by
William Angliss Institute of TAFE.
Call Number
TR DVD 647.95 FOO
Publication Date
2005
Summary
This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.
Format:
Other
Relevance:
170064.6094
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
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by
Australian Dairy Corporation
Call Number
TR DVD 647.94 GOO
Publication Date
1994 1992
Format:
Other
Relevance:
89650.1953
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the planning and preparation required for the catering of an event. Areas looked at in detail are: Planning the menu; Table settings and Styles of Service. Various methods used in Australian establishments are demonstrated.
Format:
Other
Relevance:
3.3061
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
Vocam Video Training Productions.
Call Number
TR DVD 363.1926 FOO
Publication Date
2007
Summary
This DVD assists in training staff to prepare and serve food in a safe and hygenic manner. Topics covered include food contamination and spoilage, temperature control for food, food processing, food disposal, health of food handlers and cleaning and sanitising.
Format:
Other
Relevance:
1.9337
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
Walcoff, Larry.
Call Number
TR DVD 647.95 BEH
Publication Date
2001
Summary
What happens behind the scenes at a major hotel, from the moment you enter the lobby until checkout time? Beginning with the doorman and concierge, to the check-in desk, peeking into the storage closets where all the linens are stored, and even getting inside the business offices, we will see that there lots of job possibilities in the fast-growing hospitality business.
Format:
Other
Relevance:
1.6876
by
Marcom Projects.
Call Number
TR DVD 363.1926 FOO
Publication Date
2003
Summary
Test the knowledge of the audience gained from the first two programs.
Format:
Other
Relevance:
1.4931
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
Call Number
TR DVD 658.812 CUS
Publication Date
2009 2008 2007 2006 2005
Summary
This program features the seven service skills. These are the basic courtesies and people skills that makes customer feel important, appreciated and understood.
Format:
Other
Relevance:
0.3484
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