Language, Literacy and Numeracy
SIT50312 Diploma in Hospitality
Student Name
Student ID #
Group
Date
Assessment Task No. and Type: Language, Literacy and Numeracy
This test is to ensure that you have an adequate level of language, literacy and numeracy competence
to undertake your course.
MACE is required to ensure that our Training and Assessment meets the needs of all Learners.
By completing this short test we will be able to further assess your needs as a student, and whether or
not we will be required to assist you with additional learning opportunities.
You have a maximum of 60 minutes to complete this test. Please feel free to write on the paper, for
example when you may be calculating answers.
You should attempt every question and write clearly. There are no marks for this test; it is set to give
MACE an indication of your language, literacy and numeracy skills.
Assessment Outcome
Australian Core Skills
Framework
Learning
Reading
Writing
Oral
Communication
Assessor Name
Assessor Signature
Date
Feedback for Student
Student Signature
Date
CALCULATORS ARE NOT PERMITTED
Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
Page 1 of 9
Numeracy
Grammar, punctuation and spelling
Part A: Circle the correct answer.
1. TAB announced _________________ opening 20 new outlets next year.
a) it is
b) they are
2. We need three _______________ and two ___________ for the soup.
a) fungi / potatos
b) fungus / potatoes
c) fungis / potatoes
d) fungi / potatoes
3. Chairs ______________ don’t have cushions are uncomfortable to sit on.
a) that
b) which
c) whose
d) where
4. The fresh herbs really ________________ the chicken.
a) compliment
b) complement
5. Which of these sentences is grammatically correct?
a) He had less men than in the previous campaign.
b) He had fewer men than in the previous campaign.
6. I will see you first and ______________ go to the kitchen.
a) than
b) then
7. Now remember, you ______________ the test until the teacher tells you to.
a) could not start
b) are not to start
c) haven’t started
Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
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Part B: Correct any spelling errors that appear in the following words. Write your answers in
the space provided. Note that some words may be correct – also write in the correct words.
rapport ___________________________
initiative _________________________
remmuneration
inovation
__________________________
comunication
____________________ recieve
_______________________
___________________________
implement ________________________
enrolment
_________________________
criterian __________________________
competancy ________________________
Part C: In the following sentences circle the correct word in the bracket
I don’t like buying clothes (that, which) aren’t made in Australia.
(Its, It’s) going to rain.
I ate (less, fewer) biscuits today than I did yesterday.
That movie (affected, effected) me like no other movie has.
Part D: Write the following sentences and correct any errors.
I bet either Mike nor Lesley will like that flavour.
___________________________________________________________________________
I wish I could loose more weight.
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Their is the missing sock.
___________________________________________________________________________
Is David and Michael coming to the park?
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Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
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Writing exercise – State your opinion
Choose one of the following statements and write enough to clearly state your opinion about
the statement. Explain your reasoning and provide examples where suitable.
1. Responsible gambling is up to each individual.
2. I want to work in hospitality because ……..
3. Hospitality workers are well paid.
4. Smoking is bad for your health.
Use paragraphs and correct spelling and grammar. Remember to plan your work before you
start and review your work when you finish.
Statement Chosen (Circle one – 1, 2, 3 or 4)
__________________________________________________________________________________
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Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
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Learning about change
Taken from the Age 4 Aug 2013
Read the article below and answer the questions that follow.
Restaurant empires in crisis
Some of Melbourne's most prominent hospitality figures have been forced to close venues or
dramatically restructure their debt-ridden empires as the industry faces the biggest upheaval since the
introduction of the controversial fringe benefits tax in 1986.
Almost 1500 Victorian restaurants have closed their doors over the past 12 months, which has been
blamed on soaring labour costs, corporate belt-tightening and the ''Masterchef effect'' that has inspired
a generation of home cooks.
Restaurant and Catering Australia chief executive John Hart said the industry was gripped by a
''systemic crisis'' that had forced some owners to flout award wage laws and avoid tax.
''And that just creates unfair competition between the businesses that do the right thing and those that
don't,'' Mr Hart said.
Food writer Richard Cornish said Melbourne's struggling hospitality scene was having a knock-on
effect for suppliers of meat, fresh produce and alcohol, with many winding back credit terms or only
accepting cash.
He said many restaurateurs had been skewered by soaring labour costs and high rents. ''In Australia
wages are high, penalty rates are a big issue and passing on the cost of labour at the weekend is
incredibly difficult. On top of that, you have big rents. Australian landlords are some of the most
rapacious in the world,'' he said.
1. Why do you think there have been so many restaurant closures in the last year?
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
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Issue Date: 24/10/2013
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2. What could be some of the impacts of so many closures in such a short period of time?
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
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_________________________________________________________________________________
3. What resources could you use to inform yourself about the factors affecting the profitability of the
hospitality industry?
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_________________________________________________________________________________
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Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
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Numeracy exercise
Use the information from the signs below to answer the questions that follow. Show how
you worked out all your answers.
Café Connect
Food Fare
Days
Open
Monday – Friday
Days
Open
Tuesday – Sunday
Days
Closed
Saturday – Sunday
Days
Closed
Monday
Hours
Open
8am – 5pm
Hours
Open
Tuesday – Thursday
10am – 7pm
Friday – Sunday
11am – 11pm
a) What are the total hours that Café Connect is open in one full week?
b) Tony works full shifts at Café Connect on the following days – Monday, Wednesday, Thursday
and Friday. Sarah works full shifts at Food Fare on Wednesday, Saturday and Sunday. Who
works more hours in a week, Tony or Sarah? (Ignore break times) Show how you worked this
out.
c) Sarah is paid $18.00/hour. What is her total pay for one week (before tax)? Show how you
worked this out.
Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
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Reading, writing and numeracy exercise
Injury hotspots diagram: Hospitality
The most common injuries experienced by workers in the fast food industry.
1.
According to this diagram, the most common injury experienced by workers in the fast food industry
is to the back. Why do you think this is the case?
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
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Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
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2.
Use the information in the diagram on the previous page to complete the % column in the following
table
Body part
Hands and
fingers
3.
% of total
Injury type
Laceration and open wound
Hazards
Knives / sharp
objects
Back
Muscle and tendon sprains and
strains
Manual tasks
Knee
Muscle and tendon sprains and
strains
Slips, trips and
falls
Shoulder
Muscle and tendon sprains and
strains
Slips, trips and
falls
Wrist
Fractures
Slips, trips and
falls
Ankle
Muscle and tendon sprains and
strains
Slips, trips and
falls
Foot and
toes
Muscle and tendon sprains and
strains, fractures, bruising
Slips, trips and
falls
Forearm
Burns
Hot substances
Use the grid below to:
a) mark up the axis
b) sketch a bar graph to represent the information in the % column of the table above
Percentage of total
%
Body
Part
Body Part
Document No. KG
Issue Date: 24/10/2013
Next Review Date: 31/12/2013
Version No. 1
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