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1st Sem Hotel Engg. Notes

Calculation of Electric Energy Consumption and Safety Precautions for Electrical Appliances

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Last updated: 4 July 2023

Electric energy consumption is the amount of electrical energy used over a period of time. It is usually measured in kilowatt-hours (kWh). This metric is crucial for hotels to calculate their energy usage and determine ways to optimize it. Knowing how to calculate electric energy consumption can also help you to understand your electricity bills and control energy usage.

How to Calculate Electric Energy Consumption

To calculate electric energy consumption, you’ll need to know the following parameters:

  • Power consumption (in watts)
  • Operating time (in hours)

Once you have this information, you can follow these simple steps:

  1. Convert power consumption from watts to kilowatts (kW) by dividing it by 1000. For example, if the power consumption is 1200 watts, then the power consumption in kW is 1.2 kW.
  2. Multiply the power consumption in kW by the operating time in hours. For example, if the equipment was used for 5 hours, then the total energy consumption is:
    Total energy consumption = 1.2 kW x 5 hours
    = 6 kWh
  3. Use the calculated energy consumption value to estimate the energy costs. You can do this by multiplying the energy consumption value by the cost of electricity per kWh.

Safety Precautions for Electrical Appliances

It’s important to be aware of the risks associated with using electrical appliances and to take proper safety precautions. Electrical accidents can result in fires, burns, and shocks. Here are some tips to keep in mind:

  • Make sure to switch off appliances before touching them for any purpose.
  • Avoid putting frayed or damaged wires under carpets or flooring.
  • Don’t join extra wires using insulating tape.
  • Never touch a switch with wet hands.
  • Be careful around bare or un-insulated electrical conductors.
  • Before switching on any appliance, make sure it’s properly earthed and the wire insulation is in good condition.
  • Always switch off circuits before undertaking any repair work.
  • Connect live wires through switches only.
  • Make sure the earthing system is in good condition.
  • If there is a fire, immediately disconnect the supply system.

By following these safety precautions, you can help prevent accidents and ensure that you’re using electricity safely and responsibly.

Conclusion

Electricity is an essential part of our lives, but it’s important to use it safely and efficiently. By calculating your electric energy consumption and taking proper safety precautions when using electrical appliances, you can help prevent accidents and ensure that your household is using electricity responsibly.

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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