Episode number 4 of Series “Hospital food service personnel training”.
Emphasises principles of food preparation and service in hospitals - proper temperature, correct quality, selection of food to meet patient’s requirements, and courteous attention buy food service personnel.
Content notification
Our collection comprises over 40,000 moving image works, acquired and catalogued between the 1940s and early 2000s. As a result, some items may reflect outdated, offensive and possibly harmful views and opinions. ACMI is working to identify and redress such usages.
Learn more about our collection and our collection policy here. If you come across harmful content on our website that you would like to report, let us know.
How to watch
Collection
In ACMI's collection
Credits
Appears in
Collection metadata
ACMI Identifier
321415
Language
English
Subject categories
Agriculture, Business, Commerce & Industry → Caterers and Catering - Hygienic Aspects
Agriculture, Business, Commerce & Industry → Food handling
Agriculture, Business, Commerce & Industry → Safety education, Industrial
Education, Instruction, Teaching & Schools → Occupational training
Educational & Instructional → Educational films
Educational & Instructional → Instructional
Food, Health, Lifestyle, Medicine, Psychology & Safety → Caterers and Catering - Hygienic Aspects
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food handling
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food presentation
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Safety measures
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Staff
Food, Health, Lifestyle, Medicine, Psychology & Safety → Patient care
Sound/audio
Sound
Colour
Colour
Holdings
16mm film; Access Print (Section 1)