Holm, Jennifer L.
Summary: It's summer and Sunny is bored. Most of her friends are out of town. Her mom wants her to babysit way more than Sunny wants to babysit. There's nothing good on TV. The only cool place that's cool is the community pool. Sunny loves going there - and loves it even more when she's offered a job at the snack shack. Soon she's flinging fries and serving frozen ice cream treats - with the assistance...
Format: text
Publisher / Publication Date: Graphix, an imprint of Scholastic 2021
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Place a hold to request this item.Machajewski, Sarah.
Summary: Young people who love to cook for friends and family and explore new ingredients and flavors in the kitchen may find that a career in the food industry is the perfect fit. The author presents a variety of exciting careers in which one can cook or eat for a living: cook, personal chef, caterer, and food photographer or stylist are just a few delectable choices.
Format: text
Publisher / Publication Date: Rosen Publishing 2014
Copies Available at East Bay
1 available in Young Adult Non-fiction, Call number: YA 331 MACSummary: Pampered African Prince Akeem is a rebel who is against an arranged marriage and heads to Queens, New York to find a new bride. His regal father agrees to allow the prince 40 days to roam the U.S., sending the prince's faithful retainer Semmi along to make sure nothing untoward happens. To avoid fortune hunters, Prince Akeem conceals his true identity and gets a "regular" guy job at a fast-food...
Format: moving image
Publisher / Publication Date: 2007
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Place a hold to request this item.Reed, Kim
Summary: "For years, Kim's day job was a social worker to the home-bound elderly in Brooklyn Heights. Then she'd scramble into Manhattan to make her hostess shifts at Babbo, where even the Pope would have trouble scoring a reservation, and Gwyneth Paltrow and RyanReynolds squeezed through the jam-packed entryway like everyone else. Despite her sometimes fifteen-hour days, Kim couldn't make ends meet, up...
Format: text
Publisher / Publication Date: Hachette Books 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 921 REED, KIM REEPilkey, Dav
Summary: "George and Harold have played a trick or two on nearly everyone at Jerome Horwitz Elementary. When their latest prank causes the school's cranky cafeteria ladies to quit, Mr. Krupp hires a trio of unusual replacements--who happen to look an awful lot like aliens! Will that curtain-caped crusader, Captain Underpants, save the day once more? Or will those outer-space cafeteria ladies have him...
Format: sound recording-nonmusical
Publisher / Publication Date: Findaway World, LLC 2018
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Place a hold to request this item.Summary: At over a billion dollars, the mobile food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious...
Format: text
Publisher / Publication Date: Entrepreneur Media, Inc. 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 658.6 STADornenburg, Andrew.
Summary: Over sixty of America's leading chefs provide insights into their profession along with practical advice on what it takes to survive in this demanding field. Includes recipes, interviews, biographies, and a listing of leading cooking schools, culinary organizations, and publications.
Format: text
Publisher / Publication Date: J. Wiley 2003
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 DOREvans, Mike
Summary: "While dreaming of an easier way to order pizza, Mike Evans founded the online food delivery site, Grubhub, in his spare bedroom and grew it into the multi-billion-dollar colossus that is now a household name. But it wasn't as easy as searching, clicking, and checking out. Mike's meteoric rise to the top of the booming tech and business world demanded a decade of 80 hour work weeks, endless...
Format: text
Publisher / Publication Date: Legacy Lit 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 338.4 EVAMintzer, Richard
Summary: Americans spend more than $600 billion a year eating out. Busy consumers don't have the time or inclination to cook they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need...
Format: text
Publisher / Publication Date: Entrepreneur Press 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 658.6 MINSummary: 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: 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: 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: 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
Hauck, Liz
Summary: "Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teen-aged boys in state care, which was run by the human services agency he co-directed. When her father died unexpectedly after a brief illness, Liz decided toattempt the cooking project without him. She didn't know what to expect volunteering with court-involved youth, but as a high school teacher...
Format: text
Publisher / Publication Date: The Dial Press 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 362.7483 HAUSummary: 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