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 Environmental Sustainability topics in the course and the workplace. eg recycling, resource efficiency.
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 phone conversation and complete the booking form below.
|Number of Guests|
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 into the correct category.
individuals have their own goals
individuals interact with each other but work on their own project
individuals have their own goals that contribute to the goals of the team
individual's work assists the work of others
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 information in Column 1 to the correct statements in Column 2.
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.
'Dishmaid' is a general purpose detergent for hand dishwashing.
Drag and drop to complete the sentences.
Courtney Jacobsen works as a housekeeper at the 'Green Gables' Hotel. Last Monday morning, November 1st at about 10:45, Courtney was working with her colleague Jacki Thompson. They were cleaning Room 16 of 'Green Gables' Hotel when Courtney slipped on the bathroom floor, bumped her arm on the basin and fell to the floor.
Courtney fractured her right wrist. She told her supervisor that shampoo was spilled on the floor and she had slipped. She also said that she remembered putting her hands in front of her as she fell.
Courtney's supervisor asked her to complete an Employee Incident Form.
|Employee name and position:|
|Date and Time:|
|Description of Incident:||
|Names of Witnesses:|
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.
Complete the sentences below by dragging the correct answer into the box.
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, Steven, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Steven needs to complete the preparation by 8:45am.
Each food item needs to be correctly labelled with the name of the food, when it was prepared and who prepared it.
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.
Drag and drop the correct words to complete the sentences.
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.
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.
Click on the best answer.
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.
On October 2nd Mr John Williams telephones 'Catering Creations' and requests a quotation for his company's Christmas party on December 17. He would like the party to be held at the Royal Hotel Function Room and he is expecting 50-60 guests. He would like a quotation by October 20. Bill Jackson fills out the Customer Record form.
Drag and drop from the Word Box to the customer record sheet.
41 Smith Street, YADONGA
(08) 1234 5678
041 2345 678
Christmas Party, 17th Dec
Royal Hotel, 50-60 Guests
Reply Oct 20
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.
Travel agents cater for the travel needs of their clients; this may be for business or holidays. Customer details are filed alphabetically according to the client's last name.
File each client's itinerary in order of last name.
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 Chocolate Gateau SRC caters for 16 people. Double the recipe. You cannot use a calculator for this question.
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.
NODES restaurant has 15 portions of prawns prepared. The wait staff take orders for 3, 6 and 2 prawn dishes.
How many portions of prawns are left?
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.
Lunch is planned for 16 guests. Each guest will be served a meat, cheese and tomato sandwich, and a small glass of orange juice. Drag and drop the amounts you need to order.
|Order form for ingredients: 16 pax|
|Sliced Meat||80 grams|
|Orange Juice||125 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||20g, 40g, , 80g|
|Question 2||Question 3|
|This jug increases in increments of||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.
Match the following meanings with the words.
|1 weight maximum||2 weights maximum||4 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.