Describe the waste procedures and own responsibility to maintain procedures.
A.
Unsafe to use or consume
B.
Near its use by date tomorrow
C.
Nearly at its best before date
D.
Unsafe only when cooked
2.
A hotel manager reviews his budget and sees he is already 25% over his planned budget for fixed costs. He must make savings immediately and the most effective way for him to do this is to:
A.
Outsource the leisure facilities
B.
Reduce his staffing costs
C.
Increase the room rates
D.
Renegotiate costs with suppliers
3.
A small boutique hotel has had an increase in thefts from its lounge area. To resolve this quickly and cheaply, the manager in the first instance should:
A.
Employ a security concierge
B.
Install better lighting in public areas
C.
Train all staff on security procedures
D.
Buy and install CCTV cameras
4.
A restaurant offers customers a home delivery service and allows them to purchase food online. Choose two types of transactions most likely to confirm the order:
A.
Cheque
B.
Cash
C.
Gift voucher number
D.
Credit card number
5.
A restaurant has introduced a new online reservation system for customers to access and book tables through. The advantage for the customer of using this new system is that it:
A.
Allows customers to choose where to sit
B.
Is accessible 24 hours a day, 7 days a week
C.
Allows the customer to pay at time of booking
D.
Gives details of the special menu on offer
6.
A restaurant uses social media as a way to interact with customers. The most likely advantage for the business of using this is that it:
A.
Reaches a wider audience and can attract new customers to the business
B.
Guarantees an increase in customers and an increase in profits for the business
C.
Always keeps the business ahead of its competitors and up to date on local news
D.
Will enhance the business’ reputation locally and improve the supply of goods
7.
Under the Trades Description Act, it is unlawful for a business to:
A.
Sell goods and services at a reduced price for more than one month
B.
Offer customers discounts and promotions on a short-term basis
C.
Make false or misleading statements about goods or services
D.
Stop local enforcement agencies from taking unsafe goods away
8.
Under the Food Safety Act, it is a hospitality business’ responsibility to make sure that:
A.
The food served or sold is of the nature, substance or quality promised by the business
B.
The food that is sold will meet customers’ expectations only as far as is possible
C.
The food served and sold is fresh, value for money and meets customers’ needs
D.
The food served or sold is of the nature, substance or quality expected by customers
9.
The Consumer Rights legislation states that a customer has the right to:
A.
receive goods or services that match the description given and are of a satisfactory quality
B.
inspect products and services to make sure that these meet expectations and needs
C.
refund any products or services that are perfect and more than six months’ old
D.
insist that a business stops offering products and services that do not meet expectations
10.
A waitress in a restaurant spills a drink as she serves customers. The first thing that she should do is:
A.
Leave the spillage as it is and go to the staff room to collect a mop
B.
Put a sign out by the spillage to warn customers and other staff
C.
Ask another member of staff to clean up the spillage when possible
D.
Put a notice up at the entrance warning customers of the spillage
11.
A small village pub has been bought by a couple who have never owned a hospitality business before. Under licensing law, the couple must make sure that:
A.
They have received training on how to run a pub
B.
Staff are trained on how to service customers
C.
There is a designated premises supervisor
D.
All staff have a personal license qualification
12.
A hotel owner wants to reduce the hotel’s energy use. An immediate and cheap way the hotel can reduce its energy is to:
A.
Make sure that housekeeping staff turn the heaters off in rooms
B.
Install movement sensor lighting systems in corridors and rooms
C.
Fit every room that has a shower with low-flow shower systems
D.
Encourage guests who are staying more than one night to re-use linens
13.
A restaurant uses only locally sourced and produced food products. The main benefit for the business of doing this is:
