The Hospitality Industry
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Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby
Hotels and Social Media | Amazing Hotels: Life Beyond the Lobby
The unique infinity pool at the top of the Marina Bay Sands provides free marketing in the age of the "selfie".
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Seychelles | The Millionaires' Holiday Club
Seychelles | The Millionaires' Holiday Club
A short tour of an extremely remote hotel in Seychelles, where luxury and privacy are paramount.
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Singapore street food | The Travel Show
Singapore street food | The Travel Show
The Travel Show find a street food stall in Singapore that serves the cheapest Michelin star food at under $2 per serving.
![](https://era.org.uk/app/uploads/2022/07/Amazing_Hotels_Life_Beyond_the_Lobby_Series_1_Marina_Bay_Sands_Singapore-Feeding-a-Super-Hotel-400x230.png)
Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby
Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby
Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...
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Luxury travel agency | The Millionaires' Holiday Club
Luxury travel agency | The Millionaires' Holiday Club
A brief look behind a luxury travel agency, the types of holidays on offer and the expense that it would set you back.
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Towels and laundry | Amazing Hotels: Life Beyond the Lobby
Towels and laundry | Amazing Hotels: Life Beyond the Lobby
Giles finds out what happens to all the discarded towels and linen when over a 1000 are asked for each day.
![](https://era.org.uk/app/uploads/2020/12/BBC-Two-The-Millionaires’-Holiday-Club-Episode-1-Luxury-holiday-hotel-service-400x230.jpg)
Luxury holiday hotel service | The Millionaires' Holiday Club
Luxury holiday hotel service | The Millionaires' Holiday Club
With the example of some guests at a resort in the Seychelles, the difference between the top end of luxury is ...
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Sustainable catering | Amazing Hotels: Life Beyond the Lobby
Sustainable catering | Amazing Hotels: Life Beyond the Lobby
Monica questions the sustainability of feeding so many people in such a big hotel, and finds some answers at a S...
![](https://era.org.uk/app/uploads/2020/12/BBC-World-News-The-Travel-Show-The-Best-Bits-Extraordinary-Food-Oysters-in-Galway-400x230.jpg)
Oysters in Galway | The Travel Show
Oysters in Galway | The Travel Show
The Travel Show follows the journey of a Galway oyster, from the sea to the plate.
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Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby
Housekeeping on an island | Amazing Hotels: Life Beyond the Lobby
Monica discovers housekeeping that is up to Michelin star standard but also on a secluded island.
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Food Service Management | The Learning Zone
Food Service Management | The Learning Zone
A quick run-down of how a catering business works.
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Norway's underwater restaurant | The Travel Show
Norway's underwater restaurant | The Travel Show
The Travel Show visits Norway's underwater restaurant ''Under'' which as well as the world's largest, forages for its food n...
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Bar management | The Learning Zone
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.
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Sustainable tourism in Dubai | The Travel Show
Sustainable tourism in Dubai | The Travel Show
Ade Adepitan explores Sustainable City, an almost completely self-sufficient suburb that uses solar and grows its own food.
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Hospitality on a train | The Apprentice
Hospitality on a train | The Apprentice
The teams attempt to serve elegance on an high-class steam train, much to the bemusement of the customers.
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Head of hotel reception | The Learning Zone
Head of hotel reception | The Learning Zone
Head of reception details how she got into the job and what skills are needed.
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Teamwork in a kitchen | The Learning Zone
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.
Providing Customer Service
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Fundamentals of waiting | Michel Roux's Service
Fundamentals of waiting | Michel Roux's Service
The trainees get a crash course in the basics of waiting.
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Food Service Management | The Learning Zone
Food Service Management | The Learning Zone
A quick run-down of how a catering business works.
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Shadowing waiters in Zizzi's | Michel Roux's Service
Shadowing waiters in Zizzi's | Michel Roux's Service
The trainees get a chance to soak up waiting tricks and tips as they shadow waiters at a chain of Zizzi's.
![](https://era.org.uk/app/uploads/2022/07/THE_LEARNING_ZONE_WORKING_IN_HOSPITALITY_THE_GUIDE-Bar-management-400x230.png)
Bar management | The Learning Zone
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.
![](https://era.org.uk/app/uploads/2022/07/Michel_Rouxs_Service_Episode_1-Ordering-problems-400x230.png)
Ordering problems | Michel Roux's Service
Ordering problems | Michel Roux's Service
One of the trainees has brought the wrong-sized beer and another table has been waiting 20 minutes for their drinks.
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Head of hotel reception | The Learning Zone
Head of hotel reception | The Learning Zone
Head of reception details how she got into the job and what skills are needed.
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Walk-ins and reservations | Michel Roux's Service
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.
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Breakfast service in a hotel | Rhod Gilbert's Work Experience
Breakfast service in a hotel | Rhod Gilbert's Work Experience
Rhod Gilbert takes over the running of a hotel in Tenby, learning the ins and outs of the breakfast service.
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Cafe basics | Michel Roux's Service
Cafe basics | Michel Roux's Service
A renound café owner, explains how she serves a whole café singlehandidly.
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Learning the ''pass'' in a kitchen | Michel Roux's Service
Learning the ''pass'' in a kitchen | Michel Roux's Service
A trainee learns how to do the "pass" where the order is given to the chefs in the kitchen.
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Serving high-end guests | Michel Roux's Service
Serving high-end guests | Michel Roux's Service
Fred instructs a demonstration surrounding a proposal, as well as describing the subtleties of serving high-end guests.
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Serving at a wedding | Michel Roux's Service
Serving at a wedding | Michel Roux's Service
The trainees are in chucked into the deep end as they experience waiting at a 75-person wedding.
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Difficult customers | Michel Roux's Service
Difficult customers | Michel Roux's Service
The trainees get a test when they have to deal with some specific requests.
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Private Dining | Michel Roux's Service
Private Dining | Michel Roux's Service
The trainees serve a family in a private dining setting which some of them find quite uncomfortable.
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Serving from the right | Michel Roux's Service
Serving from the right | Michel Roux's Service
One of the trainees has a problem remembering which side to serve guests.
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Hotel breakfast service | Michel Roux's Service
Hotel breakfast service | Michel Roux's Service
The trainees deal with some particular breakfast requests which they have to deliver to the rooms.
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Being a greeter | Michel Roux's Service
Being a greeter | Michel Roux's Service
One of the trainees finds it difficult to consistently greet people on the hotel doorstep.
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Carving and filleting | Michel Roux's Service
Carving and filleting | Michel Roux's Service
The trainees test their carving and filleting skills to practice serving meat and fish in front of guests.
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Being a sommelier | Michel Roux's Service
Being a sommelier | Michel Roux's Service
The trainees have a go at wine tasting and find out what it takes to be a sommelier.
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Cutting duck presentably | Michel Roux's Service
Cutting duck presentably | Michel Roux's Service
In France, the trainees try carving duck for silver service.
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Silver service soup | Michel Roux's Service
Silver service soup | Michel Roux's Service
Fred gives a quick demonstration on how to serve soup expertly.
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Michelen-Two-Star service | Michel Roux's Service
Michelen-Two-Star service | Michel Roux's Service
The trainees attempt to deliver Michelin Two-star service in Paris, learning the importance of the kitchen term "mains-away".
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Waiting at a Royal Polo game | Michel Roux's Service
Waiting at a Royal Polo game | Michel Roux's Service
The trainees are given the challenge of a service amongst high society as they attend a Royal Polo game with the Queen.
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Table decorations | Michel Roux's Service
Table decorations | Michel Roux's Service
The trainees get some advice from Fred about the table decorations they have arranged.
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Telling white lies | Michel Roux's Service
Telling white lies | Michel Roux's Service
A trainee gets creative when not knowing the answer to a question about the origin of the food.
Supervising Customer Service Performance
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Fine Dining Essentials | Michel Roux's Service
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.
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Speaking to customers poorly | Michel Roux's Service
Speaking to customers poorly | Michel Roux's Service
A trainee's attitude is getting in the way of serving customers politely.
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Greeting guests | Michel Roux's Service
Greeting guests | Michel Roux's Service
Fred explains the importance of greeting guests, with a tale from his childhood.
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Bad attitude to training | Michel Roux's Service
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.
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Serving high-end guests | Michel Roux's Service
Serving high-end guests | Michel Roux's Service
Fred instructs a demonstration surrounding a proposal, as well as describing the subtleties of serving high-end guests.
![](https://era.org.uk/app/uploads/2022/07/Michel_Rouxs_Service_Episode_3-Preparing-for-a-wedding-400x230.png)
Preparing for a wedding | Michel Roux's Service
Preparing for a wedding | Michel Roux's Service
The trainees learn about the differences when serving at a wedding.
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Reading customers | Michel Roux's Service
Reading customers | Michel Roux's Service
Fred gives some quick tips about reading customers and anticipating their needs.
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''Shadow restaurant-ing'' | Michel Roux's Service
''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 ...
![](https://era.org.uk/app/uploads/2022/07/Michel_Rouxs_Service_Episode_6-Silver-service-soup-400x230.png)
Silver service soup | Michel Roux's Service
Silver service soup | Michel Roux's Service
Fred gives a quick demonstration on how to serve soup expertly.
![](https://era.org.uk/app/uploads/2022/07/Michel_Rouxs_Service_Episode_1-Waiter-gets-upset-whilst-training-400x230.png)
Waiter gets upset whilst training | Michel Roux's Service
Waiter gets upset whilst training | Michel Roux's Service
One of the trainees gets upset when the others are rude and demand a lot from his service.
Financial Control in Hospitality
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Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby
Feeding a Super-Hotel | Amazing Hotels: Life Beyond the Lobby
Monica talks numbers with one of the hotel's top chefs, and there is no surprise that the numbers are astronomi...
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Upselling and specials | Michel Roux's Service
Upselling and specials | Michel Roux's Service
The trainees are taught about the importance of specials and upselling, which can make significant returns for any restaurant.
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Sustainable catering | Amazing Hotels: Life Beyond the Lobby
Sustainable catering | Amazing Hotels: Life Beyond the Lobby
Monica questions the sustainability of feeding so many people in such a big hotel, and finds some answers at a S...
![](https://era.org.uk/app/uploads/2022/07/THE_LEARNING_ZONE_WORKING_IN_HOSPITALITY_THE_GUIDE-Using-numbers-in-hospitality-400x230.png)
Using numbers in hospitality | The Learning Zone
Using numbers in hospitality | The Learning Zone
A example of cooking for large groups at Leicester City FC, details how important maths skills are in this industry.
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