HMGT 3750 Exam 2 Study Guide
HMGT 3750 Exam 2 Study Guide HMGT 3750
Popular in Facilities Management
Popular in Hospitality
This 7 page Study Guide was uploaded by Kiera Howard on Tuesday March 1, 2016. The Study Guide belongs to HMGT 3750 at East Carolina University taught by Dr. David Rivera in Spring 2016. Since its upload, it has received 45 views. For similar materials see Facilities Management in Hospitality at East Carolina University.
Reviews for HMGT 3750 Exam 2 Study Guide
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 03/01/16
HMGT 3750 *Notes from tegrity videos. See PowerPoints for additional information Electrical Systems Most Energy Usage • Heating and cooling of an entire property tend to be the most expensive energy users of a hotel property • Lighting systems are another big energy user • Hot water usage is another issue when people take long hot showers • Preparing hot meals when there is a full service restaurant because there is a lot of electricity needed to do so • If the property has a swimming pool this is another high energy use (pumps running non stop and heating systems) • Trying to cut down on usage for these things Voltage • Measures how strong electricity is Phases • Lets you know what is going to be hot o For example if you are going to change a light bulb, if the wiring was done incorrectly, simply turning the light off might not be enough, you have to switch the breaker Feeders • You can overload the circuit and hear a “pop” o This usually happens during Christmas when people try to plug too many things in • If you use feeders, they split the electricity up and make you less likely to overload the circuit Electrical Equipment • Behind a TV, stereo, couches, etc. are the most dangerous places because they are not checked often and collect dust/debris • This dust/debris can catch fire • Also why you should clean out the dryer exhaust • Keep these areas clean and free of debris and check them often Fuses and Circuit Breakers • If there is too much current, these will stop the system and cut off the electrical circuit to avoid a fire • Circuits can be reset and are better than fuses Electrical Maintenance • Locking service circuits that are being worked on helps to prevent accidental energizing of circuits Electrical Problems for Hotels • Drawing un-necessary electricity o The natural light phenomena is when there is a space designed to use natural lighting (big windows, etc.) but people turn on the lights to stop a glare • People don’t go through the normal check of electrical systems which can cause issues to go unnoticed • If a neighboring business has electrical issues, the property might want to make the neighbors aware because if their building were to catch fire, it could expand to the next building Required by Law • All hospitality facilities should have a generator in order to keep fire pumps running and to keep communication with the outside world Demand Charge • Electricity usage goes up in the middle of the day so the companies charge more for the highest volume times • This is the reason that properties have tried to use supplemental methods in order to avoid these charges • Based on the highest 15 minute peak during the previous month • The charges will range depending on the size of the property 30-70% • Different charges depending on the season • Charged in all states but differ in each place Impacts on Demand • Electric car charging stations are becoming more popular to be more environmentally friendly but are using more electricity • The weather is changing and becoming consistently warmer causing people to use air conditioning systems longer than in the past Demand Charge Adjustments • Avoid doing laundry during peak times at the day • Energy star equipment is more expensive but better and cheaper in the long run Effect of Deregulation • Is a hotel is using a certain electrical company they and bargain with another to get better rates (you can choose your utility company) HVAC HVAC • Stands for: heating ventilation and air conditioning Convection Heat Loss • Running cool air over something to remove heat from it • Concept of ice: putting ice into a warm drink and it pulls the heat out and cools it • The system will be much hotter or cooler than the air around it The Temperature • If you don’t have the system running efficiently ahead of time it will cause temperature issues • Dry temperature is the actual temperature of the room • Wet temperature is the relative humidity • On average the air conditioner is only able to keep the room 20 cooler than the temperature outside Cooling Sources • Pulling heat from air or water and using that air/water to absorb heat from building spaces EER • Energy Efficient Ratio: the amount of cooling achieved divided by the amount of energy used • Posted on window units • The two key pieces of information that you need are cooling capacity (BTUH) – 9000 and the Watts – 750 to get Energy Efficiency Ration. o The higher the EER, the more efficient its going to be Centralized HVAC Systems • Four-line pipe system is used most often because it allows you to switch from hot to cold faster by running hot and cold water all of the time Biomass • Companies are using sewage, agricultural crops, and animal residues in order to create combustible gas to power equipment Hydronic Heating • Putting a heating system into the floor to better heat the area. Powered by warm water • Better heats the area in which people are instead of un-used space Geothermal Example • Company has tapped into a hot spring under the property and has used it as a heating system and are saving money • There is a system that can use the difference in air and the ground temperatures but it is expensive to install and fix NEST system • Controlled system that you can use from your phone to control the A/C even if you aren’t there • Learning system so it stores your information and your patterns for what you set the air at • Drawback is that apps can glitch and phones can break and you need internet to use it Lighting Natural Lighting • Some issues are glass used in the windows and treatments as well as reflectiveness • Big thing that a lot of organization use to minimize electric usage Importance of lighting • Having automatic lights when the door opens • Creates a sense of a warm welcoming o Incandescence give a warm feeling but will not be made anymore • Spas have dim lights to set a relaxing mood and Vegas has bright lights to wake you up • Using spotlights to highlight certain areas Qualitative Analysis • Based on popular opinion/trends and has nothing to do with data. Quantitative Analysis • Showing calculations and clear information • Use both types on information in case study Time Considerations • How long does it take to make a switch in the lighting • Why will it take that long • Do you do it all at once (while guests are there or when someone checks out) • Will this involve overtime to get this done Money Considerations • Do you charge more to cover your costs faster? • Cost per lamp People Considerations • How will people feel (safer because its brighter or irritated because its too bright) • Who is going to be changing the bulbs housekeeping or maintenance • Do you ask the consumer what they want before you do it Management Decision Making • How do you formulate your decisions • How do you get others to see your point of view Laundry Lodging Issues • Cleanliness of the room can be a big issue • Bed spreads don’t always get washed at some properties • Bed bugs (New York has a big issue with bed bugs) Maintenance and laundry transport • Use carts but never wash their hands between handling waste and touching clean items • Check laundry chutes for lint and dust to avoid fire hazard Washers • Getting things clean isn’t the issue because if you wash it its going to get clean but wrinkles can be an issue • Thermal shock deteriorates the fabric and creates wrinkles. Rotate it out at a faster rate (throw it away) • Cant just throw it in the dryer to get the wrinkles out because that makes them wear down faster No iron fabrics • Removes the unpleasant look with higher quality and can charge more for higher quality product Tunnel washers • Able to wash 100s lbs of wash with 1 gallon of water which is efficient and effective • Top transfer: lift out of water ad drain before transfer • Bottom transfer: transfer both the laundry and the water along the bottom of the washer • Save 50% by outsourcing laundry Dryers • 450 lbs of laundry in one shot • what kind of fabrics are you using • gas or electric • don’t waste electricity • mistakes: not loading to full capacity • drying too long • not running at constant production • time to load and unload • too much heat at the end of the load • not enough cool down • not cleaning filters • not checking dryer seal • not moving laundry to finishing area • not keeping accurate figures (production and costs) Laundry room • Should be cement with easily accessible drains where the floor slopes toward the middle Water hammers • Abruptly stops water flow through a pipe • Knowing how to shut off water flow is important On premise laundry • Loosing popularity • Management is responsible for developing maintenance schedule and monitoring laundry to maintain budget • Towel re-usage programs are a big deal • Big in Atlanta • Number one mistake is forgetting about the laundry room • Stackable units help with space Milnor Dryers • Saves properties 35% in energy costs • Energy saver seal 20% utility reduction • 100% recirculation of exhaust heat – 10% utility reduction • Standard air flow damper – 5% utility reduction • Uses sophisticated software to monitor systems Laundry trends • Scent • Convenient • Comfort • Concealment Foodservice Equipment Most Dangerous Equipment • Dishwasher, fryers, meat grinders, etc. • Prep equipment: Mixers, food processors, slicers Common issues • Slips, trips and falls • Manual handling • Cuts • Exposure to hot/harmful substances • Fires Kitchen Accidents • Fryers • Boiling water • Panhandle • Random restaurant fires • Food allergies • Knives • Hot Liquids Cooking Equipment • Ranges: induction to move away from fire • Ovens: convection (better product), conventional, radiation (microwave) • Skillets: tilting braising pan (oversized skillet) can be dangerous • Broilers: toaster oven (great functionality) • Fryers: open pot (quick service restaurants) dangerous rd • Steamers: can cause injuries and 3 degree burns • Ventilation hoods are required in all states Other Equipment • Prep tables that cover your feet for protection from dropped knives • Refrigerators and freezers • Depends on the establishment • Dishwashers Maintenance & Warranties • Kitchen employees are responsible for minor things but not major things • Testing and calibration done by hotel maintenance staff • Warranties can be voided if something is installed or wired incorrectly
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'