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Hitachi CHHE Exam
Certified Hospitality Housekeeping Executive (Page 2 )

Updated On: 30-Jan-2026
Page 2 of 29
PDF with 137 Questions

Classifying hotels in relation to provides the best measure of the work performed by a housekeeping staff.

  1. location
  2. service level
  3. size
  4. chain affiliation
  5. The answer is not available.

Answer(s): E



The scale commonly used to measure how quickly flames will spread across the exposed surface of a material is called:

  1. a quick-fire coefficient.
  2. a heat tolerance index.
  3. a flame spread index.
  4. a flame lapse quotient.
  5. The answer is not available.

Answer(s): E



Which of the following statements about cleaning back-of-the-house hotel areas is true?

  1. Deep cleaning of administration and sales offices is typically scheduled during high occupancy periods.
  2. Back-of-the-house areas often have at least as much space as front-of-the- house areas of a hotel.
  3. Cleaning standards for laundry areas should be lower than standards set for front-of-the- house areas.
  4. Back-of-the-house areas are generally designed to withstand less wear and tear than front-of-the-house areas.
  5. The answer is not available.

Answer(s): E



The best time to schedule public area cleaners to vacuum carpeted areas in the hotel's dining room is:

  1. during regularly scheduled meal periods.
  2. during non-peak hours of operation.
  3. when the dining room is closed to guests.
  4. when the hotel has less than 50% occupancy.
  5. The answer is not available.

Answer(s): E



Housekeeping attendants are generally responsible for the following tasks in hotel dining rooms except:

  1. changing linens on tables.
  2. spot-cleaning walls.
  3. wiping down the hostess station.
  4. dusting light fixtures.
  5. The answer is not available.

Answer(s): E



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