by
O'Shannessy, Vivienne, 1962-
Call Number
647.94 OSH
Publication Date
2008 2007
Summary
Introduction to the hospitality industry. Provides information at a pace designed to suit the learning needs of the individual. Complies with the Hospitality, Tourism and Events Training Package competencies.
Format:
Books
Relevance:
3.4324
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
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3.
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:
3.2535
by
Cooper, Donald R.
Call Number
658.83 COO
Publication Date
2006
Format:
Books
Relevance:
2.7507
Call Number
DVD 647.94023 CAR
Publication Date
2009
Summary
Discover the rewarding career opportunities of the hospitality industry. Get the inside scoop about jobs in hotel management and restaurants through engaging interviews with experts. Learn about the educational, personal and professional requirements of this field as well as why kindness and goodwill are essential for success.
Format:
Books
Relevance:
2.5068
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
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
William Angliss Institute
Call Number
DVD 647 DEA
Publication Date
2005
Summary
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Format:
Video disc
Relevance:
1.9095
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