Fliplets is an optional pre-VET resource for students to develop some basic Hospitality knowledge before introducing this online resource.
See fliplets.net.au
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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 assess your understanding of Environmental Sustainability topics in the course and the workplace. eg recycling, resource efficiency.
This section will assess your understanding of Financial Transaction topics in the course and the workplace, eg processing payments, balancing a register and understanding GST.
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 Food and Beverage topics in the course and the workplace, eg proof of age, taking orders, coffee service.
This section will assess your understanding of Travel Operations topics in the course and the workplace, eg datelines and travel time, conducting tourist activities.
This section will assess your understanding of Tour and Ride Operations topics in the course and the workplace, eg driving tours, map reading, operating rides.
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 scenario and complete the message.
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.
Click on TRUE or FALSE for the following statements.
The progress of a team depends on the input of all team members. | True |
False |
---|---|---|
A team is effective if it fails to achieve its goal. | True |
False |
Team members operate interdependently. | True |
False |
Successful teams function on the strength of the team leader. | True |
False |
Team members work independently to achieve a common goal. | True |
False |
Team members value and use the knowledge and opinions of others. | True |
False |
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.
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.
'Amazing' is a multi-purpose hard surface cleaner.
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.
On December 14 Arney Hutchins is working in the back section of the kitchen, and discovers that the fire sprinkler is badly damaged. He is concerned because it is the only sprinkler in the back of the kitchen so it needs to be repaired immediately. At about 2 o'clock Arney fills out a Maintenance Request Form. He then takes it to his supervisor.
Choose the correct facts about the maintenance problem
WHEN Date and time of request |
2pm, December 14 |
1 pm, Last Thursday |
2pm, December 15 |
11am, today 14 |
---|---|---|---|---|
WHO Person reporting problem |
Anabelle Hutchins |
Arney |
Arney Hutchins |
Arney Smith |
WHERE is the problem? Work location |
In the hotel lobby |
In the kitchen |
In the bathroom |
In the restaurant |
WHAT is the problem? Description of work/repair |
Broken stove |
Damaged fire sprinkler |
Broken chairs |
Broken glass |
PRIORITY | Low - within the week |
Medium - in 24 hours |
Next month |
High - same day |
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 these environmental strategies to the correct categories.
Waste Management | Energy Management | Water Management |
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Rotate stock and order carefully.
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Have a re-use system for towels in hotel rooms.
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Purchase washing machines that use minimal water.
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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.
Customers may pay for their purchases or services in cash. Mistakes can be made when giving change; this may cost the store money or upset customers.
Type the answers in the boxes. You cannot use a calculator for this question.
Joe purchases several items at the souvenir shop. | |
He purchases a boomerang for $55, 4 postcards at $1.40 each, and a local crafted puppet for $15.00. | |
What is the total cost of the purchase? | $. |
Joe wants to pay in cash and hands over a $100 note. | |
How much change will he receive? | $. |
GST stands for Goods and Services Tax. The GST was introduced in Australia in the year 2000 and set at the rate of 10%. In the Hospitality and Tourism industry GST is added to most goods and services, such as food, beverages, accommodation, tours and souvenirs.
Complete the following Tax Invoice.
You may use the attached calculator for this question.
Remember GST = 10%
Calculate:
At the end of the working day payment points must be closed. A reading is taken of the business transacted during the day, cash and other payments are counted; the float is counted and handed over to the authorised personnel. When closing a payment point there is a general order of steps that should be followed.
Drag and drop the steps into the correct order to follow when balancing a register.
Within the Hospitality and Tourism industry, there are a range of terms associated with costing and basic financials.
Match the term with the definition.
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.
Drag these words to fit 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. |
---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
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.
Jill Benson, the manager of the Royal Hotel is concerned that the kitchen and bar staff are taking too many short breaks during work hours. She wants to remind staff that a paid morning tea break should be limited to 15 minutes and lunch is strictly 1 hour.
She sends a memo to the kitchen and bar staff. How should Jill write the memo?
Drag and drop from the Word Box to the memorandum.
To: | |
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From: | |
Date: | |
Subject: | |
Message |
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(initials of sender)
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 a travel agency information is filed geographically. For example, states and territories in Australia may have their own filing drawer for related information, such as accommodation and attractions.
Click and drag the following information into their correct subject folder.
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.
![]() Cocktail: Mojito |
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Portion: 2 | |
Ingredients |
Notes (double) |
10 mint leaves | |
1/2 lime | |
2 tablespoons caster sugar | |
1 cup ice cubes | |
40mL white rum | |
100mL soda water |
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 SRC for 'Mojito' caters for 2 portions. Double the recipe.
You cannot use a calculator for this question.
It is the 16th of September 2015 | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Patron | Date of Birth | Age | Remain on Premises | |||||||
Rachel | 8/2/1998 | 17 |
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Ray | 10/3/1995 |
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It is the 3rd of March 2014 | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Patron | Date of Birth | Age | Remain on Premises | |||||||
Michelle | 10/10/1994 |
|
Yes | |||||||
David | 13/10/1997 |
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When working in licensed premises there is a legal requirement not to serve people under the age of 18. Patrons must be able to prove they are 18 or over by showing proof of age. This may be a Driver Licence, Learner Driver Licence, Proof of Age card or Passport.
Calculate the ages and indicate if the patrons can remain on the premises. Click on the correct answers.
Coffee has become just as important as having good food and wine on a menu, and some businesses in the Hospitality industry are based around serving great coffee. Understanding ratios is very important when it comes to making good coffee.
Use the table to find the ingredients and work out the ratios.
Type of Coffee | Ingredients | Ratios |
---|---|---|
Café Latte | ||
Flat White | ||
Long Black |
Liquid measurements are used in both the bar and the kitchen. In accordance with industry standards, alcohol measurements need to be exact when pouring drinks and mixing cocktails. Liquids are measured in millilitres (mL) and litres (L).
How much liquid is in the jug? Drag and drop the correct amount and unit of measurement.
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Amount
Unit
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Amount
Unit
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Amount
Unit
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400
mL
700
mL
1400
mL
1300
L
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When planning an indoor event, you need to know the type of venue, the expected number of people, and how many people will fit. Many hotels have function rooms of different sizes that can be arranged according to the type of function and the number of people expected.
Drag and drop to complete each sentence.
The Earth is divided into 24 Time Zones. Each Time Zone equals 1 hour. If you travel east, you change your clock forwards. If you travel west, you change your clock backwards. The east and west coasts of Australia are separated by 2 Time Zones.
Click on the correct answer.
A travel agent documents client information, notes client requests, recommends products, makes clients aware of specific conditions, and receives payments. Travel agents may promote travel packages with specific airlines and hotels.
Click on the three correct answers.
The travel agent gives the client information on: |
The travel agent may give the client: |
An Agency's Terms and Conditions give information on: |
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---|---|---|---|---|
accommodation |
brochures |
restaurants |
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music |
price lists |
cancellation fees |
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flights |
borders |
travel insurance |
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tariffs |
timetables |
deposits |
A client may require information on transport, accommodation, travel insurance, attractions and events, or places to eat. It is the travel agent's responsibility to tailor a package to suit the client. Resorts often have their own tailor-made tour packages available through Travel Agencies.
Click on the correct answer, TRUE or FALSE.
The holiday special can be taken in July. | True |
False |
---|---|---|
The villa will be serviced weekly. | True |
False |
Transport is by plane, boat and bus. | True |
False |
Half day Reef tip, including snorkelling, is included. | True |
False |
Full payment must be made by July 14. | True |
False |
The total cost of the package is $6,500.00. | True |
False |
Intellectual Property is anything that is created through work of the mind. Intellectual property can be divided into copyrights, trademarks and patents. Copyright protects original works such as books, music, computer programs, paintings, photographs, and movies.
Drag and drop the correct words into the gaps.
Reservation data is the information required from a guest at check-in. Reservation data includes customer details, emergency contacts, room number, check-in/check-out details, luggage, bookings, and special needs.
From the information below choose the correct answer.
Tourism activities, such as day and half day coach tours, have a tour guide. The tour guide counts the number of passengers at the start and end of the tour, and records the Head Count on a checklist.
From the above information choose the correct answer. You cannot use a calculator for this question.
1. The tour guide organised |
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groups on medium tracks. | ||||
2. The expected time for the Ridge Path was |
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minutes. | ||||
3. The total number of tourists was |
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. | ||||
4. How many tourists did not return? |
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. | ||||
5. The tourists on the Circuit Track took |
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minutes. |
Tour drivers are usually responsible for pre-departure vehicle checks. They should undertake a thorough inspection of their vehicle prior to the commencement of each tour. Any issues arising should be fixed, or an alternate vehicle used.
On 7th October Dave did a pre-departure check on the minibus.
Drivers and tour guides are responsible for packing equipment evenly in tow vehicles and trailers, and making sure that the vehicles are not overloaded. A vehicle should NEVER be loaded beyond the manufacturer's specification.
Match the sentence beginnings and endings.
Rides, such as Ferris wheels or dodgem cars, are found in amusement parks and agricultural shows. Rides in ski resorts may be cable cars. The basic rules for operation and emergency procedures are similar.
Drag and drop the things a ride operator should do.
Ride Operator |
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There are four things to consider when loading rides: the number of riders, the heights of riders, oversized riders, and balancing the ride. Ride accidents may be prevented if ride operators follow safety procedures.
Drag and drop to complete the following sentences.
In the Tourism and Hospitality Industry many types of maps are used, including road maps, street maps and topographic maps. Maps use many features, such as legends, symbols, colours, a compass rose and scale bars.
Drag and drop to complete ALL sentences correctly.
Navigational tools help us find our way from one place to another. The most commonly used navigational tools are maps, compasses and Global Positioning Systems (GPS).
Complete all sentences by matching Column A to Column B.
When planning an indoor event, you need to know the type of venue, the expected number of people, and how many people will fit. Many hotels have function rooms of different sizes that can be arranged according to the type of function and the number of people expected.
Drag and drop to complete each sentence.