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 Hospitality Training This program provides an up-to-date, accurate and informative look at food handling within a commercial kitchen environment. With the aid of an expert chef and computer graphics, the program clearly shows the measures we must take to operate a safe, hygienic kitchen that remains free from food contamination.
A Case Study in Product DevelopmentIn this program we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends - with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This program can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development.
Free PreviewChanges and Advances in TechnologiesThe development of new food products occurs all of the time. Food products are developed as a result of consumer demand and industry economics. Changes and advances in technology allows for the development of new food products that contain health benefits or allows for new food products that have never before been seen on the market. New food materials such as micro encapsulation, gene technology and the emergence of novel and functional foods, along with the development of packaging made from food products makes our food supply and the food industry a continually changing landscape.
 Today when we buy mass produced food products we expect consistent taste, texture, appearance and smell and a stringent standard of hygiene. Any divergence from this unspoken contract can result in disaster for the modern food producing company. Quality control is one of the most crucial factors of modern food technology the world over, yet it can be the hardest aspect to achieve. In this in-depth program we identify levels of control in different parts of the world, explore the many factors on how quality can be measured in food manufacturing and look at who is responsible for quality assurance within a large food manufacturer.
Addresses food preparation equipment, cleaning equipment, chemicals, knives, food slicer, electrical safety, floors, and more. Runtime: 13 MIN.
YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
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. Runtime: 8 MIN.
WITH PURCHASE OF ANY VHS OR DVD, YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points. Contents vary depending on program.
 Workplace violence is an issue that can affect any organization, of any size, in any industry. This training video takes on this important topic without sensationalizing, but by approaching the subject directly and honestly. The employee version of this video details the ten warning signs of workplace violence, as seen from the employee perspective. The manager version provides supervisors with additional content, including guidelines for holding information-gathering meetings, confronting a bully, or terminating a problem employee. Order both manager and employee versions together to ensure your entire workforce becomes tuned in to what to look for and understands what they can do to lessen the chances of a violent encounter.
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Business Training Media, Inc.TM
4108 Hayvenhurst Drive, Suite 101 Encino, CA 91436, USA |
