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Present your 'Course Readiness' certificate to your trainer, as evidence of completion.

Research - Books

Click on image to enlarge

Use this Index page to help you match the information in Column 1 to the correct pages in Column 2.

Column 1 Column 2
Joy Pops
Bean Mix Salad
Eggplant Lasagne
Beef Stew
Coconut Smoothie

Recording Telephone Messages - Room Service

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

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
you are in room 208
you are on the 2nd floor
the locations of entrances
the locations of exits
the location of fire alarms

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
leave the building
activate the alarm
call the ambulance 000
call the Fire Department 000
stay in the building

Handling of Chemicals

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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.

Drag and drop to complete the sentences.

1. The 'Dishmaid' label gives information on suitability, First Aid and
 
.
2. 'Dishmaid' is a general purpose
 
for hand
 
.
3. It is important to avoid contact with
 
when using 'Dishmaid'.
4. If 'Dishmaid' is swallowed,
 
.
5. For normal dishwashing, 'Dishmaid' needs to be diluted in ratio of
 
.
1 to 300
1 to 30
do not induce vomiting
dishwashing
do not drink water
ears
eyes
skin
detergent
dilution rates
chemicals

Environmental Issues

Drag and drop to complete the sentences.
sustainable
waste management
natural light
Recycling
re-used
efficient water usage
Resource use and efficiency
1. A
 
business is one that has changed the way it does business to reduce the impact on the environment byreducing waste, recycling, and reducing water use.
2. A good plan for
 
is one that decreases the amount of waste going into landfill and increases the amount of waste being recycled.
3. Hotels can be more energy efficient by using energy saving light globes and increasing the use of
 
.
4.
 
means to treat old products so that they can be
 
, for example, glass,plastics, aluminium and paper.
5. Hosing down late at night or early in the morning ensures more
 
.
6.
 
refers to being aware of the overuse of products, such as plastics, wood and paper.

Work Roster

Drag and Drop the following employees to show which days they work.
  • Gabby Samuels works on Saturday, Sunday and Monday.
  • Brad Johnson works on Monday, Tuesday and Wednesday.
  • James Border works on Friday, Saturday and Sunday.
  • The Tour Manager works in the middle of the week.
  • Casual employees work the other shifts as needed.
Brad Johnson
Tour Manager
Casual Employees
James Border
Gabby Samuels
Name of Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Matt Hopkins              
               
               
Rebecca Wilson              
               
               
               

Emails

Jack Benson manages the front of house staff. He is concerned that staff are taking too many short breaks. He wants to remind them that paid morning and afternoon tea breaks are 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.

Drag and drop from the Word box to create 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
16/11/15
 
 
 
 
 

Risk Assessment

Read the scenario. Assess the Level and Severity of Risk. Drag and drop the best answers to complete the form.

The glass shelf is in a location where it could easily be bumped. The glasses on the shelf could fall onto an employee and break.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
Nov 19
Glass shelf in hallway holding glasses. Could be bumped. Broken glasses could cause cuts.
4
3
Move shelf to safe area behind bar.
Manager
Within a week
Nov 26
2
Immediately
Clear exit so that staff can leave the kitchen easily.

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

Turn off the meat slicer and set the blade to '0'.
Unplug the slicer.
Dismantle equipment as shown by supervisor.
Wash all removable parts and slicer with hot, soapy water.
Rinse all removable parts and machine with clean water.
Use sanitiser and paper towel to do a final clean of slicer.
Reassemble the slicer.
Check all guards are in place.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
7.
 
8.
 

Policies

Click on the best answer.

1. A complaint may be
answering for your own actions
a grievance against another worker
.
2. If someone yells at you at work it is called
harassment
discriminating language
.
3. EEO is about making sure that workplaces are
fair
unfair
to all people.
4. Employers have the responsibility of providing a
safe
friendly
workplace.
5. A functional workplace has employees who understand the
rights
rules
and responsibilities.

Temperature

Read the temperature on the thermometers and temperature gauges and choose the best answer.

Time

Write in the correct 24 hour times. One has been done for you.

4:15 pm : 7:45 pm : 2:55 am : 10:00 pm : 12:20 am : 5:30 am :

Timesheets

Complete the following timesheet.

Employee: Mick Week Ending: 19/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 8:00am 7:00am pm am 8:00am
Lunch 11:00-12:00 11:00-12:00 11:00-12:00 No break 11:30-12:30 No break
Finish Time 4:00pm 4:00pm pm 5:00pm 4:00pm am
Total hours for the day hours hours 8 hours 3 hours 7 hours 3.5 hours
Total hours for the week hours

Terminology

Match the word with its meaning. Click on the correct answer.

1. stocktake
quantity of goods kept on hand
counting of stock and the value calculated
2. thermostat
regulates temperature of a fridge
checks the accuracy of a measuring instrument
3. am
indicates time period from midnight to midday
indicates time period from midday to midnight
4. timesheet
records the total hours and minutes worked during a pay period
number of days over which an employee gets paid
5. majority
larger part of a group
smaller part of a group

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Water
vertical
562.8L
218.3L
reduction
Waste
Energy
horizontal
diagonal
377L
595.3L
production
The title of the graph is
 
Usage.
The
 
axis shows the litres per guest per night.
In the second year
 
of water was used per guest per night.
Between Year One and Year Three the water usage decreased by
 
per guest per night.
The Crowne Plaza Melbourne had a
 
in the use of water over three years.

Backorders

Nodes Hotel needs extra supplies. An order has been placed with JMS SUPPLY COMPANY. On delivery, the Stores Manager checks the number ordered against the number received, and calculates the backorder.

Write in the correct answers.

Product Number Ordered Number Received Backorder
Bath towels10065
Hand towels6045
Pillow cases5024
Single bed sheet sets3510
Single bed blankets159
Toasters106
Fridges1010

Stock Rotation

Drag and drop the stock into order according to stock rotation procedures.

Ratios

Write in the correct answers.

Mix 9 parts water with 6 parts vinegar. Write the ratio. :
Dilute 1 part acid with 20 parts water. Write the ratio. :
Mix 1 part chemical with 1 part water. Write the ratio. :
A chemical is diluted in the ratio of 5:50. For every 5mL of chemical you need mL of water.
Dilute 250mL bleach with 650mL water. How many mL are there in total? mL

Making Coffee

Use the table to find the ingredients and work out the ratios.

Type of Coffee Ingredients Ratios
Cappuccino
Café Latte
Flat White

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many glasses of red wine have been ordered?
2. Table was served by JF.
3. Five customers were at Table .
4. What was the total number of drinks ordered from Tables 4, 2 and 9?
5. A bottle of light beer holds mL.

Food Labelling

Drag and drop the correct answers.

Scenario

It is Tuesday 7th April. Morning tea has to be prepared for 50 people. The chef asks Chloe to prepare ham and tomato for sandwich fillings by 10:30am.

Each food item needs to be correctly labelled with the name of the food, when it was prepared and who prepared it.

food label
food label

Food Safety Zones

Drag and drop the correct answers.

1. The temperature danger zone lies between
 
2. Cold food should always be refrigerated at
 
3. Cooked food should be reheated to
 
or above.
4. The frozen food zone should be
 
5. The freezing point of water on a thermometer should read
 
6. The boiling point of water on a thermometer should read
 
5°C and 60°C
1°C to 4°C
75°C
-18°C to -24°C
0°C
100°C

Doubling

SRC
Cocktail: Mojito
Portion: 2
Ingredients
Notes - double recipe
10 mint leaves
 
1/2 lime
 
2 tablespoons caster sugar
 
1 cup ice cubes
 
40mL white rum
 
100mL soda water
 

The SRC for 'Mojito' caters for 2 portions. Double the ingredients for the recipe.

20 mint leaves
1 lime
4 tablespoons caster sugar
2 cups ice cubes
80mL white rum
200mL soda water
2 limes
2 cups crushed ice
20mL white rum
5 mint leaves

Workflow

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
Cooperation
You are organised if you
1. A schedule is a plan that
 
.
2. Good time management
 
.
3.
 
is to approach tasks in thebest order.
4.
 
means to work effectivelyas part of a team.
5.
 
have the ingredients andequipment ready before you prepare a dish.

Weighing

4 weights maximum 3 weights maximum 3 weights maximum

Drag and drop the weights to match the measurement shown on the scales.

Portions

Click on the correct answer.

NODES Restaurant has 20 portions of prawns, 15 portions of steaks and 9 portions of fish prepared. Customer orders total 8 prawn, 8 steak and 7 fish dishes.

This leaves
10
12
8
18
portions of prawns,
5
7
9
11
portions of steaks and
9
7
2
1
portions of fish.
1

Another order is taken for 8 prawn dishes, 7 steaks and 2 fish dishes.

The chef tells the wait staff that he has 4 portions of
prawns
steaks
fish
remaining.
2

Portion Calculations

Lunch is planned for 8 guests. Each guest will be served a meat, cheese and tomato sandwich, and a small glass of orange juice.

Write in the amounts you need to order.

Order form for ingredients: 8 pax
Item Per Person Total
Sliced Meat 80 grams grams
Cheese 1 slice slices
Tomato 3 slices slices
Bread 2 slices slices
Orange Juice 125 mL L

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
0.4L
450mL
0.5L
550mL

How much water is in the jug?
1.5L
15L
1600mL
1.6L
7500mL
=
750L
70L
75L
7.5L

Increments

Write the correct answer in the gap.

Question 1 25g, 50g, g, 100g
Question 2 Question 3
The measurements increase in increments of mL This dial increases in increments of °C

Docket Orders

Click on the best answer.

1. The order is for Table No
1
11
2
12
2. The order was taken by
Jo
John
Joe
Jon
3. The order was taken at
1:51pm
1:15am
5:15pm
1:15pm
4. The order is for
3
15
4
2
customers.
5. Two customers ordered
fish
eye fillet
suckling pig
oysters
for their main.