Call Number
TR DVD 338.479194 SEL
Publication Date
2001
Summary
Each year, millions of tourists come looking for the quintessential "Aussie experience", but are they getting anything more than koalas, boomerangs and a shrimp on the barbie? This four part series takes an eye-opening and often droll journey behind the scenes of Australia's multi-billion dollar tourism industry. It reveals a world of ruthless marketing where canny entrepreneurs are determined to give visitors exactly what they want, whether it's a taste of Aboriginal culture, sandy beaches or a bush adventure. But how does it fit with reality and the image the nation has of itself?
Format:
Other
Relevance:
0.9410
by
Ashton, Philip.
Call Number
TR DVD 338.4791945 SLE
Publication Date
1999
Summary
Program examines the reasons for the recent boom in tourist numbers in the central Victorian town of Daylesford, along with the effects of this tourism.
Format:
Other
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49105.6328
by
Maloney, Noel.
Call Number
TR DVD 338.479194 DEA
Publication Date
1998
Summary
This program looks at the four major tourist groups to Australia (Japanese, Germans, Chinese and Americans), and aims to improve the viewer's understanding of the differences between these cultures and Australian culture. Included are interviews with senior hotel staff, tourists and people in tour companies and restaurants.
Format:
Other
Relevance:
47545.0039
by
Bate, Natalie.
Call Number
DVD 959.86 DON
Publication Date
1993
Summary
Looks at the history of Bali, including the commercialisation of its culture, tourism & the impact of Western influences upon such things as education. Examines the role played by tourism as an agent of change & questions the inevitability of change.
Format:
Other
Relevance:
1.1913
by
Video Education Australasia.
Call Number
TR DVD 338.479194 OUR
Publication Date
1992
Summary
Discusses the importance of international tourism to the Australian economy, by demonstrating the success of Sovereign Hill, the goldrush theme park at Ballarat.
Format:
Other
Relevance:
0.1861
by
National Tourist Industry Training Committee.
Call Number
TR DVD 658.812 BUS
Publication Date
1987
Summary
Demonstrates the art of customer service.
Format:
Other
Relevance:
0.2209
by
ClickView (Firm)
Call Number
XX(301791.1)
Summary
This programme follows anatypical family: a husband and wife and their teenage and pre-teenage children. We see who makes the decisions, why and with what effect, and we see how the family's thinking about nutrition is fairly deeply ingrained.
Format:
Other
Relevance:
1.3659
by
ClickView (Firm)
Call Number
XX(302845.1)
Summary
A range of factors have led to tourism becoming one of the world's fastest growing industries. Tourism experiences have become more diverse in recent decades, in response to changing demands from the market. One area that has seen significant growth is niche markets. This programme explores some niche markets, including volunteer tourism, dark tourism, health and medical tourism and gastronomic tourism. Featuring interviews with Prof Brian King from Victoria University, Maree Blackburn and Siobhan Marsh from Lattitude Global Volunteering, seasoned traveller Patrick Wooldridge, Nick Brooks-Sykes from Bath Tourism Plus UK, Charlotte Hannah from Thermae Bath Spa UK, and Leanne De Bortoli and Brett Stanley from De Bortoli Wines in Victoria's Yarra Valley - this programme looks at different niche tourism markets from a range of perspectives. It is an engaging and informative resource that is essential viewing for students of tourism and related studies.
Format:
Other
Relevance:
67236.5547
by
ClickView (Firm)
Call Number
XX(302849.1)
Summary
Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.
Format:
Other
Relevance:
1.3351
by
ClickView (Firm)
Call Number
XX(302857.1)
Summary
This information-rich programme provides an overview of the use of knives in a commercial kitchen. It covers the characteristics of good quality knives; techniques for sharpening knives; different types of knives and their uses; how to hold a knife correctly; the use of chopping boards; caring for knives; safety with knives; and 10 different cutting techniques - slicing, dicing, julienne, macedoine, brunoise, paysanne, mirepoix, chiffonnade, and jardiniere. Demonstrations are provided by a chef instructor and students from Victoria University of Technology's Hospitality Department.
Format:
Other
Relevance:
1.3320
by
ClickView (Firm)
Call Number
XX(302858.1)
Summary
This programme explores cleaning in the tourism and hospitality industries. Particularly examining: the importance of cleaning, different cleaning tasks, chemicals used for cleaning and health and safety issues.
Format:
Other
Relevance:
1.3851
by
ClickView (Firm)
Call Number
XX(302859.1)
Summary
Anyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. Alcohol affects people differently and it's important to recognise when someone is, or isn't becoming alcohol-affected to the point where no more should be served. Even more critical is the ability to deal with a situation effectively and appropriately without disturbing other patrons. This video covers the skills required to ensure the responsible service of alcohol and includes interviews with hotel and live music venue owner Greg Dodds and wine bar operators Mark and Meredith Telfer. It is an ideal resource for learners in Hospitality and related courses.
Format:
Other
Relevance:
1.3531
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