Hospitality
Core Units 3rd
Edition
Hospitality Core Units is written for new industry trainees,
students studying hospitality at high school, TAFE or
on-the-job. The full colour, easy to follow format, with plenty
of questions, exercises, case studies and activities is written
in line with competency-based training and contains six chapters
providing information to meet the requirements for:
-
The NSW
Board of Studies Higher School
Certificate hospitality framework,
-
and the
Certificates II and III in Hospitality from
-
the SIT07
Tourism, Hospitality and Events Training Package.:
What sets this book apart is
its extensive industry audience. It is a great aid for teachers
and on-the-job trainers to apply to student/trainee self
directed activities. Its focus on current industry trends and
operations combines with providing readers with practical
activities and resources to research and seek additional
information. The book has a real 'hands-on' approach, whether
you are training in a five star hotel, or working at the local
boatshed, stocking the galleys of weekend houseboats. All the
knowledge and skills required to work professionally are
contained between its covers.
Hospitality Core
Units, 3rd Edition, ISBN 9780977591213 supports the following
units of competence from SIT07 Tourism, Hospitality & Events
training package. Combinations of these units make up the
essential core of Certificates II & III in Hospitality. This
book is a great resource for entry level training conducted on
or off the job.
SITHIND001A Develop and
update hospitality industry knowledge
SITXCOM01A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001A Follow health safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITXENV001A Participate in
environmentally sustainable work practices
SITXCCS002A Provide quality
customer service
SITXCOM003A Deal with conflict
situations
SITXHRM001A Coach others in job
skills
SITXINV001A
Receive and store stock
SITHCCC004A Clean and maintain kitchen premises
SITXCOM004A
Communicate on the telephone
SITXADM002A Source and present
information,
BSBEBUS401A Conduct online
research
SIRXSLS001A Sell
products and services
A fantastic
team, including current high school and TAFE hospitality
teachers, expert trainers, resource and curriculum developers,
has contributed in making this third edition more relevant,
meaningful and user friendly for students and teachers:
- Adrienne Cobby,
Head Teacher TAS, Freshwater Senior Campus
- Jill Hingston,
Hospitality Teacher, Northern Beaches TAFE
- Kate Lee,
Hospitality Management Teacher and TVET Co-ordinator, Ryde TAFE
- Kerry Mills, Head
Teacher TAS, VET Co-Ordinator, NBSC Mackellar Girls Campus
- Jeff Puckeridge, former Hospitality Program Manager, TAFE NSW
I
have no hesitation in recommending this book to all new entrants
to the hospitality industry and to hospitality lecturers as a
valuable teaching resource which will save them many preparation
hours. Congratulations to Jennifer Chiplin on this vastly
improved third edition.
Guy
Bentley, Principal, Blue Mountains Hotel School
This new edition is
the best textbook available in Australia on “the essential
ingredients” required by people entering the hospitality
industry, and for those industry workers who are looking to
update their skills and knowledge. It provides clear and current
information in an easy to read format with plenty of student
activities and valuable web links.
It is an
ideal resource for students looking for a thorough understanding
of the service industry as part of a Certificate, Diploma or
Bachelor program.
Paul
Duffy, Chief Executive Officer, Tandem College.
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