Avoid that hazard. 6
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Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Australia : Video Education Australasia, 200046Edition: Description: 4 3/4 in. 1 videodisc (20 min) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Safety measures. Hotels;Safety appliances.;Hospitality industry. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX911.3.S24 .Av71 2000 | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Multimedia Library | Circulation-Circulating | TX 911.3 S24 Av71 2000 OC (Browse shelf) | Available | DVD-12 |
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| TX 911.3 M45 C897 2007 OC C.1 Recipe costing : the bottom line. | TX 911.3 M45 C897 2007 OC C.1 Recipe costing : the bottom line. | TX 911.3 Q34 C897 OC Exceeding expectations : service tips and techniques to keep your customers coming back / | TX 911.3 S24 Av71 2000 OC Avoid that hazard. | TX 911.3 T32 Es74 2006 OC Essential preparations | TX 928 H816 2009 OC Housekeeping. | TX 943 F495 2000 OC Finishing off. |
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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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