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SINGLE CONCEPT continued utcs. Before the end of 1970, we plan to have at least 40 titles in our catalogue, including the beginnings of a new series to train room maids and other hotel workers. Twenty more titles are planned for
The subjects of the films we've done range from the practicalities of kitchen safety to the subleties of courtesy. Many are how-to-do-it treatments: deep fat frying, egg preparation, rib roast carving, sandwich preparation and presentation, table settings, the rudiments of order taking, waste prevention, dishwashing and sanitation.
Our training programs are used in most of the Hilton International hotels throughout the world, as well as by organizations as diverse as the Hamburger Hamlet chain in Los Angeles and the famed Ecole Hoteliere in Paris. The materials also are used by other hotels and restaurants, clubs, schools, airlines and steamship lines, convention centers, hospitals, convalescent homes and governmental agencies on the
federal, state, county and municipal levels.
For example, the Federal prisons systems uses our films for vocational training in their career development programs as do the prisons of many states. The Louisiana Hospital Television Network broadcasts them by closed circuit to many hospital facilities.
30 per cent overseas
About 30 percent of our orders are for overseas delivery. Although we made one Spanish-language film on dishmachine operation for use among the Puerto Rican people in the U.S., the audio tracks on all of the rest are currently English. Their use among people in Africa, Europe and Asia who don't speak English indicates what a powerful communications medium the motion picture is, even in solely visual terms. Complete Spanish and French translations, however, are planned for the future.
If there is any single key to our
success, it is careful research and meticulous attention to detail. From the inception of an idea to the fashioning of a script, we consult panels of experts. We also rely heavily on industry polls. Typical was one we sponsored ourselves in conjunction with the School of Hotel and Restaurant Administration at Cornell University in Ithaca, New York.
The filming usually takes several weeks, followed by an even longer period of editing. The last is critical because we're trying to condense as many as 50 specific points in the eight to 10 minutes of running time, and we're trying to do it dramatically.
The thinking used to be that showmanship was undesirable in training films. We don't believe that. If you're trying to educate, the pill goes down more effectively if you offer it with entertainment.
The empathy of the viewer for what he's seeing on the screen is what makes the film medium unique. If we can capture and hold
Film crew voices pleasure over obviously tempting platter of food used m one of the films.
Careful attention Is given the final product in the editing room.
Jack Copeland (center) confers with staff members about production of
one of the films in food service series.