FACILITIES MANAGEMENT
Subject Guide
Hospitality Facilities Management and Design (281)
Stipanuk, D.M (2006)
Third Edition
Issued: 2013
STUDENT NAME:
________________________________________________________
STUDENT NUMBER:
________________________________________________________
LECTURER NAME:
________________________________________________________
CONSULTATION TIMES:
________________________________________________________
TABLE OF CONTENTS
Page
1-7
1.
Scheme of work
2.
2.1
2.2
Sources
Recommended sources
Additional sources
8
3.
3.1
3.2
Course outline
Rationale
Course Outline
9
4.
4.1
4.2
Course objectives
Specific Outcomes
Critical cross-field outcomes
5.
5.1
5.2
5.3
5.4
Assessment structure
Portfolio of work
Final Examination
Pass Mark and Pass with Distinction
Attendance Policy
6.
6.1
6.2
6.3
6.4
6.5
Assessment Briefing & Tools
Group Assignment brief and instructions
Group Assignment written component criteria and weighting
Level descriptors for assignments
Oral presentation assessment criteria and weighting
Individual assignment brief, questions and deadlines
13 - 32
13 - 15
16
17 - 19
20
21 - 32
7.
Review Questions
33 - 47
10, 11
12
The International Hotel School
Facilities Management
#281
SCHEME OF WORK
2013
SUBJECT: Facilities Management (281)
LEVEL: 2nd Year
Total No. of periods per week: 8
WEEK
NO.
1
CHAPTER & TOPIC
1. The Role, cost and
management of hospitality
facilities
•
The role of facilities
•
The impact of facility
design
•
Managements’
responsibility
•
Responsibilities of the
facilities department
•
Facilities managers in
lodging operations
RECOMMENDED TEXT: Hospitality Facilities Management and Design (3rd Ed)
Per semester 64
PAGE. NO.
NO. OF
PERIODS
3
4
DATE START
LECTURER:
DATE COMPLETE
EXERCISES AND ACTIVITIES
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
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1
2. Hospitality facilities
management tools,
techniques and trends
•
Facilities maintenance
and repair
•
Maintenance
management systems
•
Computerised and
internet based facilities
contract management
•
Budgeting for POM and
utilities
•
Contract services,
responsibility
accounting and facilities
costs
•
Capex management
•
Facilities Benchmarking
•
Personnel management
training and
certification
Facilities Management
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37
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
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2
2
3. Environmental and
sustainability management
•
Motivations for
environmental concern
•
Waste minimization and
management
•
Energy conservation
and management
•
Management of fresh
water resources
•
Wastewater
management
•
Hazardous substances
•
Transport
•
Land use planning and
management
•
Involving staff,
customers and
communities
•
Design for sustainability
4. Safety and security systems
•
Facilities Management
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83
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
Greening the Excelsior p.116
121
4
Student feedback presentation on site
visit
Safety and the
hospitality industry
•
Building design,
maintenance and safety
•
Safety in the bath
•
Fire safety
•
Evacuation plans
Competency Questions
Multiple Choice
Presentations as per handout
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3
3
3&4
•
Security
•
Terrorism and
Extraordinary Events
Class Assessment Chap. 1 - 4
5. Water and waste water
systems
•
Water usage in the
lodging industry
•
Water systems
•
Water quality
•
Water heating
•
Water systems
maintenance concerns
•
Water for
entertainment and
recreation
•
Water conservation
6. Electrical systems
•
A brief introduction
•
System design
•
System and equipment
maintenance
•
System components
•
Electric utility billing
and building operations
•
Electric utility
deregulation
Facilities Management
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3 - 162
2
167
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
195
4
Case Study – ‘When darkness falls’
p.232, questions 1 - 4
Competency Questions
Multiple Choice
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•
4
4&5
5
5
Telecommunication
Systems
7. Heating, ventilating and air
conditioning systems
•
Factors influencing
building comfort
•
Heating sources and
equipment
•
Cooling sources and
equipment
•
Guestroom HVAC
systems types
•
HVAC systems for other
building areas
•
Other HVAC
components
8. Lighting System
•
Basic Definitions
•
Light Sources
•
Lighting Systems Design
•
Maintenance
•
Energy Conservation
Class Assessment Chap. 5 - 8
9. Laundry systems
•
Facilities Management
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237
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
293
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
167 - 315
319
2
4
Research the emerging trends in
Laundry Operations in SA and include
a report of 5-7 pages on your findings.
Laundry equipment
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6
•
Laundry design
Competency Questions
•
Laundry maintenance
Multiple Choice
•
Emerging Trends in
Laundry Operations
10. Food service equipment
•
6
7
7
Facilities Management
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343
4
Student feedback presentation on site
visit
Types of food service
equipment
•
Maintaining food
service equipment
•
Equipment warranties
•
Equipment consultants
and contractors
11. Building Structure, Finishes,
and Site
•
Exterior Building
Structure
•
Building Interiors
•
Exterior Facilities
Class Assessment Chap. 9 - 11
12. Lodging Planning and
design
•
The development
process
•
The planning & design
process
Competency Questions
Multiple Choice
379
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
319 - 394
419
2
4
Student feedback presentation on site
visit
Competency Questions
Multiple Choice
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7&8
13. Food service planning and
design
8
•
Concept development
•
The project planning
team
•
Design of function
areas
•
Evaluation of finished
blueprints
14. Renovation and capital
projects
8
461
4
Student feedback presentation on site
visit
Competency Questions Multiple
Choice
495
4
Case Study – ‘A renovation in
retrospect’ p.528, questions 1&2
•
Hotel renovations
Competency Questions
•
Creating the renovation
plan
Multiple Choice
•
Implementing the
renovation plan
•
After the renovation
Class Assessment Chap. 12 - 14
9&10
Facilities Management
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419 - 557
2
Final MCQ Exam – Chapters 1 - 14
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2.
SOURCES
2.1
Recommended sources
http://www.eiacademic.com
http://www.eiacademic.org/productview.aspx?id=1036&viewId=Powerpoint (PowerPoint slides)
Stipanuk, D. M. (2006). Hospitality Facilities Management and Design (3rd Ed.). Lansing:
Educational Institute of the American Hotel & Lodging Association.
2.2
Additional sources
http://www.clipsal.com.au/trade/_data/page/81/C175.pdf
http://www.diybasics.co.uk/WiringAPlug.html
http://www.essortment.com/home/rewirebrokenpl_sdur.htm
http://findarticles.com/p/articles/mi_m0BPR/is_5_22/ai_n13773465/?tag=content;col1
http://www.lehrassoc.com/.../Current%20Trends%20in%20HVAC%20Design.pdf
http://www.lutron.com/clc/pdfs/part_hyatt/1000084-parkhyatt-english.pdf
http://www.simplifydiy.com/electrical/wiring-plug
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3.
COURSE OUTLINE
3.1
Rationale of Subject
This subject shows students how to keep every area of a hotel property running smoothly. It takes
a systems approach to hospitality facilities issues, while also providing a summary based on
functional spaces within a property and the latest information on facilities management and design
issues. Students will learn how technology can streamline operations procedures, how to balance
environmental concerns with guest satisfaction, and how to communicate effectively with hotel
maintenance personnel. Updated statistics, current developments and trends, and case studies
form part of the subject.
3.2
Course outline
This course is designed to provide students with a solid background in hospitality facilities
management and design.
The textbook focus is on presenting a look at the nature of
hospitality facilities and an overview of the issues involved in managing maintenance needs,
the primary facility systems and the basics of lodging and food service design and renovation.
The module consists of fourteen chapters that will be facilitated over a seven week period.
Hospitality Facilities Management and Design will cover the following topics:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
The Role, Cost, and Management of Hospitality Facilities
Hospitality Facilities Management Tools, Techniques and Trends
Environmental and Sustainability Management
Safety and Security Systems
Water and Wastewater Systems
Electrical Systems
Heating, Ventilating, and Air Conditioning Systems
Lighting Systems
Laundry Systems
Food Service Equipment
Building Structure, Finishes, and Site
Lodging Planning and Design
Food Service Planning and Design
Renovation and Capital Projects
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4.
COURSE OBJECTIVES
4.1
Specific Outcomes
1. Identify a number of important roles played by hospitality facilities, the two primary categories of
facility operating costs, the components of each category, and various factors that affect those
costs.
2. Describe several types of maintenance, state the goals of maintenance management systems, and
describe computerized and Internet-based facilities management.
3. Identify the basic facilities-related concerns associated with guestrooms and corridors, public space,
recreation and exterior areas, back-of-the-house areas, and the building's structure and exterior.
4. Describe sustainability and its role in the overall business strategy of a hospitality operation, and
state some of the principal measures facilities managers can take to minimize and manage waste.
5. Describe how to reduce occupational injury rates in the hospitality industry and outline how building
design and maintenance affect safety.
6. Outline water usage levels and patterns in the lodging industry, and describe the basic structure of
water and wastewater systems.
7. Explain various aspects and components of electrical systems, site important considerations
regarding system design and operating standards, and identify elements of an effective electrical
system and equipment maintenance program.
8. Describe the basic elements of human comfort and how HVAC systems affect this comfort.
9. Define basic lighting terms, explain how natural light can be used to meet a building's lighting
needs, and describe common artificial light sources.
10. Describe laundry equipment and explain factors in selecting laundry equipment and locating an onpremises laundry.
11. Describe food preparation equipment, cooking equipment, and sanitation equipment.
12. Describe the nature of and typical problems associated with a building’s structure, finishes, and
exterior facilities, including the roof, exterior walls, windows and doors, structural frame, foundation,
elevators, parking areas, storm water drainage systems, utilities, and landscaping and grounds.
13. Summarize the hotel development process.
14. Explain the concept development process for food service facilities, outline the makeup and
responsibilities of the project planning team, and describe food service facility layout.
15. List typical reasons for renovating a hotel, summarize the life cycle of a hotel, and describe types of
renovation.
(http://www.eiacademic.org/productview.aspx?id=1036&viewId=Syllabus)
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4.2
1
Critical Cross-field Outcomes
Identifying:
Identify and solve problems in which responses display that decisions
using critical and creative thinking have been made.
2
Working:
Work effectively with others as a member of a team, group,
organisation, community.
3
Organising:
Organise and manage oneself and one’s activities responsibly and
effectively.
4
Collecting:
Collect, analyse, organise and critically evaluate information.
5
Communicating:
Communicate effectively using visual, mathematical and/or language
skills in the modes of oral and/or written presentation.
6
Science:
Use science and technology effectively and critically, showing
responsibility towards the environment and health of others.
7
Demonstrating:
Demonstrate an understanding of the world as a set of related systems
by recognising that problem-solving contexts do not exist in isolation.
8
Individual
awareness:
Reflecting on and exploring a variety of strategies to learn more
effectively.
Participating as responsible citizens in the life of local, national and
global communities.
Being culturally and aesthetically sensitive across a range of social
contexts.
Exploring education and career opportunities.
Developing entrepreneurial opportunities
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5.
ASSESSMENT STRUCTURE
Component
Weighting
Portfolio of work
50%
Final examination
50%
5.1
Portfolio of work
The portfolio is a collection of your work which is assessed on an ongoing basis. The portfolio
contains research assignments, presentations, tests, case studies and other tasks aimed at
deepening your understanding of the subject. In addition, these activities will equip you with the
skills, knowledge, and experiences needed to successfully pass your exam. Please note that as the
nature of the portfolio activities may be participatory, class attendance is vital to obtain activity
competence. The minimum requirement for the portfolio of work in order to gain exam
admittance is 60%. The first seven weeks are devoted to build a solid portfolio of evidence.
Portfolio results are finalised in week eight.
5.2
Final examinations
The total mark allocation for this examination is 150 and the time allocated is three hours. The paper
consists of two sections; A and B. Section A comprises 50 multiple choice questions and Section B
allows choice of four 25 mark questions to make up 100 marks. These questions are aimed to test the
student’s ability to apply the subject content and to demonstrate an accurate understanding of the
subject’s outcomes.
5.3
Pass mark and pass with distinction
You are required to achieve a weighted average of 70% in order to pass this subject. Where a
student achieves an average mark of 90% and above such a student passes with distinction.
5.4
Attendance policy
It is a requirement that students attend classes in order to gain a thorough understanding of the
course outcomes. Portfolio activities are often participatory in nature which will require student
attendance in order to successfully complete these. Successful completion of portfolio activities is
crucial in order to gain the minimum exam admittance requirement of 60%. Lecturers will monitor
attendance and academic progress on an ongoing basis and schedule individual consultation
sessions as and when necessary. Sponsors will be notified if no improvement is evident.
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6.
ASSESSMENT BRIEFING & TOOLS
6.1
Group Assignment – Site visit and report
Brief:
1. Read the prescribed textbook; Stipanuk, D. M.
(2003). Hospitality Facilities
Management and Design (3rd Ed)
2. Answer the questions that follow. It is strongly advisable to use illustrations, and
photographs to enhance your presentation.
3. Communicate with the Facilities Manager of a hotel and arrange for a site visit. This is
best arranged in small groups of approximately five people.
4. Complete these tasks indicated below to make up the written component of your
assignment.
5. Please remember that the evidence you find is needed for your group
feedback/presentation sessions as per the set deadlines.
6. Attach all necessary documentation and evidence as required.
7. Refer to attached assessment criteria to ensure all areas being assessed of your
written component are included.
8. Late submissions will not be accepted.
9. Your lecturer will distribute an assessment tool which needs to be completed, signed
by all group members and submitted with your written assignment. Please ensure
you complete the peer assessment for fair mark distribution.
Chapter 1
Describe how the external areas/outer envelope of the hotel contribute to the overall
theme of the hotel.
Chapter 2
Identify the types of PM and the schedule to do this at the hotel.
Identify and discuss technologies that have been used in the management of the
facility. If no technologies have been used, make recommendations.
Chapter 3
Focusing on the kitchen and restaurant, identify any measures that are being used to
conserve energy and the natural environment. Make recommendations where
necessary.
Chapter 4
For each of the following areas identify and discuss safety and security features in
terms of facility design. Make recommendations for improving safety and security
design where applicable.
•
Guest entry and exit
•
Staff entry and exit
•
Guest room
•
Food and Beverage stores
•
Accounting or Finance Department
•
Elevators
•
Corridors
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•
•
•
Public areas
Recreational areas
Facility perimeter/outer envelope
Chapter 5
Identify the different ways the hotel uses water and current water conservation
efforts. Make recommendations for further or improved water conservation efforts.
Chapter 7
For each of the following areas identify the HVAC system used and make
recommendations where applicable.
•
•
•
•
Public areas
Guest rooms
Back-of-house areas
Kitchen
Chapter 8
For each of the following areas identify the type of lighting used, and where
applicable make recommendations.
•
•
•
Facility perimeter/outer envelope
Public areas
Guest rooms
Chapter 10
Identify the various equipment items in the kitchen in each of the following
categories:
•
•
Pre-preparation
Hot food preparation
Highlight the characteristics of the following storage areas in the kitchen:
•
•
•
Cold Storage
Dry Storage
Equipment Storage
Chapter 11
Identify the wall coverings and carpet materials selected for the hotel’s guest rooms.
Evaluate the selection and make recommendations. What does the hotel do to
maintain their wall coverings and carpet materials in guest rooms?
Make
recommendations where necessary.
Chapter 12&13
Evaluate the hotel’s food production areas in relation to the following:
•
Flow of operations
•
‘Traffic’
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•
•
•
•
•
•
•
•
•
Arrangement of work centers
Storage locations
Placement of shared facilities
Sanitation and safety
Efficient use
Flexibility
Fire protection
Incorporation of technology
Equipment configuration
NOTE: Please review your instructions carefully and plan your site inspection, what
you’ll need to take with you and specific questions you’ll have to ask. You may be
able to complete it all in one day if you have planned and prepared properly.
Please remember that you are an ambassador of The International Hotel School and
we expect of you to always be professional. This includes making the appointment,
communicating requests and information, conduct and dress code.
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6.2
Assignment – Site inspection – Written component – Assessment criteria & weighting
Total = 30
Excellent
Structure & Presentation
Fair
Poor
1. Introduction, conclusion, layout, heading
5
4
3
2
1
2. Contents, page numbering, headers/footers
5
4
3
2
1
3. Relevant diagrams in appropriate sections
10
8
6
4
2
4. Language use, grammar, spelling
5
4
3
2
1
5. Overall professionalism, appearance, impression
5
4
3
2
1
Very
Good
Good
Level Description & Mark Allocation
Sub Totals
Poor
60% & below
(0 – 35)
Fair
61 – 70%
(36-42)
71 – 80%
Good
81 – 90%
(43-48)
Very
Excellent
91 – 100%
(49-54)
As per attached Site Inspection Brief
(55-60)
Level Description & Mark Allocation
Good
Total = 60
Content & Information
Sub Totals
Total
Good
Very
8
Poor
10
Fair
Originality, ingenuity, insight, reasoning, opinions
Excellent
Level Description & Mark Allocation
Good
Total = 10
Insight & Originality
6
4
2
100
You will also be asked to complete a Peer Assessment. The purpose of the peer assessment structure is
to ensure fair distribution of marks achieved through the collaborative efforts of more than one individual.
The group members have to meet and collectively agree on a percentage of the whole for each individual
based on the amount of effort put in to achieve the final mark.
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6.3
Level Descriptors for marking and preparation purposes
Structure and Presentation
Description
Mark
Introduction, Conclusion, Layout, Heading
5/Excellent
•
•
•
Introduction – Excellent, clear and complete statement of purpose, goals and sections to
follow.
Conclusion – Alternative solutions are considered, showing awareness that different
interpretations of evidence may be possible.
Layout – Information presented using professional graphic design. Each section and question
is started on a new page. Diagrams and charts are positioned for easy reference to text.
Professional Layout:
Cover page
Title page
Table of contents
List of figures
Introduction
Body of assignment
Conclusion
Appendices
References
•
4/Very Good
•
•
•
•
3/Good
2/Fair
1/Poor
•
•
•
•
•
•
•
•
•
•
•
•
Headings – All headings are clear, easy to identify and numbered for accurate referencing.
Headings provide appropriate hierarchical information.
Introduction – Clear statement of purpose, goals and sections to follow.
Conclusion – Some limits or objections to the conclusion are acknowledged.
Layout – Graphic design is very good. All sections and questions are started on new pages.
Diagrams and charts are positioned in appropriate text.
Headings – Most headings are easy to identify and numbered for accurate referencing.
Numbering provide appropriate hierarchical information.
Introduction – Statement of purpose and majority of goals and sections to follow.
Conclusion - A conclusion is based on evidence for one view only.
Layout – Graphic design is good. Sections and questions are started on new pages.
Diagrams and charts are positioned appropriately.
Headings – Headings are easily identified. Numbering is done appropriately.
Introduction – Vague statement of purpose, goals and sections to follow.
Conclusion – A conclusion is stated without reference to supporting evidence.
Layout – Graphic design is mostly not suitable for professional project. Sections and
questions are not started on new pages. Diagrams and charts are hard to link to appropriate
text.
Headings – Headings are not clearly identifiable. No consistent numbering sequence.
Introduction – Introduction of topic with no clear purpose, goals or sections to follow.
Conclusion – No clear conclusion regarding findings made in research.
Layout – Poor graphic design. Sections and questions are not started on new pages.
Diagrams and charts are poorly placed.
Headings – No, or unclear headings. No apparent numbering.
Contents, Page numbering, Headers/Footers
5/Excellent
•
Contents – list of components organised in order that they appear. Detail is provided
regarding the titles or descriptions of each section or sub-section. Page numbers are
provided that are aligned to the right of the page for easy reference to content.
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4/Very Good
•
Page numbering – All pages before page 1 of the introduction use lowercase Roman
numerals (i, ii, iii, iv, v, vi etc.). All pages beginning with page 1 of the Introduction use
Arabic numerals (1, 2, 3, 4 etc.) Page numbers are not displayed on the title page, first page
of the table of contents, page 1 of the introduction and the appendix divider page.
Headers/Footers – Headers and footers are used to provide referencing to research or
student information.
Student accurately made use of at least 4 of the above mentioned techniques.
3/Good
•
Student accurately made use of at least 3 of the above mentioned techniques.
2/Fair
•
Student accurately made use of at least 2 of the above mentioned techniques.
1/Poor
•
Student failed to or poorly constructed the contents page, did not number pages or made use
of headers or footers.
Formal, Detailed, Accurate Bibliography
•
•
5/Excellent
4/Very Good
3/Good
2/Fair
1/Poor
Sources of information are assessed for reliability as a basis for selection of relevant
information from a wide variety of sources.
•
References to these sources are clear and fully detailed following the Harvard method as per
example below:
Bupp, Irwin C., Jr. and Robert Trietel. (1996) The Economics of Computer Power. Boston: MIT.
•
•
•
•
•
•
•
•
•
Relevant information is selected from a variety of sources.
References to sources are clear, but limited in detail.
Information from a limited range of additional sources is included, although some may be
irrelevant or inappropriate to the study.
Sources are identified by incomplete or inadequate references.
Very little information is given beyond that provided by the original stimulus material.
Sources of information are not mentioned.
Information was not gathered beyond the provided text.
Sources of information are not mentioned.
Relevant diagrams in appropriate sections
5/Excellent
•
4/Very Good
•
Pictures, diagrams, charts and or tables are used appropriately and effectively to convey
information or illustrate concepts.
Visual material is used to convey information or illustrate concepts.
3/Good
•
Visual material is merely decorative, rather than informative.
2/Fair
•
There is little or no visual material (charts, graphs, pictures, etc.).
1/Poor
•
Visual material is inappropriate.
Language use, grammar, spelling
5/Excellent
The writing is concise, with full and effective use of relevant scientific terminology.
Spelling, punctuation and grammar are almost faultless.
Spelling, punctuation and grammar are generally sound, with adequate use of appropriate
technical or scientific vocabulary.
Spelling, punctuation and grammar are of variable quality, with limited use of appropriate
technical or scientific vocabulary.
Spelling, punctuation and grammar are of fair quality, with slight use of appropriate technical
or scientific vocabulary.
Spelling, punctuation and grammar are of poor quality, with little or no use of appropriate
technical or scientific vocabulary.
Overall professionalism, appearance, impression
4/Very Good
•
•
•
3/Good
•
2/Fair
•
1/Poor
•
5/Excellent
•
4/Very Good
•
3/Good
•
Considerable care has been taken to match presentation and format to present issues and
conclusions clearly and effectively to a chosen audience.
Information is organised for effective communication of ideas, with content listing, page
numbering etc as appropriate to aid location of key elements.
The writing has an appropriate sequence or structure.
2/Fair
•
The writing has acceptable sequence or structure.
1/Poor
•
The writing has little or no structure.
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Content & Information
Excellent
•
90 – 100%
Very Good
•
80 – 90%
Good
•
Provides a basic outline of the main scientific ideas which are relevant to the case. Science
content and data in sources is recognised.
•
Provides some review of the scientific knowledge needed to understand the issues studies.
Little use of scientific data.
•
Only superficial mentions of science explanations, often not correctly applied to the case.
Sources are uncritically quoted without distinguishing between scientific evidence and
unsupported claims.
70 – 80%
Fair
60 – 70%
Poor
Considers how different views described in the study can be supported by detailed scientific
explanations. The quality of scientific evidence in sources is evaluated in relation to the
reliability of any claims made.
Provides a detailed review of the scientific knowledge needed to understand the issues
studied. Claims and opinions are linked to the scientific evidence they are based on.
Below 60%
Insight
Insight & Originality
10/Excellent
8/Very Good
6/Good
4/Fair
2/Poor
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Excellent, effective presentation of case. Logical, organised and accurate description of main
issues.
Identification of key points of case and suggestion of approaches for their solution.
Comprehensive understanding of current ideas and controversies relating to the case topics.
Evidence of critical evaluation and discussion of solutions.
Able to extrapolate using evidence from the literature and critically evaluate evidence.
Effective presentation of case.
Logical, organised and accurate description of main issues.
Identification of key points of case and suggestion of approaches for their solution.
Very good understanding of current ideas and controversies relating to case topics.
Critical evaluation and ability to understand available evidence.
Good description of case.
Accurate report of main issues.
Identification of key points of case and suggestion of approaches for their solution.
Good understanding of current ideas ad controversies relating to the case topics.
Some critical evaluation and ability to understand evidence available.
Fair description of case.
Little logic in organisation of description of main issues.
Vague identification of key points of case and suggestion of approaches for their solution.
No apparent understanding of current issues and controversies relating to case topics.
Little evaluation and ability to understand evidence available.
Poor presentation of case and inadequate understanding of main problems.
Inaccurate identification of key points of case and suggestion of approaches for their
solution.
Poor evaluation and ability to understand evidence available.
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6.4
Oral presentation - Assessment Criteria
ASSESSMENT CRITERIA
Did the group manage to
summarize the important
information?
Was the information provided in
a logical sequence?
Did the group support the
factual information with visual
aids?
Did the group make provision
for questions from their peers?
Did the group provide simplified
explanations without reading
from the textbook?
Did the group make use of an
easy-to-follow pace when
presenting?
YES/NO
Highly
Competent
Competent
Good
Needs
Improvement
Not
Competent
yet
20
16
12
8
4
20
16
12
8
4
20
16
12
8
4
20
16
12
8
4
10
8
6
4
2
10
8
6
4
2
Totals
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6.5 Individual Assignment – Brief, questions and deadlines
Your individual assignment consists of a variety of questions of that will be answered throughout the
eight week contact period. Each question will have a deadline of which your answer needs to be
submitted to your lecturer for review. Your lecturer will then provide individual or group feedback in the
following week in order to ensure continuous learning is taking place. Please note the mark allocation of
questions to guide your answering efforts.
Questions:
Chapter 1
1. Draft a proposal to decrease a lodging property’s annual costs of operation. Your answer needs
to prove a thorough understanding of the costs involved in operating a hospitality facility in
addition to ideas and suggestions to reduce these. Attempt to be precise with your proposed
ideas.
(20)
2. “MAGI-MIX FOR THE KITCHEN”
The Royal Hotel is a 220 room Full-service hotel. The chef has recently requested a new
domestic, Magi-Mix mixer for the kitchen. The price is very affordable. His contact owns a local
domestic appliances store. The contact also offer reasonably priced repairing services for all the
items sold in the store. The Magi-Mix mixer is very affordable and uses a minimum amount of
electricity to operate.
Mention and discuss the equipment concerns for the Magi-Mix and how these may affect
maintenance and operating needs.
(10)
Deadline: ___________________________________________________________________
Chapter 2
3. The Gorah Elephant Lodge has a highly effective maintenance department. Summarize their
below provided maintenance activities into the different types of maintenance.
(15)
Gorah Elephant Lodge maintenance activities:
- Floor sweeping and mopping
-
De-scaling the boilers
-
Lubricating the HPWP motor
-
Grass cutting and leave raking
-
Draining the cooling towers
-
Replacing protective window films
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-
Vibration analysis on washing machines
-
Fixing leaking faucets in the guest rooms
-
Vacuuming carpets
-
Gas analysis of the flue gasses
-
Air-conditioner inspections
-
Calibrating the compressor
-
Repairing equipment electrical cables
-
Changing burned out light bulbs
-
Fixing a burst water pipe
4. The Plettenberg Hotel has recently decided to outsource their landscaping maintenance.
Summarize the possible reasons for The Plettenberg Hotel to outsource their landscaping
maintenance activities.
(5)
Deadline: ___________________________________________________________________
Chapter 3
5. Explain the impetus of environmental issues in the context of global commerce and the economic,
regulatory, market, and social responsibility forces at play in the world business arena. (20)
6. Suggest ways in which a hospitality operation can practically apply the below opportunities to energy
conservation and cost savings.
(10)
o Improving efficiency
o Reducing operating hours
o Reducing the load being supplied
o Recovering and reusing waste energy
o Using the least costly energy source
Deadline: ___________________________________________________________________
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Chapter 4
7. Analyse the effectiveness of the attached evacuation plan. Identify information that has been
excluded and make recommendations to improve its effectiveness. (page 24)
(10)
“SMILE, YOU’RE ON CAMERA!”
Chris Lewis Fire & Security has completed the installation of an integrated CCTV and help point system at the
new South Winchester Park Hotel. David Ryder, Project Manager for the South Winchester Park Hotel
commented, “We’re really pleased with the way the CCTV system has gone in. The installation ran like
clockwork and Chris Lewis Fire & Security clearly understood our requirements for aesthetics and
demonstrated a comprehensive knowledge of system integration.”
The South Winchester Park Hotel opened in April 2010 and plans for remote monitoring of the CCTV images
via a central control room in Winchester will be implemented later in the year.
http://www.chrislewisfs.co.uk/fire-protection
8. The use of security cameras in hotels appears to be growing. Elaborate on the design and
operational features of security systems to reduce the potential for security problems at hotels.
(10)
Deadline: ___________________________________________________________________
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Chapter 5
9. Discuss issues related to swimming pool water systems.
(10)
10. With rising water costs, decreasing water availability, and governmental restrictions on water usage,
hospitality business are facing the problem to enforce water conservation efforts. Suggest practical
solutions to the above problem.
(10)
Deadline: ___________________________________________________________________
Chapter 6
11. Refer to the below electric meter and answer all the questions to follow.
[20]
11.1
11.2
11.3
11.4
11.5
Record the beginning of the month’s reading on the provided electric meter.
(2)
Calculate the consumption if the reading at the end of the month was 71372 KWH.
(2)
What does consumption refer to? Provide another term for consumption.
(2)
The demand reading was 67 KW. What does this mean?
(4)
If the billing was agreed on as below, calculate the customer’s bill for this particular month.
Customer charge R300/month
Demand charge R150/KW
Consumption charge R1.20/KWH
(5)
11.6 Recommend ways the customer can reduce electricity costs.
(5)
12. Read the following extract and answer ALL the questions that follow.
Water Saving
The Fairmont Dubai has 3200 faucets, which includes all guestrooms, kitchens and public restrooms. Water
consumption for the entire property is about 30 million litres per year or 6.5 million gallons. Water costs
about AED 0.20 (US $0.05) per gallon. In an effort to conserve this precious commodity, the hotel has
unveiled a plan to install aerators or flow restrictors on all faucets in the hotel. This is expected to reduce
consumption of water by almost 35% to 40 %. Normal faucets deliver three to four gallons of water (11L to
13L) per minute, but faucet aerators can cut this amount in half with no detectable difference in
performance.
(Adapted from http://www.arabianbusiness.com/index.php?option=com_content&view=article&id=495859)
12.1
Explain why the Fairmont Dubai might be concerned about the amount of water they use?
(2)
12.2
What other measures can the hotel employ to control and reduce water consumption?
(6)
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12.3
Explain how a “faucet aerator” functions to save water.
(2)
Deadline: ___________________________________________________________________
Chapter 7
13. Read the article ‘Sandton hotel installs solar-water heating system’ and answer all the questions to
follow.
Sandton hotel installs solar-water heating system
Israeli Ambassador to South Africa Dov Sergev-Steinberg and Public Enterprises Deputy Minister
Enoch Godongwana on Monday inaugurated the 117 flat panel collector solar water heating installation
above the rooftop of the Hotel Da Vinci, in Sandton.
The hotel is the latest development of the Legacy Group, which is also the developer, contractor and
owner of the Michelangelo, the Michelangelo Towers and the Raphael Penthouse suites in Sandton.
The company responsible for the solar installation is Kayema Energy Solutions, and the Kayema
international solar experts worked together with Legacy's architects and design engineers to implement
the solution.
The project is complete and commissioning of the system will start in the next two to three weeks.
The solar water heating system is capable of preheating 30 000 litres of water before it enters the hotel's
electrical heating system, which is expected to reduce the electricity usage by about 60%.
Kayema also introduced a remote monitoring system, which monitors flow rates, temperatures and water
pressure and will allow an instantaneous view of this system's efficiency and performance from any
computer desktop at any time.
It was estimated that 500 000 kWh/y of electricity would be saved, while some 210 t of carbon-dioxide
emissions would be mitigated. The installation consists of 117 2-kWh flat plate collectors, which use
Israeli technology, and are said to be reliable, and easy to maintain.
Kayema Energy commercial projects manager Dovi Finger explained that the installation took about six
months to complete, and two months of that was dedicated to the engineering and planning phase of the
project, while installation took about three months.
It was described as a challenging project because of the shape of the roof. Also, the fact that the roof is
used as a fire escape meant that the panels needed to be raised above head height to allow movement
under the panels. This required structural steel platforms for the panels, as well as having to take into
account wind factors.
By: Christy van der Merwe
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15th March 2010
[O] http://www.engineeringnews.co.za accessed on 8 September 2011.
13.1
13.2
13.3
13.4
Which department will typically assume responsibility of the system commissioning? (1)
Explain the term ‘system commissioning’.
(3)
Summarise the advantages of the solar-water heating system.
(5)
What do you think would have been one of the most crucial elements that this hotel had to
consider before selecting the solar-heating system?
(1)
14. The latest PTACs are all about efficiency, thanks to this year’s R-22 phase out and next year’s
planned energy-management guidelines. The goal for 2010 was to make PTACs work with new
refrigerants, namely R-410A, said Ben Broido, national sales manager — PTAC for LG Electronics.
“Many manufacturers were having the same problems with new refrigerants,” he said.
Along with the refrigerant change, manufacturers have stepped up energy-efficiency efforts, both
to appeal to guests and to comply with 2012’s energy-management guidelines.
“There are several things the customer is looking for: Ease of service, ease of maintenance,
controlling capital expenditures and lowering operating costs,” said Jim Benz, marketing manager,
air conditioning products for GE.
Silence is key. Many systems use cross-flow blowers, which cause the air to move and respond
with equal power, but with less noise than traditional fans.
Extracted from the article ‘PTACs are about efficiency for hoteliers’ By: Esther Hertzfeld
[O] http://www.hospitalityworldnetwork.com accessed on 8 September 2011
14.1
14.2
Explain the process by which this PTAC will cool down a guest room.
Justify the purchasing of a PTAC rather than installing a centralised cooling system.
(15)
(5)
Deadline: ___________________________________________________________________
Chapter 8
15. Read the article ‘Phase out incandescents for optimum energy efficiency’ and answer all the questions
to follow.
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Phase out incandescents for optimum energy efficiency
Lighting for the hospitality industry has long relied on incandescent bulbs. After all, they
are inexpensive, dimmable and approximate daylight very effectively. Because light is
produced by heating a filament, however, the bulbs get hot and waste a lot of energy.
Because of this lack of energy efficiency, many countries, including Brazil, Ireland and
Venezuela are phasing out the incandescents in favor of fluorescents.
Taken from Lighting for the Hospitality Industry By Jeff Landry, Managing Director,
WorkingPen.com
[O] http://www.business.com accessed on 8 September 2011
15.1
15.2
15.3
15.4
Predict some drawbacks resulting from the above mentioned lighting system.
(4)
Incandescent lamps have good colour rendition. Explain.
(3)
Incandescent lamps have an immediate strike time. Explain.
(2)
Judge the effectiveness of incandescent lamps based on the above provided information.
(1)
16. High energy costs are a pressing problem in the hospitality industry. Attempt to solve this problem by
creating a list of energy conservation opportunities pertaining specifically to a hotel’s lighting system.
(10)
Deadline: ___________________________________________________________________
Chapter 9
17. Outline the monthly washer and dryer maintenance activities of an on-site laundry.
o Clothes washer maintenance activities
(5)
o Clothes dryer maintenance activities
(5)
[10]
18. With water heating accounting for approximately 40 percent of a hotel's energy consumption, it is no
wonder that an increasing number of hotels are implementing ozone laundry systems. Evaluate the
effects of this new trend on a hotel’s laundry systems, costs and the environment.
(10)
Deadline: ___________________________________________________________________
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Chapter 10
19. Investigate the below image and answer all the questions to follow.
19.1 Identify the cooking equipment. Its cooking surface is designed for pots and pans.
(1)
19.2 Mention 3 other pieces of cooking equipment found in the same category as this one.
(3)
19.3 Explain the maintenance of this class of equipment.
(6)
20.
[15]
The maintenance on ventilation hoods is often outsourced.
20.1 Discuss considerations a manager has when contemplating contract maintenance for the above
mentioned equipment.
(5)
20.2 After screening potential contractors using the considerations you have discussed in 18.1, the
manager may choose a contractor and sign a contract. Prioritise the conditions that should be present in
the contract.
(10)
Deadline: ___________________________________________________________________
Chapter 11
21. As facilities management (FM) professionals head into the next decade, the biggest trends in the
roofing industry – which are inherently connected to the direction of the entire construction industry –
are related to energy efficiency sustainability.
21.1
21.2
Discuss trends in the roofing industry related to energy efficiency.
Suggest activities for the PM program of a roof.
(6)
(4)
22. Jo Zaayman is the recently promoted sales representative for Eco Creations. He has been contacted
by the soon to be Facilities Manager of a newly built hotel for a consult on the best irrigation system
for their grounds.
22.1
22.2
Predict the elements Jo would cover.
(5)
After the consult, the Facilities Manager also seek Jo’s advice on the PM for irrigation systems.
Complete this request on Jo’s behalf.
(5)
Deadline: ___________________________________________________________________
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Chapter 12
23. In lodging planning and design, architects should aim to design as much saleable space into the
guestroom floors as possible.
23.1
Discuss this statement under the following headings:
(15)
A) The planning requirements for guestroom floors
B) The more common guestroom floor configurations
C) Programmatic requirements established by owner or management company
23.2 Recommend five ADA accessibility design guidelines for guestrooms.
(5)
24. Read the planning and design notes for the sister hotel of the Amazing Leisure Hotel. Evaluate the
effectiveness of the planning and design and make recommendations for improvements based on the
information provided.
(10)
The Amazing Leisure Hotel has decided to add banquet facilities to the design of their new sister
hotel. The function areas will be located on the far side of the hotel. Patrons will have to enter the
hotel at the main entrance, walk through the restaurant and down one guestroom corridor to reach
the function zone. The facilities will consist of two large function rooms with a maximum capacity of
300 people (sit-down) per room with no moveable partitions. A fixed dance floor will be located in
each venue. Fabric panels have been selected for the walls and a plain navy blue carpet has been
selected for the floor. A chair rail will be applied to the walls to protect their finish. Sufficient
restrooms, coatrooms and banquet furniture storage will be provided. Full blackout capability will be
added to windows. The HVAC systems for the two venues will be linked for better efficiency and
control.
Deadline: ___________________________________________________________________
Chapter 13
25. Selecting food service equipment for a new kitchen should not be done hastily. Discuss the
equipment selection criteria for the tilting-braising pan included below.
(20)
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26. Describe the below listed kitchen equipment configurations and recommend in which type of kitchen
each design would be most suitable.
(10)
NOTE: Answers like ‘equipment is positioned in a straight line’, or, ‘equipment is placed in a L-shape’
etc. will not be accepted.
26.1
Straight line configuration
26.2
L-shaped configuration
26.3
U-shaped configuration
26.4
Parallel back-to-back configuration
26.5
Parallel face-to-face configuration
Deadline: ___________________________________________________________________
Chapter 14
27. The results of a recently conducted strategic review of the Safari Hotel indicated the need to replace
all the seating and tables in the lounge. Besides the fairly new scatter cushions, the hotel lounge has
not received any attention in terms of modernisation in the last 11 years.
27.1
What type of renovation is the Safari Hotel planning?
(1)
27.2
Suggest two other changes that will be classified under the above mentioned renovation.
(2)
27.3
A consultant recommended the Safari Hotel make use of the Unit-price cost estimating
method during in the cost-benefit analysis. Do you think this is good advice? Why or why
not?
(3)
27.4
Which type of benefit analysis would be most recommendable for this specific renovation
project?
(2)
27.5
Predict the types of work that the interior designer would complete during the conceptual
design phase of this project.
(2)
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28. Review the exhibits below and answer the question that follows.
Identify the equipment items represented above and discuss briefly its operation, utility and
functions in a banqueting environment.
(10)
Deadline: ___________________________________________________________________
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7. REVIEW QUESTIONS
Chapter 1
1.
a.
b.
c.
d.
The Role, Cost, and Management of Hospitality Facilities
Which of the following elements is not a way by which a hospitality facility creates a visible, marketable identity for its
products?
the style of signage
the maintenance of back-of-house areas
a distinctive color scheme used in interior or exterior design
the characteristic appearance of the building itself
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.
3.
Budgetary responsibility for the POM and utilities expenditures belongs to which of the following departments?
a. security
b. accounting
c. engineering
d. rooms
4.
a.
b.
c.
d.
5.
a.
b.
c.
d.
6.
a.
b.
c.
d.
The major element of the utilities expenditure is:
fuel (gas, oil, propane).
electricity.
steam.
water and wastewater.
Which of the following statements regarding a building’s initial construction and ongoing maintenance costs is true?
There is little correlation between a building’s initial construction cost and its ongoing maintenance costs.
One advantage of higher initial construction cost is that it generally reduces ongoing maintenance costs.
The more a building costs initially to construct, the more it generally costs to maintain it.
None of the above is true.
Which of the following is not a CapEx item?
replacement and refurbishment of FF&E
structural changes made to meet the regulatory requirements of the Americans with Disabilities Act
telecommunications trunk line charges
renovations of building components
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
8.
a.
b.
c.
d.
Which of the following series best describes the order of priority a facilities manager should establish when approaching
a maintenance or repair task?
(1) safety, (2) legality, (3) service
(1) legality, (2) safety, (3) service
(1) service, (2) legality, (3) safety
(1) safety, (2) service, (3) legality
9.
a.
b.
c.
d.
Which of the following expense items is not covered by replacement reserve funds?
FF&E
building expansion
building repair
emergency services
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10. Functions for which the facilities manager has responsibility include all but which of the following?
a.
b.
c.
d.
contractual and regulatory compliance
parts inventory and control
emergency planning and response
housekeeping services
Chapter 2
1.
a.
b.
c.
d.
Hospitality Facilities Management Tools, Techniques, and Trends
Maintenance that pertains to the general upkeep of the property, recurs on a regular basis, and requires minimal training
is referred to as:
emergency or breakdown maintenance.
routine maintenance.
preventive maintenance.
predictive maintenance.
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
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.
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.
5.
a.
b.
c.
d.
6.
A room data card typically includes all of the following components except:
a detailed outline of the process to follow for requisitioning any new room furniture, fixtures, or equipment.
space for scheduling and verifying the preventive maintenance dates for the room.
information about the major HVAC and electrical services in a room.
some equipment warranty information.
Material safety data sheets (MSDS):
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.
7.
a.
b.
c.
d.
Which of the following statements about emergency and breakdown maintenance is true?
An effective maintenance management system greatly reduces the need for emergency maintenance.
Even the best ongoing maintenance possible will not eliminate all emergency maintenance needs.
Emergency and breakdown maintenance tends to be quite costly.
All of the above.
8.
All of the following provisions are normally included in a maintenance contract except:
a.
b.
c.
d.
a schedule of frequency of work and specific duties.
a cancellation clause.
specific fees for the work to be done.
automatic renewal.
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9.
The largest portion of the maintenance department’s POM expenditure is usually:
a.
b.
c.
d.
water and sewage charges.
wages and benefits.
operating supplies.
electrical and mechanical equipment.
10.
a.
b.
c.
d.
Facilities benchmarking for establishing goals for quality is based on:
statistical analysis.
quality milestones
comparisons.
quality circles.
Chapter 3
Environmental and Sustainability Management
1. Sustainability is a business concept that addresses which of the following dimensions?
a. equity in the distribution of income and profits from business operations.
b. environmental concerns, especially in areas where the natural environment is part of the appeal
c. economic concerns affecting a business’s short- and long-term survival and success
d. all of the above
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.
3. Which of the following approaches to dealing with solid waste is the most desirable, since it yields the greatest savings in
resources and energy?
a. source reduction
b. reuse
c. waste transformation
d. recycling
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
5. Submetering, as a function of energy-use tracking and recording, is:
a.
b.
c.
d.
a method of energy management in which meters are installed in energy-using areas to monitor their specific usage.
an informative but very expensive tool, even when it is installed during initial construction.
a technique used by the utility company in agreement with the user to estimate monthly electricity usage.
a method used by utility companies to prevent “brownouts” by substituting purchased and metered electricity from a
secondary supplier.
6. Proper and regular maintenance of equipment reduces energy use by:
a.
b.
c.
d.
reducing the number of unscheduled repairs needed by the equipment.
not having to continually shut down and cycle up the equipment.
maintaining the efficiency and prolonging the life of the equipment.
keeping equipment on line longer that its manufacturers’ predicted useful life.
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.
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Chapter 4
Safety and Security Systems
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.
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)
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.
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.
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.
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
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
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.
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. 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 workshift should be signed out at the start of the shift and returned at the end.
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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 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.
Chapter 5
Water and Wastewater Systems
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
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.
3. A restaurant's storm sewer system disposes of:
a.
b.
c.
d.
rainwater.
waste water from the restaurant itself.
gray water.
a and c
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.
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.
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.
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.
8. Which of the following systems is generally the most expensive option for heating water?
a.
b.
c.
d.
oil
natural gas
steam
electric resistance
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9. The balance between acidity and alkalinity in a swimming pool is established by using a test kit to measure the:
a.
b.
c.
d.
pH of the water.
algae content of the water.
amount of leaching from the pool's plaster/tile walls.
amount of sunlight that reaches the bottom of the pool.
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.
Chapter 6
Electrical Systems
1. 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. none of the above.
2. 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.
3. A property's distribution and control system splits the electrical supply into:
a.
b.
c.
d.
channels.
transformers.
feeders.
frequencies.
4. 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.
5. When electrical maintenance is performed, lockout/tagout procedures:
a.
b.
c.
d.
lock out of service those circuits to be worked on so that no one can accidentally energize the circuits.
need not be followed in the United States.
ensure that no unauthorized persons enter the room where the maintenance work is being done.
are used to block access to electrical panels in transformer rooms.
6. 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
7. Which of the following is a source of electrical power supply problems for hotels?
a. natural phenomena, such as lightning
b. normal utility maintenance operations
c. faulty electrical systems in neighboring businesses
d. all of the above
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8. 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
9. The charge based on a business’s highest rate of energy usage during a billing period is called the __________ charge.
a.
b.
c.
d.
energy
demand
spike
voltage
10.
a.
b.
c.
d.
Because electric utilities have been deregulated in the United States:
hotels must generate their own electricity.
each geographic region has been assigned a single electric utility company.
hotel managers must choose a utility company to supply their hotel’s electricity.
power outages and power-reliability problems have become much less frequent.
Chapter 7
Heating, Ventilating, and Air Conditioning Systems
1.
Convection heat loss reduces body temperature by way of:
a.
b.
c.
d.
transferring heat from the body toward colder surfaces.
transferring heat by moving cooler air over the body.
perspiration transforming into a vapor.
lowering humidity level.
2.
What is normally called “the temperature” of a guestroom is known in the HVAC industry as:
a.
b.
c.
d.
the wet bulb temperature.
the dew point temperature.
the adiabatic temperature.
the dry bulb temperature.
3.
a.
b.
c.
d.
4.
a.
In the vapor compression refrigeration cycle, the refrigerant is first __________ in the evaporator unit, then moved to the
compressor and condenser units.
boiled
chilled
recirculated
vented
b.
c.
d.
The energy efficiency ratio (EER) of cooling equipment can be calculated by:
adding the amount of cooling achieved (Btu/hr) to the amount of energy used (watts drawn by the unit) to operate the
system.
multiplying the amount of cooling achieved by the amount of energy used.
subtracting the amount of cooling achieved from the amount of energy used.
dividing the amount of cooling achieved by the amount of energy used.
5.
a.
b.
c.
d.
The centralized HVAC system offering the greatest room temperature flexibility is the:
two-pipe system.
three-pipe system.
four-pipe system.
universal system.
6.
a.
b.
c.
d.
The basic job of a thermostat is to:
regulate the flow of fuel to an HVAC unit.
signal to maintenance personnel when an HVAC unit is in need of maintenance or repair.
regulate the flow of intake air to an HVAC unit.
sense the temperature of the air at the thermostat and signal an HVAC unit to either turn on or turn off.
7.
a.
b.
c.
d.
Water is cooled in a cooling tower by a process of:
condensation.
evaporation.
compression.
osmosis.
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8.
a.
b.
c.
d.
The concept known as thermal storage conserves energy by:
using stored ice and cold water for cooling during periods of high energy cost.
converting daytime heat and light to electricity through solar panels.
closing a section of a hotel and supplying conditioned air only to occupied areas.
shutting down the HVAC system during nighttime hours.
Chapter 8
Lighting Systems
1.
a.
b.
c.
d.
A light source’s ability to provide a perceived color similar to that which results from sunlight is known as the source’s:
illumination.
color code.
lumen.
color rendition.
2.
Illumination is typically measured in:
a.
b.
c.
d.
coefficients of illumination.
CCTs.
footcandles or lumens.
CRIs.
3.
a.
b.
c.
d.
What are the drawbacks to natural light?
It can create a substantial heat gain within a building.
It is considered an inefficient light source.
It has poor color rendition.
All of the above.
4.
a.
b.
c.
d.
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:
guaranteed to last for 1,000 hours before burning out.
expected to last for approximately 1,000 hours before burning out.
guaranteed to last for 500 hours before burning out.
expected to last for approximately 2,000 hours before burning out.
5.
a.
b.
c.
d.
What is the most common type of electric discharge lamp?
mercury vapor
fluorescent
metal halide
high-pressure sodium
6.
a.
b.
c.
d.
“Strike time” refers to:
a lamp’s tendency to decrease its light output over time.
a property's predetermined schedule for group relamping.
the time required for a lamp to reach full output from a cold start.
the expected operating lifetime of a lamp.
7.
a.
b.
c.
d.
Sarah is considering buying a luminaire with a visual comfort probability (VCP) rating of 90. What does this tell her
about the luminaire?
Most people would not find this luminaire objectionable due to glare.
This luminaire provides a color rendition that is 90 percent “true.”
This luminaire is guaranteed to last 9,000 hours before burning out.
This luminaire provides a color temperature in the “warm” range.
8.
a.
b.
c.
d.
Exit signs must operate:
only at night.
only in dark areas within a building.
24 hours a day, every day.
during emergencies; at other times, operation is optional.
9.
Why should plastic luminaires be air-dried?
a.
b.
Air-drying them is faster.
Wiping them dry might reduce the luminaire’s useful life.
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c.
d.
Air-drying has many safety advantages.
Wiping them dry might give them a new static charge.
10.
a.
b.
c.
d.
Some current and most older electric discharge lamps present special disposal problems because they contain:
small amounts of mercury.
large amounts of lead.
trace amounts of radioactive elements.
all of the above.
Chapter 9
1.
Laundry Systems
c.
d.
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?
Find an excuse to fire the employee; he is just an injury lawsuit waiting to happen.
Tell your boss that the hotel should close down its on-premises laundry and send the hotel's laundry to an outside
contractor.
Replace the hotel's carts with “raising platform” carts.
Transfer the employee who is complaining to another department.
2.
a.
b.
c.
d.
Laundry chutes:
must be regularly checked for lint and dirt.
should never be locked.
are self-maintaining because the laundry cleans them as it slides through.
should only be locked at night.
3.
a.
b.
c.
d.
A cool-down cycle:
helps prevent laundry from wrinkling.
keeps tunnel washers from overheating.
can be a feature of both washer-extractors and dryers.
a and c
4.
a.
b.
c.
d.
What happens to no-iron fabrics that are subjected to “thermal shock” in a washing machine?
The colors of the no-iron fabrics “bleed” into the wash water.
The no-iron fabrics become wrinkled.
The no-iron fabrics lose their elastic strength and tear more easily.
The edges of the no-iron fabrics become more susceptible to fraying.
5.
Top-transfer tunnel washers:
a.
b.
c.
d.
subject laundry to successive “baths” within the same cylinder.
drain the water from the laundry before moving it along to the next bath within the washer.
subject laundry to a centrifugal force within each bath in order to promote cleaning.
transfer both the water and the laundry to the next bath within the washer.
6.
a.
b.
c.
d.
Usually, the most economical heat source for a dryer is:
gas.
electricity.
steam.
coal.
7.
What is the most common and costly mistake institutional laundries make when drying laundry?
a.
b.
c.
d.
applying too much heat at the end of the drying cycle
taking too long to load or unload the dryers
underloading the dryers
allowing laundry to dry too long
8.
a.
b.
c.
d.
Which of the following statements about designing an on-premises laundry is true?
An on-premises laundry should be located as close to hotel guestrooms as possible.
An on-premises laundry should not be located in an area or room with an outside wall.
A cement floor with easily cleanable drains is ideal for an on-premises laundry.
All of the above.
a.
b.
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9.
“Water hammer” occurs when:
a.
b.
c.
d.
water flowing rapidly through a pipe is abruptly stopped.
calcium and other substances in water clog a pipe.
water is incorrectly treated by the water softener.
water in hot water heaters is brought to high temperatures too quickly.
10.
a.
b.
c.
d.
Regarding an on-premises laundry, the engineering department is responsible for:
maintaining laundry equipment.
staffing the laundry.
keeping the laundry’s utility costs within budget.
a and c
Chapter 10
Food Service Equipment
1.
a.
b.
c.
d.
The type of range that uses electromagnetic energy to heat foods is called a(n) __________ range.
mechanical
fry-top
induction
open-top
2.
a.
b.
c.
d.
An oven in which heated air within the cooking chamber is circulated rapidly by a fan or blower system is called a
__________ oven.
convection
revolving
conventional
rotary
3.
a.
b.
c.
d.
Which of the following is an advantage of using a microwave oven?
Microwave ovens do not heat the air around them, which helps keep the kitchen cool.
Microwave ovens can cook large quantities of food.
Microwave ovens can cook food fast.
a and c
4.
a.
b.
c.
d.
Which of the following functions as an oversize skillet?
deep-fat fryer
tilting braising pan
pressure steamer
steam-jacketed kettle
5.
a.
b.
c.
d.
The deep-fat fryers used at McDonald’s and other quick-service restaurants to produce french fries are called
__________ fryers.
open-pot
pressure
induction
combi
6.
Which of the following statements about ventilation hoods is false?
a.
b.
c.
d.
In most areas of the United States, ventilation hoods are not required in food service kitchens.
Ventilation hoods typically include some sort of grease-removal mechanism.
Fire-suppression equipment is a part of many ventilation hoods.
a and b
7.
a.
b.
c.
d.
With a __________ dishwasher, the racks of dishes being washed remain stationary throughout the washing process.
conveyor
flight-type
door-type
none of the above
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8.
Who should be responsible for the minor maintenance and cleaning of food preparation and cooking equipment?
a.
b.
c.
d.
maintenance employees
the executive chef
an authorized service representative
kitchen employees
9.
a.
b.
c.
d.
Testing and calibrating oven controls is a maintenance job typically performed by a hotel’s __________ staff.
kitchen
maintenance
housekeeping
security
10.
a.
b.
c.
Which of the following statements about equipment warranties is true?
New food service equipment typically does not have a warranty.
Warranty coverage might be voided if the equipment was wired or installed improperly.
Most warranties cover minor equipment adjustments and the replacement of items such as timers, light bulbs, and
indicator lights.
Warranty coverage always begins from the date the equipment is installed
d.
Chapter 11
1.
a.
b.
c.
d.
2.
Building Structure, Finishes, and Site
To seal penetrations of the roof by equipment, __________ is installed under the roofing material and up the sides of the
equipment.
jointing
glazing
decking
flashing
a.
b.
c.
d.
You are the manager of a downtown restaurant. Recently, you have begun having problems with graffiti being sprayed
onto the outside masonry walls of the restaurant. You’ve just repainted and the restaurant looks great, but you don’t want
to have to repaint constantly. What can you do to make it easier to clean graffiti off the walls?
Apply a mixture of household bleach, vinegar, and water to the walls.
Use an alkaline cleaner.
Apply a clear acrylic sealer to the walls.
There is nothing you can do about this problem, beyond repainting when necessary.
3.
Exterior walls should be inspected at least:
a.
b.
c.
d.
once every six months.
every other year.
every five years.
every ten years.
4.
a.
b.
c.
d.
Which of the following is not true about a hydraulic elevator system?
The car is mounted on a giant piston.
Counterweights help the elevator move up and down.
Oil pumped into a cylinder raises the elevator.
It can only be used in a building of six stories or less.
5.
a.
b.
c.
d.
Joints in concrete are used to:
reinforce the concrete.
control the location of cracks.
eliminate cracking, spalling, and scaling.
absorb longitudinal load stress.
6.
When a concrete slab develops hairline cracks that form a map-like pattern on the slab’s surface, the slab is experiencing
a condition called:
spalling.
leaching.
crazing.
scaling.
a.
b.
c.
d.
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7.
a.
b.
c.
d.
An advantage of using universal parking spaces to comply with the ADA is that:
no “van accessible” signs are needed.
spaces can accommodate either vans or cars.
access aisles are not required.
a and b
8.
The purpose of a storm water drainage system is to:
a.
b.
c.
d.
carry rain water away from the property.
protect the property in case the local community's sanitary sewer system fails, by providing a place for the sewage to go.
protect the property from underground springs.
do all of the above.
9.
a.
b.
c.
d.
To “exercise” a valve is to:
thoroughly clean it.
fully open and close it.
carefully lubricate it.
replace it with a new one.
10.
a.
b.
c.
d.
Why is it important for the hotel’s maintenance department to keep the blades of the hotel’s lawn mowers sharp?
If the blades are sharp, the grass is cut, not ripped, and is therefore less susceptible to disease.
The engines of the lawn mowers will run smoother if the blades are kept sharp.
If the blades are sharp, the lawn mowers will use less gas.
The blades are less likely to warp or crack if they are kept sharp.
Chapter 12
Lodging Planning and Design
1.
a.
b.
c.
d.
The process for developing a new hotel typically takes approximately:
six to twelve months.
one to two years.
three to four years.
five to seven years.
2.
a.
b.
c.
d.
The first design phase of a hotel construction project is called:
schematic design.
feasibility assessment.
engineering design.
conceptual design.
3.
What is a porte cochere?
a.
b.
c.
d.
It is the technical name for a main hotel entrance that meets ADA’s accessibility requirements.
It is the French name for the back or employee entrance to a hotel.
It is a hotel patio or courtyard typically constructed with paving stones.
It is a canopy designed to protect guests from inclement weather and provide visual emphasis to a hotel’s main entrance.
4.
a.
b.
c.
d.
The double-loaded slab guestroom floor configuration features:
rooms on both sides of a central corridor.
rooms grouped around a central vertical core.
rooms off a corridor encircling a multi-story lobby space.
rooms off one side of a corridor.
5.
The most efficient guestroom floor configuration in terms of saleable gross floor area is:
a.
b.
c.
d.
tower.
double-loaded slab.
single-loaded slab.
atrium.
6.
a.
b.
c.
d.
The most prominent hotel public space is the:
ballroom.
lounge.
restaurant.
lobby.
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7.
a.
b.
c.
d.
A hotel’s front office should always be located:
adjacent to the front desk.
near the sales office.
on the ground floor.
on the penthouse floor.
8.
The largest back-of-the-house area in most hotels and the one requiring the most design attention is:
a.
b.
c.
d.
administrative office group.
the maintenance department.
the kitchen and food production area.
receiving and storage.
Chapter 13
Food Service Planning and Design
1. 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 in specific geographic areas.
d. eliminate cross-tracking and back-tracking within a kitchen.
2. 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.
3. 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.
4. Which of the following is not an appropriate design elements for a restaurant’s back dock?
a. It should be hidden from dining room windows.
b. It should be elevated when possible.
c. It should face street traffic.
d. It should be large enough for unloaders to work around unloaded items.
5. 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.
6. 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
7. 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.
8. 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.
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Chapter 14
Renovation and Capital Projects
1.
a.
b.
c.
d.
Major renovations are usually done on a __________ cycle.
3-year
6-year
12- to 15-year
40- to 50-year
2.
A facility life-cycle cost study is a:
a.
b.
set of drawings illustrating the construction phases involved in a complete gutting of a space.
periodic, rigorous evaluation of a property, usually by the property’s general manager and the owner’s representative or
asset manager, regarding the property’s current market position.
space-by-space schedule of the projected renovation needs for a given building over a very long time horizon (such as 20
to 30 years).
booklet prepared by the property’s managers, showing the costs involved in upgrading the property’s technical systems
(front office accounting system, fire-suppression system, and so on) over time (typically 15 to 20 years).
c.
d.
3.
a.
b.
c.
d.
Which of the following estimating methods is the most accurate?
unit-price estimate
systems estimate
order-of-magnitude estimate
occupancy-based estimate
4.
a.
b.
c.
d.
Why is it a good idea to hire design professionals for all but the very smallest renovation projects?
Designers know about the most current construction materials and technology.
Designers can provide the documents needed by local building officials.
Designers can make sure the renovation meets building code requirements.
All of the above.
5.
Which of the following places the four phases of the design process in the proper order (from phase 1 to phase 4)?
a.
b.
c.
d.
construction documents, conceptual design, design development, schematic design
conceptual design, schematic design, design development, construction documents
design development, conceptual design, schematic design, construction documents
schematic design, conceptual design, construction documents, design development
6.
a.
b.
c.
d.
A good source of sample construction contracts is:
the American Institute of Architects (AIA).
Contracts R Us (Internet).
the Compendium of Sample Contracts, published by the American Contractors Association.
the Construction Society of the United States.
7.
With a design/build contract:
a.
b.
c.
d.
the owner serves as the renovation designer, with construction performed by in-house staff.
the construction contractor serves as the designer as well as the builder.
the designer provides designs to the contractor that constructs the project.
none of the above.
8.
Equipment or materials that are functionally, operationally, and aesthetically equivalent to higher-priced items made by
different manufacturers are called:
copy-cat goods.
proxies.
makeshift goods.
knock-offs.
a.
b.
c.
d.
9.
a.
b.
c.
What is a punch list?
It is a list, prepared at the beginning of a renovation project, that identifies for the contractor which jobs are most critical
to the renovation’s success.
It is a list, prepared at the end of a renovation project, which identifies construction work that does not conform to
contract specifications.
It is a list, prepared by the designer one year after the renovation project is completed, which identifies for the contractor
any work that has demonstrated partial or complete structural failure during the year.
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d.
It is a list, prepared by the contractor at the beginning of the renovation project, which identifies for the hotel owner
those portions of the renovation design that do not meet local or national building codes.
10.
The property’s renovation manager should clarify the contractor’s responsibilities for cleaning up areas of the hotel
where construction work was done before signing the:
Certificate of Occupancy.
construction contract.
Certificate of Substantial Completion.
contractor’s clean-up waiver.
a.
b.
c.
d.
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