- 1. determines how hospitality and tourism establishment resources are best utilized, maintained, and managed.
A) Facilities Planning
B) Facilities System
C) Facilities Layout
- 2. placement of facility elements according to the needs of employees, guests, suppliers, stakeholders, and other users.
A) Facilities Master Plan
B) Facilities Location
C) Facilities Design
- 3. arrangement and relationship of the different parts of a facility.
A) Facilities System
B) Facilities Layout
C) Facilities Planning
- 4. includes structural, atmospheric, lighting, sanitation, safety, gas/heating, ventilation, air-conditioning, and water systems.
A) Facility System
B) Good facility design
C) Facilities Planning
- 5. creating plans and specifications for an object or space to address a specific goal or problem.
A) Facility Design
B) Facilities Layout
C) Facility System
- 6. may include major facility requirements such as sites, energy, and utilities.
A) Facilities Layout
B) Facilities Master Plan
C) Facilities Planning
- 7. considers employees, guests, suppliers, and other stakeholders.
A) Planning a facility design
B) Nice facility design
C) Good facility design
- 8. applied to achieve comfort, safety, and productivity in tourism and hospitality workplaces.
A) Human Factors and Ergonomics (HFE)
B) Ergonomics
C) Elimination
- 9. designing the job/workplace to fit the worker
A) Ergonomics
B) Elimination
C) Primary goal of ergonomics
- 10. Primary goal of ergonomics create safe, comfortable, and productive workspaces.
A) No
B) I don't agree
C) Yes
D) Maybe
- 11. considers human abilities and limitations
A) Eliminations
B) Facility Planning
C) Ergonomics
- 12. can improve productivity, posture, movement, safety, and comfort.
A) Ergonomic Plan
B) Ergonomic Facility
C) Ergonomic design
- 13. Safety
Comfort
Ease of Use
Productivity Performance
Aesthetics
A) Five importance of ergonomics
B) Five parts of ergonomics
C) Five aspects of ergonomics
- 14. Environmental considerations include noise, heating, pollution, ventilation, and illumination.
A) I don't know
B) True
C) False
D) Maybe
- 15. personal protective equipment used to reduce hazards.
A) Elimination
B) Both
C) PPE
- 16. completely removing a hazard so the risk of harm is removed.
A) Ergonomics
B) PPE
C) Elimination
- 17. full-service accommodation generally located in a natural or relaxed environment.
A) Resort
B) Lodging
C) Hotel
- 18. full-service accommodation with reception, guest rooms, restaurant, room service, and other guest services
A) Resort
B) Lodging
C) Hotel
- 19. facilities, services, and attractions involved in tourism.
A) Accommodation
B) Tourism Enterprises
C) Facilities location
- 20. hospitality sector focused on providing lodging and guest comfort.
A) Lodging
B) Accommodation and Lodging
C) Suites
- 21. basic accommodation providing a room or sleeping space, usually for short-term stays.
A) Lodging
B) Suites
C) Hostel
- 22. accommodation units more spacious than typical hotel rooms.
A) Hotel
B) Suites
C) Apartel
- 23. sector involving preparation and service of food, meals, snacks, and beverages
A) Food & Beverage
B) No
C) Yup
- 24. services that transport people for business or leisure.
A) Leisure
B) Entertainment and Recreation
C) Travel and Tourism
- 25. activities that allow guests to enjoy, relax, rest, and refresh.
A) Entertainment and Recreation
B) Travel and Tourism
C) Leisure
- 26. areas accessible to customers or the general public.
A) Front of the House (FOH)
B) Back of the House (BOH)
C) Concierge
- 27. Concierge, food and beverage areas, bars, and guest areas.
A) FOH examples
B) BOH examples
C) Maybe
- 28. behind-the-scenes operational areas
A) Concierge
B) Back of the House (BOH)
C) Kitchen
- 29. Kitchen, laundry, storage, engineering, and administrative/support areas.
A) Maybe
B) FOH examples
C) BOH examples
- 30. generally part of the Front of the House.
A) Concierge
B) Back of the House (BOH
C) Engineering
- 31. generally part of the Back of the House.
A) Engineering Department
B) Concierge
C) Kitchen
- 32. one of the busiest areas; its design depends on cuisine and guest volume.
A) Kitchen
B) Concierge
C) Back of the House
- 33. food service establishments operating primarily in the commercial sector.
A) Bar
B) Commercial Food Service
C) Storage Area
- 34. where raw food is prepared; should be near storage to minimize movement
A) Food Preparation Area
B) Storage Area
C) Commercial Food Service
- 35. may include non-food storage, cold storage, and dry storage.
A) Storage Area
B) Concierge
C) Bar
- 36. may contain cleaning supplies, dishes, and cutlery.
A) Non-food storage
B) Space
C) Food Equipment Area
- 37. may be one of the most profitable spaces and can serve as a service and entertainment area.
A) Storage Area
B) Bar
C) Food Preparation Area
- 38. distance between and around furniture and objects and their proportions within a room.
A) Versatility of Space for Expansion
B) Space
C) Good facility design
- 39. helps maximize space and achieve effective and efficient service delivery.
A) Bar
B) Simplicity
C) Space
- 40. allows facilities to expand or reduce space as trends, technology, and economic conditions change.
A) Furniture, equipment and fixtures
B) Space
C) Versatility of Space for Expansion
- 41. Furniture, equipment, and fixtures should be ERGONOMICALLY designed
A) Yes, not all
B) True
C) False
- 42. Good facility design contributes to customer satisfaction, comfort, and quality of amenities.
A) Yes
B) No
C) Maybe
- 43. important design element that affects sensory perception, emotions, message, and mood.
A) Color
B) Lines
C) Straight Line
- 44. a series of points creating motion and determining position and direction.
A) Straight Lines
B) Line
C) Vertical Lines
- 45. can appear sturdy and masculine
A) Straight Lines
B) Curved Lines
C) Horizontal Lines
- 46. express height and can make a room appear taller.
A) Line
B) Vertical Line
C) Texture
- 47. graceful and sensitive.
A) Curved Line
B) Pattern
C) Horizontal Lines
- 48. can make a space appear wider or reduce perceived height.
A) Light
B) Horizontal Line
C) Straight Line
- 49. creates visual interest and can provide direction, dimension, energy, and vitality.
A) Motifs
B) Light
C) Pattern
- 50. patterns associated with a particular architectural style.
A) Line
B) Triadic/Triads
C) Motifs
- 51. patterns representing animals or stylized animal skin/fur.
A) Maybe
B) Yes
C) No
D) Animal Prints
- 52. primary elements that develop into two-dimensional planes and three-dimensional volumes
A) Analogous Colors
B) Pattern
C) Form and Shape
- 53. quality of a surface treatment and associated with materials used.
A) Line
B) Motifs
C) Texture
- 54. natural or man-made illumination used as an important provision in rooms and spaces.
A) Light
B) Analogous Colors
C) Colors
- 55. one color plus the two colors beside its complement.
A) Split-Complementary
B) Analogous Colors
C) Triadic/Triads
- 56. three colors related to one another on the color wheel.
A) Triadic/Triads
B) Balance
C) Analogous Colors
- 57. three or more colors located beside each other on the color wheel.
A) Split-Complementary
B) Analogous Colors
C) Colors
- 58. should work together with the overall design rather than being treated as a stand-alone element.
A) Color
B) Shape
C) Line
- 59. creates continuity and controlled visual direction.
A) Rhythm and Movement
B) Symmetrical Balance
C) Emphasis
- 60. establishes a focal point that attracts attention.
A) Emphasis
B) Character
C) Unity
- 61. creates equilibrium and stability among visual forces.
A) Line
B) Contrast
C) Balance
- 62. similar elements are arranged on both sides of an axis.
A) Colors
B) Rhythm and Movement
C) Symmetrical Balance
- 63. relationship of each part to the whole and the size of elements within the composition.
A) Proportion and Scale
B) Balance
C) Rhythm and Movement
- 64. harmonious combination of parts in a composition.
A) Balance
B) Unity
C) Form
- 65. develops from the function of the structure and application of creative principles
A) Texture
B) Movement
C) Character
- 66. intensifies a design, prevents monotony, and provides emphasis.
A) Motifs
B) Emphasis
C) Contrast
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