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STAFF GATHERING MENU BUFFET MENUS IDR 70.000 Nett Per Person Minimum 20 People
STAFF GATHERING MENU BUFFET MENUS IDR 70.000 nett per person minimum 20 people INDONESIAN MENU Perkedel Jagung corn fritters Ayam Goreng Kalasan Indonesian style curried fried chicken Steamed Nasi Putih local white rice Kacang Panjang Kalasan long beans with coconut Krupuk crackers Semangka red watermelon WESTERN MENU Sausage Roll pork sausage wrapped In flaky pastry with bbq sauce Chicken Schnitzel breaded chicken breast Spaghetti Napolitano spaghetti in fresh tomato marinara Steamed Nasi Putih local white rice Mixed Vegetables sautéed mixed vegetables with herbs & garlic Semangka red watermelon CHINESE MENU Vegetarian Spring Roll fried vegetable egg roll Kung Pao Chicken Chinese sweet stir fried chicken with vegetables, cashew, ginger soya sauce & chili Vegetable Lo Mien wok fried egg noodles with vegetables Steamed Nasi Putih local white rice Steamed Bok Choy with Sweet Soy local bok choy with sweet soya glaze Semangka red watermelon BUFFET MENUS IDR 85.000 nett per person minimum 20 people INDONESIAN MENU Perkedel Jagung corn fritters Ayam Goreng Kalasan Indonesian style curried fried chicken John Dory Fish ”Canggu bay style” curried fried chicken Steamed Nasi Putih local white rice Bihun Goreng wok fried glass noodles with vegetables Kacang Panjang Kalasan long beans with coconut Acar traditional pickled vegetables Krupuk crackers Pepaya & Semangka papaya & red watermelon WESTERN MENU Sausage Roll pork sausage wrapped In flaky pastry with bbq sauce Chicken Schnitzel breaded chicken breast Crispy Fish breaded fish served with sweet & -
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in -
LAPORAN INDIVIDU KEGIATAN PRAKTIK PENGALAMAN LAPANGAN (PPL) UNIVERSITAS NEGERI YOGYAKARTA DI SMK NEGERI 3 WONOSARI Jl
LAPORAN INDIVIDU KEGIATAN PRAKTIK PENGALAMAN LAPANGAN (PPL) UNIVERSITAS NEGERI YOGYAKARTA DI SMK NEGERI 3 WONOSARI Jl. Pramuka No. 8 Wonosari Gunungkidul Daerah Istimewa Yogyakarta Disusun Oleh : Maria Ignasia Prilaherti 12511244016 PROGRAM STUDI PENDIDIKAN TEKNIK BOGA JURUSAN PENDIDIKAN TEKNIK BOGA DAN BUSANA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2015 i HALAMAN PENGESAHAN Yang bertanda tangan dibawah ini, kami pembimbing kegiatan PPL UNY di SMK Negeri 3 Wonosari, Jl. Pramuka No. 8 Wonosari Gunungkidul Yogyakarta menerangkan dengan sesungguhnya bahwa mahasiswa dibawah ini : Nama : Maria Ignasia Prilaherti NIM : 12511244016 Program Studi : Pendidikan Teknik Boga Telah melaksanakan kegiatan PPL di SMK N 3 Wonosari dari tanggal 10 agustus 2015 sampai dengan tanggal 12 September 2015. Hasil kegiatan mencakup dalam naskah laporan ini. Wonosari, September 2014 Dosen Pembimbing Lapangan Guru Pembimbing Titin Hera Widi, M.Pd Sri Mulyanti. S.Pd.T NIP. 19790406 200212 2 001 NIP. 19790228 200801 2 008 Mengetahui, Kepala Sekolah Koordinator PPL SMK N 3 Wonosari SMK N 3 Wonosari Dra. Susiyanti,M.Pd Agus Harmadi, S.Pd., MBA NIP. 19640219 199003 2 005 NIP : 19750525 200604 1 015 ii KATA PENGANTAR Segala puji dan syukur kami panjatkan kehadirat Tuhan Yang Maha Esa yang telah melimpahkan rahmat-Nya sehingga program Praktik Pengalaman Lapangan (PPL) yang dimulai tanggal 10 Agustus sampai 12 September 2014 di SMK Negeri 3 Wonosari, Desa Wonosari, Kecamatan Wonosari, Kabupaten Gunungkidul dapat terlaksana dengan lancar. Dalam perencanaan, pelaksanaan kegiatan, dan sampai pada penyusunan laporan ini, kami menyadari sepenuhnya telah banyak bimbingan, pengarahan serta bantuan baik materi maupun non materi dari semua pihak. Oleh karena itu, pada kesempatan kali ini perkenankan kami mengucapkan terima kasih yang sebesarnya kepada : 1. -
ISBN : 978-623-95189-0-5 Bounce Back Stronger : Strategi Resiliensi Sektor UMKM Di Masa Pandemi
ISBN : 978-623-95189-0-5 Bounce Back Stronger : Strategi Resiliensi Sektor UMKM di Masa Pandemi Seminar Nasional & Call For Papers ii FMI D.I. Yogyakarta PROSIDING SEMINAR NASIONAL DAN CALL FOR PAPERS FORUM MANAJEMEN INDONESIA (FMI) KORWIL D.I. YOGYAKARTA TEMA “Bounce Back Stronger: Strategi Resiliensi Sektor UMKM di Masa Pandemi” 24 OKTOBER 2020 FORUM MANAJEMEN INDONESIA KORWIL D.I. YOGYAKARTA Bounce Back Stronger : iii Strategi Resiliensi Sektor UMKM di Masa Pandemi Bounce Back Stronger : Strategi Resiliensi Sektor UMKM di Masa Pandemi PROSIDING SEMINAR NASIONAL & CALL FOR PAPERS Bounce Back Stronger : Strategi Resiliensi Sektor UMKM di Masa Pandemi Host by FMI Korwil D.I.Yogyakarta Dewan Pengarah: 1. Prof. Dr. Heru Kurnianto Tjahjono, M.M. 2. Prof. Dr. Tri Gunarsih, M.M. 3. Dr. Dwipraptono Agus Harjito, M.Si. 4. Dr. Sutrisno, M.M. 5. Dr. Heru Tri Sutiono, S.E., M.Si. Penanggung Jawab: Dr. Aftoni Sutanto, S.E., M.Si. Ketua Pelaksana: Dr. Lukas Purwoto, M.Si Sekretaris: 1. Dra. Shita Lusi Wardhani, M.Si 2. Diaz Haryokusumo, S.E., M.Sc. Administrasi dan Umum: 1. Debora Wintriarsi Handoko, S.E., M.M., M.Sc. 2. Nuning Kristiani, S.E., M.M. Editor Dr. Sutrisno, M.M. Universitas Islam Indonesia Dr. Abdul Moin, MBA. Universitas Islam Indonesia M. Ali Fikri, S.E.,M.Sc. Universitas Ahmad Dahlan Dr. Lukas Purwoto, M.Si Universitas Sanata Dharma Dra. Shita Lusi Wardhani, M.Si Sekolah Tinggi Ilmu Ekonomi Yayasan Keluarga Pahlawan Negara Diaz Haryokusumo, S.E., M.Sc. Sekolah Tinggi Ilmu Ekonomi Yayasan Keluarga Pahlawan Negara Bagus Gumelar, S.E., M.M Universitas Ahmad Dahlan Siti Nurdiah, S.E., M.Si. -
Smallholder Tree Crop Renovation and Rehabilitation
Smallholder tree crop renovation and rehabilitation (R&R) A Review of the State of the Emerging R&R Market and Opportunities to Scale Investment November 2015 DRAFT FINAL 1 EXECUTIV E SUMMARY This report, commissioned by IDH, the Sustainable Trade Initiative, focuses on renovation and rehabilitation of tree crops in smallholder farming (abbreviated hereafter as “R&R”). For the purposes of this report, we focus on four commodities – cocoa, coffee, palm oil and tea - and we define ‘renovation’ to include activities that involve addition of planting material, and ‘rehabilitation’ to include grafting, stumping or pruning. In both cases, packages typically include training on good agricultural practices and the application of fertilisers and pesticides. We focus on R&R programmes that include upfront investments that have a long-term impact on tree productivity, and not those that solely focus on training or supply of inputs with a shorter term perspective. Smallholder farmers engaged in cultivation of ‘tree crops’ face particularly complex challenges related to maintaining productivity and their associated livelihoods. Tree crops are long-term assets that decline in productivity over time and require ongoing maintenance and periodic renewal to maintain yields. Such maintenance, and especially renewal, requires material upfront investments that can be followed by a period of reduc ed or no income from associated cash crops, and returns to such investments only arise after a period of several years. With little in the way of savings and a chronic lack of affordable finance for smallholder agriculture, especially for those without hard collateral, the majority of smallholder farmers focused on tree crops are often trapped in low and declining productivity systems. -
Eliminating Deforestation from the Cocoa Public Disclosure Authorized Supply Chain
Public Disclosure Authorized Public Disclosure Authorized Public Disclosure Authorized Eliminating Deforestation from the Cocoa Public Disclosure Authorized Supply Chain Eliminating Deforestation from the Cocoa Supply Chain For: The World Bank Group March 2017 Authors: Alan Kroeger Haseebullah Bakhtary Franziska Haupt Charlotte Streck Climate Focus North America Inc. 1730 Rhode Island Ave. NW #601 Washington DC 20036 2 Contents Eliminating Deforestation from the Cocoa Supply Chain 1. Objective 7 2. Overview of the Cocoa Supply Chain 9 2.1 Deforestation Driven by Cocoa Production 11 2.2 Certification Schemes in the Cocoa Sector 15 2.2.1 Market Penetration 15 2.2.2 Certification Processes 17 2.2.3 Deforestation-related Requirements 17 2.2.4 Limitations and Strengths 20 3. Tracking Progress of Efforts to Eliminate Deforestation in the Cocoa Supply Chain 22 3.1 Methodology 22 3.2 Findings 25 3.2.1 Commitments 26 3.2.2 Implementation 30 3.2.3 Enabling Environment 35 3.2.4 Impact on Forests 46 4. Lessons from Other Commodities 48 4.1 Exports and Emerging Markets 48 4.2 Certification and Multi-stakeholder Processes 49 4.3 Landscape and Jurisdictional Approaches and Produce-and-Protect Initiatives 53 4.4 Tracing 55 5. A Vision of Zero-Deforestation Cocoa 57 5.1 Principles 57 5.2 Strategies 58 3 Executive Summary This report examines the cocoa supply chain, its associated deforestation, and the role and limitations of certification schemes to reduce deforestation. The deforestation-related commitments from cocoa companies are analyzed across the value chain by looking at commitment types, implementation, and the enabling environment. -
Eliminating Deforestation from the Cocoa Supply Chain
Eliminating Deforestation from the Cocoa Supply Chain Eliminating Deforestation from the Cocoa Supply Chain For: The World Bank Group March 2017 Authors: Alan Kroeger Haseebullah Bakhtary Franziska Haupt Charlotte Streck Climate Focus North America Inc. 1730 Rhode Island Ave. NW #601 Washington DC 20036 2 Contents Eliminating Deforestation from the Cocoa Supply Chain 1. Objective 7 2. Overview of the Cocoa Supply Chain 9 2.1 Deforestation Driven by Cocoa Production 11 2.2 Certification Schemes in the Cocoa Sector 15 2.2.1 Market Penetration 15 2.2.2 Certification Processes 17 2.2.3 Deforestation-related Requirements 17 2.2.4 Limitations and Strengths 20 3. Tracking Progress of Efforts to Eliminate Deforestation in the Cocoa Supply Chain 22 3.1 Methodology 22 3.2 Findings 25 3.2.1 Commitments 26 3.2.2 Implementation 30 3.2.3 Enabling Environment 35 3.2.4 Impact on Forests 46 4. Lessons from Other Commodities 48 4.1 Exports and Emerging Markets 48 4.2 Certification and Multi-stakeholder Processes 49 4.3 Landscape and Jurisdictional Approaches and Produce-and-Protect Initiatives 53 4.4 Tracing 55 5. A Vision of Zero-Deforestation Cocoa 57 5.1 Principles 57 5.2 Strategies 58 3 Executive Summary This report examines the cocoa supply chain, its associated deforestation, and the role and limitations of certification schemes to reduce deforestation. The deforestation-related commitments from cocoa companies are analyzed across the value chain by looking at commitment types, implementation, and the enabling environment. These findings are compared with lessons from palm oil since it has the most similarities to cocoa due to its large contingent of smallholder producers and limitations that exacerbate deforestation. -
COFFEE BREAK Selection Menu
COFFEE BREAK Selection Menu Indonesian Sweet Brownies Pisang Goreng Keju Lapis Surabaya Onde-Onde Dadar Gulung Kue Ku Kue Lumpur Kentang Sate Buah Putu Ayu Kue Kacamata Kue Lumpur Labu Kuning Lapis Beras Wingko Bika Ambon Kue Lumpur Ubi Ungu Lapis Pandan Putri Mandi Bolu Kukus Getas Indonesian Savory Lumpia Tahu Bulat Ote-Ote Tempe Mendoan Sosis Solo Tahu Berontak Pastel Martabak Daging Martabak Telur Lemper Asian Cocktail Buah English Fruit Cake Singkong Keju Fried Wonton Pandan Cake Vegetables Samosa Spring Roll Barbeque Chicken Wing Apple Tart Crispy Curry Puff Banana Cake Banana Puff Western Muffin Breaded Chicken Wing Assorted Sandwich Rainbow Cake Fruit Tartlet Peanut Brownies Oven Chocolate Roll Cheese Cake Vanilla Choux Chicken Nougat Éclair Chocolate Opera Cake Bitter Ballen Mini Doughnut Chocolate Devil Red Velvet Mini Pizza COFFEE BREAK Selection Menu Crunchy Kacang Atom Kerupuk Tahu Keripik Ketela Kerupuk Bawang Keripik Singkong Stik Balado Keripik Pisang Traditional Ketan Bubuk Putih Pukis Cokelat Pisang Goreng Ketan Hitam Urap Pukis Keju Pisang Bakar Ketimus Klepon Tape Bakar Iwel-Iwel Blendong Getas Ketan Hitam Putu Ayu Pukis Getas Ketan Putih Singkong Kukus Klapertart Kelapa Muda Cenil Cantik Manis Klapertart Buah Talam Cantik Manis Mata Roda Klapertart Keju Talam Pisang Kukus Mendut Talas Rebus Ketan Serundeng Hitam Kue Thok Lapis Beras Ketan Putih Serundeng Risoles Ayam Singkong Rebus Sawut Singkong Rondo Royal Talam Ambon -
Your Body's on Holiday but Your Mind's on Your Shopping
TERMINAL 1 SHOP&GREAT THINGSDINE TO DO AT CHANGI AIRPORT Your body’s on holiday but your mind’s on your shopping. Return Singapore Happier to your Shopping Buy before you fly on Departure or iShopChangi.com and Collect on Return Shop handsfree and make your return a happier one IN-STORE ONLINE Participating Outlets: 24 hours Collect at the DFS Wines & Spirits store nearest to your baggage claim belt at the arrival terminal Shop 30 days in advance and up to (after Immigration) 12 hours before your flight at your own pace and comfort. Collect on Return: 24 hours Only applicable to The Shilla Duty Free and DFS Collect at The Shilla Duty Free Departure Central Wines & Spirits stores for T1, T2 & T3 and Arrival Hall store for T4 Collect at The Shilla Duty Free and DFS Wines & Spirits store nearest to your baggage claim belt at the arrival terminal (after Immigration) T1: 6am to 12am The Shilla Duty Free: 6am to 1am T2 & T3: 6am to 1am DFS Wines & Spirits: 24 hours T4: 7am to 11pm Collection will not be available from 11pm to 7am Collect at Sprint-Cass Electronics stores at T1, T2, T3 Departure Transit stores and E-Gadget Mini at SCAN TO T4 Departure Public store FIND OUT MORE The service for Sprint-Cass is only available from 1 October – 9 December 2019 * Terms & Conditions apply SHOPPING Indulge in a wide array of retail and SPREE experiences right here at Terminal 1! Tory Burch Crafted in rich, pebbled Italian leather. The Perry remains unlined with treated, bonded colourful Saffiano leather interior. -
(Awarded in 6X STAR$®) with the American Express® Capitacard
Earn up to 3% rebate (Awarded in 6X STAR$®) with The American Express® CapitaCard Participating Merchants at CapitaLand Malls in town (S$1 spend = 30 STAR$®, T&Cs Apply) Updated as of 1 July 2021 Important Notes Please visit amex.co/capitacardterms for the full terms and conditions for earning STAR$® with your American Express® CapitaCard. Please note that under the terms and conditions: 1. Additional 25 STAR$® will be awarded, on top of the base 5 STAR$, on eligible purchases of goods and services, in blocks of S$1, on a cumulative basis at the end of every calendar month, capped at S$1,200 per calendar month. 2. On top of excluded charges and purchases, the following transactions are also not eligible to earn additional 25 STAR$®: charges at pushcarts, temporary vendors/pop-up shops, events, roadshows, SISTIC, SAM machines and AXS machines within CapitaLand Malls in town. American Express International Inc (UEN S68FC1878J) 1 Marina Boulevard #22-00, One Marina Boulevard, Singapore 018919. americanexpress.com.sg. Incorporated with Limited Liability in the State of Delaware, U.S.A ®Registered Trademark of American Express Company. © Copyright 2021 American Express Company. AXP Public 1 American Express® CapitaCard Participating Merchants @ Bugis Junction 200 Victoria Street Singapore 188021 Participating Merchant Name 6IXTY8IGHT Hi-Tec Mobile Polar Puffs & Cakes Action City HLH SABER LILY Pop Mart adidas HoneyMoon Dessert Premier Football Ajisen Ramen Honguo Purpur Akihabara HP By AddOn Q & M Dental Centre (Bugis) Alcoholiday HUAWEI Raffles -
Menu Choice the Buffet Is Inclusive Of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle)
Menu Choice The Buffet is inclusive of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle) Appetizers. Please Choose 2 • Salad Huzarensla • Noodle Salad with Chicken • Balinese Tuna Salad • Empek – Empek Palembang • Assorted Green Garden • Selada Bihun • Ketoprak • Chicken Wing in Soya sauce • Nicoise Salad • Karedok • Selada Palembang • Gado – Gado • Selada Jagung Manis • Chinese Fruits Salad with Mayonnaise • Selada Ayam & Nanas • Tahu Tek • Selada Kentang • Asinan Jakarta • Thai Chicken Salad • Garden Chicken Salad Soup. Please Choose 1 • Soto Ayam • Rawon • Sup Kacang Merah • Tom Yum Ghai • Sup Sari Laksa Laut • Bakso Ojolali • Sup Tahu Bakso • Chicken & Corn Soup • Sup Kimlo Bakso Ikan • Onion Soup • Sup Sayuran & Sosis • Hot & Sour Soup • Sup Sayur Asam • Sausage and Chicken Soup • Sup Sayur Lodeh • Potato Cream Soup • Sup Tahu Campur • Mushroom Soup • Soto Bandung • Tomato Cream Soup • Soto Lamongan • Broccoli Cream Soup • Soto Banjar • Laksa Jakarta • Soto Babat • Sop Ayam Jamur • Soto Madura • Cream of Vegetable Soup • Soto Betawi Main Course Chicken. Please Choose 1 • Ayam Goreng Rempah • Ayam Bumbu Rujak • Ayam Panggang Madu • Ayam Goreng Kremes • Ayam Pepes Pasundan • Ayam Bumbu Kari • Ayam Goreng Mentega • Ayam Rica Rica • Ayam Bakar Taliwang • Ayam Bakar Bandung • Roast Chicken with Orange Sauce • Chicken Tandoori • Deep Fried Chicken • Ayam Bekakak • Thai Red Chicken Curry • Ayam Paniki • Ayam Goreng Tepung • Ayam Goreng Kalasan • Chicken in Cream sauce • Roast Chicken with Rosemarry • Chicken Kung Pao • Opor Ayam Fish. Please Choose 1 • Fish in Sweet & Sour sauce • Ikan Pepes Pasundan • Fish with Lemon Butter sauce • Ikan Panggang Sambal Matah • Fish with White Cream Butter sauce • Gulai Ikan • Pesmol Ikan • Ikan Acar Kuning • Ikan Asam Pedas • Breaded Fish with Tartar sauce • Fish Ginger Steam Meat. -
Wisata Kuliner Dan Jajanan Kaki Lima Di Semarang. Rumah Makan Kampung
WISATA KULINER DAN JAJANAN KAKI LIMA DI SEMARANG. RUMAH MAKAN KAMPUNG LAUT Rumah makan bertema family restaurant ini menawarkan paket wisata kuliner yang lengkap. Selain menyediakan aneka pilihan menu, tempat ini juga memiliki kolam pemancingan dan arena bermain khusus untuk anak-anak seperti seluncuran, ayunan dan jungkat jungkit. Menu makanan yang disajikan juga beragam seperti aneka olahan ayam, seafood, iga sapi bakar dan lain sebagainya. Alamat: (Puri Maerokoco) Jalan Anjasmoro, Tawang Mas, Semarang LUMPIA MBAK LIEN Siapa yang nggak tau makanan khas Semarang yang satu ini. Berisi telur, rebung, daging ayam atau udang, dan dibungkus pake kulit yang super crispy. Hmm ngebayanginnya aja udah ngiler banget! Di antara banyak penjual lumpia di Semarang, Gogirl! ngerekomendasiin Lumpia Mbak Lien. Alamat : Jln. Pemuda Gang Grajen No. 1, Bangunharjo, Pandansari Semarang GULAI KAMBING BUSTAMAN PAK SABAR Dari namanya saja, penikmat kuliner olahan daging kambing pasti sudah meneguk air liur membayangkan kelezatannya. Kuliner daging kambing di Semarang memang cukup beragam, salah satunya yang terbaik ada di warung ini. Gulai kambing Pak Sabar ini unik dan berbeda dengan olahan gulai kambing lain karena tidak menggunakan santan di campuran kuahnya. Alamat: Belakang Gereja Blenduk, kawasan Kota Tua, Semarang TAHU GIMBAL H. EDY Tahu gimbal adalah potongan tahu yang dimakan bareng udang goreng tepung, tauge, kol mentah, lontong, dan telur goreng. Kenikmatan ini ditambah lagi dengan siraman bumbu kacang dan kerupuk atau emping. Nyobain makanan yang satu ini ya! Alamat :, Jln. Menteri Supeno, Taman Menteri Supeno Semarang. MIE KOPYOK PAK DHUWUR Rasa yang enak dan porsi yang ngenyangin bikin mie kopyok ini cocok banget kita makan pas siang-siang di tengah aktivitas kita.