Hospitality: the Essentials (2e) : 9781442534414

Hospitality: the Essentials (2e)

Sullivan, Cathryn
 
Edition
 
2
ISBN
 
9781442534414
ISBN 10
 
1442534419
Published
 
17/09/2011
Published by
 
Pearson Australia
Pages
 
240
Format
 
Available on demand
 
Title type
Book
$94.99
 
 
 
Description
Hospitality: The Essentials has been written for secondary school students undertaking the Certificate II in Hospitality (Kitchen Operations) qualification in vocational programs across Australia. It also addresses the NSW VET in Schools requirements.
Table of contents
  • Chapter 1: Develop and update hospitality industry knowledge
  • Chapter 2: Follow health, safety and security procedures
  • Chapter 3: Follow workplace hygiene procedures
  • Chapter 4: Work with colleagues and customers 
  • Chapter 5: Work in a socially diverse environment
  • Chapter 6: Participate in environmentally sustainable work practices
  • Chapter 7: Receive and store kitchen supplies
  • Chapter 8: Clean and maintain kitchen premises
  • Chapter 9: Implement food-safety procedures
  • Chapter 10: Organise and prepare food
  • Chapter 11: Present food
  • Chapter 12: Use basic methods of cookery
  • Chapter 13: Prepare appetisers and salads
  • Chapter 14: Prepare sandwiches
  • Chapter 15: Prepare stocks, soups and sauces
  • Chapter 16: Prepare, cook and serve food for food service
New to this edition
  • All the core and most popular elective units are now addressed 
  • A dedicated chapter on sustainability.
Features & benefits
  • Chapter openers articulate the required skills and knowledge
  • Headings match the units of competency, performance criteria and required skills and knowledge
  • Key terms and interesting facts are easily located in the margin
  • Revision questions and activities throughout the chapters allow students to consolidate their learning.
  • Full colour illustrations and photographs bring the learning to life
  • Case studies and case study questions put the theory into practice
  • Chapter summaries and chapter review questions help students to reflect on what has been learned in each chapter
Author biography
Cathryn Sullivan is a prominent NSW food and hospitality teacher and examiner. Cathryn has been writing hospitality resources for over 10 years.
Target audience

SITHCCC001C  Organise and prepare food
SITHCCC002C  Present food
SITHCCC003C  Receive and store kitchen supplies
SITHCCC004C  Clean and maintain kitchen premises
SITHCCC005C  Use basic methods of cookery
SITHCCC006A   Prepare appetisers and salads
SITHCCC007A   Prepare sandwiches
SITHCCC008A   Prepare stock, soups and sauces
SITHCCC027B   Prepare, cook and serve food for food service
SITHIND001B     Develop & update hospitality industry knowledge
SITXCCS201A    Provide service to customers
SITXCOM101A   Show cultural sensitivity
SITXFSA001C     Implement food safety procedures
SITXOHS002A    Follow workplace hygiene procedures
SITXOHS101B    Follow health, safety and security procedures
BSBSUS201A     Participate in environmentally sustainable work practices

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