Certificate III in Hospitality flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Temperature danger zone

The range between 5°C and 60°C in which bacteria multiply most rapidly; potentially hazardous food should be kept outside this range.

Standard drink

A beverage containing 10 grams of pure alcohol in Australia; used to gauge intoxication and support responsible service of alcohol decisions.

Cross-contamination

The transfer of harmful microorganisms from raw food, hands, equipment or surfaces to ready-to-eat food, causing potential foodborne illness.

Hierarchy of control

A ranked list of risk treatments from most to least effective: eliminate, substitute, isolate, engineering, administrative controls and personal protective equipment.

Duty of care

The legal and ethical obligation of employers and workers to take reasonable steps to protect the health and safety of everyone in the workplace.

Two-hour/four-hour rule

Ready-to-eat hazardous food in the danger zone under two hours may be refrigerated; over four hours it must be discarded.

Manual dishwashing

A cleaning method using hot detergent water, clean rinse water and sanitising or air-drying to remove grease and reduce microorganisms on utensils.

Personal hygiene

Practices such as handwashing, clean uniform, tied-back hair and covering cuts that prevent food workers from contaminating food.

Binary fission

The process by which bacteria reproduce by splitting into two, roughly doubling in number every twenty minutes under ideal conditions.

High-risk food

Moist, protein-rich food such as meat, poultry, eggs, dairy and cooked rice that supports rapid bacterial growth if temperature is uncontrolled.

Sanitising

The process of reducing microorganisms on a surface to a safe level after cleaning, often using heat or a chemical sanitiser.

Allergen cross-contact

The unintentional transfer of an allergen to a food that should not contain it, often via shared utensils, surfaces or fryer oil.

Freezer temperature

Frozen storage should be maintained at or below -18°C to keep food safe and preserve quality during storage.

Pest control

Measures to prevent pests entering and breeding, including sealing entry points, correct waste storage and scheduled professional inspections.

Food thermometer probe

A device inserted into the thickest part of food to measure core temperature; it must be cleaned and sanitised between uses.

Mise en place

A French term meaning 'everything in its place'; all equipment, ingredients and table settings are prepared before service begins.

Silver service

A table service style where food is served from a platter or dish onto the guest's plate using service gear held in the left hand.

Plate service

A service style where food is plated in the kitchen and carried to the guest, allowing portion control and efficient service.

Wine service order

Present the bottle, open it, pour a small taste for the host, then serve clockwise, filling glasses to about two-thirds.

Upselling

Recommending larger portions, sides, desserts or beverage pairings to increase the value of a guest's order and revenue.

LEARN model

A complaint-handling framework: Listen, Empathise, Apologise, Resolve and Notify or record the outcome for follow-up.

Point of sale system

A computerised system that records orders, processes payments, splits bills and tracks sales data in hospitality venues.

Table service sequence

The standard order of guest interactions: greet, seat, present menus, take orders, serve, check satisfaction, clear and process the bill.

Shift briefing

A short meeting at the start of a shift where roles, specials, safety issues and service expectations are communicated to staff.

Workplace diversity

The range of cultural, religious, language and personal differences among staff and guests that must be respected and accommodated.

Sustainability practices

Environmental measures such as waste segregation, energy-efficient equipment, water conservation and reducing single-use plastics in hospitality.

Conflict resolution

A process of addressing disagreements through assertive, non-confrontational communication, listening and agreeing on a mutually acceptable solution.

Cost of goods sold

Calculated as opening stock plus purchases minus closing stock; it measures the direct cost of inventory used during a period.

Gross profit

Sales revenue minus cost of goods sold; it indicates how much money remains to cover labour and other operating expenses.

Labour cost percentage

Total labour cost divided by total sales revenue, multiplied by 100; used to monitor staffing efficiency against budget.

Continuous improvement

An ongoing cycle of collecting feedback, identifying gaps, implementing changes and reviewing results against measurable targets.

Time management

Prioritising tasks by urgency and impact, batching similar jobs and delegating where appropriate to complete work efficiently during service.