HATM3504 CH3CH8 Review questions answers.docx

1、HATM3504 CH3CH8 Review questions answersHATM 3504Professor: Eleanor L. AndersonName: Yijin ChenID Number: 20111259Ch3. Environmental and sustainability management1. What are potential motivations for initiating environmental programs?Corporations and individual operations have various motivations fo

2、r environmental concerns and actions. Among these motivations are economic considerations, regulatory issues, market factors, and social responsibility. Economic Considerations: The economic dimensions of environmental actions are often both compelling and significant. Regulatory Issues: Legislation

3、 requiring recycling, restrictions on water use due to shortages, emission and discharge regulations, and other environmental limitations mean that concern for environmental issues is not only good business, it is the law.Market Factors: The role of market factors in motivating concern about environ

4、mental issues has several dimensions. The Social Responsibility Dimension: Many firm both within and outside the hospitality industry recognizes the interaction of environmental policy with corporate social responsibility. InterContinental Hotels Group incorporates its environmental activities in it

5、s corporate social responsibility actions on its web site. 2. Why is waste management important to hotel operators? Waste minimization and management involves reduction, reuse, recycling, and waste transformation, as well as cost structure and management of waste haulage contracts. These efforts com

6、bine to minimize the amount of waste disposed and the cost of its disposal, and help ensure that final disposal is done in an approved and environmentally suitable manner. 3. What are examples of re-use? Recycling? Waste transformation? Reuse as a means of waste reduction has been practiced in the h

7、ospitality industry for many years; beverage containers such as those holding syrup concentrate and beer kegs are typical. Furniture and equipment from renovations is often sold to liquidators or in other ways reused and given an extended lifetime.Recycling as a means of conservation can be turned i

8、nto a revenue stream; such as glass, metals, plastics, paper, cardboard and yard waste. Waste transformation: an opportunity that may be worth considering under certain circumstances. Unit-level incineration is often the option of choice where landfill disposal is not feasible- for example, at locat

9、ions in or near national parks where animals would be drawn to landfills. 4. What is pulping? What are its benefits to the hotelier? Pulping is another method of transforming waste, in which a pulping machine mixes food waste with water, grinds it up (much like a garbage disposal), presses it and as

10、 a result extracts water from the tank in which the waste is ground. Waste does not enter the sewage systems. Pulpers can handle typical food service waste such as plastic utensils and containers, paper napkins, aluminum foil, straws, milk cartons, and corrugated cardboard. Garbage volume is reduced

11、 by 75 to 80 percent, which dramatically lowers waste disposal costs. It is also possible to transform food service wastes with a pulper and make them easier to handle for eventual composting. 5. What are the five commonly recognized hazardous substances? What danger potential does each present? Hos

12、pitality businesses generally do not create or use large quantities of hazardous substances. By definition, hazardous materials include those that are: Toxic -substances that cause damage to health, physical or mental impairment, or death when inhaled, ingested, or absorbed; Flammable -substances th

13、at can be easily ignited by sparks or flames and cause fires. Explosive -substances capable, by chemical reaction within themselves, of producing such a temperature, pressure, and speed to cause damage to the surroundings. Corrosive -materials that destroy other materials by chemical reaction. When

14、in contact with human tissues, these substances may cause burns and destroy tissue. Infectious- substances that contain viable microorganisms and their toxins, capable of causing disease. Ch4. Safety and Security Systems. 1. What actions might help reduce employee injuries? Some key elements of safe

15、ty programs that have helped reduce employee injuries include: a. Composing and communicating to all employees a written policy relating the organizations commitment to safety and what it expects of its employees. b. Soliciting and using the input of line employees on safety matters.c. Conducting re

16、gular safety inspections of the property. d. Setting realistic goals for accident reduction, closely monitoring progress, and rewarding reductions. e. Requiring accountability for accident reduction. f. Offering a modified or transitional duty program to return injured employees to work sooner. g. C

17、reating a heightened sense of safety awareness through signs, contests, rewards, and health fairs. h. Training, retraining and more training. i. Establishing specific safety-oriented behaviours as a performance consideration for management. 2. What steps can be taken to reduce the chance that guests

18、 and employees will injure themselves in the guest bathroom? a. Set guest-use water temperatures no higher than 120(49)at the source and 110(43)at the tap. b. Separate hotel water systems supplying commercial facilities, guestrooms and locker rooms from those supplying kitchens and laundries. c. Ins

19、tall bath and shower valves that provide pressure and temperature compensation. These valves maintain a preset mix of hot and cold water and automatically adjust to system changes. 3. What are advantages of using electronic locks? Are there any disadvantages? If a master key is lost, the costly repl

20、acement of all locks is not necessary, since the central computer and individual units can be reprogrammed. In addition, the cost of most keys used in electronic lock systems is much less than that of mechanical locks. Electronic locks have greatly improved guestroom security. 4. What are the “five

21、Rs” of key control? What role does key control play in a hotels security efforts? What problems can arise when key control is lax? Central to security for hotels is key control. Key control for locking systems is critical to establishing and maintaining security at the facility. Whether mechanical o

22、r electronic locks are used, the need for key control is essentially the same. Mechanical systems rely more on continuous management involvement, while electronic systems embody a large amount of key control within the system itself. One approach to the topic is to remember “the five Rs of key contr

23、ol”: RationaleRecordsRetrievalRotationReplacement5. How do physical facilities and managerial practices combine to create a high level of security? How can facility design help to prevent crime?A hotel that maintains a high level of security does so through a mix of facility design and managerial pr

24、actices. Physical facilities designed with security in mind help restrict hotel access to guests only. They are designed to inhibit forced entry, to allow supervision of entrances and exits, and to provide adequate lighting. Managerial practices that increase security range from instituting procedur

25、es to ensure guest privacy, to keeping adequate records to support security-related needs, and to adhering to procedures that enhance the security of the property.To reduce the potential for security problems at hotels, several design and operational features should be considered. These include: Ins

26、talling electronic locks, probideing guests with information about property security and safe behaviors for guests, equipping guests with phones to enable guests to make emergency calls, installing guestroom doors that self-close and lock automatically, installing deadbolt locks on both sides of the

27、 connecting doors, ensuring that operable guestroom windows and sliding glass doors have a means of being locked.Ch5. Water and Wastewater System1. When is using a deduct meter a good idea? What should you know before installing a deduct meter? The high cost of disposal highlights the potential bene

28、fit of using a deduct meter on the water supply to cooling towers, irrigation, and (to a lesser extent) the swimming pool, which together can constitute 50 percent or more of a facilitys total water usage (although about 20 percent is more typical). 2. How does the organization of plumbing risers af

29、fect maintenance needs? The building water systems are usually designed to group rooms together vertically, particularly in high-rise designs. In addition, whether high-rise or low-rise, buildings are usually designed to have the guest bathrooms back-to-back. These two design features result in a gr

30、ouping of rooms in sets of two by floor and vertically within the guestroom blocks for the supply of potable water and removal of waste. This grouping into plumbing rises, as they are known, has maintenance implications. It will sometimes be necessary to shut down groups of rooms above and below a l

31、ocation with a water system problem in order to perform needed maintenance. 3. What is the most important water quality concern? What are several secondary quality concerns? The most important concern is clearly related to portability- that is, suitability for drinking. It involves examining a varie

32、ty of criteria, including the presence in the water of bacteria, nitrates, trace metals, and organic chemicals. Other water quality concerns not directly related to portability include color, odor, taste, clearness, mineral content, and acidity/ alkalinity and legionnaires disease. 4. What is Legionnaires Disease? What steps should be taken to help avoid an outbreak of this disease? It called legionella pneumophila. First diagnosed in 1976 at the Bellevue-Stratford Hotel in Philadelphia, this potentially deadly disease has since been encounte