Human Resources in Hospitality – MCQs – Culinary Arts

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1. What is the main role of Human Resources (HR) in hospitality?





2. Which HR process ensures the right number of staff is available at the right time?





3. What does “onboarding” mean in HR?





4. Why is employee retention important in hospitality?





5. What is the purpose of a job description?





6. Which is a key function of HR in hospitality?





7. What is “employee turnover”?





8. Which training focuses on food safety and hygiene?





9. What does HR compliance ensure?





10. Which is an example of a soft skill in hospitality?





11. What is the main purpose of performance appraisal?





12. Which law protects employees against workplace discrimination?





13. What does a hospitality HR manager typically oversee?





14. Which factor influences hospitality staff scheduling most?





15. What is a probation period?





16. Why is diversity important in the hospitality workforce?





17. What is “conflict resolution” in HR?





18. Which of the following is part of employee benefits?





19. What is the purpose of staff induction?





20. What does a “skills gap analysis” identify?





21. What is the role of HR in workplace safety?





22. Which is a key factor in employee motivation?





23. What is “succession planning” in HR?





24. Which HR practice helps in reducing employee turnover?





25. What is the main purpose of team-building activities?





26. What does “employee engagement” mean?





27. Which of the following is a hard skill for hospitality employees?





28. What is a common reason for high staff turnover in restaurants?





29. Which legislation governs working hours and wages in many countries?





30. What is a grievance procedure?





31. Which tool is used to manage employee attendance?





32. What is “360-degree feedback” in performance management?





33. Why is training crucial in hospitality?





34. What is an HR audit?





35. Which type of incentive motivates hospitality employees?





36. What does “labor cost percentage” measure?





37. Which of the following improves workplace culture?





38. What is the purpose of an exit interview?





39. Which factor is most critical in hospitality recruitment?





40. What is the role of HR in employee wellness?





41. What does the term “shift work” mean in hospitality?





42. Which is an example of a legal HR requirement in many countries?





43. What is “talent acquisition”?





44. What is the purpose of a staff handbook?





45. Why is succession planning important in hospitality?





46. What is a key feature of effective hospitality leadership?





47. Which HR activity involves legal contracts?





48. Why is continuous professional development (CPD) important?





49. What does “equal opportunity employment” promote?





50. The ultimate goal of HR in hospitality is:





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts