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H&C providers 1.1.1

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

What food service is normally for occasions where people are seated at long tables e.g. weddings or award ceremonies? Needs skilled staff?

a)

Banquet

b)

Buffet

c)

Cafeteria

d)

Fast food

2.

What is the main difference between a hostel and a hotel?

a)

Hostels are low budget and have shared bedrooms and shared facilities. Hotels can suit all budgets and do not have shared rooms.

b)

Hostels are always more expensive than hotels and have private pools.

c)

Hotels only allow group bookings, while hostels only allow solo travelers.

d)

Hostels provide room service and private bathrooms in every room, unlike hotels.

3.

The importance of standards and ratings in personal food service is:

a)

to ensure quality, safety, and consistency in food service

b)

to increase the cost of food service

c)

to limit the variety of food options available

d)

to make food service more complicated

4.

Where is transport catering used?

a)

Planes

b)

Cruise ships

c)

Trains

d)

Coaches

5.

Hot food served in transport catering may need reheating.

a)

True

b)

False

6.

Why do meals need to be planned carefully in transport catering?

a)

Meals need to be planned carefully because transport facilities are limited.

b)

Meals need to be planned carefully because food is always available in abundance.

c)

Meals need to be planned carefully because passengers prefer to skip meals.

d)

Meals need to be planned carefully because transport catering is not affected by time constraints.

7.

Fill in the blank: Transport catering needs to cater for a variety of ____ needs.

a)

dietary

b)

financial

c)

mechanical

d)

seasonal

8.

Vending machines offer a ______ range of food.

a)

limited

b)

wide

c)

extensive

d)

unusual

9.

True or False: The quality of food from vending machines is generally great.

a)

True

b)

False

10.

Does a vending machine need catering staff?

a)

No, but it needs a team of people who maintain and restock.

b)

Yes, it requires a full catering staff.

c)

Only if it serves hot meals.

d)

Yes, for cleaning and serving customers.

11.

What is the term for food delivered to your room in a hotel?

a)

Table service

b)

Room service

c)

Transport catering

d)

Food delivery

12.

Which of the following is a type of personal service?

a)

Room service

b)

Table service

c)

Silver service

d)

Buffet

13.

A disadvantage with take away food that is delivered to your home is:

a)

It may not be as fresh as food eaten at the restaurant.

b)

It is always cheaper than dining in.

c)

It is always healthier than home-cooked meals.

d)

It is always delivered instantly.

14.

Select two catering services suitable for a leisure centre.

a)

Buffet and snack bar

b)

Fast food and fine dining

c)

Café and takeaway

d)

Street food and pub

15.

Challenge: Suggest 2 catering services suitable for a leisure centre.

a)

Counter (café) or vending machine

b)

Bookstore or library

c)

Clothing store or shoe shop

d)

Pharmacy or clinic

16.

Which of the following organizations are known for reviewing and rating hospitality and catering businesses?

a)

Michelin

b)

AA

c)

TripAdvisor

d)

All of the above

17.

Reviews from organizations like Michelin, AA, and TripAdvisor can impact a hospitality or catering business in which of the following ways?

a)

They can influence customer perceptions and business reputation.

b)

They guarantee increased profits regardless of service quality.

c)

They have no effect on customer choices or business success.

d)

They only impact the menu selection in restaurants.

18.

What are the benefits of ratings?

a)

Reviews can make or break a business

b)

Reviews and ratings generate publicity

c)

Customers might come from further away to dine or stay

d)

Customers can identify less favourable establishments to avoid

e)

All of the above

19.

Reviews and ratings generate publicity and awards get you in the press!

a)

True

b)

False

20.

According to the Michelin Guide, what does three stars (✽✽✽) signify for a restaurant?

a)

Outstanding cuisine, worth a special journey

b)

Excellent cooking, worth a detour

c)

A very good restaurant in its category

21.

It is important for the inspectors to be anonymous because:

a)

it helps them remain unbiased and prevents influence from others.

b)

it allows them to avoid doing their job.

c)

it makes the inspection process slower.

d)

it ensures they are easily recognized by everyone.

22.

The Michelin guide is a prestigious restaurant rating system. How many stars can a restaurant receive in the Michelin guide?

a)

Up to 3 stars

b)

Up to 5 stars

c)

Up to 4 stars

d)

Up to 2 stars

23.

What does the AA award rosettes for?

a)

Food

b)

Hotel stays

24.

What does the AA award stars for?

a)

Hotels

b)

Restaurants

25.

Which of the following is a requirement for a 5-star hotel according to the AA?

a)

Open all year

b)

Reception area

c)

Multilingual receptionists

d)

Facilities such as spa or pool

26.

A Gueridon food service is

a)

Where food is plated in the kitchen

b)

Where food is served at the table

c)

Where food is cooked at the table

27.

What type of food service is 'silver service'

a)

Personal

b)

Table

c)

Counter

28.

What does 'subsidised' mean

a)

Food is provided to workers for free

b)

Employers pay towards staff meals to make it cheaper for them

c)

Employers discount the food

d)

Workers pay extra for lunch

29.

What is non residential non commercial

a)

Meals on wheels

b)

Hospital

c)

Army

d)

Cafe

30.

What are the 3 types of buffet service

a)

Fork, plate, finger

b)

Fork, spoon, finger

c)

Fork, finger, sit down

d)

Fork, sit down, spoon