Hospitality and Catering Practice Test

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• Which inventory method is named as a way to cut waste?
• Which statement is a front-of-house dress code requirement?
• By law, how many hours maximum can you be made to work per week?
• Which statement best describes the danger zone temperature range given in the material?
• If material costs are one of your costs, what are the other two?
• Campsite belongs to which accommodation category?
• Which of the following is not one of the three types of customers listed?
• Which symbol indicates health risk?
• The Michelin rating describes which aspects?
• Which of the following is a control against fire?
• What does the executive chef do?
• Which statement about a full-time permanent contract is true?
• Which item can be reused to help the environment?
• Which item is part of back-of-house dress code?
• Which item is a physical contaminant example?
• Which practice helps reduce energy and water use in hospitality operations?
• Which of the following is a control against assault?
• Which item is least essential for reception operations?
• HASAWA, an acronym in health and safety, stands for what?
• What is a commis chef?
• What is the temperature for holding hot food?
• Which of the following is NOT listed as something overseas visitors want?
• Glamping should be categorized under which accommodation provision type?
• If you are full time, how many days of holiday do you get per year?
• Which statement reflects the purpose of keeping stock control and ordering in the kitchen?
• Which three features describe a 5-star hotel?
• Who is in charge of the hotel?
• Which of the following is an example of a Large piece of equipment?
• Which of the following is part of the front-of-house dress code?
• Why should you support sustainable farming methods?
• Which of the following is the correct list of equipment categories?
• Which temperature range is appropriate for freezing foods?
• Which of the following do overseas visitors want?
• Which of the following is explicitly an entitlement?
• What is a typical safety-related benefit of PAT tests and fire safety checks?
• What is a chef de partie?
• What is the temperature for holding cold food?
• Which kitchen role is described as a 'section chef e.g. fish'?
• Which symbol indicates explosive hazard?
• Which of the following is an example of Internet media in hospitality and catering?
• Which description matches the concept of a contract?
• Which of the following is NOT a health and safety responsibility of an employer?
• What is the correct temperature for a fridge?
• Bacteria that can cause nausea and vomiting and is commonly found on rice and cereals?
• Which of the following is NOT listed as a PPE example?
• Which is a consequence of poor customer service?
• For a front-of-house role with guest interaction, which attribute is most important for creating a positive first impression?
• Which of the following best explains why fridge/freezer temperature records should be kept?
• Which item is NOT a Large piece of equipment?
• What is the VAT rate paid to the government?
• Who makes coffee?
• In risk assessment, which question helps determine who is at risk?
• Which of the following is a control against burns from deep fat fryers?
• What does contract mean?
• Which of the following do locals want?
• What does a dishwasher do?
• This job is very demanding. You need to be extremely which?
• Which is a control against allergic reactions occurring in customers?
• Overheads are best described as which?
• Which bacterium is associated with minced beef and unwashed hands and can cause bloody diarrhoea?
• Which item is something you can reduce to help the environment?
• Which law states that personal information should be kept safe?
• Which practice helps ensure there is enough food and staff for service?
• Which of the following is an example of broadcast media?
• Why should Accident forms be kept by the kitchen?
• What is the primary responsibility of the porter in a hotel?
• Which contract type is most suitable for students or people with children due to variability in hours?
• Café should be classified as which type of provision?
• Which action is NOT a method to avoid chemical contamination?
• Which of the following is a measure against bullying and harassment?
• Which combination best reflects what families with children under 12 want?
• Relaying information to the head chef requires strong which skill?
• Which trait is most directly associated with courteous interactions with customers during service?
• Which of the following is a comprehensive rule when designing the layout of a kitchen?
• Chef cooks at table. What service?
• Net profit differs from gross profit because it accounts for which expenses?
• Which item is part of front-of-house dress code?
• Which document shows wages and deductions?
• Which symbol indicates long-term health risk?
• Who carries the bags?
• Between what temperatures is the danger zone where bacteria multiply most rapidly?
• Which of the following is a responsibility of the Environmental Health Officer (EHO)?
• Which of the following is a control against slips, trips and falls?
• Which of the following is a negative impact of media?
• What is the correct temperature for a freezer?
• Which organization awards restaurant rosettes?
• Which is included in the restaurant layout requirements?
• Which of the following is NOT a type of media used in the hospitality and catering industry?
• Which of the following is NOT a rule for lifting?
• Which role plans weddings and conferences?
• In catering classifications, what does 'non-residential' mean?
• Why should Staff rotas be kept by the kitchen?
• Which statement about a part-time permanent contract is true?
• Which item is typically included in restaurant table settings?
• Which of the following is a control against cuts?
• Which are the three types of customer?
• Which is one of the key considerations when designing the layout of a kitchen?
• Which symbol indicates environment hazard?
• Food served on a train, ship or plane. What service?
• HACCP is best described as which of the following?
• Which of the following is NOT a cost control method?
• Which of the following is NOT typically recycled to help the environment?
• Which bacterium can cause bloody diarrhoea and can be found on minced beef and unwashed hands?
• Which of the following reflects the desires of leisure customers?
• How long is the break you get after six hours of work?
• Which contract describes work less than 35 hours per week and entitles you to sick and holiday pay?
• Which is a primary method for preventing allergic reactions in customers?
• What does EHO stand for?
• Which role is responsible for the overall management of food and beverage operations?
• Which of the following is a control against slips, trips and falls?
• Which organization rates hotels?
• Which of the following is typically classified as a Utensil?
• What type of contract is described as working at busy times, covering for staff absence, and suits students?
• Which action best reduces a hazard in a kitchen environment?
• Which category does Fine dining belong to?
• Which is a control against customers burning to death in a fire?
• Which of the following is NOT listed as a dietary trend development?
• Which of the following is an example of a chemical that can cause food poisoning?
• Which of the following is a measure against bullying and harassment?
• Which trait is most essential when working alongside co-workers in a hospitality setting?
• Which of the following is NOT a responsibility of the EHO?
• HACCP stands for Hazard Analysis Critical Control Point. Which statement is true?
• Boutique hotel belongs to which category of accommodation provisions?
• Which of the following is a method to control costs?
• Which symbol indicates toxicity or danger to health?
• What does salary mean?
• Which symbol is used for a general warning?
• Which of the following is a control against stress and fatigue?
• Which of the following is a chemical hazard control?
• Which role oversees the procurement and management of food and beverage supplies?
• Which rating relates to food hygiene?
• The storage area should be located near which area?
• If you are responsible for making a profit, you must have good which skills?
• Which regulation covers manual handling operations?
• Which of the following is a thing families with children under 12 want?
• Which is a control against customers burning themselves?
• Which regulation requires logging of injuries and dangerous occurrences?
• If fixed costs are one of your costs, what is the other?
• Listeria is associated with which of the following food groups according to the material?
• Which of the following is a control against fire?
• Which service is best suited for feeding a large group quickly in school or workplace setting?
• Staphylococcus aureus is commonly found on hands and can cause severe vomiting.
• What is net profit defined as?
• Who books taxis and trips?
• Which service involves plating food at the table and serving on individual plates?
• Which of the following is a chemical hazard control?
• Why should customer bookings be kept by the kitchen?
• What is gross profit defined as?
• Which organization rates restaurants for food and ambience stars?
• In hospitality terminology, what does 'non-commercial' refer to?
• What describes a 3-star Michelin restaurant?
• Which of the following is a control against stress and fatigue?
• Which technology is used to manage reservations for rooms and tables in hospitality and catering?
• What does COSHH stand for?
• HACCP stands for?
• In accommodation terms, what does 'residential' refer to?
• Which trait is most important for safe and trustworthy handling of cash?
• Which regulation concerns workplace safety?
• Which back-of-house item is part of the dress code?
• Which of the following is a control against fire?
• What does LEARN stand for when dealing with complaints?
• The washing up area should have separate areas for what?
• Which skill is essential when sharing information with the kitchen team?
• Which feature is listed as essential in a general layout (reception, bar, lounge)?
• Which role is the head of housekeeping?
• Which symptom and food association is described for Bacillus cereus?
• To which category does Deli/ salad bar belong?
• Which practice ensures there is sufficient food and staff for service?
• Which item is part of the back-of-house dress code?
• How often should fridge/freezer temperature records be recorded?
• Which symbol indicates danger to the environment?
• Which symbol indicates an explosive hazard?
• Listeria is associated with which foods and can cause flu-like symptoms and miscarriage?
• Which of the following is NOT part of the front-of-house dress code?
• What service is a banquet likely to use?
• Guest house/ B and B is best described as which accommodation category?
• Which law states you must include safety messages on products?
• Holiday park should be classified as which type of accommodation provision?
• Which service is commonly associated with formal banquets and involves serving from silverware onto the guest's plate?
• Name a benefit you may receive at work
• Keeping PAT tests and fire safety checks up to date helps to ...
• Which category does Banqueting hall belong to?
• Why should stock control and ordering be kept by the kitchen?
• In the cooking area you need enough space to avoid what?
• If you are customer facing, you should have good which of the following?
• Which is a control against food poisoning of customers?
• Which of the following is an example of a Small piece of equipment?
• What is it called when someone works and attends college one day a week?
• Which of the following is a control against burns from deep fat fryers?
• Which act specifically addresses discrimination in services and employment?
• Which of the following is listed as a protected characteristic in the material?
• Which kitchen position is described as a trainee?
• Customers take food or are served from a table. What service is this?
• Which of the following reflects what locals want?
• If a seller misrepresented chicken as organic, which law would be broken?
• Which feature is important when selecting kitchen equipment to handle large volumes?
• Name a key stage 4 qualification that will help you work in the hospitality and catering industry.
• Which two things should be kept separate in the food preparation area?
• Who manages all food and drink supplies?
• Who is responsible for washing dishes and maintaining dishware equipment?
• What type of contract describes no minimum hours and no sick/maternity pay?
• Which description best matches HACCP?
• In a chaotic environment, which attribute most helps you maintain service quality?
• Which of the following is typically a fixed cost? (Example)
• Who books people in to a hotel?
• Which item ensures safety in a general restaurant layout?
• How do you calculate profit?
• Why should invoices be kept by the kitchen?
• Which practice helps ensure timely payments and budgeting in a kitchen?
• Buying local and seasonal food primarily helps to
• The item Pub belongs to which category?
• Which technology is used to deliver food and orders via mobile platforms?
• Which item is commonly reused to help the environment?
• Which symbol indicates a corrosive hazard?
• Which of the following is a reason ratings are important to a business?
• Which category includes Fast food?
• The item Mid-range restaurant should be categorized as which type of food provision?
• In kitchen layout planning, which two areas should be in close proximity?
• Which type of contract describes 35+ hours a week with entitlements to sick and holiday pay?
• Name a member of housekeeping.
• What is the final step in the nine-stage restaurant workflow?
• What is a kitchen porter?
• Which item is typically included in a restaurant table setting?
• Name 3 degrees that will help you work in the hospitality and catering industry.
• Which statement best describes front-of-house dress standards?
• RIDDOR stands for which of the following?
• What else does a risk assessment look at?
• In customer service, which trait is most important?
• What is the primary purpose of a cleaning checklist?
• What is a sous chef?
• How long should frozen food be stored before use?
• Which item is listed as a PPE example?
• Name two other entitlements.
• What does PPER stand for?
• MHOR stands for which regulation?
• Which step comes immediately after greeting, seating, and giving the menu?
• Which item is typically considered a Utensil?
• Which symbol indicates corrosive hazard?
• Which feature is NOT listed as a descriptor of a 5-star hotel?
• Which service is used in schools?
• Who parks cars?
• Give 1 example of a physical contaminant
• Which role ensures daily operations in a professional kitchen?
• The 5* hotel should be categorized as which type of accommodation provision?
• Which item must appear on a food label to guide consumption safety?
• Why should HACCP be kept by the kitchen?
• Which of the following is an economic factor affecting business success besides VAT?
• Which of the following is a safe cutting technique?
• What does wage mean?
• How many protected characteristics are listed under the Equalities Act in the material?
• Which of the following is an example of a Small piece of equipment?
• What is the purpose of the Data Protection Act as described in the material?
• In hospitality, handling money requires you to be which of the following?
• Mid-range hotel falls under which accommodation category?
• Which role is responsible for overseeing all kitchen staff and working closely with them on a daily basis?
• How is risk worked out?
• Which of the following is a health and safety responsibility of an employee?
• Which of the following do leisure customers want?
• What comes after 'Coffee' in the nine-stage restaurant workflow?
• Which service is typically used for self-service from a central counter with dishes laid out for guests to choose?
• Which symbol indicates an oxidiser hazard?
• Time keeping is important; you must be which?
• Which item must appear on a food label with respect to safety information?
• Waiter takes order and brings food on plates. What service?
• Which of the following is something families with teenagers want?
• Which of the following is a common food allergen?
• Takeaway falls under which category?
• What does payslip mean?
• Which statement best reflects risk assessment that looks at who might be affected?