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Etiquette, security & fun with social media
Social Media is becoming an accepted way for individuals and businesses to communicate. Yet, there is also much confusion about how to use Social Media tools with Etiquette in a Safe and Fun manor
In “Etiquette, Security & Fun with Social Media”, J.R. discusses the ins and outs of social media.
3 Learning objective:
1. Etiquette: How do we communicate in the proper way to our target audience?
2. Security: What do we keep in mind as we share on line and still stay safe?
3. Fun: Sharing on line can be fun yet how do we does this without exposing ourselves?
Your speaker, J.R. Atkins has been working with individuals, executives and small businesses since 1993 and on Social Media since 2008. He has a BA from Texas A&M University and an MBA from The University of Phoenix, Dallas Campus. He has published 3 books Success Simplified, Social Media 2.0 and Road Map to Success.
Employee Security Awareness Program
Publish this Employee Security Awareness Program in your company\'s newsletter to reach all employees.
Islamic Manners
This document provides a summary of Islamic manners as outlined in the book "Islamic Manners" by Shaykh Abdul Fattah Abu Ghudda. It covers various topics of manners including entering and leaving homes, visiting etiquette, eating etiquette, manners of conversation, and more. The document emphasizes that Islam has clear rules of etiquette that apply to all aspects of life and society. It also cites hadith to support the importance placed on manners in Islam.
F&b equipment
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.
Cooking terms with pictures
This document defines common culinary terms used in cooking including: to chop food into small pieces, to cream sugar and fat together until soft and fluffy, to cut fat into flour using a pastry blender or knives, to cut into very small cubes about 1/4 inch, to heavily coat food with other ingredients, to sprinkle or coat with powdered substances like breadcrumbs or seasonings, to gently mix ingredients by folding one part over another, to finely divide food by rubbing it against a grating surface, to knead dough to further mix ingredients and develop gluten, to cut food as finely as possible, to remove or strip the skin or rind off fruits and vegetables, to brown or cook foods in a small amount
Service Excellent for Security Officer
Dokumen tersebut membahas tentang pelayanan prima dan pentingnya memberikan pelayanan yang baik kepada pelanggan untuk membuat mereka merasa puas. Dokumen ini juga menjelaskan tugas dan fungsi seorang petugas keamanan (security) seperti mengatur, menjaga, mengawal, melakukan patroli, menyelidiki dan melaporkan insiden, serta mengamankan area dan barang bukti. Prinsip dan pedoman kerja security juga dijelaskan seperti sen
Cross-Contamination
This brief, self-paced tutorial will help you to understand what cross-contamination is, how it occurs, ramifications, and prevention techniques.
Basic cooking terms
The document defines and describes various cooking techniques and culinary terms: basting involves moistening food during cooking to add flavor and prevent drying; blanching partially cooks foods briefly in boiling water then in cold water to loosen skins or set color; boiling is when a liquid reaches its vapor pressure point; chopping cuts foods into irregular pieces smaller than dice; cubing cuts foods into uniform 1/2-inch cubes; dicing cuts foods into uniform 1/8-1/4 inch cubes, smaller than cubes; julienne cuts foods into thin matchstick strips; marinating coats foods in acidic liquid or rub to tenderize and flavor; mincing cuts foods into tiny irregular pieces smaller than dice; peeling
Food Safety
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Table Manners
Dokumen ini memberikan panduan tentang etika makan di meja makan, mulai dari posisi duduk, penataan barang pribadi, tata cara makan, jenis hidangan, dan penggunaan peralatan makan. Etika makan perlu diajarkan sejak dini untuk membentuk kualitas pergaulan yang baik.
Dining Etiquette
The document discusses the origins and importance of etiquette. It began with signs posted in King Louis XIV's garden instructing people not to walk on the grass. The word "etiquette" evolved from these signs. Common etiquette mistakes are discussed, along with the importance of manners, respecting others, and behaving appropriately in social situations. The remainder of the document focuses on dining etiquette, including table settings, seating arrangements, and proper etiquette for eating soup, salad, bread, tea/coffee and more. Frequently asked questions about dining etiquette are also addressed.
Table manners
This document outlines proper table manners, including washing up before eating, waiting for elders to start, sitting up straight with a napkin in your lap, eating with your right hand slowly and chewing with your mouth closed, avoiding burping, saying please, thank you and sorry, being grateful, and cleaning up after finishing.
Basic table manners
The document outlines 12 good table manners including sitting up straight, not speaking with your mouth full, chewing quietly, keeping bites small, eating at a leisurely pace, not waving utensils in the air, keeping elbows off the table, not reaching across the table, saying "please" and "thank you", excusing yourself when leaving the table, complimenting the cook, and wiping your mouth with a napkin. Following basic table manners ensures guests and hosts are comfortable and conversations flow smoothly during meals.
Food preparation
The document provides safety precautions and guidelines for food preparation. It emphasizes washing hands thoroughly before and during food preparation, keeping all kitchen surfaces clean and dry, and using safe water for food preparation by bringing it to a rolling boil. It also discusses selecting fresh meat and variety meats, suggested cooking methods, tenderizing tough cuts of meat using mechanical or marinating methods, and preparing fruits for cooking.
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Etiquette, security & fun with social media
Social Media is becoming an accepted way for individuals and businesses to communicate. Yet, there is also much confusion about how to use Social Media tools with Etiquette in a Safe and Fun manor
In “Etiquette, Security & Fun with Social Media”, J.R. discusses the ins and outs of social media.
3 Learning objective:
1. Etiquette: How do we communicate in the proper way to our target audience?
2. Security: What do we keep in mind as we share on line and still stay safe?
3. Fun: Sharing on line can be fun yet how do we does this without exposing ourselves?
Your speaker, J.R. Atkins has been working with individuals, executives and small businesses since 1993 and on Social Media since 2008. He has a BA from Texas A&M University and an MBA from The University of Phoenix, Dallas Campus. He has published 3 books Success Simplified, Social Media 2.0 and Road Map to Success.
Employee Security Awareness Program
Publish this Employee Security Awareness Program in your company\'s newsletter to reach all employees.
Islamic Manners
This document provides a summary of Islamic manners as outlined in the book "Islamic Manners" by Shaykh Abdul Fattah Abu Ghudda. It covers various topics of manners including entering and leaving homes, visiting etiquette, eating etiquette, manners of conversation, and more. The document emphasizes that Islam has clear rules of etiquette that apply to all aspects of life and society. It also cites hadith to support the importance placed on manners in Islam.
F&b equipment
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.
Cooking terms with pictures
This document defines common culinary terms used in cooking including: to chop food into small pieces, to cream sugar and fat together until soft and fluffy, to cut fat into flour using a pastry blender or knives, to cut into very small cubes about 1/4 inch, to heavily coat food with other ingredients, to sprinkle or coat with powdered substances like breadcrumbs or seasonings, to gently mix ingredients by folding one part over another, to finely divide food by rubbing it against a grating surface, to knead dough to further mix ingredients and develop gluten, to cut food as finely as possible, to remove or strip the skin or rind off fruits and vegetables, to brown or cook foods in a small amount
Service Excellent for Security Officer
Dokumen tersebut membahas tentang pelayanan prima dan pentingnya memberikan pelayanan yang baik kepada pelanggan untuk membuat mereka merasa puas. Dokumen ini juga menjelaskan tugas dan fungsi seorang petugas keamanan (security) seperti mengatur, menjaga, mengawal, melakukan patroli, menyelidiki dan melaporkan insiden, serta mengamankan area dan barang bukti. Prinsip dan pedoman kerja security juga dijelaskan seperti sen
Cross-Contamination
This brief, self-paced tutorial will help you to understand what cross-contamination is, how it occurs, ramifications, and prevention techniques.
Basic cooking terms
The document defines and describes various cooking techniques and culinary terms: basting involves moistening food during cooking to add flavor and prevent drying; blanching partially cooks foods briefly in boiling water then in cold water to loosen skins or set color; boiling is when a liquid reaches its vapor pressure point; chopping cuts foods into irregular pieces smaller than dice; cubing cuts foods into uniform 1/2-inch cubes; dicing cuts foods into uniform 1/8-1/4 inch cubes, smaller than cubes; julienne cuts foods into thin matchstick strips; marinating coats foods in acidic liquid or rub to tenderize and flavor; mincing cuts foods into tiny irregular pieces smaller than dice; peeling
Food Safety
This document discusses food contamination and spoilage. It identifies key stages where contamination can occur, such as during food handling, preparation, and storage. Temperature, moisture levels, insects, and microbes can all lead to contamination if safe practices are not followed. Bacteria growth is favored between 4-60 degrees Celsius and killed at 100 degrees. Contamination can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea. Enzymes from bacteria can also cause food to spoil faster by producing a slimy coating on raw foods. Proper temperature control and hygiene are important to prevent contamination and spoilage at all stages of food production.
Table Manners
Dokumen ini memberikan panduan tentang etika makan di meja makan, mulai dari posisi duduk, penataan barang pribadi, tata cara makan, jenis hidangan, dan penggunaan peralatan makan. Etika makan perlu diajarkan sejak dini untuk membentuk kualitas pergaulan yang baik.
Dining Etiquette
The document discusses the origins and importance of etiquette. It began with signs posted in King Louis XIV's garden instructing people not to walk on the grass. The word "etiquette" evolved from these signs. Common etiquette mistakes are discussed, along with the importance of manners, respecting others, and behaving appropriately in social situations. The remainder of the document focuses on dining etiquette, including table settings, seating arrangements, and proper etiquette for eating soup, salad, bread, tea/coffee and more. Frequently asked questions about dining etiquette are also addressed.
Table manners
This document outlines proper table manners, including washing up before eating, waiting for elders to start, sitting up straight with a napkin in your lap, eating with your right hand slowly and chewing with your mouth closed, avoiding burping, saying please, thank you and sorry, being grateful, and cleaning up after finishing.
Basic table manners
The document outlines 12 good table manners including sitting up straight, not speaking with your mouth full, chewing quietly, keeping bites small, eating at a leisurely pace, not waving utensils in the air, keeping elbows off the table, not reaching across the table, saying "please" and "thank you", excusing yourself when leaving the table, complimenting the cook, and wiping your mouth with a napkin. Following basic table manners ensures guests and hosts are comfortable and conversations flow smoothly during meals.
Food preparation
The document provides safety precautions and guidelines for food preparation. It emphasizes washing hands thoroughly before and during food preparation, keeping all kitchen surfaces clean and dry, and using safe water for food preparation by bringing it to a rolling boil. It also discusses selecting fresh meat and variety meats, suggested cooking methods, tenderizing tough cuts of meat using mechanical or marinating methods, and preparing fruits for cooking.
Security training for sis
This document provides course curricula for short term security guard training programs based on modular employable skills. It introduces the framework for skills development using modular courses and outlines 22 specific module curricula for security guard roles covering personal, industrial, event, and general security. The modules range from 150 hours and include both indoor and outdoor training on topics like duties and responsibilities, security procedures, physical fitness, self defense, and handling security equipment. The goal is to provide certified training to unemployed youth to fill security jobs.
STANDART OPERATING PROCEDURE TEAM MITRA PENGAMAN INTERNAL
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021-37487348
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Dining Etiquette
The document provides etiquette guidelines for dining situations. It discusses pre-dining etiquette such as confirming reservations. It then covers etiquette at the table including how to sit properly, hold utensils, order food, pass items, and finish a meal. The document also discusses etiquette for different courses such as soup, salad, main dishes and dessert. It concludes with some basic manners and solutions to potential dining dilemmas.
Sop for security
This document outlines security procedures for an office. It details 7 steps for security guards: 1) reporting for duty, 2) parking assistance, 3) monitoring employee entry/exit with ID checks, 4) visitor admittance with logging, 5) random checks for devices, 6) replacing guards during breaks, and 7) monitoring employee exits and locking up. The procedures focus on access control, visitor management, and general security duties like greeting employees and ensuring the phone is charged.
SOP of Security supervisor
These are basic skill set, duty responsibility and his ability to do the assigned work. The requirement of client is also mentioned to make process proper.
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STANDART OPERATING PROCEDURE TEAM MITRA PENGAMAN INTERNAL
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