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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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    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 THE HOSPITALITY INDUSTRY

    "Hazard Communication in the Hospitality Industry" both introduce employees to the Hazard Communication regulations and provide training on the various types of chemicals found in hospitality environments.

    Topics covered in these products include:
  • GHS Safety Data Sheets and container labels.
  • Toxins, corrosives and irritants.
  • Flammables, combustibles and gases.
  • Carcinogens and radiation.
  • Exposure situations.
  • Personal protective equipment and chemical storage.
  • Spills and cleanup.
  • and more.
    •

    DVD / 20 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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