Retail Hospitality Customer service

A set of L1 multiple choice Valentine’s Day fraction questions.
There is also an Easter version with similar questions (see below).

A lovely set of activities for Entry 1. Ideal in the current economic climate. Covers reading and matching key words, alphabetical order, spelling and a paired speaking and listening task (telephone orders).

Business bank balance game is a great adaptation of Jane March’s popular Bank Balance game (see below).

This version is designed specially for Level 2 learners who need practice working with large negative numbers.

Buying herbs at the garden centre is based on packets of seeds and covers addition and subtraction of decimals (money), range and mean, and scale drawings. Great for horticulture students or anyone with an interest in gardening.
The problem solving nature of many questions and the drawing a scale diagram task also makes this ideal for E3-L1 Functional Maths.

A straightforward dialogue for paired speaking and listening practice. 2 pages – the second page allows for changes to be added.

Measures portfolio / workbook is a semi-structured set of investigations that would be ideal as an end of topic (common measures) informal assessment for L1-2 students. Covers length, weight, capacity, money, time, area and shapes.
The investigative approach also makes this ideal for underpinning L1 and L2 Functional Maths

Great practice in converting money. Two differentiated worksheets – one suggests using an on-line currency converter, the other is more challenging and provides additional practice with multiplying decimals. Plus extension ideas.

Estimating and measuring weight & capacity is a useful ICT based online supermarket exercise.

Practise rounding money and estimating totals. 5 questions for Entry 3.

A beautiful five page handout designed to help students write clear descriptions and learn key technical vocabulary – examples include British cheese, cuts of vegetables and a wonderful mind map showing key quality points to look for in cuts of meat and poultry. Written for NVQ 1-2 catering students working on their ‘local hospitality provision’ project.