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Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals. -
Pengendalian Persediaan Barang Dagangan Pada Grosir & Swalayan Surya Di Desa Kwadungan Dengan Metode Analisis Abc
PENGENDALIAN PERSEDIAAN BARANG DAGANGAN PADA GROSIR & SWALAYAN SURYA DI DESA KWADUNGAN DENGAN METODE ANALISIS ABC MERCHANDISE INVENTORY CONTROL IN SURYA WHOLESALE & SUPERMARKETS IN THE VILLAGE KWADUNGAN ABC ANALYSIS METHOD Oleh: MIRZA RUMANA ALFATIH NPM : 12.1.02.02.0397 Dibimbing oleh : 1. Dr. LILIA PASCA RIANI, M.Sc. 2. DIAH AYU SEPTI, M.M. PROGRAM STUDI MANAJEMEN FAKULTAS EKONOMI UNIVERSITAS NUSANTARA PGRI KEDIRI 2017 Artikel Skripsi Universitas Nusantara PGRI Kediri MIRZA RUMANA ALFATIH | 12.1.02.02.0397 simki.unpkediri.ac.id FE-MANAJEMEN || 1|| Artikel Skripsi Universitas Nusantara PGRI Kediri PENGENDALIAN PERSEDIAAN BARANG DAGANGAN PADA GROSIR & SWALAYAN SURYA DI DESA KWADUNGAN DENGAN METODE ANALISIS ABC Mirza Rumana Alfatih 12.1.02.02.0397 Fakultas Ekonomi, Program Studi Manajemen [email protected] Dr. Lilia Pasca Riani, M.Sc. dan Diah Ayu Septi, M.M. UNIVERSITAS NUSANTARA PGRI KEDIRI ABSTRAK Penelitian ini dilatar belakangi bahwa pengendalian perediaan barang dagangan merupakan salah satu hal yang menunjang efektivitas berlangsungnya perusahaan dalam dunia ritel, Swalayan Surya merupakan salah satu bentuk usaha ritel yang turut memberikan pelayanan dalam memenuhi kebutuhan masyarakat sekitarnya yang terletak di Desa Kwadungan Kec. Ngasem Kab. Kediri. Namun pada saat survei awal ditemukan bahwa model pengendalian persediaan barang yang dilakukan oleh perusahaan masih mengalami permasalahan. Permasalahan penelitian ini adalah (1) bagaimana pelaksanaan pengendalian persediaan barang dagang sebagai pengelolaan persediaan barang dagangan pada Swalayan Surya ? (2) bagaimana penghitungan pengendalian persediaan barang dagang menggunakan metode analisis ABC ? (3) dan bagaimana hasil perbandingan kondisi nyata dengan pengunaan metode analisis ABC ?. Pendekatan yang digunakan pada penelitian ini adalah kuantitatif, yang mana penulis berusaha memperoleh penjelasan dari kebijakan perusahaan yang kemudian dilakukan analisis dengan kuantitatif. -
The Educator's Guide
Resources A Guide for Secondary School Educators The Educator’s Guide Created in conjunction with the exhibition, SINGAPO人: Discovering Chinese Singaporean Culture Discovering Chinese Singaporean Culture This exhibition examines how the Chinese community in Singapore developed its own distinctive culture. Here, visitors discover and rediscover what it means to be a Chinese Singaporean. The aim is to develop a stronger sense of the Chinese Singaporean identity amongst youths. This will help foster a greater sense of belonging while giving them an understanding of how we are similar to or different from other Chinese communities. This exhibition presents Chinese Singaporean culture through daily life in Singapore – through the things we see, hear, do and eat every day. Therefore, the experience is highly interactive where visitors can touch various stations, play games, listen to stories and have a dialogue with the gallery. Through this exhibition, we will explore ideas of: Chinese heritage Cultural interactions Public policies The exhibition content extends classroom learning and teaching, by complementing History, Social Studies and Character & Citizenship Education subjects taught in secondary schools. It is also self-guided, where students can learn and explore independently. One of the main interactive features of the exhibition is the use of wristband tags. Students can tap their wristband tags to answer questions scattered throughout the space, trigger videos and play games. At the end of the visit, students can print out their own personalised report card which summarises their exhibition journey along with prompts for further cultural exploration beyond the exhibition. This report card serves as a starting point for them to reflect about their identity in relation to everyday life. -
Fresh Lumpia (Lumpiang Sariwa) from the U.S
Fresh Lumpia (Lumpiang Sariwa) From the U.S. Department of Health & Human Services https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=1&cId=10&rId=260&AspxAutoDete ctCookieSupport=1 Note: The meat in this recipe can be left out or substituted with firm tofu. Ingredients For filling 1 Tbsp olive oil ½ C ground chicken breast or lean pork ½ C shrimp, peeled and deveined 2 cloves garlic, chopped ½ C cabbage, julienned ½ C green beans, julienned ½ C carrots, julienned ¼ C celery, julienned ¼ C jicama, julienned ½ C low-sodium chicken broth ¼ tsp salt ¼ tsp black pepper For lumpia sauce 1 C broth from preparing the filling 1 Tbsp lite soy sauce 1 Tbsp brown sugar 3 cloves garlic, minced 1 tsp cornstarch 2 Tbsp cold water For wrap 8 Vietnamese spring-roll wrappers or lumpia wrappers 8 pieces red leaf lettuce ⅓ C dry roasted peanuts, chopped Instructions 1. Prepare the filling: Heat oil in a sauté pan, and sauté the ground meat with the shrimp and garlic. CAMPUS WELLBEING SERVICES humanresources.illinois.edu/campus-wellbeing-services 2. Add the vegetables (cabbage, green beans, carrots, celery, and jicama), and sauté until slightly crisp. 3. Add the chicken broth and continue until vegetables are cooked. Season with salt and black pepper. 4. Remove from heat and use a colander to strain; save the broth for use in preparing the lumpia sauce (steps below). Let meat and vegetable mixture cool to room temperature. 5. Meanwhile, prepare the sauce: Mix 1 cup of the broth strained from the cooked filling, soy sauce, brown sugar, and garlic together in a saucepan, and bring to a boil. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Sensori Lumpia Basah Kemas Non Vakum Selama Penyimpanan Suhu Ruang
LAMA WAKTU PEMANASAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI LUMPIA BASAH KEMAS NON VAKUM SELAMA PENYIMPANAN SUHU RUANG SKRIPSI Disusun Oleh : KHILMATUS SAADAH D.131.15.0074 PROGRAM STUDI S-1 TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS SEMARANG 2020 i ABSTRACT Khilmatus Saadah. D.131.15.0074. 2020. Length of Heating Time for Physical, Chemical, and Sensory Characteristics of Non-Vacuum Packed Wet Spring Lumps During Room Temperature Storage. Mentor: Adi Sampurno and Antonia Nani Cahyanti. His study aims to determine the effect of heating duration on physical, chemical and sensory properties in non vacuum spring lumps during room temperature storage. The result of this study are expected to provide information to the public, especially producers of wet spring lumps. The experimental design used is a Completely Randomized Design (CRD) with 4 treatments each treatment repeated 5 times as follows: P1 (without heating), P2 (5 minutes heating), P3 (10 minutes heating) and P4 (heating 15 minute). The data obtained were analyzed using ANOVA, and if there were differences due to treatment continued with Duncan Multiple Range Test (DMRT). Based on the results of the analysis of variance showed that the treatment of differences in heating time significantly affected the texture at 0 and 2 days observations, and significantly affected the texture preference at 2 days observation. But the treatment of the difference in heating time did not significantly affect the water content of observation 0, 2, and 4 days, the water holding capacity of observation 0, 2, and 4 days, the texture of the observation 4 days, and the texture preferences of the observation 0 and 4 days. -
Pizza Oncom Keju: Acculturation of Western and Eastern Culinary
INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 6, ISSUE 07, JULY 2017 ISSN 2277-8616 Pizza Oncom Keju: Acculturation Of Western And Eastern Culinary Oda I. B. Hariyanto Abstract: The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation; therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms, the entry of foreign culinary elements into traditional culinary or vice versa. The review of culinary acculturation is conducted through qualitative approach with multidisciplinary sciences, with the reason that culinary is part of culture. Culinary product studied is Pizza Oncom Keju that is original from Indonesia. The study result states that the goal of culinary acculturation for insider, first is relate to how traditional culinary keep exist and it is most popular by society, in the situation of rampant foreign culinary. Second, put traditional elements into foreign culinary, so it happens diversification of culinary products becomes the treasures of a nation’s culinary wealth. Diversification is happened when the characteristic of traditional culinary is present in foreign culinary. One of culinary product of western and eastern acculturation result is Pizza Oncom Keju, where it mixes the basic materials of flatbread with traditional elements of West Java, which is spices and oncom. Index Terms: Culinary Acculturation, Pizza Oncom Keju, Diversification. ———————————————————— 1. INTRODUCTION Surabi of the present uses some kinds of topping like The development of culinary in Indonesia is much related to chocolate, cheese, corned beef and others to fulfill taste of culinary history of Indonesia in the past and present. -
BAB I PENDAHULUAN 1.1 Latar Belakang Perkembangan Aplikasi
BAB I PENDAHULUAN 1.1 Latar belakang Perkembangan aplikasi sebuah media turut menyempurnakan cara pemilihan iklan pada sebuah organisasi / perusahaan. Cara beriklan yang dipilih setidaknya mempengaruhi strategi perusahaan dalam pemilihan media yang digunakan untuk melakukan komunikasi pemasaran maupun promosi. Seperti halnya pada media elektronik ( Televisi ), hal ini masih menjadi pertimbangan oleh para pelaku usaha untuk melakukan pemasaran atau promosi sebuah produk. Iklan merupakan sarana yang menyediakan informasi dan alasan untuk membantu konsumen dalam memutuskan pilihan. Iklan memberitahu konsumen tentang adanya produk dan jasa yang unggul dan lebih murah (Vivian, 2008:365-366). Pada dasarnya iklan bertujuan untuk mengubah atau mempengaruhi khalayak dalam mengambil keputusan untuk membeli suatu produk. Iklan yang baik dapat menciptakan ketertarikan, persepsi yang baik dan citra yang baik, bahkan dapat mempositioning-kan produk kita di tengah-tengah persaingan (Rangkuti, 2001:172). Alasan media elektronik dipilih sebagai media promosi karena selain posisinya yang strategis yang mampu menjangkau konsumen secara luas namun hal itu juga memerlukan biaya yang cukup besar. Iklan adalah salah satu cara untuk mengajarkan atau menginformasikan kepada orang-orang tentang produk kita. Melalui iklan ini kita dapat mengkomunikasikan apa dan bagaimana produk kita tersebut, bagaimana produk itu dapat memenuhi kebutuhan konsumen, berapa harganya dan dimana dapat diperoleh. Iklan ini dapat digunakan sebagai alat untuk mendiferensiasi produk dan mengembangkan citra di mata konsumen (Rangkuti, 2001) Sebagian besar orang menilai iklan itu membosankan. Konsumen boleh saja membenci iklan, karena iklan dianggap sebagai pengganggu ketika sedang serius menikmati suatu acara atau program maupun berita. Namun iklan juga ibarat darah yang menghidupi suatu media massa, karena iklanlah yang memuat media massa dapat tetap hidup dan bertahan, khususnya pada media televisi. -
Kata Pengantar
KATA PENGANTAR Puji syukur kepada Tuhan yang Maha Esa atas segala berkat yang telah diberikan-Nya, sehingga Studi Kelayakan Bisnis ini dapat diselesaikan. Tugas akhir dengan judul PROPOSAL STUDI KELAYAKAN BISNIS RESTORAN SI BULEUD DI TAMAN KOPO INDAH V BANDUNG ini dibuat dengan tujuan memenuhi persyaratan untuk kelulusan akademik guna memperoleh Gelar Sarjana Sains Terapan (S.ST.) Jurusan Manajemen Perhotelan Sekolah Tinggi Pariwisata Pelita Harapan, Karawaci, Di dalam penyusunan Studi Kelayakan Bisnis Restoran Si Buleud ini, penulis mendapatkan bantuan dari berbagai pihak. Oleh karena itu penulis ingin mengucapkan terima kasih yang sebesar-besarnya kepada semua pihak yang telah membantu penulis dalam proses pengerjaan Studi Kelayakan Bisnis ini, yaitu kepada : 1. Ibu Dr. Diena M. Lemy, A.Par., M.M. selaku Pembimbing I dan Ketua Sekolah Tinggi Pariwisata Pelita Harapan. 2. Ibu Amelda Pramezwary, A.Par., M.M. selaku Ketua Jurusan Manajemen Perhotelan. 3. Bapak Soekresno, S.E., M.M. selaku Pembimbing II dan anggota Penyidang. 4. Bapak Vasco A.H.Goletom. S.ST. Par., M.M. selaku Ketua Sidang 5. Ibu Yustisia Kristiana, S.ST., M.M. selaku anggota Penyidang 6. Ibu Sandra Maleachi, S.Pd., M.A. selaku Penasehat Akademik. 7. Semua dosen yang telah mengajar selama berkuliah di Sekolah Tinggi Pariwisata Pelita Harapan. 8. Staf Karyawan yang telah membantu penulis dalam kegiatan administratif. 9. Staf Karyawan perpustakaaan yang telah membantu penulis hingga lulus kuliah. 10. Keluarga yang telah memberikan dukungan moril, doa, dan kasih sayang. 11. Teman-teman seperjuangan Yunsen Lietulangi, Calvin Muljono, Andre Setiawan Ciputra, William, Made Rayga, Gyovani Adriana, Regina Nathania, dan Yenny Zhang. Yang, Agung Dirojo, Calvino Gosali, Juan William yang telah memberikan semangat dan bantuan. -
A La Carte Menu Indonesian Pastry with Meatragout Lumpia With
A la Carte menu Starters Risolles € 5,25 Indonesian pastry with meatragout Lumpia Medan € 6,75 Lumpia with shrimp-filling Lumpia Semarang € 6,25 Traditional Indonesian springrolls Udang Gala € 11,25 Half lobster in an exotic sauce Asinan Laut € 11,75 Seafood salad with a sweet spicy dressing Pangsit Goreng € 6,75 Crispy wantan filled with spicy minced meat Bakwan € 7,75 Shrimp fritter with vegetables Crispy-Mix € 9,25 A combination of a springroll, crispy wantan and a pastryroll Soup Soto Ajam € 6,00 The classical Indonesian chicken broth Sup Jagung Kepiting € 7,75 A sweet corn soup with crab meat Sup Baso Ikan € 7,00 Soup with fishballs tofu and spring onions Pangsit Kuah € 7,25 A traditional wantansoup with Chinese cabbage Sup Pelangi € 7,00 A traditional wantansoup with Chinese cabbage Saté's Saté Babi € 6,50 Skewered pork with a peanut dressing Saté Ajam € 7,00 Skewered chicken with a peanut dressing Saté Manis € 8,00 Sweet skewered beef with soya sauce Saté Udang € 12,00 Skewered shrimps with soya sauce Saté Domba € 8,50 Skewered lamb Saté Mixed € 12,50 A selection of several saté’s Seafood Cah Udang Kacang Panjang € 12,00 Fried shrimps with longbeans in a delicious oyster sauce Ikan Asem Manis € 18,50 Catfish in a sweet and sour saffron sauce Udang Asem Manis € 22,00 Sweet and sour shrimps Lautan Cinta € 24,50 Scallops and prawns in a delicious curry sauce Ikan Pepesan € 20,75 Typical Indonesian spicy fish steamed in a bananaleaf Udang Rica € 22,25 Fried praws in a spicy sauce of fresh peppers and garlic Udang Kare € 22,25 Fried -
Drinks Cold Drinks Side Dish Hot Drinks
WWW.JIMBARAN.COM.AU DDDrrrriiiiiinnnkkkssss Cooollllllddd DDDrrrriiiiiinnnkkkssss Hoootttttt DDDrrrriiiiiinnnkkkssss Soft Drink 3.60 Hot Tea 3.30 (Coke / Diet / Zero ) Indonesian Traditional Jasmine Tea ( Fanta / Lemonade) Chamomile Tea Peppermint Tea Mineral Water 3.60 Sparkling Water Hepburn 275ml 3.60 Coffee 4.00 Sparkling Water Hepburn 500ml 4.80 Cappuccino Ice tea 3.80 Long Black (Lemon Lime/Peach) Espresso Sparkling Blood Orange 3.60 Latte Sparkling Pink Grape Fruit 3.60 Flat White Sparkling Lemon 3.60 Indonesian Black Coffee Sparkling Orange Passion Fruit 3.60 Ginger Beer 4.50 Apple Cider 4.50 Lemon, Lime, Bitters 4.50 Ice Coffee 5.00 Corkage 2.00 Cakeage 3.00 Siiiiiidddeeee DDDiiiiiisssshhh SD1. Sambel Ulek 7.70 Fresh chili and shrimp paste sauce SD2. Emping / Melinjo / Belinjo 7.00 Bitter nuts / gnetum gnemon crackers SD3. Krupuk Udang (4 pcs) 7.70 Deep fried prawn crackers SD4. Krupuk Bawang 4.00 Deep fried garlic crackers SD5. Sambel Matah 7.70 Fresh chili, shrimp paste, shallot, tomato, sugar and lemon juice sauce SD6. Nasi Putih 3.00 Steamed rice per person WWW.JIMBARAN.COM.AU Spppeeeeccciiiiiiaaallllll Rempeyek 7.00 Deep fried crackers with peanut Pangsit Kuah (8 Pcs) 10.90 Clear soup with prawn and pork wonton Pangsit Goreng (8 Pcs) 10.90 Fried prawn and pork wonton Pangsit Cah 13.90 Stir fried prawn and pork wonton with vegetables Pork Knuckle Stew 17.90 Stew with carrot, celery and shallots served with fried onion Pepes Oncom 8.90 Soybean and spices wrapped in banana leaves, steamed and grilled Semur Sapi 16.90 Traditional -
Kempinski Food Stalls
Kempinski Food Stalls Kempinski Specialities APPETIZER & SOUP SMOKED AND MARINATED SALMON Smoked and home-made gravad lax with traditional condiments, sour cream, lemon, caper berries, chives, chopped boiled egg, blinis and toast ZUPA SOUP Creamy chicken soup with sliced mushrooms baked in puff pastry MIXED MUSHROOM SOUP WITH TRUFFLE OIL EN CROUTE Cream of wood land mushrooms, infused with truffle oil and baked with puff pastry ASEM ASEM DAGING SEMARANG Indonesian sweet and sour beef soup flavoured with carambola and tamarind, served with steamed rice BUBUR AYAM HI Hotel Indonesia’s famous rice porridge with curried chicken stock, deep-fried soy beans, fried garlic, fried shallots, abon, tong cai, spring onions, chakwe, celery, boiled quail egg satay, chicken liver satay, shredded curried chicken, chili sambal, salted soy sauce, sweet soy sauce, emping, krupuk SEAFOOD GINDARA IN FOIL Gindara fillet with soft tofu, glass noodles, vegetables and choice of teriyaki or XO sauce KING PRAWNS COOKED IN FOIL King prawn Tom Yam, glass noodles, straw mushrooms, lemongrass, kaffir lime leaves and chilli SALMON IN FOIL Salmon with teriyaki sauce, soft tofu, fish cake, shimeji mushrooms, spinach and Japanese pumpkin PRAWNS MORNAY (1 portion = 4 pieces) Fresh prawns baked in a rich cheese sauce SALMON EN CROUTE Fresh Salmon fillet baked in flaky puff pastry, served with lemon mayonnaise PAN FRIED SALMON Darne of fresh Tasmanian salmon pan fried to order, served with truffle potato KEMPINSKI PASTA STATION Two types of pasta prepared to order with wide