PRETEST 8  Facade is very important in

 The storytelling of the property's planning specifics for restaurant

provides the owner and guests and other food service
with an idea of the hotel establishments
concepts, which then become the o TRUE
cornerstone of the hotel building
o TRUE  The hotel employees are part
of planning specifics for
 The concept shapes the restaurant and other food service
experience establishments
o TRUE o FALSE

 Take into consideration the  The marketing and advertisement

theme of the restaurant when are part of planning specifics for
deciding on the type of music to restaurant and other food service
play establishments
o TRUE o FALSE

 Keeping an eye in your target is

part of planning specifics for
restaurant and other food service
establishments
o TRUE

 The hotel first impressions are

part of planning specifics for
restaurant and other food service
establishments
o FALSE

 Restrooms are extremely

important part of a restaurant
o TRUE

 The hotel common areas are part

of planning specifics for
restaurant and other food service
establishments
o FALSE
PRETEST 9
 A well planned foodservice
facility has maximum manpower
requirements
o FALSE
 A well planned foodservice
facility has working areas that are
prone to accidents
o FALSE
 A well planned foodservice
facility has minimum investment
in building furnishing and
equipment
o TRUE
 A well planned foodservice
facility has aesthetic appeals to
customers and workers
o TRUE
 A well planned foodservice
facility has simplified production
process for food and non-food
items
o TRUE
 Flow is identified as the
movement of materials, workers,
guests, equipment or any other
element involved in the
operation facility
o TRUE
 A well planned foodservice
facility has minimum waste of
time, labor and materials
o TRUE
 A well planned foodservice
facility has high maintenance cost
o FALSE
 A well planned foodservice
facility has maximum profit and
return of investment
o TRUE
 Feasibility study is a creative,
objective, rational process
whereby marketing and financial
data are collected, assimilated
and analyzed
o TRUE
 A well planned foodservice
facility has complicated
supervision and management
o FALSE
 A well planned foodservice
facility has efficient workflow of
materials and equipment that6
may have to be molded about.
o TRUE
 Facilities planning has two
components: facilities location
and facilities design
o TRUE
PRETEST 10
 For hotels, design is an important
tool to enhance the attractive
appeal of the building, create an
atmosphere in public areas, such
as lobbies, & attract visitors to
the building.
o TRUE
 In hospitality & tourism facilities,
design is considered to be a key
element that can contribute to
adding value to both operations
& guests.
o TRUE
 Dark colors make an area appear
larger
o FALSE
 When dining, customers judge
the environment in a more
conscious manner than the other
variables of the operation.
o FALSE
 The layout & design of the
operation affects variables such
as the expense of the operation,
the picture represented to
visitors by the operation, the
movement of goods from receipt
to service, etc.
o TRUE
 When dining, customers judge
more than the quantity of the
food & service.
o FALSE
 The design of those
establishments can give the
company identity or character &
project the appeal & vision of the
operation to visitors or potential
visitors.
o TRUE
 The overall impression that the
client gets from the operation is
the atmosphere.
o TRUE
 Design is the human power to
conceive, plan, & produce
products that serve human
beings in order to achieve their
individual & collective goals.
o TRUE
 The layout & design of a food
service operation is two of the
main factors in the restaurant's
success.
o TRUE
 A food service consultant can
expertly direct an owner from a
variety of manufacturers to an
assortment of equipment,
allowing only the most applicable
& effective equipment to be
applied to the room.
o TRUE
 Bright colors & lights do not also
allow guests to stay for a long
time.
o TRUE
 Foodservice advisors are also
qualified to identify & fix flaws &
 future problems, saving money &
trouble for the owner.
o TRUE
 Bright colors make an area
appear smaller
o FALSE
 Find a design that reflects the
concept, enables employees to
do their jobs, offers what they
want & want to customers, &
falls within the budget.
o TRUE
PRETEST 11
 In the event of an emergency,
escape routes should allow
everyone on the premises to flee
to a place of safety.
o TRUE
 In our culture, safety &
protection are top priorities
o TRUE
 Today, there are many different
forms of protection or safety,
such as international security,
cyber security, physical security,
fire safety, etc.
o TRUE
 The key precautions needed to
safeguard the safety of
personnel, visitors/guests &
other people who could be
affected in the event of a fire at
your premises are identified by
fire risk assessments.
o TRUE
 All new upholstered furniture &
loose & stretch furniture
coverings must bear a permanent
label illustrating compliance with
the requirements of fire
protection.
o TRUE
 It's good practice to familiarize
staff with the
emergency evacuation plan after
risk
assessment.
o TRUE
 Heaters, electrical equipment,
naked flames, sources of ignition,
smoking areas are considered fire
hazards
o TRUE
 A crisis is an important
phenomenon that affects human
society negatively.
o TRUE
 In the area of safety & security,
risk management has an
important role.
o TRUE
 Risk theory is a scientific
discipline that is widely used,
focused on the detection of a
hazard, the risk specification of
how to overcome the risk.
o TRUE
PRETEST 12
 Comfort and breathability are a
vital part of enjoying your travel
experience, & the last thing you
need to do is get good feedback
because of dumb and short-
sighted HVAC repair,
maintenance, or installation
problems
o FALSE
 In several buildings, individual
comfort cooling systems have
been added to fix a particular
overheating issue that did not
exist or was not noticeable at the
time of the initial design
o TRUE
 HVAC is also important in
hospitals, particularly with the
advent of macro-hospitals and the
trend of the industry
to downgrade to newer heating
and cooling equipment
o FALSE
 Improved heat-warning systems
& procedures to prevent deadly
exposure of young professionals
& other vulnerable populations,
usually by restricting operation &
reducing the temperature of the
local indoor environment by air-
conditioning, can limit deaths
caused by sudden rises in
outdoor temperature.
o FALSE
 The decreased intensity, humidity, air quality of buildings
frequency, & geographic spread under the chosen conditions.
of severe heat events or o TRUE
prolonged periods of high
temperatures is a global societal
challenged associated with
climate change, with widespread
health effects, as even mild
elevations of mean global
temperatures can cause a
disproportionate increase in hot
days.
o FALSE

 Sound masking brings to the

background a calming or
common & continuous noise, so
that distracting noises fade into
it, such as conversations.
o TRUE

 Noise is a significant
environmental factor that affects
all issues related to urban
environmental degradation &
quality of life.
o TRUE

 Heating, ventilation, & air

conditioning (HVAC) systems
differ greatly in size &
functionality.
o TRUE

 Workplace noise sensitivity must

be handled by
employers.
o TRUE

 Heating, ventilation, & air

conditioning (HVAC) systems
regulate the temperature,
PRETEST 13
 Tourism & waste generation
tourism is responsible for a small
share of waste generation.
o TRUE
 Housekeepers already face an
elevated risk of developing
musculoskeletal conditions &
cumulative trauma injuries only
from the physicality of cleaning
duties.
o TRUE
 The biggest advantage of
managing waste is that it
eventually leads to a better &
fresher environment.
o TRUE
 Restaurant waste has similar
characteristics to mixed
household waste, consisting of a
diverse variety of materials,
including organic & toxic
materials, which can have a
major effect on the environment
when disposed of.
o FALSE
 Water provides a limited range of
possibilities for leisure & tourism
activities beyond its well-known
industrial & energy uses.
o FALSE

 The amounts of solid waste

generated by tourism businesses
are few now; globally, 35 million
tons of solid waste per year & the
type of waste generated are
correlated with greater
environmental impacts.
o FALSE

 House waste also varies

seasonally & is produced in litter
sensitive areas, potentially
placing pressure on waste
management facilities during the
peak season & harming resources
of high natural value.
o FALSE

 Housekeepers may remove trash

bags in each room, or they can
just empty bins into their cart.
o TRUE
PRETEST 14
 Many hotels are making a
statement by offering
guests common-formulated
amenities.
o TRUE
 Few hotels are taking steps to
make their operations more
sustainable hospitality industry
initiatives will give event planners
something to consider when
choosing hotels for the programs
of their customers, whether as a
location for the event itself or as
the option for out-of-town visitors
for overnight accommodations.
o FALSE
 Eco-friendly is not the same as
green hotel
o FALSE
 Hotels should also expect a few
of sustainability when going
green to save.
o FALSE
 In order to encourage health and
well-being, now and in the
future, environmental protection
is the study of conserving natural
resources and protecting global
ecosystems
o TRUE
 Sustainable leadership
encourages the long term
survival of an organization since
it is preventive rather than
reactive
o TRUE
 An increasing number of hotels
are realizing the disadvantages of
composting food waste instead of
throwing it out.
o FALSE
 Environmental management is
the practice of managing the
effect of a business on the three-
bottom lines, people, earth and
benefit so that in the future all
three will succeed
o TRUE
 The convergence of business and
sustainability is environmental
management.
o TRUE
 Hotels worldwide are working to
maximize energy usage while
preserving & where possible,
improving the guest experience,
whether in central operations
such as boilers, or through
lighting systems, kitchen
appliances, & integrated energy
management systems.
o FALSE
PRETEST 8  Facade is very important in
 The storytelling of the property's planning specifics for restaurant
provides the owner and guests and other food service
with an idea of the hotel establishments
concepts, which then become the o TRUE
cornerstone of the hotel building
o TRUE  The hotel employees are part
of planning specifics for
 The concept shapes the restaurant and other food service
experience establishments
o TRUE o FALSE

 Take into consideration the  The marketing and advertisement

theme of the restaurant when are part of planning specifics for
deciding on the type of music to restaurant and other food service
play establishments
o TRUE o FALSE

 Keeping an eye in your target is

part of planning specifics for
restaurant and other food service
establishments
o TRUE

 The hotel first impressions are

part of planning specifics for
restaurant and other food service
establishments
o FALSE

 Restrooms are extremely

important part of a restaurant
o TRUE

 The hotel common areas are part

of planning specifics for
restaurant and other food service
establishments
o FALSE
PRETEST 9
 A well planned foodservice
facility has maximum manpower
requirements
o FALSE
 A well planned foodservice
facility has working areas that are
prone to accidents
o FALSE
 A well planned foodservice
facility has minimum investment
in building furnishing and
equipment
o TRUE
 A well planned foodservice
facility has aesthetic appeals to
customers and workers
o TRUE
 A well planned foodservice
facility has simplified production
process for food and non-food
items
o TRUE
 Flow is identified as the
movement of materials, workers,
guests, equipment or any other
element involved in the
operation facility
o TRUE
 A well planned foodservice
facility has minimum waste of
time, labor and materials
o TRUE
 A well planned foodservice
facility has high maintenance cost
o FALSE
 A well planned foodservice
facility has maximum profit and
return of investment
o TRUE
 Feasibility study is a creative,
objective, rational process
whereby marketing and financial
data are collected, assimilated
and analyzed
o TRUE
 A well planned foodservice
facility has complicated
supervision and management
o FALSE
 A well planned foodservice
facility has efficient workflow of
materials and equipment that6
may have to be molded about.
o TRUE
 Facilities planning has two
components: facilities location
and facilities design
o TRUE
PRETEST 10
 For hotels, design is an important
tool to enhance the attractive
appeal of the building, create an
atmosphere in public areas, such
as lobbies, & attract visitors to
the building.
o TRUE
 In hospitality & tourism facilities,
design is considered to be a key
element that can contribute to
adding value to both operations
& guests.
o TRUE
 Dark colors make an area appear
larger
o FALSE
 When dining, customers judge
the environment in a more
conscious manner than the other
variables of the operation.
o FALSE
 The layout & design of the
operation affects variables such
as the expense of the operation,
the picture represented to
visitors by the operation, the
movement of goods from receipt
to service, etc.
o TRUE
 When dining, customers judge
more than the quantity of the
food & service.
o FALSE
 The design of those
establishments can give the
company identity or character &
project the appeal & vision of the
operation to visitors or potential
visitors.
o TRUE
 The overall impression that the
client gets from the operation is
the atmosphere.
o TRUE
 Design is the human power to
conceive, plan, & produce
products that serve human
beings in order to achieve their
individual & collective goals.
o TRUE
 The layout & design of a food
service operation is two of the
main factors in the restaurant's
success.
o TRUE
 A food service consultant can
expertly direct an owner from a
variety of manufacturers to an
assortment of equipment,
allowing only the most applicable
& effective equipment to be
applied to the room.
o TRUE
 Bright colors & lights do not also
allow guests to stay for a long
time.
o TRUE
 Foodservice advisors are also
qualified to identify & fix flaws &
 future problems, saving money &
trouble for the owner.
o TRUE
 Bright colors make an area
appear smaller
o FALSE
 Find a design that reflects the
concept, enables employees to
do their jobs, offers what they
want & want to customers, &
falls within the budget.
o TRUE
PRETEST 11
 In the event of an emergency,
escape routes should allow
everyone on the premises to flee
to a place of safety.
o TRUE
 In our culture, safety &
protection are top priorities
o TRUE
 Today, there are many different
forms of protection or safety,
such as international security,
cyber security, physical security,
fire safety, etc.
o TRUE
 The key precautions needed to
safeguard the safety of
personnel, visitors/guests &
other people who could be
affected in the event of a fire at
your premises are identified by
fire risk assessments.
o TRUE
 All new upholstered furniture &
loose & stretch furniture
coverings must bear a permanent
label illustrating compliance with
the requirements of fire
protection.
o TRUE
 It's good practice to familiarize
staff with the
emergency evacuation plan after
risk
assessment.
o TRUE
 Heaters, electrical equipment,
naked flames, sources of ignition,
smoking areas are considered fire
hazards
o TRUE
 A crisis is an important
phenomenon that affects human
society negatively.
o TRUE
 In the area of safety & security,
risk management has an
important role.
o TRUE
 Risk theory is a scientific
discipline that is widely used,
focused on the detection of a
hazard, the risk specification of
how to overcome the risk.
o TRUE
PRETEST 12
 Comfort and breathability are a
vital part of enjoying your travel
experience, & the last thing you
need to do is get good feedback
because of dumb and short-
sighted HVAC repair,
maintenance, or installation
problems
o FALSE
 In several buildings, individual
comfort cooling systems have
been added to fix a particular
overheating issue that did not
exist or was not noticeable at the
time of the initial design
o TRUE
 HVAC is also important in
hospitals, particularly with the
advent of macro-hospitals and the
trend of the industry
to downgrade to newer heating
and cooling equipment
o FALSE
 Improved heat-warning systems
& procedures to prevent deadly
exposure of young professionals
& other vulnerable populations,
usually by restricting operation &
reducing the temperature of the
local indoor environment by air-
conditioning, can limit deaths
caused by sudden rises in
outdoor temperature.
o FALSE
 The decreased intensity, humidity, air quality of buildings
frequency, & geographic spread under the chosen conditions.
of severe heat events or o TRUE
prolonged periods of high
temperatures is a global societal
challenged associated with
climate change, with widespread
health effects, as even mild
elevations of mean global
temperatures can cause a
disproportionate increase in hot
days.
o FALSE

 Sound masking brings to the

background a calming or
common & continuous noise, so
that distracting noises fade into
it, such as conversations.
o TRUE

 Noise is a significant
environmental factor that affects
all issues related to urban
environmental degradation &
quality of life.
o TRUE

 Heating, ventilation, & air

conditioning (HVAC) systems
differ greatly in size &
functionality.
o TRUE

 Workplace noise sensitivity must

be handled by
employers.
o TRUE

 Heating, ventilation, & air

conditioning (HVAC) systems
regulate the temperature,
PRETEST 13
 Tourism & waste generation
tourism is responsible for a small
share of waste generation.
o TRUE
 Housekeepers already face an
elevated risk of developing
musculoskeletal conditions &
cumulative trauma injuries only
from the physicality of cleaning
duties.
o TRUE
 The biggest advantage of
managing waste is that it
eventually leads to a better &
fresher environment.
o TRUE
 Restaurant waste has similar
characteristics to mixed
household waste, consisting of a
diverse variety of materials,
including organic & toxic
materials, which can have a
major effect on the environment
when disposed of.
o FALSE
 Water provides a limited range of
possibilities for leisure & tourism
activities beyond its well-known
industrial & energy uses.
o FALSE

 The amounts of solid waste

generated by tourism businesses
are few now; globally, 35 million
tons of solid waste per year & the
type of waste generated are
correlated with greater
environmental impacts.
o FALSE

 House waste also varies

seasonally & is produced in litter
sensitive areas, potentially
placing pressure on waste
management facilities during the
peak season & harming resources
of high natural value.
o FALSE

 Housekeepers may remove trash

bags in each room, or they can
just empty bins into their cart.
o TRUE
PRETEST 14
 Many hotels are making a
statement by offering
guests common-formulated
amenities.
o TRUE
 Few hotels are taking steps to
make their operations more
sustainable hospitality industry
initiatives will give event planners
something to consider when
choosing hotels for the programs
of their customers, whether as a
location for the event itself or as
the option for out-of-town visitors
for overnight accommodations.
o FALSE
 Eco-friendly is not the same as
green hotel
o FALSE
 Hotels should also expect a few
of sustainability when going
green to save.
o FALSE
 In order to encourage health and
well-being, now and in the
future, environmental protection
is the study of conserving natural
resources and protecting global
ecosystems
o TRUE
 Sustainable leadership
encourages the long term
survival of an organization since
it is preventive rather than
reactive
o TRUE
 An increasing number of hotels
are realizing the disadvantages of
composting food waste instead of
throwing it out.
o FALSE
 Environmental management is
the practice of managing the
effect of a business on the three-
bottom lines, people, earth and
benefit so that in the future all
three will succeed
o TRUE
 The convergence of business and
sustainability is environmental
management.
o TRUE
 Hotels worldwide are working to
maximize energy usage while
preserving & where possible,
improving the guest experience,
whether in central operations
such as boilers, or through
lighting systems, kitchen
appliances, & integrated energy
management systems.
o FALSE