Hospitality Prior HSC Exams

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| By Wonkster

Wonkster

Community Contributor

Quizzes Created: 1 | Total Attempts: 1,303

Questions: 5 | Attempts: 1,306 | Updated: Mar 21, 2023

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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
Correct Answer
B. Head chef

Explanation
The head chef is responsible for organizing menus, ordering stock, and managing staff in a large hotel. They oversee the kitchen operations, create and update menus, ensure that the kitchen is well-stocked with necessary ingredients, and manage the kitchen staff to ensure smooth operations and quality food production.

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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
Correct Answer
C. Feedback

Explanation
In the communication process, feedback is the part where the receiver indicates whether they have understood the instruction or message. It allows the sender to confirm if the message has been received and interpreted correctly. In this scenario, the employee would provide feedback to the supervisor, indicating that they have understood the instruction to put extra towels in the guest room.

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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
Correct Answer
B. Stock rotation

Explanation
The term "first in first out" (FIFO) refers to stock rotation in the context of food storage. This means that the oldest stock should be used or sold first, ensuring that the inventory is constantly being refreshed and that items do not expire or become spoiled. By following the FIFO method, businesses can minimize waste and maintain the quality and freshness of their food products.

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4.

Which type of question requires examination of existing knowledge before giving a thoughtful response?
- A.
  
  Open
- B.
  
  Closed
- C.
  
  Respective
- D.
  
  Rhetorical
Correct Answer
C. Respective

Explanation
Respective type of question requires examination of existing knowledge before giving a thoughtful response. This is because a respective question typically asks for an individual's opinion or perspective on a specific topic, and to provide a meaningful response, one needs to consider their own knowledge and understanding before answering.

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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
Correct Answer
C. Irregular cleaning, vermin, poor garbage storage

Explanation
The answer "Irregular cleaning, vermin, poor garbage storage" contains three examples of environmental hygiene risks. Irregular cleaning can lead to the buildup of dirt and bacteria, increasing the risk of contamination. Vermin, such as rats or cockroaches, can carry diseases and pose a health hazard. Poor garbage storage can attract pests and create unsanitary conditions. These three factors can contribute to a higher risk of spreading infections and diseases in the environment.

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Current Version
Mar 21, 2023

Quiz Edited by
ProProfs Editorial Team
Oct 01, 2011

Quiz Created by
Wonkster

Hospitality Prior Hsc Exams

In a large hotel, who is responsible for organising menus, ordering stock, and managing staff?

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?

In relation to the storage of food, to what does the term first in first out (FIFO) refer?

Which type of question requires examination of existing knowledge before giving a thoughtful response?

Which of the following lists contains THREE examples of environmental hygiene risks?