Summary: Fast food is everywhere these days, not only in popular national franchises, but in hotels and full-service restaurants as well. This video shows firsthand the techniques used in the fast food business: grilling, broiling, and frying. Each method is demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures are also shown. There’s even a special section...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Although it is a crucial aspect of modern food technology, quality control may also be the biggest challenge for any food-producing company. This program 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. Students are introduced to HACCP and GMP systems...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: In the hospitality industry, you really do have to please everyone. Chefs, caterers, and dining hall managers must accommodate dietary limits whenever possible. This video examines special food needs that restaurant customers and banquet attendees sometimes have. It identifies three major reasons for meal restrictions-allergies and intolerances, diseases and disorders, and cultural and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Since prehistoric times, the preservation of food has played an essential role in human survival-providing the stability and cultural traditions needed to create societies. This program looks at motivations and methods for preserving and processing food, how these take shape in various cultures, and the health considerations which present-day food suppliers and vendors must take into account....
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Let's face it-cleaning is a tough job. The only way to make sure a hotel or restaurant stays sanitary is to put regular procedures into action, and Sparkling Clean provides the know-how to do just that. From selecting and setting up the right equipment to implementing regular cleaning schedules, this video covers the complete range of actions that lead to spotless kitchens, restrooms, and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the "hot behind rule," how toxic bacteria are transferred, the three types of contamination, dealing...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Microorganisms can cause harm in the form of diseases, but they also have beneficial uses-and not just in medicine. This program explores various ways that microbes are utilized in food preparation and production. First highlighting the naturally occurring microbial value of milk, which provides mammal offspring with the bacteria needed to build immune systems, the film offers several examples...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: Food product development is a continual process shaped by consumer demand, corporate objectives, and-perhaps most importantly-technological changes. This program shows how advances in technology are linked with the innovation of grocery and food-service products with the twin objectives of boosting health benefits and introducing items that have never been seen on the market. New techniques and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the factors that determine which foods we love-and which foods we just can't stomach. Viewers learn about a variety of social, psychological, and biological influences. Specific topics include the concept of satiety-our bodies telling us whether we are hungry or full-as well...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2011
View online at AVOD
Summary: Whether the setting is a preschool, hospital, or retirement home, it's vital for those who plan meals and menus to understand the dietary requirements of particular age groups. This program explains the nutrients our bodies require for optimum health and how those requirements change throughout our lives. Overviewing the stages of the human life cycle, the video highlights the basic nutritional...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2011
View online at AVOD
Summary: In this program, cake-decorating experts share their knowledge and demonstrate their skills as they make chocolate creations and five fundamental types of frosting-royal, butter cream, ganache, fondant, and marzipan. The video also illustrates how to cover a cake in fondant, make a piping bag, and write in icing. Correlates to National CTE Organizational Standards (including the provisions of...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: What goes on behind the scenes at a restaurant, a hotel, a convention center, a resort, or a cruise ship? Lots of excitement and lots of interesting jobs! In this video, people in the hospitality management field talk about what it's like to work in food and beverage management, hotel management, and convention and event management. Correlates to all applicable National and State Educational...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: The Provisions Cafe 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 cafe. Using high-energy visuals and detailed interviews with the Provisions' owner/manager, the program explores a typical day in the life of the cafe-including early...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: What are the main ingredients of a Greek salad? Why are color, texture, shape, and positioning important when preparing appetizers? What exactly is a FIFO system? This program conveys the know-how needed to create and serve appetizers, sandwiches, and salads in a commercial kitchen or catering operation. Students will encounter a wide range of topics-such as the best ways to wash and arrange...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: Hospitality: it's one of the world's fastest-growing industries, encompassing a wide variety of occupations and career paths. This program illustrates the exciting opportunities offered by the industry and shows how job-seekers with almost any skill set or educational background can find success in the field. Viewers are introduced to three main areas of expertise-hotel management, culinary...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: The United States has long been a "service nation" because Americans at every stage of life are willing to pay a premium for good service. In this program, members of the hospitality, human services, and tourism groups-a chef and a caterer, a massage therapist and a retirement home manager, and a hotel manager and an event planner-describe what their professions are like. Correlates to all...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served. Salads consist of four parts: the base, the body, the dressing, and the garnish, and each is thoroughly covered including safety tips. Hot and cold sandwiches are discussed as well as the importance of using high-quality...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: 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,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: There are many reasons why the quality of restaurant and hotel service varies-but they generally boil down to one factor: teamwork. This program helps students who are aiming for the hospitality industry understand why teamwork is vital to the success of an establishment, what its core principles are, and how it can be put into practice and strengthened. The video examines team structure,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The bake station is where breads, cakes, and pastries are prepared. It is often set apart from other stations because much of the work is done early in the day to ensure items will be ready on time. Although some baked goods are delivered pre-made, for those willing to learn the right skills, homemade baked goods offer great rewards and can give a food establishment its own identity. This video...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: This program presents advanced techniques used in cake decorating, as performed by masters of the edible art. Over the course of the video, they work with colored chocolate, chocolate transfers, chocolate piping, and chocolate collars. They also use frosting to create roses-and an amazing rag doll figurine! Correlates to National CTE Organizational Standards (including the provisions of the...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Catering can be a creative and exciting career, as well as a lucrative business. This informative video will help you determine if the world of catering is right for you. By providing a well-organized look at both the food preparation and business sides of catering, the video will enable you to: * Develop a business plan that clearly defines goals, target niche, marketing strategies, and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: From its preparation to its enjoyment, the meal has always been a province of design. This program gathers six of today's leading designers for an exposition of objects used in the kitchen and dining room. Interviews with designers artfully blend with examples of their work, including spoons, cutlery, glasses, vases, and a Champagne stand by Ettore Sottsass; kettles, cooking pots, and espresso...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006