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Technical
Vocational and Industrial Training Resource Catalogue
All titles are available in DVD, VCD and VHS format
| CATERING
and FOOD TECHNOLOGY ‘ |
Title
| Running
Time
(Minutes) | Prices
in INR | A
Foundation Course in Food Production’
Presented and devised by
Nigel
J. Davis of Hongkong Polytechnic.
Complete Course in 15 Cassettes : Rs.29,750. | |
General Introduction | 31
| 2,150 | | | | |
Baking | 28 | 2,150 | | | | |
Blanching | 24 | 2,150 | | | | |
Boiling | 28 | 2,150 | | | | | Braising
| 30 | 2,150 | | | | | Deep
Frying | 22 | 2,150 | | | | | Grilling
/ Broiling | 20 | 2,150 | | | | | Microwave | 16 | 2,150 | | | | | Poaching
| 25 | 2,150 | | | | | Poeler
| 24 | 2,150 | | | | | Roasting
| 22 | 2,150 | | | | |
Sauter | 29 | 2,150 | | | | | Shallow
Frying | 24 | 2,150 | | | | |
Steaming | 29 | 2,150 | | | | | Stewing
| 41 | 2,150 | | | | Professional
Hotel and Hospitality Programmes | Cleaning
the Bathroom
Proper housekeeping procedures for cleaning the
bathroom, wash basin, fixtures, tub, shower, toilet bowl, floor and walls. It
emphasizes the importance of providing necessary supplies and of correctly using
detergents and other chemicals 10 3,850 | 10
| 3,850 | | | | Courtesy
is the Answer
Designed for all employes this programme shows
the importance of courtesy | 17
| 3,850 | | | | Five
Star Teamwork
The five principles that would make any team
achieve excellence day after day, year after year | 18
| 9,950 | | | | Front
Desk Courtesy
Challenging situations like diplomatic treatment
of problem guests, suggestive selling, handling credit checks and overbooking
problems | 09
| 3,850 | | | | Making
up the Room
Shows the proper techniques for making a bed, changing
linens, dusting, disposing of wastebasket contents, replenishing necessary supplies
and handling items left by guests | 10
| 3,850 | | | | Room
Service
Looks at the special problems of room service, including
the duties of waiters, waitresses and order-takers. It teaches servers to verify
the exact identification of guest and room and to check trays in order to make
sure that the order is complete. | 11
| 3,850 | | | | Professional
Food Preparation and Service Programmes | Art
of Broiler Cookery
Procedures for quality broiling and methods
of operating and cleaning equipments | 09
| 3,850 | | | | Braising
and Stewing
Demonstrates the processes of braising and stewing,
from the initial choice of meat to browning, seasoning, and sauce, to the final
presentation | 10
| 3,850 | | | | A
Cool Head for Salads
Proper salad preparation and presentation
| 09
| 3,850 | | | | Creative
Hamburger Sandwich Preparation
The techniques and artistry
involved in making high quality open and closed sandwiches. | 10
| 3,850 | | | | Deep
Fat Frying
Equipment usage and cleaning, presenting for absorption,
presenting decomposition | 09
| 3,850 | | | | Fast
Sandwich Making
Efficient, step-by-step sandwich-making methods
that do not sacrifice quality for quantity. | 09
| 3,850 | | | | Food
and Drink Technology
Food processing and packing technology
| 30
| 2,150 | | | | Give
your Eggs a Break
Care and handling of eggs. Preparation of
six basic dishes - Scrambled, boiled, fried, poached, stirred and omelettes | 09
| 3,850 | | | | The
Microwave Oven
Microwave heating principles for practical on
the - job application | 11
| 3,850 | | | | Sandwich
Preparation and Presentation
Techniques
and artistry for making quality open and closed sandwiches | 09
| 3,850 | | | | Soup
Preparation
Broths, consommes thick - creams and pure soups
| 15
| 3,850 | | | | Vegetable
Preparation
Essential of vegetable preparation | 10
| 3,850 | | | | Food
Service
(Waiters, Waitresses and Other Dining Room Personnel) | | Banquet
Service Handling rush | 15
| 3,850 | | | | Basic
Responsibilities of Waiters and Waitresses
Essential food service
skills together in one easy to use and ea sy to understand package | 12
| 3,850 | | | | Buffet
Layout and Service
Techniques of buffet layout and dramatic
table display and food service | 12 |
3,850 | | | | Cafeteria
Service
Job in commercial, industries, school, hospital and
armed forces cafeteria | 10
| 3,850 | | | | Food
Service Courtesy
Hosted by TV / Filmstar John Austin shows
how to deal directly with guests | 12
| 3,850 | | | | Rush
Hour Service
Handling rush in dinning hall and coffee shops
| 10
| 3,850 | | | | Serving
Food and Beverage
Basic rules to serve menu items | 09
| 3,850 | | | | Table
Setting
Breakfast, lunch and dinner layout are explained | 08
| 3,850 | | | | Beverage
Service | Bartending
Professional Bartender’s responsibilities, customer relations,
efficient service and mixing eye appealing drinks | 13
| 3,850 | | | | Bar
Management: Internal Control
Managing inventory, money transaction
and employees | 17
| 3,850 | | | | Internal
Controls | Stopping
Food Service Waste
Awareness and
responsibility to prevent waste | 09
| 3,850 | | | | 'Red
Carpet' Series
Presented by Kit Chapman of Michelin Starred Castle
Hotel, Taunton.
Complete set of 7 Videos : Rs. 25,500. |
Bar
Service: Serving Bar Drinks
Sally Cruickshank, Manager, The
White House, Parsons Green, London. | 14
| 4,250 | | | |
Food
Service: Preparing for Table Service
Franco Compioni, Restaurant
Manager, The Manor House, Castle Combe. | 18
| 4,250 | | | | Food
Service: Table Service
Kate Smith, Proprietor, The Beetle and
Wedge, Moulsford-on-Thames. | 16 |
4,250 | | | | Food
Service: Silver Service
Saverio
Buchicchio, Restaurant Manager, Dormy House, Broadway. | 16
| 4,250 | | | |
Hotel
Reception: Greetings and Checking-in Customers
Sarah Pembleimms,
Receptionist, The Waldorf, London. | 14
| 4,250 | | | |
Housekeeping:
Cleaning a Bedroom
Ilse Mohr, Exec. Head Housekeeper, The London
Marriott,. | 17
| 4,250 | | | | Wine
Service: Serving Bottled Wine
Michael
Simms, Head Wine Waiter, The London. | 22
| 4,250 | | | | Kitchen
Safety | Care
and Cleaning of Kitchen Equipment
Demonstrates machine maintenance
including proper use, cleaning, inspection, and routine servicing. Shows how to
reduce machine downtime, cut repair bills, minimise production slowdowns | 12
| 3,850 | | | | Dining
Room Safety
It stresses a constant
awareness of potential dining room hazards and the ways to avoid them. Procedures
for carrying food and stacking dishes. Commonsense precautions for preventing
falls, spilled food, cuts, burns and customer injuries are demonstrated | 09
| 3,850 | | | | Kitchen
Safety: Preventing Burns
It shows ways of avoiding burns, and
learn all about the equipment that they work with | 13
| 3,850 | | | | Kitchen
Safety: Preventing Cuts
It demonstrates the proper care and
handling of knives | 15
| 3,850 | | | | Kitchen
Safety: Preventing Falls
Most kitchen accidents involve falls
than any other mishaps. This video exposes the potential danger points and shows
proper procedures for keeping floors safe | 12
| 3,850 | | | | Kitchen
Safety: Preventing Fires
It teaches correct procedures for
cleaning and storing rags and papers; control grease build-up, know fire-fighting
rules | 12
| 3,850 | | | | Kitchen
Safety: Preventing Machine Injuries
It stresses safe methods
of operating and cleaning the equipment found in most commercial kitchens | 11
| 3,850 | | | | Sanitation/Hygiene
and Public Health | Handwashing
of Kitchen Utensils and Glassware
Procedures for washing, rinsing
and sanitising are shown, including the selection and use of cleaning tools, detergents,and
chemical sanitisers | 11
| 3,850 | | | | Personal
Grooming and Hygiene
It encourages employees to dress appropriately
and take pride in their outward appearance by stressing the role of well-groomed
hair, beard, and fingernails | 11
| 3,850 | | | | Sanitation:
Rodent and Insect Control
Singles
out roaches, flies and rodents and describes methods for combating them | 09
| 3,850 |
Download
the Catalogue
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