Chapter 4 :- Energy and Water Conservation in Housekeeping Operations

Energy Conservation in Housekeeping Department:- 

1. Turn off guest room lights when rooms are not physically occupied.
2. Use minimum lighting when making up and cleaning rooms. Use natural light whenever possible.
3. Turn off corridor lights, or reduce it to 50% when natural light is available.
4. Turn off lights in linen rooms, storage room and maids closets when not in use.
5. Check your areas for light level. Reduce number of lights if possible. Use lower wattage bulbs wherever possible.
6. Have lamp shades cleaned at once. Bulb gives more light with clean lampshades.
7. Keep walls and ceiling walls cleaned for better light reflection.
8. Switch off music & TV Sets when rooms are not physically occupied.
9. Turn off HVAC system when rooms are not physically occupied.
10. Report water leaks immediately
11. Keep windows closed and curtain on. The ingress of hot air in summer and cold air during winter contribute to very large waste or energy. For example 6’ wide window opened just one inch would allow hot air necessitating 1.76 kwh to cool. This in terms of monetary value, will cost approx. Rs. 1150/- per hour.
12. Keep room hot water temperature at lowest acceptable limit.
13. Minimize use of lights during night cleaning by switching on only those lights which are actually required to clean a particular area.
14. Bellhops may be advised to leave only such lights on which are actually needed by the guest while leaving the room.

Energy Conservation in Laundry:- 

1. Have lights turned off when not in use.
2. Periodically clean lamps and lights fixtures.
3. Clean and wash walls, floors and ceiling
4. Operate washing machines at full load, partial loads may require same amount water as full loads.
5. Check and record your water consumption. Compare water consumption daily to find wastages, if any.
6. Do not leave water taps running.
7. Consider using cold water detergents. It will greatly reduce energy consumption.
8. Reduce hot water temperature to 120 o F.
9. Repair or replace all hot water piping insulation.
10. All steam line values should be checked for leaks. That is, you should be able to shut off steam to any machine not in use keeping steam supply main open.
11. If possible use final rinse water for 1st wash.
12. Reduce time between loads to prevent tumblers from cooling down.
13. Air line should be checked for leaks.
14. Periodically clean exhaust duct and blower of lint and dust.
15. Keep steam pressure at lowest possible level.
16. Shut off steam valve whenever machine is not being utilised.
17. Keep radiator coils and fins free from dirt all the times.
18. Ensure all steam traps in perfect working order.
19. Keep an eye on the preventive maintenance schedule of all laundry equipments by Engineering Department to ensure timely compliance.
20. Ensure that Drying tumblers and washing machines are kept clean and free from scale at all times.
21. Switch off laundry exhaust fans when laundry is closed.
22. Ensure that extractors are working properly. Incomplete extraction increased load on dryer and consumes more energy for drying.
23. Reschedule machine operation to reduce peak demand charges.
24. Inform boiler room when steam is not required so that boilers can be shut down to save fuel.

Water Conservation in Housekeeping Department:-

1. Carry out a water audit to show where the major water costs are and where savings can be made.
2. Compare total and departmental consumption figures with hotel industry benchmarks to determine the potential for savings.
3. Calculate water used per guest by dividing the total water consumed in guest rooms by the number of guests for that month.
4. Establish realistic goals for each department.
5. Communicate management’s objectives and goals to employees.
6. Ensure participation from the entire workforce and invite staff to put forward their ideas.
7. Check regularly for leaks from cisterns, taps and pipes and make sure that plugs in basins fit properly.
8. Implement a programme that allows guests to opt not to have towels and linens changed every day.
9. Install sensors, low-flow and other water-saving fittings in kitchens, guest bathrooms and public washrooms. Take advantage of any financial incentives being offered by local/national governments to install water-efficient technologies.
10. Divert and capture rainwater (rainwater harvesting) for reuse in the hotel grounds.
11. Establish a monitoring and targeting system and constantly monitor results.
12. Train staff so they understand how to make prudent use of water and how to maintain equipment for optimum energy-efficiency.
13. Develop standard operating procedures and continue to stimulate motivation by giving feedback.
14. Join forces with other hotels and provide mentoring to help them reduce their water consumption.