Towels and laundry | Amazing Hotels: Life Beyond the Lobby

The French Revolution | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. They don wigs and corsets to go back to Revolutionary Franc...

Teamwork in a kitchen | The Learning Zone

The different roles in the kitchen describe what they do to ensure each part of the meal is ready for the customer.

Fine Dining Essentials | Michel Roux's Service

Fred gives the trainees a fine dining experience and highlights behaviours of the waiting staff that are key to good service.

Fundamentals of waiting | Michel Roux's Service

The trainees get a crash course in the basics of waiting.

Medieval | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. This time, they go back to medieval England to live the life of a Lord a...

S7E4: Jaffa Cakes | Inside the Factory

Gregg Wallace visits a factory that churns out 1.4 billion Jaffa Cakes a year, while Cherry Healey is in the city responsible for grow...

Bar management | The Learning Zone

A bar manager gives a short explanation of how his job works and what you need to make it in the industry.

Food Service Management | The Learning Zone

A quick run-down of how a catering business works.

Head of hotel reception | The Learning Zone

Head of reception details how she got into the job and what skills are needed.

S8E4: Stuffed Pasta | Inside the Factory

Gregg Wallace visits a food factory in Hertfordshire that produces 500 million parcels of stuffed pasta every year.

Speaking to customers poorly | Michel Roux's Service

A trainee's attitude is getting in the way of serving customers politely.

The Fifties | The Supersizers

Giles Coren and Sue Perkins experience the food culture of years gone by. They go back to the 1950s, an era that began on rations. Cookery writ...

Victorian | The Supersizers

Restaurant critic Giles Coren and writer and performer Sue Perkins spend the week on the diet of a wealthy Victorian couple.

Walk-ins and reservations | Michel Roux's Service

Confusion about table numbers mounts as the amount of walk-ins increases and people are told to leave their table.

''Shadow restaurant-ing'' | Michel Roux's Service

Fred makes the trainees imagine how and where tonight's service might go wrong so they can correct their mistakes ahead of ...

01: 7 Bone | The Restaurant Man

Restaurateur Russell Norman helps newcomers to the trade. Rich and Matt start up an edgy burger restaurant in Southampton. London restaurateu...

A bain-marie | The Great British Bake Off

Mary gives her top tips on cooking using a bain-marie.

A plaited loaf | The Great British Bake Off

Paul gives his short guide on how to make a plaited loaf.

Arlettes | The Great British Bake Off

Paul takes us through his guide to making arlettes, a crispy cinnamon biscuit.

Bad attitude to training | Michel Roux's Service

Fred has some issues with Jarel who continues to be sarcastic when learning how to do silver service.