Signatura topográfica preferida
DVD 641.5 BIG
Fecha de publicación
2010
Resumen
"This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Formato:
Otros
Relevancia:
1.7824
por
William Angliss Institute of TAFE.
Signatura topográfica preferida
DVD 647.940068 FRO
Fecha de publicación
2005
Resumen
This program covers topics such as taking and maintaining reservations, guaranteed and non-guaranteed reservations, changing and cancelling reservations, product knowledge, selling and up-selling, potential reservations problems, handling complaints and more.
Formato:
Otros
Relevancia:
1.6205
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por
William Angliss Institute
Signatura topográfica preferida
DVD 647 DEA
Fecha de publicación
2005
Resumen
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Formato:
Disco de vídeo
Relevancia:
1.6131
Signatura topográfica preferida
DVD 791.4572 OFF 2
Fecha de publicación
2003
Resumen
Multi-award winning, fly-on-the-wall style comedy set in the Slough branch of Wernham-Hogg paper merchants.
Formato:
Otros
Relevancia:
1.4174
Signatura topográfica preferida
DVD 791.4372 BIG
Fecha de publicación
2001 1996
Resumen
The story of two brothers whose Italian restaurant is on the brink of bankruptcy. Their only chance for success is to risk everything they own on an extravagant feast for bandleader Louis Prima. But their big night is complicated by a lovers' triangle, a sneaky restaurant rival, and the hilarious perfection of chef Primo.
Formato:
Otros
Relevancia:
1.4146
Signatura topográfica preferida
DVD 647.950681 YOU
Fecha de publicación
2004
Resumen
Ever wondered why the plate of food in front of you costs $27.99? How did they arrive at that price? What goes into the pricing of restaurant food? Earl?s Restaurant is a leading upscale casual dining chain and Michael goes with Earl?s Chef Michael Noble behind the scenes to see for himself what makes that Blackened California New York Striploin cost $27.99. From products and ingredients to staff to breakage and beyond, a menu item is broken down to show where that price comes from.
Formato:
Libros
Relevancia:
1.3751
por
Video Education Australasia.
Signatura topográfica preferida
DVD 647.95 KIT
Fecha de publicación
1996
Resumen
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.
Formato:
Otros
Relevancia:
1.3480
Signatura topográfica preferida
DVD 642.6 ATY
Fecha de publicación
2004
Resumen
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.
Formato:
Libros
Relevancia:
1.2391
por
Lester, Mike.
Signatura topográfica preferida
DVD 647.940285 HIG
Fecha de publicación
1994
Resumen
Explores the application of the latest technology in the Novotel and the issues involved in making the decision to apply computer technology to the hospitality industry.
Formato:
Otros
Relevancia:
1.0968
por
British Broadcasting Corporation.
Signatura topográfica preferida
DVD 647.94068 SAI
Fecha de publicación
2000
Resumen
The St. James Court Hotel, a four-star hotel in London, has been refurbished, rebranded and relaunched under a new name by the new management team. This program explores the relaunch of this business looking at all areas, from food and beverage manager Derek Andrews' concerns about the weather spoiling the launch party to a look behind the logo at re-branding.
Formato:
Otros
Relevancia:
0.9991
Signatura topográfica preferida
DVD 630.994 AUS
Fecha de publicación
2004
Resumen
Knowledge of the complex interactions contained in a farm environment and their contribution to a successful business enterprise is an important part of understanding the agricultural industry. This program explains and illustrates the inputs, outputs, processes and boundaries of farm systems as well as the factors that affect production. These include: climate, soils, weeds, pests, diseases, microbes and invertebrates. Sustainable farming practices are also examined including how technology and innovation has contributed to changing farm management practices.
Formato:
Otros
Relevancia:
0.9229
Signatura topográfica preferida
DVD 658.4083 ENV
Fecha de publicación
2010
Resumen
Businesses have always had to respond to different external influences. It was technology in the 80s and security in the 90s, but now a new challenge has emerged - climate change. Business owners are fast realizing that reducing their environmental footprint is not just a PR exercise, it's vital to their future. This program features a case study of businesses that have developed unique approaches to sustainability. Their visionary leaders reveal how becoming 'green' has helped make their businesses stronger and more financially viable. Through interviews we discover the problems they faced, the benefits of change and their organization's future directions.
Formato:
Otros
Relevancia:
0.9051
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