Revision notes.

Try this with Hospitality

1. Close your notes and write the main idea in two sentences from memory.
2. Reopen the source and correct the first mistake or omission you find.
3. Add one example and one question to test whether you can apply the idea.

View Hospitality resources on ATARMAXXING ↗

Topics in the resource inventory

• Food hazards, allergens and foodborne illness
• Personal hygiene, health and handwashing
• Receiving, storage and time–temperature control
• HACCP: monitoring, corrective action and verification
• Cleaning, sanitising, pest control and waste
• WHS duties, consultation and risk controls
• Manual tasks, equipment and hazardous chemicals
• Emergency procedures, security and incident reporting
• Customer needs and inclusive communication
• Complaints, teamwork, diversity and professional conduct
• Menus, service styles and preparing the service area
• Taking orders and coordinating food and beverage service
• Non-alcoholic beverages, recipes and customer accounts
• Espresso extraction and milk texturing
• Beverage equipment, closing procedures and quality improvement
• Kitchen knives, precision cuts and ingredient quality
• Mise en place, recipe scaling, yield and portion control
• Heat transfer and commercial cookery methods
• Cooking faults, dietary needs and quality control
• Plating, kitchen close-down and sustainable operations