Tertiary Catalogue

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

Travel and tourism is a vital industry to the UK. Each year millions of domestic and international visitors visit a wide range of destinations within the country. Visit Britain is the national tourism agency, which is responsible for promoting the country to both international and domestic visitors - be it for leisure or business. According to the organisation, the UK is the sixth most visited place in the world. In this informative film, Jenny McGee from Visit Britain explains a number of aspects to the organisation’s work. Street interviews also feature. Areas covered include the various sources of information available to people when planning domestic or international visits, gateways to the UK, key destinations within Britain that attract visitors, domestic and inbound tourism. For students of travel and tourism-related disciplines, this film is a valuable learning resource. Show Less

Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical programme is led by an experienced industry chef, who demonstrates how to: classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find Fruit and Vegetable: Selection and Preparation an ideal introduction before progressing to Vegetable: Cooking Techniques. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking. Show Less

Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking. Show Less

The travel and tourism industry is a major employer – both in the UK and abroad. There are many career options and pathways available. This film looks at employment and employability within the industry. Drawing on the expertise of five interviewees from different professions and organisations, as well as street interviews, it explores career opportunities in the industry, the human resources function, recruitment and selection, training, appraisals and employee rights and responsibilities. It is an ideal resource for any prospective employee in the travel and tourism industry. Show Less

This film explores a range of areas relating to responsible tourism including sustainability, green tourism and ‘greenwash’, and environmental and economic impacts. A range of experts provide different views and perspectives on responsible tourism, including Trisha Barnett from Tourism Concern, Justin Francis from responsibletravel.com, Sean Tipton from ABTA and Andrew Cooper from the Federation of Tour Operators. Show Less

Many factors make up the environment in which businesses and industry operate. This film explores a range of these factors applying to the travel and tourism industry. A range of interviewees from business, industry peak bodies and universities provide a comprehensive and informative overview of the types of business ownership, business functions, external pressures and industry reports, business opportunities and growth, and planning. Street interviews are also featured. It is an ideal learning resource for students of tourism and travel at the senior secondary and FE level. Show Less

The tourism industry impacts heavily on local areas and communities in a number of key ways. Economically, both domestic and international tourism can bring many benefits, although in some cases when you scratch the surface, it can also serve to deprive a local community of economic gain. Tourism also has socio-cultural and environmental impacts, which can be destructive to local areas. This film presents a range of tourism impacts and highlights the importance of awareness of, and sensitivity to, the detrimental effects that poorly managed tourism can have. It also looks at sustainable tourism and strategies to minimise negative impacts. Three interviewees from organisations within the travel and tourism industry that aim to promote sustainable strategies provide some informative and thought-provoking commentary. There are also street interviews. This resource will be of great benefit to students of Travel and Tourism and related areas of study, at the senior secondary and FE level. Show Less

Every industry works within legal and regulatory frameworks. Some are general in nature and affect every sector and workplace; others are designed with the specific nature of different industries in mind. This film examines legislation and regulation in the travel and tourism industry. It features five experts from various travel and tourism-related organisations, including the Civil Aviation Authority, ABTA and the Federation of Tour Operators. Comment is also provided from an academic and legal perspective. Areas covered include regulation, consumer and employment protection, health and safety and disability discrimination. This resource provides learners of tourism and travel related disciplines with an insightful and informative overview of key areas impacted by legislation and regulation. Show Less

As in any industry, technology has made a significant difference to the approach and behaviour of both customers and providers of travel and tourism products and services. This film is aimed at students of Travel and Tourism at FE level, and explores various ways in which technology has changed, and continues to change, this important industry, which is a critical contributor to the UK economy. It explores the role of technology, impacts of technology, customers and information, and finishes with a case study of Lo-Q, a UK company involved in developing technological systems that aim to minimise queuing in theme parks. For students of Travel and Tourism at senior secondary and FE levels, this resource provides an excellent overview of some of the more important ways in which technology has transformed an industry. Show Less

The quality of a customer service experience can determine whether businesses get a customer for life, or for a one-off transaction. Just about any business will tell you that the most important focus in their dealings with customers is to ensure that needs are met and expectations realised at best, and preferably exceeded. This film provides students of a range of business-related areas with a resource that explores customer service through the eyes of five individuals who are passionate about delivering excellence. There are also street interviews. It explores the importance of customer service, what is involved in providing good service, product knowledge, health and safety, dealing with customer complaints and monitoring customer service. It targets learners at senior secondary and FE levels. Show Less

Like all industries, tourism is subject to changes and trends brought about by a range of diverse factors. As increasing numbers of people worldwide become more affluent and make decisions about spending discretionary income on travel and tourism, various trends emerge and changes occur. In this interview based programme we explore these socioeconomic trends, improvements in technology, security issues, low cost airlines, external pressures and the way the tourism industry responds to them. This programme is an excellent resource for all students of travel and tourism. Show Less

Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more. Show Less