Service & MaintenanceSolution ProviderVol. 2 CLEANING out your EXHAUST SYSTEM When we look at a kitchen behind a glass wall or when we are seated in…Pejai MohamadFebruary 25, 2013
Feature ArticlesSolution ProviderVol. 2 how the type of SERVICE AFFECTS your kitchen The type of service that you choose for your restaurant has an impact on your kitchen…Pejai MohamadFebruary 25, 2013
Feature ArticlesVol. 2 food for THOUGHT… message from Foodservice Consultants Society International Asia Pacific Division Chair – Ms CLARA MING PI, MSc. RD. FCSI Food and agriculture today is a challenge for mankind and our planet. Thus implementation of “The…Pejai MohamadFebruary 25, 2013
Feature ArticlesVol. 2 WHAT’S to come in 2013 QUICK SERVICE INDUSTRY TO GROW 4.9% IN 2013. “Though growth is projected to be modest…Pejai MohamadFebruary 25, 2013
Feature ArticlesVol. 2 culinary THEMES for 2013 Welcome 2013!! A new year brings new trends, new ideas and new flavours to the fore!…Pejai MohamadFebruary 25, 2013
Feature ArticlesVol. 2 what’s SHAKING up the FOOD & DINING scene in 2013 Some things do not go out of style. Much as it holds true for the food…Pejai MohamadFebruary 24, 2013
Vol. 2 a SMART equipment PURCHASE plan Equipment over time has evolved tremendously and there are many who have even fabricated their gadgets…Pejai MohamadFebruary 23, 2013
Concept & DesignFeature ArticlesVol. 2 food PRODUCTION SYSTEMS – centralised kitchens As we read articles and news repeatedly reported on high real estate costs or insufficient skilled…Pejai MohamadFebruary 23, 2013
Feature ArticlesVol. 2 how a well DESIGNED KITCHEN REDUCES WASTAGE When I started on this article, I was thinking to myself that as a consumer, I…Pejai MohamadFebruary 17, 2013
Feature ArticlesVol. 2 Our Panel: Sunway Le Cordon Bleu *Photo taken in one of Le Cordon Bleu, Sunway's many training kitchens. …Pejai MohamadFebruary 1, 2013