HOSPITALITY

NEW EDITIONS & BESTSELLERS FOR 2017/18

>>> PREPARE YOUR STUDENTS FOR A SUCCESSFUL HOSPITALITY CAREER <<<

The only Australian textbook that focuses on providing comprehensive content covering the five units of competency and forming a fully rounded skill set for people working in the hospitality industry. Institutions that offer short courses also can customise their text by selecting from any of these units.

3 The unit-based approach helps instructors to deliver courses and administer assessments seamlessly

3 Spiral-bound with tear-out worksheets so students can submit assignments easily

3 Assessments are independently validated to ensure the tasks meet the four criteria of the Principles of Assessments

3 Covers the following 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

BEVERAGE SERVICES SKILLS, 1E

PerlitzISBN: 9780170376242216pp | Paperback | eBook | Print modules | LMS Integration ©2018

This newest edition of The Road to Hospitality supports SIT20316 Certificate II in Hospitality and SIT30616 Certificate III in Hospitality.

Focusing on job-readiness, this very practical guide includes real-world examples and self-testing throughout to prepare students to enter the industry.

3 NEW ‘Employability skill’ boxes explain the responsibilities of employees, including acquired skills and real-life challenges they may face, preparing them for the workplace

3 NEW summative assessment worksheets reinforce learning

3 End-of-chapter projects encourage further research and extend the chapter’s theory, deepening student learning

3 Comprehensively revised and updated to cover industry standards, benchmarks and trends

THE ROAD TO HOSPITALITY: SKILLS FOR THE NEW PROFESSIONAL, 4E

O’Shannessy | MinettISBN: 9780170364348416pp | Paperback | eBook | Print modules | LMS Integration ©2017

BASIC COOKERY FOR FOUNDATION LEARNING, 1E

RichardsonISBN: 9781471808197280pp, Paperback | ©2015

PRACTICAL COOKERY, 13E

Foskett | Rippington | Paskins | ThorpeISBN: 9781471839573648pp, Hardback | ©2016

FOOD AND BEVERAGE SERVICE, 9E

Cousins | Lillicrap | WeekesISBN: 9781471807954480pp, Paperback | ©2015

THE THEORY OF HOSPITALITY AND CATERING, 13E

Foskett | Paskins | Rippington | PenningtonISBN: 9781471865237416pp, Paperback | ©2017

PROFESSIONAL PATISSERIE, 1E

Burke | Barker | RippingtonISBN: 9781444196443432pp, Paperback | ©2014

ADVANCED BREAD AND PASTRY, 1E

SuasISBN: 97814180116971056pp, Hardback | ©2009

MANAGEMENT THEORY & PRACTICE, 6E

ColeISBN: 97801703540591104pp, Paperback | eBook | LMS Integration | ©2016

cengage.com.au/vet/hospitality-food

Table of Contents

1. Use hygienic practices for food safety

2. Provide responsible service of alcohol

3. Operate a bar

4. Clean and tidy bar areas

5. Prepare and serve espresso coffee

Table of Contents

1. Source and use information on the hospitality industry

2. Interact with customers

3. Provide service to customers

4. Show social and cultural sensitivity

5. Participate in safe work practices

6. Use hygienic practices for hospitality services

7. Use hygienic practices for food safety

8. Work effectively with others

9. Work effectively in hospitality service

10. Coach others in job skills

Search Me!Search Me!

NEW

PRINT MODULE AVAILABLE

Supporting SITHFAB002

Provide responsible service of alcohol

>>> PREPARE YOUR STUDENTS FOR A SUCCESSFUL HOSPITALITY CAREER <<<

3 Covers all the core units of the Certificate II in Kitchen Operations, plus five of the Commercial Cookery and Catering electives

3 Addresses unit of competency BSBSUS201 – Participate in environmentally sustainable work practices

3 Instructors manual provides a suite of resources to help set up and administer your subject, with competency mapping grid, answers to end-of-chapter assessments, lesson plans, activity sheets, and artwork from the text

PROFESSIONAL CHEF: KITCHEN OPERATIONS (VOLUME 1), 2E

FordISBN: 9780170245555400pp | Paperback | eBook | Print modules | LMS Integration ©2015

3 Covers all the core units of the Certificate III in Commercial Cookery

3 Chapter on planning and costing menus, plus thoroughly revised and expanded material on nutrition and special dietary requirements

3 Addresses the specific skill set required by employees, supervisors and managers to provide effective coaching that enables learners to operate independently in their hospitality workplace

PROFESSIONAL CHEF: COMMERCIAL COOKERY (VOLUME 2), 2E

FordISBN: 9780170245548440pp | Paperback | eBook | Print modules | LMS Integration ©2015

AVAILABLE AS A VALUE PACK

Ford | Hunter | Tinton | Rippington, Professional Chef Volume 1 & 2, 2e ISBN: 9780170245555 (v1 KO) and

9780170245548 (v2 CC) ©2016

Value Pack ISBN: 9780170272247

DIGITAL SUBSCRIPTION PACKAGE SOLUTIONS

DYNAMIC LEARNING FOR PRACTICAL COOKERY

ISBN: 9781471841187

DYNAMIC LEARNING FOR THE THEORY OF HOSPITALITY AND CATERING

ISBN: 9781471865121

DYNAMIC LEARNING FOR HOSPITALITY SUPERVISION AND LEADERSHIP

ISBN: 9781471848308

Table of Contents

1. Work effectively with others

2. Participate in safe work practices

3. Use hygienic practices for food safety

4. Clean kitchen premises and equipment

5. Maintain the quality of perishables

6. Use food-preparation equipment

7. Produce simple dishes using basic methods

8. Use cookery skills effectively

9. Produce salads and appetisers

10. Produce stocks, sauces and soups

11. Produce vegetable, fruit, egg and farinaceous dishes

12. Preparing sandwiches

13. Participate in safe food-handling practices

14. Participate in environmentally sustainable work practices

Table of Contents

1. Produce poultry dishes

2. Produce seafood dishes

3. Produce meat dishes

4. Produce breads, cakes and pastries

5. Produce desserts

6. Produce and serve food for buffets

7. Plan and cost menus

8. Produce food that meets special dietary requirements

9. Work effectively as a cook

10. Coach others in job skills

11. Prepare and serve cheese

12. Receive and store stock

13. Source and use information on the hospitality industry

ExpressExpress

Search Me! turns textbooks into living documents. With content updated daily from journals, eBooks and newspapers, Search Me! is an online research library customised to your subject, that puts the information your students need at their fingertips.

Search Me!

Brings course concepts to life with digital study and practice materials that complement your course content.

CourseMate Express includes interactive teaching and learning tools including quizzes, flashcards, videos, and Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course.

Express

Dynamic Learning is an online platform that offers a range of digital subscription package solutions for teaching and learning.

Professional Chef 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 succeed in the kitchen and compete for some of the finest jobs in the catering industry.

CENGAGE LEARNING SOLUTIONS

Custom print modules are available from these texts to suit your requirements. Ask your Learning Consultant about using only the content you need.

PRINT MODULES

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Author, Title $

Perlitz, Beverage Services Skills, 1e l l l l

O’Shannessy, The Road to Hospitality: Skills for the New Professional, 4e l l

Ford, Professional Chef: Kitchen Operations (Volume 1), 2e l l l l

Ford, Professional Chef: Commercial Cookery (Volume 2), 2e l l

Richardson, Basic Cookery for Foundation Learning, 1e l

Foskett, Practical Cookery, 13e l l

Cousins, Food and Beverage Service, 9e l l

Foskett, The Theory of Hospitality and Catering, 13e l

Burke, Professional Patisserie, 1e l

Suas, Advanced Bread and Pastry, 1e l

Cole, Management Theory & Practice, 6e l l

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