This document summarizes the results of a quality assurance evaluation of the Maldives Resort & Spa Rangali Island. The resort received an overall score of 95.73%, considered outstanding. Guest rooms scored the lowest at 94.26% due to lower scores for cleanliness and condition standards in the rooms. All other areas scored above 95%, with commercial facilities and food and beverage facilities both above 95.5%. The resort has improved its scores since the previous evaluation in most areas.
The document describes an underwater restaurant located at the Conrad Maldives Rangali Island resort. It is located 5 meters below the surface of the Indian Ocean and offers diners a view of sea life while they eat. The restaurant can seat up to 40 people and provides a unique fine dining experience under the sea.
The document describes ice cream sundae and dessert options available which include a megamunchout for sharing with eight scoops, toppings, and sauces. Customers can also make their own sundae by choosing from over 20 flavors and toppings. Assorted sorbets are also available to choose from.
This document summarizes the results of a quality assurance evaluation of the Maldives Resort & Spa Rangali Island. The resort received an overall score of 95.73%, considered outstanding. Several key areas like guest rooms, bathrooms, and public restrooms scored above 90%, while areas like kitchens and recreation facilities scored lower. The resort has improved its scores since the previous evaluation in several areas like condition standards and guest room cleanliness.
This document summarizes the results of a quality assurance evaluation of the Maldives Resort & Spa Rangali Island. The resort received an overall score of 95.73%, considered outstanding. Guest rooms scored the lowest at 94.26% due to lower scores for cleanliness and condition standards in the rooms. All other areas scored above 95%, with commercial facilities and food and beverage facilities both above 95.5%. The resort has improved its scores since the previous evaluation in most areas.
The document describes an underwater restaurant located at the Conrad Maldives Rangali Island resort. It is located 5 meters below the surface of the Indian Ocean and offers diners a view of sea life while they eat. The restaurant can seat up to 40 people and provides a unique fine dining experience under the sea.
The document describes ice cream sundae and dessert options available which include a megamunchout for sharing with eight scoops, toppings, and sauces. Customers can also make their own sundae by choosing from over 20 flavors and toppings. Assorted sorbets are also available to choose from.
This document summarizes the results of a quality assurance evaluation of the Maldives Resort & Spa Rangali Island. The resort received an overall score of 95.73%, considered outstanding. Several key areas like guest rooms, bathrooms, and public restrooms scored above 90%, while areas like kitchens and recreation facilities scored lower. The resort has improved its scores since the previous evaluation in several areas like condition standards and guest room cleanliness.
This document provides a National Police History Check for Mark Andrew Rowsell-Turner with a date of birth of 29 January 1964. It certifies that he has no disclosable court outcomes or pending charges recorded by any Australian police jurisdiction as of 19 August 2016. The check was conducted for employment screening/probity checking/occupational licensing purposes. The document outlines limitations on the accuracy and use of the information provided, details the national police history check process, and provides security notes to verify the authenticity of the certificate.
This document provides a behavioral profile report for an individual named Mark Rowsell-Turner. It analyzes their behaviors using the categories of Driver, Promoter, Supporter, and Administrator. The report finds Mark's primary behavior is a Promoter and they also display characteristics of a Driver and Administrator. It provides descriptions of their preferred work environment, communication style, potential careers, and management approach based on these behavioral tendencies. The purpose is to help employers understand an individual's behaviors and how to effectively work with them.
The document provides the menu for Gastro 2012, including appetizers, main courses, sides, pizza options, interactive stations, tapas, and desserts. A wide variety of global inspired dishes are listed, ranging in price from $14 to $39. Signature dishes include baby caper risotto, aged beef cheek, and slow braised pork. Interactive stations include a seafood station and antipasto station. The menu showcases creative global fusion cuisine made with seasonal local ingredients.
This document provides a menu of tapas, tastes, and shared plates from a restaurant. It lists over 20 small plate options ranging from $5.50 to $18, including appetizers like house fries, oysters, arancini balls, and dips. Several platter options serving 2 or 4 people are also provided, priced between $75 and $120. The menu notes that items are individually priced and cooked to order, with most single servings unless otherwise indicated.
The document appears to be a menu from a restaurant that serves seafood and other dishes. It includes sections for starters, sides, seafood from a tank, and main courses. The menu contains descriptions of many dishes that feature fresh seafood, fish, and meats alongside sauces, sides, and seasonal ingredients. Prices for dishes range from around $14 to $59.
This document provides the menu for Christmas Day 2011 at a restaurant. The starter courses include mango and chili risotto with marinated prawns or pumpkin ravioli with asparagus and tomatoes. For the second course, guests can choose between venison tenderloin or lobster thermidor. The main courses are braised veal cheeks or roasted John Dory filets. Dessert options are a chocolate dome with candied fruit or vanilla and raspberry cubes. The cost is $165 per person.
This document contains two menus from The Great Rangali restaurant. The first menu lists appetizers and main courses priced from $19 to $250, including a foie gras burger and lobster bouillabaisse. The second lighter menu includes salads, wraps, and sandwiches priced from $23 to $45, such as a chicken caesar wrap and calabrese salad. Both menus are available from 12 noon to 5 pm and prices are in US dollars plus service charge and tax.
Mark Rowsell-Turner aims to establish a world-class culinary vision through developing staff training programs, ensuring food safety standards, and creating a diverse culture. The goals are to instill excellence in food and service across all outlets, develop staff retention through training, and form a cohesive team. The vision is to inspire peers in the industry through high standards of cuisine and service.
This document provides a behavioral profile report for an individual named Mark Rowsell-Turner. The report identifies their primary behavioral style as a Promoter with secondary characteristics of a Driver and Administrator. It describes promoters as influential, optimistic, friendly, and cordial. It also provides tips on how to effectively communicate with the individual by having an informal two-way discussion and valuing their ideas, opinions, and feelings.
This document provides a National Police History Check for Mark Andrew Rowsell-Turner with a date of birth of 29 January 1964. It certifies that he has no disclosable court outcomes or pending charges recorded by any Australian police jurisdiction as of 19 August 2016. The check was conducted for employment screening/probity checking/occupational licensing purposes. The document outlines limitations on the accuracy and use of the information provided, details the national police history check process, and provides security notes to verify the authenticity of the certificate.
This document provides a behavioral profile report for an individual named Mark Rowsell-Turner. It analyzes their behaviors using the categories of Driver, Promoter, Supporter, and Administrator. The report finds Mark's primary behavior is a Promoter and they also display characteristics of a Driver and Administrator. It provides descriptions of their preferred work environment, communication style, potential careers, and management approach based on these behavioral tendencies. The purpose is to help employers understand an individual's behaviors and how to effectively work with them.
The document provides the menu for Gastro 2012, including appetizers, main courses, sides, pizza options, interactive stations, tapas, and desserts. A wide variety of global inspired dishes are listed, ranging in price from $14 to $39. Signature dishes include baby caper risotto, aged beef cheek, and slow braised pork. Interactive stations include a seafood station and antipasto station. The menu showcases creative global fusion cuisine made with seasonal local ingredients.
This document provides a menu of tapas, tastes, and shared plates from a restaurant. It lists over 20 small plate options ranging from $5.50 to $18, including appetizers like house fries, oysters, arancini balls, and dips. Several platter options serving 2 or 4 people are also provided, priced between $75 and $120. The menu notes that items are individually priced and cooked to order, with most single servings unless otherwise indicated.
The document appears to be a menu from a restaurant that serves seafood and other dishes. It includes sections for starters, sides, seafood from a tank, and main courses. The menu contains descriptions of many dishes that feature fresh seafood, fish, and meats alongside sauces, sides, and seasonal ingredients. Prices for dishes range from around $14 to $59.
This document provides the menu for Christmas Day 2011 at a restaurant. The starter courses include mango and chili risotto with marinated prawns or pumpkin ravioli with asparagus and tomatoes. For the second course, guests can choose between venison tenderloin or lobster thermidor. The main courses are braised veal cheeks or roasted John Dory filets. Dessert options are a chocolate dome with candied fruit or vanilla and raspberry cubes. The cost is $165 per person.
This document contains two menus from The Great Rangali restaurant. The first menu lists appetizers and main courses priced from $19 to $250, including a foie gras burger and lobster bouillabaisse. The second lighter menu includes salads, wraps, and sandwiches priced from $23 to $45, such as a chicken caesar wrap and calabrese salad. Both menus are available from 12 noon to 5 pm and prices are in US dollars plus service charge and tax.
Mark Rowsell-Turner aims to establish a world-class culinary vision through developing staff training programs, ensuring food safety standards, and creating a diverse culture. The goals are to instill excellence in food and service across all outlets, develop staff retention through training, and form a cohesive team. The vision is to inspire peers in the industry through high standards of cuisine and service.
This document provides a behavioral profile report for an individual named Mark Rowsell-Turner. The report identifies their primary behavioral style as a Promoter with secondary characteristics of a Driver and Administrator. It describes promoters as influential, optimistic, friendly, and cordial. It also provides tips on how to effectively communicate with the individual by having an informal two-way discussion and valuing their ideas, opinions, and feelings.