Understanding Hospitality and Catering Concepts
Hospitality Catering
General
5 questions
~10 mins
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About This Worksheet
A medium difficulty Hospitality Catering worksheet on general hospitality catering concepts for grade 7 students. Includes questions on Basic Industry Knowledge, Customer Service & Communication, Food Safety & Hygiene.
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Understanding Hospitality and Catering Concepts
Subject: Hospitality CateringGrade: General
Name:
Date:
Understanding Hospitality and Catering Concepts
Hospitality Catering
Instructions: Read each question carefully and answer to the best of your ability. Some questions require written responses, while others are multiple-choice. Use the space provided for your answers and ensure your responses are clear and complete.
A
Basic Industry Knowledge
Questions related to fundamental concepts and terminology in hospitality and catering.
1.
What does 'HACCP' stand for in food safety?
[2 marks]2.
Name three qualities important for a good waiter or waitress.
[3 marks]3.
Which of the following is NOT a catering service?
[1 mark]ARestaurant
BCatering for events
CHotel housekeeping
DTakeaway shop
4.
Explain why cleanliness is important in a catering environment.
[3 marks]5.
List two types of menu options that cater to dietary restrictions.
[2 marks]B
Customer Service & Communication
Questions focused on interacting with customers and providing excellent service.
1.
What is the most important aspect of good customer service?
[2 marks]2.
A customer is unhappy with their meal. What is the best way to handle the situation?
[3 marks]3.
Choose the best phrase a waiter should use to welcome a guest:
[1 mark]AHi there!
BGood evening! Welcome to our restaurant.
CWhat do you want?
DHey!
4.
Describe how body language can affect customer perceptions.
[2 marks]C
Food Safety & Hygiene
Questions on practices to ensure safe and hygienic food handling.
1.
Why is it important to wash hands frequently in a catering environment?
[2 marks]2.
Identify two ways to prevent cross-contamination in food preparation.
[2 marks]AUsing separate cutting boards for raw meat and vegetables
BCleaning surfaces regularly
CStoring all food together
DWearing gloves when handling food
3.
What temperature should cooked food reach to be considered safe to eat?
[2 marks]4.
Explain the importance of storing perishable foods at the correct temperature.
[3 marks]D
Menu Planning & Costing
Questions about designing menus and managing costs.
1.
What is a balanced menu?
[2 marks]2.
List two factors to consider when costing a menu item.
[1 mark]AIngredient prices
BPreparation time
CCustomer preferences
DCooking skills
3.
Why is portion control important in catering?
[2 marks]4.
Design a simple menu for a children's party including three items.
[3 marks]E
Industry Standards & Professionalism
Questions on maintaining standards and professional conduct.
1.
What does 'professionalism' mean in the hospitality industry?
[2 marks]2.
Give an example of a hospitality industry standard.
[2 marks]3.
Why is teamwork important in catering?
[2 marks]4.
Scenario: You notice a colleague not following hygiene procedures. What should you do?
[3 marks]F
Practical Application & Scenario Questions
Real-life scenarios to test understanding of concepts.
1.
You are preparing for a large banquet. List three steps you would take to ensure everything runs smoothly.
[3 marks]2.
During service, a customer requests a vegetarian meal. What should you do?
[2 marks]3.
Scenario: You find spoiled food in storage. What are the appropriate actions?
[3 marks]4.
Describe how you would handle a situation where a customer is dissatisfied with the service.
[3 marks]Quick Actions
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Details
- Created
- 4/27/2025
- Updated
- 12/30/2025
- Type
- worksheet