Culinary/Food/Restaurants and Hospitality

In this video young people learn about the thousands of jobs available in the hospitality industry.

Viewers learn that good service starts at the point of first contact, with open body language, active engagement, and effective handling of complaints - and that giving employees both responsibility and praise leads to customer satisfaction.

This program explores the way food is styled and presented and how those aesthetic decisions shape the overall experience of a meal - whether at home or in a restaurant.

The hardest part about working in the hospitality field may simply be deciding on which of its many popular career paths to pursue! This DVD will help interested students make an informed choice.

This program conveys the know-how needed to create and serve appetizers, sandwiches, and salads in a commercial kitchen or catering operation.

Identifies quality standards that exist in various parts of the world, explores ways of measuring and monitoring quality, and looks at who is responsible for QC within a large food manufacturer.

Cheese makers and a chef/restaurant owner discuss how their careers evolved.