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Restaurant Release - 2009 A customer approaches your place of business, fully intending to buy something. Then, it happens…something frustrates the customer to the point where she changes her mind and leaves without spending a dime. The "it" is a "WAYMISH" and 2 out of 3 times, it results in the permanent loss of a customer.
The Supervisor Show component plays off the main show and further helps supervisors understand the unique role they play in setting the right tone and working with employees to prevent WAYMISHes. Content:
Length: Main show 18 minutes, Supervisor Show 10 minutes
 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, and personal hygiene. Runtime: 20 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.
Whether it’s a cafeteria, group picnic or any activity involving food, this is a “must see” training program. This program explains bacteria, the difference between cleaning and sanitizing, how to properly kill bacteria, hot and cold temperatures required for food safety, contamination of foods and cross contamination of different types of food and more. This is an excellent training program for anyone handling, cooking, preparing or serving food. Runtime: 20 Min. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of written materials may include: Leaders Guides, Questions & Answers, Manuals, and Power Points.
 Addresses food preparation equipment, cleaning equipment, chemicals, knives, food slicer, electrical safety, floors, and more. Runtime: 13 MIN. You will receive free written material on CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced - 2001 This program looks at what it takes to be a professional waiter, what employers expect and what the clients expect. Length: 29 minutes
 This video stresses the importance of storing food at the proper temperature to prevent growth of bacteria. This program also discusses the importance of preparing food properly and washing your hands before working with food. Runtime: 11 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.
 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. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE (training institute for Jamie Oliver's 'Fifteen' Restaurant Australia), examines the food industry from her perspective as Program Manager of Cookery.
 Produced - 2004 Events and functions need careful planning and execution. This program examines a range of areas relevant to event or function catering. It focuses on general planning, budgets, the food - including menu planning, presentation, the kitchen, food quantities, transporting food, and food storage and handling for outside functions. The program also looks at the importance of good timing and flexibility, and explores some of the legal requirements involved in catering for an event. This is a brilliant resource for all hospitality students. Length: 19 minutes
 Produced 2006
A Case Study in Product Development In 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. Length: 25 minutes
 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. 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.
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.
 This three-video set teaches your kitchen staff how to make workplace safety a top priority. Learn how to handle and clean kitchen machinery and knives, how to prevent injuries that can occur from spills or improper lifting, and how to prevent kitchen fires and burns from occurring. Keep your staff alert and aware while they work in a potentially dangerous kitchen environment.
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. Runtime: 12 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.
 This program covers types of menus, basic equipment and laying of tables and covers.
Sanitation, bacteria growth, temperature controls, personal hygiene, food handling, and insect/rodent control are explained for all employees in this field. Runtime: 14 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.
 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...
Program Includes:
 Deals with restaurant security procedures, robbery prevention, how to handle a robbery, and facts about employee theft. Also covers employee theft deterrents, preventive measures, and straightforward talk about employee theft in restaurants. 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 are many roles to play in operating a small business successfully. This case study presents an overview of what is involved in running a café such as; a typical day, customers, products, staff, legalities and regulations, operations and location and marketing. It provides a valuable insight into the priorities of a small business owner, operating within the framework of regulations, customer demands and fierce competition.
 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. Runtime: 11 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.
 Produced - 2007 Customer Service Zone Free Preview In the galaxy of customer service, Curt Hinderman’s lost in space. Until one dark night, when his car breaks down en route to a mandatory training session, and the tables are turned as he finds himself needing urgent help from his customers. Aided by the mysterious Angela, Curt discovers the essentials of great service – while taking your audience on a journey of discovery. As this fresh, entertaining tale unfolds, you’ll find your audience completely absorbed by the learning points, while training becomes simple yet highly effective. Enjoyable and easy-to-use, Customer Service Zone is an essential resource for all organizations serving customers. Key Learning Points:
Customer Zone is an excellent customer service training and can be used for:
Program includes: 18 minute DVD or VHS 50+ page leaders guide on CD with sample agendas, PowerPoint presentation; activities, closed-captioning and more.
 Designed for companies who have an in-plant cafeteria or food service area. Stresses cleanliness, personal hygiene, and provides training in important areas of bacteria and insect rodent control temperatures and more. Runtime: 14 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.
 Produced - 1996 This five part series provides a documentary style examination of the working lives of young hospitality professionals in a range of settings, from the 5 star hotel to the small local motel. The series include the following DVD titles:
Length 1 hour and 40 minutes
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. 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.
 In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customized.
5-minute video. Runtime: 5 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.
 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:
Recent updates include:
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!
 Produced - 2005 Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marnis, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers: what allergens are; reactions and responses; rules and regulations; the role of food manufacturers in food safety; and the role of retailers and workers in food safety. This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacture, regulation and selling of food. Length: 19 minutes
The hospitality industry in Australia and globally is vast. It offers never ending career opportunities. Develop a basic understanding of the hospitality industry and the variety of departments which interrelate to make a business successful. Meet people in the job and those who are training the ever increasing number of people who are seeking careers in this diverse industry. Is the hospitality industry for you? Find out more about job seeking, occupations and career paths that you could follow. 24 minutes
This program considers the roles and responsibilities entailed in performing a variety of positions within the hospitality industry. Through 'on the spot interviews' with employees, viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel. 20 minutes
 Produced - 2004
'I've gone from being the boy next door to being the bloke with the weight of the world on his shoulders.' (Jamie Oliver) Program includes: DVD (25 minutes), course leader's guide, self-study workbook, customizable worksheets, powerPoint slides and handouts and poster of key learning points.
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