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Foodborne Illnesses In Restaurants DVD

To prevent foodborne infections: Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees Fahrenheit or colder or at 140 degrees Fahrenheit or warmer. The range between 40 degrees Fahrenheit and 140 degrees Fahrenheit is considered the "danger zone" because within this range bacteria grow most easily.

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Sanitation In The Food Industry (DVD)

This video covers bacteria, micro-organisms, proper food temperatures, handling raw foods, cross contamination, food storage, chemicals, cleaning/sanitizing procedures, acidity reactions with metal cans, insect/rodent control Learn more
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Bloodborne Pathogens (Restaurants) DVD

Bloodborne Pathogens (Restaurants) - In today’s environment of health issues, communicable diseases, and other health related topics it’s important to understand potential hazards we all have on a daily basis. These potential hazards exist at work, at home, and everywhere you go so you need to know how to protect yourself from these hazards. In this program we will concentrate on what is called Blood Borne Pathogens. Learn more
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Bus Person, Dishwasher, and Janitor Safety

Bus Person, Dishwasher, and Janitor Safety

Bus Person, Dishwasher, And Janitor Safety - Perhaps the most demanding and important jobs in any restaurant are bus persons, dishwashers, and maintenance persons. The work is fast paced and it requires attention to the job at all times. Safety is an extremely important part of your job, as there are potential hazards associated with your many job responsibilities.

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Give`em the Pickle! (DVD)

Your business is not what you sell, it's who you serve. Meet Bob Farrell, founder of Farrell's Ice Cream Parlor and Restaurant, as he serves up the most important aspect of any service business taking care of the customer. Learn more
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Harassment: Sex, Religion, and Beyond (Employee Version) DVD

This new training program brings this message home, showing that bad behavior is not OK—whether it applies to sex, religion, or anything beyond…and whether it actually crosses the line into illegal harassment or not. Learn more
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Hazard Communications - Restaurants (DVD)

Your employer wants you to be informed of all chemical products being used in the restaurant and to be trained in the safe use of these products. When applicable, employees must have proper protective equipment for use with hazardous chemicals and this equipment is provided by your employer. Training and information in using, handling, storing, and disposing of chemicals and emergency procedures in the event of spills is important for your safety and health. Learn more
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Preventing Slips and Falls In Restaurants (DVD)

There has been so much information about slips, trips, and falls that many people are no longer paying attention.  Slips and falls used to be the major causes of injuries.  There are cases where people were deliberately pushed down stairs.  There have been a wide range of accidents in the workplace from every conceivable cause.  Even includes running into doors or doors running into people.  Jumping from elevated surfaces has caused quite a few injuries in restaurants also.

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Customer Accidents and Liability - Video on DVD

Customer Accidents and Liability - Video on DVD

This program is intended to provide generally accepted guidelines combined with restaurant industry experience in what we call third party liability or non-employee liability claims. This program isn’t intended to cover all aspects of claims or liability, but it will help supplement your existing knowledge in these matters.

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Preventing Work Related Burn Injuries In Restaurants - DVD

The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year.  The Industry employs approximately 6.5 million workers in the United States each year.  This Industry also comprises one of the largest groups of workers injured on the job in the United States. Learn more
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Restaurant - Accident Investigation (DVD)

An effective safety program is developed from a wide range of integrated systems such as safety rules, training, hazard control, safety enforcement, inspections, supervisor leadership, and many others. Accident investigation is a fundamental and integral part of every good safety program. Learn more
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Restaurant Sanitation and Health Food Service Workers (English) DVD

Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro‑organisms were allowed to get on the food such as chicken, beef, pork, and a variety of other foods. Learn more
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Restaurant Sanitation and Hygiene (English) DVD

Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro‑organisms were allowed to get on the food, which can occur with chicken, beef, pork, and a variety of other foods.

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Restaurant Unsafe Acts - Human Behavior (English) DVD

The insurance industry, government agencies, and the National Safety Council have analyzed employee accident investigations and determined the cause of most industrial accidents and injuries are caused by unsafe acts by employees. Learn more
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Restaurant Employee Safety Orientation (English) DVD

The kitchen and food service areas are busy places. Safety won’t slow you down or make your job more difficult. Teamwork is the key to success. This program is general restaurant safety overview. Learn more
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Restaurant Robbery and Employee Theft (English) DVD

You hear about it every day and see it on TV. Robberies are a fact of life in almost every society in the world. Restaurants aren’t major targets because security and other prevention measures are usually good, but the potential is always there.  This program is designed to provide as much information as possible so you'll be prepared in the event of a robbery or theft. Learn more
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The Stanford Video Guide to Financial Statements - DVD

Video Streaming also Available

This award-winning video is designed to take the guesswork out of your financial reports. It tells the story of two employees who have to decide which of two restaurants up for sale is the most sound purchase. Along the way, they get a detailed analysis of each restaurant’s financials, including the balance sheet, inventory accounting, and operating vs. non-operating income. Learn more

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The ART of Customer Service DVD

The ART of Customer Service DVD

Also Available for Video Streaming

This video shows customer service from different points of view. In scripted segments, see how a waiter feels about his service abilities (he thinks he’s amazing), and how his customers feel about him (they’re not as enthusiastic).

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Bacteria and Disease Control DVD

Bacteria and Disease Control program covers how bacterium affects the janitorial and custodial professions and how it applies to cleaning. Learn more
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Sexual Harassment: Is It or Isn't It?  For Hospitality - DVD

Sexual Harassment: Is It or Isn't It? For Hospitality - DVD

Here are nine stop-and-discuss scenarios depicting examples of possible harassing behavior in a variety of hospitality environments. Learn more
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Food Industry Security Awareness: First Line of Defense Training Program (DVD)

Security Awareness: First Line of Defense reinforces the importance of security awareness in all phases of product handling, from receiving ingredients to processing and shipping. Learn more
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Bloodborne Pathogens For Cafeterias (DVD)

Designed as information for employees who normally are not exposed to blood or body fluids, but this information is important precautionary information for cafeteria employees.

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Foodborne Illnesses In The Child Care Setting (DVD)

Every individual in the child care system should review the information contained in this training program. Discusses food borne illness prevention techniques, cleaning, sanitizing, and much more. Did you know that heating food in plastic containers in the microwave can be hazardous and a potential carcinogen? Features an interview with an adult who recently experienced food borne illness and explains his experience with this potentially deadly illness.

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Food Safety - A Safety Training Manual

Food Safety - A Safety Training Manual

According to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of food-borne illness resulting in 325,000 hospitalizations and 5,000 deaths. Learn more
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Hotel Safety Series - Sanitation and Health For Food Service Workers (DVD)

Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro‑organisms were allowed to get on the food such as chicken, beef, pork and a variety of other foods. Learn more
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