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Hospitality HSC Revision
Hospitality HSC Revision
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A revision quiz for all units in the year 12 hospitality Food & Beverage HSC exam.
Flashcards
58 cards
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Practice quiz
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Host live
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Questions
58
Answers
1
Which type of customer would need/expect fast service, internet access & conference facilities
Aged couple
Person with a disability
Business traveller
Family with children
2
Good
personal hygiene
includes:
Sanitising preparation benches
Waste disposal
Washing your hands
Cleaning linen
3
Which of the following is an example of a food and beverage
commercial enterprise
?
Hospital
Meals on Wheels
School canteen
Hotel restaurant
4
What type of menu would require a cover to be set like the image shown?
Function
Carte Du Jour
A La Carte
Buffet
5
At the end of a shift, staff should meet to discuss the service. This is called:
A Memo
A staff meeting
A debriefing session
A handover
6
TRUE or FALSE: A cover is the space allocated on a table for the setting of one diner
FALSE
TRUE
7
Which of the following would NOT be considered an
emergency situation
?
Accident
Unauthorised access to documents
Bomb threat
Flood
8
Appropriate personal presentation standards for a hospitality worker include:
Clean hair, heavy make-up, body odour
Clean hands, minimal make-up, minimal perfume
Minimal jewellery, suitable uniform, bright nail polish
Minimal jewellery, noticeable perfume, clean hands
9
What is the first step in serving customers in a dining environment?
Greet guests
Check resevations
Offer menus
Seat guests
10
The
second
principle of HACCP is:
Establish corrective actions
Determine critical control points
Establish critical limits
Conduct a hazard analysis
11
TRUE or FALSE:
Sanitising
is the removal of dirt and grease from equipment or surfaces
FALSE
TRUE
12
The correct temperature for steaming milk for an espresso coffee is:
70oC-75oC
58oC-60oC
65oC-68oC
60oC-65oC
13
How many mls of coffee is extracted for a
single shot
?
15mls
20mls
60mls
30mls
14
Which factors would contribute to an espresso coffee being
over extracted
and bitter?
Under filled basket, light tamping & 10sec extraction
Level filter basket, firm tamping & 25sec extraction
Over filled basket, very firm tamping & 20sec extraction
Over filled basket, very firm tamping & 30sec extraction
15
Which shape and colour is used for all types of
warning signs
?
Red circle / White image
Green Square / White image
Blue circle / White image
Yellow triangle / Black image
16
The legislation that deals with hygiene and ensuring food is fit for consumption is:
The Food Act 2003 (NSW)
The Food Act 2004 (NSW)
The Food Standards Code
The Food Act 2003 (Cth)
17
The person responsible for conducting inspections of the hygiene of businesses is called:
Food Safety Regulator
Food Safety Supervisor
Hygiene Inspection Officer
Environmental Health Officer
18
An example of
fixed
equipment for preparing and serving non-alcoholic beverages is:
Coffee grinder
Jigger
Ice machine
Blender
19
This glass, used for serving soft drinks, cordial and water is called a:
Highball glass
Rock glass
Water goblet
Tumbler
20
Which of the following is NOT a strategy for working in an
environmentally sustainable
manner?
Turning off equipment at the end of the day
Using off-cuts
Using plastic single serve items
Using movement activated sensor lighting
21
Which cost of workplace illness and injury is associated with re-training staff?
Organisational
Economic
Human
Social
22
Which type of food poisoning bacteria would be present in these foods?
E-Coli
Clostridium Botulism
Listeria
Salmonella
23
TRUE or FALSE: This image shows an example of closed body language
FALSE
TRUE
24
Which of the following is NOT an example of
emerging technology
in the hospitality industry?
Social media
Personalised systems
Manual ordering systems
Online payment systems
25
A customer from which of the following religions requires halal menu options?
Christianity
Buddhism
Judaism
Islam
26
Which key department is responsible for the hiring, firing and training of staff?
Human Resources
Housekeeping
Food Production
Front Office
27
Which source of information is a customer survey?
Secondary
Primary
28
Which
current issue
in the hospitality industry relates to high levels of staff turnover?
Labour
Technological
Social
Politcal
29
Which piece of equipment is used for cleaning the group head of an espresso coffee machine?
Puck bin
Group handle
Filter basket
Blind filter
30
Which of the following is NOT considered as a feature of
ambiance
in the dining environment?
Decorations
Service Style
Lighting
Temperature
31
Which menu style features dishes that rotate weekly or monthly and is used in hospitals?
A La Carte
Buffet
Cyclic
Table d'hote
32
Which of the following is NOT a
mis-en-place
task for wait staff?
Preparing sauces & garnishes
Stocking the waiter's station
Setting the table layout
Polishing cutlery
33
The first step in cleaning glassware is:
Place glass upside down in basket
Put glass through glass washer
Remove contents and residue from glass
Scrub glass with a glass brush
34
The first step in the manual handling process is to:
Seek help from colleagues
Bend at the knees
Assess the load
Store the load safely
35
Which of the following is NOT a suitable strategy for preventing
poor
food hygiene
?
Staff training
Washing hands regularly
Using reputable suppliers
Correct storage conditions
36
What is the fourth step in the conflict resolution process?
Agree on a solution
Acknowledge
Listen
Identify the problem
37
The
production technique
used to create this type of mocktail is called:
Building
Pouring
Stirring
Layering
38
The correct term for the transfer of bacteria from one product to another is:
Contamination
Environmental hygiene
Personal hygiene
Cross-Contamination
39
If a customer responds to a question with a yes or no, what type of question has been asked?
Reflective
Closed
Open
Rhetorical
40
A
steward
works in which key department?
Front Office
Food Production
Food & Beverage
Housekeeping
41
Which type of espresso coffee is shown in the image?
Latte
Cappucino
Mocha
Flat White
42
Which of the following is NOT an example of a
routine task
?
Setting up the restaurant
Greeting and seating guests
Giving a VIP special treatment
Serving beverages to customers
43
Which of the following is NOT a cause of
food poisoning
?
Spoilage
Physical
Chemical
Biological
44
Which type of communication uses
pitch and tone
to convey meanings?
Non-Verbal
Pictorial
Written
Verbal
45
Which government organisation is responsible for enforcing WHS legislation through inspections?
WorkCover
Safe Work Australia
Work Health & Safety Committee
Local councils
46
Which sector of the hospitality industry involves performances and sporting events?
Accommodation
Meetings & Events
Travel & Tourism
Entertainment & Recreation
47
The temperature
danger zone
is:
5oC - 45oC
0oC - 30oC
25oC - 40oC
5oC - 60oC
48
Which of the following is NOT a method of achieving
quality assurance
?
Ignoring customer feedback
Following policies and procedures
Using standard recipe cards
Staff training
49
Which
barrier to communication
is when something is implied without the speaker saying it?
Negative Subtext
Ethnocentrism
Emotions
Bias
50
What information is NOT required on a customer order?
Table number
Waiter's name
Total cost
Food & drinks ordered
51
TRUE or FALSE: A colleague is referred to as an external customer?
TRUE
FALSE
52
TRUE or FALSE: Employees are required to provide
PPE
under the WHS Act 2011 (NSW)
FALSE
TRUE
53
The abbreviation for a document that outlines the safety issues associated with a chemical is:
WHS
OOS
MSDS
HACCP
54
Health, safety and security issues should be reported to:
Trainer / Supervisor / Colleague
WHS Committee / Manager / Supervisor
Manager / Trainer / Friend
Supervisor / Colleague / Manager
55
What does this universally recognised sign mean?
Way out
Emergency exit
First aid
Fire exit
56
TRUE or FALSE: Another name for an employer is Person Conducting Business (PCBU)
FALSE
TRUE
57
Which type of
hazard
involves staff being stressed or fatigued?
Work Process and Practices
Human Factors
Materials
Work Environment
58
Which of the following would NOT be found in a
waiter's station
?
Menus
Polished cutlery
Docket books
Dirty dishes
