This document provides information about a group project on Malaysian traditional cuisine. It outlines the group members and their roles. It also includes an introduction, methodology, findings on traditional Chinese and Malay cuisine from interviews at two restaurants, Woo Lan and J Scoozi. Key details provided on the restaurants include their histories, popular dishes, revenues, and the interviews conducted with the owners. The summary concludes the group gained knowledge on the foods and cultures through their research and interviews.
This document provides a comparison of two Chinese seafood restaurants: Tsunami Village Cafe located in Penang, and William's Crab Restaurant located in Selangor Darul Ehsan. It describes the history and founding of each restaurant, with Tsunami Village Cafe being opened in 2004 by a fisherman named Mr. Tek after experiencing hardship from the 2004 tsunami, and William's Crab Restaurant starting in 2010 as the second generation of a seafood business. The document also introduces each restaurant's signature dishes, staff sizes, and future plans. Appendices include survey questionnaires, photos, and references.
This document provides information about two Chinese seafood restaurants: Tsunami Village Cafe in Penang and William's Crab Restaurant in Selangor. It summarizes the history, introduction, competitive traits, strategies, and SWOT analysis of each restaurant. Tsunami Village Cafe was opened in 2005 by Mr. Tek, a fisherman who was impacted by the 2004 tsunami. William's Crab Restaurant began in 2010 as part of a partnership with another restaurant and now has 15 employees and focuses on crab dishes. The document analyzes the similarities and differences between the two businesses.
This document provides a comparative analysis of two seafood restaurants located in different geographical areas - Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and competitors, and provides recommendations. The document contains sections on the research locations, businesses analyzed, competitive analysis, meeting minutes, interview notes, and references.
This document provides meeting minutes from two meetings to plan a comparative analysis of two seafood restaurants located in different areas. In the first meeting, the group decided to investigate Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and assigned roles for conducting interviews and research. In the second meeting, they selected Sri Petaling Seafood Village in Sri Petaling as the second restaurant to compare and again assigned roles for the research.
This document summarizes a report comparing two seafood restaurants located in different areas. The first restaurant is Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak, run by the Ling family. The second is Sri Petaling Seafood Village in Sri Petaling, run by founder Tracia since 1999. The report discusses the businesses' histories, products, strategies, pricing, advertising, and recommendations. Meeting minutes are also included from planning discussions between the three student authors.
This document provides information about Via Mare Corporation, a restaurant and catering company with over 30 years of experience in the Philippines. It operates several food chains and brands, including Via Mare Seafood Specialty Restaurant, Cafe Via Mare coffee shops, and Via Mare Catering. The document then focuses on the organizational structure, recruitment, training, benefits, problems and achievements of The Cafe Via Mare and Oyster Bar Express located in Paranaque City. It lists the management team and departments, and describes the recruitment, training and benefits provided to employees. Common problems like capacity issues are also mentioned, as well as the company's achievements in publishing cookbooks promoting Philippine cuisine.
This document provides a comparative analysis of two seafood restaurants located in different geographical locations: Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and number of employees, and analyzes some of their main competitors. The document also includes tables of contents, meeting minutes, interview notes, and references to support the analysis.
Emmanuel Viñas Pamplega has over 15 years of experience as a sushi chef and kitchen manager in restaurants in Kuwait, Cyprus, Philippines, and Japan. He has leadership skills and is able to communicate well with customers and coworkers. He is currently a sushi chef at Wasabi Japanese Restaurant in Kuwait City, where he prepares food, ensures quality and safety standards, and provides good customer service.
This document provides a comparison of two Chinese seafood restaurants: Tsunami Village Cafe located in Penang, and William's Crab Restaurant located in Selangor Darul Ehsan. It describes the history and founding of each restaurant, with Tsunami Village Cafe being opened in 2004 by a fisherman named Mr. Tek after experiencing hardship from the 2004 tsunami, and William's Crab Restaurant starting in 2010 as the second generation of a seafood business. The document also introduces each restaurant's signature dishes, staff sizes, and future plans. Appendices include survey questionnaires, photos, and references.
This document provides information about two Chinese seafood restaurants: Tsunami Village Cafe in Penang and William's Crab Restaurant in Selangor. It summarizes the history, introduction, competitive traits, strategies, and SWOT analysis of each restaurant. Tsunami Village Cafe was opened in 2005 by Mr. Tek, a fisherman who was impacted by the 2004 tsunami. William's Crab Restaurant began in 2010 as part of a partnership with another restaurant and now has 15 employees and focuses on crab dishes. The document analyzes the similarities and differences between the two businesses.
This document provides a comparative analysis of two seafood restaurants located in different geographical areas - Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and competitors, and provides recommendations. The document contains sections on the research locations, businesses analyzed, competitive analysis, meeting minutes, interview notes, and references.
This document provides meeting minutes from two meetings to plan a comparative analysis of two seafood restaurants located in different areas. In the first meeting, the group decided to investigate Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and assigned roles for conducting interviews and research. In the second meeting, they selected Sri Petaling Seafood Village in Sri Petaling as the second restaurant to compare and again assigned roles for the research.
This document summarizes a report comparing two seafood restaurants located in different areas. The first restaurant is Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak, run by the Ling family. The second is Sri Petaling Seafood Village in Sri Petaling, run by founder Tracia since 1999. The report discusses the businesses' histories, products, strategies, pricing, advertising, and recommendations. Meeting minutes are also included from planning discussions between the three student authors.
This document provides information about Via Mare Corporation, a restaurant and catering company with over 30 years of experience in the Philippines. It operates several food chains and brands, including Via Mare Seafood Specialty Restaurant, Cafe Via Mare coffee shops, and Via Mare Catering. The document then focuses on the organizational structure, recruitment, training, benefits, problems and achievements of The Cafe Via Mare and Oyster Bar Express located in Paranaque City. It lists the management team and departments, and describes the recruitment, training and benefits provided to employees. Common problems like capacity issues are also mentioned, as well as the company's achievements in publishing cookbooks promoting Philippine cuisine.
This document provides a comparative analysis of two seafood restaurants located in different geographical locations: Restaurant Ah Pek Lee Kou Hock in Sitiawan, Perak and Sri Petaling Seafood Village in Sri Petaling, Selangor. It discusses the history and brief backgrounds of the businesses, compares their competitive traits such as popular dishes and number of employees, and analyzes some of their main competitors. The document also includes tables of contents, meeting minutes, interview notes, and references to support the analysis.
Emmanuel Viñas Pamplega has over 15 years of experience as a sushi chef and kitchen manager in restaurants in Kuwait, Cyprus, Philippines, and Japan. He has leadership skills and is able to communicate well with customers and coworkers. He is currently a sushi chef at Wasabi Japanese Restaurant in Kuwait City, where he prepares food, ensures quality and safety standards, and provides good customer service.
This document is a report for an English project comparing three Bak Kut Teh businesses in Malaysia. It provides background on the history of Bak Kut Teh trade, describes the three businesses interviewed including their origins and challenges faced. It also compares the businesses and analyzes their strategies. The three businesses are Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh in Klang, and Jing Shi Fu Bak Kut Teh in Subang Jaya.
This report analyzes and compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood is a larger franchise with multiple branches, serving over 800 customers per day, while Bagan Seafood is a single location restaurant serving 200-300 customers. Both restaurants rely on fresh seafood and have loyal customer bases. Unique Seafood is more commercially successful due to its larger scale, while Bagan Seafood focuses on maintaining its current business.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document provides a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It summarizes the history and brief bios of each business, including their number of competitors, market share structure, and bios of their top competitors. Key findings include Goh Huat Seng having two local competitors while Tupai-Tupai has one, and both businesses being family-owned and operated.
Jose Luis P. Padilla is seeking a position as a specialty sushi chef. He has over 15 years of experience as a sushi chef and chef de partie in restaurants across Asia. Padilla is currently the executive sushi chef at Wasabi Sushi and Teppanyaki Restaurant in Baku, Azerbaijan, where he oversees the sushi section and ensures high quality ingredients. He has received several awards for his restaurants and cuisine. Padilla is skilled in Japanese sushi and sashimi preparation with a focus on proper techniques and presentation.
The document provides a resume for Benjamin S. Prades Jr., a Filipino chef with over 25 years of experience working in Japanese restaurants throughout Asia and the Middle East, most recently as a master Japanese chef at a restaurant in India. It details his educational and professional background working in various roles like sushi chef, teppanyaki chef, and head chef at restaurants in the Philippines, India, Bahrain, Dubai, Cyprus, Qatar, and Abu Dhabi. It also includes his contact information and two character references.
The document is a group presentation report that compares two Bak Kut Teh restaurants located in different geographical areas of Malaysia. It includes a table of contents, key summary, methodology, history of Bak Kut Teh, brief descriptions of the two restaurants, comparative analysis of their competitive traits, recommendations, and appendices. The group analyzed the restaurants, one located in Subang Jaya, Selangor and the other in Seremban, Negeri Sembilan, to compare factors like location, popularity, taste, and business strategies. They concluded that the Seremban restaurant was more commercially successful due to its food taste and strategies.
Chuan Klang Bak Kut Teh and Tian Hoe Bak Kut Teh are two bak kut teh restaurants located in different areas and with some differences. Both specialize in bak kut teh but Chuan Klang Bak Kut Teh has more product varieties and competitors nearby, while Tian Hoe Bak Kut Teh is located in a remote area with fewer competitors. While bak kut teh is the main product, they differ in things like location, number of employees, and generation of founder.
This document provides a group presentation report on comparing two Bak Kut Teh businesses located in different geographical areas of Malaysia. The report includes sections on the key summary, methodology, history of Bak Kut Teh, descriptions of the two businesses, a comparative analysis of their competitive traits, recommendations, and appendices with additional supporting information. The group members divided responsibilities for researching and analyzing different aspects of the project.
This document provides a summary of Jefrey Cabahil Silungan's personal and professional experience. It includes his contact information, 15 years of experience as a cook in restaurants in the Philippines and Saudi Arabia, qualifications like food preparation skills and language abilities, and references from previous managers.
This document analyzes and compares three bak kut teh businesses located in similar areas in Klang, Malaysia. It summarizes the history and operations of each business, including Seng Huat Bak Kut Teh which benefits from its strategic location under the Klang bridge. Pao Xiang Bak Kut Teh is known for its unique method of reducing fat by serving the meat on strings. Jing Shi Fu Bak Kut Teh expanded successfully from Klang to Subang Jaya using a secret family recipe. The document concludes by recommending Pao Xiang for its incredible taste, though Seng Huat or Jing Shi Fu may be more affordable options.
The report compares two buffet steamboat restaurants: Yuen Buffet Steamboat Restaurant in Kelana Jaya and Restaurant Nelayan in Gombak. Both restaurants have been in business for over 30 years and have built loyal customer bases. However, Yuen faces more local competition from newer buffet steamboat restaurants in its area. The report analyzes the competitive traits of each business.
This document provides a report comparing two bakeries - Victoria Bakery Cafe located in Cheras, Kuala Lumpur and Yummy Kitchen located in Ipoh, Perak. It discusses the history and methodology of the research. Details provided on each bakery include their origins, recipes, products, pricing, customer base, and future plans. Both bakeries benefit from a lack of local competition. While Victoria Bakery Cafe has room for improvement in seating and space, Yummy Kitchen could improve customer service and parking availability. The report provides recommendations and conclusions from the comparative analysis.
CULTURE & CIVILIZATION MODULE OUTLINE SEM 2Darshiini Vig
This 3 credit hour module on Culture & Civilization will introduce students to Western and Eastern cultures from prehistoric times to the present through lectures, tutorials, presentations and discussions. Students will learn about archaeological discoveries, ancient monuments, artworks, philosophies and leaders. The module aims to describe historical human development, compare Eastern and Western civilizations, and develop research skills. Students will be assessed through group and individual projects, presentations, and participation throughout the 18-week semester.
This document outlines the requirements for two individual journal assignments in a course on social psychology.
The first journal assignment requires students to observe and document a social behavior through a drawing or photograph, and write a 150-300 word description relating the behavior to 1-3 social psychology concepts. It aims to increase awareness of how concepts apply to daily life.
The second journal assignment requires students to analyze an advertisement for examples of persuasion, stereotyping or prejudice. Students must paste the ad and write a 300-500 word description analyzing how the ad reflects these concepts. Both assignments will be graded based on demonstration and application of concepts, clarity, and writing mechanics.
This document provides instructions for an oral presentation assignment. Students must choose either a traditional dwelling or religious building from around the world as the topic of their 6-10 minute presentation. They are to describe the historical background, structure/layout, ornamentation, materials used, and other relevant details. Students must submit their PowerPoint and references by the due dates and will be assessed based on their understanding, content, organization, use of sources, grammar, and mechanics.
1. The document provides instructions for a project assignment in a course on Culture and Civilization. Students are asked to research places of interest they visited and document the historical, architectural, and social aspects of the place.
2. Students must then design a graphical coffee table book to showcase their findings and create awareness about their subject. The book should include design, layout, writing style, and other elements.
3. Students will be assessed based on their general understanding, thoroughness of content and research, creativity in presentation, and demonstration of critical thinking through their chosen theme. They must submit documentation of their research, the coffee table book, and a one-minute video montage.
This document contains information about two traditional cuisine restaurants in Malaysia - Woo Lan Restaurant and Jscoozi Restaurant. Woo Lan specializes in traditional Chinese cuisine and was established in 1961, while Jscoozi focuses on traditional Johorean cuisine and opened in 2011. Both restaurants are family-run businesses that have gained popularity for their authentic regional dishes. However, they also face some challenges like limited seating and need for expansion. The document compares and contrasts the two restaurants and provides recommendations to help them improve their businesses.
This document summarizes several design projects completed by the student. For project 1B, the student's group was assigned the daily item of paper clips and created 9 artworks exploring design elements. Project 2A involved transforming a given word into 3D models over different stages and colors. The student's group word was "EXAGGERATE". For project 2B, the individual assignment was to design a toy display box for a LEGO Superman character, focusing on his weaknesses rather than strengths and demonstrating design principles. Presentation boards were created for each project to explain the structures and design elements used.
This document outlines the requirements and structure for a design process journal assignment worth 20% of a grade. It consists of 5 exercises: 1) Understanding a toy through exploration diagrams; 2) Transforming keywords into design elements; 3) Researching display boxes; 4) Compiling a portfolio in A4 format of the design process; and 5) Creating a magazine cover highlighting information about the toy character through hand-drawn diagrams, sketches, and annotations. The journal must be between 5-15 pages in A4 or A3 format using any paper type and template provided, showing the process of ideas, explorations, and research through visuals.
This 3-sentence summary provides the essential information about the document:
The document outlines the syllabus for a 3-credit hour social psychology module, including the module objectives to provide students with foundational knowledge in social psychology and develop their cognitive and soft skills. The module will be delivered over 18 weeks through lectures, tutorials, assignments including journals and a group project, tests, and a portfolio, with the goal of helping students understand human behavior and interactions from the micro to macro levels.
This document outlines the requirements for a statistics project assigned to students. It instructs students to conduct a survey in groups of 4 or less on understanding of a common chronic disease in Malaysia. Students are asked to brainstorm survey questions, test the questions, interview at least 200 people, analyze the results, and submit a poster and report summarizing their findings. The assessment criteria focus on understanding statistics concepts, statistical analysis abilities, communication skills, and individual contribution to the group work. A rubric is also provided to evaluate students on these areas.
This document is a report for an English project comparing three Bak Kut Teh businesses in Malaysia. It provides background on the history of Bak Kut Teh trade, describes the three businesses interviewed including their origins and challenges faced. It also compares the businesses and analyzes their strategies. The three businesses are Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh in Klang, and Jing Shi Fu Bak Kut Teh in Subang Jaya.
This report analyzes and compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood is a larger franchise with multiple branches, serving over 800 customers per day, while Bagan Seafood is a single location restaurant serving 200-300 customers. Both restaurants rely on fresh seafood and have loyal customer bases. Unique Seafood is more commercially successful due to its larger scale, while Bagan Seafood focuses on maintaining its current business.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides details on the businesses such as their locations, products, number of employees, customers. It also compares their competitive traits such as number of competitors, market shares, strategies to compete. The businesses were founded generations ago and their founders' motivation was to spread their original noodle recipes. Both businesses are expanding with Yee Kee venturing to KL and SRK opening a new branch in December.
This document provides a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It summarizes the history and brief bios of each business, including their number of competitors, market share structure, and bios of their top competitors. Key findings include Goh Huat Seng having two local competitors while Tupai-Tupai has one, and both businesses being family-owned and operated.
Jose Luis P. Padilla is seeking a position as a specialty sushi chef. He has over 15 years of experience as a sushi chef and chef de partie in restaurants across Asia. Padilla is currently the executive sushi chef at Wasabi Sushi and Teppanyaki Restaurant in Baku, Azerbaijan, where he oversees the sushi section and ensures high quality ingredients. He has received several awards for his restaurants and cuisine. Padilla is skilled in Japanese sushi and sashimi preparation with a focus on proper techniques and presentation.
The document provides a resume for Benjamin S. Prades Jr., a Filipino chef with over 25 years of experience working in Japanese restaurants throughout Asia and the Middle East, most recently as a master Japanese chef at a restaurant in India. It details his educational and professional background working in various roles like sushi chef, teppanyaki chef, and head chef at restaurants in the Philippines, India, Bahrain, Dubai, Cyprus, Qatar, and Abu Dhabi. It also includes his contact information and two character references.
The document is a group presentation report that compares two Bak Kut Teh restaurants located in different geographical areas of Malaysia. It includes a table of contents, key summary, methodology, history of Bak Kut Teh, brief descriptions of the two restaurants, comparative analysis of their competitive traits, recommendations, and appendices. The group analyzed the restaurants, one located in Subang Jaya, Selangor and the other in Seremban, Negeri Sembilan, to compare factors like location, popularity, taste, and business strategies. They concluded that the Seremban restaurant was more commercially successful due to its food taste and strategies.
Chuan Klang Bak Kut Teh and Tian Hoe Bak Kut Teh are two bak kut teh restaurants located in different areas and with some differences. Both specialize in bak kut teh but Chuan Klang Bak Kut Teh has more product varieties and competitors nearby, while Tian Hoe Bak Kut Teh is located in a remote area with fewer competitors. While bak kut teh is the main product, they differ in things like location, number of employees, and generation of founder.
This document provides a group presentation report on comparing two Bak Kut Teh businesses located in different geographical areas of Malaysia. The report includes sections on the key summary, methodology, history of Bak Kut Teh, descriptions of the two businesses, a comparative analysis of their competitive traits, recommendations, and appendices with additional supporting information. The group members divided responsibilities for researching and analyzing different aspects of the project.
This document provides a summary of Jefrey Cabahil Silungan's personal and professional experience. It includes his contact information, 15 years of experience as a cook in restaurants in the Philippines and Saudi Arabia, qualifications like food preparation skills and language abilities, and references from previous managers.
This document analyzes and compares three bak kut teh businesses located in similar areas in Klang, Malaysia. It summarizes the history and operations of each business, including Seng Huat Bak Kut Teh which benefits from its strategic location under the Klang bridge. Pao Xiang Bak Kut Teh is known for its unique method of reducing fat by serving the meat on strings. Jing Shi Fu Bak Kut Teh expanded successfully from Klang to Subang Jaya using a secret family recipe. The document concludes by recommending Pao Xiang for its incredible taste, though Seng Huat or Jing Shi Fu may be more affordable options.
The report compares two buffet steamboat restaurants: Yuen Buffet Steamboat Restaurant in Kelana Jaya and Restaurant Nelayan in Gombak. Both restaurants have been in business for over 30 years and have built loyal customer bases. However, Yuen faces more local competition from newer buffet steamboat restaurants in its area. The report analyzes the competitive traits of each business.
This document provides a report comparing two bakeries - Victoria Bakery Cafe located in Cheras, Kuala Lumpur and Yummy Kitchen located in Ipoh, Perak. It discusses the history and methodology of the research. Details provided on each bakery include their origins, recipes, products, pricing, customer base, and future plans. Both bakeries benefit from a lack of local competition. While Victoria Bakery Cafe has room for improvement in seating and space, Yummy Kitchen could improve customer service and parking availability. The report provides recommendations and conclusions from the comparative analysis.
CULTURE & CIVILIZATION MODULE OUTLINE SEM 2Darshiini Vig
This 3 credit hour module on Culture & Civilization will introduce students to Western and Eastern cultures from prehistoric times to the present through lectures, tutorials, presentations and discussions. Students will learn about archaeological discoveries, ancient monuments, artworks, philosophies and leaders. The module aims to describe historical human development, compare Eastern and Western civilizations, and develop research skills. Students will be assessed through group and individual projects, presentations, and participation throughout the 18-week semester.
This document outlines the requirements for two individual journal assignments in a course on social psychology.
The first journal assignment requires students to observe and document a social behavior through a drawing or photograph, and write a 150-300 word description relating the behavior to 1-3 social psychology concepts. It aims to increase awareness of how concepts apply to daily life.
The second journal assignment requires students to analyze an advertisement for examples of persuasion, stereotyping or prejudice. Students must paste the ad and write a 300-500 word description analyzing how the ad reflects these concepts. Both assignments will be graded based on demonstration and application of concepts, clarity, and writing mechanics.
This document provides instructions for an oral presentation assignment. Students must choose either a traditional dwelling or religious building from around the world as the topic of their 6-10 minute presentation. They are to describe the historical background, structure/layout, ornamentation, materials used, and other relevant details. Students must submit their PowerPoint and references by the due dates and will be assessed based on their understanding, content, organization, use of sources, grammar, and mechanics.
1. The document provides instructions for a project assignment in a course on Culture and Civilization. Students are asked to research places of interest they visited and document the historical, architectural, and social aspects of the place.
2. Students must then design a graphical coffee table book to showcase their findings and create awareness about their subject. The book should include design, layout, writing style, and other elements.
3. Students will be assessed based on their general understanding, thoroughness of content and research, creativity in presentation, and demonstration of critical thinking through their chosen theme. They must submit documentation of their research, the coffee table book, and a one-minute video montage.
This document contains information about two traditional cuisine restaurants in Malaysia - Woo Lan Restaurant and Jscoozi Restaurant. Woo Lan specializes in traditional Chinese cuisine and was established in 1961, while Jscoozi focuses on traditional Johorean cuisine and opened in 2011. Both restaurants are family-run businesses that have gained popularity for their authentic regional dishes. However, they also face some challenges like limited seating and need for expansion. The document compares and contrasts the two restaurants and provides recommendations to help them improve their businesses.
This document summarizes several design projects completed by the student. For project 1B, the student's group was assigned the daily item of paper clips and created 9 artworks exploring design elements. Project 2A involved transforming a given word into 3D models over different stages and colors. The student's group word was "EXAGGERATE". For project 2B, the individual assignment was to design a toy display box for a LEGO Superman character, focusing on his weaknesses rather than strengths and demonstrating design principles. Presentation boards were created for each project to explain the structures and design elements used.
This document outlines the requirements and structure for a design process journal assignment worth 20% of a grade. It consists of 5 exercises: 1) Understanding a toy through exploration diagrams; 2) Transforming keywords into design elements; 3) Researching display boxes; 4) Compiling a portfolio in A4 format of the design process; and 5) Creating a magazine cover highlighting information about the toy character through hand-drawn diagrams, sketches, and annotations. The journal must be between 5-15 pages in A4 or A3 format using any paper type and template provided, showing the process of ideas, explorations, and research through visuals.
This 3-sentence summary provides the essential information about the document:
The document outlines the syllabus for a 3-credit hour social psychology module, including the module objectives to provide students with foundational knowledge in social psychology and develop their cognitive and soft skills. The module will be delivered over 18 weeks through lectures, tutorials, assignments including journals and a group project, tests, and a portfolio, with the goal of helping students understand human behavior and interactions from the micro to macro levels.
This document outlines the requirements for a statistics project assigned to students. It instructs students to conduct a survey in groups of 4 or less on understanding of a common chronic disease in Malaysia. Students are asked to brainstorm survey questions, test the questions, interview at least 200 people, analyze the results, and submit a poster and report summarizing their findings. The assessment criteria focus on understanding statistics concepts, statistical analysis abilities, communication skills, and individual contribution to the group work. A rubric is also provided to evaluate students on these areas.
This document outlines a project assignment for a university course on culture and civilization. The project involves examining the similarities and differences between Eastern and Western civilizations in the past and present. Students will research timelines of specific civilizations and analyze elements of culture, social structure, traditions and history. They will create a visual timeline and script a scene from the chosen civilization. As a group, students will perform their scene and submit a report on their research. Individually, students must create a journal on a character from the civilization that demonstrates their understanding through sketches, annotations and packaging design. The assignment provides a schedule, submission requirements and assessment criteria for both the group performance and individual journal.
This document contains a group project report on ancient Greece. It includes research on Greece's history from the Bronze Age to modern times. Key events and eras are summarized such as the Minoan and Mycenaean civilizations, Ancient Greece and the influence of Greek culture. The report also outlines a script for a play about the Trojan War, detailing the main characters and scenes from the golden apple judgement to the fall of Troy.
This document describes a proposed final project for a social psychology class that focuses on prosocial behavior. The project involves creating a restaurant run entirely on donations where the homeless, orphanages, and elderly can eat for free. The layout includes separate dining areas for different groups and a donation box where customers can donate what they choose after eating. The donations would fund 80% to charity and 20% for restaurant maintenance. The goal is to reduce discrimination and provide help to those in need through voluntary donations without expecting anything in return, demonstrating prosocial behavior.
This document outlines the requirements for Project 3 of an Architecture Design Studio course. Students are tasked with designing a 450 square meter Visitor Interpretive Centre that emphasizes a strong relationship with its site context through spatial experiences and consideration of human scale, natural light, and materials. The centre will provide space to house interpretive materials and displays about the site's culture and history. Students must consider functional program requirements, circulation flows, and how to express the "genius loci" or spirit of the place. Deliverables include schematic designs, sectional drawings, models, and presentation materials communicating the architectural ideas and development.
1. This document outlines the requirements for Project 2 of the Building Construction 2 course, which requires students to model and analyze the structural systems used in a building.
2. Students will propose a building that uses tensile/membrane or grid shell construction, identify the structural systems used, and describe each system's function, materials, and load distribution. Students will produce a scale model and A2 analysis sheet of their chosen building.
3. The analysis sheet will include an introduction to the building, construction process details, modeling process details, and a manually drawn exploded axonometric construction detail with plans, elevations and sections. Photos of the model and process will also be included.
This document outlines an assignment for an architecture course on environmental sustainable design. Students must work in groups to produce a short environmental film between 90 seconds and 2 minutes long addressing an environmental issue. The film should raise awareness, identify a problem, and propose a solution. Topics may include waste, water conservation, climate change, pollution, or deforestation. Students will be evaluated based on creativity, strength of the environmental message, research, visual quality, and originality. They must submit their film and a proposal form by the deadline.
Arc1126 project 1 famous people, familiar faces Darshiini Vig
This document outlines the requirements for Project 1 of the Architectural Design Studio 2 module. Students will be assigned to groups of 5 and each group must select a famous architect and one of their masterpieces. They must research the architect and present their findings. Each group must also produce a set of drawings of the masterpiece as well as 10 analysis diagrams and 10 diagrammatic models exploring its design. The project aims to help students understand architectural composition and analyze the works of master architects through diagramming and modeling exercises. Students will be assessed based on the quality of their research, analysis, drawings and models.
Building con 1 (arc1523) project 1 brief Darshiini Vig
This document outlines an assignment for a Building Construction 1 course. Students are tasked with documenting the construction process of an ongoing construction site through photos, sketches, and drawings. They must analyze and explain various construction elements, materials, and the response to the site context. Students will submit an A3 bound report of their documentation and analysis. They will be assessed based on their understanding of the project brief, quality of drawings, materiality, and communication of their understanding. The report should follow a suggested format and include proper referencing.
Project 2 Culture&History Brief web book arc60303 Darshiini Vig
1) Students were assigned a project to research and document a modern architecture building in Kuala Lumpur as part of an Architecture Culture and History course.
2) In groups of 5, students were to select a building, research its history and architectural features, and write a report analyzing the building's style, construction, and context.
3) Students would then design a layout for their report and compile the pages into a digital "web book" using software like Flipping Book Publisher. The final web books were to be uploaded online for assessment.
This report analyzes and compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood Restaurant has over 90 employees and serves 800-1000 customers per day. It is known for its live seafood tanks and Cantonese cuisine. Bagan Seafood Restaurant is located near the coast and sources seafood locally. While both restaurants cater to seafood lovers, Unique Seafood sees more commercial success due to its location in the urban Klang Valley area.
This report compares two popular seafood restaurants in Malaysia - Unique Seafood Restaurant in Petaling Jaya and Bagan Seafood Restaurant in Kuala Selangor. Unique Seafood Restaurant has seven branches, higher customer numbers, and is more commercially successful. Both restaurants specialize in fresh seafood and have a similar monopolistic competitive market. While Unique Seafood has expanded, Bagan Seafood Restaurant has remained small with no expansion plans. The report analyzes their strategies, competitors and differences to understand their operations.
The document compares two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur. Both are family-run businesses with long histories. Goh Huat Seng has 2 competitors while Tupai-Tupai has 1. A comparative analysis finds that while Goh Huat Seng maintains traditional dishes and prices, Tupai-Tupai offers more variety at competitive all-you-can-eat buffet prices. Overall, the analysis determines that Tupai-Tupai's strategies have made it more commercially successful compared to Goh Huat Seng. The document also discusses obstacles new businesses face like acquiring capital and competition.
The document is a research report comparing porridge businesses in Melaka and Klang Valley. It summarizes the history of rice porridge in Asia and Malaysia. It then profiles two porridge shops: Long Fatt Teochew Porridge in Melaka, established in 1930, and Hon Kee Famous Porridge in Kuala Lumpur, established in 1949. Their locations, operations, dishes served, and customer numbers are described. Competitors for each shop are listed and their signature dishes shown.
The document summarizes a research report comparing two porridge businesses - Long Fatt Teochew Porridge in Malacca and Hon Kee Famous Porridge in Kuala Lumpur. It provides background on each business, including their history, locations, operations, dishes served, and customer base. It also discusses the history and different styles of rice porridge in Malaysia and China. The report analyzed differences between the two businesses in aspects like ingredients, marketing, competitors and customers to understand the porridge trade in different regions.
The document provides a research report comparing porridge businesses in Melaka and Klang Valley. It includes a key summary of the research methodology and businesses studied - Long Fatt Teochew Porridge in Melaka and Hon Kee Famous Porridge in Petaling Street, Kuala Lumpur. The report also gives a history of rice porridge, describes the two businesses, provides lists of their competitors, and includes comparative analysis between the businesses and porridge industry in the two locations.
Shanfrezan Dinieliqbar Mahayuddin is a 41-year old Malaysian national who has over 25 years of culinary experience working in hotels and restaurants in Malaysia, Ireland, and the UK. He is currently the Chef de Cuisine at the Renaissance Kuala Lumpur Hotel where he oversees 5 F&B outlets and creates new menus. He has received several awards for his cooking and represented Malaysian cuisine in culinary promotions abroad.
This document provides meeting minutes from two meetings of a group analyzing and comparing two seafood restaurants located in different areas. In the first meeting, the group decided to research a restaurant in Sitiawan, Perak and in the second meeting they chose to also look at a restaurant in Sri Petaling. They assigned roles for contacting the restaurants, developing interview questions, transportation, note-taking and more.
The document summarizes research conducted on two steamboat restaurants - Goh Huat Seng Restaurant in Penang, Malaysia and Tupai Tupai Restaurant in Kuala Lumpur, Malaysia. Goh Huat Seng Restaurant is a small family-run business established in 1977 that specializes in Teochew fish head soup. It is located above the home of the owner, Mr. Ru Fa, whose grandfather started the restaurant. Tupai Tupai Restaurant serves halal Malaysian cuisine and is more upscale than Goh Huat Seng Restaurant. The document compares the businesses' histories, operations, and competitive traits to determine which is more successful.
This document provides a comparative analysis of two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur, Malaysia. It discusses the history and origins of steamboat, and provides brief biographies of the two family-run businesses. Key findings are that while Goh Huat Seng aims to maintain tradition as a small business, Tupai-Tupai has innovated the concept of halal steamboat and expanded to two locations. Through interviews and research, the document concludes that Tupai-Tupai is more commercially successful due to its adaptations for a broader customer base.
This document provides a comparative analysis of two steamboat restaurants - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Kuala Lumpur, Malaysia. It discusses the history and origins of steamboat, and provides brief biographies of the two family-run businesses. Key findings are that while Goh Huat Seng aims to maintain tradition as a small business, Tupai-Tupai has innovated the concept of halal steamboat and expanded to two locations. Through interviews and research, the document concludes that Tupai-Tupai is more successful commercially due to its adaptations for a broader customer base.
This document is a comparative analysis report on two noodle shops located in different areas - Yee Kee Beef Noodles in Seremban and SRK Noodle House in Klang Valley. The report provides descriptions of the businesses, their histories, products, customer numbers, and a comparative analysis of their competitive traits. It finds that while Yee Kee Beef Noodles has one main competitor, SRK Noodle House faces greater competition due to its location near colleges. The businesses employ different strategies to compete, such as social media marketing and competitive pricing.
The document compares two chicken rice businesses located in different geographical locations - Prosperity Bowl Restaurant in Petaling Jaya, Selangor, Malaysia and Singapore Chicken Rice, which has 52 branches throughout East Malaysia. While Prosperity Bowl Restaurant focuses on its original chicken rice recipe and has only one location, Singapore Chicken Rice offers a variety of Oriental and Western dishes and has expanded significantly throughout the region. The analysis finds that Singapore Chicken Rice has been more successful due to its larger size, franchising model, and goal of international expansion. Recommendations are provided for each business to improve operations and customer experience.
COMPARATIVE ANALYSIS OF 2 RESTAURANTS REPORTFarah Sham
This document contains a research proposal summary from a group of students on food and beverage businesses. The group analyzed two restaurants - Banyonya Restaurant in Malacca, which has operated for 13 years, and The Scene Restaurant in Shah Alam, operating for over 20 years. The group conducted interviews with the owners of both restaurants, inquiring about starting the business, operations, competitors, revenues and challenges. Key findings included Banyonya Restaurant focusing on Nyonya cuisine, while The Scene serves buffet-style Malay dishes. Both restaurants face competition but have remained successful due to food quality and strategic location.
This document contains a research proposal and presentation from a group of students on food and beverage businesses. It includes an introduction outlining the assignment to study and compare two businesses in different regions of Malaysia. The group chose to analyze Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The document provides transcripts of interviews with the owners of each restaurant, discussing topics like history, operations, competition and strategies. It also includes a comparative analysis of the two businesses in terms of challenges faced, competitors and stability.
This document contains a research proposal summary from a group of students on two restaurants in Malaysia - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam. The group conducted interviews and research on the restaurants. Some key findings include: Banyonya Restaurant has operated for 13 years and focuses on Nyonya cuisine. The Scene Restaurant serves buffet-style Malay dishes and has faced competition but remained successful due to location and food quality. The group analyzed aspects of the businesses such as history, operations, finances, competition and food offerings to compare the two restaurants.
This document provides a comparative analysis of three Chinese restaurants - Yut Kee Kopitiam, Heng Heng Kopitiam, and Kar Heong Restaurant. Yut Kee is an 86-year old Hainanese cuisine restaurant in Kuala Lumpur known for its western-influenced dishes. Heng Heng in Johor sells the unique Pontian mee noodles. Kar Heong in Petaling Jaya focuses on traditional Ipoh chicken rice and noodles. The restaurants differ in their cuisine styles, environments, and locations but all aim to provide quality, authentic Chinese food.
This document is a report comparing three Chinese restaurants: Yut Kee Kopitiam, Heng Heng Kopitiam, and Kar Heong Restaurant. Yut Kee has operated in Kuala Lumpur since 1928, known for its Hainanese cuisine. Heng Heng is located in Pontian, Johor and specializes in Pontian wanton mee. Kar Heong started as a hawker stall in Ipoh in 2007 and is known for its chicken rice. The report analyzes the businesses' histories, locations, environments, competitive strategies and family structures. It finds that Yut Kee has been most commercially successful due to maintaining traditions while innovating new dishes and focusing on
This document provides a comparative analysis of 3 Chinese restaurants: Yut Kee Kopitiam in Kuala Lumpur, Heng Heng Kopitiam in Pontian, Johor, and Kar Heong Restaurant in Petaling Jaya. It summarizes the history and operations of each restaurant, comparing factors like signature dishes, competitive advantages, locations, family involvement, and business strategies. Yut Kee is highlighted as more commercially successful due to maintaining traditional cuisine quality while innovating new dishes, strong bonding with customers, and overcoming challenges through family cooperation over its 86 year history. The analysis provides recommendations for Yut Kee to expand its business and change operations to remain sustainable.
This document summarizes a comparative analysis of two steamboat restaurants located in different geographical areas - Goh Huat Seng Restaurant in Penang and Tupai-Tupai Restaurant in Klang Valley, Malaysia. It analyzes their competitive traits such as number of competitors, market share, pricing strategies, menu items, and obstacles faced. Overall, it determines that Tupai-Tupai Restaurant is more commercially successful due to offering a wider variety of differentiated dishes and being located in a more strategic area with parking.
SEM 6 : PROJECT MANAGEMENT PROJECT 2 BRIEFDarshiini Vig
This document provides instructions for Project 2 of the Project Management course, which involves documenting a student's architectural design project from the perspective of a project manager. Students must submit a 1,000-word bound report with drawings, charts and diagrams covering: 1) project introduction and objectives, 2) design analysis and viability, 3) procurement and resource planning, 4) risk analysis and maintenance strategy, and 5) success criteria, work breakdown structure and Gantt chart. The report will be assessed based on the accuracy of the project analysis, understanding of contractual requirements and risk management, and quality of presentation.
SEM 6 : PROJECT MANAGEMENT PROJECT 1 BRIEFDarshiini Vig
This document outlines the requirements and tasks for a project management course assignment. Students will work in groups to manage a hypothetical construction project to build a recreational station for a university. They must choose a site, design the facilities, develop a project plan with schedules and budgets, and document the project from inception to completion. The goal is to apply project management principles and tools to deliver the project on time and on budget while meeting stakeholder needs. Students will submit a written report and present their work at the end of the term.
SEM 6 : PROJECT MANAGEMENT MODULE OUTLINEDarshiini Vig
This document outlines the module for Project Management (MGT60403) at Taylor's University. It includes information about the module's credit hours, instructors, synopsis, learning outcomes, assessment components and schedule. The module aims to develop students' project management skills through lectures, tutorials and assignments. Students will complete two group assignments on defining a project and a final individual report on managing their design studio project. Assessment includes group and individual assignments, a mid-term test, and a portfolio demonstrating learning outcomes and capabilities.
This document outlines the requirements and assignments for an Architectural Portfolio module. It includes two assignments: 1) a portfolio draft focusing on curating and presenting 4 projects, and 2) a 400-word personal design statement. Students must select projects from their academic program to represent their design direction and approach. They will create a layout for the projects in a customized format between A5-A3 size. They must also sketch an initial packaging concept. The final portfolio will be a bound compilation of the projects and design statement, completed with the latest studio work. It will be graded based on personal design statement, curation, composition, completion, and packaging.
This document outlines the module for the Architectural Portfolio course. The module aims to help students prepare and present their portfolios verbally and visually. It will cover various portfolio presentation approaches, skills for portfolio production and design, developing an individual design statement, and selecting materials for the portfolio. Students will create a draft portfolio, final portfolio, and Taylor's Graduate Capabilities Portfolio to demonstrate their acquired skills, design direction, and program learning outcomes. The course involves lectures, tutorials, workshops and assessments over 12 weeks.
This document outlines the module for the Architectural Design Project course taken in the 6th semester of the Bachelor of Science (Honours) in Architecture program. The capstone project focuses on architectural designs that address social impacts through the integration of technology, environment, and cultural context. Students will propose design strategies for urban sites in Kuala Lumpur that resolve social issues for user groups like the elderly or youth. The project is integrated with a building technology course. Assessments include pre-design analysis, a design proposal, final design presentation and report. The module aims to develop students' architectural thinking and ability to holistically design at various detail levels considering performance, regulations and context.
This document outlines the requirements for Project 2 of the Building Technology 2 course. Students must produce a full set of technical drawings for their architectural design project, including a building section, wall section, and details. The drawings must demonstrate an understanding of construction methods and comply with building regulations. Students will be evaluated on the clarity and technical accuracy of their drawings, as well as their structural design and attention to buildability. References for further research are also provided.
This document outlines the requirements for Project 1 of the Building Technology 2 course. Students must select a previous design project and produce a full set of working drawings including floor plans, sections, elevations, and fire safety plans. Drawings must follow standard technical conventions and include additional information like schedules and annotations. The objectives are to develop an understanding of technical drawing formats and legal requirements. Students will be evaluated based on the completeness and clarity of their drawings as well as their application of construction knowledge.
This document outlines the requirements and assessments for Project 1b of an architectural design course. It provides details on the two-part project, including:
- Part 1 requires developing a final project brief, programmatic responses through diagrams and analysis, and presenting design precedents.
- Part 2 involves proposing 2-3 design strategies through sketches, diagrams and models to conceptualize different approaches. Considerations like guidelines, sustainability and feasibility must be integrated.
Students will present their work at pin-up sessions and submit photos. The project aims to formulate a design strategy in response to the brief and site context. Assessments will evaluate the clarity of the project direction and rigor of design exploration.
This document provides instructions for a final design project and report for an architecture course. Students are asked to further develop their schematic design from the previous phase to incorporate more detailed environmental and technological strategies. They must submit a final design presentation with drawings, models and renderings, as well as a 5000-word comprehensive report covering site context, design intentions, and sustainability features. The report and presentation will be assessed based on criteria such as adherence to guidelines, functional requirements, and communication of the design concept and ideas.
This document provides the brief for Project 1a of the Architectural Design Project studio course. Project 1a involves pre-design analysis for a proposed architectural design project. Students must analyze the site context, user needs, precedents, and regulatory requirements to develop a program brief and 10-15 minute multimedia presentation. The objectives are to formulate a program brief and conduct contextual and user analysis. Students will analyze the site, context, user group, cultural influences, and restrictions to inform their design approach. They must research precedents and comply with local guidelines. The expected output is a multimedia presentation covering site background, analysis, program brief, precedents, and user/regulatory research. The project will be assessed based on the quality
This document presents lighting calculations for two spaces in a community library project - an audio visual space on the third floor and a creche space on the fourth floor. For the audio visual space, daylight factor calculations show a high level of 13% due to its east facing orientation, requiring light shelves. Lumen method calculations determine 24 LED lights are needed at night. For the west facing creche, lumen method calculates 44 LED lights are required as there is no natural light. Soundlight Comfort LED lights are selected for both spaces due to their efficiency and quality of light.
The document provides details on 4 potential structural systems and facade systems for a proposed community library project:
1. A retractable fabric roof system that allows the space to be used indoors and outdoors.
2. Two facade systems - a terracotta sunscreen system and precast concrete pattern blocks - that provide shading while allowing natural ventilation.
3. A brick infill light steel frame wall system that uses lightweight steel framing for structural support and bricks for the facade.
4. A timber steel joist floor system that combines timber for durability with a steel web for stiffness, as well as a raft foundation to distribute weight across a large area. Each system is described in
This document outlines an assignment for a Building Technology course. It consists of two main tasks:
1) Analyzing construction systems through precedent studies and proposing two alternative facade schemes. Students must study a roof system, two facade systems, and a structural system, then design alternate facades.
2) Producing detailed sectional drawings of two spaces (one ground floor, one top floor) in their studio design project to develop construction solutions and detailing.
The assignment aims to help students consider construction aspects throughout their design process and apply alternative systems to their designs. It is aligned with their concurrent studio project and evaluates learning outcomes related to construction analysis, evaluation, and alternative generation.
1) The document discusses a student group project to design and build furniture for a community field in Kepong out of recycled wooden pallets.
2) The group gathered community feedback on their initial design of a podium seating area and children's play area. Community members were generally supportive but provided suggestions to improve durability.
3) Based on feedback from their tutor and the community, the group revised their design, cost estimate, and created an edited video documenting their community engagement to submit with their final proposal.
This proposal summarizes a student group's initial proposal for an environmental enhancement project in Kuala Lumpur. The proposal includes:
- Details of the student group members.
- The location of the project site in Jalan Prima 2, Kepong, Kuala Lumpur near shopping malls.
- Objectives to provide a cleaner environment, seating area, and improve safety through the use of solar-powered lighting and benches made from sustainable materials like pallets and wine boxes.
- Case studies of similar projects using solar power, seating, and durable materials to enhance public spaces.
- A design concept called "Glowing Boxes" using sustainable materials to
The document summarizes information about a community service initiative site located in Jalan Prima 2, Kepong, Kuala Lumpur. The area is populated mainly by Chinese and surrounded by Chinese-owned businesses. A football field on site is used by locals in the afternoons. The document includes a SWOT analysis of the site and discusses three case studies of public space design projects using solar power and seating elements. It proposes a design called "Glowing Boxes" using shipping pallets to provide street lighting, seating, and waste bins to encourage outdoor activities, improve safety and cleanliness, and enhance social interaction.
SEM 5 : PROJECT 1 REPORT BUILDING SCIENCE 2Darshiini Vig
The document provides details about DBKL City Theatre in Kuala Lumpur, Malaysia. It includes a historical background of the theatre building constructed in 1896. The document analyzes the acoustic design of the auditorium through technical drawings, identification of materials, sound sources and paths. Key materials like fabric panels and carpets help absorb sound while concave ceilings and wooden railings reflect sound. Speakers and audiences are identified as interior sound sources, while traffic is an exterior source. Sound paths and concentrations are described to understand how sound travels in the space.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
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Article: https://pecb.com/article
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For more information about PECB:
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it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...
ENGLISH II ASSIGNMENT #02
1. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 1
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL BUILD ENVIRONMENT
PRESENTATION TITLE: MALAYSIAN TRADITIONAL CUISINE
GROUP MEMBERS:
ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)
LECTURER: CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: THURSDAY ( 15 JANUARY 2015 )
Names Presentation / Research Report Roles.
DARSHIINI VIG
LEADER / PHOTOGRAPHER
FINDINGS ON TRADITIONAL FOOD
MUSTAQIM CHOO
PRESENTATION SLIDES EDITOR
PREPARES QUESTIONAIRES & INTERVIEWER
ILHAMI IBRAHIM
ANIMATION EDITOR, MINUTES OF MEETING
REPORTER
NURINA AIDA VIDEO RECORDER, PREPARES COMPARATIVE
ANALYSIS
CAROLINA PREPARES ARRANGEMENTS FOR INTERVIEW
2. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 2
TABLE OF CONTENT
NO. CONTENTS PAGE NO.
1. KEY SUMMARY 2 - 4
2. METHODOLOGY 5
3. INTRODUCTION ABOUT TRADITIONAL CUISINE 6
4. TRADITIONAL CHINESE CUISINE 7 - 11
5. TRADITIONAL JOHORIAN CUISINE 12 - 15
6. TABLE OF SIMILARITY 16
7. TABLE OF DIFFERENCES 17 - 18
8. SPECIALITIES 19 - 20
9. RECOMMENDATION 21
10. BIBLIOGRAPHY 22
11. APPENDICES 23 - 34
12. ATTACHMENTS 35 - 37
13. REFERENCE 38
3. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 3
KEY SUMMARY
(A)DISCUSSION
Firstly we studied the brief and discussed on which type of business to focus on. Through
this process we have done research and getting all the information on family business,
which is the type of business that we have chosen after the discussion. We also studied
on the most suitable locations and times to carry out our interview. After doing that, we
have also listed some important questions relating to the interview requirements.
Continuously, we also planned on what transportation method are we going to use. Lastly,
we summarized the remaining problems that we have to face and solved it professionally
and accordingly. After a few more discussion sessions, we briefed every group member
on what is going to happen before, during and after the interview and ensuring everyone
is clear on their duty.
(B)INTERVIEW
We have chosen JScoozi Restaurant and Woo Lan Restaurant for our interview. Before
carrying out the interview itself we have received permission from both owners of the
restaurant. Firstly to obtain permission we introduced ourselves and mentioned that we
are from Taylor’s University and that the interview purpose is for an assignment given to
us by our lecturer. We will asked the questions listed and record down the answers given.
After the interview is done we will take photos of the restaurants and also a group photo
4. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 4
along with the owner of the restaurant (Shop owners who are too shy or reluctant to take
group photos will not be forced).
(C) CONCLUSION
After completing this particular assignment, we gained more knowledge on the different
kinds of foods, history and culture behind these two special restaurants. Not only that, we
understood in more detail through research and referencing that has been done
throughout the assignment. Lastly, with great effort and teamwork from all the group
members we are able to produce a fully-fledged report on time for submission.
5. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 5
METHODOLOGY
In a group of 5 to 6 members, we are to :
1. Select 2 businesses in the same industry for research purposes.
2. Conduct preliminary research – books, internet, newspaper, etc by gathering
information on our chosen business before the interview.
3. Interview question has to be prepared carefully.
4. Given guidelines are to be followed as mentioned in the brief in order to complete
this research report.
5. Contact and obtain permission of interview from the relevant people to conduct a
face-to-face interview and on site observations 1 week prior to the interview.
6. Submit a research report consisting from 2500-3000 words based on the chosen
research site.
7. Show our findings in a 20-25 minute verbal presentation.
8. The sources of information obtained will be obtained from personal interviews, on-
site observations and others. There is no limit on relying on only one source.
6. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 6
ALL ABOUT TRADITIONAL FOOD
Traditional Foods are foods consumed in the way our ancestors ate them. The basis of
Traditional Foods is that the food you consume be as nutrient dense and nourishing as
possible. Traditional Foods goes beyond just avoiding packaged and processed foods.
It is about choosing the best food options available for your budget, individual chemistry
& location and consuming it in a
way that allows your body to
extract the maximum nutrition from
that item. As we all know, Malaysia
is a country with 3 different races
and different types of wholesome
food. Nevertheless, traditional food
is very famous in this country. We have decided to chose this topic on traditional food due
to nowadays, the solid taste of traditional
food is deteriorating. Hence, we chose 2
different choices of traditional food –
Chinese and Malay. The reason behind this
2 choice of the same business trade is that
these 2 restaurants is still holding onto their
traditional recipes.
7. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 7
TRADITIONAL CHINESE
RESTORAN WOO LAN, BRICKFIELDS,
KUALA LUMPUR
MAP TO RESTORAN WOO LAN
8. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 8
Restaurant Woo Lan, is one of the most famous and oldest traditional cuisine
restaurant located in Brickfields, Kuala Lumpur. This restaurant has turn out the to be the
most recommended restaurant because of their wonderful authentic dishes. They have
many types of dishes as this restaurant was started
of by the interviewer – Ms, Carmen’s Grandfather.
It was just a small kiosk food stall that had only
been serving 5 dishes about 34 years ago (1981),
and so the business grew so well that they manage
to get a restaurant all by themselves to cook and
serve more.
After getting a new
restaurant, from only 5 dishes that they were only selling at
start for 12 years, they manage to come with new recipes
consisting of more than 50 types of dishes. Being the one
and only Sinhua restaurant from the Hokkien clan has made
them to be so successful for the past 3 generations.
MS. CARMEN’S GRANDFATHER
MS. CARMEN
9. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 9
Restoran Woo Lan has its very own regular customer. Day and night, a lot of people come
over to have their food. Especially, people who are working nearby that restaurant. Being
able to always deliver what their customers need, Ms, Carmen said that her customers
are always very tempted to have their meal. Not only that, this restaurant receives a lot
of international customers coming to try out their food. The restaurant has also been listed
as a 5 STAR RESTAURANT on TRIP ADVISOR - world's largest travel site, enabling
travellers to plan and have the perfect trip.
ARTICLES OF THE RESTAURANT
10. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 10
Due to their uniqueness, they do not have any competitors throughout the years of having
this business. The uniqueness of their food is
very different from other type of restaurants is
because they have some traditional
ingredients that they have been cooking with
for a very long time. They have so many types
of dishes that always customers who come to eat would order the same dishes – most
popular all the time. They are the bbq pork ribs, crab curry, tiger skin stewed pork and
also the salted egg chicken. All the food prepared in this restaurant have their own recipes
as it is never the same as other restaurant.
11. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 11
Ms. Carmen who was previously studying accounting, she was the one who has been
taking care of the accounts of this business. The revenue per annum is normally about
RM100,000.
12. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 12
TRADITIONAL MALAY
RESTORAN JSCOOZI,
CYBERJAYA, SELANGOR
J Scoozi is a restaurant which serves traditional Johorian food. The owner of the
restaurant is Puan Khadijah. The business started in June 2011. The purpose of this
restaurant is not only to sell traditional Johorian food, but also as a future investment for
13. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 13
her (Puan Khadijah) grandchildren. Recipes of the traditional food are all by the owner
itself. She added a twist to the normal recipes to make it her own.
At first, this restaurant were located in Glomac Cyberjaya near TMnet. After two
years of operating business, they moved to a new location which is in Cyberjaya Business
District. It is approximately 1.5 kilometre distance from the old location. J Scoozi’s owner,
Puan Khadijah are planning to open a new
shop in Putrajaya and Bangi. At the moment,
there are only 5 workers for this restaurant.
But the owner are trying her best to hire
more workers as they need more hand to
serve the customers especially during peak
hours.
The most popular food they sell is Laksa Johor, Briyani Ayam and Soto Ayam.
Laksa Johor has coconut milk, kerisik, dried prawns and spices. The gravy of the Laksa
Johor is a mix of two different fish, which is ‘Ikan parang’ and ‘ikan kembung’. The
garnishing comprises slices of onions, beansprouts (taugeh), mint leaves, coriander
(daun kesum), cucumber and pickled
white radish (caipo). Sambal belacan
which is a kind of chili paste and lime are
placed on the side of the dish. Just before
you eat it, you will have to squeeze the
14. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 14
lime. Laksa Johor has its own uniqueness as they used spaghetti instead of the normal
rice noodles.
Briyani Ayam is a mix of rice with different spices like ‘rempah ayam’ and also ‘rempah
kurma’. It is served with two different gravy, ‘Sambal telur’ (fried eggs cooked with chili
paste) and ‘Rendang’. The garnishing are ‘papadom’ (a thin crispy bread) and acar which
comprises slices of cucumber, tomatoes, chilies and onions.
Soto Ayam is a yellow spicy
chicken soup served with ‘nasi impit’
(compressed rice that is cut into
smaller pieces) or noodles. It is also
served with fried garlics, beansprout,
coriander, and ‘bergedil’ (mashed
potato compressed into a small round
patties mixed with spices and other ingredients). For those who likes spicy food, you can
add the black chilli paste in your Soto.
For desserts, they serve the best Tauhu
Bakar in town. Basically it is fried tauhu
stuffed with cucumber, carrots and
‘sengkuang’. Served with peanut sauce on
top and sprinkled with peanuts.
15. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 15
One of the drinks that caught our eye is the Sirap Bandung with soda. There are
steps on doing this, if you messes up on one step, it will not look as nice as this one. The
first step is to pour the syrup then followed by putting the ice cubes. Then, pour the milk
until it is three-quarter full, then only you pour in the soda.
The opening hours for this restaurant is from 7am to 5pm. In the morning, they will
have the breakfast promotion consists of nasi lemak and hot coffee or tea with the price
of RM2.00 for the working people. They also sells different variety of traditional desserts
for breakfast.
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TABLE OF SIMILARITY
SIMILARITY
RESTORAN WOO LAN RESTORAN JSCOOZI
LOCATION SELANGOR
TYPE OF FOOD TRADITIONAL
CUSTOMER BASE OFFICE WORKERS & FOREIGN TOURISTS
BUSINESS
STRATEGY
GAIN POPULARITY BY DELICIOUS FOOD
TYPE OF BUSINESS FAMILY BUSINESS
CATERING FOR ALL EVENTS
NATURE OF
BUSINESS
PRODUCT VARIETY
&
MONOPOLISTIC COMPETITIVE
HYGIENE LEVEL VERY CLEAN
QUALITY OF FOOD FRESH AND TASTY
17. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 17
TABLE OF DIFFERENCES
DIFFERENCES
RESTORAN WOO LAN RESTORAN JSCOOZI
BUSINESS SIZE 90 PAX 70 PAX
ANNUAL PROFIT ≥ RM 100,000 > RM 80, 000
LOCATION BRICKFIELDS PUTRAJAYA
SEATING CAPACITY 100 PAX 80 PAX
IMMEDIATE
COMPETITORS
NONE NONE
ENVIRONMENT TOWN AREA DEVELOPING URBAN
BUILDING TYPE MODERN - ANTIQUE CONCRETE BUILDING
KITCHEN TRADITIONAL UTENSILS MODERN
18. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 18
BUSINESS OWNER 3RD GENERATION OF THE
FAMILY
1ST GENERATION OF THE
FAMILY
19. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 19
SPECIALITIES
RESTORAN WOO LAN
Restoran Woo Lan has its own speciality is by their delicious homemade dessert – TAU
FU FA. This dessert is actually made out of soy beans that has been cooked for a day
long. Noting that Ms. Carmen herself does it all the time for her customers as they enjoy
it so well. This dessert seems to be very common that everyone can get it anywhere but
in this restaurant, this dessert has its own unique taste and aroma as well.
20. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 20
RESTORAN JSCOOZI
Tauhu bakar is basically made from soybean. It is then burnt on a grill and cut into cubes,
filled with mainly cucumber and peanuts. After that it is to be dipped into special sauce.
This particular dish is not easily found anywhere else in the country. Thus, not everyone
can mimic the original taste of the tauhu bakar other than a true Johor born and raised
individual. In a nutshell, Jscoozi Johorian cuisine restaurant truly stands out of the crowd
by having this special dish served in their restaurant. This dish is served all the time as
regular customers and people from other places come to this restaurant to just taste this
dish. At the same time, the palatable taste of this dish makes everyone to always more
than once.
21. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 21
RECOMMENDATION
For future possible competitors, JScoozi should add more variety of food in their menu
like for example, western food because nowadays, the demands for western food are
increasing and it could attract foreigners too. Likewise, they should also do a promotion
in their menu like offering sets during lunch and dinner hours because there are many
people hunting for food at those times and customers usually go for sets to save money.
They only open the shop until 5pm therefore, we recommend that they should make the
opening hours longer until night time, exceeding the business hours so that they could
attract more customers since most people nowadays ten to eat outside for dinner.
For Woo Lan Restaurant, we would recommend them to lower down their food prices so
that everyone could afford to eat there and therefore, would increase foot traffic. They
could also try to promote their restaurant on social media like creating a Facebook page
or a website because nowadays, a lot of people are using those social medias to connect.
They could consider doing advertisements on the television and the internet as well such
as Youtube or maybe in the newspaper. Youtube is a universal website so it could attract
customers all over the world.
23. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 23
APPENDICES
RESTORAN WOO LAN
24. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 24
RESTORAN JSCOOZI
25. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 25
QUESTIONAIRE – RESTORAN WOO LAN
INTERVIEWER : MUSTAQIM CHOO
INTERVIEWEE : Ms. CARMEN
Q1. WHEN WAS THE BUSINESS FOUNDED?
A1 . 1981 ABOUT 34 YEARS AGO
Q2. WHEN DID THIS BUSINESS START?
A2. IT WAS ACTUALLY FOUND BY MY GRANDFATHER. HE STARTED THIS
BUSINESS BY HAVING A SMALL STALL NEARBY THE CATHEDRAL WHERE HE
ONLY HAD 5 DISHES TO SELL. AFTER THE YEARS OF GOOD BUSINESS, THE
CHOICES OF DISHES INCREASED. TODAY WE HAV MORE THAN 100 DISHES TO
BE SERVED.
Q3. WHAT ARE THE MOST DEMANDING DISHES THAT IS ALWAYS ORDERED BY
YOUR CUSTOMERS?
A3. THE MOST POPULAR DISH WOULD BE THE BBQ PORK RIBS, CRAB CURRY,
OYSTER EGG AND OUR VERY SPECIAL DESSERT, THE TAU FU FA – WHICH IS
MADE BY ME.
Q4. ARE YOUR CUSTOMERS REGULAR?
A4. MOST OF MY CUSTOMERS ARE VERY REGULAR CUSTOMERS AS THEY ARE
ALL OFFICE WORKERS.
26. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 26
Q5. HOW DO YOU GET INTERNANTIONAL CUSTOMERS TO VISIT YOUR
RESTAURANT?
A5. THE REASON BEHIND IT BECAUSE, MOST OF THE TIME FOOD BLOGGERS
COME HER OFTEN TO ENJOY THE DISHES AT THE SAME TIME THEY SHARE
THE PICTURES AND SPREAD THE WORD THROUGH SOCIAL MEDIAS ABOUT MY
RESTAURANT. NOT ONLY THAT, RECENTLY, MY RESTAURANT HAS BEEN
LISTED AS 5 STAR RESTAURANT ON TRIP ADVISOR.
Q6. WHAT IS YOUR ANNUAL REVENUE?
A6. APPROXIMATELY MORE THAN RM100,000 EVERY MONTH
Q7. DO YOU HAVE ANY COMPETITORS AROUND BRICKFIELDS?
A7. NO, WE DO NOT HAVE ANY AS WE ARE THE ONLY RESTAURANT WHO
SELLS THIS TYPE OF TRADITIONAL FOOD. WHICH IS WHAT MAKES US UNIQUE.
27. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 27
QUESTIONAIRE – RESTORAN JSCOOZI
INTERVIEWER : MUSTAQIM CHOO
INTERVIEWEE : PN. KHADIJAH
Q1: WHEN WAS THE BUSINESS FOUND?
A1: IT WAS FOUND IN THE YEAR 2011
Q2: WHO ARE THE KEY FOUNDERS?
A2: INTIALLY I WAS THE KEY FOUNDER BUT ALONG THE WAY MY ELDEST AND
SECOND DAUGHTER CAME IN TO HELP
Q3: WHAT PROMPTED YOU TO START THIS BUSINESS?
A3: BEFORE THIS, I WAS ALSO A BUSINESS WOMAN IN THE PAST AND I DID
NOT WANT TO JUST END MY CAREER AS A BUSINESS WOMAN TO JUST END
WITH NO AIM. IT WAS ALSO PART OF MY RETIREMENT PLAN.
Q4: WHAT ARE YOU MAIN PRODUCTS?
A4: MY MAIN PRODUCTS ARE LAKSA JOHOR, SOTO AYAM, BRIYANI AYAM AND
TAUHU BAKAR
28. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 28
Q5: WHO ARE YOUR CUSTOMERS?
A5: THE CUSTOMERS THAT I USUALLY GET ARE THE PEOPLE WHO ARE
WORKING IN THE OFFICE NEARBY, STUDENTS AND PEOPLE FROM JOHOR
Q6: WHAT IS THE ANNUAL REVENUE FIGURE?
A6: IT IS AROUND RM 80,000 ANNUALLY.
Q7: CAN YOU PROVIDE ME A BRIEF HISTORY ON YOUR BUSINESS?
A7: I WAS FROM JB, I STARTED THE BUSINESS FROM HOME AND THEN I
MOVED TO CYBERJAYA WITH MY FAMILY. THEN THE IDEA OF OPENING A
RESTAURANT CAME TO MY MIND. AFTER THAT, I WENT SHOP HUNTING IN
CYBERJAYA SINCE IT CLOSE TO WHERE I LIVE. I STARTED OFF THE
RESTAURANT IN GLOMAC, CYBERJAYA BUT THEN THE BUSINESS WAS NOT
GOOD ENOUGH AND I DECIDED TO SHIFT TO THE CURRENT LOCATION WHICH
IS CYBERJAYA BUSINESS DISTRICT 2.
Q8: DOES THE BUSINESS HAVE ANY COMPETITION?
A8:NO, BECAUSE MY RESTAURANT IS THE ONLY RESTAURANT AROUND THIS
AREA THAT ACTUALLY SELLS FILLING FOOD TO THE CUSTOMERS THERE.
Q9: GENERALLY DO YOU FIND IT HARD TO ENTER THIS MARKET?
A9: WELL, THERE IS NEVER ANYTHING THAT COMES EASY IN LIFE, THERE WILL
ALWAYS BE COMPETITION AND CHALLENGES THAT WE WILL HAVE TO FACE.
29. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 29
MINUTES OF MEETING
DATE: 5th January 2015
TIME: 11 am – 1 pm
VENUE: E3.13, Taylor’s University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN
BY
1. Introduction
- Brief introduction about this project to the group
members
Darshiini Vig
2. Choosing the business
- We voted on what type of business to interview for
this project and settled for food & beverage
businesses
All group
members
3. Choosing the restaurant
- We choose one place in Kuala Lumpur, Restoran
Woo Lan and Restoran J Scoozi in Cyberjaya
All group
members
30. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 30
DATE: 7th January 2015
TIME: 4 pm – 6pm
VENUE: E3.13, Taylors University &
Restoran Woo Lan, Kuala Lumpur
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN BY
1. Discussion
- Had a discussion on what questions to ask
to the owner of the restaurants
All group members
2. Site Visit
- All of us went for the first interview in
Restoran Woo Lan in Kuala Lumpur
All group members
3. Meeting
- To recheck on the video and audio footage
whether it’s clear and valid for the video
presentation
All group members
31. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 31
DATE: 8th January 2015
TIME: 4 pm – 6 pm
VENUE: Restoran J Scoozi, Cyberjaya
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN
BY
1. Site Visit
- We went to the second restaurant which is Restoran J
Scoozi in Cyberjaya to interview the owner about this
restaurant
All group
members
2. Meeting
- To recheck on the video and audio footage whether
it’s clear and valid for the video presentation
All group
members
32. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 32
DATE: 9th January 2015
TIME: All Day
VENUE: E3.13, Taylors University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN
BY
1. Video and Audio
- The transferring process of the video and audio from
the camera and phones.
Ilhami Ibrahim
Mustaqim Choo
2. Video Editing
- The video editor, started editing the video and the
audio then compile it together as one presentation
video
Ilhami
33. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 33
DATE: 11th January 2015
TIME: 12 pm – 6pm
VENUE: E3.13, Taylors University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN
BY
1. Dividing the task
- The group leader divides the task between each
members so that the process of doing the report is
faster
Darshiini Vig
2. Start doing the report
- We discussed with each other on what to write so that
its similar and not off the point
All of the group
members
3. Halfway done
- For day one on doing the report, we managed to finish
half of the report and will continue on the next day
All group
members
34. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 34
DATE: 12th January 2015
TIME: 12pm – 6pm
VENUE: E3.13, Taylors University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN BY
1. Continuing doing the report
- We continue from where we left off on the day before
and started doing it
All group members
2. Done with the report
- By 5.30pm, we are done with the report.
All of the group
members
35. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 35
ATTACHMENTS
36. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 36
37. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 37
38. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 38
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40. FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 40