 |
 RestaurantRestaurant 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
 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.
 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)
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)
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)
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
 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:
 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!
 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:
Program Includes:
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
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:
Handbook and Skill Cards sold separately. Also available in Spanish.
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)
 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.
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
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
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)
|
Business Training Media, Inc.TM
4108 Hayvenhurst Drive, Suite 101 Encino, CA 91436, USA |
