Hospitality Core Units - 3rd Edition

- 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.

 

SITHIND001B  Develop and update hospitality industry knowledge SITXCOM001A  Work with colleagues and customers SITXCOM002A  Work in a socially diverse environment SITXOHS001B  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

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To assist teachers plan lessons and assessment events.

The documents below map the unit of competence with the Board of Studies HSC Requirements and Advice documents and list the page numbers where they are covered in the 3rd edition

 

Higher School Certificate Requirements and Advice:

Chap.1   Hospitality Industry Knowledge
Chap.2   Customers and Colleagues
Chap.3   Socially Diverse Environment
Chap.4   Health, Safety and Security
Chap.5   Workplace Hygiene
Chap.6   Environmental Sustainability

 

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