Restaurant Training
The Restaurant Training Program: An Employee Training Guide for Managers - Book
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 2-3 days delivery time. The book is not returnable. Learn more| Our Price |
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It's a Chef's Life - DVD
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.
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Kitchen Safety - DVD
A must see for employees working with knives, cooking utensils, slicers, cutters, and other kitchen equipment. Demonstrates proper use and safety procedures of kitchen equipment as well as accident prevention.
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Marketing by Menu, 3rd Edition
Your most powerful marketing and management tool is a well-designed menu. Here is how to create one. A menu can make or break a restaurant. To be effective, it must be tailored to your business, help you make profit, and meet the expectations of your customers. Learn more| Our Price |
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UNSAFE ACTS - HUMAN BEHAVIOR - DVD
Ninety percent of all restaurant accidents are the result of unsafe behavior by employees. Program explains unsafe acts and how to eliminate them. Geared for both management and employees Learn more| Our Price |
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Quality Restaurant Service Guaranteed: A Training Outline
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 5-6 days delivery time. The book is not returnable. Learn more| Our Price |
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Allergens and Food Safety - DVD
Produced - 2005
Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Learn more
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Quality Control in Food Technology - DVD
Produced 2008
Today when we buy mass produced food products we expect consistent taste, texture, appearance and smell and a stringent standard of hygiene. Learn more
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Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators. Learn more| Our Price |
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Sanitation In The Food Industry - DVD
This video covers bacteria, micro-organisms, proper food temperatures, handling raw foods, cross contamination, food storage, chemicals, cleaning/sanitizing procedures, acidity reactions with metal cans, insect/rodent control Learn more| Our Price |
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Safety in the Commercial Kitchen? - DVD
This program outlines the basic workplace health and safety guidelines for the average commercial kitchen including, personal safety, working with heat, electricity, gas and dangerous equipment, and food hygiene Learn more| Our Price |
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Cleaning and Sanitation in the Food Industry
Produced 2009
Proper sanitation procedures are essential to the management of food safety for business operators. It can result in loss of customers, poor employee morale, (poor quality control) or poor food quality. Learn more
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Food Poisoning - DVD
Produced 2008
So what is food poisoning? Another name is foodborne illness. Learn more
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Quality Customer Service - DVD
The hospitality industry is a dynamic, highly competitive, customer-focused industry. This program introduces quality customer service, including, how understanding customer needs can improve service levels, different customer service strategies, and the role of management in maintaining quality customer service standards. Learn more
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The HACCP Food Safety Manual
"This manual makes food safety and HACCP simple to understand and easy to implement.very practical, yet comprehensive." --D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Learn more| Our Price |
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Bloodborne Pathogens (Restaurants) - Video on DVD
Bloodborne Pathogens (Restaurants) - In today’s environment of health issues, communicable diseases, and other health related topics it’s important to understand potential hazards we all have on a daily basis. These potential hazards exist at work, at home, and everywhere you go so you need to know how to protect yourself from these hazards. In this program we will concentrate on what is called Blood Borne Pathogens.
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Foodborne Illnesses In Restaurants DVD
To prevent foodborne infections: Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees Fahrenheit or colder or at 140 degrees Fahrenheit or warmer. The range between 40 degrees Fahrenheit and 140 degrees Fahrenheit is considered the "danger zone" because within this range bacteria grow most easily.
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Hazard Communications - Restaurants - Video on DVD
Your employer wants you to be informed of all chemical products being used in the restaurant and to be trained in the safe use of these products. When applicable, employees must have proper protective equipment for use with hazardous chemicals and this equipment is provided by your employer. Training and information in using, handling, storing, and disposing of chemicals and emergency procedures in the event of spills is important for your safety and health.
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PREVENTING SLIPS AND FALLS IN RESTAURANTS - DVD
There has been so much information about slips, trips, and falls that many people are no longer paying attention. Slips and falls used to be the major causes of injuries. There are cases where people were deliberately pushed down stairs. There have been a wide range of accidents in the workplace from every conceivable cause. Even includes running into doors or doors running into people. Jumping from elevated surfaces has caused quite a few injuries in restaurants also.
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Preventing Work Related Burn Injuries In Restaurants - DVD
The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year. The Industry employs approximately 6.5 million workers in the United States each year. This Industry also comprises one of the largest groups of workers injured on the job in the United States.
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Restaurant - Accident Investigation - Video on DVD
An effective safety program is developed from a wide range of integrated systems such as safety rules, training, hazard control, safety enforcement, inspections, supervisor leadership, and many others. Accident investigation is a fundamental and integral part of every good safety program.
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Restaurant Kitchen Safety - Video on DVD
If you're aware of potential hazards, you can make good judgments and decisions that will allow you to perform your job without an accident. Topics included in this safety video are: slips and falls, safety awareness, minor cuts and scrapes, horseplay, carrying knives, bread or meat slicer, meat grinder, coffee urns, grease splatters, ice machines, box cutters, electrical tools and machines, safety awareness, fire extinguishing systems, and exits.
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Restaurant Sanitation and Health Food Service Workers - Video on DVD
Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro‑organisms were allowed to get on the food such as chicken, beef, pork, and a variety of other foods.
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Restaurant Sanitation and Hygiene - Video on DVD
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. It may have been eating contaminated food. Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro‑organisms were allowed to get on the food, which can occur with chicken, beef, pork, and a variety of other foods.
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