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Hospitality and Tourism

Hospitality and Tourism


CAREER Q&A: PROFESSIONAL ADVICE AND INSIGHT - HOTEL AND MOTEL MANAGERS

What is it like to be a hotel general manager? In this Career Q&A video interview, Scott Dial talks about his career path, what he does on the job, and the keys to success in the field of hotel management. He also offers candid advice on breaking into the profession as well as insight into the industry's biggest challenges and how the field may change in the next ten years.

DVD (Closed Captioned) / 2016 / 20 minutes

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FORWARD THINKING FOR FUTURE SUCCESS: WHAT WE CAN LEARN FROM THE HOSPITALITY INDUSTRY

By Fred Hoffman

Forward Thinking for Future Success: What We Can Learn From the Hospitality Industry discusses key business strategies that the hospitality industry is adopting that help ensure its future success and reviews why the health/fitness club industry should follow its lead. The DVD explores how hotels are changing their offers to satisfy the demands of current and future customers. In that regard, the DVD also looks at how millenials and gen Z are influencing hotel design, services, and mindset. In addition, the DVD details alternative methods that clubs can embrace to attract, engage, and create loyalty among members and clients. The DVD also points out why mobile technology and social media must be a part of a club's strategic planning.

Among the topics covered:
  • A look at the health club industry and fitness industry right now
  • Boutique studios
  • The generations
  • Mobile technology
  • Social media
  • Customer service
  • Putting it together: what are hotels doing?
  • Loyalty programs
  • Staff training
    •

    DVD / 2015 / 65 minutes

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    HOSPITALITY: HEALTH, SAFETY AND HYGIENE

    A versatile, affordable and comprehensive multimedia learning resource

    The DVD contains six video clips:
  • Kitchen hazards - hot, sharp, wet
  • Hazards of heat
  • Safe use and handling of knives
  • Cleaning, sanitising, disinfecting
  • Manual handling: the hierarchy of control
  • Hands, bodies and food safety

    • This outstanding educational resource provides an essential introduction to workplace health and safety for anyone training for a career in hospitality, through a series of video clips and comprehensive learning activities.

    DVD (With English Subtitles) / 2015

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    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 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.

    DVD (With English Subtitles) / 2015 / (Middle Secondary - Professional) / 19 minutes

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    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 judgments about patron behaviour. Alcohol affects people differently and it's important to recognise when someone is, or is 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.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 17 minutes

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    SME CASE STUDY: CREATIVE FORCE - TECHNOLOGY DRIVING CHANGE

    Businesses constantly face change. Technology drives much of it and has drastically impacted every industry and sector in recent decades. Successful small businesses embrace change and use technology smartly. Often it means continual reinvention. This video profiles Creative Force, a small business in regional south-east Australia that started as a print media-based marketing company two decades ago. Today it specializes in web and multimedia development for clients ranging from universities and major health authorities to individuals. The program explores the impact of digital communications and the role that technology has played in completely transforming all aspects of the business over time. It is an ideal resource for upper-level learners in business, small business management, technology and related areas.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 16 minutes

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    SME CASE STUDY: UNWINED - INTRODUCING HOSPITALITY TO RETAIL

    Mark and Meredith Telfer purchased what a franchised retail cleanskin wine outlet. Over the course of nine years they worked the business hard ultimately transforming it into a unique wine bar, complementing the now more up-market wine and boutique beer retail section of their business. Their slogan is 'Come for a glass, leave with a bottle'. This video explores the journey of a small business as it re-invents itself across a decade. It looks at making business decisions, opportunities for growth and sustainability, planning and implementing change to meet customer demands. It presents an excellent case study for learners in courses related to Business Studies, Small Business Management and Hospitality.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 15 minutes

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    TOP CAREERS IN TWO YEARS: HOSPITALITY, HUMAN SERVICES, AND TOURISM

    The United States has long been a "service nation" because Americans at every stage of life are willing to pay a premium for good service. In this program, members of the hospitality, human services, and tourism groups - a chef, a caterer, and a food and beverage manager; a massage therapist, a retirement home manager, and a funeral home worker; and a travel agent, a hotel manager, and an event planner - describe what their professions are like.

    DVD / 2009 / 25 minutes

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    CAREERS TO CONSIDER: THE HOSPITALITY INDUSTRY

    Hospitality: it's one of the world's fastest -growing industries, encompassing a wide variety of occupations and career paths. This program illustrates the exciting opportunities offered by the industry and shows how job -seekers with almost any skill set or educational background can find success in the field. Viewers are introduced to three main areas of expertise - hotel management, culinary arts, and tourism - with detailed explanations of important jobs in each. The challenges of working as a hotel general manager, business center supervisor, front desk supervisor, executive chef, food scientist, professional food server, commercial pilot, bed -and -breakfast innkeeper, and cruise ship manager are revealed with the help of expert interviews and high -energy visuals. Smart ways to develop promising career paths are also explored.

    DVD / 2008 / 23 minutes

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    INSIDE A HOTEL

    The MacDonald chain of luxury hotels serves business and leisure customers across the UK. People are integral to their success. This film goes inside one of its hotels to discover what they do.

    SERVICE IS EVERYTHING: There's premium on customer service. Guests have to be greeted with a smile. One of the first people you're like to meet is Neil, the concierge. He's virtually a "personal organiser" for everyone who visits the hotel, taking on everything from arranging trips to the airport to finding parts for a 1933 Ferrari! The receptionist is in the front line, too, checking people in, dealing with angry customers, but also the occasional celebrity.

    STILL WAITING AFTER ALL THESE YEARS: Giuseppe, the head waiter, has been in the restaurant business for over 30 years. He prides himself on the confidence his customers have in him. But things aren't what they used to be, he reckons - and many guests fall below his standards. They don't know what to wear, what to order or even how to eat their food.

    THE CONFERENCE BUSINESS: Long gone are the days when big hotels relied on selling people a bed for the night to make their money. Now the big market is the corporate market, hosting things like conferences.

    Conference and banqueting manager James has to meet the whims of his business customers - and take it all with a smile.

    TRAINING: Human resources manager Fiona says you can train someone to lay a table but not to be good at caring for customers - it's all a question of choosing the right people.

    THE MYSTERY SHOPPERS: Colin and Wendy are mystery shoppers who visit hotels undercover to check they're keeping to their standards. A lack of nibbles in the bar or newspapers which they order but don't turn up and Colin and Wendy marks the hotel down.

    HIGHS AND LOWS: Working in a hotel is a bit like being on stage. The highs come when you meet your goals, the lows when you fail to make a customer happy. For the receptionist, drunken guests are the biggest problem. Working in the hotel and catering industry takes lots of energy and the ability "to talk to anyone".

    THE OTHER SIDE OF HOTEL WORK: By no means all hotel workers find their jobs satisfying. A foreign hotel worker describes experiences of outrageous sexual harassment and bullying. She says she would never let her child work in the industry.

    DVD / 2008 / 30 minutes

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    ART OF FOOD PRESENTATION, THE

    To any good cook, a meal is more than food - it's a form of visual self -expression.This program demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish.Flavor, which must work in conjunction with visual design, is also a crucial topic.Incorporating real -world presentation demos from professional chefs, the program gives students essential guidance in completing delicious culinary works of art.

    DVD / 2007 / 22 minutes

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    HOSPITALITY INDUSTRY DIVISIONS I: ROLES & DUTIES

    The hospitality services industry encompasses many aspects of the lodging and food services operations. This Microsoft PowerPoint presentation will examine the functions, roles and duties of the human resources divisions, accounting division and rooms divisions. Technological innovations in the hospitality industry and how it affects the guest and employees also will be explored.

    CD-ROM (Win, PowerPoint Presentation (68 slides)) / 2004

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    HOSPITALITY INDUSTRY DIVISIONS II: QUALITIES & SKILLS

    The personal qualities and skills required of employees in the hospitality industry are extensive and important. This Microsoft PowerPoint presentation examines those skills and qualities of employees within each department of the industry and explores the security policies and training used in lodging operations.

    CD-ROM (Win, PowerPoint Presentation (20 slides)) / 2004

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    HOTEL MANAGEMENT AT THE HOTEL MONACO

    In the hotel business, there are many opportunities to provide service to customers, and in order to remain competitive; the service design must be excellent thought-out. The Hotel Monaco, owned by San Francisco's Kimpton Group, is a boutique hotel with 7 locations around the country. In Chicago, its property is in a prime location on the northern end of the business district. Its location between two shopping districts and in the heart of the reviving theater district which helps them have crossover appeal for both business and pleasure clients.

    DVD / 2003 / (Grades 9-12, College, Adult)

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    HOTEL MONACO-MANAGING CUSTOMER SERVICE

    The Hotel Monaco Chicago is one of seven boutique hotels owned by San Francisco's Kimpton Group. Kimpton's service concept is to offer the same services and comforts of a luxury chain hotel, but with the personality and individual attention of staying at a friend's home. In an extremely competitive market, the Hotel Monaco Chicago has successfully chosen to feature luxury accommodations in a small, friendly hotel with unconventional decor and unique service elements.

    DVD / 2002 / (Grades 9-12, College, Adult) / Approx. 9 minutes

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    MARKETING A HOTEL: THE CROWN, SCARBOROUGH

    Jhe Crown Hotel, Scarborough, used to cater for wealthy holiday makers, but with the decline of British seaside, the Crown fell on hard times. In 2000 it was up for sale and falling to pieces. Then came new hope.

    Local businessman Richard Frank set about restoring it to its former glory. He brought in new features - a gym and a cafe-bar. A website now offers a "virtual tour" of the hotel. Celebrities are used to get the hotel publicity and prices are cut to make sure the rooms are filled. The marketing tactics are radical - but will they work?

    DVD / 2001 / 25 minutes

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    SYSTEMS IN A HOTEL: TECHNOLOGY IN HOSPITALITY

    This demonstrates the systems in a large hotel. The hotel's booking system shows the rooms available and helps maximise income from the rooms, discounting prices when things are quiet. For each guest the system records a guest history, with details of their likes and dislikes.

    When a guest feels a room is too hot, staff use a building management system to turn down the temperature. A housekeeping system records details of a defective lamp to be reported for repair. But while all these different systems bring efficiency, do they really improve the quality of a guest's stay? Or is it all a bit too impersonal?

    DVD / 2000 / 27 minutes

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    INSIDE THE HOTEL BUSINESS

    Bill Marriott of Marriott Hotels, and John Coleman, of the Ritz-Carlton in New York and in Washington and Tremont and Whithall Hotels in Chicago, discuss what it costs to build a hotel, how to choose a site, how you staff it and run it so the guests are happy and the owner makes a profit. Bill Marriott has some surprising information about the responsibility he extends to workers at all levels.

    DVD / 1983 / (College through Adult) / 30 minutes

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    CAREER CLUSTERS: HOSPITALITY & TOURISM

    The Career Clusters: Hospitality & Tourism DVD lesson features careers concentrating on the management of hospitality services. The DVD provides students with an in-depth look at several careers featured in the Hospitality & Tourism cluster. Students will explore several career descriptions and learn some of the educational requirements and skills needed to be successful in the cluster, as well as the national median salaries for several careers. The lesson includes seven interviews from real-life professionals in the cluster including a VIP concierge, caterer, restaurant manager and several more.

    DVD / 116 minutes

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    FOOD SERVICE & HOSPITALITY - COMMUNICATION

    Meet Anne Mersereau, Director of Human Resources for the Hilton Hotel chain. Anne talks about the importance of communication skills for getting along with customers and co-workers. Understanding non-verbal cues and effectively communicating with the unhappy customer is also emphasized.

    DVD (With Worksheets) / Approx. 15 minutes

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    FOOD SERVICE EXCELLENCE: CUSTOMER SERVICE SKILLS

    Gives students specific information about work habits on the job: the importance of appearance, relating to customers and co-workers, dealing with complaints and interacting with management.

    DVD / 60 minutes

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    FOOD SERVICE INDUSTRY: CAREER OPPORTUNITIES FOR YOU

    Viewers will see how the increased number of food products and advanced technologies have helped national food and restaurant chains expand. They'll get a close-up view of careers, from packing and distributing to preparing, cooking and serving food. The program details the training and skills needed for a full range of food service careers.

    DVD / 31 minutes

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    FOOD SERVICE PRE-PREPARATION: GETTING READY AHEAD OF TIME

    how professional food workers work back from the menu to be sure all is ready for the rush. They'll follow the morning as bacon & eggs are prepared by the staff.

    DVD / 52 minutes

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    HAZARD COMMUNICATION IN THE HOSPITALITY INDUSTRY

    "Hazard Communication in the Hospitality Industry" both introduce employees to the Hazard Communication regulations and provide training on the various types of chemicals found in hospitality environments.

    Topics covered in these products include:
  • GHS Safety Data Sheets and container labels.
  • Toxins, corrosives and irritants.
  • Flammables, combustibles and gases.
  • Carcinogens and radiation.
  • Exposure situations.
  • Personal protective equipment and chemical storage.
  • Spills and cleanup.
  • and more.
    •

    DVD / 20 minutes

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    KITCHEN SAFETY: PREVENTING FALLS, BURNS & MACHINE INJURIES

    Walk through a commercial kitchen to learn safety features and precautions and how to prevent accidents. Shows how to operate equipment and utensils safely.

    DVD / 17 minutes

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