HOSP 262 Quiz 2

What are lockout/tagout procedures? Why are they critical to electrical safety?

This involves locking out of service those circuits to be worked on so that another individual cannot accidentally energize the circuits while someone is working on them. It reduces the chances of someone getting electrocuted.

What are the ten most common drying mistakes?

1. Not loading the dryer to full capacity 2. Allowing laundry to dry too long 3. Not running the dryer at constant production rates 4. Taking too long to load or unload machines 5. Too much heat at the end of the load 6. Not enough cool-down. Clothes could smolder and catch fire! Or wrinkles could set. Cool-down cycle should occur when the laundry reaches a certain temperature. 7. Not keeping filters clean enough to allow the dryer to operate at optimum levels. 8. Not maintaining the dryer's seal. Dryer's efficiency is related to the condition of its seal, since it keeps cold air out and hot air inside the basket. Most seals wear out quickly. Worn-out seal means dryer has to work harder and longer to dry goods. 9. Not moving laundry to finishing stations quickly. Optimum use of ironers relies on a specific amount of moisture in the good before ironing. Allowing goods to sit too long makes them wrinkle. Consider installing a conveyor or automated means of transport. 10. Not keeping accurate production and cost figures for drying. Know what you're starting with -- how much time and fuel are projected for each classification versus actual numbers.

What is the most important water quality concern? What are several secondary quality concerns?

1. Potability 2. Secondary concerns are oder, turbidity, hardness

Refrigerator

A chilled reach-in or walk-in storage unit used to maintain the quality of food

Freezer

A chilled reach-in or walk-in unit used to maintain the quality of food

Occupancy control

A component of certain HVAC systems that adjusts the temperature in the guestroom depending on room status (rented or not rented) and on guest (or other person's) presence

Griddle

A cooking appliance with a one-piece polished steel, chrome-plated, or cast-iron plate heated by burners underneath it

Transformer

A device that changes the voltage of the electrical supply.

Deduct meter

A device that submeters water that is used by a property but does not flow into the sewer system (for example, water used in cooling towers, irrigation systems, and swimming pools) so that this water can be deducted from the sewage disposal bill.

What steps can be taken to reduce the likelihood of electrical problems interfering with electronic equipment?

Wiring-intensive solutions such as wiring upgrades, grounding/bonding upgrades, and isolation of equipment needs. Equipment-intensive solutions such as surge suppression equipment, voltage regulators, isolation transformers, and battery backup units.

Phase

With regard to electrical service, the number of energized wires in the electrical supply. Almost always either single-phase or three-phase.

Frequency

With regard to electricity, the rate at which an alternating current (AC) power supply alternates the direction of the current flow. Measured in hertz, or cycles per second.

Should preventive maintenance be performed on every piece of electrical equipment at a facility? Why or why not?

Yes, however, the level of preventive maintenance performed will vary signigicantly with motor size and motor's importance to the operation. Remember, the goal of preventive maintenance is to help keep the overall cost of maintenance as low as possible while promoting proper and reliable equipment operation.

Scale

a buildup of calcium or magnesium carbonate.

Building automation system (BAS)

a control system that uses a digital signal to provide information about the operating status and conditions of the HVAC system. Information collected by the BAS is used to make decisions as to system operation and automatically adjust for optimum operations.

Heat pump

a device using the vapor compression refrigeration cycle to deliver either heating or cooling, depending on the direction of the refrigerant flow

Color rendition

a light source's ability to provide a perceived color similar to that which results from sunlight.

Ampere

a measure of the current flow in an electrical system. One ampere represents 6.251 x 1018 electrons per second passing through a cross section of the conductor.

Ballast

a piece of equipment that controls the starting and operation of electric discharge lamps and acts as a small transformer in the lighting circuit.

Legionnaire's Disease (Legionellosis):

a potentially fatal infectious disease caused by Gram negative, aerobic bacteria belonging to the genus Legionella.

Comfort zone

a range of conditions in which 80% of the population tested is "comfortable."

Direct expansion (DX) system

a refrigeration system in which the evaporator is located directly in the conditioned airstream

Latent loads

addition or removal of moisture with resulting increases or decreases in the relative humidity only.

Air handling units

an all-air HVAC system consisting of coils (through which steam/hot water or chilled water is circulated from central boilers and chillers), filters, fresh air intakes, exhaust air discharges, and sometimes humidification equipment.

Secondary Concerns with Water:

color, odor, taste, clearness, mineral content, and acidity/alkalinity

Integrated part load values (IPLV)

efficiency ratings that take into account equipment performance at various load levels.

Deduct Meter:

A device that submeters water that is used by a property but does not flow into the sewer system (for example: water used in cooling towers, irrigation systems, and swimming pools) so that this water can be deducted from the sewage disposal bill

Grease Separator:

A device used to capture grease in wastewater before it enters the sewer system Also called a grease trap

Grease Separator

A device used to capture grease in wastewater before it enters the sewer system. Also called a grease trap.

Folder

A machine that folds laundry. Folders range from simple devices that help employee fold laundry manually to huge rectangular machines that fold laundry automatically, taking linens fed into them manually or directly from the ironer.

Ironer

A machine that uses rollers to iron linens, giving them a crisp, finished look. Some ironers also fold and stack linens.

Lumen depreciation

A measure of a lamp's tendency to decrease its light output over time

Coefficient of performance (COP)

A measure of heat pump efficiency defined as heat delivered in Btu/hr (output) divided by the heat equivalent of the electric energy input (with each watt of input the equivalent of 3.413 Btu/hr)

Efficacy

A measure of how effective the light source is in converting electricity to lumens. Expressed in lumens per watt.

Potability:

A measure of how suitable water may be for drinking

Ampere

A measure of the current flow in an electrical system. One ampere represents 6.251 X 10^18 electrons per second passing through a cross section of the conductor.

Energy efficiency ratio (EER)

A measure of the efficiency of cooling equipment calculated by dividing the rated cooling output of the unit in Btu/hr by the watts drawn by the unit.

Voltage

A measure of the electrical potential of an electrical system. Electricity flow between two points of different electrical potential. Comparable to pressure in a water system.

Voltage

A measure of the electrical potential of an electrical system. Electricity flows between two points of different electrical potential. Comparable to pressure in a water system.

Footcandle

A measurement of illumination. One footcandle denotes a light intensity of one lumen per square foot.

Ground fault circuit interrupter (GFCI)

A particularly sensitive circuit breaker designed to protect people from electrical shocks, usually used in areas where water may be found

Ground fault circuit interrupter (GFCI)

A particularly sensitive circuit breaker designed to protect people from electrical shocks, usually used in areas where water may be found.

Potability Concerns:

presence of bacteria, nitrates, trace metals, and organic chemicals

Ventilation hood

A piece of kitchen equipment consisting of (1) a metal box or shelf that hangs roughly 3.5 feet (1.07) meters above the cooking surface of a piece of cooking equipment, (2) a fan or fans that pull air off the cooking surface, (2) one or more collars to connect the hood to ductwork that removes the air from the kitchen, (4) some form of grease-removal mechanism to prevent air ducts from becoming clogged with grease and creating a fire hazard, and (5) some form of fire suppression equipment. Also called an exhaust hood.

National Electrical Code

A publication of National Fire Protection Association that details people from electrical shocks, usually used in areas where water may be found.

National Electric Code (NEC)

A publication of the National Fire Protection Association that details recommended safety code standards for electrical systems.

Vapor compression

A refrigeration cycle in which a circulating refrigerant removes heat from one location and transfers this heat to another location, where it is rejected.

Three-pipe system

A relatively uncommon HVAC system that provides both hot and cold water to the fan coil units at all times and mixes the return water from the fan coils.

Natural light

sunlight

Condenser

the component in a vapor compression refrigeration system in which a gaseous refrigerant releases heat and reverts to liquid form

Compressor

the component in a vapor compression refrigeration system that raises the temperature and pressure of the gaseous refrigerant coming out of the evaporator

Expansion valve

the component in a vapor compression refrigeration system that reduces the pressure and temperature of the liquid refrigerant just before it enters the evaporator

Water Softening:

the removal of calcium, manganese, and iron from the water supply

Dew point temperature

the temperature at which water condenses

Strike time

the time required for an electric discharge lamp to reach full output from a cold start.

Convection

the transfer of heat due to the movement of air over a surface and a difference in temperature between the air and the surface

Evaporator

the unit in a vapor compression refrigeration process in which the refrigerant is converted from liquid to vapor

"Gray Water"

wastewater from baths, showers, bathrooms, and washing machines

What are the two major subcomponents of a "water" bill for hotels?

water purchase and water disposal

Evaporation

with regard to human comfort, a method of heat removal that occurs when a person's perspiration evaporates from his or her skin

What are the advantages and disadvantages of incandescent lamps?

• Advantages: Capable of instant starting and restarting, are low in cost, and are readily dimmed. Light is warm and color rendition is considered good. Do not change the color of fabrics or finishes. • Disadvantages: Short lifetimes, relatively poor efficiency. Contribute a large amount of heat to a building and have relatively high operating costs. High maintenance costs.

Storm Sewer System:

A system for the disposal of rainwater that flows directly to some discharge location where the rainwater enters a river, lake, or other drainage system.

Storm sewer system

A system for the disposal of rainwater; the system makes sure that rainwater flow directly to some discharge location where the water enters a river, lake, or other drainage system.

Sanitary Sewer System:

A system that removes waste products from a facility and carries them to a sewage treatment facility.

Sanitary sewer system

A system that removes waste products from a facility and carries them to a sewage treatment facility.

Bottom-transfer machine

A tunnel washer that moves the laundry and the water along the bottom of the washer.

Top-transfer machines

A tunnel washing machine that lifts the laundry out of the water and drains it before transferring it to the next bath

Ratchet clause

A utility billing structure that bases the demand charge on the highest demand over a given period extending beyond the current billing period

Ratchet clause

A utility billing structure that bases the demand charge on the highest demand over a given period extending beyond the current billing period.

Backflow Preventer:

A valve used to prevent water from flowing from one subsystem to another - for example, to prevent water standing in a hose from re-entering the building water system

Back flow preventer

A valve used to prevent water from flowing from one subsystem to another- for example, to prevent water standing in a hose from re-entering the building water system.

Tilting braising pan

A versatile kitchen appliance that functions as an oversized skillet. Also called a tilting pan or tilting skillet.

Cool-down cycle

A washer cycle in which cold water is slowly injected into the wash to prevent blended no-iron fabrics from going into the "thermal shock" that causes wrinkles

Indirectly fired water heater

A water heater in which steam enters a coil or heat exchange that transfers heat from the steam to the water.

Indirectly Fired Water Heater:

A water heater in which steam enters a coil or heat exchanger that transfers heat from the steam to the water.

Heat Pump Water Heater (HPWH):

A water heater that extracts heat from the air within a space, the outside air, or a water source and, using a refrigeration cycle, transfers it to the water being heated.

Heat pump water heater (HPWH)

A water heater that extracts heat from the air within a space, the outside air, or a water source and, using a refrigeration cycle, transfers it to the water being heated.

Trap

A water-filled section of pipe that keep sewer gases and odors from entering the building.

Trap:

A water-filled section of pipe that keeps sewer gases and odors from entering the building

Tunnel washer

Also called a batch or continuous washer. Tunnel washers are, in effect, a series of interconnected washers in which each bath, or cycle, is kept in a different cylinder and laundry is moved from one cylinder to the next.

Mixer

An appliance used to knead, whip, emulsify, slice, mix, beat, grind, or chop different types of solid food, solid food and liquid(s), or two or more different liquids. Typically, the motor is above the bowl, with the attachments hanging from the motor.

Oven

An appliance with a heated cavity in which food is cooked.

If a hospitality facility qualifies under more than one rate schedule, how should it select from among the available options?

By looking at which options provide the most savings while not interfering with guest satisfaction.

Packaged air conditioning units

Generally roof-mounted, essentially self-contained air conditioning units in which a fuel provides heat and a refrigeration cycle provides cooling

What is "gray" water? What are app;citations for its use in hospitality?

Gray Water is waste water Using treated waste water for irrigation.

Sensible loads

Heat addition and removal with resulting increases or decreases in dry bulb temperature only.

What is the purpose of the National Electrical Code?

Codes established by local governments are patterned after the NEC and developed by the National Fire Protection Association for the purpose of setting minimum standards with regard to safety. To reduce electrical fires.

Loads

In HVAC systems, variable inputs to and outputs from a space (i.e., sources of heat gain or loss and humidity)

Cooling tower

In a central HVAC system, the place at which refrigeration occurs. Water is cascading over fill, causing some of the water to evaporate, which cools the remaining water.

Lux

Metric system measurement of illumination. One lux denotes a light intensity of one lumen per square meter.

Why might hotels consider using ozone technology in laundry operations?

Replace use of chlorine bleach Reduces water usage Reduces or eliminate use of hot water

What steps can be taken to reduce the likelihood of electrical problems interfering with electronic equipment?

Solutions: * Wiring-intensive solution: wiring upgrades, grounding/bonding upgrades, and isolation of equipment loads • Wiring upgrades: installation of large wires capable of handling the larger starting and operating loads of equipment; eliminates sags • Upgrading of grounding/bonding: establishing good connections within the building to the electrical ground system and of the ground to the earth; reduces stray voltages that can create noise problems • Load isolation: places sensitive loads on separate circuits where the possibility of their being influenced by noise, sag, and other problems is minimized. * Equipment-intensive solutions: surge suppression equipment, voltage regulators, isolation transformers, and battery backup units. Problems: o Voltage transients: high voltage, short, fast electrical pulses that can destroy electronic equipment instantly or over a period of time o Sags: cause motor heating and disk drive problems (eliminated by wiring upgrades) o Surges: cause incandescent lights as and computer circuits to burn out. o Momentary power loss: disrupt data processing, electronic memory, and program functioning o Electrical noise and harmonic distortion: electrical signals injected into the electrical system by faulty equipment or certain types of electric equipment. They give the wrong signals to sensitive equipment, resulting in erratic operation and equipment damage Sources of the problems: natural phenomena, normal utility operations, neighboring utility customers (e.g. faulty system next door), and a business's own internal electrical problems.

Energy charge

That part of a utility bill based on the a amount of energy used, measured in kilowatts-hours. Also called a consumption charge.

Energy charge

That part of a utility bill based on the amount of energy used, measured in kilowatt-hours. Also called a consumption charge.

Demand charge

That part of a utility bill based on the highest rate of energy use, measured in kilowatts. Also called a capacity charge.

What safety concerns must be addressed when directly fired water heaters are used to heat swimming pools? What advantages might heat pump water heaters have in such a setting?

The biggest safety concern with directly fired water heaters is carbon monoxide poisoning because of inadequate provisions of combustion air and/or inadequate venting of exhaust gases. Heat pumps conserve pool water and chemicals Reduce energy costs

Coefficient of utilization

The efficiency factor that combines the luminaire efficiency (light delivered from the luminaire divided by the light produced by the lamp) with the room characteristics and the light distribution in the room.

Lamp life

The expected operating lifetime of a lamp, defined as the time it takes half of the lamps in a given sample to fail.

Should preventive maintenance be performed on every piece of electrical equipment at a facility? Why or why not?

* Some elements of the electrical system are designed to "break down" (e.g. fuses, circuit breakers, and light bulbs or lamps). o Fuses: designed and sized to fail when the current in the circuit is too great for the circuit capacity. Indicates either an existing safety problem due to a short circuit or a potential safety problem due to wire overloading. o Circuit breakers: may simply be reset (Turned off and then back on). * Distribution panels and wiring: o Check the tightness of all wiring connections to ensure adequate electrical contact o Measure the current flow in electrical circuits to be sure it is within acceptable limits. o Measure supply voltages to electrical equipment to be sure proper voltage levels exist. This should be done under load (operating) conditions. o Check the operating temperatures of wires, motors, and other elements of the electrical system. o Check the temperature rise in wires, terminal blocks, and motors. o Check the flow of electricity in three-phase circuits and supplies to ensure the load on the three phases is approximately balanced * Electric Motors, Controls, and Drive Elements o Regular inspections during which operating conditions (e.g. voltage, current, and operating temperatures) are measured and noted. They may indicate a need to change the frequency of maintenance. o General conditions, noise, and vibration are observed o Cleaning and lubrication are performed

What is CHP?

- CHP: Combined heat and power: used to describe one mode of on-site power production - U.S. term is "cogeneration" - Usable thermal output and electrical power are produced. Done with an engine generator, where heat from the engine is used to heat water or as a heat source for a heat-driven (absorption) refrigeration system

What is split-system?

- Evaporator and distribution fan are in the guest room - Condenser and compressor are outside the building on a balcony, roof, or ground - Condenser has access to outside air, which it uses for heat rejection; evaporator is located within the room - Room air is circulated through the evaporator - Split systems result in a quieter operation and allow more flexibility in the placement of the in-room unit because it can be placed in an interior location along an inside wall - Can be highly efficient and can be purchased to function as heat pumps

What is thermal storage?

- Thermal storage is a means of reducing the cost of cooling - Involves the storage of cold in the form of ice or chilled water and the use of this stored cold during periods of high energy cost - The ice or chilled water is produced at times of lower energy cost, typically during the late evening and early morning hours - Cost of electrical energy lower, but also costs of electrical demand can be lower or even non-existent - Additional cost can be partially offset by a reduced size of the chillers themselves and of other elements

What is VCP?

- Visual comfort probability (VCP) rating: degree to which the luminaire achieves a glare-free delivery of light - Range from 0 to 100 with 70 considered to be the lowest acceptable value for a high-performance luminaire - VCP values refer to percentage of people who would not find the light from a particular luminaire objectionable due to glare.

Riser

A grouping of rooms in sets of two by floor and vertically within the guest room blocks that share piping for the supply of potable eater and removal of waste

Riser:

A grouping of rooms in sets of two by floor and vertically within the guestroom blocks that share piping for the supply of potable water and removal of waste.

Broiler

A kitchen appliance that cooks food with radiant heat

Waste disposal

A kitchen appliance, usually part of a sink, that grinds or shreds food waste.

High-intensity discharge (HID) lamp

A lamp requiring a ballast that generates light by passing an electric arc through a space filled with a specially formulated mixture of gases. HID lamps are types of electric discharge lamps that are characterized by high lumens per watt and long strike and restrike times.

Incandescent lamp

A lamp that consists of a filament inside a sealed glass bulb. Current passing through the filament heats it to incandescence, producing light.

Electric discharge lamp

A lamp that generates light by passing an electric arc through a space filled with a specially formulated mixture of gases. Types of electric discharge lamps include fluorescent, mercury vapor, metal halide, and high- and low-pressure sodium.

Lumen maintenance

A lamp's ability to maintain its output

Luminaire

A lighting appliance that consists of a lamp, lamp socket, ballast (for luminaires using electric discharge lamps), reflective material, lenses or louvers, and a housing. Also called a fixture.

Dryer

A machine that dries laundry by tumbling it in a basket exposed to hot air

Extractor

A machine that extracts water from laundered fabrics, usually by spinning the laundry in a basket, though very large extractors may press the water out. Extractors cut down on drying time and costs.

What are the two major subcomponents of a "water" bill for hotels? Why might water bills for the same quantity of water usage differ from location to location?

A. Purchase and Disposal (usage and sewer) B. Different rates for usage and disposal

What factors could cause large variations in water usage for hotels of similar size?

A. Service level B. Type of property C. On-site laundry D. Landscaping

When is using a deduct meter a good idea? What should you know before installing a deduct meter?

A. When utilities do not charge for the disposal of water that can be shown not to have entered the sewer system and you have a cooling tower and extensive irrigation usage. B. Cost benefit ratio. Swimming pool only-relatively little benefit

Two-pipe system

An HVAC system that allows both heating and cooling, but only one of these at a time.

Four-pipe system

An HVAC system that provides both hot and cold water to the fan coil units at all times and keeps the return water lines from the fan coils separate.

Variable air volume (VAV) system

An HVAC system that varies the amount of air flowing into a zone based on sensor input of the load in the zone.

Deep-fat fryer

An appliance in which foods are cooked by immersing them in heated fat

Steam cooker

An appliance that cooks food with a minimum of moisture and nutrient loss by converting water to steam.

Slicer

An appliance that has a spinning disk with a knife-sharp edge for cutting food; the food is placed in a tray that slides back and forth, pushing the food against the disk's spinning edge.

Holding table

An appliance that keeps food hot until it is served. Also called a steam table.

Ice machine

An appliance that makes cubed, crushed, or flaked ice automatically

Range

An appliance that provides a hot, flat surface for cooking food

Dishwashing machine

An appliance that washes and rinses dishes automatically

Food processor

An appliance used for chopping, cutting, grating, pureeing, and combining foods; food processors range from small countertop appliances similar to those used in residential kitchens to large mobile units that discharge food directly into pans. Food processors typically have a number of cutting and blending attachments that slip onto a central shaft as needed for any given task.

How does the organization of plumbing risers affect maintenance needs?

Because rooms above and below may be affected when a room has a problem

What is the difference between a demand change and an energy charge? Why is it important to know the difference?

Demand Charge: That part of a utility bill based on the highest rate of energy use, measured in kilowatts. Also called a Capacity Charge. Energy Charge: That part of a utility bill based on the amount of energy used, measured in kilowatt-hours. Also called a Consumption Charge. Knowing the difference can help operations know when to start up or operate some pieces of equipment, to reduce energy bills.

When selecting a water heating fuel source for a new property, what factors besides price might be involved?

Efficiency of the water heating appliance Amount of water used Overall temperature rise of the water

Feeder

Element of a building's electrical system that supplies electricity to various portions of the building and to major equipment.

Feeder

Elements of a building's electrical system that supplies electricity to various portions of the building and to major equipment.

When is the use of battery backup systems most appropriate? What is the difference between a standby power supply and an uninterruptible power supply?

For all hospitality operations with the possible exception of very small food service establishments. Standby Power Supply: The SPS units switch from utility power to backup power when the utility power is interrupted. Uninterrupted power supply: UPS is always on line. Power from the utility feeds the UPS, which stores this in batteries and supplies the equipment with a "clean" power source using the batteries and electronics that creates AC power.

Wet bulb temperature

In measuring temperature, the value that would be measured if the bulb of a thermometer was surrounded by a small swatch of wet cloth.

What is Legionnaires Disease? What steps should be taken to help avoid an outbreak of the disease?

Legionnaires Disease is a disease caused by bacteria that grows primarily in cooling towers and is spread when the water evaporates. A professionally designed and implemented cooling tower treatment program is among the best preventive tactics available for this disease.

Artificial light

Light other than sunlight

Illumination

Light that is incident on a surface.

What water conservation measures are widely applicable to, and used by, hospitality properties?

Low flow shower heads Gray water Ozone laundry technology Submetering Reduction in laundry

Why is it important to update electrical plans as changes are made to a facility?

Operations that do not update plans are essentially relying on the memories of their maintenance personnel. Such operations invariably find that, as the years pass, their maintenance employees leave or retire, taking important information about the building with them. A good set of plans on file can greatly speed the solution of a problem and may save a lot of money during renovations or other modifications to the building.

Visible light

Radiated energy that can be seen by the human eye.

Washer-extractors

Sometimes called conventional washers, these free-standing units are used to both clean laundry and then extract water from it in preparation for transfer to drying machines

What is the difference between a storm sewer and a sanitary sewer? Which water subsystems flow into each? To which system should the outdoor drain at the loading dock be connected? Why?

Storm sewer system: a system for the disposal of rainwater that flows directly to some discharge location where the rainwater enters a river, lake, or other drainage systems. Sanitary sewer system: a system that removes waste products from a facility and carries them to a sewage treatment facility. Storm: roof drainage, parking lot drainage, site drainage Sanitary: Kitchens, guest rooms, laundries, restrooms Dock Drains: Sanitary because of all the waste and debris collected there.

Potability

Suitability for drinking

Directly fired water heater

The most commonly found type of water heater, in which a fuel is burned and heat is transferred to the water. For all fuel sources but electricity, a source of combustion air is required; the combustion gases are sent up a flue. A directly fired water heater may have integral or separate storage tanks.

Directly Fired Water Heater:

The most commonly found type of water heater, in which a fuel is burned and heat is transferred to the water. For all fuel sources but electricity, a source of combustion air is required; the combustion gases are sent up a flue. May have integral or separate storage tanks.

Lumen

The most commonly used unit of light

Water softening

The removal of calcium, manganese, and iron from the water supply.

Radiation

The transfer of heat occurring when two surfaces are at different temperatures. Energy is transferred in the form of thermal radiation from the warmer to the colder surface.

What are the potential advantages and disadvantages to a hospitality operation of owning its own transformer?

Utility ownership saves the operation the cost of the transformer and the energy it consumes and relieves the operation of the responsibility for its maintenance. The business owning its own main service transformer usually pays a lower utility rate.

Water Heating Equipment and Fuel Options

Water Heating Equipment: 1. Directly Fired 2. Indirectly Fired 3. Heat Pump 4. Waste Heat Recovery 5. Solar Fuel Sources: 1. Natural Gas, Oil, LPG (liquefied petroleum gas), Electricity 2. Natural Gas, Oil, LPG, Electricity 3. Electricity 4. Waste Heat (from refrigeration equipment or other waste heat source) 5. Sun

What factors might lead a hospitality property choose to produce its own power supply?

When the cost of energy is too high or when a reliable source of energy is not available.

How are air handling units different from packaged air conditioning units?

• Air handling units (AHUs): consist of coils (through which steam/hot water or chilled water is circulated from central boilers and chillers), filters, fresh air intakes, exhaust air discharges, and sometimes humidification equipment. Generally located in building mechanical spaces, often remote from the areas actually being served. Connected to these areas via duct systems. • Packaged air condition units: operates separately and is essentially self-contained. A fuel provides heat and a refrigeration system produces cooling units because the evaporator is located directly in the conditioned airstream. Ductwork is less extensive tan that for AHUs and usually mounted on the roof.

When is the use of battery backup system most appropriate? What is the difference between a standby power supply and an uninterruptible power supply?

• Battery backup units help to supply power during utility power outages • Standby power supply (SPS) units: switch from utility power to utility backup when the utility power is interrupted. There is a momentary power outage (should be no more than 15 milliseconds). Selection criteria: transfer time, voltage regulation (within 8% of the rated equipment operating voltage) • Uninterruptible power supply (UPS): always online. Power from the utility feeds the UPS, which stores this power in batteries and supplies the equipment with a "clean" power source using the batteries and electronics that create AC power. Selection criterion: efficiencies of 70% or more.

How can laundry be transported to and within the laundry room?

• Carts: basic carts, carts with shelves, carts with bars or hangers, and "raising platform carts" (bottom is on spring and rises so workers don't have to bend over) • Open carts, carts with covers, and lockable carts • Tow hitches (worker can pull more than one cart at a time), drain valves, wheel brakes, special casters, and caster swivel locks • Should not have protrusions that can snag or tear, move easily, be able to load an unload without excessive bending and stretching • Separate carts for soiled laundry and cleaned laundry • Chutes: convenient way to get laundry to the laundry room. Cleaned regularly to remove lint and dust. Any fire detection or suppression equipment should be checked periodically and locked. • Automated overhead transport systems: sort laundry items and place them in bags that travel on overhead rails to the washers. When washer is ready for another load, open bottom of bag and drop laundry into washer. If computerized, computer can keep track of which laundry goes where.

What are some safety considerations designers must keep in mind when designing a lightning system?

• Compliance with local safety code • Plastic fixtures should be made of plastic materials that are slow-burning or self-extinguishing and have low smoke-density ratings and low heat-distortion temperatures (for aesthetics, do investigate that when exposed to ultraviolet light, yellowing or embrittlement will not occur) • Fixtures should be installed according to manufacturer's recommendations, with an adequate ventilation and clearance to avoid heat build-up. Luminaires should always be used with lamps with the proper (rated) wattage • Light sources where breakage of a lamp could pose a health hazard (e.g. kitchens and pool areas) must have a luminaire with an acrylic diffuser to retain glass and lamp phosphor materials or (for fluorescent lamps) a tube safety shield. • Insufficient light, glare from lights that are too bright, blinding reflected glare from polished surfaces, harsh shadows, and moving from a bright hotel lobby into a dark restaurant if there is a change in floor level due to delayed eye adaption. • Lockout/tagout requirements

What emerging trends are affecting laundry operations in hotels?

• Constructing centralized laundry operations serving a number of hotels in urban areas • Use of ozone for bleaching and sanitizing and the installation of water recycling equipment • Chlorine-based bleach materials are potentially toxic and can damage linens and towels • Ozone-based bleaching uses no toxic chemical and the ozone has little effect on linen and towel fabrics • Ozone allows for modifications to the washing cycle that can reduce the quantity of water required, the amount of hot water required, and length of the washing cycle • Ozone equipment requires relatively little space and can be retrofitted easily and cost effectively • Some types of soil (e.g. food stains and makeup) may require treatment other than ozone • Water recycling equipment can reduce water usage and water heating costs • Water savings of 40-60% • Equipment is larger, requiring more space and engineering • Paybacks of two to three years • Investigating recovery of heat from dryer exhaust

Why is chemical treatment of cooling towers needed? What kinds of treatment are needed?

• Cooling tower: cascades water over various forms of tower fill and pulls/pushes air through the tower. Some of the water evaporates thereby cooling the remaining water. This cooled water is circulated back to the cooling system to remove more heat from the condenser. • Tower uses outside air, dirt, and other debris can get caught in the tower water. This debris needs to be removed from the tower basin and creates a breeding ground for algae and bacteria. • Proper chemical treatment controls the buildup of these contaminants. • Reduce the buildup of scale (dissolved salts) due to the evaporation of water • Involves using scale and corrosion inhibitors, dispersants to disperse sediments, biocides to kill or prevent multiplication of bacteria, disinfectants for a variety of types. • Failure to provide treatment: decline in tower performance, increased operating problems and energy usage, and premature tower failure; potential for Legionnaires' Disease • Metal should be inspected and treated for corrosion (periodic cleaning and painting with corrosion inhibitors)

What is the difference between a demand charge and an energy charge? Why is it important to know the difference?

• Demand charge: Based on the business's highest rate of energy usage, measured in kilowatts. Determined by breaking the billing period up into a series of 15- or 30- minute windows and measuring the energy usage in each window. The bill is calculated using the highest average rate of energy usage or demand in these windows during the billing period. Ranges from $3 to $20 per kw per month. • Energy charge: Residents typically only have an energy charged. Base don the amount of electricity used by the customer over the billing period measured in kilowatt-hours (amount of energy used by a 100-watt light bulb burning for 10 hours). Charge is usually 6 cents to 12 cents per kwh for businesses.

Why is a lightning system's design an important element of a building's overall design?

• Help attract guests and make them comfortable • Communicate a concept (your intended position in the market) • Establish an atmosphere • Highlight artwork or interior features • Improve employee productivity • Affect safety and energy costs

What types of managerial decisions might be affected by growing concerns with ozone depletion in the earth's atmosphere?

• Discharge of chlorofluorocarbons (CFCs) and to a much lesser extent hydrochlorofluorocarbons (HCFCs) are a major contributor to ozone depletion • Alternatives: • Retrofit less harmful refrigerants to existing equipment • New equipment should be purchased using HCFCs with lower ozone depletion or alternative refrigerants such as hydrofluorocarbons (HFCs) having near zero ozone depletion ratings • Use an absorption (heat-driven) chiller • Decisions about refrigerant changes require careful evaluation and consultation with equipment suppliers. • New refrigerants may introduce safety concerns. There may be a need for refrigerant monitoring devices because of potential toxic effects of exposure to refrigerants. May have to purchase breathing apparatus to protect staff in the instance of leakages. • Montreal Protocol: consider the implications of HFC and HCFC regulations when performing maintenance and purchasing new equipment. Side benefit: using refrigerants with lowered or zero ozone depletion are more efficient. • Increased costs with CFC/HCFC: cost of CFCs has risen substantially due to new taxes and restricted availability. Production of CFCs had essentially been eliminated by the year of 2000. Production of HCFCs will probably be eliminated by 2020, and only recycled forms will be available. Scarcity and cost of recycling will be reflected in a higher price. • A large amount of the refrigerant discharged was due to either poor equipment maintenance or poor maintenance practices. Refrigerant leaks must be eliminated. • Proper equipment must be used to remove refrigerants from equipment and either recycle it or store it.

Before hiring a contractor to maintain the operation's equipment, what questions should managers ask?

• Does the contractor have trained people on staff to meet your maintenance needs? • Are the contractor's employees trained on a continuing basis? • Does the contractor have experience with other food service operations? • How long has the contractor been in business? Is the company fiscally responsible? • Does the contractor stock adequate spare parts for your equipment, and can it deliver parts you may need that are not in stock? • Does the contractor possess an adequate library of service manuals?

What are three types of dishwashers?

• Door-type (single-tank or stationary rack): has a tank holding a solution of heated wash water (140 to 160 F) and detergent. • Solution is circulated through spray nozzles above and below the dishes. Rinse water is also circulated through the same spray nozzle. • To kill bacteria, rinse water is heated to 180 F with a booster heater. • Dishes are placed on racks for cleaning; these racks remain stationary throughout the washing process. • Doors may be on one or more sides. • 24 inches square and 58 inches high • One minute for rack of dishes to be washed and rinsed • Dishes may have to be presoaked • Handle 810 to 1875 dishes in an hours time • Conveyor: with conveyor dishwashers, racks of dishes are placed on a conveyor belt that carries the dishes through the machine. Have curtains rather than doors • Employee loads the soiled dishes into the machine; after going through the cleaning cycle, the dishes are automatically pushed out onto the clean-dish table. • Simplest conveyor dishwasher has one tank of hot wash water. After washed, the dishes remain in place for the final rinse. • In a two-tank machine, the dishes are washed, then moved down the line to a second tank, where a special rinse takes place before the final rinse • Three-tank machine has a tank for rinsing off food remaining on the dishes before they are moved to the watsh tank • More tanks, the longer a conveyor dishwasher is • 4500 to 5650 dishes per hour • 75 racks - a 150 seat restaurant • Flight-type: conveyor is not a belt upon which dish racks are placed, the conveyor itself acts as one continuous rack because it is made up of pegs on stainless steel bars • Plates, pans, and trays are placed between pegs • Cups, glasses, and silverware are racked • Built to handle large dishwashing demands - 6750 to 24,000 dishes per hour • Range from 9 to 26 feet • Prewash, power wash, power rinse, and final rinse cycles • Commercial operations or large institutions that serve more than 1000 people • Energy-saving: energy-saving or low temperature dishwasher come in door-type and single-tank conveyor models • Water heated to 120-140 F and sanitize dishes with a chemical - usually chlorine • Useful where energy costs are very high, such as remote resorts

How is the efficiency of cooling equipment measured? Is using integrated part load values a good way to define efficiency of large cooling equipment? Why or why not?

• Efficiency of cooling equipment involves measuring the ratio of cooling achieved (the output) to the amount of energy used to operate the system (the input) • For smaller equipment, the ratio is expressed as the energy efficiency ratio (EER), which is calculated by dividing the rated cooling output of the unit in Btu/hr by the watts drawn by the unit. The higher the EER, the more efficient the unit. • Larger cooling equipment (e.g. building chiller) may have its efficiency expressed as an EER or more commonly, as a value of kilowatts per ton of cooling. Kw per ton is an inverse efficiency, as efficiency increase as kw per ton decreases. • Integrated part load values (IPLV) is significant because equipment operates for much of the time at partial loads. Selecting equipment with these part load efficiencies in mind can result in lower operating costs. • Efficiency of cooling equipment varies depending on the conditions of the evaporator and the condenser. The lower the evaporator temperature or the higher the condenser temperature, the less efficiently the equipment operates and the less cooling it delivers. If the evaporator is starved for air as a result of a clogged filter, its temperature will drop, heat transfer is reduced, and efficiency will suffer.

Why is it important to update electrical plans as changes are made to a facility?

• Electrical plan of a guestroom provides a good reference for viewing a number of elements of the system, as the terminals in the guestroom of a lodging facility. • The electrical plan and the interior design plan must be closely coordinated to ensure electrical services are provided at key locations. • When you do not update plans, you are relying on the memories of your maintenance personnel. As years pass, maintenance employees leave/retire and take important information about the building with them. • Good set of plans speed the solution of a problem and save a lot of money during renovations or other modifications.

What are some of the maintenance issues for a laundry?

• Engineering is responsible for maintaining laundry equipment and keeping laundry's utility and water costs within limits • Laundry equipment may be maintained by engineering personnel or by an outside contractor • Housekeeping employees staff laundry and involved in day-to-day decisions and actions that impact how much maintenance a laundry needs • A laundry's maintenance and operating needs depend in part on its size and equipment • Type of equipment depends on whether the facility provides all possible laundry services or only the basics • Maintenance actions are not complex, although troubleshooting and repair of today's computerized equipment can become so • Good preventive maintenance program is a must since a breakdown can have immediate effects on many aspects of the hotel • Heat, humidity, and chemicals present in laundries, the only way most laundries can be kept habitable is by using an HVAC system. • Maintenance staff should give HVAC maintenance requests by laundry priority

If a hospitality facility qualifies under more than one rate schedule, how should it select from among the available options?

• Hire firms to identify the most advantageous electric rate and audit their utility bills for errors

What factors affect guest and employee comfort? What is the comfort zone and how is it useful?

• Factors that affect building comfort 1. Room air temperature 2. Room air movement 3. Relative humidity of room air or wet bulb temperature 4. Activity level in the room 5. Clothing worn by room occupants 6. Temperature of the room surfaces • Comfort zone: a region of temperature and relative humidity that provides a simplified way to view thermal comfort. A range of conditions in which 80% of the population tested was "comfortable." As air temperature rises, range of comfort shifts somewhat to lower levels of humidity. 2. What are the two elements of furnace and boiler efficiency? How can you determine whether your furnace or boiler is operating efficiently? • Two elements of furnace and boiler efficiency: 1. Efficient combustion of fuel: requires the correct mix of combustion air and fuel. Too little combustion air causes the fuel to burn incompletely, which leads to waste. Too much combustion air will reduce the temperature of the combustion gases and the amount of heat that can be removed from these gases. • Maintenance staff/outside contractors should check as part of semi-annual or annual maintenance of the furnace/boiler. More frequent checks when on-site personnel are used and large furnaces or boilers are installed. 2. Efficient transfer of that combustion heat to the air or water being heated • Combustion efficiency is checked by measuring the oxygen or carbon dioxide content and temperature of the flue gas. • Measuring content will show whether the unit is receiving the correct amount of oxygen. Larger commercial units now use a controlled combustion process in which air (oxygen) use is controlled and adjustable. • Flue gas temperature may indicate efficiency problems (low temperature: too much air is being supplied; high temperature: combustion heat is not being transferred efficiently)

What factors affect guest and employee comfort? What is the comfort zone and how is it useful?

• Factors that affect building comfort 1. Room air temperature 2. Room air movement 3. Relative humidity of room air or wet bulb temperature 4. Activity level in the room 5. Clothing worn by room occupants 6. Temperature of the room surfaces • Comfort zone: a region of temperature and relative humidity that provides a simplified way to view thermal comfort. A range of conditions in which 80% of the population tested was "comfortable." As air temperature rises, range of comfort shifts somewhat to lower levels of humidity. 2. What are the two elements of furnace and boiler efficiency? How can you determine whether your furnace or boiler is operating efficiently? • Two elements of furnace and boiler efficiency: 1. Efficient combustion of fuel: requires the correct mix of combustion air and fuel. Too little combustion air causes the fuel to burn incompletely, which leads to waste. Too much combustion air will reduce the temperature of the combustion gases and the amount of heat that can be removed from these gases. • Maintenance staff/outside contractors should check as part of semi-annual or annual maintenance of the furnace/boiler. More frequent checks when on-site personnel are used and large furnaces or boilers are installed. 2. Efficient transfer of that combustion heat to the air or water being heated • Combustion efficiency is checked by measuring the oxygen or carbon dioxide content and temperature of the flue gas. • Measuring content will show whether the unit is receiving the correct amount of oxygen. Larger commercial units now use a controlled combustion process in which air (oxygen) use is controlled and adjustable. • Flue gas temperature may indicate efficiency problems (low temperature: too much air is being supplied; high temperature: combustion heat is not being transferred efficiently)

What should you consider when locating a new laundry or finding additional space to expand an old one?

• Find extra space as close as possible to the existing laundry • Locate it far enough from guestrooms so guests won't be disturbed when laundry equipment is running • Are utilities and drains readily available? Installation costs will be lower • Very hot water, cold water, steam, gas, and large sewer drains and water lines are essential plumbing requirements • Getting carts in and out is easier if laundry is on main floor • Remodeling costs can be kept down if laundry is located in or near the current linen distribution area • Located in an area with an outside wall, since dryers and other equipment needed to be vented to the outside • If a hotel has a basement, laundry is usually located there because laundry equipment can be very heavy and vibrations from the equipment are better absorbed • If not on base floor, floor must be structurally reinforced and include equipment with anti-vibration features, such as shock absorbers and self-balancing baskets • Laundry room's walls should be durable and moisture-resistant, and ceilings should resist moisture and absorb sound • Eight to ten foot ceiling • Cement floor with easily cleanable floor drains and no low spots where water can pool

What are the various types of electric discharge lamps and their characteristics?

• Fluorescent lamps: most common type of electric discharge lamp. • Long life time and higher efficiency • Put out less heat than incandescent, which means less heat needs to be removed by the HVAC system • Come in circular and U shapes as well as long tubes • Compact fluorescent lamps now used for corridor lighting, guestroom lamps, and downlight in dining rooms. Compact lamps with electronic ballasts can be used with dimming systems. • Color rendition of fluorescent lamps is much poorer than incandescent lamps, although some fluorescent lamps have produced a warmer light • F15T12WW (fluorescent with 15 watts, tubular shape, a 12/8 inch diameter, and a warm white color) • Fluorescent lamp life decreases as the average number of burning hours per start decreases, but they should still be turned off when room is vacant • Lamp has recommended operating range for temperature • Standard fluorescent lamp is T12, the T8 is coming out and more efficient and commonly specified in new construction. • High-intensity discharge (HID) lamps: mercury vapor, metal halide, and high- and low-pressure sodium lamps • Strike time (time required for a lamp to reach full output from a cold start) can be several minutes • Restrike is usually longer than strike time • A problem in emergency lighting • Mercury vapor lamps: used for lighting streets and parking lots. Efficiency of 15 to 60 lumens per watt and a lifetime of 12,0000 to 24,000 hours. Strike times are three to five minutes and restrike times are three to eight minutes. White mercury vapor lamps have better color rendition than clear lamps. • Metal halide lamps: mercury vapor lamps modified by addition of metallic halides to improve color rendition and increase efficiency (80 to 100 lumens per watt). Lamp life is 7,500 to 15,000 hours (less than mercury vapor lamps). Lumen maintenance (ability to maintain its output) is significantly reduced later in the lamp's life. Improved CRI values, improved lumen maintenance, and higher energy efficiency. Have relatively short strike times (2-3 mniutes), but restrike times of up to 10 minutes) • High-pressure sodium (HPS) lamps: highly efficient light sources (85 to 140 lumens per watt) that have long life (16k to 24k hours) and a high lumen maintenance. Strikes times are 3-4 minutes, with a relatively short restrike time of one minute. Color rendition is poor. Used to light parking ltos and garages, building exteriors, and entry areas. Can be used indoors if color-corrected lamps are selected or mixed with other light sources. • Low-pressure sodium (LPS) lamps: most efficiently light sources (150+ lumens per watt). Lifetimes of up to 18,000 hours and high lumen maintenance. Color-rendering characteristics are generally poor and produce a very yellow light. Primarily used for parking lots and security lighting (e.g. after-hours in restaurants)

What is the purpose of the National Electrical Code?

• Governments establish codes for the electrical system patterned after the National Electric Code (NEC), developed by the National Fire Protection Association • Primarily concerned with safety and should be viewed as minimum standards • Cover: proper wire size and type (depending load and location), methods to determine circuit loading and capacity, proper wiring conventions • Codes change over time • Safety issues for employees operating or maintaining electrical systems

What is the purpose of holding tables?

• Holding tables (steam tables): keep food hot until it is served. • Cafeterias use holding tables as serving counters that display food and keep it hot for guests who serve themselves • Can be heated by hot water or by dry heat generated with steam, gas, or electricity

Why should food and beverage department personnel consult with maintenance and engineering department personnel before purchasing equipment?

• If they do not, installation problems could result (e.g. needed utilities are lacking) • Be aware if you choose equipment that needs special maintenance or parts not available locally • Maintenance employees also need the control diagrams and maintenance instructions that come with a piece of equipment (i.e. equipment manuals)

How do incandescent lamps and electric discharge lamps produce light?

• Incandescent lamps: consists of a filament inside a sealed glass bulb. Electric current passing through the filament heats it to incandescence, producing light. Lamp is usually etched or coated to diffuse the light produced by the filament. Electrical connection is through the base. Commonly used in homes and hotel guestrooms. • Electric discharge lamps: passing an electric arc through a space filled with a special mixture of gases. Cannot be operated directly from a power supply. Require a ballast, that controls their starting and operation and acts as a current limiting device. Most ballasts are separate from tubes and mounted on top of the light fixture and is replaceable. • Includes fluorescent, mercury vapor, metal halide, and high- and low-pressure sodium

What factors might lead a hospitality property to choose to produce its own power supply?

• Internationally, "combined heat and power" (CHP) describes one mode of on-site power production. In the U.S., the term "cogeneration" is used. Both refer to when a usable thermal output and electrical power are produced. This is done with an engine generator, where the heat from the engine is used to heat water or as a heat source for a heat-driven (absorption) refrigeration system. • Most have their electricity delivered by a local utility, which provides power at a correct voltage and utility. It measures the rate and amount of power consumed through an electric meter, and generates the bill. • Some facilities located within larger complex are provided by the building owner (who gets it from the local utility).

What are some general questions you should ask when selecting a piece of equipment?

• Is it easy to operate? Especially if there is high-employee turnover or employees from other departments. Many have microprocessors. • Is it versatile enough to handle a variety of tasks, dispense a variety of chemical formulas, and have different cycles? • Will it survive heavy use? Life-extending features? • Does the manufacturer provide good service and parts backup? How long has it been in business? What kind of warranty? Does it specialize in laundry? Do they have extensive maintenance manuals, service seminars for maintenance employees, and training videos and workbook? • How are you going to get the equipment into the laundry room?

What is a building automation system (BAS)? What benefits does it provide the hotelier?

• Large modern hotels have complex HVAC systems with system components distributed throughout the building. Requires a large amount of information and the coordination of a number of system components. • Building automation systems: collect this information and effectively coordinate the operation of the components; uses info to make decisions as to system operation. • Use a digital signal that provides info about the operating status and conditions of a system • Operator can provide control of systems from off-site • Maintenance needs: cleaning of sensors and proper calibration of controllers, transmitters, and gauges.

What should you keep in mind when laying out a laundry room?

• Laundry flows smoothly with no backtracking from the soiled laundry area tot eh finished laundry area • Locate equipment to provide a minimum travel distance between key equipment • Consider work flow and do not interfere with the smooth flow of traffic • Aim for easy loading and unloading of equipment to reduce turnaround time between loads • Soiled laundry storage and sorting should be done near the washer-extractors • Dryers should be close to washer-extractors to save time and effort • Hinges on washer-extractor should be placed on left/right side as appropriate • Folding areas should be located close to or in the direction of the room or area where laundry is stored • Pay close attention to laundry room's entrances, exits, support columns, and drain locations • Check local codes • Enough space between adjacent machines? 18 inches between washer-extractors; dryers can be closer • Allow space around a machine for servicing (two feet between back of machine and wall)

When considering the life cycle cost of a lighting system what are the major costs that should be considered? What is usually the largest of these costs?

• Life cycle approaches consider all costs associated with a certain piece of equipment or system: lamps (and ballasts if appropriate), labor to replace lamps, energy to operate the lamps (and energy to remove heat generated by lamps), and cost of lamp disposal • Lamps may have low initial costs, but large energy costs and significant replacement labor costs.

What are lockout/tagout procedures? Why are they critical to electrical safety?

• Lockout/tagout procedures should always be followed when work is performed on electrical equipment. • Involves locking out of service those circuits to be worked on so that another individual cannot accidentally energize the circuits while someone is working on them.

How does the type of lamps used at a property affect lamp replacement?

• Two factors determine how lamps are replaced: lamp characteristics and property's lamp replacement policy • Incandescent lamps need to be replaced much more often, used for aesthetics, but unnecessary in back-of-house • Consideration when replacing fluorescent lamps is maintaining the desired color rendition to avoid a disastrous effect on the interior design • Lumen depreciation: measure of a lamp's tendency to decrease its light output over time. With mercury vapor lamps and other types of fluorescent lamps, light output drops off dramatically as it approaches end of life. Replace lamps before they fail entirely. • Average burning time of the lamp: frequently cycled lamps will have greatly reduced lifetimes, resulting in greater maintenance costs (lamps and labor). • Voltage of the electrical supply to the lamp: Lamps that are supplied electricity at a voltage different from the lamp's rated voltage will have a reduced life if above rated voltage, or an increased life if below the rated voltage. Electrical system or circuit voltages change including loads being added or removed, changes in electric utility supply voltages, and malfunctions of electrical equipment.

What types of mixers, food processors, and slicers are used in commercial kitchens?

• Mixers combine different types of solid food, solid food and liquid(s) or two more different liquids. Knead, whip, emulsify, slice, mix, beat, grind, or chop food, depending on attachment/ • Vertical mixer: most common. Range in capacity from 5-140 quarts (20 quart is countertop or bench model; a 30 quart is a bench or floor model; 40 quarts+ is a floor model). Motor is above the bowl with attachments hanging from the motor. Bowl is filled with ingredients, it is raised by lever, wheel, or motor to get in position so attachments can function properly. • Food processors: chopping, cutting, grating, pureeing, and combining foods. Range from small countertop appliances to large mobile units that discharge food directly into pans. Have a number of cutting and blending attachments that slip onto a central shaft. • Vertical cutters/mixers: older variations on food processors. Include a stainless steel bowl with a motor attached to its base, mounted on a stand that puts the bowl at working height. • Buffalo chopper roughly chops large quantities of vegetables. Sits on a counter and has its motor positioned beside the work bowl. • Slicers: spinning disk with a sharp edge for cutting food. Food is placed on a tray that slides back and forth, pushing the food against the disk's spinning edge. Tray can be powered manually or by an electric motor • Commercial kitchens generally have an electric model • Slicers slice meats, cheese, tomatoes, and other food for sandwiches and salads • Sometimes placed on carts and moved

What are some of the features available on today's sophisticated dryers?

• More sophisticated because: 1. There are more types of fabrics now, some of which have special drying needs 2. Saving energy is of greater concern 3. Managers are seeking simpler machines that reduce energy, training, and labor costs • Microprocessor-driven control systems: push the button that corresponds to the type of laundry being dried, and the dryer goes through ha cycle that has been preprogrammed. Some dryers dry for a set number of minutes, while others have sensors that feel moisture in the load and turn the dryer off automatically. • Cool-down cycle: so wrinkles are not set into no-iron fabrics; others have an "anti-wrinkle features that automatically tumbles the load without heat at pre-selected intervals after a cycle is completed. • Energy-saving features • Ignition system for gas dryers rather than a standing pilot light. • Extra insulation • Heat reclaimer so hot exhaust air is recirculated into the dryer, saving energy and reducing drying time • Permanently tilted basket and gravity to position wettest (and heaviest) laundry closest to the host air inlet • Signal lights indicating dryer operation, self-cleaning lint screens, reverse cylinder drives (to help prevent laundry from balling and tangling), "no-snag" baskets with extruded perforations to protect delicate fabrics, and automatic backdraft dampers (eliminate downdrafts that chill the dryer) • Microprocessors with diagnostic boards that allow maintenance to locate problem quickly

What are the advantages of natural light?

• Most common and least expensive • Clear-sky outdoor illumination approach 1,000 footcandles for over 85% of the working day • Appreciated by guests and employees • Psychologically pleasing and helps employees avoid eyestrain • Drawbacks: create substantial solar heat gain, be a source of glare and distraction, and contribute to the fading and physical deterioration of fabrics • Consider variables to make natural lighting pleasing: The type of glass used in the windows, whether or to what extent to use window treatments such as drapes or blinds, how reflective the surfaces are in the space being lit, the nature of the view outside, and others.

Why is makeup air required? What problems may result if the ventilation system provides insufficient makeup air to a guestroom?

• Most guestrooms operate at a slight negative pressure due to the bathroom ventilation fan. The air removed by this fan must be replaced from somewhere. • May rely on airflow under the guestroom/window leakage to provide makeup air • Decentralized HVAC units adjust the amount of outside air they admit • If outside air is not conditioned and controlled operational problems can result • During summer, hot and humid outside air can result in moisture condensation in, and deterioration of, walls • In winter, warm, moist interior air deposit moisture in the walls as it migrates through the walls • Other related problems include mold growth. • Solution: sealing and caulking (temporary), redesign of building systems and often a resizing and reselection of the guestroom HVAC units.

How is food cooked in a conventional oven? Convection oven? Microwave oven?

• Ovens: heated cavities in which food is cooked • Conventional ovens: Enclosed chambers heated by a heat source from below and in some models by an overhead heat source as well. • Food is placed in pans and placed on the oven's deck (the bottom or floor of the oven). • Some ovens have a shelf or rack so more pans can be cooked at the same time. The pans usually have to be rotated between deck and shelf halfways so pans can cook evenly. • Used for roasting and less frequently, baking • Purpose is indicated by size of its cavity. Small cavity is for baking, and larger ones for roasting • Types of conventional ovens • Deck ovens: ovens in which two or three conventional ovens have been decked or stacked on top of each other. Saves kitchen floor space. Can have one burner and temperature, or each oven can have its own heat control. Those with steam injection equipment are good for baking bread. Sometimes used to reheat frozen heat-and-serve food. • Range ovens: small conventional ovens located beneath ranges. Used for roasting and baking or as food warmers • Mechanical ovens: moving, mechanical parts assist in cooking, range in size from compact to giant. Three mechanical ovens are revolving, conveyor, and rotary ovens. • Revolving: move trays vertically within the oven's interior, so they move within the oven like a ferris wheel. Originally for baking, but expanded use. Advantages is a large number of items can be cooked at same with minimum of loading and unloading, and roasts/meat can be cooked more quickly with less shrinkage. • Conveyor ovens: long ovens through which trays of food pass, either on a conveyor belt or on a rack that is pulled through. Different temperatures within various sections. • Rotary ovens: circular shelves that move trays of food horizontally around a central axis within the heat chamber. Three to five shelves. • Convection ovens: heated air within the cooking chamber is circulated rapidly by a fan or blower system • Increase the cooking capacity of conventional ovens • Cook more food by using racks or multiple shelves because the circulated air penetrates food and eliminates the cold spots that occur in conventional ovens. • Food does not have to be manually moved from shelf to shelf as circulating air evenly distributes the heat • Advantages: food is cooked faster. Meats can be baked or roasted at lower temperatures, saving energy. Foods (meats, fish, and fowl) are more moist and less subject to shrinkage. • Types of convection ovens: • Rack or roll-in ovens: heated enclosures into which employees roll special racks filled with trays of food. Heated air is circulated by fans or a system of ducts. • No time or labor involved in loading and unloading. • Large capacities, perfect for cooking large amounts of food in shortest time possible. • Bending, reaching, and lifting are reduced. • Rethermalization or "retherm" ovens: rethermalize chilled or frozen foods. Quickly defrost food without damaging it. Alternate cycles of heat and refrigeration to reduce dryness on the edges of frozen items while gently thawing the centers. Various sizes and many uses, as most models are used as high-speed conventional ovens. • Combination oven/steamer ("combi"): used as a convection oven, a pressureless convection steamer, and a combination oven/steamer in which food is cooked with hot air and kept moist with steam from the steamer. • Reheats frozen food or for cooking fish, vegetables, fowl, crusty bread, and delicate specialty items. • Space savers. • Come in countertop, floor, and roll-in rack models. • Radiation: radiating electromagnetic waves. • Microwave ovens: use very short electromagnetic waves to cook food. Microwaves penetrate the food, causing movement within the molecules of the food that creates friction and heats the food internally. • Containers made of metal cannot be used because they cause sparks and reflect microwaves back to the oven's microwave tube and destroy it. Glass and other non-metallic materials allow microwaves to pass through them • Advantages: Cook food fast and do not heat the air around them, helping keep the kitchen cool • Disadvantages: can't cook large quantities of food and additional cooking with other equipment is needed • Infrared or quartz ovens use infrared electromagnetic waves to cook food quickly at very high temperatures. • Used to heat, roast, and brown meats. • Rethermalize frozen foods, or brown foods cooked in a microwave • Some have conveyors • Do not heat surrounding area

What are some common problems with equipment warranties?

• Purchaser doesn't know much about the warranty and its limitations nor investigates optional coverage • Lack of warranty coverage, ignorance of procedures necessary to keep the warranty in place, or false confidence that problems will be covered by the warranty • Operations pay repair costs covered by the warranty • Often one-year warranties only cover parts, you must pay labor and travel costs. • Some portions of extended warranty periods only involves coverage of parts labor, and transportation, with the balance of the period involving only parts • Warranties often do not cover minor adjustments or replacement of items such as timers, light bulbs, and indicator lights • Warranty coverage is voided if equipment has inadequate utility services, was wired improperly or mounted poorly • Many authorized service agents will check new installations and make minor corrections if needed at no charge. • Sometimes equipment warranties are voided if service contracts are not purchased.

What are the differences between a washer-extractor and a tunnel washer?

• Washer-extractors (conventional washers): free-standing units made of stainless steel or other heavy-duty materials, used to clean laundry and extract water from it to prepare it for drying. May be front or side loaders (deliver soiled items to washers through overhead transport system) • Once laundry is loaded, water is added at the proper temperature, correct mix of chemicals are added. • Some have a cool-down cycle, where cold water is slowly injected to prevent blended no-iron fabrics from going into the "thermal shock" that causes wrinkles • Some tilt forward or back to help with unloading/loading • Tunnel washers (batch washers or continuous washers): series of interconnected washers. • Takes fewer employees to operate them. Connected to an extractor and conveyors automatically move laundry to dryers. Only one employee is need to load the washer and one or two to load the dryers. • Energy and water savings as less water needs to be heated. • Laundry is processed faster because there are no delays for filling and draining cylinders • Because water and energy demands are constant, support systems (e.g. water heaters, water softeners, drains) do not have to be sized to cover peak demands • Highly adaptable to whatever space is available • Process laundry steadily in small batches, so morning startup time is quicker and throughput is at a steady level. Employees in the finishing sections don't have to wait a long time to get started. • Laundry • Conventional washer goes through successive chemical baths to loose, suspend, and rinse away soil, followed by finishing operations (sour, starch, softener) in a single cylinder. A tunnel washer keeps each bath in a different cylinder and moves the laundry from one cylinder to the next. Laundry is separated into batches. Computerized tunnel washers keep track of each batch as it moves through the tunnel and automatically adjusts water temperatures and chemical formulas so each batch receives treatment it needs.

What are the differences among solid-top, fry-top, and open-top ranges?

• Ranges: flat surfaces for cooking food. • There are countertop ranges, but most used in commercial food service are floor models. • Usually have a conventional or convection oven beneath them. • Skeleton ranges have shelves or storage cabinets beneath them • May also have a broiler attachment • Great for short-order cooking and are versatile; mainstays of commercial kitchens • Specialized equipment use less energy and can be operated by employees with fewer skills • Solid-top/hot-top: designed for pots and pans, have solid cast-iron or alloy tops • Uniformly heated tops: no matter where you place a pan, it receives same amount of heat • Radiant hot-top range: burners that look like a series of concentric rings. Hottest spot is in the center and temperatures gradually decrease as you move to the edges • Burners in the front of the range, so hottest part of the range is in front, and lower temperatures are found at the rear. • Fry-top/griddle-top: solid cooking surface, heated from beneath. Not for pots and pans. Highly polished, smooth surface used as a griddle for frying. • Open-top: grates to hold pots and pans over burners. Superior to solid-tops for sauté work because heat is available instantly and individual burners can be turned off when not needed. • Induction: newer range that uses electromagnetic energy to heat foods. Consists of a glass plate mounted above a flat inductive coil that, when supplied with electricity, creates an electromagnetic field. This field reacts with any conductive cookware placed on glass plate to create heat for cooking. Top of range is cool, making it popular for buffet lines and at tableside. However, only cast iron, steel, or other ferric alloys will generate heat.

What are the advantages of a remote air-cooled condenser?

• Reduce the maintenance needs of refrigeration equipment and improve energy performance • Remote air-cooled condensers installed outside the building, where they use outside air as the cooling source • Results: • Air compressor takes in cooler air than what's in the hot kitchen • Condenser pressure is lower than it would be if the unit was using kitchen air • Conditions are usually cleaner • Drop in energy use and maintenance needs

What are two types of steam cookers?

• Steam cookers: cook food by converting water to steam. Cook food quickly with a minimum of moisture and nutrient loss. • Steam-jacketed kettles: steam does not come into direct contact with food. It is trapped within the kettles' hollow walls. • Usually fully or two-thirds jacketed - their walls are hollow all the way up the sides of the kettle or only two-thirds of the way. • Can be mounted on a pedestal, legs, or a wall; can be stationary or tilting. • Only the kettles that tilt are properly referred to as trunnions. • Compartment steamers: Steam comes in direct contact with the food in compartment steamers. Food is cooked in pans placed on shelves or racks. • Low-pressure steamers cook food at five psi (pounds per square inch) and sometimes used for cooking meats. • High-pressure steamers (15 psi) are good for cooking small amounts of food very quickly

What sorts of controls are needed on HVAC systems? What is the difference between mechanical and digital controls?

• Thermostat: Senses the temperature, converts the temperature into a signal (usually on/off) that is sent to the HVAC unit conditioning the space. • Commonly encountered. • Signal can be on/off type or proportional to the measured temperature. "On" tells HVAC to do something (heat or cooling). • Some thermostats provide more control, such as time-of-day control, startup and shutdown, and staged heating. • Thermostats may have adjustable "dead bands" that establish a range over which neither heating nor cooling will be required. • May also have differential control that establishes range of likely operation around a setpoint. Appropriate differential avoids excessive rapid cycling of the unit, while maintaining temperature within acceptable limits. • Enthalpy or economizer: Senses temperature and relative humidity. Determines when the temperature and humidity of outside air make it a potential source of cool air for the building. Mechanical cooling system can be turned off and cooling system can be turned off and cooling accomplished using outside air • Older control sensors rely on mechanical sensing and response to parameters being measured • More modern systems use sensors that measure changes in electrical properties, relying on an electrical rather than a mechanical connection between the sensor and the controller. • Digital systems: use a control algorithm to analyze the signals and control the operation of equipment and systems. Allow the building operator to change the operation of the building from the central control computer. • Can monitor system operation from the computer, determining the operating status and conditions of equipment/systems • Makes variable output operation of equipment more feasible • Variable air volume (VAV) systems vary the amount of air flowing into a zone based on sensor input of the load in the zone.

What are some signs that a laundry may need to be redesigned?

• Too many last-minute rush jobs • Persistent linen shortages • Too much overtime among laundry workers • The laundry never seems to catch up • Work space is tight (too many employees, carts, and equipment for the space)

How do top-transfer and bottom-transfer tunnel washers differ?

• Top-transfer machines: lift the laundry out of the water and drain it before transferring it to the next bath • Advantage: Cleaner laundry; draining laundry before moving it along to progressively cleaner baths • Bottom-transfer machines: transfer both the laundry and the water along the bottom of the washer • Disadvantage: Dirty water moves forward with the load, so laundry is not as clean.

What are the two elements of furnace and boiler efficiency? How can you determine whether your furnace or boiler is operating efficiently?

• Two elements of furnace and boiler efficiency: 1. Efficient combustion of fuel: requires the correct mix of combustion air and fuel. Too little combustion air causes the fuel to burn incompletely, which leads to waste. Too much combustion air will reduce the temperature of the combustion gases and the amount of heat that can be removed from these gases. • Maintenance staff/outside contractors should check as part of semi-annual or annual maintenance of the furnace/boiler. More frequent checks when on-site personnel are used and large furnaces or boilers are installed. 2. Efficient transfer of that combustion heat to the air or water being heated • Combustion efficiency is checked by measuring the oxygen or carbon dioxide content and temperature of the flue gas. • Measuring content will show whether the unit is receiving the correct amount of oxygen. Larger commercial units now use a controlled combustion process in which air (oxygen) use is controlled and adjustable. • Flue gas temperature may indicate efficiency problems (low temperature: too much air is being supplied; high temperature: combustion heat is not being transferred efficiently)

What is group relamping?

• Wholesale replacement of all lamps in a lighting system (or portion) after some prescribed number of operating hours • Significantly reduced lamp replacement costs primarily through reduced labor costs, but also purchasing in bulk • Proactive and anticipates failure • Space that enjoys a uniform light level, with fewer instances of burned-out or malfunctioning lamps • Save property money, especially where it requires a significant number of labor hours to gain access to the lamps or where special equipment is required.

What are some ways lighting systems can conserve energy?

• Two primary energy conservation opportunities: use of more efficient lighting sources and the control of operating hours 1. Efficient lighting: replace incandescent lamps with fluorescent lamps. Compact or screw-in fluorescent lamps can be substituted in downlights, table lamps, and ceiling-mounted lighting fixtures. Reduced up to 75% of electricity. Substantial labor savings due to the longer life of fluorescent lamps. Short payback period. 2. Efficiently controlling the operating hours of lights results in fewer operating hours, lower energy usage, and lower costs. • Turn off lights that are not needed. Requires no additional training, investment, or labor hours, and has immediate benefits. • Motivating employees is difficult, so many operations use mechanical methods such as microprocessors to turn lights on and off on a predetermined schedule. Also increases time between lamp replacements • Photocell control for exterior lighting and areas that benefit from natural light results in substantial energy savings with a minimal initial investment. Maintain a preset light level in the area and dims or turns off lamps as amount of natural light increases/decreases. • Ultrasonic or infrared sensors or twist timers can be used in meeting rooms, storerooms and areas where lights do not need to operate continuously. Following a preset period of inactivity, lights are switched off. Twist timers are manually activated by the person wanting to use the space; they automatically turn off after a period of time. Length of time to stay on is dictated by type of timer and degree to which it is turned. • Sometimes corridor and stairwell lighting does not need to be at full light output 100% of the time. Half of the lights could be wired with occupancy sensors, so when an individual enters, al lights were turned on and operated for some time after individual exits. Delay is not significant. • Stairwells can use bi-level lighting fixtures which reduce energy use by shifting stairwell lighting to greatly reduced light levels when stairwells are not in use. • May also reduce lighting in overlit spaces, but be cautious as it may affect safety, productivity, or guests' perceptions of the property

What are the operating characteristics, advantages, and disadvantages, of two-pipe, three-pipe, and four-pipe centralized HVAC systems? Are guests likely to know the differences between these systems? Why or why not?

• Two-pipe system: allows both heating and cooling, but only one at a time. • Disadvantage: Must decide whether to provide heating or cooling on a given day. Converting from one option to the other usually takes several hours or a day or two. Not capable of dealing with both heating and cooling over course of a day. • Advantages: Operating costs are low, allow shutdown of the boiler or chiller during seasons of the year, and provide fuel economies due to the operation of fossil fuel heating and an efficient central chiller. • Guests/management may be frustrated by lack of flexibility in meeting varying conditions (e.g. cool outside air temperature but abundant sunshine or widely varying outside temperatures from night to day, it will be very difficult to maintain comfortable conditions in all guestrooms). May install small electric resistance heaters if there are short heating seasons or using a boiler. • Steam may be used in older designs, but this means it is not possible to connect the fan coil to a chiller. • Three-pipe system: provides both hot and cold water to the fan coil units at all times and mixes the return water from the fan coils; relatively uncommon. • Advantages: Provide good guestroom comfort, since heating and cooling can be provided as needed • Disadvantage: Since both use lukewarm return water, efficiencies are reduced, causing operating costs to rise. Must use energy to bring lukewarm return water back up and down. • Four-pipe system: provides same level of comfort as three-pipe system, but keeps cold and hot water returns separated • Advantages: greater boiler and chiller efficiency, since less energy is needed to reheat and recool the return water • Disadvantages: most expensive central system option to install, since it requires more extensive piping and two coils in the fan coil unit. • Guests cannot tell the different in room comfort between three-pipe system and four-pipe system. 6. How can heat pumps be used to provide both heating and cooling in guestrooms? What is the difference between an energy efficiency ratio and a coefficient of performance? • Reduce cost of space heating may be to use a heat pump unit instead of electric resistance heating. Heat pump uses the refrigeration cycle to be more efficient by two or more times greater than electric resistance heating • Heat pump unit uses the refrigeration cycle for space cooling and space heating • Reversing the direction of refrigerant flow causes the evaporator and the condenser to switch functions • Heat can be removed from outside air and added to inside (and vice versa) • Coefficient of performance (COP): heat delivered in Btu/hr (output) divided by the heat equivalent of the electric energy input (with each watt of input the equivalent of 3.413 Btu/hr) • The COP is less of a constant than the EER because the temperature conditions of operation vary considerably over the heating season.

What are the operating characteristics, advantages, and disadvantages, of two-pipe, three-pipe, and four-pipe centralized HVAC systems? Are guests likely to know the differences between these systems? Why or why not?

• Two-pipe system: allows both heating and cooling, but only one at a time. • Disadvantage: Must decide whether to provide heating or cooling on a given day. Converting from one option to the other usually takes several hours or a day or two. Not capable of dealing with both heating and cooling over course of a day. • Advantages: Operating costs are low, allow shutdown of the boiler or chiller during seasons of the year, and provide fuel economies due to the operation of fossil fuel heating and an efficient central chiller. • Guests/management may be frustrated by lack of flexibility in meeting varying conditions (e.g. cool outside air temperature but abundant sunshine or widely varying outside temperatures from night to day, it will be very difficult to maintain comfortable conditions in all guestrooms). May install small electric resistance heaters if there are short heating seasons or using a boiler. • Steam may be used in older designs, but this means it is not possible to connect the fan coil to a chiller. • Three-pipe system: provides both hot and cold water to the fan coil units at all times and mixes the return water from the fan coils; relatively uncommon. • Advantages: Provide good guestroom comfort, since heating and cooling can be provided as needed • Disadvantage: Since both use lukewarm return water, efficiencies are reduced, causing operating costs to rise. Must use energy to bring lukewarm return water back up and down. • Four-pipe system: provides same level of comfort as three-pipe system, but keeps cold and hot water returns separated • Advantages: greater boiler and chiller efficiency, since less energy is needed to reheat and recool the return water • Disadvantages: most expensive central system option to install, since it requires more extensive piping and two coils in the fan coil unit. • Guests cannot tell the different in room comfort between three-pipe system and four-pipe system. 6. How can heat pumps be used to provide both heating and cooling in guestrooms? What is the difference between an energy efficiency ratio and a coefficient of performance? • Reduce cost of space heating may be to use a heat pump unit instead of electric resistance heating. Heat pump uses the refrigeration cycle to be more efficient by two or more times greater than electric resistance heating • Heat pump unit uses the refrigeration cycle for space cooling and space heating • Reversing the direction of refrigerant flow causes the evaporator and the condenser to switch functions • Heat can be removed from outside air and added to inside (and vice versa) • Coefficient of performance (COP): heat delivered in Btu/hr (output) divided by the heat equivalent of the electric energy input (with each watt of input the equivalent of 3.413 Btu/hr) • The COP is less of a constant than the EER because the temperature conditions of operation vary considerably over the heating season.

What are the potential advantages and disadvantages to a hospitality operation of owning its own transformer?

• Utility ownership saves the operation the cost of the transformer and the energy it consumes, and relieves the operation of the responsibility for its maintenance. • Business ownership usually pays a lower utility rate. • Hospitality business may also own and operate other transformers to meet its electrical needs.

What are some specific selection considerations for washer-extractors and dryers?

• Washer-extractors • Usually best to install two small washer-extractors rather than one large one because: 1. IT takes less time to accumulate a full load for a smaller machine 2. IF one machine breaks down, you have a backup 3. You can handle small, odd laundry loads more efficiently 4. You can wash two different types of laundry at the same time 5. Small machines impose less of a peak load on plumbing and electrical systems • When you should buy a single large washer-extractor: • Laundry area not large enough for two machines • Budget won't permit two machines • Choose commercial machine over several home appliance for greater efficiency, durability, and laundry quality • Size of the washer-extractor's cylinder or basket is a top consideration • Commercial washer-extractors use a lifting and tumbling action to wash closes. A large cylinder does more lifting and tumbling than a small one. • Smaller cylinders will do a poorer job of washing. • Cylinder turning speed: a wash speed that is too fast will plaster laundry to the cylinder wall, cutting down on the lifting and dropping action • One-washer extractor with a high extraction speed (for thick laundry items and cottons) and one with a low extraction speed (for permanent press sheets, polyester/polycotton blend employee uniforms and other polyester or blended fabrics). Or buy one that gives you choice between both. • A large, accessible door is important for fast loading and unloading. Door safety locks prevent opening machine while it is operating. • Ease of operation: employees learn easily and quickly • Dryers: • For faster drying and less wrinkling, a dryer should have slightly larger capacity than its corresponding washer-extractor (approximately 25% more) • IS it right size for your needs? • Easy to operate? • Easy to maintain? • Does it have a diagnostic microprocessor that displays info to help maintenance employees locate and solve the problem • Variety of cycles to handle various types of laundry with differing drying requirements? • Anti-wrinkle cycle? • No-snag basket?