The Engineering and Maintenance Division Chapter 10

Chapter 10 Objectives Describe the general role of the engineering and maintenance division in hospitality operations. Identify the various responsibilities of the engineering and maintenance division and learn about the importance of preventive maintenance. Explain the role in relation to Energy Management and conservation practices.

Engineering and Maintenance Objective 1

Engineering & Maintenance Role Responsibility to keep everything in efficient, working order Generally a larger department in hotels vs. restaurants Engineering the operation of systems and equipment necessary to provide building support services Maintenance the servicing of equipment and systems

Engineering & Maintenance Changing Nature Early on was tasked with minimizing equipment maintenance and repair Now, must operate with budget to keep operation efficient and in working order

Engineering & Maintenance Savings Center Known as a cost center as it does not make revenue Looks at the savings when purchasing new equipment or systems that will improve the operations profit

Engineering & Maintenance Effective Management A Chief Engineer should be well versed in many areas and may sometimes be required to be licensed In addition to technical skills, they must be able to manage their resources (people, money, time) Must be able to work with budgets as well

Responsibilities of Engineering Objective 2

Responsibilities Electrical Hospitality Operations use a tremendous amount of electrical equipment to operate Oversees circuits, fuses, wiring, outlets, etc. May assist with lighting and audio visual Emergency generators to keep in operation Purchases power from local public utilities

Responsibilities Plumbing Consider a hotel with bathrooms in every room Hot and Cold Water System Maintain leaks and running toilets to save water Grease Traps in Restaurants Drainage in sinks and properly running water

Responsibilities HVAC Systems Heating, Ventilation, Air-Conditioning Systems Purchase utilities or operate a boiler Maintain comfortable temperatures Units in each room of a hotel

Responsibilities Refrigeration Systems Required in Restaurants – walk in coolers Must hold appropriate temperatures so that food does not spoil Must run 24 hours a day

Responsibilities Life Safety Systems Safety of both the guest and employees Fire Safety Systems Sprinkler Systems Detectors and Alarms Communication System Regularly maintained and tested

Responsibilities General Maintenance & Repair Able to fix and repair small jobs around operation Preventive Maintenance Operations suffer when repairs are deferred (not done) PM Programs offer a systematic approach to equipment Keeps scheduled check on equipment to maintain efficiency, last longer, and get monies worth Set up PM Schedule for each item Have someone in charge to supervise PM Program Use work orders to communicate issues

Responsibilities Renovation Updating of a hospitality operation May use outside contractors for the job Hotels require updates to stay within brand guidelines Restaurants tend to renovate more often than hotels

Responsibilities Water Management Potable Water System and Sewer System Water Tests to evaluate for water hardness, taste/odor, color, turbidity, and corrosion Water Pressure needed for high-rise hotels Cost varies based on local utilities but can be a huge cost to the operation Water conservation programs are taking over

Energy Management Objective 3

Energy Management Energy usage has increased, need conservation methods to improve Energy Problems Lack of Awareness Inadequate maintenance or personnel Poor Design Little or no tracking of energy consumption Attitude Problems

Energy Management Energy Management Programs Education of employees to conserve Reduction of Consumption Improve older equipment Forecast energy and maintenance costs Organize, set goals, and measure

Energy Management Recent Developments More aware of rising energy costs while supplies are dwindling Brand-wide Energy Saving Programs New construction of hotels being LEED certified Use of energy efficient light bulbs Customer acknowledgement of being “green”