HRIM 138 1st semester 2009-2010
College of Home Economics
University of the Philippines Diliman
Roxanne Kay Sandulan
Daren Colambo
Kim Suvilla
In hospitality and food service establishments, there are three primary sources of energy, namely: fuel, electric power, and water. This report will discuss in detail on Water-Systems Management.
Hospitality and Foodservice industry relies on a safe, potable water supply and sanitary drainage network. When we say potable, it means safe for human consumption. This is necessary to meet the needs of the guests and as well as to perform all the other services that the industry is expected to provide. As we go on with the discussion, we will learn about the systems in management of water in a hospitality building. This refers to the Distribution and Drainage networks. To clearly define the function of these two: Distribution network distributes potable water to areas of use and need within the building while Drainage network collects unwanted, or waste water and delivers it to the processing center, where it can be treated, thus preparing it for recycling.
Sources of Water
Hospitality and foodservice industry can obtain water from different ways. The most common source is a water utility. A water main is usually buried underground just off the property line. The establishment first secures a permit to run a building water-main pipe across the property to the public utility water main. Water that comes from the utility has usually been treated to meet certain local standards. However, it might still be necessary for the establishment to make additional water treatments for it to become suitable to be used on the equipments and services.
Water may also be sourced out from rivers or from an independent reservoir. It may also be pumped from well, which is quite common. A permit is also needed in order to get from these sources since rules and regulations regarding man-made open-water reservoirs are usually strict.
Water Hardness and Softening
One water condition varies and causes possible problems in the hospitality and foodservice industry is water hardness. It is caused by Calcium and Magnesium salts. These are called hard salts and they are normally present in potable water. There are two factors that occur with hard water that cause problems to hospitality and foodservice establishments: (1)When hard water is heated, salts precipitate and causes a lime build up within pipes and around plumbing fixtures or deposits on items being washed. (2) When water containing hard salts is mixed with natural soap and synthetic cleansers, the salts combine with cleanser chemicals and precipitate onto and within the products being washed, resulting to a mixture called soap curd. Soap curd is a sticky substance that is difficult to remove from washed products. With these factors, equipments and facilities of the establishments may be affected. Hard salts are harmful to hot-water heaters, boilers, and hear exchangers. They may result to lower efficiency of the units. Hence, water needs to be softened to remove the hard salts.
Water Softening is the process of treating water with chemicals that combine with hard-water salts to form chemical buffers and hence, salts will not precipitate. The most common method is by using tanks that are filled with man-made chemical resin called zeolite. Zeolite has an affinity for hard-water salts and it collects them in the surface. Hard salts are then replaced with a soft salt, such as Sodium. Sodium is free rinsing and it does not cause any problem. However, zeolite resin eventually becomes saturated with hard salts. Regeneration then needs to be done. It is the process by which zeolite is oversaturated with a soft-salt water mixture, called brine. With this, hard salts are then replaced with soft salts. The common table salt is used in regeneration. Not only is it readily available but is also cheap.
Water Pumps
If water is not available from a public utility, it is generally obtained by pumping from a well. The pumping process serves the purpose of supplying water and overcoming the friction or piping resistance of the water supply and distribution network. Water overcomes the resistance of the piping network by converting mechanical energy to water pressure as water flows through the pump. It is also through the help of pumps that water gets to upper levels of buildings. Normal atmospheric air pressure is about 14.7 pounds per square inch or psi (100 kilopascals). A pump reduces air pressure from its supply pipe thus produces a vacuum that allows atmospheric air pressure to lift water. As water is propelled through the pump, energy is transmitted to the water. Hence increasing its pressure and making it rise in the pipes. This process is illustrated at the next page.
Types of Pumps
Jet Pump- This is used to pump water from well. It has high operating-energy requirement and its pumping efficiency is 14 to 15 percent. It can also be used to move some semisolids from one level to the next.
Centrifugal Pump- This has a rotating wheel mounted in an enclosure. Liquid flows into the wheel center and is forced to the outside of the enclosure by centrifugal force. Its efficiency reaches 80 percent in some cases. Centrifugal pumps can be connected in series network, in which one pump feeds a second, the second feeds the third, and so on. Each pump increases the pressure of the liquid being moved. If the centrifugal series pumps are located in a well and the motor is positioned on ground level, it is called a turbine pump. If a motor is also positioned in the well with the multistage impellers, it is called a submersible pump. These pumps are very effective in pumping large quantities of water from a well and are capable of exerting large amounts of pressure on water since each impeller gives a set amount of pressure.
Reciprocating Pump- This provides a large lift potential. It can be used in deep wells and its efficiency is relatively high, reaching 90 percent in some cases. It has a piston which moves back and forth in a cylinder, and it can be driven by an electric motor. It is used only to move liquids and gases, such as water and refrigerants.
Rotary and Gear Pumps- A gear pump is consists of a series of rotating gears and it provides accurate amounts of fluids and semisolids. A rotary pump has similar operation with a single-tooth gear pump. These two have very low efficiency level and are not normally used to pump water. Their major use in the hospitality industry is with refrigeration systems, or rotary compressors.
Water and Sewage Charges
Sewage charges depend on water consumption. A hospitality and foodservice manager should be aware of the billing techniques that affect the establishment. Generally, as water consumption increases, cost of water increase, and sewage processing charges are affected as well. Sewage charges depend on water consumption.
There are three techniques in sewage billing: (1) Doubling the water bill- one half of the bill is for water and the other half is for sewage processing charge. (2) Increasing the basic bill by 75 percent- this allows 25 percent of water consumption for ground irrigation, swimming pools, and direct consumption that is assumed not returned to sewage lines for processing. (3) Sewage charge is estimated as 80 percent of the water consumption and a flat distribution-and-processing fee is charged per 1000 gallons of sewage.
Water-Distribution Systems
There are several water-distribution systems used in the hospitality and foodservice industry, namely Upfeed, Downfeed, and Combination Systems.
Upfeed System is a common system used when the pubic utility’s water pressure is enough to force water throughout a building of six floors or less in height.
Downfeed Systems is when water is forced or pumped to a storage tank located above the highest fixture level. The water then flows by gravity from the storage tank t the fixtures when needed. Downfeed zones are used in very tall buildings (e.g. 18 floors in height).
Combination Systems use upfeed system for lower building levels and downfeed system for upper building levels. This system is the most efficient for multiple-floor buildings where water-main supply pressure is utilized to the fullest extent and additional pressure for the upper levels is provided by pumps and an upper water-storage tank.
Piping
This includes pipes, piping fittings, and valves.
Pipes are identified as; main service pipes, fixture branch pipes, and distribution (branch) pipes. Main service pipes supplies water to the building. Fixture branch pipes supply to single fixtures and distribution pipes supply to fixture branches. Frequently, plumbers and blueprints refer to riser pipes. They are vertical distribution pipes that extend above the height of the shower-head fixture branch (one or more building levels, or floors).
Common piping materials are copper and plastic. Other buildings use galvanized steel and brass but they are eventually replaced with copper or one of several grades of plastic pipe. Copper has many advantages over other materials: good corrosion resistance, high thermal conductivity, high burst strength, low coefficient of friction, and can be both rigid and flexible, and easily machined. It is available in three grades: N, L, and M. Grade M is recommended for water distribution pipes. On the other hand, plastic is also available in several grades, such as Acrylonitrile-budadine-styrene (ABS), Polybutlene (PB), Polyethylene (PE), Polypropylene (PB), Polyvinyl Chloride (PVC), and Chlorinated Polyvinyl Chloride (CPVC). PVC is recommended for cold-water pipes and CPVC is for hot-water pipes since it can hold liquid in hot temperature not exceeding 180°F.
Piping Fittings are also available in various types. They allow piping turns, piping connections, and the connection of pipes to fixtures, controls, and other devices. Fittings are either threaded or compression-type fittings, which include soldered connections for copper and solvent cement for plastic. Threaded fittings are generally recommended for high rise buildings since they are much stronger than compression fittings.
Valves control the flow of water. Valves are important and the right type of valve should be used to minimize energy losses and for proper fixture operation and guest satisfaction. There are several types, namely: Gate valves, Angle and Globe valves, Check valves, and Needle valves.
Gate valves are used as on-off valves. They are usually operated either in completely closed or opened positions. They have minimal resistance to water flow and are used as shut-off valves on water mains.
Angle and globe valves are used for variable water flow. They have high resistance to water flow when partially opened, restricting water flow. When completely opened, they have moderate resistance. They are used in lavatories, bathtubs, showers, and sinks.
Check valves allow water to flow only one way. They have minimal resistance and acts as shut-valves for reversed water flow.
Needle valves are key valves used to control the flow of natural LPG gases. They are generally found on gas kitchen equipment and provide very accurate controls.
Heating Water
Hotels and other related establishments normally require hot water in the food production and housekeeping areas, for recreational facilities such as swimming pools and spas, as well as for the guests’ needs. The temperature of the hot water depends on the area where it is needed.
Heating water can be costly due to inefficient equipment or not insulated storage tanks and piping. If ever the latter two were insulated, chances are their insulation is not thick enough to prevent heat from escaping. To reduce costs, the hot water storage tank and hot water piping should be insulated.
Storage Tank and Piping Insulations
There is a direct link between the insulation thickness and the cost of heating water. The thicker the insulation of the hot water storage tank and the lower the temperature, the lower the heat loss. This will help save energy, therefore reducing costs.
The same principle applies for the piping insulation. The only difference lies on the measurement of the pipe. The thinner the piping, the thicker the insulation; and the lower the water temperature, the lesser the tendency for heat to escape.
Hot Water Heaters
There are several types of water heaters used in the hospitality industry.
Heater storage tank is the least efficient because of inadequate insulation around the unit and low recovery rate of the system. Heat recovery rate is the ability to heat water quickly. It is normally used as a dish-washing booster water heater to raise temperature from 140 to 180 F.
Side-arm heater can provide a very large quantity of water in a short period of time. It is connected to a water storage tank and has moderate efficiency. If there is minimal hot water demand or if there is none, the heater supplies hot water to the storage tank for future use.
Heat exchanger is the very efficient among the three heaters. It is capable of providing various water temperatures for the building. It s major disadvantage is that it is used with a building hot water or steam-heating system. During non-heating season, a boiler must also be operated to supply hot water or steam to the heat exchanger. That is why some properties also use aside-arm heater as a back-up during summer months so that the main boiler does not have to be operated.
Water Supply Maintenance
Leaking Valves and Piping
Dripping faucets increase housekeeping costs and can be irritating to some guests. Usually, the valve seat washer has to be replaced but the need to replace it depends on its use, its age, the water temperature and the chemicals in the water supply. Normally, seat washers have a shelf-life of 1-5 years.
On the other hand, the damage can also come from the steam washer although it is harder to detect. When you open the valve and then the water flows through the faucet and then leaks where the valve is attached to the sink or lavatory, the steam washer should be replaced. A good maintenance although costly, is every time the steam washer is replaced, you also replace the seat washer to ensure no problem.
Water leaks that develop at piping connections are difficult to control because the damage has to be visible or large water losses may occur. Connections should be designed so that there are visible inspection points for periodic checks.
Plumbing Vibration Noise
This can cause noise that is transmitted throughout the building. The only thing that can eliminate or solve this is through plumbing maintenance management. Hot water piping can also cause noise problem because when these are heated by hot water, they expand and the rapid piping expansion can generate noise. Reducing the hot water temperature and proper piping insulation will help solve this problem.
Piping Expansion Problems
Piping expansions can also cause pipes and connection points to separate. One solution is to use piping materials which have low coefficients for expansion (or pipes other than copper or plastic). Installing expansion devices, such as piping loops and expansion joints can also help solve this problem because these devices do not prevent materials from expanding, but they allow piping to expand at controlled points and eliminate undesirable expansion noises.
Plumbing Fixtures
The minimum number of plumbing fixtures to be installed and maintained depends on the standard set by the National Standard Plumbing Code. Normally, it depends on the number of potential users and on the population density of the property.
Plumbing fixtures can be grouped into various categories. Toilets and urinals belong to one group. These fixtures require large quantities of water and water-control valves must be carefully regulated to provide the absolute minimum water flow for an operation.
Lavatories, sinks, dish-washing equipments and swimming pools belong to another category wherein the occupants are allowed to use water for washing or for equipment operations.
WATER BILL
What to find in a Water Bill?
Registered Name and Billing Address- The name and address of the person/company to whom the water/sewer service connection is issued.
Business Partner Number- A number that uniquely identifies a customer. One Business Partner may have more than one Contract Account Number.
Contract Account Number- A number assigned to the water service connection
Installation Information- Address where the water/sewer service is located
Reference Number- This is the bill number
Business Area- Manila Water Business Area covering the water/sewer service connection
Meter Information- Indicates the Manufacturer's brand, size and serial number of the water meter, as well as the Meter Reading Route / Sequence Number.
Due Date- Last day of payment of bill. Payments beyond due date are not reflected on the succeeding month's bill.
Billing Period- The period of water consumption being billed.
Class- Rate Code classification of the water/sewer service
Type- Installation Type (e.g. Major, Government, Subdivision, etc.).
Consumption- Water consumption during the billing period.
Details of Charges- Shows the details of all the Charges Manila Water has to collect. The total amount due for the month is the sum of Current Charges, Other Charges and Previous Unpaid Amount.
Consumption Graph- Represents the consumption for the current month and for the past eleven months.
Validation Box- Space for machine validation for the payment center. Your water bill will serve as your Official Receipt when machine validated.
Payment Center / Bank Copy- To be presented when paying your bill and to be detached by the receiving payment center.
Water Bill Details of Charges
Basic Charge- This pays the cost of operating, maintaining, improving and expanding the distribution network as well as other facilities which are responsible for bringing potable water to residential, commercial and industrial end-users in the East Zone.
FCDA- Foreign Currency Differential Adjustment is for unavoidable fluctuations in the Philippine Peso against other countries' currencies.
Environmental Charge- This is for the mitigation of environmental impacts in the course of water conveyance, treatment and distribution and wastewater operations.
Sewer Charge- This is charged only to customers who are connected to Manila Water sewer lines whose wastewater is directly treated at a sewer treatment plant.
Meter Service Charge- This is for the maintenance of the water meter. This charge depends on the size of water meter installed.
Value Added Tax- The government charges 12% VAT on the total of the charges mentioned above.
Other Charges- In special cases, there are miscellaneous charges such as connection fees, unscheduled septic tank dislodging fees, charges for private meter reading, etc.
Previous Unpaid Amount- Unpaid charges billed prior to the Billing Period. This should be settled immediately together with the Current Charges to avoid disconnection of water service connection.
Computing Water Bill Charges
Current Charges before Tax- the sum of items 1 to 5
Basic charges (from tariff schedule)
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|
| Residential | Semi-Business | Business Group |
| First 10 cum | 69.15/Conn | 116.09/Conn | 314.33/Conn |
| Next 10 cum | 8.44/cu.m | 14.13/cu.m | 31.47/cu.m |
| Next 20 cum | 16.00/cu.m | 17.42/cu.m | 31.65/cu.m |
| Next 20 cum | 21.07/cu.m | 22.13/cu.m | 31.74/cu.m |
Foreign Currency Differential Adjustment (FCDA) subject to peso depreciation
Environmental Charge (EC)- 12 percent of items 1 and 2
Sewer Charge (SC)- if connected to sewer line, 40 percent of items 1 and 2
Meter Service Charge (MSC)- based on meter size (for 13mm or ½” water meter= 1.50 php)
Total Current Charges- sum of items A and 6
Add VAT- 12 percent of A
Previous Unpaid Amount- amount of unpaid bills
Total Amount Due- sum of items B and C
