Hospitality Quiz Q51-100

After a fire alarm has been raised, what should be the next course of action?

• Look for colleagues.

• Evacuate the building.

• Gather personal belongings.

• Remove food items from the oven.

Which of the following is most likely to increase business revenue between the hours of 8pm and 10pm?

• Upselling.

• Loyalty card.

• 2 for 1 offer.

• Children’s menu.

In a busy hotel, which of the following will help to provide the most efficient service?

• Working with the manager.

• Working individually.

• Training of staff.

• Reducing opening hours.

Which of the following is a fixed business cost?

• Stationery.

• Sundries.

• Stock.

• Staff.

Which one of the following is used to monitor the financial performance of business?

• A report on staff accidents.

• A review of food safety documentation.

• A report on customer purchases.

• A review of training records.

Why is it important for a waiter to communicate effectively when explaining the menu to customers?

• To help promote the dishes.

• To increase own job satisfaction.

• To exceed supervisor’s expectations.

• To help increase their gratuities.

When should a new member of staff be told about the establishment’s health and safety procedures?

• At initial application.

• At interview day.

• At staff induction.

• At performance review.

Which two of the following factors make up a good team?
1. Members working well together.

2. Members not talking to each other.

3. A member working on their own.

4. Members are well organised.

• 1 and 2.

• 2 and 3.

• 3 and 4.

• 4 and 1.

What are the best ways for the chef to ensure food service staff understand new menu dishes?

• Briefing and tasting.

• Tasting and recipe pack.

• Written notes and briefing.

• Recipe pack and written notes.

Which two of the following would a business expect to get from the use of an electronic point of sale system?
1. Number of customers served.

2. Amount of customer spend on beverages.

3. Number of glasses used.

4. Amount of salad items left in the fridge

• 1 and 2.

• 2 and 3.

• 3 and 4

• 4 and 1..