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Tourism Industry (DOC)

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									                                           THEORY TEST

                                      Do not write on this paper!

  Ensure that you write your answers to all questions on the answer sheet provided.
                          Do not mark the question sheets!

                                    TIME ALLOWED: 60 MINUTES

                                          Unit: THHHCO01B

SUBJECT:                            Hospitality Industry

                             PART A – Short Answer Questions
                (Enter your responses on the back of the Answer sheet master)

                           PART B – True or False Questions
            (Answer by placing a cross (x) in the correct response – 1 Mark each)

                          PART C – Multiple Choice Questions
            (Answer by placing a cross (x) in the correct response – 1 Mark each)




                       Score ____/50                      Final Result ____/20




FT THHHCO01B Hospitality Industry
Module Outline
Version: 1
Implemented:
Next to be Reviewed:
                            Part A – Short Answer Questions

1. List five different hospitality establishments and a job title within each one.       (5 marks)




2. Explain the differences between commercial and non-commercial operations. List two
   establishments in each of these sectors.                                  (4 marks)




3. Briefly discuss the importance of the tourism & hospitality industry to the economy.
                                                                                   (4 marks)




4. Describe the differences between direct and indirect employment effects of tourism and
   supply an example for each.                                                  (2 marks)




5. Describe four front-of-house and four back-of-house staff positions and list some of the
   job performance criteria.                                                      (4 marks)




Futura Training Version 1                   1                       Hospitality Industry Exam 1
6. Describe four examples of potential OH&S dangers in the T&H industry.              (2 marks)




7. Describe two examples of potential ethical issues in the T&H industry.             (2 marks)




8. Describe three examples that show the importance of time management in the T&H
   industry.                                                                (3 marks)




9. List four legislative Acts that govern work and the workplace. Use an applied example
   for each legislation.                                                         (4 marks)




Futura Training Version 1                2                       Hospitality Industry Exam 1
                                    Part B – True / False Statements

1. Front office includes concierge and reception.

2. Housekeeping looks after the rooms and cleaning of the hotel and surrounds.

3. The Food and Beverage Manager is in charge of the kitchen and bar areas.

4. Gaming staff need to undergo specific training in Responsible Conduct of Gambling.

5. The kitchen is the only area that requires in-depth knowledge of safe food handling.

6. Clubs provide career options in all areas of T&H.

7. OH&S is only an issue in hospitality not tourism.

8. Tourism is a minor contributor to the economy.

9. Regional employment is one of the advantages of T&H.

10. Training is an essential part of the T&H industry.



                            Part C – Multiple Choice Questions (1 mark each)

1. Tourism is growing each year, the best access to information is through:
    a)   Work colleagues and the Internet
    b)   A wide range of publications, the Internet and special courses
    c)   The local tourism office and travel agents
    d)   The library and contact with local T&H staff

2. The tourism industry is broken into the following main sectors:

    a)   visitor services, gaming, travel, and hospitality
    b)   Domestic and International tourism sectors
    c)   State, federal and International sectors
    d)   Hotel, restaurant, travel agent and gaming sectors

3. Which of the following careers can be followed in the tourism and travel
   sector:
   a) Cellar door staff, museum attendant, tour guide
   b) Maître d’hôtel, animal handler, beauty therapist
   c) Caravan park manager, cook, deck hand
   d) Sports coach, visitor information centre, bar person

4. Legalised gambling can take place in the following establishments:
   a) Clubs, restaurants, bars, casinos
   b) Pubs, bars, clubs, bistros
   c) Casinos, B&B, pubs, clubs
   d) Pubs, hotels, clubs, casinos




Futura Training Version 1                       3                      Hospitality Industry Exam 1
5. Apprenticeships are an excellent way of gaining a career, which of the
   following job titles is not available as a career path via an apprenticeship:
   a) Maître d’hôtel
   b) Chef de Cuisine
   c) Butcher
   d) Commis Saucier

6. Events management is concerned with the following:
   a) Organisation of weddings and celebratory dinners
   b) All aspects of a special function including the food
   c) The front-of-house aspects of a special celebration or event
   d) Managing local, state or national events of importance from a marketing perspective

7. Australia and NZ has developed its own style of a relaxed service, this means:
   a) Use colloquialisms to make the customer feel at ease
   b) Relaxed service with little attention to detail
   c) Fast efficient and friendly service without stifling the customer
   d) Fast service, focussed on local product and the waiter staff’s personality

8. RSA refers to:
   a) Responsible service of Addictive Substances
   b) Relaxed Service Application according to the Aussie Host program
   c) Responsible Service of Addictive Gambling Practices
   d) Responsible Service of Alcohol

9. Time management is important for service staff as:
   a) Customers expect their meals immediately
   b) You need to arrive early at work to set up correctly
   c) The drinks need to be served as soon as possible to keep the customers satisfied
   d) Business fluctuates and you are the “visible” contact for the customer and need to
      appear in control

10. Multi-skilling in the hospitality industry is important, choose the win-win
    option from the following choices:
    a) It allows for using staff in all areas of the operation without loss of quality
    b) Provides career paths and minimises the wage bill for the employer
    c) Provides the employer with opportunities to save wages
    d) Allows to operate staff throughout the seasonal cycles in a thin profit margin business




Futura Training Version 1                 4                       Hospitality Industry Exam 1
                                   Assessment Sheet Master
 Unit of Competence:                      HCO01B     Hospitality Industry

 Student Name:                                       Lecturer:

 Group:                                              Date:


                       Multiple Choice                                      True/False


     1             A         B       C          D                     1            T     F

     2             A         B       C          D                     2            T     F

     3             A         B       C          D                     3            T     F

     4             A         B       C          D                     4            T     F

     5             A         B       C          D                     5            T     F

     6             A         B       C          D                     6            T     F

     7             A         B       C          D                     7            T     F

     8             A         B       C          D                     8            T     F

     9             A         B       C          D                     9            T     F

     10            A         B       C          D                    10            T     F

     11            A         B       C          D                    11            T     F

     12            A         B       C          D                    12            T     F

     13            A         B       C          D                    13            T     F

     14            A         B       C          D                    14            T     F

     15            A         B       C          D                    15            T     F

 Ensure that you read the questions carefully!
 Answer with a cross (x) in the provided spaces!
 Double check your answers at the end of the exam!




Futura Training Version 1                   5            Hospitality Industry Exam 1
                                           THEORY TEST


                                         Unit: THHHCO01B

SUBJECT:                            Hospitality Industry Answers




                                     Total Score 50 Marks




FT THHHCO01B Hospitality Industry
Module Outline
Version: 1
Implemented:
Next to be Reviewed:
                               Part A – Short Answer Questions

1. List five different hospitality establishments and a job title within each one.       (5 marks)

 Club – poker machine operator etc, Restaurant – waiter, Hotel – bartender, pub – waitress,
hospital – cook, casino – croupier




2. Explain the differences between commercial and non-commercial operations. List two
   establishments in each of these sectors.                                  (4 marks)

for profit and not for profit, restaurants and hotels, jail and school canteen




3. Briefly discuss the importance of the tourism & hospitality industry to the economy.
                                                                                   (4 marks)

direct and indirect impacts – labour, extra income, spending of tourists, travel and
accommodation etc.




4. Describe the differences between direct and indirect employment effects of tourism and
   supply an example for each.                                                   (2 marks)

Direct is spending on holidays and people involved directly with the tourist, whilst indirect is
the taxi driver taking tourists somewhere, the fuel used, car repairs etc.



5. Describe four front-of-house and four back-of-house staff positions and list some of the
   job performance criteria.                                                      (4 marks)


Sommelier, waiter, chef de rang, maitre d’hotel – sous chef, partie chef, kitchen hand,
apprentice etc.



6. Describe four examples of potential OH&S dangers in the T&H industry.                 (2 marks)


Slips, trips, falls, electrocution etc.




Futura Training Version 1                   1                       Hospitality Industry Exam 1
7. Describe two examples of potential ethical issues in the T&H industry.             (2 marks)


Theft, use of property of the business, cheating on hours worked etc.




8. Describe three examples that show the importance of time management in the T&H
   industry.                                                                 (3 marks)


Mise en place, service procedures, ordering systems etc.




9. List four legislative Acts that govern work and the workplace. Use an applied example for
   each legislation.                                                              (4 marks)


OH&S – slips, Food act – hygiene, Workchoices – IR, Anti-discrimination – staff treatment
etc.




Futura Training Version 1                 2                      Hospitality Industry Exam 1
                                   Assessment Sheet Master
 Unit of Competence:                          HCO01B    Hospitality Industry

 Student Name:                                          Lecturer:

 Group:                                                 Date:


                       Multiple Choice                                         True/False


     1             A         B        C            D                     1            T     F

     2             A         B        C            D                     2            T     F

     3             A         B        C            D                     3            T     F

     4             A         B        C            D                     4            T     F

     5             A         B        C            D                     5            T     F

     6             A         B        C            D                     6            T     F

     7             A         B        C            D                     7            T     F

     8             A         B        C            D                     8            T     F

     9             A         B        C            D                     9            T     F

     10            A         B        C            D                    10            T     F

     11            A         B        C            D                    11            T     F

     12            A         B        C            D                    12            T     F

     13            A         B        C            D                    13            T     F

     14            A         B        C            D                    14            T     F

     15            A         B        C            D                    15            T     F

 This is a generic template.
 Only highlighted areas relate to actual questions in
 this exam.




Futura Training Version 1                      3            Hospitality Industry Exam 1

								
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