Case studies, food tests and design briefs that will enable students to practically apply and extend their knowledge of hospitality issues.
Industry and customer service
• Dealing with customers from diverse backgrounds
• Sales and marketing issues
• Promotion and advertising
• Handling customer complaints
• Table settings and cutlery
• Service of food and beverages
• Coff ee and tea
• Food service design brief
1921015497, 978-1-921015-49-6
Health, safety and security
• Recognising and dealing with
emergency situations
• Food poisoning and food safety
• Hazard Analysis Critical Control Point issues
• Injuries in the hospitality industry
• Food labelling
• Food handling requirements
• Allergies and intolerances
• Gluten and lactose-free, food tests
1921015500, 978-1-921015-50-2
Cooking and food presentation
• Methods of cooking
• Microwave cookery
• Food preservation techniques
• Menu planning
• Nutrition and diet for adolescents
• Sensory analysis of food
• Food presentation
• Food styling for photography
1921015519, 978-1-921015-51-9
