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Avoid that hazard. 6 6 - - - 1 videodisc (20 min) : sd., col. 4 3/4 in. - - - - - . - . - 0 . - . - 0 .







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Hazards in the kitchen come in all shapes and sizes, from knives and hot oil, to pressure cookers, refrigerators, cookers and microwaves. It's important for students to learn how to identify potential dangers and avoid them. This program looks at the safe use of tools and equipment in the commercial kitchen. It is an excellent resource for Food and technology, Hospitality courses, particularly senior VCE level.













DVD format.


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ISBN:

ISSN: 2 = =

Standard No.:

Publisher. No.:

Source:

LCCN:

Nat. Bib. No.: 2

Nat. Bib. Agency Control No.:

Subjects--Personal Names:
2 --0------

Subjects--Corporate Names:
6 --0-- 2 --------

Subjects--Meeting Names:

0 2 --

Subjects--Uniform Titles:
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Subjects--Topical Terms:
Hotels;Safety appliances.;Hospitality industry. ----Safety measures.----20--

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LC Class. No.: TX911.3.S24 .Av71 2000 / 2

Dewey Class. No.: / 2

National Agricultural Library Call No.: /

National Library of Medicine Call No.: /

Gov. Doc. Class. No.: