1. Introduction BY URUSHA KARMACHARYA
HOTEL MAINTENANCE & ENGINEERING
Introduction BY URUSHA KARMACHARYA

2. Introduction
Hotel is a superior building used for accommodating 15 or more strangers temporarily for few days
Strangers are charged according to the nature and period of accommodation they avail
Hotel provides both lodging (temporary habitation) and boarding facilities
Hotels may be of the following types
Resort Hotel
A hotel where people stay for longer period
Can be of 5 star/ 5 star deluxe, 4 star and 3 star
Motel
A group of furnished cabin by the road side away from the city where motorists may stay for the night
lodging and boarding- Place and food
Deluxe- luxurious

3. Introduction 3. Star Hotel 4. Heritage Hotel
Hotel proposed in Palace/ Castle /Fort / Havely/ Residence of any size built prior to 1950
Star
Single Room
Double Room
Attached bathroom
5 star deluxe/5 star
180 sq. ft
200 sq. ft
45 sq. ft
4 star
3 star
120 sq. ft
AC & NAC
140 sq. ft
36 sq. ft
2 star
1 star
100 sq. ft
30 sq. ft
Deluxe- luxurious

4. Introduction Hotel Facilities Reception Cash Information Counter
Money exchange
Left luggage room
Dinning room
Bar/permit room
Kitchen
Pantry

5. Introduction Hotel accommodation should have the following facilities
Public room, front office- entrance, reception (3m wide minimum), cash information counter, money changing facility, left luggage room
Dinning hall, Conference hall, banquet/guest room
Bed room – attached with bath room or without bath room
Services- Bar/permit room, drinking water chilled (guest room), kitchen, pantry, laundry, air conditioning plant, parking space, Garden, health club, television antenna, shopping Centre, stereo system, food and beverage service, heating/cooling arrangement, telephone, intercom, medical assistance, Wi-Fi services
Restaurant
Other such as Swimming pool, solar water heating/cooling system
Intercom- electrical device allowing one way or two way communication

6. Introduction
Some of the basic points to be considered while designing a hotel
Building should be made fire proof construction and fire extinguishers, lightening arresters should be installed at proper places
Public room, service and restaurant should be located on ground floor only
Carpeting of hall ways should be done to reduce noise
Corridors, lounges (common meeting place used for waiting, 0.5-1m2/ bed), dinning hall (space cooling, servicing counter having direct link with kitchen), restaurant (2 m2 to 3m2 / head space)
Minimum stair should be at least 1.5m wide
Minimum two lifts should be provided in multistoried structure
Bed room should contain one table, two chairs, a locker or cupboard, shaving mirror, portable TV, room cooler, wash basin, curtains, dustbin, fan etc

7. Introduction
Single bed room 2.75 X 4.5m, separate bathroom and water closet
Electric Services – Distribution system, transformer, switch gear, overhead distribution system, outdoor lighting, diesel generator set etc
Telecommunication services – automatic telephone exchange, FAX, etc
Sanitary Services- Drainage, waste disposal system
Gas services, Air compressor
Water supply system
Transportation services- bus, lorries, cars etc
Kitchen- Food storage, preparation (circulating air cabin for drying vegetables), cooking and services 1.5 to 3 m wide
Room for washing dishes and plates 20 to 30 m2 with running water, pot wash, waste disposal, supervision, ordering, billing

8. Introduction Other stores 10 sq.m minimum Laundry 3 X 4.5 m
Servant room 3X 3.4m
Car parking space 15 sq.m/car
Scooter parking space 3 sq.m/scooter
Cycle parking space 1.4 sq.m/cycle

9. Introduction The physical plan of hotel refers to
Land and site development – road, culvert, garden, tube well, boundary wall, underground/overhead storage tank, soak well, fountain, drainage system, sewer line etc
Building – Walls, floors, roofs, doors, windows, ventilators etc
Building systems – pipes
Interior finishes – paints, varnishes, carpeting, distemper, white washing, wall paper etc
Furniture, fixtures and equipment- fire fighting, electrical safety etc
Visible components- ground, exterior building, fire fighting, electrical etc
Invisible components- structure steel, plumbing, heating, ventilating and air conditioning equipment
Culvert- a tunnel carrying a stream or open drain under a road or railway.
Varnishes - resin dissolved in a liquid for applying on wood, metal, or other materials to form a hard, clear, shiny surface when dry.

10. Introduction Maintenance of Assets
Till now hotel management was not serious for maintenance of grounds, buildings, equipment, waste disposal system, store and sanitary, pollution control equipment, gas distribution system, electrical energy supply system, fuel supply system, water (hot & cold) system, ventilation, refrigeration and air conditioning, fire fighting, heating, telephone system, cable television, elevators, lights, escalators etc.
The effect was economic loss
Today most of the hotel management give due importance to maintenance of assets
Maintenance raises the level of equipment performance and availability
It adds to running cost but raises the profits
Assets-
Varnishes - resin dissolved in a liquid for applying on wood, metal, or other materials to form a hard, clear, shiny surface when dry.

11. Introduction Maintenance consists of the following
Building maintenance
Equipment/system maintenance
Security maintenance
Physical assets of employees or guests- key controls, lock rotation, tools and supplies control
Calibration of controls and equipment
Fire alarm, fire extinguisher chemicals, communication system, water treatment , trash removal, cleaning and paintings of hotels and club

12. Introduction For better performance of hotel, we have to look for
Better operating performance of a building
Understand guest perception of quality of services
Employee performance, moral, conduct, motivation
Profitability of operation