This guide will help you to manage the operations of your business efficiently and cost-effectively.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:

• SITXGLC001A Develop and update legal knowledge required for business compliance
• SITXMGT001A Monitor work operations
• SITXMGT002A Develop and implement operational plans
• SITXMGT004A Develop and implement a business plan
• SITXINV001A Receive and store stock
• SITXINV002A Control and order stock
• SITXMGT005A Manage business risk

Creates an understanding of and skills in:

• ensuring the legally compliant operation of a business
• effective short-, medium- and long-term operational planning and management
• analysing business opportunities and threats
• defining business goals and running a business effectively
• minimising potential risks to your business
• stock control

$69.95 - coming soon (orders taken from November)

This guide will help you to provide a high level of customer service, define and deliver your message to your target market.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:

• SITXCCS002A Provide quality customer service
• SITXCCS003A Manage quality customer service
• SITXMPR004A Coordinate marketing activities
• SITXMPR005A Develop and manage marketing strategies
• SITXMGT006A Establish and conduct business relationships

Creates an understanding of and skills in:

• providing and maintaining a high standard of customer service
• managing customer service delivery, issues and problems
• organising and carrying out a wide variety of marketing activities in Hospitality
• creating and managing a marketing direction for the business
• creating fruitful relationships with suppliers, contractors, partners and other businesses
• conducting negotiations

$69.95 - coming soon (orders taken from November)

This guide will help you to learn how to manage the financial requirements of your business or department.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:

• SITXFIN003A      Interpret financial information
• SITXFIN004A      Manage finances within a budget
• SITXFIN005A      Prepare and monitor budgets
• SITXFIN007A      Manage physical assets
• SITXFIN008A      Manage financial operations

Creates an understanding of and skills in:

• the types of financial information used by operational supervisors and managers
• managing budgets and finances for operational departments
• preparing and monitoring budgets for a Hospitality business
• purchasing, managing and conducting maintenance on business assets
• managing the financial operations of a business

$69.95 - coming soon (orders taken from November)

Addresses the competency standards of the Australian Training Package Units:
THHBKA01B, THHBKA02B, THHBKA03B, THHBKA04B, THHBCC01B
SITHCCC001A, SITHCCC002A, SITHCCC003A, SITHCCC004A, SITHCCC005A, SITHCCC027A

Describes, demonstrates and develops skills in:

• Equipment usage and terminology
• Basic food preparation and cookery methods
• Fundamental kitchen operations
• Appropriate hygiene principles

Creates an understanding of:

• The importance of mise en place and workflow
• Services procedures
• Team work

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBCC00B, THHBCC02B, THHBCC03B
SITHCCC006A, SITHCCC007A, SITHCCC008A

Describes, demonstrates and develops skills in:

• Preparing contemporary and classical appetisers, salads and sandwiches
• Applying appropriate hygiene and storage principles
• Preparing stocks, sauces and soups for a wide variety of menu uses
• Storing stocks, sauces and soups appropriately

Creates an understanding of:

• The influences of ethnic cuisines
• The classification of stocks, sauces and soups

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBCC04B, THHBCC06B
SITHCCC009A, SITHCCC011A

Describes, demonstrates and develops skills in:

• Preparing vegetable and fruit dishes for a range of menu uses
  
• Preparing egg and farinaceous dishes considering menu types and special diets
• Selecting and storing seafood
• Preparing and presenting fish and shellfish

Creates an understanding of:

• The classification of vegetables and fruit
• The range of farinaceous dishes
• The classification of seafood and the appropriate selection for different menu uses

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBCC05B, THHBCC07B
SITHCCC010A, SITHCCC012A
Note: This package also covers game dishes both furred and feathered varieties

Describes, demonstrates and develops skills in:

• Selecting, purchasing, handling and storing of poultry, game and meat
• Professional preparation and cooking of an extensive range of poultry, game and meat dishes
• Identifying appropriate poultry, game and meat dishes for a wide variety of menu applications

Creates an understanding of:

• The importance of purchasing specifications for poultry, game and meat
• Correct hygiene processes
• The different types of poultry, game and meat

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBCC08B, THHBCC09B
SITHCCC013A, SITHCCC014A

Describes, demonstrates and develops skills in:

• Preparation, production, decoration and portioning of an extensive range of pastries, desserts and sweets
• Suitable garnishes and accompanying sauces
• Appropriate hygiene principles and storage

Creates an understanding of:

• The range of pastries, cakes and yeast goods
• The correct production techniques and processes
• The importance of desserts on the menu

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBCC10B. THHADCC05B, THHBCAT01B, THHBCC13B, THHGCS03B, THHGTR01B, THHADCC01B, THHGCS02B, THHS2CC1B, THHS2CC2B, THHGGA07B
SITHCCC015A, SITHCCC018A, SITHCCC021A, SITHCCC025A, SITHCCC026A, SITHCCC028A, SITHCCC029A, SITHCCC033A, SITHCCC026A, SITHCCC016A, SITXINV002A, SITXCOM003A, SITHCCC040A, SITXHRM001A, SITXCCS002A

Describes, demonstrates and develops skills in:

• Detailed techniques and skills for buffet and larder including pâtés and terrines
• Correct handling and presentation of cheese 
• The financial implications faced by hospitality businesses
• Correct ordering, menu planning and quality control
• The provision of excellent customer service
• Working with staff and the importance of training

Creates an understanding of:

• The importance of nutrition and diet
• The cultural influences on food

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBFB02B, THHBFB03B, THHBFB10B, THHBFB11B, THHBFB12B, THHADFB01B, THHADFB06B, THHADFB07B, THHGFA01B
SITHFAB011A, SITHFAB010A, SITHFAB012A, SITHFAB013A, SITHIND003A, SITHFAB003A, SITHIND002A, SITHFAB020A, SITHFAB008A, SITXFIN001A, SITHFAB004A

Describes, demonstrates and develops skills in:

• Food and Beverage service
• Correct equipment usage, safety aspects and maintenance
• Customer service skills and selling techniques
• Coffee preparation and service
  

Creates an understanding of:

• The range of establishments providing service in Tourism and Hospitality
• The importance of sharing menu knowledge with customers
• Impact of skilled staff on the hospitality business

$59.95

Interactive CD/Book Package
AHRP/NTQC/TTA endorsed

Addresses the competency standards of the Australian Training Package Units:
THHBFB00B,THHBFB01B, THHBFB04B, THHBFB05B, THHBFB09B, THHBFB10B, THHBFB12B, THHADFB02B, THHADFB03B,THHGFA01B, THHGGA06B
SITXINV001A, SITHFAB010A, SITHFAB012A, SITHFAB009A, SITHFAB001A, SITHFAB002A, SITHFAB006A, SITHFAB015A, SITHFAB005A, SITHFAB014A, SITXFIN001A

Describes, demonstrates and develops skills in:

• Different context of beverage service
• Correct equipment usage, safety aspects and maintenance
• Coffee preparation and service
• Specialised areas of service such as cocktails
  

Creates an understanding of:

• The range of establishments providing service in Tourism and Hospitality
• Specialised beverage systems including cellar and wine
• The importance of sharing beverage knowledge with customers

$59.95

Interactive CD/Book Package

• Working in a team with a range of colleagues
• Customer service and communication
• Safe food handling procedures
• Sourcing information about Tourism and Hospitality
  

• The diversity of the Tourism and Hospitality industry
• Occupational, Health and Safety and its impact on Tourism and Hospitality jobs
• The importance of the customer to the business

$59.95

$19.95

$29.95

Futura Training has developed a recipe database making the collation of food orders, costing, importing and exporting recipes and shopping lists easy. A Student Version is also available allowing for the creation of recipes used in the catering module of your organisation.

The following titles are available:

	Menu Assistant Platinum contains approximately 650 recipes from the Futura Training Series
$199.00
	Industry or home version containing 90 recipes with import / export function for the Futura Recipe Database
$49.95
	Menu Assistant Read Only - Teacher access to the Platinum Version
$29.95

Click here for a free trial version of the Futura Training Menu Assistant

For more details contact info@futuratraining.com.au

• Assist Registered Training Organisations (RTO's) in preparation for compliance audits
• Saves time in administrative preparation
• Ensures consistency in delivery and assessment

• Learning and Assessment Strategy
• Course outlines
• Lesson outlines
• Sessional training plans
• Food orders
• Mapping against units, elements and performance criteria
• Sample assessments and answers