by
Dahl, J.O. (Joseph Oliver), 1893-1942
Call Number
ARC 642.5 DAH
Publication Date
1928
Format:
Books
Relevance:
268827.8438
by
Fuller, John, 1916-
Call Number
ARC 642.5 FUL
Publication Date
1981
Format:
Books
Relevance:
219548.8594
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by
Fuller, John, 1916-
Call Number
647.95068 FUL
Publication Date
1985
Format:
Books
Relevance:
92248.9922
Call Number
CD 647.95 RES
Publication Date
1997
Summary
Resort kitchen CD contains a copy of resort software's latest industrial strength recipe management application - Resort Kitchen. The slide show previews of Resort kitchen will give you a general idea of how to use a program.
Format:
Computer file
Relevance:
2.4543
by
Giousmpasoglou, Charalampos.
Call Number
647.95068
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.3049
by
Video Education Australasia.
Call Number
DVD 647.95 KIT
Publication Date
1996
Summary
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 customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format:
Other
Relevance:
0.2916
by
Bartlett, Michael.
Call Number
647.95068 WIN
Publication Date
1994
Summary
Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html
Relevance:
0.2664
by
Miltiades, Michael.
Call Number
647.95068 MIL
Publication Date
2004
Summary
Designed primarily to assist the restaurant professional and would-be restauranteur. Sections include: kitchen management, dealing with international guests, liquor cost control, eliminating business risks and much more.
Format:
Books
Relevance:
0.2582
by
Walley, Joan E.
Call Number
642.5 WAL
Publication Date
1979
Format:
Books
Relevance:
0.2566
by
Nixon, Kelsey.
Call Number
643.3
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.2317
by
Gregoire, Mary B.
Call Number
647.95068 GRE
Publication Date
2010
Format:
Books
Relevance:
0.2041
by
ClickView (Firm)
Call Number
XX(302567.1)
Summary
The aim: To show how to become a better leader. About the program: 'I've gone from being the boy next door to being the bloke with the weight of the world on his shoulders.' (Jamie Oliver) Jamie Oliver's passion and vision transformed a bunch of unemployed kids into an efficient, organised team, capable of running a first-class London restaurant, Fifteen. Jamie is a natural and instinctive leader, with an energetic style guaranteed to keep an audience engaged. Anyone taking on a leadership role can learn a lot from watching him in action. Part of the two-part 'Jamie's Kitchen' training series, 'Fifteen Lessons on Leadership' demonstrates that leadership is an activity and not a position. Leaders and potential leaders will identify with Jamie's honesty and openness. The program covers five key learning points backed up by real examples from Jamie's journey - from how to lead the way through clear communication and example, to believing in your team, through to taking responsibility and learning and adapting your style of leadership throughout each project. This real example of the pressurised role of a leader in action not only reflects real life for today's leaders, but will inspire and motivate the audience in their own personal leadership roles.
Format:
Other
Relevance:
0.2000
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