Certified Hospitality Facilities Supervisor Exam
Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. What is the primary purpose of a preventive maintenance
program in hospitality facilities?
a) Reduce staff workload
b) Extend the life of equipment
c) Increase guest complaints
d) Limit staff training
b) Extend the life of equipment
Preventive maintenance ensures equipment functions efficiently and
lasts longer, reducing costly repairs.
2. Which document typically outlines emergency procedures for
hotel staff?
a) Employee handbook
b) Standard Operating Procedures (SOPs)
c) Safety Data Sheets (SDS)
d) Maintenance log
b) Standard Operating Procedures (SOPs)
SOPs include step-by-step procedures for emergencies to ensure
consistent staff response.
, 3. What is the recommended frequency for inspecting fire
extinguishers in hospitality facilities?
a) Weekly
b) Monthly
c) Quarterly
d) Annually
b) Monthly
Monthly inspections ensure fire extinguishers are operational and
compliant with safety regulations.
4. Which type of maintenance is performed after a piece of
equipment fails?
a) Preventive maintenance
b) Corrective maintenance
c) Predictive maintenance
d) Routine maintenance
b) Corrective maintenance
Corrective maintenance is reactive, fixing equipment after failure to
restore function.
5. What does OSHA primarily regulate in hospitality facilities?
a) Food quality
b) Employee safety and health
c) Guest satisfaction
d) Environmental sustainability
b) Employee safety and health
OSHA sets standards to protect workers from workplace hazards.
, 6. What is the primary function of a Building Automation System
(BAS)?
a) Schedule staff shifts
b) Control building systems like HVAC and lighting
c) Track inventory
d) Manage guest reservations
b) Control building systems like HVAC and lighting
BAS automates environmental controls to increase efficiency and
comfort.
7. Which HVAC component is responsible for removing humidity
from the air?
a) Heat exchanger
b) Condenser coil
c) Evaporator coil
d) Expansion valve
c) Evaporator coil
The evaporator coil absorbs heat and moisture from indoor air, reducing
humidity.
8. When inspecting a swimming pool, which chemical level is most
critical for safety?
a) Chlorine
b) Sodium bicarbonate
c) Sulfate
d) Phosphate
a) Chlorine
Chlorine disinfects water and prevents the spread of waterborne
illnesses.
, 9. What is the most effective way to prevent pest infestations in
hospitality facilities?
a) Frequent guest inspections
b) Good sanitation and waste management
c) Using strong fragrances
d) Installing extra air conditioning units
b) Good sanitation and waste management
Cleanliness eliminates food sources and habitats that attract pests.
10. Which energy management practice is most effective in
reducing utility costs?
a) Turning off equipment only on weekends
b) Implementing an automated control system
c) Hiring extra staff to monitor lights
d) Avoiding maintenance checks
b) Implementing an automated control system
Automated systems optimize energy use by adjusting equipment based
on occupancy and demand.
11. What type of fire suppression system is typically installed in
a commercial kitchen?
a) Wet-pipe sprinkler system
b) Dry chemical suppression system
c) Foam sprinkler system
d) Carbon monoxide detector
b) Dry chemical suppression system
Dry chemical systems are designed to quickly extinguish grease and oil
fires.
Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. What is the primary purpose of a preventive maintenance
program in hospitality facilities?
a) Reduce staff workload
b) Extend the life of equipment
c) Increase guest complaints
d) Limit staff training
b) Extend the life of equipment
Preventive maintenance ensures equipment functions efficiently and
lasts longer, reducing costly repairs.
2. Which document typically outlines emergency procedures for
hotel staff?
a) Employee handbook
b) Standard Operating Procedures (SOPs)
c) Safety Data Sheets (SDS)
d) Maintenance log
b) Standard Operating Procedures (SOPs)
SOPs include step-by-step procedures for emergencies to ensure
consistent staff response.
, 3. What is the recommended frequency for inspecting fire
extinguishers in hospitality facilities?
a) Weekly
b) Monthly
c) Quarterly
d) Annually
b) Monthly
Monthly inspections ensure fire extinguishers are operational and
compliant with safety regulations.
4. Which type of maintenance is performed after a piece of
equipment fails?
a) Preventive maintenance
b) Corrective maintenance
c) Predictive maintenance
d) Routine maintenance
b) Corrective maintenance
Corrective maintenance is reactive, fixing equipment after failure to
restore function.
5. What does OSHA primarily regulate in hospitality facilities?
a) Food quality
b) Employee safety and health
c) Guest satisfaction
d) Environmental sustainability
b) Employee safety and health
OSHA sets standards to protect workers from workplace hazards.
, 6. What is the primary function of a Building Automation System
(BAS)?
a) Schedule staff shifts
b) Control building systems like HVAC and lighting
c) Track inventory
d) Manage guest reservations
b) Control building systems like HVAC and lighting
BAS automates environmental controls to increase efficiency and
comfort.
7. Which HVAC component is responsible for removing humidity
from the air?
a) Heat exchanger
b) Condenser coil
c) Evaporator coil
d) Expansion valve
c) Evaporator coil
The evaporator coil absorbs heat and moisture from indoor air, reducing
humidity.
8. When inspecting a swimming pool, which chemical level is most
critical for safety?
a) Chlorine
b) Sodium bicarbonate
c) Sulfate
d) Phosphate
a) Chlorine
Chlorine disinfects water and prevents the spread of waterborne
illnesses.
, 9. What is the most effective way to prevent pest infestations in
hospitality facilities?
a) Frequent guest inspections
b) Good sanitation and waste management
c) Using strong fragrances
d) Installing extra air conditioning units
b) Good sanitation and waste management
Cleanliness eliminates food sources and habitats that attract pests.
10. Which energy management practice is most effective in
reducing utility costs?
a) Turning off equipment only on weekends
b) Implementing an automated control system
c) Hiring extra staff to monitor lights
d) Avoiding maintenance checks
b) Implementing an automated control system
Automated systems optimize energy use by adjusting equipment based
on occupancy and demand.
11. What type of fire suppression system is typically installed in
a commercial kitchen?
a) Wet-pipe sprinkler system
b) Dry chemical suppression system
c) Foam sprinkler system
d) Carbon monoxide detector
b) Dry chemical suppression system
Dry chemical systems are designed to quickly extinguish grease and oil
fires.
