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1st Sem Hotel Engg. Notes

Flushing System, Water Taps, Traps, and Closets in Hotels

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Last updated: 4 July 2023

A proper flushing system, water taps, traps, and closets are essential components of any hotel’s water supply and drainage system. In this blog, we’ll explore the key components of these systems and their importance in ensuring a clean and hygienic environment for hotel guests.

Flushing System

A flushing system is a mechanism used to dispose of waste and maintain the cleanliness of the hotel’s toilets and urinals. The flushing system typically includes a cistern or tank that holds water, a flush valve, and a handle or button to activate the flush. The water in the cistern is replenished automatically after each flush. The flushing system should be regularly maintained to ensure it is working properly and to prevent leaks.

Water Taps

Water taps are used to provide guests with a source of running water for drinking, washing, and other purposes. There are various types of water taps available, including manual taps, sensor taps, and mixer taps. Manual taps require guests to turn a handle or lever to activate the flow of water, while sensor taps use infrared sensors to detect the presence of a user and automatically activate the flow of water. Mixer taps allow users to control the temperature and flow rate of the water. Regular cleaning and maintenance of water taps is necessary to prevent leaks and ensure the cleanliness of the water supply.

Traps

Traps are a critical component of a hotel’s drainage system, as they prevent foul odors and gases from entering the hotel through the drainage pipes. Traps are typically installed in the plumbing below the sinks, showers, and toilets, and are designed to hold a small amount of water that forms a barrier between the hotel’s interior and the drainage system. Traps should be regularly cleaned and maintained to prevent blockages and leaks.

Closets

Closets, or water closets, are a type of toilet used in hotels and other hospitality establishments. They typically include a bowl or pan, a cistern or tank, and a flushing mechanism. Closets should be regularly cleaned and disinfected to prevent the spread of germs and bacteria.

Choosing the Right Components

The choice of flushing systems, water taps, traps, and closets will depend on a variety of factors, including the size and layout of the hotel, the specific needs of guests, and local regulations. Hospitality professionals should carefully evaluate the advantages and disadvantages of each type of component and choose the ones that best meet their specific needs.

Conclusion

Proper flushing systems, water taps, traps, and closets are essential components of any hotel’s water supply and drainage system. By understanding the key components and their importance in maintaining a clean and hygienic environment for hotel guests, hospitality professionals can choose the right components and ensure their guests have a comfortable and enjoyable stay.

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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