Profil Perusahaan

Total Page:16

File Type:pdf, Size:1020Kb

Profil Perusahaan Profil Perusahaan Def Catering merupakan perusahaan keluarga yang berpen- galaman dalam pelayanan jasa boga. Dipimpin oleh Avianty Sukarmadijaya S.E yang merupakan generasi ketiga dalam menjalankan usaha katering dan berkomitmen dalam menyajikan pelayanan kepada konsumen. Cita rasa dan menu menu terbaik serta ilmu manajemen da- lam mengelola catering diajarkan dan diturunkan oleh kedua orang tua yang berpengalaman dalam hal mendirikan restoran dan menjalankan perusahaan. Pengalaman dan reputasi dari Def Catering sebagai penyedia jasa boga di daerah Bandung dan sekitarnya terbangun dengan menyajikan cita rasa tradisional yang unik dengan me- madukan bahan bahan berkualitas baik dan juga pemberian pelayanan yang terbaik bagi konsumen. Inti dari bisnis catering adalah kepercayaan yang ditentukan oleh tiga faktor yakni harus bekerja bersama-sama, produk dan harga serta waktu pengiriman. Tidak ada yang bisa cukup menekankan pentingnya produk berkualitas tinggi dengan har- ga yang kompetitif dan dikirimkan ke pelanggan pada waktu yang telah disepakati. Untuk mencapai hal ini, kami harus ter- us-menerus menawarkan layanan kepada pelanggan yang luar biasa yang ditandai dengan kehandalan, kejujuran dan integri- tas. Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Visi Def Catering memiliki visi untuk terus meningkatkan daya saing kami dengan menerapkan nilai tambah serta inovasi un- tuk meningkatkan pelayanan kami untuk mencapai keunggu- lan yang kompetitif dalam persaingan. Misi Def Catering ingin menjadi patokan dan tolak ukur dalam pe- layanan katering berkualitas tinggi yang dirancang untuk memberikan pengalaman kuliner yang menyenangkan sesuai dengan kebutuhan konsumen kami. Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Pelayanan Fleksibilitas dan Inovasi adalah kunci untuk keberhasilan masa depan, dan kami di Def Catering terus-menerus mencari un- tuk menyediakan makanan berkualitas tinggi bagi semua pelanggan kami. Kami menyediakan berbagai layanan yang meliputi: Acara pertemuan kantor makan siang ataupun prasmanan Peresmian maupun Pelatihan kantor Katering Pernikahan Pesta kebun Arisan Pertemuan keluarga, dll Kami menyiapkan makanan secara profesional di dapur kami dan kemudian paket makanan siap kami hantarkan ke rumah ataupun lokasi yang diinginkan. Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Portofolio Manajemen Def Catering yakin bahwa memberikan makanan kita dengan standar yang baik semakin penting di pasar ka- tering saat ini. Kami menyadari pentingnya menciptakan kesan yang tepat pa- da harga yang tepat. Tim katering dan staf kami selain terlatih, menyenangkan, cer- das, sopan dan akan melakukan sebanyak mungkin untuk memberikan pelayanan yang berkualitas tidak peduli apa kebutuhan Anda. Kami telah menyediakan layanan katering untuk klien mapan seperti: Bank Woori Saudara Bandung Digital Valley BanK Jabar Banten Dinas Pendapatan Daerah Jawa Barat Diklat Badan Koordinasi Keluarga Berencana Nasional Lembaga Penerbangan dan Antariksa Nasional Bandung Mark Plus Otoritas Jasa Keuangan Telkom University Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Menu Def Catering menawarkan berbagai jenis makanan dan minu- man dari menu sarapan, makan siang sampai makan malam dan juga terdapat nasi tumpeng yang diperuntukkan acara peresmian, makanan kotak hingga makanan ringan, kue kue modern dan tradisonal. Penawaran berbagai macam jenis menu dan komposisi yang menarik di tampilkan untuk memenuhi kepuasan pribadi da- lam memilih sesuai dengan cita rasa dan anggaran konsumen. Berikut pilihan menu yang kami tampillkan seperti Menu Buffet Menu Stall Menu Dessert Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Menu Menu Buffet Aneka Nasi Nasi Goreng Singapore Nasi Uduk Nasi Goreng Vegetable Nasi Tutug Oncom Nasi Kuning Nasi Lemak Nasi Liwet Nasi Hainan Aneka Daging/Ayam/Ikan Balado Dendeng Beef/chicken Rolade Beef Teriyaki Bistik Daging Kalio Daging Lidah Sapi paprika Saus Mentega Daging Sapi lada hitam Lidah Saus putih Sambal Goreng Ati / Udang Kornet Beef gulung telur Kikil Bumbu Kuning Ayam Kodok Ikan Gurame/Kakap asam manis Ayam Sechuan Ikan Gurame Acar Kuning Ayam Rica rica Ikan Kakap Saus Wijen Ayam bumbu rujak Cumi Saus Tiram Ayam Goreng Mentega Cumi Crispy Asam Manis Ayam Merah Kacang Mede Phone: 022– 2007186 Ayam Opor Mobile: +62 81221700050 Ayam Fillet Saus Pedas E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Menu Menu Buffet Aneka Sayur/ Lain lain Asinan Macaroni Schootel Baby Buncis Daging Sapi Sapo Tahu Seafood Bihun Goreng Soun Pedas Cabe Hijau Capcay Soun Putih Gado gado Toge Seafood Huzaren Sla Telur Pindang Kailan Sapi Tahu Jamur Kimlo Goreng Aneka Sunda Ayam Bakar / Goreng Sambal Goreng Mustafa Aneka Pepes Semur / opor Jengkol Gepuk Teri Kacang Pedas Karedok Tumis Waluh Pindang Ikan Mas Tumis Genjer Pepes Ikan Mas Tumis Jantung Perkedel Jagung/Kentang Ulukuteuk Leunca Urap Aneka Sop/Soto/Gulai Soto Ayam Soto Bandung Sup Bola Tahu Phone: 022– 2007186 Sup Kimlo Mobile: +62 81221700050 Sup Macaroni E-mail: [email protected] Gulai Sapi / Kambing Instagram : Def_catering Facebook : Def Caterer Menu Menu Stall Baso Tahu Nasi Liwet Sunda Baso Malang Nasi Tutug Oncom Beef Yakiniku Nasi Uduk Chicken Katsu Pepes Nasi Callamari Pastel Tutup Dimsum Pempek Palembang Empal Gentong Sate Ayam Gule Sapi + Lontong Sate Sapi Iga Bakar Sate Padang Juanlo Soto Betawi Kambing Guling Soto Mie Lidah Panggang Saus Jamur Soto Padang Lontong Kari Spaghetti / Lasagna Lontong Cap Gomeh Sosis, Nugget, Dumstick Lontong Pecel Salad Lumpia Scahclik Mie Kocok Tempura Misoa Bakso Zupa zupa Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer Menu Menu Dessert Aneka Puding Aneka Kolak Aneka Punch Bandrek Bajjigur Cake Coffe and Tea Es Bools Es Buah Spesial Es Campur Es Doger Es Goyobod Es Lychee Es Lengkeng Es Teler Ice Cream Jajanan Pasar Juice buah Milk Shake Rujak Bebek Rujak Ulek Sop Buah Youghurt Coctail Phone: 022– 2007186 Mobile: +62 81221700050 E-mail: [email protected] Instagram : Def_catering Facebook : Def Caterer .
Recommended publications
  • Copy of Order Form Oct 2013 New Price Copy
    Lulu Nyonya Goodies Sdn Bhd ( 573034-w) Tel : 03 - 9283 8182, 03 - 9282 6182 Fax : 03 - 9283 3182 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 BS-G Batik Sago wt Coconut 0.80 1 CL-G Cara Berlauk 0.80 Customer / Company Name : 2 BB-G Bingka Beras 0.80 2 CB-G Cucur Badak 0.80 3 BP-G Bingka Pandan 0.80 3 LC-G *Lobak Cake 0.80 Contact Person : 4 BT-G Bingka Telur 0.80 4 CPP-G Mini Pulut Panggang 0.80 5 BU-G Bingka Ubi 0.80 5 POP-G Yam Cake 0.80 Tel : Fax : 6 CM-G Cara Manis 0.80 6 PP-G Curry Puff 1.50 7 CNB-G Crispy Nutty Ball - Peanut 0.80 7 YC-G Popiah 1.50 H/P : 8 CNB1-G Crispy Nutty Ball - Red Bean 0.80 9 CS-G Crystal Sago 0.80 Delivery Address : 10 KLK-G Kole Kacang 0.80 11 KB-G Kueh Bakar 0.80 Bake / Cakes 12 KC-G Kueh Cendol 0.80 No. Code Product Name Unit Price Qty Order Total 13 KJ-G Kueh Jagung 0.80 RM Pcs RM 14 KM-G Kueh Kacang Merah 0.80 1 CC-G *Carrot Cheese Cake Slice(min.30 pc ) 2.50 15 KKR-G Kueh Keria 0.80 2 BCC-G *Premium Butter Cake (min.30 pc ) 1.50 Collection / Del.
    [Show full text]
  • Modul Dasar-Dasar Kuliner (Nut 161)
    MODUL DASAR-DASAR KULINER (NUT 161) DISUSUN OLEH PUTRI RONITAWATI, SKM., M.Si. UNIVERSITAS ESA UNGGUL 2020 Universitas Esa Unggul http://esaunggul.ac.id 0 / 226 MODUL DASAR-DASAR KULINER (NUT 161) MODUL 1 PENGANTAR KULINER DAN PERKEMBANGANNYA DI MANCANEGARA DISUSUN OLEH PUTRI RONITAWATI, SKM., M.Si. UNIVERSITAS ESA UNGGUL 2020 Universitas Esa Unggul http://esaunggul.ac.id 1 / 226 PENGANTAR A. Kemampuan Akhir Yang Diharapkan Setelah mempelajari modul ini, diharapkan mahasiswa mampu : 1. Menguraikan visi dan misi Universitas Esa Unggul 2. Merinci topik-topik perkuliahan Dasar-dasar Kuliner 3. Mengidentifikasi buku referensi serta komponen dan proporsi penilaian mata kuliah Dasar-dasar Kuliner. 4. Menguraikan perkembangan kuliner di berbagai negara B. Uraian dan Contoh 1. Visi dan Misi Universitas Esa Unggul mempunyai visi menjadi perguruan tinggi kelas dunia berbasis intelektualitas, kreatifitas dan kewirausahaan, yang unggul dalam mutu pengelolaan dan hasil pelaksanaan Tridarma Perguruan Tinggi. Untuk mewujudkan visi tersebut, maka Universitas Esa Unggul menetapkan misi-misi sebagai berikut : a. Menyelenggarakan pendidikan tinggi yang bermutu dan relevan b. Menciptakan suasana akademik yang kondusif c. Memberikan pelayanan prima kepada seluruh pemangku kepentingan 2. Topik Perkuliahan Kuliner merupakan perpaduan antara ilmu dan seni,karena dibutuhkan pengetahuan terkait dengan ilmu gizi, ilmu bahan makanan, alat-alat penyelenggaraan makanan, ketrampilan seni memasak(membaca,praktek dan mengembangkan resep). Kuliner dapat didefinisikan
    [Show full text]
  • A Review of the Malaysia's Heritage Delicacy Alongside with The
    Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging.
    [Show full text]
  • Take Away Menu MF31 Milo (Cold) $ 3.90 MF32 Milo (Hot) $ 3.50
    Malaysian Favourites MF01 Lychee Grass Jelly $ 5.90 MF02 Fresh Lemon Honey (Hot) $ 3.50 MF03 Lemon Tea with Honey $ 3.50 MF04 Red Bean $ 4.90 MF05 Fresh Lemon Honey (Cold) $ 3.90 MF06 Lemon Tea $ 3.90 MF07 Barley (Cold) $ 3.90 MF08 Barley Grass Jelly $ 4.20 MF09 Organic Soya Milk (Cold) $ 3.90 MF10 Soya Milk Grass Jelly $ 4.20 MF11 Soya Milk + Sesame Ice Cream $ 5.80 MF12 Soya Milk Jelly $ 4.90 MF13 Soya Milk Pudding $ 4.90 MF14 Soya Milk Pudding + Grass Jelly $ 4.90 MF15 Teh (Hot) $ 3.50 MF16 Kopi (Hot) $ 3.50 MF17 Kopi O (Hot) $ 3.50 MF18 Kopi Cham Milo (Hot) $ 3.80 MF19 Teh (Cold) $ 3.90 MF20 Kopi (Cold) $ 3.90 MF21 Kopi O (Cold) $ 3.90 MF22 Kopi Cham Milo (Cold) $ 4.20 MF23 Milo Dinosaur $ 4.90 MF24 Chocolate (Cold) $ 4.20 MF25 Teh + Jelly $ 4.90 MF26 Teh C Special $ 3.90 MF27 Barley (Hot) $ 3.50 MF28 Organic Soya Milk (Hot) $ 3.50 MF29 Jasmine Tea $ 1.50 MF30 Chocolate (Hot) $ 3.50 Take Away Menu MF31 Milo (Cold) $ 3.90 MF32 Milo (Hot) $ 3.50 Pappa Delicious Concoctions PD01 Ribena Melon $ 5.90 PD02 Mango Mania $ 5.90 Melbourne CBD PD03 Matcha Rocks $ 7.20 Shop 11, Qv Square, PD04 Open Sesame $ 7.20 Qv Building, Melbourne, Italian Coffee Selection VIC 3000 IC01 Cappuccino (Regular) $ 3.30 03 9654 2682 IC02 Cappucino (Large) $ 3.80 IC03 Latte (Regular) $ 3.30 IC04 Latte (Large) $ 3.80 Chadstone IC05 Flat White (Regular) $ 3.30 Shop F029, Chadstone IC06 Flat White (Large) $ 3.80 Shopping Centre, IC07 Expresso (Regular) $ 3.30 VIC 3148 IC08 Long Black (Regular) $ 3.30 IC09 Long Black (Large) $ 3.80 03 9568 3323 IC10 Macchiato (Short)
    [Show full text]
  • Supplementary Table S1: Complete Food Group and List Included in the Semi-Quantitative FFQ
    Supplementary Table S1: Complete food group and list included in the semi-quantitative FFQ. A. Cereals & cereals products D. Eggs L. Traditional Malaysian ‘Kuih’ & 1. White rice 74. Boiled egg Confectionaries 2. Basmati rice 75. Fried egg 144. Fried & spicy traditional kuih 3. Brown rice 76. Salted egg (e.g.: curry puff/ samosa/ popia 4. Fried rice rolls/ vadai) 5. Rice/ ‘Nasi Dagang’ E. Vegetables 145. Fried & sweet traditional kuih 6. Rice/ ‘Nasi Arab’/ ‘Nasi Briyani’/ 77. Fried green leafy vegetables (e.g.: doughnut / ‘ham chi peng/ lad- ‘Nasi Jagung’/ ‘Nasi Minyak’/ ‘Nasi 78. Green leafy vegetables soup doo/ cakoi’) Tomato’ 79. Green leafy vegetables cooked 146. Grilled/ Steamed spicy tradi- 7. Rice cooked with coconut milk/ with coconut milk gravy (e.g.: curry/ tional kuih (e.g.: grilled glutinous ‘Nasi Lemak’ ‘lemak’) rice/ ‘cara berlauk/ meat pau’) 8. Chicken Rice 80. Green leafy vegetables cooked by 147. Grilled/ Steamed sweet tradi- 9. Rice/ ‘Nasi Kerabu’ steamed/ boiled tional kuih (e.g.: apam/ kuih ang 10. Plain Porridge 81. Fried cruciferous vegetables koo/ kaya pau/ kuih talam) 11. Porridge (e.g.: chicken porridge/ 82. Cruciferous vegetables soup 148. Sweet porridge (e.g.: durians fish porridge/ meat porridge/ lambuk 83 Cruciferous vegetables cooked porridge/ green beans porridge/ porridge) with coconut milk gravy (e.g.: curry/ sweet potato porridge) 12. Fried Noodles (‘mee/ mee-hoon/ ‘lemak’) 149. Cakes kueh-teow/ wantan mee’) 84. Cruciferous vegetables cooked 150. Pastry (e.g.: pie/ croissant) 13. Noodles cooked with gravy (e.g.: by steamed/ boiled 151. Jelly/ ‘agar-agar’ ‘hailam/ kicap/ kolok/ sizzling’) 85. Fried bean vegetables 152.
    [Show full text]
  • Attachment 1
    Region RSA No Stall Operator Type of Food Gurun RSA Northbound 1 Chicken Rice Corner - Set Nasi Ayam - Nasi Lemak Ayam Berempah 2 Wan Laksa Gurun RSA Southbound - Laksa - Set Asam Pedas Juru Layby Southbound 3 Saji Penang - Nasi Ayam Penyet Beverages 4 One Teko - Sirap Selasih - Ice Lemon Tea - Laksa 5 Raja Ulam - Nasi Bajet - Nasi Lemak RSA Gunung Semanggol Northbound Beverages 6 Teh Tarik Cafe - Teh Ais Cincau - Air Mata Kucing Northern - Teh Hijau Ais - Nasi Lemak Ayam 7 Nasi Lemak & Aneka Sup - Nasi Lemak Sambal Sotong - Nasi Goreng Ayam - Burger Ayam/Daging - Samosa 8 Adamira Seven Delights - Roti Hotdog - Keropok Lekor - Sausage Jumbo Cheese RSA Gunung Semanggol Southbound - Set Roti Bakar + Kopi 9 Transit Minuman - Set Pau + Teh Tarik - Set Latte + Chipsmore 10 Two Cups Coffee - Set Mocha + Chipsmore - Set Frappe + Chipsmore - Mi Sizzling Ayam/Daging 11 Sizzling Claypot & Ikan Bakar - Nasi Claypot - Yong Tau Foo RSA Tapah Southbound - Nasi Ayam - Mi Kari 12 Selera Utara Ikan Bakar - Bihun Sup - Mi Goreng - Bihun Goreng - Set Pau + Mineral Water 13 Tanjung Malim Pau - Frozen Pau - Mi Udang 14 Aneka Citarasa - Mi Rebus - Nasi Ayam Penyet RSA Ulu Bernam Southbound - Mi Kari 15 D’Famous Dzul Mee Kari - Nai Ayam - Laksa Penang - Kuih Apam 16 Café Sinar - Set Sandwic + Teh Cincau Ais - Set Puding Custard Cocktail + Teh Hijau Ais - Pau Variety 17 Yik Mun - Hainan Coffee RSA Rawang Northbound - Bread 18 Harolds Bread - Pastry - cakes varieties 19 Speedway Mart Convenient Shop, Snacks 20 A&W Burger Set Sungai Buloh OBR 21 Sate Kajang Hj
    [Show full text]
  • Hidangan Warisan Buffet Dinner 2017 Pembuka Selera
    HIDANGAN WARISAN BUFFET DINNER 2017 RM 110.00nett – Adults RM 55.00nett – Children 6-12 years PEMBUKA SELERA Aneka Kerabu Kerabu Mangga Muda, Kerabu Ayam, Kerabu Kaki Ayam Kerabu Tembikai Utara, Kerabu Som Tam Kerabu Pucuk Paku, Kerabu Taugeh Kerabu Perut, Kerabu Nangka Kerabu Makanan Laut, Kerabu Kacang Botol Acar Rampai, Acar Buah, Acar Jelatah Thai Beef Salad, Jellyfish Salad, Thai Glass Noodle Salad Fresh Salad: 5 Jenis Salad bersama with Sos Salad Warm Salad: Tempe Goreng Berlada Kentang Goreng Bersambal Dengan Ikan Bilis Dan Kacang Paru Berlada, Tauhu Sumbat Sos Cili Ikan Bilis Goreng Berbawang Telur Ikan Goreng Telur Asin Aneka Jenis Ikan Masin:- (Ikan Sepat, Ikan Bulu Ayam, Ikan Talang Masin, Ikan Gelama, Pekasam) Aneka Jenis Keropok:- (Keropok Ikan, Keropok Malinja, Udang, Bawang, Papadom) Ulam-Ulaman Segar: Ulam Raja, Ulam Pegaga, Daum Selom, Kacang Botol, Jering, Petai, Pucuk Gajus dan Timun Ulam Celur: Jantung Pisang, Pucuk Ubi, Kacang Panjang dan Bendi Rojak: (To Be Rotate Daily) Pasembur Rojak Buah Sotong Kangkung Rojak Mamak Rojak Petis Pecal Gado Gado Jeruk Buah Buahan: Jeruk Cermai, Kelubi, Kedondong, Mempelam, Betik dan Buah Pala Sambal: Sambal Belacan, Sambal Tomato, Sambal Mangga, Sambal Tempoyak, Budu dan Cencaluk HIDANGAN UTAMA Sup Ayam Berempah Nasi Putih Nasi Goreng Kampung Bihun Goreng Siam Daging Masak Hitam Kari Kambing Madras Rendang Ayam Kampung Pucuk Ubi Ikan Patin Masak Tempoyak Udang Mentega Ketam Bercili Tauhu Goreng berserta Sos Thai Sayur Pucuk Paku Goreng Belacan GERAI-GERAI MEDAN SELERA: Gerai Satay
    [Show full text]
  • Visualization of Malay Traditional Food: Emotional Expression of the Immigrants in Malaysia
    GeoJournal of Tourism and Geosites Year XII, vol. 26, no. 3, 2019, p.905-915 ISSN 2065-1198, E-ISSN 2065-0817 DOI 10.30892/gtg.26318-406 VISUALIZATION OF MALAY TRADITIONAL FOOD: EMOTIONAL EXPRESSION OF THE IMMIGRANTS IN MALAYSIA Nasir YUSOFF* Universiti Sains Malaysia, Department of Neurosciences, School of Medical Sciences, Health Campus, 16150 Kubang Kerian, Kota Bharu, Kelantan, Malaysia, e-mail: [email protected] Norlyiana SAMSURI Universiti Sains Malaysia, Department of Neurosciences, School of Medical Sciences, Health Campus, 16150 Kubang Kerian, Kota Bharu, Kelantan, Malaysia, email: [email protected] Salahuddien AYOB University Tunku Abdul Rahman, Psychology Department, Faculty of Arts and Social Sciences, Kampar Campus, Jalan Universiti, Bandar Barat 31900 Kampar, Perak, e-mail: [email protected] Faruque REZA Universiti Sains Malaysia, Department of Neurosciences, School of Medical Sciences, Health Campus, 16150 Kubang Kerian, Kota Bharu, Kelantan, Malaysia, email: [email protected] Citation: Yusoff, N., Samsuri, N., Ayob, S., & Reza, F. (2019). VISUALIZATION OF MALAY TRADITIONAL FOOD: EMOTIONAL EXPRESSION OF THE IMMIGRANTS IN MALAYSIA. GeoJournal of Tourism and Geosites, 26(3), 905–915. https://doi.org/10.30892/gtg.26318-406 Abstract: Adapting to the new home settlement has significant implications on psychological dimension. This study aims to examine the emotional expression of the immigrants towards the Malay traditional food - the cultural heritage of the ethnic majority in Malaysia, in comparison to Malaysian Malay and Malaysian non-Malay. Through the visualization approach, participants were asked to respond to a series of Malay traditional food images and self-rated their emotional expression by using the Self-assessment Manikin. Emotional expression was significantly lower in immigrants in comparison to Malaysian Malay and Malaysian non-Malay.
    [Show full text]
  • Mahendra Naidu A/L R. Manogaran Trading As Sri Sai Traders V Navin
    IN THE HEARINGS AND MEDIATION DEPARTMENT OF THE INTELLECTUAL PROPERTY OFFICE OF SINGAPORE REPUBLIC OF SINGAPORE Trade Mark Nos. 40201606062U and 40201606064Y Hearing Date: 19 November 2018 IN THE MATTER OF TRADE MARK REGISTRATIONS IN THE NAME OF NAVIN TRADING PTE LTD AND APPLICATIONS FOR DECLARATIONS OF INVALIDITY THEREOF BY MAHENDRA NAIDU A/L R. MANOGARAN TRADING AS SRI SAI TRADERS Hearing Officer: Ong Sheng Li, Gabriel Principal Assistant Registrar of Trade Marks Representation: Mr G Radakrishnan (Grays LLC) for the Applicant Mr Sudeep Kumar (S K Kumar Law Practice LLP) for the Registrant GROUNDS OF DECISION Introduction 1 Before this tribunal are two trade mark invalidation actions that have been consolidated. They were commenced by Mahendra Naidu A/L R. Manogaran trading as Sri Sai Traders (“Applicant”) on 12 May 2017 against the following registered trade marks owned by Navin Trading Pte Ltd (“Registrant”). a. (Trade Mark No. 40201606062U) in Classes 29 and 30 (“62U”); and [2019] SGIPOS 2 b. (Trade Mark No. 40201606064Y) in Classes 29 and 30 (“64Y”). For convenience, I refer to 62U and 64Y collectively as the “Subject Marks”. 2 The Subject Marks were applied for on 4 April 2016, and are registered in respect of the following goods: Class 29 Cooking oils; Dried pulses; Canned pulses; Pulses (for food); Pulses (foodstuffs). Class 30 Spices; Spice mixes; Spice mixes; Spiced salt; Curry spices; Pizza spices; Pepper spice; Curry [spice]; Baking spices; Curry [spice]; Curry [spice]; Baking spices; Edible spices; Cloves [spice]; Spice extracts;
    [Show full text]
  • SMK NEGERI 3 MAGELANG Dosen Pembimbing Lapangan PPL Prihastuti Ekawatiningsih
    LAPORAN INDIVIDU PRAKTEK PENGALAMAN LAPANGAN (PPL) SMK NEGERI 3 MAGELANG Dosen Pembimbing Lapangan PPL Prihastuti Ekawatiningsih, M.Pd Disusun Oleh : Sari Aprina Wardani 12511244004 PENDIDIKAN TEKNIK BOGA FAKULTAS TEKNIK UNIVERSITAS NEGERI YOGYAKARTA 2015 HALAMAN PENGESAHAN Pengesahan laporan kegiatan PPL di SMK Negeri 3 Magelang Nama : Sari Aprina Wardani NIM : 12511244004 Jurusan : Pendidikan Teknik Boga Telah melaksanakan kegiatan PPL di SMK Negeri 3 Magelang dari tanggal 10 Agustus 2015 s.d 11 September 2015. Hasil kegiatan tercakup dalam naskah laporan ini. Magelang, September 2015 Dosen Pembimbing Lapangan Guru Pembimbing Prihastuti Ekawatiningsih,M.Pd Januwijarti, S.Pd NIP. 19750428 199903 2 002 NIP. 19710115 200604 2 011 Mengetahui, P.L.H Kepala Sekolah Koordinator PPL Drs.Tokhibin Sutji Sadarini, S.Pd NIP. 19680713 200501 1 007 NIP. 19661228 199303 2 007 KATA PENGANTAR Puji dan syukur kehadirat Allah SWT yang telah memberikan Karunia-Nya dan Rahmat-Nya, sehingga penulis mampu menyelesaikan Praktik Pengalaman Lapangan (PPL) di SMK Negeri 3 Magelang tanpa ada halangan sampai tersusunnya laporan ini. Laporan ini disusun untuk memenuhi tugas mata kuliah Praktik Pengalaman Lapangan (PPL) yang keduanya merupakan mata kuliah wajib lulus bagi mahasiswa Universitas Negeri Yogyakarta. Kegiatan PPL yang dilaksanakan pada tanggal 10 Agustus sampai dengan 11 September 2015 yang bertujuan membentuk pribadi calon pendidik bangsa yang memiliki keunggulan dalam kualitas dan berdedikasi tinggi, dengan mengetahui tugas seorang pendidik, serta di dalam pelaksanaannya memberikan pengalaman yang tidak ada di dalam perkuliahan. Penulis menyadari bahwa keberhasilan kegiatan PPL ini tidak lepas dari bantuan berbagai pihak. Oleh karena itu pada kesempatan ini penulis mengucapkan terima kasih yang sebesar-besarnya atas bimbingan, arahan, dan saran yang telah diberikan hingga pelaksanaan PPL dapat berjalan dengan lancar.
    [Show full text]
  • Kian Seng Seafood Restaurant 89.7 Supper Club Gourmet Street (210) Gourmet Street (TP31) 4013 Angmokio Ind
    Kian Seng Seafood Restaurant 89.7 Supper Club Gourmet Street (210) Gourmet Street (TP31) 4013 AngMoKio Ind. Park 1016 Geylang East Ave #01-165 27 Pioneer Road North 31 Tampines St 92 QR + TERMINAL QR + TERMINAL QR + TERMINAL QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Kian Seng Seafood 89.7 Supper Club 1 Gourmet St (210) PRN Gourmet St (TP31) Yi Xiang Seafood Soup 4013 Coffee House 89.7 Supper Club 2 Gourmet St (210) PRN Gourmet St (TP31) Mom Kitchen 4013 Economical Rice Gourmet St (TP31) Daily Delight Gourmet St (TP31) Gourmet St (TP31) Gourmet St (TP31) 4 2 2 6 2 Total Merchants: 16 Foodprints Investments Chong Hock Pte Ltd Oasis Jurong Island Jason Management 71 Pioneer Road 71 Tuas Avenue 1 3 Sakra Road 69 Ayer Rajah Cres QR + TERMINAL QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Beverages Economic Bee Hoon Fruit Juice Yuan Ji Chicken Rice Vegetarian Food Snacks Muslim Nasi Padang Rong Lai Fa Drinks Stall Economic Rice Prata Stall Fang Noodle House Heng Heng Curry Muslim Food Korean Cuisine Prata Stall Drink Stall Yi Pin Vegetarian YT Mix Veg Rice Si Chuan Food Korean Cuisine Ming Xiang DIM SUM Spice Corner Indian Cuisine 4 6 5 5 4 Total Merchants: 24 Uncle Leong Seafood Johnson Eatery FoodPrints Summit 15 Lorong 8 Toa Payoh #01-01 9 Toa Payoh Ind Park 8 Jurong Town Hall Road QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Drinks Fish Soup Johnson Eatery Drinks Seng
    [Show full text]
  • Rice, Nasi Dagang, Shelf Life, Sensory Acceptability, Malaysia
    International Journal of Food Science and Nutrition Engineering 2019, 9(1): 16-23 DOI: 10.5923/j.food.20190901.02 A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk Roslan Arshad1,*, Che Abdullah Abu Bakar1, Kamarul ‘Ain Mustafa1, Mohd Adzim Khalili Rohin2, Zarinah Zakaria1, Mohd Aiman Hamdan1, Siti Husna Zakaria1, Noor Aida Aini Nawawi1, Suziani Muda1, Ahmad Zubaidi A. Lafif3, Mohd Rozailan Ibrahim4 1Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Terengganu, Malaysia 2Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Gong Badak Campus, Terengganu, Malaysia 3Faculty of Medicine, Universiti Sultan Zainal Abidin, Medical Campus, Terengganu, Malaysia 4Terengganu Science and Creativity Centre, Kuala Terengganu, Terengganu, Malaysia Abstract ‘Nasi Dagang’ is a signature Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, southern Thai Malay provinces of Pattani, Yala and Narathiwat. Being a food preparation meant for immediate consumption, it naturally has short shelf life. Traditional preparations usually soak rice in fresh coconut milk with subsequent gelatinization facilitated via steaming process. As an objective to mitigate the adverse property of this food product, the scope of study undertaken focused on improvements of the formulation of the recipe using ultra-high temperature (UHT) coconut, skim and evaporated milk to replace the fresh coconut milk. In attempting to meet this objective of shelf life enhancement, modifications to the rice base utilized predetermined levels of various combinations of ultra-high temperature (UHT) coconut, skim, and evaporated milk to replace the fresh coconut milk.
    [Show full text]