HSC Hospitality (VET) key terms

A written document listing the exact ingredients, quantities, portion yield, method and cost of a dish, so the same result is produced every time it is made.

French for "put in place"; the preparation done before service, such as chopping vegetables, measuring ingredients and setting out equipment, so cooking and serving run smoothly.

Serving a consistent, measured amount of food or drink to each customer, which controls costs, keeps menu prices accurate and gives guests consistent value.

The money spent on ingredients used to produce menu items, usually expressed as a percentage of sales and monitored to keep a venue profitable.

A systematic food safety system that identifies biological, chemical and physical hazards at each step of production and sets controls and monitoring to prevent them.

A step in a food production process where a control measure must be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.

The temperature range between 5 degrees Celsius and 60 degrees Celsius, in which bacteria can multiply quickly in food and which high-risk food should pass through as briefly as possible.

Food that supports the rapid growth of bacteria because it is moist and high in protein, such as cooked meat, dairy, seafood, eggs and cooked rice.

The transfer of harmful bacteria or other contaminants from one food, surface or utensil to another, often through shared chopping boards, hands or unwashed equipment.

Boards in set colours assigned to particular food types, such as red for raw meat and green for vegetables, to reduce the risk of cross-contamination during preparation.

A venue's written set of procedures and records that shows how food safety risks are controlled, including cleaning schedules, temperature logs and staff training requirements.

A record sheet where staff write down fridge, freezer and cooking temperatures at set times, providing evidence that food has been stored and cooked safely.

A substance in food, such as peanuts, shellfish, eggs or gluten, that can trigger an immune reaction in sensitive people and must be declared accurately to customers.

A customer's need to avoid or include particular foods for health, religious, cultural or ethical reasons, which staff must identify and communicate to the kitchen.

Lifting, carrying, pushing or pulling loads by hand, which must be done with correct posture and team assistance to avoid back and shoulder injuries at work.

The laws and workplace practices that protect the health, safety and welfare of everyone at work, including staff, contractors and visitors to the premises.

Items worn to reduce injury or illness risk, such as non-slip shoes, gloves, aprons and safety glasses, which the employer supplies and the worker must use correctly.

A written record of a workplace danger that cannot be fixed immediately, passed to a supervisor so the risk can be assessed and controlled.

The action taken to remove or reduce a workplace hazard, following a hierarchy that prefers eliminating the risk before relying on protective equipment.

The way food and drink are delivered to guests, such as table service, buffet, counter service or silver service, which determines staffing, equipment and skills needed.

The arrangement of cutlery, crockery, glassware and linen at a place setting, following a standard order so guests have what they need for each course.

One guest served at a table, used as the unit for counting customers, planning staffing and calculating revenue per seat.

Suggesting a larger size, a premium item or an extra course to a customer in a helpful way, increasing sales while meeting the guest's needs.

Knowing the ingredients, preparation methods, portion sizes and prices of every menu item well enough to answer guest questions and advise on allergens and dietary needs.

A guest's change to a standard menu item, such as removing an ingredient or cooking meat differently, which staff confirm with the kitchen before promising it.

The electronic till and software used to take orders, send them to the kitchen, process payments and record sales data for the business.

The legal duty of staff serving alcohol to check age identification, refuse service to intoxicated or underage people and promote safe drinking behaviour on licensed premises.

An accepted form of identification, such as a driver licence or passport, used to confirm a customer is old enough to buy alcohol or tobacco.

A venue's own written rules that guide staff behaviour, such as dress standards, mobile phone use, discount limits and how problems with customers are handled.

The tasks and decisions a worker is authorised and trained to carry out, which helps them know when to act alone and when to refer a matter to a supervisor.

Passing a problem or complaint to a more senior staff member when it is beyond your authority or skill, so the guest receives a proper resolution.

The process of listening to a guest's concern, apologising, fixing the problem where possible and following up, so the customer leaves satisfied.

The extra steps taken to win back a customer's goodwill after a service failure, such as replacing a meal, offering a discount or a sincere apology.

Cooperating with colleagues so shared tasks are completed efficiently, including communicating clearly, helping others during busy periods and respecting each person's role.

The sequence in which tasks move through a kitchen or service area, planned so work is smooth, timely and free of bottlenecks during peak periods.

A legal document setting minimum pay rates, penalty rates, hours and leave entitlements for workers in a particular industry or occupation.

A negotiated agreement between an employer and its employees, approved by the industrial regulator, that sets wages and conditions for that workplace.

The Australian national workplace relations system and its regulator, which sets minimum standards, approves agreements and deals with disputes about pay and conditions.

Running a hospitality business in a way that limits waste, water and energy use and supports ethical sourcing, so resources are preserved for the future.

Reducing the amount of food, packaging and energy thrown away through careful ordering, correct storage, portion control and recycling or reusing materials where safe.