Graduate Perception Towards Hotel Catering Curriculum: ab 49 € als Taschenbuch: A case study of Sultan Idris Shah Polytechnic Malaysia. Aus dem Bereich: Bücher, Ratgeber, Lebenshilfe,
Graduate Perception Towards Hotel Catering Curriculum: ab 49 EURO A case study of Sultan Idris Shah Polytechnic Malaysia
Significantly, Importance and Need of Day by Day Energy Conservation and Fuel Saving Techniques Are Increasing. Various Attempts Are Being Made Towards Saving of Fuels. In Such Scenario, Importance of Alternative Fuels Can Not Be Ignored. It Has Been Observed That So Many Types of Cooking Oils Are Used in Hotels and Catering Industries. These Oils Are Used Once or Twice and Used Oils Are Thrown to Waste in A Huge Quantity. An Attempt Has Been Made to Prepare Bio-fuel Out of Waste Cooking Oils. Bio-fueled CI Engine Performance Analysis Is Done and To Control Exhaust Emission Mainly Soot Particles Diesel Particulate Filter System Is Used Without Affecting Engine Performance. No Modification in CI Engine Is Required.
In this research the author addresses the phenomenon of female fans' fascination with online boys' love fiction in China, and the discussion centers on the questions of why these women are interested in the boys' love theme, why they prefer boys' love over traditional heterosexual romance, and how they define and identify with male-male relationships in the boys' love fiction. Through focusing research on a popular Chinese online-fiction website catering particularly for female readers (www.jjwxc.net), the study uses historical review, online observations, and content analysis of online boys' love fiction to collect data and find some explanations concerning above-mention research questions. Through understanding female fans' expectation of and attitudes towards love and romance and analyzing the content of boys' love fiction, this research allows for a comprehension of the interactions of gender, sexuality, identity, and culture in shaping these women's practice and choice of boys' love genre in China.
The trend towards using multimedia learning environments as the preferred basis for teaching has increased dramatically over recent years. This book reports on the current research trends, investigating the development of multimedia course materials. Specifically, it will analyse relevant design issues and reflect on the concepts involved in catering for a multiliterate clientele and how the use of multiple representations may enhance the learning opportunities of students. It first investigates the place of learning styles and what should be considered when preparing instructional material, looking closely at the importance of visualisation in the representation of concepts. It will be seen that our understanding of these basic concepts will play an important role in course design. Secondly, it will investigate the cognitive constraints experienced by learners when information is displayed in multiple ways and whether it is beneficial to cognition to provide users with a level of interactive choice. Finally a set of design heuristics will be proposed to be considered by designers when developing multimedia instructional materials.
Service design has become a buzz word for quite a while. In the post-consumption era, the consumer experience towards consumption has gone into the service phase. However, breakfast supply as a very basic daily life service in the background of shanghai city is facing many different problems. How to deliver a healthy, nutritious, clean, handy breakfast meal, which is considered as the most important meal of the day to the hands of the young consumer in Shanghai, has become the research subject of this paper. Through field research, questionnaire and in-depth interview, the author has discovered the feature food categories of local breakfast and its supplying model, putting ahead the improving direction. Meanwhile, concludes the behavior pattern and consumption preferences of the target group. After investigating the existing successful catering service cases and adopting service design theories, the author starts the primary design, using methodologies such as co-design, touchpoint analysis to create services that benefiting from consumer's point of view. Increasing the level of transparency in the food industry has also been considered effective to build customer loyalty.
In the modern world, ecology and the economy are on cross roads. With the increasing pace of globalization and economic liberalization, leading to phenomenal growth of consumerism by the modern civil society, there is growing consciousness to move gradually towards green growth with sustainability. The catalytic element in envisioning Green growth and Sustainability is Eco-innovation . Eco-innovation is closely related to the development and use of environmental technologies blended with the concept of eco-efficiency attributed to evolving eco-industries. The common aim is to contribute to more sustainable production and consumption patterns and promote green growth in an eco-friendly manner. The concept of Eco-innovation is gaining momentum in the context of fast deteriorating environment - consequential to energy-intensive industrialization and rise in greenhouse gas emissions, triggering global warming. This is being offset by developing Eco-innovation business models by the innovative business enterprises to produce eco-products catering to green consumerism to suit modern lifestyles. These initiatives have opened up a vista of entrepreneurship and new business opportunities.
This book is an outcome of redesigning learning horizons through Multiple Intelligence approach towards curriculum transaction and thereby achieving the educational objectives as given by Revised Bloom's Taxonomy. Recent trends in instructional design place more and more emphasis on learner centered classroom environment. It caters to individualizing instruction by applying learning theories and principles to instruction, so as to enable each and every child to realize one's fullest potentials, thereby engaging him/her in active learning. Multiple Intelligence approach to the teaching-learning process offers the benefit of all the approaches such as constructivism, catering to different learning styles, fostering an inclusive set up and catering to the development of Higher Order Thinking Skills.
The respondents of this study were workers and owners of Small and Medium Enterprises (SMEs) and high growth-oriented firms. The study targeted some SMEs operating in Harare Metropolitan Province in the categories of furniture, catering services, clothing and textile industry and taxi operating firms. A descriptive survey research design was used for the purpose of this study. The questionnaire was the main tool used in data collection. Cluster sampling method was used to select participants from the above mentioned categories. Members from the selected firms were randomly sampled to come up with a true representation of the population under study. Data was presented in form of pie charts, graphs and tables. The study used 200 registered and licensed entrepreneurs since their efforts can be traced towards assessing the relative changes in economic growth and socio-economic development. The findings of the study revealed that SMEs make a major contribution to both socio-economic development and growth thereby contributing an estimated amount of 30-40% to GDP and employs over 70% of the working population in Zimbabwe, (Financial Gazette, 2011).