Tertiary Catalogue

There are many applications for multiplication when working in construction. This video explains how multiplication skills can be used to calculate wall areas and the size of covering panels to work out how much material needs to be ordered for the job, including an allowance for wastage. 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

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

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

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

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

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

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

Market research is critical for businesses to keep pace with consumer preferences and demands. This video explains exactly what market research is, the importance of qualitative and quantitative data and the pivotal role research plays when launching into foreign markets. Interviews with experts from the Monash Food Innovation Centre and PLAY Market Research make this essential viewing for food studies at a senior secondary level or higher. Show Less

Consumer drivers are constantly evolving and have a major impact on the development, design and commercial success of new food products. This video discusses emerging drivers such as health and wellness, environmental concerns and animal welfare. Interviews with food innovators from the Monash Food Innovation Centre and CSIRO make this key viewing for food studies at a senior secondary level or higher. Show Less

Traditional food drivers have remained influential over time and continue to shape new food products. This video introduces the consumer drivers of price, quality and convenience, also discussing the role culture and ethics have to play in influencing consumer purchases. This is essential viewing for food studies at a senior secondary level or higher. Show Less

Creating effective packaging that is both aesthetic and functional is vital for the success of food products. This video explores the functions of food packaging, including regulations and sustainable, as well as the use of virtual reality technologies to test prototypes. Interviews with experts across a range of food industries make this essential viewing for food studies at a senior secondary level or higher. Show Less

The design thinking approach to developing food products allows businesses to develop strategies to make its product better or stand out. This video guides viewers through the process of finding commercial success via knowledge mapping and product mapping and discusses the importance of consumer feedback. Interviews with experts from the Monash Food Innovation Centre make this key viewing for food studies at a senior secondary level or higher. Show Less

As viewers will discover in this programme, there is more to taste-testing than meets the eye. A detailed and rigorous exercise, trialling a new food product is the last crucial step in the design of a new food product before the process of launching it to market can commence. Whether trialling a product with trained testers or the general consumer audience, getting it right can mean the difference between a successful product and one that sits stagnant on supermarket shelves. Show Less

Supermarket shelves are stocked high with products targeting popular food trends and diets but, as the resources on our planet become more precious, food businesses are moving towards solving real-world problems, like sustainability and food waste, via new food products. How do businesses choose a problem to focus on, and what are the initial steps in the food design process to turn the bud of an idea into a feasible concept? Ideal for senior-secondary and higher education audiences, this programme explores these questions. Show Less

When designing a new food product, like most things in life, practice makes perfect. This programme takes viewers through the prototyping process of a new food product, where failure is not only expected but a highly valuable part of perfecting its physical properties, shelf life and, importantly, taste. With insightful commentary from real food scientists, this program is important viewing for senior-secondary and higher education students of food sciences. Show Less

This update of our classic programme offers a light-hearted look at the potential hazards of the humble, domestic kitchen. Students will enjoy the dramatic scenes that illustrate the possibly dire consequences of handling kitchen equipment that could cause cuts, burns or other injuries. We review the major areas for consideration when assessing kitchen risks, and offer recommendations for best practice. Show Less

This video follows a group from Pavlov’s restaurant as they come to terms with how they have contributed to hospitalisation of a customer. They are forced by the local news reporter to view how they have dealt with the problem. They review what has caused them to fail to act. This is about taking responsibility, for both management and staff. Show Less

A commercial kitchen can be a fun and highly rewarding place to work, but also one full of potential hazards and dangers. This video is filmed inside the industrial kitchen at Bendigo Health in regional Victoria where thousands of meals and other food requirements are prepared for hospital and associated health services every week. Food Services Manager Damian Martin comprehensively covers a wide range of workplace health and safety areas, taking us through basic kitchen safety in working with hot, sharp and wet equipment and surfaces; and safe and hygienic practices in the storage and handling of food. Show Less

Anyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. Alcohol affects people differently and it’s important to recognise when someone is, or isn't becoming alcohol-affected to the point where no more should be served. Even more critical is the ability to deal with a situation effectively and appropriately without disturbing other patrons. This video covers the skills required to ensure the responsible service of alcohol and includes interviews with hotel and live music venue owner Greg Dodds and wine bar operators Mark and Meredith Telfer. It is an ideal resource for learners in Hospitality and related courses. Show Less

Disease causing bacteria found on the human body and in unhygienic food preparation areas can be easily transmitted to those who consume the food. That's why food safety and hygiene is paramount in the prevention of food-borne illness. This presenter-led programme comprehensively covers: cleaning – personal hygiene including a step by step breakdown of how to thoroughly wash hands and when, and cleaning surfaces and equipment to keep food preparation areas safe; systems and procedures for food storage of dry and cold goods; how to avoid food cross-contamination; safe cooking and reheating temperatures; and food chilling techniques and safe cool storage temperatures. Essential viewing for anyone involved in food preparation. Show Less

Travel and tourism is an industry where teamwork is universal. Just about any employment role involves other people you rely on to be able to do your job. Every team is unique and there are many factors contributing to how effectively its members work together. This programme explores some of the critically important ones, including an introductory overview of travel and tourism teams, types of teams, dealing with conflict and developing effective teams. Featuring interviews with both experts and ordinary people, this programme is and ideal resource for students of travel and tourism at FE level and beyond. Show Less

The travel and tourism industry reaches across the globe. Employment opportunities are endless, but there is much to consider when preparing for that first serious job, or to change jobs. This film looks at a number of pertinent aspects of working in travel and tourism in the UK and abroad including: employment opportunities, human resources, recruitment and selection, training, employee rights and equal opportunity, A range of industry professionals provide fascinating insights into the real world of working in this vibrant industry. Interviewee: Lesley Glass (University of Herefordshire), Pete Constanti (Thomas Cook), Lisa Crabtree (HR advisor), Leslie McGibbon (InterContinental Hotel Group), Adam Hurley (Edgcumbe Arms) and Ruth Smith (solicitor). Street interviews also feature. This is an outstanding resource for FE students of travel and tourism, which features extensive interview material with people working at various levels in the industry. This film looks at a number of pertinent aspects of working in travel and tourism – in the UK and abroad – including: employment opportunities, human resources, recruitment and selection, training, employee rights and equal opportunity. A range of industry professionals provide fascinating insights into the real world of working in this vibrant industry. Interviewees: Lesley Glass (University of Herefordshire), Pete Constanti (Thomas Cook), Lisa Crabtree (HR advisor), Leslie McGibbon (InterContinental Hotel Group), Adam Hurley (Edgcumbe Arms) and Ruth Smith (solicitor). Street interviews also feature. This is an outstanding resource for FE students of travel and tourism, which features extensive interview material with people working at various levels in the industry. Show Less

Considering climate change, the debate around carbon emissions, stakeholder needs and conflict, this informative film is excellent when teaching GCSE and FE levels of education. Containing interviews from an ABTA representative and interviews from travel and tourism organisations, students will learn how tourism can impact both positively and negatively on an environment and the role of an EIA. Show Less

The UK travel and tourism sector is a significant and growing contributor to the economy and employment. This film takes an overview of the travel and tourism sector in this country and examines a range of key areas, including travel and tourism organizations, trade and professional bodies, regulation, UK government bodies, change in the industry, technology, economic contribution, new markets, trends and the future. Commentary comes from a range of experts, including Sean Tipton and Nikki White from ABTA, Francis Mulleady from the University of Westminster, Andrew Cooper from the Federation of Tour Operators, David Clover from the Civil Aviation Authority, Paul Eastham from Visit Britain and Lesley Glass from the University of Hertfordshire. Providing an excellent rundown of the key components and features of the UK travel and tourism sector, this programme is essential viewing for all students of tourism. Show Less