Introduction
Good lighting is essential for any hotel, restaurant or facility used in the hospitality industry. The building designs need to allow for enough lighting for the natural light outside, and the designers need to have a good lighting system in the rooms from artificial lighting. Proper lighting enhances the beauty of a facility, room or surrounding. Designers ought to consider several elements of a good lighting system to ensure the facility remains attractive to the visitors. Among the aspects worth considering when a facility is adopting a lighting system include the color of the lights, luminaries, safety, and rendition.
According to Chan and Lam (2013), the designers also need to put into account the aspect of light levels, safety measures for both the lights and the visitors. Emergency lighting needs to be in place to enhance the safety of the visitors and patrons using the facility. Facility managers need to ensure that the lighting system in place is maintained consistently to avoid any breakdowns before the lighting duration of the lights is over. Energy conservation measures also need to be put in place by selecting a cost efficient lighting system. Different lighting systems and types have different maintenance requirements, lifetime and energy consumption. Facility managers should go for quality and cost-effective lighting systems that have a long life.
Adopting a good artificial lighting system
Besides the natural lighting system that designers are supposed to ensure the windows and ventilations get enough lighting to the rooms, there is also need to have a proper artificial lighting system for any hospitality facility. The lighting defines how beautiful, pleasant or dull a room or surrounding will look. There are different forms of artificial lighting systems normally used by building designers. Facility managers need to be conversant with the artificial lighting systems that are used and their features so that they can opt for the best option that is cost effective for the company but also convenient for the tourists and patrons who visit the facility. Light-emitting, electric and incandescent lamps represent three possible sources of artificial light.
Incandescent lamps usually have a short lifetime and do not offer the efficiency needed in the modern day hospitality facilities. The lamps are cheap to acquire and have a good color rendition, but they are not efficient. They bear a high operational cost for the company and release a lot of heat in the building. They may not be suitable in hot places and cases where the organization wants to have something economical but of good quality. Many organizations and designers are avoiding the use of these types of light for economical and efficient lighting systems. However, some organizations are using the light in areas where there is a lot of rough handling and high rates of vibration because the lamps offer for a type that can withstand such conditions. The lamps can facilitate doing such specific functions, but facility managers need to find other efficient lamps for the rest of the rooms and surroundings.
The other type of lamps that has gained preference among many designers includes the electric discharge lamps. The lamps have current limiters placed in ballasts to help control the level of current. Unlike the incandescent ones that directly get current from the power supply, electric discharge lamps give a chance to the facility managers to control the current through ballasts. The ballasts used for electric lamps to help prevent the lamps from certain aspects that are dangerous such as overheating. The ballasts also help in controlling the noise of the lamps which may be irritating to the patrons visiting a facility. According to Boyce (2014), regulation of the current helps the facility management to minimize the cost of energy used in lighting. An organization can choose ballast that helps in energy conservation depending on the cost. Ballasts provide the ability to control the lights from a central point by the individuals responsible for light management. Lights can be dimmed depending on the time and light requirements of the event or patron visiting a facility.
There are different types of electric discharge lamps that an organization can use for efficiency. Fluorescent lights, metal halide, mercury vapor, high and low-pressure sodium, which have proven to have low energy consumption and minimum effects. The fluorescent lights are preferable by many organizations because they have a long lifetime and low energy consumption, but these lights have a low color rendition which forms part of their weakness. The mercury vapor and metal halide are good forms of lighting because of their power conservation and long life though suited for street lighting. Organization managers should consider these forms of lamps for street lighting when deciding on the best form of lighting systems. The metal halide is durable being an improvised version of the mercury vapor. The high-pressure sodium lamps are suitable when the management is choosing lights for the parking site and garage. The entry areas can also be lit using the high-pressure sodium lamps. The exterior of a facility can also have these types of lights. When the high-pressure sodium lights are used for interior lighting, it is recommended that other forms of lighting be involved to ensure an appropriate rendition is achieved. Better lighting will help create an attractive and comfortable environment for the patrons visiting a particular facility. Similarly, the low-pressure sodium lights should be used to put up security lighting for facilities and parking sites.
The light emitting diode lamps are the most current forms of lighting that many facilities are adopting. These forms of lighting were previously used for the indicators and signals, but their effectiveness has led to the adoption of bulbs with the same features. The design of the lamps can assume different shapes that suit the needs of the room or the place they are fitted. Their durability and versatile nature have made them gain preference among many hotels, restaurant and beach managers in the hospitality industry. The lights have a long life and high energy saving ability. They provide for a diverse range of decorations of hospitality facilities depending on the preference of the patrons and the facility managers. However, the lights require a good thermal management for their effective functioning.
Maintaining effective lighting system for a hospitality facility
The lighting levels used should be adopted using, the type of activity to be held in a particular room or site to achieve a good lighting system in a hospital. Lighting meters help in choosing the lighting levels. Fixing dimming control on the lamps helps in regulating the levels of light depending on the patron's preference. The light regulation assists in satisfying the needs of the visitors and offering them excellent services. Facility managers should embrace the use of luminaries in their lighting systems to ensure the rooms and suites occupied by patrons have a visually appealing amount of light. The luminaries projected for use should be assessed using the visual comfort probability indicators to ensure that the light the patrons are getting is comfortable. As Baloglu and Jones (2015) demonstrate, the amount of light in sites and rooms should also not interfere with the color of the food. Some lighting systems do not take into consideration the effect that a particular lighting rendition has on the color of food. Poor rendition makes the food unattractive while some patrons may want to take photos of the food. Facility managers should ensure that the colors and the lighting used are appealing to the patrons in a particular room or site. The color rendering index should be used by facility managers to compare the lighting rendition of particular rooms and suites depending on the activity or event, and the activity's site.
It is important to give regard to all the safety aspects when putting up a good lighting system for a hospitality facility. The safety codes as prescribed by the local authority need to be addressed. Aspects such as smoke density and temperature distortion are crucial elements to consider when a hospitality facility manager is planning for a lighting system. It is also recommended to use lamps and bulbs with the right watts. Strict observation of instructions on how to install the lamps and bulbs is important. The lamps' protection is necessary if fixed in places likely to be hazardous should they break. The individuals or employees tasked with changing the lamps need to take into account all the safety measures such as wearing of gloves and eye protectors. Lamps should have sufficient ventilation to allow for heat loss for effective lamps' functioning.
Facility managers should also ensure that their facilities have the necessary emergency lightings that allow for light when there is a power outage. They should also have exit signs strategically placed in areas that the patrons can easily spot. The signage facilitates emergency exit in times of danger. The emergency lighting should also meet the legal requirements of the local authority under whose jurisdiction the facility occurs. Companies should also hold power backups, and the managers should ensure that the backups, such as generators are automatically set to switch on in the shortest time possible. 10 seconds, switch on time is appropriate for backup generators.
Maintenance of lamps is essential, facility managers need to ensure the lamps are operated at the recommended voltage and their specifications meet the temperature requirements. Pairing the lamps with the right types of ballasts enhances effective functioning. It is also necessary for facility managers to ensure that lamps are consistently cleaned and replaced depending on their recommended lighting duration or when they break. Building filters should also be replaced to help in reducing the dirt going to the lamps. According to David (2015), during replacement those involved should take all the precautionary measures such as using protective gadgets and following the disposal guidelines to avoid legal liability. The color rendition is also a critical factor to consider when replacing the lamps. Depending on the cost involved in replacing the lamps, the organization can choose to have a replacement at once or in bits.
Conclusion
A good lighting system is essential for any hospitality facility. Managers need to choose the right type of lamps based on energy saving, cost, and durability. The installation of the lamps should consider the color rendition and the attractiveness. The lighting system should not make the surrounding or the food color unattractive. Managers need to ensure that the lamps are well maintained through proper voltage operations and cleaning. The lighting system should also have a backup to help when there is a power outage. When replacing the lamps, protective measures such as covering the hands and eyes are essential. Disposal of lamps also needs to observe the legal guidelines because the lamps have mineral elements that are harmful to human life.
References
Baloglu, S., & Jones, T. (2015). Energy Efficiency Initiatives at Upscale and Luxury US Lodging Properties Utilization, Awareness, and Concerns. Cornell Hospitality Quarterly, 56(3), 237-247.
Boyce, P. R. (2014). Human factors in lighting. Crc Press.
Chan, E. S., & Lam, D. (2013). Hotel safety and security systems: Bridging the gap between managers and guests. International Journal of Hospitality Management, 32, 202-216.
David M. Stipanuk (2015). Hospitality Facilities Management and Design (AHLEI) (4th ed.). American Hotel & Lodging Association
