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SUPPLY CHAIN IMPROVEMENT (SCI) of the NATIVE CHICKEN INDUSTRY in REGION VI Joy C. Lizada1, Phd, Reynold D. Tan, and Joey P. Pedr
SUPPLY CHAIN IMPROVEMENT (SCI) OF THE NATIVE CHICKEN INDUSTRY IN REGION VI Joy C. Lizada1, PhD, Reynold D. Tan, and Joey P. Pedrajas College of Management, University of the Philippines Visayas, Iloilo City Keywords: Supply chain improvement, Native chicken industry, Region VI, Philippines INTRODUCTION The Philippine chicken industry significantly contributes to the country’s economic growth and food security. In terms of volume and value of production, the chicken industry is second to the hog industry in the animal husbandry sector. Approximately 40% of the total volume of combined livestock and poultry production is credited to the chicken industry. The total per capita consumption of chicken meat in 2008-2009 in urban areas was 9.32 kilograms while that in rural areas was 6.14 kilograms. It placed second to pork with total per capita consumption of 10.66 kilograms and 7.90 kilograms in urban and rural areas, respectively (BAS, 2011). The scale of operation of chicken production in the country is either commercial or backyard. Backyard raisers are those who have less than 100 birds while those with flocks more than 100 are categorized as commercial. On the other hand, chickens are commonly categorized as broiler, layer, or native. Layers and broilers are imported hybrids with foreign strains. Broilers are grown for the meat carcasses while layers, for egg production. Native chickens are of a local breed as well as the so-called “improved” breeds that are crosses of local chickens with foreign traits. They are used both for meat and egg production. While the broiler and layer production can be said to be tied up with large scale production and major food industry, the native chicken industry is linked through local markets to low-income networks of small enterprises (Heft Neal, S. -
National Wages and Productivity Commission
NATIONAL WAGES AND PRODUCTIVITY COMMISSION Regional Productivity Accomplishment Report List of Beneficiary Firms - TRAINING Regional Tripartle Wages and Productivity Board-All Regions Region Month Training Program Name of Beneficiary Firm NCR February Lean Management Zachy's Sweetreats Pastillas Collection NCR February Lean Management Hansei Corporation (NCR) NCR February Lean Management Travel Peepers NCR February Lean Management Abby Shoes Manufacturing NCR February Lean Management Staycee's Tea House NCR February Lean Management Aviona's Gourmet Hub NCR February Lean Management BW Shipping Philippines Inc. NCR February Lean Management Zulit Sarap Negosyo NCR February Lean Management Ely-Knows Enterprises NCR February Lean Management Tropical Palm Herb Manufacturing NCR February Lean Management Estipular- Estrada Catering Services NCR February Lean Management Alliedcor Multitech and Energy Corporation NCR February Lean Management Camanava Tiles Center NCR February Lean Management JDP Fruits Korner NCR February Lean Management Drix's Peanut Butter NCR February Lean Management Jobb & Jedd Food Stall NCR February Lean Management Inspecit, Inc. NCR February Lean Management Euroeast Marketing NCR February Lean Management Nicole and Abby Flowers & Gifts NCR February Lean Management Genesis Hot Pandesal NCR February Lean Management Orange Circle Food Enterprise NCR February Lean Management Marc Daniel's Food Products NCR February Lean Management Mishees Event Services NCR February Lean Management SteakTime Char.Grill NCR February Lean Management Tongo's Catering Services NCR February Lean Management Pikache Food Service NCR February Lean Management Vien's Cakes NCR February 7S of Good Housekeeping Dream Riser Builders Inc. NCR February 7S of Good Housekeeping Smartpark Systems Solutions, Inc. NCR February 7S of Good Housekeeping C.O.L. -
Pintxos Paellas
PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada -
Revised Araling Sagisag Kultura Oct 27.Indd
ARALING SAGISAG KULTURA Grade 7 Lesson Exemplar sa Filipino Pang-uri at Prosidyural na Pagpapahayag Dendelut ng mga Itawes ni RODEL B. GUZMAN 152 ARALING SAGISAG KULTURA Paksa: Pang-uri at Prosidyural na Pagpapahayag Mga Tiyak na Aralin: Unang Araw - Mga Anyo ng Pang-uri Ikalawang Araw - Mga Antas ng Pang-uri Ikatlong Araw - Mga Salitang Deskriptibo Ikaapat na Araw - Pagkilala sa mga Pang-uri sa Teksto Sagisag Kultura: Dendelut Sabjek: Filipino Baitang 7 Sesyon: 4 na araw LAYUNIN UNANG ARAW Pangkalahatang Layunin Naipapaliwanag ang mga anyo ng pang-uri. Mga Tiyak na Layunin • Natutukoy ang mga salitang deskriptibo o naglalarawan sa loob ng isang teksto. • Napaghahambing ang iba’t ibang anyo ng mga salitang naglalarawan. • Nakagagawa ng maikling sulating mayroong mga salitang naglalarawan. IKALAWANG ARAW Pangkalahatang Layunin Nakikilala ang kaantasan ng pang-uri. Mga Tiyak na Layunin • Nailalarawan ang dendelut batay sa video documentation. • Natutukoy ang mga salitang naglalarawan ayon sa antas ng pang-uri. • Naipapaliwanag ang mga tuntunin sa paggamit ng mga antas ng pang-uri. ARALING SAGISAG KULTURA 153 IKATLONG ARAW Pangkalahatang Layunin Nakabubuo ng awiting may pang-uri at malikhaing sayaw batay sa awit. Mga Tiyak na Layunin • Napapaliwanag ang awiting “Kankanen Festival Song” • Nakabubuo ng awit na may pang-uri. • Nakabubuo ng malikhaing sayaw batay sa awitin. IKAAPAT NA ARAW Pangkalahatang Layunin Natutukoy ang iba’t ibang pang-uri sa tekstong babasahin. Mga Tiyak na Layunin • Nasusuri ang tekstong binasa • Natutukoy ang iba’t ibang pang-uring nasa katutubong termino • Nakasusulat ng isang tekstong mayroong mga pang-uri. Mga Sanggunian Mga Indibidwal na Informant • Teresita Bulan Cauan • Magdalena Balmores Guzman • Maria Gammad Soriano • Maria Bulan Soriano • Rommelito de Guzman Aklat Santiago, Alfonso O. -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
National City / 619-477-7071
Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top. -
Revista Filipina–Primavera 2016
Revista Filipina • Primavera 2016 • Vol. 3, Número 1 RF Revista Filipina Primavera 2016 Volumen 3 • Número 1 Revista semestral de lengua y literatura hispanofilipina http://revista.carayanpress.com Dirigida por Edmundo Farolán desde 1997. ISSN: 1496-4538 Segunda Etapa RF Comité editorial: Director: Edmundo Farolán Subdirector: Isaac Donoso Webmáster: Edwin Lozada Redacción: Jorge Molina, David Manzano y Jeannifer Zabala Comité científico: Pedro Aullón de Haro Florentino Rodao Universidad de Alicante Universidad Complutense de Madrid Joaquín García Medall Joaquín Sueiro Justel Universidad de Valladolid Universidad de Vigo Guillermo Gómez Rivera Fernando Ziálcita Academia Filipina de la Lengua Española Universidad Ateneo de Manila Copyright © 2016 Edmundo Farolán, Revista Filipina Fotografía de la portada: Una vista de Taal. Omar Paz 1 Revista Filipina • Primavera 2016 • Vol. 3, Número 1 RF EDITORIAL HOMENAJE A GUILLERMO GÓMEZ RIVERA edicamos este número especial al quijote filipino, Guillermo Gómez Rivera, un gran caballero, recientemente galardonado por el Grupo de Investigación Human- ismo-Europa de la Universidad de Alicante de España con el Premio José Rizal de Dlas Letras Filipinas. Gómez Rivera verdaderamente merece este gran Premio por su labor de más de sesenta años de promulgar las letras hispanofilipinas. En un homenaje que le hice hace quince años (Revista Filipina, Primavera 2000), he escrito sobre nuestras andanzas, él cual Quijote y yo su Sancho Panza, en un homenaje poético. Hoy a sus 80 años celebramos la grandeza de este escritor infatigable, y para mí, per- sonalmente, un amigo y maestro. En 1967, cuando mi amigo Tony Fernández (q.e.p.d.) escribió en El Debate sobre la publicación en Madrid de mi primer libro de versos, Lluvias Filipinas, él en seguida puso el mismo artículo en su revista El Maestro. -
Kitchen Menu
N U EDAMAME A S I A N K I T C H E N SUSHI H O T A P P E T I Z E R S 4.25 E D A M A M E 4.00 T E M P U R A 6.00 Immature soybeans steamed Lightly battered vegetable in the pod *Add shrimp for $$2 3 6.00 8.00 4.99 S P R I N G R O L L S 4 . 0 0 V O L C A N O 7.00 Minced pork and shrimp Tempura fried veggies and rolled in a thin pastry shrimp topped with spicy (3 pieces) sauce 6.00 6.00 5.25 7.00 L U M P I A 5 . 2 5 A G E D A S H I T O F U 6 . 0 0 Filipino spring rolls with pork Fried tofu served in a light and shrimp (5 pieces) soy/seaweed broth 6.00 7.00 G Y O Z A 6.50 6 . 0 0 C R I S P Y S Q U I D 8.00 7 . 0 0 5 pork dumplings Fried calamari with curry and - Steamed or Fried jalapeno C O L D A P P E T I Z E R S 4.00 5.00 C U C U M B E R S A L A D 3 3.50 I K A S A N S A I 4.00 Thinly sliced marinated Calamari and Japanese cucumber vegetables seasoned with a - $2$1 to add shrimp or octopus sesame vinaigrette 9.00 4.50 4.00 C E V I C H E * 8 . -
Whole Lechon
PremiumPartyPackage All Time PinoyFavorites (Serves approximately 50-75) CLASSIC COMBO Order Now ! $499 1 Entree $4.95 2 Entrees $6.50 Kare-Kare Full tray Grilled Chicken (Bone-in) 80 pcs A LA CARTE Pork & Chicken BBQ 75 pcs Tilapia Escabeche Half tray Vegetable Pinakbet Full tray Small $3.00 Palabok Full tray Pork Menudo Full tray Medium $6.00 Large $9.00 Package Meat or Seafood ValueParty Catering & To Go Small $3.50 SET A $139 SET B $149 Pork & Chicken BBQ 20 pcs Grilled Chicken (Bone in) 20 pcs Medium $6.50 Menu Lumpiang Shanghai 60 pcs Beef Caldereta 1/2 tray Large $9.50 Grilled Chicken (Bone in) 20 pcs Lumpiang Shanghai 60 pcs Pinakbet 1/2 tray Chopsuey 1/2 tray Bihon or Canton Noodles 1/2 tray Bihon or Canton Noodles 1/2 tray WHOLE LECHON Steamed Rice Full tray Steamed Rice Full tray PRICE VARIES Grill City can be found in these BY LOCATION SET C $159 SET D $239 Seafood City Supermarkets: Bistek 1/2 tray Kare-Kare 1/2 tray A delicious centerpiece for your party! Lumpiang Shanghai 60 pcs Pork & Chicken BBQ 30 pcs • Sacramento • National City Tilapia Escabeche 1/2 tray Grilled Chicken (Bone in) 30 pcs Chopsuey 1/2 tray Tilapia Escabeche 1/2 tray 6051 Mack Road, 1420 E. Plaza Bloulevard Pinakbet 1/2 tray Sacramento, CA 95823 National CitySan Diego, CA 91950 Bihon or Canton Noodles 1/2 tray Tel. No: (916) 393-8910 Tel. No: (619) 336-1833 Steamed Rice Full tray Bihon or Canton Noodles 1/2 tray Steamed Rice Full tray • Cerritos •Chula Vista SET E $259 SET F $279 17202 Norwalk Boulevard 285 E. -
Soup, Salad and Appetizer Main Course
Soup, Salad and Appetizer CHUNKY TOMATO SOUP 640 CLASSIC CAESAR SALAD 590 with grilled cheese sandwich Bacon, croutons and shaved Parmesan - with pan seared ‘Pamora’ free-range chicken supreme 750 WONTON NOODLE SOUP 580 - with Cajun-spiced black tiger prawns 880 Chicken broth, shrimp and pork dumplings THE PENINSULA COBB SALAD 880 NEW ENGLAND CLAM CHOWDER 540 ‘Pamora’ free range chicken, cherry tomato, spring onion bacon, avocado, quail egg, Roquefort cheese, sherry dressing THE LOBBY BENTO BOX 1,180 Assorted sushi and sashimi, pickled ginger SESAME ‘PAMORA’ CHICKEN SALAD 750 wasabi and soya Pan seared free-range chicken, garden greens, roasted peanuts sesame dressing, crispy wontons RICE PAPER ROLL 530 WITH MINT AND GARDEN VEGETABLES Carrot, Enoki mushroom, cucumber, white turnip sweet chili coriander dip Main Course OVEN-BAKED ATLANTIC SALMON 980 WILD MUSHROOM PENNE PASTA 780 Quinoa, peas, tomato-vierge emulsion Creamy wild mushroom sauce, snow peas heirloom tomato confit, parmesan cheese “36 HOUR” BRAISED U.S. BEEF SHORTRIB 1,150 CHICKEN POT PIE 750 Truffled potato mousseline, root vegetables, Shiraz jus Creamy braised chicken, potato, pearl onions, peas, carrot, puff pastry THE PENINSULA SCHUEBLIG SAUSAGE 820 SPAGHETTI N° 5 PASTA 740 Choice of chunky tomato sauce, carbonara sauce Grilled or pulutan style (braised with spicy catsup and onions) or beef Bolognese - denotes “Naturally Peninsula” light and healthy cuisine Prices are subject to VAT, 10% service charge and applicable local tax Local Favorites BISTEK TAGALOG 820 GAMBAS AL -
Nsm 3Q 2014.Pdf
JOHN G. BONGAT JASON B. NEOLA City Mayor Senior Writer Vol. 6, No. 3 | July - September 2014 NELSON S. LEGACION City Vice Mayor RAFAEL RACSO V. VITAN A Quarterly Magazine of the Layout and Design City Government of Naga Bicol, Philippines SIEGLINDE BORROMEO-BULAONG ANSELMO B. MAÑO ISSN 2094-9383 Editor Website Administrator The ROTUNDA at Concepcion Pequeña welcomes all guests and weary travellers coming from and going to all the four directions leading to the City with the warm and environment-friendly topiary image of the Virgin of Peñafrancia, Patroness of Bicolandia! This magazine is published FLORENCIO T. MONGOSO, JR. JOSE B. PEREZ by the City Government of REUEL M. OLIVER ALLEN L. REONDANGA Naga, thru the Ciy Publication Editorial Consultants PAUL JOHN F. BARROSA Office and the City Events, Technical Advisers Protocol and Public Information Office, JOSE V. COLLERA with editorial office at City Hall Compound, XERES RAMON A. GAGERO ALDO NIÑO I. RUIVIVAR J. Miranda Avenue, Naga City SYLRANJELVIC C. VILLAFLOR MAUREEN S. ROJO 4400 Philippines Photographers Staff Assistants Tel: +63 54 472-2136 Email: [email protected] Web: www.naga.gov.ph TABLE OF CONTENTS COVER STORY NAGA -- PH’s 3RD MOST COMPETITIVE CITY; NO.1 IN GOVERNMENT EFFICIENCY 3 THE PASSING OF A BELOVED ARCHBISHOP 6 FLAGS AT HALF-STAFF FOR ARCHBISHOP LEGASPI 7 MAYOR’S TRIBUTE 9 THE NEW ARCHBISHOP’S LIFE OF SERVICE The “Naga SMILES to the World” logo is composed of the two PEÑAFRANCIA FESTIVAL/TOURISM baybayin characters, na and ga. 10 FIESTA! A MOSAIC OF COLORFUL EVENTS Na, shaped like a mountain, P MISS BICOLANDIA 2014 provides a strong foundation for the P TRASLACION Narra tree which grew abundantly P 2ND REGIONAL BAND/MAJORETTE/FANCY DRILL COMPETITION along the Naga River while a zigzag P REGIONAL BSP/GSP PARADE line denotes the majestic Malabsay P CIVIC PARADE AND FLOAT COMPETITION Falls. -
Kapeng Barako Coffee Liqueur
what’s inside? R&D Notes: Farm repurposed into novel products > 4 Cacao: Food of the gods turned into wine > 6 Kapeng Barako Coffee Liqueur: Keeping the spirit of Batangas Coffee > 8 Sweet success from Queen Pineapple vinegar >12 Maize Silky Sip: Your diuretic juice fix >14 Ice cream cone made from Adlay >16 Kapis chips: A nutritious finger food from the sea >18 Goat meat on-the-go >20 Feeding your skin with coffee >22 SalOkra: Wonder-duo for health and wellness >26 This magazine is copyrighted by the Department of Agriculture-Bureau of Agricultural Research. No parts of this publication may be reproduced and distributed without the permission from the management and proper attributions from its original source. BAR R&D Digest is the official quarterly publication of the Department of Agriculture-Bureau of Agricultural Research (DA-BAR). A staff bureau of DA, it PRODUCTION TEAM was established to lead and coordinate the agriculture and fisheries research and development (R&D) in the country. Specifically, BAR is tasked to consolidate, Editor and Layout: Rita T. dela Cruz strengthen, and develop the R&D system to improve its effectiveness and efficiency Consulting Editors: Julia A. Lapitan and Victoriano B. Guiam by ensuring customer satisfaction and continous improvement through work Writers: excellence, teamwork and networking, accountability and innovation. Daryl Lou A. Battad, Rita T. dela Cruz, Leoveliza C. Fontanil, Ephraim John J. Gestupa, Rena S. Hermoso, Victoriano B. Guiam, and This publication contains articles on the latest technologies, research results, Patrick Raymund A. Lesaca updates, and breakthroughs in agriculture and fisheries R&D based from the studies Print Manager: Ricardo G.