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When you have completed all the above topics, you can do the Course Ready Quiz.

 
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6 Course readiness certificate

Course readiness certificate

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You are now course ready for the certificate of your choosing.

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

Research - Books

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

Column 1 Column 2
Grilled barramundi
Introduction
Chilled tomato soup
Pavlova
Salads

Recording Telephone Bookings

Listen to the phone conversation and complete the booking form below.
Click the play button to listen to the phone conversation.
Booking Form
First Name
Last Name
Contact Number
Booking Date
Booking Time
Seating
Special Requirements
Number of Guests

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
the locations of the way out
you are on the ground floor
you are in room 214
the location of fire alarms
the location of toilets

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
remove everyone from danger
not use elevators
take everyone to the smallest room
activate the alarm
leave via the elevator

Handling of Chemicals

Click on image to enlarge

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. Exposure to chemicals can occur through
 
,inhalation, or swallowing.
2. The 'Spa Clean' SDS gives
 
on how to storethe product.
3. Containers must be
 
properly at all times.
4. A cool, dry, well
 
place is
 
forsafe storage.
5. 'Spa Clean' must not be kept near
 
and moisture.
touching
swallowing
information
informative
closed
open
ventilated
variety
unnecessary
essential
acids
acidity

Improving Resource Efficiency

Click on TRUE or FALSE.
Accurate stock calculations are important to reduce food wastage.
True
False
Using environmentally friendly products improves resource efficiency.
True
False
Replacing bamboo products with plastic products helps with waste management.
True
False
Using biodegradable products assists in reducing food costs.
True
False
The 4 R's are: reduce, re-use, recycle and recover.
True
False

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              
               
               
               

Memos

Jill Benson, manager of the Royal Hotel, is concerned that the kitchen and bar staff are taking too many breaks during work hours. She wants to remind them that a paid morning tea break is limited to 15 minutes and lunch is strictly 1 hour.

She sends a memo to the kitchen and bar staff.

Drag and drop from the Word Box to create the memo.

Please remember that lunch breaks are 2 hours only; morning tea is 15 minutes.
Please remember that lunch breaks are strictly 1 hour; morning tea is limited to 15 minutes.
All kitchen and bar staff
Jack Benson
Jill Benson
Kitchen staff
16/11/15
Breaks during work hours
Meetings after work
JB
BJ
To:
 
From:
 
Date:
 
Subject:
 
Message
 
(initials of sender)
 

Risk Assessment

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

Chris has spilled a tray of icecream on the floor in his rush to get food out to the customers. He pushes some of it out of the way and keeps on working.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
29 April
Icecreams spilled on the floor. Someone could slip, hurt their head or back, or sprain a muscle.
4
3
Clean up immediately.
Chris
Immediately
29 April
2
All staff
Move shelf to safe area behind bar.

Hand Washing

Drag and drop to show the correct procedure

Wet
apply
scrub
Rinse
Turn off
Dry
Turn on
Rub
Add
1.
 
your hands and
 
soap.
2. Lather and
 
your hands for 20 seconds.
3.
 
your hands for 10 seconds.
4.
 
the tap.
5.
 
your hands with paper towel.

Policies

Click on the best answer.

1. Harassment is when someone is made to feel
responsible
humiliated
.
2. Discrimination is when a person treat others
unfairly
fairly
as specified under Human Rights legislation.
3. An employer needs to provide a
safe
cheerful
environment.
4. Jack listens to his iPod while he backs up the forklift. He runs into his boss. Jack is abusing
a right
his responsibilities
.
5.
PPE
PE
equipment must be worn if you are using dangerous machinery.

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 : 9:30 am : 8:00 pm : 5:25 am : 12:10 pm : 6:45 am :

Timesheets

Complete the following timesheet.

Employee: Amelia Week Ending: 23/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time am 7:00am 7:00am pm 8:00am 7:00am
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 5:00pm pm 6:00pm 4:00pm am
Total hours for the day 8 hours hours 7 hours 4 hours hours 4.5 hours
Total hours for the week hours

Terminology

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

1. FIFO
a method where older stock is used before newer stock
counting of stock and the value calculated
2. danger zone
for food spoilage is between 5°C and 60°C
of water is reached at 100°C
3. analogue clock
has a clockface, 12 numbers and 2 hands
displays time in electronic numbers
4. quantity discrepancy
when goods received have been damaged or spoiled
amount received does not match amount ordered
5. decimal
number system based on number ten
number out of 100

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Customer Food Satisfaction
horizontal
33
10
popular
No. of customers
Customer Service Survey
vertical
22
40
5
unpopular
The title of the graph is
 
.
The
 
axis shows the customer responses.
The food was rated as excellent by
 
customers
Less than
 
customers rated the food as poor.
The graph shows that the restaurant was
 
.

Par Levels

The Bar Manager needs to order wine and other supplies. He checks the units on hand against the Par Level and calculates how many units to order.

Write in the correct answers.

Product Par Level Units on hand Units to order
Red Dog Shiraz140120
Black Dog Merlot9570
Pink Pussy Rose8029
White Cat Riesling6015
Soda Water (packs)357
500mL Orange Juice104
Fresh Lemons100

Stock Rotation

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

Ratios

Write in the correct answers.

Mix 7 parts bleach with 4 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Mix 5 parts water with 6 parts chemical. Write the ratio. :
A chemical is diluted in the ratio of 1:20. For every 1L of chemical you need L of water.
Dilute 150mL sanitiser with 550mL water. How many mL are there in total? mL

Cash Transactions

The Smith family is charged $173.50 for two nights of accommodation. Mr Smith gives the receptionist $200.

How much change should Mr Smith receive? $

Drag and drop the correct change.

Retail Terms

Match the meanings to the words.

features
safety requirements
benefits
warranty
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.

Reservation Data

Select the correct answer.

1. Meg and Bill Bowen live in
2. Meg and Bill will be in Room
3. Check-in was on
4. Mr and Mrs Bowen have items of luggage.
5. The Bowens have booked a trip to Jasper Tops.
6. Meg and Bill will leave Jasper on July.

Head Counts

Click on the correct answer.

1. The tour guide organised 6 groups to go on different tracks.
True
False
2. The tour guide checked off each group but did not do a head count in all groups before they departed.
True
False
3. If 5 tourists departed on the Circuit Track, how many were there altogether?
37
35
33
4. If everyone returned from the Lookout Track, how many returned?
3
4
5
5. On which walk would the tour guide expect to find the missing tourists?
Gully Track
Ridge Path
Botany Trail
6. What is the most important thing a tour guide must do to ensure the safety of all his clients?
Head Count
Risk Assessment
First Aid Couse

Chronological Ordering

Drag and drop to sort the hotel guests in order of their arrivals.

1.
2.
3.
4.
5.
6.
12/09/15 at 1pm
12th September 2015 at 2pm
01/10/2015 at 2pm
1st October 2015 at 3pm
4/10/15 at 12 midday
4th November 2015 at 12 noon