INTRODUCTION

Hospitality is important in business, especially hotel industry.it directly affects customer

satisfaction and so will affect the business. A customer do not frequent a hotel which gives
poor services’ good hotel management can also affect a country’s image as it tells the quality
of service of the country. It can also improve tourism.

Importance of quality hotel hospitality

Management is the key to a successful business. Every business, either big or small
requires a good management, strategic and organized unit of people who can provide the
insight and plan the future of a successful business. The constant development in the hospitality
industry have had made hotel owners to think and agree with the importance of hotel
management system in their business.
In the last few years hotel hospitality industry has seen a steep rise in the influx of
consumers. Now, the increase in the number of the customers mean the hotel administration
has to create better facility, services and quality environment to absorb the customers. Handling
a single consumer is far easier than providing quality services to 10-20 guests at a time with
different needs.
The purpose of a competitive hotel management system is to assess the situation and then
plan out strategic reforms to better the quality of the hotel business. In the recent times there
are many effective technologies which have come up for the hotel industry to ease the work
load. The technology can prove beneficial for a hotel business but the implementation require
a competitive hotel hospitality management system in achieving the better result from the
adaptation of technology. In the absence of good hotel hospitality management system, the
business might not succeed to reach the set goal.
The incorporation of the hotel management software could be a real gift to many hotel
owners only when they adopt and have a plan to manage it. It helps and assists in streamlining
of services which can get them maximum output from the resources they have. Hotel
hospitality management software is designed and developed with the idea of providing
the hotel management system with a unique electronic device which can provide assistance,
fulfilling what is required from a better management.
 A good management system is backbone of any successful business. This is no hidden
secret, for the fact even the small hotel requires and need to control their spending and
expenditure while expecting better revenue and profit from the business. Managing a hotel
business requires skills and expertise, hence it demands professional hands to look after the
activities and streamline it for best results.

Good hotel hospitality management system not only controls the departments of the hotel
management system but also makes changes, chalk out plans and strategist to make it work
better, in order to utilize the resources in the best interest of the business in increasing the
profit.
With internet becoming a major platform to penetrate into new customers, a good
management system can understand and take audacious decision to make some spending to
attract customers and create a new customer base. Better hotel hospitality management
system will mean a better progress of the business towards the achievement of the set goal.
LAUNDRY
In any residential establishment, a lot of dirty linen accumulates in the various units and
departments. It is essential to ensure a continuous supply of linen, which is well laundered, so that
operations can be carried out smoothly and efficiently.
Linen is an expensive item, so how it will be laundered requires serious consideration.
People involved in handling linen should have some knowledge of the process. Moreover, the
Housekeeper and Linen keeper should have a good rapport with the Laundry Manager.
Although it is essential that good quality linen be purchased, the life of the linen depends on the
care of linen in use and the treatment it gets at the laundry.

A good laundry facility ensures the following:

- Careful handling of linen articles while laundering.
- correct processing and use of a suitable laundry agent.
- While materials are kept white, excessive bleach is not used.
- Proper counting and records maintained to avoid shortages of linen.
- Speedy operations to meet with operational requirements.
- Sound policies regarding damages or loss.

A commercial or off-premises laundry refers to laundering activities performed outside the

establishment i.e. given on a contract basis to specialists in the field. In a Rare circumstance, the
laundry is contracted and on-premises. An on-site or on premises
Laundry, however, refers to laundering activities carried on within the Establishment by staff
employed by the hotel.

ADVANTAGES AND DISADVANTAGES OF AN ON-PREMISES LAUNDRY

Advantages
• Time taken for laundering is reduced because transportation is eliminated.
• Linen is readily available especially in the case of emergency requirements.
• Control over the wash process and the laundry agents used making the wear and tear on linen
comparatively much lesser.
• Pilferage is reduced.
Disadvantages
• Cost of equipment and its maintenance is fairly high.
• Related expenses like printing of forms, employee taxes, water taxes, energy costs and insurance
are high.
• More staff who are technically qualified and adequate space is required.
• Must be justified by an adequate amount of linen.

Principles of laundering
1. Removal of dirt and stains from the linen articles.
2. Restoring linen articles to their original appearance as far as possible.

LAUNDRY SERVICES

FLOW PROCESS CHART FOR LAUNDRY

COLLECTION & TRANSPORTATION
Collection of linen may be done in the Linen Room, if the laundry is off-site but is usually
in the laundry itself, if the laundry is on-premises. During collection, all Accessories that cannot
be washed such as metal items; epaulettes, etc. should be
Removed at the time of collection. Certain linen items are collected separately. For example,
kitchen uniforms or dusters are separately collected, as are butchery aprons
. Trolleys are most popular for transportation and the collapsible wire cart can be used to
transport clean as well as soiled linen. Whatever the type of trolley, the soiled linen should not
hang over the edge of the trolley, as it looks unsightly. If planned at the construction stage, an in-
built chute is used for transporting linen from the floor pantries.
It is preferable to put linen into canvas bags before dropping it down the chute so that wear
and tear is reduced. However, this is rarely done, so it must be ensured that the flooring at the base
of the chute should be easy to clean. The best collection system will vary from one operation to
another but the increase of soil must be eliminated in order to prevent incurring unnecessary
expenses.

ARRIVAL
On arrival, linen must be dealt with as quickly as possible. There must be a separate section
for guest laundry that is usually handled by the most experienced staff.
Processing linen for laundering as quickly as possible is necessary:
- To ensure that linen items are available as and when required.
- To avoid transfer of stains and prevent stains from becoming permanent. So that it does not
provide a breeding ground for bacteria and pests.
- To prevent the formation of mildew on damp articles particularly bath linen.
- To avoid the possibility of linen getting misplaced or lost.

SORTING
Sorting is carried out according to the type of fabric and item, color as well as the degree
and type of soil. Sorting is done to separate those articles that need dry cleaning from those that
will go through the normal wash process. Those that need mending or stain removal will be
separated so that they can be dealt with accordingly. Also, different articles take a different wash
process in terms of temperature of water, type of laundering agent, length of wash cycle, whether
hydro- extraction should be done and if so, the length of the hydro-extraction cycle.It takes less
effort to pre-sort linen than to post-sort washed linen which is 50%heavier in weight due to water
retention. Post-sorting is often essential in healthcare processes.

MARKING
Marking may be temporary (guest laundry) or permanent (monogramming of hotel Linen). It is
the temporary marking that is carried out at this stage. Most good establishments have a marking
machine that attaches a heat sealed tape in an inconspicuous place. The tag has scope for six
characters and is intended to indicate the initials of the guest as well as the room number. It
provides a clear identification and correct billing, and although it does not come off in the normal
wash process, it can be peeled off if so desired.

WEIGHING
Is carried out to conform to the capacity of the washing machine.
(Overloading)
There is no or low centrifugal action because the linen articles are too tightly packed in the drum.
Resulting, there is inadequate friction and the deeply imbedded soil is not removed so the wash
process is ineffective. Certain synthetics develop creases as a result of overloading that are difficult
to get rid of in the subsequent ironing process. Repeated overloading can cause the machine to
breakdown.
(Under loading)
In this case, there is centrifugal action but inadequate friction because the linen articles are too far
apart .There is a good deal of wastage in terms of time, labor, laundry agents, water and power.
Many modern machines have sensors that can gauge not only the load but also the length of cycle,
temperature of water, water level, the type and amount of laundry agent and when it will be
dispensed in the wash cycle. This is highly beneficial in the conservation of water and energy as
well as reducing wear and tear on the linen articles.

LOADING
Is often done manually or with a certain degree of automation. Where handling is Taboo, a fully
automated system exists. Shovel type cranes are used for lifting and depositing linen, thereby
providing complete automation by eliminating the need for handling by operators. Alternatively,
weighed linen in bags is transported along a track and directed to the opening of the washer
extractor with the help of a nylon cord. A lock in the lower half of the bag is released, dropping
the soiled linen into the washer extractor. Machines that tilt provide ease in both loading as well
as unloading. Machines may be top loading, front
loading or side loading.

WASHING
This process is designed to perform three basic
functions:
1. Removal of soil
2. Suspension of soil
3. Discharge of the soil from the machine to the drain
In the wash process, the following factors must be considered:

LENGTH OF CYCLE:
If the cycle is too short, the linen will not be cleaned. If the cycle is too long, there will
be unnecessary wear and tear and the clothes may actually become dirtier as a result of
redisposition of soil.
2. Temperature of water:
If the temperature of water is too high, it is likely to damage the linen. If the temperature is
inadequate, the chemicals will not work effectively.
3. Water level:
Incorrect ‘dip’ levels can alter the concentration of the laundry agents rendering them Ineffective.
In case of a gentle action the water level is usually higher forming a protective envelope to the
delicate linen.
4. Type and amount of detergent and when it will be dispensed in the wash cycle:
This is also a crucial factor that affects the quality of wash deciding which laundry agent should
be used is dependent on the nature of the fabric being washed. Too little detergent will result in an
incomplete cleaning process. And too much may remain as a residue after the rinse cycle is
complete. It is important that the laundry agent is introduced into the wash cycle at the appropriate
time if it is to have the required action.
5. Mechanical action:
This refers to the centrifugal action brought about by the movement of the drum that causes friction
between the linen articles and is radically affected by overloading or under loading as well as the
speed of the drum.

RINSING
Once the wash cycle is completed, rinsing becomes essential. Rinsing is carried out at least twice
and the purpose of this stage is to:
1. Remove residue of laundry agents, which might show as patches on the linen after ironing or
irritate the skin.
2. Remove suspended dirt, which remains in the carry over liquor in the load at the end of the
wash.
3. Lower the temperature of the wash load by using a cold water rinse or alternatively reducing the
temperature of water in consecutive rinses. A running rinse with an open drain is more effective
but a larger volume of water is utilized.
Hydro-extraction
Is the removal of excess moisture through centrifugal action and is equivalent to wringing
in hand washing. The absorbency of the fabric affects the length of the cycle (6 to 8 mins.) and the
residue of moisture (10% to 30 %) Draining must precede hydro-extraction and hydro-extraction
must precede tumble drying. Some articles cannot be hydro-extracted so there is a pumping action
to draw out the water from the linen load. Too short and extraction time will increase the drying
time and may hinder the proper operation of finishing equipment. The most efficient extraction for
cottons takes place at temperatures higher than 38º C but lower than 55º C so that they are not too
hot to handle. Polyesters and blends should be extracted at a temperature below 38º C to prevent
wrinkling.

UNLOADING
Transferring washed linen from the hydro-extractor to the Tumble Dryer is a difficult task
because of the added weight of moisture. Articles may be manually removed and put into trolleys.
Tilting and dumping machines reduce the physical effort of manual unloading. A laundry cart can
be positioned under the door and a pushbutton operated to rotate the cylinder and empty its
contents. Alternatively, the machine can unload onto a conveyor belt that will transport the linen
to the next set of operations.

TUMBLE DRYING
This process is capable of rendering the linen completely dry by blowing hot air ranging
between 40º C to 60º C onto the articles as they are slowly circulated in the rotating drum. For
articles that are susceptible to damage by
heat, there is the option of simply airing
by circulating air at room temperature. To
avoid wrinkles and the risk of
spontaneous combustion, many dryers
have a cool-down cycle at predetermined
intervals. The process of tumble-drying
creates a good deal of wear and tear on
the fabric as particles of lint come off the fabric in the drying process. The time taken is approx.
30 mins. Depending on whether the article is to be completely or partially dried.

FINISHING
For those articles that require a pressed finish, ironing and pressing are usual, but there is
also other finishing equipment. Articles like blankets, towels, candlewick bedspreads, hosiery, etc.
that do not require a pressed finish are only tumble-dried.

FOLDING
Can be done by machine but in most cases is carried out completely manually or at least
the finishing folds are done manually. The use of a folding stand helps minimize this otherwise
very labor-intensive operation. Manual folding makes it possible to achieve the desired fold as
well as ensure quality control. Employees in this area are the one ones who ‘reject’ stained linen
and are a good source for ascertaining what types and quantities of stains commonly occur. This
is an important stage in the processing of
laundered linen as it can be the ‘bottleneck’ in
an otherwise efficient laundry operation.
Correct folding is important to the appearance
of the article and makes it convenient to store
and use.
AIRING
This is essential prior to storage, especially if the articles are to be stored in closed shelves.
It ensures that any moisture that is likely to cause mildew will be got rid of.

STORAGE
Should be properly done in a well–designed storage space. Linen should be allowed arrest
period to recuperate before it is used again. The life span of linen is greatly increased if proper
rotation of stock is carried out, thereby ensuring a ‘rest period ‘between uses. As a general rule, at
any given time, approximately 50% of the total linen inventory should be on the shelves, 25% in
use and 25% in processing. The storage area must be isolated from the soiled linen and kept clean

TRANSFER
The linen is issued to the unit/department for use. Since transfer of clean linen is usually
done by linen trolleys, it is important to keep the trolleys clean.

USE
The linen is utilized for the necessary function intended and the cycle begins all over again.

LOCATION AND PLANNING OF AN ON-PREMISES LAUNDRY

When planning an on-premises laundry it must be located far from guestrooms so that
Guests are not disturbed. It is essential that the laundry be located near the linen room for
convenience and reducing transportation time. Ideally, the area should have an outside wall since
equipment need to be vented to the outside.
With few exceptions, the laundry is located in the basement because laundry equipment is
very heavy and the vibrations of the equipment are better absorbed. Such a location makes it
imperative to have a proper ventilation system. In circumstances where the laundry is located at
an upper floor, usually as a result of expansion, the floor may have to be structurally re-in forced.
Wherever the laundry is located, the walls of the room should be durable and moisture resistant;
ceilings should be at least ten feet high, must resist moisture and absorb sound.
 A cement floor with easily cleanable floor drains and no spots where water can pool is
vital. The ideal size for a hotel laundry is difficult to determine. The types and amounts of linen
used, the average number of guests per day, whether the hotel has one or more restaurants, whether
there is a health club and/or swimming pool, the types and capacities of laundry equipment,
whether employee uniforms are laundered at the hotel, whether there are guest laundry facilities
offered, are a few examples of the variables that must be considered not only when determining
the required area but also when planning the layout. Laundry employee schedules must also be
taken into consideration at the planning stage.

The basic design factors that need to be thought out when designing or redesigning an on-
premises laundry include location, size, equipment layout, utilities and labor each lodging
operation is unique, therefore it is impossible to provide specific information on equipment
selection. Criteria that are applicable to the selection of all cleaning equipment must be considered.
Ease of operation is important and though most machines have microprocessors that simplify
procedures, it should be easy to train operators particularly where there is a likelihood of a high
staff turnover.
Machines may work on gas, electricity or steam and should be connected to a common
master switch that can be switched off in case of emergencies. In any case, fire-fighting equipment
must be installed in this area.

LAYOUT OF A LAUNDRY

When planning the layout of a laundry, consider the work flow and wherever possible
ensure that the plan does not hinder the smooth flow of operations. To reduce turnaround time
between loads, ease of loading and unloading equipment must be ensured – area for accumulating
and sorting linen should be located close to the washer extractor; dryers should be adjacent to the
washer extractor, to save time and employee effort; hinges of the washer extractors and the dryers
are adjustable and can be placed on the right or left side of the door, so the proper choice must be
made in accordance with the laundry layout in order to avoid employees having to walk around
the open door to get from one machine to the next; the folding area should be located near the area
where laundered linen is stored. When positioning laundry equipment, the following must be
considered:
- Entrances and exits
- support columns and beams
- Space between adjacent machines and adequate space between the back of the
machine and the wall which is essential to facilitate servicing and repair.
- Power points for electrical supply and the required voltage. (Gas and steam supply in
many other parts of the world)
- Water supply lines with adequate pressure (10 gallons per Kg of linen approx.)And
preventing the occurrence of ‘water hammer’
- Hot water supply lines must utilize heavy duty heating equipment which in recent
times is being substituted by the use of solar energy.
- Water softening
- Also the removal of iron, manganese and sulphur to eliminate staining and enhance
the action of the detergent.
- drain locations and proper drainage system that will keep up with the rapid discharge
rate of modern equipment. This is best met by a drain trough and the normal floor drain
is also installed to deal with overflows.
- A separate section to deal with guest laundry/valet service.
- Local code for restrictions/ permit requirements.
- Energy and water conservation as well as safety factors also affect decisions regarding
the selection of equipment.
- Area must accommodate the total number of staff working at the busiest times
(Approx.1 staff for 40Kg of laundry)
- The size of the property and the type of services offered are major considerations for
planning.
As technology strives to automate every face of hotel operations, computerize laundry
systems have been around for quite a while. The hotel cannot sell a single room or a cover in the
restaurant without the use of textile products. With the realization of the potential benefits of
cleaning up the laundry operations, more and more streamlining processes are being introduced.
Apart from exploring the options of localized laundry operations that service multiple properties,
 outsourcing laundry services, water reclamation and heat recovery systems to reduce hotel energy
consumption, some hotels are experimenting with Windows-based laundry software and ozone
washing.

1. Receiving and sorting

 2. Tunnel washes

KITCHEN SERVICES

Spatial Planning

Spatial Requirements

A well planned kitchen should:

• provide adequate storage for raw materials
• provide adequate space for food being prepared
• provide adequate space food awaiting service
• provide adequate storage for equipment, utensils, crockery and cutlery
• be efficient and effective in terms of movement of staff, equipment, and materials and
waste
• provide an area for checking in stock.
To maintain effective movement through spaces, the area per person according to use of the
equipment has been established by the Building Code of Australia. It is recommended that in a
kitchen each person needs 10m2.
WORK FLOW

The premises shall be designed so that there is a continuous progression of food from delivery to
storage, through to preparation and the finished product.

FOOD DELIVERY OR RECEIVING

This includes the receiving of purchased goods, which involves: handling, checking, recording,
unpacking or packing. Some of these functions may be combined or not needed depending on the
size of the kitchen.

STORAGE
The amount of storage space and the type of storage will depend on:
• The size of the kitchen
• The volume of business
• Delivery frequency
• The length of storage
• The type of storage (frozen, refrigerated or dry).
Storage of meats and poultry should be separate from dry foods, vegetables, fruit and pastry. The
area for vegetable preparation should be near the delivery door.
Ensure that all food is stored in the correct locations, covered and rotated so that the oldest food is
at the front and therefore used first.

PREPARATION AND COOKING

The main preparation areas in food premises are for:
• Meat preparation
• Vegetable preparation
• Fish preparation
• Pastry/dessert preparation.
The raw meat preparation area should be separated from the cooked food handling area. If the
kitchen is large, there could be a physical barrier between the two areas.

CLEAN CROCKERY
Storage for clean crockery should be close to the washing up facility to minimize excess movement
around the room.

FOOD SERVICE
The type of service (a la carte, fast food, café or banquet) will direct how the serving
function is performed. The most common service is plate service, which requires pick-up points
next to the cooking area. The pick-up point arrangement should consist of heating lamps or a pain-
marie. Side dishes to the meal such as bread or butter, are usually located at waiter stations or in
the cool room.
There should be a separate pick-up point for chilled food such as desserts. The pick-up
point arrangement is critical for an efficient in and out flow of waiter traffic. The flow should avoid
any cross-traffic or backtracking. Ensure that provisions are made for waiter traffic in the kitchen
layout.

WASTE FOOD AND DIRTY CROCKERY

There should be an allocated space for the disposal of waste food and dirty crockery near
the entrance to the dining room doors. A wash up area or commercial dishwasher should be located
adjacent to the area for dirty crockery. This ensures that there is a flow from the waiting staff
bringing in dirty crockery, to the disposal of food and the washing of dirty crockery, with minimal
movement around the room.
The following is a suggested list of possible cleaning/storing methods and equipment:
• Collection benches for pots and crockery
• Stainless steel racking for pots and pans
• Stainless steel racking for plates
• Stainless steel drawers for cutlery
• Bench loading dishwasher with a capacity for 40 plates per 5 minute cycle
• Large volume sinks
• Plate rinse hose
• Drainage grid on the floor
• exhaust fan
• Waste disposal bin (differing bins for recyclables)
• Glass racks
• Dining room doors dividing the food preparation area from the washing-up/dishwasher area.
There should be an allocated area to allow plates to be scraped immediately and put through
The washing up area.

PROVISIONS FOR ADEQUATE SPACE

Space shall be provided on the premises for staff to handle food and perform other activities that
are part of the food business.
Space should be provided for:
• Food preparation and service
• Separation of raw food preparation from cooked food preparation and other ready-to-eat food
preparation areas
• washing and sanitizing operations for utensils and equipment
• separation of food storage and handling areas from areas for chemical storage, toilets, waste
storage, office areas and other areas used for activities that could contaminate food or food
preparation areas.

WORK SPACE DIMENSIONS

It is recommended that provision be made for the following:
• Clearances
• Up to 1200 mm clearance in front of storage areas with a sliding door.
• 1200 mm x 1200 mm clearance in front of other rooms with swinging or folding
doors (e.g. dining room/server doors).

• Cupboards and shelves

• Sliding shelves under the kitchen counter and built-in oven.
 • Insulate or build an enclosure around the pipes under the sink to avoid risk of burns
while allowing for proper clearances.

STOVE AND COOK TOP

• Controls on the side or in front depending on the size of the oven.
• The standard 920 mm above floor level is recommended for the stove and positioning it
near that part of the kitchen counter used for food preparation.
• Range hood equipped with an easy-to-reach control.
• Electrical outlets at least 400 mm above floor level.
• Kitchen counter electrical outlets 1050 mm above floor level.
• Ensure that all switches, thermostats, etc. are easy to activate with one hand.

SUGGESTED LAYOUT
This is a suggested layout for a large kitchen serving a restaurant. The layout can be
modified to suit small kitchens, pubs, and clubs or expanded to suit larger commercial kitchens.
The sink and preparation areas should not be too far apart and the fridge should be near the entrance
to the kitchen. When renovating an existing kitchen, keep the existing service points in mind as
rewiring and re-plumbing can be expensive.
When planning a new kitchen, priorities the position of the sink, preparation and cook top.

Flow in a Kitchen:
The capacity of the kitchen is preliminary dependent on the no. of customer seats,
customer expectations (type, extent and quality of the meals offered)
Kitchen Area –Space Requirement (M2/Seat)
Kitchen Area – Classification Relationship

Large Kitchens:
GAS SUPPLY IN COMMERCIAL KITCHENS

LPG Supply to Commercial Kitchens and Food Preparation Establishments

General Requirements

• This code applies to new gas installations, but does not include specific storage
requirements for LPG containers where the aggregate quantity exceeds 130 litres water
capacity (Appendix 1). If the aggregate water capacity of LPG container(s) exceeds 130
litres, irrespective of whether full of LPG or not, prior approval must be sought from the
Gas Authority for construction and use of an NGI in accordance with Regulation 3 of the
Gas Safety (Gas Supply) Regulations.

• Similarly, liquid draw-off installations, which necessitate the addition of a separate means
of vaporisation (e.g. electrical vaporiser), are deemed to be NGIs. Therefore prior approval
of the Gas Authority must be sought for construction and use in accordance with
Regulation 3 of the Gas Safety (Gas Supply) Regulations.

• LPG shall not be supplied to basement kitchens or seating areas below ground level.

• LPG cylinders should only be installed to supply fixed appliances where a piped gas
supply is not available within a premises (see 1.6).

• LPG cylinders shall be of a type approved by the Gas Authority in accordance with
Regulation 7 of the Gas Safety (Gas Supply) Regulations

• LPG cylinders should be located in a purpose designed chamber in accordance with

section (2.3) of this installation code.

• LPG cylinders installed shall be capable of supplying gas at normal vaporisation rates
(see Appendix 11) to meet total thermal input of kitchen gas appliances. An external heat
source, such as a water bath for example, is potentially hazardous and shall be used.
LPG CYLLODER STORAGE CHAMBER:

LOCATIONAND CONSTRUCTION

• A chamber shall be designed specifically for the storage of LPG cylinders having an
aggregate water capacity not exceeding 130 liters It should be located outside, in open air
where possible, or may be inside a building provided that adequate ventilation is provided
(see 2.3.7).
• A chamber shall not be located in any area where natural, low level ventilation cannot
be provided. This precludes locations in basement areas for example.
• A chamber shall not be located above, or less than 1 meter, from drains.
• A chamber shall be located such that its doors do not open directly into a restaurant seating
area inside a premises; into an air-conditioned pedestrian walkway; nor on to a highway.
• Where a chamber accommodates two or more cylinders within a commercial kitchen food
preparation area, it shall be located at least 2m away from any fixed source of naked flame.
• A chamber shall be constructed of concrete, or a material having at least 2 hour fire
resistance (e.g. BS476) and sufficient mechanical strength to afford proper protection to
the LPG cylinders and related equipment.
• Steel door(s) are preferred, particularly for chambers inside kitchen premises. However,
as a minimum, chamber door(s) shall be constructed of material having at least 1 hour fire
resistance (e.g. BS 476) and sufficient mechanical strength to afford proper protection to
the LPG cylinders and related equipment. Doors shall normally be kept closed, and locked
if the chamber is external to the premises.
• A chamber shall be suitably sized to allow for storage of all required LPG cylinders in an
upright position; easy exchange of LPG cylinders; and safe operation of LPG control
valves. The chamber shall not contain electrical apparatus unless flameproof to an
international standard
WATER SERVICE

Kitchens, restaurants and bars:

Typical areas of water consumption in the kitchen area of hotels and similar businesses
include sinks, dishwashers, garbage disposals and icemakers. Common kitchen practices
which use water include cooking, thawing, spray hosing and cleaning.

Best practice
The water efficiency of your hotel kitchen can be measured in litres per meal prepared (or
restaurant patron). The average hotel kitchen currently uses 35 litres of water per meal
prepared.

Water minimization actions:

• Do not thaw vegetables and other frozen foods under a running tap. Plan ahead and defrost
frozen goods in the refrigerator.
• Clean floors with brooms and mops, not by hosing down.
• Reduce water flow rate by adjusting flow valves or installing flow control regulators to
kitchen taps to ensure an appropriate flow rate and where possible, fit aerators to existing taps to
increase air flow in the water stream while maintaining equivalent water pressure without
increasing flow rate.
• Install pedal-operated tap controllers to ensure valves are closed when not in use.
• Install sensor-activated taps so water flow is triggered only when needed to eliminate wasting
water and to improve hygiene practices.
• Use pre-rinse sprayers designed with automatic shut-off valves to supply water only when
needed. Install low-flow, high-pressure spray heads or a flow reduction valve.
• Advise staff to hand scrape dishes and utensils before loading into dishwashers rather than
rinsing them with water.
• Alternatively, pre-soak utensils and other items before loading into dishwashers.
• Only operate rack machines when they are full.
• Investigate recycling rinse water from dishwashers or reusing it to operate the garbage
disposer.
• Install an auto-timer or electronic sensor to allow water flow only when dishes are present or
running through the system.
• Investigate alternatives to a mechanical garbage disposal system, such as composting and
food donation, or consider using a commercial food waste collector.
• If replacing your garbage disposal system, use strainers or traps that employ a mesh screen
to collect food waste for later disposal.
• Modify the settings of your ice machine so it dispenses only the required amount of ice.
• Consider using an air-cooled machine instead of a water-cooled machine.
• Investigate a closed circuit cooling system, a more efficient process for air-conditioning.
• Check seals on your ice machine regularly.
• In Asian-style kitchens, replace existing water works with waterless woks that are air-cooled
rather than water-cooled.
• When using water woks, ensure valves are switched off when stoves are not in use.
EXAMPLES:
Internet Services

As the role of the Internet becomes more and more various, Internet and multimedia can’t
be thought of separately any more. There may be the common end users who get information
provided by the form of multimedia, and there also may be the multimedia developers who are
delivering their products across the Internet. In both of these cases, one of the critical factors in
determining how enjoyable and effective their internet experience will be how much time will be
spent for uploading or downloading, that is, internet access speed. And the Internet access speed
depends on which computer system to connect to the Internet we choose.

Internet Services is the embedded HTTP server application that is available on a network
enabled Document Centre. Internet Services enables you to access printing, faxing and scanning
features of the Document Centre, as well as view device status, perform queue management and
perform device management, over the internet.

Using a browser application, such as Netscape Navigator or Microsoft Internet Explorer, you can
access any Document Centre on a network using the TCP/IP protocol. By entering the Document
Centre’s IP address as the URL in the browser, you have access to the Document Centre for
scanning, printing, faxing, performing device management and many other functions you would
normally have to execute at the Document Centre control panel.

Understanding terminology relevant to the topic

There are several terms to be good to know before entering the topic.

• Always on: a feature of Internet connection in which the connection is ready to use
immediately as long as the computer has power.
• Analog signals: continuously changing natural signal like human voice. The same
technology used to record sounds onto an audiotape.
• Bandwidth: the amount of data that can be transmitted across a network or cable; usually
measured in bits per second (bps) for Internet access. For example, a modem may connect
at 28.8 Kbps, which means it can nominally send and receive 28,800 bits of information
per second.
 • Broadband: a high-speed Internet access that offers an always-on connection, which is
called in contrast to a dial-up connection using analog modem.
• Digital signals: the signals for the performance of computer by turning on and off a series
of electronic switches represented by the numerical digits of 0 (the code for off) and 1(the
code for on). The combinations of these digital codes represent computer text, commands
and graphics.
• Internet service provider (ISP): a company that provides access to the Internet. For a
monthly fee, the service provider gives a software package, username, password and access
phone number. In addition to serving individuals, this also serves companies, providing a
direct connection from the company’s networks to the Internet.

Types of Internet connections

The ways to connect Internet include traditional dial-up access through the analog modems and
broadband options such as ISDN, xDSL. Cable, leased lines and wireless.

Analog Modems

Since analog modems are built into most new computers, they represent the most convenient
method of connecting to the Internet for the first time and are very familiar to most computer users.
“Modems”(a modulator/demodulator) convert analog data transmitted over phone lines into digital
data that computers can read (demodulation) and also convert digital data into analog data so it
can be transmitted (modulation) –see the picture below--. Because they use regular analog phone
lines, these are called analog modems to distinguish them from other sorts of modems.
ISDN (Integrated Services Digital Network)

ISDN uses fully digital signals over copper phone wire, a standard telephone line. This
means there is no conversion from digital to analog and back again in the manner that an analog
modem works. Most ISDN lines offered by telephone companies give users two lines at once,
called B channels. The users can use one line for voice and the other for data, or they can use both
lines for data to give them data rates of 128 Kbps. Another version, called B-ISDN, is able to
support transmission rates of 1.5 Mbps. B-ISDN requires fiber optic cables and is not widely
available.

DSL (Digital Subscriber Lines)

DSL, also known as xDSL (a generic name), is another broadband service that many
telephone companies and other providers offer to consumers. It is composed of several
subcategories, the most common being ADSL (Asymmetric Digital Subscriber Line), SDSL
(Symmetric Digital Subscriber Line), and HDSL (High-data-rate Digital Subscriber Line). ADSL
technology is a transport that allows faster flow of information downstream than upstream, while
SDLS supports one speed regardless of upstream or downstream flow.

These all work in the same general fashion. That is, DSL squeezes the maximum capacity
out of a telephone line. DSL services let the user the current copper phone lines in his/her home
for both data and voice communication and (s)he can even use them simultaneously over the same
copper pair. This means that the user can surf the Internet and talk on the phone at the same time.
The DSL services do this by sending and receiving data at a different frequency than the user’s
voice. ADSL is more popular in North America, whereas SDSL is being developed primarily in
Europe.

Cable

Whereas ISDN and DSL have become popular by taking advantage of copper telephone
lines, cable is another broadband option which takes advantage of another setup found in homes-
cable TV. A cable modem uses the cable TV provider’s hybrid Fiber/Co-ax infrastructure as a
shared data network. All of the devices connected to the neighborhood co-ax network talk and
listen to each other.

Leased Lines

A leased line is a telephone line that is rented directly from the telephone company, and
sometimes is referred to as direct connections to the Internet.

Wireless

There are several wireless options, available for special Internet access applications. They
can be extremely useful for some Internet users.

Cellular modems:

Much the way a regular modem interfaces the PC to the Internet over standard phone lines,
cellular modems can perform a similar function over cellular phones. These are slow (usually 9600
bps) and expensive (because cellular phone time is still expensive), but they offer the freedom to
allow the user to access the Internet from virtually anywhere.

Satellite:

This technology is a method by which Internet content is downloaded to a satellite dish and
then transmitted directly from the dish to the user’s PC. Download speeds are typically about 600
kbps. During peak Internet usage times, though, speeds could drop to around 150 kbps. This option
may be particularly appealing to those who already have a satellite dish for TV purposes, with
two-way satellite –for uploading and downloading-- internet access, the satellite company serves
as the ISP, and the cost is around $40 to $ 70 per month.

Satellite dishes capable of carrying Internet data cost around $250. Unlike its cable and
telephone counterparts, satellite technology is not faced with the problem of pulling wire through
the desert and over mountains. For about 50 million American households, in many rural areas,
satellite access is their only current broadband option while they wait for cable and DSL to reach
them. Experts expect that in 3-4 years, the network of satellites will include nearly the entire Earth,
covering 95% of its landmass.

There is a phenomenon called rain fade that most subscribers to satellite-based TV services
report. Rain fade occurs when a wall of rain is so dense that the satellite signal has trouble making
it to the user’s satellite dish. This degradation of the satellite signal can result in decreased picture
quality, ideation, and even total signal loss. Rain fade can pose a serious problem to the new,
upcoming satellite-based Internet technologies.

However, rain fade is usually experienced at the beginning of a storm and only lasts for a
few minutes. Satellite signals have no trouble passing through most rain showers. From the current
information available, users of satellite Internet services may need some sort of terrestrial Internet
connection as a backup option so that they can maintain an Internet connection during severe
weather.

Other connections:

There are very high-end connections available, such as microwave links, normally used
only by businesses, which can be regarded as wireless leased lines. There are also other
connections, which are deploying or still underutilized. For those connections, speeds vary widely,
from 1.5 Mbps to very high speeds (i.e., 45 Mbps). The connection speed varies depending on the
carrier, technology used, and the user’s distance from a receiving station.

Hotel Services

Hotels need to provide Internet services to hundreds of guests on a daily basis, and
managing Internet access for so many people can be very complicated without the right equipment.
With hospitality features like a customizable web authentication portal and RADIUS
authentication. Hotel guests are redirected to the web-based authentication portal upon the first
attempt to access the network. Simply by entering the account information provided by the hotel,
guests can get secure wired or wireless access to the Internet in a matter of seconds. The web-
based authentication portal is also highly customizable. Hotels can customize the portal with
company logos, backgrounds, news, advertisements or other texts to meet their needs.
 As people today travel with more mobile Internet devices like smartphones, tablets, laptop
computers and handheld game consoles, the quality of Internet services at hotels has become an
integral part of customer satisfaction. This means that, to satisfy customers, hotels need a more
robust solution to not only handle the increased amount of network traffic, but also provide always-
on network accessibility.

Connecting the UAG715 to two different ISP subscriptions, users can configure the device
to work in either active-active load sharing mode, or active-passive failover mode to fulfill
deployment needs. In active-active mode, the UAG715 distributes network traffic between the two
WAN connections, preventing overload on either connection and ensuring Internet service quality
for everyone in the network. In active-passive mode, the UAG715 uses one WAN connection for
Internet services and the other as a backup to provide always-on connectivity in cases of network
failures.

Web security is a critical issue for places like hotels, where the majority of network users
are guests who access the Internet with their own devices. Hotels should offer comprehensive
security functions that can help to establish safer public networks to protect both guests and staff
members. Using ICSA-based firewall technology, the UAG715 can perform stateful packet
inspection (SPI) of TCP and UDP streams to reject illegitimate packets from different types of
connections. It can also detect and prevent DoS/DDoS attacks and provide real-time alerts and
reports.

With an optional license, the UAG715 offers powerful content filtering by Blue Coat
Systems. Blue Coat content filtering features a comprehensive database of URLs, IP addresses and
domains, which helps to provide real-time malware protection for all devices in the network. It can
also identify sites that consume significant amounts of bandwidth, like video streaming sites, to
offer easier bandwidth regulation for administrators.

Hotels should satisfy business travelers who need to connect to their offices via VPN connections.
The UAG715 assigns an individual public IP address to every user tunneling to the same remote
office, allowing more users to use the same VPN connection simultaneously.
Computer Network

A computer network is a system of interconnected computers and peripheral devices. For example,
it may connect computers, printers, scanners and cameras.

Using hardware and software, these interconnected computing devices can communicate
with each other through defined rules of data communications. In a network, computers can
exchange and share information and resources.

A computer network may operate on wired connections or wireless connections.

When two or more networks are linked or connected and are able to communicate with one
another using suitable hardware and software, it is called an internet work.

Components of Communications

In order for a network to properly operate, two categories of network communications components
are needed; ‘Hardware’ and ‘Software’.
Computers, hub, switch, router, network interface cards and both wired and wireless
communications media fall under the ‘Hardware’ category.

Operating systems and applications fall under the ‘Software’ category.

 Once we have got the necessary hardware set up for a network, we will need to have
suitable software on the network computers that would be able to provide some basic functions,
such as connecting to other computers on the network, sharing resources and files and providing
for network security for users who are online.

In general, network software must be able to handle networking protocols and connections
within the network and with other networks. Most importantly, it should also provide file systems
functions to organize disk space on the network computers for sharing purposes. Since most
computer networks are connected to the Internet, network software must have some form of
management and security services to protect the network as well as computers on the network,
from unauthorized access.

TYPES OF NETWORKS

Three types of networks:

Local Area Network or LAN - the email system within the school lab in SMK KL

It covers a small region of space, typically a single building.

Metropolitan Area Network or MAN - the email system within KL city

It is a collection of LANs with the same geographical area, for instance a city.

Wide Area Network or WAN - the email system between KL and London

It can be a collection of LANs or MANs or the mix of two with a very large geographical area, for
instance a country or even beyond the border.
COMMUNICATION DEVICES: HARDWARE REQUIREMENTS

Communication devices are hardware components that enable a computer to send or receive data,
instructions and information to and from one or more computers.

Examples of communication devices are:

• Network Interface Card (NIC)

• Wireless Network Interface Card (WNIC)
• internal and external modem
• hub or switch
• router
• wireless access point

NETWORK INTERFACE CARD

A network card, sometimes pronounced as NICK, is an adapter card or PC card that enables the
computer to access the network.
 WIRELESS NETWORK
INTERFACE CARD

Wireless Network Interface Card is a

network card that provides wireless
data transmission.

NETWORK COMMUNICATION CHANNELS

There are two types of modem, internal modem and external modem. An internal modem
only works in stand-alone computers. It is built into the computer. An external modem is
separated from the computer and is also mobile.

HUB/SWITCH

Hub or switch is a common connection point for devices in a network. Hubs are commonly
used to connect segments of a LAN.
ROUTER

A router is a communications device that connects multiple computers or other routers

together and transmits data to the correct destination.

WIRELESS ACCESS POINT

A wireless access point is a central communications device that allow computers to transfer
data. This device can help information to be transferred wirelessly to other wireless devices or to
a wired network. Wireless access point has high quality antennas for optimal signals.
CHANNELED SERVICES

Custom Channels is a new kind of digital music service delivered live over the Internet directly
into hotel. Custom Channels is different because they stream music directly into the hotel without
satellite dishes, downloads or discs.

Description

The RDL FP – ECC1 energy conservation controller automatically powers up the electronics for
this hotel meeting room when needed and powers down the equipment when the audio sources are
not in use to conserve energy and reduce operating costs.

“Trigger” inputs bridge the mic and / or line level signals from the room to switch the system
equipment on. Once on, the presence of a line level signal from the RU – MX4 Mixer at the “hold”
input keeps the system powered. After a switch – selectable time period of 15, 30 or 60 minutes
with no audio, the FP – ECCI will turn off the system electronics. No operator invention is needed
to turn the system on / off.
The RLC10K wall control connected to the ST – VCA3 Voltage Controlled Amplifier allow
adjustment of background music levels when there is no live event in the room. The D-ECR1L
Power on / off Remote Control allows the system to be manually turned on / off. It also provides
a system master level control to adjust the volume of the RU – PA40D 40 Watt Stereo Power
Amplifier.