Search Results for tourism - Narrowed by: Other

Growth and niche markets in tourism [videorecording].

2024-05-14T20:19:22Z

Call Number TR DVD 338.4791 GRO
Publication Date 2012
Summary "A large range of factors have led to tourism becoming one of the world's fastest growing industries and this has led to the rapid growth in niche tourism where tourists seek to have experiences beyond their everyday ones. This program explores some niche markets, including volunteer tourism, dark tourism, health and medical tourism, and gastronomic tourism. Discussions with niche market tourists explore their motivations behind the experiences they chose and whether the outcomes were what they were hoping for" -- container.
Format: Other

Factors affecting global tourism [videorecording].

2024-05-14T20:19:22Z

Call Number TR DVD 338.4791 FAC
Publication Date 2012
Summary There are many forces that impact on where tourist?s choice for their holidays, some have an immediate effect and others the effects are not so significant. In this excellent program we investigate the global forces taxonomy and see how it categorizes the factors affecting global tourism into three layers, the outer layer examining geographical, environmental and climatic factors, the middle layer examining demographic and socio-cultural factors and the inner layer political, economic and technological factors. Each layer creates challenges and opportunities for tourism destinations and we discuss these with tourism experts. This program is an excellent learning resource for all students of tourism and related disciplines.
Format: Other

An introduction to hospitality [videocassette].

2024-05-14T20:19:22Z

Call Number TR DVD 647.94 INT
Publication Date 2009
Summary The hospitality industry is alive and growing worldwide. This program provides a well rounded introduction to the industry ideal those interested in a career tourism or hospitality. Discussing the difference between commercial and non-commercial organisations, areas covered include; what is hospitality; working with people; hospitality establishments; key hospitality departments; and careers in hospitality. Throughout the program we speak to hospitality employees, discussing how they as individuals contribute to the organisation as a whole. This program is an ideal learning resource for people interested in career paths in this vibrant and rewarding industry.
Format: Other

Competitive marketing in tourism [digital videorecording].

2024-05-14T20:19:22Z

Call Number TR DVD 338.4791945 COM
Publication Date 2009
Summary A case study of Mt Hotham resort in the Victorian Alps as an illustration of how branding and marketing influences the way people make tourism decisions.
Format: Other

Upselling products and services in tourism and hospitality [digital videorecording].

2024-05-14T20:19:22Z

by Seidel, Paul.
Call Number TR DVD 380.14591 UPS
Publication Date 2008
Summary "The key to a successful, growing business is the ability of staff to successfully upsell products and services. But how do we do this? In this program we define a product, ask how a service differs from a product, examine the marketing concept and go through the process of upselling to add value and training staff to upsell. A valuable look at getting the most from products and services in this vital industry"--Container.
Format: Other

Working in a large resort [digital videorecording] : case study : Club Med on Lindeman Island.

2024-05-14T20:19:22Z

by Hayward, Nick.
Call Number TR DVD 338.47919436 WOR
Publication Date 2008
Summary "Large resorts are very popular forms of tourism. Whether it be to relax on a beach, ski the snowfields or merely take a break from everyday life, resorts encompass a wide range of activities and services including accommodation, entertainment, meals and drink service. Each element of a resort is reliant upon the success of another element therefore effective organisational management is crucial to ensuring the resort can create an experience the guest is seeking, In this program we take an expert overview of the elements of successfully working in a resort."--Container.
Format: Other

The Australian Tourism Industry [digital videorecording] : an overview.

2024-05-14T20:19:22Z

by Baricevic, Thomas.
Call Number TR DVD 338.4791 AUS
Publication Date 2008
Summary "Tourism is one of Australia?s key industries, contributing billions of dollars to our economy every year. In this program we take a look at the basic structure and make up of this vital area. We?ll examine the value of tourism in Australia; sources of international tourists and why they visit; international visitor types; where tourists visit in Australia; preferred tourist activities; and the challenges facing the industry now and in the future. Featuring expert input from Tourism Australia, this is an informative, up-to-date overview of our dynamic tourist industry." -- container.
Format: Other

"Where the bloody hell are you?" [digital videorecording] : an introduction to tourism.

2024-05-14T20:19:22Z

by Collins, Cath.
Call Number TR DVD 338.479194 WHE
Publication Date 2007
Summary "Tourism is a major economic force in Australia. It generates immense economic benefits and significant employment for communities but it can also have a severe negative impact when environmental and social considerations are not carefully planned for. To ensure a balanced and healthy sustainability, rigorous planning, development and management needs to occur. This program explores what those processes are and how they take account of many stakeholders. Featuring interviews with some of Australia's foremost tourism experts, this is an absorbing, richly illustrated and up-to-date examination of the issues vital to this powerful industry. Ideal as a foundation program for TAFE and tertiary students." -- container.
Format: Other
Archived advertisement online "So where the bloody hell are you?" http://nla.gov.au/nla.arc-56943

Happiest celebration on Earth [digital videorecording] : vacation planning kit.

2024-05-14T20:19:22Z

Call Number DVD 917.5924 HAP
Publication Date 2005
Format: Other

Spick and span [digital videorecording].

2024-05-14T20:19:22Z

Call Number TR DVD 648.5 SPI
Publication Date 2004
Summary Cleaning is a serious business in tourism and hospitality. All it takes is one case of food poisoning or a bad reaction to improperly used chemicals to potentially ruin a business. This program explores cleaning in the tourism and hospitality industries.
Format: Other

Ecotourism [digital videorecording] : a case study.

2024-05-14T20:19:22Z

Call Number TR DVD 338.4791 ECO
Publication Date 2002
Summary "This program uses the Phillip Island Nature Park as a case study to explore and illustrate the principles of ecotourism. The Phillip Island Nature Park is an excellent example because it has tours and attractions at all three levels of accreditation, and has been involved in ecotourism for many years. We follow Andrew, our presenter, as he travels to all the attractions of the Phillip Island Nature Park, and meets a wide variety of people from rangers tro marketing executives"--Container.
Format: Other

Have a nice day [digital videorecording] : working with colleagues and customers in hospitality and tourism.

2024-05-14T20:19:22Z

by Garner, Simon.
Call Number TR DVD 338.4791 HAV
Publication Date 2002
Summary Covers the competencies in the module THHCOR01A - Working with colleagues and customers. Key areas include: communication in the workplace; providing assistance to customers; maintaining personal presentation standards and working as a team.
Format: Other

Selling Australia [videorecording]

2024-05-14T20:19:22Z

Call Number TR DVD 338.479194 SEL
Publication Date 2001
Summary Each year, millions of tourists come looking for the quintessential "Aussie experience", but are they getting anything more than koalas, boomerangs and a shrimp on the barbie? This four part series takes an eye-opening and often droll journey behind the scenes of Australia's multi-billion dollar tourism industry. It reveals a world of ruthless marketing where canny entrepreneurs are determined to give visitors exactly what they want, whether it's a taste of Aboriginal culture, sandy beaches or a bush adventure. But how does it fit with reality and the image the nation has of itself?
Format: Other

Sleepy hollow to boom town [digital videorecording] : a case study on the impact of tourism.

2024-05-14T20:19:22Z

by Ashton, Philip.
Call Number TR DVD 338.4791945 SLE
Publication Date 1999
Summary Program examines the reasons for the recent boom in tourist numbers in the central Victorian town of Daylesford, along with the effects of this tourism.
Format: Other

Dealing with cultural differences in tourism and hospitality [digital videorecording] / written and directed by Noel Maloney.

2024-05-14T20:19:22Z

by Maloney, Noel.
Call Number TR DVD 338.479194 DEA
Publication Date 1998
Summary This program looks at the four major tourist groups to Australia (Japanese, Germans, Chinese and Americans), and aims to improve the viewer's understanding of the differences between these cultures and Australian culture. Included are interviews with senior hotel staff, tourists and people in tour companies and restaurants.
Format: Other

Done Bali [digital videorecording] : a documentary / by Kerry Negara.

2024-05-14T20:19:22Z

by Bate, Natalie.
Call Number DVD 959.86 DON
Publication Date 1993
Summary Looks at the history of Bali, including the commercialisation of its culture, tourism & the impact of Western influences upon such things as education. Examines the role played by tourism as an agent of change & questions the inevitability of change.
Format: Other

Our new goldrush [digital videorecording]

2024-05-14T20:19:22Z

by Video Education Australasia.
Call Number TR DVD 338.479194 OUR
Publication Date 1992
Summary Discusses the importance of international tourism to the Australian economy, by demonstrating the success of Sovereign Hill, the goldrush theme park at Ballarat.
Format: Other

[The Business of service] [digital videorecording] : the art of customer relations.

2024-05-14T20:19:22Z

by National Tourist Industry Training Committee.
Call Number TR DVD 658.812 BUS
Publication Date 1987
Summary Demonstrates the art of customer service.
Format: Other

Decisions, Decisions: Family Food Choices [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301791.1)
Summary This programme follows anatypical family: a husband and wife and their teenage and pre-teenage children. We see who makes the decisions, why and with what effect, and we see how the family's thinking about nutrition is fairly deeply ingrained.
Format: Other
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Growth and Niche Markets in Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302845.1)
Summary A range of factors have led to tourism becoming one of the world's fastest growing industries. Tourism experiences have become more diverse in recent decades, in response to changing demands from the market. One area that has seen significant growth is niche markets. This programme explores some niche markets, including volunteer tourism, dark tourism, health and medical tourism and gastronomic tourism. Featuring interviews with Prof Brian King from Victoria University, Maree Blackburn and Siobhan Marsh from Lattitude Global Volunteering, seasoned traveller Patrick Wooldridge, Nick Brooks-Sykes from Bath Tourism Plus UK, Charlotte Hannah from Thermae Bath Spa UK, and Leanne De Bortoli and Brett Stanley from De Bortoli Wines in Victoria's Yarra Valley - this programme looks at different niche tourism markets from a range of perspectives. It is an engaging and informative resource that is essential viewing for students of tourism and related studies.
Format: Other
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All About Food Additives [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302849.1)
Summary Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.
Format: Other
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The Knives are Out: Using Kitchen Knives Correctly [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302857.1)
Summary This information-rich programme provides an overview of the use of knives in a commercial kitchen. It covers the characteristics of good quality knives; techniques for sharpening knives; different types of knives and their uses; how to hold a knife correctly; the use of chopping boards; caring for knives; safety with knives; and 10 different cutting techniques - slicing, dicing, julienne, macedoine, brunoise, paysanne, mirepoix, chiffonnade, and jardiniere. Demonstrations are provided by a chef instructor and students from Victoria University of Technology's Hospitality Department.
Format: Other
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Spick and Span [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302858.1)
Summary This programme explores cleaning in the tourism and hospitality industries. Particularly examining: the importance of cleaning, different cleaning tasks, chemicals used for cleaning and health and safety issues.
Format: Other
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Serving Alcohol Responsibly [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302859.1)
Summary Anyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. Alcohol affects people differently and it's important to recognise when someone is, or isn't becoming alcohol-affected to the point where no more should be served. Even more critical is the ability to deal with a situation effectively and appropriately without disturbing other patrons. This video covers the skills required to ensure the responsible service of alcohol and includes interviews with hotel and live music venue owner Greg Dodds and wine bar operators Mark and Meredith Telfer. It is an ideal resource for learners in Hospitality and related courses.
Format: Other
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Rotorua: A Case Study in Sustainable Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302860.1)
Summary Tourism is an important industry to many nations worldwide, and New Zealand is no exception. Rotorua on New Zealand's north island is the birthplace of tourism in that country, having hosted visitors to the city and surrounding area since the early 19th century. Geothermal features, Maori culture, the spa/health and wellbeing industry and the region's spectacular lakes and forests are the attractions that draw around four million visitors a year to Rotorua. But is the industry sustainable economically, socially and environmentally? A range of strategies and management practices are focused on this very question. This programme examines the Rotorua tourism industry and its economic, social and environmental impacts, and looks at what is being done, and what needs to be done, to ensure the industry remains sustainable for the long term. It features a range of local interviewees, including Oscar Nathan, General Manager of Rotorua Marketing and a range of operators, managers and owners of significant local tourism businesses, including YHA, Waimangu Volcanic Valley, Volcanic Air Safaris, The Buried Village, Mitai Maori Village, Te Puia Cultural Centre and River Rats Raft and Kayak. It is an essential resource for senior students of Geography and Tourism, and also provides a comprehensive case study of an industry for students of Economics, Social Studies and allied disciplines.
Format: Other
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Leading the Pack: Innovations in Food Packaging [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302863.1)
Summary The programme looks at 10 innovative food packaging products including biodegradable plastic bags, packaging industry award winners, plastic bags that 'breathe' like paper and future packaging techniques.
Format: Other
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Meals in Minutes : Kitchen and Food Safety [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302864.1)
Summary Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. An engaging SILENT, split screen format allows viewers to study right and wrong methods. Topics covered include: • Hand washing • Knife safety • Cross-contamination • Burns and cuts • Food storage • And more! Step-by-step preparation of apple crisp, spaghetti & salad.
Format: Other
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It's a Waiter's Life [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302865.1)
Summary A career as a professional waiter or waitress is no simple task. Duties include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant. It is a profession that requires attention to detail, commitment and strong motivation. This programme looks at what it takes to be a professional waiter, what employers expect and what the clients expect. We will also evaluate waiting as a career and the type of training that is available for this popular job.
Format: Other
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Introduction to the Front Office and Reception [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302866.1)
Summary This programme considers the roles and responsibilities of the duty manager, concierge and porter at a five star hotel and contrasts these with duties of the manager of a youth hostel and the general manager of a three and a half star motor inn.
Format: Other
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Introducing Food Additives [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302867.1)
Summary This program describes the range of additives used to enhance flavours, textures & colouration and considers nutritional aspects, food regulations & labelling.
Format: Other
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Faces in the Street Series : Multiculturalism, Migration, Population Size and Other Issues [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302954.1)
Summary The debates over these issues are full of ironies and contradictions. We are the world's most successful multicultural nation, with very few obvious tensions; opinion polls have shown widespread support for high migration when the level is already high, and lack of support when the level is already (as it currently) low; the opponents themselves can only trace their Australian ancestry to a few generations, and much of the hostility is based on racism as evidenced by the concurrent attacks on Aborigines. In this program, we explore the issues with the help of people on both sides of the debate.
Format: Other
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Numeracy in Hospitality : Set Menus [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303941.1)
Summary To ensure a successful catering event, the dietary requirements must be included in the function brief. In addition to this, a little bit of mathematical thinking is required. This video demonstrates the thinking processes involved in calculating different quantities of food for a set menu. Exploring multiplication, division, subtraction and percentage calculations, the video contains clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills.
Format: Other
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Travel and Tourism : Technology in Travel and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302741.1)
Summary As in any industry, technology has made a significant difference to the approach and behaviour of both customers and providers of travel and tourism products and services. This film is aimed at students of Travel and Tourism at FE level, and explores various ways in which technology has changed, and continues to change, this important industry, which is a critical contributor to the UK economy. It explores the role of technology, impacts of technology, customers and information, and finishes with a case study of Lo-Q, a UK company involved in developing technological systems that aim to minimise queuing in theme parks. For students of Travel and Tourism at senior secondary and FE levels, this resource provides an excellent overview of some of the more important ways in which technology has transformed an industry.
Format: Other
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Travel and Tourism : Legislation and Regulation in Travel and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302742.1)
Summary Every industry works within legal and regulatory frameworks. Some are general in nature and affect every sector and workplace; others are designed with the specific nature of different industries in mind. This film examines legislation and regulation in the travel and tourism industry. It features five experts from various travel and tourism-related organisations, including the Civil Aviation Authority, ABTA and the Federation of Tour Operators. Comment is also provided from an academic and legal perspective. Areas covered include regulation, consumer and employment protection, health and safety and disability discrimination. This resource provides learners of tourism and travel related disciplines with an insightful and informative overview of key areas impacted by legislation and regulation.
Format: Other
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Travel and Tourism : Impacts of Travel and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302743.1)
Summary The tourism industry impacts heavily on local areas and communities in a number of key ways. Economically, both domestic and international tourism can bring many benefits, although in some cases when you scratch the surface, it can also serve to deprive a local community of economic gain. Tourism also has socio-cultural and environmental impacts, which can be destructive to local areas. This film presents a range of tourism impacts and highlights the importance of awareness of, and sensitivity to, the detrimental effects that poorly managed tourism can have. It also looks at sustainable tourism and strategies to minimise negative impacts. Three interviewees from organisations within the travel and tourism industry that aim to promote sustainable strategies provide some informative and thought-provoking commentary. There are also street interviews. This resource will be of great benefit to students of Travel and Tourism and related areas of study, at the senior secondary and FE level.
Format: Other
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Travel and Tourism : Employability in Travel and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302744.1)
Summary The travel and tourism industry is a major employer - both in the UK and abroad. There are many career options and pathways available. This film looks at employment and employability within the industry. Drawing on the expertise of five interviewees from different professions and organisations, as well as street interviews, it explores career opportunities in the industry, the human resources function, recruitment and selection, training, appraisals and employee rights and responsibilities. It is an ideal resource for any prospective employee in the travel and tourism industry.
Format: Other
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Implementing a Food Safety Program: HACCP in the Workplace [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302868.1)
Summary Food safety is an integral and vital part of any hospitality or food technology subject. This program focuses on a large food service workplace and follows their food safety practices from the start to the end of the day. Interspersed with the visual footage are practical examples of employees following good hygiene practices, checking foods, cleaning, recording information and corrective action. Key elements of a comprehensive food safety program such as reasons for a food safety program, getting ready for work, food preparation, serving food and cleaning up are all examined. The programme is a comprehensive study of the processes, safety issues and control measures relating to food safety associated with the food service industry.
Format: Other
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Office : Manual Handling: Lifting and Carrying [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303082.1)
Summary This health and safety training video snippet provides guidance for the manual handling of lifting and carrying boxes and light objects. It is important to use the correct posture and technique when lifting boxes and objects. This helps reduce an injury for this kind of task.
Format: Other
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Numeracy in Hospitality : Seating Plans [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303940.1)
Summary Front of house staff in the hospitality industry are often tasked with organising tables and seating plans for functions and events. This video walks through the mathematical processes involved in assessing various seating configurations to find the most economical way to seat guests at a large function. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills.
Format: Other
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HACCP in Action: Food Safety Case Studies [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301326.1)
Summary This programme analyses and explains HACCP, which identifies specific hazards and measures for their control, ensuring food safety.
Format: Other
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Cleaning and Sanitation in the Food Industry [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301333.1)
Summary Cleanliness and good hygiene in the food industry is of upmost importance. It is essential that areas in which food is prepared, served or manufactured are kept clean at all times. Poor hygiene standards can lead to food poisoning and possible legal action against the organisation. Throughout the programme we look at various topics surrounding cleanliness and sanitisation in the food industry - why is cleanliness and sanitation so important, how to clean properly, food service industry cleaning, food manufacturing, industry cleaning, storage and OH&S. This programme will assist in ensuring not only customer safety, but the also the organisations ultimate success.
Format: Other
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Bringing It to the Boil: Basic Moist Cooking Methods and Food Storage [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301335.1)
Summary This instructive programme explains the "moist heat" cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking.
Format: Other
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National Parks: Yellowstone [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301345.1)
Summary National Parks conserve the natural beauty of a region: unique landscapes, flora and fauna for present and future generations. But what qualifies as a National Park? In this documentary style programme we look at Yellowstone, The Lake District and Kakadu National Parks and the challenges they face. It provides a brief history of the National Park movement, the growth of tourism and its impact, the conflicts between recreation and conservation, mining and conservation, environmental and economic needs as well as various interest groups including local and indigenous communities living in National Parks. Ideal for middle and senior secondary to TAFE in geography, environmental and cultural studies, this visually stunning programme highlights the many and varied challenges facing National Parks.
Format: Other
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National Parks: The Lake District [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301346.1)
Summary National Parks conserve the natural beauty of a region: unique landscapes, flora and fauna for present and future generations. But what qualifies as a National Park? In this documentary style programme we look at Yellowstone, The Lake District and Kakadu National Parks and the challenges they face. It provides a brief history of the National Park movement, the growth of tourism and its impact, the conflicts between recreation and conservation, mining and conservation, environmental and economic needs as well as various interest groups including local and indigenous communities living in National Parks. Ideal for middle and senior secondary to TAFE in geography, environmental and cultural studies, this visually stunning programme highlights the many and varied challenges facing National Parks.
Format: Other
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National Parks: Kakadu [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301350.1)
Summary National Parks conserve the natural beauty of a region: unique landscapes, flora and fauna for present and future generations. But what qualifies as a National Park? In this documentary style programme we look at Yellowstone, The Lake District and Kakadu National Parks and the challenges they face. It provides a brief history of the National Park movement, the growth of tourism and its impact, the conflicts between recreation and conservation, mining and conservation, environmental and economic needs as well as various interest groups including local and indigenous communities living in National Parks. Ideal for middle and senior secondary to TAFE in geography, environmental and cultural studies, this visually stunning programme highlights the many and varied challenges facing National Parks.
Format: Other
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Safety in the Domestic Kitchen [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301353.1)
Summary This update of our classic programme offers a light-hearted look at the potential hazards of the humble, domestic kitchen. Students will enjoy the dramatic scenes that illustrate the possibly dire consequences of handling kitchen equipment that could cause cuts, burns or other injuries. We review the major areas for consideration when assessing kitchen risks, and offer recommendations for best practice.
Format: Other
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Dietary Supplements: Health or Hype? [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301778.1)
Summary Take a walk down the aisle of any supermarket or chemist these days and you are bound to be confronted by shelves full of nutrient supplements, ranging from vitamin A to zinc. But are they worth the price you pay for them? This information-packed program takes a balanced look at the essential nutrients needed by the body, the type of person who is most likely to take dietary supplements, and what differences - both good and bad - they can make to our everyday life. This program is a fresh look at a modern multi-billion dollar industry, including the rules of product labeling, and the cunning marketing that leverages off well-known sporting celebrities.
Format: Other
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Hospitality Series : Working In Socially Diverse Environments [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302839.1)
Summary Throughout the world, the hospitality industry is a major contributor to the day-to-day lives of many unique cultures. It provides jobs, boosts the economy and plays an integral role in other industries including tourism, retail and recreation. 'The Hospitality Series' provides a wonderful introduction to hospitality and closely examines some of the important issues that play major roles in the successful operation of the hospitality industry - quality customer service; health, safety and security; and working in a socially diverse environment. This series is vital for anyone entering or already working in the hospitality sector.
Format: Other
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Hospitality Series : Quality Customer Service [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302840.1)
Summary Throughout the world, the hospitality industry is a major contributor to the day-to-day lives of many unique cultures. It provides jobs, boosts the economy and plays an integral role in other industries including tourism, retail and recreation. 'The Hospitality Series' provides a wonderful introduction to hospitality and closely examines some of the important issues that play major roles in the successful operation of the hospitality industry - quality customer service; health, safety and security; and working in a socially diverse environment. This series is vital for anyone entering or already working in the hospitality sector.
Format: Other
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Managing Conflict in Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302841.1)
Summary Dissatisfied customers, miscommunication between staff, alcohol affected patrons, personality clashes: conflict is a daily part of working in hospitality. This is why it is so important that we all have finely tuned conflict management skills. This programme will equip hospitality workers with the skills and knowledge they need to handle all forms of conflict with openness, honesty and empathy. We find out how to identify potential causes of conflict and act before the situation escalates. We also discover situational techniques to resolve conflict and learn the importance of follow-up such as incident reports and action plans.
Format: Other
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Hospitality Series : Health, Safety and Security [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302842.1)
Summary Throughout the world, the hospitality industry is a major contributor to the day-to-day lives of many unique cultures. It provides jobs, boosts the economy and plays an integral role in other industries including tourism, retail and recreation. 'The Hospitality Series' provides a wonderful introduction to hospitality and closely examines some of the important issues that play major roles in the successful operation of the hospitality industry - quality customer service; health, safety and security; and working in a socially diverse environment. This series is vital for anyone entering or already working in the hospitality sector.
Format: Other
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Environmental Practices at Work: Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302843.1)
Summary Environmental sustainability is about designing and implementing practices and processes within a workplace that do not waste or exhaust natural resources or cause ecological damage. It not only minimises an organisation's environmental footprint - there is also potential for significant bottom-line gains. This resource focuses on environmental sustainability in hospitality where the focus in recent decades has been very much about efficient resource use, minimising waste and maximising productivity. Areas covered include identifying resources and environmental issues; compliance with regulations; and improving resource efficiency. Award-winning Melbourne-based Alto Hotel - Australia's first carbon-neutral hotel, presents an excellent case study. Further expert comment is offered by an industry trainer from Kangan Institute's Centre for Competitive Operations. It is an outstanding resource for senior and post-secondary students in various disciplines who are examining contemporary issues in today's workplace. Interviewees: Gary Stickland - Alto Hotel; John Ferraro - Kangan Institute
Format: Other
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Food Planning for Special Occasions [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302784.1)
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.
Format: Other
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21st Century Food Series : Cooking Techniques [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302785.1)
Summary Do you know how to chop, dice and grate? How do you enhance the flavour of a dish simply by steaming, frying or grilling, and which method is best? What is rubbing in, creaming, melting in and whisking? How do you work with pastry successfully and what is the easiest way to separate eggs? In this fun and fast-paced 'Jamie Oliver' style programme, demonstrations of twelve of the most common cooking techniques will help anyone to learn the basic techniques of food preparation and cooking. With the basic skills in hand, viewers will be inspired to create their own mouth-watering sensations.
Format: Other
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Coaching in Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302786.1)
Summary The longevity of the hospitality industry is dependent on the quality of coaching given to today's trainees and apprentices. Yet many hospitality managers consider coaching a time-consuming and costly exercise. This program uses input from hospitality training experts and loads of real world footage and examples to shine a spotlight on coaching in a hospitality environment, and to explain key factors for effective coaching. We start by outlining the purpose and importance of coaching, followed by preparing for coaching. Next is an in-depth look at on-the-job coaching, followed by the all-important follow-up. We conclude by reinforcing the many benefits of coaching.
Format: Other
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Catering for an Event [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302787.1)
Summary Catering for an event or function needs careful planning and execution. This programme examines a range of areas relevant to event or function catering.
Format: Other
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Working Front of House [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302791.1)
Summary This programme interviews a number of people who work in the hospitality industry dealing with the public: receptionist, porter, duty manager, and restaurant/bar staff. Each section illustrates and describes the skills necessary for each job and the tasks commonly expected to be carried out. As the public face of the tourism industry these people have the responsibility of providing the best possible service they can for their paying clients.
Format: Other
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Upselling Product and Service in Tourism and Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302792.1)
Summary The total tourism and hospitality experience consists of both products and services. Products are considered more tangible whilst services are intangible in nature. Up-selling is a marketing tool used in an attempt to have the consumer purchase more expensive items, upgrades, or other add-ons in an attempt to make a more profitable sale. In this programme we define a product, ask how a service differs from a product, examine the marketing concept and go through the process of upselling to add value and training staff to upsell. A valuable look at getting the most from products and services in this vital industry.
Format: Other
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Tourism Planning and Development: A Case Study in Sustainability [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302793.1)
Summary The development of tourism can have massive environmental, social and economic impacts. To be successful and sustainable, extensive planning is needed. In this programme we examine the careful co-operation and co-ordination between both the public and private sectors, and the involvement of the local community, which is required to achieve a successful and enduring development. An engrossing, well-illustrated and current examination of the issues vital to this powerful industry, this programme builds on the knowledge students will have gained in the programme 'Where the Bloody Hell Are You? - An Introduction to Tourism'.
Format: Other
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Teamwork in Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302794.1)
Summary Hospitality is a service offered the world over. Sometimes the service you receive is good, other times it is bad. There are many reasons why the quality of service you receive can vary, however it usually comes down to one thing - teamwork. Hospitality isn't a solo act; it takes a team of individuals working towards one shared goal in order to produce excellence. Throughout this programme we discuss front and back of house team structures, teamwork in general, roles and responsibilities of team members, communication, and customer feedback. A brilliant introduction to the teamwork aspect that applies to every tourism & hospitality organisation.
Format: Other
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Amazing Eggs [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302939.1)
Summary Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more.
Format: Other
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Business Development : Snippet 1: Business 101 [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303038.1)
Summary In this first snippet of the Business Development Series, we look at the fundamentals of business - they are really simple! There are essentially only two ways to build profits and only one that builds the business. In short, building a business requires us to sell more products or services, but in essence there is only one way to sell more of our offering that is both low risk and sustainable in the long term.
Format: Other
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Business Development : Snippet 2: What Drives a Business? [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303039.1)
Summary This snippet alerts us to the possibility that in business, there are only two real risks that matter and of those, there is only one that is hard to manage. Let's examine those risks, and learn how to reduce them. At the same time, we can gain a better understanding of why people would want to buy our products in the first place and the use of promotions and advertising to increase sales and revenue.
Format: Other
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Business Development : Snippet 3: The Value Chain [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303040.1)
Summary Snippet 3 introduces the Value Chain. In working to sell any product or indeed new idea or concept, it is essential to understand the Value Chain and all the players that must work together to take an idea from mind to market. We need to understand the different value proposition each player has, who is the purchaser and who is the user and how this affects our understanding of markets.
Format: Other
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Business Development : Snippet 4: Understanding Markets [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303041.1)
Summary In Snippet 4, we talk about developing a Market Risk Map that encompasses every product and service in the world and how we can use this map to explore market risk.
Format: Other
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Business Development : Snippet 5: Using the Market Risk Map [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303042.1)
Summary Snippet 5 covers where different products and services fit on the Market Risk Map, and whether there are any special risks or benefits in being first to market with a new concept?
Format: Other
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Business Development : Snippet 6: Coupling to Reduce Market Risk [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303043.1)
Summary In our final snippet of this series, we acknowledge that sometimes being first to market can carry great risk, especially if the concept is very new to purchasers and thus difficult to understand. In order to reduce market risk with a new concept, it is useful to use a technique we refer to as 'Coupling' to essentially remove the feeling of absolute newness and high novelty in the eyes of the purchaser.
Format: Other
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Where the Bloody Hell Are You? An Introduction to Tourism in Australia [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302951.1)
Summary Tourism is a major economic force in Australia. It generates immense economic benefits and significant employment for communities but it can also have a severe negative impact when environmental and social considerations are not carefully planned for. To ensure a balanced and healthy sustainability, rigorous planning, development and management needs to occur. This programme explores what those processes are and how they take account of many stakeholders. Featuring interviews with some of Australia's foremost tourism experts, this is an absorbing, richly illustrated and up-to-date examination of the issues vital to this powerful industry. It is ideal as a foundation programme for TAFE and tertiary students.
Format: Other
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The Australian Tourism Industry: An Overview [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302952.1)
Summary Tourism contributes 3.9% of gross domestic product (GDP) of the Australian economy with almost $81 billion in consumption by tourists per annum ($21 billion by international tourists and $60 billion by domestic tourists). Therefore the value of the Australian tourism industry is significant and one that the government values greatly. The majority of Australia's international visitors originate from close by New Zealand, the United Kingdom, Japan and the United States of America. Destinations visited in Australia are inclined to be those located close to an international airport. A challenge for regional tourist destinations is to lure tourists from these arrival points into regional areas. Developing visitor profiles of tourists assists with marketing activities in the hope of increasing overall visitation and thus tourism expenditure.
Format: Other
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Designing Menus for Healthy Diets [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302714.1)
Summary This programme looks at the function of food and the nutrients that we require to maintain an adequate balanced diet. We find out how our nutritional requirements vary at different stages of the lifespan, and how we can design menus that will fit in with our lifestyle and reflect a balanced diet in order to meet our needs.
Format: Other
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Investigating Food Preservation [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302715.1)
Summary This program uses graphics and expertly-shot footage to illustrate leading food preservation methods.
Format: Other
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Travel and Tourism Business Environments [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302740.1)
Summary Many factors make up the environment in which businesses and industry operate. This film explores a range of these factors applying to the travel and tourism industry. A range of interviewees from business, industry peak bodies and universities provide a comprehensive and informative overview of the types of business ownership, business functions, external pressures and industry reports, business opportunities and growth, and planning. Street interviews are also featured. It is an ideal learning resource for students of tourism and travel at the senior secondary and FE level.
Format: Other
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Five Star Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302829.1)
Summary 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.
Format: Other
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Bar Essentials : Bar Types [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304256.1)
Summary In this video we explain all the different types of bars and how they vary in service models.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Dry Shake [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304279.1)
Summary In this lesson Kyle shows you how to dry shake.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Bar Tools [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304280.1)
Summary In this video Kyle goes over all the tools you would find in a cocktail bar and what they are used for.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Stir and Strain [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304281.1)
Summary In this lesson Kyle teaches you how to make a cocktail using the stirring technique.
Format: Other
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The Alps: Opportunities and Challenges [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301262.1)
Summary Filmed in the honeypot site of Chamonix in the Alps, this programme looks at the social, economic and environmental opportunities and challenges facing the region. The resource explores the variety of activities in the area, including tourism, HEP and farming. It examines their impact, the conflicts that arise between them and how they can be sustainably managed within the context of a fragile environment. Examples of eco-tourism are provided and the risk from avalanches is assessed.
Format: Other
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Multicultural Foods 2 [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301266.1)
Summary This programme looks at German, Lebanese, Japanese, Indonesian, and Thai food.
Format: Other
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Biodiversity Under Threat: The Sundarbans [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301281.1)
Summary Bangladesh's Sundarban Mangroves is one of the world's most bio-diverse areas and home to the endangered Bengal Tiger. This video resource bank looks at why the Sundarbans is so important: as a bio-diversity hotspot, as a carbon bank and as protection against the impacts of tropical cyclones. It examines the threats, including climate change, shrimp farming, poaching and tiger killings. It then explores how they can be sustainably managed and by whom. Case studies include; a tiger conservation project, eco-tourism and government initiatives to control resource exploitation.
Format: Other
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If Only I'd: Health, Safety and Security Procedures [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302869.1)
Summary The programme covers the competencies relating to workplace procedures in health, safety and security and legal requirements including reporting breaches, dressing for safety and dealing with emergency situations.
Format: Other
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Have a Nice Day: Working with Colleagues and Customers in Hospitality and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302870.1)
Summary This programme addresses the core module Working with Colleagues and Customers. It covers communication in the workplace, providing assistance to customers, maintaining personal presentation standards and working as a team.
Format: Other
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Four Star Ecotourism: A Case Study of Aquila Eco Lodges [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302872.1)
Summary This program looks at Aquila and ecotourism in the Grampians; building design; power and water; waste management; and managing for sustainability.
Format: Other
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At Your Service Series : Finishing Off [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302873.1)
Summary Using practical skill demonstrations, role-plays, computer graphics and descriptive narration, this programme comprehensively explores serving food, clearing up, the dessert menu, presenting the bill and final farewells.
Format: Other
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Exploring Pathways in Hospitality and Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302874.1)
Summary The hospitality and tourism industry is a strong, stable and expanding sector of the Australian workforce, employing more than half a million people. In this program we examine some of the amazing apprenticeships, traineeships and other training qualifications that lead to careers in this dynamic industry. We take a close look at pathways to becoming a travel agent, a chef, a catering manager or an events manager. We examine topics such as examining the skills you need now and the skills you'll gain, the time it takes to gain the necessary skills, the money you'll earn and your rights as an employee in the industry. A comprehensive and engaging look at what to expect and how to excel in training for this brilliant area.
Format: Other
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Etiquette, Manners and Rituals With Food [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302875.1)
Summary You probably don't realise it, but when you share a meal with your friends, you are involved in a ritual. Sitting around a table somehow brings us closer together, creates a sense of community. We are not only sharing food but also feelings - friendship, love, pride and a sense of belonging. This programme looks at etiquette and manners from the formal occasion of a Japanese Tea Ceremony, to a Samoan welcome ceremony, to a Christmas street party. As well, six high school students create their own special occasion.
Format: Other
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Emerging Tourism Markets [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302876.1)
Summary Attracting both international and domestic tourist dollars is the key objective for any tourism-related business. In Australia, as in many other countries, the industry has to consistently innovate and find new ways of meeting new markets. In this program we investigate four emerging tourism markets: adventure tourism, ecotourism, indigenous tourism and MICE (meetings, incentives, conferences and exhibitions). Starting with the definition of a number of industry-related terms, this informative program then examines each of these emerging tourism markets and looks at the typical characteristics of tourists likely to seek these experiences. We also explore various ways in which the Australian industry is positioning itself to cater for growing demand in these niche areas. Our presenter takes us to a number of different locations, including the offices of Lonely Planet, and the program features a range of spectacular footage, illustrating the diversity of experiences Australia has to offer. This enthralling program delivers an excellent overview of these four important growth areas in tourism.
Format: Other
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Ecotourism: A Case Study [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302877.1)
Summary Ecotourism is a massive growth industry. Using Phillip Island Nature Park as a case study, this film explores and illustrates the principles of ecotourism.
Format: Other
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The Characteristics and Properties of Food : Part One [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302879.1)
Summary Simple food preparation examples are provided to explain the main properties of food. The programme also lists food compounds as well as factors causing changes in food composition. Topics examined are aeration, coagulation, denaturation, gelatinisation, crystallisation, testing for pH, emulsification, and gelation.
Format: Other
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Careers in Hospitality: Service and Adventure [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302880.1)
Summary 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: Other
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Career Pathways in Retail [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302881.1)
Summary Everyday retail plays a part in our lives, whether it is grabbing a bite to eat, shopping for that perfect outfit or working in the industry itself. Retail is so common - it's hard to imagine life without it. This Australian-made, curriculum fit programme highlights the large number of jobs available in retail, and the range of skills required, as well as the specialty job options available. We hear from the Head of Programmes at the Australian Retailers Association and people who work within the industry. We also highlight the clearly defined pathways available in the industry and the large number of training courses available.
Format: Other
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Numeracy in Hospitality : Ratio [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303938.1)
Summary Working out how to dilute cleaning solutions can be confusing when the units of measurements aren't all the same. Unit conversion for ratios is an integral skill used in other hospitality contexts, too, both front and back of house. This video demonstrates how to scale liquid ratios to reach the desired volume. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills.
Format: Other
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Numeracy in Hospitality : Portioning [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303939.1)
Summary Accuracy in estimating and calculating food quantities is a crucial skill for working in the kitchen. This video demonstrates how to calculate the number of portions available from a given jug capacity and volume of gravy. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills.
Format: Other
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Numeracy in Retail : Break Times [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304067.1)
Summary Every retail employee should understand how their shifts work and when their breaks are scheduled. This video explains how to use simple mathematics to calculate the length of shift times and when breaks should be taken in order to complete a timesheet, including times in 12-hour and 24-hour format. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills.
Format: Other
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Numeracy in Retail : Cash Handling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304068.1)
Summary Although technology enables easy and quick cash handling in many retail environments, a sound understanding of simple mathematics remains a helpful skill for working in retail. This video explains how mental maths can be used to ensure that customers are given the correct change for their purchases, even when the POS system is unavailable! Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills.
Format: Other
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Numeracy in Retail : Discounts [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304069.1)
Summary Understanding the mathematical processes behind discounts is a crucial skill for working in retail. This video explains how basic division and subtraction calculations can be used to complement calculator skills to work out new prices of sale stock in a skate shop. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills.
Format: Other
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Numeracy in Retail : Surcharges [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304070.1)
Summary Credit and debit cards are so convenient, which means that an understanding of card surcharges is crucial for retail employees. This video explains how different card types may have different surcharges and how a comparison of the actual cost of purchase can influence a customer's buying decisions. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills.
Format: Other
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Numeracy in Retail : Floats and Balances [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304071.1)
Summary For all retail businesses balancing a cash float at the end of day, strong mathematical skills are crucial. This video explains how to count the cash in a register at the end of the day, including differentiating between different methods of sale and totalling up different denominations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills.
Format: Other
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Bar Efficiency : Explaining Bar Efficiency [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304248.1)
Summary This video provides an overview of why being efficient in the bar is crucial to being a good bartender.
Format: Other
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Bar Efficiency : Basics [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304249.1)
Summary In this video we look into being efficient when make rounds of basic drinks.
Format: Other
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Bar Essentials : Mise en Place [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304250.1)
Summary In this video Kyle runs though what mise en place is and why it is critically important.
Format: Other
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Bar Efficiency : Cocktails [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304251.1)
Summary This video explains how to be efficient when making a round of cocktails.
Format: Other
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Bar Efficiency : Mixed Orders [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304252.1)
Summary In this video we show you how to be efficient when making a mixed drink round consisting of basics and cocktails.
Format: Other
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Beer ft Balter Brewing Company : Process of Brewing Beer: Overview [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304253.1)
Summary In this clip, we simplify the brewing process into a quick 4 minute overview.
Format: Other
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Beer ft Balter Brewing Company : Bottling and Canning Beer [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304254.1)
Summary This video shows how beer is packaged up to be sold.
Format: Other
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Bar Essentials : Guest Experience [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304255.1)
Summary Guest experiences are the cornerstone of hospitality and why we do what we do. We dive into everything there is to know about the basic fundamentals of the guest experience.
Format: Other
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Numeracy in Retail : Stock Calculations [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303951.1)
Summary Calculating stock quantities is a critical skill in retail, as it helps to ensure minimal overspending. This video demonstrates the mathematical thinking used to work out how much marketing collateral is needed for a retail marketplace sale weekend. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills.
Format: Other
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Numeracy in Hospitality : Rostering [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303952.1)
Summary Staffing is an enormous expense to hospitality businesses. Smart scheduling and rostering are crucial skills for employees to develop. This video explains how to use mathematical calculations to work out whether rostered staff will be able to finish their assigned tasks in time for the next schedule. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills.
Format: Other
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Deserts: Wastelands or Wonderlands [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304657.1)
Summary This programme looks at the different ways people living on the world's desert margins are rising to the challenge of desertification and making the most of the opportunities deserts can offer. Along the way viewers find out about the world's largest solar plant, the "Hollywood of the desert" film studios where Game of Thrones is filmed, large scale irrigation schemes used for citrus cultivation, mineral extraction and luxury desert tourism.
Format: Other
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Beer ft Balter Brewing Company : The Coldroom And Keg System [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304261.1)
Summary This video explains the way a coldroom and a keg system works as well as teaching you how to tap a keg.
Format: Other
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Beer ft Balter Brewing Company : What Is the Beer Family Tree? [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304262.1)
Summary This programme explains the different types of beers and how they ware categorised and defined.
Format: Other
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Behind the Bar : Basic Drink Category: Beer [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304263.1)
Summary We give you a quick run down on beer.
Format: Other
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Behind the Bar : Basic Drink Category: Wine [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304264.1)
Summary We give you a quick run down on wine.
Format: Other
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Behind the Bar : How to Serve Basics: Bottle Beer [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304265.1)
Summary This video explains how to open a bottle of beer.
Format: Other
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Behind the Bar : Cocktail Glassware [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304266.1)
Summary In this video Kyle takes a specific look at cocktail glassware in all its forms.
Format: Other
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Behind the Bar : How to Serve Basics: Spirits [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304267.1)
Summary In this program Kyle explains how to pour a spirit behind the bar.
Format: Other
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Behind the Bar : How to Serve Basics: Wine by the Bottle [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304268.1)
Summary In this program we show you how to serve a bottle of wine.
Format: Other
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Behind the Bar : How to Serve Basics: Wine by the Glass and Corks [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304269.1)
Summary This video explains how to open a wine bottle that has a cork and how to pour a glass of wine.
Format: Other
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Numeracy in Hospitality : Food Safety and Time Calculations [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303947.1)
Summary Following food safety regulations surrounding potentially hazardous foods is an essential skill for working in hospitality. This video explains the mathematical calculations that can be used to work out when food needs to be checked for temperature, and when it should be discarded to comply with health and safety regulations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills.
Format: Other
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Behind the Bar : Glassware [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304257.1)
Summary In this video we run through all the types of glassware and what you might use them for.
Format: Other
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Behind the Bar : Basic Drink Category: Spirts [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304258.1)
Summary We give you a quick run down on spirits.
Format: Other
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Bar Essentials : Bar Etiquette & Guest Journey [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304259.1)
Summary This video deep dives into the guest journey and bar etiquette.
Format: Other
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Bar Essentials : Attributes of a Skilled Bartender [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304260.1)
Summary Lee and Jai take you through the core principles of being a great hospitality team member.
Format: Other
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Australia's Role in the Asia-Pacific Region [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302394.1)
Summary Geographically, Australia is part of the region known as the Asia-Pacific Region. A region is a human concept that can be mapped and analysed. (Definition: Regions are identified as having something in common that identifies them, such as a type of government, spoken language, landforms, or location). The region of the Asia-Pacific identified by the location of nations bordering on or within the Pacific Ocean. This program examines the geographic and economic characteristics of nations in the Asia Pacific Region. It also explores the impending threat from climate change for many of its low-lying island nations. As a result of Australias proximity and relative prosperity to other nations in this region, Australia has the opportunity to play a major role with regard to aid, foreign policy, trade, immigration and tourism. This region is well known for its political instability, and forging close links with Governments in the region is important to Australias national interest. Specifically, this program spells out Australia's role with regard to aid, trade, foreign policy, immigration and tourism in the Asia-Pacific Region. It also explores the close relationship Australia has with New Zealand.
Format: Other
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Playing Above the Line [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302398.1)
Summary This video follows a group from Pavlov's restaurant as they come to terms with how they have contributed to hospitalisation of a customer. They are forced by the local news reporter to view how they have dealt with the problem. They review what has caused them to fail to act. This is about taking responsibility, for both management and staff.
Format: Other
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Impacts on Tourism : Changes and Trends [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302772.1)
Summary Like all industries, tourism is subject to changes and trends brought about by a range of diverse factors. As increasing numbers of people worldwide become more affluent and make decisions about spending discretionary income on travel and tourism, various trends emerge and changes occur. In this interview based programme we explore these socioeconomic trends, improvements in technology, security issues, low cost airlines, external pressures and the way the tourism industry responds to them. This programme is an excellent resource for all students of travel and tourism.
Format: Other
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New Foods: Changes and Advances in Technology [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302778.1)
Summary The choice of foods available to consumers has never been greater with constant development of new and different foods and food products. But what are new foods and why are they developed? Advances in food technology and constant change in consumer and industry demand drive the development of new products in the food industry. New food materials and technologies such as micro encapsulation, gene technology, plant breeding, the emergence of functional and novel foods, and the invention of food based packaging are all investigated. A bright insight into the changing landscape of the food industry.
Format: Other
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Commodities Series : In Focus: Milk [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302779.1)
Summary In this programme we examine the many facets of milk as a food commodity.
Format: Other
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Good Enough to Eat: Food Presentation and Service [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302781.1)
Summary If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal - whether at home or in a restaurant. Discussing the human body's five senses, this programme demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
Format: Other
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Global Cuisine: Japanese [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302782.1)
Summary The colour, richness and diversity of Japanese cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Japanese cuisine and is a great way to encourage cultural awareness and understanding.
Format: Other
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Global Cuisine: Indian [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302783.1)
Summary The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.
Format: Other
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Food Preservation Techniques [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302847.1)
Summary Food preservatives are commonly used in many foods we purchase and consume daily. While some food preservation techniques have been practiced for millennia, such as salting, drying and smoking, others have been made possible on a commercial scale by 20th century advancements in technology, such as freezing and pasteurizing. This film takes a look at why foods are preserved and the many advantages we as consumers gain from the ability to store food for long periods of time. It explores causes of food spoilage; the differences between natural and artificial food preservatives; preservation techniques using temperature; and water and oxygen removal. Featuring an interview and demonstrations of preservation techniques, this film is an ideal resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality.
Format: Other
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Espresso Coffee Service: Preparing and Serving Café Style Coffee [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302795.1)
Summary This programme deals with coffee making techniques for the beginner. It covers espresso machines and their components, coffee types and extraction.
Format: Other
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An Introduction to Hospitality [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302796.1)
Summary The hospitality industry is alive and growing worldwide. This programme provides a well rounded introduction to the industry ideal those interested in a career tourism or hospitality. Discussing the difference between commercial and non-commercial organisations, areas covered include; what is hospitality; working with people; hospitality establishments; key hospitality departments; and careers in hospitality. Throughout the programme we speak to hospitality employees, discussing how they as individuals contribute to the organisation as a whole. This programme is an ideal learning resource for people interested in career paths in this vibrant and rewarding industry.
Format: Other
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The Resort Representative [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302797.1)
Summary The importance of resort representatives in the tourism industry cannot be overstated. They are the individuals who deal at the front line with customers, attending to a range of needs, ensuring their holiday runs smoothly and that their experience is enjoyable and memorable for all the right reasons. Their roles and responsibilities cover wide-ranging areas and they are critical to maximising the likelihood of a high-quality experience for customers of tourism and travel companies. This film takes an in-depth look at the resort representative, covering their roles and responsibilities, the welcome meeting, selling and documentation, and problem situations. For any tourism student wanting to explore the various aspects of the role of a resort representative, this film is essential viewing.
Format: Other
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The Resort Office [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302798.1)
Summary The resort office is the hub of any resort. It is where hotel reservations are processed, rooming lists issued and transfers arranged. It is the focal point for hoteliers and other suppliers, such as excursion providers and venue owners - and of course, the working base for resort representatives. This film takes a look inside the resort office. Featuring a presenter and extensive interview grabs from Pete Constanti, CEO of Group Destination Management for one of Britain's premier travel and tourism companies, Thomas Cook, it covers the role of the resort office, the rooming list, excursions and complaints and emergencies. Students of travel and tourism will find the insights offered by this program fascinating - it is an ideal resource for anyone studying or training for a career in this growing industry.
Format: Other
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Responsible Tourism [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302799.1)
Summary This film explores a range of areas relating to responsible tourism including sustainability, green tourism and 'greenwash', and environmental and economic impacts. A range of experts provide different views and perspectives on responsible tourism, including Trisha Barnett from Tourism Concern, Justin Francis from responsibletravel.com, Sean Tipton from ABTA and Andrew Cooper from the Federation of Tour Operators.
Format: Other
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Online Customer Service [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(302800.1)
Summary As technology evolves, so too does the world of customer service. Customers now prefer to deal with companies online, rather than typical face-to-face or phone exchanges. Online customer service provides many unique challenges, and opportunities, for customer service representatives. This sophisticated, stylised programme aimed at upper secondary audiences explores the areas of live chat, social media and email customer service. How do you deal with multiple customer requests? What happens when a customer becomes upset online? How can Twitter and Facebook be used to improve customer service? This is a highly-relevant, valuable resource for those considering a career in the online customer service industry.
Format: Other
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Kitchen Hazards and Food Safety [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301354.1)
Summary A commercial kitchen can be a fun and highly rewarding place to work, but also one full of potential hazards and dangers. This video is filmed inside the industrial kitchen at Bendigo Health in regional Victoria where thousands of meals and other food requirements are prepared for hospital and associated health services every week. Food Services Manager Damian Martin comprehensively covers a wide range of workplace health and safety areas, taking us through basic kitchen safety in working with hot, sharp and wet equipment and surfaces; and safe and hygienic practices in the storage and handling of food.
Format: Other
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Vegetable: Cooking Techniques [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301289.1)
Summary Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
Format: Other
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Understanding FSANZ [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301291.1)
Summary Imagine a world with no food regulations that protected the public from harmful foods and ingredients - products high in harmful chemicals; no use by dates; inadequate packaging - it would be catastrophic. In Australia and New Zealand, the organisation responsible for this is Food Standards Australia New Zealand - or FSANZ. The independent government organisation as we know it today came into existence in 2001. This program looks at the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards; and the relationship between FSANZ and other authorities. Various perspectives on the vital and complex work of FSANZ are offered by the organisation's communications manager, Lydia Buchtmann, also Brendan Gillespie the Operations Manager of pasta manufacturing company, Ubaldi Foods, and Moreland City Council's environmental health officer, Vicky Lambropoulous.
Format: Other
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Turning Up the Heat! Basic Dry Cooking Methods [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301292.1)
Summary This programme demonstrates dry heat cooking methods including: baking, roasting, grilling, dry frying, shallow frying, stir frying and deep frying. Safety issues are also considered.
Format: Other
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The World on Your Plate Mate: Multicultural Influences on the Australian Diet [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301293.1)
Summary This program will take students on a cultural voyage around the world. The program explores cultures ranging from African to Middle Eastern. It looks at a range of ingredients and food from different cultures within Australia. Students will gain an appreciation and understanding of how the Australian eating pattern has evolved over the years from the influences of different countries.
Format: Other
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The Cooking Process: How Food Changes [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301295.1)
Summary Food is a vital component of life for every human being. People from every country of the globe use different combinations of herbs, spices and cookery methods to produce delicious food. This programme looks at the changing characteristics of food during the cookery process. We also investigate how the addition or substitution of an ingredient or an alternative cookery method can make a dish unique and exciting, and typical of a certain country or region. As a cook, we need to be aware of how and why food changes and it is only then that we can become true Masterchefs in our own kitchens.
Format: Other
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Sweet Stuff: Working in the Pastry and Sweet-Making Industries [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301297.1)
Summary This is both an information-rich programme and a realistic look at the workplaces, people and expectations of a career in the pastry and sweet making industry.
Format: Other
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Safety in Food Handling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301304.1)
Summary This programme looks at practical steps to keep food safe from contaminants which often cause serious illness.
Format: Other
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Reading Food Labels [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301306.1)
Summary From 2003, regulations drawn up by Australia New Zealand Food Authority (ANZFA) governing food labels came into force. This program looks at the improvements to current labels.
Format: Other
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Food Safety and Hygiene [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301310.1)
Summary Disease causing bacteria found on the human body and in unhygienic food preparation areas can be easily transmitted to those who consume the food. That's why food safety and hygiene is paramount in the prevention of food-borne illness. This presenter-led programme comprehensively covers: cleaning - personal hygiene including a step by step breakdown of how to thoroughly wash hands and when, and cleaning surfaces and equipment to keep food preparation areas safe; systems and procedures for food storage of dry and cold goods; how to avoid food cross-contamination; safe cooking and reheating temperatures; and food chilling techniques and safe cool storage temperatures. Essential viewing for anyone involved in food preparation.
Format: Other
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Food Allergies and Intolerances [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301311.1)
Summary What is the difference between food allergy and food intolerance? This Australian-made, curriculum fit programme answers this question and more using engaging dramatised scenarios and expert commentary from Dr. Andreas Lopata, Associate Professor of Food Sciences at Royal Melbourne Institute of Technology. We discover that up to 2% of the population have a food allergy and learn how to respond to a food reaction - including when and how to administer an EpiPen. We also learn how to identify food allergies and intolerances and how the food production and hospitality industries are responding to the increasing incidence of food reactions.
Format: Other
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Food Allergies [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301312.1)
Summary Food allergies are a hidden, potentially lethal condition that can turn a healthy snack into a deadly dose. So how do we navigate these dangerous waters? A little knowledge can prevent some big problems. In this excellent program, we examine the difference between a food allergy and a food sensitivity, explore why some schools have peanut-free zones, ask what Celiac disease is, and examine why some people are sensitive to food dyes. Featuring an allergy expert and real people who live with food allergies, this program will help learners understand the steps they can take whether they have an allergy, work with food, or know someone with an allergy.
Format: Other
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Menu Planning: Toddlers, Pregnancy, the Elderly [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301316.1)
Summary This informative programme explains the nutrients our bodies require for optimum health and how these requirements change throughout our lives. It reviews the stages of our life cycle, the basic nutritional needs at each stage, and encourages thoughtful and well informed meal planning for three important life stages: toddlers, pregnancy and the elderly. The content is presented in a clear manner with lots of real-life examples and practical tips from experts in the field. With this information, viewers will understand the nutritional needs and therefore dietary requirements needed, and the effects that deficiencies can have on our health.
Format: Other
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Manual Handling in the Food Industry [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301319.1)
Summary This programme combines interviews with OH&S practitioners and footage of applied manual handling including hazard identification, risk assessment and risk control.
Format: Other
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It's a Blast! Chilling and Freezing in Food Production [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(301321.1)
Summary This programme looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products.
Format: Other
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Courier Vans : Carrying Parcels from a Courier Van [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303044.1)
Summary The role of a courier van driver can involve manual handling risks due to the regular lifting, carrying and moving of a variety of parcels and loads. This safety training video snippet demonstrates lifting, carrying and putting down of parcels from the back of a van, minimising the risk of musculoskeletal disorders (MSD). Important points are shown by a pause in the snippet or a highlight symbol to emphasise key points.
Format: Other
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Courier Vans : Retrieving Parcels [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303045.1)
Summary The role of a courier van driver can involve manual handling risks from getting in and out of the vehicle and from the regular lifting and carrying or moving a variety of parcels and loads. This snippet demonstrates how a courier van driver can conduct his role while minimising or avoiding the risk of musculoskeletal disorders (MSD) when retrieving parcels from the vehicle.
Format: Other
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First Aid : Dehydration Awareness [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(303046.1)
Summary Dehydration can be a problem in the workplace, especially during the summer months. It can lead to workplace accidents, illness and injury. Being aware of the signs and symptoms as well as aware of how to best avoid becoming dehydrated will help to avoid these problems. This health and safety training video snippet provides information on how to avoid becoming dehydrated in the workplace.
Format: Other
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Coffee ft Simple Coffee House : Grinder in More Detail [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304282.1)
Summary In this video Simon focuses on the grinder.
Format: Other
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Coffee ft Simple Coffee House : Latte Art [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304283.1)
Summary Latte art is fun, added touch to good coffee. In this video Simon explains latte art in detail.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Shake and Strain [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304284.1)
Summary In this lesson Kyle teaches you how to make a cocktail using the shaking technique.
Format: Other
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Interviewing, Trials, Rostering and Tips : Rostering and Availability [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304285.1)
Summary In this video we explain what rosters are and how to best communicate your availability.
Format: Other
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Interviewing, Trials, Rostering and Tips : Interviewing with Confidence [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304286.1)
Summary This video shows a manager's point of view on what makes an interview stand out and tips on how to achieve this.
Format: Other
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The Distillation Process ft Husk Distillers : Harvesting [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304287.1)
Summary This video explains how the cane is harvested and brought to the distillery.
Format: Other
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The Distillation Process ft Husk Distillers : Sugar Cane Farm [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304288.1)
Summary In this video we take a look at the sugar cane farm where the materials are sourced to make rum.
Format: Other
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Cocktail Methodology and Techniques : Garnishes and Prep [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304289.1)
Summary In this lesson Kyle teaches you about garnishes and prep.
Format: Other
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The Distillation Process ft Husk Distillers : Spirit Safe [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304290.1)
Summary This video shows you what a spirit safe is and how it works.
Format: Other
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The Distillation Process ft Husk Distillers : Distilling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304291.1)
Summary In this clip we show you how distillate is formed and the apparatus that is used.
Format: Other
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Interviewing, Trials, Rostering and Tips : Tips [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304292.1)
Summary This video explains what tips are and the ways that they are collected and distributed.
Format: Other
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The Distillation Process ft Husk Distillers : Ageing [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304293.1)
Summary In this video we see how ageing is such an important part of making rum.
Format: Other
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The Distillation Process ft Husk Distillers : Fermenting [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304294.1)
Summary This video gives you a look into the world of fermentation.
Format: Other
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Coffee ft Simple Coffee House : Steaming Milk [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304295.1)
Summary Knowing how to steam milk is essential to making good coffee. Simon goes into detail on how to master this technique.
Format: Other
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Wine ft Witches Falls : Serving Wine: Glassware [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304296.1)
Summary In this video we explain the different wine glasses and why are they different?
Format: Other
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Wine ft Witches Falls : Serving Wine: Bottle [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304297.1)
Summary This video explains how to pour wine by the bottle.
Format: Other
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Wine ft Witches Falls : Serving Wine: Storage [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304298.1)
Summary This video explains how to properly store wine and why this is so important.
Format: Other
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Coffee ft Simple Coffee House : Extraction [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304299.1)
Summary This lesson explains the importance of extraction.
Format: Other
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The Distillation Process ft Husk Distillers : Barrel Storage [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304300.1)
Summary This clip will explain what barrels are used for and how they alter the spirit.
Format: Other
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Interviewing, Trials, Rostering and Tips : Showing up to Your First Shift [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304301.1)
Summary In this video we go over key points to help you be professional, learn effectively and give you the best chance to keep your job
Format: Other
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Wine Varietals : Champagne and Sparkling Wine Food Pairing [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304302.1)
Summary Simon explains the what foods pair well with champagne and sparkling wine.
Format: Other
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Wine Varietals : Sauvignon Blanc [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304303.1)
Summary Tasting notes on Sauvignon Blanc.
Format: Other
ClickView Player

Wine Varietals : Grenache [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304304.1)
Summary Tasting notes on Grenache.
Format: Other
ClickView Player

Wine Varietals : Riesling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304305.1)
Summary Tasting notes on Riesling.
Format: Other
ClickView Player

Wine Varietals : Chardonnay [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304306.1)
Summary Tasting notes on Chardonnay.
Format: Other
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The Distillation Process ft Husk Distillers : Spirit Types [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304307.1)
Summary This video gives an overview of how different spirits are created from distillate.
Format: Other
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Wine Varietals : Merlot [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304308.1)
Summary Tasting notes on Merlot.
Format: Other
ClickView Player

Wine Varietals : Cabernet Sauvignon [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304309.1)
Summary Tasting notes on Cabernet Sauvignon.
Format: Other
ClickView Player

Wine Varietals : Pinot Gris and Pinot Grigio [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304310.1)
Summary Tasting notes on Pinot Gris and Pinot Grigo.
Format: Other
ClickView Player

Wine Varietals : Shiraz and Syrah [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304311.1)
Summary Tasting notes on Shiraz and Syrah.
Format: Other
ClickView Player

Wine Varietals : Pinot Noir [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304312.1)
Summary Tasting notes on Pinot Noir.
Format: Other
ClickView Player

Wine Varietals : Champagne & Sparkling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304313.1)
Summary Tasting notes on champagne and sparkling wine.
Format: Other
ClickView Player

Wine ft Witches Falls : Serving Wine: Glass [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304314.1)
Summary This video explains how to pour wine by the glass.
Format: Other
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Coffee ft Simple Coffee House : Machine and Grinder [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304315.1)
Summary Simon goes into detail about the coffee machine and the grinder.
Format: Other
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Behind the Bar : Good Hospitality Theories [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304316.1)
Summary Kyle goes through some great principles and concepts that are great to be aware of when working in the hospitality industry.
Format: Other
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Beer ft Balter Brewing Company : Process of Brewing Beer: Detailed [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304317.1)
Summary The following video deep dives in to the process of brewing beer.
Format: Other
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Wine ft Witches Falls : The Process of Making Wine [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304321.1)
Summary This video will show you how wine is made from the moment the grapes are grown to the point that the wine is bottled.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Muddling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304335.1)
Summary In this lesson Kyle teaches you how to make a cocktail using the muddling technique.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Introduction [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304270.1)
Summary In this lesson Kyle teaches you how to build a cocktail.
Format: Other
ClickView Player

Behind the Bar : Basic Drink Category: Non-Alcoholics [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304271.1)
Summary We give you a quick run down on non-alcoholic drinks.
Format: Other
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Behind the Bar : How to Serve Basics: Tap Beer [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304272.1)
Summary Scotty at Balter Brewers explains the science and technique behind pouring a beer.
Format: Other
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Behind the Bar : How to Serve Basics: Sparkling Bottle [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304273.1)
Summary In this program Kyle will show you how to safely open a bottle of sparkling wine or champagne.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Rimming [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304274.1)
Summary In this lesson Kyle explains rimming.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Rolling [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304275.1)
Summary In this lesson Kyle explains rolling.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Method: Shaking vs Stirring [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304276.1)
Summary In this lesson Kyle explains the difference between shaking and stirring when making a cocktail.
Format: Other
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Behind the Bar : Bar Tools [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304277.1)
Summary The team at Blackboard Training Academy run through the array of bar tools you are likely to encounter and what they are used for.
Format: Other
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Cocktail Methodology and Techniques : Cocktail Methods: Building [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304278.1)
Summary In this lesson Kyle teaches you how to build a cocktail.
Format: Other
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Tropical Rainforests and Mangroves : Sustainable Management [electronic resource]

2024-05-14T20:19:22Z

by ClickView (Firm)
Call Number XX(304644.1)
Summary This clip provides a number of different examples of how mangroves and tropical rainforests can be sustainably managed. Examples from the Sundarban mangroves and Amazon rainforest include: eco-tourism, controlled logging and the role of international treaties and agreements, creation of nature reserves and national parks, developing more sustainable agricultural practices and creating alternative livelihoods. The benefits and challenges of the different approaches are considered.
Format: Other
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