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
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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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
Numéro de rayon préféré
DVD 791.4572 OFF 2
Date de publication
2003
Résumé
Multi-award winning, fly-on-the-wall style comedy set in the Slough branch of Wernham-Hogg paper merchants.
Format :
Autre
Pertinence:
1.4174
Numéro de rayon préféré
DVD 791.4372 BIG
Date de publication
2001 1996
Résumé
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.
Format :
Autre
Pertinence:
1.4146
Numéro de rayon préféré
DVD 647.950681 YOU
Date de publication
2004
Résumé
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.
Format :
Livres
Pertinence:
1.3751
par
Video Education Australasia.
Numéro de rayon préféré
DVD 647.95 KIT
Date de publication
1996
Résumé
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.
Format :
Autre
Pertinence:
1.3480
Numéro de rayon préféré
DVD 642.6 ATY
Date de publication
2004
Résumé
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.
Format :
Livres
Pertinence:
1.2391
par
Lester, Mike.
Numéro de rayon préféré
DVD 647.940285 HIG
Date de publication
1994
Résumé
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.
Format :
Autre
Pertinence:
1.0968
par
British Broadcasting Corporation.
Numéro de rayon préféré
DVD 647.94068 SAI
Date de publication
2000
Résumé
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.
Format :
Autre
Pertinence:
0.9991
Numéro de rayon préféré
DVD 630.994 AUS
Date de publication
2004
Résumé
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.
Format :
Autre
Pertinence:
0.9229
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
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