The Authors

Jennifer Chiplin

Jennifer has over 25 years experience in business and training, within the Hospitality and Events Industry. Jennifer has worked in a range of positions from kitchen hand to Senior Management, with particular emphasis on Human Resource and Occupational Health & Safety Management.

Since 1989 Jennifer has worked for TAFE NSW and other R T Os, training hospitality workers and students in front line skills including food and beverage service, gaming, customer service and job seeking skills. She has also mentored existing workers in supervisory and management skills including leadership skills, human resource principles, conflict management, OH&S and legislative requirements.

Jennifer's formal qualifications include a Diploma in Hotel Motel Management, Graduate Diploma in Communication Management, Certificate IV in Assessment and Workplace Training, Certificate IV in Workplace Safety and a Masters in Adult Education – Human Resource Major. Jennifer is currently studying for a Masters in Labour Law and is also accredited to deliver NSW Work Cover OH&S programs and Responsible Service of Alcohol.

Read more on her book Hospitality Core Units


Brigitte Collins(B.Ed)

Brigitte Collins gained her hotel management qualification in Sydney and her career spans over 25 years in Hospitality and training, ranging from operative to management roles including room service attendant, waiter, international flight attendant, restaurant supervisor and restaurant manager. Brigitte works as a head teacher in Food and Beverage and Events at the prestigious Ryde College. She has been involved with World Skills Australia since 1997 and was Chief Expert (Judge) of the "Olympic Games" for student waiters, which is staged every two years at a different international location. Brigitte has provided training and advice to Brazil (Senac) and Singapore (ITE) for International standards in Restaurant Service on behalf of WorldSkills Australia.

Brigitte has developed a wide range of international experience since being appointed as Chief Expert (Judge) for Restaurant Service for the WorldSkills International Competition starting in 2007 Shizuoka Japan, 2009 Calgary Canada and 2011 London UK.

Brigitte's qualifications include a Bachelor of Teaching (AVE) UTS Sydney, a Certificate IV in Assessment & Workplace Training and a Diploma in Hospitality.

Brigitte is collaborating with Jeff Puckeridge to combine the best of the Professional Waiter and Bar Attendant books into a new book called Food and Beverage Service. 

Read more on Food and Beverage Service


Clive Hartley(B.Ed)

Since arriving in Australia in 1987 Clive has established himself as a leading wine educator. He is currently Course Director for the Sydney Wine Academy, based at Ryde College; where he delivers courses for the UK Wine and Spirit Education Trust (WSET), TAFE and the Australian Sommeliers Association to local and international students. The Academy won the Riedel Trophy for the International Wine Educator of the year, awarded by WSET London. Clive is an honorary member of the Australian Sommeliers Association (NSW) and a member of the Wine Communicators of Australia (WCA). He writes a regular column in the national Winestate magazine and consults for both the wine retail and hospitality industries. Clive often acts as a wine judge in Australia and overseas and routinely tours the world keeping up-to-date with the fascinating world of wine.

Read more on his book The Australian Wine Guide


Jeffery Puckeridge(B.Ed)

As the former manager of Hospitality Programs for TAFE NSW, Jeffery was responsible for curriculum development and statewide course implementation, regularly representing TAFE NSW on national projects. Jeffery has extensive experience in the hospitality industry starting as a bar attendant, then in management with Hilton Hotels (U.K.) and a range of Sydney restaurants. He is also co-author of The Professional Waiter and Bar Attendant with Peter Howard (B.Ed) formerly a Senior Lecturer at Ryde TAFE. Peter has had broad experience in the hospitality industry, beginning as a waiter before running his own restaurants. Peter appeared regularly on national radio and television, has written many cookbooks and contributes food and travel magazine articles.

Read more on The Professional Bar Attendant