Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
85 Cards in this Set
- Front
- Back
|
Which of the following elements is not a way by which a hospitality facility creates a visible, marketable identity for its products?
a. the style of signage b. the maintenance of back-of-house areas c. a distinctive color scheme used in interior or exterior design d. the characteristic appearance of the building itself |
b.
the maintenance of back-of-house areas |
|
|
The two primary facility-related operating expenses for a hospitality business are:
a. land and insurance. b. financing fees and professional fees. c. accounting services and legal services. d. property operation and maintenance (POM) and utilities. |
d.
property operation and maintenance (POM) and utilities. |
|
|
The major element of the utilities expenditure is:
a. fuel (gas, oil, propane). b. electricity. c. steam. d. water and wastewater. |
b.
electricity. |
|
|
Which of the following statements regarding a building’s initial construction and ongoing maintenance costs is true?
a. There is little correlation between a building’s initial construction cost and its ongoing maintenance costs. b. One advantage of higher initial construction cost is that it generally reduces ongoing maintenance costs. c. The more a building costs initially to construct, the more it generally costs to maintain it. d. None of the above is true. |
c.
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?
a. FF&E b. building expansion c. building repair d. emergency services |
b. 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:
a. emergency or breakdown maintenance. b. routine maintenance. c. preventive maintenance. d. predictive maintenance. |
b. 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 ______:
a. 50 million, the year 2025 b. 85 million, the year 2015 c. 150 million, the year 2030 d. 200 million, the year 2050 |
b.
85 million, the year 2015 |
|
|
All of the following provisions are normally included in a maintenance contract except:
a. a schedule of frequency of work and specific duties. b. a cancellation clause. c. specific fees for the work to be done. d. automatic renewal. |
d.
automatic renewal. |
|
|
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. |
b. wages and benefits.
|
|
|
Facilities benchmarking for establishing goals for quality is based on:
a. statistical analysis. b. quality milestones c. comparisons. d. quality circles. |
c. comparisons.
|
|
|
A restaurant's storm sewer system disposes of:
a. rainwater. b. waste water from the restaurant itself. c. gray water. d. a and c |
a. rainwater
|
|
|
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. |
b. deduct meter.
|
|
|
Which of these is the most common type of water heater?
a. directly fired hot water heater b. solar hot water heater c. indirectly fired hot water heater d. heat pump hot water heater |
a. directly fired hot water heater
|
|
|
Mixing valves:
a. are used to produce potable water b. are designed to protect guests from being scalded by water that is too hot c. are used by the water company to monitor monthly water usage d. are used to properly mix the chemicals used in swimming pools |
b. are designed to protect guests from being scalded by water that is too hot
|
|
|
Water is "softened" by:
a. replacing hardness-causing minerals with sodium. b. adding calcium and magnesium to the water. c. filtering it. d. adding low levels of manganese and iron to the water. |
a. replacing hardness-causing minerals with sodium.
|
|
|
Water-filled sections of pipe within a building's wastewater system that keep sewer gases and odors from entering the building are called:
a. risers. b. gas-flow preventers. c. sanitary pipes. d. traps. |
d. traps.
|
|
|
Which of these energy sources is the most expensive option for heating water?
a. natural gas b. fuel oil c. steam d. electricity |
d.
electricity |
|
|
The first hotel in America to have indoor plumbing was:
a. the Waldorf Astoria b. the Tremont c. the Statler d. the Holiday Inn |
b.
the Tremont |
|
|
Because of the negative effects on municipal sewage treatment systems, a ______________ is usually required in a restaurants waste water system.
a. storm sewer separator b. grease trap c. check valve d. back flow preventer |
b.
grease trap |
|
|
Which of these is not a benefit of Xeriscaping?
a. provides wild life habitat b. saves water c. lowers property value d. requires less maintenance |
c.
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:
a. voltage. b. frequency. c. amperes. d. phases |
a. voltage.
|
|
|
Items that are usually required by law or code to be connected to a hospitality business’s emergency power system are:
a. computer systems. b. fire pumps. c. public safety communications systems. d. b and c |
d. b and c
|
|
|
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 |
b. demand
|
|
|
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 |
c. ground fault circuit interrupter
|
|
|
A property's distribution and control system splits the electrical supply from the utility company into:
a. channels. b. transformers. c. feeders. d. frequencies |
c. feeders.
|
|
|
6. What is the correct reading of this electric meter?
a. 9427 b. 8417 c. 8427 d. 7249 |
b.8417
|
|
|
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 __________.
a. windmills, electricity, light b. solar panels, nuclear power. heat c. mirrors, steam, electricity d. photovoltaic cells, energy, oil |
c. mirrors, steam, electricity
|
|
|
Since electrical utilities in the United States are deregulated:
a. hotels must generate their own electricity b. power outages have become more common c. hotels must select a utility company to provide their electricity d. every state has their own electric utility company |
c. 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?
a. 11.6 amps b. .085 amps c. 16.80 amps d. 1.16 amps |
a. 11.6 amps
|
|
|
How many kilowatt hours will a 100 watt light bulb consume in 30 hours?
a. 3 b. 30 c. 300 d. 3000 |
a. 3
|
|
|
Which of the following is false about incandescent lamps?
A. they have a relatively short life B. they are instant on C. they have higher operating costs D. they have poor color rendition |
D. they have poor color rendition
|
|
|
Which of these is/are HID lamps?
A. mercury vapor B. metal halide C. incandescent lamps D. A & B |
D. A & B
|
|
|
What is not a type of centralized heating and cooling piping system?
A. one-pipe system B. two-pipe system C. three-pipe system E. four-pipe system |
A. one-pipe system
|
|
|
Heat that increases the temperature of a product is?
A. Dry Bulb Temperature B. Sensible Heat C. Latent Heat D. None of the above |
B. Sensible Heat
|
|
|
In the Refrigeration Cycle, heat removal occurs in the ____________?
A. Condenser B. Evaporator C. Compressor E. Conditioner |
B. Evaporator
|
|
|
Laundry chutes:
a. must be regularly checked for lint and dirt. b. should never be locked. c. are self-maintaining because the laundry cleans them as it slides through. d. should be sprayed with silicone each week to keep them slippery. |
a. must be regularly checked for lint and dirt.
|
|
|
The purpose of a cool-down cycle is to:
a. prevent laundry from wrinkling. b. keep tunnel washers from overheating. c. allow water to be recycled for several washes. d. all of these |
a. prevent laundry from wrinkling.
|
|
|
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. |
b. the no-iron fabrics become wrinkled.
|
|
|
Bottom-transfer tunnel washers:
a. subject laundry to successive “baths” within the same chamber. b. drain the water from the laundry before moving it along to the next bath within the washer. c. subject laundry to a centrifugal force within each bath in order to promote cleaning. d. transfer both the water and the laundry to the next bath within the washer |
d. transfer both the water and the laundry to the next bath within the washer
|
|
|
Usually, the most economical heat source for a dryer is:
a. gas. b. electricity. c. thermonuclear. d. coal. |
a. gas.
|
|
|
Which of the following statements about electronic lock systems is false?
a. The central computer for an electronic locking system maintains records of keys issued. b. Locks are essentially “rotated” automatically for each new room occupant. c. The cost of most keys used in electronic lock systems is much greater than that for mechanical locks. d. Electronic locks have greatly improved guestroom security. |
c. The cost of most keys used in electronic lock systems is much greater than that for mechanical locks.
|
|
|
Which of the following statements about key control is false?
a. The room number should be clearly printed on the key that opens the door to a guestroom. b. Locks should be replaced when keys are missing. c. Housekeepers should keep keys on their person, not on their carts. d. Keys needed by employees during a work shift should be signed out at the start of the shift and returned at the end. |
a. 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?
a. Sprinkler systems for low-rise buildings need supplemental pumps to increase water pressure from the local water supply. b. When the kitchen hood 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. When dry chemical agents are used in kitchen hood systems, cleanup tasks are much easier corrosion of kitchen equipment is minimized. |
b. 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?
a. Type A b. Type B c. Type C d. Type K |
c. Type C
|
|
|
Alarm-sounding devices that are triggered 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. |
c. photoelectric smoke detectors.
|
|
|
Which of the following statements about safety concerns in the guest bath is false?
a. Cleaning chemicals have no effect on the slip resistance rating of a bathroom tub and shower. b. To help prevent scalding, bath and shower valves should be used that provide pressure and temperature compensation. c. Glass shower stall doors should be made of tempered glass. d. Ground fault protection on all electrical outlets in the bathroom can reduce injury due to electrical shocks. |
a. 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.
a. 100 F & 110 F b. 120 F & 110 F c. 140 F & 120 F d. 110 F & 120 F |
b. 120 F & 110 F
|
|
|
__________ are installed to control ______________.
a. heat detectors & fire dampers b. automatic release devices & fire dampers c. smoke sensors & smoke dampers d. smoke detectors & automatic release devices |
c.
smoke sensors & smoke dampers |
|
|
Automatic release devices are designed to ___________________.
a. open fire doors so that guests may safely exit b. close fire doors automatically when a fire alarm is activated c. melt a metal link at a specific temperature and activate a sprinkler system d. close fire dampers in a kitchen hood when a heat detector is activated |
b.
close fire doors automatically when a fire alarm is activated |
|
|
The three key elements to successful fire safety programs are:
a. sprinklers, smoke detectors, fire extinguishers b. trained employees, informed guests, fire drills c. prevention, detection, suppression d. exit signs, fire doors, stairwell pressurization. |
c. prevention, detection, suppression
|
|
|
Which of the following statements about ventilation hoods is false?
a. In most areas of the United States, ventilation hoods are not required in food service kitchens. b. Ventilation hoods typically include some sort of grease-removal mechanism. c. Fire-suppression equipment is a part of many ventilation hoods. d. a and b |
a. 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.
a. open-pot b. pressure c. induction d. combi |
a. open-pot
|
|
|
Which of the following is an advantage of using a microwave oven?
a. Microwave ovens do not heat the air around them, which helps keep the kitchen cool. b. Microwave ovens can cook large quantities of food. c. Microwave ovens can cook food fast. d. a and c |
d. a and c
|
|
|
An oven in which heated air within the cooking chamber is circulated rapidly by a fan or blower system is called a __________ oven.
a. convection b. revolving c. conventional d. rotary |
a. convection
|
|
|
Which of the following statements about equipment warranties is true?
a. New food service equipment typically does not have a warranty. b. Warranty coverage might be voided if the equipment was wired or installed improperly. c. Most warranties cover minor equipment adjustments and the replacement of items such as timers, light bulbs, and indicator lights. d. Warranty coverage always begins from the date the equipment is installed. |
b. 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.
a. conveyor b. flight-type c. door-type d. none of the above |
c. door-type
|
|
|
To justify the purchase price, equipment must generate surplus revenue through savings in one or more of which areas?
a. storage, refrigeration, cooking, menu b. produce, meats, poultry, dry goods c. utilities, materials, maintenance, labor d. forecasting, budgets, depreciation, interest |
c.
utilities, materials, maintenance, labor |
|
|
Testing and calibrating oven controls is a maintenance job typically performed by a hotel’s __________ staff.
a. kitchen b. maintenance c. housekeeping d. management |
b. maintenance
|
|
|
Which of the following functions as an oversize skillet?
a. deep-fat fryer b. tilting braising pan c. pressure steamer d. steam-jacketed kettle |
b. tilting braising pan
|
|
|
The type of range that uses electromagnetic energy to heat foods is called ____________ range.
a. a mechanical b. a fry-top c. an induction d. an open-top |
c. an induction
|
|
|
The most significant problems in managing and directing a lodging development project are:
a. Architect and Consultants fees b. Budget creep and Scope creep c. Project start and completion dates d. Inexperienced owners and managers |
b. 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.
a. 1 to 2 b. 2 to 3 c. 4 to 5 d. 5 to 10 |
d. 5 to 10
|
|
|
In site planning for lodging development there are two types of signage that need to be considered:
a. Vertical and Horizontal b. Directional and Informational c. Traffic and Identification d. Verbal and Non-Verbal |
b. Directional and Informational
|
|
|
The most efficient floor configuration (70% saleable area) for a lodging facility is the
“Atrium Style” a. True b. False |
b. False
|
|
|
Lodging development projects seldom require the services of an environmental specialist.
a. True b. False |
b. False
|
|
|
Zoning codes:
a. help interior designers integrate a theme room’s zones. b. are part of the Americans with Disabilities Act Title III regulations. c. dictate the types of businesses and buildings allowed within specific geographic areas. d. eliminate cross-tracking and back-tracking within a kitchen. |
c. dictate the types of businesses and buildings allowed within specific geographic areas.
|
|
|
The primary objective of any food service layout design is to:
a. provide for effective cross-tracking. b. achieve a smooth flow of resources. c. facilitate back-tracking. d. cut costs by keeping server and food preparer workspaces to a minimum. |
b. achieve a smooth flow of resources.
|
|
|
A work station is:
a. the ideal amount of work space that should surround a piece of equipment, as recommended by the equipment manufacturer. b. a small area located at the back of the dock. c. a special work area required for physically challenged employees by the Americans with Disabilities Act. d. a space planned for a specific set of tasks. |
d. a space planned for a specific set of tasks.
|
|
|
A restaurant’s pre-preparation area is designed for:
a. storing food before sending it to the kitchen for preparation. b. cleaning, paring, and slicing fresh foods purchased in an unprocessed state. c. serving as a staging (holding) location food for the upcoming meal prior to moving it to the kitchen for cooking. d. inspection and quality control of fresh food. |
b. cleaning, paring, and slicing fresh foods purchased in an unprocessed state.
|
|
|
Which of the following is not a recognized equipment configuration for restaurant kitchens?
a. straight-line b. L-shaped c. parallel back-to-back d. parallel side-by-side |
d. parallel side-by-side
|
|
|
Two-tops, four-tops, and six-tops refer to:
a. dining room tables that accommodate certain numbers of diners. b. the number of burners on a restaurant’s cooking ranges. c. the number of meals a chef is preparing at a given time. d. the number of bar orders for a given table. |
a. dining room tables that accommodate certain numbers of diners.
|
|
|
At the completion of the restaurant’s layout, a set of review blueprints is created, showing:
a. orthographic, longitudinal, and latitudinal views. b. top, side, and end views. c. plan, elevation, and section views. d. perspective, line, and three-dimensional views. |
c. plan, elevation, and section views.
|
|
|
The arrangement of tables _______________ will increase the number of seats per square foot.
a. in a straight line b. in parallel rows c. on a diagonal d. in concentric circles |
c. on a diagonal
|
|
|
For most restaurants, a good design layout would have employee entrances in the back dock area.
a. True b. False |
b. False
|
|
|
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 health, safety or others.
a. True b. False |
a. True
|
|
|
A facility life-cycle cost study is a periodic review that is done to assess the current
market position of the property. a. True b. False |
b. False
|
|
|
Of all of the methods of project estimating, the “Order of Magnitude” estimates are the most accurate.
a. True b. False |
b.
False |
|
|
Generally, it is best to hire design professionals for all but the very smallest renovation projects.
a. True b. False |
a.
True |
|
|
The proper order of the phases of the design process are: conceptual design , design development,
schematic design, construction documents. a. True b. False |
b.
False |
|
|
With a design/build contract, the owner designs the project and the contractor constructs the project.
a. True b. False |
b.
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.
a. True b. False |
a. 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. a. True b. False |
b.
False |
|
|
There are three phases to the life cycle of a hotel property: Dominance, Decline, and Rehabilitation.
a. True b. False |
a.
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. a. True b. False |
b. False
|
|
|
One of the major benefits of closing a facility during renovation is a faster construction schedule.
a. True b. False |
a. True
|
