by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
4.2506
Call Number
DVD 641.57 HES
Publication Date
2011
Summary
"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format:
Other
Relevance:
4.2287
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by
Millross, Janice.
Call Number
641.571 UTI
Publication Date
1973
Format:
Books
Relevance:
3.3544
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1995 1992
Format:
Books
Relevance:
3.3162
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
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
3.2252
by
Emery, William H.
Call Number
ARC 642.4 EME
Publication Date
1961
Format:
Books
Relevance:
2.5101
by
Glaister, Robyn.
Call Number
642.4 GLA
Publication Date
1987
Format:
Books
Relevance:
2.3502
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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2.2104
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
1.9905
by
Watson, David R.
Call Number
642.5 WAT
Publication Date
1992
Format:
Books
Relevance:
1.5283
by
Cracknell, H. L. (Harry Louis), 1916-
Call Number
ARC 642.4 CRA
Publication Date
1983
Format:
Books
Relevance:
1.5012
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