This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice.

Using practical skill demonstrations, role-plays, computer graphics and descriptive narration, this video examines such topics as greeting and seating guests, ordering drinks and ordering food.

Using practical skill demonstrations, role-plays, computer graphics and descriptive narration, this video examines such topics as hospitality industry: an overview, service management, workplace essentials, personal grooming, hygiene and presentation.

The program follows a function coordinator at a major international conference.

Covers the competencies in the module THHCOR01A - Working with colleagues and customers. Key areas include: communication in the workplace; providing assistance to customers; maintaining personal presentation standards and working as a team.