4

Start my learning topics

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

Administration
Communication
& Teamwork
Environmental Sustainability
Financial Transactions
Stock Control
Guiding
Workplace Health
& Safety
5

Check your course readiness

When you have completed all the above topics, you can do the Course Ready Quiz.

 
0%

Go to Course ready quiz

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
Relish
Seafood Risotto
Index
Marinated chicken wings
Lemon Curd Tart

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

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
where you are
you are on the 3rd floor
the locations of exits
the location of amenities
the location of fire extinguishers

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
close all doors and windows
stay in the building
leave the building
activate the alarm
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. 'Amazing' is a
 
hard
 
.
2. The 'Amazing' label gives information on suitability, First Aid and
 
.
3. It is important to avoid contact with
 
when using 'Amazing'.
4. If 'Amazing' is swallowed,
 
.
5. For degreasing, 'Amazing' should be diluted in a ratio of
 
.
suitability
multi-purpose
directions
1 to 5
1 to 15
eyes
ears
nose
induce vomiting
do not induce vomiting
surface cleaner

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 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

Memos

Sam Neilson, owner of the Platypus Restaurant, is concerned that the kitchen and wait staff are having meals and snacks from the kitchen, and not paying for them. He wants to remind them that food eaten must be paid for in full at the end of each working week.

He sends a memo to all kitchen and wait staff.

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

Please remember that meals and snacks taken from the kitchen can be paid monthly.
Please remember that meals and snacks taken from the kitchen must be paid for in full at the end of each working week.
All kitchen and wait staff
Jack Benson
Sam Neilson
Meals after work
4/07/15
Meals and snacks
Kitchen staff
SN
NS
To:
 
From:
 
Date:
 
Subject:
 
Message
 
(initials of sender)
 

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.

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.

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.

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.

3:30 pm : 6:15 am : 1:50 am : 2:35 am : 12:45 pm : 7:00 pm :

Timesheets

Complete the following timesheet.

Employee: John Week Ending: 21/10/2015
  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 11:00-12:00 No break 11:30-12:30 No break
Finish Time 4:00pm 4:00pm pm 5:00pm pm 11:30am
Total hours for the day hours 8 hours 8 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. 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.

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.

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

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

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.

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

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

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.

Head Counts

Select the correct answer.

1. The tour guide organised
2
3
4
5
groups on easy tracks.
2. The expected time for the Gully Track was
30
40
45
60
minutes.
3. The total head count was
30
33
36
39
 
4. The tour guide did a
hat
track
head
trail
count for each group on return.
5. How many tourists did not return?
2
3
4
5
 
6. The tourists on the Lookout Track took
40
45
50
55
minutes.

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