Fliplets is an optional pre-VET resource for students to develop some basic Hospitality knowledge before introducing this online resource.
Click on an icon above to select a topic to check your knowledge.
This section will assess your understanding of Communication and Teamwork topics in the course and the workplace, eg communicating information, planning tasks for a team.
This section will assess your understanding of Workplace Health and Safety topics in the course and the workplace, eg mixing chemicals, Safety Data Sheets, chemical labels, documentation.
This section will test assess your understanding of Food Safety topics in the course and the workplace, eg food safety zones, labelling food, temperature gauges.
This section will assess your understanding of Stock Control topics in the course and the workplace, eg receiving and rotating stock, retail products, USE BY dates.
This section will assess your understanding of Administration topics in the course and the workplace, eg office documentation, index systems and understanding time.
This section will assess your understanding of Cooking and Catering topics in the course and the workplace, eg Standard Recipe Cards, measuring, portion control.
Complete the above Check your knowledge quiz to receive your My Learning Roadmap.
Start/continue through the topics as recommended by your My Learning Roadmap at your own pace.
Have you completed your topics? How did you go with the Check It Quizzes?
When working in the Tourism and Hospitality industry telephone messages may need to be taken for bookings, room service and from suppliers. Messages need to be concise and correct.
Listen to the telephone conversation and complete the Room Service Request Form.
Successful workplace teams are based on a shared understanding, ground rules and commitment. As commitment develops team members become more involved and take ownership for the team's success. Effective teams function on the strength and skills of all team members.
Drag and drop the things that make a successful team.
Equal Employment Opportunity (EEO) is about making sure that workplaces are free from all forms of unlawful discrimination and harassment. This means having workplace rules, policies, practices and behaviours that are fair and do not disadvantage people because they belong to particular groups.
Match the words with their meanings.
|Taking care of your own duties and answering for your actions.|
|An official record of a grievance against another worker or the employer.|
|When someone is made to feel intimidated, insulted or humiliated.|
|The unfair treatment of others, based on race, gender, marital status, age, disability, religion, or sexual preference.|
|Against the law.|
The ability to give clear directions is an important task for anyone who works in the Hospitality industry. It is important to use a map and gestures, and keep instructions short and simple, so that directions are easy for people to remember.
Drag and drop to complete the sentences. Use the map to help you.
Most books that are used to locate information have a contents page and an index. The contents page lists chapters and the page numbers of the chapters. The index is found at the back of the book and lists items in alphabetical order.
Match the information in Column 1 to the correct chapters and pages in Column 2. Use the Contents page of this recipe book to help you.
A survey is a set of questions which collect information or customer feedback on products or services.
Choose the best answer.
Maintaining a high standard of hygiene in food and beverage areas is important. Standard Operating Procedures (SOPs) are part of a Workplace Health and Safety plan to keep your workplace cleanliness at a high industry standard. You know you must wash your hands when working in a kitchen. An SOP will tell you the procedure to follow.
Drag the hand washing steps into the correct order.
A ratio is a comparison between two things. Ratios are a common way of measuring out parts that are mixed together in different quantities.
Write the ratios for the following instructions.
Chemicals must be handled carefully to avoid injuries and damage. Labels on chemical bottles give directions for use and First Aid information. Safety Data Sheets (SDS) give information on possible hazards, First Aid, fire fighting, accidental release measures and PPE.
'Kleenshine' is a cleaner polish for vinyl floors.
Drag and drop to complete the sentences.
Forms help workplaces collect information exactly the way they need it. They may look different in different workplaces, but basically they record similar information. WHS forms include: Employee Incident Reports, Risk Assessment Forms and Maintenance Request Forms.
Use this chart to assess the following scenarios.
Select the best answer.
|Scenario||Level of Risk||Severity of Risk|
|1||John works in a very busy kitchen. He often leaves the pot handles pointing over the edge of the stove. Belinda rushes past the stove, knocks over a pot of boiling water and scalds herself.|
|2||Chris has dropped a prepared meal on the floor in the rush to get food out to the customers in the lunch period. He pushes some of the food away with his foot and quickly returns to his job. Toby walks past, slips and injures his back.|
Incorrect food storage may lead to food spoilage or food poisoning, or contribute to cross contamination. Foods should be stored and handled at different temperatures. Awareness of the five Food Safety Zones, as well as boiling and freezing points, will help keep food safe.
Match the information in Column 1 to the correct answer in Column 2.
Reading thermometers and temperature gauges is important in areas where food is prepared and stored. Temperature readings will alert you if foods are being stored at incorrect temperatures. Refrigeration temperatures need to be closely monitored and recorded.
Read the temperature on the thermometers and temperature gauges and select the best answer.
On Monday 24th June, Shane, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Shane needs to complete the preparation by 9:45am.
Each food item needs to be correctly labelled with the name of the food, when it was prepared and who prepared it.
When goods are received it is important to check the amount received against the amount ordered. If these do not match, there is a quantity discrepancy. If goods received have been spoiled or damaged, this is a quality discrepancy. Stock Order Forms and Delivery Dockets are used to check orders and record deliveries.
Type in the correct answers.
The freshness and quality of stock items depends on stock rotation. This is especially relevant to perishable items.
Complete the sentences by choosing the correct answers.
Stock-on-hand can fluctuate considerably in the Tourism and Hospitality industry. In order to minimise costs, it is necessary to keep the bare essentials in stock. Maintaining par levels of stock ensures that there is enough stock on hand to meet the immediate needs of the establishment and to allow for unexpected circumstances.
The Bar Manager needs to place an order. He checks the Par Sheet and calculates how many units to order.
Fill in the units to order. You cannot use a calculator for this question.
People who work in retail should know about the products they sell. They should know about: warranty, features, benefits, safety, storage and shelf life.
Match the words with their meanings.
Time can be shown on a 12 or 24 hour clock. The 24-hour clock is used in Hospitality and Tourism, and in many countries outside Australia. In the travel industry the 24-hour clock is used to avoid confusion in international travel.
|12 Hour||12 midnight||1 a.m.||2 a.m.||3 a.m.||4 a.m.||5 a.m.||6 a.m.||7 a.m.||8 a.m.||9 a.m.||10 a.m.||11 a.m.|
|12 Hour||12 midday (or noon)||1 p.m.||2 p.m.||3 p.m.||4 p.m.||5 p.m.||6 p.m.||7 p.m.||8 p.m.||9 p.m.||10 p.m.||11 p.m.|
Being able to calculate time is very important to ensure that you are paid correctly. Lunch breaks are usually included on timesheets but are not counted in the hours worked.
Complete the following timesheet. You cannot use a calculator for this question.
Workplace documents include: customer records, letters, memos or memoranda, and emails. In order to communicate effectively in the workplace it is essential that written documents are clear, concise and correct.
Jack Benson manages the front of house staff. He is concerned that staff members are taking too many short breaks during work hours. He wants to remind his staff that paid morning and afternoon tea breaks should be limited to 10 minutes each, and lunch is strictly 60 minutes.
He sends an email to all front of house staff and a copy to Jill Benson. How should Jack write the email?
When working in the Tourism and Hospitality industry you will use a variety of computer office programs, such as word processors, spreadsheets and databases. You may also use templates which have been created for specific purposes in a business.
Drag and drop to complete the sentences.
Records in a business need to be accessible and may be filed in a computer or a steel cabinet. Any records management system must be able to provide the right information, at the right time, to the right person.
In hotels, guests are usually registered on the date of arrival and their records are filed chronologically.
Sort the following hotel guest arrival dates into chronological order.
The docket is the principle means of communication between the waiter, the kitchen and the bar. Dockets need to be clear, concise and legible to ensure that the correct meals and beverages are prepared. Problems with reading the order can lead to miscommunication and mistakes. This may affect the guest's satisfaction with the meal and the establishment.
Read the docket carefully and choose the best answer.
Standard Recipe Cards, also known as SRCs, are used throughout the Hospitality industry. SRCs provide a standard recipe for the establishment. An SRC consists of a list of ingredients, the method of preparation, the cost, the number of portions it makes and a picture.
The Mojito SRC makes 2 portions. Double the recipe. You cannot use a calculator for this question.
|SRC - Cocktail: Mojito|
|Portion: 2||Double =|
|10 mint leaves|
|2 tablespoons caster sugar|
|1 cup ice cubes|
|40 mL white rum|
|100 mL soda water|
Portion control refers to serving sizes and the number of portions available. Keeping track of how many portions you have, and letting the waiters know, helps with giving great service and having satisfied customers.
The chef at NODES restaurant has prepared 12 portions of chicken breasts, 20 portions of scotch fillet steaks, and 6 portions of salmon cutlets. Customers' requests come to the kitchen via a docket ordering 5 chicken, 7 steak and 3 salmon dishes. The chef counts the remaining portions and tells the wait staff.
The portions left are:
Portion control is a critical factor in achieving low food costs by minimising food wastage. It is also important that a chef does not run out of ingredients. Meals need to be planned and prepared for the expected number of customers.
You are preparing a Taco dinner for 12 people. Drag and drop the amounts you need to order.
|Order form for ingredients: 12 pax|
|Shredded Cheese||25 grams|
|Apple Juice||150 mL|
An increment is an increase in a series of numbers, for example, 1, 10, 50, 200. Increments can be seen on balance scales, measuring jugs and oven dial settings. These increments may represent grams, kilograms, millilitres, litres, or degrees.
Select the correct answers.
|Question 1||50g, 100g, , 200g|
|Question 2||Question 3|
|How much are the increments going up by?||This dial increases in increments of|
A workflow plan shows the order in which tasks are carried out the make the work flow. Workflow plans are essential for the efficient and effective operations in a kitchen or a bar.
Drag and drop to complete the sentences.
|2 weights maximum||3 weights maximum||3 weights maximum|
Balance scales can be used for weighing ingredients such as flour, sugar and butter. The needle will move to show the weight of the ingredients.
Drag and drop the weights to match the measurement shown on the scales.