Search Results for management - Narrowed by: Food service.

Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.

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by Morel, J. J. (Julian John)
Call Number ARC STA 642.219 MOR VOL 1
Publication Date 1952
Format: Books

Food service in industry and institutions / John W. Stokes.

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by Stokes, John W.
Call Number 642.5 STO
Publication Date 1960
Format: Books

Advanced modern food and beverage service / William L. Kahrl.

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by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

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by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Kitchen and food production [videorecording].

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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

At your service [digital videorecording].

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Call Number DVD 642.6 ATY
Publication Date 2004
Summary 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: Books

Quantity cookery : menu planning and cooking for large numbers / N. Treat and L. Richard.

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by Treat, Nola.
Call Number ARC 641.577 TRE
Publication Date 1966
Format: Books

The Complete school canteen book.

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by Australian Nutrition Foundation.
Call Number 641.571 COM
Publication Date 1985
Format: Books

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

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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

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

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

The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

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by Brown, Douglas.
Call Number 647.95068
Publication Date 2007
Summary Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format: Electronic Resources
Click here to view book

Culinary creation [electronic resource] : an introduction to foodservice and world cuisine / by James L. Morgan.

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by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Electronic Resources
Click to View

Food planning for special occasions [videorecording]

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Call Number DVD 642.4 FOO
Publication Date 2012
Summary "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: Other
Publisher's web site http://www.VEA.com.au

Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

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by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Understanding food : principles and preparation / Amy C. Brown, University of Hawaii at Manoa.

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by Brown, Amy C., author.
Call Number 641.3 BRO
Publication Date 2019 2015
Summary Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format: Regular print

Presenting service : the ultimate guide for foodservice professionals / Lendal H. Kotschevar, Valentino Luciani.

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by Kotschevar, Lendal Henry, 1908-
Call Number 642.6 KOT
Publication Date 2006
Summary "Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html

Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

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by Drummond, Karen Eich.
Call Number 613.2 DRU
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html

Understanding food : principles and preparation / Amy Brown.

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by Brown, Amy C.
Call Number 641.3 BRO
Publication Date 2008
Summary "'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Format: Books

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

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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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Culinary Creation : An Introduction to Foodservice and World Cuisine.

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by Morgan, James.
Call Number 647.95
Publication Date 2007
Summary The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format: Electronic Resources
Click here to view book