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1st Sem Hotel Engg. Notes

How to Calculate the Amount of Fuel Required and Cost

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Last updated: 4 July 2023

For businesses that rely on fuel to power their operations, understanding how much fuel is needed and how much it will cost is essential for effective budgeting and planning. In this blog, we will explore how to calculate the amount of fuel required and the associated cost, using the example of a commercial kitchen that uses natural gas to power its equipment.

Step 1: Determine the Fuel Consumption Rate

The first step in calculating the amount of fuel required is to determine the fuel consumption rate. This is the rate at which the equipment uses fuel and is typically measured in units of energy per time. For example, a gas stove might have a fuel consumption rate of 2,500 kJ/hour.

Step 2: Calculate the Total Energy Consumption

Once the fuel consumption rate is known, the next step is to calculate the total energy consumption. This is the total amount of energy that will be used by the equipment over a given period of time. For example, if the gas stove is used for 5 hours per day, the total energy consumption would be 12,500 kJ per day.

Step 3: Determine the Energy Content of the Fuel

The energy content of the fuel is a measure of how much energy is contained in a given amount of fuel. For natural gas, the energy content is typically measured in units of megajoules per cubic meter (MJ/m³). The energy content of natural gas can vary depending on the source and location, but a typical value is around 38 MJ/m³.

Step 4: Calculate the Amount of Fuel Required

With the fuel consumption rate, total energy consumption, and energy content of the fuel known, the amount of fuel required can be calculated. This is done by dividing the total energy consumption by the energy content of the fuel. For example, if the total energy consumption is 12,500 kJ per day and the energy content of the natural gas is 38 MJ/m³, the amount of natural gas required would be:

12,500 kJ/day ÷ (38 MJ/m³ × 1,000,000 kJ/MJ) = 0.33 m³/day

Step 5: Determine the Cost of the Fuel

The final step is to determine the cost of the fuel. This can vary depending on the supplier and location, but for natural gas, the cost is typically measured in units of cost per unit of energy (e.g., $/MJ). To determine the cost of the fuel, simply multiply the amount of fuel required by the cost per unit of energy. For example, if the cost of natural gas is $0.02/MJ, the cost of the fuel would be:

0.33 m³/day × 38 MJ/m³ × $0.02/MJ = $0.25/day

Conclusion

Calculating the amount of fuel required and the associated cost can help businesses effectively budget and plan for their fuel needs. By understanding the fuel consumption rate, total energy consumption, energy content of the fuel, and cost per unit of energy, businesses can make informed decisions about fuel selection and usage, ultimately helping to reduce costs and improve efficiency.

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Syllabus BHM106

01 Maintenance

  1. Introduction
  2. Preventive and breakdown maintenance, comparisons
  3. Role & Importance of maintenance department in the hotel industry with emphasis on its relation with other departments of the hotel.
  4. Organization chart of maintenance department, duties and responsibilities of maintenance department

02 Fuels used in the catering industry

  1. Introduction
  2. Types of fuel used in catering industry; calorific value; comparative study of different fuels
  3. Calculation of amount of fuel required and cost.

03 Gas

  1. Introduction
  2. Heat terms and units; method of transfer
  3. LPG and its properties; principles of Bunsen burner, precautions to be taken while handling gas; low and high-pressure burners and their corresponding heat output
  4. Gas bank, location, different types of manifolds

04 Electricity

  1. Introduction
  2. Fundamentals of electricity, insulators, conductors, current, potential difference resistance, power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phases and its importance on equipment specifications
  3. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuits, fuses; MCB, earthing, the reason for placing switches on the live wire side.
  4. Electric wires and types of wiring
  5. Calculation of electric energy consumption of equipment, and safety precautions to be observed while using electric appliances.
  6. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas-discharged lamps, illumination, and units of illumination.
  7. External lighting
  8. Safety in handling electrical equipment

05 Water systems

  1. Introduction
  2. Water distribution system in a hotel
  3. Cold water systems in India
  4. Hardness of water, water softening, base exchange method
  5. Cold water cistern swimming pools
  6. Hot water supply system in hotels
  7. Flushing system, water taps, traps and closets.

06 Refrigeration & Air-conditioning

  1. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor system of refrigeration and refrigerants.
  2. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance.
  3. Conditions for comfort, relative humidity, humidification, dehumidifying, due point control, unit of air conditioning
  4. Window type air conditioner, central air conditioning, preventive maintenance
  5. Vertical transportation, elevators, escalators

07 Fire prevention and fire fighting system

  1. Classes of fire, methods of extinguishing fires (Demonstration)
  2.  Fire extinguishers, portable and stationery
  3.  Fire detectors and alarm
  4. Automatic fire detectors cum extinguishing devices
  5. Structural protection
  6. Legal requirements

08 Waste disposal and pollution control

  1. Solid and liquid waste, sullage and sewage, disposal of solid waste
  2.  Sewage treatment
  3. Pollution related to the hotel industry
  4. Water pollution, sewage pollution
  5. Air pollution, noise pollution, thermal pollution
  6. Legal Requirements

09 Safety

  1. Accident prevention
  2. Slips and falls
  3. Other safety topics

10 Security

11 Equipment replacement policy

  1. Introduction
  2. Circumstances under which equipment are replaced.
  3. Replacement policy of items which gradually deteriorates
  4. Replacement when the average annual cost is minimum
  5. Replacement when the present cost is minimum
  6. The economic replacement cycle for suddenly failing equipment

12 Audio-visual equipment

  1. Various audio-visual equipment used in hotel
  2. Care and cleaning of an overhead projector, slide projector, LCD and PowerPoint presentation units
  3. Maintenance of computers
  4. Care and cleaning of PC, CPU, Modem, UPS, Printer, Laptops
  5. Sensors – Various sensors used in different locations of a hotel – type, uses and cost-effectiveness

13 Contract maintenance

  1. Introduction
  2. The necessity of contract maintenance, advantages and disadvantages of contract maintenance
  3. Essential requirements of a contract, types of contract, their comparative advantages and disadvantages.
  4. Procedure for inviting and processing tenders, negotiating and finalizing