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
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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
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
by
Pizam, Abraham.
Call Number
647.94
Publication Date
2012
Summary
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level:* Lodging* Restaurants* Clubs* Time-share* ConventionsAs well as a functional one: * Accounting & finance* Marketing* Human resources* Information technology* Facilities management Its u
Format:
Electronic Resources
Relevance:
2.6606
by
Jones, Peter, 1951-
Call Number
647.94068 HOS
Publication Date
2003
Format:
Books
Relevance:
2.2771
by
Jones, Peter, 1951-
Call Number
647.94068 INT
Publication Date
2002
Format:
Books
Relevance:
2.2556
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1999
Format:
Books
Relevance:
2.2460
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
1.9905
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
10.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
Relevance:
1.4942
by
Brookes, Maureen.
Call Number
664.00685
Publication Date
2011
Summary
This ebook addresses the complexities of internationalisation within the hospitality industry across a range of countries and the implications of this for hospitality management education. A number of the papers were selected from the 4th International Conference on Services Management hosted by Oxford Brookes University in the May of 2009, demonstrating the relevance of hospitality research to the broader service sector.
Format:
Electronic Resources
Relevance:
0.1641
by
Fenich, George G.
Call Number
658.456 MEE
Publication Date
2005
Summary
"Meetings, expositions, events and conventions (MEEC) is one of the fastest growing segments of the United States economy, and embraces multiple aspects of the hospitality and tourism industry. This book provides a thorough understanding of the MEEC industry."--BOOK JACKET.
Format:
Books
Relevance:
0.1622
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