Question 1

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

A)He should implement the program for the entire hotel despite his misgivings about guest reactions.
B)He should hire an outside marketing firm to survey hotel guests for the next six months about whether they would like such a program.
C)He should test market the program on a limited basis to see if guests react positively to it.
D)He should abandon the program as too risky without trying it.

C

Accepted Answer

Testing the program on a limited basis would allow Anwar to gauge guest reactions without implementing it hotel-wide. This way, he can make adjustments as necessary before rolling it out to the entire hotel. It is a less risky option compared to abandoning the program without trying it or implementing it hotel-wide despite potential negative guest reactions. Hiring an outside marketing firm to survey guests for six months may not provide immediate feedback and could be costly.

Question 2

What are the Three P's?&#10;A)pulping, planting, producing&#10;B)planning, partnerships, permission&#10;C)permits, packaging, pollution&#10;D)people, planet, profit

Accepted Answer

The Three P's refer to the three pillars of sustainability - People, Planet, and Profit. These pillars emphasize that sustainable development should take into account social, environmental, and economic factors. Therefore, D is the best choice as it relates to the broader concept of sustainability.

Question 3

Global supplies of fresh water are limited-they represent less than __________ percent of the total water on the earth.&#10;A)thirty&#10;B)twenty&#10;C)ten&#10;D)one

Accepted Answer

The correct answer is D) one. Only about 1% of the total water on the earth is readily available as fresh water for human consumption, with the remaining 99% being either saltwater or inaccessible groundwater.

Question 4

Which of the following statements about reuse and the hospitality industry is false?&#10;A)Reuse has been practiced in the hospitality industry only in the past few years.&#10;B)Beer kegs and beverage containers holding syrup concentrate are typical reuse items in the hospitality industry.&#10;C)Hotels often sell old furniture and equipment to liquidators for reuse.&#10;D)Hotels donating used linens to homeless shelters is an example of reuse within the industry.

Accepted Answer

The statement that reuse has been practiced in the hospitality industry only in the past few years is false. Reuse has been a common practice in the industry for many years.

Question 5

&#34;These are substances that destroy other materials by chemical reaction.When in contact with human tissues, these substances may cause burns and destroy tissue.Common examples of these substances are oven and toilet cleaners.&#34; This describes what type of hazardous substance?&#10;A)corrosive&#10;B)infectious&#10;C)explosive&#10;D)flammable

Accepted Answer

The description given in the statement clearly defines corrosive substances which have the ability to destroy other materials by a chemical reaction and can cause burns and tissue damage when in contact with human tissues. Examples of such substances include oven and toilet cleaners.

Question 6

Which of the following is an example of waste transformation?&#10;A)having concentrated beverage syrup delivered to restaurants direct from the truck via a hose rather than in containers&#10;B)donating used linens to charity groups&#10;C)grinding up garbage in a garbage disposal&#10;D)collecting cardboard and sending it to a recycling center

Accepted Answer

Waste transformation involves changing the physical form of waste, such as grinding up garbage in a garbage disposal.

Question 7

Submetering, as a function of energy-use tracking and recording, is:&#10;A)a method of energy management in which meters are installed in energy-using areas to monitor their specific usage.&#10;B)an informative but very expensive tool, even when it is installed during initial construction.&#10;C)a technique used by the utility company in agreement with the user to estimate monthly electricity usage.&#10;D)a method used by utility companies to prevent &#34;brownouts&#34; by substituting purchased and metered electricity from a secondary supplier.

Accepted Answer

Submetering is a method of energy management in which meters are installed in individual areas to monitor their specific usage. This allows for more accurate tracking and billing of energy usage, as well as identifying areas of high energy consumption for potential efficiency improvements.

Question 8

Proper and regular maintenance of equipment reduces energy use by:&#10;A)reducing the number of unscheduled repairs needed by the equipment.&#10;B)not having to continually shut down and cycle up the equipment.&#10;C)maintaining the efficiency and prolonging the life of the equipment.&#10;D)keeping equipment on line longer that its manufacturers' predicted useful life.

Accepted Answer

Proper and regular maintenance of equipment helps maintain the efficiency and prolong the life of the equipment. This ensures that the equipment is running at its optimal level, thus reducing the energy consumption. It also eliminates the need for frequent repairs and prevents the need for continuous shut down and start-up, which also helps to reduce energy use. Maintaining equipment for longer than its predicted useful life may result in increased energy use due to outdated technologies and inefficiencies.

Question 9

Why would a hospitality facility owner seek ISO 14000 certification?&#10;A)It is required by law in most countries.&#10;B)It is an international standard of environmental achievement that many customers look for.&#10;C)The hospitality industry requires it.&#10;D)Without it, environmentalists would likely create negative publicity by picketing the facility.

Accepted Answer

ISO 14000 is an international standard of environmental achievement that signifies environmental responsibility and sustainability. Many customers are environmentally conscious and seek out businesses that prioritize sustainability, making ISO 14000 certification desirable for hospitality facility owners. While some countries may require certain environmental certifications, ISO 14000 is not universally mandated by law. The hospitality industry does not require ISO 14000 certification, and the absence of the certification is unlikely to result in picketing by environmentalists.

Question 10

Capturing heat from exhaust air and using it to pre-heat the building's incoming air is an example of:&#10;A)waste transformation.&#10;B)recovery and reuse.&#10;C)cogeneration.&#10;D)variable-volume air handling.

Accepted Answer

Capturing heat from exhaust air and using it to pre-heat the building's incoming air is an example of recovery and reuse. This process is commonly known as heat recovery ventilation or HRV. It helps to reduce energy consumption and costs by reducing the amount of energy required to heat the incoming air.

Deck 3: Environmental and Sustainability Management