Project Title : Anantara halal foods
By : Natwadee Ponwongsa, Tananya Juraithong, Nakares Huaihirun, Gochchaporn Sodatum, Ms.Tipkanok Viengkam
Advisor : Ms.Tipkanok Viengkam
Degree : Bachelor of Arts in Hotel Studies
Major : Hotel Studies
Faculty : Liberal Arts
Semester / Academic year : 3 /2016
Abstract
This cooperative project is conducted at Anantara Riverside Bangkok Hotel (Anantara Riverside Bangkok Resort) on May 15 25 060 until August 25, 2560, the Board conducted all perform in front kitchen division. There are 4 kitchens, including Benihana Kitchen, Cold Kitchen, Thai Kitchen and Trader Vic’s Kitchen. It found that on a daily basis, raw meat, vegetables or even fruit had been left over. Therefore, the preparation has been thought to be waste material, those creations to the menu, set a new one called “Anantara Halal Foods” which menu set meal will consist of 4 meals there. the Hawaiian Tuna Tartara, Tahitian Onion Coconut Shrimp Soup, Jerk Infused Chicken with Sweet Potato Mash, Apple sorbet With Fruit Composite.
The project objective is to study the definition of halal food, education, consumer behavior with halal food, in order to reduce the amount of material remaining inside the kitchen of Anantara Riverside Bangkok Hotel. It is found that the project set menu meal is provided to all personnel in the department, a total of 30 sets of kitchen personnel, mostly male. The decorative dishes are interesting and visually appealing for consumers, the decor, food is beautiful, creative menus halal food to the establishment, reduces the cost of purchasing the kitchen of Anantara. Bangkok Riverside Resort.
Keywords: Halal Food, Halal Foods.
Anantara halal foods
Faculty of Liberal Arts, Siam University, Thailand