by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
40545.5820
by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
1.6474
View Other Search Results
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
1.4057
by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
Relevance:
1.3953
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
Treat, Nola.
Call Number
ARC 641.577 TRE
Publication Date
1966
Format:
Books
Relevance:
1.2298
by
Australian Nutrition Foundation.
Call Number
641.571 COM
Publication Date
1985
Format:
Books
Relevance:
0.9633
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
10.
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:
0.7471
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
0.7111
by
Brown, Douglas.
Call Number
647.95068
Publication Date
2007
Summary
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format:
Electronic Resources
Relevance:
0.6604
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