC operation and Maintenance
HVAC operation and Maintenance AC Repair Local
 
How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...BryanLimble
 
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)Ashish Saxena
 

Similar to Facilities Management Assignment 1When it comes to the term of f.docx (20)

Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...Improving the Availability of Lift Stations through Optimized Redundant / Bac...
Improving the Availability of Lift Stations through Optimized Redundant / Bac...
 
Commercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdfCommercial HVAC System Maintenance Tips.pdf
Commercial HVAC System Maintenance Tips.pdf
 
Maintenance
MaintenanceMaintenance
Maintenance
 
Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.Moving Towards Predicitve Maintenance.
Moving Towards Predicitve Maintenance.
 
Maintenance Management
Maintenance ManagementMaintenance Management
Maintenance Management
 
Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...Operating a next generation utility driving performance through enterprise as...
Operating a next generation utility driving performance through enterprise as...
 
Moving To Modular: CHEMICAL ENGINEERING, January 2015
Moving To Modular: CHEMICAL ENGINEERING, January 2015Moving To Modular: CHEMICAL ENGINEERING, January 2015
Moving To Modular: CHEMICAL ENGINEERING, January 2015
 
Cooling tower-handbook final
Cooling tower-handbook finalCooling tower-handbook final
Cooling tower-handbook final
 
PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1 PAM Case Study 3 - Flooding Risk V1
PAM Case Study 3 - Flooding Risk V1
 
Health and flood plan
Health and flood planHealth and flood plan
Health and flood plan
 
Pp bbs comp
Pp bbs compPp bbs comp
Pp bbs comp
 
Facility management
Facility managementFacility management
Facility management
 
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdfFrom Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
From Disaster to Restoration_ Water Damage Repair Services in Everett.pdf
 
Report IDP material analysis
Report IDP material analysisReport IDP material analysis
Report IDP material analysis
 
Maintenance
MaintenanceMaintenance
Maintenance
 
Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014Stormsaver Commercial Brochure 2014
Stormsaver Commercial Brochure 2014
 
HVAC operation and Maintenance
HVAC operation and Maintenance HVAC operation and Maintenance
HVAC operation and Maintenance
 
ETP
ETP ETP
ETP
 
How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...How to switch from reactive maintenance to preventive maintenance complete ...
How to switch from reactive maintenance to preventive maintenance complete ...
 
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
SMART PUMPS NEW BUSINESS MODELS WITH IoT (INTERNT OF THINGS)
 

More from lmelaine

Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docxJan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docxlmelaine
 
Jan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docxJan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docxlmelaine
 
James RiverJewelryProjectQuesti.docx
James RiverJewelryProjectQuesti.docxJames RiverJewelryProjectQuesti.docx
James RiverJewelryProjectQuesti.docxlmelaine
 
Jacob claims the employer violated his rights. In your opinion, what.docx
Jacob claims the employer violated his rights. In your opinion, what.docxJacob claims the employer violated his rights. In your opinion, what.docx
Jacob claims the employer violated his rights. In your opinion, what.docxlmelaine
 
Ive been promised A+ papers in the past but so far I have not seen .docx
Ive been promised A+ papers in the past but so far I have not seen .docxIve been promised A+ papers in the past but so far I have not seen .docx
Ive been promised A+ papers in the past but so far I have not seen .docxlmelaine
 
It’s easy to dismiss the works from the Dada movement as silly. Cons.docx
It’s easy to dismiss the works from the Dada movement as silly. Cons.docxIt’s easy to dismiss the works from the Dada movement as silly. Cons.docx
It’s easy to dismiss the works from the Dada movement as silly. Cons.docxlmelaine
 
Its meaning is still debated. It could be a symbol of the city of Fl.docx
Its meaning is still debated. It could be a symbol of the city of Fl.docxIts meaning is still debated. It could be a symbol of the city of Fl.docx
Its meaning is still debated. It could be a symbol of the city of Fl.docxlmelaine
 
Jaffe and Jordan want to use financial planning models to prepar.docx
Jaffe and Jordan want to use financial planning models to prepar.docxJaffe and Jordan want to use financial planning models to prepar.docx
Jaffe and Jordan want to use financial planning models to prepar.docxlmelaine
 
Ive got this assinment due and was wondering if anyone has done any.docx
Ive got this assinment due and was wondering if anyone has done any.docxIve got this assinment due and was wondering if anyone has done any.docx
Ive got this assinment due and was wondering if anyone has done any.docxlmelaine
 
It is thought that a metabolic waste product produced by a certain g.docx
It is thought that a metabolic waste product produced by a certain g.docxIt is thought that a metabolic waste product produced by a certain g.docx
It is thought that a metabolic waste product produced by a certain g.docxlmelaine
 
it is not the eassay it is about anwering the question with 2,3 pa.docx
it is not the eassay it is about anwering the question with 2,3 pa.docxit is not the eassay it is about anwering the question with 2,3 pa.docx
it is not the eassay it is about anwering the question with 2,3 pa.docxlmelaine
 
It is now time to select sources and take some notes. You will nee.docx
It is now time to select sources and take some notes. You will nee.docxIt is now time to select sources and take some notes. You will nee.docx
It is now time to select sources and take some notes. You will nee.docxlmelaine
 
Its a linear equations question...Neilsen Media Research surveys .docx
Its a linear equations question...Neilsen Media Research surveys .docxIts a linear equations question...Neilsen Media Research surveys .docx
Its a linear equations question...Neilsen Media Research surveys .docxlmelaine
 
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docx
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docxitively impact job satisfactionWeek 3 - Learning Team Paper - Due .docx
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docxlmelaine
 
IT205 Management of Information SystemsHello, I am looking for he.docx
IT205 Management of Information SystemsHello, I am looking for he.docxIT205 Management of Information SystemsHello, I am looking for he.docx
IT205 Management of Information SystemsHello, I am looking for he.docxlmelaine
 
It is not an online course so i cannot share any login details. No d.docx
It is not an online course so i cannot share any login details. No d.docxIt is not an online course so i cannot share any login details. No d.docx
It is not an online course so i cannot share any login details. No d.docxlmelaine
 
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docx
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docxIT Strategic Plan, Part 1Using the case provided, analyze the busi.docx
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docxlmelaine
 
It should be in API format.Research paper should be on Ethernet .docx
It should be in API format.Research paper should be on Ethernet .docxIt should be in API format.Research paper should be on Ethernet .docx
It should be in API format.Research paper should be on Ethernet .docxlmelaine
 
IT Strategic Plan, Part 2Using the case provided, build on Part .docx
IT Strategic Plan, Part 2Using the case provided, build on Part .docxIT Strategic Plan, Part 2Using the case provided, build on Part .docx
IT Strategic Plan, Part 2Using the case provided, build on Part .docxlmelaine
 
It seems most everything we buy these days has the label made in Ch.docx
It seems most everything we buy these days has the label made in Ch.docxIt seems most everything we buy these days has the label made in Ch.docx
It seems most everything we buy these days has the label made in Ch.docxlmelaine
 

More from lmelaine (20)

Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docxJan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
Jan 18, 2013 at 217pmNo unread replies.No replies.Post yo.docx
 
Jan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docxJan 10, 20141.Definition of law A set of rules and proced.docx
Jan 10, 20141.Definition of law A set of rules and proced.docx
 
James RiverJewelryProjectQuesti.docx
James RiverJewelryProjectQuesti.docxJames RiverJewelryProjectQuesti.docx
James RiverJewelryProjectQuesti.docx
 
Jacob claims the employer violated his rights. In your opinion, what.docx
Jacob claims the employer violated his rights. In your opinion, what.docxJacob claims the employer violated his rights. In your opinion, what.docx
Jacob claims the employer violated his rights. In your opinion, what.docx
 
Ive been promised A+ papers in the past but so far I have not seen .docx
Ive been promised A+ papers in the past but so far I have not seen .docxIve been promised A+ papers in the past but so far I have not seen .docx
Ive been promised A+ papers in the past but so far I have not seen .docx
 
It’s easy to dismiss the works from the Dada movement as silly. Cons.docx
It’s easy to dismiss the works from the Dada movement as silly. Cons.docxIt’s easy to dismiss the works from the Dada movement as silly. Cons.docx
It’s easy to dismiss the works from the Dada movement as silly. Cons.docx
 
Its meaning is still debated. It could be a symbol of the city of Fl.docx
Its meaning is still debated. It could be a symbol of the city of Fl.docxIts meaning is still debated. It could be a symbol of the city of Fl.docx
Its meaning is still debated. It could be a symbol of the city of Fl.docx
 
Jaffe and Jordan want to use financial planning models to prepar.docx
Jaffe and Jordan want to use financial planning models to prepar.docxJaffe and Jordan want to use financial planning models to prepar.docx
Jaffe and Jordan want to use financial planning models to prepar.docx
 
Ive got this assinment due and was wondering if anyone has done any.docx
Ive got this assinment due and was wondering if anyone has done any.docxIve got this assinment due and was wondering if anyone has done any.docx
Ive got this assinment due and was wondering if anyone has done any.docx
 
It is thought that a metabolic waste product produced by a certain g.docx
It is thought that a metabolic waste product produced by a certain g.docxIt is thought that a metabolic waste product produced by a certain g.docx
It is thought that a metabolic waste product produced by a certain g.docx
 
it is not the eassay it is about anwering the question with 2,3 pa.docx
it is not the eassay it is about anwering the question with 2,3 pa.docxit is not the eassay it is about anwering the question with 2,3 pa.docx
it is not the eassay it is about anwering the question with 2,3 pa.docx
 
It is now time to select sources and take some notes. You will nee.docx
It is now time to select sources and take some notes. You will nee.docxIt is now time to select sources and take some notes. You will nee.docx
It is now time to select sources and take some notes. You will nee.docx
 
Its a linear equations question...Neilsen Media Research surveys .docx
Its a linear equations question...Neilsen Media Research surveys .docxIts a linear equations question...Neilsen Media Research surveys .docx
Its a linear equations question...Neilsen Media Research surveys .docx
 
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docx
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docxitively impact job satisfactionWeek 3 - Learning Team Paper - Due .docx
itively impact job satisfactionWeek 3 - Learning Team Paper - Due .docx
 
IT205 Management of Information SystemsHello, I am looking for he.docx
IT205 Management of Information SystemsHello, I am looking for he.docxIT205 Management of Information SystemsHello, I am looking for he.docx
IT205 Management of Information SystemsHello, I am looking for he.docx
 
It is not an online course so i cannot share any login details. No d.docx
It is not an online course so i cannot share any login details. No d.docxIt is not an online course so i cannot share any login details. No d.docx
It is not an online course so i cannot share any login details. No d.docx
 
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docx
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docxIT Strategic Plan, Part 1Using the case provided, analyze the busi.docx
IT Strategic Plan, Part 1Using the case provided, analyze the busi.docx
 
It should be in API format.Research paper should be on Ethernet .docx
It should be in API format.Research paper should be on Ethernet .docxIt should be in API format.Research paper should be on Ethernet .docx
It should be in API format.Research paper should be on Ethernet .docx
 
IT Strategic Plan, Part 2Using the case provided, build on Part .docx
IT Strategic Plan, Part 2Using the case provided, build on Part .docxIT Strategic Plan, Part 2Using the case provided, build on Part .docx
IT Strategic Plan, Part 2Using the case provided, build on Part .docx
 
It seems most everything we buy these days has the label made in Ch.docx
It seems most everything we buy these days has the label made in Ch.docxIt seems most everything we buy these days has the label made in Ch.docx
It seems most everything we buy these days has the label made in Ch.docx
 

Recently uploaded

1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdf1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdfQucHHunhnh
 
Holdier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdfHoldier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdfagholdier
 
Basic Civil Engineering first year Notes- Chapter 4 Building.pptx
Basic Civil Engineering first year Notes- Chapter 4 Building.pptxBasic Civil Engineering first year Notes- Chapter 4 Building.pptx
Basic Civil Engineering first year Notes- Chapter 4 Building.pptxDenish Jangid
 
Measures of Central Tendency: Mean, Median and Mode
Measures of Central Tendency: Mean, Median and ModeMeasures of Central Tendency: Mean, Median and Mode
Measures of Central Tendency: Mean, Median and ModeThiyagu K
 
How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17Celine George
 
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...EduSkills OECD
 
psychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docxpsychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docxPoojaSen20
 
PROCESS RECORDING FORMAT.docx
PROCESS RECORDING FORMAT.docxPROCESS RECORDING FORMAT.docx
PROCESS RECORDING FORMAT.docxPoojaSen20
 
Unit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptxUnit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptxVishalSingh1417
 
Making and Justifying Mathematical Decisions.pdf
Making and Justifying Mathematical Decisions.pdfMaking and Justifying Mathematical Decisions.pdf
Making and Justifying Mathematical Decisions.pdfChris Hunter
 
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhi
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in DelhiRussian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhi
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhikauryashika82
 
Python Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docxPython Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docxRamakrishna Reddy Bijjam
 
microwave assisted reaction. General introduction
microwave assisted reaction. General introductionmicrowave assisted reaction. General introduction
microwave assisted reaction. General introductionMaksud Ahmed
 
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin ClassesMixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin ClassesCeline George
 
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural Resources
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural ResourcesEnergy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural Resources
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural ResourcesShubhangi Sonawane
 
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptxMaritesTamaniVerdade
 
Unit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptxUnit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptxVishalSingh1417
 
Measures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SDMeasures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SDThiyagu K
 
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...christianmathematics
 

Recently uploaded (20)

1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdf1029 - Danh muc Sach Giao Khoa 10 . pdf
1029 - Danh muc Sach Giao Khoa 10 . pdf
 
Holdier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdfHoldier Curriculum Vitae (April 2024).pdf
Holdier Curriculum Vitae (April 2024).pdf
 
Basic Civil Engineering first year Notes- Chapter 4 Building.pptx
Basic Civil Engineering first year Notes- Chapter 4 Building.pptxBasic Civil Engineering first year Notes- Chapter 4 Building.pptx
Basic Civil Engineering first year Notes- Chapter 4 Building.pptx
 
Measures of Central Tendency: Mean, Median and Mode
Measures of Central Tendency: Mean, Median and ModeMeasures of Central Tendency: Mean, Median and Mode
Measures of Central Tendency: Mean, Median and Mode
 
How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17How to Give a Domain for a Field in Odoo 17
How to Give a Domain for a Field in Odoo 17
 
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
Presentation by Andreas Schleicher Tackling the School Absenteeism Crisis 30 ...
 
psychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docxpsychiatric nursing HISTORY COLLECTION .docx
psychiatric nursing HISTORY COLLECTION .docx
 
PROCESS RECORDING FORMAT.docx
PROCESS RECORDING FORMAT.docxPROCESS RECORDING FORMAT.docx
PROCESS RECORDING FORMAT.docx
 
Unit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptxUnit-IV; Professional Sales Representative (PSR).pptx
Unit-IV; Professional Sales Representative (PSR).pptx
 
Making and Justifying Mathematical Decisions.pdf
Making and Justifying Mathematical Decisions.pdfMaking and Justifying Mathematical Decisions.pdf
Making and Justifying Mathematical Decisions.pdf
 
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhi
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in DelhiRussian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhi
Russian Escort Service in Delhi 11k Hotel Foreigner Russian Call Girls in Delhi
 
Python Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docxPython Notes for mca i year students osmania university.docx
Python Notes for mca i year students osmania university.docx
 
microwave assisted reaction. General introduction
microwave assisted reaction. General introductionmicrowave assisted reaction. General introduction
microwave assisted reaction. General introduction
 
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin ClassesMixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
Mixin Classes in Odoo 17 How to Extend Models Using Mixin Classes
 
Asian American Pacific Islander Month DDSD 2024.pptx
Asian American Pacific Islander Month DDSD 2024.pptxAsian American Pacific Islander Month DDSD 2024.pptx
Asian American Pacific Islander Month DDSD 2024.pptx
 
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural Resources
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural ResourcesEnergy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural Resources
Energy Resources. ( B. Pharmacy, 1st Year, Sem-II) Natural Resources
 
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx
2024-NATIONAL-LEARNING-CAMP-AND-OTHER.pptx
 
Unit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptxUnit-IV- Pharma. Marketing Channels.pptx
Unit-IV- Pharma. Marketing Channels.pptx
 
Measures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SDMeasures of Dispersion and Variability: Range, QD, AD and SD
Measures of Dispersion and Variability: Range, QD, AD and SD
 
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
Explore beautiful and ugly buildings. Mathematics helps us create beautiful d...
 

Facilities Management Assignment 1When it comes to the term of f.docx

  • 1. Facilities Management Assignment 1 When it comes to the term of facilities management, which department would be an essential part of the hospitality industry? Some people might believe the cleaning department is significant since we need to clean the room before we sell it. Alternatively, others might argue that the security department would be indispensable because nobody would like to live in an unsafe hotel. Even though both cleaning and security departments are relevant in a hotel, the property department is responsible for maintenance and energy supplement which would be the most vital part in my mind. It appears that property plays such a fundamental role in the hospitality industry. In fact, it maintains not only the equipment and systems that ensure the property under good condition but also utility supply for the entire building so the hotel can provide standard service. Furthermore, it might maintain energy efficiency and manage waste in order to enhance the sustainability of the property. At this point, if a manager could be mindful about the maintenance, it could save operating cost in multiple ways. For instance, if a manager could do an outstanding job on preventive maintenance, he/she might be able to correct any failures on time. So equipment can be used for more than their services live. Therefore, it reduces equipment turnover fee such as replacement. Meanwhile, it increases the guest satisfaction. According to Stratton, who was a national account manager and now is a director with HD Supply, checking all the necessaries in the guest room with a detailed checklist could provide better service and result in minimizing the number of guest complaints (12). According to the class, there are six tasks we need to complete in the Facilities Management department: Routine Maintenance, Preventive Maintenance, Scheduled Maintenance, Emergency/Breakdown Maintenance, Contract maintenance, and Guestroom maintenance. To interact with my future job, which
  • 2. is expected to be the general manager, some of the tasks ought to be linked to the management position. For routine maintenance, it is more likely to be a day-to-day task, remaining property in a healthy and good condition. As a general manager, his/her job is to cope with the department to ensure the facilities are operating, for example, to make sure the brunt-out lightbulbs are changed in time. For the second task, preventive maintenance, it refers to extend equipment life, remain the efficiency of equipment, and ensure the safety of the equipment operation. As mentioned above, by extending equipment life, the operation cost could be reduced accordingly. A general manager should pay attention to preventive maintenance, avoid equipment early failure in order to achieve operating cost saving. For instance, establish regular (weekly, monthly, or quarterly, depending on the condition of the department) check and test for equipment and arrange meetings for discussing the maintenance. In terms of emergency/breakdown maintenance, it commonly occurs due to the neglect of preventive maintenance, it seems to save the cost in the short term, but on the contrast, it has negative long-term effects such as increased operating cost and capital investment cost, causing cost in repairment and replacement, etc. A general manager should have a reasonable backup plan to reply emergency. Even though most the hotel has backup power generator to handle a power outage, there might not be back up equipment if it breaks. At this point, a general manager is responsible for protecting the business. Take Fairmont Scottsdale Princess as an example; they sign a contract with a local company so it can have a refrigerated truck within an hour if it is necessary to do. (Higgins, 80) Decisions made by managers could result in significant impact on the operations of the facilities. For example, as mentioned the emergency/breakdown maintenance, managers’ decisions and arrangement are largely response for these situations, it is probably result from the overlook of the preventive maintenance, or the insufficient arrangement of the facilities
  • 3. checking. Thus, the manager’s value of the importance of the facilities is critical, and by making reasonable and prudent decisions, the operations of the facilities could be more efficient, vice versa. To assisting the manager, facilities department could arrange regular meetings to report the situation of the facilities and offer some suggestion for further maintenance or operations. Also, regular reports are important as well to ensure manager are well informed for the current situation. For manager, to better help department assisting, maintain better relationship with his/her employees would result in efficient communication and cooperation. Also, managers can establish reward system to motivate employees to carry out their job smoothly. Work cited Stratton, Michals. "Small Maintenance Fixes Improve Property's ROI. (MAINTENANCE DOCTOR)." Hotel Management 226.8 (2011): 12. Web. Higgins, Stacey Mieyal. “Maintenance Prevents Refrigeration Failure, Product Loss.” Hotel & Motel Management, vol. 219, no. 19, Nov. 2004, pp. 80–82. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=hjh&AN=149 66974&site=ehost-live. Water and Wastewater Systems Chapter 6 Part 1: Water supply
  • 4. Where does water come from? Sources: Ocean (requires desalination) Rivers Aquifers Lakes/reservoirs Las Vegas Water Infrastructure Getting water into your building “City water” – potable water that is supplied by a utility company The water is cleaned and sanitized Sent to your building at pressure Well water – you pump your own water from an underground source You are responsible for the water’s safety and quality
  • 5. Constant pressure systems Water enters the building at or below ground level For low-rise buildings, the supply pressure should be sufficient to push water up risers and out along branches For taller buildings, supplemental pumps are required to push water up. Since they need to provide continuous pressure, these systems are called “constant pressure” systems Can provide challenges for high-rise buildings or buildings that have a high peak usage of water Example: hotel guestrooms in the morning This is likely a flow, not pressure issue Water dynamics 1 gallon of water weights 8.345 lbs .434 psi to raise water 1 foot, conversely 1 psi = 2.31 ft A 20 floor hotel, with 10’ floors, provides 60 psi of water in all guest rooms, how much psi must be applied? 147 psi
  • 6. Gravity-fed (downfeed) systems Water is pumped to a tank on the roof or an intermediate floor The tank provides water to the floors below Gravity provides good water pressure to water-using fixtures (the greater the distance) When the tank’s water level gets low, a float valve signals a valve to open and refill the tank Unlike a constant pressure system, the pumps do not need to operate continuously Water distribution systems Part 2: Wastewater systems These remove waste water, or “effluent” from the property Two types of sewer systems: stormwater and sanitary Stormwater systems (or, storm sewers) These remove environmental water outdoors, such as: Rain Snowmelt Landscaping irrigation runoff The water returns to the natural environment untreated
  • 7. Environmental Considerations Everything that enters the storm water system in Las Vegas makes its way back to Lake Mead. petroleum products, fertilizers, herbicides, insecticides, trash, etc. Sanitary sewer systems (or soil lines) These remove wastewater from the building The water must be treated before returning to the natural environment Three methods of removing water from the property: “City sewer” – just like “city water”, the sewer system is provided and serviced by a water utility company Septic systems – if you are not connected to a city sewer system, you will probably have a septic system If you are not connected to a city sewer system and your land cannot support a septic system, you will have to operate your own waste treatment plant Discharge to public sewer system
  • 8. Sewage Treatment Return to Source Septic systems Effluent from the building flows into a septic tank Solids in the water settle to the bottom of the tank, forming a layer of “sludge” The liquids flow out of the tank through perforated pipes into the “septic field” or “leach field” The earth and its residents (insects, worms, etc.) clean the water as it seeps downward The water finally recharges its original source, such as an aquifer that supplies a well Residential septic system
  • 9. Septic tank cleaning Dirty Jobs Additional sanitary system components: Ejector pumps If you have plumbing fixtures or appliances below grade (below ground level), the effluent will need to be pumped up to the sewer line Ejector pumps are capable of moving liquid that contains some solid or semi-solid material Most pumps can only handle liquids Ejector pump fails = Additional sanitary system components: P-traps and S-traps (a.k.a., u-bend) All plumbing fixtures must have a trap installed in the drain line The trap retains some water at all times to form a liquid seal that prevents sewer gases from traveling up through the fixture and into the building
  • 10. Additional sanitary system components: Grease traps For commercial buildings, all fixtures that handle water containing fats, oils, and grease (FOG) are required to send the water through a grease trap The grease trap collects the FOG so that it does not clog the municipal sewer lines Grease Trap Grease trap installation / replacement Grease traps need to be cleaned periodically
  • 11. https://youtu.be/XsIR2uT1Xgk Improper/infrequent grease trap cleaning Water Quality What’s in your water? Perfectly potable water may have quality issues in terms of: Color Odor Taste Clarity (turbidity) Mineral content Hardness (high alkalinity) Scale – your building’s enemy “Scale” (a.k.a., limescale) is a build-up of minerals that have precipitated out of the water; a symptom of “hard” water
  • 12. The white, crusty scale forms a coating on the inside or outside of pipes Forms a layer of undesirable insulation Can eventually prevent water flow by clogging the pipe Will provide a harborage for microbes Scale Scale build-up will lead to: Increased energy costs, since your equipment has to work harder to do its job Reduced equipment life Can lead to dangerous water quality, such as Legionella Effects of “hard water” damage
  • 13. Hot topic: Vitamin C-infused showerheads Hot water – how hot is too hot? Domestic hot water (DHW): the temperature of water coming out of the tap should never exceed 115oF (46.1oC) to reduce the chance of scalding someone Test this with a thermometer, not with your hand Use faucets and showerheads with anti-scald protection (mixing / tempering valves) For process water, such as laundry or dishwashing, high temperatures are required Provide employees with proper protective equipment to prevent scalding
  • 14. Heating hot water (HHW) HHW is used in some buildings to provide heating (HHW) is not potable; it is never intended for human contact or consumption Water is chemically treated to maintain water quality, HHW systems recirculate the water How water is heated Direct water heating system The water comes into direct contact with the heating element Indirect water heating system The water comes into contact with pipes containing very hot water or steam, which is made in a separate heating system Water heating equipment Boilers – large tanks that heat and store water Fire-tube: a tank of water with pipes running through it; flames shoot through the pipes to heat the tank of water Water-tube: a tank of fire has pipes running through it; water flows through the tubes to pick up heat from the fire
  • 15. Instantaneous water heaters Also called “tankless” water heaters These are direct heaters and use either an electric element or are gas-fired to heat water as it enters the unit The water heats instantly; no storage tank is required Advantages over traditional boilers and storage tanks: No energy is used to keep stored water hot (although a lot of energy is used to heat the water instantly). Overall, significant energy savings No storage tank means that the risk of Legionella is reduced These units take up a lot less space than traditional boilers and tanks. They also weigh a lot less. Legionella (Legionnaires Disease) Legionella is a type of bacterium, a serious health concern when it grows and spreads in human-made building water systems. Can be fatal! First identified in 1976 after an American Legion convention in Philadelphia, PA, caused by a bacterium identified as legionella pneumophila. The bacterium thrives in warm stagnant water: plumbing systems, hot water tanks, cooling towers, and hot tubs are ideal. Cases & liability
  • 16. 2006, OH, an outpatient died after drinking water from a contaminated faucet, $1.2 million settlement 2013, PA, four people contracted the disease from a building decorative fountain, $1.1million 2017, Las Vegas, 7 reported cases at the Rio Hotel 2017, Disneyland, 9 related cases Property owners, managers, equipment manufacturers, maintenance companies among others, could face liability in the case of an outbreak Water for recreation If your property has a swimming pool, spa, water park, or wave pool, you must ensure that it is safe and sanitary Swimming pools: need to manage pH – not too high, not too low Sanitizing systems Chlorine or bromine systems Ozone systems Saline systems Sanitizing chemicals break down faster with: Temperature increases Sunlight Heavy usage
  • 17. Weird but true… If your pool area smells strongly of chlorine, you may need to add more chlorine A strong chlorine odor indicate that the chlorine is working really hard to fight unsanitary conditions, releasing chloramines (which is what you smell) This indicates that the chlorine is breaking down Therefore, the chemical levels should be tested and adjusted to ensure safe operation Spas and hot tubs Since these amenities operate at higher temperatures than pools, we need to be even more vigilant Typical temperatures range from 102–105oF (38–40.5oC) Good temperature to support microbial growth Viruses, bacteria, mold other fungi: infect skin or be inhaled through water vapor Spas are especially dangerous for people with certain medical conditions, pregnant women, and small children Water Management Water management includes: Preventing water stagnation, bacteria growth, scale and corrosion Conservation
  • 18. Good water conservation is less consumption, without affecting guest comfort or satisfaction. Low-flow fixtures: faucets, toilets, showerheads 1.1 gal/flush vs. 3.5 gal, 1.5 gal/min vs 5 gal Guest participation: linen & towel reuse program Kitchen operations: thaw food in refrigerator vs. water, EnergyStar rated equip., pedal-activated faucets Laundry: outsource service, high-efficiency equip., ozone laundry equipment. Eliminate water-cooled equipment: walk-ins, ice machines follow-6.webp follow-6.webp Solid Waste Management Chapter 5 What is waste? Material left over from a function or activity All material that enters the property will eventually leave Liquid waste (effluent) leaves through the sewer systems Solid waste = garbage Waste stream: flow of waste generated by a building or its inhabitants. 2 streams, 2 classifications: Non-hazardous
  • 19. Hazardous Average hotel guest generates 2lbs of trash per day (NY Times) Where does solid waste go? Landfills Highly engineered systems to hold solid waste and prevent it from polluting the surrounding environment…or exploding The problem with landfills… Expensive to build and operate Difficult to find a location for a new one They are expensive to maintain safely, even after they are closed Some areas cannot support a landfill, due to geographic or soil conditions Landfill Lifecycle: Construction Apex Landfill Addition of New Basins Lining with impermeable material to prevent soil contamination
  • 20. Landfill Lifecycle: Operational Apex Landfill receives between 9,000 -15,000 tons of trash each day. Landfill: Shutdown The Sunrise Landfill was in operation as the City of Las Vegas’ exclusive landfill site since before 1950 and officially closed in 1994. One concern was flashfloods, inability to use vegetative erosion control. In 2011, the final closure activities included: drainage channels, impoundment dam a methane collection system material to cover the 700- acre site Estimates are another 30-40 years of active management ($40 million)
  • 21. Waste-to-Energy (W2E) Transporting solid waste to the landfill Do it yourself (not common, unless small B&B, family ran, remote location) Hire a waste management contractor (common) In most areas, you will only have one or two contractors to choose from (US only; may vary in different countries) You will not have a lot of bargaining power Low bargaining power = few options to shop around for a better price You will need to control or reduce your costs some other way… Solid waste contract management Contract billing will usually be based on one or more of the following elements: Cost per trip
  • 22. Cost per “tip”, or per trash container that is “tipped over” to empty it Cost based on weight (pounds or kilograms) Cost based on volume Solid waste contract management Manage your solid waste costs by: Reducing the number of trips Reducing the number of “tips”, or containers that are emptied Reducing the weight of your trash Liquids and food are heavy Reducing the volume of your trash Reducing the waste going to the landfill Your property is going to generate solid waste. Reducing the amount going to the landfill will: Reduce your property’s environmental impact – improving sustainability! Reduce your tipping/pull fees (landfill costs) Some options yield other benefits for your property, your employees, or the community
  • 23. Options for reducing solid waste Reduce (source reduction) Reuse BIG 3 Recycle Pulper systems Food digesters Garbage disposals Reduce (source reduction) Reduce the amount of waste that is generated to begin with Good purchasing and inventory control practices will lead to better cost control overall, and much less waste that must be disposed of Minimize or eliminate the use of disposable serving items Avoid disposing of “unintended throwaways” Minimize the amount of packaging for items purchased versus Reuse
  • 24. Most of these techniques involve avoiding single-use containers and instead using refillable containers or reusable packaging Examples: Beer kegs and soda tanks instead of single-use cans/bottles Use glass bottles (soda, beer) that can be cleaned and refilled (just like in the old days…) Use old towels as cleaning rags Wood/plastic pallets vs cardboard boxes Recycle Recycling transforms the original material into a new product Common materials for recycling include: Paper – used to make new paper products and cardboard Glass – if it is recycled (and not reused), it is crushed and used as filler in a variety of construction materials Metal – they are shredded and used to make building materials and other equipment Plastic – depending on the type, it is shredded and then used to make furniture, clothing, carpeting, or a wide variety of other products Republic Services single-stream recycling facility in North Las Vegas CES, WOC, NAB, HBA, CONag/EXPO Recycled Products OCC 30% Paper 25%
  • 25. Wood 20% Metal 9% Plastic 8% Carpet 6% Glass 2% 15,494 tons of solid waste removed 6,753 tons recycled (44%) $58,805 in commodities rebates Soap, shampoo recycling Hotels generate a lot of waste consisting of leftover shampoo, conditioner, and soap Clean the World is a non-profit that collects these leftovers The amenities is ground up, sanitized, and re-formed into new hygiene products They are assembled into hygiene kits that are distributed to regions that have a critical lack of sanitation products These hygiene kits save lives and improve the quality of life for many people who would otherwise suffer from diseases that are preventable through good sanitation Clean the World Food Waste Heavy Smells Contaminates recyclables (paper, OCC, etc.,)
  • 26. Solution s Food only containers Food & contaminated materials compactor Recycle Reuse Pig Out Source reduction technique – leftover food donation programs A hot trend is for food & beverage operations to donate leftover food to local food banks to serve the needy The food should be leftover portions that were not served, usually from a catered function Not for food scraps! They should be recycled. This is not without cost. The donor property will need to: Package the leftovers and store them safely (proper temperature)
  • 27. Transport the food or provide an employee to meet the food bank’s staff member to donate it Catering Food Rescue Food recycling Not the same as leftover food donations! Food recycling takes food scraps – and other organic (plant- based) materials – and transforms them into another product Animal feed: the food scraps are sent to a factory that makes animal feed Composting: the food scraps are decomposed to make landscaping fertilizer
  • 28. Garbage disposals, pulpers, and food digesters Garbage disposals are in the sink Grind up food, send the waste down the sewer Prohibited in many jurisdictions (for commercial use; usually permitted for residential use) Food pulpers mix food scraps and water Mixture is ground up to form a fine slurry Liquid is strained/squeezed out and sent down the drain Remaining solid material is lightweight and fluffy Send to landfill (you have reduce the weight and volume) Compost it! Food digesters Food waste enters a closed system and is mixed with enzymes that will decompose the food waste rapidly The end product is a liquid that is disposed of down the drain
  • 29. Hazardous materials and hazardous waste management These are heavily regulated by a wide variety of government agencies in the US, including: Environmental Protection Agency (EPA) Occupational Safety & Health Administration (OSHA) Other federal, state, provincial, county, and local authorities Compliance can be complex and frustrating, but it’s also very important! bulb eater Hazardous materials Hazardous material – a chemical or other material that poses a danger Four characteristics that determine if a material is hazardous: Ignitable – spontaneously combustible or otherwise has a low ignition temperature Corrosive – can corrode metal storage containers Reactive – unstable under “normal” conditions or can easily mix
  • 30. with water. Often explosive or will release dangerous fumes. Toxic – harmful or fatal when ingested or absorbed. Hazardous material versus hazardous waste Hazardous material is the product while it is being stored or used Hazardous waste is the product when you are ready to dispose of it Safety Data Sheets (SDS) provide information on proper storage, handling, disposal, and emergency response requirements You should have an SDS for each chemical on your property or access to an online library Hazardous materials should be: Stored in closed containers Labeled properly If necessary, the closed containers should be stored in metal
  • 31. cabinets (especially if the material is flammable) Discarded if the packaging becomes damaged Discarded when the material is no longer needed (i.e., don’t keep it in inventory forever) Hazardous wastes must also be: Stored in closed container that only contains one type of material Don’t put a bunch of different chemicals in the same container Containers must have compliant labeling, marked as Hazardous Waste Label templates are available online Do not stack the containers Containers must not leak Liquid containers must be placed in a pan (in case of leakage; but the containers shouldn’t leak) Containers must be inspected and logged once a week. Good recordkeeping is critical. Hazardous waste must be disposed of within 90 days of the start
  • 32. date on the label Best practice for hazardous waste? Minimize your use of any hazardous materials to begin with If there are non-hazardous options available, choose them If you have old hazardous material that is never going to be used, dispose of it (properly) Hazardous waste disposal costs 3 to 10 times more than disposing of non-hazardous waste. Therefore, reducing your hazardous waste will save you a lot of money! Infectious wastes Unfortunately, these are not uncommon in the hospitality industry Cuts, abrasions, other bodily fluids Used medical sharps (needles, etc.) Both from employees and guests Infectious wastes are treated as hazardous wastes
  • 33. Special handling procedures are required, per the Bloodborne Pathogen Standard Your company should also offer a hepatitis B virus (HBV) vaccination program to employees Life Safety and Security Systems Chapter 12
  • 34. Historical background Notorious hotel fires spurred requirements to install fire sprinkler systems and smoke detectors 1980 MGM Grand and Las Vegas Hilton fires 1986 Dupont Plaza Hotel and Casino 1990 Hotel and Motel Fire Safety Act (US) Any hotel that wants to do business with the US federal government must comply Today: not all hotels/motels have sprinkler systems! Some have chosen not to retrofit and some have elected to not install them in new construction. “Retrofit”- adding a new element to an existing property. Fires Fire tetrahedron Oxygen Heat
  • 35. Fuel Chemical chain reaction Remove any one of these elements, and the fire cannot survive Fires produce: Heat Smoke Gases Our building should be able to: Compartmentalize the fire, limiting its access to oxygen Limit the spread of heat/flames – fire rated doors Limit the spread of smoke/gases A good fire safety program will include: Prevention Detection / Notification
  • 36. Suppression Smoke control Recovery Key fire hazards/characteristics Asphyxiation- body’s oxygen is displaced by another gas, such as carbon monoxide (CO). Smoke Fatally irritate the respiratory system Smoke particles can reignite if temps are high enough “flashover” Fills a room from the ceiling down Heat – ceiling more than 1000°F, several hundred degrees at 5-6 ft., 2 ft. around 100°F, stay low (crawl) 600°F will scorch your lungs Step 1: Fire prevention Work with your property’s insurance company to identify ways
  • 37. to reduce the risk of fire-assign a risk management consultant All employees should be vigilant Cleanliness, in all departments, will reduce the risk of fires Good banquet/catering practices Good kitchen management practices Exhaust hood cleaning program Laundry department management Maintenance practices Security vigilance Prevention by department F&B Wash (dish machine) grease filters daily Clean exhaust hoods according to use, monthly for heavy use Catering Use induction heating verses Sterno, proper disposal Inspect extension cords before each use Laundry Lint & terry products are extremely flammable, cleaning processes
  • 38. Prevention by department Engineering Loose electrical connections: electric shock, arc flash, set dust & dirt on fire. Dirty equipment and poorly adjusted equipment runs hotter and increases risk of fire. Security Doors closing properly Emergency exits unblocked Suspicious activity FF&E: Fabrics meet fire retardant / high temperature combustion points Upholstery, carpeting, draperies, wallcoverings (wallpaper) all meet minimum requirements of fire codes
  • 39. Step 2: Detection Detection systems / Types of detectors Smoke Heat / Fire Flame Smoke detectors Smoke detectors (2 types) Photoelectric – a beam of light is directed at a reflector, which sends the light beam to a receiver If smoke breaks the beam of light, the detector is activated Steam from showers may cause false alarm
  • 40. Ionization detectors provide both a photoelectric detector as well as a sensor that can detect pre-ignition ions from a fire May detect the fire before smoke has a chance to form, providing earlier notification Heat detectors These are used in areas where we expect a lot of smoke or dust during normal operations Parking garages Kitchens Outdoor storage areas Two types of heat detectors: Absolute temperature – will activate when the ambient temperature hits a preset temperature Rate-of-rise – will activate when the temperature rises too quickly, such as during a flare-up or explosion
  • 41. Flame detectors Not very common in hospitality Probably only used in areas with chemicals or other materials that will burn without producing a lot of smoke Detector maintenance They should be both “hard-wired” into the building’s electrical system and have a battery back-up (in case the building’s electricity fails during an emergency) Require periodic cleaning and testing, usually 4 times per year Change batteries – twice a year Use compressed air to blow dust/dirt out of the detector Step 2 (cont.): Alarms/notification systems Smoke and heat detectors may be single-station, multiple- station or remote alarms
  • 42. Single-station = only one alarm sounds; no other system is connected Multiple-station = multiple alarms sound; may notify an entire section of the building (or the whole building) Remote alarms = send a signal to an off-site location Alarm signals may go to: Fire control panel, usually located in the property’s front office or the fire command center Addressable systems – pinpoint the exact location of the alarm Remote annunciation systems – identify the general vicinity of the alarm, but not the exact location Annunciator panel = fire control panel Will often show alarms from smoke/heat detectors, as well as flow alarms from the fire sprinkler system
  • 43. Voice notification Some properties have systems that will provide verbal instructions to building occupants Unfortunately: A lot of people ignore the instructions The sound quality is not great, leading to unintelligible instructions The systems often only provide instructions in one language Exit signs The number and location of exit signs is usually dictated by fire code Usually located above doors, high on a wall
  • 44. What happens if there is a fire and smoke covers the exit sign above the door? Some codes now require exit signs to also be provided at floor level Even if code does not require floor-level exit signs, you can still install them (you are usually permitted to exceed code) Fire suppression systems Recall that if we remove one element of the fire tetrahedron, we extinguish the fire Suppression systems are designed to either cool the fire, limit the fire’s access to oxygen, or to break the chemical chain reaction These systems include: Hand-held fire extinguishers Fire sprinkler systems
  • 45. Fire extinguishers Type A: wood, paper, cloth, combustibles Type B: fat, oil, grease fires; chemical fires Class K: for animal or vegetable fat, oil, or grease fires; appropriate for kitchens (see Chapter 14 for more information) Type C: electrical fires Type D: metal fires (usually found in the engineering department, especially if welding is performed) Type ABC: “universal” extinguisher Extinguishers containing CO2 (B&C) can cause frostbite Fire extinguishers (cont.)
  • 46. Hydrostatically tested and inspected annually by a professional Inspected monthly (in-house) Accessible Mounted correctly Pressure gauge Pin & seals in place No damage Nozzles are clear Using a fire extinguisher: PASS Pull the pin Aim the extinguisher’s nozzle at the base of the fire (not at the top of the flames) Squeeze the trigger to activate the extinguisher Sweep the spray back and forth across the base of the fire Only use a fire extinguisher on very small fires! If the fire is “bigger than a breadbox”, close the door, sound the alarm, and proceed with fire evacuation procedures!
  • 47. PASS Automatic fire sprinkler systems Sometimes also known as “standpipe” systems They use water and fusible-link sprinkler heads to extinguish fires Wet-pipe systems: full of water at all times; instant response once a sprinkler head is activated Dry-pipe systems: used in areas that are prone to freezing. Full of pressurized air or inert gas. When sprinkler head is activated, the air is pushed out of the system, followed by water.
  • 48. Sprinkler system layout Fusible-link sprinkler head The sprinkler system is full of water in pipes Sprinkler heads spaced every few feet, primarily a device with a plug to hold back water until the head is activated. The plug is held in place by a “fusible” (or melting) link made of a quartzite material or a liquid-filled tube When the fusible link reaches a certain temperature, the link melts or burst, allowing the plug to fall out of the pipe. Water then flows out of the pipe and onto the fire
  • 49. The color of the fusible link indicates the temperature at which it is designed to melt. Sprinkler heads Only one sprinkler head is activated at a time There are “deluge” systems, but they are uncommon in hospitality facilities Most fires are extinguished by only one or two sprinkler heads https://youtu.be/U3TJznlbq2k https://youtu.be/-fuulLKmxxg (insurance company risk manager) Once a sprinkler head is activated, large volumes of water will flow until the head is blocked or replaced The main sources of damage from a fire are actually water and smoke damage You need to wait until the fire department gives you permission to turn the fire sprinkler system off to replace the sprinkler
  • 50. head! Sprinkler head concerns The fusible link is very fragile easily broken if you hang something from the sprinkler head, such as a clothes hanger or clothesline! Use “do not hang” stickers to notify your guests to not tamper with the sprinkler heads Reduce the likelihood that you’ll have a flood Possibly assist in recovering costs of flood damage if it is caused by the guest (you told them not to hang stuff from the sprinkler head, but they did it anyway) Sprinkler head concerns Aesthetics Appearance is undesirable, cover plates provide a flush appearance
  • 51. Designed to automatically release at a set temperature Color palette changes, do not paint over the plates, replace them Painting over the plate may harm its ability to detect temperature and release as designed, and may violate fire codes resulting in fines Helping the fire department When you have a fire, the fire department will arrive with a fire truck The truck has hoses and a pump One hose connects a nearby fire hydrant to the truck One hose connects the truck to the building’s “fire department connection (FDC)” (a.k.a., Siamese connection) The FDC permits the fire department to supply water directly into the fire sprinkler system
  • 52. Smoke control During the fire, smoke is a major danger to building occupants Ventilation ductwork often includes smoke or fire dampers that close the duct; they are activated by the fire control system or by a fusible link After the fire, you need to get the smoke out of the building as quickly as possible Newer buildings will use the exit stairwells to remove smoke! During the fire emergency, fans push air (positive pressure) into the stairwell to prevent smoke from entering the stairwell After the fire, the fans pull the air out (negative pressure) of the stairwell (and the building) to suck the smoke out of the building
  • 53. Step 4: Recovery Remove smoke Remove water Most properties will have an emergency recovery contractor on speed-dial Call the contractor during the emergency so that they can enter the building and start clean-up as soon as possible! Carbon Monoxide detection Carbon monoxide is often associated with fires, but it is a by- product of all fossil-fuel fires, including kitchen production, gas-fired laundry equipment, or water or air heating Currently (CO) monitors are not required in every guest room Detectors should be installed in the area with the fossil-fuel
  • 54. burning equipment, as well as spaces adjacent to: Rooms and areas with fossil fuel burning equipment Parking garages, and loading docks Carbon monoxide can travel through holes in the wall, electrical outlets, etc. Other safety hazards in hospitality Slips, trips, and falls All flooring static slip coefficient rating >0.5 Lifting injuries Medical emergencies Automated external defibrillator (AED), for cardiac arrest Theft and vandalism Guest rooms Automatic door locks, dead bolts, peep holes, carriage locks Complete window coverings Exterior entry doors, guest room key/card access Fire alarm pull station deterrent (blue dye)
  • 55. Electronic locking systems Electronic locks should be interrogatable, providing a report of which key was used and when New trend of keyless entry (smartphone access) for hotel guestrooms Hackers!!!
  • 56. Security cameras – good? If your property has security cameras, great Someone has to monitor them 24/7 Failure to monitor is like not having a camera at all Honest people will take more risks if they believe that security is watching Fake cameras are much worse than not having cameras at all! Criminals quickly figure out that the cameras are fake Guests take risks that they would not have taken if they didn’t believe that security was watching Accessibility Chapter 18 1
  • 57. Origins Pre-1990, there were many “handicapped” codes for building design and construction In 1990, the US Congress enacted the Americans with Disabilities Act (ADA) It is illegal to discriminate against people with disabling conditions – it is a violation of their civil rights Today, the US and many other countries have accessibility laws which are “harmonized” under the International Building Code 2 In the US… The ADA is updated periodically Since it is a civil rights law, and not a code, there is no “grandfathering” provision However, the 2010 update included a “Safe Harbor” provision for buildings that were compliant with the ADA prior to 2010 Not all building components have Safe Harbor, though
  • 58. The ADA is enforced almost completely through litigation 3 Title III – Public Accommodations This section of the ADA covers buildings that members of the public will enter All commercial buildings must: Comply with the ADA guidelines, as long as they are “readily achievable” Make reasonable accommodations The challenge is that there is no clear definition of readily achievable or reasonable accommodation Please note: The rules are different for transportation and public housing 4
  • 59. What are disabling conditions? Mobility-related conditions Sensory-related conditions: hearing and sight Dexterity-related conditions: use of hands At this time, we are not required to accommodate cognitive disabilities, although there are good reasons why the hospitality industry should 5 Compliance vs. friendliness Frequently, a property that is ADA-compliant does not present a friendly or easy to manage environment Example: wheelchair lifts can pose many operational problems and inconveniences. Designing the space so that it does not require a lift will probably be friendlier for everyone
  • 60. Also, if we design a space properly, it will not only comply with accessibility requirements, it will create a better environment for all of our guests 6 Wheelchair Jimmy Jim Parsons, founder of the WheelchairJimmy.com website, is on a mission to help wheelchair-bound travelers have a better trip and to have more fun while traveling! 7 Our goals for the ADA: To Increase Guest Satisfaction and
  • 61. To Reduce ADA Complaints 8 8 There is no reason why this cannot be a win-win for operators and guests. We want you to learn how to win at this game. ADA Requirements 9 ADA Elements to Consider Measurements -- the ADA Guidelines provide clear measurements for compliance Path of travel
  • 62. You must remove all barriers to compliance along the path of travel The path starts at the property line, then follows whatever path a guest is likely to travel to arrive at their end destination at the property, such as: Dining room Guestroom Recreation area Meeting room 10 Mobility-related disabling conditions 11 Accessible Route of Travel
  • 63. 12 12 Accessible Route Glue that Holds the accessible environment together. 3 issues 36” width Accessible route can narrow to 32” for a distance of 24” 80” height - in all circulation areas No abrupt changes in level greater than 1/4” 1/2” if beveled at 1:2 Range of Reach: Optimum reach range is between 3 and 4 feet above finished floor 13
  • 64. 13 Another space issue is where we put stuff that we expect people to use. There’s an optimum band between 3 and 4 feet. Everyone can reach there, even tall people with back problems and kids or short statured people, or wheelchair users. What’s wrong with this picture? 14 Sensory-related disabling conditions: Visual Impairment 15
  • 65. 15 What does the Guide Dog do? Protruding objects and people with visual impairments: All circulation paths and areas http://www.ada.gov/lodblind.htm 16 16 DOJ has some good tips about how to provide service to blind and low vision guests on its website. Visual Impairments - Long Cane Technique 17
  • 66. 17 Typical conditions. Serious hazards that occur in many places where blind people might be walking. Not just on accessible paths. Sensory accommodations are also necessary for people with low vision (as opposed to no vision) Major impact on signage High color contrast between background and foreground Raised and Braille markings Simple font Placement above finished floor (“AFF”) – usually 60” on center (a.k.a., 60” o.c.) Also impacts your flooring and other objects Should have contrast markings when flooring texture, height, etc. change Especially with stairs! Older people need 3x more light to see, which creates problems in dim restaurants and bars 18
  • 67. Sensory-related disabling conditions: Hearing Assistive Listening Systems 19 19 People with Hearing Impairments need special equipment at meetings and events, so they can clearly hear the program. Hotels are required to provide them. Other kits of visual warning devices are required for a percentage of your guestrooms. Hearing impaired guestroom 20
  • 68. 21 Dexterity-related disabling conditions Dexterity - Hardware and Controls Limited ability to use your hands. Think about using controls, remotes, or anything that requires gripping or twisting 22 22 The last group is people with limitations in their ability to use their hands. And it affects the hardware and machines we use to control our environment.
  • 69. Overcoming the need for a “Power Grip” 23 23 People can do three basic types of Hand function: The power grip Overcoming the need for a “Precision Grip” 24 24 The precision Grip Only possible with splints, but very limited
  • 70. What’s wrong with these pictures? 25 This is better 26 20% path of Travel Rule 27 20% path of travel rule – not well understood by most hospitality (or commercial property) managers
  • 71. If you are renovating a space where a guest may go (i.e., not the back-of-house, where guests will not go): You will develop a budget for the renovation project You must then be prepared to spend up to an additional 20% of the renovation’s cost to remove barriers along the path of travel You do not have to spend more than the 20%; if you have one major barrier whose cost would exceed the 20%, you will not have to remove it If you have no barriers, or if you remove some barriers and they do not cost the entire 20%, you do not have to spend the entire 20% Documentation is critical here! 28 Service animals 29
  • 72. Accommodating service animals Prior to the 2010 ADA update, we had to accommodate all animals that guests claimed as service animals or emotional support animals The 2010 update now limits our requirements (although in most cases, we can choose to accommodate whatever animals we’d like to) Only required to accommodate service animals, not emotional support animals The only service animals that must be accommodated are service dogs and service miniature horses 30 Service animals vs emotional support animals Service animal (dog or miniature horse) performs a task Emotional support animal does not perform a task, although it does provide emotional support
  • 73. When a guest arrives with an animal, you can ask: Is the dog/horse a service animal? What task does it perform? That’s it. Do not deviate from this script, or you could get your company in trouble. Can you ask to see it demonstrate its task? Can you ask to see the animal’s documents? 31 Dogs performing tasks 32 And here is a miniature horse in action
  • 74. 33 Fake service dogs If a guest shows up with an animal that you suspect is not legitimate, what can you do? Service dogs and horses are trained to be calm and unobtrusive If the animal (real service animal or fake) begins to misbehave, you can tell the owner that the animal must leave You cannot tell the guest to leave, just the animal 34 What happens if a guest shows up with one of these?
  • 75. 35 Only dogs and horses Hotels and other types of hospitality facilities may choose to accommodate other types of animals Restaurants and other food & beverage establishments cannot accommodate any other type of animal Health department code violations 36 Swimming pool lifts These devices are used to lower mobility-impaired people into a swimming pool, then to lift them out when they are finished swimming
  • 76. Each body of water must have its own lift Swimming pool Wading pool Jacuzzi/hot tub Etc. The lift is not required if the body of water has a roll-in entry ramp 37 Hotels – distribution of guestroom types In the past, hotel operators would place all of the accessible guests rooms in the same area, usually on a lower floor Today, we must ensure that every type of room has an accessible option, e.g.,: Low floor, high floor View, non-view King, queen-queen, suite, petite suite
  • 77. This requires a long-term plan and a major investment in property renovations 38 Safety and accessibility If the property needs to be evacuated and the elevators are not available, how do you get a guest with a disabling condition down the stairs? Evacuation chairs 39 Future updates to the ADA Today (2019), furniture is not covered by the ADA, but it is likely to be covered under the next update
  • 78. 40 Which bed frame is better? 41 Tables with pedestal bases 42
  • 79. Cooling Systems Chapter 10 1 Cooling concepts Adding to the concepts covered in Chapter 9 Heating Systems: Cold – there is no such thing! There is only heat energy or the absence of heat energy! 1902 Willis H. Carrier created a cooling system for indoor spaces, prior to 1902, fans and the evaporation process were the means of cooling. Heating and cooling are closely related, both move air over or across a source that changes the airs temperature. Heating via electrical resistance, hot water or steam; cooling with cold water or refrigerant (gas). Both use the same or similar systems. 2 Cooling Terms
  • 80. “Air conditioning” is incorrect, it is “conditioned air”. Heat always flows from warm to cool, attempts to equalize temp British thermal unit (BTU) – the amount of energy necessary to raise or lower the temperature of 1 pound of water by 1 degree Fahrenheit Cooling ton – 12,000 Btu’s Evaporation – transforming a liquid into a vapor or gas, increases with air flow. Stage in the refrigeration cycle, cold refrigerant chemical cooling air or water. Evaporative cooling – sensation of heat transfer, air across your skin, no actual temperature change; however, it feels 5°-10°F cooler. 3 Cooling loads A cooling load is any event or activity that leads to the need to remove heat from the space (or, cool the space) Internal loads – warm things that add heat to the building; we then need to remove the heat People – temperature (and humidity) Cooking
  • 81. Lighting and other appliances (motors) External loads – warm air (and humidity) that causes heat to transfer through the roof, windows, and walls. Also includes heat that infiltrates through poorly-sealed windows, doors, and cracks in the building envelope. 4 How do we make “cooling”? Refrigeration Cycle 5 Vapor-compression refrigeration cycle Boyle’s Law – at a constant temperature, the volume of a gas is inversely proportional to the pressure upon it Therefore, As volume decreases, the pressure increases As volume increases, the pressure decreases (volume = the amount of space the gas takes up)
  • 82. 6 Components in the vapor-compression refrigeration cycle Refrigerant – a chemical whose properties allow us to change its temperature by manipulating volume and pressure. The refrigerant will exist as a gas and as a liquid in the vapor- compression refrigeration cycle Freon is a trademark brand name for the Chemours Company’s The refrigerant’s specific formula will determine its operating temperatures Identified by the letter R, followed by a number: R-22, R-341a, etc. 7
  • 83. Refrigeration equipment – the refrigerant chemical will cycle through: Compressor Condenser Expansion valve (or metering device) Evaporator Heat exchangers: the condenser and the evaporator are the system’s two heat exchangers. They permit heat to transfer from one substance to another. Evaporator permits the refrigerant to absorb the heat from the building’s interior Condenser expels the heat in the refrigerant to the outdoors 8 Refrigeration equipment characteristics Compressor 3 types: reciprocating, scroll or screw, centrifugal “compresses” gas into smaller volume, gas gets hot (molecules rub each) and motor is hot, refrigerant (gas) absorbs this heat
  • 84. Condenser cools refrigerant, causes it to condense into liquid, transfer heat to outdoor environment Expansion valve (or metering device) opens & closes to allow a controlled rate of refrigerant to enter a larger space evaporator (higher volume, lower pressure) causing it to expand Evaporator Larger space & lower pressure allows gas to return to gaseous state. Refrigerants boil at very low temps with right pressures, absorbs heat from air or water surrounding the coil. 9 Refrigeration cycle Refrigerant enters the compressor as a cold, low pressure gas. The compressor reduces the volume (compressing the refrigerant). The refrigerant leaves as a hot, high pressure gas. Refrigerant travels to the condenser. The condenser removes
  • 85. heat from the refrigerant, allowing it to condense to a warm, high pressure liquid. The refrigerant travels to the expansion valve. When the system receives a signal requesting cooling, the expansion valve opens and permits a small amount of the warm, high pressure refrigerant liquid to pass into the evaporator, which offers a larger volume space. The refrigerant enters the higher volume space and the pressure drops rapidly. The refrigerant is formulated to boil off into a very cold, low pressure gas here. The cold, low pressure gas can now absorb heat from the building. The refrigerant, having absorbed the building’s heat, now travels back to the compressor as a cold, low pressure gas to repeat the cycle. 10 Refrigeration cycle diagram 11
  • 86. Decentralized Cooling Systems 12 Decentralized cooling systems Decentralized: not part of a centralized HVAC system. Often called DX systems, blow air directly across the evaporator pipes/coils. Window units PTAC units, for smaller spaces (i.e., guestrooms) Package units for larger spaces, also known as: Split systems 13
  • 87. Refrigeration cycle: all-air system 14 PTAC Units Essentially large window units. Through walls vs. windows “through-the-wall unit” 15 Split systems A.K.A.- package, DX or central air conditioning units In theory a large PTAC unit.
  • 88. 16 Split system (a.k.a., DX system or “package” unit) This is the same equipment we saw for heating systems 17 Heat pumps In the vapor-compression cycle, we can reverse the direction of the refrigerant flow The condenser (which is located outside) becomes the evaporator and picks up heat energy from the outdoor air (even when it’s “cold” outside, there’s still come heat energy in the air) The evaporator (located inside) becomes the condenser, which
  • 89. rejects heat energy to the indoor air Simply stated: absorbs and transfers heat energy from outdoors to indoors This heat pump is much more energy efficient for providing heat than an electric-resistance strip heater! 18 Heat Pump 19 Centralized Cooling Systems Usually “all-water” systems 20
  • 90. Centralized cooling systems These systems are all-water systems, meaning the heat in the building is picked up by water and then rejected to the outdoors via water as well. The heat transfer process: Chilled water (CHW) picks up heat in building in the FCU or air-handler; returns to the chiller to get rid of the heat At the chiller, heat in the CHW and from the compressor are transferred to the condenser Condenser water (CW) picks up heat from the refrigerant in the condenser, then travels outdoors to the “cooling tower” to reject the heat to the outdoor air Building Chiller Condenser/CW Cooling Tower 21 Centralized all-water refrigeration cycle system
  • 91. Chiller Piping Fan Coil/AHU Cooling Tower 22 Chillers (refrigeration machine) 23 Provides the chilled water (CHW). Is the compressor and evaporator Water piping Moves water from chillers to and from the facility
  • 92. Highway for heat transfer from building Label the pipes! 24 Fan coil / air handler units Heat exchangers – removes heat from rooms to the chilled water (CHW) 25 Cooling towers Always located outdoors; transfers heat from the building to the outdoors. Receives the heat-laden condenser water (CW) CW trickles down through the cooling tower; air blowing over
  • 93. the water picks up heat The heat, and some water vapor, leave the cooling tower Water loss due to evaporation must be replenished “makeup water” Float valve allows for the introduction of makeup water 26 Scheduled maintenance: cooling tower shut-down and start-up 27 CHW, condenser and cooling tower water Cleanliness is critical for here, since stuff grows in the cooling
  • 94. tower and can be sent into air. Cooling towers and condenser water require significant chemical treatment and testing: Ideal breading areas for dangerous microbes, like Legionella Evaporation leads to higher mineral concentrations Open system; birds, insects and other animals cause contamination Control/balance pH, mineral content 28 Coil maintenance Cleanliness – keep all equipment clean to improve energy
  • 95. efficiency, dirty coils will: Create unwanted insulation, prevent heat transfer Increase energy consumption and cost 29
  • 96. Coil condensation Reducing the airs temperature results in dehumidification. Moisture (condensation) must go somewhere. Drip pan. Clear drain line Pan can grow fungus, bacteria, viruses, etc. Overflow can damage: ceilings, floors, walls, equipment 30 Refrigeration leaks Refrigerant gas is in a closed-loop system: continuously reused and recirculated. Leaks should be repaired as soon as possible: System will not be able to maintain cool temperatures
  • 97. System will run continuously trying to maintain desired temperatures Increase energy cost Cause equipment to fail, compressor overworked Environmental impacts: Older refrigerants are harmful to the environment All refrigerants harmful to humans OSHA and EPA require continuous monitoring and proper storage and handling 31 Environmental Regulations Until 1990’s refrigerant made of chemicals: Chlorofluorocarbons (CFCs) and Hydrochlorofluorocarbons (HCFCs) Both harmful to the ozone New chemicals hydrofluorocarbons (HFCs) not harmful to ozone; believe to contribute to greenhouse gas emissions. Environmental regulations for refrigerants expected to significantly increase
  • 98. Rule changes for refrigerants more than likely affect properties equipment, refrigerants are not interchangeable (compressors cannot different types) 32 Other energy efficiency opportunities Ceiling fans can provide the sensation of lower temperatures at a fraction of the cost of running a compressor Lighting – if your property has not converted its lighting to LED lamps, you may want to do so. These lamps emit little heat and will reduce your property’s cooling loads. Correct sizing: Old practice – install largest even if it was more than needed. Emerging trend: install multiple smaller chillers, use only what is required, additional cooling requires less energy, improves conservation practices. 33 One final note…
  • 99. Almost all of the…: Refrigerators/coolers Freezers Beverage coolers Ice machines …equipment that you will use in the hospitality industry at this time uses the vapor-compression refrigeration cycle For more information, see the chapter on foodservice equipment 34 The Building’s Structural Components Chapter 16 1
  • 100. 1 This chapter will focus on: Foundations Framing Exterior finishes Insulation Windows Roofs …or how the building is put together 2 2 Foundations Buildings are heavy, and perhaps tall The weight and movement of the building needs to be anchored to a secure surface below ground
  • 101. A building’s foundation gathers the weight and movement of the building, then transfers it to a stable sub-strate (layer) of material below ground Prevents the building from: Sinking Tipping over Twisting Collapsing Breaking Sliding away 3 3 What kind of soil is on-site? Sandy Clay Rock or other mineral deposits Bedrock Loam
  • 102. Ideally, you should be able to rest the building’s foundation on bedrock or very stable clay 4 4 Types of foundations Shallow foundations (e.g., mat, slab, or raft) These are literally like a raft that floats in the pool. The building rests on the slab, which rests on top of the ground (or just below the surface). Good for low-rise and lightweight buildings Deep foundations The building will sit on a slab, but the slab will be supported below by pilings or piers that go deep into the soil to rest on the stable substrate Suitable for tall buildings and/or heavy buildings 5
  • 104. 7 Building “loads” We use the word “load” in a lot of different ways in facilities management Here, it refers to the combined weight and movement of the building and its occupants Four types of loads: Static (dead) load Dynamic (live) load Seismic load Shear load The weight and kinetic energy of the movement of the weight needs to be transferred to the foundation (and then down to the stable substrate) 8
  • 105. 8 Framing and walls Framing collects the weight and movement (loads) of the building, then transfers it down to the foundation Framing materials include: Wood Structural steel Concrete masonry unit (CMU) Poured concrete with steel reinforcement 9 9 What is concrete? Artificial stone, made of: Portland cement Aggregate Water
  • 106. Interesting note: Concrete does not dry – it cures 10 10 Concrete has high compressive strength, but weak tensile strength Can bear very heavy weights, but… Requires reinforcement so that it does not snap in half
  • 107. 11 11 Concrete (cont.) Poured-in-place concrete is mixed and poured on-site into forms Pre-cast concrete can be made in a factory and then transported to the job site Reduces the installation time May improve the quality of the concrete, since it is made under factory conditions 12
  • 108. 12 Now that we have a foundation and a frame for the building, it’s time to close the building’s sides 13 13 Exterior finishes Once we have a frame, we close the “box” by attaching siding, such as plywood or oriented strandboard (OSB) We can then attach the exterior finish of the building First, we’ll look at applied siding, which is attached to the exterior
  • 109. 14 14 Siding Wood – very traditional material Long strips (clapboards) or shingles or shakes are nailed to the framing Advantages and disadvantages? 15
  • 110. 15 Vinyl siding – mimics the appearance of wood, but at a much lower cost Advantages and disadvantages? 16 16 Fiber-cement board A paste of fibers and cement is mixed and formed into boards, strips, shingles, or other shapes Mimics the appearance of other materials Advantages and disadvantages?
  • 111. 17 17 Brick Traditionally, brick served as both the framing and the exterior finish It is heavy and expensive Today, we close the box of the building and then attach a thin layer (“veneer”) of brick as a functional, decorative, non-load bearing finish Brick requires mortar, which can deteriorate over time Mortar occasionally requires tuck-pointing 18
  • 112. 18 Shingles and shakes These are slabs of wood that are attached to the building’s sides Usually made of a wood that is weather and insect resistance, such as cedar or redwood Sometimes provides an attractive haven for insects They might not destroy the wood, but they might annoy your employees and guests! 19 19 Glass Glass-sided buildings are relatively lightweight, which permits us to build very tall buildings The steel frame is constructed, then specially-designed glass window panels are hung on the outside of the frame Advantages and disadvantages?
  • 113. 20 20 Stucco and EIFS Stucco is a traditional material made of mud or cement; it is spread on top of the building’s “box” Traditional stucco materials are fragile and chip easily. They are also susceptible to water damage and deterioration from freeze/thaw cycles Exterior Finishing and Insulating System (EIFS) is a modern version of stucco Less fragile and more resistant to water damage Comes in a wide variety of color Very common building finish in the south and southwestern US 21
  • 114. 21 Stucco EIFS 22 22 Other exterior finishes Stone Poured concrete Metal panels Numerous other options!
  • 115. 23 23 Insulation The purpose of insulation is to inhibit heat energy transfer We measure a material’s ability to inhibit heat energy transfer by determining the material’s R-value Some materials are more resistant to heat transfer; these materials are rated as having a higher R-value Calculating a wall assembly’s R-value is like adding up how many calories are in a sandwich 24 24 R-value
  • 116. Each material has an R-value These can be found online, (look for information published by ASHRAE) You will either see the R-value listed “for thickness listed” or as an R-value “per inch thickness” (or per centimeter) Find the R-value for each material in the wall assembly, then add them together to find the wall’s R-value 25 25 26 R-Value Example 26
  • 117. 27 R-Value Example 27 28 R-Value Calculation Starting from the outside:R-Value Brick 0.48 Building paper (Tyvek) 0.00 Sheathing 0.77 Studs (framing) 0.00 Insulation15.00 Vapor barrier 0.00 Drywall/gypsum board 0.45 Total16.70
  • 118. 28 R-value calculations Once you have found the wall’s R-value, you can compare it to the recommended R-value for your area If the R-value is lower than recommended, you can add insulation to improve energy efficiency You’ll see that some materials have an R-value of zero. These materials perform some other function in the wall, but they do not provide insulation 29 29 Windows and doors 30
  • 119. 30 How are windows made? Frame + glass Single-pane (single-glazed) Dual-pane (double-glazed) Triple pane (triple-glazed) For double and triple-glazed windows: The panes of glass are separated by spaces that are vacuums. This space is called a thermal break, which provides the insulating function. Low-emissivity (low-e) windows also provide a reflective film and inert gas to increase the insulating power 31
  • 120. 31 32 32 Strangely… The insulating value for a window is expressed as its U-value, rather than an R-value The U-value is the inverse of the R-value Therefore, a lower U-value and a higher R-value are desirable 33 33
  • 121. Window safety Many hospitality properties (particularly hotels) now have windows that do not open More energy efficient Less likely to have people go out the window However, if your property’s windows do open, you should install window guards and hardware that restricts how far the windows will open 34 34 Doors Doors and door frames in commercial facilities are often fire- rated The fire-rating specifies how long the door and frame will remain intact if a fire is raging next to the door assembly
  • 122. 30-minutes, 45-minutes, and 60-minutes are typical Do not drill into or otherwise tamper with these doors, or you will destroy their fire rating 35 35 Roofs 36 36 Roof components Roofs play an important role in repelling solar heat transfer,
  • 123. weather, wind, and other forces All roofs have a frame, decking, waterproofing layers, then a final finish 37 37 Sloped roofs Sloped roofs permit water to roll off of them easily Common sloped roof finishes include: Tile Asphalt shingle Wood shingle or shakes Slate Metal Advantages and disadvantages?
  • 124. 38 38 While water rolls off a sloped roof… It falls straight down to the ground next to the building The water can infiltrate the foundation, wick up the walls, and create a wet interior wall (with mold) Install gutters with downspouts that direct the water downhill and away from the building Gutters need to be cleaned, which no one likes to do
  • 125. 39 39 Snow may collect on the roof; if it is very heavy and very deep, you may need to shovel your roof to prevent collapse! 40 40 Flat roofs
  • 126. Flat roofs aren’t really flat – they have a slight slope to direct rainwater and snowmelt to drains that are located at the edges of the roof The drains direct the water down to the ground, then out to the yard (preferably downhill, to prevent infiltration) The drain openings need to be free of dirt and debris, so that water flows freely If not, pools will form on you roof, which will lead to leaks and, potentially, collapse 41 41 Caution Flat roofing materials are fragile and will crack or puncture if you walk on them If there is a path, do not leave the path!
  • 127. 42 42 Current trend: white roofs Lighter colored roofs reflect more solar heat than do darker roofs A current trend is to install a white roof, which can save as much as 40% on your cooling costs However…a lot of building managers forget that roofs get dirty. A dirty white roof will rapidly lose its energy efficiency, so you will have to keep that roof clean! 43
  • 128. 43 Another trend: “green” roofs 44 44 Current construction projects 45
  • 129. 46 Heating Systems Chapter 9 1 Air conditioning – definition (it’s probably not what you thought it was) …“the process of treating air so as to control simultaneously its temperature, humidity, cleanliness, and distribution to meet the
  • 130. comfort requirements of the occupants of the conditioned space.” Therefore, air conditioning includes both heating and cooling the air! 2 Heat energy transfer Always travels to where it is not – heat wants to achieve equilibrium It will travel up, down, sideways It will travel through space, air, walls, windows, furniture, bodies, and anything else it encounters Two rooms next to each other, 1 colder than the other, air in both rooms will attempt to equalize the temperature in both rooms. The hotter air will move towards the cooler room. For conditioned air, you can only add or remove heat. You do not introduce or remove cold air
  • 131. 1. Introducing science: Not really anything as “cold” just the absence of heat energy. 2. Heat energy can travel in any direction, unlike heated/hot/warmer air which always rises. 3 Types of heat Sensible heat what you feel does not account for humidity dry-bulb temp measured with a regular thermometer 4
  • 132. Types of heat Latent heat water vapor in the air combined with sensible heat the results from an increase or decrease in the amount of moisture held by the air. energy needed to cause a phase change without changing the actual temperature of a substance. wet-bulb temp 5 Relative humidity (rh) and the dew point Air holds water vapor; warmer air can hold more water than cooler air Relative humidity describes how much water vapor the air currently contains, as a percent of the total capacity at the
  • 133. current temperature Air that is 70oF and at 50% relative humidity holds a lot more water than air that is 30oF that is also at 50% relative humidity The dew point is when the air temperature: reaches 100% relative humidity is completely saturated will cause water vapor to condense out of the air Higher the dew point, the more humid it is, which will affect comfort When you see/watch weather forecast and they mention Relative Humidity (RH) is 40%, that means the air is holding 40% of the total moisture it is capable of before dew/condensation forms. 6 Condensation
  • 134. The glass (beverage & ice) colder than room dew point, therefore, cannot hold as much water, point of saturation causing air to release moisture (condensation). As the sun rises, temperatures increase, air becomes warmer and can hold more water. 7 Types of heat transfer Radiant Conduction Convection Natural convection Forced convection
  • 135. 8 Radiant heat transfer Movement of heat thru space No direct contact between the heat source and the heated object No mass is exchanged and no medium is required in the process of radiation. Heat leaves one body and travels through the air to another, examples: Sun Body heat Lighting
  • 136. 9 Conduction heat transfer Direct contact between two objects Heat is transferred from warmer object to cooler one The better the conductor, the more rapidly heat will be transferred. When a substance is heated, particles gain more energy, and vibrate more, these molecules bump into nearby particles and transfer some of their energy to them. Conduction in a kitchen: Using a broiler to cook meat, the meat is in direct contact with the broiler grate, heat from metal transfer into the meat. 10 Convection heat transfer The transfer of heat from one place to another by the movement of fluids. Usually the dominant form of heat transfer in liquids
  • 137. and gases. Warmer areas of a liquid or gas rise to cooler areas in the liquid or gas. Cooler liquid or gas then takes the place of the warmer areas which have risen higher, resulting in a continuous circulation pattern. Examples: Boiling water, Atmosphere, warm air rises, cooler air takes its place Heated fluid/gas is caused to move away from the source of heat, carrying energy with it. Convection above a hot surface occurs because hot air expands, becomes less dense, and rises. Hot water is likewise less dense than cold water and rises, causing convection currents which transport energy. Cooking food: use of convection oven, radiant heat assisted by a fan moves heat around the food, reduces cooking time. In a guest room or home good example is baseboard heat, heat transfer with the movement of air, naturally creating a circular pattern.
  • 138. 11 Convection heat types Natural convection Forced convection 12 Comfort zone for comfort air conditioning Traditionally measured at the “breathing line” Dry-bulb temperature: 68 – 78oF (20 – 25.5oC) Humidity: 20% - 60%
  • 139. Depending on: Season Activity in the space Air movement Attire of occupants in the space Breathing line is approximately 5 ft above the floor Would the type of activity help determine/dictate any pre-set temperatures? 13 Thermostats Mechanical Digital
  • 140. Mechanical thermostats: a. inexpensive, easy to install b. use bimetallic strips with different expansion properties (temp) c. loose calibration Digital thermostats: a. use a sensor called a thermistor b. programable (days, times, etc.,) 14 Heating “loads” A heating load is an event or activity that requires us to add heat to the space Internal heating loads – not too common in hospitality
  • 141. Ex: adding heat to the audience seating area of an ice arena External heating loads – very common Ex: cold outdoor temperatures – heat from inside the building tries to escape to the outdoors; we need to turn the heat on to heat the space to a comfortable temperature Internal heating load: freezers, coolers opening & closing, frozen food left out to thaw, very cold items/objects brought into the building 15 Infiltration Cold air enters building, exterior doors, poor seals, etc. Since heat moves to cold, infiltration is actually heat escaping through poor seals, cracks, opening/closing exterior doors.
  • 142. Remember: Infiltration is heated air escaping the building 16 Types of heating systems Decentralized Heat is created in a space, serving only that space or room Electric baseboard Electric radiant PTAC units “Package” units Centralized Heat is created in a central location, then transported throughout the building Steam systems Hydronic baseboard Hydronic radiant Fan-coil units Air handling units
  • 143. 17 Decentralized Systems 18 Electric resistance heating Decentralized systems: self-contained, no interface, connection with other building systems Electric current across high resistance coil, generating heat Examples: baseboard, portable, electric stove coils, sub-flooring radiant systems.
  • 144. From an engineering prospective: least efficient 19 Package terminal air conditioning unit (PTAC) Smaller properties ≈ 200 rooms. Most common hotel HVAC system in North America Easily maintained Combined heating & cooling: heat pump w/electric strips Noisy/loud 1. Electricity for both heating and cooling. 2. Easy to replace is necessary vs. time consuming & expensive repairs 3. No special skills to operate/install like centralized equipment 20 Package unit Larger spaces: meeting rooms, restaurants, public spaces Like forced air systems: air across heated coil, distributed via air ducts
  • 145. Heating commonly electric resistance Not preferred or suitable for guest rooms 21 Residential package unit & alternatives Residential: roof or ground install Split systems Residential, smaller spaces Mini-split systems Tight spaces, specific space/use
  • 146. Split systems: Commonly called forced air systems. Mini-split: Commonly called ductless systems. Advantages? 22 Decentralized pros and cons Pros Low material and installation costs Usually easy to maintain When a unit fails, it only affects one small area of the building Cons High energy costs (especially all-electric operation) Noisy operation (PTACs) 23 Radiant heat systems
  • 147. Decentralized & centralized systems Most commonly installed in floors Items in contact with floor are heated providing secondary radiant heat Considered sustainable Outdoor applications Electric radiant heat systems most common in bathrooms. Not extremely efficient for entire buildings/homes. One thought: your feet are warm your body is warm, reduced cost? 24 Centralized Systems
  • 148. 25 Centralized Heating Systems Circulates steam or heating hot water (HHW) Steam or HHW is generated in a single location; i.e., engine room, central plant, etc. Steam delivered thru pipes or radiators HHW circulated through pipes for hydronic baseboard, radiant floor, fan coil or air handling (AHU) units. Chapter 6: HHW, quick review.
  • 149. Boilers – large tanks that heat and store water. Indirect & direct contact: water either comes in direct contact with the heating source or contact with tubes (heating source inside tubes) Fire-tube: a tank of water with pipes running through it; flames shoot through the pipes to heat the tank of water Water-tube: a tank of fire has pipes running through it; water flows through the tubes to pick up heat from the fire 26 Steam heat: Step 1- create steam 27 Steam Heat Water heated past boiling point, low-pressure steam
  • 150. Piped to radiators Not common in newer buildings Hard to control heat/temp On/off Manual control Radiator same temp as steam Steam traps: trap/collect condensate from steam and return to boiler 28 Heating Hot Water (HHW) systems “Hydronic”
  • 151. Baseboard heating Circulate hot water Quiet, no fans Conductive heating principles Heating only
  • 152. Hydronic = use of fluids 29 Hydronic radiant systems Commonly installed in floors, can be in walls More efficient than electric resistance radiant heating Entire buildings Maintenance concerns
  • 153. Maintenance issues: leaks, clogs, large areas under concrete. Flooring systems must be removed to repair. Much more efficient than electric resistance radiant systems 30 Radiant heat exterior applications
  • 154. Cost is a consideration; however, is it worth preventing customers from slipping and falling, or shoveling snow? Personally, I don’t want to shovel snow anymore. 31 All-water fan-coil and air handling systems These centralized systems use heating hot water (HHW) and chilled water (CHW) to provide heating and/or cooling to the conditioned spaces Small spaces deliver heating and cooling using a fan-coil unit Larger paces deliver heating and cooling using an air handler For heating, the HHW flows through a pipe (a.k.a., coil) inside the unit. A fan blows cold room air over the pipe. The air absorbs heat from the HHW in the pipe, providing warmer air to the space. For cooling, the CHW flows through the coil. The warm room air is blown across the CHW coil; the CHW absorbs heat from the air. Cooler air is sent to the room.
  • 155. 32 Fan-coil unit Small units designed for small spaces, i.e., individual rooms. HHW no DHW is used. Called fan coil: coiled-up, lots of coils to maximize heat transfer, similar to a car radiator. 33 Air handling unit (AHU)
  • 156. Large spaces, some are big enough for people to stand in them! Design similar to fan coil units 34 Centralized pros and cons Pros Often more energy-efficient than decentralized units Usually quieter operation Cons If system fails, a large part of the property is affected More expensive to purchase and install More expensive to maintain May require licensed personnel to operate 35 Supply and return piping
  • 157. 36 Supply and return piping Supply pipes send HHW or CHW to the unit: fan coil unit(FCU) or air handling unit (AHU) Return pipes send the water back to the boiler or chiller HHW – which gave heat to the room’s air – returns to the boiler to pick up more heat CHW – which picked up heat from the room’s air – returns to the refrigeration machine (chiller) to get rid of heat We have three piping arrangements Two-pipe Three-pipe Four-pipe
  • 158. 37 HHW and CHW piping: 2 pipe Two-pipe system – one supply pipe and one return pipe. The unit is supplied with either HHW or CHW; not both at the same time. The room either gets heat or cooling Most likely to cause customer complaints Both Fan Coil Units (FCU) and Air Handling Units (AHU) use same type of piping systems. Do not be confused by the illustrations. Customer cannot have both heat & cooling, challenging in transitional seasonal times (Oct-Dec) & (Apr-May) in LV. 38 HHW and CHW piping: 3 pipe
  • 159. Three-pipe system: the FCU has a HHW supply, a CHW supply, and a shared return line. The room can receive heating or cooling; lukewarm water returns to the boiler and the chiller. Least energy efficient of all piping systems Returns water less than optimal for either heating or cooling. Want heated water to return as hot as possible and cooled water as cold as possible, saves energy. 39 HHW and CHW piping: 4 pipe Four-pipe system – one HHW supply, one CHW supply, one HHW return, and one CHW return The room can get heating or cooling; the HHW returns to the boiler and CHW returns to the chiller without mixing This creates good occupant thermal satisfaction while also returning water to the boiler or chiller with a lower difference in temperature (which is more energy efficient)
  • 160. Most efficient and will provide guest with best comfort levels, ability to maintain desired temperature levels. 40 Centralized heating systems safety Pressure relief valves (PRV) Licensed employees: > 15 psi Equipment venting Prevent carbon monoxide poisoning! Carbon monoxide detectors 41
  • 161. Heating system maintenance Scale – as covered in Chapter 6, mineral scale is the enemy of all water systems, particular as the water gets hotter Chemically treated water to maintain pH and mineral content Scale can cause tubes to leak & corrode: decrease efficiency, shorten life-cycle, failure 42 Better maintenance = Better Efficiency Energy efficiency = $, a little additional maintenance will increase profitability
  • 162. Keep equipment clean: ductwork, pipes, coils Insulate pipes & ductwork Doors & windows: weather stripping, caulking, closers Seal the building envelope Replace windows Change filters frequently. Static pressure will help determine on larger air handling units. 43 Conservation Controls Overhead fans Setback thermostats, occupancy sensors Revolving doors
  • 163. Integrated PMS/FO systems –link occupancy sensors to the hotel’s front office systems Keycard systems EnergyStar certification for building energy performance https://www.energystar.gov/ Revolving doors are more energy efficient, traps air in a isolated space. Integrated Property Management System and
  • 164. Front Office systems link check-in/out to room occupancy, can have pre-set/set back temps. Automatically turns on heat/cool upon check-in, then returns at check-out vs. housekeeping (variable depending on attendant, no guess work). 44 New construction or renovation projects to save energy and improve comfort Passive solar design Solar water heating systems
  • 165. 45 Utilities Cost Control Chapter 4 What are “utilities”? All energy and water that we purchase for the building, including: Electricity Natural gas (nat-gas) Propane Purchased steam Fuel oil Water
  • 166. Remember throughout this chapter We are unlikely to be able to shop around for better utility rates Therefore, our focus will always have to be controlling our usage of the utilities If we do this right, we will provide: Great guest experience Good, productive work environment for employees Excellent cost control, so better profit! Electricity Electricity enters our building and is measured by a meter Your electricity service will be measured in two ways Consumption: This is how much electricity you use over the length of the billing period Basically, it’s the total amount of electricity that you used over time It is measured in kilo-watt hours (kWh) All buildings are charged for consumption
  • 167. Demand: This is the highest amount of electricity that you used during any 15-minute period during the billing period Basically, this measures the period that you had the highest need It is measured in kilo-watts (kW) Not all buildings at this time are charged for demand (usually only larger properties) Consumption (supply) meters Traditional consumption + demand meter
  • 168. Demand meters for commercial accounts If consumption is similar to a car’s odometer, the demand meter is similar to the speedometer What rate structure is your property on? Most electric utility companies offer a menu of rate “tariffs”, or rate schedules. How you are billed. You should identify with rate schedule your property is on Is a different schedule more appropriate for your property? Discuss this with your customer service representative
  • 169. NV Energy Rate Schedules (statement of rates) What types of charges will you see? You will see a variety of charges based on your consumption (kWH) Your supplier may call these “supply charges” or “usage charges” they are the total amount of electricity consumed during the billing period. Some properties will also have a demand meter and will see one or more charges based on demand (kW) You will pay for demand – the highest 15-minute period of demand over the billing period You may also pay a “facilities charge” – the highest 15-minute period of demand over the past 12 months Time-of-day billing Some electric rate schedules include seasonal and time-of-day billing
  • 170. Summer is always more expensive than winter Summer rates may be broken into a couple of seasons (on-peak, mid-peak) Time-of-day schedules include at least two different rates that will apply, depending on when you used electricity On-peak, mid-peak, low-peak, off-peak This is the electric company’s version of revenue management Time-of-day/peak billing rate implications Under these rate tariffs, you are penalized for using electricity at the same time everyone else does Summer is more expensive than winter (air conditioning uses a lot of electricity) Daytime is more expensive than night Midday is more expensive than morning or early evening The middle of the day in the middle of summer is our most expensive time to use electricity – it can be dramatically more expensive
  • 171. Therefore… We have serious incentives to understand our electric bills and control our electrical usage Controlling consumption is always good Lowers overall usage Lowers our environmental impact Makes our property and the world more sustainable Controlling demand Most people understand the concept of controlling consumption Demand control is less well-understood by many hospitality managers, but is critically important for cost control (and thus profit maximization) Reducing demand during peak times: Can greatly reduce our utilities costs, but…
  • 172. Has virtually no effect on our environmental footprint Therefore, the benefits of demand control are strictly financial Peak-shaving systems Peak demand control Our goal should be to control our peak demand to the best of our ability without negatively affecting the guest’s experience If we do it right, they won’t even notice!
  • 173. Use an automated load-shedding program Reads demand (at the meter) in real time When a demand spike begins to form, and it is close to or during peak rates, the program will shut down pre-selected pieces of equipment (i.e., “electrical loads”) The equipment will only be turned back on once the program determines that we are out of the billing “danger zone” Which electrical loads can be shed? Laundry operations (many facilities operate the laundry at night, to reduce daytime demand) Non-essential lighting HVAC systems – yes, we often shut down the chillers and cooling towers (see Chapter 10), which are major users of electricity during summer peak hours What electrical loads should never be shed? Refrigeration and freezer equipment
  • 174. Computers and telecommunications Fire and life safety systems Elevators and escalators Guestroom electrical (remember, they are not supposed to notice) Sump pumps; ejector pumps Managing electrical consumption Work with your electric utility company to survey your property to identify ways to save energy You may be able to get tax incentives or rebates for upgrading some equipment Turn equipment and lighting off when it is not needed Manage plug loads Use sensors to automatically turn on and shut off equipment Photosensor- turns lights on (dusk) turns then off (dawn) Timers – turns equipment on/off same time everyday Manage the setpoints on your thermostats Use ceiling fans to supplement your heating and cooling systems Fans do not lower air temp, the movement of air across skin gives the perception that cooling is occurring
  • 175. Properly insulate your building Clean and maintain equipment on a regular basis Refrigerator / freezer door gaskets (tighter seal prevents air leakage) Non-seasonal rate structure (Oct-May) Seasonal rate structure (June-Sept) Natural gas, oil, and other fuels
  • 176. Natural gas (nat-gas) The gas utility company pumps this to your property It goes through a meter for measurement and billing Nat-gas is billed in units called therms One therm = 100,000 Btu Nat-gas is used extensively in commercial kitchens, and may also be used for heating the building, heating water, and generating steam Fuel oil and propane These are delivered to your property by a truck They are stored in tanks (preferably above-ground, due to past problems with below-ground tanks leaking and contaminating the environment)
  • 177. Managing fuel costs Many of the same methods used to manage electrical consumption apply here as well Since nat-gas, fuel oil, and propane are used to heat, we should only permit heat energy transfer to occur where and when we intend it to happen Insulate your building and plumbing pipes Turn equipment off when it is not needed Only run full loads of dishes or laundry (no partial loads) Set thermostat setpoints to the proper level Domestic hot water (DHW) maximum of 115° F at the tap (faucet) Water and wastewater management
  • 178. Water billing We pay for water supply and for wastewater disposal (sewer) You will definitely have a water supply meter You will probably not have a sewer meter Sewer charges are based on the supply amount In the US, you will be billed either in units of: 1,000 gallon units Hundred cubic feet (CCF) 1 CCF = 748 gallons CCF Gallons
  • 179. Water billing Tiered rate structure, the more you use the higher the cost. Cost per 1000 gallons increases as you exceed the maximum gallons per tier. Your rate per 1,000 gallons or per CCF is not negotiable, so… You will have to manage consumption Fix leaks Use water-conserving fixtures If you have landscaping, use a xeriscape program (dry, arid areas) use of native plants and grasses (adapted to local environment) landscape in a style which requires little or no irrigation Irrigate properly (don’t over-water the landscape) Only run full loads of dishes or laundry Recycle your water if permitted Proper cooling tower and boiler operation and blow-down (cleaning out mineral build-up) Proper pool and spa filter back-flushing Limit cooling tower operation if possible
  • 180. Waste water (sewer) rates & management Sewer rates are commonly set based on the amount of water supplied. What goes in must come out, right? Not necessarily the case for commercial properties Swimming pools Irrigation Cooling towers Water features Sewer meters (if & where permitted) Measures actual discharge Potential to lower rate Southern Nevada rate structure Type of facility (assigned base rate) Base rate x number of fixtures Fixtures = anything that carries water away from the facility Water recycling? Graywater systems Capture lightly-used water
  • 181. May require light filtration and sanitizing Then use it for non-potable purposes Irrigation Car washing Toilet flushing Electrical Systems Chapter 7 1 What is electricity? Energy is created by the flow of electrons. Electrostatic charge resulting from: Electrons repelling electrons Protons repelling protons
  • 182. Electrical current: When electrons are "lost" from an atom, the free movement of these electrons constitutes an electric current. 2 Basics of Electricity: Electricity is much like water it has pressure, flow and resistance. Voltage Electrical pressure, the force that move electricity measured in volts. Like water, pressure (voltage) drops over distance Amperes Electrical current or flow measured in amps. Ohms (Resistance) The tendency to resist the current or flow measured in ohms; "1 Ohm" is the resistance between two points in a conductor where the application of 1 volt will push 1 ampere. Wiring
  • 183. (conductor), equipment, etc., all have some level of resistance. 3 Ohm’s Law: Measuring Electricity The basis for all electricity measurements is Ohm’s Law. 4 E = Volts – electrical pressure I = Amperes (amps) – electrical current (flow) R = Ohms (Ω) – resistance to electrical flow Measuring Electricity
  • 184. Q: A mixer plugged into a 110V electrical receptacle, draws 5.5 amps. What is the electrical resistance (measured in ohms)? A: ? Ω Q: A microwave oven plugged into a 110V circuit with 15 ohms (Ω) of resistance draws how many amps. A: ? amps Q: A Keurig coffee maker draws 10 amps of power and has 21 ohms (Ω) of resistance. What is the voltage of the electrical circuit? A: ? volts 5 Measuring Electrical Power
  • 185. Electricity is measured in units of power called watts. Amps × Volts = Watts (A×V=W) Kilowatt = 1,000 watts (power used now, demand power) Kilowatt-hour = overall power consumed, power used over a period of time. Power is a measurement of how much energy you're using over time. To find the total amount of energy, you multiply the power used by the total number of hours used (kWh). A 1000 watt toaster operating for 1 hour uses 1 kilowatt (kWh) of energy; the same amount as using a 2000-watt toaster for 0.5 hours or a 100-watt lamp for 10 hours. See how it works? 6 Measuring Electrical Power
  • 186. Q: A microwave oven plugged into a 110V circuit draws 7.0 amps of power. How many watts of power are consumed? A: ? watts Q: A refrigerator is plugged into a 110V circuit and draws 6.0 amps. If it runs continuously for 30 days, how many kilowatt- hours (kWh) will it use? 7 Measuring Electrical Power 1. Determine watts V × A = 660 watts 2. Convert to kilowatts 660/1000= .66 kWh’s
  • 187. 3. Multiple by time (hrs) 30 days x 24 hrs = 720 hrs 4. (110 × 6 /1000) × (30 × 24) = .66 × 720 = 475.2 kWh’s or 110 × 6 × 30 × 24 / 1000 = 475.2 kWh’s 8 Power – don’t confuse this with current Power is electricity that is used Power is measured in watts Watts = Volts x Amps Kilowatt (kW) = 1,000 watts We use power: Right now – watts or kilowatts (kW)
  • 188. Over time – watt-hours or kilowatt-hours (kWh) Current is the flow of electrons, creating electricity 9 Electrical Circuits A circuit overload occurs when it is trying to draw more than it is designed to carry Amperage draw is critical when determining electrical circuits Drawing too much power from a circuit is a main cause of tripped breakers /blown fuses Q: An office has the following appliances plugged into a 10A circuit: Scanner 1.5A 2 desk lamps @ 0.5A each Laptop computer 0.75A Printer 0.8 A Microwave oven 3.0A Mini-refrigerator 3.0A
  • 189. What will happen? 10 Electrical current is provided as: Direct current – no change in polarity We usually get DC current from: Batteries Generators Solar photovoltaic (PV) panels Alternating current – polarity alternates between positive and negative We usually get AC current from: Electric company Inverter – take DC current from solar panel, generator, or battery and convert it to AC current Frequency (Hz): how often the polarity changes each second North America: 60 Hz Europe: 50 Hz 11
  • 190. AC vs. DC AC Alternates, moves in both directions, Generated by power company AC cheaper to produce Transmit easily over long distances Easy to step-up / step-down Convert AC to DC (rectifier) DC Direct/constant, current flows one way Requires additional input as it travels Great for small appliances/electronics Advent of solar = resurgence of DC Generators, batteries Convert DC to AC (invertor) 12
  • 191. Frequency AC is supplied with positive and negative polarity meaning the current alternates between a positive and negative charge. Measured in hertz (Hz), the rate it cycles between polarities per second. Simply stated, frequency is the number of times a sine wave completes a cycle. 13 60 Hz or 50 Hz 14 Frequency Issues for Guest
  • 192. Devices like hairdryers and electric razors rated at 110V/60Hz (US) will run faster/hotter at 220V/50Hz, the inverse is just the opposite, both can cause failure. Use transformers to decrease or increase v/Hz accordingly. 15 How is electricity usually generated? A generator uses a turbine Metal coils are attached to a shaft The coils spin around in a field of magnetic coils, creating an electrostatic charge The turbine turns the shaft What turns the turbine? High pressure steam Water Wind Sources of energy: coal, natural gas, nuclear, solar, hydro, wind.
  • 193. 16 Turbine Generated Power Hoover Dam Hydroelectric Turbines 17 hydroelectric turbines 4 billion kWh’s annually 1.3 million people in NV, AZ, CA 17
  • 194. Power Generation Distribution 18 Fuel Cell Power Generation Sierra Nevada Brewing Co., Chico, CA 19 You can also generate electricity with photovoltaic panels Photovoltaic (PV) panels take light and convert it to electricity PV chips are semi-conductors The system generates DC current Must either use DC motors to use the electricity or use an inverter to convert DC to AC current 20