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
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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
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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:
0.8438
by
Drummond, Karen Eich.
Call Number
613.2 DRU
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
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0.0657
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