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Food, Hospitality and Personal Services
How Your Food Works: Part 1
With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed...Show More
With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!).
The first episode profiles a variety of one of the world’s most popular fruits, the banana, currently under threat of extinction from a fungal disease. Visiting the scientists cultivating new varieties of disease resistant bananas, it appears that the perfect combination of flavour and texture is within their sights. The traditional craft of fruit preservation is supersized in the production of canned baked beans – and the team uncovers whether or not the process can actually increase the nutritional value of some canned goods. Physics and biology come into play in the science behind cooking the perfect medium-rare steak. A world of cascading chemical reactions is unveiled in a revolutionary new experiment that looks at how to get the flavour and texture of your steak just right. Show Less
How Your Food Works: Part 2
With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed...Show More
With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!).
In the second episode, cutting edge science helps us to freeze fish so that they taste almost as good as when fresh. To see how far technology has come, a panel of sashimi lovers are subjected to the ultimate taste test: to see if they can taste the difference between fresh and cryogenically frozen kingfish. The scoop on why humans are hard-wired to desire junk food could be answered by the gelato-making process and a simple, mathematical formula. A specific ratio of carbohydrates, fats and salt can deliver the ‘bliss point’, targeting our brains’ reward system, and releasing the endorphins that makes us feel good. In stunning vineyards, sparkling wine is put under the microscope in the hope that every year will deliver a good vintage, and the chemistry of different hot and spicy foods provides some startling insights. Finally, a better understanding of some unusual crops could see them become the supermarket produce of the future. Show Less
Machine and Grinder
Simon goes into detail about the coffee machine and the grinder.
Steaming Milk
Knowing how to steam milk is essential to making good coffee. Simon goes into detail on how to master this technique.
Latte Art
Latte art is fun, added touch to good coffee. In this video Simon explains latte art in detail.
Floats and Balances
For all retail businesses balancing a cash float at the end of day, strong mathematical skills are crucial. This video explains how to count the cash in a register at the end of the day, including differentiating between different methods of sale...Show More
For all retail businesses balancing a cash float at the end of day, strong mathematical skills are crucial. This video explains how to count the cash in a register at the end of the day, including differentiating between different methods of sale and totalling up different denominations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less
Cash Handling
Although technology enables easy and quick cash handling in many retail environments, a sound understanding of simple mathematics remains a helpful skill for working in retail. This video explains how mental maths can be used to ensure that...Show More
Although technology enables easy and quick cash handling in many retail environments, a sound understanding of simple mathematics remains a helpful skill for working in retail. This video explains how mental maths can be used to ensure that customers are given the correct change for their purchases, even when the POS system is unavailable! Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less
Surcharges
Credit and debit cards are so convenient, which means that an understanding of card surcharges is crucial for retail employees. This video explains how different card types may have different surcharges and how a comparison of the actual cost of...Show More
Credit and debit cards are so convenient, which means that an understanding of card surcharges is crucial for retail employees. This video explains how different card types may have different surcharges and how a comparison of the actual cost of purchase can influence a customer’s buying decisions. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less
Discounts
Understanding the mathematical processes behind discounts is a crucial skill for working in retail. This video explains how basic division and subtraction calculations can be used to complement calculator skills to work out new prices of sale...Show More
Understanding the mathematical processes behind discounts is a crucial skill for working in retail. This video explains how basic division and subtraction calculations can be used to complement calculator skills to work out new prices of sale stock in a skate shop. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less
Break Times
Every retail employee should understand how their shifts work and when their breaks are scheduled. This video explains how to use simple mathematics to calculate the length of shift times and when breaks should be taken in order to complete a...Show More
Every retail employee should understand how their shifts work and when their breaks are scheduled. This video explains how to use simple mathematics to calculate the length of shift times and when breaks should be taken in order to complete a timesheet, including times in 12-hour and 24-hour format. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less
Rostering
Staffing is an enormous expense to hospitality businesses. Smart scheduling and rostering are crucial skills for employees to develop. This video explains how to use mathematical calculations to work out whether rostered staff will be able to...Show More
Staffing is an enormous expense to hospitality businesses. Smart scheduling and rostering are crucial skills for employees to develop. This video explains how to use mathematical calculations to work out whether rostered staff will be able to finish their assigned tasks in time for the next schedule. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less
Stock Calculations
Calculating stock quantities is a critical skill in retail, as it helps to ensure minimal overspending. This video demonstrates the mathematical thinking used to work out how much marketing collateral is needed for a retail marketplace sale...Show More
Calculating stock quantities is a critical skill in retail, as it helps to ensure minimal overspending. This video demonstrates the mathematical thinking used to work out how much marketing collateral is needed for a retail marketplace sale weekend. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less
Food Safety and Time Calculations
Following food safety regulations surrounding potentially hazardous foods is an essential skill for working in hospitality. This video explains the mathematical calculations that can be used to work out when food needs to be checked for...Show More
Following food safety regulations surrounding potentially hazardous foods is an essential skill for working in hospitality. This video explains the mathematical calculations that can be used to work out when food needs to be checked for temperature, and when it should be discarded to comply with health and safety regulations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less
Set Menus
To ensure a successful catering event, the dietary requirements must be included in the function brief. In addition to this, a little bit of mathematical thinking is required. This video demonstrates the thinking processes involved in calculating...Show More
To ensure a successful catering event, the dietary requirements must be included in the function brief. In addition to this, a little bit of mathematical thinking is required. This video demonstrates the thinking processes involved in calculating different quantities of food for a set menu. Exploring multiplication, division, subtraction and percentage calculations, the video contains clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less
Seating Plans
Front of house staff in the hospitality industry are often tasked with organising tables and seating plans for functions and events. This video walks through the mathematical processes involved in assessing various seating configurations to find...Show More
Front of house staff in the hospitality industry are often tasked with organising tables and seating plans for functions and events. This video walks through the mathematical processes involved in assessing various seating configurations to find the most economical way to seat guests at a large function. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less
Portioning
Accuracy in estimating and calculating food quantities is a crucial skill for working in the kitchen. This video demonstrates how to calculate the number of portions available from a given jug capacity and volume of gravy. Clean, clear graphics...Show More
Accuracy in estimating and calculating food quantities is a crucial skill for working in the kitchen. This video demonstrates how to calculate the number of portions available from a given jug capacity and volume of gravy. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less
Ratio
Working out how to dilute cleaning solutions can be confusing when the units of measurements aren’t all the same. Unit conversion for ratios is an integral skill used in other hospitality contexts, too, both front and back of house. This video...Show More
Working out how to dilute cleaning solutions can be confusing when the units of measurements aren’t all the same. Unit conversion for ratios is an integral skill used in other hospitality contexts, too, both front and back of house. This video demonstrates how to scale liquid ratios to reach the desired volume. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less
Managing Projects and Processes
Bad management skills can be a costly drain on time and money, causing frustration and stress for everyone concerned. Through use of certain techniques, project leaders can learn how to better manage their team, and so meet the project's...Show More
Bad management skills can be a costly drain on time and money, causing frustration and stress for everyone concerned. Through use of certain techniques, project leaders can learn how to better manage their team, and so meet the project's objectives.
Similarly, quality is one of the most important factors in the success of any organisation. It’s essential, not optional, and it’s something that as customers we all expect from our suppliers. So why is it we often get stuck when we try to deliver total quality to our customers?
Chapter 1: Defining a Project.
When defining a project you must define the project and team, check you have the necessary skills, and put it on paper.
Chapter 2: Planning a Project.
To effective plan a project you should write a project plan, allocate resources, set roles and responsibilities, and set milestones.
Chapter 3: Implementing a Project.
When implementing a project you should keep everyone informed, ensure you don't hide problems, and don't blame - instead correct.
Chapter 4: Controlling Quality.
To control quality you should define quality, control quality, and communicate quality. Show Less
Advising the Customer
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
In this...Show More
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
In this episode, customer service teams will become well equipped to give the customer what they want.
Chapter 1: Knowing Your Stuff.
Knowing your stuff gets the customer onside. You should have a detailed knowledge of what you’ve got – your product range and its features. You should also know your policies, as well as having a wider knowledge of the business and the market landscape.
Chapter 2: Finding out What They Want.
Customers don’t always know what they want. Whatever service you provide, encourage your customers to open up. Listen to their needs, desires and concerns.
Chapter 3: Getting into Their Head.
The customer may need something more than what they’re asking for. Try to get to the truth of the matter by asking questions.
Chapter 4: Showing Them the Benefits.
Features like ‘it’s got auto-tension’ are factual statements but they won’t entice customers to buy. A benefit (like ‘it’s incredibly comfortable’) answers the question ‘What's in it for me?’ People buy benefits – so explain them to them. Show Less
After Sales
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your...Show More
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your customer service team to give your customers a reason to stay loyal post-purchase.
Chapter 1: Company and Product Loyalty.
To the customer, you are the organisation, so don’t rubbish the company. You are key to building the customer’s faith in the organisation so be proud of where you work and what you do.
Chapter 2: Team and Customer Loyalty.
You are part of a team, so be loyal to your colleagues - support them and what they do. Be loyal to your customers too, you are not there to judge them and it will help you get the best for them. Show Less
When Things Go Wrong
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your...Show More
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your customer service team develop techniques and solutions to manage customer complaints.
Chapter 1: Listening to the Customer.
When dealing with a complaint, listen and empathise, don’t sympathise. Allow the customer to talk - don’t get defensive, and summarise your understanding before offering solutions.
Chapter 2: Asking the Right Questions.
When dealing with complaints, ask open questions to understand the issue and closed questions to confirm a resolution. Don’t let your emotions control you, be polite and remain positive.
Chapter 3: Getting to a Solution.
Involve the customer in the solution. Ask them what their preferred solution would be, and offer them options. Show Less
Online Customers
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your...Show More
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your customer service team to #communicate with customers online.
Chapter 1: Email and Web Chat.
When emailing and in web chat, you can be more informal that you might in a letter, but don’t take it too far. Check your emails, and respond promptly to those requesting action. Above all, be polite and don’t email when angry!
Chapter 2: Social Media and the Customer.
When using social media, empathise with customers publically, but take one-to-one discussions away from the public eye. Remember you represent the company, and don’t over promise.
Chapter 3: Social Media and You.
On social media you’re never fully off duty. Make sure you maintain high personal standards. Don’t be critical of the company, colleagues or customers. Show Less
Service for Sales
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your...Show More
It’s often said that Customer Service isn’t a department, it’s an attitude. The behaviour of front-line staff defines the reputation of any organisation – big or small – which makes it all the more important to get it right.
Help your customer service team learn selling skills and techniques.
Chapter 1: Discovering Their Needs.
Discover the customer’s need. Even they might not be sure what it is. Explore with open questions and discover more about them. Listen and check the facts, you may discover more… and watch out for clues – there might be more services or products you can offer them.
Chapter 2: Storytelling.
Share positive stories from your customers to bring your products or services to life.
Chapter 3: Dealing with Objections.
When dealing with customer’s objections, don’t panic - play it cool. Don’t focus on the objection – instead, put it in perspective, or outweigh it with compensating factors. Show Less
