by
Maloney, Noel.
Call Number
TR DVD 647.94 INT
Publication Date
1996
Summary
Summary: Looks at the roles and responsibilities entailed in performing a variety of positions with the hospitality industry. 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.
Format:
Other
Relevance:
143756.3750
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:
4.4850
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by
Hayward, Nick.
Call Number
TR DVD 642.4068 CAT
Publication Date
2004
Summary
This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning, presentation, the kitchen, quantities, transporting food, and food storage and handling when outside.
Format:
Other
Relevance:
2.6784
by
Video Education Australasia.
Call Number
TR DVD 642.6 ITS
Publication Date
2001
Summary
Six waiters share their knowledge and experience about the work they love, namely waiting.
Format:
Other
Relevance:
2.1945
by
Barrett, Neil.
Call Number
TR DVD 664.028 DYI
Publication Date
1998
Summary
This condensed version of the original 1997 program introduces us to the different forms of bacteria which cause food poisoning.
Format:
Other
Relevance:
1.8749
by
McAuliffe, Mark.
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format:
Books
Relevance:
1.4565
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