Hotel reward and punishment list

1, energy planning and energy management

(1) All departments shall formulate annual targets and plans for energy conservation and consumption reduction, and check and summarize the implementation of the plans. (before mid-July, summarize the implementation of energy-saving plan in the first half of the year; Complete the summary of the implementation of the annual energy-saving plan in the middle of next year 1 month).

(2) All departments and teams of the hotel shall formulate the post responsibility system for energy conservation, which shall be implemented layer by layer with clear division of responsibilities.

(3) Strictly assess the assessment indicators of various energy consumption plans issued by superiors to various departments, and timely calculate and feedback energy consumption costs and expenses.

(4) various energy management systems

First, electricity management;

First, the implementation of departmental electricity and important electrical equipment sub-table assessment system.

Improve the power factor of electrical equipment. Reasonable installation of reactive power compensation equipment, the power factor should reach 0.9- 1.

C, lighting system should ensure reasonable illumination, according to the requirements of different occasions, give priority to energy-saving light sources and efficient lamps with high light efficiency and good color rendering. According to the effective life of various light sources, the renewal period is formulated to maintain the light efficiency level.

D lighting power-saving control means: power-saving switch in guest room, light source shunt control, power-saving dimming control, light-controlled switch, etc.

E, according to different load requirements, select multiple units to run the refrigerator in parallel. Reasonably control the temperature and quality of chilled water and cooling water, and control the temperature of rooms and air conditioners.

F, heating mode should give priority to the use of efficient electric heating equipment for combustion heating.

G, motor, water pump, fan should choose high efficiency and energy saving.

B. water management:

First, the main water departments to implement sub-table assessment, there should be someone responsible for meter reading, according to the water supply indicators to implement planned water use, the establishment of water supply responsibility system.

B, water personnel found that run, run, drip, leakage phenomenon should be repaired in time.

C, cooling water and boiler condensate should be reused or multi-purpose.

D, according to the provisions of the water law.

C, oil management:

A, fuel oil storage should establish a receipt, distribution plate, storage ledger, consumption should be divided into classes, furnace measurement data.

B. When pumping the fuel into the fuel tank by pump, it shall be measured by "volume calculation method" or heavy oil flowmeter according to the scale number of the fuel tank, and the "Boiler Operation Log" shall be filled in for each shift, and the statistics shall be summarized once a month.

D. steam management:

A, formulate a reasonable steam system, and steam supply on time.

B, boiler flue, air duct, furnace wall, fire door and other places can not have obvious gaps, sewage valve, check valve must be flexible switch.

C, all kinds of steam valves, heat pipes must be insulated. The thermal insulation structure consists of thermal insulation layer and protective layer, and no steam jet leakage is allowed.

D, steam equipment condensate outlet, must have a supporting trap.

2, energy measurement management and statistical reports

(1) Strive to ensure that the detection rate of electricity, water, gas and oil reaches the measurement standard stipulated by the local technical supervision bureau.

(2) Unit consumption measurement shall be carried out for equipment with large capacity and high energy consumption.

3, formulate energy quota assessment, cost accounting and reward and punishment assessment.

(1) Set the quota of power consumption, fuel oil, gas and tap water per 10,000 yuan of operating income.

(2) According to the energy consumption and other factors in the previous three years, the total physical quantity quota of various energy sources is formulated.

(3) Monthly (quarterly) cost accounting and assessment of the implementation of various energy consumption quotas.

(4) According to the principle of "more festivals and more awards, less festivals and less awards, no festivals and no awards, and punishment for dereliction of duty", establish and improve the enterprise energy-saving reward and punishment system.

4. Energy-saving technological transformation and fund loan repayment

(1) Actively and prudently put forward energy-saving technical transformation projects, funds and plans. According to national regulations, it is necessary to add "energy saving" to the feasibility study report of infrastructure and technical transformation projects to demonstrate the rational use of energy.

(2) Actively implement the hotel energy-saving technical transformation plan and finish it on time.

(3) Summarize the completion of energy-saving technical transformation projects and track energy-saving benefits.

5, energy-saving training

(1) Formulate the energy-saving training plan for employees of this department, and conduct technical management training for energy-saving management positions as planned.

Regularly publicize and educate the employees of this department on the energy situation such as the national energy conservation law and local energy management standards.

Hotel green management system

Refers to the room without building, decoration and noise pollution, and the indoor environment meets the requirements of human health; All articles and appliances in the guest room and their use meet the environmental protection requirements.

green food

Refers to the pollution-free, safe, high-quality and nutritious food that is produced according to the principle of sustainable development and specific requirements and approved and licensed by professional institutions to use the green food mark.

environmental standard

Environmental standards are also called green standards or ecological standards. Environmental standards are words or symbols placed on or attached to products or their packaging to publicize environmental quality or characteristics. Environmental standards show that the whole process of production, use, recycling and disposal of products meets the requirements of environmental protection, which is harmless or minimally harmful to the ecological environment and is conducive to resource regeneration and recycling.

Green lighting

Safe, efficient, compact, energy-saving, environmental protection, scientific and healthy lighting appliances.

Green service

Refers to the use of environmental protection equipment, facilities and appliances in the service process, and advocates green consumption (see 3.3).

Environmental guide

The statement of the organization's intentions and principles of all its environmental performance provides a framework for the establishment of organizational behavior and environmental goals and indicators.

Environmental performance

Measurable management results achieved by the organization in controlling environmental problems according to environmental policies, objectives and indicators.

fundamental principle

Reduction principle

Under the premise of not affecting the quality of products and services, hotels should use as little raw materials and energy as possible. By reducing the volume, weight and packaging of products, the cost and garbage can be reduced, and the established economic and environmental benefits can be achieved.

Reuse principle

On the premise of not lowering the standard of hotel facilities and services, articles should be changed from one-time use to multiple use or adjusted use as far as possible, and cannot be easily discarded, so as to reduce the scope and consumption of disposable goods.

Recycle principle

Commodities are recycled after use and become usable renewable resources.

substitution principle

In order to save resources and reduce pollution, hotels use pollution-free items or recycled items as substitutes for some items.

basic requirement

The top management of the hotel promises to continuously improve environmental performance and pollution prevention, and abide by laws, regulations and other requirements related to environmental protection, energy saving, sanitation, epidemic prevention and planning.

The top management appoints a manager to be responsible for the creation, implementation and operation of green hotels, and each department has a person in charge of environmental management to form a management network and create an internal environment that enables employees to fully participate in the creation of green hotels.

Hotels should formulate environmental policies, define the objectives and indicators of "creating green", and establish and implement rules and regulations for energy saving, environmental protection and advocating green consumption.

Managers at all levels should regularly check the operation of hotel departments, record and take corrective measures, and achieve results.

The main public places and departments of the hotel should be decorated to protect the environment and pay attention to ecology, with notices and text descriptions advocating green consumption, and displayed in relevant newspapers and periodicals.

All hotel staff should be completely surrounded.