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Content

Hospitality


Food Service



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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KITCHEN AND FOOD SERVICE SAFETY

Kitchen And Food Service Safety - Food handlers, cooks, waiters and waitresses, beverage servers, and a host of support personnel can't always be concentrating on anything except providing quality food and excellent service. We'll agree you work in a fast paced environment, but safety won't slow you down or make your job more difficult. It'll actually save you time and make your job easier. That's a straight fact and that's what this program is all about. Explaining how safety can be and is an important part of your job responsibility.

Topics included in this safety video are: slips and falls, safety awareness, cuts and scrapes, horseplay, guards, meat grinder, coffee urns, working around grease, ice machines, spills, box cutters, electrical tools and machines, electricity, third prong, safety awareness, and fire prevention.


DVD / 2006 / () / 13 minutes

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CUSTOMER SATISFACTION

Many standards are involved in building and maintaining a great public image as a food service organization. This Microsoft® PowerPoint® presentation will examine techniques promoting customer service and satisfaction, strategies for complaint resolution, criteria for quality service and quality assurance standards in the food production and service industry.

CD-ROM (Win, PowerPoint Presentation (24 slides)) / 2004 / () /

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LAVISH GALA: BEHIND THE SCENES

While taking a behind the scenes look at food production, management and services, students obtain a real-world outlook on production skills, procedures and techniques utilized in catering and other specialized food production operations. The students will be able to perform appropriate tasks in the food industry, describe roles and responsibilities in food operations and analyze personnel qualities in the food staff. In addition, the program will show available technology for food production and the proper equipment and utensils appropriate for prescribed tasks. The dvd includes suggestions about practicing cost-control techniques in the foodservice operations. Also, students will learn to develop and identify potential clients and compare and maintain client-based services to help analyze future employment outlook in management and services.

DVD / 2004 / () / 25 minutes

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STRUCTURE OF THE FOOD SERVICE INDUSTRY

Food service is one of the largest industries in the United States.This Microsoft® PowerPoint® presentation will examine commercial and institutional food service, the different market segments, food and beverage operations within businesses and lodging properties, as well as technological innovations in the food and beverage operations.

CD-ROM (Win, PowerPoint Presentation (40 slides)) / 2004 / () /

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CULINARY ARTS: SAUCES STEP BY STEP

Colorful demonstrations show how to make stocks, sauces or gravies. A master chef gives students valuable "how to" tips while he prepares chicken, fish and meat stocks that form the basis of most sauces. He explains how to make the following sauce: brown, veloute, tomato, hollandaise and white.

DVD / / () / 50 minutes

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DESSERTS

This program, filmed in a professional kitchen, illustrates the step-by-step procedures in preparing both milk based and ice creams, as well as foam-based desserts such as souffles and meringues

DVD / / () / 28 minutes

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FOOD PREPARATION: MEATS, SEAFOOD & POULTRY

Explains market forms and storage. Describes different dry heat methods and moist heat methods for cooking meat and poultry. Seafood demonstrations include fish, lobster, shrimp and clams.

DVD / / () / 45 minutes

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FOOD PREPARATION: SALADS

Introduces students to appetizer, accompaniment, entree and dessert salads and describes how to select and handle fruits & vegetables. Demonstrates special cutting and slicing techniques. Illustrates preparing a variety of salad dressings.

DVD / / () / 30 minutes

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FOOD PREPARATION: STOCKS, SAUCES & GRAVIES

Shows how to make white stock, chicken stock and fish stock and how to use thickeners such as roux, beurre manie and cornstarch. Demonstrates how to make brown, cream, veloute, tomato, hollandaise and butter sauces and prepare au jus gravy and thickened gravy.

DVD / / () / 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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FOOD-BORNE DISEASES: HOW TO AVOID FOOD POISONING & CONTAMINATION

Explains the role of bacteria, molds and yeasts and how to prevent diseases caused by trichinae and tapeworms. Gives guidelines on dealing with perishable and nonperishable foods, protecting and thawing frozen foods, preventing contamination, eradicating insects and rodents. Emphasizes the workers' responsibilities for the health and safety of the customer.

DVD / / () / 33 minutes

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KITCHEN SAFETY: PREVENTING FALLS, BURNS & MACHINE INJURIES

Walk through a commercial kitchen to learn safety features and precautions and how to prevent accidents. Shows how to operate equipment and utensils safely.

DVD / / () / 17 minutes

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MEAT CUTTING

Use this popular series to teach your students the professional way to work with meat and poultry. Covers techniques for beef rib, loin cuts, beef round, chuck cuts, pork cuts, lamb cuts and veal cuts.

DVD / / () / 56 minutes

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PRINCIPLES OF MICROWAVE COOKERY

The program explains the concepts of microwave energy and shows how the components operate. Includes a discussion of microwave containers and illustrates specific cooking techniques such as timing, rotating, covering, shielding, browning, and defrosting.

DVD / / () / 38 minutes

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SANITATION & CLEANLINESS IN FOOD SERVICE ESTABLISHMENTS

Sanitation And Cleanliness In Food Service Establishments - It's happened to us all at one time or another, an upset stomach after eating. You might not even know what caused the problem. Well, it may have been eating contaminated food. Foodborne illness is quite prevalent in the home, restaurants, hotels, retail establishments and yes, even in healthcare cafeterias.

Topics included in this safety video are: microorganisms, pesticides, toxic metal, sanitizing, cleaning, food storage, freezers and refrigerators, insects, rats and mice, dirty vents, carbon filter, thermometers in the refrigerator and freezer, good grooming and personal hygiene, and jewelry at work.


DVD / / () / 12 minutes

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SANITATION/HYGIENE FOR FOOD SERVICE EMPLOYEES

Foodborne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Bacteria is everywhere. Micro-organisms are everywhere. But there's a bright light at the end of the tunnel. Most bacteria and micro-organisms aren't harmful. In fact, less than 1% of micro-organisms create problems for the human being. We need micro-organisms to digest our food, decompose our sewage, and return waste products back to the soil. In your job, we're concerned with the micro-organisms that are harmful.

Topics included in this safety video are: pesticides, toxic metal, sanitizing, cleaning, food storage, insects, rats and mice, thermometers in the refrigerator and freezer, cutting boards, and jewelry.


DVD / / () / 14 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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