Hotel energy saving program
Article 1: Hotel energy saving plan
Hotel energy consumption is one of the main expenses of the hotel. Therefore, reducing energy consumption is a major measure of hotel profitability and an inevitable trend of hotel operation. After brainstorming, the following implementation regulations were formulated.
First, water
1. Strengthen the routine maintenance and management of water equipment, and regularly check the water used in each area of the hotel to prevent water overflow and long flowing water.
2. Rational use of water resources and promotion of secondary water use.
3. Place the PET bottle in the toilet tank of the hotel to reduce the amount of water in the toilet flushing water.
4. Dormitory hot water is available for a limited time.
5, develop awareness of saving, close the faucet with water.
6, the kitchen water should be planned, the raw materials that need to be thawed that day, should be taken out in advance, let it naturally thaw.
7, try to avoid direct rinsing: defrosting food, washing dishes, washing and cleaning, etc. using pots or barrels of water, while reducing the use of high-pressure clean water directly rinse and tap water directly rinse.
8. When the amount of hot water used is small, try to avoid using less boiler water.
Second, electricity
1. Try not to open the air conditioner at a suitable temperature. The summer temperature must not be lower than 26 degrees.
Above 20 degrees. When the air conditioner is open, close the glass door of the small hall at any time to prevent the outflow of cold and warm air.
2, the office is done to turn off the lights, turn off the power of computers, air conditioners, water dispensers and other equipment.
3. Strengthen the maintenance and repair of lighting equipment and office equipment to avoid abnormal power consumption.
4, put an end to white light, big light, try to use natural light lighting, reduce lighting energy consumption.
5, fully consider the weather, workload and other factors, shorten the lighting time and electrical use time.
6, reasonable reduction of spotlights, white woven lamps, improve the use of energy-saving lamps.
7. Eliminate the phenomenon of energy venting. After the guests check out, the waiter will immediately turn off the air conditioner and the power supply in the room.
10. The waiter is not allowed to watch TV in the private room.
11. Do not take the elevator on the top three.
12. The Food and Beverage Department shall charge an electricity fee when it is arranged by the wedding company.
Third, gas
1. Reduce the water temperature of hot water boilers and heating boilers. The outlet temperature of the hot water boiler is 42-46 degrees, and the outlet temperature of the heating boiler is 36-42 degrees.
2. Regularly inspect and repair boilers and gas appliances, and replace faulty appliances in time to ensure their good working condition.
3, the kitchen gas to avoid repeated use of fire processing raw materials.
4, resolutely do the ignition when processing, do not burn empty fire, do not ignite the fire and other dishes under the pot.
5. Close the various air valves after work, check the good damage of the air pipe, and eliminate unnecessary air loss.
Fourth, the control of materials:
1. Enhance employees' awareness of saving, recycle washing products and low-cost outer casings as much as possible, and use them in washing room washing tools, cleaning workers for sanitation or other purposes.
2, the management of food raw materials: resolutely put an end to the rot and deterioration of raw materials; make full and reasonable use of raw materials, the remaining scraps after processing will be separately matched, never waste; resolutely put an end to private dumping of raw materials.
3, the use of office supplies and equipment: report paper can be used twice; when the printer and fax machine toner is running out, take out the toner, shake it and then continue to use; reduce office equipment power consumption and standby energy consumption According to the office situation, minimize the use of computers, printers, copiers and other office equipment; for office equipment that is deactivated for more than 1 hour, please turn off the power of the equipment in time; contact the group and other subsidiary files, try to use the mailbox, Reduce the use of faxes.
4. The waiter has plans to receive low-cost items.
6, save phone bills, according to the needs of the work, the correct choice of communication methods, promote the use of words, shorten the talk time, do not call non-work calls, international long distance must be strictly controlled.
Five, other
1. The department mobilizes employees to do a good job in energy conservation, so that the whole hotel forms a good energy-saving atmosphere.
2. All departments establish a complete supervision system, do daily inspections and supervision, and make all energy-saving measures truly implemented.
3. The department clearly defines the person in charge of energy conservation, strengthens inspection and supervision, strict management, strict requirements, and conducts inspection records.
4. The department manager strengthens the training and publicity of employees' energy-saving awareness. If it is found that there is waste or does not comply with the regulations on energy conservation and consumption reduction, it will be seriously dealt with or severely punished, and lead by example and strictly supervise.
Chapter 2: Hotel Energy Saving and Consumption Reduction Program
Under the general situation and environment of the country's comprehensive promotion of energy conservation and emission reduction, in today's increasingly fierce competition in the hotel industry, in addition to efforts to sell products to create greater business performance, all hotels must do a more visible means of work. In addition, on the basis of the hotel's own service guarantee, taking the necessary technical means to save energy and reduce consumption is an urgent task facing all hotels. How to continue to do a good job in energy saving and consumption reduction? Now we will summarize some easy-to-promote and practical energy-saving and consumption-reducing measures and share them with you:
First, in terms of system
1. First of all, we must pay enough attention to energy conservation and consumption reduction work, clearly require all employees to pay attention to it, carry out all staff implementation, it is necessary to set up an energy conservation committee with the first leader as the director, and set up a full-time department as the energy conservation management office, which is responsible for all the enterprises. Carry out comprehensive work on energy conservation and consumption reduction, and supervise the implementation of energy conservation work.
2. Formulate strict energy-saving and consumption-reduction regulations, such as “walking and closing” measures such as pedestrian lighting, water shut-off, air-conditioning, and computer-off, and the principle of managing the regional equipment of energy equipment for the use of energy equipment. In which area of the equipment is placed, the management department of the area is responsible for energy conservation management, so that the responsibility for energy conservation and consumption reduction is transferred to the department. At the same time, all departments are required to set up full-time energy-saving and consumption-reducing administrators, and the responsibility is to enable all employees in the hotel to act. Get up and build awareness of energy conservation in the entire hotel;
3. Regularly implement the energy conservation and consumption reduction regular meeting system, combined with the hotel's operating cost analysis, to report on the hotel's monthly energy consumption, and the energy conservation management office will analyze the actual energy consumption this month, and the Energy Conservation Management Office. Monthly energy-saving inspections are carried out in all areas of the hotel, and the results of inspections on energy-saving and consumption-reduction violations are notified and penalized, and employees are strictly constrained to use energy consumption in their work.
4. The hotel's summer and winter internal room temperature are clearly defined. The temperature of the hotel's own control office and public areas should not be lower than 26 °C in summer and not higher than 20 °C in winter. In terms of fully implementing the national energy conservation and consumption reduction policy, the system is guaranteed by the system and insists on reducing the use of energy consumption without reducing the standard of customer service.
Second, in terms of equipment operation
1. The hotel's main energy-consuming equipment is concentrated in central air-conditioning equipment and circulating pump equipment, so it is especially important to carry out scientific control of the hotel's central air-conditioning system. After a long period of exploration and trial, it is more reasonable to decide to implement the time-phase control operation. The outdoor weather temperature directly affects the temperature control inside the building. The temperature of the unit is controlled according to the outdoor weather conditions and the real-time changes of the room temperature inside the building. At the same time, the temperature of each part of the hotel is measured in real time, so that the central air conditioner can be set more reasonably. The water temperature, in order to regulate the indoor temperature of the entire hotel, the implementation of this measure for the hotel scientifically carried out the operation of central air conditioning and overall control of energy consumption have been a new attempt and exploration, it turns out to be more The use of natural gas and power to save electricity plays a key role in the control of energy consumption in the engine room.
2. The use of steam boilers is also a major part of the hotel's energy consumption. In order to control the amount of steam used, the opening and stopping time of the steam boiler can be systematically clarified according to the actual use conditions, and the hotel's laundry gas is required to be concentrated at a fixed time. In the paragraph, the laundry required by the night guest can be used in the laundry room for a small washing machine for emergency use, and it is absolutely necessary to prevent the steam boiler from starting because of washing a piece of clothing. This method improves the working efficiency of the laundry. At the same time, it also greatly saves steam and contributes to reducing natural gas and electricity.
3. The phase-control energy-saving controller can automatically judge the operating load and efficiency state of the motor, and adjust the voltage and current applied to the motor in time by optimizing the operation to adjust the input of the motor power to achieve the desired ", the motor is in an energy efficient state. The infrared sensing device increases the function of the automatic induction opening and stopping of the escalator, and reaches the escalator. “The person comes to the escalator to automatically open, and the person goes to the escalator to stop automatically”.
4. Transforming traditional heat source fluorescent lamps, incandescent lamps, etc. into a new generation of T5 high-efficiency fluorescent lamps, which have been refitted in public areas such as administrative office floors, basements, and staff quarters. The illuminance and comfort of the environment after installation have been greatly improved. After the installation is completed, the power saving effect can reach 30%.
Third, in the technical transformation of energy saving and consumption reduction
1. All the rooms in the hotel can be used for water-saving faucets and water-saving nozzles. Energy-saving and consumption-reducing benefits from “running, escaping, dripping and leaking” to management, to using the latest technology, and benefiting from science and technology. The contractual energy management method is implemented, that is, the water-saving equipment manufacturers are not required to invest in water-saving renovation, water-saving benefits are realized after water-saving, and water-saving devices are added to independent faucets such as kitchen sinks and fitness showers. The area where the water-saving equipment is installed is equipped with a water meter in the sub-area or sub-system to facilitate metering and accounting for water saving. This measure has created a new energy-saving mode for the hotel's long-term water-saving planning.
2. Intelligent card management for employees' bathrooms, so that each employee holds a water card uniformly distributed by the hotel, and adjusts the flow rate of tap water taps in the employee area to half of the normal situation to reduce unnecessary water loss. When employees use water for bathing, they must draw a card to open the water valve to release water. At the same time, after the standard water consumption is calculated, each employee will be given a monthly fixed amount of water. If the water is not enough, the amount of water can be purchased again from the hotel. If you have the remaining water. The savings can be accumulated cumulatively. Since the actual implementation, there is no purchase of water. The implementation of this management method effectively controls the unintentional waste of water for employees and makes important contributions to the hotel's saving of tap water. At the same time, most of the hotel's public toilets are used. Inductive faucets are installed in all employees' bathrooms, which will prevent customers or employees from wasting water due to lack of responsibility.
3. The lighting of all staff areas and public areas of the hotel is generally a long-lighting lamp. This is an important area for energy saving. It can be changed to voice-activated lighting or sound and light-controlled lighting, so that some public areas such as staff dormitory walkways and walking ladder walkways can do When people go to the lights, they are naturally off, eliminating artificial waste and maximizing the use of electricity. At the same time, in some areas, without affecting the work, only the illumination is reduced to achieve power saving.
4. Regularly clean the air conditioning coil and periodically descale the refrigeration unit to enhance heat transfer efficiency. Regularly pump oil pump motor bearings to reduce reactive waste. In the excessive season, make full use of the new wind to achieve energy saving. Air conditioners must not be used when opening windows. The waiter should open the room according to the actual temperature switch.
Fourth, can be promoted - other energy-saving technologies
The hotel's energy-saving and consumption-reducing focus is on hardware power equipment. Therefore, according to the different hardware systems of each hotel, as well as the characteristics of each hardware system space and operation, it is also possible to selectively make some energy-saving technologies, such as Many use LED light source, secondary utilization of flue gas, multi-zone application of frequency conversion, and application of water storage technology. In the implementation of any energy-saving transformation, we must avoid blindly launching. First, we must conduct an analysis of investment and return to achieve scientific energy conservation. As the country continues to increase energy conservation and consumption reduction, the demand for energy is increasing, and the emphasis on environmental protection is increasing, and the energy-saving technology is gradually maturing, these energy-saving technologies will also be popularized. This is also a must for the hotel industry to reduce costs.
The most important thing to note is: to improve employees' awareness of the urgency and importance of energy conservation and consumption reduction, to regularly train employees on the use of facilities and equipment, to mobilize employees, and to do a good job in energy conservation, so that the whole hotel is well formed. Energy saving atmosphere. Improve the business level of hotel maintenance personnel, and strive to repair the hotel as far as possible without going outside the maintenance.
Practice has proved that with the strong energy-saving and consumption-reducing system formulated by the hotel as the guarantee, with the joint efforts of all employees, through the management of equipment operation and the adoption of some effective energy-saving and consumption-reducing measures, the hotel's energy costs The reduction played a substantial role. Energy conservation and consumption reduction work is not a matter of one person or several people. Energy conservation and consumption reduction must start from everyone, and everyone is responsible. When the energy saving of all employees is achieved, it is the moment when a company really starts to save energy.
Chapter 3: Hotel Energy Saving and Consumption Reduction Program
In order to further strengthen the awareness of saving, we will create a good atmosphere of “everyone loves the East and saves everywhere” in the whole hotel, and thoroughly implement the concept of “cost from one second, one penny, one piece of paper, one drop of water, one degree of electricity”. . According to the requirements of the green hotel and the actual review of clean production, to save internal consumption, to promote development by saving, further reduce costs, consolidate hotel operating performance, and enhance the hotel's sustainable development momentum. With the approval of the general manager, it was decided to carry out the “Energy Saving and Consumption Reduction Month” activity in the hotel in August, and specially formulated the “Energy Saving and Consumption Reduction Month” activity implementation plan:
First, the overall idea
Energy saving, cost control, no matter how small, need to participate in the whole staff, more expensive in persistence. In the daily operation of the hotel, energy consumption is the first expense, so controlling the nature of energy and the entire flow process is a necessary task to save energy. Energy costs, material consumption costs, labor costs and other costs are important factors affecting the overall GOP of the hotel. Hotel leaders have always attached great importance to cost control, and have combined the importance of energy conservation and consumption reduction with maintaining the competitive advantage of enterprises with a sustainable development perspective, and benefit from management. Energy equipment and material consumption are scattered in various departments, and the operation of the majority of front-line employees has practical and practical practical significance for cost control. Through this “energy saving and consumption reduction month” activity, strengthen inspection, management and system assessment to establish a long-term mechanism, so that each employee has a certain understanding of energy saving, cost control knowledge related to his work, establish a sense of ownership, advocate "Energy saving, starting from me, starting from small things, starting from now", all members participate, and work together to implement the corporate cost concept.
Second, organizational security
In order to strengthen the unified leadership of the “Energy Saving and Consumption Reduction” campaign, and ensure the smooth development of this work, the Leading Group for “Energy Saving and Consumption Reduction” activities was established. The team leader is Mr. Liu Li, Executive General Manager, and the deputy team leader is Chen Yi and Li Yanqin. Yang Gang served as the team member, including the heads of various departments. Under the energy and cost management inspection team, the team leader is served by Yang Gang. The team members are appointed by the relevant departments to be in charge of the above management personnel. The specific quotas are as follows: 1 dining room, 1 kitchen, 1 guest room floor, PA and laundry. 1 room, 2 engineering department, 1 finance department.
Third, the main goal
The overall goal: strive to significantly increase the awareness of energy and material consumption through activities, and effectively control energy and material waste. The level of energy and material consumption management has been greatly improved. The consumption of water, electricity, diesel, steam, gas, office supplies, materials and materials has been significantly reduced. The cost in the second half of the year has been reduced by more than 5%.
Specific objectives: in the second half of the year, hotel water consumption will be reduced by 5%, electricity consumption will be reduced by 3%, diesel consumption will be reduced by 5%, and steam consumption will be compared with the use of diesel fuel savings of 800,000 yuan, office supplies, low-value products and other materials, Material consumption costs are reduced by 2%.
Fourth, the main measures and specific work
1) Carry out publicity and education, the hotel staff publicizes the window and the wall area of the backstage area to post energy-saving and consumption reduction initiatives, slogans, slogans, etc., so that each employee can understand the meaning and ways of energy saving and consumption reduction, and strengthen the pre-class meetings and blackboard newspapers of various departments. Propaganda, the Oriental Forum creates a discussion atmosphere, forms a good trend of “saving glory, wasting shame”, guiding the employees to establish a sense of conservation, and striving to make energy conservation and consumption reduction become the conscious action of each employee, and earnestly promote the work of energy conservation and consumption reduction. Through the energy conservation and consumption reduction knowledge contest, we will consolidate employees' awareness of energy conservation, carry out energy-saving golden ideas collection, and put forward practical and meaningful energy-saving rationalization suggestions for employees. Once adopted, we will give certain rewards based on energy-saving and consumption-reducing benefits, and motivate employees to participate.
2) Leading group of “Energy Saving and Consumption Reduction” activities, carefully planning, strictly implementing and implementing, strengthening supervision and inspection, summing up and promoting experience in a timely manner, and putting the work items into practice. Using the hotel financial analysis meeting and morning meeting, we will analyze and summarize the problems of hotel energy and cost, and lead the energy conservation and cost reduction work in an orderly manner.
3) All departments organize energy conservation and consumption reduction work. According to the “Energy Control Time and Reward and Punishment Rules of Various Departments of Hotels”, combined with the actual work of various departments, assign responsible persons to various types of energy equipment, refine management, and colorize the lighting switches. Class for reasonable control. Each department conducts special analysis on major energy-consuming equipment of the department, seeks energy-saving potential, strengthens management, formulates scientific and rational use plans, strives to reduce the main energy consumption of the department by more than 5%, and manages important energy-consuming equipment properly, reducing consumption by more than 5%. Each department analyzes the reasons for the top ten consumption items of the department's monthly consumables, finds countermeasures, changes the process, and reduces consumption by more than 3%.
4) Hotel quality inspection, daily quality inspection, duty manager inspection to strengthen the inspection and supervision of energy conservation and consumption reduction work. The Energy and Cost Management Inspection Team dispatched two members on Tuesdays, Thursdays and Saturdays to conduct irregular inspections of various areas of the hotel, found energy and cost control issues, made recommendations, insisted on equal emphasis on rewards and punishments, and multi-pronged approach to maximize waste. Get effective control.
5) The Engineering Department, the Purchasing Department, and the Finance Department will conscientiously cooperate to do energy conservation, cost reduction and cost control. The engineering department strictly controls the major energy-consuming equipment such as central air-conditioning, and strives to minimize the start-up time under the premise of ensuring service quality under the same temperature and business conditions, strengthen the management, inspection and maintenance of energy equipment, and eliminate some backwards. Energy-consuming equipment, actively introduce new technologies, new processes, new methods, deepen energy-saving potential, and reduce energy consumption by carrying out various forms of energy-saving technological transformation work. The Purchasing Department actively pays attention to energy-saving new products, eliminates quality materials and consumables, expands procurement channels, guarantees product quality and service life, and maximizes procurement cost, and strives to reduce procurement costs by 1% in the second half of the year. The Ministry of Finance actively analyzes relevant energy consumption and material consumption data, finds the reasons, cooperates with various departments to formulate countermeasures, and does a good job in statistical analysis and comparison.
6) List of “energy saving and consumption reduction” work in various departments
Fifth, the implementation steps
1) Promotion stage
All departments should attach great importance to it, strictly follow the spirit of “energy saving and consumption reduction” activities and specific work requirements, formulate practical and feasible energy conservation and consumption reduction activities of the department, vigorously carry out energy conservation and consumption reduction activities, and actively take action to ensure energy conservation and consumption reduction. Successful implementation.
2) Consolidate the implementation phase
All departments earnestly implemented energy conservation and consumption reduction activities, and led the group to supervise and inspect. The energy control situation of each department was measured by the hotel's weekly quality inspection, daily quality inspection, duty manager inspection, energy and cost management inspection team every Tuesday, Thursday and Saturday. The members carried out irregular special inspections on various areas of the hotel to implement energy conservation and consumption reduction work.
3) Summary evaluation stage
The administrative office is responsible for doing a good job in collecting data and keeping records of activities, and doing a good job in evaluating and summarizing activities. Evaluate advanced collectives and individuals that save energy and reduce consumption. All departments will vigorously promote relevant and effective measures in the “Energy Saving and Consumption Reduction Month” activities, include them in departmental systems and processes, and actively carry out follow-up management.
Chapter 4: Hotel Energy Saving and Consumption Reduction Program
According to the spirit of the hotel management work conference, the hotel carefully analyzes the comprehensive business situation in 20XX, based on the standard of tightness and strictness, from the overall operation, systematically analyzes the three aspects of income, cost and profit, and establishes cost control. The management method is as follows:
First, clear responsibility, implementation to people
Based on the principles of strict efficiency improvement and humanization, we will formulate various management systems and enhance the implementation of the system. Clarify the scope of work for cost control, job responsibilities, job responsibilities, and ensure that the work is implemented.
Establish a systematic concept of hotel cost management
In a tough market economy environment, hotels should establish a cost control management concept and conduct a comprehensive analysis of the objects, contents and methods of cost management. Fully understand the scope of cost control, and manage it with strict and meticulous scientific means, so that the hotel is in an invincible position in the fierce market competition. On the other hand, with the development of the market economy, non-material products are becoming more and more commoditized, and the connotation of cost management should also be extended from the cost of material products to the cost of non-material products, such as human resource costs, service costs, environmental costs, and so on.
Principle of cost control
Based on the principle of timeliness, the principle of conservation, the principle of combining responsibility and rights, and the principle of mutual coordination, the hotel formulated the “Measures for the Management of Cost Control of Jinding International Hotel”.
Cost control responsibility inspection team
According to the cost control management method formulated by the hotel, regular inspections and irregular inspections are carried out. The department's self-inspection work is the responsibility of the department manager, and the quality inspection department is responsible for regular inspections; the hotel inspection team conducts random inspections on all aspects of the hotel. Inspection group members:
Team leader:
Deputy head:
Team member: department manager
Cost control through performance management
According to the cost control management measures, the hotel performance appraisal methods are appropriately adjusted, the cost control management rules are combined with the performance appraisal management, and the performance of each department's energy conservation measures is checked through performance appraisal. Criticize education and punishment to achieve cost control.
Second, strengthen labor management, simplify staffing
In hotel management, the cost of human resources is one of the important factors affecting profits. The human resources department should reduce the labor cost and reduce the cost of human resources by scientifically calculating, rationally deploying, and cultivating compound talents.
According to the characteristics of the hotel, scientific calculations
According to the actual situation of the hotel and the working conditions of each position, scientific analysis is carried out, taking into account the factors such as the tourist season, the source structure and the source composition, and reasonable arrangements are made in the aspects of scheduling and compensatory rest, in accordance with the scientific use of working hours. Improve the efficiency of work, make full use of the principle of human resources to measure, avoid mechanically applying formulas, resulting in waste of human resources.
Develop human resources and cultivate compound talents
Due to the large number of hotel posts and meticulous division of labor, the employees' work skills are single, which is not conducive to the deployment of employees, resulting in unreasonable conditions of busy work and exhausted "suffocation". Therefore, it is necessary to vigorously carry out the "one special and multi-energy" activities, extensively carry out cross-training of different positions within the same department and between different departments, and through training and regular rotation of positions, to cultivate composite and multi-purpose talents, thereby maximizing the maximum Give full play to the advantages of human resources.
Rational allocation of talents, optimization of employment structure
According to the actual operation of the hotel, the human resources department should further optimize the manpower structure, scientifically calculate the staffing, rationally allocate the staff, and reduce the number of employees through the merger of similar positions and adjustment of shifts to achieve scientific, rational and streamlined human resource allocation. .
Third, strengthen energy consumption management control, reduce equipment loss
The maintenance of hotel equipment is directly related to the operation and development of the hotel, and it is also an important part of energy saving. All departments should strictly manage the energy consumption, consumption, management loss and maintenance costs of the equipment, prevent run, run, drip, and leakage, and link with hotel performance appraisal and evaluation to reduce the overall cost of hotel energy consumption.
Clear division of labor, management must be in place
1. Each department shall formulate equipment maintenance and repair system according to its own situation, and strictly comply with the standards of “four clean”, “five no leakage” and “six good” to ensure the normal operation of the equipment.
2. Improve employees' awareness of the urgency and importance of energy conservation and consumption reduction, regularly conduct business training for employees in the use of facilities and equipment, improve the service level of hotel maintenance personnel, and strive for maintenance of the hotel as far as possible without external maintenance.
Specific implementation measures for energy conservation measures
1. Air conditioning:
1) Periodically clean the air conditioning coil and periodically descale the refrigeration unit to enhance heat transfer efficiency.
2) Regularly fill the pump motor bearings to reduce reactive waste.
3) In the excessive season, make full use of the fresh air to achieve energy saving.
4) Air conditioners must not be used when opening windows. When the waiter is doing the house, the air conditioner should be switched according to the actual temperature.
2. Elevator:
1) Elevator transports goods as far as possible to avoid peaks, in order to achieve the goal of “eliminating peaks and filling valleys”.
2) The engineering department will set up special personnel management for the hotel elevators, and carry out routine inspections, maintenance and regular inspections for the use of the hotel elevators to ensure that there are no faults.
3) When the employee takes the ladder, it is strictly forbidden to block the door, wait for the person, and return to the ladder. The quality inspection department is responsible for the inspection. The performance appraisal group for the offending staff is deducted from the performance score of the department according to the regulations.
4) Employees below the sixth floor are not allowed to take the elevator downstairs without load-bearing.
5) At the reception of large-scale conferences and banquets, the concierge and the assistant deputy of the lobby will be able to guide the guests on the 1st floor and guide the guests to go up the stairs.
6) The key of the sightseeing ladder is managed by the Department of Safety and Consumption and the Engineering Department. It is usually forbidden to open. In case of special reasons, it must be approved by the Deputy General Manager before use.
7) The monitoring department of the Consumers Department monitors the use of the hotel's elevators for 24 hours, and assists the QC department in supervising the employees' boarding.
3, electrical aspects
1) Turn off the lights and turn off the computer when the logistics posts are off duty.
2) The engineering department is responsible for controlling the walkway lights by installing sound control and infrared rays.
3) Turn on the work light when preparing meals in the dining room, and turn on the main light after the meal.
4) Use energy-saving lamps to replace all the spotlights in the non-resident area with energy-saving lamps.
5) The water dispensers of all departments are opened and closed by special personnel.
6) The first floor canopy light switch time is:
Winter 17:00 - the next day at 5:00
Summer 18:00 - the next day at 3:00
After 24:00, the two groups of canopy lights are turned off.
7) 9F—13F public area: chandeliers are opened during the day, and a set of wall lamps are opened in the corridor.
a. From April to October, at 18:30, the corridor wall lights are turned on, and at 5:30 the next day, the group is closed;
b. Open the corridor wall lamp at 17:00 from November to March, and close the group at 6:30 the next day;
8) Other floor corridor lights, 16:30 pm - 20:30, the floor spotlights are all on, giving the guests a warm feeling.
9) When the hotel receives VIP guests, the floor lights are all turned on, and the specific time is adjusted according to the actual situation.
10) Non-guest service time, the PA group closes the water and electricity of the public toilet after completing the sanitation.
4, hot and cold water
1) The inspector of the engineering department inspects the equipment room according to the specified time, carefully fills in the operation record, controls the hot water temperature to 50-55 °C, and adjusts the outlet water temperature steam according to the outdoor temperature in winter.
2) The inspector of the summer engineering department should adjust the water temperature of the main engine according to the weather and switch on and off at any time; at the same time, consider the operating state and running time of the air conditioning main unit to achieve energy saving purposes.
3) Strengthen the management of all departments to avoid leakage and leakage. If equipment is found to be faulty, timely guarantee to the engineering department.
4) Turn off the faucet when washing your hands, and pay attention to water conservation.
5) When washing vegetables, try to use a container for cleaning, so that it can be used as needed, and then shut down in time after use. The kitchen uses water to keep it running, and it is strictly forbidden to have long flowing water.
5, gas
When using the gas, it is necessary to use it with the gas. Stop turning on the gas when not in use to ensure safety and reduce waste.
6. When the spare parts of facilities and equipment of various departments fall off, they must not be thrown away. They should return to the engineering department to reduce the cost of replacing the whole set of equipment due to the inability to purchase parts.
7. It is strictly forbidden to use electrical appliances not related to work in the hotel, such as: electric heating treasure, heating rod, etc. If there is any violation, deduct performance appraisal 2 points.
8. The engineering department regularly conducts the use and maintenance training of kitchen equipment, walkie-talkies, air-conditioning panels and other equipment to the relevant departments, extending the service life of the equipment and reducing the maintenance cost.
Fourth, strengthen procurement cost control
In order to achieve stylization, standardization and openness in the procurement of hotel materials and equipment, purify the purchase channels and reduce the procurement cost, the Finance Department classifies all purchases of goods and makes full use of the Internet and newspapers to publicly release procurement information to the public. To open tendering and public procurement.
purchasing method
1. Suppliers must have legal personality, provide goods in accordance with industry standards, and be able to provide industry inspection certificates.
2. Conduct an annual supplier audit and adjustment, and publicly release the supplier through the Internet, newspapers and other media. Suppliers choose to follow the principles of openness, fairness, fairness and integrity.
3. The purchaser is separated from the user. The user checks and accepts the quality of the goods, and after checking the purchase price, signs the acceptance form or the receipt form, and the purchase cost is included in the performance evaluation of the department.
4. The buyer classifies the purchased materials according to the quantity of purchases, collects information and materials extensively, and establishes supplier files for well-known suppliers.
5. For large quantities and high amounts of materials, such as linen, porcelain, consumables, and abalone, and the implementation of competitive bidding, suppliers must have the necessary qualifications.
Procurement program
1. In the procurement activities, if the purchasing personnel and related personnel have a stake in the supplier, they must evade.
2. Suppliers participating in the bidding must provide proof of qualification.
3. The hotel set up a procurement bid evaluation team to review the supplier qualifications and performance, test the sample quality, and participate in the negotiation of purchase prices. The selected samples are sealed for inspection purposes.
4. All members of the negotiating team focus on negotiating separately with suppliers. The technology, prices and other information of other suppliers related to the negotiations may not be disclosed during the negotiations.
5. After the negotiation, the negotiating team requires all the suppliers participating in the negotiation to make the final quotation within the specified time. The purchaser submits the candidates from the negotiating team according to the principle of meeting the procurement requirements, the quality and service are equal, and the quotation is the lowest. Determine the deal supplier.
6. If the purchase is made by way of inquiry, an inquiry group shall be established. The inquiry team shall determine not less than three suppliers from the list of suppliers that meet the corresponding qualification requirements according to the procurement requirements, and let them quote. The supplier is determined according to the principle of meeting the procurement requirements, the quality and service are equal, and the quotation is the lowest.
Supervision and inspection of procurement activities
1. The administrative department reviews the legality of the procurement behavior and the validity of the contract.
2. Resolutely prohibit users from colluding with suppliers. Once found, return and cancel the supplier's qualification for supply. The price of used goods is higher than the price of similar goods in the market.
3. No individual may use any means to obstruct and restrict suppliers who meet the required qualifications to participate in the procurement bidding.
4. No one may require the purchaser or procurement staff to make purchases from their designated suppliers.
5. Strictly prohibit the members of the procurement review team from maliciously colluding with suppliers or purchasing agencies, or accept bribes during the procurement process.
6. The procurement review team shall assess the purchase price of centralized procurement, the effect of saving funds, the quality of service, the status of credit, and whether there are illegal activities.
Procurement expense reimbursement
1. For the goods accepted and accepted in the warehouse, the fee will be confirmed at the time of acceptance.
2. For the cost of checkout, such as: art production fee, temporary employment, temporary seasoning, etc., before the expenses occur, the approval procedure must be fulfilled. After the expenses have occurred, they must be signed by the use department within one month and reported to the Finance Department. Each department has the right to refuse the fee for more than one month, and the corresponding responsibility shall be borne by the manager. Resolutely put an end to delays and fictional costs.
5. Strengthen daily cost control management and reduce daily consumption
Cloth washing and low value consumables management
1. In every link of the use, sending and receiving, and washing of linen, special shelves, carts, cushions, and cloths must be used to avoid multiple pollution of cloth and increase washing costs. When handing over the linen with the laundry factory, the linen staff should strictly check and find the problem, promptly request to return the washing or compensation, and the monthly cloth foreman will report the situation.
2. Under the premise of ensuring the quality of the customer service, the customer service department will arrange the linen on the bed of the guest room, according to the cleanliness level, and the linen of the long guest bed, which may be changed once a week depending on the situation. The delivery of small towels for catering should be increased or decreased according to the customer's situation. For the second use of small towels, it should be cleaned up in time for the next use.
3. Recycling valuable disposables and wastes with recycling value. At the time of cleaning out, half a bottle of shampoo, body wash and body lotion are recycled and reused. When there is a large banquet, the catering department should release the napkins to control the usage. The chopsticks and toothpick sets that have not been used and damaged by the guests should be re-used and reclaimed.
4. Increase the management of letterheads, pencils, napkins, toothpicks, etc., and prohibit the use of waiters. Strictly control the consumption of napkins, toothpicks, letterheads, etc., and increase or decrease according to customer needs.
5、清潔劑的使用要控制出庫，按比例勾兌，其它清潔用品，如：洗衣粉、拖布、鋼絲球、膠皮手套等每月定量出庫，不得超出規定限額。
6、對客服務部門根據住客及備存情況來發放易耗品，保證無浪費無流失，做到賬物相符。
餐料及酒水管理
1、餐飲部對餐料的出庫、儲存、粗加工、烹調、走菜等各環節進行嚴格管理，按照酒店制定的標準選單用料，控制成本。
2、酒水領班做好酒水的代保管工作，財務部嚴格對酒商的資質、酒水的品種、價格、質量和數量進行把關，掌握每月的瓶蓋返現金額。
3、員工餐廳要充分利用酒店資源，在控制員工餐成本的同時，改善一伙食狀況。員工餐廳制定與各層廚房邊角料交接的管理制度，詳細記錄交接內容及數量。
各級庫房的管理
1、各級庫房要從基礎管理入手，重點加強七個方面的建設，即：庫房的分類存儲、物品驗收、入庫存放、保管抽查、領發物資、記帳盤點、建立檔案，以達到降低酒店成本支出的目的。
2、各部門加強對庫管人員的職業道德教育，所有出入庫物品必須經嚴格登記，嚴禁私拿酒店物品。部門領導定期檢查，檢查組領導不定期抽查，如發現員工違反規定，按所拿物品價格5倍罰款，同時扣所在部門績效考核5分。
3、對部分消耗品必須以舊換新的形式，嚴格執行報廢程式。對部分維修、通訊等工具要分配到人，丟失自負。
4、財務部每月對各庫房進行盤點，酒店不定期進行抽查，抽查中發現問題由該崗位責任人負責。由於盤點不認真造成的損失，由相關責任人承擔。
加強汽車管理，嚴控汽車成本
1、嚴格實行派車單制度。除總經理用車外，其它部門用車需填寫用車申請，0378需總經理批准，0379及依維柯由行政部經理批准。司機接到派車單後方可出車。儘量減少出車次數，降低汽車油耗。司機若違反此規定，扣當月績效考核2分。
2、單程單一目的地，超過300公里嚴禁使用汽車。
3、司機每次出車必須填寫出車記錄，以便行政部掌握行車公里數及耗油量。
4、車輛實行百公里耗油考核，每月公布腳踏車行駛里程和耗油情況，並作為司機績效考核的一項內容，耗油最低的獎勵3分，耗油最高的扣3分。
5、汽車加油需到集團指定地點，由行政部記錄在案，每次應有司機簽字確認。未經允許不得私自加油。
6、汽車按要求定點維修，維修前須提出書面報告，說明原因和預計費用，總經理審批後方可維修，嚴格控制各項費用發生。
制定有效措施，控制辦公話費
1、行政部根據工作需要，重新審核酒店各崗點固定電話使用許可權，對於不必要開通的外線或已不再使用的外線電話予以取消。
2、未開通市話或長途功能的其他崗點確因工作需要，對外聯繫業務的可通過總機轉拔，必須經由部門經理批准後，在總機將聯繫事宜進行登記。
3、加強卡式電話的管理，電話卡充值需填報申請單，部門經理簽字，行政部負責按月檢查、審核、充值。規定話費定額，超標自負。
4、六個POS機只用作刷卡，酒店只交納月租費。員工不準利用電話線路撥打電話，額外產生的話費由崗點負責人承擔。
5、總機負責記錄各部門的長途轉接情況，行政部定期檢查。
6、6267978電話由客戶經理負責，只限於旅行社、網路訂房等業務的使用，杜絕打私人電話，若有違反，扣當月績效2分。
7、禁止利用辦公電話私聊，如有違反，每次扣績效考核2分。
辦公費用管理
1、辦公設備管理：
1） 提倡無紙化辦公。儘量使用電子檔案，減少紙張用量。能夠用電腦共享網路傳遞的檔案就儘量在網路傳遞。
2） 正確使用、操作辦公設備，保證紙張質量，嚴禁違規操作，發現故障，及時報修，延長機器使用壽命。
3） 列印檔案時，文字能不加粗、以宋體為主。非正式檔案里，可適當縮小頁邊距和行間距，縮小字號，以看清為宜，使用小四號字，行間距25磅，頁邊距2CM。
4） 各部門設專人管理辦公設備，責任落實到人，禁止他人擅自操作。發現故障，及時聯繫專業人員進行維修，提高使用效率。對於人為故意損壞辦公設備的，維修費用由當事人承擔。
5） 嚴禁列印、複印與工作無關的檔案、證件等，部門複印檔案必須進行登記，每月由行政部經理審核，各部門經理簽字確認。
2、辦公用品管理：
1） 各部門要根據實際需求，於每月14日前提報辦公用品申請計畫，由部門經理審核、簽字後報行政部，由行政部核定、匯總後，交財務部核准，由財務部報總經理批准。
2） 全體工作人員要妥善保管辦公用品，節約使用，避免浪費，嚴格控制不必要的消耗和損壞，對因不負責任造成丟失或損壞辦公用品者，自行賠償。
3） 節約紙張使用，無需列印的可手寫，紙張正反面使用。會議、宴會通知單用複寫紙手寫，減少紙張的使用。
3） 筆筒、剪子、壁紙刀、訂書器、計算器、起釘器等，以部門為單位，與行政部辦公用品明細帳核對，不得重複領用，物品損壞需領用時，以舊換新。
4） 各部門申請的辦公用品如筆、記錄本、膠帶、橡皮等易耗品，以各工作崗點實際工作需求制定物品使用期限：碳素筆、原子筆為每三個月領用一次，筆芯可每月領用一次；記錄本、記事本每半年領用一次；告示帖、便箋本每兩月領用一次；資料夾檔案盒視部門檔案多少而定。
5） 工作人員因工作變動時，應將辦公用品返回原部門，否則部門經理不得在離職書上籤字，人力資源部加強控制。
篇五： 酒店節能降耗方案
酒店節能降耗措施的當今社會，人們不斷追求經濟的發展和生活質量的提高，但在這個過程中， 人們的生存空間遭到了嚴重破壞。人們不得不選擇一種既滿足發展需要，又能保護環境的發展方式，即可持續發展。保護環境的最根本目的是保護人體健康，保護人享有健康生存空間的權利，所以，實現可持續發展，創造良好的生存空間是綠色酒店管理的基礎。
因此，本文在分析酒店創建綠色酒店的意義基礎之上，提出酒店節能降耗的具體措施，並總結出酒店節能降耗的最佳操作方案，為完善我國綠色酒理論研究與實踐提供參考。
星級酒店，能源消耗，節能措施由於全球生態環境的日益惡化，保護環境、保障人類健康日益受到人們的關注。許多行業都制定了相應的行業準則以約束並促進組織的環境行為。酒店作為賓客雲集、消費娛樂場所，要占用消耗大量的自然資源，排放大量的廢棄物, 必然導致人類生存環境的日益惡化和自然資源的日益枯竭， 酒店的節能降耗工作也被提上日程。
一、酒店實施節能降耗工作的意義
微觀意義：降低成本負擔酒店經營中產生的消耗主要包括：一是日常消耗；二是設施設備運行中的能源消耗，這兩個方面總稱為酒店的能耗。一般酒店的能源消耗有兩大方面：水和電，其中以電為主。電力消耗中空調耗能就占總能耗的一半。酒店作為能源消耗大戶，節約使用能源、降低基本耗損， 意味著降低酒店經營成本， 提高營業利潤。 我國的酒店能耗狀況與已開發國家相比，水平偏高。據有關資料統計，我國酒店的耗電水平高於國外已開發國家耗電平均值的25%左右。因此，在節能降耗、降低成本負擔方面，我國酒店將大有可為。
巨觀意義：促進可持續發展眾所周知，酒店是能耗大戶和污染大戶。許多酒店至今還在使用破壞臭氧層的制冷劑，還有相當數量的酒店在洗滌、餐飲用水等方面超標排放，對環境造成了嚴重的影響。根據可持續發展的理論，人類生存和發展不應在破壞後人生存、發展的基礎上進行，也就是說，發展要有“節制”，充滿“理性”，產品的產出不能以破壞後人環境質量為代價，況且能源儲存是有限的，不可能無限地永遠使用。酒店的產品也是如此，它不僅要使目標群體滿意，更要承擔起企業的社會責任，這也是目標市場逐步走向消費理性化的必然要求。因此，酒店行業的節能降耗，不僅對實現酒店個體的經濟利益有重大作用， 而且對行業和全社會的可持續發展意義深遠。
Hotel energy consumption is one of the main expenses of the hotel. Therefore, reducing energy consumption is a major measure of hotel profitability and an inevitable trend of hotel operation. After brainstorming, the following implementation regulations were formulated.
First, water
1. Strengthen the routine maintenance and management of water equipment, and regularly check the water used in each area of the hotel to prevent water overflow and long flowing water.
2. Rational use of water resources and promotion of secondary water use.
3. Place the PET bottle in the toilet tank of the hotel to reduce the amount of water in the toilet flushing water.
4. Dormitory hot water is available for a limited time.
5, develop awareness of saving, close the faucet with water.
6, the kitchen water should be planned, the raw materials that need to be thawed that day, should be taken out in advance, let it naturally thaw.
7, try to avoid direct rinsing: defrosting food, washing dishes, washing and cleaning, etc. using pots or barrels of water, while reducing the use of high-pressure clean water directly rinse and tap water directly rinse.
8. When the amount of hot water used is small, try to avoid using less boiler water.
Second, electricity
1. Try not to open the air conditioner at a suitable temperature. The summer temperature must not be lower than 26 degrees.
Above 20 degrees. When the air conditioner is open, close the glass door of the small hall at any time to prevent the outflow of cold and warm air.
2, the office is done to turn off the lights, turn off the power of computers, air conditioners, water dispensers and other equipment.
3. Strengthen the maintenance and repair of lighting equipment and office equipment to avoid abnormal power consumption.
4, put an end to white light, big light, try to use natural light lighting, reduce lighting energy consumption.
5, fully consider the weather, workload and other factors, shorten the lighting time and electrical use time.
6, reasonable reduction of spotlights, white woven lamps, improve the use of energy-saving lamps.
7. Eliminate the phenomenon of energy venting. After the guests check out, the waiter will immediately turn off the air conditioner and the power supply in the room.
10. The waiter is not allowed to watch TV in the private room.
11. Do not take the elevator on the top three.
12. The Food and Beverage Department shall charge an electricity fee when it is arranged by the wedding company.
Third, gas
1. Reduce the water temperature of hot water boilers and heating boilers. The outlet temperature of the hot water boiler is 42-46 degrees, and the outlet temperature of the heating boiler is 36-42 degrees.
2. Regularly inspect and repair boilers and gas appliances, and replace faulty appliances in time to ensure their good working condition.
3, the kitchen gas to avoid repeated use of fire processing raw materials.
4, resolutely do the ignition when processing, do not burn empty fire, do not ignite the fire and other dishes under the pot.
5. Close the various air valves after work, check the good damage of the air pipe, and eliminate unnecessary air loss.
Fourth, the control of materials:
1. Enhance employees' awareness of saving, recycle washing products and low-cost outer casings as much as possible, and use them in washing room washing tools, cleaning workers for sanitation or other purposes.
2, the management of food raw materials: resolutely put an end to the rot and deterioration of raw materials; make full and reasonable use of raw materials, the remaining scraps after processing will be separately matched, never waste; resolutely put an end to private dumping of raw materials.
3, the use of office supplies and equipment: report paper can be used twice; when the printer and fax machine toner is running out, take out the toner, shake it and then continue to use; reduce office equipment power consumption and standby energy consumption According to the office situation, minimize the use of computers, printers, copiers and other office equipment; for office equipment that is deactivated for more than 1 hour, please turn off the power of the equipment in time; contact the group and other subsidiary files, try to use the mailbox, Reduce the use of faxes.
4. The waiter has plans to receive low-cost items.
6, save phone bills, according to the needs of the work, the correct choice of communication methods, promote the use of words, shorten the talk time, do not call non-work calls, international long distance must be strictly controlled.
Five, other
1. The department mobilizes employees to do a good job in energy conservation, so that the whole hotel forms a good energy-saving atmosphere.
2. All departments establish a complete supervision system, do daily inspections and supervision, and make all energy-saving measures truly implemented.
3. The department clearly defines the person in charge of energy conservation, strengthens inspection and supervision, strict management, strict requirements, and conducts inspection records.
4. The department manager strengthens the training and publicity of employees' energy-saving awareness. If it is found that there is waste or does not comply with the regulations on energy conservation and consumption reduction, it will be seriously dealt with or severely punished, and lead by example and strictly supervise.
Chapter 2: Hotel Energy Saving and Consumption Reduction Program
Under the general situation and environment of the country's comprehensive promotion of energy conservation and emission reduction, in today's increasingly fierce competition in the hotel industry, in addition to efforts to sell products to create greater business performance, all hotels must do a more visible means of work. In addition, on the basis of the hotel's own service guarantee, taking the necessary technical means to save energy and reduce consumption is an urgent task facing all hotels. How to continue to do a good job in energy saving and consumption reduction? Now we will summarize some easy-to-promote and practical energy-saving and consumption-reducing measures and share them with you:
First, in terms of system
1. First of all, we must pay enough attention to energy conservation and consumption reduction work, clearly require all employees to pay attention to it, carry out all staff implementation, it is necessary to set up an energy conservation committee with the first leader as the director, and set up a full-time department as the energy conservation management office, which is responsible for all the enterprises. Carry out comprehensive work on energy conservation and consumption reduction, and supervise the implementation of energy conservation work.
2. Formulate strict energy-saving and consumption-reduction regulations, such as “walking and closing” measures such as pedestrian lighting, water shut-off, air-conditioning, and computer-off, and the principle of managing the regional equipment of energy equipment for the use of energy equipment. In which area of the equipment is placed, the management department of the area is responsible for energy conservation management, so that the responsibility for energy conservation and consumption reduction is transferred to the department. At the same time, all departments are required to set up full-time energy-saving and consumption-reducing administrators, and the responsibility is to enable all employees in the hotel to act. Get up and build awareness of energy conservation in the entire hotel;
3. Regularly implement the energy conservation and consumption reduction regular meeting system, combined with the hotel's operating cost analysis, to report on the hotel's monthly energy consumption, and the energy conservation management office will analyze the actual energy consumption this month, and the Energy Conservation Management Office. Monthly energy-saving inspections are carried out in all areas of the hotel, and the results of inspections on energy-saving and consumption-reduction violations are notified and penalized, and employees are strictly constrained to use energy consumption in their work.
4. The hotel's summer and winter internal room temperature are clearly defined. The temperature of the hotel's own control office and public areas should not be lower than 26 °C in summer and not higher than 20 °C in winter. In terms of fully implementing the national energy conservation and consumption reduction policy, the system is guaranteed by the system and insists on reducing the use of energy consumption without reducing the standard of customer service.
Second, in terms of equipment operation
1. The hotel's main energy-consuming equipment is concentrated in central air-conditioning equipment and circulating pump equipment, so it is especially important to carry out scientific control of the hotel's central air-conditioning system. After a long period of exploration and trial, it is more reasonable to decide to implement the time-phase control operation. The outdoor weather temperature directly affects the temperature control inside the building. The temperature of the unit is controlled according to the outdoor weather conditions and the real-time changes of the room temperature inside the building. At the same time, the temperature of each part of the hotel is measured in real time, so that the central air conditioner can be set more reasonably. The water temperature, in order to regulate the indoor temperature of the entire hotel, the implementation of this measure for the hotel scientifically carried out the operation of central air conditioning and overall control of energy consumption have been a new attempt and exploration, it turns out to be more The use of natural gas and power to save electricity plays a key role in the control of energy consumption in the engine room.
2. The use of steam boilers is also a major part of the hotel's energy consumption. In order to control the amount of steam used, the opening and stopping time of the steam boiler can be systematically clarified according to the actual use conditions, and the hotel's laundry gas is required to be concentrated at a fixed time. In the paragraph, the laundry required by the night guest can be used in the laundry room for a small washing machine for emergency use, and it is absolutely necessary to prevent the steam boiler from starting because of washing a piece of clothing. This method improves the working efficiency of the laundry. At the same time, it also greatly saves steam and contributes to reducing natural gas and electricity.
3. The phase-control energy-saving controller can automatically judge the operating load and efficiency state of the motor, and adjust the voltage and current applied to the motor in time by optimizing the operation to adjust the input of the motor power to achieve the desired ", the motor is in an energy efficient state. The infrared sensing device increases the function of the automatic induction opening and stopping of the escalator, and reaches the escalator. “The person comes to the escalator to automatically open, and the person goes to the escalator to stop automatically”.
4. Transforming traditional heat source fluorescent lamps, incandescent lamps, etc. into a new generation of T5 high-efficiency fluorescent lamps, which have been refitted in public areas such as administrative office floors, basements, and staff quarters. The illuminance and comfort of the environment after installation have been greatly improved. After the installation is completed, the power saving effect can reach 30%.
Third, in the technical transformation of energy saving and consumption reduction
1. All the rooms in the hotel can be used for water-saving faucets and water-saving nozzles. Energy-saving and consumption-reducing benefits from “running, escaping, dripping and leaking” to management, to using the latest technology, and benefiting from science and technology. The contractual energy management method is implemented, that is, the water-saving equipment manufacturers are not required to invest in water-saving renovation, water-saving benefits are realized after water-saving, and water-saving devices are added to independent faucets such as kitchen sinks and fitness showers. The area where the water-saving equipment is installed is equipped with a water meter in the sub-area or sub-system to facilitate metering and accounting for water saving. This measure has created a new energy-saving mode for the hotel's long-term water-saving planning.
2. Intelligent card management for employees' bathrooms, so that each employee holds a water card uniformly distributed by the hotel, and adjusts the flow rate of tap water taps in the employee area to half of the normal situation to reduce unnecessary water loss. When employees use water for bathing, they must draw a card to open the water valve to release water. At the same time, after the standard water consumption is calculated, each employee will be given a monthly fixed amount of water. If the water is not enough, the amount of water can be purchased again from the hotel. If you have the remaining water. The savings can be accumulated cumulatively. Since the actual implementation, there is no purchase of water. The implementation of this management method effectively controls the unintentional waste of water for employees and makes important contributions to the hotel's saving of tap water. At the same time, most of the hotel's public toilets are used. Inductive faucets are installed in all employees' bathrooms, which will prevent customers or employees from wasting water due to lack of responsibility.
3. The lighting of all staff areas and public areas of the hotel is generally a long-lighting lamp. This is an important area for energy saving. It can be changed to voice-activated lighting or sound and light-controlled lighting, so that some public areas such as staff dormitory walkways and walking ladder walkways can do When people go to the lights, they are naturally off, eliminating artificial waste and maximizing the use of electricity. At the same time, in some areas, without affecting the work, only the illumination is reduced to achieve power saving.
4. Regularly clean the air conditioning coil and periodically descale the refrigeration unit to enhance heat transfer efficiency. Regularly pump oil pump motor bearings to reduce reactive waste. In the excessive season, make full use of the new wind to achieve energy saving. Air conditioners must not be used when opening windows. The waiter should open the room according to the actual temperature switch.
Fourth, can be promoted - other energy-saving technologies
The hotel's energy-saving and consumption-reducing focus is on hardware power equipment. Therefore, according to the different hardware systems of each hotel, as well as the characteristics of each hardware system space and operation, it is also possible to selectively make some energy-saving technologies, such as Many use LED light source, secondary utilization of flue gas, multi-zone application of frequency conversion, and application of water storage technology. In the implementation of any energy-saving transformation, we must avoid blindly launching. First, we must conduct an analysis of investment and return to achieve scientific energy conservation. As the country continues to increase energy conservation and consumption reduction, the demand for energy is increasing, and the emphasis on environmental protection is increasing, and the energy-saving technology is gradually maturing, these energy-saving technologies will also be popularized. This is also a must for the hotel industry to reduce costs.
The most important thing to note is: to improve employees' awareness of the urgency and importance of energy conservation and consumption reduction, to regularly train employees on the use of facilities and equipment, to mobilize employees, and to do a good job in energy conservation, so that the whole hotel is well formed. Energy saving atmosphere. Improve the business level of hotel maintenance personnel, and strive to repair the hotel as far as possible without going outside the maintenance.
Practice has proved that with the strong energy-saving and consumption-reducing system formulated by the hotel as the guarantee, with the joint efforts of all employees, through the management of equipment operation and the adoption of some effective energy-saving and consumption-reducing measures, the hotel's energy costs The reduction played a substantial role. Energy conservation and consumption reduction work is not a matter of one person or several people. Energy conservation and consumption reduction must start from everyone, and everyone is responsible. When the energy saving of all employees is achieved, it is the moment when a company really starts to save energy.
Chapter 3: Hotel Energy Saving and Consumption Reduction Program
In order to further strengthen the awareness of saving, we will create a good atmosphere of “everyone loves the East and saves everywhere” in the whole hotel, and thoroughly implement the concept of “cost from one second, one penny, one piece of paper, one drop of water, one degree of electricity”. . According to the requirements of the green hotel and the actual review of clean production, to save internal consumption, to promote development by saving, further reduce costs, consolidate hotel operating performance, and enhance the hotel's sustainable development momentum. With the approval of the general manager, it was decided to carry out the “Energy Saving and Consumption Reduction Month” activity in the hotel in August, and specially formulated the “Energy Saving and Consumption Reduction Month” activity implementation plan:
First, the overall idea
Energy saving, cost control, no matter how small, need to participate in the whole staff, more expensive in persistence. In the daily operation of the hotel, energy consumption is the first expense, so controlling the nature of energy and the entire flow process is a necessary task to save energy. Energy costs, material consumption costs, labor costs and other costs are important factors affecting the overall GOP of the hotel. Hotel leaders have always attached great importance to cost control, and have combined the importance of energy conservation and consumption reduction with maintaining the competitive advantage of enterprises with a sustainable development perspective, and benefit from management. Energy equipment and material consumption are scattered in various departments, and the operation of the majority of front-line employees has practical and practical practical significance for cost control. Through this “energy saving and consumption reduction month” activity, strengthen inspection, management and system assessment to establish a long-term mechanism, so that each employee has a certain understanding of energy saving, cost control knowledge related to his work, establish a sense of ownership, advocate "Energy saving, starting from me, starting from small things, starting from now", all members participate, and work together to implement the corporate cost concept.
Second, organizational security
In order to strengthen the unified leadership of the “Energy Saving and Consumption Reduction” campaign, and ensure the smooth development of this work, the Leading Group for “Energy Saving and Consumption Reduction” activities was established. The team leader is Mr. Liu Li, Executive General Manager, and the deputy team leader is Chen Yi and Li Yanqin. Yang Gang served as the team member, including the heads of various departments. Under the energy and cost management inspection team, the team leader is served by Yang Gang. The team members are appointed by the relevant departments to be in charge of the above management personnel. The specific quotas are as follows: 1 dining room, 1 kitchen, 1 guest room floor, PA and laundry. 1 room, 2 engineering department, 1 finance department.
Third, the main goal
The overall goal: strive to significantly increase the awareness of energy and material consumption through activities, and effectively control energy and material waste. The level of energy and material consumption management has been greatly improved. The consumption of water, electricity, diesel, steam, gas, office supplies, materials and materials has been significantly reduced. The cost in the second half of the year has been reduced by more than 5%.
Specific objectives: in the second half of the year, hotel water consumption will be reduced by 5%, electricity consumption will be reduced by 3%, diesel consumption will be reduced by 5%, and steam consumption will be compared with the use of diesel fuel savings of 800,000 yuan, office supplies, low-value products and other materials, Material consumption costs are reduced by 2%.
Fourth, the main measures and specific work
1) Carry out publicity and education, the hotel staff publicizes the window and the wall area of the backstage area to post energy-saving and consumption reduction initiatives, slogans, slogans, etc., so that each employee can understand the meaning and ways of energy saving and consumption reduction, and strengthen the pre-class meetings and blackboard newspapers of various departments. Propaganda, the Oriental Forum creates a discussion atmosphere, forms a good trend of “saving glory, wasting shame”, guiding the employees to establish a sense of conservation, and striving to make energy conservation and consumption reduction become the conscious action of each employee, and earnestly promote the work of energy conservation and consumption reduction. Through the energy conservation and consumption reduction knowledge contest, we will consolidate employees' awareness of energy conservation, carry out energy-saving golden ideas collection, and put forward practical and meaningful energy-saving rationalization suggestions for employees. Once adopted, we will give certain rewards based on energy-saving and consumption-reducing benefits, and motivate employees to participate.
2) Leading group of “Energy Saving and Consumption Reduction” activities, carefully planning, strictly implementing and implementing, strengthening supervision and inspection, summing up and promoting experience in a timely manner, and putting the work items into practice. Using the hotel financial analysis meeting and morning meeting, we will analyze and summarize the problems of hotel energy and cost, and lead the energy conservation and cost reduction work in an orderly manner.
3) All departments organize energy conservation and consumption reduction work. According to the “Energy Control Time and Reward and Punishment Rules of Various Departments of Hotels”, combined with the actual work of various departments, assign responsible persons to various types of energy equipment, refine management, and colorize the lighting switches. Class for reasonable control. Each department conducts special analysis on major energy-consuming equipment of the department, seeks energy-saving potential, strengthens management, formulates scientific and rational use plans, strives to reduce the main energy consumption of the department by more than 5%, and manages important energy-consuming equipment properly, reducing consumption by more than 5%. Each department analyzes the reasons for the top ten consumption items of the department's monthly consumables, finds countermeasures, changes the process, and reduces consumption by more than 3%.
4) Hotel quality inspection, daily quality inspection, duty manager inspection to strengthen the inspection and supervision of energy conservation and consumption reduction work. The Energy and Cost Management Inspection Team dispatched two members on Tuesdays, Thursdays and Saturdays to conduct irregular inspections of various areas of the hotel, found energy and cost control issues, made recommendations, insisted on equal emphasis on rewards and punishments, and multi-pronged approach to maximize waste. Get effective control.
5) The Engineering Department, the Purchasing Department, and the Finance Department will conscientiously cooperate to do energy conservation, cost reduction and cost control. The engineering department strictly controls the major energy-consuming equipment such as central air-conditioning, and strives to minimize the start-up time under the premise of ensuring service quality under the same temperature and business conditions, strengthen the management, inspection and maintenance of energy equipment, and eliminate some backwards. Energy-consuming equipment, actively introduce new technologies, new processes, new methods, deepen energy-saving potential, and reduce energy consumption by carrying out various forms of energy-saving technological transformation work. The Purchasing Department actively pays attention to energy-saving new products, eliminates quality materials and consumables, expands procurement channels, guarantees product quality and service life, and maximizes procurement cost, and strives to reduce procurement costs by 1% in the second half of the year. The Ministry of Finance actively analyzes relevant energy consumption and material consumption data, finds the reasons, cooperates with various departments to formulate countermeasures, and does a good job in statistical analysis and comparison.
6) List of “energy saving and consumption reduction” work in various departments
Fifth, the implementation steps
1) Promotion stage
All departments should attach great importance to it, strictly follow the spirit of “energy saving and consumption reduction” activities and specific work requirements, formulate practical and feasible energy conservation and consumption reduction activities of the department, vigorously carry out energy conservation and consumption reduction activities, and actively take action to ensure energy conservation and consumption reduction. Successful implementation.
2) Consolidate the implementation phase
All departments earnestly implemented energy conservation and consumption reduction activities, and led the group to supervise and inspect. The energy control situation of each department was measured by the hotel's weekly quality inspection, daily quality inspection, duty manager inspection, energy and cost management inspection team every Tuesday, Thursday and Saturday. The members carried out irregular special inspections on various areas of the hotel to implement energy conservation and consumption reduction work.
3) Summary evaluation stage
The administrative office is responsible for doing a good job in collecting data and keeping records of activities, and doing a good job in evaluating and summarizing activities. Evaluate advanced collectives and individuals that save energy and reduce consumption. All departments will vigorously promote relevant and effective measures in the “Energy Saving and Consumption Reduction Month” activities, include them in departmental systems and processes, and actively carry out follow-up management.
Chapter 4: Hotel Energy Saving and Consumption Reduction Program
According to the spirit of the hotel management work conference, the hotel carefully analyzes the comprehensive business situation in 20XX, based on the standard of tightness and strictness, from the overall operation, systematically analyzes the three aspects of income, cost and profit, and establishes cost control. The management method is as follows:
First, clear responsibility, implementation to people
Based on the principles of strict efficiency improvement and humanization, we will formulate various management systems and enhance the implementation of the system. Clarify the scope of work for cost control, job responsibilities, job responsibilities, and ensure that the work is implemented.
Establish a systematic concept of hotel cost management
In a tough market economy environment, hotels should establish a cost control management concept and conduct a comprehensive analysis of the objects, contents and methods of cost management. Fully understand the scope of cost control, and manage it with strict and meticulous scientific means, so that the hotel is in an invincible position in the fierce market competition. On the other hand, with the development of the market economy, non-material products are becoming more and more commoditized, and the connotation of cost management should also be extended from the cost of material products to the cost of non-material products, such as human resource costs, service costs, environmental costs, and so on.
Principle of cost control
Based on the principle of timeliness, the principle of conservation, the principle of combining responsibility and rights, and the principle of mutual coordination, the hotel formulated the “Measures for the Management of Cost Control of Jinding International Hotel”.
Cost control responsibility inspection team
According to the cost control management method formulated by the hotel, regular inspections and irregular inspections are carried out. The department's self-inspection work is the responsibility of the department manager, and the quality inspection department is responsible for regular inspections; the hotel inspection team conducts random inspections on all aspects of the hotel. Inspection group members:
Team leader:
Deputy head:
Team member: department manager
Cost control through performance management
According to the cost control management measures, the hotel performance appraisal methods are appropriately adjusted, the cost control management rules are combined with the performance appraisal management, and the performance of each department's energy conservation measures is checked through performance appraisal. Criticize education and punishment to achieve cost control.
Second, strengthen labor management, simplify staffing
In hotel management, the cost of human resources is one of the important factors affecting profits. The human resources department should reduce the labor cost and reduce the cost of human resources by scientifically calculating, rationally deploying, and cultivating compound talents.
According to the characteristics of the hotel, scientific calculations
According to the actual situation of the hotel and the working conditions of each position, scientific analysis is carried out, taking into account the factors such as the tourist season, the source structure and the source composition, and reasonable arrangements are made in the aspects of scheduling and compensatory rest, in accordance with the scientific use of working hours. Improve the efficiency of work, make full use of the principle of human resources to measure, avoid mechanically applying formulas, resulting in waste of human resources.
Develop human resources and cultivate compound talents
Due to the large number of hotel posts and meticulous division of labor, the employees' work skills are single, which is not conducive to the deployment of employees, resulting in unreasonable conditions of busy work and exhausted "suffocation". Therefore, it is necessary to vigorously carry out the "one special and multi-energy" activities, extensively carry out cross-training of different positions within the same department and between different departments, and through training and regular rotation of positions, to cultivate composite and multi-purpose talents, thereby maximizing the maximum Give full play to the advantages of human resources.
Rational allocation of talents, optimization of employment structure
According to the actual operation of the hotel, the human resources department should further optimize the manpower structure, scientifically calculate the staffing, rationally allocate the staff, and reduce the number of employees through the merger of similar positions and adjustment of shifts to achieve scientific, rational and streamlined human resource allocation. .
Third, strengthen energy consumption management control, reduce equipment loss
The maintenance of hotel equipment is directly related to the operation and development of the hotel, and it is also an important part of energy saving. All departments should strictly manage the energy consumption, consumption, management loss and maintenance costs of the equipment, prevent run, run, drip, and leakage, and link with hotel performance appraisal and evaluation to reduce the overall cost of hotel energy consumption.
Clear division of labor, management must be in place
1. Each department shall formulate equipment maintenance and repair system according to its own situation, and strictly comply with the standards of “four clean”, “five no leakage” and “six good” to ensure the normal operation of the equipment.
2. Improve employees' awareness of the urgency and importance of energy conservation and consumption reduction, regularly conduct business training for employees in the use of facilities and equipment, improve the service level of hotel maintenance personnel, and strive for maintenance of the hotel as far as possible without external maintenance.
Specific implementation measures for energy conservation measures
1. Air conditioning:
1) Periodically clean the air conditioning coil and periodically descale the refrigeration unit to enhance heat transfer efficiency.
2) Regularly fill the pump motor bearings to reduce reactive waste.
3) In the excessive season, make full use of the fresh air to achieve energy saving.
4) Air conditioners must not be used when opening windows. When the waiter is doing the house, the air conditioner should be switched according to the actual temperature.
2. Elevator:
1) Elevator transports goods as far as possible to avoid peaks, in order to achieve the goal of “eliminating peaks and filling valleys”.
2) The engineering department will set up special personnel management for the hotel elevators, and carry out routine inspections, maintenance and regular inspections for the use of the hotel elevators to ensure that there are no faults.
3) When the employee takes the ladder, it is strictly forbidden to block the door, wait for the person, and return to the ladder. The quality inspection department is responsible for the inspection. The performance appraisal group for the offending staff is deducted from the performance score of the department according to the regulations.
4) Employees below the sixth floor are not allowed to take the elevator downstairs without load-bearing.
5) At the reception of large-scale conferences and banquets, the concierge and the assistant deputy of the lobby will be able to guide the guests on the 1st floor and guide the guests to go up the stairs.
6) The key of the sightseeing ladder is managed by the Department of Safety and Consumption and the Engineering Department. It is usually forbidden to open. In case of special reasons, it must be approved by the Deputy General Manager before use.
7) The monitoring department of the Consumers Department monitors the use of the hotel's elevators for 24 hours, and assists the QC department in supervising the employees' boarding.
3, electrical aspects
1) Turn off the lights and turn off the computer when the logistics posts are off duty.
2) The engineering department is responsible for controlling the walkway lights by installing sound control and infrared rays.
3) Turn on the work light when preparing meals in the dining room, and turn on the main light after the meal.
4) Use energy-saving lamps to replace all the spotlights in the non-resident area with energy-saving lamps.
5) The water dispensers of all departments are opened and closed by special personnel.
6) The first floor canopy light switch time is:
Winter 17:00 - the next day at 5:00
Summer 18:00 - the next day at 3:00
After 24:00, the two groups of canopy lights are turned off.
7) 9F—13F public area: chandeliers are opened during the day, and a set of wall lamps are opened in the corridor.
a. From April to October, at 18:30, the corridor wall lights are turned on, and at 5:30 the next day, the group is closed;
b. Open the corridor wall lamp at 17:00 from November to March, and close the group at 6:30 the next day;
8) Other floor corridor lights, 16:30 pm - 20:30, the floor spotlights are all on, giving the guests a warm feeling.
9) When the hotel receives VIP guests, the floor lights are all turned on, and the specific time is adjusted according to the actual situation.
10) Non-guest service time, the PA group closes the water and electricity of the public toilet after completing the sanitation.
4, hot and cold water
1) The inspector of the engineering department inspects the equipment room according to the specified time, carefully fills in the operation record, controls the hot water temperature to 50-55 °C, and adjusts the outlet water temperature steam according to the outdoor temperature in winter.
2) The inspector of the summer engineering department should adjust the water temperature of the main engine according to the weather and switch on and off at any time; at the same time, consider the operating state and running time of the air conditioning main unit to achieve energy saving purposes.
3) Strengthen the management of all departments to avoid leakage and leakage. If equipment is found to be faulty, timely guarantee to the engineering department.
4) Turn off the faucet when washing your hands, and pay attention to water conservation.
5) When washing vegetables, try to use a container for cleaning, so that it can be used as needed, and then shut down in time after use. The kitchen uses water to keep it running, and it is strictly forbidden to have long flowing water.
5, gas
When using the gas, it is necessary to use it with the gas. Stop turning on the gas when not in use to ensure safety and reduce waste.
6. When the spare parts of facilities and equipment of various departments fall off, they must not be thrown away. They should return to the engineering department to reduce the cost of replacing the whole set of equipment due to the inability to purchase parts.
7. It is strictly forbidden to use electrical appliances not related to work in the hotel, such as: electric heating treasure, heating rod, etc. If there is any violation, deduct performance appraisal 2 points.
8. The engineering department regularly conducts the use and maintenance training of kitchen equipment, walkie-talkies, air-conditioning panels and other equipment to the relevant departments, extending the service life of the equipment and reducing the maintenance cost.
Fourth, strengthen procurement cost control
In order to achieve stylization, standardization and openness in the procurement of hotel materials and equipment, purify the purchase channels and reduce the procurement cost, the Finance Department classifies all purchases of goods and makes full use of the Internet and newspapers to publicly release procurement information to the public. To open tendering and public procurement.
purchasing method
1. Suppliers must have legal personality, provide goods in accordance with industry standards, and be able to provide industry inspection certificates.
2. Conduct an annual supplier audit and adjustment, and publicly release the supplier through the Internet, newspapers and other media. Suppliers choose to follow the principles of openness, fairness, fairness and integrity.
3. The purchaser is separated from the user. The user checks and accepts the quality of the goods, and after checking the purchase price, signs the acceptance form or the receipt form, and the purchase cost is included in the performance evaluation of the department.
4. The buyer classifies the purchased materials according to the quantity of purchases, collects information and materials extensively, and establishes supplier files for well-known suppliers.
5. For large quantities and high amounts of materials, such as linen, porcelain, consumables, and abalone, and the implementation of competitive bidding, suppliers must have the necessary qualifications.
Procurement program
1. In the procurement activities, if the purchasing personnel and related personnel have a stake in the supplier, they must evade.
2. Suppliers participating in the bidding must provide proof of qualification.
3. The hotel set up a procurement bid evaluation team to review the supplier qualifications and performance, test the sample quality, and participate in the negotiation of purchase prices. The selected samples are sealed for inspection purposes.
4. All members of the negotiating team focus on negotiating separately with suppliers. The technology, prices and other information of other suppliers related to the negotiations may not be disclosed during the negotiations.
5. After the negotiation, the negotiating team requires all the suppliers participating in the negotiation to make the final quotation within the specified time. The purchaser submits the candidates from the negotiating team according to the principle of meeting the procurement requirements, the quality and service are equal, and the quotation is the lowest. Determine the deal supplier.
6. If the purchase is made by way of inquiry, an inquiry group shall be established. The inquiry team shall determine not less than three suppliers from the list of suppliers that meet the corresponding qualification requirements according to the procurement requirements, and let them quote. The supplier is determined according to the principle of meeting the procurement requirements, the quality and service are equal, and the quotation is the lowest.
Supervision and inspection of procurement activities
1. The administrative department reviews the legality of the procurement behavior and the validity of the contract.
2. Resolutely prohibit users from colluding with suppliers. Once found, return and cancel the supplier's qualification for supply. The price of used goods is higher than the price of similar goods in the market.
3. No individual may use any means to obstruct and restrict suppliers who meet the required qualifications to participate in the procurement bidding.
4. No one may require the purchaser or procurement staff to make purchases from their designated suppliers.
5. Strictly prohibit the members of the procurement review team from maliciously colluding with suppliers or purchasing agencies, or accept bribes during the procurement process.
6. The procurement review team shall assess the purchase price of centralized procurement, the effect of saving funds, the quality of service, the status of credit, and whether there are illegal activities.
Procurement expense reimbursement
1. For the goods accepted and accepted in the warehouse, the fee will be confirmed at the time of acceptance.
2. For the cost of checkout, such as: art production fee, temporary employment, temporary seasoning, etc., before the expenses occur, the approval procedure must be fulfilled. After the expenses have occurred, they must be signed by the use department within one month and reported to the Finance Department. Each department has the right to refuse the fee for more than one month, and the corresponding responsibility shall be borne by the manager. Resolutely put an end to delays and fictional costs.
5. Strengthen daily cost control management and reduce daily consumption
Cloth washing and low value consumables management
1. In every link of the use, sending and receiving, and washing of linen, special shelves, carts, cushions, and cloths must be used to avoid multiple pollution of cloth and increase washing costs. When handing over the linen with the laundry factory, the linen staff should strictly check and find the problem, promptly request to return the washing or compensation, and the monthly cloth foreman will report the situation.
2. Under the premise of ensuring the quality of the customer service, the customer service department will arrange the linen on the bed of the guest room, according to the cleanliness level, and the linen of the long guest bed, which may be changed once a week depending on the situation. The delivery of small towels for catering should be increased or decreased according to the customer's situation. For the second use of small towels, it should be cleaned up in time for the next use.
3. Recycling valuable disposables and wastes with recycling value. At the time of cleaning out, half a bottle of shampoo, body wash and body lotion are recycled and reused. When there is a large banquet, the catering department should release the napkins to control the usage. The chopsticks and toothpick sets that have not been used and damaged by the guests should be re-used and reclaimed.
4. Increase the management of letterheads, pencils, napkins, toothpicks, etc., and prohibit the use of waiters. Strictly control the consumption of napkins, toothpicks, letterheads, etc., and increase or decrease according to customer needs.
5、清潔劑的使用要控制出庫，按比例勾兌，其它清潔用品，如：洗衣粉、拖布、鋼絲球、膠皮手套等每月定量出庫，不得超出規定限額。
6、對客服務部門根據住客及備存情況來發放易耗品，保證無浪費無流失，做到賬物相符。
餐料及酒水管理
1、餐飲部對餐料的出庫、儲存、粗加工、烹調、走菜等各環節進行嚴格管理，按照酒店制定的標準選單用料，控制成本。
2、酒水領班做好酒水的代保管工作，財務部嚴格對酒商的資質、酒水的品種、價格、質量和數量進行把關，掌握每月的瓶蓋返現金額。
3、員工餐廳要充分利用酒店資源，在控制員工餐成本的同時，改善一伙食狀況。員工餐廳制定與各層廚房邊角料交接的管理制度，詳細記錄交接內容及數量。
各級庫房的管理
1、各級庫房要從基礎管理入手，重點加強七個方面的建設，即：庫房的分類存儲、物品驗收、入庫存放、保管抽查、領發物資、記帳盤點、建立檔案，以達到降低酒店成本支出的目的。
2、各部門加強對庫管人員的職業道德教育，所有出入庫物品必須經嚴格登記，嚴禁私拿酒店物品。部門領導定期檢查，檢查組領導不定期抽查，如發現員工違反規定，按所拿物品價格5倍罰款，同時扣所在部門績效考核5分。
3、對部分消耗品必須以舊換新的形式，嚴格執行報廢程式。對部分維修、通訊等工具要分配到人，丟失自負。
4、財務部每月對各庫房進行盤點，酒店不定期進行抽查，抽查中發現問題由該崗位責任人負責。由於盤點不認真造成的損失，由相關責任人承擔。
加強汽車管理，嚴控汽車成本
1、嚴格實行派車單制度。除總經理用車外，其它部門用車需填寫用車申請，0378需總經理批准，0379及依維柯由行政部經理批准。司機接到派車單後方可出車。儘量減少出車次數，降低汽車油耗。司機若違反此規定，扣當月績效考核2分。
2、單程單一目的地，超過300公里嚴禁使用汽車。
3、司機每次出車必須填寫出車記錄，以便行政部掌握行車公里數及耗油量。
4、車輛實行百公里耗油考核，每月公布腳踏車行駛里程和耗油情況，並作為司機績效考核的一項內容，耗油最低的獎勵3分，耗油最高的扣3分。
5、汽車加油需到集團指定地點，由行政部記錄在案，每次應有司機簽字確認。未經允許不得私自加油。
6、汽車按要求定點維修，維修前須提出書面報告，說明原因和預計費用，總經理審批後方可維修，嚴格控制各項費用發生。
制定有效措施，控制辦公話費
1、行政部根據工作需要，重新審核酒店各崗點固定電話使用許可權，對於不必要開通的外線或已不再使用的外線電話予以取消。
2、未開通市話或長途功能的其他崗點確因工作需要，對外聯繫業務的可通過總機轉拔，必須經由部門經理批准後，在總機將聯繫事宜進行登記。
3、加強卡式電話的管理，電話卡充值需填報申請單，部門經理簽字，行政部負責按月檢查、審核、充值。規定話費定額，超標自負。
4、六個POS機只用作刷卡，酒店只交納月租費。員工不準利用電話線路撥打電話，額外產生的話費由崗點負責人承擔。
5、總機負責記錄各部門的長途轉接情況，行政部定期檢查。
6、6267978電話由客戶經理負責，只限於旅行社、網路訂房等業務的使用，杜絕打私人電話，若有違反，扣當月績效2分。
7、禁止利用辦公電話私聊，如有違反，每次扣績效考核2分。
辦公費用管理
1、辦公設備管理：
1） 提倡無紙化辦公。儘量使用電子檔案，減少紙張用量。能夠用電腦共享網路傳遞的檔案就儘量在網路傳遞。
2） 正確使用、操作辦公設備，保證紙張質量，嚴禁違規操作，發現故障，及時報修，延長機器使用壽命。
3） 列印檔案時，文字能不加粗、以宋體為主。非正式檔案里，可適當縮小頁邊距和行間距，縮小字號，以看清為宜，使用小四號字，行間距25磅，頁邊距2CM。
4） 各部門設專人管理辦公設備，責任落實到人，禁止他人擅自操作。發現故障，及時聯繫專業人員進行維修，提高使用效率。對於人為故意損壞辦公設備的，維修費用由當事人承擔。
5） 嚴禁列印、複印與工作無關的檔案、證件等，部門複印檔案必須進行登記，每月由行政部經理審核，各部門經理簽字確認。
2、辦公用品管理：
1） 各部門要根據實際需求，於每月14日前提報辦公用品申請計畫，由部門經理審核、簽字後報行政部，由行政部核定、匯總後，交財務部核准，由財務部報總經理批准。
2） 全體工作人員要妥善保管辦公用品，節約使用，避免浪費，嚴格控制不必要的消耗和損壞，對因不負責任造成丟失或損壞辦公用品者，自行賠償。
3） 節約紙張使用，無需列印的可手寫，紙張正反面使用。會議、宴會通知單用複寫紙手寫，減少紙張的使用。
3） 筆筒、剪子、壁紙刀、訂書器、計算器、起釘器等，以部門為單位，與行政部辦公用品明細帳核對，不得重複領用，物品損壞需領用時，以舊換新。
4） 各部門申請的辦公用品如筆、記錄本、膠帶、橡皮等易耗品，以各工作崗點實際工作需求制定物品使用期限：碳素筆、原子筆為每三個月領用一次，筆芯可每月領用一次；記錄本、記事本每半年領用一次；告示帖、便箋本每兩月領用一次；資料夾檔案盒視部門檔案多少而定。
5） 工作人員因工作變動時，應將辦公用品返回原部門，否則部門經理不得在離職書上籤字，人力資源部加強控制。
篇五： 酒店節能降耗方案
酒店節能降耗措施的當今社會，人們不斷追求經濟的發展和生活質量的提高，但在這個過程中， 人們的生存空間遭到了嚴重破壞。人們不得不選擇一種既滿足發展需要，又能保護環境的發展方式，即可持續發展。保護環境的最根本目的是保護人體健康，保護人享有健康生存空間的權利，所以，實現可持續發展，創造良好的生存空間是綠色酒店管理的基礎。
因此，本文在分析酒店創建綠色酒店的意義基礎之上，提出酒店節能降耗的具體措施，並總結出酒店節能降耗的最佳操作方案，為完善我國綠色酒理論研究與實踐提供參考。
星級酒店，能源消耗，節能措施由於全球生態環境的日益惡化，保護環境、保障人類健康日益受到人們的關注。許多行業都制定了相應的行業準則以約束並促進組織的環境行為。酒店作為賓客雲集、消費娛樂場所，要占用消耗大量的自然資源，排放大量的廢棄物, 必然導致人類生存環境的日益惡化和自然資源的日益枯竭， 酒店的節能降耗工作也被提上日程。
一、酒店實施節能降耗工作的意義
微觀意義：降低成本負擔酒店經營中產生的消耗主要包括：一是日常消耗；二是設施設備運行中的能源消耗，這兩個方面總稱為酒店的能耗。一般酒店的能源消耗有兩大方面：水和電，其中以電為主。電力消耗中空調耗能就占總能耗的一半。酒店作為能源消耗大戶，節約使用能源、降低基本耗損， 意味著降低酒店經營成本， 提高營業利潤。 我國的酒店能耗狀況與已開發國家相比，水平偏高。據有關資料統計，我國酒店的耗電水平高於國外已開發國家耗電平均值的25%左右。因此，在節能降耗、降低成本負擔方面，我國酒店將大有可為。
巨觀意義：促進可持續發展眾所周知，酒店是能耗大戶和污染大戶。許多酒店至今還在使用破壞臭氧層的制冷劑，還有相當數量的酒店在洗滌、餐飲用水等方面超標排放，對環境造成了嚴重的影響。根據可持續發展的理論，人類生存和發展不應在破壞後人生存、發展的基礎上進行，也就是說，發展要有“節制”，充滿“理性”，產品的產出不能以破壞後人環境質量為代價，況且能源儲存是有限的，不可能無限地永遠使用。酒店的產品也是如此，它不僅要使目標群體滿意，更要承擔起企業的社會責任，這也是目標市場逐步走向消費理性化的必然要求。因此，酒店行業的節能降耗，不僅對實現酒店個體的經濟利益有重大作用， 而且對行業和全社會的可持續發展意義深遠。
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