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
Garlough, Robert, 1954-
Call Number
647.950687 GAR
Publication Date
2011
Format:
Books
Relevance:
155134.7656
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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
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2010
Format:
Books
Relevance:
134350.6406
by
Lillicrap, D. R.
Call Number
642.6 LIL
Publication Date
2006
Format:
Books
Relevance:
134350.6406
by
Andrioli, Sergio.
Call Number
647.9541 AND
Publication Date
1990
Format:
Books
Relevance:
134350.6406
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
126667.0078
by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
126667.0078
by
Dana, Arthur W.
Call Number
ARC STA 643.3 DAN
Publication Date
1949
Format:
Books
Relevance:
126667.0078
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
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
Relevance:
120166.8672
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2002
Format:
Books
Relevance:
114574.6172
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