Tertiary Catalogue

The role of a courier van driver can involve manual handling risks from getting in and out of the vehicle and from the regular lifting and carrying or moving a variety of parcels and loads. This snippet demonstrates how a courier van driver can conduct his role while minimising or avoiding the risk of musculoskeletal disorders (MSD) when retrieving parcels from the vehicle. 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

In our final snippet of this series, we acknowledge that sometimes being first to market can carry great risk, especially if the concept is very new to purchasers and thus difficult to understand. In order to reduce market risk with a new concept, it is useful to use a technique we refer to as 'Coupling' to essentially remove the feeling of absolute newness and high novelty in the eyes of the purchaser. Show Less

Snippet 3 introduces the Value Chain. In working to sell any product or indeed new idea or concept, it is essential to understand the Value Chain and all the players that must work together to take an idea from mind to market. We need to understand the different value proposition each player has, who is the purchaser and who is the user and how this affects our understanding of markets. Show Less

This snippet alerts us to the possibility that in business, there are only two real risks that matter and of those, there is only one that is hard to manage. Let’s examine those risks, and learn how to reduce them. At the same time, we can gain a better understanding of why people would want to buy our products in the first place and the use of promotions and advertising to increase sales and revenue. Show Less

In this first snippet of the Business Development Series, we look at the fundamentals of business – they are really simple! There are essentially only two ways to build profits and only one that builds the business. In short, building a business requires us to sell more products or services, but in essence there is only one way to sell more of our offering that is both low risk and sustainable in the long term. 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

The role of a courier van driver can involve manual handling risks due to the regular lifting, carrying and moving of a variety of parcels and loads. This safety training video snippet demonstrates lifting, carrying and putting down of parcels from the back of a van, minimising the risk of musculoskeletal disorders (MSD). Important points are shown by a pause in the snippet or a highlight symbol to emphasise key points. 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

This health and safety training video snippet provides guidance for the manual handling of lifting and carrying boxes and light objects. It is important to use the correct posture and technique when lifting boxes and objects. This helps reduce an injury for this kind of task. Show Less

Dehydration can be a problem in the workplace, especially during the summer months. It can lead to workplace accidents, illness and injury. Being aware of the signs and symptoms as well as aware of how to best avoid becoming dehydrated will help to avoid these problems. This health and safety training video snippet provides information on how to avoid becoming dehydrated in the workplace. 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

Environmental sustainability is about designing and implementing practices and processes within a workplace that do not waste or exhaust natural resources or cause ecological damage. It not only minimises an organisation’s environmental footprint – there is also potential for significant bottom-line gains. This resource focuses on environmental sustainability in hospitality where the focus in recent decades has been very much about efficient resource use, minimising waste and maximising productivity. Areas covered include identifying resources and environmental issues; compliance with regulations; and improving resource efficiency. Award-winning Melbourne-based Alto Hotel – Australia’s first carbon-neutral hotel, presents an excellent case study. Further expert comment is offered by an industry trainer from Kangan Institute’s Centre for Competitive Operations. It is an outstanding resource for senior and post-secondary students in various disciplines who are examining contemporary issues in today’s workplace. Interviewees: Gary Stickland – Alto Hotel; John Ferraro – Kangan Institute 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

Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise. 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