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Server Training Training DVD Bundle Deals Chef Training Baker / Chef Training Management Training Product Group Guides
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Restaurant Training, Restaurant Training DVDs and Videos
10/1/2018 by FoodSoftware |
 Welcome Restaurant Training Shoppers!
FoodSoftware.com specializes in training materials for restaurants, bakeries and other food businesses, as well as culinary schools and public libraries. Training materials are DVDs, books and software concentrated in the areas of training materials for food business owners, management, waitstaff, chefs, bakers and culinary students.
FoodSoftware.com is proud to feature the complete catalog of training DVDs from the Culinary Instititue of America (the "gold standard" of culinary DVDs) and the large selection of wonderful food- and food-business DVDs from the History Channel's Modern Marvels series.
Training Libraries: FoodSoftware.com offers a variety of "library bundles" of related materials at substantial discounts compared to purchases of individual titles. Libraries may have 5, 10, 15 or as many as 20 or so DVDs in their collections.
 Restaurant training materials offered at FoodSoftware.com can be grouped by purpose into these main types:
- Restaurant Waitstaff Training material for :
- Teaching basic service skills to employees who have never worked in the restaurant business before. These training DVDs cover training for most public service positions- waitresses, waiters, bartenders, busboys and hosts.
- Teaching advanced skills to experienced waitstaff in fine dine restaurants.
- Teaching selling and upselling skills for waitstaff of all levels.
- Teaching wine knowledge and service skills for fine dine waitstaff.
 Chef / Cook / Kitchen Staff Training material for:
- Various cuisine types, styles and methods (moist cooking methods, dry cooking methods, healthy cooking, etc.)
- Basic and advanced skills (knife skills and care, kitchen preparation, etc.)
- Restaurant Manager Training material for:
- General restaurant management
- "How to Train" training
- Cost control
- Baker Training material for:
- Bread baking, beginning, advanced and decorative techniques
- Cake decoration techniques
- Gluten-free baking
- Confectionery Training material for:
- Confectionery making techniques
- Chocolate decoration techniques
- Restaurant Buisiness Training material for:
- Restaurant planning and building
- Restaurant operations
- Restaurant accounting (i.e., "Guide to Quickbooks")
- Cost control and cost cutting guides
- General Food Background material for:
- Background and introduction to various food businesses ("Drive-Thru", "Fast Food Tech", "The Butcher")
- Background and introduction to various food staples ("Corn", "Coffee", "Sugar", "Wine")
Important Restaurant Training Products
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See the list below for all products in this item class and related classes too.
Customers who purchase the above mentioned products also buy these products.
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| Restaurant Training, Restaurant Training DVDs and Videos Catalog |
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The Perfect Server offers a comprehensive look at what it takes to provide top-notch table service in a restaurant. This DVD is highly recommended for training both new and experienced servers who need to learn either from the start or sharpen their current serving skills. Viewers will learn from the successes of the "perfect ... more.
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No Train? No gain! Use Service That Sells! (Full Serve Restaurant Version) to increase profits in your full service restaurant. Emphasizing the three-fold philosophy of caring behavior, precision service and sales performance, this DVD uses real-world scenarios and training examples to improve customer service, increase sales and ... more.
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This is CIA's latest front-of-the-house training DVD. It provides a comprehensive lesson in the principles, standards and practices that define outstanding service, and is highly recommended for fine dining waitstaff training. Lessons include Dining Room Guidelines, Table Setting and Hospitality Basics, Tray Handlingmore.
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This handbook covers every aspect of customer service for the positions of host, waiter or waitress, head waiter, captain and bus person. The detailed performance of each position is described for different types of establishments and service.... more.
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The Professional Bar & Beverage Manager's Handbook is a comprehensive book with companion CD that details how to set up, operate and manage a financially successful bar, tavern and night club. The companion CD contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.
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See more like this: Bar Management Software, Books & Videos
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SAVE $$$ Developed by the world-renowned Culinary Institute of America (CIA), this master library of chef training videos are grouped in a specially priced bundle of 19 DVDs and 2 CDs. Titles in the bundle include: Culinary Knife Series, the Basic Kitchen Preparation Series, the G... more.
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Learn the basic steps of baking bread and laminating dough with this two-part DVD from the Culinary Institute of America. Topics include: ingredients and equipment needed for lean doughs, the straight-dough mixing method for lean dough, shaping and scoring techniques to produce the best-looking breads and rolls, essentials of making lami... more.
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Focused on putting the sizzle in service and created as a companion DVD and second chapter to Service That Sells!, Now That's Service That Sells! leads restaurant managers of all types of operations to action-oriented concepts of better ways to "serve-us" instead of just delivering traditional, generic servi... more.
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Developed by the world-renowned Culinary Institute of America (CIA), this CD "library" shows you some great ways to best manage your staff and your bottom line. Covering important issues that affect the restaurant both in front of the customers and behind the scenes, topics included on the CD include: The Challenging Guest, Fr... more.
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Learn the basic fundamentals of restaurant economics and how to make your restaurant more successful with this DVD by the Culinary Institute of America and Gregory X. Norkus, Senior Lecturer at Cornell University's School of Hotel Administration. Focus on the interplay among the three key activities of a restaurant: marketing, operations... more.
See more like this: Restaurant Accounting
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In this new 60-minute, high-quality waitstaff training video, your staff will learn how to consistently deliver the quality service that makes customers not only come back, but tell others about their memorable experience. This training video is ideal as a backbone in your training program for experienced waitstaff who are always looking ... more.
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This book is a complete, ready-to-use training program for all positions in the food service industry. It teaches how to develop training programs for food service employees and how to train the trainer. There are study guides and tests for all positions. Specific instructions are provided for using equipment as well.... more.
See more like this: Restaurant Books
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Provides practical tips, tricks and techniques on wait staff training. Learn how to give consistently excellent service that bring guests back. Distinguish your restaurant from the rest with great service techniques. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one th... more.
See more like this: Restaurant Books
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SAVE $25 Developed by the world-renowned Culinary Institute of America (CIA), this series of professional chef cooking methods training DVDs are grouped in a specially priced bundle. Titles in this bundle include: Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking), Dry Heat M... more.
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SAVE $75 Developed by the world-renowned Culinary Institute of America (CIA), this series of chef training DVD videos are grouped in a specially priced bundle. Titles in the bundle include: Culinary Knife Care, Culinary Knife Skills, the Basic Kitchen Preparation Series and th... more.
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With this wonderful training DVD, you too can create spectacular looking cakes and cupcakes with guidance from the chef-instructors of The Culinary Institute of America. From buttercream roses and fondant-wrapped cakes to colorful cupcakes, the CIA Cake Art DVD provides the novice and intermediate cake decorator with the step-by-st... more.
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Featuring the expertise of Chef Richard Coppedge, Gluten-Free Baking offers clear and easy-to-follow directions for preparing several items featured in the CIAs Gluten-Free Baking book. Employing Chef Coppedge's five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You'll also learn to prepare molte... more.
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American lamb offers a wide range of culinary possibilities no matter the foodservice venue. This DVD from the Culinary Institute of America, with an accompanying training manual, will help you to better prepare your students or staff on this underutilized protein. Topics include presenting lamb as an entree or appetizer, classes, quality... more.
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Discover the versatility of the "other white meat." Pork: Beyond the Chop Foodservice Learning Solutions DVD by the Culinary Institute of America, with an accompanying training manual will assist in educating your students and/or staff on this popular versatile protein. Discover the versatility of the "other white meat". Uncover the m... more.
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Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this first of a series of three Cooking Methods DVDs by the Culinary Institute of America, Dry Heat Volume 1 (Grilling, Broiling, Roasting & Baking)
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Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this second of a series of three Cooking Methods DVDs by the Culinary Institute of America, Dry Heat Volume 2 (Sauteing, Pan/Deep/Stir Frying)... more.
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Developed by the world-renowned Culinary Institute of America (CIA), this DVD covers the basics of choosing, handling and caring for your knives. Knives are among a chef's most prized possessions and treating them with respect and care helps prolong their life and ensure safety and efficiency in the kitchen. The ability to select, handle ... more.
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Developed by the world-renowned Culinary Institute of America (CIA), this DVD demonstrates how to choose the right knife for the job and how to use it correctly. Designed for both professional and amateur chefs, beginners or those wanting to brush up on their skills, the easy-to-follow instructions cover all of the basic knife cuts and t... more.
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Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this third in a series of three DVD's by the Culinary Institute of America - Moist Heat: Steaming, Submersion Cooking, Braising & Stewing... more.
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In this DVD by the Culinary Institute of America, Ewald Notter of the International School of Confectionery Arts demonstrates the basic and advanced techniques for creating spectacular three-dimensional sugar works guaranteed to fascinate customers.... more.
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This DVD by the world-renowned Culinary Institute of America (CIA) teaches the fundamentals needed to work in a professional kitchen. Designed for those responsible for the daily set up, preparation and maintenance of a kitchen, the Basic Kitchen Preparation Series covers preparations prior to cooking, flavorings, vegetable, dairy... more.
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Designed for chefs who specialize in the preparation of cold foods, the Garde Manger training videos show you how to prepare and present a variety of items from the cold kitchen that are sure to entice your customers. Developed by the world-renowned Culinary Institute of America (CIA) this 3-part DVD demonstrates the presentation and prep... more.
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This DVD training video by the Culinary Institute of America presents a comprehensive analysis on some of the fundamentals of baking and pastry. Sections include Vanilla Sauce & Pastry Cream and Meringue.... more.
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Food costs and menu pricing can make or break your restaurant or foodservice business. The Culinary Institute of America's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues. Topics include: Learn the importance of standard recipes and portion sizes. Wat... more.
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