Latest CHHE Practice Tests with Actual Questions

Get Complete pool of questions with Premium PDF and Test Engine

Exam Code : CHHE
Exam Name : Certified Hospitality Housekeeping Executive
Vendor Name : "Hospitality"






CHHE Dumps CHHE Braindumps

CHHE Real Questions CHHE Practice Test CHHE Actual Questions


killexams.com Hospitality CHHE


Certified Hospitality Housekeeping Executive


https://killexams.com/pass4sure/exam-detail/CHHE


What are bathtubs most frequently made of?


  1. ceramic tile

  2. cast iron

  3. granite

  4. marble



Question: 132

Which of the following is a disadvantage to modern acrylic tub liners?


A They take longer to clean than enameled or cast iron constructions. B They are more sensitive to mold and mildew.

  1. They are non-porous.

  2. They do not have the same high quality appearance as tile.



Question: 133

What type of toilet can save thousands of gallons of water per guestroom and effectively removes 350 grams of waste?


  1. high-flush toilets

  2. high-efficiency toilets C Dual-flush toilets

D RFID toilets



Question: 134

What must be present in a guestroom bathroom in order for it to qualify as a handicap accessible bathroom?


  1. Dual-flush toilets

  2. Grab bars for the toilets C Automatic sensor sinks D All of the above



Question: 135

Which of the following is NOT a guestroom bath cleaning step?


A Turn on the fan or open a window to provide ventilation while cleaning. B Remove towels and amenities from the tub area before cleaning.

  1. Rinse out any drinking glasses in the sink and return them to the appropriate areA

  2. Spray the shower curtain liner with a bleach disinfectant and wipe it down with a damp cloth.



Question: 136

What type of cleaning equipment is lightweight, easy to use and can reduce time and energy spent maintaining the bathroom floor?


  1. microfiber mop

  2. string mop

  3. wet vacuum

  4. auto-scrubber



Question: 137

Which of the following steps is NOT a way of protecting guests from being scalded by the water in bathrooms?


  1. Set the guest-use water temperature no higher than 120 degrees Fahrenheit at the source and 110 degrees Fahrenheit at the tap.

  2. Separate hotel water systems supplying commercial facilities, guestrooms, and locker rooms from those supplying kitchens and laundries.

  3. Install valves that provide pressure and temperature compensation. D Install RFID technology to monitor the temperature of the water.