The LRC's digitisation project aims to improve the Special Collections' accessibility and facilitate better access to learning resources for the TAFE and wider research community. The project also aims to reduce the handling of our fragile and valuable materials.

The project focus on two Special Collections: the Menu Collection and the Zimmerman Book Collection. Each collection's background information is listed below:

• Menu Collection

The Menu Collection initially started with around 500 menus donated by WAI staff during the 1990's to 2000's. The collection later became very popular for research and over the years, the LRC has received over 2000 menus donated from past WAI staff and the public. The Collection functions as a wonderful resource which displays the changes of styles in food and menu design over the past 100 years. Since 2006, the LRC has been conducting a digitisation project. We started with the menus that we were granted permission to display e.g. airlines and cruise company menus. These included Qantas, P&O Cruise, Singapore Airlines and British Airways. The project continually expanded to cover the menus which were out of copyright (work before 1955).

So far, over 850 menus have been digitised and 296 menus are available online via the library website at: http://library.angliss.edu.au/special-collections/14-sample-data-articles/268-menu-collection

• Zimmerman Book Collection

The Zimmerman Book Collection is another unique special collection which was donated by our first head of Cookery Department, Chef Zimmerman in the 1990s. The collection was collected by his grandfather and consists of more than 1300 menus and epicurean articles from all over England and Europe. Dating back to 1862, the menus feature table d'hôte as well as banquet menus. Most are presented in French, some with a translation in their language of origin. The menus provide interesting insights into dining habits of the times. In 2010, as part of William Angliss Institute's celebration of its 70th year, the LRC was granted money to restore the Zimmerman Book. In 2013, the Zimmerman Book Collection was fully digitised and is available online via the library website at:

http://library.angliss.edu.au/special-collections/14-sample-data-articles/270-zimmerman-collection

Both projects are currently ongoing. The LRC will continue to digitise menus and other material to provide maximum access to our unique collection.

Research Assistance for Staff

The LRC provides a wide range of resources to help you build your course content, and enhances your teaching with online resources, and improve the learning experience of your students.

Talk to your Liaison Librarian about customised training and professional development for yourself and your course team.

The LRC also provides a research service to staff who are currently undertaking research/study and are in need of assistance in locating information. Talk to the LRC Research Services Librarian, Giao Kruschina via e-mail:

Giao.Kruschina@angliss.edu.au , or call 9606 2460.

• Training - Our Copyright Officer is happy to provide specialized training sessions for students and staff, either in groups or on one to one scenarios.
  Our Copyright Officer can be contacted at This email address is being protected from spambots. You need JavaScript enabled to view it..
  
  
  
• Advice - For any copyright enquiries please contact the Copyright Officer: This email address is being protected from spambots. You need JavaScript enabled to view it.

      Useful Links:

• Referencing guides, Link to the APA Referencing Guide.
• EndNote, (Click here to find out more about EndNote)
• Turn it in - All Higher Education students are expected to run their material through Turn-it-in through their Moodle shells. Turn-it-in is a program that helps safe guard against plagiarism.

Preservation & Digitisation Project: Frans Sundstrom International Menus Collection C1900-1930

The scrapbook containing over 1000 menus was donated in 2012 by David Hall, a previous member of the WAI teaching staff. The menus are glued onto acidic pages which have become very discoloured, spotted brittle and weak. The book pages are highly acidic and chemically unstable.

The book pages which number over 500 make up a very thick volume and as a result of the weight and stresses on the binding, it has become broken and not usable.
The primary purpose of the preservation project is to extend the life of the menus and make them accessible to the public both physically and digitally.
The outcomes are professionally preserved menus and a webpage featuring the digital format menus accessible to the public.