Hospitality Facilities Management And Design 4th Edition By David M. Stipanuk – Book

Hospitality Facilities Management And Design 4th Edition By David M. Stipanuk – Book

TABLE OF CONTENTS

CHAPTER 1 THE ROLE, COST, AND MANAGEMENT OF HOSPITALITY
FACILITIES

CHAPTER 2 HOSPITALITY FACILITES MANAGEMENT TOOLS, TECHNIQUES,
AND TRENDS

CHAPTER 3 ENVIRONMENTAL AND SUSTAINABILITY MANAGEMENT

CHAPTER 4 SAFETY AND SECUIRYT SYSTEMS

CHAPTER 5 WATER AND WASTERWATER SYSTEMS

CHAPTER 6 ELECTRICAL SYSTEMS

CHAPTER 7 HEATING, VENTILATING, AND AIR CONDITIONING SYSTEMS

CHAPTER 8 LIGHTING SYSTEMS

CHAPTER 9 LAUNDRY SYSTEMS

CHAPTER 10 BUILDING STRUCTURE, FINISHES, AND SITE

CHAPTER 11 LODGING PLANNING AND DESIGN

CHAPTER 12 RENOVATION AND CAPITAL PROJECTS

CHAPTER 1

THE ROLE, COST, AND MANAGEMENT OF HOSPITALITY FACILITIES

CHAPTER 1 MULTIPLE CHOICE

1. 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

Answer: b

2. 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.

Answer: d

3. 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

4. The major element of the utilities expenditure is:
a. fuel (gas, oil, propane).

b. electricity.

c. steam.

d. water and wastewater.

Answer: b

5. 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.

Answer: c

6. Which of the following is not a CapEx item?

a. replacement and refurbishment of FF&E

b. structural changes made to meet the regulatory requirements of the Americans with Disabilities Act

c. telecommunications trunk line charges

d. renovations of building components

Answer: c

7. 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

8. Which of the following series best describes the order of priority a facilities manager should establish when approaching a maintenance or repair task?
a. (1) safety, (2) legality, (3) service

b. (1) legality, (2) safety, (3) service

c. (1) service, (2) legality, (3) safety

d. (1) safety, (2) service, (3) legality

Answer: a

9. 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

10. Functions for which the facilities manager has responsibility include all but which of the following?

a. contractual and regulatory compliance

b. parts inventory and control

c. emergency planning and response

d. housekeeping services

Answer: d

CHAPTER 2

THE ROLE, COST, AND MANAGEMENT OF HOSPITALITY FACILITIES

CHAPTER 2 MULTIPLE CHOICE

1. 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.

Answer: b

2. 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

3. Maintenance that includes preparing equipment for changes in the seasons is called:

a. scheduled maintenance.

b. preventive maintenance.

c. routine maintenance.

d. predictive maintenance.

Answer: a

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

a. material safety data sheet.

b. room data card.

c. rooms checklist.

d. equipment data card.

Answer: d

5. 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

6. Material safety data sheets (MSDSs):

a. inform employees about potentially hazardous materials used in the workplace and explain how to work with these materials.

b. do not tell employees any procedures to follow in case of an accident.

c. are written and supplied to hospitality organizations by the U.S. government.

d. explain where in the hospitality facility an employee can find training manuals and videotapes that show how equipment can be repaired safely.

Answer: a

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

a. An effective maintenance management system greatly reduces the need for emergency maintenance.

b. Even the best ongoing maintenance possible will not eliminate all emergency maintenance needs.

c. Emergency and breakdown maintenance tends to be quite costly.

d. All of the above.

Answer: d

8. 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.

Answer: d

9. 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

10. Facilities benchmarking for establishing goals for quality is based on:

a. statistical analysis.

b. quality milestones

c. comparisons.

d. quality circles.

Answer: c

CHAPTER 3

ENVIRONMENTAL AND SUSTAINABILITY MANAGEMENT

CHAPTER 3 MULTIPLE CHOICE

1. What are the Three P’s?

a. pulping, planting, producing

b. planning, partnerships, permission

c. permits, packaging, pollution

d. people, planet, profit

Answer: d

2. 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

3. 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

4. Which of the following is an example of waste transformation?

a. having concentrated beverage syrup delivered to restaurants direct from the truck via a hose rather than in containers

b. donating used linens to charity groups

c. grinding up garbage in a garbage disposal

d. collecting cardboard and sending it to a recycling center

Answer: c

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

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

b. an informative but very expensive tool, even when it is installed during initial construction.

c. a technique used by the utility company in agreement with the user to estimate monthly electricity usage.

d. a method used by utility companies to prevent “brownouts” by substituting purchased and metered electricity from a secondary supplier.

Answer: a

6. Proper and regular maintenance of equipment reduces energy use by:

a. reducing the number of unscheduled repairs needed by the equipment.

b. not having to continually shut down and cycle up the equipment.

c. maintaining the efficiency and prolonging the life of the equipment.

d. keeping equipment on line longer that its manufacturers’ predicted useful life.

Answer: c

7. 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

8. Global supplies of fresh water are limited—they represent less than __________ percent of the total water on the earth.

a. thirty

b. twenty

c. ten

d. one

Answer: d

9. “These are substances that destroy other materials by chemical reaction. When in contact with human tissues, these substances may cause burns and destroy tissue. Common examples of these substances are oven and toilet cleaners.” This describes what type of hazardous substance?

a. corrosive

b. infectious

c. explosive

d. flammable

Answer: a

10. Anwar, the general manager at the Twin Palms Hotel, wants to establish a “green” linen program for the hotel. Under this program, guest bed linens would not be changed daily, and towels would not be changed at all unless guests requested it. Anwar is apprehensive about possible negative guest reaction to this program. Which of the following is the best course of action for Anwar?

a. He should implement the program for the entire hotel despite his misgivings about guest reactions.

b. He should hire an outside marketing firm to survey hotel guests for the next six months about whether they would like such a program.

c. He should test market the program on a limited basis to see if guests react positively to it.

d. He should abandon the program as too risky without trying it.

Answer: c

CHAPTER 4

SAFETY AND SECURITY SYSTEMS

CHAPTER 4 MULTIPLE CHOICE

1. 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.

Answer: d

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

a. 100° F (38° C)

b. 120° F (49° C)

c. 160° F (71° C)

d. 200° F (93° C)

Answer: b

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

a. Appropriate 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 a 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.

Answer: a

4. 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.

Answer: b

5. 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.

Answer: c

6. Which of the following is not a fire detection device?

a. heat detector

b. sprinkler activation detector

c. smoke damper detector

d. smoke detector

Answer: c

7. 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?

a. Type A

b. Type C

c. Type D

d. Type K

Answer: d

8. 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.

Answer: b

9. 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. Mechanical locks should be replaced when a number of 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.

Answer: a

10. 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 keys used in electronic locks cost much more than the keys used for mechanical locks.

d. Electronic locks have greatly improved guestroom security.

Answer: c

CHAPTER 5

WATER AND WASTERWATER SYSTEMS

CHAPTER 5 MULTIPLE CHOICE

1. 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

Answer: c

2. 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.

Answer: b

3. A restaurant’s storm sewer system disposes of:

a. rainwater.

b. waste water from the restaurant itself.

c. gray water.

d. a and c

Answer: a

4. 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.

Answer: d

5. Water is “softened” by:

a. replacing hardness-causing minerals with sodium.

b. adding calcium and magnesium to the water.

c. heating it.

d. adding low levels of manganese and iron to the water.

Answer: a

6. Which of the following statements about mixing valves is true?

a. They are usually not part of a guestroom water system component (such as a shower control valve).

b. They are used to mix untreated water with the chemicals that make the water drinkable.

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

d. They are used in hotel swimming pools to properly mix the chemicals that make the pool water safe for swimming.

Answer: c

7. 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.

Answer: b

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

a. oil

b. natural gas

c. steam

d. electric resistance

Answer: d

9. 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.

Answer: a

10. The owner of the St. Paul Motor Inn in Minnesota is expanding the property and wants to install a new indoor swimming pool. To prevent heat loss, the owner plans to install the pool in as air-tight an enclosure as possible. As the facilities manager at the inn, you have been researching the swimming pools and pool heaters on the market. Based on what you’ve learned, you decide to recommend that the property should not purchase a directly fired heater for the new indoor pool, because directly fired water heaters:

a. cause algae overgrowth, which leads to severe maintenance problems.

b. cannot maintain a warm-enough pool temperature in your cold northern climate.

c. have been blamed for incidents of carbon monoxide poisoning when used for indoor pools.

d. are likely to provide uneven heating of the pool water, which would make swimmers uncomfortable.

Answer: c