...Background Tea is created by using the leaves of aplant known as CAMELLIS sinensis. This plant is native to mainland china , south and southeast asia , but it is today cultivated across the world in tropical and subtropical regions . It is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6ft) when cultivated for its leaves. It has a strong taproot . The flowers are yellow-white , 2.5-4cm (0.98-1.6) in diameter , with 7 to 8 petals. Tea drinking can be traced back to the 10th century BC in china before it was spread to korea and japan. Basically, this drink is made by brewing tea leaves to create and extract. Due leaves, the extract commonly appears with a brown colors OBJECTIVES This research is being done to find out the potency of the extract of the leaves from the extract leaves from the plant CAMELLIS sinensis as ink. Nowadays, ink is pigment in a liquid or paste form used as colorants and dyes. Also, they are becoming more and more expensive because of their increasing purposes. Our research aims to produce this ink as a cheaper alternative to those commercial ones. Compared to the ink we are aiming to create , commercially produced inks are toxic and can be hazardous to a person’s health once there is a inappropriate contact with it. To match with the color and consistency of other inks, we will be adding other substances, specially vinegar and cornstarch, which are common and easy to find. STATEMENT OF THE PROBLEM Generally, this...
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...OREGANO TEA Uses: * Oregano tea is believed to have a soothing effect and helps in getting restful sleep. Preparation * wash fresh or dried oregano leaves * chop then add in 4 cups of water for every 1 cup of oregano leaves. * let it boil for 10 to 15 minutes * Let it steep then strain the leaves. * Drink half cup of Oregano three times a day. * Oregano concoction can be stored in suitable glass container for later consumption. BAYABAS Uses: * Bayabas, Herbal Medicine For Stomach Problems * For diarrhea and control stomach parasites Preparation * Gather fresh Bayabas leaves, * Boil chopped pieces of about 4 to 6 tablespoon for every 18 ounces of water. * Strain and let cool. * Drink ¼ cup of decoction every 3-4 hours until symptoms improve. TAWA TAWA Uses * Tawa-tawa tea for Dengue treatment: Procedures in making * Take 5 to 6 full whole Tawa-Tawa plant * Cut of the roots * Wash thoroughly * Fill a boiling pot with 1 liiter of clear water * Boil the Tawa-Tawa for 1 (one) minute in slow rolling boil Cool * Let the Dengue victim drink only the Tawa-Tawa water for 24 hours * Slip 1 to 1.5 glasses of Tawa-Tawa water for every hour Uses * Aloe vera contains hormones called gibberellins and polysaccharides which kills acne-causing bacteria. Preparation * Extract the gel from a fresh aloe vera leaf and rub it on the affected area. * Let for 3 – 5 minutes...
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...Chapter 1 Group D Introduction Tea is an beverage originated in China. After water, it is the most widely consumed drink in the world. It is commonly prepared by pouring hot or boiling water into a cup with cured leaves of Camellia Sinensis. It is an evergreen shrub or a small tree that is usually trimmed to below 2 m (6.6 ft.) when cultivated for its leaves. The flowers are yellow-white in color, 2.5-4 cm (0.98-1.6) in diameter, with 7 to 8 petals. It also has a strong taproot. This kind of plant is native to mainland China, South And Southeast Asia but now, it can be found across the world in tropical and subtropical regions. Tea drinking can be traced back to the 10th Century BC in China before it was spread to Korea an Japan. Basically, tea is made by brewing tea leaves to create an extract. Due to the chlorophylls and other pigments the leaves contain, the extract commonly appears with a brown color. Ink is a liquid or paste that contains pigments or dyes and is used to color a surface to produce an image, text, or design. Ink is used for drawing or writing with a pen, brush, or quill. Thicker inks, in paste form, are used extensively in letterpress and lithographic printing. Ink can be a complex medium, composed of solvents, pigments, dyes, resins, lubricants, solubilizers, surfactants, particulate matter,fluorescents, and other materials. The components of inks serve many purposes; the ink’s carrier, colorants, and other additives affect the flow and thickness...
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...Ink Made from Tea Bags By: John Emman A. (Title Page not in format.. Pakiformat nalang po since I’m not aware kung anong design gusto mo po.. Thank you.. You may also include acknowledgement to be followed po ang final prod. You can also add table of contents) Introduction “The very ink with which all history is written is merely fluid prejudice” Ink is such a tiny word, three letters, but it has played such a huge part on the stage of world history. The original use for ink was to draw and paint on the walls of caves a lasting legacy of prehistoric man. However, its greatest impact was to spread knowledge, in the form of the printed word, long before Johann Gutenberg invented the printing press in Germany in the mid fifteenth Century. Ink has been a dye since the dawn of man; early examples were a mixture of soot from wood smoke and oil, thickened with gelatin from animal skins and musk. There is no definitive history of ink, ironic really, when it ink was the medium used to preserve the archives, and historic records that tell us much of our past. Ink is everywhere, though we often do not notice it, it has been used to print the labels of the food in the supermarket; it drips, leaks, splodges, and spurts from the faulty ballpoint pen in your pocket. Yet it has a direct impact on our everyday life, it is not possible to function without touching ink at least a couple of hundred times a day. Fraudulent acts have been come to light because of ink analysis. Ink is a medium that...
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...– Petley Tea Petley Tea is a Global distributor of the finest tea leaves with a reputation for quality products, best customer service, and a reputation for one of finest companies to work for. Without a Business Contingency Plan this would not be possible, so we have developed a BCP to set a standard for operations. The purpose of this Business Continuity Plan is to provide general direction to ensure the execution of essential functions for Petley Tea in the event a disaster cripples or disables operations. It is imperative any organization plan for disaster, no matter how small or large the scale. The purpose of this plan is to address fundamentals necessary to provide stability of services during emergencies/disasters. The plan’s intent is to provide detailed procedures required to implement management’s requirements and an expeditious response to disasters/emergencies compromising or halting day to day operations. This will be imperative if prompt recovery of daily operations can’t be accomplished by implementing normal day to day operations. This BCP will explore the protection and ethical use of Petley Tea’s sensitive corporate data and customer records. It will provide a detailed communication plan to be followed during the event of an emergency/disaster. As well as, details on restoring operations following an emergency/disaster. I. Pre-Incident Changes to follow to ensure the well- being of Petley Tea During the occurrence of disaster Petley Tea will immediately...
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...expensive or branded medicine. The researcher believed in the saying “Prevention is better than cure”, that is why she took the initiative of studying the acceptability of Malunggay, Bignay, Ashitaba and Guyabano leaves into herbal tea. Herbs are everywhere. They are available in a variety of forms; including fresh, dried, in tablets or capsules or in liquid form such as juice or tea. The leaves of Malunggay, Bignay, Ashitaba and Guyabano are abundantly found in the Philippines. The use of medicinal plants or herbs has been gaining popularity these past few years in the Philippines and worldwide as more clinical proof emerges that validates many of the age-old alternative medicines used by Filipino folks that have been passed on. The curative effects of the herbs were tested by traditional healers on their patient. The knowledge and skills on the curative application of any given herbal medicine has been handed down from generation to generation. In this study the researcher aims to produce Malunggay, Bignay, Ashitaba and Guyabano leaves into herbal tea. Background of the study Tea is known as the nature’s “wonder drug”. Tea is the second most widely consumed beverage in the world, exceeded only by the universal solvent – water. Tea is an integral part of everyday societal life in many of the world’s most populous countries. Ever wonder why the...
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...Chapter 3 RESEARCH METHODOLOGY This chapter states the discusses the method of research used, the materials and equipment needed to make the product and the steps or procedure to be followed in making it. This chapter also discusses the way on how the product was tested and observed. Research Design This sudy made use of the experimental design form of research that will study the Malunggay or Moringa Oleifera as an alternative to herbal tea in terms of price, taste and effectiveness. This will also determine the procedures involving the control or manipulation of conditions for the purpose of studying the relative effects of various treatments applied to members of different samples. Since the present study is concerned with the Malunggay leaves as a herbel tea, the experimental method is the most appropriate to used. Materials · Fresh malunggay leaves · Clean tray · Clean sheet of mania paper · Tea bag · Air tight container · Fine mesh basket Methods Harvesting. Harvest 2-3 young green compound leaves that show no signs of yellowing. Place collected leaves in a tray and transport them in a drying shade. Sorting and Cleaning. Immediately after harvest, clean and sort out collected the leaves from unnecessary materials such as dust and other foreign particles. Air-Drying. Lay out the leaves on a clean sheet of paper for 2-3 days. Manila paper, bond papers, and other similar materials can be used as the drying mat of the foliage. Do not sun dry for it would destroy Vitamins...
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...Background 1 Body of the Report 1 1. About MCEC, its core business, resources and reporting procedures 1 2. MCEC Resource Management Polices 2 3. Problem areas 2 4. Areas of business that face potential resource shortages 2 5. Technology 3 6. Suggestions for improvement in resource management 3 Conclusion/Summary 3 References 3 Introduction This report is going to describe about an organisation in hospitality and events industry, its current resources acquisition and reporting procedures. This also identifiesorganisation policies in resources management. Furthermore, it will document any problem areas and identifies any potential resources shortages that business might have to face. Comments will be given on the possible impact on business’s operations after that. Likewise, technology devices that utilised in the management of resources are also spotted out in this report. Suggestions for improvement will be mentioned afterward. Background This case study is said at the Melbourne Convention & Exhibition Centre (MCEC) every year. As a student looking for experience in event industry and business management, I worked at MCEC during 6 months for an internship as casual food and beverage (F&B) attendant. My personal role contains two main parts: Food& Beverage and Setup. For F&B, my jobs are to serve for banquet, bar attendance, tea& coffee, room service and some clearing. For setup, the main jobs are preparing tables, chairs...
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...completion of our Brand Audit on “Tapal”, we would like to take the opportunity to acknowledge the contributions of a n umber of people who helped in understanding and making this report a reality. Foremost, to Almighty Allah who blessed us with strength and ability to complete the report. Further We would like to appreciate the valuable contribution of our instructor, Dr. Kamran Siddqui, who believed in our knowledge, encouraged us at every step and also for his useful guidance and expertise which helped us put our best foot forward. This is his believe in us that today we are able to present and created this report successfully. We have tried our best efforts to prove ourselves up to the standards and the level expected. We are also thankful to all the respondents who took part in the research survey Thank you all! Table of Contents 1. INTRODUCTION - 7 - Introduction - 7 - Need of study - 7 - Target Audience - 8 - 2. Research methodology - 8 - Introduction - 8 - Research Questions - 8 - Research Methodology - 9 - Sampling Design - 9 - Target Population - 9 - Sampling Frame - 9 - Sampling Technique - 9 - Sample Size - 10 - Research Instrument - 10 - Association Technique - 10 - Construction Technique - 10 - Procedure - 10 - Data collection and screening procedure - 10 - Data Entryc………………………………………………………………………...…_10_ 3. Brand Audit Report……………………………………………………………………..-11- Introduction……………………………………………………………………………-11- ...
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... | |Charters and legal reforms, circa 1773 | |An examination of the systems established by the Tea Act in America, Regulating Act in India and Maria | |Theresa’s policies in Austria. | | | FOREWORD: Lord Fredrick North, the second Earl of Guilford was the Prime Minister of England from 1770 to 1782. He was the Prime Minister during the passing of the Regulatory Act, 1773 in India and most of the American Revolution. During the 1745- 1780, Maria Theresia Walburga Amalia Christina (Maria Thereresa) ruled the Austrian throne. In India, Lord North passed the Regulatory Act, 1773 which decreased the power of the East India Company, the Tea Act of 1773 in America to give the East India Company trade monopoly over tea trade while Maria Theresa made various reforms in the administrative and legal system. There were various legal and administration systems present in and around the year 1773 and some of these are examined here: namely the Tea Act, 1773 (America), the Regulating Act, 1773 (India) and Maria Theresa’s legal and administrative reforms (from 1745 to 1780). INDIA: THE REGULATING ACT, 1773 The officials...
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...Chai (which is pronounced as a single syllable and that rhymes with 'pie') is the name for tea in many parts of the world. It is a centuries-old hot drink which has played an important part in various cultures. Chai from Pakistan is a spiced milk tea that has become increasingly popular throughout the world. It is commonly made up of: Rich black tea, Heavy milk, Combination of various spices and Sugar. The spices used for making the tea varies from region to region and among different households in Pakistan. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Pakistani chai produces a warming, soothing effect, which also acts as a natural digestive aid for the people and gives one a delightful sense of well-being. Drinking...
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...402 January 29, 2012 My business strategy is to purchase an existing tea and coffee shop which is located a mile away from where I work in Ashburn, Virginia, the business is call Sakasa tea and coffee. Sakasa is located next door to George Washington University and directly across is a chick fil a and a small hotel also it is right off a major highway so it has a great location. The reason the owner is selling is because of health issue and as a result, he cannot run the business the way it should. The business is making a profit of $2000.00 dollars a month on average after paying all expense. But I feel he can generate $5000.00 a month on average if he markets the business. The current owner never advertises Sakasa tea and coffee in the area. Therefore, I assume since he is located next to a major University he did not have to do any advertising and it was all word of mouth by the students which is a great. Sakasa serve a variety of hot and cold tea and coffee, they use only 100% organic Fair Trade coffee and espresso beans (Sakasa tea & coffee, 2008) . They also freshly roast all coffee beans locally, so you get the true magical flavor of every bean. It is truly amazing. Also Sakasa feature a huge selection of loose leaf teas, they also has a variety of savory tea sandwiches, assorted sweets, and freshly baked scones which served with different types of jam and English Devonshire cream(Sakasa tea & coffee, 2008) . My business concept is to keep the existing concept...
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...ACCEPTABILITY OF SUNFLOWER PETAL TEA AMONG SELECTED FACULTY AND STAFF IN CENTRAL LUZON STATE UNIVERSITY MICAH ANGELICA P. AGONOY JENNYLYNNE L. LUBRIN An undergraduate research submitted to the Faculty of the Department of Hospitality Management, College of Home Science and Industry, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines. In partial fulfillment of the requirements for the degree of the requirements for the subject Methods of Research (HRM335) BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT March 2012 BIOGRAPHICAL SKETCH The author was born the zodiac sign of Virgo on September 17, 1992 in Tondod, San Jose City, Nueva Ecija to Mr. Wilfredo S. Agonoy and Mrs. Norma P. Agonoy. She is the 2nd among the 3 sibling. She finished her primary education in 2005 at Cherubim Learning Center and her secondary education at Bettbien High School 2009. Her mother advice her to engage in nursing but she didn’t put attention because of fears in life. Her passion in cooking led her taking up Bachelor of Science Hotel and Restaurant Management at Central Luzon State University, Science City of Munoz, Nueva Ecija. Her dream is to study in Treston College for a culinary arts and looking forward in becoming a chef in the next few years. MICAH ANGELICA P. AGONOY iii iii BIOGRAPHICAL SKETCH The author was born the zodiac sign of Scorpio on October 27, 1991 in Cabanatuan City, Nueva Ecija to Mr. Felimon D. Lubrin and Mrs...
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...http://www.termpaperwarehouse.com/essay-on/Sunflower-Petal-As-Tea/131073 Sunflower Petal as Tea ACCEPTABILITY OF SUNFLOWER PETAL TEA AMONG SELECTED FACULTY AND STAFF IN CENTRAL LUZON STATE UNIVERSITY MICAH ANGELICA P. AGONOY JENNYLYNNE L. LUBRIN An undergraduate research submitted to the Faculty of the Department of Hospitality Management, College of Home Science and Industry, Central Luzon State University, Science City of Muñoz, Nueva Ecija, Philippines. In partial fulfillment of the requirements for the degree of the requirements for the subject Methods of Research (HRM335) BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT March 2012 BIOGRAPHICAL SKETCH The author was born the zodiac sign of Virgo on September 17, 1992 in Tondod, San Jose City, Nueva Ecija to Mr. Wilfredo S. Agonoy and Mrs. Norma P. Agonoy. She is the 2nd among the 3 sibling. She finished her primary education in 2005 at Cherubim Learning Center and her secondary education at Bettbien High School 2009. Her mother advice her to engage in nursing but she didn’t put attention because of fears in life. Her passion in cooking led her taking up Bachelor of Science Hotel and Restaurant Management at Central Luzon State University, Science City of Munoz, Nueva Ecija. Her dream is to study in Treston College for a culinary arts and looking forward in becoming a chef in the next few years. MICAH ANGELICA P. AGONOY iii iii BIOGRAPHICAL SKETCH The author was born the zodiac sign of Scorpio on October...
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...CONTROL TECHNIQUES 1. INTRODUCTION The assignment requires critically analyzing one of the key aspects of managerial organization and making suggestions to improve the current status of the selected organization. Out of the four areas I chose control techniques for this assignment. Management controls have always existed, in order to control the behavior of employees with the purpose of ensuring that organisational objectives are achieved. Many of these controls were accounting controls, such as budgets, standard costs, variance analysis etc. As organisations became more sophisticated, non financial controls were added. These controls included targets such as quality, waste, delivery lead-time, customer satisfaction etc. When other controls, such as those in respect of personnel, information systems, corporate policies, working practices etc. are added, the result is a system of management control, although often the components of the system lead to different behaviors. In his seminal work on the subject, Anthony (1965) defined management control as: “The process by which managers assume that resources are obtained and used effectively and efficiently in the accomplishment of the organisation’s objectives” His classic categorization of control was of three levels; strategic, management and operational which he saw as linked. In his work, management control was seen as the interface between strategic planning and operational control such that management control...
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