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Heinemann@Work

Hospitality the Essentials

By Cathryn Sullivan and Sue Meredith
Heinemann@Work: Hospitality – the Essentials is written specifically to address the 2007 national training package revision for Hospitality and Tourism (STH007). The units included cover the Certificate II in Hospitality (Kitchen Operations) requirements.

Key features:
  • Accessible text written specifically for secondary students
  • New, up-to-date case studies
  • Headings match units of competency, performance criteria and required skills and knowledge
  • Written to suit the NSW Framework
  • Focus on employability skills and industry links
  • Glossary terms and interesting facts in the margins
  • Teacher Resource Kit with photocopiable material including worksheets, assessment tasks and practice exam questions
  • Qualified and very experienced author team

Contents
  • Chapter 1 Work with colleagues and customers (SITXCOM001A)
  • Chapter 2 Work in a socially diverse environment (SITXCOM002A)
  • Chapter 3 Develop and update hospitality industry knowledge (SITHIND001A)
  • Chapter 4 Follow health, safety and security procedures (SITXOHS001A)
  • Chapter 5 Follow workplace hygiene procedures (SITXOHS002A)
  • Chapter 6 Receive and store stock (SITXINV001A), Receive and store kitchen supplies (SITHCCC003A)
  • Chapter 7 Clean and maintain kitchen premises (SITHCCCS004A), Clean premises and equipment (SITHACS006A)
  • Chapter 8 Implement food safety procedures (SITXFSA001A)
  • Chapter 9 Organise and prepare food (SITHCCC001A)
  • Chapter 10 Present food (SITHCCC002A)
  • Chapter 11 Use basic methods of cookery (SITHCCC005A)
  • Chapter 12 Prepare, cook and serve food for food service (SITHCCC027A)
  • Chapter 13 Prepare appetisers and salads (SITHCCC006A) *
  • Chapter 14 Prepare stocks, sauces and soups (SITHCCC008A) *
  • Chapter 15 Prepare vegetables, eggs and farinaceous dishes (SITHCCC009A) *
  • Chapter 16 Prepare foods according to dietary and cultural needs (SITHCCC029A) *
  • Chapter 17 Process financial transactions (SITXFIN001A) *
  • Chapter 18 Provide first aid (THHGHS03A) *
  • Chapter 19 Prepare sandwiches (SITHCCC007A) *
  • Chapter 20 Communicate on the telephone (SITXCOM004A) *
Note: Chapters 13-20 are Heinemann@Work: Hospitality the Essentials Teacher Resource Kit supplementary material only.
Category: Health/Personal Development, Home Economics, VET, Work Studies
ISBN: 978 1 74081 866 7
Description: Textbook
Publisher: Pearson Secondary
List Price $56.95 (AUD)
288pp - Paperback

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