Hospitality Prior Hsc Exams
5 Questions
| Total Attempts: 472
Prior HSC exams
Questions and Answers
- 1.In a large hotel, who is responsible for organising menus, ordering stock, and managing staff?
- A.
Chef de partie
- B.
Head chef
- C.
Sous chef
- D.
Kitchen hand
- 2.A housekeeping supervisor tells an employee to put extra towels in a guest room. In which part of the communication process would the employee indicate whether they have understood the instruction?
- A.
Sending
- B.
Message
- C.
Feedback
- D.
Receiving
- 3.In relation to the storage of food, to what does the term first in first out (FIFO) refer?
- A.
Expiry dates
- B.
Stock rotation
- C.
Temperature zones
- D.
Packing requirements
- 4.Which type of question requires examination of existing knowledge before giving a thoughtful response?
- A.
Open
- B.
Closed
- C.
Respective
- D.
Rhetorical
- 5.Which of the following lists contains THREE examples of environmental hygiene risks?
- A.
Open cuts, vermin, poor work practices
- B.
Poor garbage storage, dust, not washing hands
- C.
Irregular cleaning, vermin, poor garbage storage
- D.
Not washing hands, open cuts, poor work practices
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