How to use the original hotel equipment to save energy and reduce consumption

1. Water 1. Strengthen the daily maintenance and management of water-using equipment, and check the water use in all areas of the hotel from time to time to prevent water overflow and running water. 2. Make rational use of water resources and advocate the use of secondary water. 3. Place mineral water bottles in the toilet tank of the hotel to reduce the amount of toilet flushing water. 4, dormitory hot water supply in a limited time. 5. Develop a sense of saving and turn off the faucet after using 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. Try to avoid direct washing: use basin or bottled water for thawing food, washing vegetables and dishes, washing and cleaning, and reduce the use of high-pressure clean water for direct washing and tap water for direct washing. 8. Try to avoid using less boiler to boil water when the amount of hot water is less.

2. Electricity 1. Try not to turn on the air conditioner at a suitable temperature, which should not be lower than 26 degrees in summer and higher than 2 degrees in winter. When the air conditioner is open, close the glass door of the small hall at any time to prevent the outflow of cold and warm air. 2. Turn off the lights when people walk in the office, and turn off the power supply of computers, air conditioners, water dispensers and other equipment. 3. Strengthen facilities maintenance and repair of lighting equipment and office equipment to avoid abnormal power consumption. 4, put an end to daytime lights, 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 conditioner and the power supply in the room. 1. Attendants are not allowed to watch TV in private rooms. 11. Go up, down and down without taking the elevator (observed by all staff); 12. When the catering department is arranged by the wedding company (especially at night), it should charge electricity.

3. Gas 1. Reduce the outlet water temperature of hot water boilers and heating boilers. 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 its good working condition. 3. Use gas in the kitchen to avoid repeated processing of raw materials with fire. 4, resolutely do the ignition when processing, do not burn empty fire, do not ignite the fire and other dishes under the pot. 5, close the valve after work, check the good and bad situation of trachea, put an end to unnecessary gas loss.

4. Control of materials: 1. Enhance employees' awareness of saving, and recycle washing products and low-consumption goods shells as much as possible for washing tools, cleaners and other purposes in the washing room. 2. Management of food raw materials: resolutely put an end to the decay and deterioration of raw materials; Make full and reasonable use of raw materials, and mix the remaining leftovers after processing, and never waste them; Resolutely put an end to the unauthorized dumping of raw materials. 3. Use of office consumables and equipment: 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, minimize 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 faxes. 4, the waiter has a plan to receive low-consumption goods. 6. Save telephone charges, choose the correct communication mode according to the needs of work, advocate brevity when using, shorten the call time, and strictly control international long-distance calls. V. Others 1. The department mobilizes employees to do a good job in energy saving, so that the whole hotel can form a good energy-saving atmosphere. 2. Each department shall establish a complete supervision system, conduct daily inspections and supervision, and truly implement all energy-saving measures. 3. The department shall specify the special person in charge of energy conservation, strengthen inspection and supervision, strictly manage and demand, and make patrol inspection records. 4. The department manager shall strengthen the training and publicity of employees' awareness of energy conservation. If any waste phenomenon is found or the regulations on energy conservation and consumption reduction are not observed, it will be severely dealt with or severely punished, and set an example and strictly supervise it.