Hospitality Management 4th Edition
Written for SIT50416 Diploma of Hospitality Management, Hospitality Management, 4e covers all 13 core units plus seven electives. Each chapter is written to a unit of competency and maintains the volume of learning of previous editions, with relevant and easy-to-understand information including Australian examples and references.
Structured in three parts, the text covers the knowledge and skills required of frontline supervisors, managerial topics, and business strategy content. The ‘Industry viewpoint’ at the start of each chapter introduces students to current issues and themes in the hospitality industry, and numerous pedagogical features, examples and illustrations have been included throughout the text to help students engage with the material and extend their understanding. Each chapter includes activities for discussion and debate, with assessment activities requiring the understanding, application and analysis of case studies. Each section concludes with an integrated case study and weblinks to useful industry resources. Read More
Event Management 5th Edition
Events Management: For Tourism, Cultural, Business, and Sporting Events, 5e is a comprehensive learning resource for students of the Diploma of Event Management and undergraduate students in Event Management.
This edition adopts a scaffolded learning pedagogy, helping students move through the material logically and efficiently while building on their understanding of tourism, cultural, business and sporting events. Case studies highlighting local and global events add context and introduce students to best practices of managing events of various scales and geographical contexts. Read More
Beverage Services Skills 1st Edition
Beverage Services Skills provides the required volume of learning and a fully rounded skill set for people looking to qualify for the hospitality industry.
The unit-based approach helps instructors to deliver courses and administer assessments seamlessly.
The practical spiral-bound format with tear-out worksheets allows students to learn in classroom and hospitality settings and submit assignments easily.
Assessments are independently validated to ensure the tasks meet the four criteria of the Principles of Assessments.
Created in Australia for these five units of competency:
- SITXFSA001 Use hygienic practices for food safety
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB003 Operate a bar
- SITHFAB001 Clean and tidy bar areas
- SITHFAB005 Prepare and serve espresso coffee
Institutions that offer Skill Sets and short courses can create a modular text from any of the five units, such as Responsible Service of Alcohol. Read More
The Road To Hospitality 4th Edition
Winner – 2017 Australian Publishers Association EPAA Student Resource, TAFE & Vocational Education
The judges said:
“Comprehensive coverage of content of core and most popular units with engaging visuals and content that reflects current hospitality design. Relevant and new employability skills and critical thinking connect students to real-life challenges.”
Prepare students to master their skills and knowledge needed to succeed within the hospitality industry with the new edition of The Road to Hospitality: Skills for the New Professional, 4e.
Thoroughly revised, The Road to Hospitality: Skills for the New Professional, 4e has been repositioned to cover core and elective units of competency at both Certificate II and III levels. Covering best practices, new techniques and legislations, this new edition uses real world industry examples and follows a clear and logical structure, which builds and strengthens the knowledge and skills of each student. Employability skills are emphasised holistically throughout the full-colour text.
The Road to Hospitality: Skills for the New Professional, 4e supports learning and delivery in:
• SIT20316 Certificate II in Hospitality
• SIT30616 Certificate III in Hospitality
Hospitality: Infinite possibilities. Endless opportunities. Read More
National Geographic Learning's Visual Geography Of Travel And Tourism 5th Edition
Produced in partnership with the National Geographic Society, this remarkable book helps you master the basic tenets of world geography while exploring established and emerging tourist destinations worldwide. The book begins with an overview of geographic concepts and an introduction to the global tourism industry, including the perspective of both hosts and guests. World destinations are covered in twelve sections divided into short, easy-to-digest chapters, each presenting regional geographic information and physical, cultural, and touristic details specific to individual countries and locations. Each destination features a flag, National Geographic map, descriptive introduction from the National Geographic Atlas of the World, key facts and data, travel and cultural tips, and information on significant tourist destinations and attractions. Each section contains National Geographic articles in the features “Insider Info,” “Through the Visitor’s Eyes,” “City Highlights,” and “Preserving the Future.” In addition to extensive updates to reflect the latest trends and developments in world tourism, the Fifth Edition now features a vibrant, full-color design. Ideal for avid travelers and aspiring hospitality, travel, and tourism professionals, NATIONAL GEOGRAPHIC LEARNING’s VISUAL GEOGRAPHY OF TRAVEL AND TOURISM, Fifth Edition, is an engaging and informative guide to the world’s varied and appealing destinations. Read More
Professional Chef Commercial Cookery 2nd Edition
All the fresh content your students need for a successful career in Commercial Cookery.
Now in a brand new 2 book split edition - Professional Chef 2e is available as:
Kitchen Operations (Volume 1) covering core units from SIT20416 Certificate II in Kitchen Operations qualification
Commercial Cookery (Volume 2) covering core units from SIT30816 Certificate III in Commercial Cookery qualification
Professional Chef 2e is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory needed to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry. Read More
Professional Chef: Kitchen Operations 2nd Edition
All the fresh ingredients you need for a successful career in Commercial Cookery. Now in a brand new, two-book split edition, Professional Chef 2e is available as Kitchen Operations (Volume 1) covering core units from SIT20312 Certificate II in Kitchen Operations qualification and as Commercial Cookery (Volume 2) covering core units from SIT30813 Certificate III in Commercial Cookery qualification. Professional Chef 2e is the ultimate guide for aspiring chefs looking to excel in their studies and make progress toward a rewarding and stimulating career. It clearly explains the skills, techniques and theory needed to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry. Read More
A Taste For Writing 2nd Edition
A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in – and taste for – writing. Read More