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Duplicate of Year 12 Hospitality HSC Revision
Duplicate of Year 12 Hospitality HSC Revision
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A revision quiz for all units in the year 12 hospitality Food & Beverage HSC exam.
Flashcards
41 cards
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Practice quiz
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Host live
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Questions
41
Answers
1
Which type of food poisoning bacteria would be present in these foods?
Salmonella
Clostridium Botulism
E-Coli
Listeria
2
Which type of
hazard
involves staff being stressed or fatigued?
Human Factors
Work Environment
Work Process and Practices
Materials
3
What does this universally recognised sign mean?
Emergency exit
First aid
Way out
Fire exit
4
Which source of information is a customer survey?
Primary
Secondary
5
If a customer responds to a question with a yes or no, what type of question has been asked?
Rhetorical
Closed
Reflective
Open
6
TRUE or FALSE: Employees are required to provide
PPE
under the WHS Act 2011 (NSW)
TRUE
FALSE
7
TRUE or FALSE: A colleague is referred to as an external customer?
FALSE
TRUE
8
Which of the following would NOT be considered an
emergency situation
?
Unauthorised access to documents
Bomb threat
Accident
Flood
9
What type of menu would require a cover to be set like the image shown?
A La Carte
Carte Du Jour
Buffet
Function
10
Health, safety and security issues should be reported to:
Trainer / Supervisor / Colleague
Supervisor / Colleague / Manager
WHS Committee / Manager / Supervisor
Manager / Trainer / Friend
11
Which of the following is NOT a
mis-en-place
task for wait staff?
Setting the table layout
Polishing cutlery
Preparing sauces & garnishes
Stocking the waiter's station
12
Which of the following is NOT a cause of
food poisoning
?
Chemical
Physical
Biological
Spoilage
13
The person responsible for conducting inspections of the hygiene of businesses is called:
Food Safety Supervisor
Environmental Health Officer
Food Safety Regulator
Hygiene Inspection Officer
14
Which service style has the protein plated and the sides served at the table by wait staff?
Semi-sliver Service
Silver Service
Counter Service
Plate Service
15
Which type of customer would need/expect fast service, internet access & conference facilities
Aged couple
Person with a disability
Family with children
Business traveller
16
Which of the following is NOT a method of achieving
quality assurance
?
Staff training
Ignoring customer feedback
Using standard recipe cards
Following policies and procedures
17
Which menu style features dishes that rotate weekly or monthly and is used in hospitals?
Cyclic
Buffet
A La Carte
Table d'hote
18
Which sector of the hospitality industry involves performances and sporting events?
Meetings & Events
Accommodation
Travel & Tourism
Entertainment & Recreation
19
Which cost of workplace illness and injury is associated with re-training staff?
Social
Organisational
Economic
Human
20
Which shape and colour is used for all types of
warning signs
?
Yellow triangle / Black image
Blue circle / White image
Green Square / White image
Red circle / White image
21
Which key department is responsible for the hiring, firing and training of staff?
Housekeeping
Front Office
Human Resources
Food Production
22
A customer from which of the following religions requires halal menu options?
Buddhism
Christianity
Judaism
Islam
23
Which
current issue
in the hospitality industry relates to high levels of staff turnover?
Labour
Technological
Social
Politcal
24
The first step in the manual handling process is to:
Bend at the knees
Assess the load
Store the load safely
Seek help from colleagues
25
Which of the following is NOT a suitable strategy for preventing
poor
food hygiene
?
Staff training
Washing hands regularly
Correct storage conditions
Using reputable suppliers
26
Which government organisation is responsible for enforcing WHS legislation through inspections?
Safe Work Australia
WorkCover
Local councils
Work Health & Safety Committee
27
Which type of communication uses
pitch and tone
to convey meanings?
Pictorial
Verbal
Non-Verbal
Written
28
TRUE or FALSE:
Sanitising
is the removal of dirt and grease from equipment or surfaces
FALSE
TRUE
29
TRUE or FALSE: Another name for an employer is Person Conducting Business (PCBU)
FALSE
TRUE
30
Good
personal hygiene
includes:
Sanitising preparation benches
Cleaning linen
Waste disposal
Washing your hands
31
The legislation that deals with hygiene and ensuring food is fit for consumption is:
The Food Act 2003 (Cth)
The Food Standards Code
The Food Act 2004 (NSW)
The Food Act 2003 (NSW)
32
The correct term for the transfer of bacteria from one product to another is:
Cross-Contamination
Personal hygiene
Environmental hygiene
Contamination
33
Which of the following is NOT an example of
emerging technology
in the hospitality industry?
Social media
Online payment systems
Personalised systems
Manual ordering systems
34
Which of the following is NOT considered as a feature of
ambiance
in the dining environment?
Temperature
Service Style
Lighting
Decorations
35
The abbreviation for a document that outlines the safety issues associated with a chemical is:
WHS
MSDS
OOS
HACCP
36
TRUE or FALSE: This image shows an example of closed body language
TRUE
FALSE
37
Which
barrier to communication
is when something is implied without the speaker saying it?
Negative Subtext
Emotions
Ethnocentrism
Bias
38
The temperature
danger zone
is:
0oC - 30oC
25oC - 40oC
5oC - 45oC
5oC - 60oC
39
The
second
principle of HACCP is:
Determine critical control points
Establish corrective actions
Establish critical limits
Conduct a hazard analysis
40
Appropriate personal presentation standards for a hospitality worker include:
Minimal jewellery, suitable uniform, bright nail polish
Clean hands, minimal make-up, minimal perfume
Minimal jewellery, noticeable perfume, clean hands
Clean hair, heavy make-up, body odour
41
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 movement activated sensor lighting
Using off-cuts
Using plastic single serve items
