
A. increase duct air leakage
B. turn off HVAC machinery in all unoccupied spaces
C. eliminate refrigerant and charge
D. maintain proper flow rate of condenser water
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A. Turn off lights when not needed
B. Reschedule cleaning during the day light hours
C. Turn off air conditioning 1 hour prior to clossing the restaurant
D. avoid using elerical light while setting the table whenever possible
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A. assgn an individual responsible for turning on and off
B. keep the light off whenever any function area is vacant or unoccupied
C. during winter season try to use outside for cooling
D. All of the above
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A. cover pots and pan switch lids while cookin
B. turn off cooking and heating units that are not needed
C. close tightly all walk-in doors after operating them
D. use hot water at all times
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A. partial work order
B. preventive maintenance work order
C. service work order
D. general maintenance work order
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A. Architectural details and significance of heritage building
B. poor installation
C. cultural attributes and historical background of heritage building
D. proposed methods and techniques of building conservation
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A. corrosion of nails that fix the tiles to battens and raffers
B. the decay pf batterns
C. cracking of tiles caused by harmful growth
D. All of the above
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A. lack of proper wall fixing
B. pest attacks
C. careless lifting of weakened boards by occupants
D. lack of natural preservatives
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A. peeling paints
B. cracking of walls and leaning walls
C. decayed floor boards
D. All of the above
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A. determine the causes of the building defects
B. building defects application
C. understanding the state of the building defects
D. identifying appropriate methods and techniques of building conservation
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