4

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and the ones that need further study are in red

5

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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

Congratulations!!

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
Boned Stuffed Leg of Lamb
Pistachio Icecream
Introduction
Vegetables
First Courses

Recording Telephone Messages - From a Supplier

Listen to the scenario and complete the message. Click on the correct answers.

Click the play button below to listen to the scenario. Video Platform Video Management Video Solutions Video Player
Sue
Sam
Steve
13/9
13/10
13/11
1pm
10pm
10am
Sam
Fred
Finn
03 9533 9592
03 9533 5929
09 9533 9533
Fred
Sam
Finn

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.
  • The Tour Manager works on Saturday, Sunday and Monday.
  • Matt Hopkins works on Thursday, Friday and Saturday.
  • Rebecca Wilson works on Sunday, Monday and Tuesday.
  • Gabby Samuels works on Friday, Saturday and Sunday.
  • Brad Johnson works on Tuesday, Wednesday and Thursday.
Rebecca Wilson
Brad Johnson
Matt Hopkins
Gabby Samuels
Tour Manager
Name of Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
               
James Border              
               
Casual Employees              
               
               
               

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.

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.

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
an official grievance against the employer
your rights to a fair wage
.
2. Discrimination is the
unfair
fair
treatment of people based on race, gender, marital status, age, disability, religion, or sexual preference.
3. EEO means
Equal Employment Officer
Equal Employment Opportunity
.
4. Employees have the responsibility of following
solution
safety
procedures.
5. Rights may refer to
safe working conditions
unlawful actions
.

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: Emma Week Ending: 17/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am am 8:00am pm 8:00am 8:00am
Lunch 11:00-12:00 11:00-12:00 11:30-12:30 No break 11:30-12:30 No break
Finish Time pm 4:00pm 3:00pm 5:00pm pm 11:30am
Total hours for the day 9 hours 8 hours hours 4 hours 7 hours hours
Total hours for the week hours

Terminology

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

1. stock rotation
older stock is used before newer stock
quantity of goods kept on hand
2. temperature gauge
instrument that displays temperature in degrees
checks the accuracy of a measuring instrument
3. pm
indicates time period from midnight to midday
indicates time period from midday to midnight
4. quality discrepancy
when goods received have been damaged or spoiled
amount received does not match amount ordered
5. minority
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.

Customer Service Survey
vertical
30
7
half
No. of customers
Customer Food Satisfaction
horizontal
diagonal
45
10
double
The title of the graph is
 
.
The
 
axis shows the number of customer responses.
Customer service was rated as good by
 
customers.
 
customers rated the service as unsatisfactory.
More than
 
the customers surveyed were pleased with the service.

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

Mr Jones was charge $85.50 for a meal. He gives the cashier $100.

He receives $ change.

Drag and drop the correct change.

Retail Terms

Click on the best answer.

What is an example of a product's features?
barcode
colour
price
Safety information is necessary to:
prevent injuries
explain features
care for a product
The use by date shows
how a product works
the shelf life
the price
The warranty of a product is the
shelf life of the product
benefits of a product
written guarantee
Storage
Safety
Warranty
information tells how to avoid damage or spoilage of a product.
The good things about a product are its
feathers
benefits
conditions

Reservation Data

Drag and drop to the correct spaces.

 
 
 
 
 
 

Bill Jackson arrives at the Howland Hotel at 3pm on 25th July. He has a laptop and 2 suitcases. Bill will stay for 2 nights and dine in the restaurant the second night. Bill cannot eat wheat products. Bill will take a half day historical walking tour of Jasper on 26 July.

Vegetarian
Wheat free
27 July
2 suitcases, 1 laptop
26 July at 6:30pm
25 July 7:00pm
25 July 3:00pm
1 suitcase 1 laptop
Day trip to Jasper Tops 25 July. Departs 8:30
Half day historical walking tour of Jasper 26 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