by
Australian Broadcasting Corporation.
Call Number
TR DVD 647.94 ON
Publication Date
1997
Summary
The program follows a function coordinator at a major international conference.
Format:
Other
Relevance:
109795.0703
by
Media Australia.
Call Number
TR DVD 647.94 SER
Publication Date
2000
Summary
Using practical skill demonstrations, role-plays, computer graphics and descriptive narration, this video examines such topics as greeting and seating guests, ordering drinks and ordering food.
Format:
Other
Relevance:
3.3958
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by
Video Education Australasia.
Call Number
DVD 647.94 FIV
Publication Date
2011
Summary
"In this comprehensive examination of what it takes to provide world class service, we visit SkyCity Darwin, a five star international hotel, and discover valuable lessons from the hotel's experienced leadership and management team. In it, we learn how five star service starts at the point of first contact, with open body language, active engagement, and effective handling of complaints. We see how empowering staff with responsibility, and celebrating their achievements leads to service excellence. Finally we go behind the scenes into the kitchen to witness how mastery comes from the passionate pursuit of innovation. This is an engaging look at modern workforce issues, including excellence, diversity and inclusive practices"--Container.
Format:
Other
Relevance:
3.2717
by
Video Education Australasia.
Call Number
TR DVD 647.94 INT
Publication Date
1995
Summary
Comprehensive look at the hospitality industry and interviews with people working in the industry.
Format:
Other
Relevance:
2.8605
by
Williamson, Andrew.
Call Number
TR DVD 647.94 HOS
Publication Date
2001
Summary
This video explores the attitudes required for success and fulfilment in the world of hospitality. Four professionals working in the hospitality industry are profiled in an effort to discover the ingredients for success.
Format:
Other
Relevance:
2.4247
by
Lester, Mike.
Call Number
DVD 647.940285 HIG
Publication Date
1994
Summary
Explores the application of the latest technology in the Novotel and the issues involved in making the decision to apply computer technology to the hospitality industry.
Format:
Other
Relevance:
2.4048
by
Maloney, Noel.
Call Number
TR DVD 647.9 HOU
Publication Date
1996
Summary
Illustrates the knowledge, skills, attitudes and behaviours needed in running the housekeeping functions of a major hotel, a smaller motel and a backpackers' hostel.
Format:
Other
Relevance:
2.2707
by
McAuliffe, Mark.
Call Number
TR DVD 647.95 DAI
Publication Date
2005
Summary
This video depicts typical cafe operations such as opening procedures, daily routines, cafe skills, cafe job applications, and closing procedures.
Format:
Other
Relevance:
2.1990
by
Rogers, Christine.
Call Number
TR DVD 647.94023 NEV
Publication Date
1999
Summary
In this video a number of young people, working in the hospitality industry, talk about their jobs and the training involved. Areas covered include: front office, food and beverage, cooking, housekeeping, security and gaming.
Format:
Other
Relevance:
2.1764
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:
2.1756
by
Video Education Australasia.
Call Number
TR DVD 658.314 COA
Publication Date
2011
Summary
"The longevity of the hospitality industry is dependent on the quality of coaching given to today's trainees and apprentices. Yet many hospitality managers consider coaching a time-consuming and costly exercise. This program uses input from hospitality training experts and loads of real world footage and examples to shine a spotlight on coaching in a hospitality environment, and to explain key factors for effective coaching. We start by outlining the purpose and importance of coaching, followed by preparing for coaching. Next is an in-depth look at on-the-job coaching, followed by the all-important follow-up. We conclude by reinforcing the many benefits of coaching"--Container.
Format:
Other
Publisher's web site http://www.VEA.com.au
Relevance:
2.1643
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:
1.8808
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