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2 CAMBRIDGE UNIVERSITY PRESS Cambridge, New York, Melbourne, Madrid, Cape Town, Singapore, São Paulo, Delhi Cambridge University Press 477 Williamstown Road, Port Melbourne, VIC 3207, Australia Information on this title: / Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh & Maria Diakanastasis 2009 First Published 2009 Designed By Sardine Designs Typeset by Pier Vido Illustrations by David Dickson Printed in China by Printplus Limited ISBN paperback Reproduction and Communication for educational purposes The Australian Copyright Act 1968 (the Act) allows a maximum of one chapter or 10% of the pages of this publication, whichever is the greater, to be reproduced and/or communicated by any educational institution for its educational purposes provided that the educational institution (or the body that administers it) has given a remuneration notice to Copyright Agency Limited (CAL) under the Act. For details of the CAL licence for educational institutions contact: Copyright Agency Limited Level 15, 233 Castlereagh Street Sydney NSW 2000 Telephone: (02) Facsimile: (02) info@copyright.com.au Reproduction and Communication for other purposes Except as permitted under the Act (for example a fair dealing for the purposes of study, research, criticism or review) no part of this publication may be reproduced, stored in a retrieval system, communicated or transmitted in any form or by any means without prior written permission. All inquiries should be made to the publisher at the address above. Cambridge University Press has no responsibility for the persistence or accuracy of URLS for external or third-party internet websites referred to in this publication and does not guarantee that any content on such websites is, or will remain, accurate or appropriate. Information regarding prices, travel timetables and other factual information given in this work are correct at the accuracy of such information thereafter. Student CD-ROM licence this book.

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5 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 Hospitality focuses on the Commercial Cookery and Food and Beverage streams of the Hospitality Curriculum Framework and covers: Options within the HSC Hospitality Curriculum Framework The HSC Hospitality examination optional examination, the resources, activities and revision questions in Cambridge Hospitality 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. Cambridge Hospitality 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.

6 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 and demonstrate the depth of their knowledge and understanding. Cambridge Hospitality now includes two complete their work placements and enable them and their supervisors to keep an accurate record of the skills and competencies learnt.

7 The Cambridge Hospitality 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 Hospitality begins with a chapter opener that contains: Glossary terms All of the key terms in each chapter (along with many more) are 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.

8 Activities 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 activities by hand or complete them electronically and submit them to your teacher via . Case studies A number of case studies appear throughout Cambridge Hospitality. Each case study allows you to apply your Each case study is followed by a range of questions to help you test what you ve learnt. 2 Student CD-ROM 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 4 Student and teacher website The Cambridge Hospitality website is a free resource that contains a range of additional activities, weblinks, teaching plans, and curriculum documents to support students and teachers.

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10 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 Di Innes (B.Ed) is the HT Administration/VET Executive at Mount View High School in Cessnock. She has been the convenor of the Food and Beverage Competition at a regional level. Design and Technology, Food Technology, Textiles and Design and Hospitality for many years and has also been a Teaching Award in 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.