...KOROTOKA-HILL FORT NATAVULOA-RING DITCH FORT Definitions Fortifications (noun) - the act of building military defenses to protect a place against attack Sedimentary (noun) - material deposited by water, wind, or glaciers Subsistence (noun) - a source or means of obtaining the necessities of life Alluvial (adjective) - made up of or found in the materials that are left by the water of rivers, floods, etc. Shifting cultivation (noun) - a land-use system, in which a tract of land is cultivated until its fertility diminishes, when it is abandoned until this is restored naturally Terrace (noun) - a piece of sloped plane that has been cut into a series of successively receding flat surfaces or platforms, which resemble steps, for the purposes of more effective farming Fortified Sites in Fiji Early visitors to Fiji focused a great deal of attention on the predominance of warfare and the presence of fortifications. Fortifications in Fiji consisted of ring-ditch forts in the sedimentary costal flatlands, as well as ditch and bank fortified sites on the hill slopes and ridges. Oral tradition stipulates the main source for details regarding the basis of warfare and fortifications in Fiji. Most of these trace their origin to around the sixteenth century. A migration of a population from the west of the archipelago carried with them more advanced subsistence skills such as building fortified villages. According to the Fijian researcher Palmer, who conducted field investigations...
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...myself to be a Sensation Seeker. Since a Sensation Seeker is someone who needs more arousal than the average person (Saundra K. Ciccarelli, J. Noland White, C. 2011 pp.277) and that arousal is not limited to something of high intensity or danger, I do find great arousal in many other things in my life and seek to repeat them as often as possible. I like to eat, and find myself eating for pleasure rather than nurture. I know things in my pantry are delicious or the leftovers from my wife’s home cooking are especially delicious, I like to eat them because I know they are good. I also get a great deal of good sensation from making my wife happy, and I always go out of my way to do what she wants because I like the feeling of seeing her happy. The advantages here are good for my wife, food is not being wasted and she is getting her way more often than not, it is bad for me because that need to please has come in the way of me completing other important tasks. Eating for pleasure has proved to be bad at times; I have put weight on in the past and not felt good about myself. The inner feeling I get from eating what I like is both rewarding as satisfying, I have learned now to eat them in smaller portions or as a meal all itself to avoid some of those negative consequences. My achievement motivation is spotty at best. I have trouble staying motivated in many of my endeavors. I could safely say that more than eighty percent of my motivation comes from some form of outside source...
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...iour3rd INTERNATIONAL CONFERENCE ON BUSINESS AND ECONOMIC 1304 RESEARCH ( 3rd ICBER 2012 ) PROCEEDING 12 - 13 MARCH 2012. GOLDEN FLOWER HOTEL, BANDUNG, INDONESIA ISBN: 978-967-5705-05-2. WEBSITE: www.internationalconference.com.my CONSUMERS’ ATTITUDE TOWARDS “MAMAK” FOOD IN MALAYSIA Kartina Abu Bakar School of Hospitality, Tourism and Culinary Art Taylor’s University kartina.a@taylors.edu.my Abdul Ghani Farinda Centre for Continuous Education University of Malaya farinda@um.edu.my ABSTRACT Malaysia is a unique country. There are various races and ethnics of people living together in harmony and as such there are many ethnic foods for example “Mamak” food. “Mamak” food is popular among Malaysian and can be found from roadside stalls to café or bistro concept restaurants. The objective of this study is to provide an insight into customers dining intention to “Mamak” restaurants measuring the service quality and food attributes. A questionnaire survey was administered in this study and result showed that only one of the factor of service quality that is assurance and one variable of food attributes that is aroma, have greater influence on customers dining intention. The findings in this study can be used by other concepts restaurants to develop a competitive advantage that will further promote Malaysia as an interesting and colorful gastronomic tourism destination in the world. Field of Research: “Mamak” restaurant, restaurant, dining intention, service quality, food...
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...CHAPTER 6 URBAN OPERATIONS This chapter describes techniques, procedures and special considerations that are used by platoons and squads throughout the planning and execution of operations in a urban area. Section I. OFFENSE While operating in urban areas, the major offensive collective tasks at platoon and squad level are attacking and clearing buildings. This involves isolating the objective, suppressing the threat, advancing the assault element, assaulting the building, clearing the building, and consolidating and reorganizing the force. Regardless of the type of urban area or the structural characteristics, there are six interrelated requirements for attacking a defended building: • Isolation of the building or objective. • Supporting fires. • Tactical movement • Breaching. • Assaulting. • Reorganization. Proper application and integration of these requirements can reduce casualties and hasten accomplishment of the mission. The platoon leader, when developing the plan for an attack on an urban objective, must consider the type of building to be assaulted, the rules of engagement (ROE), and the nature of the surrounding urban area. These considerations will determine the method of execution. For example, medium-size towns have numerous open spaces, and larger cities have high-rise apartments and industrial and transportation areas that are separated by parking areas or parks. Increased fire support is required to suppress...
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...complex that surrounded it lay abandoned. Ten years later, only the foundations were still visible to Nick Adams and Marjorie as they row along the lake shore, fishing. Nick says that he can only barely remember the mill working. Marjorie loves nights like these, fishing with Nick. She says the fish are feeding, but Nick counters that they will not strike and be caught. The two pull the boat up on a shore and cut up the perch that they have caught for bait. They go back out to set the lines. Then, the two pull up on shore again. Marjorie asks Nick if something is wrong, but he claims not to know what is bothering him. They make a fire and put down a blanket. She summons him to eat their picnic, even though he says he does not feel like eating. They eat in silence. Then, they make a little conversation. Nick teases Marjorie, and she becomes frustrated. She asks again what is wrong, and, after some prodding, he finally tells her that he is not having fun anymore. She asks whether love is any fun, and he says no. She leaves without a goodbye. Nick lies there for a while. Bill arrives and asks whether she is gone. Nick tells him that she is and that there was no scene. When Bill asks how he feels, Nick tells him to go away. Bill takes a sandwich and goes to inspect the fishing rods. The title of this story refers to two things: the end of Hortons Bay as a prosperous town and the end of Nick and Marjorie’s relationship. Both endings are important because they signal the end of an...
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...somewhat humorous paradox’s that keep us hungering for more of this insightful and exhilarating book. In these chapters Pollan explores the dilemmas facing us through his own experiences in choosing to eat as a Hunter-gatherer. Using poignant language that unfolds naturally he depicts the risks of gathering or hunting foods from various perspectives. His flowing logic in making his choice is laced generously with support from sources such as Walden, Thoreau, Leopold, Shepard, and others, thus giving credence to the entire process. This thorough, well supported reasoning frequently gives rise to subtle ironies making the American dilemma of eating somewhat laughable and the book all the more fascinating. Pollan keeps the reader mentally engaged and yearning to learn what absurdity the next round of reason might expose regarding our eating dilemma. In his treatment of mushroom hunting you can see his mother warning him that some mushrooms are poisonous as a little boy. Later, that experience affected him when he picked chanterelle and he discarded the mushroom since his field guide left him uncertain. With this tale of the...
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...restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as automated restaurants. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc. Restaurant staff A restaurant's proprietor is called a restaurateur /ˌrɛstərəˈtɜr/; like 'restaurant', this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with...
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...I. Introduction When eating healthy, it means to give you the variety of foods that have many nutrients to maintain your health, make you feel good about yourself, and also have energy that we all need every day to run on. Nutrition is important worldwide. By eating healthy it helps your body to stay strong and healthy. A healthy life is a happy life. II. The types of food should you be eating when trying to stay healthy. A. Things you should eat when trying to stay healthy.. 1. Fruits is one good way of eating healthy. 2. Vegetables is another good way of eating healthy. B. Things you shouldn’t eat when trying to eat healthy. 1. A lot of salts is bed eating. 2. A lot of fats in your diet isn’t good when trying to eat healthy. III. Some things that can help when eating healthy. A. How healthy eating benefits you. 1. Eating healthy makes you live longer. 2. Eating healthy helps fight diseases. B. How healthy eating affects you. 1. Healthy eating makes you feel better about yourself. 2. Eating healthy gives you energy. IV. Maintaining a healthy weight. A. Balancing your food choices over time for healthy eating. 1. Select foods that are low in ingredients when eating healthy. 2. When missing out on one food group one day make up for it the next day. B. Knowing your diet pitfalls. 1. Write down everything you eat for a few days. 2. Check your list of what you ate that...
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... value menu, etc.) b. Advertisements that bend the truth to attract more people i. Different styles of advertisement ii. Other ways to attract people (i.e. smells, visual appeal, etc.) III. Reasons a. Why people still eat it when they know it’s bad i. Prices ii. Convenience iii. Availability IV. Prevention a. How to avoid eating fast food b. How to live a better, more active lifestyle c. Idealize the fact that fast food is bad for the body V. Conclusion Works Cited "http://www.fitday.com/fitness-articles/nutrition/healthy-eating/fast-food-nutrition-junk-foods-effect-on-your-body.html#b" - Unknown Author, 29th July...
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...DAY 1 (OVER VIEW) with restaurant owner or manger 1. How did you start of? 2. Pay attention on who the business partners and how there relationship, what is the responsibility for each persons? 3. Where we are now? 4. The most money they been making? And present. 5. How they start the day (manager +staff) 6. Do they have any break or holiday? Or over work? With service staffs 7. Staffs name 8. How they see their manager does? 9. Check menu price 10. What their dishes recommend? Do they know their own food? Why? Do the resto charge for it? 11. Order couple of dishes. 12. Mention about the price of the foods with manager 13. Eat 14. Write description how I think about the foods 15. Ask the manager about how is it support to taste or eat 16. Find out why the food not taste the same 17. Lets the manager try the food 18. Who are the one in charge for the price, is it affordable? DAY 2 (IN THE KITCHEN) 19. Checking kitchen equipment, find out if anything broken? 20. Are they do it clean, chef and her chef assistant are they working professionally by know what each other have to do, they system between chef and staff. 21. How long the customer have to wait for the food? Is it enough chef in the kitchen 22. Customers propose about the foods qualities? DAY 3 -7(SOLUTIONS) 23. Provide new dishes 24. lets all the restaurants (mng and staffs) try the foods 25. training chefs ...
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...During the 20th century the Mexican culture has changed rapidly. The contemporary life in the biggest cities has, in many ways, become similar to United States and Europe. However, most Mexican villagers follow the older way of life more than the city people do. There are a few etiquettes that are valid around Mexico when it comes to social relationship, greeting, dining, attire, opposite sex, shopping, and bargaining. In Mexico, the greeting and meeting formalities are very important, it is considered rude to fail to follow social protocols. It is essential to use physical contact to build trust and respect with others. Mexicans often hold a gesture (hug or handshake) longer than Americans and Canadians do. In social situations man shake hands until they know someone well, then they progress to more traditional back slapping and hugs. When women greet each other in social situations they usually do not shake hands, instead pat each other on the right forearm or shoulder. Men bow when greeting a woman in Mexico, and shake hands only if she extends her hand first. But, in business situations women usually offer a handshake. Mexicans are all about physical contact, it is essential. Dining etiquette in Mexico is important to follow if ever dining at a restaurant or in a Mexican home. When dining at Mexican´s home its necessary to remember to always show up 30 minutes or later in most places. Because arriving on time or earlier than planned is considered inappropriate. If you...
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...Jose’s Authentic Mexican Restaurant Case Study 1. How should quality be defined in this restaurant? Quality at this restaurant (like any other) should be defined by the quality of food, customer service and making sure the customer leaves thinking he got his money’s worth from the food he was served. Since Jose’s is located in a business district, getting higher tips should not be very hard if the food and customer service is top notch. Like all business professionals, time is of the essence and one of the most important factors that will stand out for Jose’s in terms of quality would be the speed at which the food is served. Excellent food and a friendly wait staff can only enhance the quality and reputation of the restaurant further. 2. What are the restaurants costs of process failures? The restaurants costs of process failures include bad reviews and loss of repeat customers. In a business district just outside a large metropolitan area, like where Jose’s is located, word of mouth spreads fast and if there are frequent grumblings around the quality of food and customer service, then it will ultimately lead to a decline in the bottom line of the restaurant. With the advent in technology, with apps like Yelp, Facebook and other social media apps, negative experiences and reviews are spread much faster than positive ones. The costs of process failure at a place like Jose’s could prove to be fatal, if correctional steps are not taken immediately. 3. Use...
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...any decent restaurant a hostess is waiting for you at the door so as to seat you upon entering. As my girlfriend and, I were escorted to are seats we could not help but notice the fine art of 1950s style car paintings and, little snippets of memorabilia. As we were seated a smiling face asked if we would like drinks. My girlfriend wanted sweet tea and, I requested a Coca-Cola. The waitress was off to get are drinks and returned without delay in less than two munities. It was at this time she asked if we were ready to order. We both declined as were not ready. That was only the first of four times that I counted before we were ready and, we had only been their seven minutes before we ordered. I felt like I was being rushed out. Then while eating she asked us no less than ten times if everything was ok. I understand that a server should ask the guest how everything is or if the guest needs something but, it felt like this girl was pestering us. It was almost as bad as the food. After a normal twenty mutinies of wait time we were served our food. My girlfriend ordered the super bird a turkey and Swiss sandwich on grilled sour dough bread with French fries and, a side order of mozzarella sticks. I had The Lumberjack slam which is two eggs, two slices of beacon, two sausage links, a slab of ham and, two...
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...We will use a concentrated marketing strategy. Concentrated marketing is growth strategy in which resources of a firm are focused on a well-defined market niche or population segment. At that area, there are university, companies, and hospital, this is a perfect place for us to effectuate our plan: Open a breakfast take away shop. As we known, breakfast is considered the most important meal of the day, and for good reason. There are a few reasons people don't eat breakfast in the morning such as not feeling hungry, late for school, work and diet. Eating breakfast is a great way to get your metabolism working well for the day. According to our survey, there's no competitors because most people at that area sell Vietnamese foods such as: noodles, phở, and rice. The price is from 18,000 to 25,000 VNĐ. Moreover, it takes you 15-30 minutes or more to find a seat, waiting for your foods and eat. It may be inconvenient for busy people. So we choose sandwiches, bread, kimbap and instant noodle to sell, it’s a kind of fastfood, and very convenient for busy people. These foods can be taken away easily and help you spending more time on doing your business. Tuesday will be your happy day, just 13,000 vnđ for a yummy breakfast with sanwiches/bread/instant noodle/kimbap + fruit juice/milk instead of 18,000 vnđ. M còn một số ý như là khi mở shop mình sẽ phát tờ rơi trên đó ghi promotion như là tueday: our happy day, rồi menu do an, va dich vu delivery voi hoa đon tren 70k. Viết...
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...and practising active listening. I used positive sentences that were empowering to help Miss W to feel at ease. We ascertained her goal: she would like to lose weight gradually and be a size 16 instead of being a size 20. I explained her that the the safe weekly rate of weight loss is between 0.5 kg and 1 kg. That’s between around 1 lb and 2 lb a week. We assessed that for a safe and healthy weight loss she will need at least 6 month (approx 20 kg). While exploring her childhood history I focused on her relationship with food and dieting. During her childhood the family had just 2 meals per day. They ate a proper breakfast and throughout the day they just drunk (mainly water) and they had another proper meal in the evening. They were eating from one plate so the...
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