1.
Numéro de rayon préféré
DVD 642.5 MEG
Date de publication
2014
Résumé
"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 :
Disque vidéo
Pertinence:
0.7471
Numéro de rayon préféré
DVD 642.4 FOO
Date de publication
2012
Résumé
"From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.
Format :
Autre
Publisher's web site http://www.VEA.com.au
Pertinence:
0.0772
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par
Video Education Australasia.
Numéro de rayon préféré
DVD 647.94 FIV
Date de publication
2011
Résumé
"In this comprehensive examination of what it takes to provide world class service, we visit SkyCity Darwin, a five star international hotel, and discover valuable lessons from the hotel's experienced leadership and management team. In it, we learn how five star service starts at the point of first contact, with open body language, active engagement, and effective handling of complaints. We see how empowering staff with responsibility, and celebrating their achievements leads to service excellence. Finally we go behind the scenes into the kitchen to witness how mastery comes from the passionate pursuit of innovation. This is an engaging look at modern workforce issues, including excellence, diversity and inclusive practices"--Container.
Format :
Autre
Pertinence:
0.6358
Numéro de rayon préféré
DVD 641.5 BIG
Date de publication
2010
Résumé
"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".
Format :
Autre
Pertinence:
1.7824
Numéro de rayon préféré
DVD 658.4083 ENV
Date de publication
2010
Résumé
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.
Format :
Autre
Pertinence:
0.9051
Numéro de rayon préféré
DVD 658.022 STA
Date de publication
2010
Résumé
This program investigates what it takes to be a small business owner, including legal implications, product demand and niche markets, making a business profitable and the importance of choosing the correct name for your business.
Format :
Autre
Pertinence:
0.1250
Numéro de rayon préféré
DVD 658.4012 BUS
Date de publication
2009
Résumé
A business plan is one of the most useful management tools the small business owner can use. It maps out what a business needs to do in a systematic and logical way. In this program we discuss the importance of a well constructed business plan, visiting the three main components; the operations plan, the marketing plan, and the financial plan. Speaking to two successful small business owners, we discuss how they constantly refer to their business plan, and the role it played in their business success. A brilliant overview of this essential business tool.
Format :
Livres
Pertinence:
0.0913
Numéro de rayon préféré
DVD 647.94023 CAR
Date de publication
2009
Résumé
Discover the rewarding career opportunities of the hospitality industry. Get the inside scoop about jobs in hotel management and restaurants through engaging interviews with experts. Learn about the educational, personal and professional requirements of this field as well as why kindness and goodwill are essential for success.
Format :
Livres
Pertinence:
0.1147
Numéro de rayon préféré
DVD 641.812 PRE
Date de publication
2009
Résumé
Having the skills and knowledge required to prepare and present appetisers, sandwiches and salads is crucial to successful operation of any commercial kitchen or catering business. This program takes you through the steps involved in making, preparing, and presenting these ever evolving dishes while discussing useful tips that will enhance the quality of your food preparation. Along the way we apply kitchen hygiene and safety, time management, how to minimise waste, and the historical development of the foods being prepared, while highlighting the best methods for storing both fresh and pre-prepared produce.
Format :
Autre
Pertinence:
0.0913
par
Ramsay, Gordon.
Numéro de rayon préféré
DVD 641.5973 HEL 6
Date de publication
2009
Résumé
"Back in the kitchen and cooking with gas, Gordon is certain to make temperatures rise as 12 more restaurateur hopefuls pit their wits and cooking skills against each other, under his watchful eye. The prize for the lucky winner is the chance to run their own restaurant."--Container
Format :
Autre
Pertinence:
0.8631
par
William Angliss Institute
Numéro de rayon préféré
DVD 647 DEA
Date de publication
2005
Résumé
Demonstrates some basic skills required when dealing with customers and clients, demonstrating both appropriate and inappropriate behaviour.
Format :
Disque vidéo
Pertinence:
1.6131
par
William Angliss Institute of TAFE.
Numéro de rayon préféré
DVD 647.940068 FRO
Date de publication
2005
Résumé
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.
Format :
Autre
Pertinence:
1.6205
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