Appendices

 Our Pictures taken together in various ways....

Our table decoration.

Our simple and easy to understand brochure

Our table from the top angle view.

A picture taken my group member with  VIPS.

References / Bibliography

http://wiki.answers.com/Q/Who_makes_hacks_throat_sweets

·       http://www.barkath.com/c.html

·       http://www.cibailang.com/index.php/2006/09/25/hacks/

·       Amar’s Uncle

Conclusion and Recommendation

Conclusion

We have learned a lot what is food innovation and design, we really must appreciate the knowledge that we receive from our lecturer and other students that support us in this semester. As a food inventor, we must create the product that are taste good and always try to upgrade the recipe to get results. And lastly, thanks to the student and lecturers that support the product that we have created. And also thanks to the organizer who organized the I-Food exhibition for giving us the exposure in competetions.

Recommendation:

Group food inno would recommend try new recipe of fisher man’s friends biscuits by swap the hacks sweets.

Problem that we had face

We the problem that we faced was many people will not dare to try our biscuit because many people do not like hacks sweets. The 1^st impression for them was like eating hacks sweet eventually was not. But once they had tried it, the students will start to feel the biscuits were nice to eat because giving a nice aromatic smell and taste from the biscuits. Another problem was the table, the table was too small and lack of space to put more biscuits or plates for decorations. Other than that, the there’s no other problem that we faced.

Recommendation

As I mention before, the table was given too small. For my suggestion, the table should not be shared and also if can provide chairs for us because we are not robot. Another recommendation hope the organizer can improve their service and be more well organized.

After the event day

We learn more about food innovation by observing the other members product. Although we did not win, but we had gain the experience that hardly we could experience. Not only unforgettable experience that we have gained, we also gain the knowledge that we had never had it before. But, we must complete our report as been told by our lecturer before Tuesday because lecturer wanted to key in the carry marks as fast as she could. Exposure to competition is a good activity for a student to do.

During the event day

On that day, we must come to unitary and gather in the kitchen about 9am to have a short briefing with our lecture. Then, me and another group member name Aisyah need to stand by at the table and decorate our table in the unitary student lounge that located at block B. We are place beside another group called them self the foodwonders. They create a butter that has mustard seed inside. At about 10am, we must dress up with full kitchen attire and decorate the table as well as the biscuits because the VIPs will be coming to student lounge. About 11am, the VIPs walked in to the student lounge, we greet them by applause and the event starts with a short speech by Muhamad Naim Kamari, Assoc. Prof. Dr. before start judging the contestants product. Unexpectedly, TV3 Jalan-jalan Cari Makan host Maria Tunku Sabri also attended as one of our judges that evaluate our product. The judging will starts after the speech and all the contestant are prepared to be judge. After judging the entire products are conduct, one of the judges will announce the results.While waiting the judges to evaluavate, we present our product to the student who paid for the enterences fee and the lecturers or other people. In the end, 3^rd runner up was nut vade, the 2^nd runner up was by Eric group because I forgot their product and the winner was pumpkin cake by Alisa group. The hamper presented by Maria Tunku Sabri. Lastly, Maria Tunku Sabri from TV3 will give out lucky draw that had been chosen. About 12pm, the event is finally ended and we need to clean up our table and also pack our leftovers to the kitchen. Lastly, our lecturer gives us another short briefing about the finals marks and course work marks and sign the attendance right before me go.

Before the event day

Our lecturer has given us 5 times to improve product in class, we did many ways to improve our biscuits. One week before the event that was on the 7th April, we produce our biscuits for the I-Food Exhibition. We produce around 230 pieces of biscuits and it caters for about 200pax++. And we also went to meeting with the organizer of the event that is students from tourism and management course people to discuss the event day. We had discussed about the position of the contestants and what we should do during the event. Each side has 5 tables and each table can hold for 2 types of product. We also had given orders from the organizer each group divide into 2 parts, that is 1 member help in the kitchen and 2 of the member outside present the product. Our lecturer told us to create a brochure and name cards to attract more customers. Even before the event started, we must think theme to decorate our booth or table.

Organization chart

Activity

We total had 9 classes, 1^st lesson, angel cake, second lesson, bread and yeast and for the third lesson were fruits. After those 3 classes, we start our own experiment by doing lab test till the exhibition day. On the 7 April of 2010, we finish our product and it can be present on the following week that was at 14 April 2010. For 14 April 2010, where the I -food exhibition starts. On that day, the exhibition starts at 9am and ended at 12.30pm.

For the following day activities:

Start                            9am

Welcome VIPS         10.30am

Short speech             11.15am

Judging time             11.30am

Announce results      11.55am

Lucky draw                12.15pm

End                             12.30pm

OBJECTIVE

          Our objective of this event is to showing our university diploma culinary arts student can create something new and impressive to impress the VIPs. Not only is to give the judges or VIPs to judge our product, the knowledge of the raw material. The product that we came out was started from scratch, so we can learn many new makes to improve the product so that we can create the product for the future use. The primary objective for our product is to launch our product to the market. Besides the profit base, we also give the consumer a new hacks flavor sensation to them. Besides that, we created this product for our finals that will be evaluated in I-food exhibition. 

INTRODUCTION

             Food are the most essential to us because food provides us the energy and to support in our life span. Without food or beverages, we can’t survive and we will starve to death. For this subject, we will be learning about food can be modify or improve so that the appearance or even the taste will be better. Many people have created many kinds of food in order to fulfill consumer or even the creator itself for the pleasure.

As mentioned before, the subject that we learning now are Food Innovation and Design. As beginning of the semester, we told by our lecturer that we will be group by 3person each group and also creating a new product of any food or beverage for I-food Exhibition event that will be held at Kelana Jaya Pintar campus in student lounge and dated on the 14 of April 2010. My group member has come up with an idea that nobody that ever think. That is the hacks flavor biscuits, this biscuits has a mild taste of hacks flavor and we must do 6 lab tests to improve our experimental product before the event date.

Within the lab test period, we have confronted many problems to make the biscuits to be crunchy. So we tried many ways to improve the biscuits taste and appearance so that it can be present to the judges that judging our biscuits. This event also our finals result marks and it consists of 40% out of 100%.

Table of content

• Acknowledgment
• Introduction
• Objective
• Activity

·   Organization chart

·   Task implementation

o    Before event day

o    During event day

o    After event day

·   Problem faced

·   Recommendation

• Conclusion (and recommendations if applicable)
• References / Bibliography
• Appendices

ACKNOWLEDGEMENT

  We would like to thank our Foodservice System Management’s lecturer, Nina Marlini Bt Idris from Faculty of Hospitality and Tourism Management for her information and guidelines to us to complete our assignment.

            I would like to thank my group members that spending lots of time and hard work to complete this assignment on time that given by our lecturer. In this period of time, we collect lots useful information from many sources and also did lots of research on for our assignment.

            Other than that, I also would like to thank our classmates that giving us some information on this assignment. Without all the support and information, our assignment would not be that perfect.

           

            Finally, I would like to thank all the people again that contributed into our group assignment.

Final's report (I-food exhibtion event)

Faculty of Hospitality and Tourism Management 

Subject:

Food innovation and Design

( HCD2304 )

 Name:

Amar Fikri Bin Abd Azis

KJC0870250 

Aishyanur Abid Binti Toharudin

KJC0850133

Hoi Chan Weng

KJC0870466

Lecturer Name:

     Nina Marlini Bt Idris 

 Section:

3

Submission Date:

20 April 2010 

Final class (A week before exhibition “Hacks Biscuits”) Final product

For today’s class 7th of April (a week before the exhibition), our final lab test before the exhibition starts. This is the product will be given to the judges for tasting and evaluate. And not all group member are here depends on the recipe or product.

This time,we 3 times the amount of the ingredient because need to caters for 200 pax or 200 people at least.

The ingredients for “hacks biscuits” are:

Hacks sweets 2 packets

Egg yolk 60 ml

Margarine 900 gm

Custard powder 600 gm

Baking powder 3 tsp

Coarse sugar 900 gm

Wheat flour 900 gm

Corn flour 600 gm

Procedure: 

Firstly, measure the ingredient to it exact amount.

Then, mix the margarine and sugar till the mixture well mix.(A brighter color of the mixture indicates the mixture are well mixed)

After that, add on the baking powder, custard powder, egg yolk and wheat flour into the mixture and continue mixing the dough. 

 While mixing the dough, preheat oven of 160C for 10 minutes.

After the dough is completely form, mix in the hacks sweets (blend it with blender before mixing it into the dough). Mix it well.

Before baking the dough, egg wash the dough.

Bake the dough till it turns golden brown and let it rest till its completely cool down.

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Pictures:

The ingredient that we used for today.

 Mixture of margarine and sugar.

As usual, mix the margarine and sugar followed by the egg yolk. Mix it well

Add in corn flour, wheat flour and custard flour gradually

.
The dough that not yet mix with hacks sweets.

Blend the hacks sweets with a blender.

The fined blended hacks sweets.

 Roll the dough with a rolling pin.

Mold the dough with a molder.

Place the dough in to the tray.

Egg wash the dough with egg. And put the tray into the oven.

 the results of the biscuits.

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Conclusion:

Today the biscuits release a fragrant smell of hacks flavor, and the color of the biscuits are golden brown. The taste are mild not too strong. For todays biscuits, we packed it into a plastic container and bring back home and wait a week before exhibition.