Course Readiness Quiz

Using Group: 4

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

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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 needed attention.
2. He reported .
3. Another vehicle was used because the minibus was .

Workflow

Drag and drop to complete the sentences.

Time management
timeframe
workflow plan
tasks
logical sequence
Mise en place
1.
 
is the effective and efficient use of time.
2. It is important to organise tasks within a
 
.
3. This can be done through a
 
.
4. In a commercial kitchen
 
must be completed in a
 
so that food service is not affected.
 
is an important part of time management.

Weighing

4 weights maximum 3 weights maximum 3 weights maximum

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

Portions

Drag and drop to complete the sentences.

amount
portions
docket
prepare
count
how many
sell
1. A restaurant must have the right
 
of food for the customers.
2. The chef counts the prepared
 
before he starts and lets the wait staff know how much he has to sell.
3. The customers' requests come to the kitchen via a
 
or order.
4. The chef will
 
each order and then
 
the remaining portions.
5. The chef must let the wait staff know
 
portions are left so they know how many they can
 
.

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

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
250mL
0.2L
0.3L
150mL

How much water is in the jug?
11L
1.1L
1.2L
1200mL
6.5L
=
65mL
650mL
6500mL
65L

Increments

Write the correct answer in the gap.

Question 1 100g, 200g, g, 400g
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
12
2
1
21
2.
Angus
Amber
Alex
Anne
 took the order.
3. The order was taken at
9.30pm
9.30am
18:30
12:18
4. There were
1
2
3
4
 people at the table.
5. One customer ordered
well done
medium rare
rare
medium
 fillet mignon.

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 gin and tonic?
2. Table was served by LP.
3. Seven customers were at Table .
4. What was the total number of drinks ordered from Tables 8, 9 and 2?
5. A bottle of regular beer holds mL.

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
800
mL
300
mL
1.6
L
1500
kg
400
30

Food Labelling

Drag and drop the correct answers.

Scenario

It is Tuesday 7th April. Morning tea has to be prepared for 50 people. The chef asks Chloe to prepare ham and tomato for sandwich fillings by 10:30am.

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 label

Food Safety Zones

Drag the correct labels to the thermometer.

Reheating Zone
Danger Zone
Safe Zone
Freezer Zone
Freezing Point
Boiling Point
 
 
 
 

Halving

SRC
Cocktail: Mojito
Portion: 4
Ingredients
 Notes - half recipe
20 mint leaves
 
1 lime
 
4 tablespoons caster sugar
 
2 cups ice cubes
 
80mL white rum
 
200mL soda water
 

The SRC Mojito caters for 4 portions. Halve the ingredients for the recipe.

10 mint leaves
1/2 lime
2 tablespoons caster sugar
1 cup ice cubes
40mL white rum
100L soda water
40 mint leaves
160mL white rum
2 limes
1 cup crushed ice

Safety Signs

Drag the sign to the correct description.

You are responsible for your own safety
Dangerous chemicals are locked in here
Shallow water. Do not dive
First Aid equipment is kept here
Personal Protective Equipment you must wear at night

Retail Terms

Click on the best answer.

1. Another word for warranty is
guarantee
storage
benefits
2. A product's characteristics can also be called
feathers
features
warranty
3. Keeping the product in good condition involves
use
benefits
care
4. The shelf life of a product may be indicated by the
use by date
purchase date
rotation date
5. The good things about a product are its
feathers
benefits
conditions
6. Weight, size and the colour of products may be known as
characteristics
chocolates
choices

Labelling Luggage

Click and drag the information to complete the luggage label.

Mr Black
Mr and Mrs Brown
Mr and Mrs Black
612
621
162
4
5
Sunshine
Starshine
Mr and Mrs Black from Starshine Tours have arrived early and need to leave their luggage in the storeroom. They have 4 suitcases and will be in Room 612.
Blue Ocean Resort
Name
 
Room
 
# Items
 
Tour Group
 

Copyright

Click on the correct answer.

Copyright allows authors, musicians, and artists to make money from their creations.
True
False
It is legal to use someone else's work without seeking their permission first.
True
False
A tour operator can modify and use the work of another person with their permission.
True
False

Time Zones

Select on the correct answer.

1. The International Date Line is an imaginary line that separates calendar day.
2. If you travel east from Greenwich (when it is midday) across 9 Time Zones, the time will be
3. If you travel west from Greenwich (when it is midday) across 7 Time Zones, the time will be
4. If it is 03:00 at ZERO what time will it be in +2hours?
5. Perth and Brisbane are separated by standard Time Zones.

Reservation Data

Drag and drop to the correct spaces.

 
 
 
 
 
 

Mr Colin Bowen arrives at Howland Hotel for an overnight stay at 5pm on the 24th July. He will dine at the Hotel restaurant that night with his parents, Meg and Bill. Colin is vegetarian. He has a suitcase and a laptop computer. Colin will also join his parents on the trip to Jasper Tops the following day. He will not need any local information.

Video Platform Video Management Video Solutions Video Player Listen to this scenario
24 July 5pm
25 July 7pm
25 July
24 July 7pm
Vegetarian
Dairy free
1 suitcase 1 laptop
1 laptop, 2 suitcases
Day trip to Green Tops. Leaves 8:30.
Day trip to Jasper Tops 25 July. Departs 8:30

The Travel Agent

Drag and drop to the correct places.

website
accommodation
tariffs
brochures
Terms and Conditions
deposits
cancellation
insurance
Terms and Constellations
payments
1. A travel agent may search the company
 
for information on travel,
 
vacancies and
 
.
2. A travel agent may give clients travel
 
, flight information, and the Agency's
 
.
3. Specific information on the Terms & Conditions should be pointed out, such as
 
and payments,
 
fees and travel
 
.

Search Engines

Your clients are going to Switzerland and want information about accommodation in ski resorts.

Click on the best two words to use with a Search Engine.

Transport
ski resorts
Canada
chairlifts
Switzerland
festivals

Maps

Drag and drop to complete the sentences.

the main roads leading out of a town
to locate places on a map
to represent roads and tracks
using a scale bar
the location of picnic areas and toilets
1. Street maps may show
 
2. Legends and grids help
 
3. Maps use symbols and colour
 
4. Map scales are shown
 
5. A conservation park map may show
 

Head Counts

Click on the correct answer.

1. A tour guide is responsible for
organising lunch
the safety of the tourists
changing coach tyres
2. A tour guide must be aware of the
employer's policies and procedures
tourists who cannot swim
where the tourists live
3. A tour guide must conduct a Head Count at the
the day before the tour
when bookings are made
at the beginning and end of a tour
4. There were 30 tourists on the tour.
True
False
5. Each group had the same number of tourists.
True
False
6. The Head Counts show that all tourists returned to the coach.
True
False

Making Coffee

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

Type of Coffee Ingredients Ratios
Cappuccino
Café Latte
Flat White

Proof of Age

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

learner driver permit
debit card
18+ card
student card

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

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
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

Online Systems

Click on the correct answer.

A Global Distribution System is an online information system used by the police.
True
False
The Internet can send and receive all kinds of information.
True
False
An e-brochure cannot be accessed online.
True
False
You should enter specific words into Search Engines.
True
False
.au at the end of a web address means Australia.
True
False

Check-Out

Click on the 6 things a receptionist may do at Check-Out.

get dockets from housekeeping
thank the guest for staying
direct guests to room
take laundry to Housekeeping
receive keys and surveys
greet guests with a smile
receive payments
finalise accounts
inspect rooms
replace tea and coffee in rooms

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

Financial Management

Match Column A with Column B.

Column 1 Column 2
Net profit in a bar
Labour cost
Financial statement
Column 1 Column 2
Businesses need
Income
Fees and charges

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
 

Processing Cash Transactions

Drag and drop to show the correct order of procedure.

Enter the price of each item into the register.
Subtotal the sale and tell the customer the total amount.
Call the amount of money given by the customer.
Place the money given on the register.
Ring up the amount given on the Cash Total Button.
Make up the change and count it back to the customer.
Place the amount given into the cash drawer.
Close the cash drawer.
Hand the receipt to the customer.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
7.
 
8.
 
9.
 

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
Date: 7 July 2015

To: Nodes Hotel
45 Macquarie St
Darwin NT 0800 		From: Pete's Paper Supplies
33 Bennett St
Darwin NT 0800
ABN: 32 876 394 901
Details Unit Price Quantity Cost
Toilet rolls$0.30250$75.00
Tissues$0.80150$120.00
Serviettes (pack of 100)$1.00100$100.00
Paper Towel$0.8050$40.00
SUBTOTAL $
GST $
TOTAL Amount Payable $

Cash Transactions

A customer pays for some cocktails with a $100 note. The cost of the drinks is $56.30.

The customer should receive $ change.

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
Use a gentle wash cycle.
Must not tumble dry.
Do not iron.
Dry clean using petroleum solvent.
Non-chlorine bleach can be used.

Ratios

Write in the correct answers.

Mix 9 parts water with 6 parts vinegar. Write the ratio. :
Dilute 1 part acid with 20 parts water. Write the ratio. :
Mix 1 part chemical with 1 part water. Write the ratio. :
A chemical is diluted in the ratio of 5:50. For every 5mL of chemical you need mL of water.
Dilute 250mL bleach with 650mL water. How many mL are there in total? mL

Stock Rotation

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

Par Levels

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

Write in the correct answers.

Product Par Level Units on hand Units to order
Blue Bird Chardonnay12090
Red Dog Shiraz6520
Soda Water (packs)5017
500mL Orange Juice4015
Fresh Lemons258
Fresh Limes103
Angostura Bitters1010

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.

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

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

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 :

Temperature

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

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.

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.
 

Risk Assessment

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

Sue works in a tiny kitchen in an old run down restaurant. There is only one exit from the kitchen and boxes of stock are piled high in the small hallway leading to this exit.

Date Identify hazard Level of risk
2 - 4		 Severity of
risk 2 - 4		 How to rectify hazard Who will
rectify		 When by Review
               
15 July
Fire exit from kitchen blocked by stock. Staff cannot leave the building easily if there is a fire.
4
4
Clear exit so that staff can leave the kitchen easily.
Kitchen staff
Immediately
Ongoing checks
2
3
a month
Relocate knives to drawer on their own.

Emails

Bill Jackson of 'Catering Creations' sends an email to Mr John Williams who requested a quotation for a function on December 17. He sends a copy to the Functions Manager, Katrina Green.

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

 
 
 
 
 
 
 
John Williams
Katrina Williams
John Jackson
Katrina Green
Quotation: Function on 17 December
Quotation: Function on 17 November
16 November
Please contact me if further information is required.
Bill Jackson
I am pleased to offer you the attached quotation for your company's Christmas party on 17 December.
The catering price of $75.00 per person includes all food service requirements and wait staff.

Work Plan

From the information on the Work Plan answer YES or NO.

Everyone starts work at 9 o'clock.
Yes
No
Everyone leaves work at 5 o'clock.
Yes
No
Lunch goes for 2 hours.
Yes
No
At 10 o'clock each team meets to form a plan.
Yes
No
Individuals work on tasks for 1 hour.
Yes
No
The day's progress is reviewed at 5 o'clock.
Yes
No

Recording Telephone Messages - Room Service

Listen to the telephone conversation and complete the Room Service Request Form. Click on the correct answers.

Click the play button below to listen to the phone conversation. Video Platform Video Management Video Solutions Video Player
203
202
201
Freeman
Whiteman
Freedom
extra pillow
extra bath mat
extra towel
12/11/2015 10:15pm
21/11/2015 10:25am
21/11/2015 10:30am
James
John
Jane

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

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 some
 
can affect health.
2. The 'Spa Clean' SDS gives
 
on what to do if the productis spilled.
3. The
 
should be covered with sand or soil.
4. When the spill has been
 
it needs to be swept up very carefully.
5. Finally, the spillage should be
 
in labelled drums ready for appropriate
 
.
chemicals
chemistry
information
informative
spillage
absorbent
absorbed
swept
sealed
disposal
diluted
drums

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
you are in room 208
you are on the 2nd floor
the locations of entrances
the locations of exits
the location of fire alarms

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
leave the building
activate the alarm
call the ambulance 000
call the Fire Department 000
stay in the building

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