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1st Sem Hotel Engg. Notes

Understanding Electric Circuits and Safety Measures for Hotel Engineers

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Last updated: 4 July 2023

Electric circuits are an essential part of any hotel’s infrastructure. From lighting systems to kitchen equipment, electricity powers most of the devices used in the hospitality industry. In this blog, we will cover the basics of electric circuits, including open and closed circuits, symbols of circuit elements, series and parallel connections, short circuits, fuses, MCB, earthing, and the reason for placing switches on the live wire side. We will also discuss safety measures to ensure that the maintenance of electrical equipment is safe for hotel engineers and guests.

Electric Circuits: Basics and Symbols

An electric circuit is a path that allows electricity to flow through a closed loop. A closed circuit is one that is complete and allows the electricity to flow continuously. In contrast, an open circuit is broken, which stops the flow of electricity. Symbols of circuit elements, such as resistors, capacitors, and transistors, are used to represent different components of an electric circuit.

Understanding Electric Circuits and Safety Measures for Hotel Engineers 1

Series and Parallel Connections

Components can be connected in two ways: series and parallel. In a series connection, the components are connected in a line, and the current flows through each component one after another. In contrast, a parallel connection involves connecting components side by side, and the current flows through all of them simultaneously.

Short Circuits and Fuses

A short circuit occurs when the current in a circuit takes an unintended path, bypassing the intended circuit’s resistance. This can cause overheating and even fire. To prevent damage to electrical equipment, fuses are used to interrupt the current flow in case of a short circuit.

MCB and Earthing

MCB, or Miniature Circuit Breakers, are automatic electric switches that protect electrical circuits from overloading and short circuits. Earthing is a safety measure that involves connecting the electrical system’s non-current-carrying parts to the ground to prevent electric shock.

Placing Switches on the Live Wire Side

Switches are used to control the flow of electricity through circuits. To ensure safety, it is essential to place switches on the live wire side. If the switch is placed on the neutral side, there is still a chance of electric shock if the live wire comes in contact with the user.

Safety Measures

When handling electrical equipment, it is crucial to take safety measures. Always wear protective gear, such as rubber gloves and shoes, to prevent electric shock. Do not touch electrical equipment with wet hands or in damp conditions. Regular maintenance of electrical equipment is necessary to prevent hazards and ensure smooth functioning.

In conclusion, electric circuits are an essential part of hotel engineering, and understanding the basics of circuits and the safety measures required to maintain them is crucial for the safety of both hotel engineers and guests. Adhering to safety guidelines and conducting regular maintenance can ensure the smooth functioning of electrical equipment and prevent hazards.

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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