Hospitality
Web Site Catalogue
8174
Autumn 2000
HIGHER STILL
Hospitality
Web Site Catalogue
Intermediate 2 / Higher
Support Materials


CONTENTS
Introduction
Advice on using the Internet
Brief Glossary of Internet Terms
Catalogue
The Hospitality Industry in General
Food and Food Production
Reception and Accommodation
Food and Beverage Service
Appendices
1. Food Safety Fact Sheets from the Web
2. Results of a Specimen Search
3. Internet Catalogue
4. CD-ROMs for Hospitality
Hospitality: Web Site Catalogue (Int 2/H)
Hospitality: Web Site Catalogue (Int 2/H)
INTRODUCTION
These support materials for Hospitality were developed as part of the Higher Still
Development Programme in response to needs identified at meetings and national
seminars.
This support package, for the use of both staff and students, provides a list of web site
addresses together with an indication of the types of materials to be found at each site.
In each case there is a brief note on the potential use of the materials to be found at the
site (e.g. additional reading for students; potential source material/data; potential staff
development material for teachers). Sites that have been included at this time have
been restricted to those that offer material that is directly relevant to and suitable for
units and courses in Hospitality at Intermediate 2 and Higher.
In this catalogue, the web sites have been listed in groups relating to Hospitality in
general and the main sub-divisions within the industry
Some topics are sparsely served on the Internet and this is reflected in the number of
entries listed for these topics. The package also contains a section giving advice on
using the Internet and a brief glossary of some Internet terms
Information technology (IT) is playing an increasing part in the learning and teaching
process. As in many other subject areas, learning and teaching in Hospitality will be
enhanced by use of CD-ROMs and the Internet to gather information and other
resource material. There are obvious advantages for staff in being able to access upto-date and relevant sources of data and reference materials. For students, the
opportunity to access such materials adds depth to their studies and forms part of their
development of independent study skills. It also provides an important practical
context for developing IT core skills.
It is recognised that student access to such facilities is dependent on a number of
factors and may vary between centres. This will affect the way in which the
information in this package may be used. Individual teachers/lecturers will determine
the extent to which these are included in their learning and teaching activities in the
light of circumstances within their own institution.
Appendix 4 contains a list of some other resources which may be of use to students
and staff.
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ADVICE ON USING THE INTERNET
If you are not familiar with accessing the Internet, it would be advisable to ask an IT
teacher, or any competent colleague, to assist in the first instance. In any case, it is
strongly advised that you read this advice before starting.
The necessary steps are as follows:
1.
There are several ways to access the Internet. In your centre the teacher/lecturer
responsible will be able to give you guidance on this.
2.
Log on to the Internet. This will involve entering a password. Ensure that this is
available.
3.
Once connected to the Internet, load a ‘browser’. A browser is a program that
helps load and view web pages. The most common browsers are ‘Netscape
Navigator’, ‘Netscape Communicator’, and ‘Internet Explorer’.
4.
Identify in this catalogue the address of the site to be visited, or use one of the
‘search engines’.
5.
On ‘Internet Explorer’ type the address into the space called ‘Address’.
On the ‘Netscape’ programs, type the address into the space called ‘Location’.
6.
Check the address carefully. Make sure it is copied exactly.
7.
Press the ‘Return’ key and the browser will open up the first page (home page) of
the chosen address.
8.
Other links may be found on the web page. Links are addresses or sections of
text that are often shown in blue, and may be underlined. Click the mouse on
these to go to them. To re-trace the steps taken, use the ‘back’ arrow at the top
left of your screen.
9.
In order to mark sites so that they can be re-visited easily and quickly on future
occasions, ‘bookmarks’ can be created. Ask an IT teacher how to create a
bookmark file and where this should be stored.
10. Save on to a disk web pages which are to be kept. Click on the ‘File’ menu and
choose ‘Save’. The computer will ask where to store the file. Ask for advice in
your centre on where such files can be stored on the computer, or on floppy disks.
11. When finished searching the Internet, choose ‘File’ and then ‘Exit’ (or ‘Quit’).
This will close down the browser.
12. Even although the browser is closed, the computer may still be connected to the
Internet, incurring telephone charges. Ensure this connection is closed too.
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Important notes
Although it is possible to print web pages while connected to the Internet, this can
take time and be costly in telephone charges. It is advisable to save pages on to a disc
and print them later, when the computer is no longer connected to the Internet.
Occasionally a site may be unavailable due to a break in the complex links in the
Internet for many reasons. Do not give up! Try the site again at a later date.
Remember that the Internet is a dynamic collection of sites. From time to time sites
may change, may cease to exist or new sites may appear. This catalogue is a list of
relevant sites at one moment in time and can be updated by users as new information
becomes available.
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BRIEF GLOSSARY OF SOME INTERNET TERMS
Browser
A software program that is used to look at various kinds of Internet resources. The
two main browsers are: Netscape and Internet Explorer.
FAQ
Frequently asked questions.
GIF
A common format for image files, especially suitable for images containing large
areas of the same colour. GIF format does not store photographic images as well as
JPEG (see below).
Home Page
The main web page in a collection of web pages; often acts as a menu or contents
page.
JPEG
This is most commonly mentioned as a format for image files. JPEG format is
preferred to the GIF format for photographic images as opposed to simple line art and
uses less memory.
Links
Highlighted and underlined (normally in blue) pieces of text or graphics. Clicking on
this takes the reader to other pages within the same site, or to a different site.
Link Site
A link site will contain links to other related web sites.
Search Engine
This allows you to search the entire World Wide Web for information based on
keywords and other search criteria. The search engine is one of the most useful
aspects of the World Wide Web. Some of the major ones are InfoSeek, Alta Vista,
Excite, Lycos, Webcrawler and Yahoo. Others include Planet Search and Dogpile,
which can be accessed at http://msl.dogpile.com/
Search Facility
Some large sites provide their own search engine, which provides quick access to
materials within the site.
URL
Universal Resource Locator - The standard way to give the address of any resource on
the Internet that is part of the World Wide Web (WWW). An URL looks like this:
http://www.higher-still.org.uk/
Hospitality: Web Site Catalogue (H)
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CATALOGUE OF WEB SITES
Hospitality: Web Site Catalogue (H)
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GENERAL HOSPITALITY ORGANISATIONS AND INFORMATION SITES
Home page of the HCIMA (Hotel Catering and
International Management Association) http://www.hcima.org.uk.
Some of the sections at this site are only available to HCIMA members for example
the library which is at http://www.libr.port.ac.uk
The Caterer & Hotel Keeper Magazine is a recently published site and can be found at
http://www.caterer.com
Hospitality Training Foundation (HtF)
http://www.htf.org.uk Although this is a training organisation it does lead to other
information about the industry.
For general information on subjects like Employment or Health and Safety there is an
organisation which is now on line, but there is a cost implication. For £99 (the current
single user price) you can access information from http://www.croner.co.uk
Check with your centre’s library to see if they are registered. It does not cost anything
to have a look at the site to see the range of services offered, perhaps for the future?
The price for multi users depends on numbers and frequency of use. Contact the site
if you want to know the price for your centre.
Each of the large Hotel and Catering Companies have their own site so you can find
them by searching using one of the search engines. Put the whole company name in
quotes e.g. ‘Hilton’, ‘Jarvis’ or ‘Best Western’, etc or try putting the name in an
address like www.sodexho.co.uk which can lead in turn to vending information.
To find a variety of sites and services for functions try http://www.partyvenue.com.
For a really interesting site and a glimpse into the world of luxury have a look at
http://www.gleneagles.co.uk. Check out the 360 panoramic views of various
locations round the Hotel. Virtually as good as a visit!
For information on tourism in Scotland (sights, accommodation, transport, etc) visit
the Scottish Tourist Board site on http://www.visitscotland.com.
For information on conservation issues in our industry, try
http://www.greentourism.org.uk which will give you information and a list of all
participating organisations
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A great site for general and very specific material which has been designed for
students and staff is http://www.bized.ac.uk which will take you in whichever
direction you want. Appendix 3 shows the home page links.
Other Official Bodies are also likely to have their own site so try searching using one
of the search engines. This list would become too long if every link was listed.
There is no web site currently available for licensing information in Scotland.
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FOOD AND FOOD PRODUCTION
If you are looking for essentially Scottish Food and Drink information try either
http://www.foodanddrink-from-scotland.co.uk or
http://www.scottish-store.co.uk
These sites give good links to suppliers and also give recipes.
Alternatively for a world-wide approach; http://www.chefsnet.com
News about food; wine; differing trends and changes; recipes and
menus
http://www.chefsupply.com is a web site where you will find
information on all kinds of chef's equipment, tools and pastry
supplies.
http://www.kitchenlink.com
‘Your guide to what's cooking on the net’
http://www.ichef.com
Provides over 30,000 recipes, cooking hints and plenty of other links.
http://thefishsociety.co.uk is a site for buying fish on line but have a look
at their recipe page. The kippers flamed in whisky sound great!
With the increased interest in organically produced food, try out
www.organicsdirect.com which is a small company specialising in organic nonGM produce from bread to wine and all things in between with recipes too!
Also useful, is a site dedicated to vegetarians with great links to other vegetarian
foody
pages
http://www.veg.org/veg
If you still want your protein from animals then
http://www.meatandpoultryonline.com/
which, although a US site, will give you access to other sites.
For good British Meat try
http://www.bized.ac.uk/compfact/mlc/mlcindex.htm which gives information on the
Meat and Livestock Commission.
For Worldwide food recipes to help you with Foods of the
World have a look at
http://www.gadnet.com/ffodx.htm for Indian food or
http://www.kim-chee.com for Korean.
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http://www.spiceguide.com
Check out the encyclopaedia on this site with facts on spices from
around the world
http://www.cheese.com/
All you ever wanted to know about cheese from every type of
milk and every country. 652 Cheeses listed in a database by
country, texture or milk used.
http://www.soupsong.com
A fun type approach to the subject of soup but useful for recipes and where some
soups came from.
Do not forget Food Safety. The Wigan Environmental Health Department site has
loads of fact sheets for you to download and print off.
http://www.wiganmbc.gov.uk/pub/ehcp/EH/foodsafe.htm
(See Appendix 1 for a list of topics.)
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RECEPTION AND ACCOMMODATION
As expected this section is rather lean but hopefully we will
be able to expand it in future years as more information
appears on the web.
http://www.executech.com a company that produces tailor-made software for
Hospitality Operations e.g. front office or point of sale billing equipment
As well as explaining the applications, you can download a working 30-day trial of
the software for free.
For other relevant applications try http://wwww.fidelio.com and
http://www.guestmaster.com. Both companies produce software for the industry in a
variety of hospitality establishments. These give a free on-line demo of their
commercial packages.
Reception staff may also need to advise clients on tourist facilities, ongoing hotels,
transport, etc. Other relevant sites would be http://www.visitscotland.com for the
Scottish Tourist Board and http://www.yellowpagestravel.co.uk for Yellow Pages
related to travel.
Commercial Equipment and Laundry Specialists
http://www.armstrong-laundry.co.uk
Alternatively, for cleaning materials, try a search on the brand name or type of the
product e.g. have a look at Appendix 2 for the result of a search I did on ‘furniture
polish’. ‘Hospitality Today’ magazine has links to many product websites.
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FOOD AND BEVERAGE SERVICE
There seems to be a shortage of material on actual Food Service but endless sources
for information on Wines, Spirits and other Beverages which will be useful for
Beverage Product Knowledge at Higher.
Here are the best of the Wine and Spirit sites
http://barnonedrinks.com is like an encyclopaedia of drinks, cocktails and terms
associated. Once into the site go to ‘TIPS’ then ‘DICTIONARY’ then select the
initial letter of the drink you are researching. I have yet to find an omission!
http://www.vine2wine.com
http://www.intowine.com These two sites are good springboards which will
take you into the subject as far as you want to go.
For an interesting commercial site which sells wine try
http://www.madaboutwine.com
It has an interesting feature which matches food and the wines of their list.
http://www.blra.co.uk This is an excellent site devoted to all things to do
with Beer. Check out the Pub food links from this page.
Also http://www.realbeer.com for incredible detail on what's brewing or try
http://www.beerinfo.com for those who take their beer seriously and
http://www.camra.org.uk for real ale buffs
Spirits are plentiful on the net. To find out all you want about Scotch Whisky go to
http://www.scotch-whisky.org.uk which is the home site for the Scotch Whisky
Association. An equally good site is http://www.scotchwhisky.com
For Cognac or other spirits, try a search on the Brand Name e.g. ‘Courvoisier’ or
‘Hennessy’ or just search on the word ‘Cognac’.
http://www.tea.co.uk is an essential contact for information and packs for training on
all aspects of tea. From here you can link directly to the tea council’s site and take the
catering student’s test
I have recently found a coffee site which gives good general information
http://www.coffeeuniverse.com/
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Non-alcoholic drinks are best searched via a brand name.
The information is usually restricted to marketing material and sales trends.
For example try http://www.cadburyschweppes.com
For most other information regarding restaurant equipment etc try a search on a
company name or email them directly to ask for information.
Good luck and happy surfing!
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APPENDIX 1
Wigan Environmental Health Department Site
Food Safety factsheets are available on:
Hazard Analysis
Hygiene Inspections
Insects in Food
Meat Products
Nursery Hygiene
Precooked Rice
Temperature Control
Temperature Control - Practical Advice
Training - Food Hygiene
Note that these are all in Adobe Acrobat format.
Cooked Meat Production
Due Diligence
E. Coli 0157
European Law
Fish - Common Complaints
Food Premises
Handling Food Safely
Hazard Analysis
Further information:
The Trading Standards Section of the Department deals with composition and
labelling aspects of food law, as well as other aspects such as weight marking, etc. A
range of factsheets dealing with these aspects is available.
© March 1998
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APPENDIX 2
Results of a search
Furniture Polish
There are three general types of commercial furniture polish: solvents, emulsions, and
aerosol sprays. Each type contains specific chemicals which aid in the application of
the wax or oil to the furniture surface. Solvent polishes use a chemical solvent to
dissolve the oil or wax into a liquid form. Emulsion polishes suspend the wax or oil in
a liquid, usually water. Aerosol sprays are solvents or emulsion types packed under
pressure.
Most polishes are flammable. Furniture polish may contain one or more of the
following substances: ammonia, naphtha, nitrobenzene, petroleum distillates, and
phenol.
The health dangers most often associated with furniture polish are inhalation of fumes
or vapours (especially from aerosols) and poisoning from ingestion. Polishes that look
drinkable, like strawberry soda or milk, are especially tempting to children.
Use: When using furniture polish you should wear gloves, avoid skin contact with the
polish, and provide adequate ventilation. Avoid polishes or stains with nitrobenzene.
Storage: Store away from children and sources of flame.
Disposal: Unused or unwanted portions of furniture polish which contain petroleum
distillates or nitrobenzene should be held for a hazardous waste collection rather than
disposing of them in the trash. The best way to avoid a disposal dilemma is to fully
and carefully use up the product.
http://www.epa.gov/grtlakes/seahome/housewaste/house/furnpol.htm
©Copyright, 1996 by Purdue Research Foundation, West Lafayette, Indiana 47907.
Hospitality: Web Site Catalogue (H)
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APPENDIX 3
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Internet Catalogue
Over 2200 Internet resources selected and described by
subject experts. Latest additions to the Catalogue.
Search
Show Descriptions
List Only Titles
Help | Keywords | Quality Criteria | SOSIG |
Suggest a Resource
Accounting Profession
Accounting, Education and Research
Auditing ...
Business - General
Business Enterprise
Business Ethics
Economics - General
Economic Systems and Theories
Environmental Economics
Financial Economics
Banks and Banking
Investment in Stocks and Shares
Higher Education
Accounting and Finance Departments
Business Schools
Human Resources
Conditions of Work
Health and Safety
Macroeconomics
Distribution of Income and Wealth
Macroeconomic policy
Management - General
Financial Management
Operations Management ...
Marketing
Advertising
Consumer Behaviour ...
Mathematical Economics
Hospitality: Web Site Catalogue (H)
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Decision Theory
Econometrics ...
Organisational Management
Decision Making
Entrepreneurship ...
Production and the Firm
Agricultural Economics
Labour Economics ...
Tourist Industry
Country and City Guides
Hospitality Industry ...
Trade and Commerce
Commercial Trade
Consumer Protection
© 1996-2000 Biz/ed
Hospitality: Web Site Catalogue (H)
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APPENDIX 4
Other sources
Customer Service can be tackled with a fun interactive CD based on the popular
Welcome Host Programme. It is called ‘Welcome Host Xtra’ and is produced by
Alchemedia Interactive Limited
The Scetnet ‘Food Technology’ CD-ROM was produced for Food Technology. It has
pages from e.g. Nick Nairn’s restaurant.
Another commercially available CD is produced by Oz Clark from the BBC’s ‘Food
and Drink’ programme. Ask your Library to try and source it for you.
I am aware of a Napkin Folding Video which was produced by Perth College
(Tel 01738 621171) and should be available at reasonable cost.
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