Call Number
DVD 641.5 BIG
Publication Date
2010
Summary
"This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Format:
Other
Relevance:
1.7824
by
William Angliss Institute of TAFE.
Call Number
DVD 647.940068 FRO
Publication Date
2005
Summary
This program covers topics such as taking and maintaining reservations, guaranteed and non-guaranteed reservations, changing and cancelling reservations, product knowledge, selling and up-selling, potential reservations problems, handling complaints and more.
Format:
Other
Relevance:
1.6205
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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:
1.6131
Call Number
DVD 791.4572 OFF 2
Publication Date
2003
Summary
Multi-award winning, fly-on-the-wall style comedy set in the Slough branch of Wernham-Hogg paper merchants.
Format:
Other
Relevance:
1.4174
Call Number
DVD 791.4372 BIG
Publication Date
2001 1996
Summary
The story of two brothers whose Italian restaurant is on the brink of bankruptcy. Their only chance for success is to risk everything they own on an extravagant feast for bandleader Louis Prima. But their big night is complicated by a lovers' triangle, a sneaky restaurant rival, and the hilarious perfection of chef Primo.
Format:
Other
Relevance:
1.4146
Call Number
DVD 647.950681 YOU
Publication Date
2004
Summary
Ever wondered why the plate of food in front of you costs $27.99? How did they arrive at that price? What goes into the pricing of restaurant food? Earl?s Restaurant is a leading upscale casual dining chain and Michael goes with Earl?s Chef Michael Noble behind the scenes to see for himself what makes that Blackened California New York Striploin cost $27.99. From products and ingredients to staff to breakage and beyond, a menu item is broken down to show where that price comes from.
Format:
Books
Relevance:
1.3751
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:
1.3480
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:
1.2391
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:
1.0968
by
British Broadcasting Corporation.
Call Number
DVD 647.94068 SAI
Publication Date
2000
Summary
The St. James Court Hotel, a four-star hotel in London, has been refurbished, rebranded and relaunched under a new name by the new management team. This program explores the relaunch of this business looking at all areas, from food and beverage manager Derek Andrews' concerns about the weather spoiling the launch party to a look behind the logo at re-branding.
Format:
Other
Relevance:
0.9991
Call Number
DVD 630.994 AUS
Publication Date
2004
Summary
Knowledge of the complex interactions contained in a farm environment and their contribution to a successful business enterprise is an important part of understanding the agricultural industry. This program explains and illustrates the inputs, outputs, processes and boundaries of farm systems as well as the factors that affect production. These include: climate, soils, weeds, pests, diseases, microbes and invertebrates. Sustainable farming practices are also examined including how technology and innovation has contributed to changing farm management practices.
Format:
Other
Relevance:
0.9229
Call Number
DVD 658.4083 ENV
Publication Date
2010
Summary
Businesses have always had to respond to different external influences. It was technology in the 80s and security in the 90s, but now a new challenge has emerged - climate change. Business owners are fast realizing that reducing their environmental footprint is not just a PR exercise, it's vital to their future. This program features a case study of businesses that have developed unique approaches to sustainability. Their visionary leaders reveal how becoming 'green' has helped make their businesses stronger and more financially viable. Through interviews we discover the problems they faced, the benefits of change and their organization's future directions.
Format:
Other
Relevance:
0.9051
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