Heating ventilation and air-conditioned configurations for hotelsan approach review for the design and exploitation

The tourism sector is one of the main worldwide economic sectors with sustained growth, demonstrating its strength and esilience. In this sector, energy uses have increased to ensure quality, guest comfort, and rate level requirements being a uilding with great energy consumption. Several factors influence and can produce a significant variation in hotel consumption ven in facilities located in the same region; the difference in a four-star hotel can reach 114 kWh/m2/year. This paper deals ith related aspects such as hotel design, operation, type of service, occupancy patterns, operating point and efficiency of a eating, ventilation, and air conditioning (HVAC) system where 30 to 50% of the energy is consumed. Also, previous works ased on the implementation of non-conventional energy resources such as photovoltaics projects to replace fuel dependence and igh costs in electricity bills were reviewed. where there are savings of up to 30% in electricity and 60% in gas consumption. owever, the initial capital investment and payback period are high and require new features to be considered in these facilities. c 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license http://creativecommons.org/licenses/by-nc-nd/4.0/). eer-review under responsibility of the scientific committee of the Tmrees, EURACA, 2020. eywords: Hotels; Facilities; Heating ventilation and air conditioned (HVAC) system; Energy uses