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HB 349
| Question | Answer |
|---|---|
| Which of the following elements is not a way by which a hospitality facility creates a visible, marketable identity for its products? | The maintenance of back-of-house areas |
| The two primary facility-related operating expenses for a hospitality business are: | Property operation and maintenance (POM) and utilities |
| The major element of the utilities expenditure is: | electricity |
| Which of the following statement regarding a building's initial construction and ongoing maintenance costs is true? | The more a building costs initially to construct, the more it generally costs to maintain it |
| Which of the following expense items is not covered by replacement reserve funds? | Building expansion |
| Maintenance that pertains to the general upkeep of the property, recurs on a regular basis, and requires minimal training is referred to as: | routine maintenance |
| According to the National Geographic article "Tapped Out", for the past few years, global oil production has leveled out at about ____ barrels per day. At this rate geologists at Royal Dutch Shell estimate that demand will exceed supply by _____ | 85 million, the year 2015 |
| All of the following provisions are normally included in a maintenance contract except: | Automatic renewal |
| The largest portion of the maintenance department's POM expenditure is usually: | Wages and benefits |
| Facilities benchmarking for establishing goals for quality is based on: | Comparisons |
| Which of the following approaches to dealing with solid waste is the most desirable, since it yields the greatest savings in resources and energy? | Source reduction |
| Submetering, as a function of energy-use tracking and recording, is: | A method of energy management in which meters are installed in energy using areas to monitor their specific usage |
| Proper and regular maintenance of equipment reduces energy use by: | Maintaining the efficiency and prolonging the life of the equipment |
| Sustainability is a business concept that addresses which of the following areas: | All of the above: equity in the distribution of income and profits from business operations, environmental concerns, especially in areas where the natural environment is part of the appeal, economic concerns affecting a business's short/long term survival |
| Capturing heat from exhaust air and using it to pre-heat a building's incoming air is an example of | Recovery and reuse |
| Which of these is an example of waste transformation | pulping food service waste |
| According to the Time magazine article on energy efficiency, there are two basic ways that the United States can save energy without deprivation or daily effort: | Use more efficient machinery and use existing machinery more productively |
| According to the Time magazine article, the Department of Energy predicts the power demand in the United States to increase by _____% by year 2030 | 30% |
| According to the lecture, the concept of "Xeriscaping" makes extensive use of ___ to minimize water use and reduce energy consumption | Native landscape materials |
| According to the lecture, solar powered photovoltaic cells can be used to generate: | Electricity |
| According to the supplemental reading what caused the fire at "The Station" Night Club? | Unauthorized use of pyrotechnics (fireworks) by the band |
| Which of the following statements about key control is false? | The room number should be clearly printed on the key that opens the door to a guestroom |
| Which of the following statements about fire suppression systems is true? | When the kitchen hood fire suppression system is activated, it should also interrupt the supply of fuel to kitchen equipment |
| Which of these fire extinguishers would be most effective in putting out an electrical fire? | Type C |
| Alarm-sounding devices that are triggered when smoke particles either scatter or obscure light are called: | Photoelectric smoke detectors |
| Which of the following statements about safety concerns in the guest bath is false? | Cleaning chemicals have no effect on the slip resistance rating of a bathroom tub and shower |
| Guest use water temperatures should be set no higher than ____ at the source and ___ at the tap | 120F and 110F |
| ____ are installed to control _____ | Smoke sensors & smoke dampers |
| Automatic release devices are designed to _____ | Close fire doors automatically when a fire alarm is activated |
| The three key elements to successful fire safety programs are: | Prevention, detection, suppression |
| A restaurant's storm sewer system disposes of: | rainwater |
| The device that sub-meters 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: | Deduct meter |
| Which of these is the most common type of water heater? | Directly fired hot water heater |
| Mixing valves: | are designed to protect guests from being scalded by water that is too hot |
| Water is "softened" by | replacing hardness-causing minerals with sodium |
| Water-filled sections of pipe within a building's waste water system that keep sewer gases and odors from entering the building are called: | traps |
| Which of these energy sources is the most expensive option for heating water? | electricity |
| The first hotel in America to have indoor plumbing was: | the Tremont |
| Because of the negative effects on municipal sewage treatment systems, a ____ is usually required in a restaurant's waste water system | Grease trap |
| Which of these is not a benefit of Xeriscaping? | lowers property value |
| A measure of the electrical potential provided by an electric utility (often compared with water pressure in a water system) is termed | voltage |
| Items that are usually required by law or code to be connected to a hospitality business's emergency power system are: | b and c: fire pumps, public safety communications systems |
| The charge based on a business's highest rate of energy usage during a billing period is called the ____ charge | demand |
| Which of the following provides a much higher level of protection than a standard circuit breaker? | Ground fault circuit interrupter |
| A property's distribution and control system splits the electrical supply from the utility company into: | feeders |
| According to the article "Plugging into the Sun", the Nevada Solar One Plant uses ____ to concentrate sunlight on oil-filled pipes to generate ____ to drive a turbine and produce ____ | mirrors, steam, electricity |
| Since electrical utilities in the United States are deregulated: | hotels must select a utility company to provide their electricity |
| An appliance is using 1400 watts on a 120 volt circuit. What is the amperage flow of this device? | 11.6 amps |
| How many kilowatt hours will a 100 watt light bulb consume in 30 hours? | 3 |
| Reflected light is what gives objects their color | True |
| Color temperature is the ability of a light source to provide a perceived color similar to that which results from sunlight | False (rendition) |
| A correlated color temperature (CCT) below 3500K is said to e "warm" and gives out a yellow or reddish light | True |
| Light that strikes a surface is called a foot-candle | False (illumination) |
| Incandescent lamps have a longer lifetime and a higher efficiency than fluorescent lamps | False |
| High Intensity Discharge (HID) lamps are incandescent lamps with heavy duty tungsten filaments and are used in "rough service" applications | False (lamps like mercury vapor, metal halide, or sodium lamps are HID) |
| Unlike incandescent lamps, it is usually more efficient and less costly to leave fluorescent lamps on than to turn them off, when leaving an area for short periods of time | True |
| Strike time is the time required for an electric discharge lamp to reach full output from a cold start | True |
| Group re-lamping is the replacement of all the lamps in a specified area on a regular basis | True |
| If it takes 1000 hours for one half of a group of sample light bulbs to burn out, the "rated lamp life" would be 2000 hours | False (1000 hours) |
| The purpose of a cool-down cycle is to: | Prevent laundry rom wrinkling |
| What happens to no-iron fabrics that are subjected to "thermal shock" in a washing machine? | The no-iron fabrics become wrinkled |
| Bottom-transfer tunnel washers: | Transfer both the water and the laundry to the next bath within the washer |
| Usually, the most economical heat source for a dryer is | gas |
| What is the most common and costly mistake laundries make when drying laundry? | underloading the dryers |
| Which of the following statements about ventilation hoods is false? | In most areas of the United States, ventilation hoods are not required in food service kitchens |
| The deep-fat fryers used at McDonald's and other quick-service restaurants to produce french fries are called ____ fryers | open-pot |
| Which of the following is an advantage of using a microwave oven? | a and c: microwave ovens do not heat the air around them, which helps keep the kitchen cool, microwave ovens can cook food fast |
| An oven in which heated air within the cooking chamber is circulated rapidly by a fan or blower system is called a ___ oven | convection |
| Which of the following statements about equipment warranties is true? | Warranty coverage might be voided if the equipment was wired or installed improperly |
| With a _____ dishwasher, the racks of dishes being washed remain stationary throughout the washing process | door type |
| To justify the purchase price, equipment must generate surplus revenue through savings in one or more of which areas? | utilities, materials, maintenance, labor |
| Testing and calibrating oven controls is a maintenance job typically performed by a hotel's _____ staff | maintenance |
| Which of the following functions as an oversize skillet? | tilting braising pan |
| The type of range that uses electromagnetic energy to heat foods is called _____ range | an induction |
| What is meant by the term "exercising a valve"? | the valve is turned on and off |
| Spalling refers to a condition when | dish shaped cavities develop on the concrete surface |
| Under typical conditions, which of these types of roof would have the longest life? | a slate roof |
| Nowadays, most carpet used in hospitality facilities is | glued directly to the floor |
| Fire codes require that a revolving entrance door: | must have an outward-opening hinged door installed next to it |
| The most significant problems in managing and directing a lodging development project are: | budget creep and scope creep |
| A feasibility study should estimate the potential operating income and expenses for ___ to ___ years after the opening of the property | 5 to 10 |
| In site planning for lodging development there are two types of signage that need to be considered: | directional and informational |
| The most efficient floor configuration (70% saleable area) for a lodging facility is the "Atrium Style" | False |
| Lodging development projects seldom require the services of an environmental specialist | False |
| Zoning codes: | dictate the types of businesses and building allowed within specific geographic areas |
| The primary objective of any food service layout design is to: | achieve a smooth flow of resources |
| A work station is: | a space planned and designed for a specific set of tasks |
| At the completion of the restaurant's layout and design, a set of review blueprints is created, showing: | plan, elevation, and section views |
| ADA regulations require an employer to provide a "reasonable accommodation" to an employee who requests one, if it allows them to perform the job and is not a threat to the health and safety of others | True |
| A facility life-cycle cost study is a periodic review that is done to assess the current market position of the property | False |
| Of all of the methods of project estimating, the "order of magnitude" estimates are the most accurate | False |
| Generally, it is best to hire design professionals for all but the very smallest renovation projects | True |
| The proper order of the phases of the design process are: conceptual design, design development, schematic design, construction documents | false |
| With a design/build contract, the owner designs the project and the contractor constructs the project | False |
| According to the lecture, if you wanted to buy a piece of equipment that was made by the same manufacturer to the same specifications as the original equipment, you would specify OEM replacement parts | True |
| A "Punch List" is prepared at the beginning of a project to determine which tasks are most critical to the success of the renovation project | False |
| There are three phases to the life cycle of a hotel property: Dominance, Decline, and Rehabilitation | True |
| According to the text and lecture, there are four types of renovation projects; special projects, minor renovation projects, major renovation projects and capitalized expenditure projects | False |
| One of the major benefits of closing a facility during renovation is a faster construction schedule | True |
Created by:
mkmize