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Content

At Your Service

At Your Service


HOSPITALITY: HEALTH, SAFETY AND SECURITY

Working in the hospitality industry can be a fun and rewarding experience, but it can also be an environment with many health and safety hazards. In this program, from 'The Hospitality Series', we look at how to know, understand and apply health, safety and security procedures in the workplace to ensure a safe environment for everyone. We discuss safe work practices and how to prepare for emergency situations. Through the use of two case studies, viewers follow a new employee and learn about the dos and don'ts of a safe working environment in two very different workplaces. By understanding the importance of these three elements in hospitality, businesses will ensure a safe and pleasant environment for staff and patrons.

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Item no.: PA08691634
Format: DVD
Duration: 16 minutes
Copyright: 2010
Price: AUD 235.00

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HOSPITALITY: QUALITY CUSTOMER SERVICE

The hospitality industry is a dynamic, highly competitive, customer-focused industry. It is one of many industries that rely heavily on its customers and their satisfaction to succeed in the business environment. Therefore, providing quality customer service is key to successes. This program introduces quality customer service, including, how understanding customer needs can improve service levels, different customer service strategies, and managements role in maintaining quality customer service standards. Understanding the importance customer service plays in the hospitality industry not only provides a competitive edge, but also highlights the many benefits that can be gained from improving and delivering quality customer service.

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Item no.: BK08691635
Format: DVD
Duration: 16 minutes
Copyright: 2010
Price: AUD 235.00

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HOSPITALITY: WORKING IN SOCIALLY DIVERSE ENVIRONMENTS

Multiculturalism is rapidly increasing in communities throughout the world and subsequently the implications must be considered in the workplace. Many benefits arise from employing a culturally diverse workforce, however a number of challenges also exist and must be recognised. In this program we will identify the primary and secondary differences of diversity, the importance valuing diversity can play in the hospitality industry, and managements role in supporting diversity in the workplace. This program will help viewers develop an understanding of the term 'diversity', how it relates to the hospitality industry and how vital it is to ensure both employee and customer needs are met.

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Item no.: YK08691636
Format: DVD
Duration: 16 minutes
Copyright: 2010
Price: AUD 235.00

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CLEANING AND SANITATION IN THE FOOD INDUSTRY

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 program 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 program will assist in ensuring not only customer safety, but the also the organisations ultimate success.

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Item no.: SV08691441
Format: DVD
Duration: 24 minutes
Copyright: 2009
Price: AUD 235.00

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INTRODUCTION TO HOSPITALITY, AN

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.

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Item no.: YP08691486
Format: DVD
Duration: 24 minutes
Copyright: 2009
Price: AUD 235.00

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PREPARING SANDWICHES, APPETISERS AND SALADS

Having the skills and knowledge required to prepare and present appetisers, sandwiches and salads is crucial to successful operation of any commercial kitchen or catering business. This program takes you through the steps involved in making, preparing, and presenting these ever evolving dishes while discussing useful tips that will enhance the quality of your food preparation. Along the way we apply kitchen hygiene and safety, time management, how to minimise waste, and the historical development of the foods being prepared, while highlighting the best methods for storing both fresh and pre-prepared produce.

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Item no.: TG08691531
Format: DVD
Duration: 24 minutes
Copyright: 2009
Price: AUD 235.00

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TEAMWORK IN HOSPITALITY

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 program 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.

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Item no.: TD08691545
Format: DVD
Duration: 25 minutes
Copyright: 2009
Price: AUD 235.00

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EXPLORING PATHWAYS IN HOSPITALITY AND TOURISM

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.

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Item no.: ZC08691410
Format: DVD
Duration: 26 minutes
Copyright: 2008
Price: AUD 235.00

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FOOD POISONING: PREVENTION IS BETTER THAN CURE

Food borne illnesses cause untold misery for many people in Australia every year. They produce symptoms such as nausea, vomiting, stomach pain, diarrhoea, or fever. Yet the symptoms are often the same as for gastro-type illnesses caused by other sources (other people carrying the bacteria, unhygienic surfaces, etc). So how do we tell when an illness is caused by food rather than from other sources? In this program we examine what food poisoning is, how it is caused and the methods used to prevent it.

Item no.: DK11100050
Format: DVD
Duration: 24 minutes
Copyright: 2008
Price: AUD 235.00

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WORKING FRONT OF HOUSE

Want to make someone's day? You may just be the right person to join the frontline of the tourism industry. A career working front of house can be an exciting and varied job that can take you around the world. But, as the public face of the tourism industry, you also have responsibility providing the best service possible for your paying clients. This program interviews people who work in the hospitality industry today, a receptionist, porter, duty manager and restaurant/bar staff, from some of Melbourne's best hotels. Each section illustrates and describes the necessary skills for each job and the tasks commonly expected to be carried out. A practical look at this dynamic career and industry.

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Item no.: TR08691423
Format: DVD
Duration: 22 minutes
Copyright: 2008
Price: AUD 235.00

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DESIGN PROCESS, THE: FROM CONCEPT TO CUSTOMER

The content of this program is practically based, taking the viewer, step by step through the production of a food product using the components of the design process. The program simultaneously looks at using the design process in a commercial and domestic setting. By using the commercial and domestic settings side by side, strong links can be developed to the real life context of the design process used in a classroom setting. The program is based on a number of interviews with industry experts who share and display their skills and knowledge on various areas of the design process. Visual demonstrations of the processes give an in depth and engaging insight into the development of a food product from start to finish within a large commercial company, Heinz.

Item no.: FL11100038
Format: DVD
Duration: 28 minutes
Copyright: 2007
Price: AUD 235.00

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ESPRESSO COFFEE SERVICE: PREPARING AND SERVING CAFE STYLE COFFEE

From espresso to cappuccino - there is more to making a great cup of coffee than simply knowing how to operate a machine. The wide range of techniques used by skilled baristas in making coffee takes time, patience and practice to master. This program deals with those techniques for the beginner. It covers espresso machines and their components, coffee types and extraction. Students will learn about frothing and the correct items of crockery and glassware to use for different coffee types.

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Item no.: HN08690585
Format: DVD
Duration: 30 minutes
Copyright: 2006
Price: AUD 235.00

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CATERING SKILLS: BEHIND THE SCENES

This program focuses on the preparation of meals and their presentation, we first look at the range of knives used by chefs. Presentation and garnishes come next, including julienne vegetables, deep fried vegetable crisps, turned mushrooms, radish roses, fanned strawberries, segmented oranges and carrot curls. This program also demonstrates plating a meal, featuring an entree, two types of main course, and a dessert.

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Item no.: BH08690076
Format: DVD
Duration: 28 minutes
Copyright: 2005
Price: AUD 235.00

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CATERING SKILLS: SETTING THE SCENE

In this program we look at different aspects of planning a menu: food combinations, special dietary needs and budgeting. We explain table setting, including the components, types of covers and folding serviettes and we'll examine styles of service, and various aspects of serving the meal.

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Item no.: RL08690077
Format: DVD
Duration: 28 minutes
Copyright: 2005
Price: AUD 235.00

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DAILY CAFE OPERATIONS: DAY IN THE LIFE OF A CAFE

A cafe culture is developing in our country with new cafes springing up on a weekly basis. There are many different types, but all cafes have similar underlying principles of what is involved in their day to day running. We take a look at Provisions Cafe and the daily operations a cafe undertakes such as; opening procedures, a typical day, cafe skills, cafe job qualifications and closing procedures.

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Item no.: ZA08690103
Format: DVD
Duration: 26 minutes
Copyright: 2005
Price: AUD 235.00

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DAY TO DAY BUSINESS IN A CAFE

There are many roles to play in operating a small business successfully. This case study presents an overview of what is involved in running a cafe such as: a typical day, customers, products, staff, legalities and regulations, operations and location and marketing. It provides a valuable insight into the priorities of a small business owner, operating within the framework of regulations, customer demands and fierce competition.

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Item no.: TK08690106
Format: DVD
Duration: 27 minutes
Copyright: 2005
Price: AUD 235.00

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HAVE A NICE DAY: WORKING WITH COLLEAGUES AND CUSTOMERS IN HOSPITALITY AND TOURISM

This program is designed to cover the competencies in the module THHCOR01A Working With Colleagues and Customers. It is aimed at students in upper secondary levels, particularly those undertaking VET, or those involved in Tourism and Hospitality courses at TAFE.

It covers four key areas: - Communication in Workplace; Providing Assistance to Customers; Maintaining Personal Presentation Standards; and Working as a Team.

It draws on the expertise of four professionals in tourism and hospitality - Rosa Scott, Customer Service Officer at Melbourne Zoo; Paul Albergo, Visitor Services Manager at Melbourne Zoo; Catherine Dunne, Duty Manager at Hotel Lindrum; and Professor Brian King from the School of Hospitality, Tourism and Marketing at Victoria University of Technology. The program also takes a light-hearted look at a number of scenarios where an aspiring tourism and hospitality worker is confronted with various situations, and demonstrates the right and wrong ways of dealing with them.

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Item no.: HG08690202
Format: DVD
Duration: 27 minutes
Copyright: 2002
Price: AUD 235.00

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SWEET STUFF: WORKING IN THE PASTRY AND SWEET-MAKING INDUSTRIES

Sweet Stuff is a dynamic, slice-of-life look at the positives and negatives of a career in the pastry and sweet making industries. With loads of information delivered by real practitioners in a variety of workplaces, "Sweet Stuff" covers possible career paths, benefits and drawbacks of the work and some key knowledge areas - hygiene (including HACCP), safety, training, presentation, the sorts of personal characteristics needed to succeed in the job. This is both an information-rich program and a realistic, honest and genuine look at the workplaces, people and expectations of a career in the pastry and sweet making industry. A must for teachers in Careers, Food Technology and Home Economics areas.

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Item no.: TT08690483
Format: DVD
Duration: 20 minutes
Copyright: 2002
Price: AUD 235.00

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IT'S A WAITER'S LIFE

This program 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.

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Item no.: PE08690274
Format: DVD
Duration: 23 minutes
Copyright: 2001
Price: AUD 235.00

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PREPARING AND SERVING NON-ALCOHOLIC BEVERAGES

In recent years, drink providers have had to learn to cope with an ever increasing array of non-alcoholic drinks. Partly spurred on by the fear of being over the .05 limit, this trend has seen the widespread popularity of drinks such as mocktails, smoothies, milkshakes and a large range of coffees and teas. In this program we show how to prepare and present the drinks expertly and efficiently so that they satisfy the customer. We also cover equipment handling, maintenance and safety.

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Item no.: EP08690397
Format: DVD
Duration: 14 minutes
Copyright: 2001
Price: AUD 235.00

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AT YOUR SERVICE: ANYONE FOR DRINKS?

Provides an overview of knowing your glassware, the wine and drinks lists, serving drinks and hot beverages.

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Item no.: MC08690174
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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AT YOUR SERVICE: ESSENTIAL PREPARATIONS

Looks at types of menus, basic equipment and laying of tables and covers.

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Item no.: ZC08690180
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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AT YOUR SERVICE: FINISHING OFF

Comprehensively explores serving food, clearing up, the dessert menu, presenting the bill and final farewells.

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Item no.: KA08690187
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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AT YOUR SERVICE: INTRODUCING THE BASICS

Gives a comprehensive overview of the hospitality industry as well as service management, workplace essentials, personal grooming, hygiene and presentation.

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Item no.: FA08690220
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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AT YOUR SERVICE: SERVING CUSTOMERS

Covers greeting and seating guests, ordering drinks and ordering food.

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Item no.: FR08690271
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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IT'S A CHEF'S LIFE

Both Philippa and Marcus work long hours under extreme pressure, but nothing would make either of them change their job. They are artists who strive for perfection, taking pride and pleasure in delighting eyes, nose and palate...

Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences.

Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE, examines the food industry from her perspective as Program Manager of Cookery.

Review
  • "Very applicable to hospitality students. Excellent example of strong willed and capable females successful in a male dominated industry." - Judi Alexander, Buckley Park Secondary School Essendon, VIC.

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    Item no.: TS08690273
    Format: DVD
    Duration: 35 minutes
    Copyright: 1999
    Price: AUD 235.00

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    INTRODUCING HOSPITALITY

    Between 1990 and 1993, tourism employment grew 50% faster than world employment! This program provides an insight into: how the hospitality industry has changed, its contribution to the economy, and what the current issues are for those working in the industry.

    We meet people on the job and those who are training the ever increasing number of people seeking careers in the hospitality industry. We see what it takes to survive and the occupations and career paths available.

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    Item no.: TA08690254
    Format: DVD
    Duration: 20 minutes
    Copyright: 1995
    Price: AUD 235.00

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    SHERATON AGREEMENT, THE: HOSPITALITY

    Everyone working in the hospitality industry needs to have a broad understanding of how the industry works. How management, staff and unions agree on wages and conditions is a vital part of that knowledge. In this program we examine the enterprise agreement at the Sheraton Towers, a five star hotel in Melbourne, where staff and management have designed a unique work environment. The role of the unions, enterprise bargaining, career paths in hospitality and in-house training are all covered.

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    Item no.: VD08690456
    Format: DVD
    Duration: 28 minutes
    Copyright: 1995
    Price: AUD 235.00

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