Tawjihi Vocational Hospitality study guide
Tawjihi Vocational Hospitality · Work through your exam, one topic at a time.
The Tawjihi Vocational Hospitality exam is the Jordanian General Secondary Certificate assessment for students in the vocational stream who specialise in hospitality. It is intended for candidates completing vocational secondary study in hotel and restaurant operations, and it signals readiness for entry-level work in hotels, restaurants, catering and related guest-service settings, or for progression into a hospitality diploma programme. The Tawjihi Vocational Hospitality study guide has 9 sections and about 3,190 words.
01Food and Beverage Service
Food and Beverage Service tests whether you can set up, serve and close a restaurant or banquet correctly, using recognised service styles and a fixed service sequence. Plate (American): food is plated in the kitchen and placed from the right with the right hand.
415 words, about 2 min02Food Production and Culinary Fundamentals
Food Production and Culinary Fundamentals tests classical kitchen method: brigade roles, knife cuts, stocks and mother sauces, cooking methods at correct temperatures, and yield and portion arithmetic. Executive chef, sous chef, chef de partie (sauce, fish, grill, pastry), then commis.
360 words, about 2 min03Front Office and Housekeeping Operations
Front Office and Housekeeping Operations tests reservations, check-in and check-out, room status, key performance indicators, and the cleaning standard that returns a room to sale. VC vacant clean; VD vacant dirty; OC occupied clean; OD occupied dirty; OOO out of order (maintenance, not sellable); OOS out of service (sellable but briefly withdrawn); DND do not disturb; SO sleep-out; EA early arrival; DL due out.
351 words, about 2 min04Food Safety, Hygiene and Sanitation
Food Safety, Hygiene and Sanitation tests HACCP, safe temperatures, cross-contamination control, personal hygiene, and the difference between cleaning and disinfection. Seven principles: identify hazards; determine critical control points (CCPs); set critical limits; monitor them; take corrective action; verify the system; keep records.
356 words, about 2 min05Occupational Health and Safety in Hospitality
Occupational Health and Safety in Hospitality tests risk assessment, the hierarchy of control, fire safety, manual handling, and chemical safety in kitchens, laundries and back corridors. Five steps: identify the hazards; decide who may be harmed and how; evaluate the risk and set controls; record and implement; review and update.
320 words, about 2 min06Customer Service and Guest Relations
Customer Service and Guest Relations tests the service cycle, complaint handling and recovery, and the measures used to judge guest satisfaction. Every contact point is a moment of truth: the reservation call, the greeting, the wait for a table, the bill.
329 words, about 2 min07Hospitality Business and Cost Control
Hospitality Business and Cost Control tests costing, pricing, stock control and the break-even arithmetic behind a menu, a restaurant or a department. Cost of food used = opening inventory + purchases - closing inventory.
347 words, about 2 min08Professional Communication and English for Hospitality
Professional Communication and English for Hospitality tests whether you can use clear, polite and accurate English with guests and colleagues, face to face, on the phone and in writing. Use modal forms: Would you like...?
362 words, about 2 min09Practical Skills and Workplace Practice
Practical Skills and Workplace Practice tests whether you behave like a professional on shift: grooming, punctuality, mise en place, handover, teamwork and honest record keeping. Arrive early enough to be on station at the rostered time.
350 words, about 2 min