Email:

Restaurant

Restaurant Management Toolkit - How did a small struggling independent restaurant owner manage to double her profit in under 11 weeks by using proven pre-tested, ready to go templates and forms? Click Here to Learn More
jamieskitchen.jpg
Jamie's Kitchen: Fifteen Lessons on Leadership - DVD (English)

Produced - 2004

Free Preview

'I've gone from being the boy next door to being the bloke with the weight of the world on his shoulders.' (Jamie Oliver)

Jamie Oliver's passion and vision transformed a bunch of unemployed kids into an efficient, organized team, capable of running a first-class London restaurant, Fifteen.

Jamie is a natural and instinctive leader. And anyone who takes on a leadership role can learn a lot from watching him in action. Part of the new two-part Jamie's kitchen training series, Fifteen lessons on leadership demonstrates that leadership is an activity and not a position. Leaders and potential leaders will identify with Jamie's honesty and openness.

The program covers five key learning points backed up by real examples from Jamie's journey:

Lead the way
Jamie shows how a good leader makes sure everyone is clear about what is expected of them. He also has a clear vision of where he wants the project to go and can communicate this in a way everyone can understand.

Show them how
Jamie is a highly visible leader who sets a great example to his team. He knows that when it comes to leadership, actions speak louder than words. He demonstrates how a good leader is prepared to tackle the unpleasant tasks as well as the pleasant ones.

Believe in them
Jamie shows total belief in his team. His positive approach to coaching, always looking for things to praise, really pays off. Even when his team mess up, he gives them the message that they can and will get it right. He is not afraid to delegate.

Deal with it
Jamie shows enormous responsibility throughout the project, personally, professionally and financially. He understands that if things go wrong, he - and no one else - will carry the can. His honesty in sharing how this affects him will strike a chord with all leaders.

Learn and adapt
Jamie learns continually throughout the project. He learns about himself and about his team, discovering which techniques of leadership work best for each team member. If one way of tackling a problem doesn't work, he tries another.

Program includes: DVD (25 minutes), course leader's guide, self-study workbook, customizable worksheets, powerPoint slides and handouts and poster of key learning points.

  • Jamie's Kitchen: Fifteen Lessons on Leadership - DVD (English) $1,070.00 [Add to Cart]
  • Jamie's Kitchen: Fifteen Lessons on Leadership - DVD (French) $1,070.00 [Add to Cart]
  • Jamie's Kitchen: Fifteen Lessons on Leadership - DVD (Spanish) $0.00 [Add to Cart]
blankimage.jpg
Restaurant Orientation - DVD

Produced - 2006

Filmed onsite at a variety of popular Philadelphia eating places, this program does an excellent job of giving viewers an overall sense of what it’s like to work in the restaurant industry. Composed of a kaleidoscope of fast-paced, highly informative sound bites, Restaurant Orientation communicates the restaurant experience through the people who know it best: waiters, bartenders, managers, owners, hosts, busboys, dishwashers, and cooks and chefs of every type. Comments run the gamut: pay, hours, employee skill sets, career paths, motivations for working in the business—the upside and the downside, as viewed from the inside. (14 minutes)

blankimage.jpg
The Art of Food Presentation - DVD

Produced - 2007

This DVD demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real-world presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art. A viewable/printable instructor’s guide is available online. Correlates to all applicable state and national standards. (22 minutes)

blankimage.jpg
Restaurant Economics: Understanding the Business of Restaurants - DVD

Produced - 2005

This program from The Culinary Institute of America focuses on aspects of marketing, operations, and finance to help viewers make sense of the business side of running a restaurant. Topics include reading and interpreting financial statements, reviewing financial measures and preparing corresponding statements, communicating a restaurant’s financial condition, and driving a well-executed business plan. Gregory X. Norkus, senior lecturer at Cornell University’s School of Hotel Administration, is featured. Not available for preview. (2 hours)

  • Restaurant Economics: Understanding the Business of Restaurants - DVD $149.99 [Add to Cart]
blankimage.jpg
Kitchen and Food Safety - DVD

Produced - 2006

Protect your students from eating-related injuries and illnesses with Kitchen and Food Safety. This three-part series is filled with easy-to-remember guidelines and tips, simple but powerful reminders, lots of onscreen graphics, and sensible explanations by authorities on food handling, food-related illness, and kitchen safety. Viewable/printable instructor’s guides are available online. Correlates to National Standards for Family and Consumer Sciences Education, National Health Education Standards, National Science Education Standards, and National Educational Technology Standards. A 3-part series, 17-24 minutes each.

The Series Includes: Food Safety | Food-Borne Illness | Kitchen Safety

difficult guest.jpg
The Difficult Guest - DVD

Best-Seller!

The Difficult Guest picks up where The Guest, leaves off. Combining outrageous comedy, customer interactions we can all relate to, and a cast of unforgettable characters, this video sets a highly entertaining stage for some solid customer service training on recognizing, understanding and taking care of difficult customers, because sometimes...it's your L.A.S.T chance.

Key Learning Points...

  • Listen and let them vent
  • Apologize for their trouble
  • Solve their problem
  • Thank them for their business

Program Includes:

  • 1 DVD or VHS video (22 minutes)
  • 1 Participant's Booklet
  • 10 Pocket Reminder Cards
  • 1 Leader's Guide
  • 1 Role-Play Video

noimage.gif
Compliance Manual For Food Quality and Safety (Manual Only)

Knowing the regs is one thing ... knowing how to comply with them is quite another. This manual helps you understand exactly what the USDA and FDA regs require.

It includes forms, checklists, and examples that make implementing the regs easier ... and it's tab-divided by topic to help you quickly locate the information you need.

Keller's manual covers food labeling, additives, HACCP, inspection and enforcement, and sanitation requirements.

It also covers the Bioterrorism Act and includes food safety and security measures that food companies can implement to further safeguard property, personnel, and product. These security topics are covered:

  • Terrorism
  • Food security planning
  • Site security
  • Personnel security
  • Product security
  • Emergency planning
  • Food security management
  • Training
  • Food security plan evaluation

Recent updates include:

  • Information on the Administration Detention final ruling under the FDA's Bioterrorism Act
  • Prerequisite program information and checklists added to the HACCP section
  • FDA and USDA contact information

Loose-leaf, 3-ring bound, 690 pages.

ISBN 1-57943-536-X

Because regulations and best practices change frequently, keeping this manual current is essential. J. J. Keller's Update Service is the easiest, most economical way! Plus, save big when you subscribe for more than 1 year ... 3- and 5-year subscriptions available at discounted prices!

  • Compliance Manual For Food Quality and Safety (Manual Only) $299.99 [Add to Cart]
  • Compliance Manual For Food Quality and Safety: 3 -Year Update Service $534.00 [Add to Cart]
  • Compliance Manual For Food Quality and Safety: 1-Year Update Service $319.00 [Add to Cart]
  • Compliance Manual For Food Quality and Safety: 5-Year Update Service $684.00 [Add to Cart]
guest.gif
The Guest - DVD

One of the best and most sought after Customer Service programs available.

No matter how large or small a business is, its success depends on the level of service it delivers to its customers. The choice is ours, do we treat them as an interruption in our day, or as a welcomed guest?

THE GUEST uses humor to change the way we see our customers and to remind us that everything we need to learn about great customer service, we already know.

Treating customers as guests is as simple as:

  • Welcoming Them
  • Using their Name
  • Taking Care of their Needs
  • Thanking Them
  • Inviting Them Back

Program Includes:

  • 1 DVD or VHS video (14 minutes)
  • 1 Leader's Guide
  • 10 Pocket Reminder Cards

blankimage.jpg
The Food Service Industry - DVD

This series of 5 live-action videos brings life to Food Service areas from the job search to the working environment. These high-interest, low-cost videos are excellent for commercial foods and other foods programs.

The Series Includes: Career Opportunities | Employee Skills | Food Preparation | Management Skills | Safety and Sanitation

blankimage.jpg
Food Safety Zone Video: Basic Microbiology - VHS

With the Food Safety Zone Video: Basic Microbiology, your employees will gain a deeper understanding of food safety issues and what they can do to prevent recalls and contamination in just the 10 minutes it takes to see this video.

It describes the different types of bacteria that can be harmful to food and tells how to minimize bacterial growth through time and temperature controls, personal hygiene practices, and sanitation.

This video includes the following:

  • (1) 10-minute VHS video - Combines engaging video and editing technology with expertise from industry professionals at all levels.
  • (1) Instructor's Handbook - Provides you with background information and training tips to make the most of each training session.
  • (10) Employee Skill Cards - Review key points and guidelines covered in training.

Handbook and Skill Cards sold separately. Also available in Spanish.

  • Food Safety Zone Video: Basic Microbiology - VHS $179.99 [Add to Cart]
  • Food Safety Zone Video: Basic Microbiology (Spanish) $179.99 [Add to Cart]
  • Basic Microbiology - Skill Card-English Version $0.99 [Add to Cart]
  • Basic Microbiology - Handbook $0.99 [Add to Cart]
blankimage.jpg
Daily Café Operations - DVD

The Provisions Café is known for its great coffee, food, and atmosphere. This case study takes viewers behind the scenes at the Provisions, illustrating the procedures and best practices that make for a well-run, successful café. Using high-energy visuals and detailed interviews with the Provisions’ owner/manager, the program explores a typical day in the life of the café—including early morning kitchen and front-of-house set-up, preparations for the breakfast and lunch crowds, supply orders and deliveries, closing procedures, and the nightly cash tally. Step-by-step guidance in café-specific skills, such as the making of lattes and cappuccinos, is also included. A viewable/printable instructor’s guide is available online. (27 minutes)

cdrom.jpg
Running a Restaurant: Menus and More - CDrom

What are some of the challenges of opening your own restaurant? What are some surefire ways to improve any menu? And what is the most nutritious way to serve carrots? This fully interactive CD-ROM contains engaging activities, instructional video clips, and useful printouts to introduce new material while reinforcing key points demonstrated in the video What’s For Dinner? Planning a Menu. Features include two segments called “So You Want to Own Your Own Place” and “What’s Wrong with This Menu?”; a balanced menu planner; a nutrition quiz; and a posttest—plus more than 25 minutes of new video with Chef Mark Sherwood. Can be used with both Windows and Macintosh.

  • Running a Restaurant: Menus and More - CDrom $149.99 [Add to Cart]
blankimage.jpg
The Creative Chef - DVD

Produced - 2001

Whether preparing a family meal or designing the menu for the newest eatery in town, the creative chef always seeks a balance of tastes, textures, and colors. Achieving this balance takes careful planning and an understanding of the principles of menu planning: nutrition, availability of ingredients, cost of ingredients, prep time, and presentation. Using both video and interactive technology, The Creative Chef—a multimedia kit including a video, a CD-ROM that introduces the restaurant business, and a CD-ROM containing more than 100 recipes—is an extremely effective learning tool designed for culinary arts, food service, and family science programs. One video and two CD-ROMs.

The Series Includes: What's For Dinner? Planning a Menu | Running a Restaurant: Menus and More | The Recipe File

blankimage.jpg
Employee Safety Orientation-Restaurant ... in Spanish! (VHS)

Meets OSHA requirements. Excellent for new and experienced employees. Trains employees in exposure to "general hazards." Includes basic safety, machinery, electrical safety, back injury prevention, slips and falls, cuts, burns, and employee safety responsibility. -Spanish Edition

  • Employee Safety Orientation-Restaurant ... in Spanish! (VHS) $149.99 [Add to Cart]
blankimage.jpg
Spotlight on Careers in Food - DVD

Produced - 2007

gourmet cheeses prized by the upscale Blue Hill restaurants in New York. Section one of this program introduces viewers to the art and craft of cheese-making through the experiences of the mother/son team of Elizabeth MacAlister and Mark Gilman, who talk about the joys and challenges of their business as they demonstrate how they make and market their cheeses. In section two, Dan Barber—one of America’s top chefs and owner of the Blue Hill restaurants—explains why he became a chef, how he ended up owning two restaurants, and why he’s so enthusiastic about using locally grown foods. (20 minutes)