The group interview is becoming an increasingly common form of first interview for a range of positions. In this program we see how Australian retail giant Coles Myer and leading accounting firm Pricewaterhouse Coopers conduct their group interviews and hear from their recruitment experts, providing students with valuable insight into how a group interview is run and pointers on how to perform well in such an interview.
Grade levels: Senior High (10-12)
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Interview Dos and Don’ts
While no-one can predict exactly how a job interview might proceed, there are a number of things the applicant can do to leave the right impression, and maximize the chances of the interview being successful. Interview Dos and Don’ts is designed to assist young people in understanding the interview process and ensuring they are well prepared for job interviews. The program follows a young man as he applies for a particular job and then follows a process of preparing for, undertaking, and receiving feedback on that job interview.
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Interview Performance
You only get one chance to make a first impression. A successful job interview can be a key moment in a person’s life: preparation, presentation, coping with the experience, and follow-up are all crucial factors in the process. In this program we offer helpful hints on how to cope with nerves, asking appropriate questions, body language, and ensuring the interview ends on a positive note. We also get invaluable advice from careers consultants and trade union representatives. Interview Performance will help students understand that interviews are something we all get better at. Success is usually just around the corner.
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Interview Skills
Interview Skills shows how the same criteria for speaking and listening apply to this type of reactive communication.
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Hospitality: A Question of Attitude
By profiling a range of professionals, this program gives a real ‘feel’ for the industry, exploring: The difference between service and servility; The need for positive workplace attitude; Effective staff and client communication; Building self-confidence and industry awareness.
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Introduction To The Front Office and Reception
This program considers the roles and responsibilities of the duty manager, concierge and porter at a five star hotel and contrasts these with duties of the manager of a youth hostel and the general manager of a three and a half star motor inn.
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Introduction To Food And Beverage Service
This program considers the roles and responsibilities entailed in performing a variety of positions within the hospitality industry. Through ‘on the spot interviews’ with employees, viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.
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Food Production
In this program we see how chefs prepare the meals at Melbourne’s Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customized.
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Housekeeping
This program considers the important function of housekeeping within the hospitality industry. It examines the executive housekeeper’s responsibilities in a 353 room luxury hotel including which aspects of the hotel fall under the auspices of the housekeeping department. It then considers what is entailed in the housekeeping of a 78 room motor inn and, in conclusion, investigates the housekeeping operation in a 21 room backpacker’s guest house.
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Clubs And Gaming
This program looks at a variety of clubs, considers the different levels of service expected and examines the roles of the croupier, pit manager and the Tabaret Gaming Manager.