Begin Your Joyous Spring with Bosch. Embrace the Season with the Best Help for Your Home

Copy Link

Begin your joyous spring with Bosch.

Embrace the season with the best help for your home.

Promotion period:
3^rdJanuary – 28^thFebruary 2018

www.bosch-home.com.sg/springofjoy

THE BOSCH CNY HOME PREP GUIDE

The perfect way to welcome the new Year of the Dog.

Use this CNY planning calendar for a smooth and happy new year.

JANUARY
1 WEEK BEFORE

(8^thto 14^thFeb)
(1^stto 31^stJan)

Good idea to visit the bank and prepare your red packets
Spring Cleaning (traditionally on
Find, buy and Shop for snacks, Shop for Reunion

wash New
drinks, ﬂowers

and oranges
Menu (and

Yu Sheng)
24^thday or 9 Feb) Clothes

CHINESE NEW YEAR DAY (16^thFeb)
CNY EVE (15^thFeb)

CNY Greetings Give lucky
Welcome Guests Put up those

couplets and
Reunion Dinner with your loved ones
“守岁” - Stay to everyone you meet
Red Packets to your home to children awake to extend your parents’ longevity ornaments

CNY DAY 2 – 7
CNY DAY 15 元宵节

(2^ndMar)
(17^thto 22^ndFeb)

Celebrate the Lantern Festival Sweet Dumplings

Enjoy 汤圆, or
Visit your relatives

and friends
Everyone’s Birthday or “人日”on 22 Feb

THE BOSCH CNY HOME PREP GUIDE

Freshening your home for a Prosperous New Year.

Chinese New Year is a great time to usher out the old to make room for the new – starting with things at home!

COOK up a feast

WASH away the bad

Use Bosch kitchen machines and food processors to prepare your feasts easily with professional results.
Washing machines and dryers are perfect for giving sofa and cushion covers a good clean. Select the right wash programme and have your new clothes soft and fresh!
Spice up your reunion dinner with great tips at www.bosch-home.com.sg/cny-steamboat-tips

Tip: The Duvet function on Bosch machines is perfect for items stuffed with synthetic ﬁbres like pillows, quilts and bedspreads.
Tip: Use a Bosch hand blender to chop up nuts and other ingredients for your yu sheng and other CNY dishes quickly and conveniently.

CLEAN in 3-steps

• DECLUTTER by throwing out items you don’t use

or need.

• PACK remaining items where they belong. • CLEAN with a powerful vacuum (we recommend

a Bosch!).

THE BOSCH CNY HOME PREP GUIDE

Health tips for New Year’s Day.

Here’s a basic guide to help you enjoy your festive treats with moderation and care.

Snack Watch

AppROx. CAlORIES

AppROx. CONSUMptION pERIOD*

FOOD

Ba Kwa (57g slice)

229

150

140 120 93.6 82
1 week

Kueh Lapis (per slice)

1 week

Yu Sheng (single 95g serving)

Peanut (20g serving / 1 handful) Nian Gao (Steamed, 60g serving) Pineapple Tart (per piece) Love Letters (per piece)

Kueh Bahulu (per piece) Kueh Bankit (per piece)

Immediate 1 month 1 week 1 month 3 weeks 3 weeks 1 week

40 23

Mini Shrimp Roll (per piece)
23
3 weeks

*These are estimates from general sources only. As foods vary in their preparation and preservation, consumers should adhere to consumption guidelines as prescribed by the food source.

Staying Green

Minimize food waste by consuming them before expiry. Some foods store longer when refrigerated so check the labels or with suppliers to maximize the shelf life of your goodies.

While enjoying your new year snacks, be mindful to stay hydrated and eat slowly for better enjoyment and controlled

intake. Keep up with exercise for guilt-free

indulgence through the season!

Recommended publications

Chinese New Year Eve, Day 1 & 2

Chinese New Year Eve, Day 1 & 2 Dinner Buffet Menu 11 Feb to 13 Feb 2021 $138++ per adult $25++ per child (6 to 12 years old) Offer: 50% off for Adults Appetizers Salmon Sushi and Cucumber Maki Salmon Sashimi Seafood with Selection of Condiments (Prawn, Mussel, Clam, Scallop, Baby Lobster [1pc each] and French Oyster [6pc per serving] with Lemon and Dipping Sauce) Bouquet of Green Leaves Mesclun, Romaine Lettuce, Rocket Cherry Tomato, Japanese Cucumber, Carrot, Red Radish, Sweet Corn, Crouton, Parmesan Cheese with Caesar Dressing, Thousand Island, Italian Dressing and Herbs Olive Oil Compound Salad Chicken (Szechuan Style) Spicy Glass Noodle with Seafood Salad Roast Duck Salad with Lychee Chicken Bak Kwa Western Salad Tabbouleh Salad Greek Salad Duo Mushroom Salad Quinoa with Pumpkin, Kale, Cranberries and Pine Nuts Kindly note that this menu is subject to changes on a daily basis depending on the availability of dishes and their ingredients. 317 Outram Road, Level 4, Singapore 169075 +65 3138 2530 [email protected] singaporeatrium.holidayinn.com facebook.com/hiatrium @holidayinnsgatrium Soup Crabmeat and Fish Maw Soup Asian Delight Beef Rendang Chilli Crab with Mantou Braised Sea Cucumber with Chicken and Mushroom Wok-fried Chicken with Ginger and Fruit sauce Hong Kong-style Fried Fish Fillet Crabmeat and Egg White Fried Rice Steamed Vegetables with Dried Oyster and Fatt Choy Western Seafood Thermidor Roast Lamb Leg with Rosemary Jus Roast Spring Chicken with Tapenade Sauce Roasted Vegetables with Herbs Roast Potato and Vine Tomato Confit Indian Chaffer Kadai Prawn Butter Chicken Aloo Gobi Basmati Rice with Mutton Kindly note that this menu is subject to changes on a daily basis depending on the availability of dishes and their ingredients.
Wedding Bbq Buffet Menu Copy

MENU SELECTION FOR BBQ & BUFFET MENU SELECTION FOR bbq & buffet YOUR CHOICE OF DINNER ( Starter & soup are served, main course as buffet deluxe BBQ style. Please select menu from below list ) starter & Soup ( PLEASE SELECT 1 +1 SOUP ) E1 sUSHI & SASHIMI, MARKET FISH SELECTION, PICKLED GINGER, WASABI AND SOYA SAUCE E2 SMOKED SALMON, SOURDOUGH TOAST, MAYONNAISE, WILD ROCKET SALAD E3 TIGER PRAWNS COCKTAIL BELUGA CAVIAR STRAWBERRY SALSA, AVOCADO, MIXED LEAVES, MANGO DRESSING GARLIC BREAD E4 AYAM PELALAH, GRILLED SHREDDED CHICKEN SALAD MIXED WITH SAMBAL BAJAK AND SAMBAL MATAH E5 BAY-SMOKED MAHI MAHI, ASPARAGUS, CHERRY TOMATO, KALAMATA OLIVE E6 ASSORTED BRUSCETTA E7 POACHED LOBSTER COCKTAIL, LETTUCE, MANGO AND STRAWBERRY SALSA, AVOCADO E8 CAESAR SALAD (ACTION) BABY GEM LETTUCE, SMOKED BACON, PARMESAN, QUAL EGG ANCHOVIES, CROUTON E9 VIETNAMESE SPRING ROLLS FILLED WITH LOBSTER & PRAWN, SESAME SOY DIP E10 GUACAMOLE (ACTION) SERVED WITH NACHOS E11 LARB GAI SPICED MINCED CHICKEN AND ROMAINE LETTUCE SALAD E12 GREEN PAPAYA, MANGO, CHILLI, COCONUT, PALM SUGAR DRESSING E13 THAI BEEF SALAD, CHILLI, CORIANDER, GREEN PAPAYA E14 MIXED WILD BEANS, FETA, CORIANDER, SUNDRIED TOMATO, OLIVE OIL, LIME JUICE E15 DRESSED CRAB CHIVES & SMOKED SALMON, SOURDOUGH TOAST, MAYONNAISE, WILD ROCKET SALAD E16 TOM YAM GOONG, HOT AND SOUR, PRAWN, MUSHROOMS, CORIANDER E17 ROASTED PUMPKIN AND GINGER CORIANDER, HONEY, CINNAMON E18 SOP BUNTUT, INDONESIAN OXTAIL SOUP E19 HAM AND SPLIT PEA OREGANO, YOGURT, MINT E20 MINESTRONE WITH PASTA, BACON AND ROOT VEGETABLE BRUNOISE E21 CREAM OF CHICKEN AND SWEETCORN WITH ROASTED GARLIC CRISPS E22 BEEF CONSOMME WITH ROOT VEGETABLE PEARLS E23 MUSHROOM CAPPUCINO, TRUFFLE OIL E24 CHINESE STYLE CRAB, SWEETCORN, ASPARAGUS, EGG E25 LOBSTER BISQUE, ROUILLE, CROUTONS E26 GRADE *AAA* TUNA TARTARE COCKTAIL PICKLED CUCUMBER, MANGO, AVOCADO, WASABI gARLIC BREAD ON ICE E27 SZECHUAN HOT AND SOUR SOUP E28 TOMATO, BOCCONCINI, PINE NUTS, GREEN PESTO E29 NATIVE LIVE OYSTERS.
Large Plates Desserts Sides Small Plates Burgers

dinner menu monday to sunday 5.30pm to 9pm small plates burgers SOUP OF THE DAY GADO GADO BOATS Ask your server for today’s flavour, Satay tofu with roasted red pepper, with toasted bread (v, gf) $12 peanut crumble & avocado in baby ROYALE WITH CHEESE gem lettuce (v, gf) $13 Double seitan ‘meat’ patty, burger HOUSEBAKED BREAD sauce, pickles, vegan cheese, Sourdough focaccia with olive oil NASHVILLE CAULI lettuce & tomato, with fries (v, nf) (v, nf,) $6 Spicy, battered cauliflower bites $22 with ranch sauce (v, gf, nf) $11 OLIVES ‘CHICKEN’ TIKKA Marinated Sicilian & Kalamata olives BRUSCHETTA Sunfed ‘chicken’ tikka spiced patty, & sun-dried tomato (v, gf, af, nf) $8 Roasted red pepper, olive, artichoke, with coconut yoghurt, lettuce, pickled onion & sun-dried tomato red onion, red pepper, mustard, HERB SALTED FRIES cream cheese on grilled housemade gherkins & aioli, with fries (v, gf*, nf) Fries with aioli (v, gf, nf) $9 sourdough focaccia (v, gf*) $14 $22 LOADED FRIES GARDEN SALAD THE BFC: BOTANIST FRIED CHEESE Fries with gravy, jalapeños, Angel Rocket, baby spinach, pickled red Crumbed halloumi, smoky BBQ Food feta & crispy shallots onion, puffed quinoa, sun-dried sauce, housemade facon, smoked (v, gf*, nf) $13 tomato & coconut yoghurt dressing cheddar, red cabbage & carrot slaw, JALAPEÑO POPPERS (v, gf, nf) $9 with fries (nf) $22 Stuffed with cashew ricotta, with ranch sauce (v, gf) $13 sides taco tuesday! tacos & a pint $20 every tuesday 5.30 to 9pm PAN-FRIED GREENS Seasonal greens with house roasted peanuts (v, gf) $8 CRUSHED BABY
DARI DAPUR BONDA Menu Ramadan 2018

DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan
Carbohydrate Counting List

Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
Corporate Events

TO ORDER, CONTACT +65 6235 6275 | 2 CORPORATE MENU CORPORATE CORPORATE MENU 1 STARTERS (WESTERN) STARTERS (ASIAN) LUNCH (MIN. 20 PAX) • House-Smoked Ocean Trout with Fresh Wasabi Dressing • Dutch-Style Chicken & Vegetable Rissoles Lunch Buffet - $48+ Per Pax • ‘Gado-Gado’ Indonesian Salad of Mixed Vegetables Premium Lunch Buffet - $60+ Per Pax • Antipasto of Char-Grilled Mediterranean Vegetables with Egg, Potato & Peanut Dressing Service Staff - $100+ Per Staff Catering Fees - $15+ Per Pax • Roma Tomato & Bocconcini Salad with Basil, • ‘Tahu Telur’ Crispy Tofu Omelette with Aged Balsamic & Extra Virgin Olive Oil Vegetable Julienne & Peanut Dressing Starters - Select 3 Mains - Select4 • Char-Grilled Portobello & Forrest Mushroom with Garlic • Thai Glass Vermicelli Salad with Chilli-Lime Dressing, Sides - Select 2 Herb & Aged Balsamic Dried Shrimp, Minced Meat & Cashew Nuts Dessert - Select 1 • Seafood Pasta Salad with Thousand Island Dressing • ‘Lemper’ Glutinous with Lemongrass Chicken • Caesar Salad with Parmesan, Eggs, Croutons & Bacon • Chilled Cha-Soba with Oriental Mushrooms 2 & Truffle Soy Dressing • Niçoise Salad with Egg, Tuna, Potatoes, Onions, DINNER (MIN. 20 PAX) Olives, Tomatoes • Manado’ Seafood Ceviche with Coconut Milk, Lemon Basil, Chilli & Lime Dinner Buffet - $68+ Per Pax • House-Smoked Ocean Trout with Caviar Crème Fraiche Premium Dinner Buffet - $80+ Per Pax Duck Rillette with Cornichons Service Staff - $100+ Per Staff TO ORDER, CONTACT +65 6235 6275 | 3 ORDER, 6275 TO 6235 +65 CONTACT Catering Fees - $15+ Per Pax • Salad of Confit Salmon, Grilled Asparagus, Baby Spinach & Yuzu Dressing Starters - Select 3 • Char-Grilled Spanish Octopus Salad, Mains - Select 6 Lemon-Garlic Dressing Sides - Select 2 Dessert - Select 1 + Fruit Platter *Catering fees include transport, set-up, tear down & tableware CORPORATE MENU 1 MAINS (WESTERN) LUNCH (MIN.
Title Multiculturalism: a Study of Plurality and Solidarity in Colonial

Title Multiculturalism: A study of plurality and solidarity in colonial Singapore Author(s) Phyllis Ghim-lian Chew Source BiblioAsia, 6(4), 14-18 Published by National Library Board, Singapore This document may be used for private study or research purpose only. This document or any part of it may not be duplicated and/or distributed without permission of the copyright owner. The Singapore Copyright Act applies to the use of this document. This article was produced for BiblioAsia (Volume 6, Issue 4, 2011), a publication of the National Library Board, Singapore. © 2011 National Library Board, Singapore Archived with permission of the copyright owner. Feature Multiculturalism : A Study of Plurality and Solidarity in Colonial Singapore By Phyllis Ghim-lian Chew Lee Kong Chian Research Fellow (2010) National Library Some foods have become such a part of everyday life in and assimilatiOn that lay htdden beneath the seemingly divisive Singapore that the1r origins have been largely forgotten. and veneer of multiculturalism. various races have each claimed these dishes as part of their traditional cuisines. Examples of some of these foods include A THREE-GENERATION MODEL: THE PLURALITY- sugee cake. fruit cake, pineapple tart. agar-agar. curry puff, SOLIDARITY CLINE meat patty, butter cake and kaya; these are believed to have Our acculturation-assimilation cont1nuum begins with plurality originated from the Eurasian community (Marbeck. 2004). In at one end, and solidarity at the other. While plurality conjures a similar way, the following dishes and desserts that are part images of dissent and divisiveness, solidarity connotes of the mainstream Malay menu, were originally Chinese: char cooperation and peaceful exchange.
Copy of Order Form-150317 With

Lulu Nyonya Goodies Sdn Bhd (573034-w) (GST:00122107499) Tel : 03 - 9283 8182, 03 - 9282 6182 Fax : 03 - 9283 3182 Website: www.lulunyonya.com Email:[email protected] Sweet Savories Unit Price Qty Order Total Unit Price Qty Order Total Customer / Delivery details No. Code Product Name RM Pcs RM No. Code Product Name RM Pcs RM 1 SGK-G Angku Green ( small ) - 3 pcs 2.80 1 CL-G Cara Berlauk 1.10 Customer / Company Name : 2 SRK-G Angku Red ( small ) - 3 pcs 2.80 2 CB-G Cucur Badak 1.10 3 BS-G Batik Sago wt Coconut 1.10 3 LC-G *Lobak Cake 1.10 Contact Person : 4 BB-G Bingka Beras 1.40 4 CPP-G Curry Puff 1.40 5 BP-G Bingka Pandan 1.40 5 POP-G Popiah 1.40 Tel : Fax : 6 BT-G Bingka Telur 1.40 6 MPP-G Mini Pulut Panggang 1.10 7 BU-G Bingka Ubi 1.40 7 YC-G Yam Cake 1.40 H/P : 8 CM-G Cara Manis 1.10 9 CNB-G Crispy Nutty Ball - Peanut 1.10 Bake / Cakes Delivery Address : 10 CNB1-G Crispy Nutty Ball - Red Bean 1.10 No. Code Product Name Unit Price Qty Order Total 11 CS-G Crystal Sago 1.10 RM Pcs RM 12 KLK-G Kole Kacang 1.10 1 CC-G *Carrot Cake ( min.30 pc ) 2.70 13 KB-G Kueh Bakar 1.10 2 BCC-G *Premium Butter Cake ( min.30 pc ) 2.20 14 KC-G Kueh Cendol 1.40 3 BAN-G *Banana Cake ( min.30 pc ) 2.20 15 KJ-G Kueh Jagung 1.10 4 KSR-G *Kaya Swiss Roll ( min.20 pc ) 2.20 Collection / Del.
Debut Package

Minimum of 150 persons SET DINNER Four-Course Menu Php 2,650 per person Five-Course Menu Php 2,800 per person Six-Course Menu Php 2,950 per person INTERNATIONAL BUFFET DINNER with Live Station International Buffet A Php 2,900 per person - Choice of Chicken or Pork Station International Buffet B Php 3,100 per person - Choice of Chicken or Pork Station and Pasta or Noodle Station International Buffet C Php 3,300 per person - Beef Station, Choice of Pasta or Noodle Station Buffet Menu Inclusions: Salad Bar 3 Appetizers 1 Soup, Bread and butter 1 Chicken Dish 1 Beef Dish 1 Pork Dish 1 Fish or Seafood Dish 1 Vegetable Dish 1 Pasta, Noodle or Rice Dish 5 Desserts Prices are subject to 10% Service Charge and then 12% VAT and 0.825% Local Tax. Sheraton Manila Hotel 80 Andrews Avenue, Pasay City 1309 T 632 7902 1800 www.sheratonmanila.com PACKAGE BENEFITS Three-Tiered Cake Debutante’s Bouquet Eighteen Roses Eighteen Candles Floral Arrangements on Guaranteed Guest Tables Customized Menu Cards or Food Labels Customized Place Cards Customized Dinner Menu Two-Hour Free-Flow Chilled Juices and Hibiscus Iced Tea Lights & Sound System OR Three-Hour String Quartet Performance Overnight Stay in a Deluxe Room with Buffet Breakfast for Two Sheraton Gift for the Debutante Marriott Bonvoy Events Sheraton Manila Hotel 80 Andrews Avenue, Pasay City 1309 T 632 7902 1800 www.sheratonmanila.com INTERNATIONAL BUFFET DINNER SALAD, APPETIZER AND SOUP SELECTION SALAD AND APPETIZER SOUP Western Western Grilled Chicken Salad, avocado Cayenne Spiced Vegetable Soup Italian
The Food and Culture Around the World Handbook

The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
Meetings & Events Planning

MEETINGS & EVENTS PLANNING HALF - DAY MEETING FULL - DAY MEETING IDR 225.000++ /person IDR 275.000++ /person Term & Condition Inclusion: Inclusion: • Advance booking is required 3 days prior arrival. • 1x Coffee Break • 2x Coffee Breaks • Subject to availability upon reservation. • 1x Lunch • 1x Lunch • Full non-refundable prepayment is required at time of • Meeting stationaries • Meeting stationaries confirmation. • Offer is not valid in conjunction with any other offers or promotions. Equipment & Services • Rates are subject to 10% governmental tax and 11% service charge. Flip Chart / White Board / Projector Screen / Mic / Sound System / Free Wi-Fi • Please indicate your expected time of arrival upon connection everywhere in the resort. Any other technical equipment can be reservation and should you require transfer service hired on request directly from Bagus Agro Pelaga. arrangement please let us know. MEETING ROOM DIMENTION & CAPACITIES Executive Wantilan Meeting Room Jaya Graha Meeting Room Open Air Size / Celling 7 x 21 m / 3.2 m 7 x 12 m / 3.2 m 9 x 11 m / 4 m Banquet 40 pax 20 pax 25 pax Classroom 60 pax 30 pax 37 pax U-Shape 40 pax 20 pax 25 pax Boardroom 50 pax 25 pax 30 pax Theater 80 pax 40 pax 50 pax Crescent 40 pax 20 pax 25 pax Reception 80 pax 40 pax 50 pax Registration 10 pax 5 pax 5 pax MEETING ROOM LAYOUT TERRACE AUDIO STORAGE OFFICE STORAGE REST CONTROL ROOM EXECUTIVE MEETING ROOM 7 m VIP ROOM 14 m 21 m 12 m 5 m JAYA GRAHA MEETING ROOM MEETING ROOM 7 m SPECIFICATION FOYER COFFEE BREAK JAYA GRAHA MEETING ROOM Size: 7 m
20180117 Ver1.2 © 2018 At-Sunrice Globalchef Academy Page 1 of 9

20180117 Ver1.2 © 2018 At-Sunrice GlobalChef Academy Page 1 of 9 20180117 Ver1.2 © 2018 At-Sunrice GlobalChef Academy Page 2 of 9 Module Synopsis– Diploma in Pastry and Bakery (DIPB) Follow Food & Beverage Safety and Hygiene Policies and Procedures This unit trains and assesses students on the mandatory requirements to be a certified food handler in Singapore. The topics include personal hygiene, equipment hygiene, work area hygiene and safety while preparing, serving & storing food items. Students learn the subject through lecture, videos, role plays and hands-on practice. Maintain Safe and Secure Working Environment This unit enables students to have the knowledge and application skills in maintaining safe and secure working environment in a F&B operational set up and be able to apply them to the workplace. The students are trained on proper lifting, pulling & pushing techniques, handling hazardous materials, using tools and equipment in a safe manner and thereby maintaining a safe work environment. Maintain Quality Control Procedures This unit concentrates on maintaining quality in all phases of food preparation and service. Key topics include standards in purchasing, receiving & storing, recipes, portioning & plating guidelines etc. Standard recipe driven production and plating of dishes is practiced during the hands-on component of the unit. Maintain Food & Beverage Production Environment This introductory unit trains the students on maintaining the work environment after production of food & beverage. Apart from ensuring the cleanliness of equipment and premises, students learn the importance of replenishing stock, maintaining par stock and following the FIFO methods. Usage of checklists to audit cleanliness and formula based calculation of par stock is taught in this unit.