Facilities Planning for Hospitality
Exam Questions
Course Introduction
Facilities Planning for Hospitality introduces students to the essential processes and considerations involved in designing, developing, and maintaining effective hospitality environments. The course covers strategic principles of layout design, equipment selection, and space utilization for a variety of hospitality settings such as hotels, restaurants, and resorts. Students will learn about the integration of operational requirements, regulatory compliance, sustainability, and guest experience into facility planning. Topics also include budgeting, project management, technological innovation, and the role of facilities in supporting organizational goals, preparing students to make informed decisions in the dynamic hospitality industry.
Recommended Textbook
Hospitality Facilities Management and Design with Answer Sheet AHLEI 4th Edition by David
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2
M. Stipanuk
Chapter 1: The Role, Cost, and Management of Hospitality
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Sample Questions
Q1) Which of the following is a consideration when determining whether to repair or replace a piece of equipment?
A)the age of the equipment
B)the availability of parts
C)the effects of repair on equipment efficiency
D)all of the above
Answer: D
Q2) Budgetary responsibility for the POM and utilities expenditures belongs to which of the following departments?
A)security
B)Accounting
C)engineering
D)rooms
Answer: C
Q3) The major element of the utilities expenditure is:
A)fuel (gas, oil, propane).
B)electricity.
C)steam.
D)water and wastewater.
Answer: B
To
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Chapter 2: Hospitality Facilites Management Tools,
and
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Sample Questions
Q1) Which of the following types of maintenance has an immediate revenue effect?
A)predictive maintenance
B)preventive maintenance
C)emergency or breakdown maintenance
D)routine maintenance
Answer: C
Q2) Facilities benchmarking for establishing goals for quality is based on:
A)statistical analysis.
B)quality milestones
C)comparisons.
D)quality circles.
Answer: C
Q3) The largest portion of the maintenance department's POM expenditure is usually:
A)water and sewage charges.
B)wages and benefits.
C)operating supplies.
D)electrical and mechanical equipment.
Answer: B
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Chapter 3: Environmental and Sustainability Management
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Sample Questions
Q1) Why would a hospitality facility owner seek ISO 14000 certification?
A)It is required by law in most countries.
B)It is an international standard of environmental achievement that many customers look for.
C)The hospitality industry requires it.
D)Without it, environmentalists would likely create negative publicity by picketing the facility.
Answer: B
Q2) Which of the following statements about reuse and the hospitality industry is false?
A)Reuse has been practiced in the hospitality industry only in the past few years.
B)Beer kegs and beverage containers holding syrup concentrate are typical reuse items in the hospitality industry.
C)Hotels often sell old furniture and equipment to liquidators for reuse.
D)Hotels donating used linens to homeless shelters is an example of reuse within the industry.
Answer: A
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Chapter 4: Safety and Secuiryt Systems
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Sample Questions
Q1) Key to the success of a risk management program is:
A)a computerized safety management system (CSMS).
B)a centralized fire control system.
C)a dedicated, in-house safety and security department.
D)support and involvement of top management.
Q2) Which of the following statements about fire suppression systems is true?
A)Sprinkler systems for low-rise buildings need supplemental pumps to increase water pressure from the local water supply.
B)When the kitchen fire suppression system is activated, it should also interrupt the supply of fuel to kitchen equipment.
C)A water fire extinguisher is the most effective type of portable extinguisher to combat electrical fires..
D)Dry chemical agents used in kitchen hood systems simplify cleanup tasks and minimize corrosion of kitchen equipment.
Q3) Fire safety at a hospitality property is:
A)best left to professional firefighters.
B)the responsibility of everyone at the property.
C)solely the responsibility of the maintenance department.
D)solely the responsibility of the property's top management.
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Chapter 5: Water and Wasterwater Systems
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Sample Questions
Q1) The device that submeters water used for cooling towers, irrigation, and swimming pools, so that this water can be deducted from the property's water disposal (sewer) bill, is known as a:
A)backflow preventer.
B)deduct meter.
C)water separator.
D)water trap.
Q2) The balance between acidity and alkalinity in a swimming pool is established by using a test kit to measure the:
A)pH of the water.
B)algae content of the water.
C)amount of leaching from the pool's plaster/tile walls.
D)amount of sunlight that reaches the bottom of the pool.
Q3) On average, purchase costs account for about __________ percent of water costs; disposal costs account for the remaining __________ percent.
A)90; 10
B)75; 25
C)50; 50
D)20; 80
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Chapter 6: Electrical Systems
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Sample Questions
Q1) The charge based on a business's highest rate of energy usage during a billing period is called the __________ charge.
A)energy
B)demand
C)spike
D)voltage
Q2) Which of the following statements is a good rule for taking care of equipment that uses electricity?
A)You should store electrical equipment in damp or wet locations.
B)Overloading electrical equipment at least once during its use cycle helps the equipment operate at peak performance.
C)You should unplug electrical equipment by gripping the cord, not the plug.
D)Electrical equipment should be kept clean.
Q3) In an electrical system, "phases" refers to:
A)the rate at which an alternating-current power supply alternates the direction of the current flow.
B)the number of energized or "hot" wires in the electrical supply.
C)how often the system experiences momentary voltage sags and surges.
D)how electricity is metered.
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Chapter 7: Heating, Ventilating, and Air Conditioning Systems
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Sample Questions
Q1) Water is cooled in a cooling tower by a process of:
A)condensation.
B)evaporation.
C)compression.
D)osmosis.
Q2) What is normally called "the temperature" of a guestroom is known in the HVAC industry as:
A)the wet bulb temperature.
B)the dew point temperature.
C)the adiabatic temperature.
D)the dry bulb temperature.
Q3) The concept known as thermal storage conserves energy by:
A)using stored ice and cold water for cooling during periods of high energy cost.
B)converting daytime heat and light to electricity through solar panels.
C)closing a section of a hotel and supplying conditioned air only to occupied areas.
D)shutting down the HVAC system during nighttime hours.
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Chapter 8: Lighting Systems
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Sample Questions
Q1) Illumination is typically measured in:
A)coefficients of illumination.
B)CCTs.
C)footcandles or lumens.
D)CRIs.
Q2) Some current and most older electric discharge lamps present special disposal problems because they contain:
A)small amounts of mercury.
B)large amounts of lead.
C)trace amounts of radioactive elements.
D)all of the above.
Q3) Exit signs must operate:
A)only at night.
B)only in dark areas within a building.
C)24 hours a day, every day.
D)during emergencies; at other times, operation is optional.
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Chapter 9: Laundry Systems
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Sample Questions
Q1) "Water hammer" occurs when:
A)water flowing rapidly through a pipe is abruptly stopped.
B)calcium and other substances in water clog a pipe.
C)water is incorrectly treated by the water softener.
D)water in hot water heaters is brought to high temperatures too quickly.
Q2) Regarding an on-premises laundry, the engineering department is responsible for:
A)maintaining laundry equipment.
B)staffing the laundry.
C)keeping the laundry's utility costs within budget.
D)a and c
Q3) Usually, the most economical heat source for a dryer is:
A)gas.
B)electricity.
C)steam.
D)coal.
Q4) A cool-down cycle:
A)helps prevent laundry from wrinkling.
B)keeps tunnel washers from overheating.
C)can be a feature of both washer-extractors and dryers.
D)a and c
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Chapter 10: Building Structure, Finishes, and Site
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Sample Questions
Q1) To "exercise" a valve is to:
A)thoroughly clean it.
B)fully open and close it.
C)carefully lubricate it.
D)replace it with a new one.
Q2) You are the manager of a downtown restaurant.Recently, you have begun having problems with graffiti being sprayed onto the outside masonry walls of the restaurant.You've just repainted and the restaurant looks great, but you don't want to have to repaint constantly.What can you do to make it easier to clean graffiti off the walls?
A)Apply a mixture of household bleach, vinegar, and water to the walls.
B)Use an alkaline cleaner.
C)Apply a clear acrylic sealer to the walls.
D)There is nothing you can do about this problem, beyond repainting when necessary.
Q3) Exterior walls should be inspected at least:
A)once every six months.
B)every other year.
C)every five years.
D)every ten years.
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Chapter 11: Lodging Planning and Design
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Sample Questions
Q1) The most efficient guestroom floor configuration in terms of saleable gross floor area is:
A)tower.
B)double-loaded slab.
C)single-loaded slab.
D)atrium.
Q2) The double-loaded slab guestroom floor configuration features:
A)rooms on both sides of a central corridor.
B)rooms grouped around a central vertical core.
C)rooms off a corridor encircling a multi-story lobby space.
D)rooms off one side of a corridor.
Q3) What is a porte cochère?
A)It is the technical name for a main hotel entrance that meets ADA's accessibility requirements.
B)It is the French name for the back or employee entrance to a hotel.
C)It is a hotel patio or courtyard typically constructed with paving stones.
D)It is a canopy designed to protect guests from inclement weather and provide visual emphasis to a hotel's main entrance.
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Chapter 12: Renovation and Capital Projects
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Sample Questions
Q1) A good source of sample construction contracts is:
A)the American Institute of Architects (AIA).
B)Contracts R Us (Internet).
C)the Compendium of Sample Contracts, published by the American Contractors Association.
D)the Construction Society of the United States.
Q2) A facility life-cycle cost study is a:
A)set of drawings illustrating the construction phases involved in a complete gutting of a space.
B)periodic, rigorous evaluation of a property, usually by the property's general manager and the owner's representative or asset manager, regarding the property's current market position.
C)space-by-space schedule of the projected renovation needs for a given building over a very long time horizon (such as 20 to 30 years).
D)booklet prepared by the property's managers, showing the costs involved in upgrading the property's technical systems (front office accounting system, fire-suppression system, and so on) over time (typically 15 to 20 years).
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