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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
60 cards
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Practice quiz
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Host live
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Questions
60
Answers
1
Which of the following is NOT an example of
emerging technology
is the hospitality industry?
Online payment systems
Personalised systems
Manual ordering systems
Social media
2
Which government organisation is responsible for enforcing WHS legislation through inspections?
WorkCover
Work Health & Safety Committee
Local councils
Safe Work Australia
3
TRUE or FALSE: This image shows an example of closed body language
FALSE
TRUE
4
Which of the following would NOT be found in a
waiter's station
?
Docket books
Dirty dishes
Menus
Polished cutlery
5
Which service style has the protein plated and the sides served at the table by wait staff?
Plate Service
Counter Service
Semi-sliver Service
Silver Service
6
A customer from which of the following religions requires halal menu options?
Judaism
Islam
Christianity
Buddhism
7
A
steward
works in which key department?
Housekeeping
Food Production
Front Office
Food & Beverage
8
Which sector of the hospitality industry involves performances and sporting events?
Accommodation
Travel & Tourism
Entertainment & Recreation
Meetings & Events
9
Which factors would contribute to an espresso coffee being
over extracted
and bitter?
Over filled basket, very firm tamping & 30sec extraction
Over filled basket, very firm tamping & 20sec extraction
Under filled basket, light tamping & 10sec extraction
Level filter basket, firm tamping & 25sec extraction
10
Which of the following is NOT an example of a
routine task
?
Serving beverages to customers
Greeting and seating guests
Giving a VIP special treatment
Setting up the restaurant
11
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
12
The
second
principle of HACCP is:
Determine critical control points
Establish critical limits
Conduct a hazard analysis
Establish corrective actions
13
Which of the following is NOT a
mis-en-place
task for wait staff?
Preparing sauces & garnishes
Polishing cutlery
Setting the table layout
Stocking the waiter's station
14
Which of the following is an example of a food and beverage
commercial enterprise
?
School canteen
Hotel restaurant
Hospital
Meals on Wheels
15
Which type of customer would need/expect fast service, internet access & conference facilities
Person with a disability
Business traveller
Family with children
Aged couple
16
Which type of communication uses
pitch and tone
to convey meanings?
Written
Verbal
Non-Verbal
Pictorial
17
TRUE or FALSE: Employees are required to provide
PPE
under the WHS Act 2011 (NSW)
TRUE
FALSE
18
TRUE or FALSE: A cover is the space allocated on a table for the setting of one diner
FALSE
TRUE
19
Which of the following is NOT a suitable strategy for preventing
poorfood hygiene
?
Staff training
Washing hands regularly
Using reputable suppliers
Correct storage conditions
20
Which type of food poisoning bacteria would be present in these foods?
E-Coli
Clostridium Botulism
Listeria
Salmonella
21
The correct term for the transfer of bacteria from one product to another is:
Contamination
Personal hygiene
Environmental hygiene
Cross-Contamination
22
Appropriate personal presentation standards for a hospitality worker include:
Clean hands, minimal make-up, minimal perfume
Minimal jewellery, noticeable perfume, clean hands
Minimal jewellery, suitable uniform, bright nail polish
Clean hair, heavy make-up, body odour
23
Which of the following is NOT a cause of
food poisoning
?
Spoilage
Biological
Chemical
Physical
24
The correct temperature for steaming milk for an espresso coffee is:
58oC-60oC
65oC-68oC
70oC-75oC
60oC-65oC
25
Health, safety and security issues should be reported to:
WHS Committee / Manager / Supervisor
Manager / Trainer / Friend
Trainer / Supervisor / Colleague
Supervisor / Colleague / Manager
26
The temperature
danger zone
is:
5oC - 60oC
5oC - 45oC
25oC - 40oC
0oC - 30oC
27
TRUE or FALSE: A colleague is referred to as an external customer?
FALSE
TRUE
28
This glass, used for serving soft drinks, cordial and water is called a:
Highball glass
Tumbler
Rock glass
Water goblet
29
What type of menu would require a cover to be set like the image shown?
Function
Buffet
A La Carte
Carte Du Jour
30
Which piece of equipment is used for cleaning the group head of an espresso coffee machine?
Filter basket
Group handle
Puck bin
Blind filter
31
Which type of
hazard
involves staff being stressed or fatigued?
Materials
Work Process and Practices
Human Factors
Work Environment
32
If a customer responds to a question with a yes or no, what type of question has been asked?
Reflective
Closed
Rhetorical
Open
33
Which of the following would NOT be considered an
emergency situation
?
Accident
Flood
Unauthorised access to documents
Bomb threat
34
Which source of information is a customer survey?
Secondary
Primary
35
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
36
What is the fourth step in the conflict resolution process?
Listen
Agree on a solution
Acknowledge
Identify the problem
37
Which of the following is NOT considered as a feature of
ambiance
in the dining environment?
Service Style
Decorations
Lighting
Temperature
38
The abbreviation for a document that outlines the safety issues associated with a chemical is:
HACCP
WHS
MSDS
OOS
39
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
40
Which
barrier to communication
is when something is implied without the speaker saying it?
Ethnocentrism
Negative Subtext
Bias
Emotions
41
What is the first step in serving customers in a dining environment?
Offer menus
Greet guests
Check resevations
Seat guests
42
TRUE or FALSE: Another name for an employer is Person Conducting Business (PCBU)
FALSE
TRUE
43
An example of
fixed
equipment for preparing and serving non-alcoholic beverages is:
Jigger
Coffee grinder
Blender
Ice machine
44
The person responsible for conducting inspections of the hygiene of businesses is called:
Environmental Health Officer
Food Safety Supervisor
Hygiene Inspection Officer
Food Safety Regulator
45
Which key department is responsible for the hiring, firing and training of staff?
Human Resources
Front Office
Food Production
Housekeeping
46
TRUE or FALSE: Inert gases are safety concern when using post-mix systems
FALSE
TRUE
47
TRUE or FALSE:
Sanitising
is the removal of dirt and grease from equipment or surfaces
FALSE
TRUE
48
What information is NOT required on a customer order?
Waiter's name
Table number
Food & drinks ordered
Total cost
49
Which type of espresso coffee is shown in the image?
Latte
Flat White
Cappucino
Mocha
50
Which menu style features dishes that rotate weekly or monthly and is used in hospitals?
Table d'hote
Buffet
A La Carte
Cyclic
51
What does this universally recognised sign mean?
First aid
Way out
Emergency exit
Fire exit
52
Which of the following is NOT a method of achieving
quality assurance
?
Ignoring customer feedback
Following policies and procedures
Staff training
Using standard recipe cards
53
How many mls of coffee is extracted for a
single shot
?
30mls
60mls
20mls
15mls
54
Which
current issue
in the hospitality industry relates to high levels of staff turnover?
Technological
Social
Labour
Politcal
55
Good
personal hygiene
includes:
Cleaning linen
Waste disposal
Washing your hands
Sanitising preparation benches
56
Which cost of workplace illness and injury is associated with re-training staff?
Social
Organisational
Human
Economic
57
The first step in cleaning glassware is:
Put glass through glass washer
Scrub glass with a glass brush
Place glass upside down in basket
Remove contents and residue from glass
58
Which of the following is NOT a strategy for working in an
environmentally sustainable
manner?
Using plastic single serve items
Using off-cuts
Turning off equipment at the end of the day
Using movement activated sensor lighting
59
The
production technique
used to create this type of mocktail is called:
Stirring
Building
Pouring
Layering
60
The legislation that deals with hygiene and ensuring food is fit for consumption is:
The Food Act 2004 (NSW)
The Food Standards Code
The Food Act 2003 (NSW)
The Food Act 2003 (Cth)
