GSH Facilities Management Services Company Facility Manager Interview Questions and Answers

Chiller safety in water cooled chiller is crucial to prevent accidents and ensure efficient operation.

• Regular maintenance and inspection of the chiller and its components is necessary to ensure safety.

• Proper installation and operation of safety devices such as pressure relief valves and temperature sensors is important.

• Training of personnel on safe handling and operation of the chiller is essential.

• Strict adherence to ...read more

The required pressure on the top floor in the fire line depends on the building's height and the water supply available.

• The pressure should be high enough to reach the top floor and provide adequate water flow for firefighting.

• The National Fire Protection Association (NFPA) recommends a minimum pressure of 100 psi at the top floor.

• Factors such as the building's height, water supply, and fire protection system should be...read more

The fire hyd. and sprinkler line require 3kg.

• The fire hyd. and sprinkler line need to be filled with 3kg of water or other extinguishing agent.

• This is a standard requirement for fire safety in buildings.

• Regular maintenance and testing of the fire suppression system is necessary to ensure it is functioning properly.

Soft services cover non-technical aspects of facility management.

• Cleaning and janitorial services

• Pest control

• Landscaping and grounds maintenance

• Security and access control

• Mail and courier services

• Waste management and recycling

• Catering and vending services

• Help desk and reception services

Food and wine serving temperature is crucial for enhancing the taste and aroma.

• White wine should be served chilled between 45-50°F

• Red wine should be served at room temperature between 60-65°F

• Champagne should be served chilled between 40-45°F

• Food should be served at the appropriate temperature to enhance the flavor and texture

• Cold dishes should be served at or below 40°F

• Hot dishes should be served at or above 140°F

Pest control frequency depends on the type of pest, severity of infestation, and facility type.

• Frequency varies from weekly to quarterly depending on the pest and facility.

• Regular inspections and monitoring can help determine the need for pest control.

• Integrated Pest Management (IPM) techniques can reduce the need for frequent pesticide use.

• Emergency pest control may be necessary in case of sudden infestations.

• Document...read more

Deep cleaning is done on a regular basis to maintain hygiene and cleanliness.

• Deep cleaning is usually done quarterly or bi-annually depending on the facility's needs.

• The process involves cleaning hard-to-reach areas, disinfecting surfaces, and removing dirt and grime.

• Special attention is given to high-touch areas such as doorknobs, light switches, and elevator buttons.

• Equipment and machinery are also cleaned and mainta...read more