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
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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
DVD 642.6 ATY
Publication Date
2004
Summary
What is great restaurant service? You know when you get it, and you know when you don't, but how do you define it? And, more importantly, how do restaurants train their staff to deliver it? Join renowned chef Michael Smith as he visits one of Canada's finest restaurants, Canoe, recognised for both its food and incredible service. We follow Laura as she trains for a coveted service position and gets to know the art and craft involved in working at the top end of town. An exciting insight into how restaurant's work and the importance of good service.
Format:
Books
Relevance:
2.4783
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
Dahmer, Sondra J.
Call Number
642.6 DAH
Publication Date
2002
Summary
"Preferences in cuisine may vary, but the demand for great service - the keystone of any restaurant's success - never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience."--BOOK JACKET.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026194.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2001026194.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2001026194.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2001026194.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2001026194.html
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0.1313
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