The document is a list of raw material orders for a hospitality management course, including items like meat, vegetables, dry goods, eggs, and other supplies. It provides the item name, quantity ordered, price per unit, and total cost for over 50 different ingredients and materials needed for the class held on April 18th 2019 at the D'Hospitality Restaurant. The total order comes to around RM1500.
The document is a list of raw material orders for a hospitality management course, including items like meat, vegetables, dry goods, eggs, and other supplies. It provides the item name, quantity ordered, price per unit, and total cost for over 50 different ingredients and materials needed for the class held on April 18th 2019 at the D'Hospitality Restaurant. The total order comes to around RM1500.
The document is a list of raw material orders for a hospitality management course, including items like meat, vegetables, dry goods, eggs, and other supplies. It provides the item name, quantity ordered, price per unit, and total cost for over 50 different ingredients and materials needed for the class held on April 18th 2019 at the D'Hospitality Restaurant. The total order comes to around RM1500.
PUSAT PENGAJIAN PENGURUSAN PELANCONGAN, HOSPITALITI DAN ALAM SEKITAR
KOLEJ UNDANG-UNDANG, KERAJAAN DAN PENGAJIAN ANTARABANGSA
UNIVERSITI UTARA MALAYSIA
SENARAI TEMPAHAN BAHAN MENTAH SEMESTER A182
KURSUS: GHOC 2034 KUMPULAN: C
PENSYARAH : UMME UMAIMAH BINTI AMIN (0146280541)
HARI/ TARIKH PENGHANTARAN : 17 APRIL 2019 (WEDNESDAY) HARI/ TARIKH KELAS : 18 APRIL 2019 (THURSDAY) LOKASI : D’HOSPITALITY RESTAURANT JENIS CUISINE : ALA CARTE
BIL PERKARA KUANTITI CATATAN HARGA SEUNIT JUMLAH
1. Meat, poultry and fish Chicken breast 2 pack 39.00 78.00 Seabass 5 nos 600g 27.00 135.00 Chicken whole 1 nos 14.00 14.00 Boneless chicken leg 3 pack 46.00 138.00