|
| |
Hospitality, Human Services, and Tourism
Item# 39262
© 2009
19 Min.
|
|
|
VHS ISBN: 978-1-60467-460-6
DVD (Chaptered) ISBN: 978-1-60467-461-3
The United States has long been a "service nation" because Americans at every stage of life are willing to pay a premium for good service. In this program, members of the hospitality, human services,...
(more details)
|
|
|
New! Diets and Nutrition
Item# 40446
© 2008
|
|
|
DVD (Chaptered) ISBN: 978-1-59535-993-3
Introduce your students to MyPyramid-and healthy habits that can last a lifetime-with this video. It explains how to read the steps and bands of the MyPyramid food guide; which diets are healthy (and...
(more details)
|
|
|
New! Nutrition Through the Life Cycle
Item# 40445
© 2008
|
|
|
DVD (Chaptered) ISBN: 978-1-59535-992-6
From infancy to old age, each of us should try to consume foods that will promote physical and mental well-being. This simple overview of nutrition introduces viewers to essential nutrients and the qu...
(more details)
|
|
|
A Scientific Look at Nutrition
Item# 40447
© 2008
|
|
|
DVD (Chaptered) ISBN: 978-1-59535-994-0
What happens to the food we eat, and how does it benefit the body? This video illustrates how the six essential nutrient classes-carbohydrates, proteins, amino acids, vitamins, minerals, and water-fun...
(more details)
|
|
|
Professor Regan's Supermarket Secrets: Health Hype and Product Labels
Item# 40569
© 2008
48 Min.
|
|
|
VHS ISBN: 978-1-60825-997-7
DVD ISBN: 978-1-60825-998-4
Bold claims about the curative powers of "superfoods" and other trendy products represent a daunting challenge for today's consumer. How reliable are these assertions? What happens when a no-nonsense...
(more details)
|
|
|
Preparing and Processing Foods
Item# 40250
© 2008
24 Min.
|
|
|
VHS ISBN: 978-1-60825-698-3
DVD (Chaptered) ISBN: 978-1-60825-699-0
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 motiv...
(more details)
|
|
|
Quality Control in Food Technology
Item# 40251
© 2008
26 Min.
|
|
|
VHS ISBN: 978-1-60825-700-3
DVD (Chaptered) ISBN: 978-1-60825-701-0
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 var...
(more details)
|
|
|
Safety in the Commercial Kitchen
Item# 40252
© 2008
26 Min.
|
|
|
VHS ISBN: 978-1-60825-596-2
DVD (Chaptered) ISBN: 978-1-60825-597-9
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 comm...
(more details)
|
|
|
Confessions of an Event Planner
Item# 39985
© 2008
|
|
|
Introduce students to Dena Marie Modica, Director of Sales and Marketing for Solera Restaurant and Event Center, as she provides insight into the job of an event planner. Featuring a helpful interview...
(more details)
|
|
|
Food Poisoning
Item# 40247
© 2008
25 Min.
|
|
|
VHS ISBN: 978-1-60825-462-0
DVD (Chaptered) ISBN: 978-1-60825-463-7
Although the culprit behind food poisoning is often invisible to the eye, food-borne illnesses represent a colossal health issue spanning a wide range of problems and solutions. This program explores...
(more details)
|
|
|
|
|