P150 OFF on Grabfood with BDO Mastercard List of Partiiiatti Gestauratts November 16 to Deiember 15, 2020
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Party Tray Menu
pork sweets BBQ Skewers 15 pcs $60 Puto w/ Cheese 50 pcs $30 Lechon Belly $140 Kutchinta 50 pcs $30 Patatim Pork LegStew $18 Puto w/ Salted Egg 30 pcs $35 Sisig $70 PARTY TRAY MENU Puto Galapong Rice Flour 30 pcs $35 Glazed Holiday Ham $70 PLEASE ORDER 2 TO 3 DAYS AHEAD Nilupak 30 pcs $35 Puto Flan 30 pcs $30 Reg Med 604.497.1697 Maja Blanca 30 pcs $30 Kinulob Pork Adobo $55 $75 Tokwa’t Baboy $55 $80 Biko/Sinukmani 8 x 8 $25 Bicol Express $55 $70 noodles Ube Flan Cake 8 x 12 $35 Crispy Dinuguan $55 $80 Ube Yema Cake 8 x 12 $35 Reg Med Lg Buko Pandan Med tray $30 Pancit Bihon $55 $65 $90 Lumpiang Shanghai 50 pcs $40 Creamy Fruit Salad Reg tray $60 Pancit Canton $55 $65 $90 Lumpiang Shanghai 100 pcs $75 Sweet-Style Spaghetti $55 $65 $90 Pork Siomai 20 pcs $24 Smoked Salmon Palabok $55 $65 $90 Best Grilled Seafood Malabon $55 $65 $80 value Servesspecial 5 Pancit Chami New! $55 $65 boodle fight item chicken Kamayan Kit $55 Chicken Kabob 15 pcs $60 seafood pork bbq, lumpiang Inasal Quarter Leg 6 pcs $55 shanghai, steamed okra, Grilled Mackerel 1 pc $10.95 Inasal Quarter Breast 6 pcs $55 itlog na pula, yellow rice Grilled/Fried Tilapia 1 pc $10.95 and your choice of chicken Fried Pompano 1 pc $10.95 Reg Med inasal or grilled prawns Manila-Spiced Butter Chicken $55 $75 Chicken Adobo $55 $75 veggie Fresh Lumpia Crepes 10 pcs $60 beef Fried Lumpiang Gulay 12 pcs $35 Kaleskes ng Dagupan $45 Reg Med Sinanglaw ng La Union $45 Stuffed Laing New! $55 $70 Pinapaitan $45 Pinakbet $55 $70 Gulay Bicol Express $55 $70 Reg Med Lumpiang Hubad $55 $70 Kare-Kare $75 $95 Chop Suey $55 $70 ZUGBA.COM *All prices plus 5% GST and are subject to change without notice. -
NEIGHBORHOOD RESTAURANT GUIDE (Spring 2014)
As of: 1/27/14 NEIGHBORHOOD RESTAURANT GUIDE (Spring 2014) This guide is not a comprehensive listing, but a selection of popular eateries of various cuisine and prices located within reasonable distance of EWC. To find more restaurants close to the University of Hawaii please visit the following website listed below, http://www.urbanspoon.com/n/37/3618/Hawaii /Manoa-Makiki-University-District-restaurants Restaurants are arranged by cuisine. Call restaurants for hours and additional information, hours are subject to change. As a general rule, a tip (gratuity) of about 15% of your total meal is customary if a server brings your meal to your table. Some restaurants add a 10 to 18% service charge to the bill of a large party, in which case a tip is not expected. If each person is paying for his/her own meal, ask for “separate checks”. Abbreviations: BYOS - bring your own spirits (alcoholic beverages); RR - reservations recommended. $= Under $10 $$=$10-$20 $$$=$20+ ON CAMPUS – $-- Call Sodexho for more information: 956-8721 (hours may have changed) Campus Center and Student Housing - http://www.uhmdining.com/ Auxiliary Food Services - http://manoa.hawaii.edu/food/ Holmes Hall Sweet Revenge M 10:00 am – 2:00 pm Sweet and savory pies Hank’s Haute Dogs T & F 10:00 am – 2:00 pm Hotdogs, burgers, fries, soft drinks Laverne’s Lunch Wagon W & Th 10:00 am – 2:00 pm Plate lunch, local favorites Campus Center: Starbucks Coffee M – Th 6:00 am – 10:00 pm Coffee, tea, pastries, sandwiches F 6:00 am – 6:00 pm Simply to Go M – F 8:00 am – 3:00 pm Sandwiches, -
East Meets West
NEW ASIAN BRUNCH BRAISED PORK BELLY ON CRISPY RICE PATTY* 12 poached egg, hollandaise, side salad TOCINO ON CRISPY RICE PATTY* 12 marinated pork, poached egg, spiced hollandaise, side salad TEMPURA FRENCH TOAST 10 fresh berries, whipped cream, brown sugar glazed bananas SISIG* 18 braised pork belly, duck, foie gras, honeycomb tripe, fried egg, shishito peppers, jalapeño, red chilies, onion, scallions, chili lime gravy SOFT SHELL CRAB BENEDICT* 18 soft shell crab, crispy egg, crab fat east meets west hollandaise, side salad CHICKEN SCRAMBLE 14 egg whites, shredded chicken breast, spinach, mushrooms, tomato miso BRUNCH sauce, side salad UBE BITES 12 sweet cream, cheddar cheese, ube butter ARROZ CALDO 14 BRUNCH BEVERAGES sweet rice porridge, chicken, ginger, SUNDA BLOODY MARY BAR 8 toasted chili paste, poached egg, fried shallots, herbs build your own bloody mary, choice of effen cucumber or absolut peppar BISCUIT AND GRAVY 14 vodka longanisa sausage gravy, scallion buttermilk biscuit, crispy egg SUMO MARY 40 tocino grilled cheese, steamed duck DIM SUM bao bun, crab handroll, crispy pork STEAMED BUNS (4) belly, wok fired shishito peppers, scallion bao buns filled with: applewood bacon, sunda potatoes, PORK BELLY pickled veggies, hoisin 16 lumpia, takuan, kai-lan DUCK scallions, hoisin 18 MIMOSA 7 SHIITAKE EDAMAME DUMPLINGS (5) 12 mango, lychee, yuzu, strawberry, chives, soy ginger dipping sauce passion fruit or orange LUMPIA 12 crispy pork and shrimp shanghai style MIMOSA KIT 35 egg rolls, boston lettuce, dipping sauces house champagne, -
Demae-Can / 2484
Demae-can / 2484 COVERAGE INITIATED ON: 2017.12.25 LAST UPDATE: 2021.06.25 Shared Research Inc. has produced this report by request from the company discussed herein. The aim is to provide an “owner’s manual” to investors. We at Shared Research Inc. make every effort to provide an accurate, objective, neutral analysis. To highlight any biases, we clearly attribute our data and findings. We always present opinions from company management as such. The views are ours where stated. We do not try to convince or influence, only inform. We appreciate your suggestions and feedback. Write to us at [email protected] or find us on Bloomberg. Research Coverage Report by Shared Research Inc. Demae-can / 2484 RCoverage LAST UPDATE: 2021.06.25 Research Coverage Report by Shared Research Inc. | https://sharedresearch.jp INDEX How to read a Shared Research report: This report begins with the Trends and outlook section, which discusses the company’s most recent earnings. First-time readers should start at the later Business section. Executive summary ----------------------------------------------------------------------------------------------------------------------------------- 3 Key financial data ------------------------------------------------------------------------------------------------------------------------------------- 5 Recent updates ---------------------------------------------------------------------------------------------------------------------------------------- 6 Highlights ------------------------------------------------------------------------------------------------------------------------------------------------------------ -
Malabon Heritage
Presented at DLSU Research Congress 2015 De La Salle University, Manila, Philippines March 2-4, 2015 PancitMalabon: Malabon Heritage Natazhia Grace M. Gliane1, Nikki Paula Delupio2, Joyce Anne Kahiwat3 and Emily J. Comedis4 1 De La Salle Araneta University *Corresponding Author: [email protected] Abstract: Malabon City is known for its famous Pancit Malabon. It bears the culture of their citizens, not only with them but for every Filipinos. The purpose of this study is to show how Pancit Malabon defined the culture of their citizens and how it acquires its popularity. This study aims to know the importance of Pancit Malabon as part of urban heritage. Using ethnography, we were able to trace one of the first and original inventors of Pancit Malabon. We conducted a face-to-face interview with the inventor’s family. From generation to generation, Pancit Malabon can already be considered as their heritage and has contributed a lot in food tourism. It has also influenced the gastronomic culture of the people living in Malabon City. Pancit Malabon is not only a food everyone can eat but it is also a heritage every Malaboñan can be proud of. Pancit Malabon is a noodle dish that originated in Malabon, Metro Manila. This dish is like a 1. INTRODUCTION Pancit Palabok, the difference is the seafood toppings and the traditional tough and thick rice 1.1 Purpose of the study noodles that distinguishes this dish (VanjoMerano, 2014). The fish sauce, crab fat and annatto seeds, The purpose of this study is to show how Pancit are the recipes that make the dish flavored and Malabon define the culture of their citizens and colored. -
Available for Lease
1953-1965 Concourse Drive | San Jose, CA ±110,148 SF SINGLE STORY R&D ±10,000 - ±50,000 square feet R&D in IBP Available for Lease JOE KELLY JON MACKEY 408.987.4111 408.987.4129 [email protected] [email protected] CA RE License #01420963 CA RE License #01362376 PROJECT HIGHLIGHTS • Quiet, R&D business park setting • 1.5 miles to Great Mall amenities and VTA • Strategically located in the 680/880 corridor • 1.5 miles to Milpitas BART Station with quick access to Silicon Valley (Opening December 2019) • Near ample food and transportation amenities • 3.8/1000 parking 1965 CONCOURSE DR ± 32,801 SF (Available 10/1/19) 1959 CONCOURSE DR ± 18,152 SF (Available 5/1/20) NEWMARK KNIGHT FRANK 1965 ±32,801 SF CONCOURSE DR AVAILABLE 10/1/19 50/50 office to manufacturing/warehouse ratio Up to 18’ clear height 2 roll-up doors with dock and grade loading 3,000 amps at 120/208 volts, 3-phase 116.5 tons HVAC Sprinklered NEWMARK KNIGHT FRANK FLOOR PLAN 1965 WAREHOUSE / PRODUCTION CONCOURSE DR DOCK ±32,801 SF WELL GRADE LEVEL Available 10/1/19 RAMP LAB Warehouse/ Production LAB Lab Office LAB * Spec Improvements Commencing October 2019 NEWMARK KNIGHT FRANK PHOTO GALLERY 1965 CONCOURSE DR NEWMARK KNIGHT FRANK 1959 CONCOURSE DR ±18,152 SF AVAILABLE 5/1/20 1 roll-up door with dock Drop ceiling throughout Showers 800 amps at 277/480 volts Sprinklered Compressed air drops NEWMARK KNIGHT FRANK 1957 CONCOURSE DRIVE 1959 CONCOURSE DRIVE 1961 CONCOURSE DRIVE FLOOR PLAN 1959 CONCOURSE DR ±18,152 SF Available 5/1/20 DOCK Loading Clean Room Office NEWMARK KNIGHT FRANK PHOTO GALLERY 1959 CONCOURSE DR NEWMARK KNIGHT FRANK 1 880 680 2 19 2 1 3 3 4 1 AMENITIES 24 5 15 MAP 4 6 6 6 5 2 22 3 7 20 4 21 23 7 5 1 8 4 MILPITAS 3 9 5 10 6 11 18 237 2 12 12 16 10 9 7 20 21 VTA GREAT MALL STATION 7 MILPITAS 13 BART STATION 19 15 8 14 18 17 10 17 8 680 11 9 16 8 9 14 11 12 880 13 13 RESTAURANTS SERVICES SHOPPING CENTERS SHOPPING CENTERS 1. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
[Final] 2020Feb05 an Evening with Japanese Food
日本食の夕べ 2020 鈴木大使 ご挨拶案 (2020 年 2 月 5 日(水)19:00~於:公邸) (Opening) Distinguished guests, Ladies and Gentlemen, Thank you very much for joining me this evening to spread the charm of Japanese cuisine in India through “An Evening with Japanese Food 2020”. (Importance of spreading Japanese food in India) The Embassy of Japan in India has recently been hosting a series of events to promote Japanese food and sake. Through these efforts, the awareness of Japanese food among Indian people is gradually increasing. But we would like more Indian people to taste Japanese food and become big fans of Japanese cuisine. As today’s highlight, I am pleased to have Japanese Cuisine Goodwill Ambassador, Chef Ogawa Hirotoshi, and Indian MasterChef, Chef Pankaj Bhadouria. Today, Chef Ogawa will make sushi by using fish imported from Japan. In 2018, Japan and India agreed on the sanitary certificate of fish imported from Japan into India. I am very happy to tell you that, today’s fish is very special, because it is not frozen but completely fresh. It was exported from Japan to India only yesterday. - 1 - This fish was exported by J’s cooperation from Toyama prefecture, Japan. They have their booth here today and are going to serve fresh sashimi and fried prawns. They are exporting fresh fish from Japan to India by air. Therefore, you can enjoy having fresh Japanese sushi in India by using their services now. Chef Pankaj is particularly going to serve a special salad using Japanese apples. We had been negotiating with the Indian authorities on the export of Japanese apples for a decade, and finally, last December, the Indian government approved a trial shipment of Japanese apples into India. -
Revised Araling Sagisag Kultura Oct 27.Indd
ARALING SAGISAG KULTURA Grade 7 Lesson Exemplar sa Filipino Pang-uri at Prosidyural na Pagpapahayag Dendelut ng mga Itawes ni RODEL B. GUZMAN 152 ARALING SAGISAG KULTURA Paksa: Pang-uri at Prosidyural na Pagpapahayag Mga Tiyak na Aralin: Unang Araw - Mga Anyo ng Pang-uri Ikalawang Araw - Mga Antas ng Pang-uri Ikatlong Araw - Mga Salitang Deskriptibo Ikaapat na Araw - Pagkilala sa mga Pang-uri sa Teksto Sagisag Kultura: Dendelut Sabjek: Filipino Baitang 7 Sesyon: 4 na araw LAYUNIN UNANG ARAW Pangkalahatang Layunin Naipapaliwanag ang mga anyo ng pang-uri. Mga Tiyak na Layunin • Natutukoy ang mga salitang deskriptibo o naglalarawan sa loob ng isang teksto. • Napaghahambing ang iba’t ibang anyo ng mga salitang naglalarawan. • Nakagagawa ng maikling sulating mayroong mga salitang naglalarawan. IKALAWANG ARAW Pangkalahatang Layunin Nakikilala ang kaantasan ng pang-uri. Mga Tiyak na Layunin • Nailalarawan ang dendelut batay sa video documentation. • Natutukoy ang mga salitang naglalarawan ayon sa antas ng pang-uri. • Naipapaliwanag ang mga tuntunin sa paggamit ng mga antas ng pang-uri. ARALING SAGISAG KULTURA 153 IKATLONG ARAW Pangkalahatang Layunin Nakabubuo ng awiting may pang-uri at malikhaing sayaw batay sa awit. Mga Tiyak na Layunin • Napapaliwanag ang awiting “Kankanen Festival Song” • Nakabubuo ng awit na may pang-uri. • Nakabubuo ng malikhaing sayaw batay sa awitin. IKAAPAT NA ARAW Pangkalahatang Layunin Natutukoy ang iba’t ibang pang-uri sa tekstong babasahin. Mga Tiyak na Layunin • Nasusuri ang tekstong binasa • Natutukoy ang iba’t ibang pang-uring nasa katutubong termino • Nakasusulat ng isang tekstong mayroong mga pang-uri. Mga Sanggunian Mga Indibidwal na Informant • Teresita Bulan Cauan • Magdalena Balmores Guzman • Maria Gammad Soriano • Maria Bulan Soriano • Rommelito de Guzman Aklat Santiago, Alfonso O. -
Don't Forget to Check out Our Mini Store and Ice Cream Shop Next Door
Most items are cooked to order. Thank you for your patience! LET US HOST YOUR NEXT PARTY HERE AT THE RESTAURANT. KAMAYAN-LUAU STARTING AT $20.00 PER PERSON. *WE CAN HOST 10-50 GUESTS #FUNDRAISINGS #BIRTHDAYS #BARKADA #GETTOGETHER INQUIRE ABOUT OUR CATERINGS #OFFICEPARTIES #CORPORATECATERINGS #ANYEVENTS EMAIL ME AT [email protected] or text at (408) 807-5927 E INQUIRE ABOUT OUR CATERING EVENTS DON’T FORGET TO CHECK OUT OUR MINI STORE AND ICE CREAM SHOP NEXT DOOR ALL OR OUR “TABLE SAUCES” ARE AVAIL FOR SALE AT OUR “SARISARI” STORE. PARTY PACK FROZEN LUMPIAS $29.50 / 4LBS. / 120 PCS. 1POUND PACK FROZEN LUMPIAS $7.95 CHIC OR PORK 1LB. PACK FROZEN TAPA MEAT $8.75 1LB. TAPSILOG MADE LONGANIZA $6.75 ALL AVAILABLE FOR SALE AT OUR “SARISARI’ STORE (GF) = Gluten Free (V) = Available as a Vegetarian Dish ALC = Avalable in ALA Carte portion MSG FREE Prices are all subject to change without notice. ONLY VISA and MasterCards are accepted. For TO-GO menus, please send email request to [email protected], Most items are cooked to order. Thank you for your patience! Now hosting Private Parties, see our Pre-Fixe KAMAYAN/Philippine Luau Menu *OUR MENU ROTATES EVERY 6-8 WEEKS TO KEEP IT INTERESTING Did you know that REDHORSE on tap are not even available in most of the Philippines? AVAILABLE HERE AT TAPSILOG BISTRO!! CRAFT BEERS DESCRIPTION CITY ABV 16oz PITCHER 1/2YARD H-HOUR SAN MIGUEL PALE PHILIPPINE 5.50% $7.00 $20 $5 BEER DRAFT PILSEN ISLANDS $14 RED HORSE DEEPLY PHILIPPINE $7.00 $5 ON TAP HUED ISLANDS 8.0% $20 $14 LAGER / MALT BALLAST -
Visa Paywave Merchant List - July 2014
Visa payWave Merchant List - July 2014 Row Labels 180DEGREES ROTISSERIE 5 Cocktail Bar 63CELSIUS ACTION CITY ADIDAS Aeropostale Agyness Beauty Centre AJISEN GROUP AJISEN GROUP / BOTEJYU AJISEN GROUP / Tokyo Walker ALCOVE.ASIAN RESTN. BAR ALDO ALLURE / BY3 & CO AMARONE RESTAURANT AMBERLIGHTS ENTERTAINMENT PL / ARTERY AMERICAYA AMINO BAR ANDERSEN'S OF DENMARK ANIMAL ARTS ACADEMY AP HOUSE APD ARTISAN BOULANGERIE AUDIO HOUSE MARKETING P L AUNTIE ANNE'S B*DAZZLE BAJA FRESH BANYAN SHADE INDIAN COTTAGE CREATIONS BATA SHOES (SINGAPORE) PTE LTD BEBE BELLEZA SKIN CARE BERLUTI BERSHKA BHG DEPT STORE Bibigo BIG O CAFÉ RESTAURANT BLUME LINK BOARDGAMES REJUVENATE BOOKLINK BOTEJYU BREAD YARD BURGER KING CACHE CACHE CAFÉ MELBA CAMOUFLAGE CAMPERS' CORNER OUTDOOR CANDYLICIOUS CATHAY CINEPLEXES CEDELE CHAITIME CHALLENGER CHALLENGER Mini CHARCOAL CHICKEN EXPRESS CHARLES & KEITH CHARLY T'S CHEERS CHOP SHOPPE CHOPSTICK BY THE ASIAN KITCHEN @ ORQ CHOWON GARDEN KOREAN CHUCKWAGON BBQ & GRILL CI GUSTA! Citi Café CK ACCESSORIES COASTES COCO ICHIBANYA COLD STONE CREAMERY COLD STORAGE COLD STORAGE SPECIALTY COLD WEAR PTE LTD COLETTEE CRYSTAL JADE CAKERY CRYSTAL JADE MY BREAD CUPS N CANVAS CURRY GARDENN CURRY TIMES CYBERACTIVE TECHNOLOGY DEAN & DELUCA DENIZEN DESIGN & COMFORT DIAN XIAO ER DIVA DOROTHY PERKINS DOROTHY PERKINS DR. CAFÉ DRESSING LOLITA EDIT ENAGIC SINGAPORE Epilogue ESETTE GOURMETS & GIFTS ESPRIT ETUDE HOUSE EVERBEST SHOES & HANDBAGS EVERGREEN GROUP PTE LTD EXCLUSIVE HUB FACTORY DIRECT SALES FAIRPRICE FAIRPRICE FAIRPRICE FINEST FAIRPRICE XTRA FIESTA Fika -
Analysis on the Sustainable Development of Gong Cha
Asian Business Research; Vol. 4, No. 3, 2019 ISSN 2424-8479 E-ISSN 2424-8983 Published by July Press Analysis on the Sustainable Development of Gong Cha Anqi Zhang1 1 Monash University, Mel, VIC, Australia Correspondence: Anqi Zhang, Monash University, Mel, VIC, Australia. Tel: 61-41-599-1670. Received: October 29, 2019 Accepted: November 14, 2019 Online Published: December 14, 2019 doi:10.20849/abr.v4i3.684 URL: https://doi.org/10.20849/abr.v4i3.684 Abstract We selected Gong Cha Monash branch as the research object, conducted a research focusing on four topics which is Food supply chain, Packaging, Procurement and Transport/distribution, and obtained data through on-site interview, email consultation and questionnaire survey. There are some findings after analysing the collected data. Firstly, the main finding of food supply chain is that Gong Cha used Franchising system; all of the quality of materials can be controlled by head office. Although tribute tea has very little food waste, they waste a lot of water resources. Secondly, the main finding of packaging is that Gong Cha uses about 800 disposable plastic cups and straws in PE and LL materials a day, and about 20% customers choose to use another plastic carry bag to carry the drinking. All these raw materials in Gong Cha are transports in cartons, foam paper, and plastic bags and only the cartons are recycled. Thirdly, the main finding of procurement is that there is a storehouse nearby Monash’s sub-branch to provide relevant materials once per week or the employees can go to the storehouse to acquire materials everyday if they need.