Hospitality & Catering

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".

Seychelles | The Millionaires' Holiday Club

A short tour of an extremely remote hotel in Seychelles, where luxury and privacy are paramount.

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.

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...

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.

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.

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 ...

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...

Oysters in Galway | The Travel Show

The Travel Show follows the journey of a Galway oyster, from the sea to the plate.

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.

Food Service Management | The Learning Zone

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

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...

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.

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.

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.

Head of hotel reception | The Learning Zone

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

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.

Fundamentals of waiting | Michel Roux's Service

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

Food Service Management | The Learning Zone

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

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.

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.

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.

Head of hotel reception | The Learning Zone

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

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.

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.

Cafe basics | Michel Roux's Service

A renound café owner, explains how she serves a whole café singlehandidly.

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.

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.

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.

Difficult customers | Michel Roux's Service

The trainees get a test when they have to deal with some specific requests.

Private Dining | Michel Roux's Service

The trainees serve a family in a private dining setting which some of them find quite uncomfortable.

Serving from the right | Michel Roux's Service

One of the trainees has a problem remembering which side to serve guests.

Hotel breakfast service | Michel Roux's Service

The trainees deal with some particular breakfast requests which they have to deliver to the rooms.

Being a greeter | Michel Roux's Service

One of the trainees finds it difficult to consistently greet people on the hotel doorstep.

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.

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.

Cutting duck presentably | Michel Roux's Service

In France, the trainees try carving duck for silver service.

Silver service soup | Michel Roux's Service

Fred gives a quick demonstration on how to serve soup expertly.

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".

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.

Table decorations | Michel Roux's Service

The trainees get some advice from Fred about the table decorations they have arranged.

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.

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.

Speaking to customers poorly | Michel Roux's Service

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

Greeting guests | Michel Roux's Service

Fred explains the importance of greeting guests, with a tale from his childhood.

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.

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.

Preparing for a wedding | Michel Roux's Service

The trainees learn about the differences when serving at a wedding.

Reading customers | Michel Roux's Service

Fred gives some quick tips about reading customers and anticipating their needs.

''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 ...

Silver service soup | Michel Roux's Service

Fred gives a quick demonstration on how to serve soup expertly.

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.

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...

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.

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...

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.