000			01481cgm a2200277 a 4500
001			vtls003145528
003			MY-SjTCS
005			20200306163239.0
007			vd cvair|
008			090817s2009 at 020 s00 v|eng d
039		9	_a201910011723 _bshuhada _c200911051649 _dsiew_eng _c200909160944 _dshuhada _c200909151616 _dshuhada _y200908171536 _zmalathy
082	0	4	_a647.95068 _bKIT
245	0	0	_aKitchen and food production _h[videorecording] / _cVideo Education Australasia.
260			_aBendigo, Vic. : _bVideo Education Australasia, _cc2009.
300			_a1 videodisc (20 min.) : _bsd., col.; _c4 3/4 in.
490	1		_aHospitality stories series
500			_aOriginally produced in 1996.
520			_aIn 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 customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
538			_aDVD.
650		0	_aFood service management. _9230022
650		0	_aFood service. _9230023
650		0	_aHospitality industry _xManagement. _95110
710	2		_aVideo Education Australasia. _99578
830		0	_aHospitality stories series. _9230024
920			_aTCHT : DVD180
999			_c40497 _d40497