UNIVERSITY TUNKU ABDUL RAHMAN

LEE KONG CHIAN FACULTY OF ENGINEERING AND SCIENCE

MAY 2022 TRIMESTER

UEBE2333 MECHANICAL AND ELECTRICAL SERVICES BACHELOR OF

SCIENCE (HONS) QUANTITY SURVEYING

ASSIGNMENT

Name of Group Member ID Number Equal Contribution

(To be acknowledged by all members’
initial) – Digital signature
1. Boo Sheen Berg 2001496
2. Britney Yew Zi Xuan 2001164
3. Chin Li Xia 2002903
4. Jordon Tan Khai Xian 2001532
5. Kam Jiu Zhen 2102361

Assessment Criteria Marks Allocation Marks Earn

1. Introduction and overview of the project 5 marks

2. Content – Propose 5 M&E services for the restaurant with
Layout and drawings 15 marks
i. Fire Protection system 15 marks
ii. Ventilation system & Air-conditioning system 15 marks
iii. CCTV security system 15 marks
iv. Lighting and energy management system 15 marks
v. Gas Supply system

3. Conclusion 10 marks
4. Quality of the report - flow of report, grammar and references 10 marks

Total Marks 100marks

(will be convert to 40%
of the content
marks)

1
Table of Content

No Content Pages

1. 1.0 Introduction and overview of the project 3

2. 2.0 Fire Protection system 4–5

2.1 Active Fire Protection 5

2.1.1 Automatic Fire Detector 6–7

2.1.2 Manual Fire Detector 7–9

2.1.3 Portable Fire Extinguishers 9 – 11

2.1.4 Water Fire Suppression System 11 – 13

2.2 Passive Fire Protection 13

13 - 14
2.2.1 Compartmentation
15 - 20
3. 3.0 Ventilation system & Air-conditioning system

20 - 27
4. 4.0 CCTV Security System

5. 5.0 Lighting and energy management system 28

5.1 Installation of Lighting System and Consideration of Energy 28 - 34
Consumption
35 – 38
5.2 Energy management system
6. 6.0 Gas Supply system 38 – 43

7. 7.0 Conclusion 43 – 45

46 – 50
8. 8.0 References

2
1.0 Introduction and overview of the project

Mechanical and electrical services play an essential role in every building nowadays.
Hence, what is mechanical and electrical services? Mechanical and electrical services are the
systems that must be installed in every building and operated by a facility management company.
Besides, mechanical systems might comprise infrastructural components, plant and machinery,
equipment and components, heating and ventilation, and more. Electrical systems may include
power supply and distribution, telecommunications, computing instrumentation, and control
systems. People who work for mechanical and electrical services are called Mechanical and
electrical engineers. Typically, M&E engineers hold degrees in mechanical, electrical, or M&E
engineering.
In this assignment, we will propose several mechanical and electrical services such as a
Fire Protection system, Ventilation system & Air-conditioning system, CCTV security system,
Lighting and energy management system, and Gas Supply system for the restaurant. Based on
the drawings given, we know that the restaurant is a single-story building, and it also provides us
with different views and plans for the restaurant. Therefore, we have detailed information about
the restaurant's design, and it is convenient for us to propose the service system for our
assignment.
In a nutshell, a building should be compatible with mechanical and electrical services to
provide conditions that guarantee occupants a safe and productive working environment. Next,
we will propose the most suitable mechanical and electrical services system regarding the
assignment, including position, installation technique, types of materials, and other related
components and elements.

3
2.0 Fire Protection System
According to the principle of fire extinguishing, the chemical reaction between the three
elements: heat, oxygen and fuel is required to fulfil the presence of fire. By removing one or
more of these three elements, the action of combustion can be prevented from taken place, and
fire can also be stopped from spreading. Heat is responsible for the initial ignition of a fire, and it
is also needed to maintain the fire. Fuel is a combustible material that allows the continuous
spreading of fire. Oxygen is the most important factor of combustion by supporting the chemical
processes during fire. With about 21% oxygen content in the surrounding air, most of the fire
only requires at least 16% oxygen content to burn, releasing heat to the surroundings
(SmokeyBear, 2021).

Kitchen poses one of the highest risks for fires. Restaurant is full of equipment with high-heat
that comes into contact with cooking oils and grease. With the oils and grease as the main fuel in
the kitchen for fire, there is a high risk and potential that fire can be occurred easily. Therefore, a
fire protection system in restaurant plays a major role in preventing this circumstances from
occurring, and if fire happens, safe and efficient solutions can be provided to extinguish the fire
rapidly (Dickinson, 2020).

Fire protection can be divided into two categories: Active Fire Protection and Passive Fire
Protection. There are no statements stated that active protection is superior to passive protection
or vice versa. Both of the protections provide equal importance and responsibilities in avoiding
spreading of fire. Both systems need to work together and simultaneously to prevent, alert, and
potentially put out a spreading fire (FireRite, 1999).

4
 Layout 1: Position of the Equipment of Fire Protection System

2.1 Active Fire Protection

Active fire protections means that some kind of action is taken place when fire occurs. The
actions can be manually engaged or maybe triggered automatically once fire or smoke is
detected. This system is mainly designed to combat or put out fire. The most common types of
active fire protections are fire detection systems, portable extinguishers, sprinkler systems, and
water suppression systems. Fire detection systems can be further divided into two categories
which are manual fire detectors and automatic fire detectors. Both types of the detectors perform
the same objectives, which is to detect and alert the occupants of the buildings. Portable
extinguishers can be operated manually to put out small fires. Sprinkler system will be activated

5
to help put out the fires and avoid spreading of fire. Water suppression system provides the fire
fighters that allowing them to put out fires.

2.1.1 Automatic Fire Detector

The main objective of automatic fire detector is to detect and alert the occupants in the building.
There are two parts of the fire detector, which are the initiating devices and the notification
devices. Initiating devices detect an emergency and will be triggered once heat is detected or
when the smoke is thick enough to trigger the smoke alarm. The initiating devices will then send
signals to the control panel. The control panel will then enter the alarm state, initiating the
notification devices, alerting the occupants that there is an emergency situation in the building
(Cintas, 2022). The notification devices can be alarm bells, speakers, and horns.

i) Light scattering smoke detector

The main purpose of light scattering smoke detector is to detect smoke-generating
fires at early stage. They are very sensitive to smokes. Under normal condition, the
light source will project a laser beam into the light trap. The light transmitted will not
be detected by the receiver. Hence the detector will not receive any light under
normal conditions. However, when fire occurs, smokes generated will enter into the
unit of smoke detector. When smokes entered is thick enough, the light beam will be
scattered and refracted by the smoke particles to the detector. The beam scattered that
falls on the detector will trigger the alarm (RF Wireless World, 2012).
ii) Bimetallic Strip Fire Detector
In case that the fires occur does not produce smoke, bimetallic strip fire detector is
installed. Bimetallic strip act as a heat sensor. Due to its nature of being sensitive to
heat, bimetallic strip is used in automatic fire detection system. Bimetallic strip is
made of two different metals with their own expansion rates in single piece of metal.
The most common types we seen bonded together are invar and copper (Kirchhoff,
2021). Under normal condition, the electrical circuit will be open, and the alarm will
not be activated. When fire occurs, heat will be generated. When the strip is heated by
the fire, the copper side of the bimetallic strip, which has higher expansion rate, will

6
 bend the strip towards the contact point, closes the electrical circuit. This closed
circuit will set off the alarm.

iii) Position of Fire Detectors

All the light scattering smoke detectors are installed on the ceiling of the restaurant for
parameter set with standard behavior. One of them is installed on the non-cooking side of
the kitchen, and another two installed at the dining area. All the bimetallic strip fire
detectors are installed on the ceiling below 4 meters for parameter set with sensitive
behavior. One of them is installed above the freezer side of the kitchen, another one is
installed at the cashier counter and the last two bimetallic strip fire detector are installed
at the dining area. Both of the devices are installed in the dining area to handle different
situations. Besides, light scattering smoke detectors are installed at least 0.5m away from
the HVAC systems to avoid that smokes are unable to enter the devices. The bimetallic
fire detectors are installed 0.5m away from the light fittings so that the heat generated by
the light fittings will not cause false alarm.

Figure 2.1: Light Scattering Smoke Detector

Figure 2.2: Electric circuit of bimetallic strip fire detector

7
2.1.2 Manual Fire Detector

Manual fire detector system requires human involvement in activation of the alarm system.
Manual detector system allows people for immediate response when fire happens. At the initial
stage where the fire is not furious enough to activate the automatic fire detector system, there
will be an option where the alarm system can be activated manually. Although manual fire
detector system is on their own, but they are actually connected to the central control panel of the
building (FMC, 2021). The main purpose of the manual fire detector system is same as the
automatic fire detector system, which is to alert the occupants in the building so that when
emergencies happen, the people in the buildings can escape the building earlier and avoid further
injuries.

i) Manual Call Point

Manual call points are used to send out signals to alert the occupants. They should be
installed in glass-break type, with a brass hammer provided to allow people to break
the glass. Manual call points are activated through breaking the glass with the
hammer provided, revealing a button. By pressing the button, the alarm system will
receive a signal that there is an emergency in the particular area, sending signals to
trigger the alarm bell. Although it is stated glass-break type, the elements used in the
manual call point is actually firm-depressed plastics. The purpose of switching it from
glass is to avoid injuries to the person using the manual call point (Abhi, 2019).
ii) Alarm bell
Alarm bell will sound when smoke detectors is triggered or when the manual call
point is activated. It will give loud and audible sound to alert the occupants in
buildings, so that they can take action against the emergency situations. In this
restaurant, the alarm bells to be used are the vibrating-type. This type of alarm bell
will continuously ring until the power is cut off. This can alert the occupants
efficiently and help them to evacuate quickly.
iii) Position of Alarm Bells and Call Points
The manual call points should be installed at 1.4m above the finished floor level. Two
of the manual call points are installed near the entrance and exit of the restaurant.
This can allow the people to activate it when fire emergencies happen. Another

8
 manual call point will be installed at the casher counter. This can allow the cashiers to
activate it immediately once they notice a fire. The alarm bells are installed at every
compartment of the restaurant, with one at the cashier counter, one at the kitchen
area, and two of them at the dining area. The alarm bell is installed on the wall, about
6 inches from the ceiling of the restaurant.

Figure 2.3: Manual Call Point Figure 2.4: Alarm Bell

2.1.3 Portable Fire Extinguishers

Portable Fire extinguishers is the equipment for the purpose to extinguish a fire. They are color-
coded cylinders containing compressed fluids appropriate to various sources of fire. The main
purpose of the portable fire extinguishers is to work as the “first attack” units against the fires
(Porteous, 2019). They are used only in initial stage where the fire has not grown beyond the
capacity of the extinguishers. The fire extinguishers work by removing or reducing one of the
elements in the fire triangle. There are a few types of portable fire extinguishers such as Class B
foam fire extinguisher, Class ABC dry powder fire extinguisher, Class K wet chemical fire
extinguisher, and CO2 fire extinguisher.

Fire can be classified under various classes with different fuels of fire:

Class A – Combustible materials such as wood, paper, and cloth

Class B – Flammable liquids such as paints

Class C – Flammable gases

Class D – Flammable metals such as magnesium and lithium

Class E – Energized electrical appliances such as wiring controls

9
Class K – Cooking oils or greases

i) Class K wet chemical fire extinguisher

Class K fires are one of the fires that are most dangerous to fight and are most
commonly found in kitchens. Due to the fact that cooking oils and greases in kitchens
are flammable, a volatile fire can be ignited easily in all of a sudden (Koorsen Fire &
Security, 2019). The potassium-bases wet mist in the fire extinguishers will create
foam that blankets the grease, and cooking oils, preventing them to expose to air and
further combustion by the oxygen content in the surrounding. In many cases, class K
fire extinguishers can also put out class A fire which is fueled by combustible
materials. This means that if the fires spread to Class A combustible materials, class
K fire extinguisher can also handle the flames.

ii) Class ABC dry chemical fire extinguisher

The mono-ammonium phosphate in ABC dry chemical fire extinguishers enables the
to extinguish the fires fueled by combustible materials and flammable fluids.
Therefore, it can be found in almost every restaurant. The pale yellowish powder in
the fire extinguisher is useful to put out class ABC fires since they do not conduct
electricity (Kidde, 2019). The powder is used for smothering the flames by forming a
barrier, cutting off the fires with the source of oxygen, and further putting out fires.

iii) Position of portable fire extinguishers

The only class K wet chemical fire extinguisher is placed in the kitchen area of the
restaurant. This is because the high-temperature cooking oils and greases have the
highest risk to ignite a fire. Therefore, a class K fire extinguisher is needed to be
placed in the kitchen area so that when fire happens, immediate actions can be taken.
For Class ABC dry powder fire extinguishers, two of them are placed at the dining
area at each end of the restaurant. This is to make sure that small fires can be put out
immediately in the dining area of the restaurant. Another class ABC fire extinguisher
will be placed at the cashier counter with not more than 1.2m height from finished
floor level. All the fire extinguishers should be supported by brackets mounted on the
wall.

10
 Figure 2.5: Class K Wet Chemical Fire Extinguisher

Figure 2.6 Class ABC Dry Powder Fire Extinguisher

2.1.4 Water Fire Suppression System

A fire protection system will not be complete if there is no water fire suppression system.
Water fire suppression system provides the equipment and appliances that allows medium of
water to discharge into the fire and put it out. Water as the most common element to fight
against the fires and have been used nowadays. The main purpose of water is to cool down the
fires so that the heat is insufficient to sustain the fire. When water is poured into fires, high
temperature and heat will causes the water to heat up and evaporate. This process will cause
the heat to be transferred to the water and turns into steam (Australian Academy of Science,
2022). This method cools down the fire, preventing it to keep burning.

i) Hose Reel
Hose reel is a cylindrical spindle mechanism that provides accessible water supply to
combat the fire risk. It can be manually operated by opening the valves, allowing the
water to be flowed into the 45 meters fire hose, used as “first strike” against the fire.
The water pump will ensure the jet of water delivered can goes up to a distance of 10
meters for the purpose of firefighting. Due to the component in the hose reel is water,
it is suitable to put out class A fires (Poteous, 2021).

ii) Sprinkler systems

11
 Sprinkler system consists of piping works above the ceiling that contains large water
under high pressure (Purpura, 2013). The sprinkler heads are attached to the rising
main or huge cistern supply. When fire occurs, the seal in the sprinkler heads will
melt, releasing water from the associated pipework, allowing the water to be supplied
and put out fires. Using the same concept, water sprinkler system smothers the fire,
producing steam, and cooling down the source of fire. The huge water supply will
enable the water to be continuously supplied until the arrival of fire fighters to put out
the fires

iii) Fire Hydrants

In normal cases where it is small fires, the fire truck is able to provide water straight
from the tanks of fire trucks. But things change when it is bigger fires, fire fighters
will rely on external water sources, which is the fire hydrants. Fire hydrants provide
consistent and large volume of water supply. This is because the fire hydrants are
connected directly to the underground water mains. They work by extracting water
from the water distribution systems and underground pipelines. The fire fighters can
simply tap on the connections called hydrant wrenches and standpipes and connect
them to the fire trucks (hawle, n.d.).
https://www.hawle.com/en/products/hydrants/

iv) Position of all equipment of water fire suppression system

The hose reel is mounted on the wall near to the entrance of the restaurant. This is to
ensure that the fire hose can be easily accessible when fire occurs. The fire hydrant is
installed and placed outside the restaurant with about 6 metres away from the
building. This makes sure that the fire fighters can connect the fire hose to put out the
fire during fire emergencies. For the sprinkler systems, due to higher coverage of the
dining area, a total of 6 sprinkler heads are placed on the ceiling of the dining area of
the restaurant. 2 sprinkler heads are placed in the kitchen area with 1 sprinkler head at
the cashier counter.

12
 Figure 2.7: Hose Reel Figure 2.8: Fire Hydrants

Figure 2.9: Sprinkler Head

2.2 Passive Fire Protection

Passive fire protection is normally and mostly designed and built right into the building itself.
This system is built to help slow down the spreading of fire or smoke without system
activation. Therefore, it can also be called as fire proofing. The main objective of this system
is to keep the fire and smoke in the original area itself, and channel it out of the building. This
will provide more time for the occupants to evacuate out of the building. If the fire or smoke is
kept within an area only, it is easier to put out, and less people will be affected since less area
is involved. With combination with active fire protection, they are able to work together to
help put out the fire efficiently and prevent further damages.

2.2.1 Compartmentation

Compartmentation has become more and more important nowadays as buildings are using
more lightweight structures with lower fire resistance. Besides, floor spaces within the
building have become more and more open, encouraging fires to spread. Therefore,
compartmentation plays an important role on limiting initial development of fire.
Compartmentation is the action of dividing the areas to close out the fire so that it can stays
within the area itself.

13
i) Hygienic Hinged FRP doors
Hygienic hinged FRP doors are designed for fire safety purposes. When fire occurs,
they can slow down the spread of fire from an area to another. Not only for fire safety
purposes, but they also provide hygienic purposes since they are used in restaurant.
The doors consist of an intumescent strip at the seam of the doors. Since the
intumescent strip is concealed, bacteria will not enter the kitchen area. If fire occurs,
the intumescent strip will be activated, a fire seal will be created once the strip breaks
(Part, 2022). Hygienic hinged FRP doors have the certified F60 fire resistance rating,
meaning that if fire occurs, the doors can provide a minimum of 60 minutes of fire
resistant.

ii) Fire Curtain Boards

Fire curtain is smoke barriers that are installed and suspended on the ceilings (Ward,
2020). It functions as the initial barriers to trap the smoke and hot air at the early
stages. Another purpose of the fire curtain boards is to gather the smoke, so that it can
set off the smoke detectors quicker. Fire curtain boards become barriers between the
fire area and escape routes so that the occupants of the restaurants can evacuate
quicker.

iii) Position of Hygienic Hinged FRP Doors and Fire Curtain Boards
The two hygienic hinged FRP doors are installed at the openings of the kitchen area.
This is because the kitchen is the area that has the highest risk to cause a fire. So,
kitchen area needs to be concealed with a fire-resistant door. The fire curtain boards
are installed at the openings of the cashier counter and also the hygienic hinged FRP
doors.

14
 Figure 2.10: Hygienic Hinged FRP Doors

Figure 2.11: Fire Curtain Board

3.0 Ventilation system & Air-conditioning system

Ventilation system

Ventilation is a process of air circulation from outdoor to indoor space within a building.
Ventilation systems provide fresh air into the building and ensure people feel comfortable. The
purpose of ventilation is to maintain air purity, it helps to control moisture and dispose odors,
smoke, dust, bacteria, and other atmospheric contaminants, maintain the oxygen content, and
prevent heat concentration.

Dining area

Ventilation systems are usually divided into natural ventilation and mechanical
ventilation. In this case, for the restaurant we construct, it had natural ventilation due to the open
door at both sides of the restaurant. These two doors allowed existing air to go out and fresh air
to come in. The wind blowing through the open door from one side will force the air to leave
from another side.

Assume that the windward side is near to the cashier counter, then another door will be
the leeward side. Because of the different pressure on both sides, the air leaving and entering the
restaurant to form a circulation. It is wind-driven cross ventilation. The air flow is shown in the
figure below.

15
 Figure 2.1

For the outdoor dining area, we will propose mechanical ventilation, a total of 4 wall
fans, 2 at each side to ensure customer comfort. With the suitable function and design, we will
propose Panasonic 3-Aluminium Blade Strong Airflow Wall Fan F-MU50YVBKH (20 inch) –
Black. The location is shown in the figure below.

Figure 2.2 Figure 2.3

Kitchen area

16
 Mechanical ventilation is more needed in kitchen area and will be fully mechanical extract and
mechanical supply because there is no natural ventilation exist in the kitchen, and generates
smoke, oil, steam, and more heat in the kitchen. Therefore, we propose accordingly to ensure the
workers' comfort and health, and the hygiene of the kitchen.

Kitchen exhaust hood

This is a restaurant commercial kitchen that has more stove and bigger area, therefore we
will propose the kitchen exhaust hood together with the axial flow fan connect with the
ductwork. The figures below are the kitchen exhaust hood and the axial flow fan.

Figure 2.4 Figure 2.5

The ductwork will be hanging on the ceiling and connected to different areas in the
kitchen. The smoke, steam, odor will be filtered by the kitchen exhaust hood before going to the
ductwork. The axial flow fan can provide high pressures to extract the air efficiency and it is
easy to install and connect to the ductwork.

17
 Figure 2.6

Fresh air supply fan

A supply fan will be proposed to replace the fresh air form outside of the kitchen. It is
placed on top of the restaurant and connects with a louvered vent to come inside kitchen area.
It is to supply fresh air into the kitchen, ensuring the workers' comfort. Fire dampers will also
be proposed. When it is a fire emergency, the fire damper will shut down automatic to reduce
the oxygen supply to prevent fire spreading.

Figure 2.7 Figure 2.8

Air conditioner system

As our country, Malaysia has a tropical climate, it means summer in a year. The ideal
room temperature in a restaurant is 22°C to 26°C, so consider together with the climate and
crowd concentration, it will be necessary to install air conditioner in this restaurant to reduce the
temperature and provide a more comfortable condition.

18
 Air conditioner systems achieve human comfort by controlling four atmospheric
conditions which are temperature, humidity, air purity and air movements. Besides, air
conditioners also prevent mold and odors and provide better air quality indoors. Air conditioners
also function in filtering the dusk, bacterial and others.

Ceiling mounted air conditioner

For the types of air conditioner, we will propose ceiling mounted air conditioner to this
restaurant. Ceiling mounted air conditioners are good in saving space because they are shaped
like cassettes and install ion ceiling. It has a nice and stylish look. Ceiling mounted air
conditioner can provide cool air to a larger area because it goes four ways.

Ceiling mounted air conditioner is a split air conditioner, it consists of two components
which are outer and inner connected by pipe or cable. In this restaurant, we will be using
PANASONIC R32 S-25PU1H5C CEILING CASSETTE 2.5HP S-25PU1H5C-1 / U-25PN1H5-1
25,000btu. A total of 5 units, 2 in kitchen area and 3 in dining area and located in the center of
both areas to minimize the leakage. Below is the figure showing the ceiling mounted air
conditioner location.

Figure 2.9

The total area for the cashier counter and kitchen and preparation area is 11850mm x
3500mm which is 41.48m2. So, 2 units of 2.5HP air conditioner is enough to maintain the air of
the area in a cool condition.

The total area for the indoor dining area is 11850mm x 5500mm which is 65.18m2. So,
we will propose 3 units of 2.5HP air conditioner. For calculation basis, refer to the table below.
19
 Table 2.1

Air curtain

We will also propose air curtains at both doors to minimize the cool air leakage because
the door will open often due to the customer in and out or waiter serving. We will choose
Panasonic air curtain FY-10ENSP, it is low-noise when operating, and specially designed to
reduce power consumption by 35%.

Figure 2.10

The first cost for the ceiling mounted air conditioner and air curtain is lower compared to
the centralized air conditioner system. The operating cost depends on the usage, and ceiling
mounted air conditioner are convenient to control at all the time, so it can be flexible.

We will hire a subcontractor specializing in ventilation systems and air conditioner

systems to handle this work.

4.0 CCTV Security System

Closed-circuit television, as known as CCTV, is used for video surveillance. Contrary to
"regular" TV, which broadcasts to the whole public, "closed-circuit" TV frequently targets a
limited (closed) group of monitors. Video surveillance systems usually include servers, disc
storages, and client computers that can store and analyse video data in addition to cameras and
displays. Video surveillance systems can also be linked to security and other information systems

20
(CCTV (Closed Circuit Television), 2022). The CCTV system's parts are separated into two
categories: analogue and IP systems.

Purpose of Installing CCTV in restaurant

It is mostly for the best visual deterrent. To prevent crime, it is preferable to discourage it
from occurring. Shoplifters and burglars would be discouraged from making preliminary
arrangements to commit a crime thanks to the placement of CCTV cameras in restaurants. Or at
the absolute least, they won't do it right away. Additionally, it makes remote monitoring simpler.
The bulk of crimes are committed when the restaurant's management team is not there, but
thanks to the installation of CCTVs, they can still monitor the grounds of the establishment.
Installing CCTV cameras in eateries also discourages dishonest behaviour from shady customers
and suspicious staff. Beyond that, it is a useful tool for service. CCTVs are now a must since no
other technology is as reliable at keeping an eye on everyday activities. Thanks to CCTV
monitoring, any action in the restaurant may be observed without being there. A range of extra
monitoring techniques may be employed to keep the restaurant safe, but the most of them are
costly and need expertise to utilise. However, restaurant CCTVs are inexpensive and easy to
operate, even for non-technical personnel (Tan, 2020).

Analog system

In a CCTV camera system using analogue technology, the camera will record an
analogue video signal and transmit it via cable to the DVR (digital video recorder). The DVR
digitises and compresses the analogue signal before storing it on a hard disc where it may be
accessed. Monitors for seeing the video are connected to the DVR. The recordings may be
configured to stream to several computers connected to an internal network, in addition to being
streamed online. A special kind of video cable that combines power and video to give electricity
from the end of the cabling can be used to power cameras directly through the mains power
supply units where they are located. The recordings may be configured to stream to several
computers connected to an internal network, in addition to being streamed online. A special kind
of video cable that combines power and video to give electricity from the end of the cabling can
be used to power cameras directly through the mains power supply units where they are located.

IP system

21
 IP CCTV systems likewise record analogue pictures, but they quickly transform them to
digital. Then, an Ethernet connection is used to transmit this digital video stream to the LAN.
The NVR (Network Video Recorder) takes the role of the DVR in IP CCTV camera systems.
Each camera's Ethernet wire travels to this location, where the NVR captures and compresses the
signal. From this point, the NVR broadcasts the camera video streams to the LAN. The video
feeds from IP CCTV systems have a far greater quality and offer many more sophisticated
functions, like analytics and people counts. Compared to analogue systems, IP systems can
provide photos of higher resolution and higher quality (4K, 8 megapixels, and beyond), and they
can also record photographs of moving objects with more clarity. Because they experience less
interference, wireless IP systems are often preferable to analogue wireless systems. To prevent
unauthorised parties from trying to access the transmission, the signal is additionally encrypted
(Analog CCTV Cameras vs IP CCTV Cameras, 2021).

Design and Selection Criteria

CCTV will be selected using an IP system. The overall video quality of IP cameras is
superior to analogue cameras. They offer a wide variety of video site zooming choices, including
a huge or narrow field of vision. Additionally, because they emit true digital signals, they
provide far more visual information, which makes them much better for licence plate
identification and facial recognition.

Although analogue cameras are often of lower quality than IP cameras, they perform
better in low light. Analog cameras provide less expansive site coverage and don't provide the
same zoom-in clarity as IP cameras. If it is zoomed in, the analogue photos will appear grainier
and worse. Images are challenging to identify using an analogue camera.

Digital cameras typically offer 6–20 times more resolution than analogue cameras. The
resolution for analogue cameras that complies with the NTSC/PAL standards is 720 x 480
(NTSC)/575 pixels, or 0.4 megapixels (4CIF). Analog cameras have resolutions between 420 to
700, and at the high end, they are capable of producing good images. IP cameras offer
transmissions that are compressed and encoded and have resolutions between 1.3 and 5
megapixels (2560 x 1920). This gives you the option of seeing a much bigger area or getting far
more detailed photos in small, zoomed-in viewing areas. Coax cable is used to run conventional
analogue cameras. They can also operate over wireless connections or twisted-pair cables,

22
although the resolution is reduced. IP cameras can also be used with wireless, coax, and twisted-
pair connections. The advantage of employing twisted-pair Ethernet connections to power IP
cameras is that it removes the requirement for running electrical wire. Older analogue cameras
cannot utilise PoE power.

Coax cable can transmit video from an analogue camera up to 300 metres away, while
twisted-pair cable can send video up to 1.5 kilometres away. However, over greater distances
and as the signal is processed, analogue broadcasts lose clarity. IP cameras can send digital video
over twisted-pair Ethernet connections up to 100 metres away, and through IP networks, they can
send it eternally. The visuals are digital, so even when the signal is converted into other formats
or delivered over great distances, their quality is never harmed.

Wireless IP camera network connections are sometimes a highly practical alternative to

connecting cables in situations where doing so would be either too expensive or cumbersome.
Furthermore, wireless can be used in buildings where laying wires would be difficult or
impossible, such as in older buildings.

Analog cameras are far more vulnerable to security breaches since feeds may physically
be intercepted and tapes and recording equipment can be stolen. Analog video transmissions are
also not secured. With IP cameras, data is difficult to intercept. Data is encrypted and
compressed before being sent over the Internet to your server, and they accept VPNs (Analogue
Cameras vs IP Cameras, n.d.).

When selecting cameras for a restaurant, aesthetics are frequently taken into account. As
was already noted, domes are preferable to bullets or box cameras for restaurants since they are
less intrusive and many people find them to be more aesthetically pleasing. Additionally, domes
are available in small and low-profile housings that are less noticeable to customers and easy to
tamper with. An outdoor camera is used for the exterior and a dome camera for the interior. The
ability to capture a wide-angle view in a single frame is a benefit of dome cameras. These
cameras are capable of manual rotation and tilt. Domes cameras have a wider field of view due
to its shape, allowing them to give high-definition images and video in addition to a practically
panoramic experience. There will also be an outside camera in use. A camera placed outdoors is
more resilient and lasting since it is made to be sturdy and tough enough to withstand harsh
weather conditions (Installing a Surveillance System in a Restaurant: Things to Consider, n.d.).

23
In this project, 4MP Color 3.6mm ePOE Dome Camera with Night Color Technology by Alhua
will be used.

In order to safeguard equipment from power surges and voltage spikes while preventing
voltage beyond a safe threshold, dome cameras and outdoor cameras used for the CCTV system
design in this restaurant will be connected to surge protectors. After then, the surplus voltage will
be discharged to the ground. The 24 Port Poe Switch, followed by a 32 Channel Network Video
Recorder, are connected to the surge protectors (NVR). Since the network video recording
(NVR) system requires an ethernet cable connection to the router in order to access a solid
network connection, together with its modem, router, and telephone system, it will be set up on
the shelf of the cashier counter. They are linked to a UPS, which is a device that enables a
computer to continue operating for at least a brief period of time when incoming power is
interrupted. To examine the picture that was collected, the entire CCTV system is connected to a
monitor. According to the designs below, one dome camera will be mounted at the cashier's
counter, two at the kitchen and preparation area, and five in the eating area for the CCTV camera
design. In addition, there will be four outside cameras mounted on the right side of the
restaurant's exterior and three on the left, at both the entrance and exit. CAT6 UTP Cable will be
utilised for all connections. All of the restaurant cameras are connected to the network video
recording (NVR) systems through wireless to save installation costs because the IP security
system transmits digital video streams to the LAN via an Ethernet connection or wireless.

Building Automation System

Building automation refers to the use of automation and control systems to monitor and
control systems that are used throughout a building, such as the HVAC, lighting, alarms, and
security cameras and access points. A smart building is created by integrating these components
into a single, IT-managed network infrastructure. Power over Ethernet (PoE) is frequently used
in smart buildings to power and connect IoT devices and sensors (What is Building
Automation?, n.d.)

24
There are five components in BAS System which are:

o Input devices (sensors): 

An aid in monitoring environmental changes, such as humidity, temperature, lighting

intensity, smoke in the rooms, and other elements like the number of people, is a sensor.
These data are gathered by sensors, which are then sent to controllers or other equipment.

 Controllers:

The controller is the building automation system's ((BAS)) mental centre. All of the
sensor data is collected, and utilising that information, commands are sent to all
connected equipment, including the HVAC and lighting systems, among others.

 Output devices (actuators): 

When the controller issues an order, the relays and actuators in each system respond by
implementing any new needs or instructions.

25
  Communications protocols: 

Each component is connected via a building automation system utilising a specific

language. The BACnet and Modus protocols may be used by each component to send and
receive data, modify settings, and execute commands.

 User interfaces (UI): 

Building and facility managers can utilize a user interface or terminal to access the BAS.
This terminal offers the opportunity to make manual modifications while assisting users in
comprehending the information shared between each component. Graphics on the screens are
visual and photorealistic.

Input devices may measure things like the room's temperature and whether a piece of
equipment is turned on. These values are modified by output devices, which could turn off
machinery or reduce the temperature. All of a building's major system elements are managed by
the controller, which also processes data from input devices and sends any necessary adjustments
to output devices. These components talk to one another using a protocol, such as BACnet. The
output devices carry out the controller's commands in accordance with pre-programmed
responses. For example, automatically increasing ventilation when carbon dioxide levels are too
high the data is then shown graphically on the user interface. For this, you may utilise a PC or
even a web-based application. It is not necessary for the user interface to actually carry out the
controls; it only has to function as a central hub for all readouts from the input devices. When
compared to a non-controlled building, BAS lowers building energy and maintenance costs by:
maintaining the indoor environment within a predetermined range; monitoring device faults and
system performance; providing illumination based on occupancy schedules; providing
malfunction alarms to building engineering and maintenance staff (via email and/or text
notifications).

The terms "intelligent structure" or "smart home" are commonly used to describe BAS-
controlled structures. BAS' improved energy efficacy is a perk. Controllers increase HVAC
efficiency by implementing strategies such as altering boiler setpoints in line with the outside
temperature, maximizing start/stop timings during periods of occupancy, employing economizers

26
for free cooling, and maintaining ventilation at the most efficient flow rates. Motion sensors offer
automatic setback override during unoccupied hours in addition to adaptive occupancy
scheduling. Lights controls employ sun harvesting louvres, motion sensors, and scheduling to
remove unnecessary artificial lighting. Controllers reduce water and energy usage by managing
landscape irrigation and rainwater collecting.

The second advantage is that it requires less upkeep and running expenses. The
information provided by trends and logs is useful for both the system's future development and
the documentation requirements for a building's certification. Only when required are setpoint
changes feasible without individual room control. Service employees are alerted to issues by
software alerts and messages based on sensor data before they upset building occupants and
become bigger, more expensive issues. Through remote network control, monitoring, and
troubleshooting over the Internet or a modem, service calls are reduced. Service personnel may
easily access and use the network utilizing sensors with data ports by using a laptop computer
and a network interface. Current sensors and power meters track energy use and electricity
output by wind turbines and/or solar panels in order to get payment from the utility provider.

Thirdly, it enhances the air quality within the house. Sensors that measure temperature
and humidity keep an eye on the thermostatic comfort. Carbon dioxide (CO2) and carbon
monoxide (CO) sensors detect pollutants while supplying the bare minimum of fresh air
ventilation. Depending on sensor input, controllers provide the greatest possible zone ventilation,
heating, and air conditioning. Controllers of fires maintain breathable air zones for evacuation
while controlling smoke. Controllers keep an eye on and manage natural ventilation dampers.

Last but not least, it improves occupant comfort and productivity. Thanks to sensors in
each room, temperature set points and overrides may be controlled by the inhabitants. Using
humidity sensors, air is humidified in the winter and dehumidified in the summer.

One wireless controller is used to operate the whole Building Automation System (BAS)
in the restaurant, which includes the HVAC, lighting, security, and fire alarm systems, among
other systems. Next to the consumer unit will be the controller. Due to the installation of the
BAS wireless controller in front of the router, the connection might occasionally be reliable. In
addition, the restaurant's corner has mesh WiFi installed to boost connection coverage and enable
seamless, reliable operation of the wireless controller. To receive the data from the wireless

27
controller, the entire system will be equipped with receiver devices. In order to monitor
humidity, temperature, lighting levels, the number of people in the area, and the presence of
smoke, sensors will also be put in the HVAC system, lighting system, and other systems. Finally,
the wireless controller will be put close to the terminal interface and communication protocol.

5.0 Lighting and energy management system

Nowadays, energy waste has become the most critical problem that has faced in our
country and this problem can be settled by using the energy management system. The goal of an
energy management system (EMS) is to encourage a new generation of energy management in
order to reduce building energy use, related expenses, and carbon emissions. It also has the
function of saving energy by managing the energy use of buildings or facilities (Ejmste, 2017).
Therefore, the best method to solve energy waste is to enhance energy efficiency. Furthermore,
to achieve the most efficient energy the restaurant’s planning and operation method are
incredibly significant. In restaurants the highest energy consumption and wastage is the usage of
lighting system. Thus, to solve the restaurant energy wastage, the adjustment and improvement
of the lighting system plays an important role.

A smart lighting system might be utilized to save energy while maintaining visibility and
productivity; however, it could also help to enhance safety and convenience in the restaurant.
Therefore, any light must be labelled suitable for the area of work because distinct types of lights
28
may seriously influence the efficiency of light and electrical energy consumption. Other than
that, a lighting control system will also be proposed in order to limit the electricity usage by
adjusting the brightness levels. Therefore, the main benefit of the lighting system is to reduce
energy usage. As a result, the restaurant must choose the most suitable lighting system to reduce
energy usage. Thus, to select the suitable lighting system there are numerous factors that need to
be considered including the usage, types, and features of the building.

5.1 Installation of Lighting System and Consideration of Energy Consumption

Figure 5.1: Floor plan of the restaurant with classification of area

Based on figure 4.1, the restaurants are separated into four main areas. The red area is the
dining area; the purple area is alfresco also dining area, but it is outdoor dining area; the green
area is kitchen to prepare food; and the last area is the yellow area which is the cashier counter.
However, even though there are different areas, the same lighting system is implemented which
is the Light Emitting Diode (LED) as the bulb type. Besides that, the lighting circuit that we will
adopt for this restaurant is a parallel circuit. In addition, the main switch that we will propose is
the consumer unit. Lastly the type of lighting will be LED downlight and ceiling fan lights, and
the type of lighting system control we are going to use is occupation control.

Light bulb

First and foremost, the light bulb plays a significant role in the lighting system. This is
due to the light bulb is a device that helps to convert electricity to light. Therefore, choosing the
right light bulb can help to reduce the wastage of lighting system’s energy in the restaurant.
Therefore, we decided that the LED light bulb is the most suitable light bulb for the restaurant.
The reason why LED light bulbs are suitable for restaurants is because they can reduce the

29
wastage of energy. LED is good in transforming electrical energy directly into light, and it is
resulting in efficient light creation with minimal electricity waste.

Besides, according to research, LED light bulbs are very energy efficient as they can
generate 50 percent less electricity, less waste light and more usable lumines compared to other
types of lighting technologies (SitelogiQ, 2022). Thus, by using LED light bulbs, they can
improve the restaurant's overall energy efficiency by 60 percent to 70 percent (SitelogiQ, 2022).
Other than that, the lifetime of the LED light bulb is 40 times longer than an incandescent bulb.
According to research, the lifetime for incandescent bulbs is only 1000 hours and for compact
fluorescent bulbs can last 8000 to 10000 hours, whereas the lifetime for LED light bulbs is up to
30000 – 50000 hours or longer (Gecurrent.com, 2016). As a result, due to the advantages of
energy efficiency and the lifetime of LED light bulbs, the type of light bulbs that we proposed in
this restaurant is LED light bulbs.

Lighting Circuit

Furthermore, the second part of the lighting system is lighting circuit and the type of
lighting system that we adopt is parallel circuit. By installing parallel circuit, it can maintain the
flow of electricity when there is one pathway that is failure. This is because parallel circuit has
many loops and must fail in multiple places before the other component fails. In parallel circuit,
it may contain a lot of components in the circuit; however, it without the need for more voltage.
Therefore, due to the several advantages of parallel circuits, it has become one of the significant
systems that are used to ensure the lighting system’s energy efficiency. The advantages of
parallel circuits include allowing for independent components, additional components and
consistent voltage.

The first advantage of parallel circuits is the use of independent components. The term
"independent components" refers to components that can work separately and allow the
appliance to be turned on and off independently. Furthermore, if the parallel circuit is properly

30
installed, it can enable various components to have their own switches, which means that people
can choose to turn on or off the devices that are connected in the same parallel circuits based on
their needs while not disturbing any other appliances that are working their tasks. Therefore, it
can achieve the goal of energy efficiency and reduce energy consumption.

The second advantage is parallel circuits allow for additional components in the circuit
while it will not affect the voltage. If the users want more lighting, for example, you may add an
additional third or fourth light bulb in the same circuit, whereas it will not change the total
voltage of the circuit and the resistance of the circuit will not be affected. (yellowpages.ca,
2014). This is especially critical when utilizing high-current equipment such as portable space
heaters and air conditioners (yellowpages.ca, 2014).

The third advantage of parallel circuits is it can have consistent voltage. Parallel circuits
offer the advantage of ensuring that all components in the loop provide the same voltage as the
source. For example, all the bulbs in a string of lights are the same brightness (yellowpages.ca,
2014). As a result, with the same voltage, all bulbs will not consume too much or too low energy
and the situation that causes wastage of energy or not enough energy supply to the components
will not happen.

Consequently, due to the several benefits of the parallel circuit, we decided to propose the
parallel circuit to the restaurant in order to the goal of energy efficiency and reduce energy
consumption.

Below are the plan view drawings of the parallel circuit at different areas:

Figure 5.2: The parallel circuit for cashier counter, kitchen and preparation.

31
 Figure 5.3: parallel circuit for dining area. Figure 5.4: parallel circuit for alfresco area.

Main Switch

The main switch that will apply in the restaurant is the consumer unit. Almost every
property with an electrical supply will have a consumer unit to distribute electricity to the
circuits (Expert Electrical, 2011). The consumer unit is best defined as the focal point for
providing the wiring system for all electrical sources found in the home, such as plug outlets,
lighting, and computers (Expert Electrical, 2011. The function of the consumer unit is to control
the current from the energy meter to prevent power outages. Therefore, it is put near the cashier
counter to make it easier for the personnel to access. Furthermore, by permitting current flow to
be switched off, the consumer unit helps eliminate electric shocks and fires. It is common to see
the consumer unit at every restaurant with all the essential components, such as the primary side,
Residual Current Devices (RCD), and Miniature Circuit Breaker (MCB). The primary switch is
manually controlled and is crucial in an emergency. As a result, the RCDs help to avoid
dangerous electric shocks and fires by switching off the flow immediately and the Miniature
Circuit Breakers (MCBs) work similarly to RCDs, except they detect problems in specific areas
of the house, including the toilet and outside lights.

Figure 5.5: Consumer Unit

Lighting System

32
 In this restaurant, we decided to propose 2 types of lighting system which are LED
downlights and ceiling fan lights. LED downlights will be placed in the 3 areas which are dining
area, kitchen and preparation area and cashier counter area, whereas the ceiling fan lights will be
placed at alfresco area. In the dining area, we will propose total 17 number of LED downlights.
However, in the cashier total 6 number of LED downlights will be placed in the cashier counter,
whereas total 5 number of LED downlights will be placed in the kitchen and preparation area.
Lastly, in the alfresco area, on the left side will be placed 3 number of ceiling fan lights and right
side will have 4 ceiling fan lights, so a total of 7 ceiling fan lights will be used.

The reason that we chose LED downlights is because it is energy efficiency and low
energy usage. For example, compared with the traditional downlights, it is more energy efficient
because it transforms more energy into light and uses less heat, resulting in a cleaner atmosphere.
According to some research, LED downlight and wall lights may save up to 85% more energy
than traditional incandescent lights and consume 40-50% less electricity than compact
fluorescent bulbs. This implies massive power usage and energy expenditures will be avoided
over time (Kinglumi, 2017). Furthermore, being environmentally friendly is the other reason
why we chose it. LED downlights actively contribute to the creation of a clean and green
environment by using less energy and reducing CO2 emissions. They are devoid of mercury and
emit UV and IR light that does not attract insects (Kinglumi, 2017). LED ceiling downlight
fixtures, unlike incandescent or halogen bulbs, are readily recycled since they generally come
with multiple removable components, resulting in reduced or no environmental dangers.

Figure 5.6: LED downlights in dining, cashier counter, kitchen and preparation

Furthermore, there are a total of 7 ceiling fan lights that will be used in the alfresco area.
Nowadays, people are increasingly seeking energy-saving lighting and environmentally friendly

33
gadgets. Then a ceiling fan with light includes energy-saving bulbs is the best choice for them.
This is because it may generate light and air movement, resulting in lower electricity cost.
During the evening and supper hours, we can turn on the ceiling fan light to save energy. In
addition, natural light will be utilized in the morning and afternoon because natural lighting is
advantageous for organizations that are open earlier in the day, when sunshine is more visible.
Natural light sources are quite significant since they might save money while trading throughout
the day. As a result, external lighting is the first impression that consumers will get of the
restaurant, and it may also draw more potential customers walking by. Therefore, installing
proper lighting will assist in informing guests that the restaurant is open for business.

Figure 5.7: ceiling fan lights in alfresco

Figure 5.8: Location of Lighting System

Lighting System Control

The lighting system control that we are going to propose in the restaurant is occupation
control, it is also known as the basic lighting control. Occupation control is the most basic and
common of lighting control which it is manual on or off the switch. Due to the manual on and off

34
switches, it required users or occupants to turn on the light manually which means the occupants
can control the energy usage.

Furthermore, by installing LED light bulbs and occupation control, the combination of
both will become more energy-efficient to reduce the energy usage and also the electric bills.
Therefore, to reduce energy consumption the users must remember to turn off the appliances
when not using them in order to avoid any extra energy waste. For example, the LED light must
turn off during daytime because during daytime we can rely on the nature light of sun, and when
not using the fans and air-conditioning the user needs to turn it off to avoid any extra energy
waste. As a result, occupation control can let user control the energy usage wisely and easily at
the same time it will help to reduce the energy usage.

However, by installing occupation control, it cannot avoid neglecting the users or people
forget to close the light and cause extra energy consumption. Therefore, the Building
Automation System (BAS), as described in the section on telecommunications and CCTV
security system, it would also improve the lighting system. The lighting system may be
controlled by the owner via BAS in the smartphone applications, so if the owner forgets to turn
off the kitchen light, he may do it using his smartphone to avoid any wastage of energy.

5.2 Energy management system

Nevertheless, the energy management system is one of the important factors that may influence
the restaurant's energy usage. Energy management is the method of controlling and optimizing
energy use. Conserve energy in a building. A smart energy management system can help to
reduce energy costs. With access to being an environmentally sustainable energy so as an M&E
consultant we need to consider the energy management system. In energy management systems
there are 3 keys factors that will affect energy consumption which are building service, building
envelop and human factors.

Building Services

The first factor is the building services of the restaurant. The building services that play
an important role in the restaurant are the appliances that are installed in the restaurant such as

35
lighting system, air conditioner, and fan to provide comfortable and safe environment for dining.
In restaurants, the appliances that cost most energy usage is air conditioner system which is used
to provide comfortable to customer when they are enjoying their meal. Although, the air
conditioner system is the system that will cause high waste of energy; however, we adopted is
ceiling mounted air conditioner, this type of air conditioner is very energy efficient, and as it has
a programmed system that can reduce power usage as soon as it reaches the right temperature
(Acsisair.com.au, 2016). Therefore, choosing the right building services can utilize less energy
and achieve energy efficiency and avoid any energy wastage.

Building Envelop

Figure 5.9: Curtain wall

The second factor that will affect energy consumption is building envelop. The building
envelope acts as a physical barrier between the outside environment and the conditioned area
within, keeping inhabitants comfortable which includes fenestration, roof, wall, and insulation
(ScienceDirect, 2017). A building envelope is one of the most significant factors that influencing
building energy usage because it helps to separate the unconditioned outer environment from the
conditioned interior area. Therefore, to reduce energy consumption design and selection play an
important role. Firstly, to reduce energy consumption, the restaurant’s front and back wall we
will propose curtain wall that it is made of glass, a translucent material that allows natural
sunlight to flow throughout the restaurant. Therefore, by installing the curtain wall, the restaurant
can allow enough light and heat to transfer into the restaurant and avoid energy loss. This means
during the daytime the restaurant can use the natural sunlight and heat to provide necessary
brightness and heat then the restaurant will not require to turn on the light to reduce energy
consumption.

36
 Figure 5.10: Function of Cool Roof

Besides fenestration, the roofing system is also part of the building envelope; thus, it can
also aid to reduce the cost of the energy usage. Therefore, the type of roof that we propose for
the restaurant is cool roofs, because a cool roof is designed to reflect more sunlight than a
traditional roof, allowing it to absorb less solar energy (Energy.gov, n.d). On a warm summer
afternoon, traditional roofs may achieve temperatures of 150°F or more, whereas a reflective
roof might keep more than 50°F (28°C) cooler (Energy.gov, n.d). By lowering heat movement
from the roof into the inhabited area, this might even save cost and energy in buildings with air
conditioning and increase comfort and safety in structures without air conditioning. Thus, by
applying the correct roof, it allows for the downsizing of new or replacement air conditioning
equipment, therefore saving money and perhaps enhancing cooling efficiency (Energy .gov, n.d).

Human Factor

The third factor that influences the energy consumption of the restaurant is the human
factor. The human factor is mainly concerned about the comfort requirement, maintenance and
management, occupancy regimes and more. First and foremost, the restaurant's energy usage will
be affected by the users' comfort level needs. This is because at a restaurant, if the majority of
customers prefer that the temperature of the air conditioner be reduced, then will cause the
cooling energy raised. In comparison, if customers' comfort levels are lower, the restaurant's
energy usage will be reduced. At the same time, to minimize excessive energy usage while
meeting the customer's comfort requirements, the functions of the other two aspects, building
service and building envelope, shall be carried out. Aside from that, energy consumption will be
affected by occupancy regimes. For example, during peak hours, the restaurant may be filled
with customers; in order for the customers to enjoy their meal in a nice atmosphere, the
restaurant may turn up the power of the air conditioning, resulting in increased energy use.

37
 Furthermore, there are management considerations that will affect energy consumption.
Undeniably, as both an energy management system integrated with an occupation control
system, management issues may raise waste and consumption of energy. For example, the
cooling system may be kept running after the restaurant's operating hours and then it leads to
energy waste and this problem happens due to the poor management system. The restaurant must
be careful about this issue since management will result in enormous energy waste. As a
solution, the restaurant management can design a schedule of air conditioning and lighting
operating times, so that the worker who leaves the restaurant lastly need to take responsible for
monitoring and ensuring the state of the devices before departing the restaurant then the waste of
energy consumption can be avoid.

Lastly, the human factor will be maintenance consideration. The maintenance problem
exists because the device maintenance tasks were not completed on time and cause the restaurant
devices to not function properly. This is because if the function of the devices is compromised,
the energy efficiency will suffer and cause the device to require more energy to execute their
tasks so, with the same amount of energy used, the device performed poorer than normal. The
finest example is if the air conditioner filters are not serviced on a regular basis, it will cause the
air conditioner to clog and dirty filters will block air movement from the system and reduce its
performance. According to a study, replacing a dirty clogged filter would reduce the energy
usage of the air conditioner by 5% to 15% (Energy gov, n.d.). Therefore, to avoid this problem,
the restaurant management must guarantee that the air conditioning equipment is consistently
maintained to maintain the energy usage of air conditioners at an average level.

6.0 Gas Supply system

Nowadays, gas supply systems plays and initial role due to everyone need to use gas to
cook or do some related house chores. Besides, gas supply systems refer to all gas pipeline
networks, gas plants, and other related equipment owned or maintained by gas transporters to
supply gas to consumers. Next, gas and fuel are formed from the buried remains of plants and
animals that lived millions of years ago, and sometimes exceeds 650 million years. Sources come
out of the ground as liquids, gases and solids, which contain high percentages of carbon. (Notes,
Nurulain, 2022). Moreover, crude oil which also known as petroleum is the only naturally liquid

38
commercial fossil fuel, while natural gas is normally gaseous state, and coal is a solid. All of
these are non-renewable sources of energy.
On the other hand, the properties of natural gas are that it is lighter than air and its density
is about 0.55. In contrast, its composition is shown in figure 6.1. For combustion to occur, there
must be sufficient heat and oxygen. Additionally, the ignition temperature for natural gas is 700o
C and oxygen for combustion is required at twice the volume of methane. (Notes, Nurulain,
2022).

Figure 6.1

For this assignment, we will going to propose the LPG system for the entire gas supply system of
the restaurant due to the reason that it is intended for commercial use and a constant gas supply
is required for the restaurant's whole operation. LPG (Liquefied Petroleum Gas) is a natural by-
product of natural gas and crude oil refining (LPG systems: pros and cons, 2022). Larger LPG
pipelines are used to transport the gas to businesses and power stations that use it to create
energy. Bakeries use natural gas to heat the ovens in which they produce bread, pies, pastries,
and cookies. Other businesses utilize natural gas to heat their buildings and water. In both
commercial and residential structures, the natural gas must first pass through a meter that
measures the amount of fuel entering the building. A representative of the gas company reads the
meter and then bills you for the amount of natural gas you utilized.
For the LPG system distribution, an emergency control valve will always be fitted to the
inlet of the meter; or to the installation pipe where it enters the building where the meter is sited
6m or further away from the building or inside individual flats to allow the staff can easily access
it. Other than that, larger pipes transport LPG to power plants that generate electricity and
factories that consume a great deal of gas. Bakeries heat their ovens using natural gas to produce
bread, pies, pastries, and cookies. Other enterprises utilize natural gas for building heating and

39
water heating. In homes and businesses, natural gas must first pass through a meter that measures
the amount of fuel entering the structure. A gas company employee will read the metre and
charge you for the amount of natural gas you consume. In certain homes, natural gas is utilized
for cooking, water heating, and home heating via a furnace.

Advantages of LPG system

The LPG system has numerous advantages. Primarily, it is a cost-saving system because it
allows our consumers to enjoy energy cost savings. Natural gas provides greater fuel efficiency
than other petroleum products and is simple to control at the point of use. This system requires
no storage tanks, freeing up space for other purposes, such as installing a new refrigerator or
stove. Natural gas is piped to homes and businesses throughout Peninsular Malaysia by Gas
Malaysia, making it very convenient for consumers. The pipelines ensure that the restaurant
owner has a steady supply of gas. Because there is no emission of soot or ash during combustion,
contamination of end goods is reduced, which indirectly contributes to a superior return on
investment for restaurants. Natural gas is lighter than air and quickly disperses in the event of a
gas leak, making it a safer method.
Consequently, the likelihood of ignition is low compared to heavier gases. A pungent
odorize known as mercaptan is introduced to warn users of leaks and provide a safer
environment for customers, as the restaurant is staffed to capacity. Seventh, it is cleaner than
alternative systems. Natural Gas is environmentally friendly and produces minimal amounts of
sulfur dioxide, nitrogen oxide, and carbon monoxide. (Notes, Nurulain, 2022)
Furthermore, neither ash nor soot is produced during burning, preventing air
contamination. Reduce Maintenance expenses. As there is no deposit of soot or ash and no
greasy spills on the appliances, Natural Gas helps reduce maintenance expenses. (Notes,
Nurulain, 2022)

Piping system components.

LPG components for this restaurant's piping system will include steel or PVC piping to
transport the gas to the eatery. Next, we will include valves to control gas flow, pressure
lowering devices used to regulate flow rate, pressure protection devices, flanges, and fittings
such as tee, end caps, and expansion joints used for support and anchoring. In addition, a steel

40
pipe will be proposed for the LPG system of this restaurant, as the volume of gas delivered will
not be negligible. Steel piping can resist the pressure and amount of gas used in the restaurant. In
addition, it strives to ensure that the pipes will have a long lifespan and that the entire cost will
be lowered due to the resilience of steel pipes, which will require less maintenance and repair
work, providing steel an edge over PVC for piping. In addition, steel is the strongest and lightest
material compared to all others, and it must be rust-resistant because it will be exposed to the air.
However, the design requirement for a steel piping system is that the piping should have
a sufficient lifetime at internal and external loads. Next, the materials for steel piping should be
strong enough to be handled as it will be used for 24 hours. Besides, damage should be limited in
the case of failure. Lastly, the investment must be as low as possible to maximize the profit.

Installation of Gas Meter

A gas meter is a gadget that measures and logs the amount of gas utilized by the
consumer and measures the volume of fuel gases such as natural gas and liquefied petroleum gas
consumed by a building. As indicated in the section describing general information about the
LPG system, a gas meter will be installed outside and behind the restaurant's building to ensure
that the meter is accessible by the staff from Gas Malaysia from the outside and will not interfere
with the customer who is having a meal in the restaurant. Next, the meter box is installed at the
behind to facilitate access in emergency scenarios such as the need for isolation in the event of a
fire
Aside from that, it provides fewer opportunities for phony authorities to enter buildings
and guarantees constant meter access, preventing accounting lags and unlawful use.

41
 Figure 6.2
In addition, gas meters are supplied with a pressure governor and flexible stainless-steel
connections, as shown in Figure 6.3 (Notes, Nurulain, 2022). Governors are pre-set to provide
constant pressure of 20mbar (200mm (about 7.87 in) w.g.) and are lead-sealed to prevent
unqualified tampering. Next, a gas plug cock is fitted for maintenance and emergency purposes.
A testing point, or nipple, for assessing supply pressure and system leakage is located on the
meter output.

Figure 6.3

42
Installation of Secondary piping work

As seen in the diagram, quite a few kitchen appliances, such as the stove, require the
presence of gas in order to function. The secondary pipe work is designed to transport the gas
individually and internally to the gas-dependent equipment. Steel is utilized as the primary pipe
to connect to the service pipe, while rubber is used to connect and distribute to the appliances
from the service pipe connection.

Purging and testing

Before all the appliances can be utilized, it is necessary to purge the system of air and test
for soundness which is also known as leakages, to avoid uncertainty or accidents happening in
the future.
Purging and testing are essential because purging guarantees that you control which gases
are present in your gas delivery system and which gases are exposed to internal components,
sensors, and other equipment. It also aids in preventing undesired reactions, which can
considerably extend the service life of associated components (Fry, 2022).
The purging process removes the pipework's air, debris, dust, and metal fillings. During
this operation, good ventilation is essential, as is an absence of naked flames, smoking, and the
use of electric switches, power tools, and appliances. To purge the air in this restaurant, we must
detect the presence of gas by switching on the stove and allowing it to open for a few seconds,
reopening one of the gas control valves, and continue to burn each burner until the gas is ignited
and the flame is constant. While for the testing process, all open ends must be capped, and all
installed appliances must be turned off at their control valves for new installations. If the meter is
installed, the neighboring control cock is closed, and the test point screw is removed. (Notes,
Nurulain, 2022)

43
 Flow of piping and meter works

Figure 6.4
 Pink represents the steel pipes running internally to supply the gas from the main inlet to the
designated area.
 Green represents the piping installed in the ceiling to connect to the other side of the kitchen and
preparation area.
 Yellow represents the piping that connects to the meter box that installs the outside of the
restaurant.
 Cyan represents the meter box installed behind and outside the restaurant.

7.0 Conclusion
In conclusion, mechanical and electrical services are essential for giving building
occupants shelter, safety, comfort, convenience, health, and well-being. Building services have a
vital role in the design of the structure and significantly affect its energy use and environmental

44
effect. The building services installed for a building must be in compliance with regional
standards like the UBBL 1984 Act for implementation to be effective. As long as the building is
occupied, these systems will be fully functional. Mechanical and electrical services have evolved
throughout time, and today they are based on being both economical and environmentally
friendly.
The suggested fire protection system for this project will be installed in a restaurant. It is
crucial to consider when designing a building since it safeguards occupants' lives in an
emergency, especially in a structure like this one with so many occupants. If a fire starts, there
are a number of ways to stop it from spreading to other locations, allowing stranded occupants
more time to escape the burning parts of the building. These escape routes were clearly marked
at the restaurant's two doors, enabling customers to leave swiftly in an emergency. During the
event of a fire, portable fire extinguishers, water fire suppression systems, and other active fire
protection measures cooperate to douse the flames. These include light scattering smoke
detectors, bimetallic strip fire detectors, and manual fire detectors like manual call points and
alarm bells. Additionally, passive fire safety measures like compartmentation will be used. The
fact that both of these systems are properly placed across the establishments shows that this
restaurant is well-prepared to avoid fires. As a result, there is little risk of fire in the building.
The mall's fire suppression system will prevent fatalities and reduce or eliminate fire damage.

A clean, fresh climate is always maintained within the building thanks to ventilation and
air conditioning systems, which also guard against bacteria contamination that may endanger the
health of the building's occupants. The ventilation system also keeps the temperature equilibrium
of the building, keeping occupants comfortable. Panasonic's 3-Aluminum Blade Strong Airflow
Wall Fan F-MU50YVBKH (20 inch) - Black will be utilised for mechanical ventilation in the
outdoor eating area and kitchen area. The exhaust bond for the kitchen will be an axial flow fan.
It will be suggested to use a supply fan in place of the fresh air coming from outside to provide
the kitchen with fresh air. PANASONIC R32 S-25PU1H5C CEIL CASSETTE 2.5HP ceiling-
mounted air conditioner for the indoor eating area. The restaurant also uses natural ventilation
techniques including wind-driven cross ventilation and buoyancy-driven stack ventilation, where
windows and doors are built to draw hot air out of the space and let in fresh air.

45
 Closed-circuit television (CCTV) systems are also used since they serve as a witness to
what happens in the restaurant when there is an emergency or when it is not business hours. In
the case of a robbery, this offers safety insurance to both the patrons and the restaurant owners.
This eatery uses an IP-based CCTV system. Dome cameras are utilised indoors, and outdoor
cameras are used outside. In addition, the restaurant uses a Building Automation System (BAS),
which uses a single wireless controller to control all systems, including the HVAC, fire, security,
and other systems, to improve energy management and to be referred to as an intelligent
building.

On the other side, the restaurant has a good lighting system as well. One of a building's
most crucial systems is the lighting setup since it not only enhances the aesthetics but also makes
it easier to complete activities. It has been shown that good lighting systems may lift people's
spirits generally, which makes individuals more eager to eat out and employees more productive
during working hours, even if they are at night. Additionally, the lighting system aids in
emergencies so that both clients and staff may safely exit the building under the supervision of
emergency lights, which are useful in case of a power outage. The lighting in restaurants
employs LED bulbs in parallel circuit to minimise energy usage since they use less power and
may last up to 10 times longer than standard incandescent bulbs.

One of the key elements that may have an impact on the restaurant's energy use is the
energy management system. The process of regulating and optimising energy usage is known as
energy management. Conserve energy inside a structure. Energy costs can be decreased with the
use of a smart energy management system. The variables that affect the restaurant's energy
consumption include building services, the facility's outside, and human aspects including
maintenance considerations and energy use.

A gas system is also put in place since the restaurant needs gas to serve food and operate.
The LPG system is ideal for the restaurant since it falls within household usage of gases, as was
previously noted. In comparison to utilising high pressure cookers, LPG gas is less complicated
to manage and more effective at heating up for low pressure cookers. Steel piping ensures that
the pipes will last a long time and that the overall cost will be reduced since steel pipes are
resilient and will need less upkeep and repair work. However, gases are dangerous especially

46
when they come into touch with fire. Hence, purging and testing is important to avoid accidents
such as leakage.

8.0 References
1. Abhi, 2019. What is Manual Call Point (MCP)?. [Online] Available at:
<https://instrumentationtools.com/manual-call-point/> [Accessed 4 September 2022].

2. Anon, CCTV. Paessler. Available at: <https://www.paessler.com/it-explained/cctv

>[Accessed August 23, 2022]. 
3. Anon, 6 reasons to install CCTV in your restaurant. CCTVSG.NET. Available at:
<https://www.cctvsg.net/6-reasons-to-install-cctv-in-your-restaurant/> [Accessed August
25, 2022]. 
4. Anon, Analogue cameras vs. IP cameras: A 12-point comparison. Black Box. Available
at: <https://www.blackbox.be/en-be/page/23762/Resources/News-Events/news/analogue-
cameras-vs-ip-cameras-a-12point-comparison> [Accessed August 24, 2022]. 
5. Anon, What is building automation? Cisco. Available at:
<https://www.cisco.com/c/en/us/solutions/enterprise-networks/what-is-building
automation.html#~benefits> [Accessed September 4, 2022]. 
6. Australian Academy of Science, 2022. Why fires burn. [Online] Available at:
<https://www.science.org.au/curious/earth-environment/why-fires-burn>[Accessed 4
September 2022].

7. Acsisair.com.au, 2016. ACSIS Airconditioning Warehouse – Perth Air Conditioning

Experts.[online] Available at: <https://www.acsisair.com.au/7-reasons-to-get-a-ceiling-
cassette-ac-system/#:~:text=Ceiling%20cassettes%20are%20typically%20more,room
%20maintains%20your%20desired%20temperature> [Accessed 3 September 2022].
8. Aivc.org. (2019). What is ventilation? | AIVC. [online] Available at:
<https://www.aivc.org/resources/faqs/what-ventilation>. ‌[Accessed 16 Aug. 2022].

47
9. B. TECH | Blog. (2019). How to Choose an AC? Buying Guide for ACs. [online]
Available at: <https://btech.com/blog/?p=679> [Accessed 16 Aug. 2022].

10. BRC. 2022. LPG systems: pros and cons. [online] Available at:
<https://brc.it/en/dettaglio-news/quali-sono-i-vantaggi-e-svantaggi-di-un-impianto
gpl/70537#:~:text=The%20advantages%20of%20driving%20on,and%2011%25%20less
%20than%20diesel.> [Accessed 1 September 2022].

11. Cintas, 2022. UNDERSTANDING AUTOMATIC FIRE ALARM SYSTEMS. [Online]

Available at: <https://www.cintas.com/fire-protection-services/articles/understanding-
automatic-fire-alarm-systems/> [Accessed 4 September 2022].

12. Dickinson, M., 2020. A Basic Guide to Restaurant Fire Suppression Systems. [Online]
Available at: <https://vanguard-fire.com/a-basic-guide-to-restaurant-fire-suppression-
systems/> [Accessed 4 September 2022].

13. Ecocortex. 2022. CCTV (Closed Circuit Television). [online] Available at:

<https://eocortex.com/support/cctv-glossary/cctv-closed-circuit-television> [Accessed 22
August 2022].

14. Ejmste,com, 2017. Application of an Energy Management System via the Internet of
Things on a University Campus. [online] Available at:
<https://www.ejmste.com/download/application-of-an-energy-management-system-via-
the-internet-of-things-on-a-university-campus-5384.pdf> [Accessed 3 September 2022].
15. Energy.gov, n.d. Cool Roofs. [online] Available at:
<https://www.energy.gov/energysaver/cool-roofs> [Accessed 3 September 2022]
16. Energy.gov, n.d. Maintaining Your Air Conditioner. [online] Available at:
<https://www.energy.gov/energysaver/maintaining-your-air-conditioner> [Accessed 3
September 2022].

17. Expert Electrical, 2011. Benefits of Circuit Protection. [online]. Available at:
<https://www.expertelectrical.co.uk/news/information-about-consumer-units-rcds-rcbos-

48
 and-circuitbreakers/#:~:text=One%20of%20the%20main%20uses,downstairs%20or
%20even%20outdoors%20too>. [Accessed 3 September 2022].

18. FireRite, 1999. The Difference Between Active and Passive Fire Protection. [Online]
Available at: <https://www.firerite.co.uk/fire-protection-companies-news/difference-
between-active-passive-fire-protection/> [Accessed 4 September 2022].

19. FMC, 2021. Different Types of Fire Alarm Systems. [Online] Available at:
<https://www.fire-monitoring.com/different-types-of-fire-alarm-systems/> [Accessed 4
September 2022].

20. Fry, P., 2022. The Importance of Purging. [online] Cacgas.com.au. Available at:
<https://www.cacgas.com.au/blog/the-importance-of-purging> [Accessed 1 September
2022].
21. Gecurrent.com, 2016. 8 Advantages of LED lighting. [online] Available at:
<https://www.gecurrent.com/inspiration/8-advantages-of-led-lighting> [Accessed 3
September 2022].

22. hawle, n.d. Hydrants. [Online] Available at:

<https://www.hawle.com/en/products/hydrants/>[Accessed 4 September 2022].

23. Kidde, 2019. ABC Fire Extinguishers. [Online] Available at:

<https://www.kidde.com/home-safety/en/us/support/help-center/browse-articles/articles/
abc_fire_extinguishers.html#:~:text=ABC%20Fire%20Extinguishers%20use
%20monoammonium,is%20for%20liquids%20and%20gases> [Accessed 4 September
2022].

24. Kinglumi.com, 2017. Top 5 benefits and advantages of LED downlights. [online]
Available at: <http://www.kinglumi.com/news-1359.html>[Accessed 3 September 2022].

25. Kirchhoff, H., 2021. What Does a Bimetallic Strip Do in a Fire Alarm?. [Online]
Available at: <https://www.hunker.com/12608515/what-does-a-bimetallic-strip-do-in-a-
fire-alarm>[Accessed 4 September 2022].

49
26. Kitchen-arena,com.my. (n.d.). Exhaust Hood Buying Guide | Kitchen Equipment Online
Store. [online]
Available at: <https://www.kitchen-arena.com.my/blog/exhaust-hood-buying-
guide.html>[Accessed 16 Aug. 2022].
27. Koorsen Fire & Security, 2019. WHAT IS A CLASS K FIRE EXTINGUISHER USED
FOR?. [Online] Available at: <https://blog.koorsen.com/what-is-a-class-k-fire-
extinguisher-used-for> [Accessed 4 September 2022].

28. Law Insider. 2022. gas supply system Definition | Law Insider. [online] Available at:
<https://www.lawinsider.com/dictionary/gas-supply-system> [Accessed 1 September
2022]

29. Martin, T., Installing a surveillance system in a restaurant: Things to consider. Nelly's

Security. Available at:
<https://www.nellyssecurity.com/blog/articles/video-surveillance/restaurant-surveillance-
system> [Accessed September 4, 2022]. 
30. Part, T., 2022. Hygienic Hinged FRP Fire-Rated Cleanroom Doors by Dortek. [Online]
Available at: <https://www.terrauniversal.com/hygienic-hinged-frp-fire-rated-cleanroom-
doors-dortek.html> [Accessed 4 September 2022].

31. Panasonic.com. (n.d.). Home Appliances, Consumer Electronics, Health & Beauty |
Panasonic MY. [online] Available at: <https://www.panasonic.com/my> [Accessed
16 Aug. 2022].
32. PDHonline Course M228 (2 PDH). (n.d.). [online] Available at:
https://www.pdhonline.com/courses/m228/m228content.pdf. ‌[Accessed 16 Aug. 2022].
33. Porteous, R., 2019. What is a Portable Fire Extinguisher. [Online]
Available at: <https://firewize.com.au/learn/principle/fire_extinguisher>
[Accessed 4 September 2022].

34. Purpura, P. P., 2013. Life Safety, Fire Protection, and Emergencies. [Online]
Available at: <https://www.sciencedirect.com/topics/computer-science/sprinkler-system>
[Accessed 4 September 2022].

50
35. RF Wireless World, 2012. Smoke Detector basics | Smoke Detector types. [Online]
Available at: <https://www.rfwireless-world.com/Articles/smoke-detector-basics-and
smoke-detector-types.html> [Accessed 4 September 2022].

36. ScienceDirect, 2017. Energy-Efficient Building Envelope. [online]

Available at: <https://www.sciencedirect.com/topics/engineering/energy-efficient-

building-envelope> [Accessed 3 September 2022].
37. Sitelogiq.com, 2022. 10 Advantages of LED lighting. [online]
Available at: <https://www.sitelogiq.com/blog/10-advantages-led-lighting/ >
[Accessed 3 September 2022].
38. SmokeyBear, 2021. Elements of Fire. [Online]
Available at: <https://smokeybear.com/en/about-wildland-fire/fire-science/elements-of-
fire>[Accessed 4 September 2022].

39. Tan, J., 2020. 7 reasons to install CCTV camera in your restaurant. CSI Solution.
Available at: <https://www.csisolution.com.my/install-cctv-camera-restaurant/>
[Accessed August 22, 2022]. 
40. Ward, N., 2020. Lifting the curtain on fire safety. [Online]
Available at: <https://www.fmlink.com/articles/fire-curtains-where-to-use-them-and-
how-to-maintain-them/>[Accessed 4 September 2022].

41. Yellowpages.ca, 2014. 4 Advantages of parallel electrical circuits. [online]

Available at: <https://www.yellowpages.ca/tips/the-advantages-of-parallel-electrical-
circuits/ > [Accessed 3 September 2022].

51
52