What does “professional image” mainly refer to in hospitality?, Only the uniform worn, Appearance, behaviour, attitude, and communication, Job title and salary, Years of work experience, How long does it usually take for guests to form a first impression?, 30 seconds, 1 minute, 5 minutes, 7 seconds, Which factor contributes the MOST to first impressions?, Words spoken, Body language and appearance, Written communication, Job knowledge, Why is every hospitality employee considered a “brand ambassador”?, Their behaviour represents the organisation, They promote discounts, They handle marketing duties, They manage the company logo, Which of the following shows good cultural awareness?, Treating all guests exactly the same, Respecting different customs and personal space, Ignoring cultural differences, Speaking only one language, Why is personal hygiene important in hospitality?, To save time at work, To reduce uniform costs, To prevent guest complaints only, To ensure guest safety and comfort, Which is a correct daily hygiene practice?, Washing hands regularly, Wearing strong perfume, Keeping long nails, Skipping deodorant, What is the recommended approach to perfumes or colognes at work?, Use strong scents, Do not use any fragrance at all, Use minimal and light fragrance, Reapply frequently, Which jewellery option is MOST appropriate at work?, Large bangles, Dangling earrings, Multiple rings, Small stud earrings, What is the main purpose of wearing a uniform in hospitality?, To show personal fashion style, To promote workplace equality and professionalism, To reduce laundry costs, To follow trends, Which of the following is a uniform “non-negotiable”?, Clean and wrinkle-free condition, Designer brand, Personal accessories, right colours, What type of footwear is required in most hospitality roles?, Open-toe sandals, High heels, Closed-toe, non-slip shoes, Casual sneakers, Which body language behaviour is considered POSITIVE?, Eye contact, Slouching, Fidgeting, Crossed arms, What does good posture communicate to guests?, Tiredness, Confidence and professionalism, Disinterest, Nervousness, When handling a difficult guest, what should you do FIRST?, Argue back, Listen without interrupting, Call a supervisor immediately, Ignore the complaint

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