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Cambridge University Press

978-0-521-77990-6 - Cambridge Hospitality, Second Edition


Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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CAMBRIDGE UNIVERSITY PRESS


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Information on this title: www.cambridge.org/9780521779906
© Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh & Maria Diakanastasis 2009

First Published 2009

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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#ONTENTS
345$%.4¬"//+
)NTRODUCTION V
5SING¬8VbWg^Y\Z=dhe^iVa^inHZXdcY:Y^i^dc VII
%MPLOYABILITY¬SKILLS IX
!BOUT¬THE¬AUTHORS X
!CKNOWLEDGEMENTS XI


"*1-",9Ê1 /-Ê"Ê
"* /
9
5NIT¬ $EVELOP¬AND¬UPDATE¬HOSPITALITY¬INDUSTRY¬KNOWLEDGE 3)4().$! 
5NIT¬ 7ORK¬WITH¬COLLEAGUES¬AND¬CUSTOMERS 3)48#/-! 
5NIT¬ 7ORK¬IN¬A¬SOCIALLY¬DIVERSE¬ENVIRONMENT 3)48#/-! 
5NIT¬ 0ARTICIPATE¬IN¬ENVIRONMENTALLY¬SUSTAINABLE¬WORK¬PRACTICES 3)48%.6! 
5NIT¬ &OLLOW¬HEALTH ¬SAFETY¬AND¬SECURITY¬PROCEDURES 3)48/(3! 
5NIT¬ &OLLOW¬WORKPLACE¬HYGIENE¬PROCEDURES 3)48/(3! 


" ,
Ê
"" ,9Ê-/, 
5NIT¬ /RGANISE¬AND¬PREPARE¬FOOD 3)4(###! 
5NIT¬ 0RESENT¬FOOD 3)4(###! 
5NIT¬ #LEAN¬AND¬MAINTAIN¬KITCHEN¬PREMISES 3)4(###! 
5NIT¬ 5SE¬BASIC¬METHODS¬OF¬COOKERY 3)4(###! 
5NIT¬ )MPLEMENT¬FOOD¬SAFETY¬PROCEDURES 3)48&3!! 

"" Ê Ê 6 , Ê-/, 


5NIT¬ 3ERVE¬FOOD¬AND¬BEVERAGE¬TO¬CUSTOMERS 3)4(&!"! 
5NIT¬ 0REPARE¬AND¬SERVE¬NON ALCOHOLIC¬BEVERAGES 3)4(&!"! 
5NIT¬ #LEAN¬PREMISES¬AND¬EQUIPMENT 3)4(!#3! 

!NSWERS 
'LOSSARY 
)NDEX 

¬III

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
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#ONTENTS
345$%.4¬#$ 2/-
4HE¬3TUDENT¬#$ 2/-¬CONTAINS
s AN¬ELECTRONIC¬VERSION¬OF¬8VbWg^Y\Z=dhe^iVa^inHZXdcY:Y^i^dc
s ELECTRONIC¬VERSIONS¬OF¬ALL¬ACTIVITIES¬IN¬THIS¬BOOK¬IN¬7ORD¬FORMAT

4%!#(%2¬#$ 2/-

/6 Ê*""Ê1 /-
5NIT¬ 2ECEIVE¬AND¬STORE¬KITCHEN¬SUPPLIES 3)4(###!
5NIT¬ 0REPARE¬APPETISERS¬AND¬SALADS 3)4(###!
5NIT¬ 0REPARE¬SANDWICHES 3)4(###!
5NIT¬ 0REPARE¬STOCKS ¬SAUCES¬AND¬SOUPS 3)4(###!
5NIT¬ 0REPARE¬VEGETABLES ¬FRUIT ¬EGGS¬AND¬FARINACEOUS¬DISHES 3)4(###!
5NIT¬ 0ACKAGE¬PREPARED¬FOODSTUFFS 3)4(###!
5NIT¬ /PERATE¬A¬FAST¬FOOD¬OUTLET 3)4(###!
5NIT¬ $EAL¬WITH¬CONmICT¬SITUATIONS 3)48#/-!
5NIT¬ #OMMUNICATE¬ON¬THE¬TELEPHONE 3)48#/-!
5NIT¬ !PPLY¬lRST¬AID (,4&!"
5NIT¬ 0ROVIDE¬FOOD¬AND¬BEVERAGE¬SERVICE 3)4(&!"!
5NIT¬ 0REPARE¬AND¬SERVE¬ESPRESSO¬COFFEE 3)4(&!"!
5NIT¬ 4RANSPORT¬AND¬STORE¬FOOD¬IN¬A¬SAFE¬AND¬HYGIENIC¬MANNER 3)48&3!!
5NIT¬ 2ECEIVE¬AND¬STORE¬STOCK 3)48).6!

"-/
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5NIT¬ !PPLY¬HOSPITALITY¬SKILLS¬IN¬THE¬WORKPLACE 3)4().$!
5NIT¬ 0REPARE ¬COOK¬AND¬SERVE¬FOOD¬FOR¬FOOD¬SERVICE 3)4(###!

¬ IV

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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)NTRODUCTION
Congratulations on choosing Cambridge Hospitality (Second Edition). This edition has been completely updated to
meet the requirements of the Tourism, Hospitality and Events Training Package (SIT07). It also meets the requirements
of the 2008 NSW VET Hospitality Curriculum Framework.
To ensure success in VET Hospitality, students must have a full understanding of all units studied. Many texts
and study guides only focus on the core units of Hospitality and fail to cover the elective units within the course.
Cambridge Hospitalityy focuses on the Commercial Cookery and Food and Beverage streams of the Hospitality
Curriculum Framework and covers:
s ALL #OMPULSORY 5NITS OF #OMPETENCY FOR THE  AND  INDICATIVE HOURS (3# (OSPITALITY COURSES
s RELEVANT #ORE 5NITS OF #OMPETENCY REQUIRED FOR STUDENTS TO BE ELIGIBLE FOR THE FOLLOWING VOCATIONAL QUALIlCATIONS
n #ERTIlCATE ) IN (OSPITALITY 3)4
n #ERTIlCATE ) IN (OSPITALITY +ITCHEN /PERATIONS 3)4
n #ERTIlCATE )) IN (OSPITALITY 3)4
n #ERTIlCATE )) IN (OSPITALITY +ITCHEN /PERATIONS 3)4
n 3TATEMENTS OF !TTAINMENT TOWARDS #ERTIlCATE )) IN (OSPITALITY 3)4
n 3TATEMENTS OF !TTAINMENT TOWARDS #ERTIlCATE )) IN (OSPITALITY +ITCHEN /PERATIONS 3)4
s AN EXTENSIVE RANGE OF %LECTIVE 0OOL 5NITS

Options within the HSC Hospitality Curriculum Framework


The HSC Hospitality examination – optional
4HE (IGHER 3CHOOL #ERTIlCATE (3# EXAMINATION FOR THE  INDICATIVE HOURS COURSE IS OPTIONAL HOWEVER MANY
STUDENTS USE IT TO CONTRIBUTE TO THEIR 5NIVERSITY !DMISSION )NDEX 5!)  )N ADDITION TO HELPING STUDENTS SUCCEED IN THIS
examination, the resources, activities and revision questions in Cambridge Hospitalityy assist students to complete all
competencies required for success in Commercial Cookery or Food and Beverage.
In December 2008, the Board of Studies approved changes to the examination and assessment requirements for
a number of courses, including Hospitality.
&ROM  THE (3# EXAMINATION COMPRISES FOUR SECTIONS

3%#4)/. $%3#2)04)/. -!2+3

3ECTION¬) /BJECTIVE¬RESPONSE¬QUESTIONS 

3ECTION¬)) 3HORT ANSWER¬QUESTIONS 

3ECTION¬))) /NE¬EXTENDED¬RESPONSE¬QUESTION¬OF¬APPROXIMATELY¬¬WORDS 

/NE¬STRUCTURED¬EXTENDED¬RESPONSE¬QUESTION¬APPROXIMATELY¬¬WORDS ¬RELATED¬TO¬THE¬
3ECTION¬)6 
STREAM¬THE¬STUDENT¬HAS¬STUDIED



Cambridge Hospitalityy includes chapters on all compulsory units of competency covered in Sections I–III of the
HSC examination as well as units covering Commercial Cookery and Food and Beverage that are examinable in
Section IV.
¬V

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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Work placement – mandatory


Participation in work placement is a mandatory HSC requirement within the Curriculum Framework. The skills and
knowledge learnt in the workplace enable students to apply skills and knowledge they have learnt in the classroom
and progress towards the achievement of industry competencies. Work placements also help students to draw on
VALUABLE EXAMPLES WHEN ANSWERING EXAMINATION QUESTIONS 5SE OF RELEVANT EXAMPLES FOR THE WORK ENVIRONMENT AND
CLASS LEARNING WILL ALLOW STUDENTS TO USE INDUSTRY SPECIlC TERMINOLOGY IN 3ECTIONS )) AND ))) OF THE (3# EXAMINATION
and demonstrate the depth of their knowledge and understanding. Cambridge Hospitalityy now includes two
(OLISTIC UNITS OF COMPETENCE ON THE 4EACHER #$ 2/- 4HESE UNITS ARE DESIGNED TO ACCOMPANY STUDENTS AS THEY
complete their work placements and enable them and their supervisors to keep an accurate record of the skills and
competencies learnt.

¬ VI

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
More information

5SING¬8VbWg^Y\Z
=dhe^iVa^inHZXdcY:Y^i^dc
The Cambridge Hospitalityy resource package consists of four components:

1 Student Book
The Student Book contains all compulsory units of competency
as well as key units of competency for the Commercial Cookery
and Food and Beverage streams.

Key features of the Student Book


Chapter openers
Each chapter of Cambridge Hospitalityy begins with a chapter
opener that contains:
s 3UBJECT CODE
s 0REREQUISITE SUBJECTS
s )NDICATIVE (3# HOURS
s 5NIT OVERVIEW
s %MPLOYABILITY SKILLS
s +EY TERMS FOR THE UNIT

Glossary terms
All of the key terms in each chapter (along with many more) are
DElNED FOR YOU IN THE MARGIN AND IN THE GLOSSARY AT THE END OF
THE BOOK 4HESE DElNITIONS ARE DESIGNED TO HELP YOU LEARN AND
revise key terms from the syllabus.

Weblinks
In addition to the activities, there are a number of suggested
links to internet resources and activities in each chapter. These
will help you extend your knowledge and stay up to date with
changes in the hospitality industry.

¬VII

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
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Activities
4HROUGHOUT EACH CHAPTER YOU WILL lND A NUMBER OF DIFFERENT
activities to help you test your knowledge of key concepts
and skills. Many activities are accompanied by an activity icon
that will direct you to a corresponding Activity worksheet on
THE 3TUDENT #$ 2/- 9OU CAN CHOOSE TO PRINT AND COMPLETE
the activities by hand or complete them electronically and
submit them to your teacher via email.

Case studies
A number of case studies appear throughout Cambridge
Hospitality. Each case study allows you to apply your
KNOWLEDGE OF THE HOSPITALITY INDUSTRY TO REAL WORLD SITUATIONS
Each case study is followed by a range of questions to help
you test what you’ve learnt.

2 Student CD-ROM
4HE 3TUDENT #$ 2/- CAN BE FOUND AT THE BACK OF THE
Student Book. It contains an electronic version of the Student
Book as well as a range of Activity worksheets in electronic format.

3 Teacher CD-ROM
4HE TEACHER #$ 2/- CONTAINS A WIDE RANGE OF MATERIAL TO SUPPORT STUDENTS AND TEACHERS INCLUDING
s  %LECTIVE POOL SUBJECTS
s  (OLISTIC UNITS FOR STUDENTS TO USE WHILE ON WORK PLACEMENT
s 5NIT TESTS FOR EACH CHAPTER
s !SSESSMENT TASKS AND 0RACTICAL ASSESSMENTS FOR MANY CHAPTERS
s !DDITIONAL ACTIVITIES FOR #OMPULSORY UNITS OF COMPETENCY #OMMERCIAL #OOKERY AND &OOD AND "EVERAGE STREAM
SUBJECTS

4 Student and teacher website


The Cambridge Hospitalityy website is a free resource that contains a range of additional activities, weblinks, teaching
plans, and curriculum documents to support students and teachers.

¬VIII

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
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%MPLOYABILITY¬SKILLS
%-0,/9!"),)49¬ ).$53429%.4%202)3%¬2%15)2%-%.43¬¬ #(!04%23
3+),,3 &/2¬4()3¬15!,)&)#!4)/.¬).#,5$%¬              
#OMMUNICATION såLISTENINGåANDåUNDERSTANDING              
såSPEAKINGåCLEARLYåANDåDIRECTLY
såNEGOTIATINGåRESPONSIVELY
såUNDERSTANDINGåTHEåNEEDSåOFåINTERNALåANDåEXTERNALåCUSTOMERS
såESTABLISHINGåANDåUSINGåNETWORKS
såBEINGåASSERTIVE
såSHARINGåINFORMATION
4EAMWORK såWORKINGåACROSSåDIFFERENTåAGESåIRRESPECTIVEåOFåGENDER åRACE å              
åååRELIGIONåORåPOLITICALåPERSUASION
såWORKINGåASåANåINDIVIDUALåANDåASåAåMEMBERåOFåAåTEAM
såKNOWINGåHOWåTOåDElNEåAåROLEåASåPARTåOFåTHEåTEAM
såAPPLYINGåTEAMWORKåTOåAåRANGEåOFåSITUATIONS åEGåPLANNING
åååANDåPROBLEMåSOLVING
såIDENTIFYINGåTHEåSTRENGTHSåOFåTEAMåMEMBERS
såCOACHINGåANDåMENTORINGåSKILLS åINCLUDINGåGIVINGåFEEDBACK
ROBLEMåSOLVING såDEVELOPINGåCREATIVE åINNOVATIVEåANDåPRACTICALåSOLUTIONS              
såSHOWINGåINDEPENDENCEåANDåINITIATIVEåINåIDENTIFYINGåAND
åååSOLVINGåPROBLEMS
såSOLVINGåPROBLEMSåINåTEAMS
såAPPLYINGåAåRANGEåOFåSTRATEGIESåTOåPROBLEMåSOLVING
såAPPLYINGåPROBLEMåSOLVINGåSTRATEGIESåACROSSåAåRANGEåOFåAREAS
)NITIATIVEåANDå såADAPTINGåTOåNEWåSITUATIONS              
ENTERPRISE såDEVELOPINGåSTRATEGIC åCREATIVEåANDåLONGåTERMåVISION
såIDENTIFYINGåOPPORTUNITIESåNOTåOBVIOUSåTOåOTHERS
såTRANSLATINGåIDEASåINTOåACTION
såGENERATINGåAåRANGEåOFåOPTIONS
såINITIATINGåINNOVATIVEåSOLUTIONS
0LANNINGåAND såMANAGINGåTIMEåANDåPRIORITIESånåSETTINGåTIMELINES åCOORDINATING             
ORGANISING åååTASKSåFORåSELFåANDåWITHåOTHERS
såBEINGåRESOURCEFUL
såTAKINGåINITIATIVEåANDåMAKINGåDECISIONS
såESTABLISHINGåCLEARåPROJECTåGOALSåANDåDELIVERABLES
såALLOCATINGåPEOPLEåANDåOTHERåRESOURCESåTOåTASKS
såPLANNINGåTHEåUSEåOFåRESOURCES åINCLUDINGåTIMEåMANAGEMENT
såPARTICIPATINGåINåCONTINUOUSåIMPROVEMENTåANDåPLANNINGåPROCESSES
såDEVELOPINGåAåVISIONåANDåAåPROACTIVEåPLANåTOåACCOMPANYåIT
s PREDICTINGånåWEIGHINGåUPåRISK åEVALUATINGåALTERNATIVESåANDå
APPLYINGåEVALUATIONåCRITERIA
såCOLLECTING åANALYSINGåANDåORGANISINGåINFORMATION
3ELF MANAGEMENT såHAVINGåAåPERSONALåVISIONåANDåGOALS            
såEVALUATINGåANDåMONITORINGåOWNåPERFORMANCE
såHAVINGåKNOWLEDGEåANDåCONlDENCEåINåOWNåIDEASåANDåVISIONS
såARTICULATINGåOWNåIDEASåANDåVISION
såTAKINGåRESPONSIBILITY
,EARNING såMANAGINGåOWNåLEARNING              
såAPPLYINGåLEARNINGåTOåTECHNICALåISSUESåANDåPEOPLEåISSUES
såHAVINGåENTHUSIASMåFORåONGOINGåLEARNING
såBEINGåWILLINGåTOåLEARNåINåANYåSETTINGånåONåANDåOFFåTHEåJOB
såBEINGåOPENåTOåNEWåIDEASåANDåTECHNIQUES
såBEINGåPREPAREDåTOåINVESTåTIMEåANDåEFFORTåINåLEARNINGåNEWåSKILLS
såACKNOWLEDGINGåTHEåNEEDåTOåLEARNåINåORDERåTOåACCOMMODATE
ååCHANGE
4ECHNOLOGY såHAVINGåAåRANGEåOFåBASICå)4åSKILLS    
såAPPLYINGå)4åASåAåMANAGEMENTåTOOL
såUSINGå)4åTOåORGANISEåDATA
såBEINGåWILLINGåTOåLEARNåNEWå)4åSKILLS
¬ IX

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Cambridge University Press
978-0-521-77990-6 - Cambridge Hospitality, Second Edition
Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh and Maria Diakanastasis
Frontmatter
More information

!BOUT¬THE¬AUTHORS

/,
9Ê""79
Tracey Holloway (B.Ed) is the Head Teacher of Home Economics at Singleton High School. She is currently involved in
the Quality Teaching, School to Work and Teachers in Business programs, as well as developing innovative teaching
techniques and quality teaching and learning resources. Tracey was awarded the inaugural Ministers for Education
!WARD FOR 6%4 IN 3CHOOLS 4EACHER IN  AND WAS A MEMBER OF THE .37 "OARD OF 3TUDIES (3# (OSPITALITY
EXAMINATION COMMITTEE IN 

Ê -
Di Innes (B.Ed) is the HT Administration/VET Executive at Mount View High School in Cessnock. She has been
INVOLVED IN THE HOSPITALITY INDUSTRY FOR MANY YEARS AND WAS ONE OF THE lRST TEACHERS TO PARTICIPATE IN THE 4EACHERS IN
"USINESS 0ROGRAM 3HE HAS ALSO BEEN INVOLVED IN THE 7ORLDSKILLS #OMPETITION AS A WRITER AND JUDGE AND HAS ACTED AS
the convenor of the Food and Beverage Competition at a regional level.

 9Ê 6 -
+ELLY %VANS "%D HAS BEEN THE 4!3 #OORDINATOR AT ,UMEN #HRISTI #ATHOLIC #OLLEGE SINCE  3HE HAS TAUGHT
Design and Technology, Food Technology, Textiles and Design and Hospitality for many years and has also been a
MEMBER OF (3# MARKING PANELS +ELLY IS PASSIONATE ABOUT TEACHING AND WAS NOMINATED FOR A .ATIONAL %XCELLENCE IN
Teaching Award in 2005.

/, Ê7-
+ATRINA 7ALSH "%D IS THE (EAD 4EACHER OF (OME %CONOMICS AND 6%4 AT ,ISAROW (IGH 3CHOOL 3HE IS AN EXPERIENCED
teacher and has worked as a senior marker of HSC exams in Hospitality, Textiles and Design and Design and
Technology for the past eleven years.

¬X

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