Larger hotels tend to be full-service, operating ballrooms and restaurants that also eat energy.
Energy consumption is more dependent on climate than on occupancy.
For example, in the Northeast, February typically is one of the lowest months of occupancy, but is still one of the highest months of energy costs. Local utility rates and billing structures also play a part. The age, capacity and energy efficiency of each system also comes into play. If a room is unsold or unoccupied, energy costs can be minimized. With 80 percent of guestroom energy expenses tied to air conditioning and heating the other 20 percent is for electrical hoteliers more and more are turning toward energy-management control systems, Fizer said.