VCE VET Hospitality key terms

A documented system that identifies food safety hazards, sets control points where they can be prevented or reduced, and records monitoring so problems are caught before food is served.

A step in a food process where a specific control measure must be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level, such as cooking temperature or chilled storage.

The temperature range between 5 degrees Celsius and 60 degrees Celsius in which bacteria multiply most rapidly, so high-risk food should spend minimal time within it.

The transfer of harmful bacteria or allergens from one food, surface, hand or utensil to another, often through shared chopping boards, unwashed hands or dripping raw juices.

Boards assigned a specific colour for a food group, such as raw meat or salad, so that bacteria from one type of food are not spread to another during preparation.

Treating a cleaned surface or utensil with heat or a chemical so that the number of microorganisms is reduced to a safe level, usually as the final step after washing.

A calibrated thermometer inserted into food to measure its core temperature, used to confirm that cooking, cooling and reheating have reached safe levels.

A substance in food, such as peanuts, shellfish, egg or milk, that can trigger an immune reaction in sensitive people and must be declared and kept separate from other dishes.

A guest's need to avoid or include particular foods for reasons such as allergy, intolerance, religion, culture or personal choice, which service staff must confirm and communicate to the kitchen.

The preparation and organisation of ingredients, tools and equipment before service begins, so that dishes can be produced quickly, consistently and without error during a busy period.

A written formula listing exact ingredients, quantities, method, portion size and yield for a dish, allowing any trained cook to produce the same result and cost it accurately.

Measuring each serve to a set size so that customers receive consistent value, waste is limited and the cost of every dish can be predicted and controlled.

The money spent on ingredients for the dishes sold, usually expressed as a percentage of sales, which managers monitor to keep menu prices profitable.

Briefly immersing food in boiling water and then refreshing it in cold water to set colour, loosen skins or partly cook it before finishing by another method.

Cooking food in a small amount of hot oil in a pan so that the base browns while the inside cooks through, requiring the food to be turned during cooking.

One seated diner served at a table; the number of covers is used to plan staffing, food preparation quantities and table settings for a service period.

A formal style in which food is carried to the table on a platter and served onto each guest's plate from the left using a serving spoon and fork.

The arrangement of cutlery, crockery, glassware and linen at each place according to the menu and style of service, following a consistent order from the outside in.

Suggesting a larger, premium or additional item, such as an entree or a bottle of wine, to increase the value of a guest's order while meeting their needs.

Recommending specific dishes, drinks or add-ons based on knowledge of the menu and the guest's preferences, used to improve the dining experience and raise revenue.

The computer terminal and software used to record orders, send them to the kitchen or bar, calculate bills and process payments such as cash or card.

The legal and ethical duty of staff to serve alcohol only to customers who are of age and not intoxicated, and to offer water, food or transport when needed.

A measure containing a set amount of pure alcohol, used to track how much a customer has consumed and to judge whether further service should be refused.

The legal obligation of workers to take reasonable steps to protect the health and safety of guests, colleagues and themselves while on the premises.

The laws, policies and practices that require employers and workers to identify hazards, control risks and consult on safety matters in the workplace.

The action taken to eliminate a hazard or reduce the likelihood and severity of harm, chosen according to the hierarchy of control and reviewed for effectiveness.

A ranked list of risk treatments from most to least effective: eliminate the hazard, substitute it, isolate it, use engineering controls, apply administrative controls, then use personal protective equipment.

Items worn by a worker, such as safety shoes, gloves, aprons or eye protection, to reduce exposure to hazards; it is the least effective control because it relies on correct use.

A written record completed after an accident, injury or near miss, describing what happened, who was involved and what action was taken, used to prevent recurrence and support claims.

Lifting, carrying, pushing or pulling loads by hand; safe technique and mechanical aids reduce the risk of musculoskeletal injury common in kitchens and housekeeping.

The department responsible for cleaning and preparing guest rooms and public areas, including making beds, restocking supplies and reporting maintenance faults.

The current condition of a guest room, such as vacant clean, occupied or out of order, which is updated so that front office and housekeeping coordinate arrivals and cleaning.

The software used by a hotel to manage reservations, check-in and check-out, room allocation, guest accounts and billing across all departments.

Adjusting room rates and availability according to expected demand so that revenue is maximised, for example charging more during a major event.

A written plan for a food business that documents the hazards in its processes, the controls applied and the records kept to show the food is safe.

The legal duties of an employer under Australian workplace law, covering minimum pay rates, leave, rostering and conditions set out in awards or enterprise agreements.

The planned sequence in which tasks and food pass through a kitchen or service area, arranged to avoid bottlenecks, wasted movement and delays to customers.