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
Accommodation Services
Communication
& Teamwork
Cookery & Catering
Environmental Sustainability
Financial Transactions
Food & Beverage
Food Safety Zones
Gaming
Stock Control
Workplace Health
& Safety
5

Check your course readiness

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

 
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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
Boned Stuffed Leg of Lamb
Pistachio Icecream
Introduction
Vegetables
First Courses

Recording Telephone Messages - From a Supplier

Listen to the scenario and complete the message. Click on the correct answers.

Click the play button below to listen to the scenario. Video Platform Video Management Video Solutions Video Player
Sue
Sam
Steve
13/9
13/10
13/11
1pm
10pm
10am
Sam
Fred
Finn
03 9533 9592
03 9533 5929
09 9533 9533
Fred
Sam
Finn

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

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

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 Roster

Drag and Drop the following employees to show which days they work.
  • Casual employees work on Monday, Tuesday and Wednesday as needed.
  • James Border works on Thursday, Friday and Saturday.
  • Gabby Samuels works on Sunday, Monday and Tuesday.
  • Rebecca Wilson works on Friday, Saturday and Sunday.
  • The Tour Manager works on Wednesday, Thursday and Friday as needed.
Gabby Samuels
Casual Employees
Tour Manager
James Border
Rebecca Wilson
Name of Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
               
               
Brad Johnson              
               
               
               
Matt Hopkins              

Memos

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.

Please remember that lunch breaks are 2 hours only; morning tea is 15 minutes.
Please remember that lunch breaks are strictly 1 hour; morning tea is limited to 15 minutes.
All kitchen and bar staff
Jack Benson
Jill Benson
Kitchen staff
16/11/15
Breaks during work hours
Meetings after work
JB
BJ
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.

The glass shelf is in a location where it could easily be bumped. The glasses on the shelf could fall onto an employee and break.

Date Identify hazard Level of risk
2 - 4		 Severity of
risk 2 - 4		 How to rectify hazard Who will
rectify		 When by Review
               
Nov 19
Glass shelf in hallway holding glasses. Could be bumped. Broken glasses could cause cuts.
4
3
Move shelf to safe area behind bar.
Manager
Within a week
Nov 26
2
Immediately
Clear exit so that staff can leave the kitchen easily.

Hand Washing

Drag and drop to show the correct procedure

Wet
Apply
Scrub
20 seconds
10 seconds
Turn off
Dry
Turn on
Rub
Add
1.
 
your hands.
2.
 
soap and lather.
3.
 
for
 
.
4. Rinse for
 
.
5.
 
tap.
6.
 
your hands with paper towel.

Policies

Click on the best answer.

1. A complaint may be
an official grievance against the employer
your rights to a fair wage
.
2. Discrimination is the
unfair
fair
 treatment of people based on race, gender, marital status, age, disability, religion, or sexual preference.
3. EEO means
Equal Employment Officer
Equal Employment Opportunity
.
4. Employees have the responsibility of following
solution
safety
 procedures.
5. Rights may refer to
safe working conditions
unlawful actions
.

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 am : 1:50 am : 5:00 pm : 12:15 am : 4:45 pm : 7:55 pm :

Timesheets

Complete the following timesheet.

Employee: Mick Week Ending: 19/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 8:00am 7:00am pm am 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 4:00pm am
Total hours for the day hours hours 8 hours 3 hours 7 hours 3.5 hours
Total hours for the week hours

Terminology

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

1. stock rotation
older stock is used before newer stock
quantity of goods kept on hand
2. temperature gauge
instrument that displays temperature in degrees
checks the accuracy of a measuring instrument
3. pm
indicates time period from midnight to midday
indicates time period from midday to midnight
4. quality discrepancy
when goods received have been damaged or spoiled
amount received does not match amount ordered
5. minority
larger part of a group
smaller part of a group

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.

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

Stock Rotation

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

Ratios

Write in the correct answers.

Mix 7 parts bleach with 4 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Mix 5 parts water with 6 parts chemical. Write the ratio. :
A chemical is diluted in the ratio of 1:20. For every 1L of chemical you need L of water.
Dilute 150mL sanitiser with 550mL water. How many mL are there in total? mL

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.

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 $

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.
 

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

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 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
Cappuccino
Café Latte
Flat White

Proof of Age

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

proof of age card
passport
debit 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 16th of September 2015
Patron Date of Birth Age Remain on Premises
Paul 17/3/1995 20
Yes
No
Christine 28/2/1998
16
17
18
19
20
Yes
No
It is the 3rd of March 2014
Patron Date of Birth Age Remain on Premises
Lynda 19/6/1995
16
17
18
19
20
Yes
David 16/1/1998
16
17
18
19
20
Yes
No

Housekeeping

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

guests' laundry
emptying bins
inspecting the swimming pool
restocking shampoo and soap
cleaning most public areas
repairs
checking room appliances work
checking guests in
handing out keys
dusting

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

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
Can use any bleach when needed
Do not tumble dry
Use medium heat iron
Can be dry cleaned using any solvent
Wash on permanent press cycle

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 regular beers have been ordered?
2. MS served Table .
3. Table 4 had customers.
4. What was the total number of drinks ordered from Tables 8, 4 and 9?
5. How many nips of bourbon 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
600
mL
300
mL
1200
mL
1100
g
1300
kg
800
70

Food Labelling

Drag and drop the correct answers.

Scenario

It is Friday 29th April. Preparation for morning tea needs to be completed by 10:15am. The chef asks Ada to prepare ham and cheese fillings for sandwiches.

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

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

  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.

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.