Study Guide and Examination Practice
Half-Yearly Yr12 Hospitality 2025
Use resources on Google Classroom, Evidence Central and the textbook to assist with completing this booklet.
This is direct revision for your half-yearly examination.
NESA TERMS USED IN THIS EXAMINATION:
(refer to the posters around the board in the Bistro and write the definition of the following NESA terms)
Outline
Describe
Compare
Explain
Analyse
Write the definition and an example of the following words below:
Term Definition Example
Hazard
Risk
Legislation
Crema
Espresso
Filter basket
Tamper
Mise en Place
Ambience
Legislation:
Provide 3 dot points of key information on the following Legislation and Policies:
Equal Employment Opportunity Legislation:
Fairwork Ombudsman:
Australian Consumer Law:
HACCP:
What does HACCP stand for?
Outline the process of HACCP model:
Provide an example of a Critical Control Point:
Customer service:
Provide 5 personal attributes that a good hospitality employee has:
●
●
●
●
●
Describe what good work ethic means and provide an example:
Communication:
A new employee has started at your cafe.
Outline 3 communication techniques that will help the new employee understand and clarify work instructions:
Food safety inspections:
What is the role of a food safety officer?
What are the control measures in the hierarchy of control? Indicate the most effective to least effective (a
drawing of a diagram is also acceptable)
Identify two different types of reports used to report hygiene and food safety related issues. Provide an
example of when you would use each one (refer to the food safety booklet completed at the beginning of Yr11).
Hot beverages:
Identify 5 characteristics of tea:
Identify 5 characeristics of non-espresso coffee:
Complete the table:
Over-extraction Under-extraction
Definition: Definition:
Causes: Causes:
Indicators: Indicators:
Customer complaints:
You work at a restaurant where a customer has received their pumpkin soup cold.
Identify 4 ways you could effectively respond to a customer dissatisfaction to ensure they are satisfied with
their experience at the restaurant?
When is it appropriate to refer a customer to a supervisor? Provide an example:
Service:
Your team has a meeting before a function - a 50th birthday - being held in the event space at your restaurant.
Outline what would be discussed in the pre-service briefing?
How does a restaurant provide a comfortable and ambient environment for their customers?
Preparing non-alcoholic beverages:
What is a non-alcoholic beverage?
Provide five examples of mocktails:
Explain why it is important to adhere to recipe cards when preparing non-alcoholic beverages:
When preparing non-alcoholic beverages, what can affect the following characteristics of the beverage, and
how can you ensure consistency when preparing the beverages throughout a shift?
Strength:
Taste:
Temperature:
Appearance:
Espresso Coffee:
You work in a busy cafe as a barista.
Analyse the steps involved in producing high-quality espresso coffee and maintaining its quality during rush
hour:
Mise en place:
Ingredients:
Dosing:
Grinding:
Tamping:
Extraction:
Texturising milk:
