Practice Test Geeks(CHA) Certified Hospitality Administrator Practice Test
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Housekeeping & Facilities Management Flashcards

7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Housekeeping & Facilities Management flashcards as text

  1. What is the correct water temperature for sanitizing dishes and utensils in a hotel food service operation's final rinse cycle?

    Answer: 180°F (82°C)

    The FDA Food Code requires a final sanitizing rinse of at least 180°F (82°C) to effectively kill pathogens on food-contact surfaces.

  2. Which type of maintenance is performed AFTER a breakdown has already occurred?

    Answer: Corrective (reactive) maintenance

    Corrective or reactive maintenance is performed after equipment has failed, as opposed to preventive maintenance which aims to prevent failures.

  3. A housekeeper notices a guest room has evidence of bed bugs. What is the FIRST immediate action?

    Answer: Quarantine the room and immediately notify the supervisor

    The room must be immediately quarantined and management notified so a licensed pest control professional can be contacted — never attempt self-treatment.

  4. What does the Americans with Disabilities Act (ADA) require of hotel housekeeping storage rooms and linen closets?

    Answer: They must meet specific clearance and accessibility standards for employee use

    ADA requires that employee work areas, including housekeeping storage spaces, meet accessibility standards so employees with disabilities can perform their duties.

  5. In housekeeping department scheduling, what is the purpose of a 'room assignment sheet' or 'board'?

    Answer: Assigning specific rooms to each attendant and tracking cleaning progress

    Room assignment sheets allocate specific rooms to each attendant for their shift and allow supervisors to monitor cleaning progress in real time.

  6. What is the BEST method to prevent cross-contamination between bathroom and sleeping areas when cleaning a hotel room?

    Answer: Use color-coded cleaning cloths dedicated to specific areas

    Color-coded microfiber cloths assigned to specific zones prevent cross-contamination by ensuring bathroom cloths never contact sleeping or food-prep surfaces.

  7. Which of the following is a key indicator used to evaluate the financial performance of a hotel's laundry operation?

    Answer: Cost per occupied room for linen and laundry expenses

    Cost per occupied room (CPOR) normalizes laundry expenses to occupancy, making it the standard benchmark for evaluating laundry financial efficiency.