HAMG 2337 Hospitality Facilities Management Midterm Review

Question 1

Which of the following elements is not a way by which a hospitality facility creates a visible, marketable identity for its products?

Answer 1

B - The maintenance of back-of-house areas

Question 2

The two primary facility-related operating expenses for a hospitality business are:

Answer 2

D - Property operation and maintenance (POM) and utilities

Question 3

Budgetary responsibility for the POM and utilities expenditures belongs to which of the following department?

Answer 3

C - Engineering

Question 4

The major element of the utilities expenditure is:

Answer 4

B - Electricity

Question 5

Which of the following statements regarding a building’s initial construction and ongoing maintenance costs is true?

Answer 5

C – The more a building costs initially to construct, the more it generally costs to maintain it.

Question 6

Which of the following is not a Cap-Ex item?

Answer 6

C – Telecommunications trunk line charges

Question 7

Which of the following is a consideration when determining whether to repair or replace a piece of equipment?

Answer 7

D – All of the above

Question 8

Which of the following series best describes the order of priority a facilities manager should establish when approaching a maintenance or repair task?

Answer 8

A – Safely, legality services

Question 9

Which of the following expense items is not covered by replacement reserve funds?

Answer 9

B – Building expansions

Question 10

Function for which the facilities manager has responsibility include all but which of the following?

Answer 10

D – Housekeeping services

Question 11

Maintenance that pertains to the general upkeep of the property recurs on a regular basis, and requires minimal training is referred to as:

Answer 11

B – routine maintenance

Question 12

Which of the following types of maintenance has an immediate revenue effect?

Answer 12

C – Emergency/breakdown

Question 13

Maintenance that includes preparing equipment to record important maintenance information is called a:

Answer 13

A – Scheduled maintenance

Question 14

A form used for all major pieces of equipment to record important maintenance information is called a:

Answer 14

D – Equipment data card

Question 15

A room data card typically includes all of the following components except:

Answer 15

A – A detailed outline of the process to follow for requisitioning any new room fixtures or equipment

Question 16

Material safety data sheets (MSDSs):

Answer 16

A – Inform employees about important hazardous materials use in the work place and explains how to work with these materials

Question 17

Which of the following statements about emergency and breakdown maintenance is true?

Answer 17

D – All of the above

Question 18

All of the following provisions are normally included in a maintenance contract except:

Answer 18

D – Automatic renewal

Question 19

What are the Three P’s?

Answer 19

D – People, Planet, Profit

Question 20

Why would a hospitality facility owner seek an ISO 14000 certificate?

Answer 20

B - It is an international standard of environmental achievement that many customers look for.

Question 21

Which of the following statements about reuse and the hospitality industry is false?

Answer 21

A – Reuse has been practiced in the hospitality industry only in the past few years.

Question 22

Which of the following is an example of waste transformation?

Answer 22

C - Grinding up garbage in a garbage disposal

Question 23

Submetering, as a function of energy-use tracking and recording, is:

Answer 23

A- A method of energy management in which meters are installed in energy-using areas to monitor their specific usage.

Question 24

Proper and regular maintenance of equipment reduces energy use by:

Answer 24

C - Maintaining efficiency and prolonging the life of the equipment.

Question 25

Capturing heat from exhaust air and using it to pre-heat the building’s incoming air is an example of:

Answer 25

B - Recovery and reuse

Question 26

Global supplies of freshwater are limited – they represent less than _____ percent of the total water on the earth.

Answer 26

D - one

Question 27

Key to the success of a risk management program is:

Answer 27

Support and involvement of top management

Question 28

Guest-use water temperatures should be set no higher than _____ at the source.

Answer 28

120°F (49°C)

Question 29

Which of the following statements about safety concerns in the guest bath is false?

Answer 29

Appropriate cleaning chemicals have no effect on the slip resistance rating of a bathroom tub and shower.

Question 30

Fire safety at a hospitality property is:

Answer 30

The responsibility of everyone at the property

Question 31

Alarm-sounding devices that trigger when smoke particles either scatter or obscure light are called:

Answer 31

Photoelectric smoke detectors

Question 32

Which of the following is not a fire detection device?

Answer 32

smoke damper detector

Question 33

Near the end of a long dinner shift that Henri spent mostly at the grille, a fire erupted in the grille’s grease trap and threatened to spread. Henri knew that a grease fire needed special handling and his emergency training told him he must act fast. The hotel had installed new fire extinguishers only two months ago, and a new type designed especially for grease and oil fires was added in the kitchen. Though several fire extinguishers were available to Henri, only one would effectively extinguish this fire and keep it extinguished. Which one must he choose?

Answer 33

type k

Question 34

Which of the following statements about fire suppression systems is true?

Answer 34

When the kitchen fire suppression system is activated, it should also interrupt the supply of fuel to kitchen equipment.

Question 35

On average, purchase costs account for about _____ percent of water costs; disposal costs account for the remaining _____ percent.

Answer 35

50; 50

Question 36

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:

Answer 36

deduct meter

Question 37

A restaurant’s storm sewer system disposes of:

Answer 37

rainwater

Question 38

Water-filled sections of pipe within a building’s wastewater system that keep sewer gases and odors from entering that building are called:

Answer 38

traps

Question 39

. Water is “softened” by:

Answer 39

replacing hardness-causing minerals with sodium

Question 40

Which of the following statements about mixing valves is true?

Answer 40

They are designed to protect water users from being burned or scalded by hot water.

Question 41

How do heat pump water heaters work?

Answer 41

They extract heat from the air within a space, the outside air, or a water source

Question 42

Which of the following systems is generally the most expensive option for heating water?

Answer 42

electric resistance

Question 43

A measure of the electrical potential provided by an electric utility (often compared with water pressure in a water system) is termed:

Answer 43

Voltage

Question 44

In an electrical system, “phases” refers to:

Answer 44

The number of energized or “hot” wires in the electrical supply.

Question 45

A property’s distribution and control system splits the electrical supply into:

Answer 45

feeders

Question 46

Which of the following statements is a good rule for taking care of equipment that uses electricity?

Answer 46

Electrical equipment should be kept clean

Question 47

When electrical maintenance is performed, lockout/tagout procedures:

Answer 47

Lock out service those circuits to be worked on so that no one can accidentally energize the circuits.

Question 48

Which of the following provides a much higher level of protection than a standard circuit breaker?

Answer 48

Ground fault circuit interrupter

Question 49

Which of the following is a source of electrical power supply problems for hotels?

Answer 49

All of the above – Natural phenomena, such as lightning; normal utility maintenance operations; faulty electrical systems in neighboring businesses.

Question 50

Items that are usually required by law or code to be connected to a hospitality business’s emergency power system are:

Answer 50

(B and C) – fire pumps and public safety communications systems.