FDS 3413: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING 20TH NOVEMBER 2011 NAME : AIMI AMIRAH ARIFFIN MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory. INTRODUCTION On 20th November 2011‚ students of Food Technology
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Exciting festivals in 2013 set the mood for “Visit Malaysia Year 2014” Malaysia’s tourism calendar for 2013 is packed with exciting events and colorful celebrations as a run up to the Visit Malaysia Year (VMY) planned in 2014. Visit Malaysia Year 2014 is a campaign by Tourism Malaysia that will promote tourism to the country internationally through several mega events and programs. Regardless of the month of visit‚ Malaysia promises visitors something special and unique to make their time here
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I want to visit is London-England The place that I want to visit is London-England. I dreamed of seeing London in the past‚ I always wanted to see the Tower Bridge and the famous Big Ben clock. I want visit these places‚ and I want to surf in a tourist boat on the River Thames and see your coasts. I want to see the Tower of London‚ because I want to say that it is a very interesting historical place. I found out that a long time ago‚ it was a prison. Later
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Restaurant - Zaaika‚ organic food restaurant Executive summary 1.1 Objectives 1.2 Mission 2.0 Company Summary 3.0 Services 4.0 Market Analysis Summary 5.0 Strategy and Implementation Summary 6.0 Management Summary 7.0 Financial Plan Executive Summary Zaaika is a new medium-sized restaurant located in a Mumbai Suburbs. Zaaika’s emphasis will be on organic and Indian ethnic food. An emphasis on organic ingredients is based on Zaaika’s
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People visit museums for several reasons. Museum is a place where people can get geographical information about a place‚ categories of the people who live in that place and of course the history of that place. Different people visit museums for different reasons. I would like to depict some of them. First of all‚ every city has some histories of its own. Usually those are elaborately written in books‚ photos and videos as well in the city museum. Museums have some rare collections of their own
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Learning and Cybernetics‚ Kunming‚ 12-15 July 2008 DEVELOPMENT AND IMPLEMENTATION OF AN E-RESTAURANT FOR CUSTOMER-CENTRIC SERVICE USING WLAN AND RFID TECHNOLOGIES CHING-SU CHANG‚ CHE-CHEN KUNG‚ TAN-HSU TAN Department of Electrical Engineering‚ National Taipei University of Technology‚ Taipei‚ Taiwan E-MAIL: s2319004@ntut.edu.tw‚ s3310382@ntut.edu.tw‚ thtan@ntut.edu.tw Abstract: Traditional restaurants only provide passive service where waiter can only deal with customer’s order by asking
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Away From Home Week 4 CheckPoint: Chain and Independent Restaurants Instructor: Jane Deer February 7‚ 2012 Just like everything in life‚ both chain and independent restaurants come with advantages and disadvantages; however‚ they both possess common
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Experience of the Industrial Visit at Mysore and Bangalore This was our second time during our degree tenure that we were going for an Industrial Visit (IV). Everyone in the class was very excited about this trip. On the 13th of December‚ we left for the journey from CST Station. Everyone were enjoying themselves during the journey. We reached Bangalore Cantonment Station on the next day‚ on 14th of December‚ at about 9am from there we took a bus for Mysore taking us all the way to our accommodation
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Moviante Restaurant Case Study SMHM 5280 October 11‚ 2004 Introduction This proposal is intended to pinpoint the problems and introduce actions or solutions for the active restaurant operator-owner and manager who are involved in the Moviante Restaurant. The analysis is divided into four parts: (1) problem identification‚ (2) causes of the problems‚ (3) solutions to the problems‚ and (4) recommendations. Additionally‚ there will be a complete discussion on problem solving designed
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Summary Restaurants business one of major segments of Hospitality industry in United Kingdom. This assessment report mainly focuses on the analysis of two difference restaurants base on food and beverage principles and theories. Here writer selected McDonald’s Hanger lane for fast food segment and O’Neill’s Ealing for fine dining segments. Evaluation process based on the writer experienced of those two restaurants and used meal experienced check list prepared using food and beverage theories and
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