Unit VII.

Environmental Considerations: Lighting, Ventilation, Acoustics

Environmental factors such as lighting, ventilation, and acoustics play a pivotal role in creating
safe, comfortable, and efficient hospitality environments. These elements directly influence guest
satisfaction, employee well-being, and operational efficiency. In Unit 7, we examine how well-designed
environmental systems contribute to thermal comfort, indoor air quality, noise control, and visual
appeal, all of which are central to ergonomic and sustainable facility design.
This unit builds upon prior topics on ergonomic safety and introduces more technical and design-based
considerations that affect both the physical environment and the user experience.

Lesson 1. Types of Lighting: Ambient, Task, Accent

Class Duration: 60 minutes
Lesson Objectives:
By the end of this lesson, students will be able to:
1. Define the three main types of lighting: ambient, task, and accent.
2. Identify the purpose and ideal applications of each lighting type in hospitality settings.
3. Analyze how lighting influences guest comfort, mood, efficiency, and functionality.
4. Evaluate lighting needs for different hospitality spaces such as guest rooms, kitchens, dining
areas, and lobbies.

Materials Needed:
 Projector or screen
 Slide deck with photo examples of lighting types
 Physical lighting samples (if available)
 Handout with diagrams and lighting glossary
 Mini case study or layout plan for analysis

Lesson Breakdown:

1. Introduction: Why Lighting Matters in Hospitality (10 minutes)

 Ask students: “Have you ever felt uncomfortable or impressed just by the lighting in a hotel or
restaurant?”
 Discuss how lighting affects:
o Guest perception and atmosphere
o Staff performance and safety
o Energy consumption and sustainability
 Mention how lighting design ties into ergonomics, comfort, and efficiency

2. Overview of Lighting Types (30 minutes)

a. Ambient Lighting (General Lighting) – 10 minutes
 Definition: Base level of light that fills a space and allows general visibility
 Sources: Ceiling-mounted fixtures, chandeliers, recessed lights
 Purpose: Creates an overall uniform illumination
 Applications in Hospitality:
o Hotel lobbies
o Restaurant dining areas
o Hotel corridors
 Key Considerations: Even distribution, color temperature (warm vs. cool), energy efficiency
b. Task Lighting – 10 minutes
 Definition: Focused light for specific tasks (reading, cooking, check-in work)
 Sources: Desk lamps, under-cabinet lights, bedside reading lights
 Purpose: Supports visual tasks with clarity and focus
 Applications in Hospitality:
o Front desk counters
o Kitchen prep stations
o Guest room desks or vanities
 Key Considerations: Brightness, angle, glare control, flexibility
c. Accent Lighting – 10 minutes
 Definition: Decorative or highlight lighting to draw attention or create mood
 Sources: Wall sconces, track lighting, spotlighting art or architectural elements
 Purpose: Adds drama, style, and visual interest
 Applications in Hospitality:
o Artwork lighting in a hotel corridor
o Uplighting in a restaurant dining room
o Poolside or landscape lighting
 Key Considerations: Contrast, focus, color temperature, mood creation

3. Interactive Activity: Identify & Analyze (10 minutes)

 Show images of hospitality spaces (lobbies, hotel rooms, restaurants).
 Ask students to identify what type(s) of lighting are being used.
 Prompt questions:
o Which lighting type is dominant?
o Is task lighting effectively placed?
o How does accent lighting affect mood or visual interest?

4. Group Design Challenge (Optional/10 minutes)

Scenario: You are designing a boutique hotel guest room.
Task: As a team, decide where and what types of lighting you would install and why.
Have groups briefly present their lighting plan using basic sketches or verbal descriptions.

5. Conclusion & Recap (5 minutes)

 Recap key lighting types and their functions
 Emphasize how layered lighting (using all three types) improves usability and ambiance
 Preview next topic: Lighting ergonomics and energy efficiency in design

Assessment Suggestions:
 Short Quiz: Match lighting types to examples or purposes
 Photo Analysis: Submit an analysis of a hospitality space's lighting
 Design Task: Create a mini lighting plan for a chosen hospitality space

Key Takeaways:
 Effective hospitality lighting combines ambient, task, and accent layers.
 Lighting directly impacts functionality, comfort, mood, and efficiency.
 Each type has specific ergonomic and design considerations.

Lesson 2. Lighting Standards for Hospitality Facilities

By the end of this lecture, students will be able to:
1. Explain the importance of lighting standards in hospitality facility design.
2. Identify the recommended illumination levels (lux or foot-candles) for various hospitality spaces.
3. Analyze how lighting supports ergonomics, guest comfort, safety, and staff productivity.
4. Apply lighting standards in evaluating or planning hospitality layouts.

1. Introduction: Why Lighting Standards Matter (5–10 mins)

Discussion Prompt:
 “Have you ever been in a restaurant where the lighting felt too dim to read the menu?”
 “Have you seen areas in hotels where lighting affected your comfort or experience?”
Importance:
 Proper lighting impacts:
o Safety (trip/fall prevention)
o Efficiency (task performance)
o Guest satisfaction (mood and ambiance)
o Energy use and sustainability
 Hospitality design must balance aesthetics and compliance with ergonomic and technical
standards.

2. Units of Measurement in Lighting (5 mins)

Term Definition
Lux Metric unit of illumination: 1 lux = 1 lumen per square meter
Foot-candle Imperial unit of illumination: 1 foot-candle ≈ 10.76 lux
Lumen Total light output from a source
Color Temperature Measured in Kelvins (K); warm = 2700K–3000K, cool = 4000K–6500K
Designers often refer to IESNA (Illuminating Engineering Society of North America) or local building
codes.

3. Lighting Standards by Space Type (20 mins)

Below is a reference chart of recommended lighting levels (in lux) for hospitality areas:
Facility Area Recommended Lux Purpose / Notes
Hotel Lobby 200–300 lux Welcoming atmosphere, sufficient general visibility
Reception / Front Desk 500 lux Task lighting for check-in, ID verification, forms
Guest Room (general) 100–150 lux Soft ambient light for relaxation
Guest Room Desk / Reading 300–500 lux Task light for reading, laptop use
Hallways & Corridors 100 lux Safety, navigation
Bathroom (mirror area) 300–500 lux Grooming tasks, facial clarity
Restaurant Dining Area 100–200 lux Comfortable and atmospheric, not too bright
Bar / Lounge 50–150 lux Ambient and mood lighting
Kitchen (Back of House) 500–750 lux High-performance task lighting, food prep and safety
Housekeeping / Laundry 300–500 lux Sorting, cleaning, reading instructions
For compliance and evacuation safety (minimum
Stairways / Emergency Paths 5–10 lux (minimum)
level)
Note: These values may vary by local building codes, cultural preferences, or brand identity guidelines
(e.g., Marriott vs. boutique hotels).
4. Design and Ergonomic Considerations (10 mins)
Key Design Factors:
 Uniformity: Avoid overly dark spots or overly bright zones.
 Glare Control: Especially near screens, mirrors, or highly reflective surfaces.
 Color Rendering Index (CRI): Ensure colors look natural (recommended CRI > 80).
 Color Temperature:
o Warm (2700K–3000K): Bedrooms, dining, lounges
o Neutral/Cool (3500K–5000K): Kitchens, bathrooms, workspaces
 Layering Light: Combine ambient, task, and accent lighting for comfort and flexibility.

5. Activity: Lighting Analysis (Optional / 10 mins)

Scenario:
You are reviewing the lighting plan for a hotel restaurant. It currently uses 350 lux throughout the entire
space. Based on what you’ve learned:
 Is that appropriate for dining areas?
 What adjustments would you make?
 Should different zones (e.g., buffet, dining, lounge) have varied lighting levels?

6. Summary and Key Takeaways (5 mins)

 Lighting levels must match the function of each space in hospitality.
 Proper standards enhance safety, efficiency, and ambiance.
 Always consider guest comfort, staff performance, and energy use.
 Compliance with local codes and brand standards is essential.

Assessment Suggestions
1. Quiz: Match hospitality spaces to recommended lighting levels.
2. Case Study: Evaluate lighting in a hotel or restaurant (photos or site visit).
3. Design Task: Propose a lighting layout for a guest room or reception area based on standards.

References and Resources

 IESNA Lighting Handbook
 OSHA Lighting Requirements
 Local Building Codes or Hotel Brand Guidelines
 Lux/Light Meter apps for real-time measurements
 Hospitality Lighting Design books (e.g., Lighting Design for Commercial Spaces)

Lesson 3. HVAC Systems in Hospitality: Components and Layout Integration

Class Duration: 60–75 minutes
Unit Context: Facility Systems & Design Integration

Learning Objectives
By the end of this lesson, students should be able to:
1. Understand the function and components of HVAC systems in hospitality settings.
2. Identify how HVAC affects thermal comfort, air quality, and energy efficiency.
3. Analyze the integration of HVAC systems into the spatial layout and operations of hotels,
restaurants, and resorts.
4. Recognize ergonomic and design considerations related to HVAC placement.
Materials Needed
 HVAC system diagrams
 Floor plan examples showing HVAC integration
 Slide deck with photos and components
 Real-life case study (hotel or restaurant)
 Optional: Short video clip of an HVAC system in operation

Lesson Content

1. Introduction to HVAC in Hospitality (10 minutes)

HVAC = Heating, Ventilation, and Air Conditioning
Why HVAC matters in hospitality:
 Guest thermal comfort (sleep, dining, relaxation)
 Indoor air quality (IAQ) for health and safety
 Operational energy efficiency
 Humidity and odor control in kitchens, spas, and bathrooms
 Noise considerations in guest-facing areas
Ask students: "What’s your experience with a hotel or restaurant that was too cold, stuffy, or noisy?"

2. Key Components of an HVAC System (15 minutes)

Component Function
Air Handling Unit (AHU) Moves and conditions air throughout the building
Ductwork Delivers and returns air via vents
Thermostats Controls room temperature (manual or smart)
Chillers/Boilers Heats or cools water/air for distribution
Heat Pumps Transfers heat for energy-efficient heating or cooling
Exhaust Fans Removes stale air, moisture, or odors from restrooms/kitchens
Filters Remove particles and allergens from the air
Diffusers/Grilles Outlets for air distribution into rooms

3. Layout Integration: Planning with HVAC in Mind (20 minutes)

a. Zoning for Comfort and Control
 Guest rooms, lobbies, restaurants, and kitchens need different HVAC zones
 Individual controls in rooms = better guest experience
 Group spaces = shared systems, centrally managed
b. HVAC Placement Considerations
 Mechanical rooms near service corridors to reduce noise and disruption
 Duct routing should avoid long runs over quiet zones (e.g., guest beds)
 Kitchen hoods and exhausts must vent properly without disrupting dining areas
 Outdoor condenser units placed away from guest lounges or pools
c. Aesthetic Integration
 Conceal ducts, vents, and units using ceiling designs, soffits, or built-in cabinetry
 Avoid visible bulky equipment in front-of-house areas
Ergonomic Note: Airflow should not directly blow on workstations or sleeping guests; avoid drafts or hot
spots.

4. Thermal Comfort & Indoor Air Quality (IAQ) (10 minutes)

a. Thermal Comfort Factors:
 Air temperature
 Humidity
 Air movement
 Surface temperatures (walls, windows)
b. IAQ Considerations in Hospitality:
 HEPA filters, fresh air intake
 CO2 and odor management
 Moisture control in bathrooms, spas
 Smoking zones vs. non-smoking areas

Tip: Guest satisfaction is highly linked to room temperature and fresh air — often mentioned in Reviews!

5. Integration Activity (10–15 minutes)

Task:
Provide students with a simple hotel or restaurant floor plan. In groups:
 Propose HVAC zoning (e.g., guest room zone, kitchen zone, lounge zone)
 Suggest AHU, duct, or vent placement
 Mark thermostat or control panels
 Indicate potential issues (e.g., duct length, noise, air imbalance)
Each group presents a 2-minute summary of their choices.

6. Summary & Wrap-Up (5 minutes)

Key Points:
 HVAC is essential for comfort, health, and efficiency in hospitality.
 Integration must consider zoning, noise, layout compatibility, and aesthetics.
 Poor HVAC design = guest complaints, energy waste, and safety issues.

Suggested Homework or Assessment

1. Short Quiz: Identify HVAC components and functions.
2. Case Study Analysis: Evaluate the HVAC design of a local or virtual hospitality space.
3. Mini Design Task: Propose HVAC layout ideas for a hotel floor or restaurant, with justification.

Additional Resources
 ASHRAE Standards (American Society of Heating, Refrigerating and Air-Conditioning Engineers)
 LEED and green building HVAC guidelines
 Hotel engineering design manuals
 Videos: “How Central HVAC Systems Work” (YouTube or professional sources)
Class Duration: 60–75 minutes
Unit Context: Facility Systems & Design Integration

Learning Objectives
By the end of this lesson, students should be able to:
1. Understand the function and components of HVAC systems in hospitality settings.
2. Identify how HVAC affects thermal comfort, air quality, and energy efficiency.
3. Analyze the integration of HVAC systems into the spatial layout and operations of hotels,
restaurants, and resorts.
4. Recognize ergonomic and design considerations related to HVAC placement.
Materials Needed
 HVAC system diagrams
 Floor plan examples showing HVAC integration
 Slide deck with photos and components
 Real-life case study (hotel or restaurant)
 Optional: Short video clip of an HVAC system in operation

Lesson Content

1. Introduction to HVAC in Hospitality (10 minutes)

HVAC = Heating, Ventilation, and Air Conditioning
Why HVAC matters in hospitality:
 Guest thermal comfort (sleep, dining, relaxation)
 Indoor air quality (IAQ) for health and safety
 Operational energy efficiency
 Humidity and odor control in kitchens, spas, and bathrooms
 Noise considerations in guest-facing areas
Ask students: "What’s your experience with a hotel or restaurant that was too cold, stuffy, or noisy?"

2. Key Components of an HVAC System (15 minutes)

Component Function
Air Handling Unit (AHU) Moves and conditions air throughout the building
Ductwork Delivers and returns air via vents
Thermostats Controls room temperature (manual or smart)
Chillers/Boilers Heats or cools water/air for distribution
Heat Pumps Transfers heat for energy-efficient heating or cooling
Exhaust Fans Removes stale air, moisture, or odors from restrooms/kitchens
Filters Remove particles and allergens from the air
Diffusers/Grilles Outlets for air distribution into rooms

3. Layout Integration: Planning with HVAC in Mind (20 minutes)

a. Zoning for Comfort and Control
 Guest rooms, lobbies, restaurants, and kitchens need different HVAC zones
 Individual controls in rooms = better guest experience
 Group spaces = shared systems, centrally managed
b. HVAC Placement Considerations
 Mechanical rooms near service corridors to reduce noise and disruption
 Duct routing should avoid long runs over quiet zones (e.g., guest beds)
 Kitchen hoods and exhausts must vent properly without disrupting dining areas
 Outdoor condenser units placed away from guest lounges or pools
c. Aesthetic Integration
 Conceal ducts, vents, and units using ceiling designs, soffits, or built-in cabinetry
 Avoid visible bulky equipment in front-of-house areas
Ergonomic Note: Airflow should not directly blow on workstations or sleeping guests; avoid drafts or hot
spots.
4. Thermal Comfort & Indoor Air Quality (IAQ) (10 minutes)
a. Thermal Comfort Factors:
 Air temperature
 Humidity
 Air movement
 Surface temperatures (walls, windows)
b. IAQ Considerations in Hospitality:
 HEPA filters, fresh air intake
 CO2 and odor management
 Moisture control in bathrooms, spas
 Smoking zones vs. non-smoking areas

Tip: Guest satisfaction is highly linked to room temperature and fresh air — often mentioned in reviews!

5. Integration Activity (10–15 minutes)

Task:
Provide students with a simple hotel or restaurant floor plan. In groups:
 Propose HVAC zoning (e.g., guest room zone, kitchen zone, lounge zone)
 Suggest AHU, duct, or vent placement
 Mark thermostat or control panels
 Indicate potential issues (e.g., duct length, noise, air imbalance)
Each group presents a 2-minute summary of their choices.

6. Summary & Wrap-Up (5 minutes)

Key Points:
 HVAC is essential for comfort, health, and efficiency in hospitality.
 Integration must consider zoning, noise, layout compatibility, and aesthetics.
 Poor HVAC design = guest complaints, energy waste, and safety issues.

Suggested Homework or Assessment

1. Short Quiz: Identify HVAC components and functions.
2. Case Study Analysis: Evaluate the HVAC design of a local or virtual hospitality space.
3. Mini Design Task: Propose HVAC layout ideas for a hotel floor or restaurant, with justification.

Additional Resources
 ASHRAE Standards (American Society of Heating, Refrigerating and Air-Conditioning Engineers)
 LEED and green building HVAC guidelines
 Hotel engineering design manuals
 Videos: “How Central HVAC Systems Work” (YouTube or professional sources)

Lesson 4. Air Quality and Guest Comfort: Temperature, Humidity, Airflow

Class Duration: 60–75 minutes
Unit Context: Environmental Ergonomics and Facility Systems

Learning Objectives
By the end of this session, students will be able to:
1. Define the key environmental factors affecting indoor air quality (IAQ) and thermal comfort.
2. Explain how temperature, humidity, and airflow impact guest experience and health.
 3. Identify acceptable IAQ and thermal comfort ranges based on hospitality design standards.
4. Analyze real-world scenarios and propose improvements to indoor air quality.

Materials Needed
 Thermo-hygrometer or mobile apps for temperature and humidity
 Diagrams of HVAC systems
 ASHRAE and WHO comfort range charts
 Sample hotel or restaurant layouts
 Case studies or guest reviews highlighting comfort issues

Lesson Breakdown

1. Introduction: The Role of Air Quality in Hospitality (5–10 minutes)

Prompt:
 “Have you ever been in a hotel that felt stuffy or had a strange smell?”
 “What’s your ideal room temperature when traveling?”
Why it matters:
 IAQ and thermal comfort directly affect guest satisfaction, health, and return business.
 Poor air quality can cause:
o Headaches
o Fatigue
o Allergies or asthma triggers
o Sleep disturbances

2. Key Environmental Comfort Factors (30 minutes)

a. Temperature (10 minutes)
 Recommended indoor temperatures:
o Summer: 23–26°C (73–78°F)
o Winter: 20–24°C (68–75°F)
 ASHRAE 55 Standard: Defines thermal environmental conditions for human occupancy.
 Guest expectations may vary based on:
o Culture
o Clothing
o Activity level
o Time of day
Note: Guest rooms often offer individual thermostat controls for personalization.

b. Humidity (10 minutes)

 Ideal indoor relative humidity: 40%–60%
 Too low (<30%): Dry skin, irritated eyes, static electricity
 Too high (>70%): Mold growth, musty smell, discomfort
Bathrooms, spas, and indoor pools need special humidity control to avoid mold and material damage.

c. Airflow (10 minutes)

 Good airflow prevents stagnant air, distributes temperature evenly, and reduces odors.
 Sources of ventilation:
o Mechanical (HVAC, exhaust fans)
 oNatural (operable windows, atriums)
 Common airflow problems:
o Vents blowing directly onto beds or seating
o Insufficient fresh air intake
o Cross-contamination between smoking and non-smoking zones

Ergonomic Note: Avoid placing supply vents where air directly blows onto occupants.

3. Comfort Guidelines and Indoor Air Quality Standards (10 minutes)

Standard Description
ASHRAE 55 Thermal comfort range guidelines
WHO IAQ Air quality recommendations for health
OSHA Indoor air standards for work areas
LEED Promotes IAQ in green buildings
Key IAQ Metrics:
 CO₂ Levels: <1,000 ppm is ideal
 Air Exchange Rate: Varies by room type (e.g., kitchens vs. lobbies)
 VOC Levels: Volatile organic compounds from finishes/furnishings must be minimized

4. Case Study Analysis: Common Problems (10–15 minutes)

Scenario Example:
A luxury hotel has received complaints about:
 Rooms feeling damp and musty
 Guests waking up with headaches
 Restaurant smells lingering in hallways
Group Task:
 Identify likely issues with temperature, humidity, or airflow
 Propose design or equipment changes (e.g., dehumidifiers, zoning, filtration)

5. Conclusion & Recap (5 minutes)

Key Takeaways:
 Guest comfort depends on the balance of temperature, humidity, and airflow.
 HVAC systems must be well-zoned, responsive, and regularly maintained.
 Poor IAQ not only affects satisfaction, but also health, sleep, and reviews.

Suggested Homework / Assessment

1. Observation Task: Evaluate thermal comfort in a hospitality space (e.g., café, hotel lobby).
2. Design Task: Propose HVAC strategies for maintaining proper IAQ in a restaurant or guestroom.
3. Short Quiz: Identify comfort ranges and IAQ problem indicators.

References
 ASHRAE Standard 55: Thermal Environmental Conditions for Human Occupancy
 WHO Guidelines for Indoor Air Quality
 EPA: Indoor Air Quality in Hospitality Settings
 LEED v4 – Indoor Environmental Quality Credit Criteria
Lesson 5. Acoustic Design: Noise Sources and Soundproofing Techniques
Duration: 60–75 minutes

Learning Objectives
By the end of this lecture, students will be able to:
1. Identify common sources of noise in hospitality facilities.
2. Understand the impact of noise on guest experience and staff performance.
3. Describe key soundproofing techniques and materials used in hospitality design.
4. Analyze how to integrate acoustics into facility planning for optimal comfort.

Materials Needed
 Slides or visuals with real examples (e.g., hotel room sections, restaurant layouts)
 Audio clips of typical hotel/restaurant noise
 Sound transmission class (STC) rating chart
 Samples of acoustic materials (if available)
 Case study or sample layout plan for acoustic zoning

Lesson Content

1. Introduction: Why Acoustics Matter in Hospitality (5–10 mins)

Prompt Discussion:
 “Have you stayed in a hotel room and been woken up by hallway noise?”
 “What makes a restaurant feel too loud or uncomfortable?”
Key Points:
 Sound affects comfort, privacy, sleep quality, and brand perception.
 Poor acoustic design leads to complaints and negative reviews.
 Acoustic control is part of both ergonomics and experience design.

2. Common Noise Sources in Hospitality (10–15 mins)

a. External Sources:
 Street traffic
 Airplanes (airport hotels)
 Nearby businesses (clubs, construction)
b. Internal Building Sources:
 Elevators, mechanical rooms
 HVAC systems (air vents, compressors)
 Plumbing (flushing, water hammer)
 Foot traffic in corridors or above floors
 Door slams and luggage rolling
c. Operational/Occupant Noise:
 Conversations from adjacent rooms or dining areas
 Restaurant/kitchen clatter
 TV, music, entertainment systems
 Staff operations (cleaning, room service carts)

3. Sound Behavior and Measurement (5 mins)

Term Definition
STC (Sound Transmission Class) Measures sound insulation between spaces (higher = better)
dB (Decibel) Unit of sound intensity
RT60 Time for sound to decay by 60 dB (reverberation time)
Ideal STC Ratings:
 Walls between guest rooms: 50+
 Entry doors: 30–40
 Floors/ceilings: 55–60

4. Soundproofing and Acoustic Treatment Techniques (20–25 mins)

a. Passive Soundproofing: Stop Sound Transmission
Method Application
Mass-loaded walls Use of denser materials like concrete or brick
Insulation in walls Fiberglass, mineral wool
Resilient channels Breaks contact between drywall and studs
Acoustic sealant & door sweeps Seals sound leaks at edges and gaps
Double-glazed windows Blocks external noise
Carpeting/rugs Absorbs sound impact on floors
b. Acoustic Treatments: Manage Interior Reflections
Material Purpose
Acoustic panels Absorb mid/high-frequency sounds
Baffles & clouds Hanging ceiling absorbers for restaurants/lobbies
Upholstery & curtains Soft furnishings reduce reverberation
Ceiling tiles Common in banquet and meeting rooms

5. Zoning and Acoustic Layout Planning (10–15 mins)

 Separate noisy and quiet zones (e.g., bar vs. guest rooms)
 Use buffer zones (e.g., service corridors) to isolate noise
 Stack similar function rooms vertically (e.g., rooms over rooms, not over bars)
 Place noisy mechanical equipment away from guest rooms

Smart Design Tip: In open-plan restaurants, use ceiling baffles and booth-style seating to reduce
ambient noise.

6. Mini-Activity: Acoustic Audit Scenario (Optional – 10 mins)

Scenario:
A boutique hotel receives complaints about hallway noise disturbing sleep.
Task:
 In pairs, list 3 potential causes.
 Suggest 2 cost-effective soundproofing interventions.
 Share with the class.

7. Conclusion & Key Takeaways (5 mins)

 Acoustic comfort is essential for guest satisfaction and brand loyalty.
 Identify noise sources early in the design stage.
 Apply a combination of soundproofing and sound-absorbing techniques.
  Zoning and material selection play a big role in sound control.

Assessment Suggestions
1. Quiz: Match soundproofing techniques to specific problems.
2. Design Task: Propose an acoustic layout plan for a hotel floor or restaurant.
3. Field Report: Observe and critique acoustics in a hospitality venue (real or virtual).

Suggested References
 ASHRAE Handbook – HVAC Applications (for acoustics in HVAC)
 LEED v4 – Acoustic Performance Credit
 NRC & STC Ratings Guides (National Research Council of Canada, US standards)
 Hotel design guidelines from major chains (e.g., Marriott, Hilton)

Lesson 6. Sustainable Lighting and Ventilation Practices

Duration: 60–75 minutes

Learning Objectives
By the end of this lecture, students will be able to:
1. Explain the principles and benefits of sustainable lighting and ventilation in hospitality facilities.
2. Identify energy-efficient lighting and natural ventilation strategies.
3. Evaluate how sustainable systems contribute to guest comfort, operational efficiency, and
environmental responsibility.
4. Propose sustainable lighting and ventilation solutions in hospitality design.

Materials Needed
 Case studies or photos of green-certified hotels
 Energy use comparison charts
 Lighting and ventilation system diagrams
 LEED / BERDE (or local green building standards) guides
 Videos or virtual tours of eco-friendly hotels

Lesson Content

1. Introduction: Why Sustainability Matters (5–10 mins)

Prompt Questions:
 “Have you noticed signs encouraging towel reuse or automatic lights in hotel rooms?”
 “Why do hospitality facilities focus on reducing their energy use?”
Key Points:
 Hotels and restaurants are major energy consumers, especially for lighting and HVAC.
 Sustainability improves brand image, reduces operating costs, and supports environmental
goals.
 Guests increasingly prefer eco-conscious stays.

2. Sustainable Lighting Practices (20 minutes)

a. Energy-Efficient Lighting Technologies
Type Features
LED Lights Use up to 80% less energy, longer lifespan, recyclable
Type Features
Compact Fluorescent Lamps (CFLs) Efficient but contain mercury – used less now
Smart Lighting Systems Automated sensors, dimmers, and scheduling via apps
b. Daylighting Strategies
 Skylights, light shelves, and large windows to reduce artificial lighting
 Orient buildings to maximize natural light and minimize glare
 Solar tubes to bring daylight into corridors or restrooms
c. Control Systems and Automation
 Motion sensors in guest bathrooms and hallways
 Daylight sensors that dim lights based on sunlight levels
 Guest room keycard systems that deactivate lights/AC when unoccupied
d. Best Practices in Hospitality
 Use warm, energy-efficient lights in guest rooms for comfort
 Task lighting in desks and mirrors to avoid over-lighting spaces
 Use LED strip lights in cove ceilings and under counters for accent lighting

3. Sustainable Ventilation Practices (20 minutes)

a. Natural Ventilation
 Operable windows in guest rooms and lounges
 Cross-ventilation using window placement and vent design
 Atriums and courtyards to draw in air and light
 Wind catchers and solar chimneys (in resorts and tropical designs)
b. Mechanical Ventilation – Efficiency Upgrades
Method Sustainability Benefit
Heat Recovery Ventilators (HRVs) Reuse indoor air’s thermal energy to pre-condition fresh air
Energy Recovery Ventilators (ERVs) Recover both heat and humidity from exhausted air
Demand-Controlled Ventilation Adjusts airflow based on occupancy (e.g., CO₂ sensors)
c. Air Quality and Green Design
 Use of low-VOC materials and filters to improve IAQ
 Plants for biophilic design and natural air purification
 Proper zoning of fresh air systems to prevent cross-contamination

4. Case Study Highlights (10–15 minutes)

Examples:
 Hotel Verde (South Africa): Uses daylighting, solar power, and natural ventilation.
 Proximity Hotel (USA): LEED Platinum; high-efficiency lighting and HVAC systems.
 El Nido Resorts (Philippines): Eco-resorts with natural airflow and minimal energy use.
Discussion: What strategies do these examples use that could be applied to a mid-range urban hotel?

5. Mini Activity – Green Strategy Mapping (10 minutes)

Scenario:
You are designing a 20-room eco-lodge in a tropical location.
Instructions:
 List 2 sustainable lighting and 2 ventilation strategies you’d use.
 Justify your choices based on energy savings, comfort, and feasibility.
Optional Share-Out: Groups or pairs present their answers briefly.
6. Summary and Key Takeaways (5 minutes)
 Sustainable lighting and ventilation reduce energy bills, improve guest comfort, and support
green certifications.
 Combine technology (LEDs, sensors) with design features (daylighting, cross-ventilation).
 Design must be climate-responsive and brand-aligned (eco-resort vs. urban hotel).

Assessment Suggestions
1. Quiz: Match lighting or ventilation practices to their benefits.
2. Design Task: Draft a concept lighting + ventilation plan for a hospitality space.
3. Case Study Critique: Analyze a hotel or resort’s sustainable design approach.

References
 LEED v4 Guide – Energy & Atmosphere Credits
 ASHRAE Standards for Ventilation and IAQ
 BERDE (Philippines) Green Building Rating System
 Lighting Design for Hospitality Spaces by Mary Guzowski
 Green Hotelier Reports (international case studies)

Lesson 7. Green Building Standards and Certifications (e.g., LEED)

Duration: 60–75 minutes

Learning Objectives
By the end of this lecture, students should be able to:
1. Define green building and explain its relevance to the hospitality industry.
2. Identify key green building certification systems (e.g., LEED, BERDE, Green Globe).
3. Understand the basic structure, categories, and credit system of LEED.
4. Discuss how certification impacts facility planning, guest satisfaction, and operations.
5. Explore real-life hospitality case studies that achieved green certification.

Materials Needed
 LEED/BERDE point system guides
 Case studies of green hotels or resorts
 Infographics comparing certification systems
 Sample facility checklist or rating form
 Floor plan or design proposal to evaluate for green practices

Lesson Content

1. Introduction: What Is a Green Building? (5–10 minutes)

Definition:
A green building is a facility designed, constructed, and operated to minimize environmental impact and
maximize occupant well-being.
Why it's important in hospitality:
 Lower operational costs (energy, water, waste)
 Enhanced guest experience
 Better brand reputation and marketability
 Eligibility for tax incentives, grants, and local awards
Ask: “Have you ever stayed in a green-certified hotel or noticed eco-labels like LEED?”
2. Overview of Green Building Certifications (15–20 minutes)
Certification Region/Origin Focus Areas
LEED (Leadership in Energy and Energy, water, materials, IAQ,
U.S. / Global
Environmental Design) innovation
Climate-responsive design,
BERDE (Philippines) Local
community impact
International / Hospitality-
Green Globe Tourism-focused sustainability
specific
Environmental performance
BREEAM UK
benchmarking
Cost-efficient, resource-saving
EDGE- Global / IFC
certification
Key Similarities:
 Point-based systems
 Third-party verification
 Categories: site sustainability, energy use, water efficiency, indoor environment, innovation

3. LEED Certification in Depth (20–25 minutes)

a. LEED Project Types:
 New Construction
 Existing Buildings / Operations & Maintenance
 Interior Design
 Neighborhood Development
 Hospitality (specific rating path)
b. LEED Credit Categories:
Category Examples
Sustainable Sites Building orientation, bike storage
Water Efficiency Low-flow fixtures, irrigation systems
Energy and Atmosphere LED lighting, HVAC efficiency, renewables
Materials and Resources Local, recycled, or certified materials
Indoor Environmental Quality Ventilation, daylight, low-VOC materials
Innovation and Design Process Creative green solutions beyond baseline
Regional Priority Climate- or geography-specific credits
c. LEED Certification Levels:
Level Points Required
Certified 40–49 points
Silver 50–59 points
Gold 60–79 points
Platinum 80+ points
Note: Projects are reviewed and rated by the U.S. Green Building Council (USGBC).

4. Other Notable Systems: BERDE & Green Globe (10–15 minutes)

BERDE (Philippines):
 Developed by the Philippine Green Building Council
 Focuses on: energy efficiency, waste management, indoor comfort, resilience
  Aligned with national environmental and disaster-preparedness goals
Green Globe:
 Hospitality-specific rating system
 Measures: sustainable operations, employee training, community support, and carbon footprint
 Used by resorts, cruise lines, and ecotourism destinations globally

5. Hospitality Case Studies (5–10 minutes)

a. Proximity Hotel (USA) – LEED Platinum
 100% solar-heated water, regenerative elevators, recycled building materials
 Energy use is 39% lower than similar hotels
b. El Nido Resorts (Philippines) – Green-certified
 Natural ventilation, renewable materials, marine conservation partnerships
c. Hotel Verde (South Africa)
 Greywater recycling, regenerative energy systems, art made from recycled items

6. Activity: Green Audit Mini-Task (Optional – 10 minutes)

Scenario:
You’re part of a design team planning a sustainable 3-star hotel in a coastal area.
Group Task:
 Identify 3 features that would earn LEED or BERDE points
 Share how those features benefit the guests, staff, and environment

7. Summary and Key Takeaways (5 minutes)

 Green building certifications ensure a structured, verified approach to sustainability.
 LEED is globally recognized and highly applicable in hospitality.
 Certifications increase guest trust, support operational savings, and meet regulatory or investor
expectations.
 Sustainable planning should begin in early design stages for better cost and credit outcomes.
Assessment Suggestions
1. Quiz: Match certification names to their key features or regions.
2. Reflection: Write a one-page critique of a hospitality facility’s potential for green certification.
3. Design Proposal: Propose green features for a hypothetical hotel and identify potential
certification level.
Suggested References
 U.S. Green Building Council – https://www.usgbc.org
 PhilGBC (BERDE) – https://philgbc.org**
 Green Globe Certification – https://greenglobe.com
 EDGE Buildings (IFC) – https://edgebuildings.com
 Sustainable Hospitality Development by Willy Legrand et al.