The Risk Of Food Wastage in Malaysia - Terengganu

The
Risk
Of Food
Wastage
in
Malaysia
Faculty of Hotel and
Tourism Management
Jan-April 2014
Oleh : Noramira Roslan, Siti Noor
Aishah Mohd Hussain & Noorazlin
Ramli
Malaysia
can be categorized as one of a
developing country worldwide. This is because
there are many hotels, institutions, commercial,
public park and residential developement.
Besides, urbanization and population growth in
Malaysia has not only increased the standard of
living in Malaysia but it also increases the waste
condition.
Food wastage not only cause economic loss but
it also cause environmental and health problem.
In economic context, food wastage brings a
negative impact since it causes loss in term of
money. In Malaysia, one study has been made in
Kuala Lumpur concluded that food wastage or
organic waste is in highest percentage between
50%-60% compared to other waste category.
Other than that, it was substantiated that one of
the risks affected from wastage is global warming.
In recent years, the concern on global warming
is gaining prominence. It is found that disposal
of solid waste into landfill produces one of the
greenhouse gases such as methane, (CH4) which
is 21 times higher than carbon dioxide, (CO2).
Hence a proper management of municipal solid
waste will not only provide public wellness but
it also contributes to reduction of greenhouse
gases emission. As our climate changes, the risk
of injury, illness, and death from the resulting heat
waves, intense storms, and floods rises.
HotNewz Bulletin Editorial
In addition, uncontrolled waste from
agriculture and industries bring bad
effect to high wastage thus can create
negative effect towards health. This is
because the food waste dumped near a
water source also causes contamination
of the water or the ground water source.
As the water source contaminated,
it will transfer illness to human since
water is primary source for human in
living. Water is primary source in human
daily activity such as drinking, bath and
cooking. Moreover, plants and animals
food chain in rivers, seas, and lakes
also accumulated with toxic substances
because of direct dumping of untreated
waste. (United Nations Environment
Program Report (UNEP), 2008).
Thus, it was believed that the food
wastage could harm wealth, people
and environment. It was proof that it
is very important to identify the factor
that affects the food wastage as well
as ways on how to overcome this
problem.
References:
United Nations Environment
Programme(UNEP).Food Waste Facts.
(2011).Available at: http://www.unep.
org/wed/quickfacts/(Accessed 2
October 2013).
Chief Editor
Layout & Graphic
Wan Nazriah Wan Nawawi
Azahar Adzmy
Patrons
Ybhg. Assoc. Prof. Dr. Abdol Samad Nawi
Editors
Photographer
Assoc. Prof. Dr. Baharom Abdul Rahman
Azlina Samsudin
Nazarudin Derani
Advisor
Haslina Che Ngah
Razman Rahman
Malissasahila Abdul Manap
Alll articles should be sent to:
Rahman Abdullah (Reviewer)
[email protected][email protected]
1
An Innovation
of Hotel
Interior Design
By : Nor Safiah Nor Azmi -HM110 4A & Haslina Che Ngah
Term
‘hospitality’ refers to the cordial and
generous reception and entertainment of guests
or strangers, either socially or commercially.
There are various definition of hotel for instance
hotel may be defined as a place that offers
accommodation, food, and beverages at a cost
that enables it to make a profit. Other than that,
the concise Oxford Dictionary defines hotel as a
‘house for accommodation of paying travelers.
According to the Webster’s Dictionary (1978),’ a building
or institution providing lodging, meals, and service for the
people is termed a hotel.
Nowadays, modern hotel provide several services to
adapt with the guest needs which are always changing
and unpredictable. In order to attract the guest to stay
at the hotel, the owner of the hotel always resolute a new
way to transform the room configuration and services to
meet the guest needs.
Apart from the room rate and service, the guest also
evaluates the hotel interior design. The interior design
of the hotel will illustrate the theme of the hotel itself
whether it is a boutique hotel, spas or ecotels. There are
few most striking interior design trends that shape up
today’s hospitality scene.
Firstly, lobbies envisioned as dynamic multi-use spaces.
Many hotels believe that striking first impression is very
important. Lobbies are the first entrance that plays
important role to attract the guest attention. With the
new business travelers trends today, hotel lobbies should
provide multi use space for formal talks and casual talks,
working on laptop, and plugging in several of devices. This
means, creative segmentation is necessary, for providing
intimate and social zone as well as the furniture is delivering
comfort and functionality.
Next, rethinking the guest room configuration also need
to be considered. It is important to make the guest feel
invited when he or she open the room door because
there is no longer classic bed-table-locker combo. The
guest are willing to pay high price for a room because
they are expecting to surprise and have different sleeping
experience away from their home. That is why the interior
design of modern hotels is different from the other.
Creative offices for business travelers, interesting looking
TV panels, and practical arrangement of furniture are just
some of the ‘key words’ for a trendy hotel room that will
make the guest keep coming again to the hotel.
Finally, the restaurant interior design is also another factor to be
kept in mind. It is not just a restaurant but the destination itself.
Restaurant is a placed for people to enjoy their food and socialize
among friends or colleague and cooking is an art not fixed as
math so, it should be exhibition space. Through the design, the
restaurant can turn into a memorable place for the guest.
To conclude, the hotel interior design plays a vital role in order
to increase the hotel sales revenue. Moreover, it can catch
the guest eyes and attracts them to have a great experience
and enjoying their moment with their families and loves one by
staying at your hotel.
References:
1. Raghubalan, G., and Raghubalan, S., 2009, Hotel Housekeeping
Operations and Management, 2nd edition, Oxford University
Press.
2. www.freshome.com, “11 fastest growing trends in hotel interior
design”, 8th February 2014.
2
FOOD TOURISM:
EXPERIENCE OF TRUE
CUISINE
By: Hazahatul Qhuraisha Hazali & Mohd Aliff Abdul Majid
F
or the past 30 years, tourism had been linked with
travelling for enjoyment and considered it as one unique
industry (Kay, 2003). The industry reacts to the activity of
people taking expeditions away from their home. Today,
people travel away from their home to experience true cuisine
crossing states and countries. Discernibly, it was influenced by
numbers of food and cooking television shows that stimulate
the desire of viewers to experience the
flavor of food origin. Taking a closer look
at the link between tourism and food,
this industry segment is dramatically
gaining attention. Henceforth, travelling
to enjoy food with current trends of
cultural consumption has become the
central point of tourism experience.
With the emergence of middle-income
earners in Malaysia, travelling has
become recreational activity and these
travelers look forward for a complete
experience. As Malaysia is a multiracial
country, each race has a different
unique dish. Malaysians travel to places
for a reason of experiencing authentic
cuisine and to try new cuisine from
different culture and background. For example, when people talk about satay,
they would automatically think of going to Kajang (a district in state of Selangor)
as the place provides the most commended satay in Malaysia. Another
example, consumers might travel to Port Klang or Umbai in Malacca to have a
different seafood experience, as these places are famous in providing seafood
dishes. Moreover, travelling to the origin destination such as Nasi Kerabu from
Kelantan, Laksa Utara from Kedah, Asam Pedas from Melaka, Beriyani Gam that
is well-known in Johor and Nasi Kandar from Penang will offer the consumers
a valuable experience of true domestic cuisine (Abu Bakar & Farinda, 2012).
If you think what you have dined before were delectable, imagine how these
origin destinations could surprise you. Pay a visit and take a journey to
experience the true cuisine. One cannot think well, love well and sleep well,
if one has not dined well, said Virginia Woolf. Henceforward, hope all is well.
References:
Abu Bakar, K., & Farinda, A. G. (2012). Consumers’ Attitude Towards “Mamak”
Food In Malaysia. 3rd International Conference On Business And Economic
Research (3rd Icber 2012) Proceeding, Bandung, Indonesia.
Kay, P. (2003). Consumer motivation in a tourism context: continuing the
work of Maslow, Rokeach, Vroom, Deci, Haley and others, in ANZMAC 2003 :
A celebrations of Ehrenberg and Bass : marketing discoveries, knowledge and
contribution : Proceedings of the 2003 Australian and New Zealand Marketing
Academy conference, ANZMAC. Adelaide, S. Aust., 600-614.
3
SHOPPING MALLS
EMERGENCE: IS IT
GOOD OR BAD?
By: JaziraAnuar
Shopping malls are mushrooming in develop town nowadays. This mall culture can be seen obviously in Klang Valley area and
has become big business entity. Selling diverse products and services, we have prestige malls such as Pavilion and Solaris that
houses branded collection of retail stores and restaurants. MidValley and Paradigm Mall can be considered a moderate type
of shopping mall while PKNS Complex in Bangi is a more basic version.
It is a current trend for Malaysia’s developers to build a shopping mall in one town or various types of it in one particular
town. Every town has its own shopping malls. For instance, you can go to IOI Mall if you are in Puchong, Alamanda if you are
in Putrajaya or Bangi Gateway if you are in Bangi. Now let us look at Shah Alam. Being the capital state of Selangor, with 646
890 population as at 2011 Census (Wikipedia, 2013), Shah Alam have three different types of shopping malls located near to
one another. They have SACC Mall, Plaza AlamSentral (PAS) and PKNS Complex.
The emergence of these shopping malls is very encouraging. In an interview with Professor Dallen, one of the prominent
researchers in tourism field, he highlighted that the shopping malls can be perceived as targeting at specific market segments.
He viewed SACC as for the upper markets, PAS for medium class market and PKNS Complex for the rest of the population.
He claimed that his other ten (10) friends are having the same thoughts.
The issue here, is this a positive or negative sign to our country? Developers argued that the rise of these shopping malls are
an indicator that Malaysia’s economy is doing well. Of course this mall cultures have its own advantages and disadvantages.
Yes, it is agreed that by having all these shopping malls it contribute to more job opportunities. My family is staying in Puchong.
And I still remember when Puchong Utama first opened their Carrefour (now changed to AEON) in 2011, lots of vacancies
awaits that attracted many neighbors of mine to work there. On top of that, it eases our daily life where we can find everything
needed with just one stop. If anyone gets hungry, the food court is right inside (Charnedra, 2010). Other than looking for things
to buy, shopping malls act as a place where people can meet. If you are tired of shopping, walking and standing, you can take
a break by sitting at the benches nearby.
However, if too many shopping malls are being cramped particularly in one area will probably lead to similarity of concept and
product offerings. Unless they are unique in their design or have its own value that differs from their competitors, then it will
be a good business. Just look at ‘Kaison’ for instance. You can only find it in Paradigm Mall if it is in Klang Valley area. It’s a shop
selling all house decorative items. So if anyone would like to buy anything there, they have to travel to PJ whether they like it or
not. As a conclusion, I personally believed that this emergence indeed requires a further investigation and empirical evidence
on whether businesses will be successful having all this malls within short distance. I leave you guys with some things to ponder.
Probably, future research can explore the impacts of these shopping malls to customers buying habits and patterns. What
drives developers to build all this malls? What are the consequences of all these malls to small business operators?
Go Green Practices in Foodservice Industry
By: Ahmad Afif Nor
Azmi , Mohd Nory
Shafiq Zulkefli &
Noorazlin Ramli
A
strong hospitality industry in Malaysia has result in the increase number of foodservice
outlets such as fast food, family restaurant, hawkers and others. “A significant segment of
the food industry is the foodservice sector for examples bars, restaurants, cafeterias, delivery
pizzas, college dining halls, and caterers, all the places mentioned are ready-to-eat food for
us to consume” (Schmidgall, Hayes and Ninemeier (2002).
With the encouragement from the government to expand
this sector, it continues to increase from day to day.
The dramatically increasing foodservice outlets in Malaysia
lead to the alleviated number of Municipal Food Waste
(MSW). MSW might give a negative impact towards the
environment. Excessive carbon admission, water pollution
and landfill pollution is the result of MSW that has been
produced by the industry..
According to Tarmudi, Abdullah and Tap (2009), they claim
that food wastes contribute up to 45% of the total MSW in
Peninsular of Malaysia which mean half of the daily wastes
are from food. In 2002, Peninsular Malaysia produce 17 000
tons of waste every day and it will increase to 30 000 tons
per day by 2020. For decades, the issue of tons of waste
produced by the foodservice industry still has not been
brought up. As the result, the total food waste produce by
the industry increase each year and the increasing rate is at
worrying level (Papargyropoulou, 2010).
4
Due to this problem, Go Green implementation is a part of the solution for the worrying amount of food waste that being
produced by the industry. The Go Green implementation should be based not only the method of handling the food or the
waste itself, but also consists of the management decision and appropriate thinking of how to minimize and handle the waste
wisely. “Green is defined as a product or service that is both environmentally and socially responsible. It is accountable and
respectful of the places and people that provide and use them” (Kreidler and Mathews, 2009).
The implementation of the “Go Green” concept will surely give benefits to the environment as this policy will ensure that the
environment surrounding the tourism industry and also the foodservice industry will be preserved (Papargyropoulou, 2010).
Most of the foodservice operators will definitely get benefits from using this kind of system as it will reduce the cost of the
operation in long period of time. This system will definitely change the perception of the waste management system among
Malaysian people as well as energy worth saving. The implementation of Go Green environment will educate local people on
how to manage the waste properly. The implementation in a long run will somehow generates a bright generation of people
in handling wastage and in the same time preserve the environment.
References:
Tarmudi, Z., Abdullah, M.L, MD Tap, A.O. (2009) “An Overview of Municipal Solid Waste
Generation in Malaysia” Jurnal Teknologi, 51 (F), pp. 1-15.
Schmidgall, R.S., Hayes, D.K., Ninemeier, J.D. (2002), “Restaurant Financial Basics” Available At http://books.google.com.my/books?id=XoVifn
hAT2kC&printsec=frontcover&source=gb s_ge_summary_r&cad=0#v=onepage&q&f=false (accessed 10 October 2013).
Papargyropoulou, E. (2010), “Food waste-For the Love of Food”, Journal of CIWM and IWM Business Services pp. 30-32. Available at
http://www.academia.edu/702682/CIWM_Article_on_Food_Waste_Management_in_Malaysia (accessed 23 September 2013).
Kriedler, N.B and Mathews, S.J., “How Green Should You Go? Understanding the Role of Green Atmospheric in Service Environment
Evaluations”, International Journal Of Culture, Tourism and Hospitality Research, Vol. 3 No.3. pp. 228-245.
Green Hotel: The Conservation
Hospitality Industry
Practices
In
By: Maizatul Hanisah Zulkarnain & Noorazlin Ramli
Several hotels around the world have applied creative cost
saving initiatives in dealing with energy, water and waste
management conservation practices. The following are best
practices examples from various green hotels.
The first conservation practices can be done by energy
saving. It can be made by tracking utility bills which can
help properties monitor the effectiveness of their energy
conservation initiatives. One of the best practices is by
installing energy-efficient technologies such as appliances,
lighting and heating or cooling systems. The practices of
installing
energy-efficient technologies in hotels could
produce cost savings on their monthly utilities bills. Besides, the
practices to open curtains whenever possible to let sunlight
in the rooms during the cleaning work could also support
the conservation practices in hotel. It is also an important
point of energy conservation for a section in charge of the
cleaning work to take the initiatives in documenting these
practices in a manual.
The second conservation is through the water saving
practices. Water conservation is an important practice to
adopt with the unbalance economy nowadays as it is a cost
control and a way to enhance efficiency for a hotel property.
The hotel maintenance crews have to point out the water
consumption regularly. If the water consumption is higher
than average, it may indicate a problem with plumbing.
Routine inspections should be conducted of all the plumbing
in hotel to ensure that leaks, faulty valves, and out dated
equipment are not costing you unnecessary water loss.
Other than that, water use in food preparation and cleaning
also can be excessive. Thus, it is important to educate staff
on best practices when it comes to water conservation in the
kitchen. It includes by installing low-flow fixtures or those with
automatic shut which is significant water savings for many
dining centers. The other examples of water conservation
practices comprise the usage of low flush composting toilets,
spring action faucets and showers, rain water catchments and
solar heated water .
The third
conservation in hotel is related with waste
management. The hotel industry can reduce the amount
of waste produced by implementing and following a waste
management system that is modeled around the concepts
of reduces, reuse and recycle (Sherman, 2012). It was believe
that the large volumes of waste in hotel are produced because
the diverse facilities of this property which encompasses guest
rooms, kitchens, lounges, restaurants, laundries, offices, and
conference rooms. One of the conservation practices that the
amount of waste produced can be reduced is by implementing
and following a waste management system that is modeled
around the concepts of reduce, reuse and recycle. For example,
use both sides of the paper when making copies, equip guest
rooms with a bulk dispensing system to replace individual
plastic soap and shampoo bottles and recycle the aluminum
cans, glass bottles as well as plastic containers.
All in all, the hotel industry has to realize that it is very important
for them to apply conservation practices which offer attractive
opportunities for sustainable businesses.
References:
http://green.hotelscombined.com/Gyh-Best-Practices.php
Sherman, R. (2012). Recycling and Source Reduction for the Lodging
Industry. North Carolina Cooperative Extension Service.
5
Ikan Patin Temerloh- Keunikan Rasa
Yang Tiada Bandingan
Oleh: Mohd Syaifudin Alias - HM111/6 & Norazlina Rahmat
S
iapa yang tidak mengenali Bandar Temerloh? Bandar yang
menjadi penghubung antara Timur dan Barat Malaysia. Pastinya
setiap orang yang melalui jalan ini tidak kira mahu bergerak ke Timur
atau ke Barat, pasti menjumpai papan tanda ataupun monument
Ikan Patin di Temerloh. Hal ini kerana, Bandar Temerloh mendapat
jolokan Bandar Ikan Patin. Ramai diantara rakyat Malaysia menyukai
rasa keenakan masakan Gulai Tempoyak Ikan Patin Temerloh kerana
kepekatan kuahnya, serta rasa tempoyaknya yang begitu menusuk
ke dalam rongga mulut. Ramai tidak menyedari bahawa, antara
rahsia keenakan masakan Gulai Tempoyak Ikan Patin Temerloh
ini adalah cara masakannya dan siapakah yang memasak gulai
ini. Rasa diantara gulai ikan patin Temerloh dan juga Bera, sangat
berlainan. Gulai Ikan Patin Temerloh lebih cair namun sangat disukai,
manakala rasa Gulai Ikan Patin Bera, begitu pekat dan menonjolkan
aroma kepada pemakannya.
Antara sebab mengapa ikan patin sangat terkenal di Temerloh ialah,
kedudukan Temerloh itu sendiri yang berada berhampiran dengan
Sungai Pahang yang menjadi sungai terpanjang di Semenanjung
Malaysia dan ketiga terpanjang di Malaysia. Faktor yang menjadikan
ikan patin sebagai tarikan di Temerloh ialah, keadaan airnya yang
begitu jernih tetapi kini telah sedikit keruh kerana kerja-kerja
membina empangan dan penambakan banjir di sepanjang Sungai
Pahang. Tetapi ia tidak menjadi masalah kepada habitat air tawar
seperti ikan patin untuk terus membiak dengan begitu banyak
setiap tahun. Selain daripada itu, penduduk di sepanjang Sungai
Pahang menternak ikan patin untuk dijadikan sebagai santapan
ataupun perniagaan.
Gambar 1: Patin Muncung
Ikan patin mempunyai beberapa spesis di
sepanjang Sungai Pahang. Antara spesis yang
menjadi dambaan setiap pelanggan ialah patin
sangkar, patin buah, patin juara, patin emas dan
patin muncung. Patin Sangkar merupakan patin
peliharaan yang jinak kerana selalu diberikan
makanan secara berkala tetapi patin liar seperti
patin buah, patin juara, patin emas dan patin
muncung adalah spesis liar yang mencari makanan
di tebing-tebing sungai. Diet pemakanan patin liar
tidak sama dengan patin sangkar kerana patin
liar memakan pelbagai jenis tumbuhan di tebing
sungai dan juga anak-anak udang. Sebab itulah
patin liar lebih mahal harganya daripada patin
sangkar. Mengikut harga penjual di sepanjang
6
tebing sungai Pahang di Temerloh, harga sekilogram untuk
seekor ikan patin sangkar hanya dalam lingkungan RM15
– RM30 sahaja. Tetapi bagi ikan patin Buah, harganya
sekilogram boleh mencecah RM50 – RM100, patin muncung
harga sekilogram boleh mencecah daripada RM200 –
RM250 dan juga harga patin emas dan juara sekilogram
boleh didapati dengan harga RM150 – RM170. Harganya
berlainan kerana cara dan tabiat pemakanan ikan patin
berlainan antara satu sama lain. Tetapi, ikan patin yang
paling digilai peminatnya ialah patin muncung kerana rasa
teksturnya yang sangat lembut, tidak berbau dan sangat
kenyal. Patin muncung begitu susah untuk didapati kerana
ia hanya duduk di lubuk-lubuk yang tertentu jauh daripada
kelompok ikan patin yang lain. Patin muncung juga selalunya
tinggal di bahagian-bahagian arus deras sungai yang
mana menjadi begitu susah untuk menangkapnya oleh kaki
pancing ataupun menggunakan jaring.
Gambar 2: Patin Sangkar
Suatu ketika dalam tahun 2010, Malaysia dikejutkan
dengan suatu kisah suatu gerai di sekitar Temerloh
memperolehi RM30,000 untuk satu hidangan penuh ikan
patin. Ia sangat mengejutkan rakyat Malaysia dan hal ini
mendapat liputan meluas seluruh wartawan televisyen
serta memaparkan kisah ini di siaran dokumentari
hangat iaitu Majalah 3. Manakan tidak, faktor nama ikan
patin itu sendiri menjadi suatu tarikan yang sangat hebat
kerana kelazatannya dan juga pelbagai jenis ikan patin
yang susah untuk dijumpai.
Gambar 3:Gulai Tempoyak Ikan Patin Temerloh
Kesimpulannya, ikan patin di Temerloh sangat mendapat
tumpuan setiap rakyat Malaysia. Ia menjadi suatu daya
yang juga mampu menarik ramai pelancong dari luar
melancong ke negara Malaysia. Hal ini kerana faktor yang
menjadikan Malaysia sebagai destinasi syurga makanan
yang boleh diketengahkan dari masa ke semasa. Oleh
yang demikian, sokonglah masakan tempatan dan juga
jagalah habitat air tawar di Malaysia.
7
ISLAMIK HOTEL DI
Dubai
Oleh: Amyliana Farhanis Zulkipeli, Nurazira Hasnul, Mohd Amirul Abd Hadi, Mohd Zulhilmi Nordin
& Haslina Che Ngah
D
ewasa
ini, industri perhotelan negara semakin
berkembang seiring dengan pertumbuhan produktiviti
pelancongan negara. Statistik Kementerian Pelancongan
mencatatkan peningkatan kemasukan pelancong asing. Malah,
jumlah ini sangat ketara di kalangan pelancong negara-negara
Islam, terutamanya di Timur Tengah iaitu peningkatan hampir
empat kali ganda dalam tempoh enam tahun pada 2010.
Namun begitu, penawaran tempat penginapan terutamanya
hotel yang mesra pengguna Muslim agak kurang. Isu-isu
sensitif umat Islam seperti tanda arah kiblat, makanan halal,
minuman keras, aktiviti pelacuran, perjudian, bilik persalinan,
kolam renang terbuka dan sebagainya sering tidak dititik
berat oleh pihak yang bertanggung jawab.
Justeru, sebagai panduan untuk mewujudkan hotel yang lebih
mesra pelanggan Muslim, kita seharusnya kembali merujuk
kepada Al-Quran dan hadis yang merupakan cahaya panduan
dalam setiap aspek kehidupan manusia. Walaupun bukan
secara terus, namun suruhan, larangan dan pedoman wahyu
menjadikan kita tidak hilang idea dalam perkara ini. Salah satu
contoh hotel yang mengamalkan konsep Islam adalah Hotel
Lootah yang terletak di Dubai. Hotel Lootah ini merupakan
pengurusan hospitaliti Islam eksklusif yang menawarkan
khidmat perunding untuk operasi dan pengurusan hotel yang
komprehensif kepada para pelabur.
bagi setiap pekerja dan tetamu yang datang supaya mudah
untuk menunaikan ibadah. Seterusnya, pihak hotel juga
mengasingkan kolam renang antara lelaki dan perempuan
supaya menjaga batas pergaulan dan terhindar dari maksiat.
Kolam renang perempuan ditutup sepenuhnya dan dikawal
oleh pekerja wanita hotel. Bukan itu sahaja, malah Hotel
Lootah juga turut memberi perhatian yang rapi terhadap
ruang dapur kerana salah satu piawai penilaian hotel ialah
pada tahap kebersihannya. Hotel ini juga menjaga kualiti
makanan dengan rapi, sumber materialnya 100% halal.
Kesimpulannya, operasi hotel perlulah mengorak langkah
untuk menuju ke arah pengamalan Islam yang spesifik kerana
konsep Islamisasi perlu diperluaskan sedikit demi sedikit.
Sebagai umat Islam, kita hendaklah menyokong konsep
Islamisasi supaya konsep ini dapat dikomersialkan dan
diterima oleh pelbagai lapisan masyarakat.
References: http://www.jawhara.ae
Hotel ini mempunyai lesen yang telah disahkan untuk
menguruskan asset sehingga ke taraf lima bintang. Pengurusan
Hotel Lootah ini memiliki kumpulan Hotel Al Jawhara yang
merangkumi tiga aset iaitu Al Jawhara Gardens Hotel, Al
Jawhara Hotel Apartment dan Al Jawhara Metro Hotel. Di
Al Jawhara Garden Hotel terdapat asset empat bintang,
114 bilik dan suite, tiga restoran dan kafe, pusat perniagaan,
kolam renang, tempat berekreasi dan bilik kanak-kanak. Al
Jawhara Hotel Apartment pula menawarkan hotel apartment
deluxe yang mempunyai 46 apartment mewah, restoran
makanan Cina dan kafe inovatif, 2 kolam renang (satu ditutup
sepenuhnya untuk wanita sahaja), bilik mesyuarat dan lobi
eksekutif. Seterusnya pula ialah Al Jawhara Metro Hotel yang
mengandungi asset dua bintang, 32 bilik dan satu restoran
yang mempunyai pelbagai menu.
Hotel Lootah menitikberatkan rekabentuk kawasan hotel
termasuklah bilik yang mesra pelanggan muslim seperti
pelan bilik air dan tandas tidak menghadap kiblat sebaliknya
menghadap ke arah dinding hingga tiada yang boleh melalui
di hadapannya. Di dalam ruang bilik pula disediakan tikar,
sejadah, telekung, ketayap, tasbih dan sebagainya bagi
menunaikan ibadah. Pihak hotel juga telah menyediakan surau
8
RESTORAN
UNIK DI
DUNIA
Oleh:
Nur Alia Wajihah Salleh, Nurafifah Hasni - HM110 4A
& Haslina Che Ngah
RESTORAN ITHAA
R
estoran ini terletak di bawah laut. Ithaa juga
bermaksud “mutiara ibu’. Restoran ini dibina di pulau
Conrad Maldiver Rangali, Republik Maldives di mana
ianya dibina sedalam 5 meter di bawah permukaan laut.
Restoran ini juga mewujudkan satu suasana yang baru di
mana pelanggan boleh melihat pemandangan di bawah
laut yang begitu indah dan memukau. Restoran ini hanya
mampu menampung 14 orang sahaja. Manakala, menu
restoran Ithaa ini adalah berasaskan masakan Eropah
dengan citarasa Asia.
S
ejajar dengan zaman milenium, restoran menjadi
pilihan pengusaha untuk memulakan sesuatu
perniagaan di mana ianya boleh mendatangkan
keuntungan besar kepada pengusaha tersebut.
Kebanyakan pelanggan suka mengunjungi restoran yang
menyajikan makanan yang lazat serta tertarik dengan
konsep restoran tersebut. Konsep restoran yang ada
di dunia ini kebanyakannya hampir sama. Jarang sekali
kita melihat di mana pengusaha mengusahakan sesuatu
konsep yang unik bagi restoran mereka. Pengusaha
restoran haruslah bijak memikirkan konsep restoran
tersebut untuk menarik perhatian pelanggan supaya
mengunjungi restoran mereka. Antara ciri-ciri restoran
unik adalah kreatif, mewujudkan suasana yang baru
serta membina sesuatu konsep di luar kotak pemikiran
manusia. Berikut adalah beberapa buah restoran yang
unik di dunia.
RESTORAN CANNIBALISTIK
R
estoran Cannibalistic adalah sebuah restoran
yang terletak di Jepun. Konsep restoran ini
ialah “Nyotaimori” yang membawa maksud mayat
tubuh seorang wanita. Restoran Cannibalistic
ini menyajikan sushi dan sashimi di atas tubuh
mayat wanita. Tubuh mayat wanita ini diperbuat
daripada makanan dan diletakkan di atas meja.
Para pelanggan boleh memotong mana-mana
bahagian badan untuk dimakan. Apa yang
anehnya lagi adalah apabila pelanggan memotong
bahagian badan tubuh wanita tersebut, ia akan
keluar darah seakan-akan menampakkan ianya
benar..
9
RESTORAN ATAS LANGIT
(DINNER IN THE SKY)
K
epada sesiapa yang tidak takut kepada
ketinggian, bolehlah mencuba sesuatu
kelainan iaitu makan di atas langit. Restoran
Belgium ini mempunyai ketinggian 150 kaki
dan mula beroperasi di Paris dan Las Vegas.
Menariknya para pelanggan dapat menikmati
makanan dengan selesa sambil melihat
pemandangan Kota Belgium yang begitu indah.
Selain itu, pelanggan tidak dibenarkan untuk
menjatuhkan kutleri ke bawah.
RESTORAN KUBUR
R
estoran kubur ini agak aneh dan unik.
Restoran ini terletak di Ahmadabad, India.
Antara menu yang terkenal di restoran ini ialah
roti gulung dan the susu. Pemilik restoran ini
mereka konsep di mana terdapat kubur di antara
meja makan. Restoran ini dipercayai dibina sejak
turun temurun selama 4 dekad oleh keluarga si
pemilik tetapi apa yang menjadi rahsia restoran
ini di mana sebenarnya terdapat jenazah di
bawah setiap kubur di dalam restoran ini. Pemilik
restoran ini tidak mengetahui identiti setiap
mayat yang berada di bawah kubur tersebut.
RESTORAN TANDAS
R
estoran tandas ini direka oleh seorang
pengusaha restoran yang terletak di Taiwan.
Konsep restoran ini mungkin bagi sesetengah pihak
agak menjijikkan tetapi ada pula sesetengah pihak
suka akan konsep ini. Restoran ini bertemakan bilik
air dimana kita boleh melihat rekaan lantai yang
khas, dinding yang direka dengan pancuran air, kerusi
makan yang direka bentuk mangkuk tandas dan yang
lain-lain. Restoran tandas ini telah banyak di Asia.
Salah satunya,di Malaysia yang terletak di T-Bowl,
Sungai Wang Plaza, Kuala Lumpur.
10
RESTORAN A380 KAPAL TERBANG
B
agi pencinta pesawat, mereka boleh
menikmati kelazatan makanan dengan
suasana pesawat. Restoran ini menawarkan
keunikan suasana seperti berada di kabin
pesawat. Restoran ini terletak di Taipei. Selain
dengan suasana berada di dalam pesawat,
para pelayan juga mengenakan pakaian seperti
pramugari dan juga juruterbang.
RUJUKAN:
1.
http://www.unikdunia.com
2. www.memobee.com
Mangkuktingkat.com:
Foodservice Revolution in
Malaysia
By: Nur Asyakirin Che Hussin & Norzaidah Ngali
F
oodservice can be defined as a business, or
institution involved in the preparation of food
other than at home which includes restaurants, school
and hospital canteens or catering services. With the
booming of technology, foodservice becomes wellknown increasingly. In fact, the existence of internet is
one of the medium that helps in promoting foodservice
industry. There are many advantages for those who
are brave enough to grab the opportunities from this
technology.
Mangkuktingkat.com is an example of company that
used the opportunity to highlight their products. They
used internet as the medium to market and sell their
products. Mangkuktingkat.com is actually a website
owned by a food company that offer and deliver
the foods to the customer using the “mangkuk Sia or
Mangkuk Tippin” that popular used by Malay community
since our grandmother’s time. The usage of “mangkuk
sia or tippin” shows the symbol of close relationship
and teamwork among people in the communities.
schedule. Customers just need to log in into the Mangkuktingkat.
com website, choose the best package, then order. It’s as easy
as ABC.
Mangkuktingkat.com had chosen the best method how to
promote their business by advertising it via online. They do not
have to go face-to-face to promote their products and at the
same time it tremendously saves many people’s time. For those
who are involves in foodservice field especially students who are
further their study in foodservice management should know how
to grab the opportunities in business and how to market their
business. We have learned how to cook, how to manage the
business and how to select target market so why not we use the
technology like internet to market our business, since the online
business have a wide coverage of potential customers. Just like
Mangkuktingkat.com, this website of course can inspire others to
make foodservice industry well-known by many people around
the world.
So, why Mangkuktingkat.com is so special? This website
actually helps people especially working mothers who
do not have time to prepare meals for their family
by delivering foods that they ordered. It helps them
in saving time to cook meals after a busy and tight
11
Oleh: Mohd Khairul Shamsudin, Khairul Akmal Abdul
Razak, Nur Fahmadiyana Mahadi, Nur Syakinah Supti
(HM1104B)& Haslina Che ngah
S
ejarah penubuhan hotel pada awalnya disebut sebagai
penginapan iaitu berkait rapat dengan penghijrahan
manusia dari tempat tinggal yang asal ke tempat yang lain bagi
tujuan perniagaan, pertukaran tempat tinggal, dan urusanurusan lain. Sejarah pemodenan hotel dimulai pada abad
ke-18 iaitu di kota-kota besar Eropah dan Amerika. Mulai dari
abad itu, pemodenan hotel diteruskan sehingga ke abad kini
dengan kewujudan hotel-hotel yang canggih dan berteknologi
tinggi.
Kerancakan penubuhan hotel mula sampai ke klimaks pada
abad ke-20 sehingga kini apabila bangunnya infrastruktur
hotel yang mempunyai bangunan pencakar langit. Antara
senarai 6 hotel pencakar langit tertinggi di dunia pada masa
kini ialah The Ritz-Carlton Hong Kong, Park Hyatt Shanghai,
Trump International Hotel & Tower Chicago, Armani Hotel,
Dubai, Baiyoke Sky Hotel Bangkok, dan Q1 Resort and Spa Gold
Coast (Australia). Di negara maju seperti Amerika dan China,
hotel pencakar langit bukan lagi salah satu pemandangan
yang memukau. Terdapat pengusaha hotel di negara-negara
lain cuba untuk membangunkan hotel pencakar langit bagi
melambangkan kekayaan dan peningkatan teknologi negara
mereka.
Antara tarikan industri perhotelan adalah perkenalan dari
segi atau ciri-ciri hotel yang mempunyai infrastruktur yang
unik, fasiliti yang canggih, sejarah penubuhan hotel itu sendiri,
pengurusan yang cemerlang, landskap, kebudayaan dan
sebagainya. The Jailhotel Lowengraben di Switzerland dan The
Liberty Hotel di Boston antara contoh hotel yang unik kerana
berasal daripada penjara dan diubahsuai menjadi sebuah
hotel yang mempunyai ciri-ciri fasiliti serta infrastruktur yang
unik. Terdapat juga hotel yang dibina asalnya daripada kapal
serta kapal terbang untuk tujuan menarik pelanggan yang
menginginkan percutian mereka diisi dengan melawat serta
merasai pengalaman yang unik melalui penginapan di hotel
sedemikian.
Landskap dan tema yang ditonjolkan oleh sesebuah hotel turut
menyumbang kepada tarikan pelancong untuk bercuti di hotel
berkenaan. Kebanyakan hotel pada masa kini mempunyai
identiti serta tema mereka sendiri bagi menampakkan
kepelbagaian dan keunikan berbeza dengan hotel yang lain.
Sesuai dengan kehendak serta citarasa pelanggan untuk
berehat serta lari dari kesibukan bandar, pengenalan hotel
yang menghidangkan pemandangan menghijau serta
pembentukan landskap semulajadi yang cantik antara perkara
yang dinantikan oleh pengunjung.
Selain itu, terdapat juga hotel yang ditubuhkan bertaraf
sehingga tujuh bintang dan mewah khas untuk memenuhi
TARIKAN DAN
KEUNIKAN
INDUSTRI
PERHOTELAN
selera pelanggan yang berkemampuan. Contoh hotel yang
menawarkan konsep ini ialah Burj Al-Arab di Dubai yang
mengenakan bayaran sebanyak A S18 ribu (RM55.8 ribu)
semalam. Tarikan hotel juga menarik pelanggan untuk dijadikan
penginapan tetap dan bukannya sementara bagi beberapa
personaliti yang terkenal dunia. Contohnya adalah pelakon
Richard Harris memilih untuk menginap di Savoy Hotel di
London untuk sekian lama dan begitu juga dengan Howard
Hughes yang menghabiskan sisa usianya di Hotel Las Vegas.
Sementara itu, pereka fesyen, Coco Chanel, tinggal di Hotel
Ritz Paris selama lebih dari 30 tahun. Ini jelas membuktikan
bahawa industri perhotelan merangkumi seluruh aspek
kehidupan manusia dan seimbang dari segi keperluan dan
kehendak manusia.
Dari segi sistem pengurusan pula, terdapat beberapa buah
hotel yang dijadikan penanda aras dan model pentadbiran
dan pengurusan yang cemerlang seperti Ritz Carlton dan Four
Seasons. Pengurusan yang baik bukan sahaja merujuk kepada
industri perkhidmatan tetapi untuk industri yang lain serta
berkaitan. Antara pengiktirafan seperti hotel Four Seasons
yang tersenarai dalam senarai pemeringkatan majalah
Fortune, The Best Company to work for, sejak pemeringkatan
ini mula diperkenalkan pada tahun 1998.
Jadi, bersempena dengan Tahun Melawat Malaysia 2014,
Kementerian Pelancongan Malaysia telah merancang dan
melaksanakan pelbagai penambahbaikan dari pelbagai sudut
seperti fasiliti di tempat-tempat menarik dan meluaskan
publisiti Malaysia hingga ke luar negara. Di Malaysia tidak
kurang hebatnya dengan adanya pelbagai tempat yang
menarik dan bersejarah seperti A Famosa, Muzium Negeri
dan tarikan pulau-pulau yang istimewa dari segi geografinya.
Antara pulau yang menarik ialah Pulau Kapas, Pulau Langkawi,
Pulau Tenggol dan sebagainya. Dengan adanya tempat
menarik seperti ini, industri hotel mahupun resort akan tumbuh
bagai cendawan selepas hujan sekaligus dapat menarik
pelancong di dalam dan luar negara untuk menginap dan
menikmati servis serta keindahan geografi yang dihidangkan.
Kesimpulannya, Tahun Melawat Malaysia 2014 merupakan
ruang dan peluang yang perlu diberi perhatian oleh pelbagai
pihak untuk memperkembangkan lagi industri perhotelan
khususnya di Malaysia.
12
BANDUNG CUISINE EXPERIENCE
By: Noralisa Ismail & Suhaila Mohd Isa
On 27 Feb - 02 March 2014, part 5 students of Tourism Management programme has organized a 4D3N visit to Bandung.
This trip carried out as a requirement for Tour Planning and Design (HTT350) subject. One of the interesting elements of the
tour is cuisine services arranged by local tour operator, Jacktour Bandung. All participants really enjoy their meal time as the
chosen restaurants become the attraction on it’s own.
Visiting Kampung Daun leave a beautiful experience to all group members. This restaurant located at the small valley in the
northern city of Bandung, West Java, Indonesia within the neighborhood of Villa Trinity. Kampung Daun present something
different and unique from the form of art and the value of cultural diversity. As we arrive at the restaurant, the excitement
goes to the atmosphere of the place. The surroundings of traditional and romantic village blend well that makes the visitors
forgot the main reason of being there! The restaurant provide calm and far away from noise. The villagers shown warm
welcome and friendliness to visitors while presenting meals that provided by expert in taste and quality.
Rumah Makan Alas Daun is located on Jalan Citarum 34 Bandung Jawa Barat with its unique concept
: Eating Sensation Without the Plate. Appropriate to its name which Alas Daun, every visitor will be fed
with a banana leaf that has been paved presented in each table . For guests who prefer to use plates
, Alas Daun will still provide special dishes on request.
This restaurant serve approximately 200 meals come with a banana leaf menu available every day
such as Vegetable Lalapan complete with a wide selection of Sambal , Sauteed Vegetables , Assorted
Meat and Fish . Another uniqueness of the menu in Rumah Makan Alas Daun is Nasi Kohkol. The menu
for Nasi Kohkol is timbel rice, grilled barracuda fish, chicken, stir fry, tofu, chili, and lalab. It served in the
bamboo. It also provide delicious desserts such as Cau Canhegar, Colenak Nyi Iteung and Colenak
Sierra Café is a big restaurant located in Dago Pakar. This restaurant provide a nice view over
the hills of Bandung. Located in areas where the air is cool and then cool down at night, the cafe
also provide a romantic view dining experience. Guest can choose from two dining area which
is indoor and outdoor. As for those who prefer to enjoy the cool evening breeze and a beautiful
view of Bandung, they can have an outdoor meals. Guest that love to enjoy band performance,
they can have it while having their indoor meal time.
The Praoe sea food Restaurant is located in Jalan Sumatra. Looks like a mansion that believes
was turned into a restaurant, this eating outlet have several spacious rooms which served as
dining chambers. Wood furnitures and dimmed lights bring about the homey feels of an old
house. Small boat is situated in the inner garden reflects the name of the restaurant. This
seafood restaurant originally comes from Semarang, Central Java, Indonesia. As we know that
Bandung have no beach, so seafood restaurant is like unfamiliar places in Bandung. This fact
give an idea to it’s owner to offer beach concept restaurant that will perfectly fit in Bandung.
Having a delicious dinner after a full day tour makes visitors forgot their tiredness.
Kartika Sari is well known as a bakery shop that is very popular among the
local people and tourist that visit Bandung and other parts of Indonesia.
The main product that they produce and sell to the customer is bakery
items. Due to time constrain, the trip not manage to visit the outlet.
However, the tour participants are not frustrated because they can place
their order and our local tour operator make a special delivery to the
hotel.
Kartika Sari is a big name in Indonesia’s tourism industry. They do not have
any other branches outside Indonesia. However, they provide a product
delivery that can be delivered throughout Indonesia , Singapore and
Malaysia. In addition, they also provide online product purchase through
their website. Among the famous product categories such as Pastry and
Bollen, Brownies, Bagelen & Toast Bread, Cakes, Butter Cookies, Snacks,
Candies and Special Gift.
13
FOOD PORN: a
misleading hype!
By: Izhar Hafifi Zainal Abidin, Samsul Bahri Usman
& Arma Mohd Faizal Abu Bakar
Most people may relate this term to the aphrodisiac food
participation in servicing others. Food pornography exactly
sustains these meanings relating to the preparation of food.
The kinds of picture used always repress the process of
production of a meal. They are always beautifully lit, often
touched up.” (p. 103)
You! I mean you who snap those food images and post them
on your FB wall; you certainly have embraced this term tightly
without knowing the engagement you’ve made. And you too!
Those crazy delicious-looking Instagram food photos you’ve
posted have ‘granted’ you the opportunity to don the I’ma-food-porn-addict jacket. But don’t be ashamed, it doesn’t
make you one of the crews in the world of Hugh Hefner. Nor
Maria Ozawa is the subject of your passion. It is only foods.
And if you nurture this food photography passion you have,
you can earn as little as $18,000 a year or up to $500,000
annually in US. So, keep calm and food porn-ing!
in which some got excites after consume such food like
Tongkat Ali, Ginseng, and Kacip Fatimah. In a layman term,
they are something that relates to ‘ubat kuat’. No, they are
not. And what was even worse is that some might fit this
term into the ‘vulgar-cum-erotica’ stereotype, where they
have no literary or artistic value in the creative activities like
movies and writings, other than to stimulate sexual desire. Reference: Coward, Rosalind (1984). Female Desire: Women’s
Truth be told, it does and will stimulate you. But, in a positive Sexuality Today. Paladin. ISBN 0-586-08447-9.
manner and certainly has that literacy and artistic value!
After all, this term is just a hype; exaggeratedly blatant and
sensational promotion of creative photography of delicate
food presentation. And that’s why it is often misled people.
The term is initially popularized in the 1984 book Female
Desire by the feminist critic Rosalind Coward in which she
wrote:
“Cooking food and presenting it beautifully is an act of
servitude. It is a way of expressing affection through a
gift... That we should aspire to produce perfectly finished
and presented food is a symbol of a willing and enjoyable
HEALTH TOURISM
by: SULAIHA MOHD ISA & ZATUL IFFAH MOHD FUZA
Health Tourism, a niche tourism product, is becoming a great importance to attract tourists’ arrivals nowadays. It is described
as people making health choices and accessing health treatments by embracing all facets from seeking treatment, health
improvement or change through medical practices (MHTC, 2013). Some may refer it as Medical Tourism, Medical Travel or
Wellness Tourism (Munro, 2012) in which all are relevant since it is a subset category of Health Tourism. In Malaysia, Medical
Tourism or Health Tourism is managed by the Ministry of Health (MOH) and can be offered only by private hospitals.
With the vision to develop Malaysia into the preferred destination of world class health services, the number of Malaysia’s
private hospitals enrolling Medical Tourism program are increasing almost day by day. Medical expertise are offered in various
fields such as cardiology, oncology, aesthetic surgery, robotic surgery, fertility treatment, bariatric surgery, orthopedics, dental
implants, ophthalmology, neurology and aesthetics procedures that includes minimally invasive surgeries for various health
problems and wide choice of treatments.
In order to enroll Medical Tourism program, any Malaysia’s private hospital needs to be regulated by the Ministry of Health and
posses internationally recognized accreditations (eg. Joint Commission International, US). With a growing number of firstclass medical services that provides reliable, safe and effective treatments, comfortable surroundings with ease of access,
as well as affordable prices, Malaysia has certainly become a leading choice of foreign patients that are seeking healthcare
treatment abroad. Our healthcare industry has certainly taken a leap forward and the tourism industry is certainly boosting
our economy high!
14
HOSPITAL
ADDRESS
KPJ Ipoh Specialist
Hospital
26, Jalan Raja Dihilir,
30350 Ipoh,
Perak Darul Ridzuan.
KPJ Penang
Specialist Hospital
No 570, Jalan Perda Utama,
Bandar Perda,
14000 Bukit Mertajam,
Pulau Pinang.
Prince Court
Medical Centre
39, Jalan Kia Peng,
50450 Kuala Lumpur.
SMC Healthcare
Sdn Bhd (Known
As Sabah Medical
Centre)
Lorong Bersatu,
Off Jalan Damai, Luyang
88838 Kota Kinabalu,
Sabah.
Timberland Medical
Centre
Lot 5164-5165,
Block 16, KCLD 2,
1/2 Mile Rock Road,
Taman Timberland,
93250 Kuching,
Sarawak.
Mawar Renal
Medical Centre
No. 71, Jalan Rasah,
70300 Seremban,
Negeri Sembilan Darul Khusus
Mahkota Medical
Centre
3, Mahkota Melaka,
Jalan Merdeka,
75000 Melaka,
Melaka.
Puteri Specialist
Hospital
33, Jalan Tun Abdul Razak (Susur
5),
81100 Johor Bahru,
Johor Darul Takzim.
Columbia Asia
Hospital, Bukit
Rimau
3, Persiaran Anggerik Eria, Bukit
Rimau, Seksyen 32,
40460 Shah Alam,
Selangor Darul Ehsan.
FOODSERVICE
EXQUISITE
DAY
Oleh: Sulaiha Mohd Isa & Zatul Iffah Mohd Fuza
Projek
pengacaraan majlis anjuran pelajar Diploma Pengurusan
Perkhidmatan Makanan (Semester 5) yang berlangsung pada 5 Mac
2014 bertempat di Dewan Aspirasi, UiTM Terengganu meriah dengan
kehadiran tetamu utama jemputan iaitu Prof. Madya Dr. Abdol
Samad Nawi (Rektor UiTM Terengganu), Prof. Madya Dr. Baharom
Ab Rahman (Timbalan Rektor Hal Ehwal Akademik), Prof. Madya Dr.
Mazidah Puteh (Timbalan Rektor Penyelidikan, Jaringan Industri dan
Alumni) dan En. Azahari Abdul Aziz (Timbalan Rektor Hal Ehwal Pelajar).
Bertemakan Foodservice Exquisite Day, Objektif utama program
ini adalah mempertontonkan kehalusan dan keindahan seni ukiran
hiasan pada kek dan turut diselangi dengan pelbagai aktiviti berkaitan
makanan dengan suasana ala perkahwinan. Ternyata, program kali ini
telah berjaya menarik perhatian ramai warga UiTM Terengganu serta
pelajar Kolej Inforana untuk turut serta memeriahkan program.
Diantara aktiviti-aktiviti yang telah direncanakan adalah pameran
seperti pastry showcase oleh pelajar Diploma Seni Kulinari Semester
5 dibawah seliaan beberapa orang pensyarah Fakulti Pengurusan
Hotel dan Pelancongan (FPHP) iaitu En. Arma Mohd Faizal Abu Bakar,
En. Mohd Izwan Mohd Zaki dan Puan Aniza Arifin. Pameran fotografi
oleh Kelab Fotografi UiTM Terengganu, butik perkahwinan oleh Butik
Anjung Seri Pengantin, ukiran buah-buahan oleh pensyarah FPHP
dan hiasan makanan kreatif oleh penganjur.
Demonstrasi Milano Coffee pula diadakan oleh Saudara Mohd
Suhaimi Bin Yusoff, pelajar Diploma Pengurusan Hotel Semester 5
/ Pemenang tempat ketiga di Milano Coffee Competition 2014 di
bawah seliaan pensyarah FPHP iaitu En. Mohd Fazli Musa. Manakala,
demonstrasi masakan oleh Chef Mohd Izwan Mohd Noor, Chef Adabi
dan saudara Mohd Ikhwan Qistan Bin Kamarulzaman, pelajar Diploma
Seni Kulinari Semester 5.
Selain itu, diadakan demonstrasi ukiran buah-buahan oleh pensyarah
FPHP iaitu En. Mohd Izwan Mohd Zaki dan Cik Nur Farrah Yasmin Binti
Abdul Latib. Antara pertandingan yang dijalankan sempena program
ini adalah pertandingan membalut hadiah, mengubah hantaran, makan
aiskrim terpantas, teka berat kek dan undian kek tercantik. Pelbagai gerai
niaga dibuka oleh pelajar daripada Institut Pemimpin Muda, pelajar Fakulti
Pengurusan Hotel dan Pelancongan dan peniaga luar bagi memeriahkan
lagi program ini.
15
KEHADIRANMU DINANTI
KELAHIRANMU DISYUKURI...
Oleh : Amanina Mat ghani
Benar! Dalam perhubungan perlu ada serasinya..Dalam perkahwinan perlu ada serinya. Terkadang serinya itu muncul selang
sebulan usia perkahwinan.Ada juga hampir bertahun.Dan pasti ada yang terus menanti..Entah bila akan tiba serinya.
A.N.A.K adalah seri bagi setiap perkahwinan. Bersyukurlah pada mereka yang dipilih Allah untuk menerima anugerah dariNya.
Saat mendapat berita ada nyawa yang berkongsi segalanya dengan kita adalah satu saat yang tak tergambar dengan
kata-kata. gembira, teruja, bersyukur, terharu bercampur dalam satu rasa yang hanya dapat dizahirkan dengan ucapan
alhamdulillah. Begitu hebat kuasa Maha Pencipta. Bagi mereka yang ingin berkunjung, dikongsikan beberapa amalan yang
boleh dipraktikkan semasa melawat bayi.
Mengucap tahniah dan melafaz:
“Semoga keberkatan terlimpahkan kepadamu atas kelahiran ini. Bertambah syukur kepada Allah Yang Maha Pemberi Kurnia.
Dapat melihatnya sehingga dewasa. Dan dikurniakan kebaikan serta kebaktiannya.”
Lalu jawablah oleh si bapa :
“Semoga Allah memberkatimu, memberikan kebaikan kepadamu, memberimu balasan yang baik, memberi kurnia seperti ini
juga, dan menggandakan pahalamu.”
Akhir kalam, diucapkan jutaan tahniah kepada rakan-rakan yang akan dan baru sahaja menimang cahaya mata. Moga Allah
SWT sentiasa merahmati kalian dalam membesarkan dan mendidik amanah yang suci ini. Amin.
Tahniah kepada Malina Hanum Mohd Kamal, Rohayu Ayob, Wan Nor Bayah
Wan Kamarudin, Zatul Iffah Mohd Fuza & Sharbana Adnan
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