This is the second in a series of technical papers written todescribe results of ASHRAE Research Project 1544. Because ofASHRAE's limitations on the number of figures and tables andoverall paper length, it is not possible to present results from theresearch project in a single paper. It is anticipated that between6 and 10 technical papers will ultimately be written describingfindings from the research. The first three of these papers havebeen submitted for simultaneous publication.Hot-water use in hotels and its associated energy use issignificant. However, information on hotel hot-water usepatterns has been limited until now, resulting in most hotel hot watersystems being designed using extremely old (45 to 80years old) hot-water use data that predate the introduction ofwater- and energy-efficient fixtures and appliances. In recognitionof this fact, ASHRAE funded Research Project 1544"Establishing Benchmark Levels and Patterns of CommercialHot-Water Use--Hotels" to both develop a monitoring methodologythat could be duplicated by others to collect hot-wateruse data from a larger number of hotels and to obtain updatedhot-water use information from at least two hotels.This second paper describes data collected from a "travel"style hotel having no meeting rooms or commercial food service.Additional technical papers released simultaneously with thispaper describe the data collection approach and data collectedfrom the other hotel tested. These papers describe in detail theobserved hot-water use time diversity and a method of normalizingthe results so that they can be applied to hotels of differentsizes. It is important to point out that hotel hot-water use doesnot simply scale with number of guests or number of occupiedguestrooms,and therefore that it is not appropriate to normalizehotel hot-water use with respect to either. Rather, some portionof hotel hot-water use (bathing) scales well with respect tonumber of guests, while other portions of hotel hot-water use arenot related to hotel occupancy. Examples include commercialkitchen hot-water use, non-guest-room area cleaning and maintenance,occasional washing of bedspreads, and unusual hot wateruses such as pool and spa filling. Subsequent technicalpapers to be released at a later date compare results from the twohotels and show how the results can be used in hotel hot-watersystem design. The collected information and new normalizationprocedure have led to the development of a new hotel hot watersystem sizing procedure. This design procedure, completewith design examples, is described in companion technicalpapers to be released at a later date. All of this information isincluded in the project final report (Hiller and Johnson 2015).