DOCSLIB.ORG

SOCIAL EVENT 2021 Ketentuan Pemesanan

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SOCIAL EVENT 2021 Ketentuan Pemesanan SOCIAL EVENT 2021 Ketentuan Pemesanan • Pemesanan minimum buffet adalah 50 porsi per acara • Pemesanan minimum stall adalah 50 porsi per menu • Pemesanan minimum per acara non wedding adalah Rp.5.500.000,- • Pemesanan minimum per acara wedding adalah Rp.15.000.000,- • Waktu pelayanan selama 4 jam, selebihnya akan dikenakan biaya overtime berdasarkan jumlah tim yang bertugas • Harga belum termasuk dengan service charge sebesar 10-15% • Agar kualitas makanan terjaga dengan baik, klien wajib menyiapkan pantry tertutup dengan ukuran minimal 3x3 meter • Kami menyarankan untuk pemesanan makanan & minuman eksklusif dari Asri Indo Catering. Kami tidak bertanggung jawab terhadap pengolahan, penyajian, dan kualitas, serta masalah yang ditimbulkan oleh makanan dan minuman tersebut • Corkage fee sebesar Rp 1.500.000,-/ 100 porsi akan kami kenakan apabila ada makanan dari luar dan membutuhkan peralatan tambahan • Penambahan waiter & kitchen staff akan dikenakan biaya sebesar Rp.250.000,-/orang /4 jam* • Harga sudah termasuk : pelayanan, peralatan catering dan dekorasi buffet standar • Food testing untuk maksimum 6 orang setelah ada pembayaran deposit pertama. • Apabila ada permintaan untuk food testing sebelum ada pembayaran deposit pertama, maka akan dikenakan biaya sesuai dengan makanan yang dipesan. Ketentuan pembayaran • Down payment sebesar Rp.5.000.000, - untuk memastikan tanggal, dan tidak dapat dikembalikan jika adanya pembatalan acara • Pelunasan harus dilakukan 14 (empat belas) hari sebelum acara berlangsung. Apabila ada pemesanan tambahan, pembayaran harus dilakukan selambat - lambatnya 4 (hari) hari sebelum acara • Jika pelunasan tidak dilakukan sesuai dengan peraturan yang ada, maka klien akan kami informasikan dan pemesanan akan kami anggap batal • Pembayaran hanya ditransfer ke rekening perusahaan sbb: Bank BCA 2048 01 0887, a / n PT Asri Indo Kreasi PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 BUFFET MENU Regular Buffet | 95 Hidangan Pembuka Asinan Jakarta| Rujak pengantin | Urap Bali Sup Soto ayam lamongan | Sup ayam jamur | Sup kimlo Pilihan Lauk Ikan & Hidangan Laut Dory sambal dabu-dabu | Cakalang woku | Cakalang sambal matah | Ikan rica-rica kemangi | Dory goreng sambal kecombrang | Kakap bumbu kuning Daging Sapi Krengseng daging sapi | Daging sapi tumis cabe ijo | Rendang Ayam Ayam kecap palembang | Ayam rica-rica kemangi | Ayam lado ijo | Ayam bumbu rujak | Ayam taliwang | Ayam goreng rempah | Grilled Balinese chicken | Garang asem ayam Sayuran Tumis brokoli | Oseng buncis jagung manis | Cah kombinasi sayuran Menu pendamping Acar, sambal, & kerupuk Nasi putih & Nasi goreng pandan | Nasi goreng kecombrang Desserts Mix fruits Pepaya | Semangka | Melon Assorted puddings (3 kinds) Assorted Mini Snacks (3 kinds) Beverages Infused water Mineral water Juice / Flavor tea PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 Asian buffet | 95 Hidangan Pembuka Mixed salad | Huzaren sla | Thai beef salad | Tuna salad nicoise Sup Corn soup Pilihan Lauk Ikan & Hidangan Laut Dory saus tartar/mayo | Dory asam manis | Dory siram ala Thai | Salted egg yolk dory | Steam fish with herbs Daging Sapi Sapi lada hitam | Rolade daging | Beef teriyaki Ayam Ayam saus mentega | Ayam kuluyuk | Sweet Sour Chicken | Honey glazed chicken | Ayam lada garam | Kungpao chicken Sayuran Cah kailan & tofu | Sapo tahu | Beef baby buncis | Tumis pakcoy Menu pendamping Acar, sambal, & kerupuk Nasi putih & Nasi goreng oriental | Mie goreng lada hitam Desserts Mix fruits Pepaya | Semangka | Melon Assorted puddings (3 kinds) Assorted Mini Snacks (3 kinds) Beverages Infused water Mineral water Juice / Flavor tea PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 SPECIAL Indonesian | 125 Hidangan Pembuka Asinan Jakarta | Salad with Bali dressing | Rujak pengantin | Selada padang | Karedok | Gado-gado Sup Soto Bandung | Sup ayam jamur | Sup pindang daging | Soto Betawi Pilihan Lauk Ikan & Hidangan Laut Udang balado | Udang tiga rasa | Udang goreng havermut | Gurame bumbu Mangga | Kakap bumbu Pesmol Daging Sapi Lidah cabai hijau | Lidah saus putih | Dendeng balado | Javanese steak lidah | Lidah sambal Matah | Bistik sapi Ayam Ayam bakar Asri Indo | Ayam ikat pandan Sayuran Tumis brokoli | Oseng buncis jagung manis |Cah kombinasi sayuran Menu pendamping Acar, sambal, & kerupuk Nasi putih & Nasi goreng cabe ijo | Mie goreng Asri Indo Desserts Mix fruits Pepaya | Semangka | Melon Assorted puddings (3 kinds) Assorted Mini Snacks (3 kinds) Beverages Infused water Mineral water Juice / Flavor tea PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 Aneka pudding Chocolate | Coffee | Coconut | Fruit cocktail | Mandarin | Mocca | Peach melba | Strawberry | Pandan | Blueberry | Almond bean curd | Mango | Tutti frutti | Cendol | Ijo lumut Aneka mini snacks Banana cake | Brownies | Carrot cake | Strawberry cake | Balapis Manado Apple crumble | Chocolate pie | Cheese roll | Fruit tartlet | Soes rainbow | Paris brest | Assorted mini cakes (3 kinds) Aneka juice Orange | Apple | Guava | Mango | Soursop | Strawberry PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 Aneka nasi nusantara SEGO ASRI INDO | 80 NASI CAMPUR PALEMBANG | 65 Nasi ijo gurih bungkus daun | Ikan Nasi samin | Daging malbi | Sate ikan bilis cabe ijo | Udang sereh | Ayam bungkus | Sambal goreng buncis | suir sambel matah | Terik daging | Acar bawang Bombay | Sambal nanas Pesona jantung pisang | Sambal bajak | Kerupuk rambak NASI KECOMBRANG | 65 Nasi kecombrang, paru bacem, balado NASI KAPAU | 65 tempe, abon cakalang, tumis kacang Rendang paru | Teri balado petai | panjang & kulit melinjo, sambal Bilih balado terung | Ayam singgang | Sayur kapau | Sambal cabe hijau | Nasi KAWANUA MANADO | 75 pandan wangi Nasi bakar cakalang | Ayam tuturaga | Daging rica-rica kemangi | Perkedel NASI SELA BALI | 65 jagung krispi | Tumis daun pepaya | Nasi Sela | Ayam pelalah | Sambal mbe Sambal dabu-dabu | Kerupuk udang tongkol | Telur bumbu Bali | Sate be sampi | Sayur kacang panjang | Lawar NASI REMPAH JERUK | 75 nangka | Sambal matah | Rempeyek Nasi jeruk | Ayam bakar Asri Indo | Cumi lado ijo | kentang kering manis NASI IJO CAMPUR SARI | 65 pedas | Sate tempe bakar | Tumis Nasi ijo harum | Krengsengan daging | bunga pepaya | Sambal kecombrang | Bothok telur asin | Teri kecombrang | Kerupuk udang Sambal tempe | Sambal buto ijo | Kerupuk mawar SANGU SUNDA | 75 Nasi liwet | Aneka gorengan | Ayam NASI BAKAR | 68 goreng rempah | Ikan asin jambal Nasi bakar Jamur | Tumis udang rebon oseng cabe ijo | Tumis oncom leunca | | Ayam suir berempah | Satai jamur Sate usus & sate ati ampela | Lalapan | tiram | Oseng tempe cabe hijau | Sambal petai | Sambal rawit ijo | Sambal udang Kerupuk mawar PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 INDONESIAN STALLS NASI BOGANA 55 KUPAT TAHU MAGELANG 30 NASI BRIANI 55 KAMBING GULING 2.800 NASI GUDEG 60 75 pax / ekor NASI KUNING TERNATE 65 LAKSA BETAWI 28 Nasi kuning, ayam paniki, tumis LONTONG KIKIL 35 tongkol pedas, tumis buncis ati LONTONG CAP GOMEH 60 ampela, telur rebus, mie goreng, & Lontong, Opor ayam, Balado telur teri bawang goreng medan, Sayur godog labu siam, NASI KEBULI KAMBING 65 Sambal, Bubuk kelapa, Bubuk NASI KEBULI AYAM 60 kedelai, Kerupuk udang NASI LIWET SOLO 65 LONTONG MEDAN 60 Nasi Liwet, Ayam Opor, Sayur Labu, Lontong, sayur gurih labu, telur Tahu & Tempe Bacem, Telur Pindang, rebus, bihun goreng, kering kentang, Areh, Kerupuk gendar, & sambal sambal teri tempe, kerupuk Padang NASI RAWON 45 MARTABAK TELUR 27 NASI UDUK PINCUK 55 MIE AYAM KATSU 35 Nasi uduk | Ayam goreng lengkuas | MIE KOCOK MEDAN 35 Perkedel kornet | Bihun goreng | Tahu MIE GODOG JAWA 30 & tempe goreng | Teri kacang pedas | MODEL PALEMBANG 40 Sambal kacang | Kerupuk bawang MIE KANGKUNG 30 PEMPEK 35 SEGA JAMBLANG 65 ROTI JALA KARE AYAM 28 Nasi putih | Cumi masak hitam | Ikan ROTI JALA KAMBING 40 teri kapas cabe ijo | Sate telur puyuh | SATE AYAM 32 Urap bunga pepaya | Sambal Cirebon SATE MARANGGI 55 SATE PADANG 37 SELAT SOLO 35 AYAM KODOK 45 SIOMAY (min 100) 30 Galantine chicken, potato puree, SOTO PADANG 35 brown sauce, steam veggies. SOTO MIE KIKIL 30 BUBUR AYAM 28 SOP PINDANG IGA 45 BAKSO SAPI 28 SOTO AYAM LAMONGAN 28 BAKSO RUSUK 35 SOTO KUDUS 35 BAKWAN MALANG 28 SOTO SUKARAJA 40 COTO MAKASSAR 45 SOTO BANGKONG 45 EMPAL GENTONG 35 SOTO BANJAR 35 KETUPAT SAYUR PADANG 45 TEKWAN 40 PT. Asri Indo Kreasi | www.asriindocatering.com Marketing Gallery | Graha ADPD Jl.Buncit Raya No.101A. Jakarta Selatan 12790 +62 8131433 7183 | +62 21 251 32321 Asian & continental stalls BEEF TERIYAKI DON 35 ASSORTED FRITTER 28 ENOKI BEEF ROLL 45 Bitterballen, samosa, GYUTAN DON 45 & French fries SALMON MAYOYAKI 65 ANEKA PASTA 45 SALMON TERIYAKI DON 65 Lasagna / spaghetti aglio olio / SALMON STEAK 65 Fettucine carbonara / Spaghetti Salmon fillet, potato puree, kecombrang / Tuna fusilli / corn, & sautéed beansprouts Spaghetti Bolognaise / Fusilli SHOYU RAMEN 35 pesto / Macaroni
Load more

Recommended publications
  • FATIMAH: BIOGRAFI PENGUSAHA RUMAH MAKAN SEDERHANA PADANG TAHUN 1940-2007 JURNAL Diajukan Sebagai Untuk Memperoleh Gelar Sarjana
    FATIMAH: BIOGRAFI PENGUSAHA RUMAH MAKAN SEDERHANA PADANG TAHUN 1940-2007 JURNAL Diajukan Sebagai untuk Memperoleh Gelar Sarjana Pendidikan Strata 1 (S1) ULFA ATIKA NPM. 12020127 PROGRAM STUDI PENDIDIKAN SEJARAH SEKOLAH TINGGI KEGURUAN DAN ILMU PENDIDIKAN (STKIP) PGRI SUMATRA BARAT PADANG 2016 FATIMAH: BIOGRAFI PENGUSAHA RUMAH MAKAN SEDERHANA PADANG TAHUN 1940-2007 Oleh Ulfa Atika1 Anatona Gulo2 Livia Ersi3 Program Studi Pendidikan Sejarah STKIP PGRI Sumatera Barat ABSTRACT This researh the authors discuss the problems that may Fatimah What is the background of life that saw falls in business and becoming an entrepreneur restaurants. How's career as an entrepreneur Fatimah simple restaurant paddock years 1940-2007. Goals to be achieved in the writing of this Fatimah is to explain and describe the journey of life and career Fatimah as a woman entrepreneur simple restaurant typical dishes meadow pioneering efforts simple restaurant is from zero, until he became an entrepreneur who has had many branches restaurant and be able to build a cooperative relationship with the investors who want investing. The method used in this research is the historical method, which is carried out by several phases. First heuristic, which explores and collects data from relevant sources; The second source criticism, namely doing the processing and testing of the data found. Third interpret the information that has been selected, the historical resources that has been filtered through source criticism sorted out in order to obtain items of information required in the form of facts freelance later assembled and processed in accordance with the subject of research.The fourth presentation of the results of scientific papers that thesis.
    [Show full text]
  • Copy of Safka Menu Final
    Dear Guest, Warmest welcome to Safka Restaurant! We are happy to have you as our guest and hope you will enjoy this diverse menu. All our food is home-made, prepared and cooked with love by our Balinese kitchen team. Please let our serve know if you have any special dietary preferences or restrictions and our chef will be happy to accommodate. Most ingredients in our dishes come as much as possible from local produce. We care of the environment and our kitchen team is striving for sustainable and ecological ways of working. Your feedback and comments are very much appreciated, as we strive to constantly better ourselves for your maximum enjoyment. Would you kindly spread the good word and rate us after your culinary experience with us on TripAdvisor and on social media: Please review us on TripAdvisor: www.tripadvisor.com/reviewit The Griya Team FIND US, FOLLOW US AND TAG US ON SOCIAL MEDIA! THEGRIYAVILLASANDSPA Starters ESCARGOT À LA BOURGUIGNONNE - 65K S n a i l s i n g a r l i c & h e r b b u t t e r s e r v e d w i t h h o m e - m a d e b a g u e t t e BEEF CARPACCIO - 75K S e r v e d w i t h r u c o l a , p e s t o & p a r m e s a n FIRE CRACKER PRAWNS - 65K S e r v e d w i t h c h i l l i & s o y a d i p 3 X TUNA - 65K T a r t a r , t a t a k i & s a s h i m i s e r v e d w i t h w a s a b i a n d c o n d i m e n t s GAMBAS À LA MINUTE - 70K P r a w n t a p a s w i t h s h e l l f i s h c i t r o n e l l e & h e r b s a l a d A U B E R G I N E R O L L S - 6 0 K R o a s t e d e g g p l a n t s t u f f e d w i t h w a l n u t & h e
    [Show full text]
  • Atraksi Wisata Gastronomi Di Desa Kapau Kabupaten Agam Sumatera Barat
    No Daftar FPIPS : 1191/UN 40.A2.8/PP/2019 ATRAKSI WISATA GASTRONOMI DI DESA KAPAU KABUPATEN AGAM SUMATERA BARAT SKRIPSI Diajukan untuk Memenuhi Salah Satu Syarat Untuk Memperoleh Gelar Sarjana Pariwisata Oleh : Putri Andan Sari NIM. 1501507 PROGRAM STUDI MANAJEMEN INDUSTRI KATERING FAKULTAS PENDIDIKAN ILMU PENGETAHUAN SOSIAL UNIVERSITAS PENDIDIKAN INDONESIA 2019 LEMBAR HAK CIPTA ATRAKSI WISATA GASTRONOMI DI DESA KAPAU KABUPATEN AGAM SUMATERA BARAT Oleh : Putri Andan Sari Sebuah Skripsi Yang Ditujukan Untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Pariwisata Pada Fakultas Pendidikan Ilmu Pengetahuan Sosial © Putri Andan Sari 2019 Universitas Pendidikan Indonesia Agustus 2019 Hak Cipta Dilindungi Undang-Undang Skripsi Ini Tidak Boleh Diperbanyak Seluruhnya, Atau Sebagian Dengan Cara Di Cetak Ulang, Difotocopy Atau Cara Lainnya Tanpa Izin Penulis i PERNYATAAN Saya menyatakan bahwa skripsi yang berjudul ATRAKSI WISATA GASTRONOMI DI DESA KAPAU KABUPATEN AGAM SUMATERA BARAT ini sepenuhnya karya saya sendiri. Tidak ada bagian di dalamnya yang merupakan plagiat dari karya orang lain dan saya tidak melakukan penjiplakan atau pun pengutipan dengan cara yang tidak sesuai etika keilmuan yang berlaku dalam masyarakat keilmuan. Atas pernyataan ini, saya siap menanggung resiko/ sanksi yang dijatuhkan kepada saya apabila ditemukan adanya pelanggaran terhadap etika keilmuan dalam karya saya ini, atau ada klaim dari pihak lain terhadap keaslian karya saya ini. Bandung, Agustus 2019 Yang Membuat Pernyataan (Putri Andan Sari) iii ABSTRAK Putri Andan Sari (2019), Atraksi Wisata Gastronomi Di Desa Kapau Kabupaten Agam Sumatera Barat. Pembimbing : (I) Dr. Dewi Turgarini, SS., MM. Par, (II) Indriyani Handyastuti, M.Sc Penelitian ini ditulis dengan tujuan untuk mengetahui apa saja gastronomi unggulan di Desa Kapau, bagaimana komponen gastronomi unggulan di desa tersebut, dan apa saja kontribusi masyarakat dan juga pemerintah terhadap pelestarian gastronomi di Desa Kapau, Kabupaten Agam Sumatera Barat.
    [Show full text]
  • Kamusbesarbahasaindonesia Hal 1001-End.Pdf
    ornamental x otak-atik 1024 ornamental /ornaméntal/ a berhubungan osilasi n gerakan ke kiri dan ke kanan atau dng ornamen ke atas dan ke bawah; ayunan; getaran ornamentasi /ornaméntasi/ n perhiasan dng osilator n peranti yg menghasilkan arus memakai ornamen-ornamen gerak (spt generator frekuensi radio) ornitologi n ilmu pengetahuan tt burung- osilograf n 1 Lis alat yg mencatat aliran burung dan tekanan listrik yg berubah-ubah; ornitologis a berkenaan dng burung 2 Dok yg mencatat getaran atau naik orografi n cabang geografi fisik yg berhu- turunnya tekanan darah bungan dng gunung-gunung osilogram n Lis grafik yg dibuat oleh se- orografis a secara orografi buah osilograf 1orok n bayi osiloskop n Lis osilograf yg mencatat ge- 2orok, mengorok v mendengkur: dia ~ lombang-gelombang listrik secara visual karena terlalu lelah bekerja pd suatu layar 1orok-orok n Bot tanaman yg ditanam sbg osmium n Kim unsur logam (simbol OS) pupuk hijau, Crotalaria ferruginea yg sering ditemui dl kelompok logam 2orok-orok n titiran dibuat dr tempurung platina kelapa yg bunyinya menarik perhatian osmose n pencampuran dua macam barang ikan untuk datang berkumpul cair yg menembus sekatan (yg banyak 1orong-orong n lubang sumbu meriam pori-porinya) (bedil) kuno ostentasi /osténtasi/ n perbuatan memamer- 2orong-orong n anjing tanah kan secara berlebihan (tt kepandaian, ortodoks a 1 berpegang teguh pd peraturan kekayaan, dsb) agama; 2 kolot; berpandangan kuno osteologi /ostéologi/ n Anat cabang ilmu ortodoksi n ketaatan kpd peraturan agama anatomi yg khusus menyelidiki
    [Show full text]
  • Downloads/Dasar Manuskrip Melayu Perpustakaan Negara Malaysia.Pdfdiakses Pada
    Khazanah Bahasa, Sastra dan Budaya Serumpun Himpunan Tulisan Editor: Ab. Razak Bin Ab. Karim Pramono Lembaga Pengembangan Teknologi Informasi dan Komunikasi Universitas Andalas Khazanah Bahasa, Sastra dan Budaya Serumpun: Himpunan Tulisan Editor: Ab. Razak Bin Ab. Karim Pramono Khazanah Bahasa, Sastra dan Budaya Serumpun: Himpunan Tulisan Editor: Ab. Razak Bin Ab. Karim Pramono Tata Letak: Multimedia LPTIK Desain sampul: Multimedia LPTIK ISBN 978-602-50377-4-0 Diterbitkan oleh Hak cipta dilindungi undang-undang Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku tanpa izin tertulis dari penerbit PENGANTAR EDITOR ubungan antara Indonesia dan Malaysia selalu dibungkus dengan Hadigium “budaya serumpun”, “saudara sepadan” dan “bahasa yang sama”. Namun demikian, dalam dinamikanya, khususnya dalam hubungan bilateral, selama dekade terakhir sering terganggu dengan isu- isu pekerja asing dan sengketa batas wilayah. Bahkan, sering pula terjadi ketengan akibat perkara warisan budaya Indonesia-Malaysia. Tanpa disadari, justru dinamika tersebut telah mendorong kedua negara untuk terus “berlomba” dalam memajukan pembangunan kebudayaannya. Peluang yang diberikan UNESCO, seperti pendaftaran Memory of the Word dan pendaftaran budaya takbenda lainnya telah dimanfaatkan kedua negara untuk mendaftarkan berbagai mata budaya ke tingkat internasional. Dalam rangka itu pula, berbagai kajian bidang i bahasa, sastra dan budaya menjadi penting untuk dijadikan “naskah akademik” khazanah warisan budaya yang dianggap potensial. Sebagai negara yang memiliki batas kebudayaan yang “tipis”, maka antara Indonesia dan Malaysia mestilah tercipta “seni bercinta” untuk terus membina kemesraan kedua negara. Hal ini dimaksudkan agar tidak ada lagi isu pengakuan sepihak mata budaya pada masa mendatang. Salah satu yang dapat dilakukan adalah menjalin komunikasi ilmiah secara intens— khususnya berkenaan dengan kajian dengan tema-tema kebudayaan—antara kelompok ilmiah antara kedua negara.
    [Show full text]
  • Pola Konsumsi Daging Ayam Broiler Berdasarkan Tingkat Pengetahuan Dan Pendapatan Kelompok Mahasiswa Fakultas Peternakan Universitas Padjadjaran
    Pola Konsumsi Daging Ayam Broiler................................................................................... Apriannda Winda POLA KONSUMSI DAGING AYAM BROILER BERDASARKAN TINGKAT PENGETAHUAN DAN PENDAPATAN KELOMPOK MAHASISWA FAKULTAS PETERNAKAN UNIVERSITAS PADJADJARAN CONSUMPTION PATTERNS OF BROILER MEAT BASED ON THE LEVEL OF KNOWLEDGE AND INCOME STUDENT GROUP OF FACULTY OF ANIMAL HUSBANDRY PADJADJARAN Aprianda Winda*, Rochadi Tawaf**, Marina Sulistyati** Universitas Padjadjaran *Alumni Fakultas Peternakan Universitas Padjadjaran **Staf Pengajar Fakultas Peternakan Universitas Padjadjaran E-mail : [email protected] ABSTRAK Penelitian telah dilaksanakan di Fakultas Peternakan Universitas Padjadjaran, Kabupaten Sumedang pada tanggal 9-22 September 2015. Tujuan penelitian ini untuk; (1) mengetahui preferensi konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pengetahuan gizi, (2) mengetahui preferensi konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pendapatan, (3) mengkaji pola konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pengetahuan gizi dan tingkat pendapatan. Metode yang digunakan adalah survei. Pengambilan sampel menggunakan metode cluster random sampling pada mahasiswa angkatan 2013 yang indekost sehingga didapat 30 mahasiswa sebagai responden. Data yang diperoleh ditabulasi dan dianalisis dengan menggunakan
    [Show full text]
  • The Above Prices Are Subject to 21% Government Tax and Service Charge Dining Temptations of Hotel Tugu Lombok
    The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok ZÜtÇw e|}áààtyxÄ Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish. Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society. Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters) The above prices are subject
    [Show full text]
  • Graduation Assignment
    Vidyadhana, S. (2017, January 22). Kenapa Sih Anak Muda Indonesia Bersedia Terbebani Resepsi Pernikahan Mahal? Retrieved June 5, 2017, from VICE: https://www.vice.com/id_id/article/kenapa-sih-anak-muda-indonesia-bersedia-terbebani- resepsi-pernikahan-mahal Wahyuni, T. (2015, March 7). Makanan yang Paling Diincar Tamu di Pesta Pernikahan. Retrieved from CNN Indoneisa : http://www.cnnindonesia.com/gaya-hidup/20150307100907-262- 37404/makanan-yang-paling-diincar-tamu-di-pesta-pernikahan/ Wisnu, K. (2017, April 27). Mr. (B. Kusuma, Interviewer) 12. Appendices Appendix I: Products of Karunia Catering Buffet Packages Buffet Package A @ IDR 55,000 Soup Salad Vegetables Red Soup Caesar Salad Seafood Stir Fry Asparagus Soup Red Bean Salad Sukiyaki Beef Stir Fry Asparagus Corn Soup Marina Salad Crab with Broccoli Sauce Corn Soup Mix Vegetables Salad Szechuan Green Bean Waru Flower Soup Special Fruit Salad Squid and Broccoli Stir Fry Fish Meatball Soup Avocado Salad Sapo Seafood Mango Salad Broccoli and Squid Spicy Food Fish / Chicken Bistik Tongue Balado Special Kuluyuk Chicken Beef Rolade Meat Beef Balado Sweet and Sour Shrimps Beef Tongue Tongue Black Pepper Shrimp with Bread Crumb Betutu Chicken Beef Black Pepper Floured Fried Shrimp Roasted Chicken Roll Tongue Asem-asem Mayonnaise Shrimp Chicken Satay Tongue with Cheese Drum Stick Shrimp Meat Kalio Fish with Padang Sauce Lungs with Coconut Sour Salad Fish Fish with Bread Crumb 45 Bistik Dish served with sliced vegetables except for roasted chicken and satay Drink: Tea, soft drink / lemon tea
    [Show full text]
  • Oktavianus, LANDSCAPE of CULTURAL IDENTITY at RUMAH
    JATI-Journal of Southeast Asian Studies, Volume 24(2), December 2019, 155-175 ISSN 1823-4127/e-ISSN 2600-8653 LANDSCAPE OF CULTURAL IDENTITY AT RUMAH MAKAN MINANG Oktavianus Fakultas Ilmu Budaya, Universitas Andalas Kampus Limau Manis Padang, Indonesia ([email protected]) DOI: https://doi.org/10.22452/jati.vol24no2.9 Abstract Every ethnic group in the world has its own cultural identity. It marks the characteristic and indicates the uniqueness of a particular ethnic group. The landscape of cultural identity is very complex and dynamic. Continuous studies are needed. This research is an attempt to investigate the landscape of cultural identity of one ethnic group in Indonesia. The research is conducted on Rumah Makan Minang (RM Minang) – the culinary business of Minangkabau people of West Sumatera. The signs used at RM Minang are assumed to represent cultural identities. The data for this research is taken from RM Minang in Sumatera, Java, Bali, Lombok, Sulawesi, Papua and Kuala Lumpur. The analysis of data is conducted from the perspective of the linguistic and nonlinguistic landscape through a multimodal approach. In terms of the form, the result of the analysis indicates that the landscape of cultural identity at RM Minang consists of linguistic and nonlinguistic signs marking Minangkabau, national and foreign cultural identity. In terms of design, the landscape of cultural identity at RM Minang always uses different semiotic modes in one text to construct cultural identity. Keywords: landscape, cultural identity, linguistic sign, nonlinguistic sign, Rumah Makan Minang (RM Minang) Introduction The use of language in a broad sense to fulfil human needs and to run their life is very complex.
    [Show full text]
  • Qr + Terminal Qr Qr + Terminal Qr Qr +
    Zion Road Food Centre Name: 628 Ang Mo Kio Hawker Centre Name: Maxwell Hawker Centre Address: 70 Zion Road Address: 628 Ang Mo Kio Ave. 4 Address: 1 Kadayanallur Street QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name C.T Hainan Chicken Rice Swee Huat Hoe Ping Cooked Food Cheo Beck Maxwell Mei Shi K3 Cafe Teck Bee Ang Mo Kio Cold Hot 118119 Ah Tan Wings Lao Ban Maxwell Fresh Taste Li Xiang Fish Soup Dian Xian Mian Traditional Coffee Maxwell Chicken Rice Xin Fei Fei Wanton Mee Wah Kee Prawn Noodles Tanglin Hainan Curry Rice The Green Leaf Dubai Shawarma Shuang Yu Mixed Veg Rice Qiong Mei Yuan Qing Ping SMH Hot And Cold Drinks 69 Coffee Stall House Of Soya Beans Curry Mixed Veg Rice Green Supermart Tong Fong Fa Yi Jia Teochew Porridge Soon Lee Pig Organs Soup Konomi Zen DXM Eng Hiang Beverages Teochew Porridge Xiao Long Ban Mian Fish Jin Mao Hainanese DXM Ho Peng Coffee Stall Hajmeer Kwaja Muslim Food Chong Pang Huat Ri Xin Leng Ri Yin Pin DXM Hum Jin Pang Wonderful Hainanese Chicken Rice Black White Carrot Cake Susan Fashion Xing Xing Tapioca Kueh He Ji Wu Xiang Riverside Good Food Heng Huat Soup House Lai Heng Cooked Food Beng Seng Double Happy Bak Kut Teh Zenjie Traditional Khan Meat Supplier Korean Cuisine Quan Yuan 28 Zhu Chao Nasi Lemak 67 Beauty Taylor Hong Xiang Hainanese Teo Chew Fishball Noodle Xing Feng Hot & Cold Delisnacks Hiap Seng Lee Rojak Popiah & Cockle Fresh Fruit Juice Chong Pang Village Foy Yin Vegetarian Food Tiang Huat Peanut Soup Soon
    [Show full text]
  • Does Bukittinggi Need an Airport?
    Advances in Engineering Research (AER), volume 147 Conference on Global Research on Sustainable Transport (GROST 2017) DOES BUKITTINGGI NEED AN AIRPORT? Prima Saputra1, Wike Arinda Putri2, Basri Fahriza3 1. STMT Trisakti, 2. STMT Trisakti, 3. STMT Trisakti corresponding author: [email protected] Abstract: Building a new airport in Bukittinggi becomes necessity to support tourism industry in west Sumatera and strengthen Bukittinggi as tourist destination. Eventhough the distance from Minangkabau International Airport to Bukittinggi is 72 km, the route and traffic condition have made the time to reach Bukittinggi about 2.5 hours on regular day but in holiday season the travel can take 10 hours. To analyze the problem we used SWOT and IFE and EFE to find the result of the discussion. Keywords: Bukittinggi, Airport, Transportation, Tourism, Infrastructure Introduction Transportation infrastructure is a key element for the development of tourist destination (Rai, 2017) . An airport is not only as infrastructure function but also as a supporting facilities of tourism sector. An air transport is able to move faster than other transportation and has a straight path with barrier free (Setiani, 2015). An airport can help reducing land transportation problems and can be an alternative in solving various problems which caused by land transportation. The tourism itself can bring so many impacts on the transportation, social, economy, etc. Tourism has become one of the fastest growing economic sectors in the world (Ferreira & Dias, 2015). Bukittinggi is a city in West Sumatera Province and it has become a tourism icon in Indonesia since 33 years ago. Bukittinggi offers plenty of tourism attractions that attract tourists who come to its area.
    [Show full text]
  • A Portrait of Diversity in Indonesian Traditional Cuisine
    Munich Personal RePEc Archive A Portrait of Diversity In Indonesian Traditional Cuisine Situngkir, Hokky and Maulana, Ardian and M. Dahlan, Rolan Dept. Computational Sociology, Bandung Fe Institute 10 November 2015 Online at https://mpra.ub.uni-muenchen.de/68385/ MPRA Paper No. 68385, posted 16 Dec 2015 15:55 UTC A Portrait of Diversity In Indonesian Traditional Cuisine Hokky Situngkir Ardian Maulana Rolan M. Dahlan ([email protected]) ([email protected]) ([email protected]) Dept. Computational Sociology Dept. Computational Sociology Dept. Evolutionary Economics Bandung Fe Institute Bandung Fe Institute Bandung Fe Institute Abstract The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected. Keywords: food, culinary, diversities, clustered map, memetics, phylomemetic tree, hierarchical clustered tree.
    [Show full text]