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Start my learning topics

Topics in which you are strong are coloured blue
and the ones that need further study are in red

Administration
Accommodation Services
Communication
& Teamwork
Cookery & Catering
Environmental Sustainability
Financial Transactions
Food & Beverage
Food Safety Zones
Gaming
Stock Control
Workplace Health
& Safety
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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

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
Greek Salad
Coconut Pancakes
Custard Tart
Beef Stroganoff
Honey Chicken thighs

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:
you are on the 2nd floor
the location of entrances
the location of fire extinguishers
you are in room 210
the locations of exits

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
take everyone to the smallest room
activate the alarm
remove everyone from danger
close all doors and windows
open all windows and doors

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. 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

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 Plan

From the information on the Work Plan answer TRUE or FALSE.

Work starts at 8 o'clock.
True
False
Everyone leaves work at 6 o'clock.
True
False
Lunch goes for 60 minutes.
True
False
Morning tea is at 11:00.
True
False
At 2 o'clock individuals work on tasks.
True
False
The day's progress is reviewed at 5:00.
True
False

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.

John works in a very busy kitchen. He often leaves the pot handles pointing over the edge of the stove. Staff often walk past the stove.

Date Identify hazard Level of risk
2 - 4		 Severity of
risk 2 - 4		 How to rectify hazard Who will
rectify		 When by Review
               
16 March
Pot handles pointing over edge of stove. Could be bumped and contents spilled, causing burns.
4
3
John must point pot handles pot handles in the other direction.
John
Immediately
Ongoing checks
2
All staff
Clean up immediately

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

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

Policies

Click on the best answer.

1. Harassment may also be called
bullying
friendship
.
2. If you call someone 'gay' you are
using discriminating language
being friendly
.
3. The policy designed to keep workers safe is known as
OHS
WHS
.
4. Responsibility means
being accountable for your own actions
being paid a fair wage
.
5.
EPE
PPE
equipment must be worn if you are handling chemicals.

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 am : 9:30 pm : 8:50 am : 5:00 pm : 12:10 am : 6:45 pm :

Timesheets

Complete the following timesheet.

Employee: Craig Week Ending: 25/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 7:00am am 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 2:00pm 4:00pm 4:00pm 4:00pm pm am
Total hours for the day hours hours 7 hours 3 hours 8 hours 3.5 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 1 part chemical with 1 part water. Write the ratio. :
Dilute 7 parts water with 3 parts detergent. Write the ratio. :
Mix 1 part bleach with 9 parts water. Write the ratio. :
A chemical is diluted in the ratio of 1:25. For every 1L of chemical you need L of water.
Dilute 350mL bleach with 500mL water. How many mL are there in total? mL

Cash Transactions

A room for one night costs $135.50 A guest gives you $200.

How much change should the guest receive? $

Drag and drop the correct change.

Tax Invoices and GST

A Goods and Services Tax (GST) of 10% is added to most purchases in Australia.

On the following Tax Invoice calculate and write in the subtotal, the GST of 10%, and the Total amount payable.

Tax Invoice
To:
Wyatt Hotel
116 Larkin Pde
Cannington WA 6107
Date: 24 March 2015
 Smiths Laundry Supplies
75A Donne Street
Cannington WA 6107

ABN: 47 123 455 271
Quantity Description of Supply Unit Price Total
5Laundry Powder 5 Kg$15.00$75.00
40Wired Coathangers$0.30$12.00
20Pre stain Spray 200mL$2.00$40.00
10Bleach 5L$12.00$120.00
SUBTOTAL $
GST $
TOTAL Amount Payable $

Processing EFTPOS Transactions

Drag and drop to show the correct order of procedure.

The customer inserts or swipes the card in the EFTPOS machine.
Wait for processing.
The customer presses Savings, Cheque or Credit account.
The amount displayed is checked.
The customer enters a PIN or signs.
When approved, the customer is given the receipt.
The store copy is placed in the register.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
7.
 

Cash Floats

Drag and drop to complete the Cash Float Record Sheet

$50
$30
$20
$200
$10
$75
$6
$425
$97
$522
$40
$95
$512
$4
Notes Number Amount Coins Number Amount
$100   $215$30
$501
 
 $130
 
$205$100 50c40
 
$1020
 
 20c50
 
$515
 
 10c60
 
    5c20$1
Total Notes
 
 Total Coins
 
Total Notes$425
Float Total
 

Financial Management

Match Column A with Column B.

Column 1 Column 2
Net profit
Rack rate
Financial statement
Column 1 Column 2
Businesses need
Revenue
Fees and charges

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.

Labelling Luggage

Click and drag the information to complete the luggage label.

Mr Grey
Mr Campbell
Mrs Grey
209
902
2
20
1
Moon Travel Group
Sun Travel Group
Mr. Grey is checking into Room 209. He has arrived with two pieces of luggage and is travelling with Moon Travel Group.
Blue Ocean Resort
Name
 
Room
 
# Items
 
Tour Group
 

Reservation Data

Select the correct answer.

1. Colin Bowen lives in
2. Colin will be in Room
3. Check-in was on
4. Colin Bowen has items of luggage.
5. Colin will need to have food.
6. Colin has booked a trip to Jasper Tops.

Making Coffee

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

Type of Coffee Ingredients Ratios
Café Latte
Flat White
Long Black

Proof of Age

1. Click on the documents that can be accepted as Proof of Age.

credit card
learner driver permit
loyalty card
18+ card

2. Calculate the ages and indicate if the patrons can remain on the premises. Click on the correct answers.

It is the 16th of September 2015
Patron Date of Birth Age Remain on Premises
Rachel 8/2/1998 17
Yes
No
Ray 10/3/1995
16
17
18
19
20
Yes
No
It is the 3rd of March 2014
Patron Date of Birth Age Remain on Premises
Michelle 10/10/1994
16
17
18
19
20
Yes
David 13/10/1997
16
17
18
19
20
Yes
No

Housekeeping

Click on the 6 things the Housekeeping Department is responsible for.

laundry services
cleaning the swimming pool
communicating with the Front Desk
checking out guests
replacing bin liners
allocating rooms
vacuuming floors
restocking tea and coffee
taking payments
cleaning guest rooms thoroughly

Chronological Ordering

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

1.
2.
3.
4.
5.
6.
24/08/15 at 2pm
24th August 2015 at 3pm
1/9/15 at 12 midday
1st September 2015 at 2pm
08/09/2015 at 3pm
8th October 2015 at 12 noon

Laundry

It is important that you understand how to select laundry methods according to labelling. There are many symbols used, such as those for wash, bleach, dry clean, tumble dry, and iron. Symbols usually have written information as well.

Match the meanings with the symbols.

Click on the image to zoom in
Permanent press dry cycle may be used.
Normal wash.
Cannot be bleached.
Use low heat iron.
Do not dryclean.

Venues

Drag and drop to complete each sentence.

1. Room B can be used for a banquet of
 
people.
2. A
 
for 285 can be held in Room A.
3. A conference for 20 people can be held in
 
.
4. As a theatre
 
would hold 300 people.
5. The
 
room is Room C.
130
60
reception
theatre
Room A
Room B
Room C
smallest
largest
70
170
classroom

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many people ordered bourbon and coke?
2. JF served Table .
3. Table 8 had customers.
4. What was the total number of drinks ordered from Tables 4, 8 and 2?
5. How many beers were ordered altogether?

Liquid Measurements

How much liquid is in the jug? Drag and drop the correct amount and unit of measurement.

Amount
Unit
Amount
Unit
Amount
Unit
900
mL
200
mL
1.8
L
1700
g
800
20

Food Labelling

Scenario

On Monday 24th June, Shane, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Shane needs to complete the preparation by 9:45am.

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 Safety Zones

Click on the correct answer.

Cold meats need to be refrigerated between 1°C and 4°C.
True
False
Water boils at 80°C.
True
False
Foods should be reheated to 75°C or more.
True
False
Flour and sugar should be stored below 2°C.
True
False
It is safe to eat meat which has been kept at 12°C for 2 hours.
True
False
Water freezes at 0°C.
True
False

Doubling

SRC
Cocktail: Martini
Portion: 8
Ingredients
 Notes - double recipe
1 cup ice cubes
 
400mL vodka, chilled
 
100mL dry vermouth
 
8 green olives, rinsed
 

The 'Martini' SRC caters for 8 portions. Double the ingredients for the recipe.

2 cups ice cubes
800mL vodka, chilled
200mL dry vermouth
16 green olives, rinsed
4 green olives, rinsed
250mL dry vermouth
600mL vodka, chilled
3 cups ice cubes

Workflow

Match the following meanings with the words.

prioritise
time limits
cooperation
organisation
mise en place
to organise tasks in order of importance, with consideration to time available
specific time in which tasks must be completed
to work effectively as part of a team
to have equipment and ingredients ready before preparing a dish
the preparation needed for the dishes to be served

Portion Calculations

You are planning a Taco dinner for 10 people. Each guest will be served a Taco and a glass of apple juice.

Write in the amounts you need to order.

Order form for ingredients: 10 pax
Item Per Person Total
Mince 90 grams grams
Shredded Cheese 25 grams grams
Tomato 2 slices slices
Taco 1
Apple Juice 150 mL mL

Docket Orders

Click on the best answer.

1. The order is for Table
8
5
3
4
2.
Carolyn
Carol
Carter
Cameron
 took the order.
3. The order was taken at
8am
18:00
08:00
8pm
4.
Two
Three
Four
Five
 people placed orders.
5. All of the customers ordered
the same
different
fish
trout
 entrees.