by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
169941.6094
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:
169941.6094
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by
Garlough, Robert, 1954-
Call Number
647.950687 GAR
Publication Date
2011
Format:
Books
Relevance:
155134.7656
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2010
Format:
Books
Relevance:
134350.6406
by
Lillicrap, D. R.
Call Number
642.6 LIL
Publication Date
2006
Format:
Books
Relevance:
134350.6406
Call Number
PER 664.7520994 AUS
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
126667.0078
Call Number
DVD 641.5 GOO
Publication Date
2010
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 program 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"--Container.
Format:
Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf
Relevance:
120166.9844
Call Number
DVD 643.3 FOO
Publication Date
2009
Summary
Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses.
Format:
Books
Relevance:
120166.8672
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2002
Format:
Books
Relevance:
114574.6172
by
International Food Information Service
Call Number
664.003 DIC
Publication Date
2005
Format:
Electronic Resources
Relevance:
92163.7813
by
Brown, Douglas Robert, 1960- 1960-, author.
Call Number
642.5 BRO
Publication Date
2007
Summary
The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format:
Electronic Resources
Relevance:
89567.0938
by
Adams, Angela C.
Call Number
647.95068000000003
Publication Date
2007
Format:
Electronic Resources
Relevance:
87178.2031
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