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Hospitality


Hospitality



HOSPITALITY: HEALTH, SAFETY AND HYGIENE

A versatile, affordable and comprehensive multimedia learning resource

The DVD contains six video clips:
  • Kitchen hazards - hot, sharp, wet
  • Hazards of heat
  • Safe use and handling of knives
  • Cleaning, sanitising, disinfecting
  • Manual handling: the hierarchy of control
  • Hands, bodies and food safety

  • This outstanding educational resource provides an essential introduction to workplace health and safety for anyone training for a career in hospitality, through a series of video clips and comprehensive learning activities.


    DVD (With English Subtitles) / 2015

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    KITCHEN HAZARDS AND FOOD SAFETY

    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.


    DVD (With English Subtitles) / 2015 / (Middle Secondary - Professional) / 19 minutes

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    SERVING ALCOHOL RESPONSIBLY

    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 judgments about patron behaviour. Alcohol affects people differently and it's important to recognise when someone is, or is 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.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 17 minutes

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    SME CASE STUDY: CREATIVE FORCE - TECHNOLOGY DRIVING CHANGE

    Businesses constantly face change. Technology drives much of it and has drastically impacted every industry and sector in recent decades. Successful small businesses embrace change and use technology smartly. Often it means continual reinvention. This video profiles Creative Force, a small business in regional south-east Australia that started as a print media-based marketing company two decades ago. Today it specializes in web and multimedia development for clients ranging from universities and major health authorities to individuals. The program explores the impact of digital communications and the role that technology has played in completely transforming all aspects of the business over time. It is an ideal resource for upper-level learners in business, small business management, technology and related areas.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 16 minutes

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    SME CASE STUDY: UNWINED - INTRODUCING HOSPITALITY TO RETAIL

    Mark and Meredith Telfer purchased what a franchised retail cleanskin wine outlet. Over the course of nine years they worked the business hard ultimately transforming it into a unique wine bar, complementing the now more up-market wine and boutique beer retail section of their business. Their slogan is 'Come for a glass, leave with a bottle'. This video explores the journey of a small business as it re-invents itself across a decade. It looks at making business decisions, opportunities for growth and sustainability, planning and implementing change to meet customer demands. It presents an excellent case study for learners in courses related to Business Studies, Small Business Management and Hospitality.

    DVD (With English Subtitles) / 2014 / (Middle Secondary - Professional) / 15 minutes

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    LE CIRQUE: A TABLE IN HEAVEN

    Director: Andrew Rossi

    In this portrait of Le Cirque founder Sirio Maccioni and his three sons, director Andrew Rossi catches the family at a dramatic transition: the closing of the restaurant in 2004, its celebrated re-opening two years later followed by the nerve-wracking wait for restaurant critics to weigh in on their new incarnation. A must-see for anyone who is passionate about food and dining, this film shows us a family embroiled in the age-old struggle between father, sons, tradition and change.


    DVD / 2011 / 74 minutes

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    THREE STARS

    Directors: Lutz Hachmeister

    Focusing on nine Michelin starred chefs from three continents, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to some of the world's most talented chefs as they work in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. It reveals the business of cooking on the highest level and highlights the various kitchen routines and culinary philosophies of chefs like Jean-Georges Vongerichten, Yannick Alleno, and Olivier Roellinger.


    DVD-R (Dutch, English, French, German, Italian, Japanese & Spanish with English Subtitles) / 2011 / 94 minutes

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    RESTAURATEUR, THE

    Director: Roger Sherman

    This intimate film about Danny Meyer, one of America's preeminent restaurant owners, opens in the dining room of Eleven Madison Park in December, 2009. Meyer confides to the camera: "After Tabla and Eleven Madison Park opened, I was convinced I'd made one of the worst professional mistakes of my life." Fade to a vast, concrete space, January, 1998. A much younger-looking Meyer, with Tom Colicchio (chef of Gramercy Tavern), enters the site; Meyer gives him a tour of his hopes and dreams.

    We follow the restaurateur and his team for a year as they experience gut-wrenching construction delays, miss deadlines, and fire a chef. We visit Tabla's chef Floyd Cardoz in his tiny home kitchen where he creates his now classic watermelon curry. We're there as chef Kerry Heffernan takes over EMP just weeks before opening.

    Danny Meyer bares all in this portrait. Watching him and his inner circle, we witness first-hand how difficult it is to create a world-class restaurant. The Restaurateur is nothing like those reality shows. This is real.


    DVD / 2010 / 57 minutes

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    INSIDE A HOTEL

    The MacDonald chain of luxury hotels serves business and leisure customers across the UK. People are integral to their success. This film goes inside one of its hotels to discover what they do.

    SERVICE IS EVERYTHING: There's premium on customer service. Guests have to be greeted with a smile. One of the first people you're like to meet is Neil, the concierge. He's virtually a "personal organiser" for everyone who visits the hotel, taking on everything from arranging trips to the airport to finding parts for a 1933 Ferrari! The receptionist is in the front line, too, checking people in, dealing with angry customers, but also the occasional celebrity.

    STILL WAITING AFTER ALL THESE YEARS: Giuseppe, the head waiter, has been in the restaurant business for over 30 years. He prides himself on the confidence his customers have in him. But things aren't what they used to be, he reckons - and many guests fall below his standards. They don't know what to wear, what to order or even how to eat their food.

    THE CONFERENCE BUSINESS: Long gone are the days when big hotels relied on selling people a bed for the night to make their money. Now the big market is the corporate market, hosting things like conferences.

    Conference and banqueting manager James has to meet the whims of his business customers - and take it all with a smile.

    TRAINING: Human resources manager Fiona says you can train someone to lay a table but not to be good at caring for customers - it's all a question of choosing the right people.

    THE MYSTERY SHOPPERS: Colin and Wendy are mystery shoppers who visit hotels undercover to check they're keeping to their standards. A lack of nibbles in the bar or newspapers which they order but don't turn up and Colin and Wendy marks the hotel down.

    HIGHS AND LOWS: Working in a hotel is a bit like being on stage. The highs come when you meet your goals, the lows when you fail to make a customer happy. For the receptionist, drunken guests are the biggest problem. Working in the hotel and catering industry takes lots of energy and the ability "to talk to anyone".

    THE OTHER SIDE OF HOTEL WORK: By no means all hotel workers find their jobs satisfying. A foreign hotel worker describes experiences of outrageous sexual harassment and bullying. She says she would never let her child work in the industry.


    DVD / 2008 / 30 minutes

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    HOTEL MANAGEMENT AT THE HOTEL MONACO

    In the hotel business, there are many opportunities to provide service to customers, and in order to remain competitive; the service design must be excellent thought-out. The Hotel Monaco, owned by San Francisco's Kimpton Group, is a boutique hotel with 7 locations around the country. In Chicago, its property is in a prime location on the northern end of the business district. Its location between two shopping districts and in the heart of the reviving theater district which helps them have crossover appeal for both business and pleasure clients.

    DVD / 2003 / (Grades 9-12, College, Adult)

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    HOTEL MONACO-MANAGING CUSTOMER SERVICE

    The Hotel Monaco Chicago is one of seven boutique hotels owned by San Francisco's Kimpton Group. Kimpton's service concept is to offer the same services and comforts of a luxury chain hotel, but with the personality and individual attention of staying at a friend's home. In an extremely competitive market, the Hotel Monaco Chicago has successfully chosen to feature luxury accommodations in a small, friendly hotel with unconventional decor and unique service elements.

    DVD / 2002 / (Grades 9-12, College, Adult) / Approx. 9 minutes

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    MARKETING A HOTEL: THE CROWN, SCARBOROUGH

    Jhe Crown Hotel, Scarborough, used to cater for wealthy holiday makers, but with the decline of British seaside, the Crown fell on hard times. In 2000 it was up for sale and falling to pieces. Then came new hope.

    Local businessman Richard Frank set about restoring it to its former glory. He brought in new features — a gym and a cafe-bar. A website now offers a "virtual tour" of the hotel. Celebrities are used to get the hotel publicity and prices are cut to make sure the rooms are filled. The marketing tactics are radical — but will they work?


    DVD / 2001 / 25 minutes

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    SYSTEMS IN A HOTEL: TECHNOLOGY IN HOSPITALITY

    This demonstrates the systems in a large hotel. The hotel's booking system shows the rooms available and helps maximise income from the rooms, discounting prices when things are quiet. For each guest the system records a guest history, with details of their likes and dislikes.

    When a guest feels a room is too hot, staff use a building management system to turn down the temperature. A housekeeping system records details of a defective lamp to be reported for repair. But while all these different systems bring efficiency, do they really improve the quality of a guest's stay? Or is it all a bit too impersonal?


    DVD / 2000 / 27 minutes

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    INSIDE THE HOTEL BUSINESS

    Bill Marriott of Marriott Hotels, and John Coleman, of the Ritz-Carlton in New York and in Washington and Tremont and Whithall Hotels in Chicago, discuss what it costs to build a hotel, how to choose a site, how you staff it and run it so the guests are happy and the owner makes a profit. Bill Marriott has some surprising information about the responsibility he extends to workers at all levels.

    DVD / 1983 / (College through Adult) / 30 minutes

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    FOOD SERVICE EXCELLENCE: CUSTOMER SERVICE SKILLS

    Gives students specific information about work habits on the job: the importance of appearance, relating to customers and co-workers, dealing with complaints and interacting with management.

    DVD / 60 minutes

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    FOOD SERVICE INDUSTRY: CAREER OPPORTUNITIES FOR YOU

    Viewers will see how the increased number of food products and advanced technologies have helped national food and restaurant chains expand. They'll get a close-up view of careers, from packing and distributing to preparing, cooking and serving food. The program details the training and skills needed for a full range of food service careers.

    DVD / 31 minutes

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    FOOD SERVICE PRE-PREPARATION: GETTING READY AHEAD OF TIME

    how professional food workers work back from the menu to be sure all is ready for the rush. They'll follow the morning as bacon & eggs are prepared by the staff.

    DVD / 52 minutes

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    HAZARD COMMUNICATION IN HOSPITALITY ENVIRONMENTS

    "Hazard Communication in Hospitality Environments" courses discuss the requirements of the HAZCOM Standard, the hazards that can be associated with different types of HAZMATs, and what employees can do to avoid these hazards.

    Topics covered in these products include:
  • Sources of HAZMAT information.
  • Exposure to hazardous materials.
  • Different types of HAZMATs
  • Personal protective equipment and safe storage.
  • Responding to a HAZMAT spill.


  • DVD / 21 minutes

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    SHORT ORDER FOOD SERVICE: GRILL MANAGEMENT

    Illustrates cleaning and maintaining equipment, cooking zones and techniques for cooking typical menus items such as eggs, pancakes, bacon, sausage, hamburgers and home fries. Explains the importance of "prepping" food, managing flow of orders while timing for doneness. Discusses interaction between cook and servers.

    DVD / 45 minutes

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