- 1. is the systematic process of determining where facilities should be located, how they should be designed and arranged, and how people, equipment, materials, and services will move through them. Its primary purpose is to create facilities that support efficient, safe, comfortable, economical, and quality service operations.
A) Facilities Location
B) Facilities Planning
C) Ergonomics
- 2. Its primary purpose is to create facilities that support efficient, safe, comfortable, economical, and quality service operations.
A) Facilities Design
B) Facilities Planning
C) Facilities Locale
- 3. Facilities planning is NOT a one-time activity. It is a continuing activity because facilities, technology, operations, guest expectations, and regulations change
A) True
B) Maybe
C) False
- 4. It supports flexibility, ease of supervision, efficient maintenance, safety, comfort, productivity, and cost control.
A) Facilities Planning
B) Facilities Location
C) Facilities Design
- 5. Good facilities planning can help curtail unnecessary costs, wasted movement, inefficient work, accidents, and resource consumption.
A) False
B) True
C) Maybe same
- 6. focuses on understanding the relationship among people, technology, tasks, and the work environment. It applies knowledge about human capabilities and limitations to improve comfort, safety. efficiency, productivity, and overall system performance.
A) Facility Components and Systems
B) Facilities Planning + HFE
C) Human Factors and Ergonomics (HFE)
- 7. is important because hospitality employees perform repetitive, physical, and service-oriented tasks.
A) Facilities
B) Planning
C) Ergonomics
- 8. Examples include redesigning workstations, improving counter heights, providing anti-fatigue flooring, and arranging equipment to reduce unnecessary reaching or lifting.
A) Ergonomics
B) Locale
C) Design
- 9. is a priority and continuing activity because employee needs, work systems, equipment, technology, and operating conditions continuously change.
A) Energy Efficiency and Green Facilities
B) HFE
C) Tourism Enterprises and Facilities
- 10. Human comfort is part of planning because a comfortable worker is better able to perform tasks safely and effectively.
A) True
B) Maybe
C) False
- 11. are properly integrated, the establishment can achieve better employee well-being. higher productivity, safer operations, improved service quality, and more efficient use of resources.
A) Facilities Planning + HFE
B) System Analysis
C) Facility Layout
- 12. Cost reduction may result from fewer injuries, less downtime, reduced wasted motion, better energy use, and improved workflow.
A) Facilities Planning + HFE
B) Human Factors and Ergonomics (HFE)
C) Facility Location
- 13. A hotel redesigning work areas to reduce employee discomfort and improve productivity is applying HFE.
A) System Analysis
B) Facilities Planning + HFE
C) Facilities Design
- 14. In Facilities Planning + HFE
A high-grip, anti-fatigue kitchen floor demonstrates attention to employee safety, comfort, and ergonomics.
A) False
B) Maybe
C) True
- 15. refers to the selection of the most appropriate site for a tourism or hospitality facility. The decision should consider the relationship of the facility to guests, employees, suppliers, transportation, supporting facilities. markets, and other relevant stakeholders
A) Facilities Location
B) Facilities Design
C) Facilities Planning
- 16. Location is important because it affects accessibility, operating costs, labor availability, supply movement, market reach, and service delivery.
A) True
B) False
C) Maybe
- 17. include guests/customers, employees, suppliers, owners/investors, government, and the surrounding community.
A) Residents
B) Community
C) Important Stakeholders
- 18. evaluating a laundry facility based on access for housekeeping staff and delivery trucks is a facility-location consideration
A) True
B) False
C) Not sure
- 19. is the overall planning and development of a facility's physical and operational components. It establishes how the facility will function and how its major parts will relate to one another.
A) Facility Layout
B) Facility Components and Systems
C) Facility Design
- 20. Facility design should integrate physical structure, layout, systems, people, equipment, and operational requirements
A) No
B) Yes
C) Not sure
- 21. physical facilities/layout,
handling systems,
and people/work systems.
A) Three major elements commonly associated with facility planning
B) Three major elements commonly associated with facility location
C) Three major elements commonly associated with facility design
- 22. Design must consider functional requirements, safety, sanitation, accessibility, comfort, maintenance, and efficiency
A) Always
B) Yes
C) No
- 23. is the physical organization and relationship of the parts of a facility. It is concerned with where rooms, workstations, equipment, departments, pathways, and other components are positioned.
A) Facility Components and Systems
B) Facility Layout
C) System Analysis
- 24. shows the organization and relationship of facility components.
A) Planning
B) Layout Plan
C) Designing
- 25. showing exactly where restaurant ovens, prep tables, and sinks are located is a facility layout.
A) Detailed blueprint
B) Facility plan
C) Systems Analysis
- 26. Layout is more specific to the physical arrangement of parts; design is broader and includes the overall facility concept and systems.
A) Yes
B) Maybe
C) Not sure
- 27. Facilities include interconnected physical and operational systems that allow hospitality services to function.
A) True
B) Maybe
C) False
- 28. include structure, atmosphere, lighting, sanitation, safety, ventilation, and water systems
A) Front-desk
B) Environmental/building systems
C) Employees
- 29. concern the movement and handling of materials, supplies, equipment, and other items needed for operations
A) Handling systems
B) Front-desk
C) Housekeeping
- 30. Employees involved in handling systems may include housekeeping personnel, kitchen/service staff, maintenance workers, warehouse or storeroom personnel, and delivery personnel.
A) True
B) False
C) Maybe
- 31. The interaction of front-of-house and back-of-house employees is part of the people/work system and is important to service delivery
A) False
B) No
C) Yes
- 32. Front-desk interaction with guests is a people/service interaction within the facility's operational system
A) False
B) Always not sure
C) True
- 33. is a discipline devoted to studying a system as a whole, identifying its components and relationships, and determining how the system can operate more effectively.
A) Tourism Enterprises and Facilities
B) System Analysis
C) Occupational Safety and Health
- 34. helps identify unnecessary steps, bottlenecks, duplication, wasted movement, and inefficient resource use
A) Facilities planning
B) systems analysis
C) Facilities design
- 35. A hotel that removes unnecessary work steps to improve efficiency is applying systems analysis.
A) Maybe
B) True
C) Not sure
- 36. The primary goal is to improve overall system performance rather than optimizing only one isolated activity.
A) Facilities Design
B) System Analysis
C) Facilities Location
- 37. supports good housekeeping by providing adequate space, logical storage, proper circulation, safe surfaces, accessible maintenance areas, appropriate waste-management facilities, and layouts that make cleaning easier.
A) Occupational Safety
B) Facilities Planning
C) System Analysis
- 38. A well-planned facility reduces clutter and unnecessary movement.
A) Maybe
B) False
C) True
- 39. Good housekeeping supports cleanliness, safety, sanitation, maintenance, and guest satisfaction.
A) True
B) False
C) Maybe
- 40. is an important consideration in facilities planning because the workplace must protect employees and other users from hazards. Safety should be incorporated into the facility from planning and design through operation and maintenance.
A) Occupational Safety and Health (OSH)
B) Good Housekeeping and Facilities Planning
C) Energy Efficiency and Green Facilities
- 41. should be incorporated into the facility from planning and design through operation and maintenance
A) Facilities
B) Safety
C) Safeguard
- 42. include safe flooring, adequate ventilation, proper lighting, emergency access, sanitation, safe equipment placement, and appropriate workspaces.
A) Facility Components and Systems
B) Facility Layout
C) Occupational Safety and Health (OSH)
- 43. are businesses or facilities that provide goods, services, experiences, accommodation, food, recreation, entertainment, transportation, attractions, or other services to tourists and the public
A) Tourism enterprises
B) Hotel vs. Resort
C) Energy Efficiency
- 44. generally provides lodging and commonly combines accommodation with services such as food and beverage, housekeeping, and other guest services.
A) Museum
B) Hotel
C) Resort
- 45. provides accommodation together with a relaxing or recreational environment and facilities/activities that are attractions in themselves, often in a scenic or destination-oriented setting.
A) Restaurant
B) Hotel
C) Resort
- 46. a business whose primary service is providing meals and food to the public.
A) Hotel
B) Resort
C) Restaurant
- 47. a facility that collects and displays valued objects related to history, culture, science, or other fields for public exhibition.
A) Tourism enterprises
B) Resort
C) Museum
- 48. provide sports, leisure, and recreational opportunities to tourists and/or the general public.
A) Sports and recreational facilities
B) Energy Efficiency and Green Facilities
C) Manpower
- 49. may also include attractions, travel-related businesses, transportation services, entertainment establishments, and other visitor-oriented enterprises
A) Manpower
B) Tourism Enterprises
C) Adventure sports
- 50. such as activities involving specialized outdoor recreation may have tourism potential when developed and managed as visitor services.
A) Sports and recreational facilities
B) Adventure Sports
C) Tourism enterprises
- 51. development facilities are associated with education and training for tourism and hospitality personnel.
A) Tourism enterprises
B) Manpower
C) Energy Efficiency
- 52. primarily focuses on providing accommodation and related guest services
A) Resort
B) Hotel
C) Museum
- 53. is distinguished by its destination-oriented character and emphasis on recreation, relaxation, leisure, and amenities or activities that form part of the guest experience.
A) Resort
B) Hotel
C) Museum
- 54. commonly offers accommodation plus recreational, leisure, entertainment, or relaxation facilities.
A) Lodge
B) Hotel
C) Resort
- 55. commonly expected to provide lodging and supporting guest services such as housekeeping and food and beverage services, depending on its classification and operation.
A) Hostel
B) Hotel
C) Resort
- 56. A green-building process that lowers electricity consumption meets the objective of resource efficiency and cost reduction. Energy-efficient lighting, equipment, ventilation, water systems, and building materials can reduce operating costs while supporting sustainability.
A) Occupational Safety and Health (OSH)
B) Energy Efficiency and Green Facilities
C) Tourism Enterprises and Facilities
- 57. Reducing material waste through improved process flow supports efficiency, productivity, and cost control
A) Discussion of Improvement
B) Facilities Outlining
C) Energy Efficiency and Green Facilities
- 58. Sustainable facilities planning considers long-term environmental and economic performance.
A) Energy Efficiency and Green Facilities
B) Tourism Enterprises and Facilities
C) Good Housekeeping and Facilities Planning
- 59. Overall planning of location, design, systems, resources, and future facility needs.
A) Facility Design
B) Facilities Planning
C) Facility Layout
- 60. Where the facility should be placed
A) Facility Layout
B) Handling System
C) Facility Location
- 61. Overall physical and functional concept of the facility.
A) Facility Planning
B) System Analysis
C) Facility Design
- 62. Physical arrangement and relationship of rooms. equipment, workstations, and pathways
A) Facility Layout
B) Facility Location
C) Handling System
- 63. Fit among people, tasks, technology, and environment.
A) HFE/Ergonomics
B) System Analysis
C) OSH
- 64. Study of the whole work system to improve performance and efficiency
A) System Analysis
B) Facility Design
C) OSH
- 65. Movement and handling of materials, supplies, equipment, and related items.
A) System Analysis
B) Handling System
C) OSH
- 66. Protection of people from workplace hazards and promotion of safe operations
A) Handling System
B) OSH
C) HFE/Ergonomics
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