What should be paid attention to in hotel energy saving and consumption reduction?

Energy consumption is one of the main expenses of hotels. Therefore, reducing energy consumption is the main means to measure the profitability of hotels, and it is also the inevitable trend of hotel management. After brainstorming, the following implementation rules are formulated.

I. Water

1. Strengthen the daily maintenance and management of water-using equipment, and check the water consumption in various areas of the hotel from time to time to prevent water from overflowing and running away.

2. Make rational use of water resources and advocate the use of secondary water.

3. Place mineral water bottles in the toilet water tank of the hotel to reduce the amount of flushing water.

4. The dormitory will supply hot water in a limited time.

5. Develop a sense of saving, and turn off the tap after using the water.

6. Kitchen water should be planned. Raw materials that need to be thawed on the same day should be taken out in advance and allowed to thaw naturally.

7. Avoid direct washing as much as possible: defrost food, wash vegetables and dishes, use basin or bottled water for washing and cleaning, and reduce the use of high-pressure clean water and tap water for direct washing.

8. When the amount of hot water is small, try to avoid using less boilers to boil water.

Second, electricity.

1, try not to turn on the air conditioner, the temperature is suitable, not less than 26 degrees in summer and not in winter.

Above 20 degrees. When turning on the air conditioner, close the glass door of the small hall at any time to prevent the cold and warm air from flowing out.

2. Turn off the lights when people walk around the office, and turn off the power of computers, air conditioners, water dispensers and other equipment.

3. Strengthen the facilities maintenance and repair of lighting equipment and office equipment to avoid abnormal electricity use.

4, put an end to daytime lighting, big lights, try to use natural light lighting, reduce lighting energy consumption.

5, fully consider the weather, workload and other factors, shorten the lighting time and electrical appliance use time.

6. Reasonably reduce spotlights and white woven lights, and improve the use of energy-saving lamps.

7, put an end to energy emptying phenomenon, after the guest check out, the waiter immediately turn off the air conditioning and power supply in the room.

10, waiters are not allowed to watch TV in private rooms.

1 1, go up, down and down, and don't take the elevator (all staff should abide by it);

12. When arranged by the wedding company, the catering department will charge electricity (especially at night).

Third, qi

1, reduce the water temperature of hot water boiler and heating boiler. The outlet temperature of hot water boiler is 42-46 degrees, and the outlet temperature of heating boiler is 36-42 degrees.

2, regular inspection and maintenance of boilers and gas appliances, timely replacement of faulty appliances, to ensure that it is in good working condition.

3. Use gas in the kitchen to avoid repeatedly processing raw materials with fire.

4, when processing, we must resolutely ignite, do not burn empty fire, and do not ignite dishes under the pot.

5, close the valve after work, check the quality of the trachea, put an end to unnecessary gas loss.

Fourth, the control of materials:

1. Enhance employees' awareness of saving, and recycle washing products and low-consumption product shells as much as possible, which can be used for washing tools in the washing room, cleaning by cleaners or other purposes.

2. Food raw material management: resolutely put an end to the decay and deterioration of raw materials; Make full and reasonable use of raw materials, and mix the leftover leftovers after processing, and never waste them; Resolutely put an end to unauthorized dumping of raw materials

3. Use of office consumables and equipment: the report paper can be reused; When the printer and fax machine are running out of toner, take out the toner and shake it before continuing to use it; Reduce the power consumption and standby energy consumption of office equipment; According to the office situation, try to reduce the opening and use of office equipment such as computers, printers and photocopiers; For office equipment that has been out of service for more than 1 hour, the power supply of the equipment should be turned off in time; Contact the documents of the group and other subsidiaries, use email as much as possible, and reduce the use of fax.

4. The waiter receives low-consumption goods in a planned way.

5. Save telephone charges, choose the correct communication method according to the needs of work, advocate simplicity when using, shorten the call time, do not make work calls, and strictly control international calls.