VCE VET Hospitality flashcards
VCE VET Hospitality · Build recall with a focused review session.
33 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Mise en place
- French term meaning 'everything in place'; all ingredients are prepared, measured and arranged before service so cooking proceeds efficiently and consistently.
- Danger zone
- The temperature range of 5 °C to 60 °C in which bacteria multiply most rapidly; perishable food should spend minimal time in this range.
- Standard recipe card
- A document specifying ingredients, quantities, method, yield and portion size for a dish, enabling consistent quality and accurate food costing.
- Food cost percentage
- The cost of goods sold divided by food sales revenue, multiplied by 100; it measures how much of each sales dollar is spent on ingredients.
- Yield testing
- Weighing a raw ingredient, processing it, then weighing the usable portion to determine the percentage of saleable product and set accurate portion costs.
- Maillard reaction
- Browning of food surfaces when proteins and sugars react at high dry heat, typically above 140 °C, producing colour and savoury flavour compounds.
- Carry-over cooking
- Continued cooking of food after removal from heat due to residual internal temperature; food is often rested or refreshed to control this effect.
- Cross-contamination
- Transfer of harmful bacteria from raw food, hands, equipment or surfaces to ready-to-eat food; prevented by colour-coded equipment and hand washing.
- Cover and cover count
- A cover is one guest served; the cover count is the number of guests served in a service period, used for forecasting and performance measurement.
- Silver service
- A formal service style where food is served from a platter onto the guest's plate using service gear held in the right hand.
- Mise en place (F&B)
- In food and beverage service, setting tables, polishing cutlery and glassware, and stocking service areas before guests arrive so service is smooth.
- Suggestive selling
- Recommending specific dishes, beverages or add-ons to guests to increase satisfaction and average spend, using product knowledge and observation of guest preferences.
- Point of sale system
- Electronic system recording orders, payments and stock movements; used to reconcile takings and produce sales reports at end of shift.
- Tray service
- Carrying drinks and food on a tray balanced on the palm and forearm; glasses are never stacked in hand to reduce breakage and spillage.
- Table d'hôte menu
- A menu offering a complete meal at a fixed price with limited choices per course, in contrast to an à la carte menu.
- Room status codes
- Abbreviations used by housekeeping and front office to describe room condition, such as VC (vacant clean), OD (occupied dirty) and OOO (out of order).
- Stayover service
- Cleaning and refreshing an occupied room during a guest's stay, including bed making, bin emptying, bathroom cleaning and replenishing amenities per policy.
- Linen par level
- The minimum quantity of linen kept on hand to cover in-house, soiled, in-laundry and reserve stock, preventing shortages during peak periods.
- Lost property register
- A record logging found items with date, location, description and finder, used to reunite guests with belongings or dispose of items per policy.
- Pre-authorisation
- A hold placed on a guest's card at check-in to secure payment for the stay and incidentals, released or adjusted at checkout.
- Turndown service
- An evening housekeeping service in upscale properties that prepares the bed, refreshes the bathroom and adjusts lighting and amenities for the night.
- Hazard
- A potential source of harm or adverse health effect, such as a wet floor, sharp knife or unlabelled chemical, identified during workplace risk assessment.
- Risk
- The likelihood and consequence of harm occurring from a hazard; assessed to prioritise which hazards require control measures first.
- Hierarchy of control
- Order of hazard controls from most to least effective: eliminate, substitute, isolate, engineer, administrative controls, then personal protective equipment.
- HACCP
- Hazard Analysis Critical Control Point; a seven-principle food safety system identifying hazards, setting critical limits and monitoring controls to prevent foodborne illness.
- Personal protective equipment
- Clothing and equipment such as gloves, aprons, safety glasses and non-slip shoes worn to reduce exposure to workplace hazards; the last line of defence.
- Manual handling
- Lifting, lowering, pushing, pulling or carrying loads; safe technique includes bending knees, keeping the load close and using trolleys or team lifts.
- Incident register
- A formal record of injuries, near misses and dangerous occurrences, used to investigate causes and improve workplace safety controls.
- National Employment Standards
- Eleven minimum employment entitlements under the Fair Work Act, covering hours, leave, notice, redundancy pay and flexible working requests for all employees.
- Modern award
- A legal instrument setting minimum pay rates and conditions for an industry or occupation, such as the Hospitality Industry (General) Award.
- Responsible service of alcohol
- Legally required practices for serving alcohol, including refusing service to intoxicated persons and minors, and offering water and transport options.
- Food Standards Code
- The national code setting food safety, labelling and hygiene requirements; Chapter 3 standards apply to food businesses, premises and equipment.
- Duty of care
- A legal obligation to take reasonable steps to prevent foreseeable harm to customers, staff and visitors within the business premises.