1. Are You Smarter Than a 5th Grader?

2. Are You Smarter Than a 5th Grader?
1,000,000
Are You Smarter Than a 5th Grader?
500,000
300,000
Working with Colleagues & Customers
Working in a Socially Diverse Environment
175,000
100,000
Follow Health, Safety & Security Procedures
Follow Workplace Hygiene
50,000
Organise & prepare Food
General Knowledge
25,000
10,000
Clean & Maintain Kitchen Premesis
Receive & Store Kitchen Supplies
5,000
2,000
1,0010

3. WORKING WITH COLLEAGUES & CUSTOMERS
There are 2 types of customers, what are they? Give an example of each.
Outline the 2 participants in communication.
Compare and Contrast the terms encoding and decoding in regard to the communication process.

4. WORKING WITH COLLEAGES & CUSTOMERS
There are 3 types of communication. List and provide an example of each.
Identify 5 barriers to communication.
Outline the elements of good teamwork

5. WORKING WITH COLLEAGUES & CUSTOMERS
Define the term conflict.
List 5 reasons for customer dissatisfaction.
Outline the procedure for handling customer complaints. (7)

6. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT
Explain how being aware of cultural difference within the hospitality can improve customer service.
There are 3 types of questioning techniques. What are they and provide an example of each.
Give an example of how you would answer an external call at a hospitality establishment.

7. WORKING IN ASOCIALLY DIVERSE ENVIRONMENT
Describe how a member of the Food and Beverage Team could be appropriately groomed.
Identify factors that may result in varying customer needs and expectations.
Outline the benefits for the establishment of providing good customer service.

8. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT
List and briefly explain 3 forms of legislation that exist in regard to working in a socially diverse environment
List expectations that exist from the following cultures:
Asian
European
American UK NZ

9. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT
Describe a religious convention that may have special needs within the hospitality industry.
Define the term Indigenous

10. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE
There are 4 costs associated with workplace injury. What are they?
What does OHS stand for?
Compare and contrast employer and employee.

11. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE
Explain 2 rights and responsibilities of an employer and an employee.
Define PPE and outline appropriate PPE to be worn by a chef.
What does MSDS stand for and in what context is it used?

12. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE
What is the procedure for the correct lifting of heavy items?
Identify 5 emergency situations
Outline common workplace injuries that may occur in the hospitality industry

13. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE
There are many causes of workplace injuries. Discuss the possible causes of:
Sprains
Cuts
Burns
An OHS Committee must exist if there are more than ______ employees.
What is the role of an OHS Committee?

14. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE
Define the term hazard
Give an example of the following hazards:
Biological
Human
Work
Chemical
Environmental
Ergonomic
Radiation

15. FOLLOW WORKPLACE HYGIENE PROCEDURES
What are the 2 types of hygiene?
Explain cross contamination and give one example of how this could occur in a kitchen situation.
When should hands be washed and how should they be washed?

16. FOLLOW WORKPLACE HYGIENE PROCEDURES
What does FSANZ stand for and what is it?
Explain what the Food Act 2003 sets out to achieve.
What does HACCP stand for and what is it?
There are 3 forms of food poisoning. What are they? Give an example of each.

17. FOLLOW WORKPLACE HYGIENE PROCEDURES
What are the symptoms of food poisoning?
The Danger Zone occurs between what temperatures?
Outline 2 types of food poisoning bacteria

18. ORGANISE & PREPARE FOOD
Explain why it is important that a SRC is used in a commercial kitchen.
Many different menus exist for different purposes. List 6.
What does a la carte translate to?

19. ORGANISE & PREPARE FOOD
Explain the features of a buffet menu and identify an occasion when you might serve a buffet.
What does mise en place involve?
Explain how you would select and store quality poultry.

20. ORGANISE & PREPARE FOOD
Describe 3 ways in which portion control could be achieved.

21. CLEAN & MAINTAIN KITCHEN PREMISES
Define FIFO and LILO and explain what principle it is associated with.
Explain the 3 storage areas that may exist in a commercial kitchen and identify the temperature zone.
Compare and contrast the condition of clean and sanitised

22. CLEAN & MAINTAIN KITCHEN PREMISES
How should chemicals be used and stored?

23. GENERAL KNOWLEDGE What conditions do bacteria require to grow?
Explain why you would use an emergency evacuation plan.
What characteristics are commonly discriminated against?

24. GENERAL KNOWLEDGE
Compare and contrast the concept of stereotyping and making generalisations.

25. Thanks for Playing!