stud
bud
Sign up
Log in
Home
Library
Explore
SAT
More
Year 12 Hospitality HSC Revision Flashcards | StudBud
Explore
/
Year 12 Hospitality HSC Revision
Year 12 Hospitality HSC Revision
60 terms
·
StudBud Administration
·
1,873 plays
A revision quiz for all units in the year 12 hospitality Food & Beverage HSC exam.
Flashcards
60 cards
F
Practice quiz
P
Host live
L
Questions
60
Answers
1
What is the first step in serving customers in a dining environment?
Offer menus
Check resevations
Greet guests
Seat guests
2
Which of the following would NOT be considered an
emergency situation
?
Accident
Unauthorised access to documents
Bomb threat
Flood
3
Which key department is responsible for the hiring, firing and training of staff?
Front Office
Human Resources
Food Production
Housekeeping
4
Which type of communication uses
pitch and tone
to convey meanings?
Non-Verbal
Verbal
Written
Pictorial
5
Which of the following is NOT a cause of
food poisoning
?
Chemical
Spoilage
Biological
Physical
6
Which source of information is a customer survey?
Primary
Secondary
7
Good
personal hygiene
includes:
Cleaning linen
Waste disposal
Washing your hands
Sanitising preparation benches
8
Which
barrier to communication
is when something is implied without the speaker saying it?
Bias
Ethnocentrism
Emotions
Negative Subtext
9
The temperature
danger zone
is:
5oC - 60oC
0oC - 30oC
5oC - 45oC
25oC - 40oC
10
At the end of a shift, staff should meet to discuss the service. This is called:
A Memo
A handover
A debriefing session
A staff meeting
11
The first step in the manual handling process is to:
Assess the load
Store the load safely
Seek help from colleagues
Bend at the knees
12
Which type of food poisoning bacteria would be present in these foods?
Clostridium Botulism
Salmonella
E-Coli
Listeria
13
TRUE or FALSE: Inert gases are safety concern when using post-mix systems
FALSE
TRUE
14
TRUE or FALSE: Employees are required to provide
PPE
under the WHS Act 2011 (NSW)
FALSE
TRUE
15
Which cost of workplace illness and injury is associated with re-training staff?
Human
Organisational
Social
Economic
16
Which shape and colour is used for all types of
warning signs
?
Red circle / White image
Yellow triangle / Black image
Blue circle / White image
Green Square / White image
17
Which of the following is NOT considered as a feature of
ambiance
in the dining environment?
Service Style
Lighting
Temperature
Decorations
18
This glass, used for serving soft drinks, cordial and water is called a:
Tumbler
Rock glass
Water goblet
Highball glass
19
Which government organisation is responsible for enforcing WHS legislation through inspections?
Work Health & Safety Committee
Safe Work Australia
WorkCover
Local councils
20
Which of the following is NOT a suitable strategy for preventing
poor
food hygiene
?
Correct storage conditions
Using reputable suppliers
Staff training
Washing hands regularly
21
Which menu style features dishes that rotate weekly or monthly and is used in hospitals?
Table d'hote
Cyclic
A La Carte
Buffet
22
What is the fourth step in the conflict resolution process?
Acknowledge
Agree on a solution
Listen
Identify the problem
23
Which
current issue
in the hospitality industry relates to high levels of staff turnover?
Politcal
Technological
Social
Labour
24
The correct temperature for steaming milk for an espresso coffee is:
58oC-60oC
65oC-68oC
60oC-65oC
70oC-75oC
25
The first step in cleaning glassware is:
Place glass upside down in basket
Scrub glass with a glass brush
Remove contents and residue from glass
Put glass through glass washer
26
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
27
The correct term for the transfer of bacteria from one product to another is:
Cross-Contamination
Personal hygiene
Environmental hygiene
Contamination
28
TRUE or FALSE: This image shows an example of closed body language
FALSE
TRUE
29
What information is NOT required on a customer order?
Food & drinks ordered
Waiter's name
Table number
Total cost
30
A customer from which of the following religions requires halal menu options?
Buddhism
Islam
Judaism
Christianity
31
Health, safety and security issues should be reported to:
Manager / Trainer / Friend
Supervisor / Colleague / Manager
WHS Committee / Manager / Supervisor
Trainer / Supervisor / Colleague
32
TRUE or FALSE: A cover is the space allocated on a table for the setting of one diner
FALSE
TRUE
33
The abbreviation for a document that outlines the safety issues associated with a chemical is:
MSDS
OOS
HACCP
WHS
34
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 Act 2003 (Cth)
The Food Standards Code
35
Which of the following is NOT a method of achieving
quality assurance
?
Using standard recipe cards
Staff training
Ignoring customer feedback
Following policies and procedures
36
Appropriate personal presentation standards for a hospitality worker include:
Minimal jewellery, noticeable perfume, clean hands
Minimal jewellery, suitable uniform, bright nail polish
Clean hair, heavy make-up, body odour
Clean hands, minimal make-up, minimal perfume
37
The person responsible for conducting inspections of the hygiene of businesses is called:
Food Safety Regulator
Hygiene Inspection Officer
Environmental Health Officer
Food Safety Supervisor
38
How many mls of coffee is extracted for a
single shot
?
30mls
15mls
60mls
20mls
39
TRUE or FALSE: Another name for an employer is Person Conducting Business (PCBU)
FALSE
TRUE
40
Which of the following is NOT an example of a
routine task
?
Giving a VIP special treatment
Setting up the restaurant
Greeting and seating guests
Serving beverages to customers
41
Which service style has the protein plated and the sides served at the table by wait staff?
Semi-sliver Service
Silver Service
Plate Service
Counter Service
42
Which of the following would NOT be found in a
waiter's station
?
Docket books
Polished cutlery
Menus
Dirty dishes
43
If a customer responds to a question with a yes or no, what type of question has been asked?
Rhetorical
Closed
Reflective
Open
44
Which of the following is an example of a food and beverage
commercial enterprise
?
Hospital
Meals on Wheels
Hotel restaurant
School canteen
45
Which type of customer would need/expect fast service, internet access & conference facilities
Business traveller
Family with children
Person with a disability
Aged couple
46
The
production technique
used to create this type of mocktail is called:
Building
Stirring
Pouring
Layering
47
Which type of
hazard
involves staff being stressed or fatigued?
Work Process and Practices
Materials
Human Factors
Work Environment
48
Which of the following is NOT a
mis-en-place
task for wait staff?
Polishing cutlery
Stocking the waiter's station
Preparing sauces & garnishes
Setting the table layout
49
Which piece of equipment is used for cleaning the group head of an espresso coffee machine?
Puck bin
Blind filter
Group handle
Filter basket
50
A
steward
works in which key department?
Front Office
Housekeeping
Food & Beverage
Food Production
51
Which of the following is NOT a strategy for working in an
environmentally sustainable
manner?
Using plastic single serve items
Using movement activated sensor lighting
Using off-cuts
Turning off equipment at the end of the day
52
Which sector of the hospitality industry involves performances and sporting events?
Travel & Tourism
Meetings & Events
Entertainment & Recreation
Accommodation
53
TRUE or FALSE:
Sanitising
is the removal of dirt and grease from equipment or surfaces
FALSE
TRUE
54
Which factors would contribute to an espresso coffee being
over extracted
and bitter?
Under filled basket, light tamping & 10sec extraction
Over filled basket, very firm tamping & 20sec extraction
Over filled basket, very firm tamping & 30sec extraction
Level filter basket, firm tamping & 25sec extraction
55
TRUE or FALSE: A colleague is referred to as an external customer?
TRUE
FALSE
56
The
second
principle of HACCP is:
Conduct a hazard analysis
Establish critical limits
Determine critical control points
Establish corrective actions
57
What does this universally recognised sign mean?
First aid
Emergency exit
Way out
Fire exit
58
An example of
fixed
equipment for preparing and serving non-alcoholic beverages is:
Ice machine
Coffee grinder
Jigger
Blender
59
Which type of espresso coffee is shown in the image?
Flat White
Mocha
Cappucino
Latte
60
What type of menu would require a cover to be set like the image shown?
Function
Buffet
A La Carte
Carte Du Jour
