Appropriate personal presentation standards for front of house employees include

clean and pressed uniform, hair tied back, minimal perfume

What is Cross-contamination?

Transfer of microbes from a source to another location

The most effective way for an employer to update their knowledge of the industry is to:

Sort and organise information from a variety of sources

Which law regulates the hygienic preparation of restaurant food in NSW

Food Standards Act Australia New Zealand 1991

Which of the following identifies only examples of mechanical equipment?

Food processors, blenders, mincers, slicers

The following technique will aid a business in their management of resources

measuring resource usage under different conditions

An ongoing issue of concern in the hospitality industry is labour & skills shortages due to

unsociable working hours and high staff turnover

Which initiatives could be used most reliably to reduce energy consumption in a large hotel?

carrying out regular maintenance of all equipment

When handling customer complaints it is best to

Listen/give alternatives if customers solution isnt possible

Identify the correct procedure to follow when cleaning up a chemical accident

Protect yourself and alert others before cleaning

An employee working in a busy kitchen has turned up to work unwell. They should

go home until they are fully recovered

A restaurant notices mouse droppings. The correct method to deal with this would be to

Remove droppings and report to a supervisor or manager

When working in a commercial kitchen you are expected to wash your hands before

during and after food preperation

One main benefits of online booking systems?

bookings can be made any time, day or night

Social media may have a negative impact on Hospitality industry because customers are able to

post instant critical reviews about specific venues

Which of the following are major sectors within the Hospitality industry?

Food and beverage, clubs and gaming

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Yr 12 HSC Hospo MC Questions

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A collection of past MC questions

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Questions 30

Answers

1
Appropriate personal presentation standards for front of house employees include
clean & pressed uniform, long painted nails, hair tied back
clean & pressed uniform, painted nails, minimal jewellery
clean & pressed uniform, short clean nails, heavy jewellery
clean and pressed uniform, hair tied back, minimal perfume
2
What is Cross-contamination?
Mould that contaminates products in storage
Transfer of microbes from a source to another location
Bacteria that is used to create fermentation products
Food poisoning caused by eating spoiled food
3
The most effective way for an employer to update their knowledge of the industry is to:
Source outdated newspaper articles on the industry
Undertake a course in a different field of work
Sort and organise information from a variety of sources
Join a sporting team with your colleagues
4
Which law regulates the hygienic preparation of restaurant food in NSW
Food Standards Act Australia New Zealand 1991
Import Food Control Act 1992
Food Act 2003
Work Health and Safety Act 2011
5
If cultural misunderstandings cant be resolved quickly, the problem should be referred to
supervisor or manager
The owner
the unions
your colleagues
6
Which of the following identifies only examples of mechanical equipment?
Slicers, chopping boards, whisks, stoves
Food processors, blenders, mincers, slicers
Knives, food processors, stoves, fridges
Blenders, peelers, deep fryers, dishwashers
7
The following technique will aid a business in their management of resources
training their customers to be sustainable
measuring resource usage under different conditions
growing their own herb garden
regularly monitoring water usage
8
An ongoing issue of concern in the hospitality industry is labour & skills shortages due to
growth of grey nomads and 'eco-tourism'
emerging markets and public liabilities
unsociable working hours and high staff turnover
competitiveness and government inititaves
9
If an employee is concerned about enviro sustainable procedures they must report concerns to
EHO
customers
work colleague
supervisor
10
Eating pork and drinking alcohol are forbidden for which religion?
Buddhism
Hinduism
Judaism
Islam
11
To prevent food contamination the duration of the correct hand washing technique should be
10-15 seconds
More than 30 seconds
15-30 seconds
5-15 seconds
12
If a colleague has sanitiser splashed in the eye, what is the best source to consult?
Work colleagues
The employer
The internet
Safety Data Sheet
13
Which initiatives could be used most reliably to reduce energy consumption in a large hotel?
Putting timers on all lights
carrying out regular maintenance of all equipment
develop policies on air conditioner use for guests & staff
Installing solar panels
14
What is the danger zone for optimal microbial growth
10oC-80oC
5oC-60oC
45oC-75oC
0oC - 100oC
15
Joan fell over on a wet floor at work and hurt her back. Who fills out the incident report?
Colleagues
Witness/customers
Joan
Supervisor/manager
16
When handling customer complaints it is best to
firmly tell the customer to stop complaining
admit the problem and promise the customer anything
Listen/give alternatives if customers solution isnt possible
immediately pass complaint to a manager
17
What legislation prevents an employer disclosing an employees work history to another employer?
Privacy Act 1988 (Cth)
Anti-discrimination Act 1977 (NSW)
Workplace Relations Act 1996 (Cth)
Workers Compensation Act 1987 (NSW)
18
If 400g of prawns served 2, how much would be needed to serve 6?
1kg
600g
1.2kg
400g
19
Identify the correct procedure to follow when cleaning up a chemical accident
Clean up the chemical and dispose in the general waste bin
Alert supervisor, clean up chemical when there is time to
Treat with care, clean up immediately with anything
Protect yourself and alert others before cleaning
20
Which of the following methods of cookery is suitable for a tough cut of meat?
Stewing and baking
Braising and stewing
Steaming and deep frying
Roasting and shallow frying
21
An example of a workers responsibility under WHS legislation might be to
deliver training to staff to ensure health and safety
practice safe work habits
keep a work environment that is safe
maintain equipment and develop evacuation plans
22
An employee working in a busy kitchen has turned up to work unwell. They should
continue with their regular duties
be placed on salad preparation for the duration of the shift
be given time to recover and rest before continuing shift
go home until they are fully recovered
23
The following issue may cause conflict or misunderstanding in the workplace
ethnocentrism
avoiding using slang
adopting a sensitive approach
respecting personal space
24
The correct procedures when listening to a customer is to
look them in the eye
provide some feedback
touch them to ensure that you are listening to them
look around to see if other customers need your attention
25
The temperature for simmering is
95oC-98oC
75oC - 78oC
79oC-82oC
87oC-90oC
26
A restaurant notices mouse droppings. The correct method to deal with this would be to
Remove droppings and call pest controllers
Place a mouse trap near the area
Remove droppings and report to a supervisor or manager
Sweep up the droppings and dispose of in the bin
27
When working in a commercial kitchen you are expected to wash your hands before
putting on your uniform
handling equipment
during and after food preperation
eating or drinking
28
One main benefits of online booking systems?
deposits can be taken to avoid people not showing up
Bookings confirmed immediately
bookings can be tailored to suit specific needs (eg dietary)
bookings can be made any time, day or night
29
Social media may have a negative impact on Hospitality industry because customers are able to
make recommendations about establishments on live sites
post instant critical reviews about specific venues
research menus and evaluate options before arriving
access discount deals through phone & computer applications
30
Which of the following are major sectors within the Hospitality industry?
Front office, housekeeping, gardening and waste collection
Clubs, pubs, gaming and food production
Food and beverage, clubs and gaming
Food production, housekeeping, restaurants, waste collection

Yr 12 HSC Hospo MC Questions Flashcards | StudBud