ENGINEERING DEPARTMENT

WELCOMES YOU !!

 Engineering is one of hotel’s departments which is

assigned to keep up and maintain the property condition in
high quality standard

 “Through effective communication, co-operation and hard

work,
We will :
 Provide our valued guests with an excellent
accommodation .
 Provide a comfortable work place to our fellow associates.
”

THE CHEDI SAKALA, BALI

Engineering Department goals :
1. Controlling energy usage
2. Protecting and enhancing
financial value of building
3. Supporting efforts of all other
hotel departments
4. Ensuring safety of the guest
and associates
5. Enhancing guest satisfaction
6.Controlling maintenance and
repair

THE CHEDI SAKALA, BALI

 Energy conservation
 Using energy saving energy
bulb
 Heat Exchanger system,
Using waste condensor
heat to produce hot water
 Gravitation system , for
plumbing system
 Capacitor bank, capacity 2
X 750 kvA.

Caption - GHM resort and hotel

 Day today operational
General Energy Saving Policy
 In store rooms have door switch to cut off lights and A/C
when door closed
 Have also door switch for offices
 Public area A/C to be 23 0C
 Guestroom showers – 15 ltr./minute is OK, wash basin 5 – 8
ltr./minute is OK.
 Auto control for urinals.

Caption - GHM resort and hotel


Kitchen
 Do not immediately transfer hot
foods to refrigerators or freezers.
 Report any leaking faucets or
malfunctioning equipment to
engineering / maintenance.
 Keep walk-in and reach-in coolers
closed and turn lights out when
not in use.
 Turn on only the appliances
needed at the time and switch off
immediately after use.
 Turn off kitchen equipment when
not in use.
 Clean kitchen equipment daily to
reduce heat loss.
 Calibrate all kitchen equipment
every 6 months.
 Maintain dishwashers and keep it
free from leakages and heat
losses.
 Run only full loads through
dishwasher and switch machine
off
when not in use.
 All gas appliances to be turned
down to lowest possible heat
when not in use.
 Clean all refrigerator and freezers
condensers regularly.
 Member of kitchen staff to be
responsible for checking all
equipment is off at end of
workday.
 Cooler door, seals to be
maintained, temperature setting
should be right 5°C for coolers and
–18 to –20 for freezers
F & B Department
 Turn off lights, sound equipment and coffee
machine when function room is not in use.
 Lights and A/C to be switched of for areas not in
use.
 Use general service incandescent lights during
set-ups instead of whole lighting.
 All heating and air conditioning to be on for no
more than ½ hour before/after function.
 Keep the curtain closed when not used.
 Use run hour meter for lights and A/C and
compare it with function sheet.
 Use portable lighting for carpet vacuuming
instead of all the lights being kept on.
Caption - GHM resort and hotel
Housekeeping
 Housekeeping supervisors to ensure that thermostat and air
conditioning are set correctly 22°C,
drapes are closed and all lighting is off in all unoccupied
rooms each day or as soon as room is checked out
Report any leaking faucets, running toilets or other
problems to engineering.
 Check to see if windows are closed and radio/TV switched off.
 Implement a procedure whereby floors are shut down during
periods of low occupancy.
Caption - GHM resort and hotel