Hospitality Core Units - 3rd Edition

Hospitality Core Units - 3rd  Edition
Price: AUD $25.00 EA. Inc. GST

Please call 02-98094884 to discuss a discount on ten or more copies (in any combination of our book titles).
ISBN/Product Code: 9780977591213
Qty:  Add to Cart

TO GET A FREE TRAINERS COPY, SIMPLY ORDER TEN OR MORE COPIES.

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 Certificates II and III in Hospitality from the SIT12 Tourism, Travel and Hospitality 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.
 
This book is a great resource for entry level training conducted on or off the job
and supports the following units of competence from the SIT12 Tourism, Travel and Hospitality Training Package. Combinations of these units make up the essential core of Certificates II & III in Hospitality.
Call or email us for  a mapping document.
 
-Source and use information on the hospitality industry
-Provide service to customers
-Show social and cultural sensitivity
-Participate in safe work practices
-Use hygenic practices for food safety
-Participate in environmentally sustainable work practices
 
-Coach others in job skills
-Receive and store stock
-Clean kitchen premises and equipment
-Communicate in the workplace
-Use hospitality skills effectively
-Work effectively with others
 
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