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