1.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
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0.7471
Call Number
DVD 642.4 FOO
Publication Date
2012
Summary
"From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.
Format:
Other
Publisher's web site http://www.VEA.com.au
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Video Education Australasia.
Call Number
DVD 647.94 FIV
Publication Date
2011
Summary
"In this comprehensive examination of what it takes to provide world class service, we visit SkyCity Darwin, a five star international hotel, and discover valuable lessons from the hotel's experienced leadership and management team. In it, we learn how five star service starts at the point of first contact, with open body language, active engagement, and effective handling of complaints. We see how empowering staff with responsibility, and celebrating their achievements leads to service excellence. Finally we go behind the scenes into the kitchen to witness how mastery comes from the passionate pursuit of innovation. This is an engaging look at modern workforce issues, including excellence, diversity and inclusive practices"--Container.
Format:
Other
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0.6358
Call Number
DVD 658.4083 ENV
Publication Date
2010
Summary
Businesses have always had to respond to different external influences. It was technology in the 80s and security in the 90s, but now a new challenge has emerged - climate change. Business owners are fast realizing that reducing their environmental footprint is not just a PR exercise, it's vital to their future. This program features a case study of businesses that have developed unique approaches to sustainability. Their visionary leaders reveal how becoming 'green' has helped make their businesses stronger and more financially viable. Through interviews we discover the problems they faced, the benefits of change and their organization's future directions.
Format:
Other
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0.9051
Call Number
DVD 658.022 STA
Publication Date
2010
Summary
This program investigates what it takes to be a small business owner, including legal implications, product demand and niche markets, making a business profitable and the importance of choosing the correct name for your business.
Format:
Other
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0.1250
Call Number
DVD 641.5 BIG
Publication Date
2010
Summary
"This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Format:
Other
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1.7824
Call Number
DVD 641.812 PRE
Publication Date
2009
Summary
Having the skills and knowledge required to prepare and present appetisers, sandwiches and salads is crucial to successful operation of any commercial kitchen or catering business. This program takes you through the steps involved in making, preparing, and presenting these ever evolving dishes while discussing useful tips that will enhance the quality of your food preparation. Along the way we apply kitchen hygiene and safety, time management, how to minimise waste, and the historical development of the foods being prepared, while highlighting the best methods for storing both fresh and pre-prepared produce.
Format:
Other
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0.0913
Call Number
DVD 658.4012 BUS
Publication Date
2009
Summary
A business plan is one of the most useful management tools the small business owner can use. It maps out what a business needs to do in a systematic and logical way. In this program we discuss the importance of a well constructed business plan, visiting the three main components; the operations plan, the marketing plan, and the financial plan. Speaking to two successful small business owners, we discuss how they constantly refer to their business plan, and the role it played in their business success. A brilliant overview of this essential business tool.
Format:
Books
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0.0913
Call Number
DVD 647.94023 CAR
Publication Date
2009
Summary
Discover the rewarding career opportunities of the hospitality industry. Get the inside scoop about jobs in hotel management and restaurants through engaging interviews with experts. Learn about the educational, personal and professional requirements of this field as well as why kindness and goodwill are essential for success.
Format:
Books
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by
Ramsay, Gordon.
Call Number
DVD 641.5973 HEL 6
Publication Date
2009
Summary
"Back in the kitchen and cooking with gas, Gordon is certain to make temperatures rise as 12 more restaurateur hopefuls pit their wits and cooking skills against each other, under his watchful eye. The prize for the lucky winner is the chance to run their own restaurant."--Container
Format:
Other
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0.8631
by
William Angliss Institute of TAFE.
Call Number
DVD 647.940068 FRO
Publication Date
2005
Summary
This program covers topics such as taking and maintaining reservations, guaranteed and non-guaranteed reservations, changing and cancelling reservations, product knowledge, selling and up-selling, potential reservations problems, handling complaints and more.
Format:
Other
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1.6205
by
William Angliss Institute
Call Number
DVD 647 DEA
Publication Date
2005
Summary
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Format:
Video disc
Relevance:
1.6131
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