by
ClickView (Firm)
Call Number
XX(302781.1)
Summary
If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal - whether at home or in a restaurant. Discussing the human body's five senses, this programme demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
Format:
Other
Relevance:
120276.6641
by
ClickView (Firm)
Call Number
XX(302504.1)
Summary
In the six months since they bought "Fresh", partners Lee and Guy have built up a successful cafe business specialising in freshly roasted coffee and fresh produce. Over the course of a day we discover what goes on behind the scenes and what it takes to create the buzz and attraction of a successful cafe. Topics covered include what it takes to get a meal to the table, health and hygiene, how a menu evolves, owners and staff relations, dealing with difficult customers and setting prices. We see a range of career options, personal attributes and occupational health and safety procedures needed to be successful in this field. This programme offers a close-up look at hospitality at the front end.
Format:
Other
Relevance:
92251.0156
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by
Kanopy (Firm)
Call Number
XX(297093.1)
Publication Date
2014 2012
Summary
Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.
Format:
Video recording
Relevance:
56083.0430
by
Broadhurst, Jeff, interviewee.
Call Number
XX(272709.1)
Publication Date
2015
Summary
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Format:
Electronic Resources
Relevance:
2.6550
by
ClickView (Firm)
Call Number
XX(303658.1)
Summary
What is a guru? Why do Gurdwaras have four doors? What food is served during services? This programme explores these questions and more by tracing the history of Sikhism and looking at the rituals that serve as expressions of faith. Learners will be transported inside a Sikh service and understand how the Gurdwara serves as a place of worship.
Format:
Other
Relevance:
0.1826
by
ClickView (Firm)
Call Number
XX(302059.1)
Summary
Designed exclusively for those providing care within the domiciliary setting, this title explores the vital role home carers have in making sure that they prepare food that is safe to eat. It covers the range of factors that home carers must appreciate when preparing food for service users, and aims to consider the causes and effects of food poisoning. The video also helps you to develop an understanding of how to handle, store and prepare food properly and improves awareness of the importance of good personal hygiene, including when it is essential to wash hands. Also explored is the need for working within a clean kitchen environment.
Format:
Other
Relevance:
0.1622
by
ClickView (Firm)
Call Number
XX(301333.1)
Summary
Cleanliness and good hygiene in the food industry is of upmost importance. It is essential that areas in which food is prepared, served or manufactured are kept clean at all times. Poor hygiene standards can lead to food poisoning and possible legal action against the organisation. Throughout the programme we look at various topics surrounding cleanliness and sanitisation in the food industry - why is cleanliness and sanitation so important, how to clean properly, food service industry cleaning, food manufacturing, industry cleaning, storage and OH&S. This programme will assist in ensuring not only customer safety, but the also the organisations ultimate success.
Format:
Other
Relevance:
0.1543
by
ClickView (Firm)
Call Number
XX(301321.1)
Summary
This programme looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products.
Format:
Other
Relevance:
0.1474
by
ClickView (Firm)
Call Number
XX(302058.1)
Summary
This programme is designed exclusively for those providing care within the domiciliary setting and explores health and safety within the service users own home. In considering the home carer's duty of care to service user and self, it aims to improve awareness of common hazards about the home whilst considering the importance of referring to risk assessments and care plans. It discusses the need for improved awareness of the importance of good housekeeping when storing or disposing of chemicals, dangerous substances or sharp objects and develops an awareness of the need for safe practice in moving and handling, food hygiene, infection control and fire safety. The video goes on to briefly introduce the need to consider personal safety when visiting service users homes and the importance of raising issues of concern with management and reporting injury and ill health.
Format:
Other
Relevance:
0.1474
by
ClickView (Firm)
Call Number
XX(302868.1)
Summary
Food safety is an integral and vital part of any hospitality or food technology subject. This program focuses on a large food service workplace and follows their food safety practices from the start to the end of the day. Interspersed with the visual footage are practical examples of employees following good hygiene practices, checking foods, cleaning, recording information and corrective action. Key elements of a comprehensive food safety program such as reasons for a food safety program, getting ready for work, food preparation, serving food and cleaning up are all examined. The programme is a comprehensive study of the processes, safety issues and control measures relating to food safety associated with the food service industry.
Format:
Other
Relevance:
0.1474
by
Public Broadcasting Service (U.S.)
Call Number
XX(272620.1)
Publication Date
2010
Summary
In Ethiopia, farms backed by foreign investors are growing with abundance, while native farmers subsist on food aid. Fred de Sam Lazaro reports about the unlikely abundance in a land known for famine.
Format:
Electronic Resources
Relevance:
0.1336
12.
by
New York (N.Y.). Department of Social Services.
Call Number
XX(272688.1)
Publication Date
1970
Summary
Government booklet on nutrition education.
Format:
Electronic Resources
Relevance:
0.1264
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