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1st Sem Hotel Engg. Notes

Types of Lighting in Hotels: A Comprehensive Guide

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Last updated: 4 July 2023

Lighting is an essential aspect of hotel design that can significantly impact the ambiance and guest experience. Understanding the different types of lighting and their appropriate uses is crucial for hospitality students to create efficient and purposeful indoor and outdoor lighting.

Types of Lighting Devices

Incandescent Lamps

Incandescent lamps are the most commonly used type of lighting device in hotels. They produce light by heating a filament until it glows, which creates a warm and inviting ambiance. These lamps are relatively inexpensive and easy to install but are not very energy-efficient and have a short lifespan.

Fluorescent Tubes

Fluorescent tubes are highly efficient and long-lasting. They produce light by passing an electric current through a gas, which causes the gas to emit ultraviolet light. This ultraviolet light is then converted into visible light by a phosphorescent coating on the inside of the tube. These tubes provide glare-less shadows and cool light, making them useful for general lighting purposes.

LED Lighting

LED lighting is the most efficient and long-lasting lighting option available in the market. It produces very high efficient lighting of up to 100 lumens and has a long lifespan. LED lighting is ideal for energy-efficient lighting and provides excellent illumination in hotels.

Types of Lighting

Direct Lighting

Direct lighting is a type of lighting in which the light source is directed towards the object or area to be illuminated. This type of lighting creates shadows and highlights and is useful for accent lighting.

Indirect Lighting

Indirect lighting is a type of lighting in which the light source is directed towards a surface, such as a ceiling or a wall, and then reflected towards the object or area to be illuminated. This type of lighting creates a diffused and even illumination, making it ideal for general lighting.

Diffused Lighting

Diffused lighting is a type of lighting in which the light source is diffused by a translucent material, such as a shade or a cover, before reaching the object or area to be illuminated. This type of lighting creates a soft and uniform illumination, making it suitable for ambient lighting.

Semi-Direct Lighting

Semi-direct lighting is a type of lighting that combines both direct and indirect lighting. In this type of lighting, some light is directed towards the object or area to be illuminated, while the remaining light is directed towards a surface and then reflected towards the object or area.

Semi-Indirect Lighting

Semi-indirect lighting is a type of lighting that combines both direct and indirect lighting. In this type of lighting, some light is directed towards the ceiling or wall and then reflected towards the object or area to be illuminated, while the remaining light is directed towards the object or area.

Illumination Units

Illumination is the amount of light that falls on a surface, measured in units of illumination called lux. One lux is equal to one lumen per square meter. The recommended levels of illumination for different areas in a hotel are as follows:

  • Reception area: 300 lux
  • Lobby area: 100 lux
  • Corridors and staircases: 50 lux
  • Guest rooms: 200-300 lux
  • Restaurants: 150-200 lux
  • Bars and lounges: 50-100 lux
  • Conference rooms: 400-500 lux
  • Swimming pools and other recreational areas: 100-200 lux

Conclusion

In conclusion, lighting plays a significant role in creating the ambiance and atmosphere of a hotel. Hospitality students must have a good understanding of the different types of lighting devices and illumination units to create efficient and purposeful indoor and outdoor lighting. Additionally, using the appropriate type of lighting can create a welcoming and safe environment for guests.

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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