A PowerPoint designed to introduce students to the four sectors of the hospitality industry (a concept they will be assessed on in their upcoming examination). These sectors are: 1) food and beverage 2) accommodation 3) travel and tourism & 4) entertainment and recreation. There are underlined notes for students to copy down (which they will use for revision purposes closer to the exam). There are also images from my travels to cater to visual learners. Information is provided about target audiences and that customers want different things from accommodation venues. This is followed by an explanation of Dimension 3 of the assessment criteria (planning and evaluating). The difference between an A, B and C is included as well as an explanation of what it means to ‘justify.’ This is followed by an explanation of what the following groups may desire: solo backpacker, university students, parents with young children, couples without kids, business people and retired couples. An example activity (where students make recommendations for a client) is provided for Townsville Queensland. Students then do the same activity for Melbourne on their own or in pairs. A handout with questions for a ClickView video used as a back up activity at the end of a lesson. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A handout which could also be blown up to A3 and put up as a poster. It includes conversions for a range of dry ingredients (converting cup amount to weight in grams). It also includes weights of different liquids (1 cup is equal to #g) There is information about metric cup and spoon sizes (millilitre equivalent) This is followed by a range of tables of different categories of foods and the weight in grams for either 1 cup, 1 serve, 1 piece, 1 tablespoon, 1 teaspoon There is also an oven conversion for gas vs electric ovens (in degrees Celsius) + their equivalent degrees in Fahrenheit Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 2: Cafes, preparation and service of non-alcoholic beverages. My school has 70-minute lessons. The assessment at the end of this unit was running a pop up café. Students had to complete a planning booklet documenting their decisions in the lead up to the event.

This resource includes:  A PowerPoint used to take students through the requirements of the task and to help them complete part 1.1 of the assessment (responding to the event brief).  The task sheet  The planning booklet which steps students through the theory part of the assessment (planning, evaluating, reflecting)  The writing booklet where students type their good copy (headings and prompts included) Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 2: Cafes, preparation and service of non-alcoholic beverages. My school has 70-minute lessons. The assessment at the end of this unit was running a pop up café. Students had to complete a planning booklet documenting their decisions in the lead up to the event.