Search Results for hospitality industry - Narrowed by: Food service.

The Food and Beverage Hospitality Industry in India : An Emergent Segment.

2024-05-18T13:30:51Z

by Munjal, Sandeep.
Call Number 647.9554068
Publication Date 2020
Format: Electronic Resources
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Megafood.

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Call Number DVD 642.5 MEG
Publication Date 2014
Summary "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: Video disc

Kitchen and food production [videorecording].

2024-05-18T13:30:51Z

by Video Education Australasia.
Call Number DVD 647.95 KIT
Publication Date 1996
Summary 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: Other

Behind the scenes [digital videorecording] : hospitality and hotels / producer and director, Larry Walcoff.

2024-05-18T13:30:51Z

by Walcoff, Larry.
Call Number TR DVD 647.95 BEH
Publication Date 2001
Summary What happens behind the scenes at a major hotel, from the moment you enter the lobby until checkout time? Beginning with the doorman and concierge, to the check-in desk, peeking into the storage closets where all the linens are stored, and even getting inside the business offices, we will see that there lots of job possibilities in the fast-growing hospitality business.
Format: Other

Introduction to food & beverage service [digital videorecording]

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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

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

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by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery / . David Foskett and [3 others].

2024-05-18T13:30:51Z

by Foskett, David, 1951-, author.
Call Number 641.57 FOS
Publication Date 2017
Summary Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format: Electronic Resources
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Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.

2024-05-18T13:30:51Z

by Cousins, John, author.
Call Number 647.95 COU
Publication Date 2020
Summary This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format: Electronic Resources
Click here to view book