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Worksheets

Chapters 4,5 and 6

Total questions: 35

Worksheet time: 12mins

Name
Class
Date
1.

Water Management in hotels. Which hotel areas are the ones using most water? (mark as many as appropriate

a)

Room service

b)

Rooms

c)

Laundry

d)

Kitchen

2.

Water Management. What percentage accounts for water in utility bills in hotels?

a)

8%

b)

12%

c)

15%

d)

17%

3.

Water Management in hotels. How many times do hotels pay for the same water?

a)

One

b)

Two

c)

Three

d)

Four

4.

(a)   is the world’s leading scientific benchmarking, certification and advisory group for travel and tourism.

5.

Water Management in hotels. In order to manage water, you must first_____

a)

measure it

b)

establish a water champion

c)

investigate what rebates are available

d)

provide training

6.

Water Management in hotels. Benchmark values for fresh water consumption in typical hotels are measured in:

a)

litres

b)

m2

c)

m3

d)

gallons

7.

Water Management in hotels. Which hotel areas are able to help reduce water consumption? (mark as many as appropriate)

a)

Bathrooms

b)

Kitchen

c)

Grounds and Gardens

d)

Laundry

8.

Water management in hotels. In bathrooms, the shower flow should not be more than______ litres/min

a)

7

b)

8

c)

9

d)

10

9.

Water Management in hotels. To manage water consumption In grounds and gardens: (mark as many as appropriate)

a)

The best time to water the grounds is in midday.

b)

Use rainwater harvesting techniques

c)

Consider installing a treatment system to use treated black water from toilets in the gardens.

d)

Place wood chips on top of soil helps to reduce evaporation.

10.

Food Management in hotels. _____ is a specialized agency of the United Nations that leads international efforts to defeat hunger. Its goal is to achieve food security for all and make sure that people have regular access to enough high-quality food to lead active, healthy lives.

a)

WRAP

b)

FAO

c)

FOA

d)

WROP

11.

Food waste Management in hotels. Which SDG goal target aims to by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses?

a)

SDG11.1

b)

SDG12.1

c)

SDG13.3

d)

SDG12.3

12.

Food waste Management in hotels. WRAP was established as a not-for-profit company in 2000. It works with the hospitality and food service sector in the areas of food and drink and plastics. It aims to to create a world where resources are sourced and used sustainably. WRAP stands for:

a)

Waste and Resources Action Program

b)

Water Reduction Activity Policy

c)

Waste and Resilience Action Policy

d)

Waste and Replanting Activity Program

13.

Food waste management in hotels. WRAP outlines ___steps to prevent and reduce Food Waste.

a)

2

b)

3

c)

4

d)

5

14.

Food waste management in hotels. WRAP suggests some innovatiove ideas to develop an Action Plan to prevent and reduce Food Waste. Write, at least two of these ideas:



(a)  

15.

Food waste management in hotels. The Food and Drink material hierarchy indicates solutions for treatment and disposal of waste in the following order:

a)

Prevention- Optimization- Recycling- Recovery- Disposal

b)

Optimization- Prevention- Recovery- Recycling- Disposal

c)

Prevention- Recovery- Optimization- Recycling- Disposal

d)

Prevention- Optimization- Recovery - Recycling- Disposal

16.

Digital Innovations in hospitality. This one is about extending the power of the internet beyond computers and smartphones to a whole range of other things, processes and environments. Those “connected” things are used to gather information, send information back, or both.

a)

AR

b)

IOT

c)

Pocket Concierge

d)

Digital Housekeeping

17.

Digital Innovations. This is an app for Hotels and Resorts, supported with innovative Push Messaging to inform and engage guests before, during and after their visit.

a)

IOT

b)

Pocket Concierge

c)

AR

d)

Digital Housekeeping

18.

Digital Innovations. These are as scrubbers that remove sulphur oxides from ship’s engine and boiler exhaust gases. (Write the acronym)



(a)  

19.

Circular economy. Some of the disadvantages of the Linear Economy are: (mark as many as appropriate)

a)

Decrease of raw material prices.

b)

Scarcity of raw materials

c)

Interdependence

d)

Increase in material demand.

20.

Circular Economy. Which of these is NOT a principle of CE?

a)

Design out waste and pollution

b)

Use of Non- Renewable energies

c)

Keep products and materials in use

d)

Regenerate natural systems

21.

Circular economy. Which of these are the two cycles in the Butterfly Diagram?.

a)

Biochemical and Technological

b)

Biological and Technical

c)

Biodegradable and Technological

d)

Biochemical and Technical

22.

Circular Economy. The most preferable loop of the Technical cycle in the Butterfly Diagram is:

a)

Recycling

b)

Reuse/Redistribute

c)

Maintenance/ Repair

d)

Refurbish/ Remanufacture

23.

Circular Economy. This loop, within the Biological cycle of the Butterfly Diagram, refers to the process of putting used materials and components into different uses and extracting, over time, stored energy and material order.

a)

Anaerobic Digestion / Composting

b)

Cascades

c)

Restoration

d)

Farming/ Collection

24.

Circular Economy. In which Loop of the Technical cycle is a product that is disassembled to the component level and rebuilt (replacing components where necessary) to anew condition with the same guaranty as a new product.

a)

Refurbish

b)

Recycle

c)

Repair

d)

Remanufacture

25.

Circular economy. This school of though in CE is the study of the flows of materials and energy in industrial and consumer activities, of the effects of these flows on the environment, and of the influences of economic, political, regulatory, and social factors on the flow, use, and transformation of resources.

a)

Eco-Design

b)

Cradle to Cradle

c)

Industrial Ecology

d)

Biomimicry

26.

Circular Economy. Cradle to Cradle Certified assesses the safety, circularity and responsibility of materials and products across ____ categories of sustainability performance.

a)

3

b)

4

c)

5

d)

6

27.

Circular Economy. This Cradle to Cradle certification assesment category offers a solution to growing industry and consumer interest in knowing more about the chemicals used in products across their supply chains and avoiding chemicals of concern.

a)

Clean air & Climate protection

b)

Material health

c)

Product circularity

d)

Social fairness

28.

Circular economy. In 2009, 28 internationally renowned researchers, led by proffesor (a)   , identified and quantified a set of nine planetary boundaries within which humanity can continue to develop and feel good in the future. If we cross these limits, abrupt or irreversible environmental changes can occur with serious consequences for humankind.

29.

Circular Economy. Which of these Planetary Boundaries have been already overshot? (mark as many as appropriate)

a)

Biosphere Integrity

b)

Ocean Acidification

c)

Climate change

d)

Stratospheric ozone depletion

30.

Circular Economy. Planetary Boundaries: Fortunately, because of the actions taken as a result of the __________, we appear to be on the path that will allow us to stay within the stratospheric ozone depletion boundary.

a)

Kyoto Protocol

b)

Paris Agreement

c)

Rio Earth Summit

d)

Montreal protocol

31.

Circular Economy. this economy is based on the powerful framework of planetary boundaries but adds to it the demands of social justice – and so brings social and environmental concerns together in one single image and approach. It also sets a vision for an equitable and sustainable future.

a)

Linear economy

b)

Circular economy

c)

Doughnut economy

d)

Market economy

32.

Circular Economy. This Forum presents the world’s leading circular economy solutions with business leaders, policymakers and experts participating from around the world.

a)

WEF

b)

WSEF

c)

WCEF

d)

UNCE

33.

Circular Economy. This criteria are a set of standards for a company’s operations. Investors who consider it important to incorporate their values and concerns (such as environmental concerns) into their selection of investments instead of simply considering the potential profitability and/or risk presented by an investment opportunity.

a)

CSR

b)

ESG

c)

ESM

d)

CEM

34.

Circular Economy. The hospitality industry is slowly incorporating CE practices and evolving some previously sustainable adopted practices into more innovative ones, mainly across three issues:

(a)  

35.

Circular Economy. This reporting helps companies worldwide understand and communicate their impact on critical sustainability issues such as; climate change, human rights, corruption, governance and social well-being. Therefore, this report should include the company initiatives in CE in a global way.

a)

ESG

b)

CSR

c)

GRI

d)

UNGPs