Course Readiness Quiz

Using Group: 1

Force: Group 1 Group 2 Group 3 Group 4 Group 5

Start Quiz

 
0%

Pre-Departure Checks

Tour drivers are usually responsible for pre-departure vehicle checks. They should undertake a thorough inspection of their vehicle prior to the commencement of each tour. Any issues arising should be fixed, or an alternate vehicle used.

On 7th October Dave did a pre-departure check on the minibus.

Select the correct answer.

1. He found that the were unsafe.
2. He reported .
3. Another vehicle was used because the minibus .

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

1 weight maximum 2 weights maximum 4 weights maximum

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

Portions

Click on the correct answer.

The chef has prepared 12 portions of chicken, 20 portions of steaks and 6 portions of salmon. Customers order 5 chicken, 7 steak and 3 salmon dishes. The chef counts the remaining portions and tells the wait staff.

There are
7
5
3
2
portions of chicken,
3
13
17
7
portions of steak, and
6
0
1
3
portions of
salmon left.
1

The chef has 7 portions of Chocolate Gateaux left. He has forgotten to tell the wait staff and an order has been taken for 8. Should he:

cut one piece into 2 and have different sized servings?
cut all the pieces into 2 and charge the same amount?
tell the customers there are only 7 portions left and suggest something else?
2

Portion Calculations

  16 People Double Unit
Eggs (55grams) 9 each
Castor Sugar 310 grams
Plain Flour 220 grams
Cocoa Powder 60 grams
Salted Butter 20 grams
Cream 250 mL
Black Cherries 200 grams
Masala 100 mL
Chocolate 250 grams

The Chocolate Gateaux SRC caters for 16 people.

Double the ingredients. Write in your answers.

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
350mL
0.3L
450mL
0.5L

How much water is in the jug?
1.1L
1100mL
1.2L
12L
2500mL
=
2L
5L
25L
2.5L

Increments

Write the correct answer in the gap.

Question 1 20g, 40g, g, 80g
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
Ronnie
Rebecca
Regina
Alex
3. The order was taken at
13:16
16:13
16:31
31:61
4. The order is for
3
9
4
2
customers
5. Two customers ordered
fish
steak
pudding
oysters
for their main.

Venues

Select the correct answer.

1. Room A can be used for a banquet of people.
2. A reception for people can be held in Room C.
3. A conference for 60 people can be held in .
4. As a , Room C can hold 36 people.
5. holds the largest number of people.

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many light beers have been ordered?
2. SW served Table .
3. Table 9 had customers.
4. What was the total number of drinks ordered from all tables?
5. How many nips of gin were required?

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
200
mL
500
mL
1
L
1100
g
400
20

Food Labelling

Drag and drop the correct answers.

Scenario

On Monday 24th June, Steven, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Steven needs to complete the preparation by 8:45am.

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

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: 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

Safety Signs

Drag the sign to the correct description.

Personal Protective Equipment you must wear when handling chemicals
Please do not touch the wet paint
Fire-fighting equipment is kept here
Use this if you get a chemical in your eye
Swimming pools need safety rules to avoid accidents

Retail Terms

Click on the best answer.

1. Another word for guarantee is .
2. The of a product are the good things about it.
3. requirements tell you how to store a product so that it does not spoil or get damaged.
4. The of a product tells how long it is suitable for use.
5. requirements tell how to use the product safely.
6. The of a product may include weight, size and colour.

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
 

Time Zones

Select on the correct answer.

1. The Earth is divided into Time Zones.
2. If you travel east from Greenwich (when it is midday) across 8 Time Zones, the time will be
3. If you travel west from Greenwich (when it is midday) across 6 Time Zones, the time will be
4. If it is 15:00 at ZERO what time will it be in +2hours?
5. You are working at an airport in Melbourne and you phone a client in Perth at 12:00 AEST. What time is it in Perth?

Reservation Data

Select the correct answer.

1. Ruth and Chris Bowen live in
2. Ruth and Chris will be in Room
3. Check-out will be on
4. Ruth and Chris have items of luggage.
5. access will be required.
6. Ruth and Chris have a restaurant booking for .

The Travel Agent

Drag and drop to the correct places.

accommodation
website
brochures
Terms and Conditions
cancellation fees
complaints
payments
Terms and Constellations
payable
1. A travel agent must know how to find information on flights,
 
and tariffs on the company
 
.
2. This information may be given to clients in the form of
 
, price listsand timetables.
3. The travel agent should make the client aware of the Agency's
 
, including
 
. This should help to avoid
 
.
4. The travel agent must give the client dates for final
 
.

Maps

Drag and drop to complete the sentences.

roads and streets in a town or city
a symbol for a hospital
to represent buildings
accurately locate places on a map
the locations of flora and fauna
1. Street maps show
 
2. A map legend may show
 
3. Maps use symbols and colour
 
4. Grid references are used to
 
5. Bush walking maps may show
 

Head Counts

Select the correct answer.

1. The tour guide organised
4
5
6
7
groups to go on different tracks.
2. The expected time for the Circuit Track was
30
40
45
60
minutes.
3. The total head count was
30
33
36
39
 
4. The tour guide did a
head
hat
track
trail
count for each group on departure.
5. How many tourists did not return?
2
3
4
5
 
6. The tourists on the Botany Trail took
25
30
35
40
minutes.

Making Coffee

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

Type of Coffee Ingredients Ratios
Long Black
Cappuccino
Café Latte

Proof of Age

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

passport
credit card
library card
driver licence

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 8/2/1999 16
Yes
No
Ray 10/3/1996
16
17
18
19
20
Yes
No
It is the 3rd of March 2014
Patron Date of Birth Age Remain on Premises
Michelle 10/10/1993
16
17
18
19
20
Yes
Bryce 16/11/1996
16
17
18
19
20
Yes
No

Online Systems

Click on the correct answer.

Government websites are online information systems.
True
False
The extranet is another word for the Internet.
True
False
An e-brochure can be downloaded and printed.
True
False
Search Engines are used to locate information on the extranet.
True
False
Travel agents may be able to access the booking systems of the airlines.
True
False

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.
19/02/2015 at 1pm
19th February 2015 at 4pm
27/3/15 at 3pm
27th March 2015 at 4pm
01/04/15 at 12 midday
1st April 2015 at 3pm

Financial Management

Match Column A with Column B.

Column 1 Column 2
Gross profit in a restaurant
Food costs
Balance sheet
Column 1 Column 2
Businesses need
Overheads
GST

Cash Floats

Drag and drop to complete the Cash Float Record Sheet.

$70
$50
$100
$15
$5
$75
$8
$150
$275
$425
$40
$25
$160
$4
Notes Number Amount Coins Number Amount
$100   $235
 
$501
 
$150$50
$205
 
50c30
 
$105$50 20c25
 
$515
 
10c80
 
    5c40$2
Total Notes$275 Total Coins
 
Total Notes
 
Float Total
 

Closing a Payment Point

Drag and drop to show the correct order of procedure.

Remove all cash and non-cash transactions from the register.
Separate the float from the rest of the cash.
Count the cash.
Calculate the non-cash receipts accurately.
Record the total takings on a counting sheet.
Check the balance of the register against the sum recorded.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 

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 $

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.

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
Must not be ironed
Must be hand washed
Cannot be bleached
Normal tumble dry cycle may be used
Dry clean using petroleum solvent

Ratios

Write in the correct answers.

Mix 3 parts chemical with 2 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Dilute 2 parts sanitiser with 7 parts water. Write the ratio. :
A chemical is diluted in the ratio of 1:100. For every 1mL of chemical you needmL of water.
Mix 15mL vinegar with 40mL water. How many mL are there altogether? mL

Stock Rotation

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

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 towels10045
Bath mats3520
Pillow cases7028
QB sheet sets3015
QB Blankets157
Kettles1010
Fridges103

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Waste
vertical
14L
10.2L
positive
Energy
Water
horizontal
diagonal
13.2L
3L
negative
The title of the graph is
 
Production.
The
 
axis shows the litres per guest per night.
In the first year the waste was
 
per guest per night.
Between Year Two and Year Three the waste reduced by
 
per guest per night.
The Crowne Plaza Melbourne had a
 
result over the three years.

Terminology

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

1. stock level
quantity of goods kept on hand
older stock is used before newer stock
2. thermometer
regulates temperature of a fridge
instrument for measuring temperature
3. boiling point
of water is reached at 100°C
of water is 0°C
4. pay period
number of days over which an employee gets paid
records the total hours and minutes worked during a pay period
5. total
to find the value of something using maths
result obtained from adding

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

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 :

Temperature

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

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.

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.

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

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
 
 
 
 
 

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              
               
               
               

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

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.

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

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

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
Relish
Seafood Risotto
Index
Marinated chicken wings
Lemon Curd Tart