Tertiary Catalogue

Hospitality and Tourism


Floats and Balances

Floats and Balances

Numeracy in Retail

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
Surcharges

Surcharges

Numeracy in Retail

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
Discounts

Discounts

Numeracy in Retail

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
Cash Handling

Cash Handling

Numeracy in Retail

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
Break Times

Break Times

Numeracy in Retail

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
Rostering

Rostering

Numeracy in Hospitality

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
Stock Calculations

Stock Calculations

Numeracy in Retail

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
Food Safety and Time Calculations

Food Safety and Time Calculations

Numeracy in Hospitality

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
Set Menus

Set Menus

Numeracy in Hospitality

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
Seating Plans

Seating Plans

Numeracy in Hospitality

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
Portioning

Portioning

Numeracy in Hospitality

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
Ratio

Ratio

Numeracy in Hospitality

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
Retrieving Parcels

Retrieving Parcels

Courier Vans

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...Show More
Safety in the Domestic Kitchen

Safety in the Domestic Kitchen

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...Show More
Snippet 6: Coupling to Reduce Market Risk

Snippet 6: Coupling to Reduce Market Risk

Business Development

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...Show More
Snippet 5: Using the Market Risk Map

Snippet 5: Using the Market Risk Map

Business Development

Snippet 5 covers where different products and services fit on the Market Risk Map, and whether there are any special risks or benefits in being first to market with a new concept?
Snippet 4: Understanding Markets

Snippet 4: Understanding Markets

Business Development

In Snippet 4, we talk about developing a Market Risk Map that encompasses every product and service in the world and how we can use this map to explore market risk.
Snippet 3: The Value Chain

Snippet 3: The Value Chain

Business Development

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...Show More
Snippet 2: What Drives a Business?

Snippet 2: What Drives a Business?

Business Development

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...Show More
Snippet 1: Business 101

Snippet 1: Business 101

Business Development

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...Show More
Playing Above the Line

Playing Above the Line

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...Show More
Kitchen Hazards and Food Safety

Kitchen Hazards and Food Safety

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...Show More
Carrying Parcels from a Courier Van

Carrying Parcels from a Courier Van

Courier Vans

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...Show More
Serving Alcohol Responsibly

Serving Alcohol Responsibly

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...Show More
Food Safety and Hygiene

Food Safety and Hygiene

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...Show More