3 Check your knowledge quiz

Check Your Knowledge

Click on an icon above to select a topic to check your knowledge.

Communication & Teamwork

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.


Workplace Health & Safety

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.


Food Safety Zones

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.


Environmental Control

This section will assess your understanding of Environmental Sustainability topics in the course and the workplace. eg recycling, resource efficiency.


Stock Control

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.


Catering & Cookery

This section will assess your understanding of Cooking and Catering topics in the course and the workplace, eg Standard Recipe Cards, measuring, portion control.


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Recording Telephone Messages - Room Service

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.

Click the play button below to listen to the phone conversation. Video Platform Video Management Video Solutions Video Player


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.

Individual's work assists the work of others.
Individuals work together to achieve a goal.
Members operate interdependently.
Value and use the skills, knowledge and opinions of others.
Function on the strength and skills of all team members.
Individuals interact with each other but work on their own project.
Individuals work on their own projects.
Members operate independently.
Have shared underground and community rules.
Function on the strength and skills of the team leader.

Equal Employment Opportunity (EEO)

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.

Simple Directions - Location

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.

on the corner of
diagonally opposite
the Library is the Hospital.
The Department Store is
Diamond Avenue and Ruby Street.
There is a bus stop
the hospital.

Research - Books

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.

Column 1
Grilled Barramundi
Chilled Tomato Soup
Column 2
A)Chapter 4, page 96
B)Page 6
C)Chapter 1, page 8
D)Chapter 7, page 172
E)Chapter 3, page 58


A survey is a set of questions which collect information or customer feedback on products or services.

Choose the best answer.

1. Surveys are useful because they help a business know:
2. A food survey in a restaurant may help in improving:
3. A housekeeping survey may give feedback on the costs of:

Standard Operating Procedures (SOPs)

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.

Wet your hands
Apply soap
Lather and scrub for 20 seconds
Rinse for 10 seconds
Turn off tap
Dry your hands


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.

1. Mix 4 parts bleach with 7 parts water. :
2. Dilute 1 part vinegar with 2 parts water. :
3. Mix 9 parts water with 6 parts chemical. :
4. Dilute 150mL bleach with 550mL water. How many mL are there in total? mL
5. Mix 15mL vinegar with 40mL water. How many mL are there in total? mL

Handling of Chemicals

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.

1. The 'Kleenshine' label gives information on dilution rates, First Aid and
2. It is important to avoid prolonged contact with
when using 'Kleenshine'.
3. If inhalation of 'Kleenshine' occurs,
4. 'Kleenshine' should be diluted in a ratio of
move into the fresh air
induce vomiting
dilution rates

Workplace Health & Safety (WHS) - Risk Assessment

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.

Food Safety Zones

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.

Column 1
Safe Zone occurs between
Boiling Point occurs at
Danger Zone occurs between
Reheating Zone is
Freezing Point occurs at
Column 2
A)75°C and above
C)5°C and 60°C
E)1°C and 4°C

Reading Thermometers

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.

Drag and drop the correct answers.


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.

food label

Environmental Strategies

Plan with the four R's: reduce, re-use, recycle and recover.
Water the hotel gardens in the middle of the day.
Have a re-use system for towels in hotel rooms.
Businesses should use bamboo plates and cutlery instead of plastic.
Increase the use of disposable products.
Restaurants should compost food waste.
Remind Housekeeping to keep the lights on all the time.
Repair leaking taps promptly.
Stock should not be rotated.
Purchase washing machines with a low energy rating.

It is crucial that the Hospitality industry is proactive and thinks about issues such as sustainability, waste management, energy use and efficiency, resource use and efficiency, water management, recycling and re-use.

Which of the following are good environmental strategies?

Click on the correct answers.

Measuring Environmental Impact

The 'Crowne Plaza' in Melbourne is involved in a program that encourages large hospitality businesses to become more environmentally friendly. These column graphs show the results of the hotel's success over three years.

Choose the best answer.

1) Levels of energy and water usage, and waste production over the three years.
2) The first graph shows that in Year Three, energy usage was per guest per night.
3) The second graph shows that between Year One and Year Two water usage per guest per night.
4) The third graph shows a decrease in from Year One to Year Two.

Receiving Stock

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.

Stock Rotation and Stocktake

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.

1. items will spoil if not stored correctly.
2. Stock rotation means that stock is available for sale first.
3. FIFO stands for .
4. A list of goods in stock is called an .
5. A is the counting of all stock.
6. Bottles of flavoured milk have the following USE BY dates. Which should be sold first? .

Stock Level Maintenance

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.

Retail Terms

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.

safety requirements
storage requirements
shelf life
what the product is like, for example, weight, size, colour.
how to use the product safely.
the good things about a product.
another word for guarantee.
how to store the product so that it does not spoil or get damaged.
how long a product is suitable for use, often indicated by USE BY date.

12 and 24 Hour Time

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.
24 Hour 00:00 01:00 02:00 03:00 04:00 05:00 06:00 07:00 08:00 09:00 10:00 11:00
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.
24 Hour 12:00 13:00 14:00 15:00 16:00 17:00 18:00 19:00 20:00 21:00 22:00 23:00
Use the comparison chart above to match the 24 hour time to its correct 12 hour time.


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.

Office Documents - Emails

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?

Jack Benson
Front of house staff
Jill Benson
Breaks - morning and afternoon tea, lunch
A reminder to all staff - morning/afternoon tea breaks are 10 minutes only; lunch is 60 minutes.
Meetings after work
Kitchen staff
Breaks during work hours

Computer Office Programs - Templates

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.

Templates act like
Some templates can be customised
to create a travel brochure
to create invoices and order forms
a style guide.
to suit your business.
In the tourism industry you might use a word processing template
In the hospitality industry you might use a spreadsheet template

Reference Systems - Chronological Filing

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 7th January 2015
The 13th of October 2015


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.

1. The order is for Table No
2. The order was taken by
3. The order was taken at
4. The order is for customers.
5. Two customers ordered for their main course.
6. The most popular dessert was

Standard Recipe Cards (SRCs)

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.

20 mint leaves
1 lime
4 tablespoons caster sugar
2 cups ice cubes
80 mL white rum
200 mL soda water
20 mL white rum
2 limes
5 mint leaves
SRC - Cocktail: Mojito
Portion: 2 Double =
10 mint leaves
1/2 lime
2 tablespoons caster sugar
1 cup ice cubes
40 mL white rum
100 mL soda water

Portion Planning

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:

7 chicken, 3 steak and 3 salmon
7 chicken, 13 steak and 3 salmon
5 chicken, 17 steak and 3 salmon
5 chicken, 7 steak and 3 salmon

Portion Calculations

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.

1000g = 1kg and 1000mL = 1L
Order form for ingredients: 12 pax
Item Per-person Total
Mince 90 grams  
Shredded Cheese 25 grams  
Tomato 2 slices  
Taco 1  
Apple Juice 150 mL  
1080 grams
300 grams
24 slices
1800 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.

shows a timeframe and order of the workflow
is to make effective and efficient use of time
Logical sequence
You are organised if you
before you prepare a dish
1. A schedule is a plan that
2. Good time management
means to approach tasksin the best order.
means to work effectivelyas part of a team.
have the ingredients andequipment ready


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.