PRELIM - TOPIC 3

Question 1

are identified as the location and facilities where one or more employees can perform their respective tasks.

Answer 1

WORKPLACES

Question 2

The general division of a facility for the hospitality and tourism industry is divided as _____ & _____

Answer 2

FRONT OF THE HOUS & BACK OF THE HOUSE

Question 3

are spaces that cater to all the behind-the-scene activities.

Answer 3

BOH

Question 4

These areas are not seen nor made accessible to clients and guests.

Answer 4

BOH

Question 5

are operations that deal with housekeeping, food production, human resource, accounting, security, engineering and maintenance.

Answer 5

BOH

Question 6

is sometimes referred to as the heart of the house. Employees under this area do not directly interact with the guests.

Answer 6

BOH

Question 7

is where most of the interaction occurs

Answer 7

FOH

Question 8

These areas that clients would have great exposure to while they stay in the facility such as lobby, restaurants and cafes.

Answer 8

FOH

Question 9

These are the areas that should be decorated to set the concept and the ambiance of the facility. the engagement of the client and the staff in these areas create the first impression that is carried out in the whole experience of the place.

Answer 9

FOH

Question 10

the term “ergonomics” was attributed to the _____ word ergon (work and labor) and nomos (natural laws).

Answer 10

GREEK

Question 11

the term “ergonomics” was attributed to the Greek word ergon (_________) and nomos (_________).

Answer 11

ERGON - WORK AND LABOR
NOMOS - NATURAL LAWS

Question 12

was developed with the end goal of protecting people in their everyday lives and at work against the effects of their tasks while performing their duties and responsibilities.

Answer 12

ERGONOMICS

Question 13

A healthy and safety-conscious workforce is a valued asset to any company. It also creates sustainability in terms of branding the service.

Answer 13

PROMOTES A CULTURE OF SAFETY

Question 14

a well-designed workspace allow good posture and lessens movement and unnecessary effort which provides efficiency to workers.

Answer 14

IMPROVES WORKFORCE PRODUCTIVITY

Question 15

the cost of treatment and hospitalization in an unsafe workspace can be reduced or totally eliminated through ergonomics. This will also entail the additional cost of hiring and training new staff due to immobilized personnel

Answer 15

REDUCES UNNECESSARY EXPENSES

Question 16

the reference point for this areas is that it is the reference point for the clientele who need information and assistance. The primary activities in this area involve standing and sitting, and the main equipment are computers.

Answer 16

CONCIERGE AND OFFICE AREA

Question 17

whether for domestic or commercial use, the general term for cooking area in a building is ______

Answer 17

KITCHEN

Question 18

a dynamic commercial kitchen will adapt to how the executive chef operates. Utilize movable equipment to create spaces that would adapt to multi-use workstations.

Answer 18

FLEXIBILITY AND MODULARITY

Question 19

in order to maximize the space for an effective and efficient delivery of goods and services, the simplest design should be considered.
Since the kitchen is prone to clutter and confusion, which usually results in poor sanitation, a simpler layout will address this issue.

Answer 19

SIMPLICITY

Question 20

or separate counter space, in the middle of the kitchen that can be used for either food preparation or cooking. This type of layout offers good flexibility for the type of food that can be prepared but may not be the best use of space

Answer 20

ISLAND STYLE

Question 21

this layout has different zones or areas that are specialized for one activity such as food preparation, cooking, handwashing, refrigeration, and service.

Answer 21

ZONE STYLE

Question 22

This is a good option for kitchens that produce a high quantity foods and have many cooks.

Answer 22

ZONE STYLE

Question 23

this layout moves food from one station to another in one line and is good for use in kitchens that prep large amounts of the same food items such as sandwiches.

Answer 23

ASSEMBLY LINE

Question 24

a busy kitchen does not necessarily mean chaos. A kitchen allows easy movement of goods and people will allow timely and better delivery of service. Ideally a circular pattern provides order and lessens or completely avoids confusion.

Answer 24

MOVEMENT OF MATERIALS AND PERSONNEL

Question 25

the cleaning of the kitchen is simultaneously done with the preparation and cooking. To be able to achieve a clean kitchen, the bins installed near worktables and equipment should be easily removable when cleaning the table surface, floors and walls.

Answer 25

MAINTENANCE OF SANITATION

Question 26

the layout of the kitchen if properly done will allow not just physical access to monitor the activities in the kitchen but would allow also visual access, easier movement and better communication within and amongst the kitchen staff.

Answer 26

EXPEDIENT MONITORING

Question 27

an efficient and effective kitchen layout adheres to the principle of ergonomics. The location of equipment by usage and size should be considered. A kitchen which is designed with the necessary equipment will promote better production.

Answer 27

SPACE EFFICIENCY AND EFFECTIVITY

Question 28

is one of the busiest areas in the hospitality industry.

Answer 28

KITCHEN

Question 29

the storage area can be segregated into nonfood storage, cold storage and dry storage. Nonfood storage can be divided for cleaning supplies and for dishes and cutleries.

Answer 29

STORAGE

Question 30

this section in the commercial kitchen includes equipment and fixtures such as sinks, machines for washing and drying racks.

Answer 30

CLEANING/WASHING

Question 31

is critical because raw foods are placed in this section. It is important that this area has its specific sink for washing. Typically, this area should be near the storage to minimize movement.

Answer 31

FOOD PREPARATION AREA

Question 32

the bulk of large equipment such as ranges, ovens, fryers and rotisseries are situated in this section. Similar to food preparation area, this section for cooking meals is compartmentalized into smaller sections

Answer 32

MEAL COOKING AREA

Question 33

Similar to the food preparation area, this section for cooking meals is compartmentalized into smaller sections dedicated to baking, grilling, frying and roasting. Since this is the final stages of food preparation, this service area should be easily accessible.

Answer 33

MEAL COOKING AREA

Question 34

in a commercial kitchen, this is the final area where food is placed. This is where the service staff picks up the food and beverage to serve the diners.

Answer 34

SERVICE AREA

Question 35

bar is one of the most profitable spaces in a hotel or restaurant because it is not just for fast exchange of services and goods but also serves as an area for entertainment with the juggling acts of the bartenders. Visual aesthetics plus quick and efficient service equate to successful bar operation.

Answer 35

BAR

Question 36

occupies a large space and employs plenty of staff. There must be consideration in providing space for equipment and machines and the people operating them. Although in other hospitality and tourism establishments where the cleaning of soiled linens is sometimes outsourced to a third party.

Answer 36

LAUNDRY