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Please contact Shannon Lee at 642-2310 to reserve an item. Please allow time for obtaining the materials as they need to be transferred from UC Santa Barbara.
NACUFS IX Training Video Library List
February 2000
Los Angeles Edition
Ortega Dining Commons
1501 Residential Services
University of California, Santa Barbara
Santa Barbara, CA 93106
Tele: (805) 893-4302 or 893-3128
Fax: (805) 893-3868
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Alphabetical Listing of all Videos
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Clear Vision
Guest Speakers! 30minutes. (Leadership).
Award winning photographer Dewitt Jones explores the fundamentals of creativity - what they are, how they exist in each of us and how to remove the blocks that keep us from accessing them. Using his own exceptional photographs as examples, he helps us see the world with new eyes and rediscover our own creative gifts.
The 7 Habits of Highly Effective People
Stephen Covey (Leadership).
Stephen Covey, leadership expert and author of The New York Times No. 1 bestsellers, talks about leadership skills that aid organizations in aligning their strategies with proven principles.
America Cooks: Mediterranean Style
60 minutes (Food Preparation) Oldways Preservation & Exchange Trust
Seven leading American chefs adapt traditional Mediterranean fare to American cuisine that is contemporary, innovative and in keeping with today's lower fat, healthy food concepts. In a fascinating presentation, each chef shows how easy it is to take inspiration from the Mediterranean style of cooking and give viewers all the tips which any cook needs to begin making superb dishes in this savory, healthy style.
The video contains beautiful scenes photographed in seven Mediterranean countries. The people from the Mediterranean are shown in their kitchens, gardens and olive groves and these sources of this style of cuisine are then compared to the work of the chefs in seven regions in America. Here are descriptions of several of the seven-featured chefs. Mark Miller of the Coyote Cafe in New Mexico prepares a clay wrapped leg of lamb covered in basil pesto. Caprial Pence from Fuller's in Seattle demonstrates vegetable salads inspired by traditional French recipes. Johanne Killeen and George Germon of Al Forno in Providence, demonstrate seasoned pasta dishes and unique grilled pizzas inspired by traditional techniques from Italy. Chris Schlesinger of the East Coast Grill in Cambridge shows how to grill meat, fish, vegetables and fruits inspired by traditional shish kebab techniques from Turkey. This video will motivate chefs and food managers to try out these concepts and adapt them to the university food service environment.
A Passion for Excellence.
Video Publishing House. 63 minutes. (Customer Service)
Tom Peters, one of today's top management analysts and author of "In Search of Excellence and A Passion for Excellence" talks about what American companies are doing right. He discusses a number of innovative organizations that reflect today's revolutionary new highly participative and highly successful management style. Excellent examples that point out the importance of Customer Service.
Avoiding Kitchen Burns
Advantage Media Inc., (Food Preparation)
The same "Dragnet" approach as used in Kitchen Tools and Machinery and Preventing Falls and Strains is used to solve "The Case of the Burned Employee." Interviews and flashbacks show all employees (but the injured employee) being properly dressed and using the correct procedures to avoid burns.
Be Prepared to Speak
Kantola-Skeie Prod. 27 minutes. (Speaking)
A step-by-step outline of how to get ready to make a presentation. Clear, practical techniques from Toastmasters International. Good for all types of speakers - from the person making their first presentation to someone who has done many speeches but could use some refresher tips.
Boning and Carving
The COOKS Magazine. 30 minutes. (Food Preparation)
Jack Ubaldi, veteran butcher & cooking teacher, shows how to bone chicken, turkey, and a leg of lamb, how to prepare a crown roast. The video takes you behind the scenes at meat houses in New York City to show you beef and lamb cuts "in the raw."
Cake Decorating
The COOKS Magazine. 45 minutes. (Food Preparation)
Complete explanation of how to make cake decorations including borders, rosettes, petals and piped floral designs. Many professional cake-making techniques are shown including icing, how to produce symmetrical cakes, slicing, trimming and filling layers, stacking tiers, shaping marzipan, using a pastry comb and pastry bag and working with paper cones.
Can You Spare A Moment?
Video Arts. 25 minutes. (Management)
Constructive counseling techniques for managers faced with an employee that has work performance problems. "It's fun sorting out other people's lives for them; much easier than having to sort out our own. But as John Cleese makes clear in the video, it's a perilous course. If you really want to help people with their problems, rather than run their lives, you have to help them find solutions to their problems. A humorous approach. Highest rated of all videos evaluated.
Chocolate
The COOKS Magazine. 56 minutes. (Food Preparation)
Tempering and melting chocolate, dipping into chocolate, preparing chocolate molds, and techniques for making chocolate truffles. Close up presentation of preparing chocolate roses, chocolate shavings and piping chocolate with parchment paper.
Cleaning and Sanitizing
National Restaurant Association 26 minutes (Sanitation) (The Serving Safe Food Series
This video dramatizes the health dangers inherent in food service operations when proper cleaning and sanitizing procedures are not followed. It explains how harmful bacteria can spread quickly and insidiously if the staff doesn't follow a series of rules. Those rules are then listed and explained in some detail.
Clear Vision
Guest Speakers! 30minutes. (Leadership)
Award winning photographer Dewitt Jones explores the fundamentals of creativity - what they are, how they exist in each of us and how to remove the blocks that keep us from accessing them. Using his own exceptional photographs as examples, he helps us see the world with new eyes and rediscover our own creative gifts.
Conducting A Performance Appraisal
Coronet Media 13 minutes (Management).
Since performance appraisals are often closely tied to salaries, employees must know what they can do to improve their performance. Employees must know where they stand. This program offers specific information on how managers and employees can conduct a successful performance appraisal where future goals and objectives will be agreed upon.
Culinary Arts: Sauces Step by Step
Prentice-Hall Media. 15 minutes (Food Preparation)
A master chef gives step-by-step demonstrations on how to make stocks, sauces and gravy. The chef gives students valuable "how- to" tips while he prepares chicken, fish and meat stocks that form the basis of most sauces. The chef then demonstrates how stocks can be transformed into five leading sauces - brown, veloute, tomato, hollandaise and white. In addition, the chef demonstrates how 30 secondary sauces can be made from the leading sauces, and how to create some of them. Also covers use of thickening agents and explains the difference between sauces and gravies.
Dynamics of Decision Making
Flashcourse Series. 30 minutes. (Management)
A self-guided training program that consists of a 30-minute videotape to stimulate your interest, an audiocassette that discusses the latest research findings of clinical psychologists and leads you on some visualization exercises, a hands-on workbook that lets you to work on exercises and checklists which help you to expand your decision making capabilities on the day-to-day level, and a magazine that includes articles from noted personalities and authorities on the subject. Overall, it's an in-depth package that teaches you how to make better, faster and smarter decisions.
Employee Health and Hygiene
National Restaurant Assoc. (Sanitation)
(The serving Safe Food Series) This tape uses a combination of narrative and documentary to dramatize health problems which restaurants face. The video outlines many potential problems in food service, and suggests proper ways to safeguard against unsafe food. It also dramatizes ways n which to train and motivate restaurant staff to follow proper safety precautions.
Effective Presentations
Flashcourse Series. 30 minutes. (Speaking)
A self-guided training program that consists of a 30-minute videotape to stimulate your interest, an audiocassette that discusses the latest research findings of clinical psychologists and leads you on some visualization exercises, a hands-on workbook that lets you to work on exercises and checklists which help you make powerhouse presentations that motivate, educate, inform - and get the results you want and a magazine with articles from experts in the field. Overall, it's an in-depth package that teaches to overcome your fear of public speaking and sell the audience on your ideas.
First Things First Video Workshop
Stephen Covey (Leadership).
Self-paced video workshop lets you complete the First Things First workshop at your own pace. Featuring Stephen Covey, the workshop serves as first-time training as well as refresher for First Things First workshop graduates. The workshop uses the Franklin Planner as a tool to apply what you learn.
Foodborne Illness
Advantage Media Inc., 15 minutes. (Sanitation)
A television reporter/narrator describes the importance of sanitation. The video shows examples of microorganisms and illustrates the conditions under which illness-producing bacteria grow. Typical food service employees in realistic work settings demonstrate appropriate measures for preventing the occurrence of food-borne illness.
Food Safety Is No Mystery .
U.S. Dept. of Agriculture. 25 minutes. (Food Safety)
Practical operational suggestions and ideas are given which can be put to use in a foodservice operation. It introduces the "why" behind each aspect of food safety, so you will understand the purpose behind what they are expected to do.
Garnishes
The COOKS Magazine. 56 minutes. (Food Preparation)
Clear step-by-step procedures showing a large variety of edible garnishes and how to make them. Colorful, close-up presentation of dozens of stylish garnishes including onion chrysanthemums, radish scallops, leek flowers, radish accordions, citrus baskets, apple bird, tomato rose. Special centerpieces are also included as are food-styling techniques such as "painting" plates with sauces, and working with butter to create curls, balls and compound butters.
Giving Positive Feedback
Coronet Media 7 minutes. (Management)
Giving and receiving positive feedback are the key to continued good performance. This video uses an on-screen narrator to state the five critical steps involved in the feedback process in a brief straight-ahead manner. Brief vignettes with office workers illustrate the points, but the video is applicable to any operations environment.
The Good, The Bad and The Customer.
Fried Egg Productions. 25 minutes. (Customer Service).
An entertaining video made by UCSB that details what is involved with good customer service and how bad customer service clearly hurts your business.
Hotline Training.
UCSB. 8 minutes.
A look at the key elements to making the food attractive and serving it well in today's college dining facility.
If You Think You Can, Or If You Think You Can't, Either Way You're Right
American Media Inc. 10 minutes. (Motivation)
A good video to start a meeting or training session on a positive, "can-do attitude" note. This video highlights the lives of l2 celebrities and historical figures that overcame the same obstacles facing many of your employees. Lucille Ball, Albert Einstein, Ron Le Flore, and Walt Disney are among those whose stories of determination and success will inspire and encourage your employees.
Importance of Mistakes
Video Arts. 28 minutes. (Management)
John Cleese of Monty Python fame and owner of the training video company, Video Arts, describes why it is important to build a "mistakes are okay" climate in any organization. This humorous video is a recording of his speech to a group of trainers, but the message is entertaining and relevant to any organization that is looking for a video to help motivate the staff.
Improving Employee Performance
Coronet Media10 minutes.( Management)
Addressing problems with employees immediately before the problem gets worse is the key to improving employee performance. This video demonstrates the six techniques involved in the employee improvement process. The video has a narrator explain the techniques with actors in office situations acting out the points being made. Effective for management training in foodservice.
In Search Of Excellence
Nathan Tyler. 88 minutes. (Customer Service)
Disneyworld and Stew Leonard segments of this video have received rave reviews for motivational food service training. Behind-the-scenes studies of the people who make excellence happen at eight of the world's best-run corporations. The purpose of this video is to learn the basics to motivate all employees, regardless of level of experience or responsibility, to achieve on-the-job excellence.
Introduction to Food Safety.
National Restaurant Association. 25 minutes.
(Food Preparation). An excellent review made by the National Restaurant Association. This video covers the material taught in the NRA's ServSafe Training Program.
Keeping Microbes in Check
Advantage Media Inc., 12 minutes. (Sanitation)
A television reporter/narrator describes how a professional food service operation must emphasize sanitation. Interviews with successful restauranteurs emphasize a food operation that has sanitation problems rarely stays in business. Food service workers in a restaurant are shown using good food handling procedures but the sanitation dangers are often hidden from sight.
Kitchen Knives: Safe and Efficient Use.
Prentice-Hall Media. 15 minutes. (Food Preparation)
Expert kitchen workers demonstrate the use of the chef's knife for chopping, dicing and slicing and of the paring knife for peeling and other small cutting tasks. Close-up photography emphasizes critical hand coordination skills that every food worker should master. Care and cleaning of knives are also covered, making this film a valuable addition to your food preparation training program - to reduce waste, give your menu items added eye appeal and avoid accidental injury.
Kitchen Tools and Machinery
Advantage Media Inc. (Food Safety)
Clever "Dragnet" approach in which the classic "whodunit" detective discovers what happens by interviewing all the kitchen personnel, all of whom describe how to correctly sharpen and handle knives and operate kitchen machinery.
Manager To Manager
Coronet Media 7 minutes. (Management)
Problem issues commonly encountered by managers in the workplace. The individual video presentations make dealing with management situations easier: they model effective behavior and break it down into manageable and easily learned steps. This series works both for the managerwho wants to improve skills in general, as well as for the manager who has a specific problem to solve.
Managing Food Safety: A Practical Approach to HACCP.
National Restaurant Association. 25 minutes. (Food Safety)
An excellent review made by the National Restaurant Association. This video covers the material taught in the NRA's ServSafe Training Program.
Managing People Through Change
Barr Films. 19 minutes (Management)
Managing people through change examines the four predictable phases of change-denial, resistance, exploration, commitment-and how each phase affects people and their work. After viewing this film you will be better able to lead people through change by being more sensitive to its emotional aspects.
Measuring Ingredients and Following Recipes
Prentice-Hall Media. 15 minutes.(Food Prep.)
Good introduction to working in a large institutional kitchen. Professional kitchen staff demonstrate how to prepare meat sauce in this live-action video. You will experience the atmosphere of a commercial food service establishment as a chef and his assistants demonstrate how to weigh foods on different kinds of scales, how to measure wet and dry ingredients and how to cook the meat sauce.
Mirror Mirror.
UCSB. 30 minutes (Food Behavior).
A look at a group of college women who have eating disorders. The film shows how some students who appear very normal can have dangerous eating habits.
'No' to 'Yes' (Constructive Route to Agreement)
Video Arts 27 minutes (Management)
This video from John Cleese's Video Arts reconstructs a situation where a group of department heads must agree on the purchase of a computer system. Since they each have different priorities, they cannot agree. The film shows the all too common end of such situations - acrimony, conflict or unsatisfactory compromise. It also shows how it is possible, with certain skills, to reach agreement in a much more constructive and creative atmosphere. Humorous and good for management and supervisory training.
Personal Hygiene.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association. This video covers the material taught in the NRA's ServSafe Training Program.
Personal Initiative
Flashcourse Series. 30 minutes. (Personal Skills)
A self-guided training program that consists of a 30-minute videotape to stimulate your interest, an audiocassette that discusses the latest research findings of clinical psychologists and leads you on some visualization exercises, a hands-on workbook that lets you to work on exercises and checklists which help you take initiate and responsibility for your actions, and a magazine with articles from experts in the field. Overall, it tells how to exercise the basics of leadership - and turn problems into opportunities.
Preparation, Cooking and Service
National Restaurant Association 25 minutes (Sanitation) (The Serving Safe Food Series)
This video presents the viewer with the two major pitfalls of safe food service spoilage and contamination. It dramatizes the series health risks inherent with improper preparation and outlines ways by which food prepares can overcome these changes. The film goes into considerable detail as to what is, and is not, safe and acceptable.
Prescription for Complaints
Video Arts. 21 minutes. (Customer Service)
How to handle complaints in business compared with the way a doctor should handle patients. It's startling how poor some sales persons behavior appears if you imagine a doctor using that same behavior in dealing with a patient. A humorous approach featuring John Cleese of Monty Python fame.
Preventing Falls and Strains
Advantage Media Inc., 15 minutes (Food Safety)
The same "Dragnet" approach in which the classic detectives uncovers the clues that show how an employee fall was due to an employee not paying attention to what he was doing. Proper procedures for receiving and storing items, lifting, using ladders, and keeping areas clear for traffic are illustrated.
Professional Standards Video
NACUFS/Coca-Cola USA 90 minutes (Sanitation)
This video quickly, outlines how the NACUFS Professional Standards Manual provides guidelines and ideas as to a successful and well-run University food service program. It touches on such topics as nutrition, health, and customer service.
Proper Cleaning & Sanitizing.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association. This video covers the material taught in the NRA's ServSafe Training Program.
Receiving and Storage
National Restaurant Assoc. 30 minutes ((Sanitation) (The Serving Safe Food Series)
This film uses a combination of documentary and fiction to explain how a large portion of safe food preparation is in proper receiving and storage of uncooked food stuffs. A series of potential food health hazards such as contamination and improper refrigeration are looked at, and proper food service operations are dramatized. The video is ideal for training employees as to the safety do's and don'ts necessary for proper food service.
ServSafe Videos (also listed individually)
Managing Food Safety: A Practical Approach to HACCP.
National Restaurant Association. 25 minutes. (Food Safety).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
Introduction to Food Safety.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
Receiving and Storage.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
Preparation, Cooking & Service.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
Proper Cleaning & Sanitizing.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
Personal Hygiene.
National Restaurant Association. 25 minutes. (Food Preparation).
An excellent review made by the National Restaurant Association.
This video covers the material taught in the NRA's ServSafe Training Program.
SPANISH VERSION National Restaurant Association ServSafe Training
Program (5 tapes):
"Introduccion a la Seguridad Alimenticia" (10 minutes),
"Higiene Personal" (10 min),
"Recibo y Almacenamiento" (13 min),
"Preparacion, Cocimiento y Servicio" (14 min),
"Limpieza y Desinfaccion Adecuadas" (11 min)
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Videos that are outdated....BUT contain valuable information:
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Banquet Service
National Education Media, Inc. l5 minutes (Contains Dated Scenes)
How to plan a banquet, some time-saving techniques for setting tables, and proper service techniques. Good basic information in a hotel setting. Waiters demonstrate the correct way to prepare their station and the tables.
Banquet Preparation and Service
Vocational Media/Prentice Hall Media 8:46 minutes.
The following three are filmstrips copied onto videotape:
A) Banquet Planning
8:46 minutes
Offers menu and planning guidelines. Discusses floor plan, staff coordination and food preparation. Explains banquet hall setup and table setting. Shows how to hold food for future use.
B) Banquet Service
7:02 minutes
Explains tray service including plating food, loading tray, serving, beverage service, bussing and dessert service. Discusses carrier service and hot box holding.
C) Offsite Catering
11:09 minutes
Gives guidelines for preparing hot and cold foods and loading them. Describes unloading and holding. Discusses on-site preparation including table setting, final food preparation and serving. Illustrates dessert preparation and busing.
Buffet Display Techniques II
Vocational Media/Prentice Hall Media 26:50 minutes.
The following two are filmstrips copied onto videotape:
A) Ice Carving
10:20 minutes
Introduces special tools. Discusses pattern making and designs. Explains how to transfer a design to an ice block. Demonstrates the steps for carving a swan, including flattening the bottom of the block, making large cuts and undercuts, using the ice shaver.
B) Buffet Centerpieces
16:30 minutes
Discusses buffet themes, elements of centerpieces and elements of design. Demonstrates construction of summer, Italian, musical, Thanksgiving centerpieces.
Cafeteria Service
National Educational Media. 12 minutes
(Contains Dated Scenes) Basic job responsibilities of food servers in cafeterias demonstrated. Information is presented on portion control, presentation of plates, and proper maintenance and stocking of serving trays. Tips on personal appearance, customer relations, techniques for keeping the line moving at maximum speed are included. Video is valuable in modeling how a well kept serving line should look.
In Two Minds
Video Arts. 22 minutes. Contains Dated Scenes)
Customer Relations training. How to understand the customers' needs. "In Two Minds" refers to the need to get into the mind of the customer and not just your own. Humorous content with John Cleese of Monty Python fame. NACUFS IX Training Video Library, Feb 2000 Los Angeles Edition 8.
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