Deck 2: Energy Efficiency

Question 1

In which of the following traditional fields does the modern-day hotelier require an in-depth knowledge?

A) Customer and stakeholder relationships
B) Environmental management
C) Ethics and social responsibility
D) More than one of these

Answer 1

D

Question 2

Which of the following is NOT the estimation for average hotels regarding environmental degradation?

A) An average hotel releases between 110 and 130 kg of carbon dioxide (CO₂) per square metre of room floor area per year
B) A one night stay in a hotel room produces 29.53 kg of CO₂ on average
C) Hotels produce 1 kg of waste per guest per night
D) Water consumption per guest per night is between 170 and 440 litres in the average 5-star hotel

Answer 2

A

Question 3

A code of conduct for suppliers, which is externally audited and conducted site visits to their top 150 suppliers to check employee wages and conditions, health and safety, management systems and environmental practices, was launched by:

A) Hyatt Hotel
B) Shangri-La Hotels and Resorts
C) Marriott International
D) Hilton Hotels Corporation

Answer 3

B

Question 4

Sustainable core business strategy makes good business sense as it potentially increases:

A) A company's profits
B) Management effectiveness
C) Public image and relations
D) More than one of the above

Question 5

What is 'the principle of transparency' in sustainable development?

A) To adopt social and environmental responsibility for all activities and decisions
B) To move forward technological innovation in a way that benefits humankind and the Earth
C) To make all relevant information available to stakeholders
D) To prevent any possible risk occurring that is deemed possible to avoid

Question 6

In 1997 in Kyoto, Japan, an agreement was reached by industrialized countries to reduce their combined greenhouses gas emissions by:

A) 5.2% on average by 2012 compared to 1990 levels
B) 5.2% on average by 2030 compared to 1990 levels
C) 4.0% on average by 2012 compared to 1990 levels
D) 4.0% on average by 2030 compared to 1990 levels

Question 7

Which of the following is NOT one of the sustainability principles of tourism development?

A) Environmental
B) Economic
C) Personal
D) Socio-cultural

Question 8

Why is the progress of investments for sustainable operations often impeded?

A) Many managers and owners of hotels only consider the initial investment
B) Many managers and owners of hotels consider long-term benefits of the investments
C) Many hotels expect too much cost saving from the investments
D) Many managers have more freedom to design their own strategies and procedures for environmental management activities

Question 9

Which of the following is NOT one of the areas in which approximately 80% European hoteliers are involved in some kind of activity oriented towards the environment?

A) Energy-saving measures
B) Hydrogen gas (H₂) emission management
C) Green purchasing
D) Waste minimization practices

Question 10

Which of the following is NOT one of the practices that the International Hotel & Restaurant Association (IH&RA) promotes?

A) Energy, water and other natural resource conservation
B) Increasing recycling
C) Using cheaper disposable products
D) Encouraging the use of sustainable materials and alternative energy sources

Question 11

What is the main objective of environmental dimension in sustainability in hospitality?

A) Making short and long-term business profits
B) Avoiding short and long term environmental damage and maintaining and promoting natural diversity
C) Being to minimise all practices that might adversely affect the enjoyment of the planet's resources by present and future generations
D) None of these answers is correct

Question 12

What is the main objective of social dimension in sustainability in hospitality?

A) Making short- and long-term business profits
B) Avoiding short- and long-term environmental damage and maintaining and promoting natural diversity
C) Minimizing all practices that might adversely affect the enjoyment of the planet's resources by present and future generations
D) None of these answers is correct

Question 13

What is the economic dimension in sustainability in hospitality?

A) Saving costs through installing energy- and water-efficient technologies, using energy-efficient equipment and ensuring efficient and fair staff practices
B) Dealing with the impact an organization has on our lives
C) Donating a company's fortune to society
D) Focusing on an organization's impact on flora and fauna

Question 14

Why does hospitality operation need to be able to measure the social impact of its activities?

A) To enhance the well-being of individuals and communities
B) To enhance the well-being of hoteliers
C) To enhance the profits of stockholders
D) To encourage hoteliers to provide better services

Question 15

Which of the following is one of seven traditional principles business leaders and managers in hospitality should consider?

A) The consumer expectations and perceptions of benefits that sustainable products and services offer
B) The legitimacy of the environmental positioning of the company
C) The suitability of its suppliers to engage in a sustainable supply chain
D) All of these answers are correct

Question 16

A strong motivation for hospitality operations embarking on sustainable business initiatives is:

A) Effective strategies
B) The competitive advantage
C) The hyper competition
D) The reduced competition

Question 17

What is one of the most powerful sources of competitive advantage?

A) Economic growth
B) Extended chains
C) Technological innovation
D) None of these answers is correct

Question 18

Which of the following is NOT one of the themes for a responsible approach to travel of Inkaterra Reserva Amazónica Rainforest Lodge in Peru?

A) Engaging experience
B) Positive footprint
C) Built-in sustainability
D) Farnek Avireal

Question 19

Which of the following is NOT one of 14 sustainability policies?

A) Use energy and water efficiently, and provide adequate waste treatment
B) Define and respect authentic cultural, social and environmental values
C) Encourage the development of local communities, taking into consideration their environment and culture
D) Develop only short-term improvement in our management and process controls by minimizing negative impacts

Question 20

The Hotel Optimizer programme (software) has been created to:

A) Encourage the hoteliers to effectively communicate with consumers via face-to-face interaction
B) Help the hoteliers effectively manage and reduce both the costs and
C) consumption of energy, water and waste disposal via easy-to-use web-based benchmarking software
D) Help consumers to effectively evaluate hotel's services
E) None of these answers is correct