Fliplets is an optional pre-VET resource for students to develop some basic Hospitality knowledge before introducing this online resource.
See fliplets.net.au
Topics in which you are strong are coloured blue
and the ones that need further study are in red
When you have completed all the above topics, you can do the Course Ready Quiz.
Congratulations!!
You are now course ready for the certificate of your choosing.
Present your 'Course Readiness' certificate to your trainer, as evidence of completion.
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 |
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Grilled barramundi | |
Introduction | |
Chilled tomato soup | |
Pavlova | |
Salads |
Booking Form | |
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First Name | |
Last Name | |
Contact Number | |
Booking Date | |
Booking Time | |
Seating | |
Special Requirements | |
Number of Guests |
Click on the three correct answers.
This Evacuation Plan shows: |
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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 |
Click on the three correct answers.
In case of fire you should: |
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remove everyone from danger |
not use elevators |
take everyone to the smallest room |
activate the alarm |
leave via the elevator |
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.
Accurate stock calculations are important to reduce food wastage. | True |
False |
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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 |
Name of Employee | Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
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Matt Hopkins | |||||||
Rebecca Wilson | |||||||
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.
To: | |
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From: | |
Date: | |
Subject: | |
Message |
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(initials of sender)
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 |
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Drag and drop to show the correct procedure
Click on the best answer.
1. Harassment is when someone is made to feel | responsible | humiliated | . |
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2. Discrimination is when a person treat others | unfairly | fairly | as specified under Human Rights legislation. |
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3. An employer needs to provide a | safe | cheerful | environment. |
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4. Jack listens to his iPod while he backs up the forklift. He runs into his boss. Jack is abusing | a right | his responsibilities | . |
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5. | PPE | PE | equipment must be worn if you are using dangerous machinery. |
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Read the temperature on the thermometers and temperature gauges and choose the best answer.
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 : |
Complete the following timesheet.
Employee: Amelia | Week Ending: 23/10/2015 | |||||
Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | |
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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 |
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 |
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2. danger zone | for food spoilage is between 5°C and 60°C | of water is reached at 100°C |
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3. analogue clock | has a clockface, 12 numbers and 2 hands | displays time in electronic numbers |
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4. quantity discrepancy | when goods received have been damaged or spoiled | amount received does not match amount ordered |
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5. decimal | number system based on number ten | number out of 100 |
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Drag and drop the correct answers to complete the sentences.
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 |
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Red Dog Shiraz | 140 | 120 | |
Black Dog Merlot | 95 | 70 | |
Pink Pussy Rose | 80 | 29 | |
White Cat Riesling | 60 | 15 | |
Soda Water (packs) | 35 | 7 | |
500mL Orange Juice | 10 | 4 | |
Fresh Lemons | 10 | 0 |
Drag and drop the stock into order according to stock rotation procedures.
Write in the correct answers.
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.
Match the meanings to the words.
Drag and drop the correct words to complete the sentences.
Select the correct answer.
Click on the correct answer.
1. The tour guide organised 6 groups to go on different tracks. |
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2. The tour guide checked off each group but did not do a head count in all groups before they departed. |
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3. If 5 tourists departed on the Circuit Track, how many were there altogether? |
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4. If everyone returned from the Lookout Track, how many returned? |
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5. On which walk would the tour guide expect to find the missing tourists? |
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6. What is the most important thing a tour guide must do to ensure the safety of all his clients? |
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Drag and drop to sort the hotel guests in order of their arrivals.