1. Facility Engineering and
Maintenance
Rooms Division

2. Unit Objectives
 Describe the role and responsibility of engineering and
maintenance department
 Explain the importance of managing maintenance in
relations to guest comfort
 Relate the impacts of utilities and hotel profitability
 Suggest ways to promote environmental awareness in
accommodation business

3. The role of engineering and maintenance
department
The primary job of the
engineering and
maintenance
department is to
properly maintain the
hotel building,
equipment and
grounds.

4. ROLE OF THE ENGINEERING AND
MAINTENANCE DEPARTMENT
• Protecting and enhancing financial value of the building
and grounds for the hotel’s owners
• Supporting the efforts of all other departments through
the timely attention to their E&M needs
• Controlling maintenance and repair costs
• Controlling energy usage
• Increasing the pride and morale of hotel staff
• Ensuring the safety of those working and visiting the hotel

5. Maintenance and Engineering
• Designing and constructing the bulding, maintaining it and
periodically renovating and modernizing it
• Application of physics, chemistry and mathematics to
design and operate buildings
• Maintaining hotel physical property. Must be planned,
implemented and recorded
• The cost of maintaining a building. Durable finishes, hi
quality and long life equipment will save money in the
long term
• Predictable life span.

6. Managing Maintenance (Routine)
Exterior Interior
 Routine roof
inspection,repair, seal
inspection and care and
painting
 Changing of light bulbs
 Guestroom and public
space items that
malfunction, wear out or
break and need repair or
replacement

7. AN EFFECTIVE PREVENTIVE
MAINTENANCE PROGRAM WILL SAVE THE
HOTEL MONEY BY REDUCING THE FF.
 Long-term repair costs by prolonging equipment life
 Replacement part costs because purchases of these parts
can be planned
 Labor costs by allowing PM to be performed in otherwise
slow periods
 Revenue losses from refunds and charge backs due to
guest dissatisfaction
 The costs of emergency repairs by minimizing their
occurences

8. The E & M department should
create a specific PM program for
the ff areas:
 PUBLIC AREAS
 Public Spaces such as lobbies, corridors, and meeting areas, PM
programs should also include items such as windows, HVAC
units, furniture, lights, elevators, and carpets.
 Carpet care is one of the most challenging PM areas for an
area an E & M department.

9. GUESTROOMS
 The most important and the most extensive, areas for
PM
 Guestrooms are the most critical to the sales effort to
the hotel’s ability to retain guest and to the maintenance
of the asset’s monetary value.

10. FOOD SERVICES
 There are 3 major PM concerns in the food service area:
 1. Back of the House like kitchen equipment
 2. Dining space used by guests.
 3. Food and Beverage that is required for special
functions.

11. LAUNDRY
 The washers, dryers, folding equipment, water supply
lines, drains, lighting fixtures, and temperature control
units require PM programs.

12. OTHER EQUIPMENT
 Additional areas of concern when developing a PM
program include those related to pools, spas, front desk
equipment, electronic locks, exterior door locks, motor
vehicles, and in hotel transportation( luggage carts and
R.A carts.

13. EMERGENCY MAINTENANCE
 The strongest rationale for implementing well-designed
and aggressive routine and preventive maintenance
programs is the ability to manage repair costs.

14. MANAGING UTILITIES
 Those in the hotel industry , take strong measures to
conserve resources and to implement energy
management programs.
 ENERGY MANAGEMENT PROGRAM
 Specific policies and engineering, maintenance and facility
design activities intended to control and reduce energy
use.

15. Managing Maintenance (Preventive)
Benefits Program
Long term repair cost by
prolonging equipment life
Replacement part cost as
purchases can be planned
Labor cost by allowing
maintenance performed
slowly
Revenue losses from refunds
and charge backs due to
guest dissatisfaction be
prevented
Cost of emergency repairs
minimized
 Public space
 Guestroom
 Food Service
 Laundry
 Others

16. Managing Maintenance (Emergency)
Define
 Unexpected
 Threaten to negatively
impact revenue
 Require immediate
attention to minimize
damage
 Require labor and parts
that needs to be
purchased at a premium

17. Technology and Maintenance
 Should be done in all properties of the hotel
 Bar codes can be used to tag equipment
 Automated equipment maintenance system can be used

18. Utilities
 Include water, sewage, gas, electricity, fuel for heating/
cooling the building
 This is incurred whether or not hotel is occupied
 Age of building, design and construction affects energy
use
 Energy cost represent 3 to 10% of total operating cost

19. Utilities
Electricity Heating Component
 Most expensive form of
energy used in hotel.
 Includes lighing and HVAC
(heating, ventilation and
airconditioning)
 Heating of hot water by
having a furnace or heat
pump seating (water
heater) for boiling.

20. Utilities
Cooling component Natural Gas
 Factors include air
temperature and humidity
of room
 Quantity of chilled air
entering the room
 Operational efficiency of
airconditioner
 It is used to
 Heat water
 Power clothes dryers
 Directly or indirectly
provide heat to guest
rooms, and public spaces
 Cook food

21. Utilities
Water Solid Waste
 Aggressively managing
consumption is good
because:
 It reduces no. of gallons
uses
 It reduces amount of
sewage disposal
 It reduces hot water,
heating cost
 Hotel laundry is a big water
user
 Packaging materials
 Cardboard, crates, bags
 Yard waste

22. Green hotels
 The management should work with engineering and
maintenance to evaluate the benefits, costs, societal
pressures and marketing impacts on environmental
management issues such as
 Recycling waste water for landscaping
 Implementing basic recycling
 Purchasing energy efficient appliance
 Utilizing thermo pane windows, energy efficient insulation

23. The end!!!!!