by
William Angliss Institute of TAFE.
Call Number
TR DVD 647.95 FOO
Publication Date
2005
Summary
This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.
Format:
Other
Relevance:
169941.6094
by
Maloney, Noel.
Call Number
TR DVD 647.94 INT
Publication Date
1996
Summary
Summary: Looks at the roles and responsibilities entailed in performing a variety of positions with the hospitality industry. Viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.
Format:
Other
Relevance:
143626.8750
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Call Number
DVD 641.5 GOO
Publication Date
2010
Summary
"If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.
Format:
Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf
Relevance:
120166.9844
by
ClickView (Firm)
Call Number
XX(302781.1)
Summary
If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal - whether at home or in a restaurant. Discussing the human body's five senses, this programme demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
Format:
Other
Relevance:
120166.9844
by
ClickView (Firm)
Call Number
XX(302504.1)
Summary
In the six months since they bought "Fresh", partners Lee and Guy have built up a successful cafe business specialising in freshly roasted coffee and fresh produce. Over the course of a day we discover what goes on behind the scenes and what it takes to create the buzz and attraction of a successful cafe. Topics covered include what it takes to get a meal to the table, health and hygiene, how a menu evolves, owners and staff relations, dealing with difficult customers and setting prices. We see a range of career options, personal attributes and occupational health and safety procedures needed to be successful in this field. This programme offers a close-up look at hospitality at the front end.
Format:
Other
Relevance:
92163.7813
by
Australian Dairy Corporation
Call Number
TR DVD 647.94 GOO
Publication Date
1994 1992
Format:
Other
Relevance:
89567.1797
Call Number
TR DVD 658.812 CUS
Publication Date
2009 2008 2007 2006 2005
Summary
This program features the seven service skills. These are the basic courtesies and people skills that makes customer feel important, appreciated and understood.
Format:
Other
Relevance:
0.2767
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