TS2011FP Integrated Hospitality Operations Quiz

What is the main purpose of a cash float in a till or register?

• To cover customer's change

• To generate reports

• To pay suppliers

• To increase revenue

What is the importance of matching the float with documentation?

• To increase revenue

• To cover customer's change

• To ensure accuracy

• To generate reports

What are the components of an Electronic Point of Sale (EPOS) system?

• POS Computer, Monitor, Keyboard, Receipt Printer

• POS Computer, Monitor, Receipt Printer, Credit Card Reader

• Monitor, Keyboard, Credit Card Reader, Cash Drawer

• POS Computer, Monitor, Keyboard, Cash Drawer

What is the purpose of Goods and Services Tax (GST) imposed by the government?

• To collect tax on goods and services

• To ensure accuracy

• To increase revenue

• To cover customer's change

What is the service charge typically imposed in hotels and restaurants?

• 20%

• 15%

• 10%

• 5%

What is the security feature of genuine currency notes when held against the light?

• Iridescent Stripe

• Micro-Printing

• Watermark

• Security Thread

What is the security feature of genuine currency notes that is visible only when examined against a light?

• Iridescent Stripe

• Security Thread

• Watermark

• Micro-Printing

What is the purpose of stock taking and inventory control?

• To track the quantity and value of items in storage, calculate cost of goods sold, and control losses

• To increase waste and pilferage, and reduce the quality of food served

• To ignore potential problem areas and avoid loss control

• To focus solely on accounting without considering operational control

Why is it important to monitor the sell by/expiry date of F&B supplies?

• To avoid tracking inventory levels and control losses

• To speed up the inventory turnover and increase sales

• To increase the shelf life of products and reduce costs

• To ensure food safety and avoid consuming expired products

What are the characteristics of an effective control system for food and beverage operations?

• Simple yet effective, flexible, and adaptable to different types of restaurants

• Designed to increase waste and pilferage, and ignore cost control

• Complex and time-consuming, rigid, and limited in scope

• Focused on routines rather than planning, inflexible, and not scalable