Sustainable Hospitality Operations
Midterm Exam
Course Introduction
Sustainable Hospitality Operations explores the integration of environmentally and socially responsible practices within the hospitality industry. The course examines strategies for managing hotels, resorts, and food service operations in ways that reduce environmental impact, enhance energy and water efficiency, and support local communities. Students will learn about sustainable supply chain management, green certifications, waste reduction, and ethical guest experience design. Emphasis is placed on innovative approaches for balancing profitability with stewardship, preparing students to lead and implement sustainability initiatives that meet modern industry standards and consumer expectations.
Recommended Textbook
Hospitality Facilities Management and Design with Answer Sheet AHLEI 4th Edition by
Source URL: https://quizplus.com/study-set/420
David M. Stipanuk
Chapter 1: The Role, Cost, and Management of Hospitality
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Sample Questions
Q1) Which of the following expense items is not covered by replacement reserve funds?
A)FF&E
B)building expansion
C)building repair
D)emergency services
Answer: B
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
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Chapter 2: Hospitality Facilites Management Tools,
Techniques, and Trends
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Sample Questions
Q1) A room data card typically includes all of the following components except:
A)a detailed outline of the process to follow for requisitioning any new room furniture, fixtures, or equipment.
B)space for scheduling and verifying the preventive maintenance dates for the room.
C)information about the major HVAC and electrical services in a room.
D)some equipment warranty information.
Answer: A
Q2) 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
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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10 Flashcards
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Sample Questions
Q1) Capturing heat from exhaust air and using it to pre-heat the building's incoming air is an example of:
A)waste transformation.
B)recovery and reuse.
C)cogeneration.
D)variable-volume air handling.
Answer: B
Q2) 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
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Chapter 4: Safety and Secuiryt Systems
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10 Flashcards
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Sample Questions
Q1) 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.
Q2) 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.
Q3) Alarm-sounding devices that trigger when smoke particles either scatter or obscure light are called:
A)single-station smoke detectors.
B)ionization smoke detectors.
C)photoelectric smoke detectors.
D)smoke dampers.
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Chapter 5: Water and Wasterwater Systems
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Sample Questions
Q1) How do heat pump water heaters work?
A)They burn a fuel and transfer the heat that is generated to the water being heated.
B)They extract heat from the air within a space, the outside air, or a water source.
C)They run steam through a coil that transfers the heat from the steam to the water.
D)They compress the water until the water reaches the desired temperature.
Q2) A restaurant's storm sewer system disposes of:
A)rainwater.
B)waste water from the restaurant itself.
C)gray water.
D)a and c
Q3) 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.
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Chapter 6: Electrical Systems
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Sample Questions
Q1) 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.
Q2) Which of the following provides a much higher level of protection than a standard circuit breaker?
A)fuse
B)line interrupter
C)ground fault circuit interrupter
D)time-delay relay
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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Page 8
Chapter 7: Heating, Ventilating, and Air Conditioning Systems
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Sample Questions
Q1) The centralized HVAC system offering the greatest room temperature flexibility is the:
A)two-pipe system.
B)three-pipe system.
C)four-pipe system.
D)universal system.
Q2) The energy efficiency ratio (EER) of cooling equipment can be calculated by:
A)adding the amount of cooling achieved (Btu/hr) to the amount of energy used (watts drawn by the unit) to operate the system.
B)multiplying the amount of cooling achieved by the amount of energy used.
C)subtracting the amount of cooling achieved from the amount of energy used.
D)dividing the amount of cooling achieved by the amount of energy used.
Q3) In the vapor compression refrigeration cycle, the refrigerant is first __________ in the evaporator unit, then moved to the compressor and condenser units.
A)boiled
B)chilled
C)recirculated
D)vented
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Page 9
Chapter 8: Lighting Systems
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Sample Questions
Q1) 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.
Q2) David, the maintenance manager at the Riaston Hotel, purchased some replacement lamps for the hotel's guestrooms.The lamps have a lamp life of 1,000 hours; this means that each lamp is:
A)guaranteed to last for 1,000 hours before burning out.
B)expected to last for approximately 1,000 hours before burning out.
C)guaranteed to last for 500 hours before burning out.
D)expected to last for approximately 2,000 hours before burning out.
Q3) Illumination is typically measured in:
A)coefficients of illumination.
B)CCTs.
C)footcandles or lumens.
D)CRIs.
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Chapter 9: Laundry Systems
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Sample Questions
Q1) You manage a large hotel's on-premises laundry.One of the laundry-room workers, whose job it is to remove laundry from laundry carts and sort it, comes to you with a complaint-his back is hurting from constantly bending over to reach down into the bottom of the carts to retrieve the laundry.He says that other workers are experiencing similar problems with the carts, which are simple canvas laundry carts from three to four feet deep.Which of the following actions is the best solution to this problem?
A)Find an excuse to fire the employee; he is just an injury lawsuit waiting to happen.
B)Tell your boss that the hotel should close down its on-premises laundry and send the hotel's laundry to an outside contractor.
C)Replace the hotel's carts with "raising platform" carts.
D)Transfer the employee who is complaining to another department.
Q2) What happens to no-iron fabrics that are subjected to "thermal shock" in a washing machine?
A)The colors of the no-iron fabrics "bleed" into the wash water.
B)The no-iron fabrics become wrinkled.
C)The no-iron fabrics lose their elastic strength and tear more easily.
D)The edges of the no-iron fabrics become more susceptible to fraying.
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Chapter 10: Building Structure, Finishes, and Site
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Sample Questions
Q1) Why is it important for the hotel's maintenance department to keep the blades of the hotel's lawn mowers sharp?
A)If the blades are sharp, the grass is cut, not ripped, and is therefore less susceptible to disease.
B)The engines of the lawn mowers will run smoother if the blades are kept sharp.
C)If the blades are sharp, the lawn mowers will use less gas.
D)The blades are less likely to warp or crack if they are kept sharp.
Q2) To seal penetrations of the roof by equipment, __________ is installed under the roofing material and up the sides of the equipment.
A)jointing
B)glazing
C)decking
D)flashing
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 process for developing a new hotel typically takes approximately:
A)six to twelve months.
B)one to two years.
C)three to four years.
D)five to seven years.
Q2) 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.
Q3) The first design phase of a hotel construction project is called:
A)schematic design.
B)feasibility assessment.
C)engineering design.
D)conceptual design.
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Chapter 12: Renovation and Capital Projects
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Sample Questions
Q1) Which of the following estimating methods is the most accurate?
A)unit-price estimate
B)systems estimate
C)order-of-magnitude estimate
D)occupancy-based estimate
Q2) Equipment or materials that are functionally, operationally, and aesthetically equivalent to higher-priced items made by different manufacturers are called:
A)copy-cat goods.
B)proxies.
C)makeshift goods.
D)knock-offs.
Q3) Major renovations are usually done on a __________ cycle.
A)3-year
B)6-year
C)12- to 15-year
D)40- to 50-year
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