Hospitality Prior Hsc Exams

5 Questions | Total Attempts: 472

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Hospitality Prior Hsc Exams - Quiz

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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