Lesson 1.2.2

1.2.2 Customer requirements in hospitality and catering Quiz: WJEC Hospitality and Catering, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 1.2.2, Customer requirements in hospitality and catering: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 1: The hospitality and catering industry, written with Revision Ninja.

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The 20 questions

  1. Which three areas are primary customer needs in hospitality?

    • Transport, uniform, media
    • Banking, logistics, security
    • Marketing, IT, insurance
    • Catering, equipment, accommodation

  2. Which group of people does the spec name in relation to customer rights?

    • Frequent visitors
    • Disabled customers
    • Regular diners
    • Large parties

  3. Which principle is listed alongside customer rights and inclusion?

    • Seasonality
    • Equality
    • Speed of service
    • Profitability

  4. Which option is NOT listed as a core customer need?

    • Transport
    • Catering
    • Equipment
    • Accommodation

  5. Which of these is an accommodation option a customer may need?

    • Family room
    • Walk-in fridge
    • Hot plate
    • Glass washer

  6. What does treating customers with equality mean in catering?

    • Fair treatment
    • Same menu choices
    • Free service
    • Identical spending

  7. What does inclusion mean for customer provision?

    • Larger portions
    • Cheaper pricing
    • Accessible services
    • Extended opening

  8. Which customer requirement category covers catering provided to guests?

    • Customer rights
    • Customer needs
    • Customer expectations
    • Customer demographics

  9. Providing wheelchair-accessible hotel bedrooms meets which customer requirement?

    • Disability inclusion
    • Religious diet
    • Family discount
    • Corporate booking

  10. A restaurant gives every customer the same menu, prices and service, whatever their background. Which principle is applied?

    • Sustainability
    • Portion control
    • Equality
    • Seasonality

  11. A guest asks for a wider bed for greater comfort. Which customer need is this?

    • Equipment
    • Transport
    • Accommodation
    • Catering

  12. A pub offers food and drink for families with children at different times of day. Which customer need is being met?

    • Transport
    • Catering
    • Accommodation
    • Equipment

  13. Refusing service to disabled customers breaches which key principle?

    • Workflow management
    • Customer inclusion
    • Stock control
    • Portion control

  14. A customer asks for a high chair for a young child. Which customer need is this?

    • Transport
    • Equipment
    • Catering
    • Accommodation

  15. Providing large-print menus caters for which customer requirement?

    • Nut allergy
    • Vegan diet
    • Hearing loss
    • Visual impairment

  16. Which principle is breached by charging disabled guests extra for an interpreter?

    • Hygiene
    • Security
    • Efficiency
    • Inclusion

  17. How should a provider best meet diverse customer requirements?

    • Ignoring feedback
    • Adapting provision
    • Standardising menus
    • Restricting access

  18. What does equality ensure for all customers in hospitality?

    • Fair treatment
    • Free services
    • Higher prices
    • Reserved seating

  19. Which action shows effective inclusion for a customer with a visual impairment?

    • Standard menus
    • Louder music
    • Brighter lighting
    • Braille menus

  20. Under which category does a customer request for gluten-free meals fall?

    • Demographics
    • Security
    • Dietary needs
    • Disability

All WJEC Hospitality and Catering quizzes