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Sewage Treatment

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It is the process of removing the contaminants from sewage to convert it to a composition of clear liquid and solid, which are fit for discharge to the environment or for reuse.

SEWAGE TREATMENT PLANT

  • In the most sophisticated treatment, clear potable water can be obtained while leaving only 5 percent to 10 percent of solids after treatment.
  • This solid part, called sludge, is further processed to produce what is called biosolid, which has many uses.
  • While hoteliers can discharge their sewage to the public sewerage, along with town sewage, for treatment in the city sewage treatment plant and final disposal.
  • Many hotels have opted for in-house, Sewage Treatment Plants, where they get fresh water for reuse and may use the sludge as manure for garden activities.
  • The fundamental principle of purifying sewage is to completely break down the original organic matter in it by the action of microorganisms (bacteria). These microorganisms digest (eat away) the original organic matter leaving a clear effluent and solids.
The stages in the treatment of sewage are as follows:
  1. Primary Treatment: This removes the suspended and floating objects by means of strainer, screens, grit chamber, sedimentation tanks, septic tanks, etc. The typical materials that are removed in this stage include large objects such as sticks, rugs, rocks, sand, gravel, fats, oils, grease, etc.
  2. Secondary Treatment: This treatment is designed to degrade the biological and organic content of the sewage by means of microbial action. The bacteria present in the sewage consume all the organic matter.
  3. A tertiary process with or without disinfectant: The final treatment is performed at this stage before making eventual disposal of the treated wastewater. Tertiary treatment comprises of many processes and includes filtration, disinfection, and removal of nutrients such as nitrogen and phosphorus which encourage algae formation.  Disinfection can be done with chlorine, ozone, and ultraviolet treatment. In many cases, disinfection is done as the last activity (also called effluent polishing). The purpose of disinfection is to destroy residual bacteria in water after secondary treatment, thus rendering it very safe for final disposal.

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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