This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1)…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The unit covers the key management functions needed to implement an effective purchasing and supply policy. The document begins with an introduction and advice on how to use the unit. The…

This module on space management is intended to help supervisors or managers make more profitable use of existing areas in their establishment. An imaginary licensed house is used as a case study to show the steps involved. The material is presented in a self-instructional format in five sections. At the beginning of each section is a statement of…

This module on accommodation operation is intended to help supervisors or managers achieve a balance in the day-to-day running of the premises and plan for a smooth and successful future. Much of the material is concerned with the housekeeping aspects of accommodation management. The material is presented in a self-instructional format in seven…

This module on task management is intended to help the hospitality manager or supervisor meet all the demands of the position and at the same time keep the customer happy. The material is presented in a self-instructional format in eight sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This module on the leisure experience is intended to give the supervisor or manager an understanding of the nature and scope of the leisure market and key trends and developments. The material is presented in a self-instructional format in three sections. At the beginning of each section is a statement of the objectives that will be achieved as a…

This module on maximizing occupancy is intended to cover the basic framework for analysis of occupancy in accommodations and for identification of ways to improve it on both a long-term and day-to-day basis. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives…

These three publications comprise a course that provides occupationally specific training designed to develop knowledge and skills for employment in the multifaceted hospitality services industry. The curriculum guide is the teacher component of the series. Contents include the Texas Essential Knowledge and Skills (TEKS); sample course outlines;…

This module on promoting leisure is intended to give an understanding of the methods that can be used to market leisure products and services and how to plan the marketing of leisure. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives that will be achieved…

This module on the leisure operation is intended to enable the reader to develop an understanding of the special requirements and priorities in the development and management of a leisure operation. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will…

This module on staff retention is intended to show the direct link between problems in staff recruitment and retention and level of job satisfaction in hospitality settings. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This workbook accompanies an interactive videodisc used in the Working Smart workplace literacy project prepared for the hotel and food services industry in the Los Angeles, California area. The first instructional unit addresses preparing the work area, including stocking supplies and cleaning the work area. The second instructional unit covers…

This module on leadership and motivation is intended to explain the many aspects of both leadership and motivation and demonstrate how they relate to each other in a hospitality setting. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will be achieved…

This document consists of performance, computational, and communication modules used by the Working Smart workplace literacy project, a project conducted for the hotel and food industry in the Los Angeles area by a public school district and several profit and nonprofit companies. Literacy instruction was merged with job requirements of the…