[pic] (check your costing‚ there are incomplete data‚ Check on menu‚ reduntant data‚ You have no interpretation on the transporatation ekek… -Chapter 6 is done‚ brochure is finished‚ menu is conceptualized‚ please check for revisions) Goodluck! -Home of popular Filipino dishes- SUBMITTED BY: John Alberth Eugenio Anna Monica Gallardo Dick Anthony Gural Mark Joseph Francisco Ricci Junella Reyes Joshua Salatan Ace Mar Soliven SUBMITTED TO: Ms. Kristine Sabordo CHAPTER I
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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Definition of ’Lessor The owner of an asset that is leased under an agreement to the lessee. The lessee makes one-time or periodic payments to the lessor in return for the use of the asset. The lease agreement is binding on both the lessor and the lessee‚ and spells out the rights and obligations of both parties. The lessor may grant special privileges to the lessee‚ such as early termination of the lease or renewal on unchanged terms‚ solely at his or her discretion. The lessor is also known as
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OF THE EFFECTIVENESS OF PROMOTIONAL MATERIAL ON SELECTED FINE DINING RESTAURANT IN PACO‚ MANILA THE PROBLEM AND ITS BACKGROUND INTRODUCTION Superb and highly class restaurant today makes dining an appetite on a cost which gives customer a satisfying environment of its stylish and elegant place‚ a well prepared menu of its kind and the ambience of eating like a royalty. Today eating in a fine dining restaurant meant only for special occasions unlike fast foods
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to prevent toughness. It is served plain‚ with salt and lemon on the side. In North America‚ it is a staple in seafood restaurants. It is served as an appetizer‚ garnished with parsley‚ or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise‚ tzatziki‚ or in the United States‚ marinara sauce‚ tartar sauce‚ or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips‚ such as ketchup‚ aioli‚ and olive oil are used. In Turkey it is served with tarator
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Week 2 1. Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings; such as herbs and spices‚ as well as some vegetables. 2. Batonnet - A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches. 3. Bouquet Garni - Herbs‚ typically encased in a cheesecloth bag‚ used for flavoring a stew or soup. 4. Brigade System - The order of the kitchen. 5. Broth - a flavorful liquid obtained from the long simmering of meats and/or vegetables. 6. Brunoise -
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Introduction By the following history‚ the first state was exist in the island of Malaya are Kedah‚ Srivijayaand Malacca. Even though‚ the early government was started is Malacca. Malacca was seem in1400 years. In the particular period Malacca Malay Sultanate shows the feature of traditional political. Then Malacca was fell down because the arrived of colonize power like Portuguese‚Dutch‚ British and Japan. Start from the colonizes era‚ Tanah Melayu have many changes in politic structure‚ economics
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goal‚ to make money and live the American Dream‚ but what set these restaurants apart are their standards and the atmosphere they provide for the consumer. Restaurants could be divided into three categories. They are “fast food‚ “casual”‚ and “fine dining”. Starting off with the fast food restaurants‚ these chains are corporate owned‚ fueled by the consumer and are known well known for inexpensive food. Fast food chains usually provide value meals and quick service to attract buyers from all around
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operations management decisions facing Benihana. Benihana is a teppanyaki style restaurant franchise that focuses on bringing a theatrical dinning experience to its patrons. The layout of the restaurant consists of two seating areas: the bar and the dining area. The goal of this simulation is to maximize utilization‚ throughput time and the nightly profit using different batching‚ bar sizing‚ hours of operation‚ as well as advertising strategies. The first five challenges are individual challenges where
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Norwegian cuisine Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains‚ wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Modern Norwegian cuisine‚ although still strongly influenced by its traditional background‚ now bears the marks of globalization and Americanization: pastas‚ pizzas and the like are as common as meatballs and cod as staple foods
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