The Hotel Engineer Vol 21 No 2 by Adbourne Publishing

THE

HOTEL ENGINEER OFFICIAL PUBLICATION OF THE AUSTRALIAN INSTITUTE OF HOTEL ENGINEERING

AIHE UPDATE CONFERENCE

4-5 August 2016 QT Hotel Surfers Paradise, Gold Coast, Queensland

PP 319986/101

Volume 21 Number 2 July 2016

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PRESIDENT'S MESSAGE G

reetings to all.

How time flies so to speak. Two years on and we are about to welcome all to another Australian Institute of Hotel Engineering Update Conference. What a great event that was (2014), as well as celebrating our 25 years in existence. The Conference this year is being held at the QT Hotel, Surfers Paradise, Queensland, the 4th and 5th of August, 2016. We have an array of presenters and speakers and are looking forward with much anticipation to their workshops and presentations, all pertinent to our industry. During the conference workshops, we will be presented with a wide range of topics from those who are specialists in their fields. In total, 8 presenters, incorporating Waste Management, Hospitality IT, Hotel Financial Operations (from the view and insight of an FC), Workplace Access and Safety, Pest Services and Education, Fire and Life Safety and current Standard Updates, Air Quality Management and Hotel Utilities Management. As you can see, topics that are so very relevant to our portfolio.

Together with the workshop's and presentations, we have the trade and consultant booths exhibiting their wares, all the latest technology and trends. The AIHE is very honoured to again be associated with this year’s major Sponsors, Clipsal, Vintech Systems and mySmartCTI. As with our conferences, there is time to network and discuss our industry in depth during the workshops, trade displays and during our social events. Our social events include a cocktail party and a gala dinner. This is a must attend event, for all whom are associated in any way in both hotels, and the hospitality industry, and is the only conference in Australia specific to hotels and resort engineering. On behalf of the organisational team, AIHE State Chapters and Presidents, we look forward to welcoming all our fellow colleagues and supporters, from Australia wide and those attending from overseas. To be a part of this, and for further information on the conference and accommodation details, refer to the detailed Delegate Prospectus in this edition.

The Conference‘s Official opening is on the morning of the 4th of August. We are privileged to have the Gold Coast Mayor Mr Tom Tate officiating, and as an added bonus on the morning of the second day, we have a member of the Commonwealth games committee, giving us an insight to the preparations and games update, as 2018 is fast approaching for this wonderful event on the Gold Coast.

Catch up with you all at the conference.

ADBOURNE PUBLISHING 18/69 Acacia Road Ferntree Gully, VIC 3156 PO Box 735, Belgrave, VIC 3160 www.adbourne.com

PRODUCTION Emily Wallis T: (03) 9758 1436 E: production@adbourne.com

SUBSCRIPTIONS Enquiries: (03) 9758 1431 Fax: (03) 9758 1432 Email: admin@adbourne.com

ADVERTISING Melbourne: Neil Muir T: (03) 9758 1433 F: (03) 9758 1432 E: neil@adbourne.com Adelaide: Robert Spowart T: 0488 390 039 E: robert@adbourne.com

Kind Regards. Paul Truman President AIHE Queensland Chapter.

ADMINISTRATION Tarnia Hiosan T: (03) 9758 1431 E: admin@adbourne.com

AIHE STATE PRESIDENTS Paul Truman, QLD (Interim) E: pault@watermarkhotelgc.com.au Anura Yapa, NSW E: Anura.Yapa@shangri-la.com David Zammit,VIC E: david.zammit@hyatt.com Tony Fioraso, WA E: tony.fioraso@burswood.com.au

Adbourne Publishing cannot ensure that the advertisers appearing in The Hotel Engineer comply absolutely with the Trades Practices Act and other consumer legislation. The responsibility is therefore on the person, company or advertising agency submitting the advertisement(s) for publication. Adbourne Publishing reserves the right to refuse any advertisement without stating the reason. No responsibility is accepted for incorrect information contained in advertisements or editorial.The editor reserves the right to edit, abridge or otherwise alter articles for publication. All original material produced in this magazine remains the property of the publisher and cannot be reproduced without authority. The views of the contributors and all submitted editorial are the author’s views and are not necessarily those of the publisher.

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CONTENTS 15

AIHE State news

13 Thank you all!! A message from Neil Weenink 15 Stamford Plaza Melbourne: going green 20 The changing face of hotel design 22 Innovation opportunities abound in Australiaâ&#x20AC;&#x2122;s hotels 27 Aditi makes her mark 28 Quality Energy 31 HITEC 2016 and the latest technology trends in Hotels 34 Back of house LED lighting upgrade 36 Regulation update

38 Kitchen exhaust design considerations for hotels 45 Update conference exhibitor prospectus 54 The networked hotel room 56 Comfort in sound 61 Hidden issues in hotels 65 Back of house 67 What is the Department of Health looking for in your water? 71 Legionella contamination in residential facilities in Australia 77 Hotel safety 88 News

THE

HOTEL ENGINEER OFFICIAL PUBLICATION OF THE AUSTRALIAN INSTITUTE OF HOTEL ENGINEERING

AIHE UPDATE CONFERENCE

Front cover shows: QT Hotel Surfers Paradise, Gold Coast, Queensland

4-5 August 2016 QT Hotel Surfers Paradise, Gold Coast, Queensland

PP 319986/101

Volume 21 Number 2 July 2016

AIHE STATE

NEWS

VICTORIA It's hard to believe that we are already midway into 2016 and for most of us braving the winter months in our states. Our diverse and informative meetings continue, as we appreciate the assistance of our corporates and hotels supporting the chapter where ever possible. Our May meeting was held at the Downtowner Hotel, hosted by Chief Engineer Peter Nesbit. This dynamic meeting included presenters from City West Water being Sophea Eng & Phillip Farrell. I say dynamic, as the presentation generated a lot of discussion around our water pricing, infrastructure, desalination, water catchments, along with many questions and banter with both the presenters, making this meeting by far the most engaging to date. June had us gather at ComCater showroom in South Melbourne. With this being our 3rd meeting over the past 4 years being hosted by the team, we were all eager to attend, knowing that we would be in for a culinary delight. The evening was hosted by Craig Lategan and Michelle Abdelahad, complimented by both Chef Kim Wisneski & Chef Leslie Chan. Both Chefs demonstrated the features of the Rational & Frima products, along with cooking up several courses for us to enjoy. Add in a few beverages and great company, we had the making for an enjoyable night of networking, whilst walking away knowing a little more about these world class cooking appliances.

Our July meeting was held and hosted at Grand Hyatt Melbourne, with Closed Loop environmental consultants being our presenter. This meeting took in a site review of our recently installed composter. In February 2016 GHM introduced the separation of food waste from landfill and partnered with Closed Loop on this exciting initiative. Closed Loop presented on their partnership agreement with us, took us through the technicalities of the composter plant and also explained their association with such community groups as City Harvest, who use the end product of compost for community gardens. 2016 has also welcomed the addition of several new corporate's and hotel engineers to our chapter. It has been encouraging to see a few new faces and the consistent support at our meetings. On June 15th 2016 TAA Victoria hosted the Accommodation Awards for excellence. Congratulations to Tony Wischer in winning the category of Engineering & Maintenance employee of the year, and Peter Nesbit representing the Downtowner Hotel, in taking out consecutively for the 2nd year, best environmental and energy efficient practicing hotel. Well done and deserved to the both of you, so great to see our hotel engineers represented and recognised at such a prestigious event. On the national front, I take this opportunity to thank my fellow presidents along with Bev Allen and the Queensland committee, in their organisation of our Update Conference 2016. Without their dedication and drive, such an event would not be possible to deliver, an amazing effort all around. Regards David Zammit President AIHE Victoria Chapter

View The Hotel Engineer online now! Visit www.adbourne.com and click Hotel Engineer 6

WESTERN AUSTRALIA

Many thanks to our sponsors listed below:

Greetings from Western Australia and I hope to see everyone at this year’s conference, How quickly does the financial year fly by.

SUEZ RECYCLING & RECOVERY AUSTRALIA DORMA-AUSTRALIA-NEW ZEALAND DURATEC AUSTRALIA THYSSENKRUPP ELEVATOR AUSTRALIA JAYMAK-EPUIPMENT HYGIENE SERVICES OMEGA POWER WA AIRLITE GROUP ROY BATTS SALES KLEENHEAT PERROT PAINTING HFM ASSET MANAGEMENT PROGRAMMED PROPERTY SERVICES LAZCO PRECISION CARPETS WESTERN AUSTRALIAN MECHANICAL SERVICES

Our meeting in April was at the Hyatt Regency Perth. We had two presenters from: 1. ClearGard Australia/Safety Zone Glazing protection ClearGard presented on a film (safety zone glazing protection system) that had acoustic qualities and provided a level of thermal reduction to hotel rooms or open spaces. 2. Mend A Bath/Resurfacing Baths, Showers, Tiles. Mend a bath showed the group of how they repair porcelain and fibreglass baths and basins in situ including methods that can save on replacement costs. Many thanks to Doug Stemp for hosting this event.

The June meeting was held at the Duxton Hotel with two guest presenters: 1. Kleenheat John Saratsis presented on the electricity and gas market and the history of business. We also discussed the various ways hotels could save money with tendering and alternate suppliers. 2. QED-Environmental Services Joe Scholz presented us an overview of QED and the services they provided in the air quality space including: Indoor Air Quality • Indoor Air Quality Monitoring & Management • IEQ Risk Assessment • AS3666 Conformance • NABERS Indoor Environment Ratings • Thermal Comfort to ISO 7726, 7730 and ASHRAE 55 Hazardous Substances • Asbestos Assessment & Management Plans NOHSC Code of Practice (April 2005) [QED have nationally accredited Class A Asbestos Assessors Licenses] • Hazardous Substances and Workplace Register and Management as per NOHSC • Dangerous goods surveys Rating Schemes – Working Group Memberships & Accreditations Environmental Auditing Many thanks to George Rizk for hosting this event.

May was our annual golf day at the Vines Resort and Country Club. The day was an overwhelming success with over 80 players from all Hotels and corporate members in attendance. The course was in pristine condition and the hospitality from the Vines was second to none.

Once again I urge everyone to attend this year’s conference and support your industry and I look forward to meeting new associates and hotel engineers. Many thanks Tony Fioraso President – AIHE Western Australia

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AIHE Advert - July 2016 (130x185mm).indd 1

4/07/2016 10:45 am

QUEENSLAND Warm greetings from Queensland. Months certainly pass us by as a blur and here we are with our July issue upon us. From Aprils edition and report, to now, the Queensland chapter have been concentrating on the upcoming conference being held on the Gold Coast. We have had no presentations as full focus of the committee has been on driving the conference forward, and also, within this period,we held our annual general meeting. The AGM was held at the Mecure Resort, Palm Meadows, combined as a breakfast meeting and get together. Thank you to all whom attended the AGM, the committee re-structure resulted as follows;

The Prospective includes the ticket inclusions and conference workshops. A value package with terrific key note speakers and MC. We are pleased to have been able to enlist the Gold Coast Major (Tom Tate) officiate at the conference and partake in the official opening. I can not understate the calibre of presenters and conference workshop and trade exhibitions we have this year so urge all to be part of it. One not to be missed. Any queries or bookings in relation to the conference for exhibition, sponsorship and delegate packages, or Queensland chapter membership, please contact myself directly (0411 592 514) or to Bev (AIHE Qld Secretary) on 0409 899 390 Regards Paul Truman Queensland Chapter President

• Committee Members; Wayne Street, Geoff Heron, Lindsay Slade. • Meeting Coordinator; Alan Gyoury • Secretary; Bev Allen • Treasurer; Peter Gannon • Vice President; Spencer Hobbs • President; Paul Truman A very special mention and many thanks to Geoff Baldwin whom for so many years has not only been an active committee member, but also our treasurer. He has now relinquished this role. Due to the increase in work commitments a long standing corporate committee member, Paul Anderson, has stood down. I personally thank Paul for his constructive input over the years and unrelenting pushing of our institution. Our emphasis as mentioned, is certainly on the pending conference and ensuring as many organisations, corporations, and delegates attend. There is no need to remind all that the conference is a vital link in our industry for information technology in our specific field, openly networking and exchange of ideas. A great forum. Once the conference is over, we do have a number of interesting hotel related proposals for monthly meeting presentations. So to that end, we will be in contact with all members, affiliates and all hotel engineering/maintenance personal with the information and dates. The Official Delegate Prospective for the conference (August the 4th and 5th) has been available for some time so please, review it and enlist in this wonderful event.

NEW SOUTH WALES Welcome to the conference edition, with warm greetings from NSW chapter. The cold winter weather has arrived as the temperatures drop close to zero, hope all are coping well with this cooler weather conditions. NSW chapter has appreciated the support of all members, industry experts and the hotel General Managers in the past. I am glad to see an up rise in the number of members and as a result more engineers are attending monthly meetings. I would like to welcome all new members who joined recently. When I look back since the 25th Anniversary Update Conference in 2014, there have been many meetings and activities. The last two years have been a great success leading up to now and I am looking forward to having more successful years ahead. We had our monthly meetings at Sydney Hilton Hotel, Grace Hotel, Pullman Hyde Park, Amora Hotel, Pullman Quay Grand and the last meeting was at Sydney Intercontinental. All meetings were informative and engaging with a great number of attendees. The evenings were thoroughly enjoyed by all members. Last AGM was sponsored by Shangri-la Hotel Sydney, Mr. Michael Cottan VP/GM opened the meeting with a presentation by Ms. Carol Giuseppi, national CEO of TAA. We were also fortunate to have a site visit to Sydney Opera House, where we were able to get a deeper understanding of its M & E system operation. Also, NSW chapter members were invited for the session on “Office of Environment & Heritage Briefing” presented by TAA. The meeting was thought provoking with a lot of information being covered including the Barangaroo site development plan. Ongoing chapter presidents quarterly meetings present us with the opportunity to discuss matters face to face and make help us to make quick decisions. The last Chapter President’s meeting was held on 4th March at Watermark Hotel & Spa, Surfers Paradise, Gold Coast. The main focus of the discussion revolved around the conference arrangements and special thanks to Qld chapter secretary Bev Allen for her contribution. This time in 2014, we were planning for the Update Conference with late Carl Van Den Heever who was my deputy, then in 2015 unexpectedly he opened his gates for his final destination. His presence will be missed at the 2016 conference. On behalf of the NSW chapter I take this opportunity to pay tribute to Carl, quoting that “The value of a man should be seen in what he gives and not what he receive. In one word, Carl was a man who gave. He has done much to his family as his prime responsibility. He gave much to his work especially to the hotel engineering industry. He was a big man, with a big heart and a big smile”.

A photo taken with Carl at the 2014 Update Conference

We have opened a trust account for Carl’s young children to help with their education. Trust Account Certificates presentation to Carl’s children was held at the last AGM. Further, NSW chapter has opened a bank account for the welfare of hotel engineers. In closing I would like to thank all hotel engineers, corporate members and the NSW committee for their support to the success of our chapter. I also would like to thank the hotel General Managers who have contributed in various ways over the past months. Finally, a big thank you to Tony, David and Paul of other chapters for their efforts for another successful conference. I am looking forward to having their continuous support for many years to come. Best wishes for a successful conference and see you all in Gold Coast. Best Wishes Anura Yapa JP President – AIHE NSW chapter

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THANK YOU ALL!!

A MESSAGE FROM NEIL WEENINK, FOUNDING MEMBER OF THE AIHE Warm thanks to all the State Presidents and Secretariats. Thanks hugely and sincerely to all the Key Speakers. And thank you, the membership at large of the Australian Institute of Hotel Engineering.

olleagues, our Speakers have covered a large section of the fields in which we work, but you know I cannot resist adding a few little words. In 1938 when I was just 5 years on the planet, the first window Air-Con was marketed, and few here may know that CFC refrigerants were synthesized in 1928, when Freon gas was born into history…………. Then in 1987 came the Montreal Protocol. We had become accustomed to CFC’s and I remember the head of Meridien Hotels at that time calling me from Paris… “What the devil is this CFC and what are we meaning to do about it?” Which of course raises the same issues of decipherment faced by those in Codes and Cyphers during WW2. Do we know all there is to know about it, and how much do we tell the President? So to speak. To go down this path is to re-state much I have written elsewhere; the saga of Harrison and his very early cooling machine using Carbon Tetra Chloride, and the Melbourne Ice-Works whence his experiments bore fruit. The Ice works and the Harrison plaque attached being still there. [And I am delighted to recall

that my beloved collaborator Madeleine was the one who made the attachment.] The wretched Great Diverter as it was called, featured above the B&W Boilers in one hotel, way up there under the roof. How the blazes it operated we never knew, but as the sun rose this thing would slowly close steam sent to heat exchangers and, as required, allow chilled water in to the exchanger. Slowly slowly. Bloody marvellous, we white boiler suited shift engineers thought. And so it was until the wretched valve gear seized and “hoist up and make good” became the order. Those were the days, And now? Now there is the modern control room, by way of Alan Turing’s programmable computer, and the incredibly shrinking microchip, how nice if you will, not to make a tour around plant with paperboard and pencil. How nice to assume all is well because the gauges tell me so? You remember the Air Liners sinking into oblivion in this last decade? The pilots keen to witness the read outs – but what of their true direction, what of correction via the humble sextant? And so to Sustainable Energy with reference to Co-Generation. I first saw tangible evidence of this on the Steppes of Siberia; huge clouds of exhaust

steam from hot water heating/electrical generating plants. I was travelling on the last steam locomotive hauling the Trans Siberian Express, bliss! And in the Moscow hotels as I recall, it seemed most were using co or tri-generation. In reference to the OPEC squash of 1974. As far as this man is concerned, this was the beginning, or if you like, the conceivement of Hotel Engineering dammit, ‘what would we do without them?’ The near beginnings of what we have today. The arrival of Management to recognition of Engineering. And to which with the establishment of same, would eventually become respect for the ‘them and us’ syndrome. The various Trade Unions [not to mention Hotel Unions per se] were initially somewhat peeved which took some Weenink charm to overcome. But we overcame, and became Incorporated. Comrades one digresses, but in closing I would like to say this: There is much work to be done. That famous tip on the iceberg to which often we allude has scarcely been touched, and yet the wretched chronometer, which governs all, keeps on keeping on. Thank you all, good night and good luck!

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STAMFORD PLAZA MELBOURNE GOING GREEN AUTHORS ADAM HAMILTON, GENERAL MANAGER PONCIANO CASAS, CHIEF ENGINEER OF STAMFORD PLAZA MELBOURNE CO-AUTHOR ANWAR AHMED, ENMAN PTY LTD, PRINCIPLE CONSULTANT

ABSTRACT: Energy is one of the major costs in operating a hotel and thus substantially impacts on profitability. Reducing energy, water and waste is one of the primary goals of hotels; this in turn

reduces the carbon footprint of a hotel and so improving its green image. The Stamford Plaza is a seventeen story hotel located at 111 Little Collins Street, Melbourne. There are 283 guest rooms and the hotel is a self-rated 5 star property. The hotel, after lengthy

but fruitful discourse, has decided to refurbish the mechanical services of the hotel. Such a major capital project began with a simple cost-free and obligation-free desk top study carried out by Enman Pty Ltd, an energy and consulting engineers company.

How will a plant upgrade benefit Stamford Plaza Melbourne? Some justifications for this capital intensive project include: • Having been in operation for over 25 years the chillers are towards the end of their life cycle • The chiller refrigerant R22 is being phased out in 2016, having been deemed environmentally unfriendly • The replacement chillers will provide efficiency at 250% greater than the current chillers • Plans to extend the hotel with additional rooms will escalate cooling and heating loads The current hot water boilers are atmospheric and being past their life cycle, the current maintenance cost is high and efficiency is very low. These boilers are to be replaced by state of the art modular condensing boilers with very high efficiency. The new design incorporates a common

hot water boiler for both building heating and domestic hot water, resulting in redundancy and thus very high availability across both hot water systems. The hotel BMS is overdue for an upgrade. Proposed is a modern BMS with remote monitoring and control facilities, implementing variable speed drives in pumps will allow for optimisation of the chillers and boiler operation. The hotel has decided to upgrade the existing BMS with a non-proprietary BMS using Enman’s well proven energy management control system. A guarantee of energy savings is one of the key factors in the approval of the project. It is provided by Enman as the turnkey supplier of the entire project, enhancing confidence in the investment. The project is registered for Emission Reduction fund which provides further incentive for such capital investment.

The NABERS energy rating of the hotel is expected to be increased by one star.

PROJECT: The hotel has two towers, the east and west towers. These two towers are identical and have identical utility systems. These systems include chillers, boilers, cooling towers and air handling units. All these utilities are currently controlled by the antiquated BMS.

CHILLER UPGRADE: There are two chillers with four reciprocating compressors per wing of the hotel. Although past their life cycle they still operate satisfactorily. They are water cooled liquid chillers and the cooling capacity is 500 kWr. The compressors are old and environmentally unfriendly and the refrigerant of these chillers is R22 which has already been phased out.

Enman is an energy and engineering company specialising in commercial building projects, including hotel retrofits to improve energy efficiency and performance of the building. Enman’s services encompass everything from feasibility studies to project implementation, delivering guaranteed energy savings. These services include:  Project Engineering and Management for major projects including the turnkey supply of: - Energy Management Control Systems - Building Management Systems - Variable speed drives, control and optimisation - Room control systems - Chiller system upgrades - Boiler system upgrades - HVAC upgrades - Co-generation systems  Assistance with Government Subsidies and Funding  Assistance with Carbon Trading

Enman’s BMS is a non-proprietary web-based system which can monitor and control from anywhere. This is a ‘Niagara’ BMS which is a Tridium based system and uses Easy IO (another non-proprietary controller). Enman’s energy management control system ‘ENERTROL’ is a well proven system that has been operating for over two decades. Its features are:  Chiller optimal control and performance monitoring  Advanced optimal control with variable speed drives for pumps, fans, etc.  Advanced HVAC control  Demand management and control  Energy performance monitoring

Enman also offers obligation free Desktop studies to ascertain the economic and technical viability of your project.

Phone: 03 9877 2266 • Website: www.enman.com.au

These old chillers are being replaced with state-of-the-art Smardt chillers which utilise variable speed drives and have slightly more capacity to cater for the prospective increased load in the building with the hotel’s planned expansion program. These chillers provide a 250% increase in the chiller efficiency with environmentally friendly zero ODP HFC R134a refrigerants providing another 25 years of life.

CONTROL SYSTEM UPGRADE:

BOILER UPGRADE:

• Energy management control system. The functions of this system are;

There are three boilers in each tower, two – for the building heating and the other for domestic hot water generation. These are gas fired conventional atmospheric boilers and are very old and inefficient. The domestic hot water system has standby electric heaters for emergency heating. These boilers are being replaced by a set of modular gas fired condensing boilers with a common hot water supply for both building heating and domestic utilisation. Domestic hot water is generated by a plate type double plated heat exchanger with standby pumps. The capacity of the old boilers in each tower are – two x 500kWth for heating and – one 600 kWTH for domestic hot water supply. Each tower will be replaced by eight 150 kWTH modular gas fired condensing boilers. These boilers are very efficient, with efficiency rated at approximately 97% Proposed Heating Hot Water Boiler (HHWB) System

The control system upgrade consists of; • BMS upgrade with a state of art nonproprietary Niagara BMS with remote web based monitoring, control system and superior trending facility which assists with diagnosis and tuning of control for efficient operation of the HVAC system.

O ptimising Chiller plant operation. ptimising Boiler O plant operation.  O ptimising VSD operation for pumps and fans.  Demand management and control system to reduce electricity demand cost.  E xtensive reporting function for Chiller KPI and Electricity consumption and demand. • Variable speed drives for chilled water, condenser water and hot water pumps.

Project Description

Electricity saving kWh/year

Energy management control system with upgrade of BMS

444,000

Chiller upgrade

470,767 118,000

Variable speed drives for fans

Not Available

Replacement of Heating and cooling valves

Not Available

Replacement of damper actuator

Not Available

• Reduced maintenance costs

Economy Cycle

Not Available

• Provision for another 25 years of life

Total Savings

1,032,767

• Improved boiler redundancy for greater reliability of hot water supply

CONCLUSION: The current refurbishing project upgrade with major capital intensive equipment is at the heart of energy efficiency improvement of the hotel. The Mechanical service upgrade is not limited to this development. The hotel is also considering ongoing future upgrades including refurbishment of cooling towers, some of the field equipment such as heating and cooling valves, and damper actuators. This capital-intensive nature of this project holds justification in • Increased profitability of the hotel operation • Increases value of the property • Meeting environmental commitment of the hotel

Gas saving GJ/Year

3411

Variable speed drives of Pumps

• Increased boiler efficiency by 25%

The unofficial NABERS rating of the hotel is 3 star which could be regarded as average. However this upgrade project is expected to lift the rating to 4 stars. In turn, further efficiency stands to be gained with other proposed energy efficiency options outside the scope of this development.

Table 1: Summary of opportunities

Boiler upgrade

The benefits of the boiler upgrade are;

ENERGY EFFICIENCY:

3411

Energy cost saving $/Year

Emission reduction Tonnes of CO2- eq/year

48,840

559

51,000

593

23,877

189

13,000

148

136,717

1489

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WORLD’S FIRST ‘CLASS A+’ & ‘CLASS A+++’ ENERGY EFFICIENT MINIBARS • Indel-B Rated Class A+ & Class A+++ in energy efficiency by EU standards • Italian-designed with over 500,000 in service throughout the world • Over 70% less Energy consumption than standard minibars • Approximate savings of 5% on annual hotel energy costs • Electronic timer with remote control operation and optional wireless remote door locking system • Available in 20-60 litre models – with or without glass door • Bartech automated minibars allow for dramatic increases in revenue through loss minimisation, automated stock control reporting and improvements in labour efficiency

www.vintech.com.au 19

THE CHANGING FACE

OF HOTEL DESIGN

BRENDON GRANGER I DIRECTOR, TECHNOLOGY4HOTELS

otel design has long had a strong influence on a hotel’s aesthetic appeal, but as the needs of the traveller have evolved over the years, so too has the design that draws in guests. As technology rapidly improves and develops, it starts to have more and more influence on the needs of hotel guests, thus impacting hotel design. In many ways it is the evolution of technology that is most influencing the evolution of hotel design.

HOTEL LOBBIES VS COMMUNAL SPACES The design of a hotel lobby is vital in giving a strong and positive first impression. And since the impression that hotels want to give has evolved over the years, it stands to reason that the design of the hotel lobby needs to evolve alongside it. The importance of marble, grand stair cases and designer chandeliers is decreasing as millennial travellers (Millennials – also known as Generation Y – are the generation born between 1980 and 1995) increasingly become the most influential market. Since millennial travellers value experiences over products and services, hotel lobbies are being designed to act more as a communal space in keeping with the local culture, rather than a place to make a grand Hollywood-style entrance. Millennial travellers, as born collaborators, place a strong importance on being highly interactive. It falls upon hotel designers to provide these millennial travellers with interactive and social environments, communal areas in which they can get the full experience, whether this is social networking (in real life and online) or working away from the office.

"Millennials aren't so interested in staying in their room, but congregating in compelling spaces with great design, music and a unique point of view," says Jason Pomeranc, CEO of SIXTY Hotels, a lifestyle brand that recently opened a property in Miami. In the UK, Laslett hotel, a new entry onto the London boutique hotel scene, capitalises perfectly on the rich culture of its Notting Hill setting. So much so that it has become something of a neighbourhood hangout, rather than the traditional style hotel lobby. There is a curated British library, local art on the walls, and shops and restaurants selling and serving celebrated local products. And it’s not just high-end boutique hotels adjusting their design motifs. The lowbudget hotels and hostel chains are also changing their image in-line with millennial expectations. The European hostel brand Generation Hostels have created a series of ‘poshtels’ which incorporate lavish communal areas with bars, cinema rooms and even areas to take a yoga class. “We’re trying to capture people who are curious and people who want to experience design and want to experience something local,” said Josh White, Chief Strategic Officer for the chain. The most recent example of this change in design is the launch of the new edgy midscale brand by Hilton called Tru. “We are incredibly excited to be launching Tru by Hilton, which will serve the largest segment of the hotel market, but a segment where no brand is meeting guests’ current needs,” says Christopher J. Nassetta, President and CEO, Hilton Worldwide.

“Tru will provide guests with a highquality, contemporary, consistent and fresh experience at a great value for customers, while at the same time delivering strong returns to our owners,” he says. The brand will appeal to a broad range of travellers who span generations but think alike; they are united by a millennial mindset – a youthful energy, a zest for life and a desire for human connection. Tru by Hilton is “more than just a place to sleep, it’s a true travel experience designed to deliver a strong value proposition for owners and guests”. Tru by Hilton’s features include: • The Hive, a first floor experience that’s more than a lobby – 2,770 square-feet of open space with unique ways for guests to engage with others or spend time alone – in one of four distinct zones for lounging, working, eating or playing; • The Play Zone, filled with table games, a large-screen TV (offering guests more than 150 channels), and tiered, stadiuminspired seating; • A centrally located Command Centre – a re-envisioned front desk – featuring a social media wall with real-time content to foster engagement among guests, and a 24/7 market offering fun snacks and refreshments, single-serve wine and beer, healthy light meal options and sundries for purchase; • A complimentary ‘Build Your Own’ breakfast bar • A technology-forward mentality featuring segment-leading complimentary WiFi bandwidth allowing guests to download and stream content on their devices, plentiful power sources, and mobile

check-in, room selection and Digital Key available through the Hilton HHonors mobile app;

VITAL AMENITIES AKA TECHNOLOGY Millennials have grown up with technology, often viewing their smartphone as an extension of themselves that they would not dare part with. As digital natives, they are the most avid users of technology, and use it to communicate almost exclusively, either via emails, texts or on social media. Nine out of 10 millennial adults across the world get dressed, brush their teeth and check their smartphones as part of their morning routine, according to the Connected World Technology Report. Since technology is so much a part of their lives, it has quickly become a prerequisite rather than a luxury. As such, hotel design has begun adapting to meet their needs. Where once large bed throws were the mark of a luxurious hotel room, it’s now far more imperative to have a good sized TV (46” plus) that allows guests to view their own content i.e. Netflix, easily and seamlessly as they do at home. Access to WiFi is mandatory. If a millennial were unable to check their smartphones, two out of five reported in the Connected World Technology Report that they “would feel anxious, like a part of me was missing.” WiFi that is unreliable or expensive (i.e. not free) is an easy way for hotels to score a black mark against their names in online reviews and on social media (and trust me, they’ll find a way to get online and tell the world about it). Excellent quality Internet and making it easy for guest to connect, charge and use all their various devices is crucial to total customer satisfaction. Additional outlets and USB charging points are beginning to appear in most hotel room designs, becoming as important as in-room coffee – if not more so, with your average guest travelling with at least three devices that require charging. Hilton’s new Tru brand will offer smart and efficiently designed guest rooms full of the things that matter most – all-white comfortable platform beds, 55-inch TVs, eight-foot wide windows, access to power everywhere, and surprisingly spacious bathrooms.

The growing popularity of keyless room entry has shown how willing guests are to incorporate their mobile technology in the way they interact with hotels. This is allowing hotels to adopt new mobile technology – such as hotel apps/loyalty programs – to connect better with and serve their guests. No one likes waiting in-line. Banks have been giving us technology based alternatives for years; it’s only natural that hotels do the same.

ENERGY EFFICIENCY Reducing energy use is also becoming an important part of hotel room design. Electricity usage is one of the highest operating expenses a hotel incurs and on average, 90% of wasted electricity usage comes from the guestroom, which can be a hotel’s most unmanaged resource. Guestroom’s Air Conditioning/Heating (HVAC) system can represent 70% – 90% of that wasted electricity. Fully automated solutions are now available which can detect whether or not a guestroom is occupied and either turn off the HVAC or set the temperature to one pre-determined by hotel management. Thereby allowing control over electricity usage while still maintaining maximum guestroom comfort levels.

AUTHENTICITY IS THE KEY Erin Green, vice president of development Americas of Rosewood Hotels & Resorts has said that “Authenticity is the new definition of luxury." In other words the perceived value of a hotel visit is now greater when authentic and unique experiences are involved. Creating a hotel experience that reflects the surrounding culture and community is a trend that is quickly spreading around the world, one that is highly encouraged by millennial travellers. “Authenticity is more important than room size, finishes, and brick and mortar. It’s about feeling like you’re in place,” said Russell Urban, executive VP, business development and acquisitions, of Destination Hotels. Those hotels that incorporate a local influence – whether it be art, history or architecture – into their hotel design are now more likely to be perceived as providing the real travel experience that millennial guests respond so well to.

THE GROWING INFLUENCE OF MILLENNIAL MINDSET Hospitality properties of all shapes and sizes are beginning to redesign their properties to introduce new technologies and grow their brand appeal to this generation, and it’s easy to see why. There are currently 83.5 million millennials – more than one quarter of the population – in the US alone. And this number is only going to grow as Generation X ages, travels less and has less income to spend on hospitality. As the future of the travel market grows and develops new needs, it’s only going to become more important for hotel design to adapt to meet them.

DEFINITIONS/NOTES: Millennials – also known as Generation Y – are the generation of travellers born between 1980 and 1995. Millennials were the first generation to be born into the digital world; they’ve grown up in an age where technology is an everyday part of life and regular travel is very accessible. This has created a wave of so-called savvy travellers, who look for unique value in their travel destinations at an affordable price. Millennial Mindset – There are plenty of Generation X’ers (born between 1960 and 1980) who have a millennial mindset – That is they love technology, have a youthful energy, a zest for life and a desire for human connection. In case you haven’t guessed I am one of them.

AUTHOR/BIO With a great passion for all things hotels, but in particular technology and a desire to help others his role as director at Technology4Hotels allows him to do both. Brendon has worked with hundreds of hotels to help them with their in-room technology. In the last few years he has helped them to increase guest satisfaction, strengthen guest loyalty and encourage repeat bookings as well as win awards such as the best business hotel, best city hotel, best upscale hotel and best luxury hotel in Australasia. Always going the extra mile, Brendon began his hospitality career over twenty five years ago working in 5 star hotels whilst completing his Bachelor of Business in Hotel Management. He has held various management positions within 5 star hotels, worked as a consultant in both hotel feasibility and technology and has an extensive background in hotel technology.

INNOVATION OPPORTUNITIES ABOUND IN AUSTRALIA’S HOTELS

When business and leisure travellers check-in to an upscale hotel, they are looking for a luxurious, safe and comfortable place to sleep, but also something more. Today, more than ever, hotel guests are looking for personal, unique, differentiated experiences in a highly competitive market. Guests visiting four- and five-star hotels, resorts and casinos are discriminating consumers with high expectations, including the ability to interact effortlessly with every element of the guest experience.

oday, guests are more informed and critical of their environment and experiences, with positive ratings meaning five star reviews, while negative experiences can go viral on social networks impacting vacancy. With competing services like Airbnb, now more than ever hotels must make significant investments to build their brands and create memorable properties that cater to their guests’ most critical needs. Sophisticated travellers are also tech-savvy consumers. They are

accustomed to using smartphones and other mobile devices in their business and personal lives and have high connectivity expectations when it comes to their hotel accommodation. Fast, reliable, free and easy-to-access Wi-Fi in rooms and throughout the hotel is expected these days, especially at upscale properties. In fact, 70 per cent of business, leisure and family travellers factor the quality of a hotel’s digital tools into their decision on where to stay, according to a Magnani Caruso Dutton survey

of 1,000 international travellers. Eight-of-10 said they would like to use their smartphones to explore hotel amenities and receive general information. And 70 per cent of business travellers would like to use their phones to order room service. Hotel, resort and casino owners and operators are getting the message with many launching or planning to launch mobile applications to make guest experiences smoother. However, the concept of the “Connected Hotel”

extends well beyond guests ordering breakfast or scheduling a little time at the spa. The concept involves a comprehensive technology ecosystem that touches just about everything that happens on hotel property â&#x20AC;&#x201C; from security and safety, to mechanical systems like heating and air conditioning, to business systems and amenities marketing. The integration of various systems helps property managers achieve higher functionality through use of a common interface and applications that combine information to optimise performance and make it easier for both guests and staff to access application features.

systems and operating expenses decline by as much as 20 per cent. Revenue opportunities are enhanced because hotel managers can offer a wider range of guest services and connect with their customers at the optimum moments to enhance their marketing efforts.

Convergence and integration deliver significant benefits for property owners and managers. The guest experience is enhanced because guests have easier access to the connectivity, information and services they crave. In Honeywellâ&#x20AC;&#x2122;s experience, capital expenditures are reduced by 8-12 per cent compared to installing discrete

This fundamental business model shift comes at an opportune time for the hospitality industry. Revenue growth has been strong, with global sales expanding at a compounded annual rate of 5.1 per cent between 2010 and 2015, according to IBISWorldâ&#x20AC;&#x2122;s Global Hotels & Resorts study. Robust growth is expected to continue through the end of the decade,

driven in large part by the luxury hotel and resort segment, which will benefit from an increase in international business travel and tourism. For example, in 2015, the number of Chinese visitors to Australia rose 21.6 per cent to 1.0012 million in the 12 months ended 30 November, Australian Bureau of Statistics figures show. This was the first time Chinese visitors to Australia surpassed 1 million in a 12 month period. As their options increase, affluent business and leisure travellers can afford to be selective. Property owners and managers will no doubt focus on creating the best-possible guest experience to attract and build loyalty within this discriminating customer base. Successful implementation of technology strategies require a broader form of thinking. Innovation comes from wide engagement across departments within a hotel. Housekeeping, Marketing, Engineering and the Front Desk all have a role to play

Create The Best-In-Class Guest Experience

Your smart and tech-savvy guests want instant connectivity and constant comfort. With our suite of converged, integrated solutions, you can offer them all of those and much more. They help you deliver comfort, maximise revenue-per-room, save energy, and reduce operating costs. Together, the Honeywell Enterprise Building Integrator (EBI), INNCOM, and Command and Control Suite (CCS), increase safety, drive efficiency, and encourage growth. Think innovation. Think integrated. Think Honeywell.

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when exploring new ways to improve the guest experience, increase revenue or reduce costs. By engaging with the multiple stakeholders benefits are delivered across departments, the cost to implement is reduced and the return on investment is much quicker. One such example was a hotel competing for an Asian airlines flight crew business. The airline had particular occupational health and safety standards that needed to be met within the hotel, most importantly language translations. The hotel operator was faced with having to provide language training for numerous staff members and post additional signage throughout the hotel, which was costly and timely to implement. This meant the hotel was unable to provide competitive room rates to win the business. To remedy this, through the engagement of multiple departments an innovative solution was built using the hotel’s existing technology infrastructure. Discrete digital signage was used on the floors occupied by the flight crews. In the event of an emergency evacuation, a simple integration between the PMS and the emergency evacuation system, notified the EVAC system that the flight crew were occupying the floor and changed the signage from English to Mandarin. In this way, the OH&S requirements where addressed in a much more cost effective and timely manner than the alternatives. For a new build hotel the opportunity to converge and integrate systems in this way is so much greater. Imagine being able to automatically change the guests in room tablet from compendium mode to evacuation mode with specific instructions in the guests preferred language? The technology is available today all that’s required is the

innovative thinking early in the hotels design process. Another way to innovate is to look at the successful implementation of solutions in adjacent industries or where similar work issues arise and apply them to the hospitality industry. By studying what staff within the hotel are doing, the repeatability of the activity and frequency we are able to identify opportunities to innovate. Where these impact guest experience, cost or revenue it becomes easier to build a business case to implement the innovation. For example, think about the issues that the housekeeping department face. A diverse workforce, often with different languages, repeatable tasks, physical activity requiring two hands and a direct impact on guest experience and cost to serve. These characteristics traits can be correlated to the warehousing industry. In warehousing the latest innovation delivering operational efficiency, improved accuracy and increased safety for works is voice technology. Voice technology provides a ‘Hands-Free, Eyes-Free’ environment and has enabled leading businesses to elevate their documentation and compliance to levels never before attainable. Most importantly, companies maximise the opportunity to modernise processes to better support their business requirements. Using Vocollect voice for inspections cuts down the out-dated back and forth data entry and look up time on a laptop, handheld device or with paper forms by speaking commands and verbally inputting data findings directly into the system via a headset with a microphone, while performing the inspection task. For a hotel this means that housekeeping staff can be more efficient and effective. Any issues identified can be automatically fed back to management immediately

and enable rooms to be returned to service more quickly and at the standard expected of today’s guests.

HONEYWELL DELIVERS BENEFITS OF CONVERGENCE AND INTEGRATION: TODAY Gone are the days when multiple proprietary systems were the norm in the hospitality industry. The major four- and five-star hotel, resort and casino management groups recognise that integrated and converged technology can help them deliver superior guest experiences, reduce capital expenses and operating costs, and create revenue growth opportunities in every department. With convergence, two or more systems are connected by a common managed infrastructure using the same IT backbone and wireless protocol. Integration delivers higher functionality by enabling multiple systems to work together through a common interface, with user efficiency as the goal. Honeywell is an integral part of the guest experience. Even before a guest checks in, Honeywell-enabled technologies give property managers essential tools to prepare for arrival and positively impact the guest experience. With more than a century of experience in control technology and systems integration and unique domain expertise in the hospitality industry, Honeywell is actively applying leadingedge technologies to make the hotel experience safer, more comfortable, energy efficient, innovative and more productive, for hotel operators and their guests all over the world.

ASSA ABLOY Hospitality Industry-leading digital key access platform achieves critical mass in enhancing guest convenience and security at properties around the world. ASSA ABLOY Hospitality Mobile Access, a highly advanced keyless entry solution developed specifically for the global hotel market, has now been successfully implemented on more than 100.000 guestroom door locks worldwide. An important milestone that demonstrates the rapidly growing demand for digital key functionality, this dramatic increase in the number of installations also confirms ASSA ABLOY Hospitality as the leading provider of mobile access solutions.

26Ph: 1300 796 233 I E: australia.hospitality@assaabloy.com I www.assaabloyhospitality.com

The global leader in door opening solutions

PROFILE

BREAKING THE GLASS CEILING:

ADITI MAKES HER MARK W

alking into a new job is a challenge for anyone – starting out as a trailblazer makes the job twice as hard. But Aditi Sood has done just that, as she becomes the first woman to work in Shangri-La Sydney’s engineering department. “It was very difficult starting out,” Aditi says. “A lot of other people didn’t think it was possible at the start. They made jokes about not being able to use a screwdriver, saying women can’t do the same work. But I kept at it and have proven myself. I like it now.” Although she’s the first woman in the department, she’s confident she won’t be the last. “I think there are lots of opportunities for women in this field. We need to take our opportunities, and to support each other. They need to see more in the job, they will be encouraged to do it. There are also more scholarships available for women looking to study.” But the road to the Shangri-La Sydney has been long and winding. After growing up in a small town in India, Aditi studied a Bachelor of Engineering (Electronics and Communication) degree. She moved to Australia to study a Master of Information Systems at the University of Southern Queensland. After some encouragement from a friend, Aditi decided hotels would be the best place to use her skills. “Working in hotels has been very rewarding. Each day is different and it can be very challenging at times, but I learn so

much from the people around me. One of the highlights of my career so far was getting my first promotion after 14 months working in the department. I am also an OH&S representative.” As a Shift Engineer, Aditi monitors and repairs HVAC systems, maintains the water chemistry of the pool and spa, and keeps an eye on other mechanical and electrical equipment in the building. “I feel appreciated by our guests. I have received Hotel’s Customer Delight awards twice. ” In May, Aditi presented her story at the Hotel Career Expo. She recognises the need for more females to enter engineering roles ahead of a potential skills shortage. “I want to be a part of the next generation of engineers. The work we do is interesting and enjoyable.” Aditi is still studying, and she has plans to move into more electrical engineering. Her mentor, Anura Yapa, is encouraging her to learn more skills and to go further in the industry. Anura, who is the President of the NSW chapter of the Australian Institute of Hotel Engineering and Director of Engineering at Shangri-la, Sydney says Aditi is motivated, ambitious and upbeat. “I was initially impressed with Aditi’s enthusiasm and professional demeanour when I hired her two years ago,” Anura says. “During her stay as an international student in Australia, in order to sustain herself she recognised that she has to

gain work experience as well as learn skills to adapt and assimilate into the Australian culture. In this way, she has worked various jobs but her main employment was with the Food and Beverage Department of Shangri-la Sydney.” “However, upon completion of her studies, she had realised that her passion lied in hands-on technical work. Since she desired to work in a technologically challenging, practical environment, she approached me in relation to any employment openings in the engineering department. “Organised and diligent, Aditi learned HVAC systems, water testing, maintaining laundry and kitchen equipment, and the electrical installation of the hotel that were unfamiliar to her when she first started with Shangri-la Engineering.” Aditi’s goal from here is to keep improving in her department, and to encourage more women to enter the field. “With the world continuously changing in terms of females working more in what has been a predominately male profession, I am sure there are women like me who have a great interest in entering engineering. I want to make sure there is an avenue for them to gain employment in the hotel industry. Working in hotel industry is a blend of glamour and work satisfaction.”

QUALITY ENERGY

LUKE STRATFORD I MANAGING DIRECTOR, QUALITY ENERGY

One simple way to reduce your power bill is to improve your power efficiency. That’s not news to anyone, but it’s become a bigger issue these days because more and more power distributors are charging a kVA demand tariff on medium to large businesses’ power bills. The end result is that businesses with a poor Power Factor are being penalised heavily on their power bills.

any of them, however, don’t realise that. A lot of businesses focus only on their consumption charges, also known as their kilowatt hour rate, which are the charges that are passed on by their power retailer. They don’t pay the same attention to their network charges, which are passed on by the power distributor. Unfortunately, these network charges can account for as much as 75% of a company’s total power bill.

HAVE YOU BEEN EFFECTED BY RECENT ELECTRICITY INCREASES You could be paying up to 30% more than you need to!

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Recent demand tariff changes by Energex in South East Queensland, and Citipower and Powercor in Victoria, have meant that larger energy consumers’ power bills may have increased due to these changes. The recent switch from a “kW demand” to a “kVA demand” means that if customers are running at a poor power factor (which almost all businesses are), there will be a significant increase in the power costs associated with these changes. And don’t think that if you are not in Victoria or SEQ you have escaped the worst of it. These recent changes are helping bring Energex, Citipower and Powercor in line with other distributors around Australia who have already been charging the additional costs. Inefficient electrical systems tend to use a large quantity of ‘reactive’ power (kVAr), which represents the power lost in the operation of inductive equipment such as transformers and electric motors. This invariably increases the total power load represented by your kVA – and reduces your overall energy efficiency, or ‘Power Factor’. Power Factor is the ratio between your kVA or total power load, and your kW, or the actual power working for your business. Power Factor is measured on a scale of between 0 to 1.0 inductive, and 1.0 to 0 capacitive, with 1.0 representing optimal energy efficiency. Here is a simple illustration. Business A has a maximum demand of 500kVA and is operating with a Power Factor of 0.8. If they were to improve their Power Factor to 0.99, their kVA would drop considerably to 404kVA. When you consider some business are being charged as much as $22 per kVA, this makes a considerable difference on their electricity bill. Demand Charges 500kVA x $22 = $11,000 404kVA x $22 = $8,888 That’s a savings of $2,112 each month!

Power Factor Correction equipment can also rectify many overloading issues and give you the option to expand your plant without upgrading transformers or supply equipment. Everywhere you look in Australia, the demand and need for Power Factor Correction is growing. Generally, it’s just a matter of being informed enough to know the right questions to ask to help identify if your business could benefit from PFC equipment. Power Factor Correction is an often overlooked energy investment that has a three times higher return than solar. Unless you have been living under a rock for the past five years you know that solar power gets a lot of attention in the energy world nowadays. Although there’s a push for businesses to go solar, not everybody is convinced. The government gives lip service to the idea of rebates, but with poor payback periods (especially for big businesses) solar does not always seem to be the most efficient way to go as an investment. Enter Power Factor Correction, the investment which typically has paybacks of up to three times better than solar as the ROI is typically two years compared with solar which is usually six or seven.

(Quality Energy QETD 200kVAr PFC System)

As you can see, a poor Power Factor can have a large impact on the price you are paying for your electricity. By installing Power Factor Correction equipment you are minimising wasted energy, improving plant efficiency and saving your business money. Why pay your power distributor for your reactive power when you can generate your own? (Before PFC equipment)

(After PFC equipment)

Luke Stratford is the Managing Director of Quality Energy. Quality Energy are leading the way in the design, manufacture, installation and maintenance of Power Factor Correction Systems throughout Australia and New Zealand. They have worked with some of Australia’s biggest businesses such as Qantas, Boral, Visy Paper and The Intercontinental Resort in Sanctuary Cove. Please contact Quality Energy today for your obligation free power factor assessment. For more information, visit http://www.qualityenergy.com.au/

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you access to unique expertise, such as abseil painting teams who can paint high, difficult to access areas. You won’t have to hide your hotel façade’s behind scaffolds during a repaint. All associated risks are also managed on your behalf.

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HITEC 2016

AND THE LATEST TECHNOLOGY TRENDS IN HOTELS TED HORNER I TED@HORNERTECH.COM.AU

This year’s event was held in New Orleans with a record number of more than 6300 attendees and 342 vendors plus 105 speakers covering a wide range of topics. I regard HITEC as the premier Hotel Technology conference/exhibition in the world and this year was my 28th year in succession at this event.

o what did I glean here are some points/ideas I picked up along the way.

MILLENNIAL GUESTS

The demographics of millennial travellers were a major topic this year and the focus of a few panel sessions. Some interesting statistics and comments stand out: • 75 percent of 18 to 34 year olds in the U.S. took at least one trip in 2014 and the average amount spent was $3,000 per trip. (John Fountain of Cox Hospitality Networks) • “85 percent of millennials are willing to be tracked.” (Katie Briscoe of MMGY Global) • “42 percent of millennials sleep with a phone in the bed.” (Scot Campbell of Caesars Entertainment) • 5 out of 5 millennial panellists said they did not watch live TV anywhere. (Opposites Attract: Bridging Generational Divides panel) • “The biggest innovation in in-room technology is casting. The ability to watch Netflix on your hotel TV screen cast from your iPad is being driven by millennials. Guests want bigger screens.” (According to Tailoring your Guest Experience to Newer Generation panellists when John Fountain, Cox Hospitality Networks asked ‘what is the

biggest in-room innovation in the last few years?’) • “Millennials are tech dependent, not tech savvy.” (Peter Klebanoff of The Consultancy at Pointer’s Ridge)

CUSTOMER EXPERIENCE The opportunity and challenge for hoteliers is that the number of customer touchpoints is limitless and accessible 24 by 7. Therefore, every customer experience is unique. These statistics and comments from the conference stand out:

• “It is about how I experience the hotel. If the environment is warm and everyone is friendly I will post [on social media].” (University of Florida student when asked what a hotel has to do to get guests to post.) • “93 percent of individuals say personal contact is irreplaceable; 80 percent want authentic interactions.” (MMGY Global and Amex Travel Journey Makers, June 2013)

The tablet at Aria Hotel Casino in Las Vegas

• “91 percent of travellers share their experiences online, 73 percent post each day and 75 percent of travellers share after their trip.” (Katie Briscoe of MMGY Global) • “Guests check-in from the parking lot, therefore everything has to be ready – they don’t step up to the front desk anymore or ask what my room number is?” (Ash Patel, Tower Investment Group) • 5 out of 5 millennials (100 percent) stated that email and YouTube are the best way for a hotel to communicate with them. (Opposites Attract: Bridging Generational Divides panel)

• “We are no longer offering a hotel room for a night. We are offering an experience.” (Jiggar Patel of Alliance Hospitality LLC) • “A guest is a guest is a guest.” (Scot Campbell of Caesars Entertainment when asked how you differentiate people when offering Wi-Fi in the rooms versus people just walking through the lobby of your hotel.) In a nutshell, the take-home message from the conference is that all of the technology and the data must be used to enhance the positive experience for the guests.

IN ROOM ENTERTAINMENT The in-room entertainment space is getting very exciting with the amount of content and integration between guests own device and the TV in the guestroom. In the past this integration was clunky and involved too many keystrokes and as a result many guests gave up. However now it is quite simple for guests whether they have an Apple or Android phone to stream their own content onto the TV in the guestroom.

NEW TECHNOLOGY For me, one of the most exciting things I saw at HITEC was a new vendor IrekonU that has developed an integration bus which has been installed at Citizen M in Europe .This new technology allows all the different solutions to communicate with each other without the direct vendor to vendor

Dometic drawer miniBar DM50C

NEW STANDARDS

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interface process. A system sends all of its information up to the integration bus, then all the other systems listen to the communication flowing on the bus and grabs the information it needs. This allows a property to change any part of their operation solutions and not have to even notify any other systems of the change. I believe this system has the ability to revolutionise our industry as it will replace the need for vendors both new and old to have to develop specific interfaces to the existing PMS or other systems currently installed at hotels.

INTERNET OF THINGS (IOT) The cost of sensors and sensor based devices is falling rapidly in 2016 more than 5.5 million new things will get connected to network infrastructure every day. Consumers are already using these devices to automate their homes to perform mundane tasks such as adjusting the thermostat remotely. Hotel can use IOT technologies to further enhance their services. Delivering the right services to the guest at the right time could boost in stay revenue, lead to repeat business, lower the cost of customer acquisition, and enhance guest satisfaction. Gartner forecasts that 6.4 billion connected devices worldwide will be in use in 2016 and this number is projected to grow to 20.8 billion in 2020.

BIG DATA Today’s hotels have unprecedented access to big data. But to take advantage of it they must connect the IOT to capture customer insights and while there they can also interact with customers or present them with recommendations and services that meet their needs. To get to this state requires putting the data assets in a reusable and repeatable manner. Hotels must also keep data cleansed and manageable. Analytics now is begging to dominate IT agendas and spend. Surveys show that an investment in analytics will deliver the greatest business impact. The new buzzword is Data is the new oil

SUMMARY The vision for the connected hotel and the investment required should focus on the following * • Leveraging technology to lower operational costs • Providing better easy to use guest focused solutions • Getting more technology in guest rooms at an affordable price • Using technology to create more personalised experiences • Offering more technology driven mobile entertainment options

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• Finding mobile technology for more personalised hotel experiences • Adopting informational and context aware apps for activities within a hotel • Gaining more technology to attract meeting planners *Summary findings from 2016 Deloitte technology trends report NB .If you are interested in the above technology trends register for Teds Technology Summit on August 17th at Telstra Customer Insight Centre in Sydney, www.tedsconference.com.au

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PROJECT OVERVIEW The Citadines on Bourke Melbourne is a 380 Apart’hotel in Melbourne’s CBD owned and operated by The Ascott Limited. The building was completed in 2010 and is 25 stories tall including 1 level of underground car park. The existing standard and emergency lighting in the back of house or service areas was twin T8 fluorescent tubes, which each drew 36W plus ballast. The existing lighting was on 24/7 with no lighting controls.

The Citadines team were looking for a more energy efficient LED alternative as they were experiencing a high proportion of emergency light failures, which contributed to high upkeep and maintenance costs. Engineering Manager Chris Mitton came across enLighten Australia’s award winning Australian designed Chamaeleon LED luminaire as it was installed at a sister property Somerset on Elizabeth Melbourne. The Citadines on Bourke Melbourne lighting retrofit was implemented in 2 stages. The fire stair and undercover car park were completed in 2014, followed by the loading dock and ramps in early 2016. The main project drivers were to replace ageing and failing lights with energy efficient LED alternatives. The site has two electricity service providers for different metered areas with a wide variation in tariffs according to usage volume. The undercover car park was one of the areas on the higher electrical tariff rate.

CASE STUDY

SOLUTION SUMMARY enLighten Australia’s Victorian Sales Executive, George Tzoutzidis, assisted with a site audit and product specification for the lighting levels to meet AS/NZS 1680 and Building Code compliance requirements. According to George, making sure that the light levels are meeting the client’s needs is the key to a quality lighting retrofit. “We are seeing a lot of low cost LED tube replacements of fluorescent tubes instead of a full fitting replacement. The simple tube replacement poses a range of performance and safety risks and has been banned as an eligible activity to claim NSW Government rebates.” In the fire stairs, a combination of standard and emergency 12 chip Fig 1: Car park entry Chamaeleon lights were installed. enLighten Australia’s award winning Australian designed Chamaeleon light operates on a full light output of consumption of 32W, which drops to 8W in standby mode when no movement is detected in the area via the integrated microwave motion sensor. For low use areas such as fire stairs, the energy savings are significant, as the average rate energy consumption over 24 hours is under 10w. In the undercover carpark for 38 spaces, a combination of permanently on 14 chip standard and emergency Chamaeleon lights were specified for car park driveway areas. For the loading dock entry, loading bays and ramp areas, replacement of existing light failures were proving particularly expensive due to the access difficulty. A combination of 12 and 14 chip permanently on Chamaeleon lights were specified for these areas. The permanently on Chamaeleon lights do not have a microwave motion sensor or a standby light output, with the occupancy sensor models installed over parking bays The installation contractor was Silk Electrical.

RESULTS Calculated total energy lighting savings were an impressive 86%. The project payback for product supply and installation came to 2.2 years and were calculated using both energy and maintenance savings.

Fig.2: Loading dock ramp

FEEDBACK “We have been impressed with the power savings and the robustness of the Chamaeleon fixtures. The serviceability of the simple battery changeover for emergency versions has

eliminated the need to call out an electrician as there is no need to disconnect the power.” Chris Mitton, Engineering Manager, Citadines on Bourke Melbourne

REGULATION UPDATE JULY 2016

DEREK HENDRY I THE HENDRY GROUP

HOTEL ENGINEERS AND EMERGENCY PLANNING COMMITTEE LIABILITIES

otel Engineers should be aware AS 3745-2010 Panning for emergencies in facilities dictates that Facility Owners, Managers and Occupiers must be familiar with their responsibilities and requirements of the standard. This standard nominates ‘facility owners, managers (Hotel engineers), occupiers and employers’ in 12 separate parts within the body of the standard. The clauses listing the facility owner in AS 3745 Planning for emergencies in facilities are as follows: • Preface • Page 12 2.1 General • 2.2 Responsibilities • 2.5 Indemnity • 3.1 General • 5.4 Authority Notes 1 and 2 • 5.5 Indemnity • 5.7.4 Post Emergency Note • 7.1 General • 7.2 Initial Testing and Implementation and Note 3 AS 3745-2010 contains legal obligations that concern people involved in emergency preparedness (as members of the Emergency Planning Committee and Emergency Control Organisation) and involves the statement regarding legal liability.

INDEMNIFIED BY EMPLOYER Clause 2.1.3 in AS 3745-2002 states the following: “Both the Emergency Planning Committee and the Emergency Control Organisation personnel shall be indemnified by their employer against civil liability resulting from workplace emergency assessment, education, fire safety training sessions, periodic exercises or fire evacuation of a building, where the personnel act in good faith and in the course of their emergency control duties.” These words have been deleted from the 2010 version of AS 3745 and new wording in Clauses 2.5 and 5.5 has been inserted:

“Facility owners, managers, occupiers and employers should obtain professional advice on the level of indemnity provided to Emergency Planning Committee members. The Emergency Planning Committee members should be advised of the level of indemnity provided.” Clause 5.5 – AS 3745 specifies that: “Facility owners, managers, occupiers and employers should obtain professional advice on the level of indemnity provided to Emergency Control Organisation members. The Emergency Control Organisation members should be advised of the level of indemnity provided.”

UNDERSTAND THE INDEMNITY ISSUE This apparent lessening of the indemnity provided in the amended AS 3745 to the Emergency Planning Committee and Emergency Control Organisation needs to be considered in the following light: • The Emergency Planning Committee issues the Emergency Plan and is responsible for outcomes from its implementation • The responsibility of safety in facilities comes from both State and Federal legislation for Occupational Health and Safety and Work Health Safety (for employers to their employees) and common law (from those in control of facilities, to those who obtain access) • The indemnity of members of the Emergency Planning Committee and Emergency Control Organisation will generally fall into two categories: o Those who are acting as employees, whose liability will almost certainly be covered by their employers under the respondent superior doctrine, for negligent acts or omissions by their employees in the course of employment. o Those, perhaps property owners, who are not employees, whose liability will be determined by the nature of the negligent act or omission in preparing the emergency plan. • The liability or indemnity of members of the Emergency Control Organisation, who follow the emergency plan, will be determined in the same way. • Indemnity does not flow from AS 3745. AS 3745 is not law, but a guide to best practice.

• Any past statements made by the Emergency Response Procedures under the AS 3745-2002 Standard would have had the same weight as statements made under the current AS 3745-2010 standard, with liability or indemnity of an individual determined by their status as an employee, and then the nature of the negligent act or omission. Employers who provide indemnity to their employees or property owners who retain liability should ensure that the emergency plan does not expose them to liability. They can do this by: • Seeking legal advice (as suggested by AS 3745-2010); and • Using a respected Emergency Plan contractor who has a responsibility to provide documentation that addresses the liability in a professional manner

SUMMARY AS 3745-2010 has not really changed the status of liability of individuals involved in emergency prevention. Employers and property managers should obtain legal advice regarding the emergency plan required by AS 3745 or use a respected contractor as they would for any specialised work with legal liability.

The unique mix of membership of the Emergency Planning Committee (typically building owners, agents, occupiers, lessors, employers) may mean it contains individuals who are not employees and so should ensure their liability is not increased by using the same measures. However, the majority of Emergency Planning Committee and Emergency Control Organisation members will be employees who will be indemnified by their employer. Hendry can assist your Emergency Planning Committee and Emergency Control Organisation in upgrading the emergency management plan of your facility to AS 3745-2010, while limiting the legal liability of owners, employers and occupants.

ABOUT THE HENDRY GROUP Derek Hendry is the Founder of the HENDRY Group, a multidisciplinary consultancy whose services include building surveying, disability access, essential safety measures, emergency planning and work health and safety. HENDRY pioneered the private certification system of building approvals in Australia and operates nationally in all facets of building control. HENDRY publications include an e-newsletter entitled ‘Essential Matters’, blog sites and BCA Illustrated to assist property practitioners. For more information, please visit www.hendry.com.au

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KITCHEN EXHAUST

DESIGN CONSIDERATIONS FOR HOTELS JONATHAN BUNGE (M.ENG CHEMICAL), SHANNON ROGER (B.ED) AND DR ALLAN HECKENBERG (PHD) AIREPURE AUSTRALIA 2016

Considering the vast number of hotels and commercial kitchens in Australia, one would expect that exhaust treatment solutions for these applications would be routine. However, whilst the aims of good kitchen design and the effective treatment and exhaust of cooking fumes, are easy to express – the diverse range of sites and environments, create a remarkably complex situation.

ifferent cuisine types produce varying amounts of moisture, grease, smoke and odour and the resulting cooking fumes comprise a combination of solid particles, liquid droplets and vapour/ gaseous phase contaminants.Various kitchen exhaust treatment technologies are available to choose from – each with pros and cons affecting the cost versus performance scale. This article seeks to set out the broad aims and parameters of commercial kitchen exhaust design within hotels to ensure exhausted cooking fume matter complies with relevant standards to reduce fire risk and will appease sensitive receptors to the exhaust odours.

one is to ensure all of the cooking fumes generated by cooking processes are captured by the hood. The second and third is to ensure enough dilution air is captured by the hood to reduce the temperature of the exhaust air and the contaminant concentration of the exhaust air.

maintain that the jet flow technology enables the capture of contaminants with a lower amount of air. However the reduction of dilution air which will affect temperature and contaminate concentration which may decrease the efficiency of downstream treatment systems.

Effective treatment of kitchen exhaust requires air temperature in the duct to be under 50°C and at low contaminant concentrations; which are both functions of adequate dilution air from the hood.

Whilst it is recommended to use the kitchen hood exhaust airflow rate specified by AS 1668.2 as a minimum, designing for a higher airflow rate than required will provide your system more chance of success and decrease the possibility of such issues arising in the future.

AS1668.2 prescribes a minimum exhaust airflow rate through kitchen hoods depending on the size of the hood, the type of hood and the appliances under the hood (process cooking type).

The Australian Standards 1668.2 has clear guidelines to determine if treatment is needed, and the extent of treatment (if required). Some key elements are:

RELEVANT STANDARDS AND GUIDELINES Within Australia, there are standards that govern kitchen ventilation including council and state regulations, local, state and federal fire codes and most significantly AS/NZS 1668.11 and AS 1668.22 – all of which are referred to by the BCA (Building Code of Australia).

MINIMUM EXHAUST AIRFLOWS Kitchen exhaust hoods have three (3) major functions; the first and most obvious

DETERMINING EXHAUST TREATMENT REQUIREMENTS

• Horizontal exhaust generally needs treatment, and must be treated above 1000L/s. Excerpt of AS1668.2: 3.4.2.2 Hood Type Nomenclature2

• Vertical exhausts are less likely to demand treatment.

Note the hood type 7 (proprietary hoods) are calculated using alternate proven and tested standards. They will generally have a flow rate of 30-40% less than AS1668.2 suggests for a regular hood, as vendors

• The better the efficiency of the treatment system, the closer “sensitive odour receptors” may be. These receptors include air intakes, boundaries or natural ventilation devices. (Table 1)

Airflow rate within the minimum distance (L/s)

Minimum Distance (m)

<200 <400 <600 <800 <1000 ≥1000

1 2 3 4 5 6

Table 1 – Minimum Separation Distances from Discharges to Intakes, Boundary or Natural Ventilation Device3

Additionally, in any treatment system, an odour control stage relies on particles being removed – before the odour control section. It is difficult to quantify odour removal, but the starting point is always to remove particles and measure the success of particle removal at the 0.3 micron level, as particles of size 0.3 microns are the hardest to capture. It should be remembered that even when the standards have been followed, additional treatment may be enforced by local councils if odour complaints are received. This applies to both horizontal and vertical exhaust systems, and can become very costly for the system owner to rectify.

KITCHEN EXHAUST TREATMENT TECHNOLOGIES Whilst the end goal for any kitchen exhaust system is to ensure that no smoke, grease or odour is exhausted into sensitive locations, the optimal type of treatment system selected is dependent on the contamination level and the airflow rate. A combination of kitchen exhaust treatment technologies is often employed to achieve the most cost effective, high performing results. These technologies target particulates (P) and/or odour (O) and include hood filters (P), ultra violet light (UV-C) (PO), ozone (O), electrostatic precipitators (ESP) (P), multi-staged filter packs (P), activated carbon (O), wet scrubbers (PO) and dilution/dispersion (O). Wet scrubbers are tailored for solid fuel applications – this is not common in hotels and therefore will not be covered in this article.

PARTICULATE (OIL, GREASE AND SMOKE) CONTROL

Diagram of recommended kitchen exhaust treatment systems by flow rate and contaminant level

Kitchens operating within hotels will have similar flow rates and contaminant levels to most commercial kitchens, making the multi-staged filter pack or an electrostatic precipitator a viable and cost effective selection for particulate filtration. This system can easily be paired up with other technologies such as a high efficiency hood filters and UV to increase effectiveness and reduce maintenance costs. Kitchens operating with low particulate contaminations levels should consider using a multistage filter pack, which are effective at treating smaller volumes of low to moderately contaminated air with a relatively low capital cost. The filter replacement and energy consumption costs when combined with the capital cost provide a cost effective solution for low to moderate kitchens. Kitchens operating with high particulate contaminations levels should consider using ESP’s, which are effective at treating large volumes of highly contaminated air with relatively low operating costs. This is typically due to a maintenance regime consisting of cleaning instead of replacement. Technologies such as high efficiency hood filters and UV-C may be effective in reducing particulate loads on other treatment systems but are not seen as a complete solution and come with some risks that must be controlled. Many UV systems introduce Ozone into the system, which has been found to be injurious to health at levels consistently above 50 ppb.4

the odour. Effective odour removal technologies such as activated carbon will provide greater performance and endurance when protected from grease, oil and smoke particulates. These contaminations will impede and reduce the efficiency of activated carbon, rendering its odour removal properties as ineffective. To ensure effective odour removal and to save on unnecessary replacement costs, a treatment system that incorporates adequate protection of activated carbon filters or media from grease, oil and smoke particulates is recommended. A recommended protection requirement is a system prior to the carbon which removes minimum 95% of particles at 0.3 microns, this is usually achieved with a well-designed ESP or a HEPA filter. Whilst activated carbon is the preferred method of odour abatement, this is often paired with UV-C lamps and ozone to reduce load. UV-C lamps reduce grease and odour through a mechanism known as photolysis as well as generating ozone along with other ozonolysis methods such as corona discharge. Ozone should be used with care, as it is harmful to human health and Safe Work Australia TWA exposure standard limits are 0.1 ppm (0.2 mg/m35). To meet AS 1668.2 requirements that no residual ozone remains in the final exhaust air, one must provide control systems that detect and alter ozone generation as the amount required varies with cooking load. Alternatively, activated carbon can be placed downstream to adsorb residual ozone. UV-C and by extension ozone should only be seen as a viable solution for odour control if one of these control mechanism are in place and there is at least 2-5 seconds of residence time in the duct work before exhaustion/carbon filtration to allow sufficient oxidation to occur.

ODOUR CONTROL Ideally, a kitchen exhaust treatment system should be designed to remove particulates (such as grease, oil and smoke) to a high level before removing

Excerpt of AS1668.2: 3.4.2.2 Cooking Process Type Nomenclature

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PowerClean Case Study Located along the Melbourne Docklands, this entertainment precinct is home to over 120 specialty and outlet stores, around 17 restaurants, cafes and fast food dining venues and several large entertainment facilities. Given the various specialty shops, executive suites, residential apartments and open space recreation areas surrounding these various dining venues, there was requirement to neutralise offensive commercial kitchen exhaust emissions (including grease, smoke and odour) to maintain acceptable air and noise quality in and around the precinct. Due consideration was also given to ongoing operation and maintenance requirements and costs. PowerClean large-scale auto wash ESP systems, manufactured by Air Scrubbers Inc. were selected. Airepure is the distributor of these systems Australia wide, providing client support throughout this journey; from initial consultation and system design to installation, as well ongoing maintenance regimes. After 12 years of continuous, reliable operation these ten PowerClean systems are still operating on their original ESP cells, which have never had any failures (mechanical or electrical). Hundreds of thousands of dollars have been saved in operation costs and energy expenses compared to comparable conventional filter based solutions. Ideal for multi-kitchen exhaust applications, these dependable electronic air cleaning systems maintain a constant airflow resistance that prevents unwanted fluctuations in the system air volume. This ensures that all exhaust contaminant particles are captured efficiently and effectively in a single pass.

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MULTI-STAGED FILTER PACK

ESP’S

Multi-stage filter pack systems are ideal for kitchens with a low to moderate contaminant loading, namely cooking process types 1, 2, 3 and 7 according to AS1668.2. These systems typically offer a low capital cost solution with higher operating costs from the static and filter change outs. Change out cycles can be reduced by pairing this system with an efficient hood filter or appropriately designed UV-C lamps prior to the filter pack.

ESP’s are ideal for kitchens with a higher contaminant loading, namely cooking process types 4, 5 and 6 according to AS 1668.2.

Typical Multi-Stage Filter Pack Configuration

These systems are typically designed with four (4) stages of filtration consisting of three (3) sequential stages of particulate filtration and one (1) final stage of odour control. • Pre-filter – 45% of total of grease and smoke contaminants are captured here; typically a sacrificial G4 filter, which has the shortest lifespan in the system and requires replacement often. • Bag filter – 45% of total of grease and smoke contaminants are captured here; typically a F6-F8 capacity filter with a medium lifespan. • Final filter – remaining 10% of total of grease and smoke contaminants are captured here; typically a H11 efficiency mini pleat filter or HEPA 95% DOP at 0.3 micron rating with a longer lifespan. • Activated carbon – Protected by the particle filters, activated carbon media or filters are in place to effectively remove odour. It is possible for these systems to handle kitchen exhaust with a higher contaminant loading, however this will increase the change out frequency required.

ESP’s use electrostatic charges to ionize particles initially before collection on plates of the opposition charge. If the ESP is doing its job – there will be extensive contamination trapped on the plates of the ESP. These plates must be cleaned/ regenerated periodically to remove grease and smoke particles. An ESP is able to clean air of all contaminant levels, however the required frequency of cell cleaning directly relates to the contaminant load; a higher contaminant load means more frequent washing of the cells to maintain performance of the system. Manual washes of ESP cells may need to take place anywhere from daily to monthly depending on load; and a short wash cycle will add significant maintenance costs, particularly if the treatment system is placed in a hard to access location. More capital intensive ESP systems will have programmed wash systems to ensure the system is automatically maintained for optimum performance, this ensures lower operation costs over time. An automatic wash system for the ESP can be programmed to run daily, weekly, fortnightly etc. This can extend the frequency required for a manual clean from 1-5 years depending on the contaminant load.

• Auto-wash function – typically a programmable automatic wash and fan dry function that sprays the ESP cell with a water and detergent mix to keep it running effectively and extend manual cleaning intervals. • Safety bag filter – typically a F6-8 bag filter used to protect the odour removal function of the activated carbon from poorly maintained ESPs. • Activated carbon – for effective odour removal.

AIR VELOCITY Kitchen exhaust systems are typically designed to operate around 1.8m/s (650L/s per 600 x 600mm area) to allow enough residence time for the technologies to effectively remove the smoke, grease, particulates and odours. Do not be tempted to raise the air velocity above 1.8m/s to reduce the size of the treatment system, as this will reduce the efficiency of the system and directly increase energy and maintenance costs. For example; a multi-staged filter pack system* running at 1.8m/s will clean the exhaust air more effectively and cost up to $1K less in energy costs annually compared to a system running at 2.5m/s. (*2,500L/s system, hotel hours of operation).

SYSTEM EFFICIENCY The particle size of 0.3 micron is typically selected as the test point for rating filtration efficiency because particles above and below this size are generally easier to capture – and these are the most “elusive”. This principle applies to all technologies (filters, ESPs, UV, ozone), so if you want to compare apples to apples, always compare system efficiency at a particle size of 0.3 microns.

Typical Large Scale Self-Washing ESP System Configuration

Large scale, self-washing ESP systems may include the following options: • Pre-filter – typically a mesh filter to capture large particles which may short circuit the ESP cell. • ESP Cell – removes smoke and grease particulates, and requires regular cleaning to maintain performance.

Most Penetrating Particle Size – Fractional Efficiency by Particle Size

The particle size of smoke (an easily visualised pollutant) ranges between 0.3 to 1.0 microns. To ensure an adequate amount of smoke particles are captured, you would require high efficiency filtration at this particle size – 95% efficiency at 0.3 microns. It seems surprising, but a system which is rated as 95% efficient at 0.01 microns is actually inferior to a system that is rated as 95% efficient at 0.3 microns. This is due Brownian motion (diffusion) which describes the motion of extremely small particles and how it differs from bulk flow. It demonstrates why smaller 0.01 micron particles are easier to trap than the 0.3 micron particles. In fact, particles of 0.01 microns are as easy to catch as particles of 10 microns. The wise buyer and specifier will always judge system performance with ratings at 0.3 micron – the most challenging particles to capture. Additionally, air velocity directly impacts system efficiency. For example; an ESP operating at 3.5m/s air velocity would only be 40% efficient at 0.3 microns – even though it rates at 95% efficiency at 0.01 microns. This same ESP operating at a lower velocity – 1.8m/s would rate at 95% efficiency at 0.3 microns – thus be comparatively effective. Therefore, look for ratings at the hardest particle size (0.3 micron) and at a sensible air flow velocity (around 1.8m/sec). Despite operating at the desired velocity, the efficiency of a system can be severely impacted by its location. If the treatment system is placed directly after or before duct bends with short transitions; the flow of air will not be evenly distributed through the treatment system, rendering a portion of the system useless. It is recommended to use industry standard transition sizes and allow 2-4 duct diameters of straight run either side of the treatment system.

SERVICE AND MAINTENANCE Every effort to design a successful commercial kitchen exhaust can be defeated by an inadequate service program. The various filter sections, ducts and fans will become coated by contamination over time. If these are not serviced, the chance of fire and other issues is amplified considerably.

Ducts must be cleaned by regulations (AS/NZS 1668.1:2015), so in the building phase it is essential that duct cleaning ports are inserted in compliance with design standards. It is also important that they be practically accessed, which is often a tricky thing to achieve. It is a requirement of AS1668.2 to maintain the performance of a kitchen exhaust treatment system. There is significant cost involved in the maintenance of any kitchen exhaust system, and the users, facility managers and owners must be made aware of these costs and resist the tendency to “short-change” budgets in this area – as responsibilities to; safety, public health and council compliance are important. Similarly, regular maintenance of fans, electrical systems and the hood filters is essential to have the system operational at the intended flow rates over time. In the design phase – attention should be given to some of the potential cost savings that can be achieved for “longterm-operation” with larger capital investments at the building stage, e.g. auto-washing filter systems vs manually changed filter systems.

FINAL THOUGHTS Whilst there are many factors affecting the design, implementation and maintenance of a successful kitchen exhaust treatment system; there are guidelines and sound recommendations available to assist with your compliance to relevant standards and local council regulations, as well as your specific objectives for performance and cost. Key considerations include: • Use the kitchen hood exhaust airflow rate specified by AS 1668.2 as a minimum and design for a higher airflow rate than required to provide your system with a greater chance of success. • An effective and efficient kitchen exhaust treatment system should remove particles before odour. • Kitchen exhaust systems are typically designed to operate at 1.8m/s (650L/s per 600 x 600mm area). Operating above this velocity will directly reduce

efficiency and increase energy and maintenance costs. • Always judge particulate removal system performance with ratings at 0.3 micron – the most challenging particles to capture – and be wary of specifications of performance at 0.01 microns. • Every kitchen exhaust technology has its own pros and cons affecting the cost versus performance scale – and this should be investigated with due diligence. • A singular kitchen exhaust treatment technology may not provide a complete solution. Selective pairing of compatible technologies may increase effectiveness and reduce maintenance costs. • Strict guidelines regarding UV-C and ozone technologies are provided to ensure workplace safety for your staff and patients. • Always budget for maintenance – it is a requirement of AS1668.2 and a functional kitchen exhaust. Written by Jonathan Bunge (M.ENG Chemical), Shannon Roger (B.Ed) and Dr Allan Heckenberg (PhD) for Airepure Australia 2016. Airepure Australia offers a range of products, services and consulting expertise that can assist you with your compliance to AS/NZS 1668.1 and 1668.2. Airepure is a leading national air filtration company providing unique, powerful and integrated air filtration solutions, ranging from basic HVAC filtration and odour control right through to high end HEPA/ULPA filtration and airborne containment technologies. Airepure recommends ELTA and Fantech Fans. For more information, visit www.airepure.com.au or call 1300 886 353.

REFERENCES 1. Australia S.The use of ventilation and air conditioning in buildings. Part 1: Fire and smoke control in buildings: SAI Global 2015 2. Australia S.The use of ventilation and air conditioning in buildings. Part 2: Mechanical ventilation in buildings: SAI Global Limited 2012 3.Yeung L,To W. Size distributions of the aerosols emitted from commercial cooking processes – indoor and built environment. 2008;17(3):220-9. 4. Stedman JR, Anderson HR, Atkinson RW, Maynard RL. Emergency hospital admissions for respiratory disorders attributable to summer time ozone episodes in Great Britain.Thorax. 1997 Nov;52(11):958-63. 5. Based on TWA (time weighted average) over 8 hour day, 5 days per week.

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QT Hotel Surfers Paradise, Gold Coast, Queensland

4-5 AUGUST 2016

EXHIBITOR PROSPECTUS

UPDATE CONFERENCE

AUSTRALIAN INSTITUTE OF HOTEL ENGINEERING INC

ROOM DEAL

Qt Hotel Surfers Paradise Gold Coast Queensland

THE VENUE

MC Mike Van Acker

Upon submission of your Exhibitor Contract, details and promotion link will be issued.

AIHE Exhibitor and Delegated Deal: From $190 per night

The AIHE Conference is held bi-annually, bringing together hotel industryâ&#x20AC;&#x2122;s key decision makers and experts from across Australia and the globe. AIHE Conferences have been providing inspiration and essential resources to hotel engineers of Australia for the past 27 years.

Founded in 1988, the Institute aims to provide its members with the latest developments in engineering, construction and technology. With a national membership base and chapters in Queensland, Victoria, New South Wales and Western Australia - the AIHE brings together a group that offers diverse experience and an extensive knowledge pool.

Female Toilets

Male Toilets

Registrations / Tea & Coffee Official Welcome Keynote Speaker Trade Show Opening & Morning Tea Keynote Speaker Lunch & Trade Show Keynote Speaker Afternoon Tea & Trade Show Keynote Speaker Party Time

Exhibitor Bump In Exhibitor Welcome

FRIDAY 5/8/16 Welcome Keynote Speaker Morning Tea & Trade Show Keynote Speaker Lunch & Trade Show Keynote Speaker Afternoon Tea & Trade Show Keynote Speaker Closing Address Gala Dinner

21 24

THE FLOOR PLAN

THURSDAY 4/8/16

WEDNESDAY 3/8/16

THE PROGRAM

AUSTRALIAN INSTITUTE OF HOTEL ENGINEERING INC

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GOLD

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$6,000

(1 Avail)

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$4,000

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$2,500

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BRONZE

Designs to Inspire - Printing to Impress

Bev Allen - AIHE Qld Secretary PO Box 5118 GCMC QLD 9726 Phone: 0409 899 390 Email: admin@aihe.com.au

Phone: (07) 5597 3322 Fax: (07) 5597 3321 Email: info@accentprintandcopy.com.au www.accentprintandcopy.com.au Unit 5/9 Enterprise Street, Molendinar Qld 4214

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EXHIBITOR BOOKINGS CONTACT

INNOVATIVE PRINTING & DESIGN

Prices in GST. If paying by credit card, AIHE will absorb any surcharges or administration fees by merchant. Sponsorship categories are limited and will be allocated on a first in basis.

Additional exhibitor staff - $500 (includes one full delegate package)

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Hotel Engineer Magazine

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$7,000

Gala Dinner

$8,000

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Branding at Main Stage

Branding in Satchel

Tickets to Functions Including Workshops

Exclusive Partnership

Inclusions

PLATINUM

DIAMOND

Submit Exhibitor Contract and pay prior to 31/03/16 to receive a 10% discount on below Site Investment. 20% non-refundable deposit required on signing of Exhibitor Contract to secure preferred site number and full payment must be received by 30/6/16 to guarantee all benefits.

EARLY BIRD BOOKING

6m x 2.4m

3m x 2.4m (in Ballroom)

0.5m x 2m

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I hereby acknowledge having read the terms and conditions of the Contract appearing within its prospectus, and agree to be bound by these terms and conditions. If I sign this Contract as an employee, servant or agent of this Exhibitor, I warrant that I have the authority to enter into this Contract on behalf of the Exhibitor and agree to be personally bound by the terms and conditions of the agreement. I acknowledge and understand that AIHE has Safety Management Systems and OH&S Guidelines and that all those associated with our participation will be bound by the guidelines within these documents.

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Tax invoices will be forwarded to successful applicants

� 1 x 3 Phase Outlet @ $242.00

All payments must be made out in Australian dollars from an Australian bank account and free of all charges. Any cancellation of Contract must be submitted in writing. Cancellation of site Contract prior to 28/02/2016 will incur a 10% penalty of administration and delivery services and Contract cancellations following this date will incur up to 100% of total site value.

� 1 x 10 Amp Outlet @ $110.00

TOTAL PARTICIPATION COSTS:

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Final Balance Due 30/06/2016:

� 1 x 10 Amp Outlet @ $110.00

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6m x 2.4m

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EXHIBITORS LISTING DETAILS

EXHIBITOR APPLICATION

• Reserves the right to cancel the Exhibitors right to occupancy and eject the Exhibitor where the Exhibitor breaches any of the terms and conditions.

• Reserves the right to reject any display that is not inkeeping with the intent of the Exhibition;

• Reserves the right to vary the space allocated to the Exhibitor if to do so would be in the interest of a better Exhibition;

The Company

• In the event of its breach of any of the terms and conditions hereunder, the Exhibitor forfeits all or any monies paid hereunder to The Company and be liable to The Company for all or any damages suffered by The Company in relation to such breach.

• Maintain a public and product liability policy of insurance for an amount of not less than $10,000,000 (ten million dollars) for the duration of the Expo. The Exhibitor indemnifies and will indemnify The Company, its agents, contractors and employees from all actions, claims, demands, losses, damages and expenses arising from the participants use of the site without limitation.

• Comply with ALL legislation, regulations or by law in force under any federal, state or local legislation in respect of the conduct of the Exhibitor in the space.

• Hold timeless The Company from liability for any loss or damage by theft, fire, water or like causes to any of their goods, displays or tools of trade.

• Maintain displays in keeping with the corporate standard expected within the Expo.

• Not remove any goods, displays etc from the Expo before or during the Expo, until official close time.

• Not assign or sublet any part of the space without written consent of The Company.

The Exhibitor Shall:

In consideration of the AIHE (herein referred to as ‘The Company’) accepting the deposit paid by the Exhibitor and allocating a space, the Exhibitor acknowledges and accepts the terms and conditions of participation; not limited to the following:

TERMS AND CONDITIONS

QT Hotel Surfers Paradise, Gold Coast, Queensland

4-5 AUGUST 2016

UPDATE CONFERENCE

ADVERTORIAL

LIGHTING THE WAY FOR HOTEL ENERGY SAVINGS

uGreen Solutions is changing the way Australian hotels secure their energy efficiency by assisting high energy consumers to implement costeffective and greener lighting strategies. Established in 2011, the Australian company sources the world’s leading lighting products and technology, providing quality services to reduce immediate and ongoing energy costs for their customers. NuGreen manage the audit, design and installation of all new and retrofit lighting projects to not only minimise environmental impact but reverse the rising cost of energy. In the last two years, NuGreen have completed lighting upgrades with major hotel chains including Grand Hyatt Melbourne, Peppers Broadbeach and Crown Perth, saving their clients no less than 50% in energy and up to 70% of pre-upgrade costs. At the Grand Hyatt

Melbourne, more than 1,400 back of house lights were replaced with LED, creating a safer working environment and saving in excess of $500K over ten years. The major lighting upgrade at Peppers Broadbeach saw more than 2,500 lights replaced with LED in the hotel’s towers and parking facility to achieve savings over $2Million over 10 years. NuGreen’s lighting audit at Crown Perth identified a $2.7 million to $2.9 million electricity and maintenance saving over 10 years to retrofit the existing fluorescent, metal halide and halogen lighting throughout the hotel to LED Panels, downlights, battens and flood lights. In 2016, NuGreen have successfully introduced the SmartSense™ range of LEDs into their product offering, allowing hotels to further optimise energy savings. Suitable for fire stairs, car parks and Back of House, the SmartSense™ Zone Control

83%

range features a built-in intelligent sensor that reduces the fluorescent output during standby mode – securing savings of up to 83% in energy costs. As a trusted advisor, NuGreen helps clients navigate through the complexities of energy efficiency, carbon management, grants, government programs, carbon certificate generation and certification. Backed by leading financial institutions, including the Westpac Bank energy efficiency finance program, NuGreen offers payment solutions that are tailored to the specific needs of each customer. As a local company they also take responsibility for maintenance for up to 7 years – an industry best warranty. Contact NuGreen today to discuss how they can help you to create a brighter, safer hotel environment while saving money and reducing your carbon footprint. www.nugreen.com.au T: 1300 300 025.

energy@energyservices.com.au

ENERGY

systems & services

PROJECT FINANCE AVAILABLE

ELECTRICAL SAFETY POWER SYSTEMS

POWER FACTOR CORRECTION

DEMAND MANAGEMENT

POWER QUALITY

SOLUTIONS FOR ENERGY EFFICIENCY AND ASSET MODERNISATION

ASSET CONDITION AUDITING LIGHTNING & SURGE PROTECTION

ENERGY SERVICES

ELECTRICAL INSPECTION, TESTING & MAINTENANCE

UPGRADE & RETROFIT OF EXISTING SWITCHBOARDS

We also are leaders in the supply and installation of  

ENERGY MANAGEMENT SYSTEMS RESIDUAL CURRENT DEVICE AND ELECTRICAL SAFETY EQUIPMENT

Energy Systems & Services Holdings Pty Ltd Unit10, 31-33 Chaplin Drive Lane Cove NSW 2066 T 02 9425 1800 | F 02 9427 1141 ABN: 61 603 815 792

 ACTIVE FILTERS / VOLTAGE OPTIMISATION EQUIPMENT  SOLAR POWER SYSTEMS

Project Finance Products & Incentives Energy Systems & Services (ESS), in partnership with Energy Efficient Finance (EEF), provides funding for all electrical projects including Power Factor Correction (PFC) projects, related equipment and installation, covering all types of commercial clients including:    

Business / Companies Specialist & Entertainment Facilities Government Buildings Commercial / Commercial & Industrial Facilities.

We also are leaders in the supply and installation of:      

Energy Management Systems (EMS) Lightning & Surge Protection Upgrade & Retrofit of Existing Switchboards Residual Current Devices & Electrical Safety Upgrades Active Filters / Voltage Optimisation Commercial Solar Power Systems.

Product features:  Up to $50,000 “Low Doc” (i.e. NO FINANCIALS required)  Minimum amount financed $5,000  Up to 5 year terms available and 7-years subject to credit  Repayments are fixed so there is no risk of interest rate rises  Your business owns the equipment from day one  No Deposit required = 100% of purchase price financed if you choose to finance the GST component of the invoice  If your business accounts for GST on the cash basis, then the GST on the purchase price will be received as an Input Tax Credit on your next BAS return  Subject to the turnover of your business it may be entitled to immediate write off of the equipment cost. The financing of equipment assists you in the situation where you have not budgeted for the expenditure and do not wish to tie up your vital cash reserves or other working capital lines. We can show that in many instances the savings when combined with the repayments will create a net benefit to your business.

Further Incentive Immediate Tax Deduction for assets up to $20,000 for small business… as announced in the 2015 Budget, laws have passed that allow small businesses (SME’s) to claim an immediate tax deduction for depreciating assets they start to use – or have installed ready for use – provided each asset costs less than $20,000. The measure will end on 30th June 2017. To be eligible for the immediate deduction you must be running a small business with an aggregated turnover of less than two million dollars. This includes fixed electrical assets, such as Power Factor Correction equipment. And in most cases an approval is only minutes away by contacting us at… energy@energyservices.com.au.

ENERGY

systems & services

Energy Systems & Services Holdings Pty Ltd Unit10, 31-33 Chaplin Drive Lane Cove NSW 2066 T 02 9425 1800 | F 02 9427 1141 E energy@energyservices.com.au

What is Power Factor (PF)? When you pay for a latte, the last thing you want is more froth than coffee. The same thing can be said about power. Froth on a latte is like wasted energy.

Reactive power kVAr (froth)

Real power kW (coffee)

Power Factor =

Apparent power (latte)

kW (coffee) kW2 + kVAr2 (coffee + froth)

PF is the ratio between Active – or Real – Power (kW) and Apparent Power (kVA) i.e. a measure of efficiency. It is a measure of how effective incoming power is being used by your electrical equipment, and is expressed as a numerical value between zero and one.

ENERGY

systems & services

Energy Systems & Services Holdings Pty Ltd Unit10, 31-33 Chaplin Drive Lane Cove NSW 2066 T 02 9425 1800 | F 02 9427 1141 E energy@energyservices.com.au

www.energyservices.com.au

The higher the power factor, the more effective the electrical equipment is being used e.g. a power factor of 0.7 means that 70 per cent of power supplied to the equipment is being used effectively, and 30 per cent is being wasted. This wastage is an unnecessary cost! An appliance with a low PF draws more current from the available power supply than an appliance with a high PF. Circuits with purely resistive heating elements (e.g. filament lamps, cooking stoves, etc.) have a PF of 1.0; circuits containing inductive or capacitive – reactive – elements (e.g. Transformers, Induction motors, Welding equipment, Arc furnaces, Fluorescent lighting, Electric motors, Solenoid valves, Lamp ballasts, etc.) often have a PF below 1.0. Ideally your power factor should be as close to one (1.0) as possible to ensure your site is using energy efficiently.

How does Power Factor impact my business energy cost?

Energy Systems & Services (ESS) Holdings Pty Ltd.

Taking control of and monitoring Power Factor can lead to reduced kVA demand and therefore reduced electricity costs. Improving Power Factor can lead to savings on your business electricity bill.

ESS offer the following range of products and services:

Installing Power Factor Correction (PFC) equipment can be a cost effective measure to reduce your electricity bill. Energy Systems & Services has delivered PFC projects with short payback periods, in some cases less than a year! PROBLEM: Customer paying unnecessary high demand charges.

SOLVED: Demand charges reduced by installing Power Factor correction equipment.

Greater gap = greater demand charges

Smaller gap = lower demand charges

(kVA) customer pays

(kVA) customer pays (kW) actual usage

(kW) actual usage

 Supplier of PFC equipment  Installer of PFC equipment  Technical adviser on PFC equipment  Project manager for supply and installation of PFC equipment  Provider of specialised Financial Packages* for funding PFC supply and installation. ESS are non-biased in the selection of components and systems adding flexibility to ensure a design, program, procedure or system is ‘fit for purpose’ and cost effective, with minimal disruption to the facility’s operations. Talk to ESS (www.energyservices.com.au) today to learn more about our specialised Financial Packages and to see if PFC equipment could benefit your site.

Benefits of PFC…  Reduced cost: Reduction in kVA demand and therefore electricity costs  Equipment life: Extend the life of your equipment  Compliance: Compliance with regulatory codes  Expansion: More power available for site expansion without the need for new switchboards and cable  PFC reduces the amount of reactive power required to be sourced from the electricity supplier

Financial Assistance for Business Did you know supply authorities offer businesses in eligible areas funding to help cover the cost of installing PFC equipment? PFC could be a cost-effective initiative for your business to reduce electricity costs. Also ESS offer project finance for all electrical asset upgrade projects including power factor correction.

 Smaller sized transformer and installation power wiring (less current required due to PFC).  Future plans of expansion (of plants, etc.) are more greatly obtainable.  Financial (tariff) example: - 1000 kW load at PF of 0.75, S = 1333kVA - 1000 kW load at PF of 0.95, S = 1053 kVA Difference is 280 kVA => 280 x $0.3757 = $105.20 penalty per day or $3,156 penalty per month.

ENERGY

SOLUTIONS FOR ENERGY EFFICIENCY & ASSET MODERNISATION www.energyservices.com.au

systems & services

THE NETWORKED HOTEL ROOM ENERGY EFFICIENT, RELIABLE, CONNECTED, INTEGRATED

The buyer’s dilemma: How to find the expert – the 5th player? DARYL BRETT I DIRECTOR OF SALES, VINTECH SYSTEMS

Everything in the networked hotel room of the future needs to fall within these simple principles: proven energy efficiency, full connectivity, fully integrated and 100% reliable at all times. Everyone wants to make sure they have made the best buying decisions, but it’s confusing. This article will help. Where there used to be silos of expertise based around 1) The lock, 2) The Hvac control, 3) The lighting control, 4) The BMS – there now needs to be a 5th player; 5) The systems integrator.

ne of the benefits of using a distributor rather than a manufacturer as your systems integrator is the higher levels of service offered and the open approach to integration of products for the best result customised to your needs. When dealing with a manufacturer directly you are tied to only the solutions that they can provide from their own stable of products. No matter how inflexible or incompatible these are with other equipment, they cannot move out of the stable to offer you better alternatives. The distributor, on the other hand, has the privilege of supplying fully compatible solutions both to their own equipment and also to competing equipment.You are also guaranteed the highest levels of service and support, as being a distributor means that there is always the risk of a supplier revoking the distribution rights for poor customer service or breach of contract in the sales

and service of their product and good name. So what is the solution for choosing the product that offers ultimate Energy Efficiency, Reliability, Connectivity, and Integration? Well it’s simple really: • work with a reliable, stable, long term distributor who can fully support their products (ask how long they’ve been in the market, how many staff on board?) • introduce a 5th specialist manufacturer into the mix, whose business is built around integration and compatibility with the major manufacturers of the equipment that you already need, use or know about (every good integrator will want to work with Interel™, the Rolls Royce™ of all RMS that will offer all of the above criteria)

• what needs to be avoided, is tying your future Gen Y product decision to a single manufacturer who may well be able to help with their own area of expertise, but will fail you in trying to supply a solution that is limited to their own stable of products or is not within their area of expertise. Gen Y will be the guests of the future and they will demand top quality RMS. Maintenance staff of the future will require it as they become more time poor and more comfortable with all the new technologies. Hotel owners and Managers will demand the energy efficiency to conquer rising running costs. But how simple is it to achieve? Current thinking in system design is still that it is best to work with one manufacturer and then try to fit within their capabilities. The current leading market manufacturers still try to protect

their own markets and shy away from working together with other suppliers to achieve the basic principles of how a well thought out and well planned guest room should work. Some senior consultants in the market are also failing to move forward and their knowledge is based around old technology and the principles of working with a single manufacturer trying (but not always succeeding) to meet everyone’s needs. Buyer beware. Things have changed and we all need to keep up. There are compatible products from multiple suppliers that are proven to work tremendously well together to achieve networked hotel rooms. They are out there in top hotels worldwide. Their system can be replicated in your establishment. It’s simply a question of asking the right questions and seeing the correct, open-minded distributors who have your interests in mind. In recent years there have been all kinds of industries trying, with limited success, to enter the energy management and RMS market with their own products: • A well-known locking system manufacturer tries hard with a well marketed product that simply does not match the achievements of the products of dedicated energy management companies. The market has questioned the limitation of future expansion. Sales have dropped and their systems have been replaced with others. Recently their business models have changed, and are now based on annual or monthly reoccurring revenue and tie-in contracts with existing clients to try and recover limited R&D budgets. This is not good business.

‘Add on’ energy management systems, with unstable products that simply do not work or have a range of features and interfaces that limit future expansion are not in the interests of the client. Ask questions relating to future expansion and check out the existence of compatible interfaces before you buy. The market leaders of energy management systems are the market leaders for a reason – because they are focused on their core product, and they do what they do well. They know and understand the market and so are able to meet every need of the market in all aspects. So why muck around with hybrids that only suit the needs of the locking/lighting company selling you their brand? Common sense says that the most independent solution is to try and find a single system that isn’t tied to any one discipline and can work in an open and honest way with all of the market leaders who are experts in their own designated areas.

and also offer dimming and high level lighting control interfaces • must be only one system that talks to the door lock allowing full online functionality and information pass through and lastly, • one system that over and above all the other features listed, can control additional features, including blinds, drapes and minibar use and operation. So, after all this, does the 5th specialist exist in the market place?… YES, look for a company that’s well established and in business as a distributor for many years. A distributor that has the backing support and supply arrangements of the global leading brands in the Hospitality industry. A company that’s well respected and trusted.

THIS SINGLE SYSTEM

A single distributor that can look after all of your needs for a range of products like Locks/Minibars/Safes/Energy Management/In-room control. Proven in business with many current clients, including the latest, top Hotels and Resorts around the country.

• must act as the hub for all other room devices associated with the key principles

Can a single distributor offer 24/7 365 days a year service and a true consultancy approach to selling?… YES.

• must be able to communicate with all Hvac systems, even split systems and VRF • must be one system that can offer “out of the box” control lighting circuits

Make sure you do business with a company where RELIABILITY IS THE KEY.

• There have also been lighting control manufacturers trying to enter into the room control market and also failing to offer a solution that meets all the market requirements, either in guest interface, front end or building compatibility and again with a limited range of features. • Air conditioning manufacturers are also trying to protect their proprietary controls by building in technologies that limit the end users options and interface capabilities.

Image Copyright REHAU AG + Co

COMFORT IN SOUND

PAUL ANGUS I HYDRAULIC AND FIRE DISCIPLINE LEADER AT ERBAS & ASSOCIATES, SYDNEY

An occupant’s expectations within a hotel facility has a significant impact on their overall experience. For example, if the hot water in the shower is operating as it should, nobody complains and its simply business as usual. However, an unexpected experience caused by the plumbing system can have a significant impact to the continuity of any business. Paul Angus, Hydraulic and Fire Discipline Leader at Erbas & Associates in Sydney, explains how the plumbing systems acoustic performance can play a pivotal role in how well your hotel facility is performing.

he operation of any plumbing system within any building goes unnoticed, almost taken for granted. At least the majority of the time! A recurring overflowing toilet, shower running out of hot water or poor water pressure can all influence how well your building or facility is performing. In the majority of cases, these occurrences can be prevented. However, unwelcome noise within the hotel facilities plumbing system is construed as a nuisance. So how can this can pose a significant risk to the tenants within the building or a facility? Customer satisfaction is crucial to any business. Various research indicates that a satisfied occupant within a building or facility will be more likely to share their experience in a positive manner. However, a dissatisfied occupant is more likely to inform a considerable number of friends and colleagues of their disastrous experience. Unfortunately, there is a trend to tell their story on social media online, which can have a disastrous effect, leading loss of revenue to the business.

Unwelcome noise is a nuisance. Excessive noise experienced in the plumbing system that is transmitted from another part of the hotel can often be considered as highly intrusive. In an existing hotel facility, this can be one of the most difficult sounds to alleviate without major repercussions. A high degree of noise transmission can be tolerated if confined to local usage, for example if you are the one instigating the noise. However, noise transmitted from another room or level within the building, resulting an interruption to another occupants well-being, is an annoyance. More often than not will result in a complaint being made and potential costly exercise to provide corrective measures within an existing facility. So when does a noise becoming an issue? The average WC or shower operating produces around 75-85dBA when confined to the amenity area itself. In Australia, the method and arrangement of establishing the sewer and wastewater pipework diameters and velocities should conform to AS

3500.2:2003 Part 2, Sanitary Plumbing and Drainage, as referenced by the National Construction Code. In addition to the NCC, AS 717.1 2004: Acoustics – Rating of sound insulation in buildings and building elements: Part 1 – Airborne sound insulation & Part 2 – Impact sound insulation make provisions to ensure that the acoustic performance of the plumbing system is carefully considered. As mentioned within CIBSE Guide G, 2014 Public health and plumbing engineering, the location of the pipework, as well as how the space is being utilised are all relevant to the acoustic performance. For example, if the horizontal pipework at high level is located within the hotel carpark of the building the pipework material and acoustic requirements will be minimal. For areas where noise could be an issue, such as hotel room or boardroom areas of the hotel, acoustic pipework treatment will be necessary to limit the noise to around 40dBA. This can be undertaken in a variety of ways, such as insulating the riser or pipework,

installing pipework with a superior mass in comparison to uPVC pipework or alternatively locating amenities and associated pipework away from noise sensitive areas. An Acoustic consultant can assess and provide expert advice to any potential noise impact within a building or to the occupants of a particular area of the building. Waste water and sewer pipework conveys the discharge from the sanitary appliances through the hotel building to connect to the main discharge stack, located within a riser. The location of the riser is paramount to ensure it is not penetrating a noise sensitive area of the building. Architects have a tendency to limit the number of risers within buildings, which has an adverse effect on the number of offsets and long horizontal runs of high level pipework within the plumbing system. Noise can be transmitted from a fixture reverberating quite a distance throughout the building if designed and installed incorrectly. The sound of wastewater conveying though the sewer pipework can be transferred directly from the surface of

the pipework as airborne sound. This can then reverberate throughout the building structure in any instances where the pipework is not isolated from the surfaces, for example via the pipework support or the pipework connected to the appliance being operated. As well as airborne noise within the drainage system, structureborne sound issues may be dealt with utilising the buildings mass and insulation properties. Structure borne sound can be extremely complex to address. In order to reduce potential problems, the number and location of bends within the drainage system should be minimised, as well as any direct contact between the sewer drainage pipework and structure should be prevented. Noise in the normal day-to-day operation of plumbing systems is not only restricted to drainage systems either. The local and operation of hydraulic plan within the hotel facility is paramount. The majority of hydraulic plant is either located in the basement plantroom or up on the roof, which in most cases is satisfactory. However, when consideration to the

acoustic properties is not considered, can be disastrous. For example, the pipework diameters may be undersized, causing the velocity fluid in the pipework to exceed its performance and transmit unwanted noise throughout the building. Focusing on pressure, water services pipework in high rise hotels, requires regulating when pumped, i.e. the pressure requirements on Level 2 and Level 20 will be constant, however the cold water booster pump will be designed to provide the necessary pressure to boost the water from the basement, which requires pressure reduction valves. When these are not installed, the breakout of noise will be very apparent, as well as bouncing off the basins when the hotel residents are brushing their teeth on Level 2. Equipment that has moving parts can also the source of noise that may transmit throughout the facility. Pumps located in basement plantroom can be heard through the transmission of pipework that has not been supported in the correct manner. To combat this, pumps should be mounted with rubber mounting supports, which

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email: sales@weatherdon.com.au

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absorb the noise and prevent any outbreak in noise sensitive areas of the hotel facility. I can still recall the first occasion I experienced an unexpected encounter with a noisy plumbing installation. Earlier in my career, as a service engineer I spent one week every month travelling around the United Kingdom, predominantly focussing in and around London. Bleary eyed and exhausted after sitting in long traffic jams on the notorious M25 in rush hour traffic between appointments, I finally checked in to the hotel. I’d proceed to quickly jump in the shower to get refreshed, grab a quick bite to eat, before falling into bed to get some much need rest and recuperation for the next busy day ahead. On this occasion, it was a cold, wet and windy winters evening in Brighton, South England. I was staying in a very old, Art Deco style hotel, dating back to the early 1900’s. The hotel itself was eerily empty with only a few guests, who were nearly as old as the hotel itself. I was suddenly awoken at 3am by the sound of a toilet being flushed in the room above me, probably the elderly couple I had noticed earlier. Then, just as I was getting back

to sleep, the noise of the WC being flushed reoccurred, with the wastewater whooshing within the pipework and reverberating throughout the room. I was now wide awake from my deep sleep! As I was cursing the couple in the room above me for flushing their toilet, (not once but twice), I’m now racking my brains why the plumbing pipework configuration in the hotel room above would be designed so badly, with absolutely no thought on its acoustic performance to the occupant of the room.

• Pipework insulation contains no gaps and be installed in accordance with the manufacturers requirements.

To minimise unnecessary noise in the plumbing system does not have to be complex or expensive. Simple and a common sense leads to a preventative approach to avoid sound transmission in plumbing systems can involve:

• Avoid chasing pipework into common shared walls between dwellings.

• Any horizontal drainage pipework, water supply pipework and stormwater pipework located within ceiling spaces and risers should be acoustically treated. As an alternative measure, the ceilings or risers containing the pipework should be acoustically treated, along with any penetrations.

• Flexible pipework connections should be not be bridged to ensure no noise transmits past the flexible joint. • Any bends in the pipework should be minimised. Should bends be required, 90° knuckle bends should be avoided and replaced with long radius bends or 2 x 45° bends. • The pipework diameters and velocities be reviewed in accordance with AS 3500.

• Consider the use of new technologies, such as acoustically sound pipework, which can be installed without the requirement of pipework insulation. Paul Angus is the Hydraulic and Fire Discipline Leader at Erbas & Associates. Paul has strong commercial and technical capability in developing and delivering hydraulic design strategies and solutions. He specialises in providing a sustainable approach to system design, including water conservation, recycling and generating innovative engineering solutions. For more information, contact: www.erbas.com.au

THE NEW AGE OF HIGH EFFICIENCY CONDENSING BOILERS AIRATHERM

As energy costs increase it has become more important than ever to consider the long term benefits of choosing the next generation of high efficiency appliances for any building application and the greatest benefits are gained in 24 hour, 7 days a week applications such as hotels.

otels with their high heating and hot water demands are uniquely placed to take the greatest year round advantages of high efficiency condensing boilers, with efficiency gains of up to 15% over traditional boiler systems found in many existing installations. Along with reducing energy costs, life cycle durability is a critical concern when considering which type of condensing boiler is most suitable. By nature a condensing boiler recovers its additional energy from absorbing the final energy held in water vapour cooled

and condensed to liquid condensate in the flue system. This waste liquid condensate also traps small quantities of flue gas by products and becomes slightly acidic, therefore corrosion management is a critical concern for condensing boilers. Most condensing boilers originate from Europe and USA and, due to the corrosive issue, a variety of construction techniques are utilised including aluminium, 316 stainless steel or a combination of both with varying success. As an alternative to these commonly used materials there has been a long history of specifying heavy duty

DUPLEX 2205 stainless steel for hospital hot water tanks and process applications for reliability and long life cycle durability. 2205 DUPLEX stainless steel is 30% stronger and more corrosive resistant than 316 stainless steel and now the ultimate level of strength and durability is avail in the all Australian made Airatherm Titan Series 2205 condensing boilers. Capacities are available from 250kw to 3000kw along with high turndown options, BMS interface to suit any modern building automation systems to give the optimum in efficiency and reliability.

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THE DUPLEX 2205 STAINLESS STEEL ADVANTAGE Heavy duty DUPLEX 2205 stainless steel was developed for the chemical and mining industries for superior strength and corrosion resistance compared to standard 304 and 316 stainless steel variants commonly used in most imported condensing boilers. DUPLEX 2205 stainless steel has almost twice the strength and corrosive resistance to 316 stainless steel when used at higher temperatures normally experienced in hot water boilers. Compared to imported condensing boilers, the AIRATHERM FTC TITAN is uniquely AUSTRALIAN MADE utilising DUPLEX 2205 stainless steel throughout the entire condensing section in contact with the corrosive flue condensate produced by a condensing boiler. The long term benefits of DUPLEX 2205 can be easily determined by thegraph shown.

Strength and Relative Corrosion Resistance Duplex 2205 vs 304/316 Stainless Steel

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HIDDEN ISSUES IN HOTELS –

DO WE REALLY NEED TO DEAL WITH MOISTURE? JENA DYCO

Unfortunately hotels have some challenges to deal with when it comes to moisture. With a general lack of ventilation, it makes it very difficult to manage moisture and the issues that moisture poses. Obviously there are challenges when it comes to room occupancy and dealing with moisture issues in a timely manner. Generally basic principles come into play – deal with the problem once, deal with it properly and problems will be minimised.

he information below is based on industry best practice and is in line with the IICRC S500 Water Damage Restoration Standard. So, let’s explore some of the issues and what needs to be done.

OVERFLOWING BATH Unfortunately when people come and stay in hotels their absent minded relaxation kicks in and the occurrence of bath overflows is extremely high. Apart from mopping up the bathroom,

what should you be doing to make sure further issues do not arise? 1. The sooner you get onto to deal with this matter the less the impact there will be for secondary issues to occur

More than 80% of building damage is caused by waterproofing problems

It’s the damage you can’t see from water that often causes major building issues. Delaying repair of what seems to be a minor leak can end up becoming a major problem that costs you time and money. Danrae Waterproofing can help by conducting tests, inspections, repair and help prevent further water damage. We can help you by providing marked up drawings and reports so you can prioritise budgets for repairs and make decisions that are more informed. Our goal here at Danrae Waterproofing is to ensure that any water leak causes the least downtime to your facility. We have expert in-house building knowledge to ensure the leaks are solved fast. We have repaired leaks and refurbished roofs for major commercial, residential and government facilities such as RPA, Concord and Campbelltown Hospitals, Channel 10, ANSTO, Fox Sports, NRL Head Quarters, Goodman and Frasers Property facilities.

If there’s any building repair needed from water damage, Danrae Waterproofing can help.

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Airlite provides comprehensive cleaning services across hospitality market sectors. Our experience is extensive with packages tailored to suit the intricacies of each property and facility requirements including developing cleaning plans to suit design elements, materials, fixtures and fittings while working in with building functionality. Daily services provided within the hospitality sector can be provided in conjunction with periodic, one-off or scheduled operations services

Dedication to safety, quality and performance 62

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2. If the water has gone out of the bathroom area and onto carpet it needs to be dealt with by a professional. a. Touching the carpet to check if it is wet is not an accurate measure of moisture. It is important to check whether the carpet and underlay are wet, whether the moisture has reached the subfloor, if the water has started to wick up the walls and whether there is any other damage that is not visually detected. b. We are aware that some hotels have their own air movers that they place onto carpet in these situations. This is not a suggested method of drying the carpet or the structure. There are several reasons for this: i. By placing air movement onto the carpet it simply blows the moisture from the carpet into the air. This means that the moisture is very likely to negatively effect other materials in the room – for example TV’s and other electronics, paintings, walls etc. ii. You need a way to physically pull the moisture out of the room and out of the environment – this is the aim of proper water damage restoration. c. The equipment and materials need to be monitored to see the progress of the job and ensure the equipment is pulled out of the job when it is complete so that the room can once again be re-occupied. d. There are many methods of drying a water damaged area. In a hotel, one of the most important things to consider is the disturbance the event causes. For this reason, it is recommended that you use a highly trained professional restorer. IICRC trained professionals will have the ability to use their equipment creatively to minimise the interruption to work flow within the hotel. There are different tools that can be used that are quiet and cause minimal disruption. You need a professional to make a judgement about what equipment and process will best suit the job and give you the necessary outcomes.

TOILET OVERFLOW However hard we try to avoid toilet overflow issues, there at times when they still have a toilet backflow. When a toilet overflows occurs, most hotels handle this by simply mopping up the excess water and debris. Whether it is water, faecal matter or other items that come out of the toilet, they are all considered to be highly contaminated. For this reason, all surfaces that the debris touches also become contaminated. Unfortunately in this day and age mopping it up and leaving it is simply not an option. So what you need to do? 1. Treat the debris as contaminated whether it looks bad or not 2. Mop up excess water and debris from hard surfaces – do not use this mop again – if used again, cross contamination can be

a massive issue with the spread of contamination throughout the hotel a potential issue 3. Clean hard surface with an appropriate anti-bacterial product – bleach is not an appropriate product for use to achieve disinfection. There are many products on the market which can achieve disinfection, some of which are organic and environmentally friendly if this is important to the hotel. 4. C arpets and other soft furnishings – these areas are more of an issue. Unfortunately when carpet is contaminated by toilet water it is considered to be non restorable. This means that the area of contaminated carpet will need to be replaced. On the whole, the most important piece of advice is: Act FAST! Time is of the essence and can make a major difference to the outcome of the job.

F O R AL L O F Y O U R FI T N E S S E Q U I P M E N T N E E DS

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BACK OF HOUSE JULY 2016

Seized pistons and a full house! – Date line WA 1970.

ach month we would load up the out moded minimally maintained Land Rover with tools, food and juices, and head south into the Never-Never. This being the forgotten dreamtime of the vast Kimberley’s. A days motoring from Kununurra to The Creek, luck and punctures permitting; at that time before road-sealing. Australia is a huge Island no doubt about that, with Western Australia a huge territory. Kununurra founded in the early sixties, lies more or less up there in WA’s top end, with The Creek to the south. There has always been just the Wet and Dry seasons. None of the autumn or spring times. Just hot to very hot and the inverse dry times. I loved it. I still do although it must be 40 odd years since we lived there. Sadly, do you know, memory fails when it comes to M&E plant the Pub held in the 1960s when built to accommodate those responsible for the laying out and structuring the new town. For Kununurra was one of the last town-ships of those days 100% Government built and operated. Heavens, the media of the Oz cities had for ages thundered over the opportunities to “Go north and enjoy tax deductions” and so we did. Of any and every persuasion, be it black, brindle, or white and never mind your background. Lordy what an experience. Eventually the Govt built a comfortable ‘Single Men’s Quarters’ which we single men used with great efficiency. However, we are here to talk about Hotels and as with the great majority of Colonial Buildings out bush in those days, the whole caboodle was run on Rudolf Diesels infernal machine – to be sure by the Sixties efficient if still noisy electrical generating sets.

So there we were in the Work’s Land Rover loaded up and heading south to the Creek. Me the Chief Sharang, with a couple of helpers. Object: to overhaul the Power Station gen sets. Ho Hum, but first off to inform the electrical power users. Now I put it to you latter day 21st Cent types, that this was still in the earlier Century not a hog’s breath from the use of kerosene power and lighting, and to inform users of an eminent shut down, was akin to self emollition. But it had to be done so I sent one of the hardened helpers to spread the good word, which meant at best by radio-telephone, or at worst by the simple expedient of shouting via megaphone. The hotel staff always welcomed this event, and squeezed the resultant shemozzle of opportunity to the last drop, as you can well imagine. Meanwhile I with helpers was in the power-house laying out the bits and pieces for the annual survey/rebuild. The Ruston units were 3 in number with, if memory serves a combined grunt of 600 or so hp – and by mid afternoon we were ready to fire up on 2 units. Which of course is when it happened, we lads having got air on, fuel pumps nicely primed, so forth, and I said lets have a smoke while she settles down – so we walked out into the afternoon air and I was about to give the old Yankee Doodle to the hotel guests when damn me to blazes, those wretched engines began to lose revs: from where we stood out back you could hear them, dropping down to a thousand, to eight fifty, to 500 begoorah. They’re seizing, I yelled, pull the plug, cut the fuel NOW!! Turned out some poor chap down the line had given us oversize pistons, away over the mark. And I, so help me, did not check the work. Great Scott Neil, what is the first fundamental in Engineering? Never

NEIL WEENINK Trust The Other Fellow at Face Value. Check and Double Check!! Never mind, as they say, we lived through that night on one Ruston Gen-Set with the cool rooms a whisker above the comfort factor, the hotel guests as happy as they would probably ever be, The GM free of all constraints, using the ‘if all else fails’ cheque book – spreading good will as if it was soon to go out of fashion. The Chef hauling out his French cookbooks, and the dancing and prancing under candles and ancient oil lamps until dawn! Oh my, Mavis, the Creek surely was to be never quite the same. And when eventually came the dawn, I even had a look-see at some of the gear unlikely to be looked at until the next total black out. Interesting point that. If you don’t schedule maintenance full-bottle and all, then you’re likely to receive a nasty blow out at the worst time and place and for the darndest reason, so help you! OK, so luckily the Perth Fokker shuttle was in-bound next morning and we got our smidgeon smaller pistons which fitted the situ nicely – thanks be and came noon time all the Rustons were alive and sweetly tuned. The GM said thank you very much [to this day I swear he believed the whole caboodle was deliberately set up] and we packed our gear and mozzied home to Kununurra. The hotel industry is truly a whimsical thing; if you are sufficiently adventurous and a mite willing to take it all in, this truly is for you dear people, this truly is for you!! Good night, and good luck. Neil

Are your guests diving into a nasty cocktail? Guests should be able to enjoy a cocktail by the pool, not feel like they’re swimming in one. With hospitality clients across Australia and New Zealand, Poolwerx understands that a hotel pool needs to be as clean and inviting as the rooms themselves. We ensure that your pools and spas are healthy and comply with legislation. Poolwerx promises specialist care by a fully certified pool technician. Our services include: •

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Poolwerx can do as much or as little of the work you require. As a Registered Training Organisation, we can also provide training for work you wish to be performed in house. Starting with a complementary on-site visual inspection, Poolwerx will then tailor a solution, keeping your current resources and budget in mind. POOLSIDE

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WHAT IS THE DEPARTMENT OF HEALTH LOOKING FOR IN YOUR WATER?

POOLWERX

In each state and territory Local Government Environmental Health Officers (EHO’s) are responsible for protecting the health of the general public. As the regulators of swimming pools, water parks and spa pools, these EHO’s are chartered to protect your guests against unnecessary risks and the spreading of infectious diseases.

here are two tiers of legislation, standards and guidelines applicable to owners and operators of water facilities across Australia comprising of State and Local Government levels which cover both fencing (barriers) and water quality. The legislation, standards and guidelines are currently being updated and need to be at the forefront of the minds of operators in order to remain compliant and reduce the risk of incident and possibility of mitigation.

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Each State and Territory prescribe their own specific requirements for owners and operators of public pools such as hotels, resorts and holiday accommodation. This is to ensure that water quality within such a pool is of a standard that protects the health of the facilities water and its users. When the requirements are not met, it is not uncommon for water facilities to be closed in order to minimise risk to the health of the facility guests. With the impact and availability of modern day social media, these enforced closures can have significant consequences for the facilities appeal and attraction to current and future guests.

SO WHAT CAN OWNERS AND OPERATORS DO TO REMAIN COMPLIANT?

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Owners and operators need to be aware of their state or territory’s legislation, standards and guidelines and operate within those set criteria. Included in

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these criteria are prescriptive instructions on the requirements for: • Record keeping (log books), • Chemical analysis, chemical storage and handling,

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• Frequency of water testing (both chemical and microbiological), • Water quality parameters and • Microbiological pathogen parameters. Additionally, operators need to be familiar with applicable barrier requirements (if an exemption is not in place) as well as safety signage specifications.

RISK CATEGORISATION/GROUPING Each state has its own way of categorising the risk level of the water facility and the water management plan that is needed in order to remain compliant. To understand the risk associated with each pool in your facility (noting that each individual water body should be categorised and assessed individually to reflect its own possible risk and hazard potential), the following elements need to be taken into account, these include but are not limited to; • Facility use type (e.g: swim up bar/children’s pool/spray park) • Pool location, both geographically and physically (indoor/outdoor) • Weather events (chemical dilution and contaminant introduction) • Pool temperature • Pool depth • Bather type and • Bather load

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TESTING FREQUENCY The frequency of water testing required in most states can be determined by the assessed Risk Category or Group that each water body falls into, however, in some instances there is a minimum water testing frequency for any body of water deemed to be used by the public, regardless of its perceived risk. Additionally, where a body of water is categorised or grouped, this can escalate with changes in factors such as increased bather loads and introduction of sporting events for example. In summary, once a body of water has been categorised, this categorisation needs to be supported by a Pool Management Plan.

WHAT CONTAMINATES THE WATER? There are vast number of possibilities when it comes to potential water contaminants. These contaminant levels will vary from state to state and also between indoor and outdoor facilities. Some of the most common contaminants are: Human body fluids (Urine/sweat), Faecal matter, Pharmaceuticals (Lotions, sunscreen, medication), skin cells, animal contaminants (bird droppings, canine hair) and organic matter such as leaves and algae. The most common illnesses found in public water bodies are E. coli, Legionella, Giardia and Cryptosporidium. These contaminants are generally sanitized by a primary (e.g. chlorine/salt/acid) and secondary sanitizer (UV) in order to ensure sanitization across most contaminants. In the event of a contamination event, super chlorination is required to treat cryptosporidium and state health departments strongly recommend that users shower prior to entering the pool.

CRYPTOSPORIDIUM The introduction of contaminants is obviously not only limited to human introduction but can be dramatically increased with weather events where rainwater is introduced into the body of water. Not only will the introduction of rainwater dilute the chemical levels within the water but it

will also introduce water borne and soil borne contaminants that will disturb the health of the water. The installation of good quality continuous dosing and water treatment systems will help to reduce the manual effort required in the maintenance, compliance and ongoing health of your water and infrastructure. Additionally, in some states it is a requirement to have trained technicians. It is strongly recommended that the public water facilities be operated and maintained by trained service personnel that possess a Certificate III in Swimming Pool & Spa Service and Certificate IV in Swimming Pool and Spa Service to assist with the ongoing compliance of the facility year round. It is essential that owners and operators be familiar with their applicable legislations, standards and guidelines and operate under ‘best practice’ in order to remain compliant when audited by their local EHO’s. These requirements are changing regularly and it is up to the owners and operators to ensure that they are across current criteria. Owners and Operators can help to reduce their risk, reduce the manual intensity of their pool management and create a more attractive feature for their guests by installing high quality automated plant and equipment and ensuring that their facilities are managed and maintained.

LEADERS IN IMPROVING WATER QUALITY IN COMMERCIAL POOLS RESORT & HOTEL POOL SOLUTION HYDROGUARD 302

TESTIMONIAL “We were constantly getting negative feedback about the chlorine smell in our indoor pool. Ozone 1 installed 2 pieces of equipment which alleviated this problem straight away; they installed a HG 302 Smart Controller and an Ozone Swim Pool Purification system. Since the installation of this equipment we have not had 1 single complaint”.

• Accurate online colourmetric monitoring • Automatic pH & chlorine control PARAMETERS • Free chlorine • Total chlorine • pH • ORP

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BENEFITS • No red eyes or itchy skin • Reduce chlorine & chloramine exposure • Healthy, crystal clear, odour free water • Reduce time & money on maintenance • Safe for allergy, asthma or eczema sufferers

TESTIMONIAL “After 3 months of operation we can already see advantages of the HG 302 Smart Controller when comparing it to our other two pools. With the HG 302 maintaining the pH and chlorine at optimum levels 24/7, our chemical usage and maintenance labour costs have decreased significantly”. PETER FRAWLEY – MANAGER, Q1 RESORT & SPA

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PM1 – FINE DUST HAZARD TO HEALTH

PM1 WHAT IS HAPPENING INSIDE THE BODY

COARSE DUST Particles 10 μm in diameter and larger. The human body is able to “filter” these particles in the nose via the nose hairs and mucous membranes. Limited health impact.

PM10 Particles 10 μm in diameter or smaller that can reach the respiratory ducts and potentially cause decreased lung function.

EVERY DAY WE EAT 1 KG FOOD, DRINK 2 KG BEVERAGE AND BREATHE 25 KG AIR!

PM2.5 Particles 2.5 μm in diameter or smaller that can penetrate the lungs and cause decreased lung function, skin and eye problems, etc.

PM1 PARTICLES – INTO THE BLOOD VIA THE ALVEOLI CO 2 OUT

AIR

BEVERAGE

O2 IN

PM1 Particles 1 μm in diameter or smaller. A significant part of these particles are tiny enough to enter the blood stream and lead to tumours, cardiovascular diseases, dementia, etc.

FOOD

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These very small particles can reach the lungs and pass through the cell membranes of the alveoli, the tiny sacs in our lungs where oxygen and carbon dioxide are exchanged, and continue out into the blood stream.

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Visit our website at www.uniqueflooring.com.au or please call Mark Gannon on (02) 9838 7011 to find out how we can customise your hotel.

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LEGIONELLA CONTAMINATION IN RESIDENTIAL FACILITIES IN AUSTRALIA: IMPLICATIONS FOR THE HOSPITALITY INDUSTRY

ROSS JONES, LYN POPE, AND RICHARD BENTHAM I HINDMARSH WATER TREATMENT

The first identified outbreak of Legionnaireâ&#x20AC;&#x2122;s disease was at a hotel in Philadelphia, USA in 1976. A convention of the American Legion which drew war veterans from across the country was the major focus of cases, and ultimately resulted in the bacterial culprit being named Legionella. Reported cases of Legionnaireâ&#x20AC;&#x2122;s disease associated with hotels in Australia are a rarity.

his is in contrast to cases of travel related disease in Europe. The ELDSNeT (European Legionnaires Disease Surveillance Net) web site reported the highest ever number of cases of travel related disease in 2014. A total of 953 cases were reported and 79% of these (753) of these were attributable to water systems in hotels and cruise liners. Most of these cases were from visits to hotels in countries around the Mediterranean. Explanations for the disparity between Australia and Europe are not obvious in the first instance. Australia reports the same annual rate of infection as Europe (approximately 1.4 cases per 100,000) and for the most part has a comparable climate to Mediterranean countries. This suggests it is not due to either poor surveillance or a different climate. The answer is more likely due to the transient occupation of hotels in holiday resorts in Europe. Hotels close for winter leaving buildings to stagnate, and providing limited time for preventative maintenance. The

casual nature of hotel employees means staff may be unfamiliar with the intricacies of the water systems they manage, and so deficiencies are not rectified. This seasonality of hotel use is not a significant feature of the Australian tourist industry, which perhaps helps to avoid the problems of stagnation and staffing In Europe a system of disease surveillance, notification and in some cases hotel black listing exists to try to contain the Legionella problem. Currently, Australia has no equivalent legislative structure. Compliance with the Building Code and guidelines regarding cooling water systems, pools and spas is perhaps the full extent of the duty of care of hotel owners/ operators. Obviously the potential for colonisation of large and complex water systems exists outside the health care sector. Global estimates are that approximately 65% of large building water systems have detectable Legionella contamination. Systems

where Legionella have previously been detected are significantly more likely to experience cases of Legionnaireâ&#x20AC;&#x2122;s disease. In the majority of cases where Legionella are detected in a large building the contamination is systemic i.e. the system is colonised throughout. There has been a continuing upward trend in disease notifications over the past two decades. It is suggested that the reasons for this increasing trend are in part due to better diagnostic techniques, but also due to the increasing aged population and persons with compromised immune systems. There is also growing body of evidence to show other organisms may also cause a variety of infections including pneumonia via the same route. These opportunist pathogens include Mycobacterium Avium Complex, Acinetobacter spp., Pseudomonas spp. and Stenotrophomonas maltophilia and others. It is proposed that notified cases of disease are an underestimate and that the upward trend is likely to continue. Global opinion is that Legionella and other infections from building water system are preventable but require a concerted effort on the part of the facility operators and maintenance staff. The release of the enHealth Guidelines for Legionella control in health and aged care facilities has put a new focus on the management of potable water systems. Of interest is that the guidelines address all water distributions systems. Historically there has been an emphasis on warm water systems as the major culprits as they operate in the optimal growth range for legionella bacteria. The new guidelines coverage of hot and cold water outlets reflects the growing body of evidence that has shown these may also be sources of contamination and infection. The recent media coverage of contamination and infection attributed to ice-machines is a clear demonstration of the role cold water systems may play in harbouring Legionella. A uniform approach to all water distribution systems makes good microbiological and technical sense. The data presented in this article has come from aged care facilities rather than hotel buildings. However the global statistics relating to Legionella colonisation of large buildings tend to be the same regardless of building application and occupancy. It is clear that the data has relevance to other residential hospitality facilities such as hotels, resorts, recreational facilities and cruise ships.

TWO YEAR REVIEW OF SAMPLING DATA In this study we reviewed data from water sampling at 124 residential care facilities in SA, QLD and NSW in the period between November 2013 and October 2015. Facilities included hot and warm water systems. The intention was to get a handle on the prevalence and nature of contamination in these facilities. The data set also serves as a baseline against which the efficacy of the implementation of water safety and risk management plans, like those outlined in the enHealth guideline, can be measured. Although not directly applicable to the hospitality industry it can be assumed that the statistics presented would be similar if other large buildings with complex hot, warm and cold water systems were to be investigated.

In this period 757 water samples were taken and analysed for Legionella by culture at NATA accredited laboratories using the Australian Standard method. Of the sites sampled 36% returned positive Legionella test results (see chart 1). Positive and negative Legionella test results for 124 aged care premises

36%

Positive Sites Negative Sites

64%

Positive and negative Legionella test results for Chart 1. Positive and negative Legionella test results for 124 residential care premises. 124 aged care premises Legionella detections in facilities with no disinfection and disinfection Ofcontinuous the positive sites 83% (38) did not receive any

disinfection and4017% (8) were continuously dosed with low concentrations 36% Positive Sites of chlorination at site point of entry (see chart 2). Application 35 Negative Sites of a continuous disinfection system is one of the operational 30 controls suggested by the enHealth Guidelines. The data Regular Dosing 2564% presented demonstrates the value of disinfection as an 20 No Regular Dosing operational control. However were still 38 positive culture results 15 returned in systems receiving disinfection. Investigation of these positive results routinely demonstrated either contaminated 10 fittings (see photographs of contaminated outlets below) that 5 8 had not been routinely cleaned, or stagnation due to infrequent 0 use of the outlets. Positive Sites Legionella detections in facilities with no disinfection and continuous disinfection Distribition of Legionella culture results (cfu/mL) from aged care facilities 40 35 30 25

6% 39%

26%

10-50 Regular Dosing 51-100 No Regular Dosing

101-500

29%

>501

0 757 Water samples taken Positive Sites over 124 sites

Positives n=114

Chart 2. Legionella detections in facilities with no disinfection and continuous disinfection.

Distribition of Legionella culture results (cfu/mL) from aged care facilities 6% 39%

26%

10-50 51-100 101-500

29%

>501

Left: Contamination from a removed diffuser at a residential care facility. Right: Contaminated thermostatic mixing device at a residential care facility

757 Water samples taken over 124 sites

Positives n=114

Positive and negative Legionella test results for 124 aged care premises

36%

Positive Sites Negative Sites

Legionella 64% plate count results showed a Poisson distribution of cfu/mL with counts in the range 10-50 cfu/mL comprising 39% of the sample set and counts greater than 500 cfu/mL comprising 6% (chart 3). This is consistent with previously reported data on Legionella isolations from contaminated systems. Negative (not detected) sample results are the most common. Positive sample results are predominantly in the 10-100 cfu/mL range. This is explainable by the fact that Legionella multiply in biofilms andLegionella not in the water column. So that in frequently used outlets detections in facilities with no disinfection and only small amounts of Legionella will be seeded into the water continuous disinfection because of the flushing effect of the water. High counts are 40 associated with large amounts of biofilm detachment which 35 is often the result of stagnation. In support of this notion we 30 compared the percentage of positive test results from different Regular Dosing 25 outlets. We discovered that shower samples returned 41% of positive results, basin returned 26% of positive results and 20 No Regular Dosing 38 sinks and baths 18 and 15% positive results respectively (chart 15 4). 10 These figures may be explained by long hoses on showers creating greater surface area for biofilm, diffusers on basins 5 creating collection8areas for debris and biofilm, and the common 0 absence of hoses or aerators on baths and sinks giving the Positive Sites lowest positivity. Distribition of Legionella culture results (cfu/mL) from aged care facilities 6% 39%

26%

10-50 51-100 101-500

29%

>501

757 Water samples taken over 124 sites

Positives n=114

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Chart 3. Distribution of Legionella culture results (cfu/mL) from residential care facilities Percentages of total positive Legionella isolations from different outlets

15% 41% 18%

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Chart 4. Percentages of total positive Legionella isolations from different outlets Distribition of Legionella Detections in Hot, Warm and Cold

Water Systems

Although the majority of positive Legionella culture results came from warm water system outlets a significant proportion 10% of positive results (33%) were from hot and cold water outlets (Chart 5).23% Warm Outlet 67%

Cold Outlet Hot Outlet

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Shower Basin 26%

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Warm Outlet

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Hot Outlet

from hot water systems, but L.pneumophila SG1, SG2-16 and 757 Water samples taken over 124 sites other species were isolated from cold systemsPositives linked to hot n=114 water systems.

Distribition of Legionella Detections in Hot, Warm and Cold Water Systems 10% 23%

Warm Outlet

Legionella cfu/mL test results from facilities receiving 6 monthly or annual disinfection (chlorination)

Cold Outlet

67%

Cold Outlet

67%

Bath

Hot Outlet

4% 1%

85% 757 Water samples taken over 124 sites

Positives n=114

Chart 5. Distribution of positive Legionella cultures from Hot, warm and cold water systems

Legionella cfu/mL test results from facilities receiving 6 markedly Interestingly, six monthly or annual disinfection monthly or annual disinfection (chlorination) affected the ratio of positive to negative test culture results, but maintained a Poisson distribution (see chart 6). Annual 4% 1% 4% 6% disinfection is a statutory requirement for warm water systems in South Australia but is not, as yet, required for hot or cold water systems. Other jurisdictions do not require disinfections 85% unless positive culture results are returned.

Speciation of the test results revealed 26% of samples were Legionella pneumophila SG1, 9% Legionella pneumophila other serogroups and other Legionella species were 65% of the data set. (Chart 7). Only non-pneumophila species were isolated <10 10-50 51-100 101-500 >501

<10

10-50

51-100

101-500

>501

Chart 6. Legionella cfu/mL test results from facilities receiving 6 monthly or annual disinfection (chlorination).

Legionella speciation of positive samples for L.pneumophila SG1 (SG1),L.pneumophila SG2-14 (SG2) and other Legionella (Non PN) 9% 25%

Non PN 66%

SG1 SG2

757 Water samples taken over 124 sites

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Chart 7. Legionella speciation of positive samples for L. pneumophila SG1 (SG1), L. pneumophila SG2-14 (SG2) and other Legionella species (Non PN).

TAKE HOME MESSAGES Roughly one third of 124 residential care facilities showed contamination by Legionella species over the past 2 years. Common features of positive test results were failure to routinely flush infrequently used outlets, infrequent maintenance and cleaning of fittings and lack of disinfection. In building water systems the test results do not actually reflect sampling of the water in most instances – rather the outlet and attached biofilm the water flows through. Reducing surface areas for biofilm aggregation will reduce Legionella populations. This was highlighted by the greater percentages of positive results from showers and basins fitted with diffusers. Well managed and maintained outlets are arguably more critical to Legionella control than the quality of the water supply. Contamination was found in hot, warm and cold water supplies. It is a fallacy that either hot or cold water systems will not harbour Legionella contamination and that only warm water systems are problematic. We demonstrated colonisation in all types of systems. In some facilities measured cold water temperatures were above 25ºC, well inside the multiplication

for Legionella. Disinfection and decontamination procedures should therefore address both hot and cold water storages and distributions to be effective. Culture positive results were predominantly non-pneumophila Legionella species. Although L.pneumophila infections dominate the notified cases of disease from water globally other Legionella species also cause infection. Particularly in health and residential care premises where there may be concentrations of immune-compromised individuals. From the perspective of the precautionary principle of public health any Legionella detection in a facility should be treated with concern and demonstrate to facility operators that conditions in the system are suitable for the survival and multiplication of other more virulent species and strains. Annual disinfection and continuous dosing of low concentrations of chlorine were both effective in reducing the number Legionella detections and Legionella concentrations in positive test results. Continuous dosing may be less disruptive and a cost comparable alternative to annual of 6 monthly disinfection events. Implementation of the enHealth Guidelines and preparation of comprehensive risk management plans is likely to further improve on these results. This data set was collected predominantly from systems where risk management plans had not yet been implemented. A comprehensive water safety and risk management plan will also minimise risk from other microbial, chemical and physical hazards that are present in residential and hospitality facilities. These facilities for the most part did not have fixtures such as decorative water features, spa or swimming pools, or gymnasium with shower facilities. One common sense rule in managing risks is that with greater complexity come greater risks â&#x20AC;&#x201C; simply there is more that can go wrong. Although there is currently no regulatory requirement to manage water safety and Legionella risks in the hospitality sector it may be wise to consider the lessons learned overseas, and in similar less complex water systems in Australia.

ABOUT THE AUTHORS Ross Jones, Manager at Hindmarsh Water Treatment. He has extensive knowledge in all areas of plumbing and water treatment and multiple direct experiences of successful remediation of Legionella contaminated premises. Lyn Pope, Risk Management Administrator. She has extensive data-processing and programming skills. Dr Richard Bentham, Risk Management Specialist. He has 25+ experience in Legionella ecology and control. He contributed to four chapters in the WHO â&#x20AC;&#x2DC;Legionella and the control of Legionellosisâ&#x20AC;&#x2122; book, as well as publishing more than 20 scientific journal articles and book chapters relating to Legionella ecology and control.

DISCLAIMER This article was first published, in part, in the Journal Institute of Hospital Engineers of Australia, and has been edited for publication in this journal.

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The hotel industry closely link to tourism and business travel, which provides employment for a large number of people, full time employees as well as part-time and contractors. There are several main departments performing different functions within a hotel e.g. housekeeping, front desk, food and beverage, kitchen, stewarding, laundry and engineering maintenance. Hotels have a variety of staff which can be exposed to a several health and safety hazards at work

ork-related injuries and diseases occur as a result of unsafe acts and conditions. Unsafe acts occur when employees are unaware of the hazards and the proper work practices. Examples include not adopting the proper lifting methods or not using gloves when handling chemicals.

safety hazards at work depending on the specific tasks that they perform. Hotel staff may be exposed to the hazards such as chemicals, noise, thermal stress, slips trips and falls, cuts, electrocution, fire and etc. The common workplace hazards in hotels are described in this section.

Unsafe conditions may arise out of ignorance or lack of diligence in ensuring a safe and healthy working environment. Examples include the lack of safety guards on machinery or the presence of a slippery floor.

Many jobs have risks that can lead to sprains and strains to the back and other parts of the body. Workplace factors associated with musculoskeletal injuries and disorders include:

Work place accidents and diseases can result in, sickness absenteeism, disability or even death. All these can be prevented. Work-related accidents and diseases can be prevented by first identifying the hazard and then taking the appropriate preventive measures. The common workplace hazards in hotels and the preventive measures that could be taken are described in this paper.

HOTEL HAZARDS AND THEIR CONTROL Hotels industry have a variety of staff including room attendants, bellmen, front desk personnel, chefs, waiters, laundry operators, banquet servers and engineering maintenance engineers. They can be exposed to a variety of health and

Musculoskeletal Injuries and Disorders

• Prolonged awkward body postures – such as bending the back during bed making or working with the arms above shoulder height during cleaning and stretching to reach across the table to get an item. • Manual Handling – Heavy or frequent lifting, pushing, pulling or carrying puts a strain on the back and also the upper limbs. Back injuries and other musculoskeletal sprains and strains may occur among bellmen, housekeepers, laundry and kitchen staff involved in manual handling activities. • Prolonged standing for many hours – can contribute to lower limb aches and pain. Most of the jobs in the hotel involve standing work for many hours.

• Repetitive use of the hands and upper limb – may result in pain in the wrist, elbow and shoulder. Persons at risk include room attendants, laundry operators and kitchen staff. Chemical Hazard In hotels, chemicals are used mainly for cleaning. Persons at risk include housekeepers, stewards, laundry workers and engineering or maintenance personnel. Some chemicals are hazardous and may be corrosive, irritating, toxic, flammable or carcinogenic. Direct skin contact with some chemicals may cause burns or skin rashes from irritation or allergy. Chemical spills and splashes may damage the eyes. Volatile chemicals such as solvents can be inhaled. High concentrations of vapour or gas can accumulate particularly in poorly ventilated and confined areas. It is therefore important that employees who work with chemicals are aware of the hazards and adopt safe work practices to avoid chemical exposure. Noise Hazard Although the hotel environment is generally quiet, there are certain areas where staff may be exposed to a noise hazard for example; chiller plant room, laundry and engineering workshops. Long term exposure to excessive noise may lead to hearing loss. To prevent hearing loss, a person should not be exposed to

noise levels exceeding 85dBA for 8 hours a day or its equivalent. Where the permissible exposure level is exceeded, measures should be taken to reduce the noise exposure. Heat Stress Hazard Staff working in the kitchen, laundry and boiler rooms may be subjected to heat stress from the machinery or equipment used in these areas. This can lead to headaches, fatigue and discomfort. Staff can also be exposed to cold temperatures while retrieving or storing items in cold storage rooms. They should wear warm clothing while working in such cold environments Cuts & Puncture Hazard Cuts may occur from the use of knives and machinery in kitchens, laundries and engineering workshops. Cuts may also arise from handling broken glass or porcelain by room attendants, waiters or chefs. Machinery used in the kitchens and laundries like mincers, food mixers, meat slices and ironing machines should be properly guarded. Where this is not feasible, sensors or two-hand controls can be used. A guard that is provided but not put in position would not serve its intended purpose. Regular maintenance would also reduce accidents that result from faulty machinery. Staff should be encouraged to maintain good housekeeping at the workplace.

should also be carried out by the maintenance department. Ensure that the; • boilers are inspected at least once every year by an Authorised Boiler Inspector. • boiler attendants are properly trained and certified.

RISK CONTROL Management of Health and Safety should be no different from the way other aspects of the hotel business are managed. Managers are encouraged to develop and implement a comprehensive safety and health programme to prevent workplace accidents and work-related illnesses, and to establish a safe and healthy working environment. A set of written safety rules and Safe Work Method Statements (SWMS) should be established for compliance by staff and contractors. These also serve as a reminder of their safety and health obligations and responsibilities. No work shall commence unless the Safe Work Method Statements (SWMS) have been established and implemented. Table 1 list some of the work requiring SWMS.

Burns and Scalds Hazard The use of ovens and deep fryers without due care can cause severe burns and scalds. Staff should be educated on the possible hazards and the preventive measures that could be taken while handling such appliances or hot liquids Slip, Trips & Falls Hazard Many workplace injuries also result from workers tripping over physical obstructions or falling from height. This could be due to insufficient lighting, poor housekeeping, wet and slippery floors, a lack of guardrails or handrails on platforms or staircases, unsafe use of ladders or carelessness. Electrical Hazard

Table 1 – Work requiring SWMS.

Electrocution occurs when the human body becomes part of an electric circuit through which current passes. Electrical equipment and appliances should be regularly inspected by a qualified electrician to ensure that they remain in good working condition and will not pose a danger to unsuspecting staff. Extreme care should be taken in workplaces where workers come into contact with fluids that may be good conductors of electricity. Examples include kitchens, laundries, and hotel rooms where electrical appliances may be used for cleaning work.

It is important to establish an effective programme to carry out periodic Safety inspections to identify potential hazards, unsafe acts and conditions in the workplace, as well as to monitor any changes in the work process. Please refer to the sample inspection checklist provided. Such inspections should involve both the management and the employees. The findings from such inspections should be recorded and analysed. Recommendations and follow-up actions should be properly documented.

Fire and Explosion Hazard

SAMPLE INSPECTION CHECKLIST

There is a risk of fire and explosion in workplaces which use flammable substances such as LPG and Town gas or high-pressure applications e.g. kitchens, laundries and boiler rooms. Improper usage or faulty electrical installations could also result in fires.

The sample inspection checklist can be used when conducting your regular safety inspections. Go over every aspect of your hotel to identify possible hazards, unsafe acts and conditions in the workplace, as well as to monitor any changes in the work process. The checklist can be adapted to the particular needs of the hotel.

Some hotels use pressure vessels like steam boilers for the purpose of supplying their laundries and guests with steam and hot water. These steam boilers are usually located in specially designated boiler plant rooms. Regular maintenance and checks

Safety and Risk Engineering Solutions (SRES)1 can assist you with the Safety Audit and preparation of Safe Work Method Statements (SWMS).

HOTEL SAFETY Departmental Inspection Checklist General 1. Key audits of master key issue conducted every six months? 2. Are there regular fire evacuation practices? 3. Have fire wardens been appointed and trained? 4. Emergency response needs have been identified and evaluated for all probable emergencies? 5. Emergency response procedures have been developed for each department with key responsibilities allocated and staff trained in notification/response procedures? 6. Emergency response procedures have considered the hazardous substances and dangerous goods stored on site? 7. Emergency procedures/plans are communicated to all employees and guests where relevant? 8. The fire control room has available a site map indicating key property features (e.g. dangerous goods stores, gas shut off valve, spill kits, external hydrants, evacuation exits, assembly points)? 9. Simulation exercises for other emergencies are conducted every 12 months? 10. A list of contact details (including after-hours numbers) of staff members to be contacted in an emergency had been prepared? 11. The list was displayed for staff in a number of areas? 12. Contingency planning for significant threats to business interruption has been conducted? 13. Crisis communication response procedure is in place with operator and owner (e.g. in disaster recovery plans)? 14. Crisis communication response exercises conducted over the last 12 months (e.g. Desktop)? 15. All drills, exercises, potential and actual emergencies are formally debriefed by senior management? Evacuation procedure is in place? Communicated to employees? 16. The evacuation plan is included in staff induction? 17. Evacuation checklists have been prepared to aid staff coordinating evacuations? 18. Evacuation drills conducted within the last 12 months? 19. The effectiveness of each drill and actual emergencies is reviewed, documented and improvements made where necessary? 20. Records of real emergencies are retained and available? 21. Emergency exits and stairways is regularly inspected? 22. A smoking control plan is in place (compliance)? 23. Water pressure flow tests conducted annually where sprinklers are installed? 24. Fire hydrants sealed where applicable (e.g. external yard hydrants)? 25. Fire system impairment notification procedure in place? 26. Does all staff know the locations of fire alarm pull stations? 27. Does all staff know the locations of extinguishers in or near their work area? 28. Does staff in the area know the proper reporting procedure if they find (or believe there may be) a fire? Concierge 1. Are all bell-men trained in proper lifting and carrying methods? 2. Are trolleys used to transport heavy luggage? 3. Are trolleys in good working condition and properly maintained? Is additional help available for lifting heavy luggage? 4. Are luggage properly stored to minimise sprains and strains during handling? 5. Are aisles and passageways clear of materials or equipment? Are carpets or tiles in good condition, free of tripping hazards? 6. Are floors clean, dry and non-slippery? 7. Are doorways and passageways wide enough for movement of trolleys? Front Desk 1. Are the counter work surfaces at suitable height for keyboard and writing work? 2. Are the computer monitor screens placed at suitable height for viewing? Are equipment placed within easy reach? 3. Are the monitor screens free from glare? Is the lighting sufficient? 4. Are all staff trained in good ergonomic practices and working postures? 5. Are aisles and floor clear of materials or equipment? 6. Are Floor in good condition, free of tripping hazards? Are floors clean, dry and non-slippery? 7. Are all electrical equipment properly grounded and in good condition?

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Housekeeping 1. Are staff trained in the safe use of tools and equipment? 2. Is there adequate work space? Is there sufficient lighting? 3. Are carpets or tiles in good condition, free of tripping hazards? 4. Are measures taken to prevent tripping over electrical cords and other objects? Are all electrical equipment properly grounded and in good condition? 5. Are measures taken to prevent slips and falls in the bathroom? 6. Are housekeeping carts stable and designed not to obstruct the vision? 7. Are staff trained in good ergonomic work methods and postures? Are the housekeeping carts easy to push and move? 8. Are the housekeeping carts maintained in good condition? 9. Are proper equipment provided for cleaning the room and bathroom? 10. Are all cleaning chemicals properly labelled? Are protective gloves provided and used? 11. Are chemicals properly stored? 12. Are staff trained in proper handling of chemicals? 13. Are staff aware of the risk of dermatitis and the preventive measures? Are material safety data sheets available for all chemicals used? Food and Beverage 1. Are aisles and doorways clear of materials or equipment? 2. Are carpets or tiles in good condition, free of tripping hazards? Are floors clean, dry and non-slippery? 3. Are all electrical units properly grounded and in good condition? Is there adequate lighting? 4. Are ladders used safely? 5. Are the steps to the stage or platform in safe condition? Are the platforms secure to prevent separation? 6. Are proper shoes provided to protect against injury? 7. Are precautions taken to protect against scalds and burns? 8. Are all staff trained in proper methods of lifting, carrying and serving? Are carts and trolleys available for moving heavy items? 9. Are carts and trolleys maintained in good working condition? Is additional help available for lifting heavy items? 10. Is there sufficient staff for the task? Kitchen 1. Are all staff properly trained in the safe use of tools and equipment? 2. Are proper tools and equipment provided? 3. Is there adequate work space? Is machinery securely guarded? 4. Is kitchen equipment in good working order and properly maintained? Are knives and other sharp tools properly stored? 5. Are the walkways and work areas free from obstruction and tripping hazards? 6. Are the floors dry or made of non-slippery material? Are measures in place to prevent electrocution? 7. Are measures in place to prevent burns and scalds? 8. Are proper safety shoes provided and used to protect feet from injuries? 9. Are the working surfaces of suitable height for the work? 10. Are staff trained in ergonomic work methods and postures? Are supplies and materials stored properly on shelves? 11. Does your storage layout minimise lifting problems? Are trolleys available to move heavy items? 12. Is the ventilation sufficient to protect staff from excessive heat? 13. Are staff protected from excessive cold when entering cold storage rooms? 14. Are suitable gloves provided and used when handling food? 15. Are suitable gloves provided and used when washing dishes? 16. Are staff aware of the risk of dermatitis and the preventive measures? Are detergents and other cleaning agents stored in a safe place? 17. Are material safety data sheets available for all chemicals used? Are staff trained in the proper handling of chemicals? 18. Are all areas, other than approved kitchens, free of Toasters or Toaster Ovens? 19. If portable space heaters are used, are they the approved type? 20. Does all electrical equipment in the area appear to be in good condition? 21. Circuits not overloaded – all multiple outlet strips equipped with overload protection? 22. Equipment power cords in good condition – no splices or broken insulation? 23. Are electrical cords and plugs in good condition? Check for damaged insulation, cut cords, splices, and tape wrapped around the cord – none of which should be present. 24. Are light fittings in good condition? 25. Are light fittings suitably located? 26. Are light fittings and switched in good working order?

Laundry 1. Are staff trained in the safe use of machinery and equipment? Is there adequate work space? 2. Is machinery securely guarded? 3. Are proper tools and equipment provided? 4. Is the laundry equipment in good working order and properly maintained? Are measures taken to protect from knocking against overhead structures? 5. Are the walkways and work areas free from obstruction and tripping hazards? Are the floors dry or made of non-slippery material? 6. Are measures in place to prevent electrocution? 7. Are measures in place to prevent burns and scalds? 8. Are proper safety shoes provided and used to protect feet from injuries? Are measures in place to prevent fire and explosion risk? 9. Are measures in place to reduce excessive back or neck bending? 10. Are measures in place to reduce work with arms above shoulder height? Are measures in place to reduce use of excessive force? 11. Are work surfaces of suitable height for the work? 12. Are staff trained in proper manual handling methods and work postures? Are there opportunities for job rotation? 13. Are sufficient rest breaks provided? 14. Are staff protected from excessive heat? 15. Are staff protected from excessive or irritating noise? 16. Are measures in place to prevent excessive chemical exposure? 17. Are Material Safety Data Sheets (MSDSs) provided for all chemicals? Are workers trained in the proper handling of chemicals? 18. Are relevant personal protective equipment provided? Are containers clearly labelled? 19. Are chemicals properly stored? 20. Are there adequate facilities and procedures to deal with chemical spills and splashes? 21. Is the dry cleaning machine regularly maintained? 22. Do staff involved in dry cleaning undergo regular medical examinations? Engineering 1. Are staff trained in the safe use of machinery and equipment? 2. Is there adequate work space? 3. Is machinery securely guarded? 4. Are proper tools and equipment provided? 5. Are the equipment and tools in good working order and properly maintained? 6. Are measures taken to protect from knocking against overhead structures? 7. Are the walkways and work areas free from obstruction and tripping hazards? 8. Are the floors dry or made of non-slippery material? 9. Are measures in place to prevent electrocution? 10. Are measures in place to prevent burns and scalds? 11. Are proper personal protective equipment provided? 12. Are measures in place to prevent fire and explosion risk? 13. Are all compressed gas cylinders secured by a chain or strap? 14. Are all motors kept clean and adequately ventilated to reduce overheating? Are ladders used safely? 15. Is the lighting adequate? 16. Are there Safe Work Method Statements (SWMS) developed? 17. Are measures provided to reduce vibration from the use of powered hand tools? Are staff able to adopt safe work postures? 18. Are work surfaces of suitable height for the work? 19. Are staff trained in proper manual handling methods and work postures? Are trolleys provided for moving heavy equipment? 20. Are measures in place to prevent excessive chemical exposure? 21. Are Safety Data Sheets (SDSs) provided for all chemicals? Are staff trained in the proper handling of chemicals? 22. Are the relevant personal protective equipment provided? Are containers clearly labelled? 23. Are chemicals properly stored? 24. Are there facilities and procedures to deal with chemical spills and splashes? 25. Are suitable eye protectors, gloves and respirators provided and used during work activities such as welding, painting or sawing? 26. Is adequate ventilation provided? 27. Are staff protected from excessive heat? 28. Are staff protected from excessive or irritating noise? 29. Are flammable materials properly stored?

30. Are all containers of powders, liquids, and gases labelled as to contents? 31. Are all areas in compliance with “No Smoking” policies? 32. Are corrosives stored only on the lowest shelves? 33. Are flammables, acids, and bases all stored separately from each other? 34. Are all refrigerators labelled to indicate whether or not they are safe for the storage of flammables? 35. Are all non-explosion proof refrigerators entirely free of flammables? 36. Are all chemicals labelled to indicate their contents? 37. Are all chemical containers labelled to indicate any hazard which may be present, i.e. TOXIC, CORROSIVE, FLAMMABLE, etc.? 38. Are Safety Data Sheets (SDS) available for ALL products in the laboratory? 39. Are food products, including beverages of any sort, kept out of the laboratory work environment at all times? 40. Is smoking prohibited in any areas especially around fuel, gas or solvents? 41. Is there any list of Dangerous goods? 42. Any Risk Assessment of Dangerous Goods? 43. Is access to electrical panels clear and not obstructed? 44. Are circuit breaker switches installed? 45. Are all electrical switches & circuit breakers identified? If not, list the locations of those that are not on the back of this sheet. 46. Is the main switch/circuit breaker easily accessible? 47. Is the main switch/circuit breaker clearly labelled? 48. Switchboard dust free and no rubbish inside 49. Electrical installations generally appear safe, No junction box covers or panels missing, all leads, plugs, fittings, etc in good condition 50. No temporary wiring or long extension leads, unprotected power boards 51. Is a Carbon Dioxide fire extinguisher placed adjacent to switchboard? 52. Electrical equipment has been tested in accordance with the Regulation, at the intervals stated for the specified electrical equipment? (Test &Tag)

REFERENCES 1. www.sres-australia.com.au,Tel: 1300 721 348, Mob: 0422 416 881 Soudi Noori

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DARREN PERRY I GENERAL MANAGER, INTER-CHILLERS

ith an enviable track record of over 200 new chiller and cooling tower installations over recent years Inter-Chillers enjoys continued invitations from most leading mechanical consulting companies, building owners and property management professionals. We enjoy the reputation of successfully delivering and installing equipment into the most challenging and difficult to access plant rooms. This means thinking â&#x20AC;&#x153;outside the squareâ&#x20AC;? as testified by the collaborative efforts of InterChillers and Smardt Chillers Pty Ltd in the development, manufacture and installation of the first PowerPax Split Vessel Chiller in Australia. Inter-Chillers specialist projects team conducts turn-key capital equipment replacements and upgrades incorporating new chillers, D/X plants, cooling towers, pumps, boilers and other mechanical equipment.

Installation of BMCS and VSD drives including final balancing, commissioning and verification completes the package of quality services that we consistently deliver to our clients time after time. Inter-Chillers is an authorised repairer for most OEMs for in-house disassembly and reassembly of new equipment utilising our own refrigeration specialists without the risk of voiding warranty to assist in equipment manoeuvrability. Our experienced team is committed to providing in-house training for supervisors and technicians on subjects including engineering design, planning, logistics and contingency back up, always with a focus on energy efficient operation and reliability. Completed projects are handed over to owners with the assurance of high quality service from Inter-Chillers provided by our factory trained and accredited service and maintenance technicians continuing throughout the warranty period and beyond.

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I WISH TO BECOME A NEW MEMBER VIA: (a) Fellow – a member of at least 10 years standing who has made an outstanding contribution to the advancement of hotel engineering (as determined by the management committee) or this association may be advanced by the management committee to the grade of Fellow. This membership class is a life membership of the institute. (b) Honorary Fellow – any person who has rendered conspicuous service to the hotel industry (as determined by the management committee), or any person prominently connected with but not necessarily in the hotel industry who may be approved by the management committee, shall be eligible as an Honorary Fellow. This membership class is a life membership of the institute. (c) M ember – a person shall be eligible as a Member if the applicant holds a certificate, degree or diploma or such other qualification in engineering approved by the management committee, and has at least 5 years experience in a head of engineering position and shall be directly engaged in hotel engineering. (d) A ssociate Member – a person shall be eligible as an Associate Member if the applicant holds a qualification in engineering approved by the management committee and is directly engaged in hotel engineering and his/her qualifications and/or experience do not in the opinion of the management committee entitle him/her to admission as a Member. (e) Student Member – a person who is attending an appropriate course of instruction at an Institution approved by the management committee shall be eligible as a Student Member (f) Affiliate Member – shall be a person of 21 or more of age who is associated with the Hotel Industry and whose, qualification or experience do not in the opinion of Council entitle them to admission as a Member or Associate member. (f) Corporate Member – entitles applicants endorsed by the Council to be eligible for Corporate Membership, which will carry those rights and entitlements of an Affiliate Members, with a maximum of (5) members of the corporation being eligible to attend monthly meetings. In addition, this membership will entitle the Corporation to receive all specialised material sourced and published by the Institute for overall benefit of the Hotel Industry. All applicants’ membership classification shall be determined by Council in accordance with the above guidelines.

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MAIL COMPLETED FORMS TO: NSW Chapter: The Secretary, AIHE NSW Chapter, PO Box H263, Australia Square NSW 1215 QLD Chapter: The Secretary, AIHE QLD Chapter, PO Box 5118, Gold Coast Mail Centre 9726 VIC Chapter: The Secretary, AIHE VIC Chapter, PO Box 2136, Caulfield Junction VIC 3161 WA Chapter: The Secretary, AIHE WA Chapter, PO Box 6191, East Perth WA 6892 Your membership application will be processed, which includes the following:: o Certificate of membership

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German precision, technology and quality from preferred suppliers to international hotel groups create the world’s best showering and bathing experience for your guest. When it comes to fitting out hotel bathrooms, Bathe’s product portfolio of brands opens up new, exciting design options for hotel bathrooms with high-end bathroom solutions for all hotel categories and tailored refurbishment options all from the world’s leading bathroom manufacturers.

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NEWS

EQUIPMENT Boilers: Modulex 770kW Condensing Water Heaters

A Crowning Achievement hotel gas consumption is from space heating, domestic hot water and pool heating water. Confronting the challenges of reducing hotel energy use, the 30 year old Crowne Plaza Melbourne has become a flagbearer of sustainable best practice for both its management group IHG (InterContinental Hotels Group) and the wider hotel industry. After reducing electricity consumption by almost 29 per cent, the hotel’s management team more recently turned its attention to reducing its natural gas consumption. A property wide commitment to carbon emissions reductions has seen an iconic Melbourne hotel reduce its gas consumption by 25 per cent through the replacement of aging atmospheric boilers.

In 2013 it replaced its aging and inefficient atmospheric boilers, used for in-room temperature control and domestic hot water, with modern, efficient technology supplied and installed by Automatic Heating.

According to the Cold Hard Facts 2 report prepared for the Australian Government in 2012, hotels use an estimated 12 per cent of the total natural gas consumed by Australia’s commercial building stock.

The three new 770kW Modulex Condensing Hot Water Heaters have not only met the needs of hotel space heating and domestic hot water, as well as pool heating, but also delivered a monthly hotel gas saving of 25 per cent.

A proportionally greater amount compared to electricity, natural gas is typically used by hotels for space heating, domestic hot water and pool heating – and to a lesser extent laundry and kitchen.

As a result, Crowne Plaza Melbourne took out the 2013 Best Environmental and Energy Efficiency Practice at the Tourism Accommodation Australia (TAA) State (Victoria) Awards for Excellence.

In fact, the Australian Hotels Association (AHA) says an average 62 per cent of all

Three years on, the savings continue to be realised.

Air and Dirt Separators: Duraflex EcoTwin Dirt & Air Separators

Pumps: Grundfos NBG Close Coupled Pumps

MODULEX ADVANTAGES Indoors and out The Modulex Condensing Water Heater is available for both indoor and outdoor installations with unique patented features.

Maximising efficiency Through a combination of pre-mixed radiating combustion and high turn-down ratios, unparalleled efficiency is achieved throughout the boiler’s operation. The Modulex by virtue of its revolutionary multi-burner design also provides inbuilt redundancy.

Cleaner environment The condensation of flue gases minimise the effects on the environment.

FOCUS ON PM1 FOR PROTECTION OF HUMAN HEALTH – Camfil Clean Air Solutions We all know that air pollution is bad for human health. A much less known fact is that new research indicates that the smallest particles in the air are the most dangerous. To provide a healthy and productive indoor air environment, this means that the focus should be put on filtering particles that are 1 μm (micrometre) or smaller in diameter – particles also known as PM1 (Particulate Matter 1). PM1 is so bad for our health because the human body has no protection against these

very small particles. They enter our bodies through the respiratory system – we inhale them – and they go deep into our lungs and continue out into the blood stream. At worst, PM1 particles contribute to deadly diseases such as heart attacks and lung cancer. Air filters that effectively separate PM1 particles will not only protect people from serious health problems. They will also help sustain the general well-being and productivity of people by preventing bacteria and viruses

(which are often PM1 in size) from spreading through the ventilation system. So how do you protect people from these harmful micro-particles? You do it by choosing high-quality air filters – F7 filters and better – which have a filtration efficiency of at least 50% on PM1 particles.

To discuss all your filtration requirements, give Camfil a call on 1300 733 277.

Bespoke Laundry designs from Richard Jay With our specialised services we are the professional partner for your laundry machinery life cycle To meet your laundry requirements in hospitality, Richard Jay offers a wide range of durable industrial Electrolux laundry machinery Australia wide. In addition we can provide you with guaranteed service response on every machine. With a long history of in-house laundry we are a specialised company that is constantly improving to give the best service to our customers. With your needs and suggestions combined with our specialised services in laundry facilities, we can be a great team. We understand that your core business is not laundry, fortunately it is ours. Leave your laundry life cycle to us, so you can focus on what you do best in hospitality; giving your guests an experience to remember. The wide range of Electrolux professional washers, dryers and ironers are known globally for the best quality and high durability with low running costs; you can still have the best quality results in your laundry with the lowest cost per wash. The use of Power Balance™ on the

Renovate or detonate… Is a common saying in the building industry for when it comes to renovating or demolishing a property that has seen its glory days pass. The saying also rings true for many properties in the hospitality sector. A failure to keep abreast of current trends, designs and technology by way of renovating, could ultimately spell disaster for your business. Travellers are becoming increasingly savvy and demanding of what they want and expect when staying away from home. If rooms are not up to the intended standard, repeat business becomes difficult, but even more critical will be comments made to 3rd party social media sites… which ultimate have the potential start the doomsday ticking if not swiftly put-out. Apart from the financial hurdle which needs to be overcome, many operators

high spin washers creates real time monitoring of unbalance and adjustment of G-force throughout the entire extraction sequence. Resulting in increased machine lifetime and decreased downtime. Is capital investment in laundry machinery an issue? Richard Jay Capital Plus offering allows you to benefit from new machinery installed with no capital outlay and free breakdown service. Capital Plus is company owned with no third financial party involved. Across Australia,

seem to avoid refurbishing rooms simply to avoid the logistical ‘nightmare’ they envisage with such a project. However, you need not be concerned as such tasks can now be outsourced to professional and experienced companies. Procurement & Refurbishment Solutions Australia (PRSA), specialises in managing, organising, and coordinating refurbishment projects for various hospitality providers Australia-wide. Apart from the standard suite of services such as kitchens, bathrooms, flooring, painting and furniture packages, they also offer design, project management and procurement Services – in essence a ‘one stop’ shop.

For assistance with any Procurement or Refurbishment projects, contact the team at PRSA on 1300 777 287 or admin@prsaustralia.com.au. It may be best to renovate than watch your business detonate!

the entire process is managed by the Richard Jay team.

Call us now on 1300 742 427. Our Laundry Consultants are happy to help you get that durable laundry solution which will save you time and money. We are exhibiting at AIHE Gold Coast 4-5 August, meeting us on booth 12.

NCH Australia NCH Australia is a global leader in industrial and commercial maintenance products and services since 1919. We aim to be the best company in the world at cleaning water, conserving energy, and maintaining equipment while remaining environmentally responsible and economically competitive for our customers. NCH Wastewater offers a wide range of drain maintenance and wastewater treatment systems; from emergency drain clearance chemicals to patented revolutionary BioAmp systems that deliver significant improvements in wastewater quality. With over 50,000 global clients using our systems and over 95 years’ experience in the property maintenance industry our wastewater team will be able to solve your drain & wastewater management issues. NCH Chem-Aqua water treatment team specialise in providing custom water treatment programs to minimise energy, water and maintenance costs, while ensuring safe and reliable operation of critical systems.

Re-caulk a hotel bathroom in a matter of minutes with the FUGI kit from Sunlite Commercial When a guest closes their door after walking into their hotel room for the first time, they are looking for quality. They are subconsciously inspecting the finishing and furnishings to look for imperfections. Quite often, the unsightliest feature in any hotel room is mouldy and mildewed caulk around the bathroom and kitchenette. Replacing faulty and old caulking can be costly and block out the use of a room for at least 24 hours. Time is money, and that is why Sunlite Commercial now stocks a full range of Original Cramer silicone caulking and application tools which allow hotel trades to remove, reapply and smoothen new silicone in a flash. The German FUGI Kit from Cramer helps to achieve fast clean profiles and permanent sealing. The kit includes a stripping knife with two different hardened metal blades. It removes old, leaky silicone and grout lines with ease. For reapplication, a number of FUGI forming tools are available with 16 profile shapes. The tools produce quick step-by-step profiles without masking tape or cleaning afterwards. Better

AIRLITE GROUP â&#x20AC;&#x201C; Partner with the very best in cleaning and property services Since its establishment in Perth in 1967, Airlite has grown from a commercial cleaning service to a provider of comprehensive property support services. Airlite origins were in the provision of cleaning services to the commercial property sector. Over the years of development and evolution, expertise has grown, and along with an extensive wealth of experience, Airlite now provide a much broader range of services to an even broader range of clients.

yet, a releasing agent (soapy water) is not needed to apply the soft caulking mass (silicone). The FUGI process results in better adhesion and prevents mould from forming underneath. In the event that the profile application is not perfect, it is possible to remake isolated parts without having to remove the entire profile.

Simple steps to quick and easy caulking in hotel bathrooms: Remove old caulking with FUGI saw blade. Whatever is left on tiles or other smooth surfaces can be removed with the scraping blade. Apply the caulking mass. Since there is no need for a releasing agent, just work step-bystep, by only doing short distances. Choose caulking line shape. Make sure both edges touch both surfaces. Slightly press FUGI and pull. If necessary, use FUGI II with guiding aid to assist you in crossing grout joints. Done! No masking tape, no cleaning afterwards and no releasing agent.

KALDEWEI, AXOR HANSGROHE, DURAVIT at the Chedi Andermatt Hotel Switzerland

Bathe Guests expect high-quality bathrooms, combined with comfortable and hygienic equipment that do not show any signs of use. Hotel operators therefore are primarily looking for cleanliness, safety and priceefficiency when selecting a bathroom product. The ideal has proven to be the brands of Bathe, Australian supplier of Europe's leading bathroom manufacturers. With the highest quality and longevity, combined with functional design, surviving even daily use over many years undamaged, these brands are a sensible investment. Hansgrohe showers and tapware provides your guest with a superior water experience using EcoSmart water technology that result in cost savings for you.

Now available at Sunlite Mitre 10 Commercial

Kaldewei steel enamel bathtubs and shower floors are characterised by their unusual longevity, ease of maintenance, costeffectiveness and aesthetic designs.

With a team of 1500 personnel, Airlite delivers maintenance, facility support, general and emergency cleaning services to sectors including commercial, retail, industrial, hospitality and defence. Clients choose integrated or independent services to suit.

Duravit Sanitaryware offers superb planning flexibility, standard of design and manufacturing quality which will ensure guests feel totally at home and will keep coming back.

Daily services provided within the hospitality sector can be provided in conjunction with periodic, one-off or scheduled operations services. We recognise that each facility is unique with individual specifications that require site-specific assessment and tailored cleaning programs. Our other services are ideally suited for inclusion with tailored cleaning service packages.

Find out how we can help your facility, email enquiry@airlitegroup.com.au, visit our website at www.airlitegroup.com.au or call (08) 9443 6789.

International Hotel Chains such as Hilton, Sheraton, Marriott, Raddison and Park Hyatt are some of the hotels offering their guests exclusive bathing comfort using these brands. Recent Australian hotels include Como the Treasury Perth, Sheraton Melbourne, Double Tree by Hilton Melbourne, Swissotel Sydney, Park Hyatt Sydney, Four Points by Sheraton Sydney, Clare Hotel Chippendale, Shangri-la Hotel Sydney and Alex Hotel Perth. Bathe provides hotel solutions from replacing showers through to new constructions and are the most proficient hotel bathroom suppliers in Australia. Itâ&#x20AC;&#x2122;s not just the guests but also the hotel operators profit from using these quality bathroom brands.