by
ClickView (Firm)
Call Number
XX(301791.1)
Summary
This programme follows anatypical family: a husband and wife and their teenage and pre-teenage children. We see who makes the decisions, why and with what effect, and we see how the family's thinking about nutrition is fairly deeply ingrained.
Format:
Other
Relevance:
1.3659
by
ClickView (Firm)
Call Number
XX(302845.1)
Summary
A range of factors have led to tourism becoming one of the world's fastest growing industries. Tourism experiences have become more diverse in recent decades, in response to changing demands from the market. One area that has seen significant growth is niche markets. This programme explores some niche markets, including volunteer tourism, dark tourism, health and medical tourism and gastronomic tourism. Featuring interviews with Prof Brian King from Victoria University, Maree Blackburn and Siobhan Marsh from Lattitude Global Volunteering, seasoned traveller Patrick Wooldridge, Nick Brooks-Sykes from Bath Tourism Plus UK, Charlotte Hannah from Thermae Bath Spa UK, and Leanne De Bortoli and Brett Stanley from De Bortoli Wines in Victoria's Yarra Valley - this programme looks at different niche tourism markets from a range of perspectives. It is an engaging and informative resource that is essential viewing for students of tourism and related studies.
Format:
Other
Relevance:
67236.5547
View Other Search Results
by
ClickView (Firm)
Call Number
XX(302849.1)
Summary
Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.
Format:
Other
Relevance:
1.3351
by
ClickView (Firm)
Call Number
XX(302857.1)
Summary
This information-rich programme provides an overview of the use of knives in a commercial kitchen. It covers the characteristics of good quality knives; techniques for sharpening knives; different types of knives and their uses; how to hold a knife correctly; the use of chopping boards; caring for knives; safety with knives; and 10 different cutting techniques - slicing, dicing, julienne, macedoine, brunoise, paysanne, mirepoix, chiffonnade, and jardiniere. Demonstrations are provided by a chef instructor and students from Victoria University of Technology's Hospitality Department.
Format:
Other
Relevance:
1.3320
by
ClickView (Firm)
Call Number
XX(302858.1)
Summary
This programme explores cleaning in the tourism and hospitality industries. Particularly examining: the importance of cleaning, different cleaning tasks, chemicals used for cleaning and health and safety issues.
Format:
Other
Relevance:
1.3851
by
ClickView (Firm)
Call Number
XX(302859.1)
Summary
Anyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. Alcohol affects people differently and it's important to recognise when someone is, or isn't becoming alcohol-affected to the point where no more should be served. Even more critical is the ability to deal with a situation effectively and appropriately without disturbing other patrons. This video covers the skills required to ensure the responsible service of alcohol and includes interviews with hotel and live music venue owner Greg Dodds and wine bar operators Mark and Meredith Telfer. It is an ideal resource for learners in Hospitality and related courses.
Format:
Other
Relevance:
1.3531
by
ClickView (Firm)
Call Number
XX(302860.1)
Summary
Tourism is an important industry to many nations worldwide, and New Zealand is no exception. Rotorua on New Zealand's north island is the birthplace of tourism in that country, having hosted visitors to the city and surrounding area since the early 19th century. Geothermal features, Maori culture, the spa/health and wellbeing industry and the region's spectacular lakes and forests are the attractions that draw around four million visitors a year to Rotorua. But is the industry sustainable economically, socially and environmentally? A range of strategies and management practices are focused on this very question. This programme examines the Rotorua tourism industry and its economic, social and environmental impacts, and looks at what is being done, and what needs to be done, to ensure the industry remains sustainable for the long term. It features a range of local interviewees, including Oscar Nathan, General Manager of Rotorua Marketing and a range of operators, managers and owners of significant local tourism businesses, including YHA, Waimangu Volcanic Valley, Volcanic Air Safaris, The Buried Village, Mitai Maori Village, Te Puia Cultural Centre and River Rats Raft and Kayak. It is an essential resource for senior students of Geography and Tourism, and also provides a comprehensive case study of an industry for students of Economics, Social Studies and allied disciplines.
Format:
Other
Relevance:
63391.9375
by
ClickView (Firm)
Call Number
XX(302863.1)
Summary
The programme looks at 10 innovative food packaging products including biodegradable plastic bags, packaging industry award winners, plastic bags that 'breathe' like paper and future packaging techniques.
Format:
Other
Relevance:
1.3613
by
ClickView (Firm)
Call Number
XX(302864.1)
Summary
Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. An engaging SILENT, split screen format allows viewers to study right and wrong methods. Topics covered include: • Hand washing • Knife safety • Cross-contamination • Burns and cuts • Food storage • And more! Step-by-step preparation of apple crisp, spaghetti & salad.
Format:
Other
Relevance:
1.3380
by
ClickView (Firm)
Call Number
XX(302865.1)
Summary
A career as a professional waiter or waitress is no simple task. Duties include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant. It is a profession that requires attention to detail, commitment and strong motivation. This programme looks at what it takes to be a professional waiter, what employers expect and what the clients expect. We will also evaluate waiting as a career and the type of training that is available for this popular job.
Format:
Other
Relevance:
1.3401
by
ClickView (Firm)
Call Number
XX(302866.1)
Summary
This programme considers the roles and responsibilities of the duty manager, concierge and porter at a five star hotel and contrasts these with duties of the manager of a youth hostel and the general manager of a three and a half star motor inn.
Format:
Other
Relevance:
1.3492
by
ClickView (Firm)
Call Number
XX(302867.1)
Summary
This program describes the range of additives used to enhance flavours, textures & colouration and considers nutritional aspects, food regulations & labelling.
Format:
Other
Relevance:
1.3907
Limit Search Results
Narrowed by: